Created in 2016, ETX Brewing Co. is the dream of two brothers, Brian and Matt Gilstrap. They celebrated their grand opening in 2017 at their 221 S. Broadway location, right near the downtown square in Tyler, TX.
It’s become a popular spot for gatherings and they’re known for their great beer and bar menu. Several of their beers are now available to enjoy at home. Come browse their selection in the FRESH beer aisle.
Featured Beer: 1846 IPA
6.2 % ABV, 52 IBU
1846 is the year that Tyler, Texas was established, and this beer represents the pride ETX Brewing has for their Tyler roots and the history surrounding their downtown location. Dedicated to the heritage of Tyler, the beer label features the downtown brick streets, Tyler roses and the East Texas oil boom. 1846 weaves together the fabric of East Texas and reminds us why Smith County is a great place to call home.
1846 is their interpretation of a classic West Coast IPA. This style of IPA stands out because the brewer is liberal with the hops to create bold, bitter flavors in the beers. Comparatively, 1846 has a light bodied amber base and is moderately bittered with cascade and centennial hops. It is finished with a huge dose of fruity and floral El Dorado hops. At the bottom range of bitterness for the style, it still has a bold and fruity flavor.
Recommended Food Pairings:
Roast Meat, Seared Steak, Crusty Sourdough Bread
Spice-Rubbed Ribs with Sweet & Sour Sauce
1 rack St. Louis Style or Baby Back Ribs
1 tablespoon Chinese Five Spice
2 teaspoons ground ginger
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
2/3 cup soy sauce
2/3 cup apple cider vinegar
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup molasses
2 tablespoons Sriracha sauce
Remove ribs from packaging and place on a foil-lined baking sheet. Trim excess fat and silverskin from the back of the ribs. In a small bowl, combine the Chinese Five Spice, ginger, garlic, salt and pepper. Rub the mixture into both sides of the ribs. Refrigerate for at least 3 hours or overnight.
Preheat oven to 300 degrees. Loosely cover the ribs with foil. Cook for 3 hours. In a large bowl, whisk together the remaining ingredients. Remove ribs from the oven and increase temperature to 375 degrees. Liberally brush about 1 cup of the sauce over the ribs. Cook uncovered for an additional hour, or until meat is tender and bones appear loose when moved. Pour remaining sauce into a pan and bring to a boil. Reduce to a simmer and let simmer for 10 minutes or until sauce reduces and thickens to a barbecue sauce consistency. Remove ribs from the oven and let rest for 20 minutes before serving. Serve extra sauce with the ribs.