Trippin’ the “Texas Monthly” Top 50 BBQ List

Well, it happened again – Texas Monthly’s dropped their Top 50 Barbecue Joints list and the world went crazy. Not only did we get some new ideas for future trips, but we’re drooling over the sweet memories of moist meats, heavenly scents, and barbecue comas that we’ve experienced at some of the joints on the list that we’ve already visited, both on the show and in our free time!

To let you reminisce with us, we’ve compiled some clips and photos below. Check ’em out to experience these joints through the lens of “The Daytripper.” Just don’t lick the screen — you can’t taste these meats. Trust us – we’ve tried. But if you concentrate real hard, you can smell ’em….promise.

Here are some of the places we’ve visited on the show.

Louie Mueller BarbecueTaylor, TX (5th on the List)

Tejas Chocolate Craftory – Tomball, TX  (6th on the list)

Pecan LodgeDallas, TX

Cooper’s Old Time Pit Bar-B-QueLlano, TX

Kruez MarketLockhart, TX 

City Market Luling, TX

Here’s a few more we’ve been to but haven’t featured on the show!

Snow’s – Lexington (1st on the List)

Franklin BBQAustin, TX (2nd on the List)

Hays Co. Bar-B-QueSan Marcos, TX

Miller’s SmokehouseBelton, TX

Others we’ve visited include:

La Barbecue, Austin, TX; Stiles Switch BBQ, Austin, TX; Lockhart Smokehouse, Dallas, TX; Stanley’s Famous Pit BBQ, Tyler, TX;

Which restaurants have you tried?  Which are you dying to try?

Dia de Rudy’s: ATX Recap!

Trippers! Thank you for making Dia de Rudy’s on Saturday one of our MOST EPIC EVENTS YET! Eating at ALL FOUR Rudy’s Country Store and Bar-B-Q locations around Austin in ONE GLORIOUS DAY was quite the challenge and Y’ALL made it EPIC! Thanks for meating with us! We loved meeting you and had tons of fun. If you missed out, here’s a recap!

We began our meaty adventure bright and early at the North Austin 183 Location at 9 a.m. where we were welcomed with a ginormous crowd and breakfast tacos galore!

A post shared by Chet Garner (@chettripper) on

We had a blast meeting you guys! We even got to hang out with two of our favorite four-legged trippers!

Then it was on to the 360 location for a meaty brunch and some fun on the playground in the back!

A post shared by Chet Garner (@chettripper) on

Things got trippy with Jason and Micah’s crazy Chet photo inception….

Throughout the day, we had an AMAZING turn-out at all four locations! You took EPIC photos and tagged them with #diaderudys, so here are a few of our favorites!

We had a fun time. Thanks #rudysbbq and #thedaytripper #diaderudys

A post shared by Becky Laswell (@beckylaswell) on

We grabbed an early lunch at the West Austin 620 Rudy’s location of the classic moist brisket — which was delicious, as always! And of course, it was time to break out the Lone Star!

As the day continued, we met even more awesome Trippers!

We even got to help Kaitlyn celebrate her 9th birthday! Happy Birthday and Keep on trippin’!

We gave the day a big finish at the Round Rock Rudy’s Location and went with some creamed corn and the Prime Rib. Of course, Nanner pudding was our dessert.

Shout out to the AMAZING 52 folks that were hungry enough to travel with us to ALL FOUR RUDY’S LOCATIONS! Wow! That is the biggest crowd we’ve had at Dia de Rudy’s!

What a day! We loved hanging out with all of you on this meaty journey across Austin. Thank you so much for coming out to say “hello” and a HUGE thank you to Rudy’s for making it possible!

Check out our Houston and DFW Dia de Rudy’s recaps for more meat madness!

