Austin’s drinking events calendar, June 2017

Contributed by Olive & June. Negroni Week returns to participating Austin bars and restaurants from June 5-11. Proceeds from Negroni purchases, like this Frozen Show Pony Negroni from Olive & June, go toward good causes chosen by each place.

Thursday, June 1

Banger’s Summer Love Luau with Victory Brewing, 6 to 10 p.m. Summery outfits are encouraged at this party featuring a variety of Victory beers, including Summer Love Blonde Ale.

Boots & Bourbon at the Driskill Grill, 7 to 9 p.m.The Driskill restaurant is pairing meats from Austin’s Ranger Cattle with whiskey from Fort Worth’s Firestone & Robertson Distilling. $79.

Friday, June 2

Blue Owl Brewing Saison Puede Release, 12 p.m. Don’t miss this limited run of bottles filled with Blue Owl’s sour, spicy and fruity spring seasonal.

Uncle Billy’s June First Friday Firkin, 5 p.m. This month’s firkin is a Coffee IPA: the Green Room IPA with lightly roasted Puerto Rican Arabica coffee beans.

Saturday, June 3

Craftsman’s 2nd Anniversary Luau, 4 p.m. Pau Maui Vodka cocktails, a pig roast, hula girls and fire dancers will mark the birthday of this East Cesar Chavez bar.

Crystal Creek Distillery’s Grand Re-Opening Bash, 5 p.m. The Spicewood spirits maker has a new distillery and tasting room and wants to show it off with live music, giveaways and more.

Monday, June 5

Friends & Allies Can Release, 4 to 10 p.m. Friends & Allies Brewing is releasing its beers in cans for the first time. Pick up a six pack, but first, enjoy a draft pint of one of its limited seasonal options.

Gin Class at Bullfight, 5:30 to 8:30 p.m. Parkside Projects’ beverage classes continue with this study of gin, featuring gin cocktails and tapas from the Spanish-inspired restaurant. $32.50.

Astronomy on Tap, 7:30 p.m. This special edition of the monthly talks about the cosmos over beers brings in astronomers from the American Astronomical Society.

Thursday, June 8

South Lamar Negroni Stroll, 6 pm. Sip Negroni cocktails from Backbeat, Vox Table, El Burro and the Highball as part of the charity-focused Negroni Week.

Friday, June 9

Kings of Craft Series: Meet David Walker of Firestone Walker, 6 p.m. Flying Saucer is hosting a Firestone Walker tap takeover with the founder and lots of Parabola variations.

“Trappist Beer Travels” Book Release at WhichCraft Taproom, 6 to 10 p.m. The locally based authors of the new book about Trappist breweries will officially share the combination beer journal, history book and travelogue.

Saturday, June 10

Now That’s What I Call a ’90s Party at Hops & Grain, 1 p.m. Come dressed as your favorite Nickelodeon character or in straight-up ’90s garb for this old-school party at the brewery.

Reinheitsgebot Party at Orf Brewing, 2 p.m. No, Austin’s newest brewery isn’t celebrating the German purity law — just the German way of partying with beer.

National Rosé Day at Backbeat, 4 p.m. Say yes way to rosé with Backbeat, which is expanding its summer rosé list with 7 incredible rosé wines from around the world.

Sunday, June 11

Austin’s First Tequila ‘n’ Tacos Crawl, 1 p.m. Enjoy helpings of Austin’s favorite food with cocktails while exploring West Sixth bars like Star Bar and Parlor & Yard. $35.

Whisler’s 4th Anniversary Party, 1 p.m. To celebrate this boozy birthday, on-site food truck Thai Kun is whipping up something special. Plus, there will be live music, drink specials and prizes.

Monday, June 12

They’re Back! Celis Re-Launch at Whip In, 5 p.m. Celis’ iconic Celis White and new Citrus Grandis IPA will be on tap in advance of the brewery’s reopening in North Austin.

The Craft Series at 1886 Cafe & Bakery, 6 to 9 p.m. The Driskill Hotel’s beer pairing dinner series continues, this time with Blue Owl Brewing’s sour-mashed beers. $40.

