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By KateMorgan, NewsCastic

Beer. It’s proof God loves us and wants us to be happy.

Or, at least it is according to some guy on the Internet who didn’t understand the French word for wine when reading Ben Franklin’s letters to a fellow philosopher.

Beer has certainly been around a long time, even if we don’t understand it. Even if we make up legends about it. We really only tend to build stories and shrines to the tings we love. History is weird like that.

But what is it that makes beer so very special? Why do we preserve its memory, and why do so many of brewers want to make it in small, delicious batches?

That’s exactly the question this article attempts to answer. We talked to five brewmasters in order to determine exactly what that unique quality is.

Bitter Sisters work together to bring you the best they have to offer on tap.


Bitter Sisters is Addison’s only production brewery, and it’s one of few in the region that is completely family-owned and operated. Decisions about nearly everything from marketing to what to have on tap are reached by a consensus–because if every sip of beer makes three sisters less bitter, everyone knows it’s a good product.

Brewmaster Matt Ehinger, who used his beer as leverage after he married into the McHugh family in 2001, discusses his feelings about craft and drink.


Franconia brings the best methods and brews Germany has to offer to North Texan backyards.


Franconia is the brainchild of brewmaster Dennis Wehrman, who took up a family tradition of brewing in McKinney in 2008. Blending the best of techniques learned in Munich and through his own career as a brewer, Dunkle, Koelsch, Hefeweizen, Oktoberfest, and Pils are staples of this green brewery.


Wehrman (right) and brewery employee, Daniel Thompson (left), deliver their thoughts about beer below.

They’re lovers of fresh, local beer at Division Brewing.

Division Brewing is supplied by two brewmasters who play off of each other’s strengths to add to its repertoire of delicious expertly crafted beer. It is currently Arlington’s only “non-chain” brewery though there are several more in the works for the “American Dream City.”


Owner/Brewmaster Wade Wadlington explains why fresh, local beer is the only way to go.

Q: If you could have a beer with anyone dead or alive who would it be?

On Rotation, a “nanobrewery,” likes explosively experimental flavors.


On Rotation is a Lakewood haunt that really likes to be creative. Variety is key for this husband and wife brewmaster team and their success. Jalapeno saison, strawberry lemonade saison shandy, whizbang, and more await refined, but adventurous, palates at this brewery.


Lindsay and Jacob Sloan elaborate upon their beer thoughts with us.

At The Collective Brewing Project, deliciousness is aged in barrels in a frankenmonster brewery and taproom.


Cofounders Ryan Deyo and Mike Goldfuss run a tight ship full of boozy wonders at Collective Brewing, and were preparing for their one-year anniversary party when I came by. Goldfuss was hand labeling bottles of their new releases, Bourbon Barrel Bug Ryed, and Raspberry Petite Golden Sour, which both go live in April.


Cofounders Ryan Deyo and Mike Goldfuss expound upon their brewing experiences.