Monday, August 11th

Our year-round classic, Rahr’s Blonde, has won a Grand Champion in the Dortmunder/Helles category at the 2014 Summer Usbtc – United States Beer Tasting Championship!


The USBTC takes a unique approach in that its competition is held in multiple stages. They conduct a series of field trials wherein the judges sample beers of similar styles and select the best to advance on to subsequent rounds.  Field trials are typically conducted over a one-month period in separate locations near BostonMAWashingtonDC, and ChicagoIL.  For each beer category, the field trials continue for several rounds until the winning entries are selected.


The USBTC opts for fewer, more inclusive categories (e.g., all stouts versus oatmeal, sweet, dry, etc.) versus more, thoroughly exclusive categories.  One reason is that many products push the limits of certain styles to the point of blurring the boundaries.  Second, the USBTC feels that many of the categories in large competitions are overkill.  Finally, the USBTC believes that some styles are not produced by enough brewers to warrant their own category.


You can check out all of the other winners here!



Announcing the Hell’s Half Acre four-pack – 2015 Release

Monday, August 11th


Rahr & Sons Brewing Co. announces 2015 release of new 4-pack series, Hell’s Half Acre.


August 8th, 2014 – With a focus on producing award winning craft brews, Rahr & Sons will begin a new Limited Release 4-pack series in 2015 with 2 new beer styles planned for 2015 and additional styles to follow in 2016. The 4-pack series will be named “Hell’s Half Acre” as a nod to the notorious historical area of downtown Fort Worth. Nothing in Fort Worth’s history is quite as wild as “Hell’s Half Acre,” a rough and rowdy district filled with saloons, dance halls, gambling parlors, and bordellos. This area thrived in the late 1800s, when cowboys on the Chisholm Trail would stop by, kick up their heels, and patronize the “lonesome doves.” Hell’s Half Acre was located on the south end of downtown along Commerce and Calhoun Streets. The scandalous activities of Hell’s Half Acre ebbed and flowed throughout the early 1900s. The era of Hell’s Half Acre finally ended when the land was cleared to build the Tarrant County Convention Center in the 1960s. Rahr & Sons hopes to revive the wild and rowdy ways of “The Acre” with a series of big and bold brews worthy of their namesake.


“We felt that the wild and rowdy reputation of the area known as Hell’s Half Acre was the perfect match for our Limited Series of big, bold beers planned for this venture. Hell’s Half Acre managed to push through prohibition and side-step it’s way into the history books. Our 4-pack series will feature a Rahr family illustration of the human manifestation of “Prohibition” knocking at your door. Here’s to the repeal of prohibition and here’s to Hell’s Half Acre!” -Fritz Rahr


Rahr & Sons will continue to expand it’s offerings thru the Hell’s Half Acre series continually pushing the envelope and seeking national awards for innovative brews.

Rahr & Sons Ugly Pug and Onion Soup

Tuesday, January 21st

Created by Jon Bonnell, Chef at Bonnell’s Fine Texas Cuisine


2 large yellow onions, cut into julienned strips
1 tablespoon (1/2 ounce) butter
1 tablespoon vegetable oil
4 cloves fresh garlic, minced
1 12 oz. bottle Rahr & Sons Ugly Pug black lager
1 tablespoon granulated onion
1 tablespoon kosher salt
1 teaspoon celery salt
1 teaspoon balsamic vinegar
4-5 sprigs fresh thyme
2 bay leaves
1 quart chicken stock



1. In a heavy bottomed soup pot, sauté the onion in butter and oil over medium heat. Stir often and cook until the onions have all caramelized to a nice brown color on all sides. Be careful not to cook them too fast or the bottom of the pot will burn.
2. Once onions are nicely browned, add in the garlic and simmer for 1-2 more minutes. Then, add in the beer and bring to a simmer for 1 full minute.
3. Add in all remaining ingredients and simmer lightly for 8-10 minutes.
4. Remove the springs of thyme and the bay leaves. Serve hot.
Optional: top with a thick slice of Gruyere cheese and brown under a broiler or with a torch.