Hi, Daniel.

Y’all know our distilling and brewing operations are a labor of love, so when we set out to find someone to help us get our products out to our retail partners, we needed to find someone who would handle it with the same care and love that we would. We found Daniel Tilson.

Daniel grew up in Gurley, Alabama, a small town just outside of Huntsville. Even though he enjoyed the slower pace of life (and less traffic - we can’t blame him), he wanted to set out and explore the world. A tour in the Navy first brought him to San Antonio, followed by an internship he landed with the Texas Parks and Wildlife Department as he was leaving the military. After taking some time to go to school, it was the amazing cuisine, proximity to camping spots and trails, and of course, the craft beer, that lured him back to make San Antonio his home.

Let’s find out more about this veteran whose past work included measuring the dots on salamanders’ heads (for real).

How did you first hear about Dorćol?

I discovered Big Hops - Shaenfield early on and regularly attended the Pint Nights. Dorćol’s HighWheel Beer was featured on one of those evenings.

When did you first pick up an interest in craft beers and why?

I only started drinking beer a couple of years ago and had previously stuck to hard liquor. I also did a running night on Tuesdays, Ike Tails, at Eisenhower Park near another brewery that did a $2.50 pint night. Not drinking beer at that time, I would drink the ciders, but they were $6. I decided I should start drinking beer and began with the lightest option. Over time, I grew to enjoy IPAs, sours and so on.

What is your favorite HighWheel?

The SA Hefe! I’m a big Hefeweizen fan - I love the banana and clove taste of it. It pairs really well with pretty much anything you eat and is really refreshing after a long hot day. It has more body than a lighter beer but still is refreshing. It’s one of those styles I really enjoy, and our Hefe has Bavarian all over it.

 What drew you to working at Dorćol?

The consistently high quality. The team works hard to make the best product possible, every single time. The Betty for example, will taste the same from month to month and I know it will be really good. I wanted to be part of a team that takes their craft seriously.

What did you learn from your time in the Navy and Texas Parks and Wildlife that you think will be beneficial to this job?

After my military life, I worked in customer relations for a golf course and interacted with customers, making sure they had a good experience. At Dorćol I want to continue the philosophy that we are not just a vendor. I want to continue building personal relationships. I also want to bring a fresh mindset - I did a lot of data analysis in my previous jobs. I had to critically think outside of the box and problem solve, so I think I can use that to improve efficiency of deliveries.

How do you approach customer service? What do you think is most important for this job?

For me right now it’s first impressions. Being a new face with the company, it’s important to explain what we do and why we do it. I’m the one who continues the relationship with our customers, and I’m the face of Dorćol when I go out there. Showing up when I’m supposed to and doing the best I can while I’m there is important. I hope to excel at that.

This is obviously a critical job for Dorćol. What do you think you’re doing well?

I feel like I’m asking the right questions. I’m trying to help the business grow. If I do my job well, Dorćol will grow, which means I will grow as well.

What do you love most about working for Dorćol so far?

It encapsulates the opportunity to explore. I know a little about distilling and brewing - I have some friends who home brew, and it’s interesting to see it on a larger scale. It opens up new views of San Antonio, restaurants, places and people for me. Previously, I stuck to my familiar places.

Which beer would you recommend to someone who has never had HighWheel before?

Betty or SA Hefe - Betty is an easy beer to drink, light and flavorful. It’s a good starter beer for those who are new to beer. SA Hefe is a really high quality Hefeweizen, it’s a really well-rounded beer. And it’s my favorite.

So there’s Daniel, in a nutshell. Say hey to him when you see him around… and don’t be shy about treating homie to a SA Hefe.

Did You Know: Mike's Out Transporting Precious Cargo

The phrase precious cargo hardly seems to fit when we talk about transporting precious HighWheel kegs. That’s why, finding a driver that can deliver customer service with a smile was imperative in our search. When you self-distribute quality brews, we have to make sure our customers are treated right.

Enter Mike Torres.

