Brewery of the Month: Four Corners Brewing Company

Located in the Cedars District of Downtown Dallas, the founders of Four Corners were avid home brewers before they decided to launch in 2009. Their innovation in brewing was inspired by Hispanic-influenced products and the branding features loteria-style designs. (a.k.a Mexican bingo.)

Over the preceding decade they have become dedicated fans of “better beer.” They had been avid home brewers as a way to better understand flavors, ingredients and brewing process. Along the way their attention turned to the American craft brewing movement and the boundless innovation, ambition, creativity and entrepreneurial passion that craft breweries represent in the industry.

The Four Corners founders were fascinated by the cultural value brewers added to their cities. It’s seen at Four Corners in their taproom that used to be a carriage house built in the 1900’s. It’s felt through the diversity the brand represents and the Mexican heritage that is celebrated with the artwork and creativity each brew idealizes. Fans of Four Corners celebrate a common passion. The atmosphere of the brand is tribal and welcoming. While Dallas was a craft beer desert when they started, they’ve made it their goal to elevate the craft beer culture in our community. Inspired by the neighborhood roots and how that intersects with local flavor and craft brewing.

Beer of the Month: El Chingon IPA

This India Pale Ale is pure machismo. Chingon is slang in Mexico for someone who is cool, awesome, uncompromising and tough. Predominantly built with pale and Munich malts, the hopping of this IPA boosts the chingon factor to 72 IBU. The hop stars are all the C hops. The boil is amped with Columbus, Cascade and Centennial. The final kick at the end of the boil is a large dose of Falconer’s Flight, 7C blend. The robust malt bill and the classic American hops are bridged by a final whirlpool of Santiam, leaving a full, and pleasantly hoppy IPA.

Shrimp Fried Rice

  • 1 dozen shrimp, peeled and deveined
  • 4 Tbs vegetable oil, divided
  • 1 cup red and yellow bell pepper, small dice
  • 1/2 cup mushrooms, chopped
  • 1/2 cup green peas, frozen
  • 1/4 cup onion, small dice
  • 2 cups cooked rice
  • 1 Tbs soy sauce
  • 1/2 tsp sriracha, to taste
  • Crispy wontons, for serving

Chop shrimp into small pieces. Season with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons of oil and the shrimp. Sauté for about a minute until shrimp are cooked through. Remove shrimp from pan and add the bell pepper, mushrooms, peas and onions. Sauté until soft, about 3 minutes. Add the remaining oil and the rice. Add the soy sauce and sriracha, toss to coat, and sauté for about 2 minutes until rice is slightly crunchy. Add the shrimp back to the pan and sauté for an additional 30 seconds. Serve with crispy wontons.

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