Tuesday, June 13

Easy Tiger’s Celis Launch Party, 5 p.m. Raise a glass of Celis White or Celis Citrus Grandis IPA with Christine Celis, the daughter of Celis Brewery’s original founder Pierre.

Wednesday, June 14

National Bourbon Day at Easy Tiger, 5 p.m. Celebrate this most important day with a special flight of Basil Hayden’s, Maker’s Mark, Knob Creek & Booker’s for $12.

Vox Table’s Shacksbury Cider & WhistlePig Whiskey Dinner, 6:30 to 9:30 p.m. Chef Joe Anguiano has prepared a special four-course menu to pair with the cider and whiskey. $65.

Thursday, June 15

Cannon + Belle’s Texas Winemaker Dinner Series, 7 p.m. This month’s multi-course feast will feature wines from Lubbock’s McPherson Cellars as well as the founder, Kim McPherson.

Saturday, June 17

Hi Sign Brewing’s New IPA Release Party, 12 to 10 p.m. The brewery is making its lucky number seven beer and wants to celebrate the milestone with you. Relax in Hi Sign’s on-site hammocks.

Arianna Auber / American-Statesman. Hi Sign is releasing a new IPA at the brewery, the seventh beer it has made.

Off Flavor Tasting at B.B. Rover’s, 3 to 6 p.m. Train your palate to recognize off flavors in your beer with the help of this workshop led by a certified cicerone (beer expert). $25.

Garrison Brothers’ Winner, Winner Chicken Dinner. The Hill Country whiskey distillery is hosting a dinner to celebrate filling its 10,000th barrel with booze. $25-$40

Sunday, June 18

Father’s Day BrewBCruise, 2 p.m. Feast on Uncle Billy’s barbecue and beers while enjoying a relaxing cruise down Lady Bird Lake with your old man. $40.

Central Market Cooking School: Father’s Day Beef & Beer Dinner, 5:30 to 8:30 p.m. Spend the evening with Dad while learning to make beefed-up dishes paired with craft beer. $140.

Monday, June 19

St. Elmo Brewing, Soursop and Lewis & LeRoy Beer Dinner, 6 p.m. This collaborative dinner between two Austin food trucks and a brewery will feature a special beer, a Sichaun Saison. $78.

Saturday, June 24

Meet the Founder of Avery Brewing, 12 p.m. Banger’s is hosting Adam Avery of the Colorado brewery and will have a variety of Avery beers on tap like Liliko’i Kepolo.

Sierra Nevada Beer Camp, 5 to 9 p.m. Beer Camp on Tour comes to Austin and will feature both Beer Camp collaborations and other beers from U.S. breweries. $40-$75.

Uncle Billy’s, under new ownership, will expand by contract brewing at Celis

Uncle Billy’s is no longer a brewpub in the hopes of making cans of its beer more widely available across Texas cities like Austin, San Antonio and Houston and has begun the process of moving much of its brewing operations to North Austin’s soon-to-open Celis Brewery.

Photo by Matt McGinnis. Uncle Billy’s, at 1530 Barton Springs Road, is becoming a production brewery that will begin to have a lot more experimental releases on tap.

But that doesn’t mean much will change about the Barton Springs location where people have been coming since 2006 for beer and barbecue. Uncle Billy’s Brewery, as it’s now being called, is a “taproom-restaurant” still offering food, although it can’t sell wine, liquor or beer from other breweries any longer, and people will no longer be able to pick up six-packs of Uncle Billy’s beer to go.

These are a necessary sacrifice for the growth of the brand, Rick Engel, who opened the brewpub in Austin 12 years after opening Houston’s first (now defunct) brewpub since Prohibition, said in an interview.

“You have to decide what you want to be when you grow up with the way the laws are,” Engel said. “You start out as a brewpub, and if you want to get into distribution and expansion of the beer beyond the way the limits are, you have to go to the next tier, which is what we did.”

