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.

A Message from Us

Happy Friday, friends. At Dorćol, we’re all about sharing good brews and great experiences. Viruses, not so much.

Jokes aside, we’re taking several precautionary measures to ensure guests of Dorćol continue to have an amazing time while here.

         Aside from handwashing and sanitation rules we already follow, we’ll be relocating bitters, garnishes and straws from our bartop. We’ll be increasing our sanitation procedures on all areas of the tasting room and patio. And we are encouraging guests and employees, who feel unwell, to stay home.

         There will be no change to regular business hours on Thursday, Friday and Saturday, but we will continue to monitor the situation around COVID-19.

         We’re open, and we hope you continue to support us and the bars and restaurants that carry HighWheel and Kinsman, like you have the past six years.

         If social distancing is your vibe, don’t forget to pick up your favorite HighWheel brew to while away the hours. Pick up your growlers, or HighWheel Betty cans and Kinsman bottles to enjoy at home from our tasting room at 1902 S. Flores.

— Boyan, Chris, Randy + the Team

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.

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!

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.”

We're Canning Betty!

Since December 2015, fans of Dorćol Distilling + Brewing Co. have asked to take their favorite beers home. Almost four years later, visitors will be able to do just that. 

With the passing of House Bill 1545, which allows breweries to sell beer directly to guests, Dorćol invested in the design of a HighWheel Betty can. Designed by Heavy Heavy Co., a San Antonio-based creative services studio, our Betty can features the now-signature blonde and showcases the ale’s drinkability. 

“To finally be able to send folks home with a sixer of Betty, our most popular beer, will have an impact on brand recognition, marketing and overall growth for us at Dorćol,” said co-founder Boyan Kalusevic. 

Cans will be available for pick up in packs of six starting the night of September 5 during our Music For Advanced Listeners residency with DJs Hello Darby (AKA Steven Darby and co-designer of the label), Nova Soul, and Caribbean snacks by The Jerk Shack. 

“San Antonians and other guests have waited for this for four long years,” said brewer and co-owner Randy Ward, “Come and get it!”

Oktoberfest Is Coming!

Consider this a tease.

Since HighWheel’s launch, Oktoberfest at Dorćol Distilling + Brewing Co. has been celebrated concurrently to Munich’s celebration of all things beer.

This year will be no different. But we’re celebrating for three full weekends.

On September 21, we’re releasing our Dunkelweizen, a traditional Bavarian style dark wheat beer and having ourselves a Wurst-Off with local brat vendors.

Stay tuned for more details as they’re released!

Meet us at Outlaw Kitchen

Bill Motley

Peggy Howe and Paul Sartory are no strangers to hard work. After a career as a chef instructor with the Culinary Institute of America, which brought him to San Antonio, Chef Paul wanted something more. It helped he’s married to Peggy, a wiz at rehabbing historic homes. The two combined their passions and set out to work on opening Outlaw Kitchen — a live-work restaurant — eight years in the making.

When Outlaw Kitchen finally opened in September of 2017 inside half of the couple’s Alta Vista home, it became an immediate hit with neighbors and friends. The concept bucks menus and traditional restaurant culture. Instead, a visit to Outlaw Kitchen means guests choose from one of two entrees, one of which is always vegetarian, both always exquisitely satisfying.

“I used to be vegetarian for a long time,” Peggy said. "At first, Paul didn’t want to do it, but he caved.”

Outlaw Kitchen began carrying HighWheel Betty just as it celebrated its first anniversary, though they didn’t set foot at Dorćol Distilling + Brewing Co. until this July.

“We were on our way to Dorćol, but we hadn’t had dinner, and so we stopped at Il Forno and tried it there,” Peggy said.

Bill Motley

They were looking for a specific brew to pair with their eclectic menu that often spans cultures and continents within the same week. Betty’s often used for braises or batters, or for appetizer pairings that simply call for a crisp, refreshing beer such as their fresh spring rolls, or Jamaican goat curry.