Mike grew up in the Rio Grande Valley, majored in English and Philosophy from UTRGV, and first dabbled in craft beers in college. We sat down to learn what he loves about craft beer, what drew him to Dorćol, and his mantra on customer service.

When did you get into craft beer?

College was definitely the first start. It’s hard to get into craft beer in the valley, but Roosevelt’s on 7th was great about carrying some solid Texas choices. That was the first place that I got exposed to craft beer. I remember the first beer — a Drifter’s Pale Ale — that had notes of apricot and peach, but was still hoppy.

 What did you move onto then?

I had all the heavy hitters: Stone, New Belgium, some Real Ale, then tried Ruination, and Fat Tire, and thought, oh shit this is different, so I grew an appreciation for it. After college, I started working at Pappadeaux in San Antonio. I started serving, waiting tables, moved up to training, bartending, eventually became floor manager, then kitchen manager, which is where I got more education about beer, liquor, and making cocktails. The first brewery I went to was Karbach in Houston right before they sold out, just as they had purchased that three-story tall fermentation tank. Pappas has a huge connection with Karbach and they’d send the management teams to go taste, watch them brew, etc.

 What came next?

After I left Pappadeaux, I managed at The Granary when co-founder Alex Rattray was still brewing and got to learn a lot more about beer. We had a small tap wall, maybe 10-12 beers, as well as the beers we brewed in house. I learned more about the process and it was my first exposure to all the other brands that were local. Alex tried to keep a good local tap selection with beers from Ranger creek, Alamo, and Freetail. It was a good immersion into the SA beer culture.

 I eventually went away from restaurants and into beer. I ended up working for Big Hops Bitters for almost three years.

 What was that like?

Big Hops has 32 taps and it’s a constantly rotating wall. That’s where I got to build up my palate for Texas beer.

What’s your favorite part of it all?

Drinking the beer…

 What’s your mantra when it comes to customer service?

It’s all about hospitality. Treating people, welcoming them to your home, city, treating them the way you’d like to be treated. I try to do that with anybody in the city whether I’m pouring beer or giving a tour. Me being successful is due to being focused on customer service, making sure people are always first. You don’t get anywhere unless you develop those relationships and invest with people. Being personable, extroverted, engaging, be able to educate, inform, and entertain is key.

What made you want to work at Dorćol?

It’s been my goal to work in a brewery or distillery. I love beer. I’ve homebrewed, helped Community Cultures get started… I was in there helping them making petri dishes and augers. One of the biggest factors was hospitality I received from Randy. What I learned was you have a lot of distribution companies, and the only one I remember was Randy being here every week, asking how we were doing, being friendly. It left a good taste in my mouth. I thought, I wouldn’t mind working there if they have that much care for that account.

Obviously Randy and the guys are trusting you to deliver HighWheel kegs across town, which is its own challenge, but you’re going into very intimate spaces and dynamics. What do you think you’re getting right?

I think one being extroverted. I’m friendly. I want to talk to people. Communication is big for people. Having that background helps you deliver customer service. I know what bar, restaurant, club owners want and they definitely don’t want you delivering during lunch rush, happy hour, night rush, so it’s those little things. If they’re busy, I’ll sit down and wait. Let them do their thing. It’s the little things they appreciate. It helps us sell more beer, makes them more likely to come back to us. It’s one of the best ways to succeed.

 Do people miss Randy delivering?

Very much so! I get asked about Randy about 4 out of 10 deliveries. All the accounts are very established. There’s an insane amount of time to build that relationship.

 What is your favorite HighWheel beer?

The 56 is a great example of a West Coast-style IPA…but there is a keg of the Porter in my living room kegerator right now!

Hop To It: Our Amber Ale Meets Apricots

This February, Randy brewed up HighWheel Small Batch #32. An Amber Ale brewed in a German Alt-style, this beer is malty, with a clean hop bitterness and has been a tap room favorite since its release.