7 Places in Texas to Eat Rabbit

When you think of Easter, you may imagine cute fluffy bunnies that hide eggs for children to excitedly hunt for on Easter day. Well, we’ve created a list that requires you to hunt for a different kind of prize…and one that’s way more exciting for your stomach. Here are seven places in Texas to find deliciously prepared rabbit meat. So bring your appetite and hop, jump or leap to the restaurant nearest you!

Contigo – Austin, TX

Contigo

Picture by Contigo.

Hop on over to Contigo in East Austin to get your fill of bunny. They serve up a delicious rabbit and dumplings that’s just as tasty for brunch as it is for dinner. Modeled after the Contigo Ranch in South Texas, this restaurant has a beautiful patio that’s perfect for relaxing with friends and dining under the big beautiful Texas sky.

 

Fabi + Rosi – Austin, TX

Picture by Fabi + Rosi.

Just outside Downtown Austin is this posh little eatery where you can enjoy Peter Rabbit’s worst nightmare: Rabbit Stew (dun dun dunnnn…) All jokes aside, with tender rabbit in a rich stew of roasted parsnips, carrots, mushrooms and doughy dumplings, this classic and cozy dish at Fabi + Rosi might just be the comfort food you need after tirelessly hiding (or searching for) Easter eggs all day. Enjoy your warm stew in the flickering candlelight of this intimate dining room.

 

Thanh Phuong Restaurant – Pearland, TX

tpv

Picture by Thanh Phuong Restaurant.

Thanh Phuong Restaurant, located just south of Houston, dishes out delectable Chinese and Vietnamese cuisine that will make you feel like you’re overseas instead of in a small strip mall in Pearland, TX. Your taste buds will be leaping for joy after you try their specialty deep fried rabbit with garlic and french butter.

 

Sammy’s Wild Game Grill – Houston, TX

Sammy's

Picture by Sammy’s Wild Game Grill

In West Houston, at Sammy’s Wild Game Grill, you will find rabbit heaven. At this glorious restaurant, you can order rabbit sausage hot dogs, rabbit sausage salads, rabbit burgers – basically the list of rabbit specialties hops on and on… You should probably head on over there to have your own bunny-filled Easter Brunch as soon as possible!

 

Lonesome Dove Western Bistro – Fort Worth, TX

LonesomeDove

Picture by The Lonesome Dove Western Bistro Facebook.

Chef Tim Love is serving up rabbit in yummy abundance at his Lonesome Dove Western Bistro in the Fort Worth Stockyards. On the appetizer menu, you’ll find the truly Texan dish of Rabbit-Rattlesnake Sausage, where you can be the ultimate top of the food chain as you devour both prey and predator alike. You can also get Rabbit Confit with Seared Scallops as an appetizer and Rabbit Tenderloin and Confit Leg with Sheperd’s Pie for a main course.

Meddlesome Moth – Dallas, TX

meddlesome moth

Picture by Meddlesome Moth.

Instead of millions of moths, which you might expect to find at a restaurant named the Meddlesome Moth, you’ll find over 40 craft beers on tap in this gastropub located in the Design District of Dallas. And what pairs perfectly with a cold brew? Why, a warm and delightful rabbit pot pie, of course! You’ll enjoy dining and drinking by the light of stained-glass paintings of Rock and Roll royalty like Elvis and Jerry Lee Lewis.

Il Sogno Osteria – San Antonio, TX

“Pearl Brewery” by Katie Haugland Bowen (CC by 2.0)

Head north of Downtown San Antonio to find the Pearl District, a vibrant take on the classic Riverwalk. In this district, you’ll find historic buildings surrounding the San Antonio River that have been upcycled into a whole new area for exploring  — and that’s where you’ll also find your new favorite eatery, Il Sogno Osteria. This upscale Italian restaurant serves mean authentic cuisine including the fanciest rabbit stew you’ve ever heard of — Coniglio in Umido (that’s rabbit cooked in red wine with fresh veggies if you don’t happen to speak Italian…) Combine that with a Nutella tart and you’ve got one “magnifique” meal.

