Saint Arnold Brewing Company, located in Houston, is Texas’ oldest craft brewery. Their goal has been to brew world-class beers that are delivered as fresh as possible to customers in Texas, Louisiana and Florida.
The brewery staff is small, but they are dedicated to making full-flavored beers that are crafted for true beer lovers. It’s a passion not a job, and they believe it comes through in the beers they make.
Saint Arnold brews several different beers; some are year-round. Some are seasonal, and a few are single-batch brews.
Founded by beer-makers, Brock Wagner and Kevin Bartol, their first keg of beer was shipped in June 1994. They chose Houston as their headquarters because it was the largest city in the country that did not have a microbrewery. Brock was a longtime home-brewer and had considered opening a brewery as far back as college. Although, that was quickly dismissed as a silly idea. Seven years after graduating, Brock revisited the idea, enlisting Kevin’s help, and the brewery was off and running.
Featured Beer: St. Arnold Oktoberfest
A full-bodied, malty, slightly sweet beer celebrating the Autumn harvest. This rich beer has a round malt flavor and above-average alcohol content perfect for a cool fall evening. Saint Arnold Oktoberfest is best consumed at 40° F.
ABV: 6.6%, IBU: 14
Recommended Food Pairings:
Crispy potato cakes, roasted turkey and spicy sausage.
Notes from Saint Arnold about their Oktoberfest Brew:
“The Oktoberfest was developed to be a lager recipe as is traditional for this style. Once we had settled on a final recipe made with lager yeast, we decided to make a test batch with our house ale yeast for the fun of it. When it came time to do our blind-tasting to choose our beer, the ale version won by a large margin. The ale took only two weeks to make versus seven weeks for the lager. Tastes better, brews faster, easy decision! The ale won out.
Upon release, we had many knowledgeable people come up and tell us what a great lager we had brewed. When we told them it was an ale, they would suddenly start telling us how it tasted too fruity and was wrong for the style. These are people that you have to resist the urge to slap.”
Beer Brats with Onions and Peppers
4 to 6 FRESH Housemade Bratwurst Sausages
4 Tbs butter
3 cups beer
2 cups water
1 large red onion, sliced
2 bell peppers, cored and sliced
3 Tbs olive oil
Combine butter, beer, water, onions and peppers in a saucepan large enough to hold the sausages. Stir to combine. Place sausages in the pan. Bring liquid to a simmer, and let sausages gently simmer for 20 minutes. Do not boil. Watch closely so the casing does not break.
Remove the sausages from the pan, and grill until golden-brown. Return the sausages to the pan, and hold in the beer until ready to serve. Serve with buns, other favorite condiments, and the cooked onions and peppers.
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