Peggy likes to share the story of Boyan visiting for dinner and watching the staff zip by one evening. She said, "We told him, everyone loves the beer! And he goes, "you people are the only ones drinking the beer!”

But it’s not just the “quenching and quaffing” qualities of Betty that keep Peggy and Paul happy.

“Randy and Boyan are consistent and passionate about what they do. We love having them here. It’s always professional and efficient,” Paul said. “There’s no messing around.”

Peggy reiterated Paul’s praise for the guys, saying “They come in and we're all busy and it's very much appreciated that they're so professional. Here's your check. Here's your invoice. That's it!”

Now two years in, Outlaw Kitchen functions as a well oiled machine. Even as newcomers find the restaurant on weekends. They’re often bewildered by the small neighborhood spot with the deeply curated beer and wine list and succinct menu offerings.

Bill Motley

“They come in and they want the story,” Peggy said. “We eventually win them over. They’re here to relax. We’re a relaxed group around here.”

The soft-spoken Paul, who spends the evenings peeking out of his kitchen window, said, “It’s a very communal thing. They’re all virtually eating the same thing.”

Homebrewing and Perfect Timing

A lot had to happen before Dorćol Distilling + Brewing Co. became the fastest-growing craft brewery in Texas earlier this spring.

Namely, our brewer and owner Randy Ward, had to fall in love with beer, and for that story, we have to hop onto the way-back machine and take a trip to the early 90s.

A fresh graduate of Angelo State at the time, Randy was working for Amoco Oil in Houston, where he lived with his better half Stephanie. While attending church in H-town, Randy met a dude who made his own beer at home, and his curiosity was piqued.

“I had time. I was working 7:30 to 4:30 every day and was bored with that,” Randy said.

That Christmas, Stephanie gifted Randy his own rudimentary home brew kit complete with a 5-gallon bucket and a bottle capper from the only homebrew store in the state at the time. Randy started brewing using beer kits, but eventually graduated to an all-grain system. They eventually moved to Alvin, where Randy put together a decent homebrew operation, and formulated a porter recipe we currently call the HighWheel Porter. He started competing in homebrew competitions — and winning. He took home a Best in Show for his American pilsner in Clear Lake’s Lunar Rendezbrew Homebrew Competition.

But life happens. Son Zach was born in ‘96, Steph started her Ph.D. program at the University of Houston, and Randy started an MBA tract in 1997 at Rice University.

“Homebrewing was set on the back burner,” Randy said.

When laws began to change — allowing brewpubs to open — Randy considered leaving oil and gas to pursue his dreams of opening a brewery of his own.

Because of his relationships within Rice, Randy was able to sit down with another local brewer in the early 2000s. Brock Wagner, one of the founders of Saint Arnold, dissuaded that effort, for the best.

“It turned out to be fortuitous. My career blossomed…and every brewery that opened within a 5-year period of that time went out of business,” Randy said. At the time, legislation had caps on beer, food, and distribution made it difficult for small Texas breweries to succeed.

After 20 years in oil and gas, and having relocated to San Antonio for Stephanie’s work at St. Mary’s University, Randy still had the brewing bug. With retirement in sight, Randy dusted off the brewery idea.

“Laws had changed. It was more favorable. I went out and bought more equipment and converted part of our three-car garage in Fair Oaks into a legitimate brew system to see if I could brew quasi-commercially, and I could,” said Randy.

He hopped around the country gaining more knowledge, first at the Siebel Institute of Technology, then at breweries in Maine and California.

He decided to shoot his shot and start looking for commercial real estate, while also being a part of the first beverage cohort through Launch SA’s Break, Fast & Launch program. Each group ends in a show and tell where entrepreneurs pitch their ideas and companies to would-be investors. It was at the end of the first food cohort, where Randy met Boyan and Chris.

And the rest is history…

A Visit to the Hoppy Monk

Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

It takes a certain kind of company to open a beer depot with locally sourced beers and foods, but that’s exactly what Hoppy Monk did when they first opened their doors in El Paso, and later replicated that same magic in a completely new city while still offering independent breweries a spot on their taps and offering the public a solid menu of high-quality bar snacks and more.

