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    Craft Beer Coup

    Craft beer savants to open BrainDead brewpub in Deep Ellum

    Teresa Gubbins
    By Clifford Pugh
    Nov 25, 2013 | 6:00 am

    Three craft beer veterans have joined forces to open a brewpub in what is quickly emerging as Dallas' hottest neighborhood: Deep Ellum.

    The brewpub will be called BrainDead Brewing, and it will open spring 2014 in the 2600 block of Main Street — a few doors down from new decor store Life of Riley and a block away from the new location of Pecan Lodge. Main Street is where it's at.

    The trio consists of Jeff Fryman, probably best known from his tenure at Common Table; Sam Wynne, owner of the Rodeo Goat in Fort Worth; and Drew Huerter, former brewmaster for Deep Ellum Brewing Co.

    "A good brewpub needs to be in the community, making beers that respond to the pulse of the local community," says co-founder Jeff Fryman.

    Fryman is a savvy beer cicerone who kept the cellars at Common Table and Union Bear stocked with state-of-the-art brews; his affable charm has helped guide countless customers in their beer selections. Wynne is a certified cicerone and a member of the legendary family that owns Flying Saucer and Meddlesome Moth; the beer selection at Rodeo Goat stands for itself. Huerter has a national profile as former brewmaster at Schlafly in St. Louis, Missouri.

    Together, they represent a powerhouse. At BrainDead, they'll feature 42 taps, a dozen of which are their own beers made onsite. There will also be food, with a small menu of eats.

    Fryman had been dreaming about a brewpub for years: a restaurant-pub that brewed beer, which customers could enjoy onsite along with some snacks — or else take home in growlers.

    "I kept thinking, 'Why doesn't Dallas have one?'" he says. "When I was at Common Table, [owner] Corey Pond took me to different cities to study their beer scene, including Portland. They had so many brewpubs. Their idea of beer is different from what we have here."

    The only brewpub concepts in Dallas are big chains like Gordon Biersch and Humperdink's, which sometimes enact restrictions and can feel monolithic and corporate. "A good brewpub needs to be more in the community, making beers that respond to the pulse of the local community," Fryman says.

    He and Wynne became acquainted when they studied together for their master cicerone exam, the highest level of certification. Both were ready to do something new. Then, in a stroke of good luck and great timing, Huerter became available. Since leaving DEBC, he'd entertained offers and done some consulting with other breweries and startups. But this was a unique opportunity.

    "A brewpub gives you a vehicle where you can explore all of the ideas you want, in an economical manner," he says. "It helps being able to sell the beer directly onsite. With the recent changes in Texas laws, beer can also be taken to-go. But you'll always have that outlet of serving the beer you brew onsite for getting to try new things."

    Their ambitions are big: They plan to brew a dozen beers, and half of those will be rotators — seasonal beers, special editions, whatever moves them — that get swapped in and out. In addition to their beers, they'll feature another 30 craft beers, for a total of 42 taps.

    Meanwhile, they've been interviewing chefs. "We want the menu to be small," Fryman says. "We want to focus on beer. I'm arguing for 11 items, so that we can say our menu goes to 11."

    The trio signed a lease with Deep Ellum real estate magnate Scott Rohrman. ("I feel like I just got married to Jeff Fryman this afternoon," quipped Sam Wynne on his Facebook page.) The 5,250-square-food facility, which was previously an office-residential space, will include a bar, dining room and a brewing room with a glass wall that's visible to diners.

    "Sometimes I call it the fish-tank arrangement," Huerter says. "Most of the patrons won't bother. But you can tell when you get a homebrewer — his nose is right up on the glass."

    BrainDead Brewing will have 42 taps, most of which will rotate.

    Beer sampler
      
    Courtesy photo
    BrainDead Brewing will have 42 taps, most of which will rotate.
    unspecified
    news/restaurants-bars

    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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