BrainDead Preview

Bevvies and nosh at Deep Ellum's BrainDead Brewing rise above run-of-the-mill

Soon-to-open BrainDead Brewing in Deep Ellum divulges menu and beers

As the minutes tick down to the opening of BrainDead Brewing, details have emerged about the food and beer that will be served at this anticipated brewery and brewpub in Deep Ellum.

BrainDead is the project of a beer super-group that includes Sam Wynne, Rodeo Goat co-founder and former beer director for the Flying Saucer; Jeff Fryman, formerly of Common Table; Andrew Huerter, ex-brewer at Deep Ellum Brewing Co.; and chef David Pena, formerly of Palomino Euro Bistro and Henry's Tavern in Plano.

At BrainDead, they'll feature 42 taps, a dozen of which are their own beers made onsite. Patrons also will have the opportunity to take beer to-go in growlers.

According to Wynne, BrainDead's core beers will be "drinkable and balanced, complex but not complicated." These are the staple beers at opening time:

  • BrainDead Red. A red AIPA with piney and grapefruit flavors and woody and spicy hop notes; 6 percent ABV.
  • Pre-Prohibition cream ale. A pale golden beer descended from pilsners and helles with fruity ale yeasts; 4.4 percent ABV.
  • Wheat APA. American pale wheat ale meets session IPA, with an emphasis on orange-citrus hops; 4.8 percent ABV.
  • Foreign Extra Stout. A dry stout with oats and American hops; 6.6 percent ABV.

Other possible limited-edition offerings include rye American brown ale, Irish red ale, double pale ale featuring Texas malt, stock mild ale, biere de mars and palm sugar rye tripel, with an even longer list of things to try such as maple steam lager, coconut raisin Belgian brown ale, watermelon mint Berliner weisse and green tea sorachi ace DIPA.

Pena's menu will be regionally and "beer influenced," with burgers made from a mix of brisket, sirloin and bacon; house-made French fries; house-smoked bacon; chicharrones fried in lard; and turkey legs, brined and smoked. "Chili will be cooked in the same cast-iron pot my grandfather used for 50 years," Pena says. Desserts will include warm chocolate and oatmeal cookies.

Following craft beer tradition, the brewery is offering a pre-opening charter membership, which grants special perks and discounts on food, beer and merchandise. The membership will close once opening-day arrives, which is currently targeted for late February.

Craft beers along a bar
BrainDead will feature 42 taps, a dozen of which are their own beers made onsite. iStock
BrainDead Brewing
BrainDead staffers Andrew Huerta and Sam Wynne ready their space in Deep Ellum. Photo courtesy of BrainDead