The Dallas-Fort Worth craft beer and distillery scene is bustling with new things including new locations and a new university program teaching how to make beer.

Here's the latest:

Union Bear Brewing Co. is opening a second brewpub in Denton, in spring 2024. The 6,000-square-foot restaurant, taproom, and patio space will showcase Union Bear craft beer and a menu crafted by the culinary team of the 33 Restaurant Group, under whose umbrella they fall.

The brewpub will be part of Union Bear Brewing Co.'s new production brewing facility in Denton, located a block off the Downtown Square at 221 S. Bell Ave. Set to open in February, this expansion marks a significant milestone for Union Bear as it continues to grow its presence.

They've also formed a partnership with Andrews distributing designed to meet the growing demand for their beer throughout Dallas-Fort Worth.

"When we set out to become Plano's First Independent Brewpub, we had no idea how far this would take us," says Preston Lancaster, owner and CEO. "We're thrilled to announce the opening of Union Bear Brewing Company’s very first production brewery, alongside a partnership with Andrews Distributing. We’re excited to share our passion for brewing with beer lovers all over the DFW area."

Bankhead Brewpub, a brewery and pub that serves chef-driven food, craft beer, and full bar, has recently opened its third location at The Shops at Mustang Station in Farmers Branch at 13090 Bee St. This is the third location for owner Vivek Rajbahak; the other two are in Fort Worth and Rowlett. Rajbahak, a former executive for Pabst, says that Bankhead's sophisticated food program sets them apart from breweries where food might consist of snacks or else be outsourced entirely to a food truck.

Lockwood Distilling Co., a distillery and restaurant, is opening a location in Downtown McKinney at 1205 W. Louisiana St. in winter 2024. Owned by Evan and Sally Batt, the new outpost on the square in McKinney shares the trademark Lockwood look with a black & white industrial aesthetic, natural woods, dark metals, and a patio with live music. The menu features rotating eats like Poblano Pimento Cheese, Dirty South Tots, and their Pastrami Sandwich to pair with seasonal cocktails featuring Lockwood’s spirits. This is their third location following the original in Richardson, and a second location in Fort Worth. Bottles of their Hibiscus Vodka, Single Barrel Straight Bourbon, and Bourbon Cream Liqueur are sold at Total Wine & More, Spec’s, Goody Goody and online at their own website.

Lakewood Brewing has teamed with The University of Texas at Arlington to offer a new Brewing and Fermentation Science Certificate for anyone – students, hobbyists, the curious – wanting to learn more about the science of making beer. Hatched by biology assistant professor of instruction and former Lakewood lab technician Dylan Parks, Ph.D., and Lakewood founder Wim Bens, it's a four-course program designed to teach students from the ground up with a curriculum that includes: The Science of Brewing, Fermentation Science, Brewing Lab and Sensory Evaluation, QA/QC, and Product Design. There will also be a requirement for a 16-hour internship at a local fermentation or brewing facility, for which Lakewood is one of the first to participate.