Business
BY KAREN CHANEY
One of the goals at Hop & Sting Brewery Co. is to expand the beer garden.
All beers sold at this brewery are made in house. The process can take between 10 days to six weeks to go from grain to glass.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Hop & Sting Brewing Co. o ers tap room, beer garden When Jon Powell, Brian Burton and Lane Joseph opened the doors of Hop & Sting Brewing Co. in 2018, they boiled together a diverse skill set and avored it with a commonality. process can take between 10 days to six weeks from what Burton describes as “going from grain to glass.” “Most of our beers are traditionally made,” Burton said. “We keep it pretty straightforward.”
From left, Lane Joseph and Brian Burton are co-owners of Hop & Sting Brewing Co. along with Jon Powell.
The brewery’s top sellers are Miracle Wheat, a wheat ale with blood orange; a light lager called Aluminum Cowboy; Northeast Texas IPA; and Masterminds, a hazy IPA. Put in perspective Joseph said giving back to the community, which the co-owners established as a priority early on, is his favorite component of being a co-owner. “One percent of our gross revenue per year goes to a charity,” he said. “We like giving back.”
“We liked beer and we wanted to make it,” Joseph said. “A lot of breweries are owned by people who don’t make it and are made by people who don’t own it. ... We are a brewery that is owned and operated by the owners.” At their joint venture, Burton handles production and brews everything; Powell takes care of adminis- trative tasks and is the CEO; and Joseph focuses on packaging, sales and marketing. What’s on the menu All beers at the brewery are made in house. The
Grapevine
E. DALLAS RD.
E.NASHST.
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906 Jean St., Grapevine www.hopandsting.myshopify.com
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