ETX Brewing Company

Started in 2016, ETX Brewing Co. is the dream of two brothers, Brian and Matt Gilstrap. They celebrated their grand opening in 2017 in their location at 221 S. Broadway, right near the square.

It’s become a popular spot for gatherings, with a large outdoor area so you can enjoy the downtown atmosphere, and they’re renowned for their great beer and bar menu. Several of their beers are now available to enjoy at home.  Come browse the selection on the FRESH beer aisle for your next favorite!

Beer of the Month: Park Ranger
6.6 % ABV, 17 IBU

This Hazy East Coast IPA with added lactose is like an IPA crossed with an orange creamsicle. The flavors and aromas of orange and tangerine are just like walking through an orchard. Created from massive dry hopping, the citrusy flavors are combined with lactose, also known as milk sugars, that create a creamy, sweet mouthfeel and low bitterness.

Food Pairings for East Coast IPA
Grilled & Roasted Meat, Citrus, Fresh Herbs, Salads

Beer-Braised Chicken with Tomatillo Sauce
4 small chicken breasts
1 lb tomatillos, husks removed
1/2 yellow onion, sliced
1 jalapeno, halved, seeds removed
4 cloves garlic
4 tablespoons vegetable oil, divided
1 large lime, juiced
1/2 cup cilantro leaves
1/2 tsp salt
1/2 tsp black pepper
1 cup light beer
2 cups cooked rice
Pico de gallo, for garnish
1 pkg FRESH tortillas

Preheat oven to 375 degrees. Add the tomatillos, onion, jalapeno, garlic and 2 tablespoons of oil to a large baking sheet. Cook for 40 minutes, stirring halfway through. Let cool for 10 minutes. Add to a food processor with the lime juice, cilantro, salt and pepper. Puree until smooth.

In a skillet add the remaining oil over medium heat. Add chicken and sear on both sides. Add the beer and 1 cup of tomatillo sauce. Stir to combine and let the chicken simmer in the liquid until cooked through, about 15 minutes, depending on size.

Remove chicken from the pan and slice. Spread the slices over the rice and garnish with the pico de gallo. Serve with warm tortillas. Serve remaining tomatillo sauce at the table.

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