(512) Brew News

(512) BLACK IPA 2012 – REVISED AND AMAZING – DON’T MISS IT by Kevin - Owner/Brewer
February 22, 2012, 10:26 am
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One of the difficult things about commercial brewing on a large scale is the inability to brew the same beer multiple times. The seasonal schedule moves on and although smaller test batches can give some indication of what to expect, there’ nothing like brewing using the more efficient, more controllable commercial brewing equipment we have.

When we first brewed (512) Black IPA, it was great, but with only one real shot using the big equipment, we learned some things and ever since, we’ve been excited to go at it again. This year, with the benefit of that one batch and with Nate (our head brewer) given the flexibility to tweak the recipe as he sees fit, he came up with a seriously amazing revision to this beer. Below is the modified description. Do not miss this beer and ask for it if you’re out and can’t find it. We have a little left but it won’t last too long…

Dark and aggressive, (512) Black IPA is brewed using organic 2-row and Crystal malts and the brand new, cutting edge Blackprinz® malt. A dehusked version of the roasted black malts typically used in darker beers, Blackprinz® gives this beer its deep color with notes of rich coffee and chicory without any tannic bitterness. The hop additions are many and generous, showcasing Apollo, Horizon, and Simcoe, and clocking the beer in at 70 IBU. Bucketfulls of Chinook hops are added directly to the tank after fermentation, yielding a resiny, spicy, utterly tantalizing aroma. A hybrid style for dark beer fans who love hops.

New From (512): Nitro-Beer! by Kevin - Owner/Brewer
January 27, 2012, 12:55 am
Filed under: Uncategorized

We’ve come to expect great things from our Head Brewer, Nate. When you’ve produced as many successful ideas as he has, the bar is always creeping ever higher. This time, however, he’s really whipped up something special.

As a (512) first, (and as a first for a production brewery in the State of Texas, by our count) we are beginning to release a limited amount of “nitrogenated” beer. That is, we’re putting a few of our regular and seasonal beers through a process that allows them to be served on a Guinness-style nitro-tap.

For those unfamiliar with this style of beer presentation, the nitrogenation process involves taking a “flat” (very little carbonation), fully-fermented, bright beer and dissolving nitrogen into it rather than the normal carbon dioxide. The process was designed to replicate the head and mouthfeel of traditional cask beers while being served on draft.  Co2 is one of the biggest byproducts of fermentation, and a moderate amount of it is already dissolved in any fermented beer. As a result, we normally just have to “top up” this level of Co2 to reach the desired level of fizz that is so pleasing on the palate. However, in the nitrogenation process we forego the use of external Co2 entirely and “top up” with Nitrogen. N2 behaves very differently once brought into solution within a beer than does Co2, creating a beautiful cascading head when roused out of suspension at the tap. The result, in terms of flavor and visual appeal, is a very unique and thrilling experience.

The two beers that we are in the process of releasing on nitro-tap are the ever-popular Pecan Porter, and our winter seasonal, Cascabel Cream Stout. For those of you that don’t remember, the CCS is a traditionally produced English-style Cream Stout with the added twist of Cascabel peppers. More on this beer click here. The mouthfeel of these beers can only be described as rich and creamy, with a thick, persistent head that resembles chocolate mousse. The beers feel much less “prickly,” and smooth on the palate. When ordering one of these beers be sure to watch your bartender pour the beer; the beautiful cascading action of the nitrogen head is hard to envision unless seen in person.


As we mentioned, our nitro beers are being produced in limited quantities, but we plan to continue producing them whenever time and schedule permits.

As always, thanks for drinking (512),

The (512) Team

November 29, 2011, 10:08 am
Filed under: Uncategorized

Please Join Slow Food Austin, (512) Brewing Company and Antonelli’s Cheese Shop for our annual Beer and Cheese Pairing 

Thursday, December 15th, 2011


 (512) Brewing Company
407 Radam, F200
Austin, Texas 78745
(between S.Congress Ave. and S. First St. just south of Ben White (71).

6 cheeses, 5 Beers and Light Snacks.

