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    Craft Beer News

    Rahr and Lakewood Brewing collaborate on beer but the name's a mouthful

    Teresa Gubbins
    Aug 31, 2014 | 1:39 pm
    Beer in glasses closeup
    Craft beer news.
    iStock

    For the first time ever in the history of North Texas craft beer, two local breweries have come together to collaborate on a beer release. The brewers? Rahr & Sons of Fort Worth and Lakewood Brewing Company of Garland. The beer? A special limited-edition Belgian-inspired dubbel ale that combines their unique styles.

     

    The name? DFW: A Collaboration of Two Breweries.

     

    Come again?

     

    Are all the good beer names taken? Because "DFW: A Collaboration of Two Breweries" does not roll off the tongue. "DFW: A Collaboration of Two Breweries" is unwieldy. Imagine yourself walking up to a local retailer or craft-beer dispenser and saying, "Hello, I'll have a pint of the DFW: A Collaboration of Two Breweries."

     

    "DFW: A Collaboration of Two Breweries" is possibly the least imaginative name ever applied to a beer. "DFW: A Collaboration of Two Breweries" says, "I couldn't be bothered to spend even 15 seconds devising some kind of nominally clever, pull-it-out-of-my-hat nickname."

     

    Belgian dubbels are nice malty beers that balance sweetness with bitterness. This one has an ABV of 6.4 percent, which is drinker-friendly and not overwhelming. Rahr's Fritz Rahr contributed a blend of German malts, while Lakewood's Wim Bens, a native of Belgium, added Belgian yeast and candi sugar. The result is a malty and sweet Belgian-style ale for easy drinking.

     

    How about, "The Collaboration"? Or "Lake-Rahr"? What about "The Wimser" or "The Fritzer"?

     
    Bens, Lakewood's owner and founder, began his brewing career at Rahr & Sons. "I’m very excited to team up with Rahr & Sons to create a beer that showcases the heritage of both our breweries," said Bens in a release.
     
     
     
    A spokeswoman said that they would probably shorten the name to "DFW." It will debut in late October, when it will be on tap at various venues during North Texas Beer Week (October 31-November 9) and at retailers in 22-ounce bottles.
     
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    Bubbly News

    Perry's launches rare private-label champagne at Dallas-area locations

    Teresa Gubbins
    Jul 25, 2025 | 4:33 pm
    Perry's Steakhouse Champagne
    Perry's
    Perry's Steakhouse Champagne

    Champagne lovers seeking a rare new sip of the real thing can hit Perry’s Steakhouse & Grille, the Houston-based restaurant chain, which is celebrating its 46th anniversary in an especially bubbly manner: with an exclusive new Perry’s Reserve Premier Cru Champagne.

    According to a release, Perry’s has collaborated with the family-owned Maurice Philippart Champagne House, who've been crafting fine Champagne in France since 1827, to produce its own brand name grower’s Premier Cru from the esteemed village of Chigny-les-Roses near Reims.

    The result: a Perry's label Carte d'Or Premier Cru, offering a golden hue and fine bubbles, with notes of white flowers and a citrus finish.

    Perry's began offering it in July at all locations including Dallas at 2100 Olive St., Frisco at 2440 Parkwood Blvd., and Grapevine at 2400 W. SH-114.

    Doing a special house label wine is not new for Perry's; they already have a Perry's-labeled Reserve Chardonnay, Rose, Pinot Noir, Cabernet Sauvignon, and Big Red (a Bordeaux varietal Blend), made via partnerships with wineries based in California.

    But the Champagne represents a different kind of partnership, says Perry's chief strategy officer & chief marketing officer Lesa Sorrentino.

    "We partnered with Maurice Philippart because they claim eight generations of tradition, and when we sat down with them, we loved the wine," she says. "They're entrenched in French culture and in the Champagne region where they're a recognized name. But they're not as well known in the U.S. We're the first importer to partner together with them, and we were excited not only about the opportunity to showcase this historic house, but also for the opportunity to create a premier cru with them."

    Founded by Maurice Philippart, the house began as a small-scale operation, with Maurice focusing on cultivating his vineyards in Hautvillers, a village famous for its historical association with Dom Pérignon. The estate’s vineyards are primarily planted with the three main Champagne grape varieties—Pinot Noir, Pinot Meunier, and Chardonnay—each contributing to the house’s distinctive blends.

    At Perry's, the Champagne is available by the glass, in a standard 5-oz pour as well as a larger 7.5-oz pour, and is also available by the bottle, for $130, a relative steal by bubbly standards.

    "We really wanted to offer premier cru quality at an approachable price point," Sorrentino says.

    However you order, you'll get a complimentary Perry's Champagne Biscuit, a delicate, crisp cookie dusted in powdered sugar. It's their version of a centuries-old confection called the Biscuit of Reims, also called Biscuits Rose, also called just plain old "pink champagne biscuit."

    The biscuit — which has a unique texture … airy but crunchy, a light rose color, and a delicate flavor — is a tradition that that dates back to the 1600s. You're encouraged to dunk it into the Champagne or tea, with its main appeal seemingly that it's pink.

    "It's a fun adventure for us that also highlights the fact that Champagne is more versatile than many people realize,” says Perry's Beverage Director Paige Stroud. “It’s not just a toast at the start of the evening. We’re showcasing how beautifully it pairs not only with the seafood but also our signature steaks and our famous pork chop.”

    If you act fast, you can sample Perry’s Reserve Premier Cru Champagne as part of a Reserve Anniversary Wine Flight for $20, which includes three 2-ounce pours of Perry’s Reserve Premier Cru Champagne, Chardonnay and Rosé for a broader tasting experience — but it's available only through July 31. The Champagne and the pink biscuit will be available indefinitely.

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