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!

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!

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!

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!”

We're the Best Distillery in San Antonio!

Readers of the San Antonio-Express News voted in 62 categories and named Dorćol Distilling + Brewing Co. their favorite distillery in the land.

We’re in good company too with Ranger Creek Brewing & Distilling joining us in the top three. The kudos also extended to Best Brewery where we made the top 3 alongside Künstler Brewing and Alamo Beer.

Finally, it turns out readers are also keen on Kinsman cocktails, voting Dorćol Distilling + Brewing Co. as a top craft cocktail bar in the city.

Thanks for believing in our little corner of South Flores and LaChapelle! Živeli!

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…

Summers at the Coast: Balkan Edition

Baby Boyan!

Texan summers mean the occasional day-trip to the coast, or if you’re lucky, a whole week’s worth of frolicking in the sands of Port Aransas, Rockport or South Padre Island.

And for Boyan and brother Mirko, life wasn’t all that different growing up in bustling Belgrade.

Each summer, as the school year came to a close, the boys would often be pulled out of school early because of their excellent grades. They’d board an overnight train heading west to the coastal town of Šibenik. From there, they’d head to the small village of Gulin to a two-story home hand-built by their grandfather.

Texan childhoods might bring to mind ice chests on the beach and casual barbecues in the backyard, and again, this wasn’t that far removed.

Boyan and Mirko, along with their cousins, would wake up to farm-fresh eggs followed by a day of adventuring. Whether it was digging holes to “make a swimming pool,” tending to the chickens out back, or helping great-grandma swat flies away from the fresh catch of the day using branches off the Kostela tree (otherwise known as a Mediterranean hackberry). Trips to the river would often include fishing for the next’s day’s lunch. When fishing didn’t pan out, a fishmonger would drive up to the house in his Renault 4 selling iced down srdela fish (similar to sardines) for that day’s lunch or dinner.

The months would go on to include trips into Šibenik proper to take in the rocky beaches, or drives down to Krka National Park where the family would set up day camps and swim in the Krka River.

Though a black and white television did reside within the walls of the house, there was too much exploring to do and the occasional chores, as well, like fetching wine from the cellar to fill the table’s wine balloon, tending to the tomato garden for the day’s salad, or picking figs off the backyard’s fig tree.

It would all lead to summertime feasts of fresh tomato and cheese salads, homemade Dalmatian pršut (prosciutto), lepinja baked daily, and savory soups, followed by the main course: the catch of the day.