These days, the Hoppy Monk keeps the Northside’s thirst for quality craft beer sated with an enviable wall of beer taps, and food made with ingredients sourced from independent farmers. It’s that attention to detail that helped draw the staff to Dorćol.

When co-owner Joseph Valenzuela began exploring San Antonio, he was introduced to our little tasting room on South Flores by friends, and he shared his newfound spot with his staff. As manager Ricardo Ruiz recalls, “he turned us on to this little bar called Dorćol, it was when Nick was working there, and started going and really enjoying rakia. We were floored by the fact that there’s no other spirit there, and that y’all were making lots of cocktails.”

Ricardo and Joseph brought Kinsman onto their opening menu at Hoppy Monk, and since then, the spirit has remained a favorite.

Betty and the De Pêche Mode

And we’re not just saying that. The De Pêche Mode, a peachy concoction created by bartender and manager Brittany Dinhobl, is currently back on their Greatest Sips menu, a collection of fan-favorite cocktails. Brittany, who started at Hoppy Monk in 2015 and has served just about every position available since, combined the Kinsman with Aperol, lemon juice, and Pêche peach liqueur for a winning combination that’ll sneak up on you.

“It’s pretty popular with the ladies,” Brittany said.

It’s not just Kinsman that gets all the love. The Pale Horse cocktail features 2 ounces of Betty, Scotch, lemon and honey.

“Betty is always easy to talk about. It’s such a good, light beer,” Brittany said.

Randy often sits down with Pedro Longoria, part-owner of Hoppy Monk, whenever he’s got a new brew in the works. New menus are often collaborative efforts between staff members to try and get things right, and this extends to events, on and off-site.

Take for instance our annual Helado Borracho competition that tasks participating bars and restaurants with creating San Antonio’s official, Kinsman-infused ice cream. Hoppy Monk’s kitchen staff works closely with Britt and Ricardo to nail creative and creamy desserts. After winning People’s Choice and Critic’s Choice during the inaugural event, the Hoppy Monk is ready to bring the trophy back home.

Whether you’re looking for your new favorite sipper, or you’re hoping to try one of Dorćol Distilling + Brewing Co.’s latest brews, Hoppy Monk should be on your list.

“They picked Stone Oak because they wanted to put a stamp in this area especially with it being family-friendly out here. UTSA is not too far away so we have everything from frat kids, to people in their 70s out for date night,” Brittany said. “Whatever the case, we cater to everybody.”

HighWheel Coq Hardi Wins Bronze at L.A. Beer Competition

The name is tongue in cheek, but this win certainly is not.

HighWheel Coq Hardi earned a bronze at this year’s Los Angeles International Commercial Beer Competition this April.

Of the 1,520 entries from 244 breweries hailing from across the U.S., Canada, and Mexico, HighWheel Coq Hardi was only bested by the Beachwood BBQ-Long Beach’, Un Atout and the 2kids Brewing Company’s Rocket Powered Geese, which won gold and silver, respectively.

HighWheel Coq Hardi is one of Dorcol Distilling + Brewing’s year-round offerings, and was one of the original four beers made by head brewer and co-owner Randy Ward. Coq Hardi, named after the Walloon flag, is a traditional saison.  This food friendly beer is made with a strain of yeast from a well respected saison brewery in the Walloon region of Belgium.  

“The yeast strain, coupled with the simple malt bill and combination of two different hops, gives this beer a crisp flavor with notes of clove, pepper, and bubblegum,” said Ward.

Get a taste for this distinctive brew in our taproom at 1902 S. Flores St., Bar 1919 and SoHill Cafe.

Stop, Collaborate + Listen: Our Ranger Creek Collab!

Brewers have to stick together. That’s why we invited our friends at Ranger Creek Brewing & Distilling to join us for a collaboration brew this spring.

