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    If you brew it, they will come

    Lakewood Brewing Company doubles up to meet increasing demand for craft beer

    Jonathan Rienstra
    Mar 6, 2013 | 11:39 am

    In yet another sign of the marvelous prosperity of our craft beer scene, one brewery is in the envious position of having to increase its size to meet demand. Lakewood Brewing Company is growing its operations by 50 percent, with the planned additions of two new fermenting tanks and a new bright tank.

    “We’re adding 120 barrels to our current 240 to keep up with demand,” says owner and head brewer Wim Bens.

    Bens says that the tanks are currently en route from the manufacturer in Portland, Oregon, and they hope to have them up and running next week.

    Lakewood Brewing is poised to release four new beers, including the first in its Legendary Series, the Brabo’s Cut.

    Lakewood was one of the first breweries out of the gate, and it is respected in the beer community for its top-notch brews. Its facility in Garland on the edge of Lakewood gives tours every Saturday.

    LBC set its expansion plans in motion shortly after opening in 2012, because the tailor-made tanks take three to six months for delivery.

    Bens says that the increased barrelage will allow Lakewood to increase its output of year-rounds such as the sensuous Imperial Milk Stout, The Temptress or the classic Lakewood Lager, while also rolling out more limited runs and seasonal brews.

    During the next four months, Lakewood will release four new beers, including the first in its Legendary Series, the Brabo’s Cut.

    Brabo’s is a Belgian dark strong ale that boasts 9.4 percent ABV and a name that harkens back to giant slaying and Antwerp, Belgium, which is better background than most beer names. It’s a limited-run, one-off production, as the rest of the Legendary Series will be.

    Lakewood is also unveiling a spring seasonal named Till & Toil, a saison or French-style pale ale made for the warmer months.

    The other soon-to-be-debuted brews are La Dame du Lac, a bière de garde or strong pale ale, which will be the second in the Legendary Series, and a new summer seasonal, Zomer Pils.

    They will be available first as drafts at local drinkeries. Bottling will follow.

    Bens says that the brewery is already planning to add more tanks and expand to 180 barrels by September.

    Lakewood Brewing set its expansion plans in motion shortly after opening in 2012.

    Lakewood Brewing Company in Garland, Texas
      
    Photo by Marc Lee
    Lakewood Brewing set its expansion plans in motion shortly after opening in 2012.
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    Ice Cream News

    Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

    Raven Jordan
    Jun 13, 2025 | 5:14 pm
    Kwality Ice Cream
    Kwality
    Kwality Ice Cream

    An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

    According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

    Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

    “The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

    They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

    There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

    Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

    As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

    Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

    Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

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