Founded in Tyler in 2011 by Ryan Dixon, Stephan Lee and Dan Griffith, True Vine Brewing Co. is the culmination of hard work and big visions. It is the first microbrewery in the East Texas area, and each quality-crafted beer is a creative expression of its founders. With more than 12 years of combined brewing experience, the True Vine team has worked hard to build the craft beer scene in the East Texas community.
They began brewing 10-gallon batches in their garage and transitioned to a 1,400-square-foot space where they brew 50-gallon batches of beer. The first official True Vine kegs were sold in January 2014.
More than just an East Texas brewery, True Vine strives to create true, authentic community through integrity and love in all they do. From artistically driven beers to the OPEN TAPS events they hold monthly in their Brewery BackYard, every specialty, handcrafted beer represents depth of concept and flavor.
In 2015, they expanded their production, and they can now brew 1200% more handcrafted ales. They’ve added new brews to their beer list and now offer their Mermaids & Unicorns Blonde and Rose City Pale Ale in cans. Find both on the beer aisle at FRESH.
Mermaids & Unicorns Mythical Blonde was inspired by all the fairytale worlds the founders of True Vine experience as dads of six girls in the True Vine Brewing family.
The aroma of Mermaids & Unicorns is malty, biscuity and bready, and it holds hints of peach, banana and vanilla aromas from the late addition of Cascade and Jarrylo hops. This smooth, clean-finishing, mythical blonde is perfect for the Texas heat and cuisine.
Beer and Brown Sugar Grilled Chicken
2 cups water
2 cups True Vine Mermaids & Unicorns Mythical Blonde
1/4 cup brown sugar
1/4 cup salt
4 chicken breasts
1/4 cup beer
2 Tbs honey
2 Tbs Dijon mustard
1/2 tsp ground black pepper
In a saucepan, heat water, sugar and salt. Stir until sugar and salt are dissolved; remove from heat. Slowly stir in 1 1/2 cups of beer, keeping foam from developing. Place chicken in a baking dish, and pour the liquid over the chicken. Cover tightly with plastic wrap; refrigerate for 4 to 8 hours.
When ready to grill, place the honey in a measuring cup, and microwave for 20 seconds to soften. Stir in the mustard, pepper and the additional 1/2 cup of beer. Remove chicken from the brine and discard the brine. Heat grill to medium. Place chicken on the grill, and baste with the beer-honey mixture while grilling. Grill on both sides, basting often until chicken is cooked through.
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