 

#QueBrewTexas WINNERS

To celebrate Texas Independence Day (March 2nd) we partnered up with Rudy’s Bar-B-Q and Lone Star Beer for a Texas-sized contest. We asked you guys to be your MOST TEXAN and/or to have your MOST TEXAN MEAL ever. Well we went through TONS of entries. And here are the winners.

FIRST PLACE

Winner of a full Rudy’s Brisket from Rudy’s Anywhere and Lone Star BBQ set.

Jim Davidson – Chicken Fried Texas

Happy Texas Independence Day! #quebrewtexas

A post shared by Jim Davidson (@jdiscraft) on

REASON: We really liked Jim’s combination of chicken fried steak (invented in Texas), jalapenos (our state pepper), pecan pie (our state dessert made with our state nut) and the Official National Beer of Texas! Pass me a fork Jim, because I want a bite.

SECOND PLACE:

Winner of a $20 Rudy’s gift card and Lone Star hat.

Dennis Bosquez – Mr. Tats

REASON: These fajitas and bacon-wrapped peppers look amazing. And we can only assume this guy got his custom “Lone Star” tattoo just for our contest. OK, probably not, but it shows a permanent commitment to the Lone Star State that rivals even our own. 😊

 

THIRD PLACE:

Winners of a shaker of Rudy’s rub and a Lone Star bandana. OK – we couldn’t pick just one, so we picked four.  Enjoy.

Laura Chapman – Frito Pie, Sheet Cake, and Hay

REASON – We like the idea that Laura is eating this meal on hay. That makes for a dang good dining room table. There’s also a great combo of Texas food – frito pie, Texas sheet cake and my favorite BBQ dessert – banana pudding.

Susie Hampe Hagedorn – Flags over Lunch

REASON: Check out this spread. The 1824 flag, blue bell, beer, and Whataburger. Extra points because she’s using the spicy ketchup.

Jerrod Whitman – El Senor Texas

https://www.instagram.com/p/BRJ4FAOjBKXhW4a9biYzru_49Turo_8758RicQ0/

REASON: This guy has the full backyard spread. He’s not eating anything, but his shirt says “TACOS” so we’ll count it. But the flag, the music, the beer. He’s the real deal.

Aaron Haley – BBQ and BEER, need we say more.

How do you do #texasindependenceday up right?! @brownsbbq_atx and a @lonestarbeer #quebrewtexas #bbq #beer #Austin

A post shared by Aaron Haley (@austinfoodguy) on

REASON: This drool-worthy shot has two of my favorite things – BBQ and beer. And that makes Aaron a winner — in contest and in life.

 

“Dia de Rudy’s” in DFW, Nov. 12

Okay, Dallas/Fort Worth it’s your turn for a day of barbecue! We had tons of fun at the Dia de Rudy’s in Houston and now we can’t wait to party WITH YOU!!! We’ll be making our way through all FIVE Rudy’s locations in the Metroplex on November 12! It’s a meaty job, but someone’s gotta do it and we’d love for you to join us! We’ll start with a barbecue breakfast at the Arlington, TX location and end our meaty journey through town at the Allen, TX location. If you can’t make it through all of them, join us at one or more — but just so you know, there will be awesome PRIZES for anyone who makes it to all 5!

TIMES AND RUDY’S LOCATIONS

9:00 a.m. —  Arlington, TX location (451 Interstate 20) How about some barbecue breakfast tacos to start off the day?

10:30 a.m. — Fort Worth, TX location (6800 N Freeway Service Road E) Who doesn’t love a brunch of pecan pie and jalapeno sausage?

11:45 a.m. — Denton, TX location (520 I-35 Frontage Rd.) Time for a lunch of brisket by the pound!

1:15 p.m. — Frisco, TX location (9828 Dallas Pkwy.) Oh boy! An afternoon snack of ribs and pulled pork!

2:30 p.m. — Allen, TX location (1790 N Central Expy) To end the day, how about an early dinner of prime rib?