But we turned things up a notch this March with a limited amount of the brew. Randy added apricot puree to the Amber Ale and added a few sherry soaked oak chips in the mix. The result is a malty brew with a hint of fruit and robust sherry notes that leaves you wanting more.

Come try it this Thursday, March 12 from 5 p.m. to 10 p.m. while it last.

IBU: 29, ABV: 6.1 %, SRM: 13

Biscuits, Burgers and Betty: A Chat with Chef Ceasar Zepeda of Alamo Biscuit Co. & Sangria on the Burg

When Chef Ceasar Zepeda opened Alamo Biscuit Company, his fast-casual breakfast and lunch concept, this past summer, he didn’t know what exactly to expect.

When the industry staple who cut his teeth at La Fonda on Main set out to open his first concept at Sangria on the Burg, a low-key reception allowed for finessing. By the time critics and bloggers came around with their tasting notes and cameras, flavors were squared away.

But that was 2016. In 2019, the friendly and hospitable chef had made his name servicing the northwest side of San Antonio, and winning several accolades along the way. The public wanted more.

Those first few weeks at Alamo Biscuit Co. and Panaderia were hectic to say the least, but Ceasar credits a strong staff culture for making it this far.

“A new concept is always hard, but it boiled down to hiring the right people,” Ceasar said.

He credits executive chef Julio Sanchez for helping whip the kitchen at ABC into shape, and hiring people who understand the culture he’s trying to create.

“We want to bring folks on and make sure we give them 40 hours. It’s hard when we slow down, but bills don’t stop for us or them,” Ceasar said.

Still, he credits customer service and relationship building as part of the reason people return.

“Knowing someone’s name, asking about their family…those things matter more than the food sometimes. That’s what really builds a clientele,” Ceasar said.

This extends to tourists that visit the restaurant even just once.

“We’re taking Betty next door with us to Whiskey Rose when it opens. Just having local beer now in general is something people appreciate even if they’re just here for a few days,” the chef said. “We can help them experience San Antonio in a whole new way when we tell them where the beer comes from and how they can go visit Dorćol and other places we’re proud of.”

Thanks, chef! We’re proud of you too!

Visit Sangria on the Burg for a HighWheel brew for Taco Tuesday, or ask for a beer-mosa next time you’re at Alamo Biscuit Co.

Our Resolutions for 2020

The dawn of a new year and decade often make us feel like we have to set grand goals to meet such an occasion.

Ten years ago, we had but a dream to open a distillery, let alone a brewery, that employs a growing staff off South Flores. But here we are.

So for this year, we want to do more.

We want to feature more bartenders who create amazing cocktails using Kinsman brandy.

We want to spread the deliciousness that is HighWheel beers.

We want to connect with more organizations and groups that enjoy quality spirits.

And we want to make Dorćol more of a second home to our guests.

We’re asking for more from you as well.

Please help us expand our digital footprint by always tagging @dorcolspirits on Twitter and Instagram; checking in on Facebook, and using the hashtag #drinkatdorcol when you visit.

Look for our HighWheel taps (big orange, tiny highwheel bike on top, you can’t miss it) or our Kinsman bottle at any of the other wonderful bars and restaurants that carry Dorćol products across San Antonio and use the tag #drinkingkinsman or #drinkinghighwheel to be featured on our timeline.

Here’s to MORE this year!

Kinsman Rakia 2019 Brandy Alexander Tour: The Modernist keeps it classic

When The Modernist opened in 2017, cocktail lovers around San Antonio knew they were in for a treat. Here was one of the area’s most creative bartenders, Olaf Harmel, opening a bespoke cocktail bar near the heart of downtown.

The result is commitment to both service and quality cocktails and that’s what makes each experience at The Modernist so unique. You’ll see that reflected in The Modernist’s Kinsman Brandy Alexander, which blends a plethora of ingredients to create a fabulous sipper.