His Austin brewpub became the first in the state to start distributing to other restaurants and stores after a 2013 Texas law loosened up this restriction for the state’s brewpubs. But when Uncle Billy’s began canning, Engel didn’t realize the expansion in production would ultimately not meet demand.

Solving that problem has meant sacrifice on his part as well: Engel is no longer tied financially to Uncle Billy’s and has sold the business to Bob Leggett, CEO and founder of Artisanal Imports, one of the largest importers of Belgian beer in the U.S. Engel owns Ski Shores Cafe and various locations of Little Woodrow’s, retail establishments in the eyes of the law, and would have been in violation of the three-tier system by also having a manufacturing brewery.

Leggett, who remains at the head of his import business, had been looking to have a local beer he could add to the Artisanal portfolio and was put in touch with Engel for something much bigger. Importing beer and making it at the same time isn’t prohibited, and he jumped at the chance to take on a new project.

Yes, Texas law is complicated.

That’s why Engel worked closely with the Texas Alcoholic Beverage Commission when he realized he wanted to take Uncle Billy’s more widely beyond the four walls of the business. He found the solution he was looking for by moving the bulk of production to Celis Brewery, which former Uncle Billy’s employee Christine Celis is opening in tribute to her father, the venerated Belgian brewer Pierre Celis.

All of Uncle Billy’s beer for distribution — currently, the Green Room IPA, Barton Springs Pale Ale and Lazy Day Lager — will be made at Celis, while the Barton Springs location of the brewery will continue making small-batch suds for enjoying on-site. Uncle Billy’s head brewer, Trevor Nearburg, had been trying to make enough of the brewery’s three canned mainstays while also producing a small roster of brewpub-only releases, a balance that didn’t always pan out.

“We’ve been at our 4,000 barrel capacity for almost 18 months,” Engel said. “But Celis has a much bigger barrel capacity, at 50,000. Celis will be brewing original recipes from Pierre and some other ones Christine’s developed with Daytona (her daughter), and there’s a regional brewer, Atwater, brewing out there as well in addition to Uncle Billy’s. There is plenty of capacity and growth for all of those brands.”

The founder of Uncle Billy’s, Rick Engel, is no longer the owner because of the way he decided to expand the brewery. But he remains the proprietor of other local businesses like Ski Shores Cafe.

New owner Leggett sees the Barton Springs location becoming a sort of “testing ground” for beers that may eventually join the three canned products beyond the brewery, and Nearburg is excited to expand his boozy repertoire.

“The beauty about taking production volume out of this facility to a place that is made to produce volume is that it will free up the brewers here to be creative, to make new things — stuff maybe they’ve wanted to make but haven’t had the time or the brewing capacity to do,” Leggett said.

That might eventually apply to other alcoholic beverages as well. Another future plan is for Uncle Billy’s to apply for a distiller’s permit and maybe even a winemaker’s permit, to bring back some of the drinks the brewery has had to abandon in its quest for greater distribution.

In the meantime, Leggett is just trying to transition Uncle Billy’s to a much bigger Texas footprint and getting customers across the state primed to the idea of having it available at more retail locations like HEB. The beer industry veteran certainly knows how to sell beer, having been involved in that side of the business since 1977. He was one of the first Shiner Bock distributors and began his import company in 1978 (a career move that eventually led to his meeting Pierre and Christine Celis at Hoegaarden in about 1986).

For Engel, it didn’t take long to see that Leggett was the right man to grow Uncle Billy’s into a much bigger brand. Engel will simply be a customer at the brewery now but believes the change was necessary.

“It was a big decision to make, but it was the right thing to do for the brand,” he said. “For me, it’s not about the money. It’s about the success of the brand and being able to watch it grow from what it was 11 years ago. It’s a dream to see your beers hit the market outside of your establishment and have people keep buying it.”

Austin bar makes Esquire’s list of 24 best cocktail bars in America

Laura Skelding / American-Statesman. Half Step specializes in making classic cocktails like the Old-Fashioned. Its attention to detail has earned it a spot on Esquire’s best bars of America list.

According to Esquire, Half Step is a whole leap ahead of the rest of Austin’s watering holes.

