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Tap the Good Stuff

A beginner's guide to craft beer enjoyment

Jonathan Rienstra
May 28, 2013 | 9:04 am

There is nothing better in this world than beer. Women come and go. Dogs die. Hair falls out. But through it all, beer is there. And with all these bad things happening to you, it’d be a shame if you weren’t drinking something good.

Luckily, North Texas has become a hot spot for local breweries as well as award-winning, out-of-state imports. But that explosion can make drinking craft beer a daunting experience for beginners.

With the help of Michael Peticolas of Peticolas Brewing Company, we’ve put together a few tips that will keep you novices from drowning under all the suds.

1. Flights are your friend — to a point
Beer-centric places like Common Table, Craft and Growler and Meddlesome Moth offer flights of beer in which you get four or five samples. It’s the speed-dating version of beer drinking, and it can introduce you to a bunch of brews quickly.

However, if you’re just starting out, try ordering a themed variety like Capt. Keith’s flight at the Moth. Not only will it give you beers that the bar deems “worthy,” but you also won’t accidentally order four beers that work against one another and sour you on all of them. That said, a full pint really lets you enjoy facets of the beer that you might miss in a sample size.

2. It’s okay (and good) to ask for help
Do you think Dalton became the kick-ass bouncer he was in Road House without a little guidance from Wade Garrett? He did not. So find someone — friend, educated co-worker, bartender — who knows what’s good for you.

If they’re good mentors, they’ll offer a smooth transition as you graduate from “starter” craft beers to something more complex and challenging. If you do decide to ask a bartender for guidance, do it during the slow hours. There’s nothing worse for all parties than going to a packed bar and asking for a lesson from a swamped barkeep.

Brewery tours are also a good way to familiarize yourself with a brand of beer as well as learn about different styles in a relaxed atmosphere. Plus you can pick the brain of the brewers.

“Become friends with Meilgaard’s beer flavor wheel,” Peticolas adds. “It identifies unique flavors and aromas and definitely helped me become a better sensory analyst. I had difficulty pinpointing exactly what a flavor was, but with the wheel, you might see something you didn’t think of and be like ‘Oh, molasses! That’s what that is.’ It helps when telling bartenders what you like.”

3. Be comfortable in what you like, but don’t be satisfied
The whole point of any hobby or interest is that it brings you satisfaction. If you find a beer or a style that you like, then you should drink that beer or style. You don’t have to stick to the same routine every time — nor should you, because there are so many great beers out there — but it’s good to have a core of beers that you know you like that aren’t Miller Lite. Also, don’t let anyone shame you because you're not drinking "sophisticated" or "manly" beers. It's not a contest.

4. Figure out what you don’t like and why
Obviously it’s important to figure out which beers you enjoy, but it’s arguably more important to figure out which ones abuse your taste buds and why. If you find that heavily hopped beers aren’t your style, but you want to learn to love that Great Divide Hercules Double IPA, then you can start the journey gradually. Again, a bartender or trusted friend is good to have for this kind of stuff.

“If you don’t like a wheat, figure out if it’s because of the bubblegum flavor or what, and that way you can educate the people you’re asking for help,” Peticolas says. “Also, tasting a beer begins before it hits your mouth. The shade of the beer can tell you things, but just because it’s dark doesn’t mean it’s heavy. And the aroma of a beer gives you a ton of guidance about what to expect.”

5. Remember where you came from
There’s a dangerous breed of beer aficionados out there that seem to have forgotten that drinking is supposed to be a fun and social activity. Don’t be a snob about drinking good beer, and don’t criticize others for not drinking as well as you, whatever that means. It’s elitist for no good reason.

If you see a friend drinking “bad” beer, offer him one of your good ones, or buy the next round and introduce him to your favorite beer. If he doesn’t like it, let it go. The most you can do is try. And, for the love of god, never complain about free beer. You are not too good for a free Bud Light.

“Why would you look down on someone because of his taste in beer?" Peticolas says. “Educating him is only going to increase the craft beer market. Use his lack of knowledge as an opportunity to introduce him to a beer instead of talking down to him for not being on board. A lot of [craft beer-drinking] people started out drinking Miller Lite.”