For this decadent Rakia Alexander, Olaf blends Kinsman with heavy cream, vanilla ice cream, amaretto, dark Crème de cacao, Cynar for earthiness, a few drops of cold brew coffee and a hint of simple syrup to produce a balanced and creamy cocktail. It’s sweet without being cloying and the Kinsman’s apricot backbone shines through.

Head to The Modernist before December 31 to enjoy a Rakia Alexander of your own!

Kinsman Rakia 2019 Brandy Alexander Tour: An Eastern European Alexander at Still Golden

When building this year’s Kinsman Brandy Alexander, Still Golden Social House bar manager Stephan Mendez reached for more flavors from Eastern Europe.

Stephan paired Kinsman Rakia, our Serbian apricot brandy, with Becherovka, a Czech herbal bitters made with more than 20 herbs and spices. Modifications also included switching almond milk for heavy cream, making this a great cocktail for our lactose-intolerant friends. The result is a spice-forward cocktail that levels out with the smoothness of Kinsman Rakia.

Head down to Still Golden and try one before December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Francis Bogside's Monastery Milkshake

Next time you’re at Francis Bogside, ask for the Monastery Alexander! Created by bartender Zach Bright, the riff on the Brandy Alexander at Francis takes a pretty classic approach, but adds an interesting twist!

By adding Chartreuse, an herbal liqueur made by Carthusian monks, Zach adds peppery and herbaceous notes that balance the sweetness of the Crème de Cacao and Kinsman.

No vows of silence are required to drink this cocktail! Try a Monastery Milkshake now through December 31 at Francis Bogside.

Kinsman Rakia 2019 Brandy Alexander Tour: Rosella at the Rand Gets in the Spirit

Rosella at the Rand’s newest Bar Manager has a very familiar face.

Fans of great cocktails will recognize Elisabeth Forsythe, an industry pro who’s worked across the city who also lays claim to being San Antonio’s second Miss Speed Rack Texas. But she took her time on this year’s Brandy Alexander, and you’ll want to as well.

For her tour contribution inside the popular coffee shop/restaurant, Elisabeth tapped flavors of walnuts found in Don Ciccio & Figli Nocino and bumped up the apricot flavors with an apricot liqueur. The result is a boozy and Kinsman-forward tipple that’ll keep you warm this holiday season.

Try one at Rosella at the Rand now through December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Hoppy Monk's Masala Alexander

Lactose-intolerant friends, take heed! Not all of the Brandy Alexanders on this year’s tour deal in dairy.

Hoppy Monk, a supporter of all things local and independent, uses a mix of coconut and almond milk for their 2019 Kinsman Brandy Alexander. For this year’s tour, bar manager Ricardo Ruiz tapped a familiar flavor profile to spice up his Brandy Alexander.

He infused the almond and coconut milks with a house-made masala chai blend of cinnamon, black pepper, star anise, cardamom, and ginger. Ricardo added black tea during the last five minutes of heating the milk mixture to add herbal notes, without the tannic qualities of tea.

“I love chai. In my opinion, Mexican and Indian cooking are very similar,” Ricardo said.

Try it at the Hoppy Monk now through December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Bohanan's Deconstructs the Brandy Alexander

Houston Street serves as a perfect backdrop to enjoy Bohanan’s Kinsman Brandy Alexander. Created by bartender Roy Dutton, the Brandy’s Winter Dream is our only hand-stirred Alexander of the tour and that’s not the only thing that sets it apart.

Roy, who you may have previously seen shaking tins at Biga on the Banks and the Downtowner Bar in New Braunfels, stirs 1 ounce Kinsman, 1 ounce Tempus Fugit Crème de Cacao together to combine a boozy base, and tops it with hand-whipped cream infused with ginger. The result is a deconstructed Brandy Alexander of sorts that leans on spice and stone fruit flavors found in the Kinsman to create a lovely tipple.

You’ve got until December 31 to get your own taste of this dessert cocktail at one of the city’s best restaurants!

