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 new 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: Mermaids & Unicorns

A blonde ale that is bready, biscuity, and packs a hoppy finish with hints of peach and orange. They said a beer like this was the stuff of legends. A myth. Yet, here you hold just that. A mythical blonde ale. As beautiful as a mermaid and rare as a unicorn, this blonde stands apart.

This smooth clean finishing mythical blonde is great for the Texas heat and cuisine. As with all our beers we debuted a small batch at an Open Taps event in fall 2014. The response was great and we then knew we had to move it into production. The name was inspired by all the fairytale worlds we experience as daddies of the 6 girls in the true vine brewing company family. ABV: 5.5%

Recommended Food Pairings:

Tacos, enchiladas, cheesy dishes.

Pull Apart Italian Cheesy Bread

1 loaf FRESH Tuscan boule bread
1 (8 oz) bag Brookshire’s finely shredded Italian cheese
2 Tbs butter, melted
2 Tbs basil pesto
1 Tbs extra virgin olive oil

Preheat oven to 350 degrees. Place a large piece of foil on a baking sheet and spray with nonstick cooking spray. Place the bread in the middle of the foil. Cut a cross-hatch pattern across the top of the bread. Make slices about 1/2 inch apart but stop at 1/2 inch from the bottom of the loaf. Bring the foil up around the sides of the loaf to hold together. Carefully pull the slices apart and stuff the cheese between the slices and down into the bread. Combine the butter, pesto and olive oil in a bowl. Brush the mixture over the top and down into the slices. Bring the foil up over the loaf and bake for 10 minutes. Increase heat to 400 degrees and bake for an additional 10 to 15 minutes to brown. Remove from oven and serve.

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