$35 for Slow Food USA paid Members

$40 for Non-Members

This has become a mainstay in our annual scheduling.  A Beer and Cheese Pairing…an homage to the bi-annual event held in Bra, Italy by Slow Food International, CHEESE.

 Proceeds benefit Slow Food Austin.


October 17, 2011, 10:02 am
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Update: WILD BEAR by Kevin - Owner/Brewer
October 6, 2011, 4:35 pm
Filed under: Uncategorized

By: Spencer Tielkemeier

In a blog post early last November I detailed the beginnings of an experiment in wild beer, which you can read here:


Though I won’t rehash the details of those beginning stages, the project definitely deserves an update. It’s been almost a year since we inoculated the barrels and filled them with BRUIN and now, delightfully, we’re starting to see some awesome results.

Truthfully, we’ve been seeing promising results for quite a while, but after many successive tastes we feel that the beer has reached a point where it’s ready for packaging. About a month ago, we emptied 2 of the 4 oak barrels and bottled them. This small, very limited bottling run yielded about 500 bottles (750ml). We’re leaving the other 2 barrels untouched to continue the aging process in order for them to further gain the complexity that only time can provide. So, in essence, the beer that we bottled a month ago is not truly a finished product, but a “snapshot” of sorts into a year-old souring experiment.

That is not to say, however, that the beer is “unfinished” or rough around the edges. It has developed beautifully over the course of one year into a treat for the senses. We call it WILD BEAR, in reference to both the wild yeast that has made it and the base beer from which we started, BRUIN. Though much of the beer drinking population is not yet familiar with the world of wild/sour beers, those who are will immediately recognize the distinct characteristics of a “Brett beer” as soon as the bottle is opened. The aroma is gorgeous, exhibiting all the best characteristics that Brettanomyces Bruxellensis has to offer including notes of pineapple, tart cherries, oak, and a distinctive barnyard “funkiness” that must be tasted to be understood. The flavor is similarly complex; the bacteria Pediococcus provides a moderate, pleasant tartness that makes the beer an excellent apéritif. The beer finishes dry with a nice tannic oakiness. It is 100% bottle conditioned and, as is the case for all of our beers, made with mostly organic ingredients.

Though 2 of the barrels are now empty, the project will continue on. The barrels will be refilled with fresh beer and, since they already have a vigorous population of wild yeast and bacteria, they will produce beers that share qualities with the one we’ve just bottled (the children and grandchildren of the WILD BEAR). We also have plans to expand our alternative yeast program soon with the addition of more barrels.

We hope you’re as excited for the WILD BEAR as we are. It has enchanted us from day one. Look for an announcement coming soon detailing the specifics of its release.

As always, Drink Texas Proud,

The (512) Team

Brandy Barrel Aged ONE by Kevin - Owner/Brewer
September 22, 2011, 9:23 am
Filed under: Uncategorized

We’re excited to announce the release of our Brandy Barrel Aged ONE. You probably will recall the ONE was our first anniversary beer, and we’ve brewed it every year since. This Belgian-Style Strong Ale is brewed with large helpings of Belgian Caramunich malts and Round Rock honey. It features our unique house strain of Belgian yeast and clocks in at a formidable 8% alcohol.

We’ve mentioned before that one of our brewing passions is barrel-aged beer, and in that spirit we filled six oak barrels previously used to age California brandy with the ONE several months ago. The brandy character blends with the fruity Belgian yeast to create an incredibly rich and complex beer that can only be understood upon tasting it. Expect beautiful notes of honey, dark fruits, and wildflowers as the beer changes with each sip.

(512) Cellar

            We are extremely pleased with this awesome beer and hope you will be too. Look for the Brandy Barrel Aged ONE out now in bars across Texas, and thank you for supporting (512)!


The (512) Team

NEW TOUR DATES by Kevin - Owner/Brewer
August 5, 2011, 6:48 am
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We’ve posted new tour dates on Eventbrite. Register HERE


Note: August 6th tours are sold out.

thanks for the support!