Kinsman Rakia 2019 Brandy Alexander Tour: Maverick Texas Brasserie's Luxurious Dessert Cocktail

“I love using Kinsman in my Brandy Alexander — that’s why I was ahead of the tour. It’s a great way to show local flavors in classic cocktails,” Ana Patrizia Cabrera said.

Maverick Texas Brasserie’s Kinsman Brandy Alexander take is a must-have this holiday season. Bar lead Ana Patricia collaborated with her kitchen staff and created a chocolate anglaise sauce that’s topped with orange blossom whip, grated nutmeg and cacao nibs. The result? One of the most velvety drinks in all the land.

Folks can enjoy Maverick’s Brandy Alexander through the holiday season, but be warned, you’ll definitely want more than one.

About Maverick Texas Brasserie: It’s both an everyday neighborhood hangout and a food-lover’s destination for special occasions. Where regulars will want to linger all day eating from small or large plates as they make memories over the open fire.

It is a generous and friendly gathering place for locals and travelers alike. The food and drink menus are broad yet refined in the simplest way that will have something for everyone. As a Texas brasserie, Maverick features a menu that is classically prepared and uses Texas ingredients when possible — most of the fare is cooked over a live wood fire.

Kinsman Rakia 2019 Brandy Alexander Tour: Liberty Bar's Chocolaty Brandy Alexander

Callie Pruitt knows a thing or two about cocktails. The 20-year bar pro was previously the beverage director at Halcyon, and she’s now running the wells at Liberty Bar, pairing great food with even better cocktails.

For this year’s Kinsman Brandy Alexander Tour, Callie went the sweet route and enlisted the help of two other spirits to create a bold and chocolate-filled Brandy Alexander. Still, Kinsman remained the star of the show.

“I love Kinsman in cocktails. I’ve made a few beer cocktails with it, but some folks just like it over a big chunk of ice,” Callie said.

Try it at Liberty Bar this December, or try it at home!

Liberty Bar’s Brandy Alexander

1 1/12 ounce Kinsman Rakia

1 ounce 5 Farms Irish Cream

1 ounce Bouvery Chocolate Vodka

Directions // Combine all ingredients in a shaking tin over ice. Shake vigorously and strain into coup. Top with fresh grated nutmeg.

Cheers for 6 Years of Dorćol!

Photo by @danomite_satx

When your anniversary lands in December, it makes for some pretty intense introspection. This year was filled with growth in ways we can’t even fully comprehend yet. We’re making more HighWheel beer, we’re making more Kinsman Rakia, and we’re sharing it with more fans than ever before!

This year we…

• collaborated with local charities to raise funds for Animal Defense League, AIGA San Antonio, San Antonio Pets Alive, the Ferrari Kid and Respite Care of San Antonio.

• added a new staff member with bar creative Brittany Dinhobl joining our crew.

• teamed up with other business and created the longest sausage in Texas!

• released canned Betty and growlers to help y’all enjoy a cold HighWheel wherever you go!

Our resolution for 2020? Keep making great products and creating amazing partnerships within the community! Cheers, y’all!

Hop To It: Our Dark Anniversary Offerings

Tis the season for dark brews! Though we have a penchant for opaque brews like the HighWheel Porter, which can be enjoyed year-round, there’s something about pitch black ales that really warms your bones.

As we headed into December, Randy decided to brew a slew of dark beers to cap off our year. The black saison hit taps in October and a barrel-aged Porter followed in November.

This December 13, we’ll celebrate six years of Dorćol Distilling + Brewing Co. with the release of two Small Batch beers. First up, an Imperial Black IPA with a flavor profile that includes a touch of caramel sweetness, a hint of coffee roast, as well as a big dose of citrus and tropical fruit. We’ll follow it up with a very limited release of the Peanut Butter Barrel-Aged Porter, which takes the barrel-aged porter and is then dry-hopped with peanut butter. The latter will only be available at Dorćol for a very limited run, so… hop to it!

Kinsman Rakia 2019 Brandy Alexander Tour: Dorćol Distilling + Brewing Co.