After a San Antonio Beer Week meeting at Ranger Creek, Randy and Ranger Creek brewer Holland Lawrence chatted about brews they wanted to try their hands on. Conversations on sours…well, soured, but they turned their attention to Belgium.

Randy and Daniel teamed up with Holland and brewer’s assistant Zach Wolfe this past April to create the latest HighWheel Small Batch release, a Belgian Dubbel using a traditional Trappist strain of yeast and Belgian candy sugar. To put a twist on the classic abbey brew, Randy and Holland infused the beer with a mix of sweet and tart cherries.

Brew day involved an early morning start, breakfast tacos, lots of coffee, pizza, and “studiously watching the brew,” per Randy.

The result is a rose-hued beer with notes of fig and cherry with a nice Belgian funk on the back end.

Find it at Dorćol Distilling + Brewing Co. and select tap rooms across San Antonio.

18 IBU, 7.9% ABV, 22 SRM

Make sure to check in on Untappd and give us a 5-star review!

Sooner or Lager: We're making a Pils!

Spring has sprung at the warehouse, but while we’re enjoying the mild temperatures, Randy’s thinking ahead to those sweltering South Texas days. As such, he created our first HighWheel lager, a golden yellow Czech-style number that’ll keep you cool as the temperatures keep climbing.

This time, Randy leaned into the pils, named after the Czech city of Plzen and known for its crisp, clean finish. Using traditional Czech hops, he delivered a 5.9 percent ABV pale lager with mild bitterness, that’ll rival Betty with its refreshing and easy-drinking quality. Come try one in the tasting room starting April 26!

IBU:  30, ABV: 5.9%, color: 3.8 SRM

On Transforming the Broadway Corridor: Jeret Pena, The Brooklynite's Future + More

Stephan Mendez, Jeret Pena and Rob Gourlay of The Boulevardier Group

One of the first barmen ever to test out Kinsman Rakia in cocktails in our very own taproom will open what is undoubtedly the city’s most anticipated new bar later this summer.

But this isn’t Jeret Pena’s first rodeo. After he helped open The Esquire Tavern in 2011, before moving on to open The Brooklynite in 2012, Pena has kept plenty busy and he’s learned a lot along the way. When the chance to lease a new space for the award-winning Brooklynite came up, he couldn’t pass it up. Not this time.

“Where The Brooklynite will be is where we wanted it to be from the beginning,” Pena said.

The appeal of opening his own craft cocktail bar superseded wanting to take on the higher rent of the Broadway corridor, which has seen enormous growth in the last five years. Pena and The Boulevardier Group leased the Brooklynite’s original location off Brooklyn Ave. and quickly turned it into a must-visit bar for the area, drawing plenty of national attention for their inventive cocktails, raucous Tiki Tuesdays and attention to detail.

Other bars would follow: Stay Golden Social House, The Last Word, The Old Main Assoc. (the latter would eventually close). Stay Golden, the casual patio bar with accessible porch-sippers, closed in 2017, only to open as Still Golden Social House, which Pena likens to an anarchist punk who grew up and went to college.

“It went off and got a degree, but it’s still kind of that punk kid. It’s a teenager that grew up,” Pena said.

Still Golden’s success, which he credits to its affordability and comfort level, have paid off enough to mean the barman can get back into cocktails.

“I didn’t want to let go of The Brooklynite. It (and Chris Hill at the Esquire) are what brought us here and put us on the map. We got tattoos of the damn thing!” Pena said.

After closing this past February, The Brooklynite will reopen behind Still Golden Social House at the intersection of Broadway and Grayson with a new look, and a re-imagined love of cocktails.

“It’s going to look timeless. The old Brooklynite looked like a period piece, a little doll house from the early 20th century,” Pena said. “We’re going with something more timeless you won’t be able to pin-point with Mid-century and splashes of art deco, Herringbone flooring, demascus wallpaper.”

Pena will lean on eau de vie, or unaged fruit brandies, for some of his creations.

“It’s a lot like math for me. If you can consolidate the strength of the spirit with its main flavor profile, like in Kinsman, you’re able to add modifiers and develop the complexity of the drink,” Pena said.