Of course, eating TONS of BBQ in one day will be awesome, but the fun doesn’t stop there! At each location, we will be handing out a playing card and at the end of the day, all card-holders will play a game of 5-card stud for the chance to win a $250 Rudy’s gift card.

Throughout the day, participants will be given a BINGO card to play on for an all-day contest. Winners will receive awesome Rudy’s swag.

AND THAT’S NOT ALL! Each participant that completes the challenge of eating at all 5 locations on November 12 will win a $50 gift card to Rudy’s!

Click here to see our Facebook Events Page! 

So join us for a day of fantastic BBQ, fun games and sweet prizes!

Easy Tacos & 2-Ingredient Tortillas Recipe

This crew recipe is by our Office Administrator, Tosha:

It’s no secret that “The Daytripper” crew loves to eat good food across Texas.  And y’all know the Lone Star State has some of the best food in the country. There’s BBQ, Tex-Mex and then there are TACOS. Who doesn’t love a taco or two? Whether it’s breakfast, lunch or dinner, my family loves tacos anytime of the day.

Tortillas

As a child, I remember my mom waking up early during the workweek to make handmade flour tortillas for our family. They were the melt-in-your-mouth kind and they were THE BEST.  I will never be able to replicate my mom’s recipe as only she has the magic touch.  However, I can promise you a delicious homemade corn tortilla with only two ingredients. Yes, I said TWO ingredients.

Tortilla accessories1

First, you’ll need a bag of Bob’s Red Mill Masa Harina, 2-cup glass measuring cup, tortilla press and plastic wrap to cover both sides of the press.  

Tortilla and water

Measure 2 cups of Masa Harina and pour into a medium sized mixing bowl.  Add about 1 ½ cups hot water to the Masa Harina and stir with a spoon to the right consistency.  

Tortilla in ball1

Once stirred, shape the mix into one big spongy ball.  

Tortilla on press1

Form a ping pong ball-sized tortilla and place on the wrapped press.

Pressed tortilla1

Press down to form your first tortilla. Repeat this step until all of the tortillas are pressed. You should have close to 18 tortillas total.

Cooked tortillas1

We prefer to cook the tortillas on our round cast iron griddle. Set your stovetop temperature to medium and allow the cast iron griddle to warm before you throw on the first tortilla. No need for butter or oil — just cook the tortillas for 2 minutes on each side. Our griddle allows us to cook three at a time.

You now have tasty tortillas for your tacos. You can stop there or continue to make a full taco with my Crock-pot pinto beans and fresh sauteed veggies recipes below. 

Crock-pot Beans

Mixed Veggies and Beans1There are no beans like Crock-pot pinto beans. They’re a staple in our house and are super easy to make. All you need is a 1-2 lb bag of dry pinto beans (depending on how many people you’d like to feed). Put the desired amount of beans in a colander, rinse well, and put them in the Crock-pot.

Add two garlic cloves minced, a few twists of pepper and cumin for flavor. Stir well and add enough water to cover the beans. Cook the beans on low for 6-7 hours. And the best part is you can freeze the leftovers!

Sauteed Veggies

Sauteed Veggies1Fresh veggies are a big deal at our house. I have two growing boys and good nutrition fuels their bodies. Get ready to cook up zucchini, yellow squash, bell pepper and a yellow onion for that tasty taco. Don’t forget to season with garlic powder and pepper. You can either saute or grill the veggies, your choice.

Taco plate1

You can combine veggies and beans into tacos. That’s what we do!

I love making real food for my family and the faster, the better. In fact, leftovers are a huge win, too! But there’s nothing better than a home-cooked meal.

