BUSINESS FEATURE Excalibur Brewing
BY EMILY LINCKE
Old Town Spring brewery brings history to life with beer selection, medieval theme W alking into Old Town Spring’s Excalibur Brewing, patrons can look forward to seeing walls adorned
seltzers. Hahn said the duo loves to create new brews by thinking about what avors they have not tasted at other breweries or by researching old beers that have not been recreated for a while. The business has earned a loyal bunch of customers in the area, Hahn said, who love to try out their latest creations. “Local patrons are the most loyal customers you’ll ever have,” he said. “Take the time to get to know your clientele; this is the best part of being a smaller outt.” The biggest challenge for the almost two-year-old business has been guring out supply and demand, Hahn said. Drinks are usually brewed in batches of ve or 10 barrels with the brewing process taking about six hours followed by fermentation, which takes days. “I think we are nally getting a steady sales history that we can plan production against with things settling down a bit,” Hahn said. “Ulti- mately this will help open up some local distribution opportunities.” Excalibur Brewing serves brews on tap as well as in cans at its location in Old Town Spring. Hahn said he and Colwell hope to further expand their business’s reach one day by distributing brews to local restau- rants and bars. “Being able to have a vision of doing what you love for a living, watching it unfold into reality, then [living] that reality is just an incredi- ble feeling,” Hahn said.
with various medieval weaponry and hearing the echo of beer steins clinking throughout. Je Colwell and Jeremy Hahn opened Excalibur Brewing in March 2020. Hahn began his brewing journey in his own garage, and when he and Colwell used to work in the oil industry together, the two began dreaming about owning their own brewery or bar together. According to Hahn, the medieval theme sprouted from a love of the time period the duo shared as well as for the 1981 adventure lm “Excali- bur”—the business’s namesake. Colwell’s own sword was the rst to hang on Excalibur’s walls. After that, customers began to bring items, such as 30-pound battle axes, from their own collections as gifts. “We started o with just the one center piece of Excalibur and have since hung up so many that we have some in the attic on rotation,” Hahn said. Excalibur Brewing typically serves 25 brews on tap as well as ve hard “TAKE THE TIME TO GET TOKNOWYOUR CLIENTELE; THIS IS THE BEST PART OF BEING A SMALLEROUTFIT.” JEREMY HAHN, EXCALIBUR BREWING COOWNER
Excalibur Brewing features an outdoor seating area where guests can sip brews and enjoy live music when the weather permits. (Photos by Emily Lincke/Community Impact Newspaper)
Excalibur Brewing 26510 Border St., Ste. A, Spring 832-813-5087 www.excaliburbrewing.com Hours: Sun. noon-9 p.m., Mon.-Thu. 2-9 p.m., Fri.-Sat. noon-11 p.m. 4. Water that is close to freezing is run in pipes along the wort as it moves to the fermenter. 5. Before the mixture ferments, oxygen is added, and the yeast begins producing alcohol and carbon dioxide. The carbon dioxide is released slowly from the tank. 6. The brew’s temperature is lowered with more cold water and moved to the bright tank to become transparent. The beer is then poured into kegs for serving. BREWINGABEER A process that takes about six hours—not including fermenting—beer brewing requires both patience and science. 1. Grains are milled to extract sugars, and then hot water is stirred into the mixture called wort. 2. As the wort is moved to a new mash tun, it is rinsed with 170-degree water to pick up any sugars left behind. 3. The wort is boiled for about an hour to kill o any unwanted yeasts, and then hops are added.
Each of the brews Excalibur Brewing makes comes with a unique name.
Jeremy Hahn opened Excalibur Brewing along with Je Colwell in March 2020.
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SPRING KLEIN EDITION • JANUARY 2022
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