In summary, beer drinking is supposed to be fun, and that should always be priority No. 1. It can be overwhelming, but nobody went from drinking Coors Light to Espresso Imperial Russian Stout overnight. It’s a journey, and you’ve got all the time in the world. Don’t take it too seriously, and don’t be afraid to explore.

And lest you feel as though you have to agree with the experts, Peticolas has one final piece of advice: “We all have different things we’re going to like. No one person is right about best beers.”

Meddlesome Moth in the Design District is one of a growing list of establishments that carry the best of the local and national beer scene.

Meddlesome Moth bar
Photo courtesy of Meddlesome Moth
Meddlesome Moth in the Design District is one of a growing list of establishments that carry the best of the local and national beer scene.
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news/restaurants-bars

Food trends

Dallas-Fort Worth pitmasters lead Texas’ growing halal BBQ boom

Associated Press
Aug 21, 2026 | 1:10 pm
Levant BBQ
Levant BBQ
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FORT WORTH, Texas (RNS) — At 9 am on a scorching Saturday in June, nearly 100 people were already lined up outside Goldee’s BBQ, a small, wooden-shack restaurant.

First in line was 30-year-old Thanh Huynh, who had been sitting in a lawn chair on the joint’s rustic porch since 6:30 am.

“I have, like, a whole list, and I’m going to spend lots of money here. It’ll be worth it,” he said, laughing while rattling off a long order of meats and sides from his phone’s Notes app as a sweet, smoky scent from nearby pits hung in the air.

Opened in 2020 by a group of his friends, the restaurant was named the No. 1 barbecue spot in the state by Texas Monthly a year later, and then won a Bib Gourmand award from the prestigious Michelin Guide, given for “great food at a great value.”

The restaurant serves classic Texas barbecue like craft pork belly, sausage, and ribs. But it also offers halal brisket, turkey, and lamb.

"Halal" means meat raised and butchered in accordance with Islamic guidelines. It refers to the method in which the animals are slaughtered, one that focuses on humane treatment, cleanliness, and acknowledging the value of life — similar in concept to kosher food in Judaism.

A growing number of halal places have opened around Fort Worth in recent years, and there are also non-halal restaurants that use halal beef, such as burger institution Kincaid's, the new Burger Vault in Keller, and the forthcoming Tick Tock Taco in Colleyville.

Growing Texas trend
At a time when Republican leaders are increasingly targeting the state’s growing Muslim communities, halal barbecue joints like Goldee’s are thriving in Texas. Across the state, Muslim pitmasters are gaining recognition for putting their own spin on one of Texas’ most iconic culinary traditions.

Goldee's Barbecue Goldee's Barbecue is an acclaimed BBQ joint in Fort Worth. Goldee's Barbecue/ Facebook

At least a dozen barbecue spots now serve halal meats, including Yearby’s Barbecue & Waterice, run by Black Muslim couple CJ and Sabrina Henley, soon-to-be in Plano; and Levant Mediterranean BBQ, a restaurant with locations in Houston and Frisco and whose all-beef menu includes a brisket shawarma sandwich.

“Now there are so many options, and for us to have highly rated barbecue, it’s a blessing,” said Haris Ghaffar, who drove an hour from Celina and stood in 90-degree weather for nearly two hours with a friend for the halal options at Goldee’s.

Growing up in the 1990s, Ghaffar said a McDonald’s Filet-O-Fish sandwich was one of the few halal meals he could eat while dining out. Back then, halal food was seen as serving a small community. Today, it’s a multibillion-dollar industry that’s part of the American culinary mainstream, said James Beard Award‑winning food writer Farhan Mustafa, who wrote about the rise of American halal barbecue for Bon Appétit magazine in 2025.

“Halal food is American food,” said Mustafa, who is based in Seattle. “It belongs on your plate. It belongs in the casual chat. It belongs in hip hop tracks. It’s the most American thing there is.”

Mustafa said Muslims are part of a growing list of communities putting their stamp on Texas barbecue. “Whether they’re first, second or third-generation Muslims or Muslim Americans or just Americans, they’re bringing what they know and what excites them,” he said.

More than salt and pepper
Texas barbecue is typically defined by salt-and-pepper brisket and pork ribs, but this new crop of halal pitmasters are adding inventive twists, often based on their own family heritages.

