No, I’m not talking about haunted Houston. I’m talking Houston’s busy wine, beer and spirits scene. (Although I could just combine the concepts and write a post about La Carafe.)
I was at Anvil Bar & Refuge yesterday afternoon, getting a sneak preview of the bar in its [nearly] final incarnation and chatting with owner Bobby Heugel for an interview that will come out in the Houston Press food blog later this week. It struck me — and not for the first time — that in addition to the growing emphasis on local, fresh, organic, artisanal food and restaurants in Houston, we’re lucky to have people pursuing that same level of craftsmanship and attention in the spirits scene.
Bobby and his crew at Anvil aren’t the only ones in Houston who are once again giving bartending as a profession — and alcohol as a libation — the credibility it deserves. Cocktails made in restaurants like Beaver’s and Textile (both of which were training grounds for Bobby and his staff, and both of which owe their success in those areas to the likes of the Anvil crew) demonstrate a level of craftsmanship and creativity not seen at places like the Daiquiri Factory, the vulgar intoxi-quarium that used to exist in Anvil’s building.
Likewise, more bars around town are seeking out local microbrews and unusual imports to add to their draft beer selection, aside from simply leaving beer-flavored water like Miller Lite on tap. Grum Bar and Grill is an example of this phenomenon, their beer selection being extremely limited to only beers that they themselves would drink: no Budweiser or Miller to be found here. More established pubs like the Ginger Man and the Stag’s Head have embraced the concept of exploring unusual or exotic beers for years, and the beer-drinking public is following suit.
We’re also lucky enough to have a local microbrewery — Saint Arnold — that supplies Houston and points beyond with finely-crafted ales and lagers in addition to being a community-minded organization that does much more than simply create beers. We even have our own local association of homebrewers — the Foam Rangers — and entire shop devoted to the craft, De Falco’s. Beyond Saint Arnold are many other exquisite Texas microbreweries such as Real Ale in Blanco and Southern Star in Conroe. And let’s not forget the one and only Spoetzel Brewery in Shiner, Texas.
Wine bars, too, have cropped up around town like Starbucks. Although each is different in its character, all are devoted to the ideals of exploring and discovering wine and educating their consumers to do the same. From high-end, glitzy concepts like The Tasting Room to local, neighborhood-y joints like Boheme, it’s never been a better time for oenophiles in Houston.
To whit, I’d like to encourage you to read a few local spirit blogs that do a far better job of explaining and capturing all of this than I do.
Barley Vine: This man has the word on wort, hands down. A local hop-head who provides insightful commentary on the Houston beer scene and Texas microbrews. And he doesn’t just review beers; restaurants occasionally make the cut, too. Writing consistently since 2006, his blog is the best local resource on beer, breweries and news as it relates to the beer world.
Drink Dogma: A blog established by Bobby Heugel and his partners — including Kevin Floyd and Justin Barrow — to keep the public abreast of their progress on the Anvil opening, it’s evolved into a fantastic resource for cocktail information ranging from the history of certain drinks to their favorite libation literature.
Blue State Carpetbagger: A wine blog from a man who knows his varietals, Tom Casagrande worked in the wine business in New York City for five years before moving to Houston. His blog is a great read for two reasons: He’s been blogging continually since 2005, so there’s a wealth of information from prior years and posts and he specializes in recommending inexpensive yet wonderful wines, an especially welcomed speciality these days.
Do you have your own local favorites? Did I miss a beverage blog you can’t live without? Leave it in the comments section below; we want to hear all about it!