We have to start the Kinsman Rakia 2019 Brandy Alexander Tour somewhere, so what better place than where Kinsman is made!

For the fifth annual Brandy Alexander Tour, Dorćol bartender Brittany Dinhobl played with unique flavors to replicate the allure of a mole blanco found in Mexican cuisine. To create that complex combination of sabores, Britt reduced clear Creme de Cacao with dried apricots, habanero, white chocolate, almonds, a white chocolate mocha creamer and cinnamon sticks. The mixture is then paired with Kinsman Rakia and shaken to produce a velvety sweet tipple.

Make your own at home!

Mole Blanco Alexander

1 ounce Kinsman Rakia

1 ounce Mole Blanco reduction (see below)

1 ounce half and half

Mole Blanco Reduction:

1 (750ml) Creme de Cacao

6 dried apricots

1 (16-ounce) bag white chocolate chips

1/2 cup slivered almonds

2 cups white chocolate mocha creamer

2-3 cinnamon sticks

2 habanero peppers, sliced in half

In a saucepan, bring Creme de Cacao and rest of ingredients except habaneros to a simmer. Let cook down for about 10 minutes stirring constantly. Add habaneros and steep for 2 minutes. Remove from heat and let cool. Fine strain to remove solids and seeds. Chill.

Directions:

In a shaking tin, combine Kinsman, half and half, and the Mole Blanco Reduction. Add ice. Shake vigorously until combined and strain into a chilled coup.

Don’t want to do all the work? Come visit us at Dorćol and have Britt whip one up for you this month!

Giving Back With the Black Saison

This October, we wrapped up fest season with a release dear to our hearts. Before opening Dorćol, Boyan and Chris made sure to take a trek up to Big Bend every year to take in the great outdoors. Running a business means the treks are now a little less frequent, but their love for camping and unplugging is still present.

That’s why this September we teamed up with Community Cultures Yeast Lab’s Mara and Rob to create a Black Saison made using brewer’s yeast harvested from the Ocotillo plant in Big Bend National Park.

The result of the day-long brew was the HighWheel Black Saison, a darker version of the classic Belgian farmhouse style, that doesn’t drink dark, but instead delivers notes of pear, apple, pepper and clove with a nice funkiness that defines a good saison.

To continue celebrating the park, we’re donating a portion of every pour and keg sold to benefit Friends of Big Bend. So if you’re a fan of one of Texas’s greatest places, make sure to stop by and enjoy a pour of this wonderful brew.

Go Explore: Pop Into Burleson Yard Beer Garden

Let’s face it. San Antonio loves being outdoors. And one of the best places in town to sit outside while enjoying a cold HighWheel is Burleson Yard Beer Garden.

We recently sat down with General Manager Joshua Giles to chat about how the bar has evolved since it opened its doors in early 2016.

What's been the biggest difference between Burleson and Taco Garage?

For me, this place is more mentally challenging since I'm going a lot more big picture type stuff. There it was more like managing the in and outs of the daily operation. There it was more physically taxing, there was more schlepping around. I really enjoy it here. I've been in bars for almost 10 years so I feel like I was prepared for it.

How big of a staff do you have?

We're at about nine people.

How have you seen it change?

The early days were crazy. It was the typical San Antonio business, we were getting inundated with people who were looking to see what the bright, flashy thing was. We didn't have as many of the systemic improvements that we now have in place. We pretty much replaced all of the original plumbing. That was right during that playoff series when the Spurs went up against Oklahoma so we were swamped with Spurs fans. It's a big difference, really. The neighborhood wasn't nearly as fleshed out, so we had a lot more people coming to check us out, where as now the neighborhood and community is starting to grow so we have more of a neighborhood vibe. At first we were kid-centric, but we've tightened it down. So we're still kid-friendly, but now kids are out by 9:15 at the latest.

What is it about this place that was able to nurture that community growth?