 

Tosha’s Tacos

Tortilla Ingredients

Bob’s Red Mill Masa Harina
2 cups Masa Harina
1½ cups hot water
Tortilla press (or a flat glass bottom pie dish to make perfect circles)
Plastic wrap (to cover top and bottom of the press)

Instructions

1. Combine water and Bob’s Red Mill Masa Harina in a medium mixing bowl.

2. Once it reaches desired consistency, shape into a large spongy ball.

3. Form a ping-pong sized ball and place on plastic-wrapped tortilla press. Press down to form tortilla. Repeat process using up all the dough. Recipe makes about 18.

4. In cast iron griddle, cook tortillas on medium heat for 1-2 minutes each side.

 

Crock-pot Pinto Beans Ingredients

1-2 lb dry pinto beans
2 garlic cloves (minced)

½ tsp to 1 tsp ground pepper (we prefer fresh and twisted)
1-2 tbsp cumin

Instructions

1. Combine rinsed pinto beans, pepper, garlic and cumin to Crock-pot.

2. Stir well and add enough water to cover beans.

3. Cook beans on low for 6-7 hours.  Add more water, if needed.

 

Veggies (Sauteed or grilled) Ingredients

1-2 zucchini
1-2 yellow squash

1 bell pepper (any color)
½ or whole yellow onion
¼ tsp ground pepper
¼ tsp garlic powder

Instructions

1. Chop up all of the raw vegetables and sauteed with 1 tsp of olive oil in a pan or grill, if desired.

2. Fill homemade tortillas with sauteed or grilled veggies and pinto beans.

Additional add-ons for your taco:
Cilantro
Cheese
Sour cream
Guacamole
Linsey’s Salsa

 

Let’s Salsa! …And Make Some Too!!

If there’s one thing that applies to every Texan, it’s that we love to have a good time and we love to eat delicious food! So, here on “The Daytripper” blog, we’re on a mission to provide you with recipes that’ll accomplish both!  Chet has already given you the greatest dessert recipe: his famous Texas Sheet Cake recipe that gave us all the best kind of sugar highs, so I’m continuing our Texas recipes with my favorite salsa (although my mama calls it hot sauce…)

Now, if your family is anything like mine, salsa is a crucial part of any meal (Tex-Mex or not). Growing up in Texas, I learned salsa is not a garnish…a Texan uses salsa like gravy or ranch dressing…on EVERYTHING. I first fell in love with this salsa at a college friend’s family gathering in West Texas, and immediately knew it would meet the high-held salsa standards of my family, so I grabbed the recipe and ran. It is now a beloved member of every family gathering.

Hands

And the best part? Not only will it make you look like a pro chef at every gathering, but it’s extremely easy. All you need are these ingredients and a food processor or blender. It’s super customizable so you can tweak the spice level to what you like.

Ingredients

First, cut one-fourth of a medium onion in 1/4’s and add to the food processor. Then cut a jalapeno into fourths and add to the processor as well. Since some members of my family can only handle a little heat, we use one medium jalapeno and remove the seeds. However, if you’d like a lot more fire in your salsa, get a bigger pepper and use the seeds. Or if you would like to completely burn off your taste buds like Chet likes to, add 2 or more peppers into the processor to kick things up.

Jalapeno_Onion

While making this in college, I absentmindedly rubbed my nose after cutting the jalapeno and it BURNED like crazy. I had to rub butter in my nose to quell the burn and it was an altogether awkward moment for my roommates and I…so now, to avoid unpleasant burning and butter-usage, I use the produce bag to hold the pepper as I cut it and I suggest you do the same.

Jalapeno_Bag

You can use a blender, but my family likes our salsa more chunky so we use the food processor. You’re only going to pulse it maybe 3 or 4 times at this point, just enough to lightly chop the jalapenos and onions.

Next add both cans of tomatoes to the food processor and then add the garlic salt, cumin, sugar and a dash of salt. You can substitute one roughly chopped garlic clove instead of garlic salt or add fresh cilantro into your salsa if you want.

