Saint Arnold Brewing Company, located in Houston, is Texas’ oldest craft brewery. Their goal has been to brew world class beers that are delivered fresh as possible to customers in Texas and surrounding states.
The brewery staff is small, but they are dedicated to making full-flavored beers that are crafted for true beer lovers. It’s a passion, not a job, and they believe it comes through in the beers they make.
Over the years they’ve created several year-round beers that are well supported, as well as much anticipated seasonals and limited edition series.
Founded by beermakers, Brock Wagner and Kevin Bartol, their first keg of beer was shipped in June of 1994. They chose Houston as their headquarters because it was the largest city in the country that did not have a microbrewery. Brock was a longtime homebrewer and had considered opening a brewery as far back as college, although that was quickly dismissed as a silly idea. Seven years after graduating, Brock revisited the idea, enlisted Kevin’s help and the brewery was off and running. This year they celebrate 25 years of beermaking.
Featured Beer: Guten Tag
ABV: 5.8%, IBU: 21
From Saint Arnold: “We’re coming up on fall, a great time to be outdoors, and a great time to enjoy some classic beer styles, including the Märzen. Launched in early September, this one isn’t just a fall seasonal – you can enjoy Guten Tag all year long.
“Guten Tag is a traditional Bavarian-style lager with a crisp and clean flavor. The malt provides a nice toasty and bready complexity through the use of decoction, while the hops are restrained to allow a soft and elegant finish.
“If this beer sounds familiar, it should. It was originally released in the fall of 2017 as a part of the Icon series. It became a fan favorite, and after two years of craving it, we decided to bring it back.”
Fried foods, German food, Asian food, fall comfort food.
Beer Batter Shrimp with Turmeric Rice
18 jumbo shrimp, peeled, deveined, tail on
1 1/2 cups lager or wheat beer, room temperature
1 cup flour
2 tsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
vegetable oil, for frying
1 tablespoon olive oil
2 mushrooms, chopped
1/4 cup green peas
2 cups cooked rice
2 tablespoons water
1 teaspoon turmeric
1 teaspoon fresh parsley
2 tablespoons Asian sweet chili sauce
To prepare the shrimp, in a deep skillet heat oil to 375° F. In a large bowl beat the egg and stir in the beer. Add the flour, cornstarch, salt and pepper and whisk to combine.
Working in batches, dip shrimp into the bowl. Let excess batter drip off and place in the oil. Fry a few shrimp at a time for about 3 minutes or until golden brown on each side. Remove to a paper towel lined baking sheet. Repeat with remaining shrimp. Keep warm in a 200° F oven.
For the rice, add the oil to a skillet over medium heat. Sauté the mushrooms until golden and then add the peas and rice. Stir in the water, turmeric and parsley. Stir to combine and coat the rice. Turn off the heat and serve with the shrimp. Drizzle each plate with a tablespoon of Asian sweet chili sauce.