I think size is a huge factor. Obviously we've got room. There's a lot of bars in San Antonio that feel cliquish when you get there, and I think that can be a turnoff especially for people who are new to town or even people who don't have that kind of social group. I think Burleson, because of the space and the nature of the operation, we've been a pretty inviting space for people who may not have a home bar in particular.

I also think I've tried to keep a diverse selection of items that are not pretentious in nature in any way, shape or form. If you want something nice you can come here and get it but you don't have to feel like you have to have some high IQ to fit in with all due respect to my cocktail bar friends.

You do cater to several different groups...

We've got that Tuesday social ride, and they've been with us since day one. They're our biggest supporters. They'll come through with 100-200 people. We get a happy hour crowd, lots of school teachers, manufacturers, folks from the Pearl hoping for something more low-key. I've heard a lot of people describe this place as having a backyard party vibe and I think that's something we try to strive for.

This place has changed dramatically. How do you pull off construction and then opening up?

Often we've had construction and customers in here at the same time! I think it's one of those things where customers get a kick out of something like that as long as it doesn't become too much of a deterrent. People want to feel like they're part of the process. Ultimately, when you go to a bar, you're spending money that doesn't amount to much more than satisfaction or catharsis. I think people get joy out of watching a place grow, they feel like they're contributing. When we got here it was pretty much dirt. The parking lot was dirt.

What's your relationship like with Randy?

Daniel my predecessor and him, had a pretty good relationship. I knew the product was solid, but I didn't get to meet Randy until I was at Taco Garage and I wanted to bring HighWheel in. He was one of the first people I reached out to 'cause I was aware of the quality of the product. I reached out, he came through and when we really got to know each other was when he offered a tour of the facility to me and our two bartenders. That was when there was still all that construction out front. Boyan's a regular at Taco Garage and he was a supporter as well. We put them on the board and then added a third tap and we've been cruising ever since.

That's awesome...

I told Randy at the time but we don't really deal with folks who self-distribute. It can be a little cumbersome to me. I try to support the little guys but some of these people are just too hard to deal with. You never know when you're going to hear from them again. But Randy's customer service has always been spot on. I've never had a bad HighWheel keg. He's never afraid to hop behind the bar and help me move some kegs. We're both into fitness so we'll have conversations about that — I know he's stronger than me!

What HighWheel beers do you carry?

Right now it's the Betty, the S.A. Hefe and the Dunkel, so the Porter will be coming right back when the Dunkel goes. Randy says he gets the most calls when the Porter's not there. People know when it's not on the board and they'll be like 'Hey, where's the Porter at?', which is funny because I feel like porter as a style is not that popular. But this one is solid.

What's your favorite of the three HighWheel beers you carry?

I'd crush that Betty all day. It's the top-selling of the three. I attribute it to being a lighter style. It's not light on the ABV, but light on the palate.

Randy says Burleson owner Lee Beekly is a big fan as well...

Lee is a huge fan. He had a little slim keg of Betty on his front porch for the better part of two years. Randy called that his favorite tap in San Antonio. I think Lee's been trying to lay off the beer for a little bit so the keg's not there anymore (laughs).

What is it about Lee that makes him such a good barman?

He's had lots of businesses up and down the Broadway corridor. He's a smart dude, very humble. I think he's done a good job of paying attention to what customers are asking for and trying to stay very accessible with everything he does. He's got a laidback attitude as a person and I think that translates to his businesses.

Where do you see Burleson in the next few years?

I don't think we're going anywhere. I think as long as we keep taking care of our guests, the place will keep growing and it'll keep expanding. We're adding drop down covers to help weather the winter. We're adding more TVs outside. We're talking about adding a third bar in the back to accommodate for events like St. Patrick's Day when we were slammed. We carried the Irish Red Ale and sold out!

How do you weather the winter?

It's gotten better every year. First year was tough, crickets. Now we have air and heat inside so it's gotten better. We have day to day regulars and sports to keep people in here. We added fire tables, which helps. I also think people are starting to think of us as not just an outdoor bar.