Zain Shafi, a pitmaster and co-owner of Goldee’s, previously ran Sabar Barbecue, a food truck that offered Pakistani-infused halal dishes, such as brisket with rub that included spices like bay leaf and coriander.

Sabar was nominated for Best BBQ in CultureMap's 2025 Tastemaker Awards, and made the list of Texas Monthly's Top 50 Barbecue Restaurants of 2025. The restaurant was also featured in a recently published BBQ book Texas BBQ: The Art of Low and Slow. He closed Sabar in December 2025 after two years.

Sabar BBQ Sabar Barbecue offered a Pakistani twist on BBQ. Sabar Barbecue

Shafi brought tandoori smoked turkey to Goldee’s menu. And sourcing halal cuts, he said, was a natural choice because they are “the highest quality” meats.

Goldee’s chef and part owner Nupohn Inthanousay also blends his Laotian heritage, serving a smoked Lao “sai oua” sausage with sticky rice and a fiery, tangy dipping sauce.

At Kafi BBQ in Irving, owner Salahodeen Abdul-Kafi brings halal Wagyu beef and Iraqi spices to classic Texas barbecue, challenging what he said is the “traditional old guard of Texas barbecue.”

“My goal at Kafi BBQ is to make the best barbecue in Texas,” Abdul-Kafi said. “I have not been shy about that at all, and making the best barbecue in Texas does not necessarily have to include pork.”

A former Silicon Valley tech worker, he moved to Texas six years ago in search of a Muslim community. On weekends in his backyard, he smoked brisket for friends. By 2024, he bought a smoker and opened Kafi BBQ.

He said he spent months testing and perfecting recipes and finding local producers. Abdul-Kafi attributes his obsession with crafting a stand-out menu to the Islamic concept of “Ihsan”— an Arabic term meaning doing something with excellence for the sake of God.

On a Sunday afternoon this summer, the restaurant’s red booths were packed with diners, drawn to menu items like the 13-spice Wagyu brisket, pomegranate-glazed beef belly burnt ends and Iraqi-inspired spicy beef sausage.

“That sausage, I’d probably put it at the top sausage I’ve ever had, and we eat barbecue a lot. This place is unique,” said Jonathan Tate, a Fort Worth resident who came to Kafi BBQ with a friend after reading about it on a Facebook foodie group.

“I don’t necessarily have to have it halal, but it’s nice to know they took good care of the food, the meat,” his friend Jon Sklar said, before going back in line to order oxtail.

Kafi BBQ Meat at Kafi BBQ in Irving. Kafi BBQ

'We love barbecue'
Although political rhetoric against Muslims in Texas has become increasingly hostile — some GOP lawmakers even discussed a ban on halal food at a conference this month — pitmasters like Abdul-Kafi see the rise of halal barbecue as an effective counterargument.

“It’s an example of exactly the opposite of what the Islamophobes talk about, right?” he said. “They say, ‘oh, Muslims don’t integrate, they stay alone, they don’t help society and all this stuff.’ And it’s like, I’m sitting here contributing to the most well-known cuisine of Texas.”

One of the diners at Kafi BBQ, Houston native Muhammad Sohail, 23, said the restaurant reflects who he is — a proud Texan and Muslim. “This place is super important because I can see halal within the culture of Texas, which is my culture at this point,” Sohail said. “We love the food. We love meat. We’re Muslims and we love barbecue.”

After finishing a big lunch with 10 relatives, Areeba Ali, a Dallas native of Indian heritage, said the restaurant’s appeal cuts across communities, which she said is evidence that halal barbecue isn’t a niche but resonates broadly with Texans. “If you look around in the restaurant, you see everybody in there — it’s not just one demographic in there,” Ali said.

For Mustafa, that success is ultimately a testament to the resilience of Muslim American communities.

“No matter how much they try to erase us, our food is here to stay,” he said. “You will see the power of just good food and the fact that most people really seem to understand that this is just as American as anything else.”

---

This story was written and produced by Religion News Service and distributed by The Associated Press. It also includes information from the CultureMap archives.

halal halal barbecue muslim communities pitmasters religion texas texas barbecue trends culinary traditions goldee's barbecue
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