True Vine Brewing
What started very grassroots in the garage of Ryan and Traci Dixon has grown into big dreams. Homebrewing grew to 10-gallon batches of beer and developing the first recipes that stuck – Mermaids and Unicorns and Rose City Pale Ale.
True Vine officially opened to the public in 2014 in a micro-warehouse on Englewood Avenue in west downtown Tyler. Opening only once a month for brewery events called “Open Taps,” the 2000 square foot brewery and taproom quickly became very small. The community embraced these events from the beginning proving people were truly thirsty for something like True Vine.
While on Englewood, the Dixons met some new friends, Jim and Janice Lowden who would soon partner with and help take the vision to the next level. A new location was acquired in fall of 2017 and the now larger True Vine team began creating their home on Earl Campbell Parkway. After months of hard work, True Vine opened the doors of the Earl Campbell facility on March 30th, 2018. Here, live music has grown into a weekly occurrence and beer production has greatly increased to meet the ever-growing demand in the taproom as well as distribution across Texas.
Featured Beer: Daddy’s Juice Box
Being a grown-up means a lot of responsibility, but it also means getting grown-up treats. And we don’t mean fruit snacks and goldfish. We’re talking big, bold, 8.5% treats. Our Daddy’s Juice Box Double IPA is a big, juicy, hop declaration of a treat. With a full nose of tropical aromas and a super smooth finish, this hop authority is sure to reward. So get your own juice box, kids. This one’s for daddy. ABV: 8.5%
Recommended Food Pairings:
Chicken, Pork Chops, Ribs, Strong Cheese, Creamy Sauces
Seared Chicken with Alabama White Sauce
- 4 boneless skinless chicken breasts
- 1 cup mayonnaise
- 3/4 cup apple cider vinegar
- 2 Tbs sugar
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tablespoon barbecue seasoning
- 2 Tbs vegetable oil
Place chicken breast in a large zip-top bag. In a blender, add the mayonnaise, apple cider vinegar, sugar, Worcestershire sauce, lemon juice, black pepper, salt and cayenne pepper. Pulse to combine. Reserve 3/4 cup of sauce and pour remaining sauce over chicken. Marinate for at least 2 hours or overnight.
Preheat oven to 375° F. Take chicken out of the bag and place on a plate. Sprinkle both sides of the chicken with barbecue seasoning. Heat a skillet over high heat. Place the chicken in pan and sear for 4 to 5 minutes until golden. Turn the chicken and add the marinade from the bag to the pan. Place the skillet in the oven and cook for 15 to 20 minutes until chicken is cooked through. Serve with additional sauce.