Esquire has once again released its list of America’s best cocktail bars, and the powder blue bungalow bar on Rainey Street is at the top of it.

“Prop an elbow on the padded bar and watch your cocktail materialize from the fresh ingredients cooling on ice. Pick the bartender’s choice. Or call for the Medicina Latina, which mixes tequila, mezcal, ginger, and lime to cure what ails you,” according to the list put together by Esquire editors.

Half Step opened in early 2014 as the Texas outpost from the masterminds of the venerated Los Angeles bar the Varnish. Although there’s a menu of cocktails, Esquire is sure correct about one thing: Go with bartender’s choice for something truly tailored to your tastes. The bar team knows its booze and has a wide arsenal of drinks, both classics and modern riffs alike, from which to pull.

Once you’ve had a drink or two at Half Step, don’t call it a night: Esquire recommends heading over to fellow Rainey Street bar Craft Pride, where Texas beers and Detroit-style pizza reign supreme.

The men’s publication organized the list by city in alphabetical order, which made Half Step the first item you read. Some cities, like New York, have multiple bars featured. And Austin isn’t the only Texas city to impress: Houston also made the cut with the Southern-inspired bar Julep from cocktail maven Alba Huerta.

Agree with the publication’s recommendations? Sound off in the comments or share your opinion with me on Twitter or Instagram. My handle on both platforms is @ariauber.

The Peached Tortilla’s popular mega milkshakes to return — with doughnuts

The Peached Tortilla wowed foodies at South by Southwest with towering milkshakes piled high with brightly colored desserts like cotton candy, lollipops and doughnuts. After so much success with them, the restaurant’s event space, the Peached Social House, hosted a pop-up in April with all new ones inspired partially by breakfast.

And now, for those of us who missed out those first two times, there’s going to be yet another million-calorie mega-milkshake bonanza on June 4.

This pop-up, like the April one, will probably sell out — and you must have tickets to get a taste of it. What’s different about this time? It’s a collaboration with pastry chef Janina O’Leary, formerly of La V and Trace, who specializes in fluffy, insanely good doughnuts that show up at pop-ups around town from time to time.

Her doughnuts will top the Peached Tortilla milkshakes, which dessert lovers can taste from 12 to 3 p.m. on June 4 for $19. She will have what she calls her Play Dough pastries paired with them, too.

Contributed by the Peached Tortilla. Return to Peached Social House for another afternoon of mega milkshakes, this time topped with Pastry Chef Janina O’Leary’s famous doughnuts.

The milkshakes have been newly created for the collaboration and include the Blueberry in a Glazed State, with strawberry ice cream, graham crackers, caramel and a berry-glazed doughnut (paired with a peach poppy seed pop-tart) and the I Drink Your Milkshake, with chocolate ice cream, crushed pretzels and a malted milk chocolate doughnut (paired with Nutella swirl coffee cake).

At the pop-up, slurp down your milkshake or choose another liquid treat. The Peached Tortilla is again offering the Birthday Cake Mimosa, a popular cocktail at the last milkshake pop-up, with Frangelico, vodka, grenadine and brut. It’ll be topped with Janina’s matcha-pistachio baby cake with strawberry buttercream and paired with an Everything cookie.

Still don’t feel like your sweet tooth will be satisfied? O’Leary will also have other pastries at the pop-up that you can purchase a la carte.

Get your tickets for the pop-up this weekend at this Eventbrite link. Note that the two milkshake options are both $19 and the mimosa with a cookie are $17. The event will be at Peached Social House, at 6500 N. Lamar Blvd. Ste D.

10 Texas beers to enjoy all summer long

Texas brewers know just the kinds of beers we need to combat the heat. Here are 10 mostly Austin beers (and a cider-wine hybrid because it’s divine) to keep you cool all summer long.

Arianna Auber / American-Statesman. Brazos Valley Brewery, in Brenham, has made a peach wheat with a couple of sneaky musical references.

