Brewery of the Month: TUPPS Brewery, McKinney, TX

Opened in 2015, TUPPS is located next to the old, historic Cotton Mill in McKinney. They used the design of the mill as inspiration for the brewery, so it would complement the look and feel of the neighborhood.

Good friends Keith and Tupper started TUPPS to create a beer that is the perfect blend of art and science. They wanted to be creative with the flavors, ingredients and varieties of beer, but they’re also excited about the brewing process and the science that goes into making a quality, good tasting beer.

As proud Texans, deciding to build the brewery in a historic area was important. It displays the experience of the past and what it was like when life was slow and less complicated. TUPPS beer is a great way to relax and become immersed in the feeling of old Texas.

Featured Beer: Plutonium – Juice Pack Double Dry Hopped Pale Ale

This double-dry hopped pale ale is so juicy and bursting with fruit flavors like passion fruit, orange and guava. The malt profile in this beer is medium body, with lots of fruit and citrus hops, along with a fair amount of floral hops. The fruit yeast is high. It drinks crisp and finishes refreshing.

Bursting with tropical and stone fruit aroma, dry hopping adds hop aroma without adding bitterness. With double dry hopping, double the amount of hops is added all at once or split throughout fermentation.

5.5% ABV, 30 IBU

Food Pairings:  Chicken, pork or pasta dishes with a citrus or fruit sauce. Salad with stone fruit like peaches or cherries. Desserts with fruit sauce.

Recipe: Shrimp Bruschetta with Tropical Fruit Salsa

  • 3 dozen large shrimp (peeled, deveined)
  • 3 cups water
  • 1 cup pineapple juice
  • 1 cup grapefruit juice
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup fresh pineapple, small dice
  • 1 cup mango, small dice
  • 1/2 cup Roma tomato, seeds removed, small dice
  • 1/4 cup red onion, small dice
  • 1 tablespoon fresh cilantro, minced
  • 2 limes, juiced
  • 1 baguette, cut into 12 slices
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sriracha
  • 1 cup arugula leaves
  • Fresh basil, for garnish

Place shrimp in a saucepan and cover with water, pineapple, grapefruit, lemon and lime juice. Stir in the salt and pepper and bring to a low simmer. Cook for about 5 minutes until shrimp are cooked through, pink and tails have curled. Remove shrimp and discard the liquid. Chill the shrimp until ready to serve.

To make the salsa, combine the pineapple, mango, tomato, onion, cilantro and juice from the limes. Taste for seasoning and add salt and pepper, if necessary. Spread the baguette slices onto a baking sheet. Toast under a broiler for 1 to 2 minutes.

In a bowl combine the mayonnaise, sour cream and sriracha. Spread the mixture over the baguette slices. Top with arugula, a spoonful of salsa and 3 shrimp. Garnish with fresh basil, for serving.

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