Dreams Do Come True: Dorćol Fangirl Gets Behind the Bar

This November 1, Dorćol Distilling + Brewing Co. is adding a necessary piece to our puzzle. Brittany Dinhobl AKA Britt-Britt joins the staff as barkeep and creative ready to take your order and help keep educating our visitors in all things Dorćol.

Britt-Britt’s journey into bartending wasn’t linear. A self-described military baby, Britt-Britt was born in Germany and made her way to Bandera, Texas, “The Cowboy Capital of the World,” she states matter-o-factly. At 18, she got her first job at Walmart. She eventually got her associate degree in liberal arts at San Antonio College in hopes of becoming an English teacher, but pivoted after her first semester at UTSA.

“It wasn’t for me,” Britt said, “I wanted to pursue my dream of bartending, but I didn’t know how. I had no service experience.”

She worked at an airplane manufacturing company for several years before she decided to pursue her passion behind the bar. At around the same time, an El Paso-based company was making its way to the San Antonio area featuring a wall’s worth of delicious beer taps and delectable bar snacks.

Britt joined the staff at Hoppy Monk as a bar-back, helping to keep the bar stocked and clean. Though she’d eventually excel as a bartender and assistant manager, Britt worked her way up the ranks, learning how to pair flavors and exploring new combinations.

Her first cocktail to make the cut at Hoppy Monk? A boozy, peach-forward tipple named the De Pêche Mode filled with — you guessed it — Kinsman Rakia. The drink went on to become one of the Monk’s best-selling, and landed on this year’s Greatest Sips menu.

“There’s a sweetness to Kinsman and a smoothness you don’t find in other spirits,” Britt said. “It just worked in the cocktail perfectly.”

Britt leaned on Kinsman again especially during the holidays when helping bar manager Ricardo Ruiz create the Monk’s Brandy Alexander offerings. The love didn’t stop at Kinsman. She would use HighWheel brews to build syrups, like the spice-filled porter syrup used in last year’s Brandy Alexander.

When she considered what her next steps would be in the industry, Britt often used Dorćol as a guide.

“I always wanted to work here or work somewhere like Dorćol where I could assist with brewing and distilling as needed. I used it as a guide,” Britt said.

Britt knew it was now or never when it came to applying for our bar creative position this summer.

“When I saw the position come up, I felt like I was finally ready,” Britt said. “Working at Hoppy gave me a lot of tools and experience. I needed to take the plunge.”

At Dorćol, Britt will help develop seasonal menus and execute our expansive cocktail menu using Kinsman and HighWheel. She’ll use her personable skills to host regulars and continue introducing new faces to our brand. The perks of the job? No limits on what she can create.

“The sky’s the limit, but it’ll also be a challenge. Being able to have one ingredient to focus on and make it a spotlight and adding elements … it’ll be challenging, but I’m looking forward to contributing,” Britt said.

There’s also something so invigorating about a clean slate.

“I’m adding on to a new layer of myself and contributing as much as I can to the business while growing and bettering an already great business,” Britt said. “I’ve been a fan girl, so I feel like my dreams are coming true. I’m at a great point in my life for now so this is the cherry on top for me.”

Mix It Up: Fall Pimm's Cup

Though the temperatures continue to tease us with their will-they-won’t-they dip below 80 dance, we’re thinking about fall flavors.

Luckily for us, stone fruits such as apricots used to make Kinsman pair exceedingly well with apples and cinnamon — classic autumnal tastes that hint at cooler climes and crunchy leaves.

Our fall menu will be released this upcoming October 18, but here’s a quick tease — sweaters optional.

Fall Pimm’s Cup

1 ounce Kinsman Rakia

1/2 ounce lemon juice

1/2 ounce Pimm’s

1/2 ounce brown sugar simple infused with cinnamon and star anise

1/4 ounce All-Spice Dram

Irish Red Ale for topping

Combine all ingredients except the beer in a tin over ice. Shake. Pour into Collins glass and top with Irish Red Ale.