Austin Beerworks Einhorn: The essential summer beer of Austin was recently put into powder blue cans decorated with unicorns (‘einhorn’ means unicorn in German) and sent all over town. Crisp, a little tart and very refreshing, the Berliner Weisse-style brew might not be as rare a find as the mythical horned horse now, but it’s not any less beloved. The North Austin brewery has even helpfully supplied a map to help us locate a six-pack, although you don’t have to rush out to find it: Einhorn will be available throughout the summer.

Live Oak Hefeweizen: A lot of the beers on this list are new, seasonal or small-batch, or some combination of the three. This one’s on here because it’s trusty — easy to get both in cans and on draft and always the straw-colored, aromatic gem we expect — and we should never take it for granted. Go get some.

The ABGB’s Rocket 100 Pilsner: This one is another reliable Austin brew and one of the beers that helped to cement the ABGB’s win as the Great American Beer Festival’s Brewpub of the Year. A pre-Prohibition example of a pilsner, it’s brewed with corn, one of the ingredients that German immigrants to our country would have used. Take it home in a growler or, better yet, a three-pack of crowlers.

Hops & Grain River Beer: Modeled after light lagers like Coors Banquet, with corn in its grain bill, River Beer is intended to accompany you on all your boat rides on Lake Travis, your tubing trips down the San Marcos River, anytime you are in or over a body of water in Texas. With it, Hops & Grain is hoping to attract people who drink the likes of Coors and Budweiser, but it’s flavorful (even a little sweet, thanks to the corn) and will no doubt be the favorite of regular craft beer lovers, too.

Adelbert’s Mango Wit: As I noted in a roundup of beers suited for springtime imbibing, the year-round Mango Wit is especially suited for the spring and summer months thanks to its sweet tropical notes. Now that it’s summer, let me just go ahead and quote myself: Adelbert’s made the Mango Wit with lemon peel and real, true, juicy mango, and let me emphasize the word “juicy” again. That’s exactly how this beer tastes: as if Adelbert’s filled cans with the sweet liquid squeezed from pounds of mangoes, threw in some citrus for balance and carbonated the result.

Brazos Valley Millions of Peaches Peach Wheat: Probably, the Brenham brewery is making a reference with the name and the can design to the Allman Brothers’ “Eat a Peach” record. But the six-pack I stumbled on at Whole Foods immediately made me crack a grin because Millions of Peaches is, to me, a nod to the insanely catchy ’90s diddly “Peaches” by the Presidents of the United States of America.

I bought the cans for the memory of belting out “millions of peaches, peaches for me” the summer in between high school and college and that alone, without knowing a thing about the beer, but fortunately it’s delicious. In the wheat beer, the sweet nectar of one of Texas’ most beloved fruits is preserved without being overly cloying, a danger that some fruit beers can face.

Arianna Auber / American-Statesman. Got any outdoor summer activities planned? Don’t leave your six-pack of Oasis at home.

Oasis, Texas’ You May All Go to Helles and I Will Go to Texas: Are your Texan heartstrings tugging yet at this Davy Crockett reference (and well-placed beer pun)? Even if they’re not, the Lake Travis-area brewery has crafted a beer, light and thirst-quenching, that seems tailor-made for our state. The cans are a limited release, so don’t miss them.

Zilker Brewing’s Parks & Rec Pale Ale: Brewed in collaboration with the Austin Parks Foundation to celebrate Zilker Park’s 100th anniversary, the seasonal pale ale, now in cans, doubles as a good cause. A portion of the proceeds from the beer, made with old-school hops like Centennial to emphasize bright citrus notes, is being donated to the Austin Parks Foundation for Zilker Park’s upkeep. Not that you needed an extra reason to go buy it, right?

Arianna Auber / American-Statesman. Zilker Brewing’s newest canned beer was made to highlight Zilker Park’s 100th anniversary.

Jester King Foudreweizen: The brewery’s big and boozy Boxer’s Revenge, a a barrel-aged sour strong ale, releases this weekend, but it’s not exactly conducive to summer drinking. Buy a few bottles of that to go, since it ages so nicely, but don’t miss out on Foudreweizen. The collaboration between Jester King and Live Oak Brewing is also back and so nicely captures what both breweries do best.

