Freetail Brewing Co – A Brewpub with Texas Attitude
A Typical Texas Afternoon at Freetail
San Antonio is known for the Riverwalk, the Alamo and the San Antonio Spurs basketball team. What is lesser known, but becoming the stuff of legend is San Antonio’s own Freetail Brewing Co. I recently had the opportunity to stop by San Antonio’s latest brewpub and craft-brewery, located somewhat hidden at 4035 N Loop 1604 W. Suite 105. San Antonio, TX 78257
They opened a little more than a year ago and were really ‘hopping’ when I stopped by. Located near a small shopping complex, the sports bar/steel mill décor can take you by surprise.
The brewery boasts nine HDTV’s with sports on every one of them. They have large patio seating, but if you’d rather stay indoors, they have a large open seating area. I was immediately greeted by one of the wait staff and asked what I’d like to try. The fair is light and appropriate for South Texas. In addition to the many sandwiches and appetizers, such as their Chips and Roasted Salsa, they have a large selection of stone hearth specialty pizzas.
San Antonio and the surrounding area have an interesting history of craft brews over the years, with the likes of the Pearl Brewery, Shiner, Real Ale, The Covey Restaurant Brewery, The Laboratory Brewing Co. and Blue Star Brewing Co. With Freetail’s opening, they become only the second brewpub currently open in San Antonio.
This is one very unique brewpub that is determined to change your perception of beer and of Texas craft brews (Yes, we have very good craft brews here in Texas)! Born out of inspiration in 2005 while at Chama River Brewing Co., in Albuquerque, NM, owner Scott Metzger and brewer Jason Davis have created a very unique brewpub that has paid homage to Texas and its inhabitants. Named after the official Texas flying mammal, the Mexican Free-Tail Bat and the beers definitely take on the attitude of its namesake, as well as that of the owner and brewer. BearAdvocate.com recently rated Freetail as the #1 rated brewpub in Texas and was the winner of the San Antonio Express-News 2009 Critics Choice for “Best Place for a Cold Beer”.
What needs to be said about Freetail, is that they are not afraid to try anything. From the incredible brick-oven pizzas and pastas, to the beer. The reputation they have gained in the last year is well deserved. You can walk in most days and see Scott Metzger busy with his staff and overseeing the days business. What is a true treat is walking in on brew day. Aaaah, the aroma of the soon to be enjoyed elixir that is a Freetail beer is not far away. Although often very busy with delicate concoctions, brewer Jason Davis is always willing to take a brief moment to come over and say hi, as well as answer an questions as to what he’s in the middle of.
The always warm and inviting atmosphere of freetail definitely reminds me of many a brew pub in California and Colorado, but with the edgy Texas feel. No matter how busy any of the staff are willing to take the time to review what’s on tap, helping you to select something that fits your pallet. They may even help you to grown that pallet!
Owner Scott Meztger took a few minutes to sit with me, while I was enjoying a pint of their Torpor Porter. Metzger says he has long loved craft beer, but first got the started to dream of opening a brew pub when he began to home brew years ago. When asked where he gets the inspiration for the brews, Metzger says he just comes with ideas based on what he thinks might taste good, but has brewmaster Jason Davis there to let him know what is actually possible, such as Metzger’s idea to make a brew entirely from chocolate malt. Metzger says that the concepts for each brew are usually a collaboration between him and Davis, but at that point Davis takes over.
Getting the word out on a new business can be tough. Metzger said word of mouth in the craft-brew circles, ad spots on local radio and T.V., as well as reviews in local newspapers such as the San Antonio Express-News and San Antonio Current helped and reaction to Freetail has been positive Metzger said. Opening night was packed and although they did not have their brews on tap yet, folks kept coming back. Business has been steady since their opening a little more than a year ago. A few more questions came to mind and Scott was happy to answer them:
1) Opening a new restaurant can often be a risk. What made you decide to open one, and why a brewpub?
Who wouldn’t want to open a brewpub? I get to come to work every day and work with some of the finest people in the industry, creating, serving, talking about and drinking great beer. Sure it’s a risk, but so is crossing the street. No risk, no reward.
2) Can you describe the concept at Feeetail and how you approach it?
Along the same lines as taking risks, we like to be adventurous and take risks with our beer and food. A lot of people think it’s a bold move to not offer a single fried item on our menu and to make full-flavored and innovative beers that go against what most people think of as “beer”. Our concept is simple – make the most exciting, innovative and delish food and beer we’re capable of.
3) A few brewpubs have come and gone in South Texas over the years. What challenges did you face when opening Freetail? After being open over a year now, what challenges do you currently face?
Part of the challenge will always be dealing with the perception that beers backed by multi-million dollar ad campaigns are somehow better and what people should want to drink. We don’t take a “you’re not worthy approach” to introducing our beers to people, instead we take the approach of “hey, we know you’ve had the message forced upon you of what you should like – but try this instead.” It seems almost alien that we are having to engage in customer education that focuses on more flavor being a good thing. You’d never see a ad for a food that is “less filling” with a “lighter flavor” – why would people expect that in beer. Re-training of the palate is still job number one.
4) Craft beer seems to becoming more and more popular in recent years. Where do you see Texas on 5 years within the craft community. How can the brewpubs and production breweries help exposure?
A lot of that has to do with what happens in the legislative landscape in Texas, but I can envision a craft brewing community in five years that’s twice as big as it is now in Texas. There a lot of projects in the work, some closer to reality than others, and they are all really exciting. What will be interesting is to see how Texas responds to this influx of new breweries. For us, we’d love to be able to distribute our product off-site, but current Texas law prohibits that.
5) Jason doesn’t seem to be afraid to try anything. How does he approach the brewing of each beer? What’s his philosophy?
You’d really have to ask Jason, but I think he shares my same spirit in not settling for the “same ol’, same ol’” approach to what people consume. There are already shelves full of bland beers, and there are shelves filled with very good beers. We’re not necessarily trying to be like either of them. We’re going to brew beer that we feel passionate about and that reflects our own spirit.
6) What’s up for Freetail next?
Much of the same – pumping out great brews and pizzas. We approach things one batch at a time.
I asked Meztger how he and David met and how he was able to pull Davis away from Blue Star. Metzger said he and Davis met at a conference. From that point they began to talk brewing methods and Metzger would try out Davis’ home brews. When they realized they were heading in the same direction, Davis made the move to brewmaster at Freetail with Metzger. With Davis’ 13 years of brewing experience, beginning at Waterloo Brewing and most recently at Blue Star, and their similar approaches, it was a no brainier to team up.
At this point, my oldest son came over and asked Metzger how long it takes to brew a batch of his beer. ‘Good question!’ he said. It depends on what style they are brewing he said. Hilarious!
- Tap, Tap, Tap, oh, Look What’s On Tap!
As we winded down our conversation, Metzger left me with some final thoughts. He said he had three goals with Freetail: To make the best beer in Texas; the best pizza in San Antonio; and have most knowledgeable and friendly wait staff. he said that awards are nice, however he was concerned with putting out brews that everyone would enjoy. That prompted me to ask one last question, what would he say to someone who says that they don’t like beer. Metzger left me with this “You just haven’t met a beer that you like!”
It’s clear that Freetail is out to not only change your perception of beer, but intends to through a Texas twist on the hole she-bang. When in San Antonio, Freetail should not only be on your ‘to do’ list, it should be at the top.
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