in our current issue
Issue: September 2013
View from a Bar: BRC Gastropub, Houston

by: Anthony Head


PHOTO: ANTHONY HEAD


"Do you want the real name or the PG name?" she asked from behind the bar.

"I'll take the real name first," I replied.

"Big Red Cock."

"And the PG?"

"Big Red Chicken."

Now that we've got that cleared up, it's time for a beer. The list is long. The taps are poised. There is a lot of craft on draft.

Saint Arnold's Weizenbock
. It's local. It's dark and mouth-filling with creamy chocolate malt flavor. It's mildly carbonated. It's solid with a touch of sweetness.

Which brings me to the next mystery of BRC: Why is there cake on the bar?

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