“That’s what I like about Kinsman — it’s a strong spirit and it puts that apricot flavor on center stage.”

Look for The Brooklynite to open with cocktails prices between $12-$18, for all to enjoy.

FeBREWary Updates

This January, we released our heftiest ale yet — our HighWheel Russian Imperial Stout.

For February, Randy took it down a notch with an American Brown Ale, released during our GroundDog Day celebration on February 2 (Groundhog Day, get it?). This was only the third-ever HighWheel American Brown Ale.

This malty beer with an American hop presence clocked in at 30 IBUs, 6.1 percent ABV , and 19 SRM. Ask for it at Piatti Eilan, all Big Hops locations, Stout House, Dignowity Meats, St. Joseph’s Hall, The Point Park & Eats and 502 Bar.

Or stop by Dorćol for a taste, and while you’re here, sample our core lineup (Betty Kölsch, Coq Hardi Saison, 56 IPA, Porter, Hefeweizen, Irish Red Ale and Extra Pale Ale), as well as our HighWheel Small Batch series (Russian Imperial Stout, and Black Kölsch).

Mardi Paws Takes Over Dorćol Distilling + Brewing on February 23

This February 23, we’re celebrating all things pets with our friends at 4 Paws Animal Hospital.

From noon to 4 p.m., we’re hosting a Mardi Paws Block Party and closing a portion of LaChapelle Street to welcome pet-supply vendors with treats, the latest in pooch and kitty fashions and pet-friendly services. Ten percent of the bar’s proceeds will benefit the Animal Defense League of Texas.

There will be treats aplenty for all the humans as well, as we welcome Third Coast Kitchens (the restaurant group behind The Cookhouse, NOLA Brunch, and Bud’s Rotisserie) for an authentic crawfish boil; fresh-fried beignets from market-favorite The Beignet Stand; and whimsical milkshakes from Honeysuckle.

Leashed and well-behaved pets are invited to don their best Nawlins-inspired ensembles for our pet parade, emceed by local fashion guru and former Express-News staff writer Michael Quintanilla.

Join us for Heritage Ranch pet food samples from our friends at H-E-B; giveaways from Rudy’s Feed Store; training demos by Stephanie Garza of Pup, Pup and Away; fun games from See Spot Run Pet Sitting, pet ambassadors from the Animal Defense League of Texas, Kinsman-filled FURRICANES, and more!

Noon-4pm, Saturday, February 23, Dorćol Distilling + Brewing Co., 1902 S. Flores St.

We're Celebrating Valentine's Day at Dorćol by Eating Dessert First

This Valentine’s Day, Dorćol is dimming the lights…

…and getting ready to celebrate the sweeter side of things.

On February 14, we’re teaming up with The Sinister Sisters, Stephanie and Stacy, to showcase the versatility of our warehouse. By day, we produce and brew some of the finest spirits and beers in Texas. By night, we’ll transition our space to a candlelit respite from the urban madness. The evening will be perfect for cocktails and a lil somethin’ sweet.

Join us for a trio of desserts, a warm apricot bread pudding with Kinsman-soaked apricots, salted caramel drizzle topped with toasted almonds, and a Brandy Alexander cheesecake with chocolate cracker crust paired with a raspberry coulis. There’s also a sweet and fluffy surprise in store.

Desserts (meant for sharing) will be paired with Kinsman cocktails created by two of our favorite barkeeps, “Doc” Elliott and Ron Bechtol. Enjoy the Sherry Baby with Kinsman Rakia, Pedro Ximenez Sherry and Frangelico, and the coffee-based KinKafa with Aztec chocolate bitters, cardamom bitters and Kinsman Rakia.

Seatings are available for 7 to 8:30 p.m. and 9 to 10:30 p.m.

Tickets, available through Eventbrite.com, includes one portion of each dessert for the table, as well as two cocktail pairings, two HighWheel Beer pours (Russian Imperial Stout & Betty) and complimentary bubbles per person.