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    Craft Beer Coverage

    Community Beer Company throws its mug into the ever-expanding Dallas craft brew scene

    Jonathan Rienstra
    Jan 15, 2013 | 11:30 am

    It’s time to throw another shrimp on the barbie. On January 16, Community Beer Company will become the newest Dallas craft brewery.

    The brainchild of Kevin Carr and brewmaster Jamie Fulton, Community is located in the Design District, just off of Stemmons Freeway, in a 14,000-square-foot space that they plan to expand this spring.

    Carr decided to create Community after more than a decade of home brewing by night and running a tech company by day.

    “I look at [the number of breweries] in a positive way,” says founder Kevin Carr. “There’s really something to be said about local beer and its freshness.”

    “At the time, there weren’t any breweries in Dallas,” Carr says. “I started doing the research two years ago, but it takes time.”

    In fact, local craft breweries have exploded on the scene in the past year. Franconia and Rahr & Sons were once the only breweries around — and they were in McKinney and Fort Worth, respectively. When Community opens, it’ll make an even 10 in the Dallas area.

    “I look at [the number of breweries] in a positive way,” Carr says. “We don’t think it’s too crowded, but that there’s a demand as people move away from the bigger beers. There’s really something to be said about local beer and its freshness.”

    Carr believes that Community can distinguish itself with a focus on quality, and that starts with brewmaster Jamie Fulton. If the name sounds familiar, you might have spent time at Fulton’s old Fort Worth place, the Covey Restaurant and Brewery.

    “Jamie’s understanding of how these machines work is on a very technical level,” Carr says. “He won awards for his beers at the Covey, and he knows what he’s doing.”

    Throw in an assistant brewmaster with a degree in microbiology, four vessels (which Carr says is the most of any local brewery) and an onsite lab for yeast development, and Carr is confident in his beers.

    “The yeast propagator boosts the process in the beers,” Carr says. “There are really only four ingredients in beer, and people sometimes take for granted how yeast affects the flavor. It’s important to have the highest quality and no flaws.”

    Community is making a strong opening statement with a three-day pre-launch tour of Dallas’ beer scene. It starts with an unveiling of the Public Ale at Meddlesome Moth on January 16 from 5-7 pm. An English-style ale that aims to put you in a pub-visiting mood, Public Ale checks in at 5.5 percent ABV and an IBU of 38.

    “I’d say the Moth are good friends and big supporters of the beer scene,” Carr says. “It seemed like a good start since we spent a lot of our time there.”

    On January 17, Carr and Fulton unveil the Community Pale Ale at Common Table from 5-7 pm before tapping Community Lager at Craft & Growler the next day. The pale ale is a hoppy, American-style brew that grabs four different hops from three different countries; the lager is an old-school, Vienna-style brew with a copper color.

    The next beer for Community is the Wit, which was inspired by Belgium breweries. It is set for a spring release.

    If there’s any doubt that people are ready for Community to tap their kegs, consider that the grand opening tour on Saturday, January 19, has already sold out, tickets are going quickly for the Sunday tour, and they expect to be in about 40 Dallas locations in the near future.

    “People are drinking better,” Carr says. “With watered down beers going down, it makes sense to go to the craft beers.”

    Assistant brewmaster Aric Hulsey, brewmaster Jamie Fulton and owner Kevin Carr at Community Beer Company.

    Community Beer Company
      
    Community Beer Company Facebook.
    Assistant brewmaster Aric Hulsey, brewmaster Jamie Fulton and owner Kevin Carr at Community Beer Company.
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    Mom-and-pop Asian chain from Austin makes Dallas debut in McKinney

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    A small Asian chain from Austin has entered the Dallas market: Called Fire Bowl Cafe, it's a small chain that has opened its first DFW location in McKinney, at 4060 W. University Dr. #300, in a new shopping center west of US-75.

    Fire Bowl Cafe was founded by husband-and-wife Gigi Lee and Daniel Pao in 1996 with a focus on customizable bowls prepared in sizzling woks. They have four locations in Austin and one in Colorado.

    Bringing the concept to McKinney is Dallas-based hospitality group DLC Restaurant Holdings (Firo Pizza, Craft Pies Pizza, Desperados), according to a release.

    “We are thrilled to bring Fire Bowl Café to McKinney and introduce our unique dining experience to the wonderful community here,” says CEO Mike Daniel in a statement. “Our mission is to ensure that every customer leaves satisfied and happy, and we can’t wait to share our passion for fresh, customizable Asian cuisine with our new neighbors in North Texas."

    To give it local flavor, they've partnered with Julian Rodarte, who co-founded Beto & Son, the Mexican restaurant at Trinity Groves in west Dallas, and also served as Trinity Groves' CEO. He was briefly executive chef at COSM at Grandscape and also was culinary director for Dee Lincoln Concepts.

    The menu has a Pei-Wei vibe, featuring a mashup of Chinese, Thai, and Vietnamese cuisines, with favorites like edamame, spring rolls, crab rangoon, pad Thai, pot stickers, and lettuce wraps.

    There are noodle and rice bowls, topped with vegetables and choice of protein; and a make-it-your-way stir-fry where you choose from proteins like chicken, beef, shrimp, or tofu, tossed in a wok with vegetables, then combine it with your choice of "carb" — noodles, brown or white rice — and a wide selection of sauces, from teriyaki to spicy peanut to classic Chinese.

    Prices are $12-$14. They do not currently serve alcohol, but have plans for it at a future date.

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