It was made when wort brewed at Live Oak and inoculated with its hefeweizen yeast was taken to Jester King to transform at the hands of the native yeast and bacteria, alive in the walls of the farmhouse brewery’s foudres, and the resulting Foudreweizen tastes in essence like a funky wheat beer — bonkers good.

A crowler of Pinthouse Pizza’s latest IPA: Both locations of the brewpub are producing fresh examples of the hazy, juicy IPA they’ve perfected, from the This Is Juice at the flagship on Burnet Road to the Electric Jellyfish IPA that the South Lamar brewpub can’t seem to make enough of. IPAs generally aren’t my go-to style on hot summer days, but Pinthouse makes the beer low in bitterness, albeit with the aroma and flavors that hops can impart. Like the ABGB, both locations have crowlers.

Texas Keeper Cider’s Grafter Rosé: The best drink of 2016 is back in bottles and available at the cidery starting tomorrow afternoon, where you can sip it while enjoying barbecue from the new LeRoy and Lewis. This year’s Grafter Rosé, dry, spritz-like and tart, is made with Rome Beauty apples and Texas-grown Tempranillo and Carignan grapes.

Three of Austin’s best Bloody Mary mixes to create your own boozy brunch at home

Many summer weekends ahead mean relaxing with a drink during a long, leisurely brunch.

To that end, we’ve rounded up several Austin restaurants that serve delicious brunch cocktails — whether it’s a classic mimosa you’re seeking or something a little more off-the-wall, like Snooze’s Bacon & Eggs whiskey sour.

But you might be like me: staying in close proximity to your bed. So, if you’d rather not venture far but still want a little morning buzz (no judgment here, OK), we’ve got you covered there, too. Here are three locally made Bloody Mary mixes that you can add a little vodka to and snuggle up with.

Contributed by Barbecue Wife. Barbecue Wife Bloody Mary Mix is made locally by Catherine Stiles, who uses Stiles Switch BBQ & Brew’s special house sauce in it.

Barbecue Wife Bloody Mary Mix

The wife of Stiles Switch BBQ & Brew owner Shane Stiles, Catherine Stiles uses the restaurant’s house sauce, a light tomato-based mixture of smoked black pepper and other spices, as the not-so-secret ingredient in the mix she spent a year-and-a-half perfecting. Now, the all-natural, preservative-free Barbecue Wife is easy to find in local stores like Whole Foods and Royal Blue Grocery.

Grab this one if you want a savory punch of smoke and heat in your Bloody Mary. (Needless to say, it’s the right kind of pick-me-up the morning after a night out.)

There’s another good reason to love the product: Stiles has packed a lot of heart into it, sticking a double-sided label on the bottles that are illustrated on the inside with a picture of a “barbecue wife,” a series of strong women she feels don’t get enough representation for their hard work. You’ll have to finish the bottle to see the full image, as if you needed more incentive.

For more information, visit barbecuewife.com.

Lauren’s Garden Craft Cocktail Juice

The tagline that accompanies this local potion is “From garden to glass,” and it’s not wrong. Lauren Kelleher was inspired to make a Bloody Mary mix created from freshly squeezed tomatoes after her neighbors in Travis Heights would throw “tomato parties” during their harvests of the juicy red vegetable. At the parties, the Bloody Marys with just-squeezed juice were unlike any she’s had before.

That’s what you’ll notice with Lauren’s Garden’s four varieties of Bloody Mary mix, including Original, Texican, Lightly Seasoned Tomato Juice and Serrano Lime. They’ve all got different flavors, but their essence is the same. Lauren’s Garden Craft Cocktail Juice tastes, as one Facebook reviewer put it, like actual tomatoes were added to her Bloody Mary. Fancy that.

Bottles of each are made with three pounds of Texas tomatoes sourced from Marfa and are all-natural, vegan and non-GMO. They’re also low-calorie, so you won’t have to feel too guilty about adding just a little extra vodka (although I’d suggest a blanco tequila with the Original — the interplay of the agave and tomato is really something magical).