Processor_Top

Pulse the food processor a few times and check the salsa occasionally to see if it’s at the consistency you want. It chops up pretty quickly, so be sure to keep checking to see where it’s at.  Once it’s at the consistency you want, taste it to check the spiciness…and try not to eat it all right there, you do want to share it with others don’t you?

TasteRemember that as it sets, the flavors will combine and the spice will heat up. If it’s too spicy, add salt to cut it down. I find that it tastes best if you make it a day or two before you want to serve it, so the ingredients have time to meld. It will last two weeks, but let’s be honest, it never lasts more than two days in my family.

Salsa

Enjoy the salsa with your favorite chips and your favorite people!

Daisy

DISCLAIMER: Daisy did not have salsa on her chip!

 

LINSEY’S SALSA

Ingredients

1 med. jalapeno (seeded and chopped)
1/4 med. yellow onion (chopped)
1 can Rotel tomatoes (10 oz.)
1 can whole peeled tomatoes (14.5 oz.) – do not use diced tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Dash of salt

Instructions

1. Chop the jalapeno and onion into fourths and add to the food processor.  Pulse 3-4 times to lightly chop.

2. Next add the rest of the ingredients to the food processor.

3. Pulse ingredients together, occasionally checking salsa, until it reaches the desired consistency.  We like ours chunky. Add more salt or spices to taste.

4. Pour into a large jar and cover. Chill salsa until served. Refrigerate leftovers (if there are any…) Makes about 3 cups.

Enjoy!

The Greatest Texas Sheet Cake EVER! Recipe included…

Let’s be honest, one of the best things about Texas is the FOOD!  So we’re gonna try something new here on the blog and that’s to share some of the most Texan recipes of all time and our experience preparing them.  It may be one of our family favorites, or it may be something we’ve never attempted before.  We may succeed, or we may fail miserably.  Either way, we hope it makes you appreciate the rich food culture of Texas and makes you hungry for some Texas cuisine.

To kick things off, we’re skipping past the main course and jumping straight to dessert.  One of the most decadent, delectable, and desirable desserts of all time –  TEXAS SHEET CAKE!!!!

Cake

It’s that delicious, chocolaty, fudgy cake smothered with that insanely rich chocolate icing and pecans…oh, the pecans!  You know it and you love it.  

For as long as I can remember, my family has called it “Grandma’s Chocolate Cake.”  It’s been at every family holiday, every birthday, and every graduation party since the beginning of Chet (which is to say – as long as I can remember).  My wife’s family calls it “Groom’s Cake” and, yes, it was served as the groom’s cake at our wedding.

Recently my wife and I set out to compare a few recipes and try to pin down the perfect one.  We started with 4 similar, but slightly different recipes – my family recipe, Laura’s family recipe, Pioneer Woman‘s recipe, and Texas Monthlys recipe.  Turns out, it isn’t the easiest recipe!  

Recipes

Ingredients

But after reading, testing, tweaking, and eating – we think we finally figured it out.  So, Texas Sheet Cake has 3 main parts (dry mix, wet mix, icing mix),  and each of these parts has its own recipe.  

Bowls

You essentially dump all the “dry mix” ingredients into the mixer and turn it on.  It’s easy to do by hand, if you don’t have a froo-froo pink mixer like my wife.  

Blender

For the “wet mix” ingredients, you melt the butter, boil the water and then add them all together.  

Butter

Once you have those two major components done, you ever so gently, mix the wet mix into the dry mix.  

 

You stir it up.  Taste test some with your finger (of course) and then pour it all into an ungreased sheet cake pan.  

Chocolate Pour

You bake it at 400 degrees for 20 minutes.  While that’s happening, you prep the icing.  Once the cake is baked, you’re ready for the best moment of all (other than the first bite).  It’s the moment when you pour the icing over the warm gooey cake.  

 

NOTE: We have some people in our home who don’t like pecans in sweets — I call it crazy, but anyway — instead of putting the pecans in the icing for even distribution, we cover half the cake with the pecans and pour the icing on top.  It keeps them separate and keeps my family happy.  