Find Lauren’s Garden mixes at a variety of local HEBs, Royal Blue Grocery, and Central Markets and Whole Foods statewide. For more information, visit laurensgardenmix.com/.

The Bloody Buddy

This Bloody Mary mix, from former Ruth’s Chris Steakhouse bartender Buddy Jordan, is perhaps the most conducive to a lazy day — it comes with the vodka already in it, so all you have to do is shake it and add it to a glass with some ice.

Jordan created it after noticing that there were hardly any ready-to-drink Bloody Mary mixes on the market, despite the popularity of ready-to-drink options as a whole. There also weren’t any with a boozy infusion in them. But Bloody Buddy covers that niche with a special blend of chili peppers that are infused with the vodka and then combined with juices and seasonings in a recipe he’s taken several years to get just right.

You can find bottles (in small four-packs or single large-format) at most Spec’s locations. For more information, visit thebloodybuddy.com.

Deborah Cannon / American-Statesman. Buddy Jordan, the creator of the Bloody Buddy, infuses his ready-to-mix vodka product with chili peppers.

On World Turtle Day, drink a beer, save (and meet!) a turtle or two

After a full day of tagging turtles in and around Bull Creek in an effort to study their habits and overall health, the nonprofit Turtle Survival Alliance wants to have a beer with you this evening at County Line on the Lake, a barbecue restaurant that has attracted the reptile visitors for years.

Ralph Barrera / American-Statesman. Eric Munscher, director of the North American Freshwater Turtle Research Group, will be back at Bull Creek to tag turtles for long-term research. He said the group chose the area near County Line on the Lake after hearing about the massive turtle congregation at the restaurant.

Proceeds from the beer, of course, will go toward the organization’s efforts at turtle conservation in the U.S. Hops & Grain’s River Beer, an extra premium lager aimed at attracting Budweiser fans, will be $10, with additional pours $4.

The North American Freshwater Turtle Research Group arm of the Turtle Survival Alliance noticed how plentiful the turtles living in Bull Creek have become — perhaps because customers at the County Line have been giving them snacks of the restaurant’s homemade bread for years. The group made its first research study in the area last year and have returned to do so again, according to Jordan Gray of the Turtle Survival Alliance.

People are welcome to watch the group in action as they capture turtles, including those tagged last September, to measure and weigh them, tag new ones and determine their health and sex. They’ll be released back into the water. The scientific effort will run from 11:30 a.m. to 5:30 p.m. today, which not coincidentally happens to be World Turtle Day.

Afterward, join the turtle researchers and their reptile friends for Turtlemania, from 5:30 to 8 p.m., at County Line. You’ll get a souvenir pint glass with an order of the River Beer.

Here are some important facts from Gray to know about the Central Texas turtles that have so enamored County Line customers and staff over the years.

  • Texas has more species of turtles than most countries in the world, a number that totals to 37 if you count subspecies. That “puts us in a hot spot of turtle and tortoise biodiveristy,” Gray says. Central Texas specifically has about a half-dozen common here, such as the Texas map turtle, the Texas cooter, the Eastern snapping, the red-eared slider everyone is most familiar with, and a subspecies called the Guadalupe spiny soft-shell turtle.
  • Unfortunately, before the Texas Parks and Wildlife Department banned the commercial harvest of the state’s turtles in 2007, many of them had their populations dwindle because of the national and international pet and food trade. Ten years later, populations are rebounding in certain areas, while in others, other factors like fire ants and urbanization have kept their numbers low.
  • The North American Freshwater Research Group has now engaged in “long-term population monitoring in Austin, which gives us lots of valuable insight into how these turtle populations are doing in their freshwater habitats,” Gray said. In one word: well. Central Texas’ freshwater springs are filled with mollusks, snails and clams, and the turtles like to dine on them, helping to keep some of these invasive species at bay. The turtles’ heads have actually grown larger as a result of their new diet.
Arianna Auber / American-Statesman. Hops & Grain’s River Beer is on draft and now also in cans at many local restaurants, including County Line at the Lake.