Once that’s all done, you eat it!  Enough said.  We didn’t get pictures of eating the finished product, because we were too busy devouring it to pause and take pictures.  Trust me, it was amazing.

Finished Cake

Enjoy, here’s the full recipe.

 

RECIPE

DRY MIX
2 cups sugar
2 cups flour
1 tsp soda
1 tsp cinnamon (this is critical to add a dash of Mexican spice and a truly “Texan” flair)
1/2 tsp salt

Blend all these together in a mixer if you’ve got one, but mixing by hand works too.

 

WET MIX
2 sticks butter (unsalted)
1 cup boiling water
2 eggs
4 Tbsp cocoa powder
1/2 cup buttermilk
1 tsp vanilla

Melt the butter, then add the water and cocoa powder.  Mix the other ingredients separately and then add them to the butter mixture. When this “wet mix” is done, add it to the “dry mix.”  You can then stir it up and pop it in the oven for 20 minutes at 400 degrees.

 

ICING
1 stick margarine
4 Tbsp cocoa powder
6 Tbsp milk
1 box powdered sugar
1 cup chopped pecans
1 tsp vanilla

While the cake is baking, melt the margarine and then add the other ingredients.  When the cake comes out, pour the icing over the cake while it’s still warm.

FINALLY, ENJOY!

23 – “Tacos, Tacos, Tacos – May 2016”

Caution: the delicious contents of this podcast may make you hungry. Here at the Daytripper we love tacos! So we joined Texas Monthly Food Editor Pat Sharpe, writer of the “120 Tacos You Must Eat Before You Die” to discuss tacos, tacos and more tacos. Tune in!

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

iTunes
Windows – Search for the Daytripper Podcast in your dedicated podcast app.
Stitcher

This endeavor is generously supported by Mighty Fine Burgers.
mightFineImage

Best Oktoberfest Brew?

PROST!  It’s October, which means it’s time for Texan breweries to start whipping up their own versions of Oktoberfest beer.  We drove all around Georgetown and bought as many Texas-made oktoberfest brews as we could find.  That number was 6.  But we drank em all and made a video about it.  If you’re more of a reader, lookout below.

Shiner Oktoberfest

This one was impressive.  Very drinkable and well balanced between the malt and hops.  This beer was right in all the right places.  Great job to the “little” brewery.

Saint Arnold Brewing Co. Oktoberfest

This one was really high on the malts and low on the hops.  So malty, in fact, that it made us feel like it had honey added to it.  I’d definitely recommend this one to folks who love malty beers, but not the hop heads.  However, if you’re a hop head, you probably aren’t drinking Oktoberfest anyway.

Goliad Brewing Co. Oktoberfest

This one was definitely the hoppy-est of the bunch, making us feel that it wasn’t really an Oktoberfest beer.  Good for hop-lovers though.

Real Ale Brewing Co. Oktoberfest

Really impressed with this one.  It was really malty and sweet, but not too hoppy.  It you’re a fan of Oktoberfest beer, you’ve gotta give this one a shot.  This was Richie and Daniel’s runner up.

Rahr & Sons Brewing Co. Oktoberfest

This one really did it for me.  Just enough balance between the sweet, caramel malts and the hops to make it right up the middle and almost perfect.  Well done.  This was my (Chet) favorite.

Karbach Brewing Co. “Karbachtoberfest”

The tagline on the can is “It’s Still Summer” and they’ve definitely shown it with this beer.  It doesn’t drink like an Oktoberfest at all, but an easy-go-down summer beer.  If you don’t like Oktoberfest beer, you’ll probably ove this one.  I thought it was great, but it doesn’t score high as an Oktoberfest brew, because it isn’t and shouldn’t be called one.  I love you Karbach, but you’re clearly trying to be different from the herd on this one, and cheers to that.  This was Richie and Daniel’s favorite.