Reck 'Em Right Brewing
Restaurant Guru
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Our Beer

The Pace Setter Pseudo Pils  4.8% ABV, 22 IBU.  Brewed with Lutra Kveik, this pseudo pils is the perfect pilsner for a hot Summer Day.

Day 1 Hazy Pale (Limited Dry Hop Series) 6.5% ABV, 41 IBU, 4.6 SRM.  A byproduct of the Hornindal Kveik yeast, this pale ale has a distinct haze, slightly hop bittered with citrus notes finished with a sufficient Citra dry hop for a tropical citrus aroma. 

Victory Bells SMaSH  5.5% ABV, 40 IBU (Single malt and single hop) using our 2-row base malt and Citra Hops, this ale really accentuates the Citra flavor!

Lemon Squeezy Pale Ale 7.3% ABV, 55 IBU.  A pale ale with lemon juice added on the back end of the fermentation. Not sweet and not a Shandy.

Sawed Off Saison 6.5% ABV, 29 IBU, 5.2 SRM.  A traditional Saison, with floral, spice and earthy hop notes as well as hints of banana from the Belgian yeast.  

Tool Shed Bourbon Brown 6.6% ABV 32 IBU, aged on bourbon barrel chips for a mild sweet bourbon flavor.

​Caprock Canyon Imperial Stout 10% ABV, 57 IBU, 31.5 SRM, Voss Kveik Yeast.  A stout that deserves the name, big caramel and toffee flavors with a complimentary herbal, spicy and slightly sweet hop flavor profile. 


Guest Taps & Wine

Hye Cider Hye Note (Hye, TX) 9.1% ABV, 0 IBU. Hye Note Cyser is a cross between cider and mead, the result is light and refreshing.  Enjoy on its own or as a Mimosa.

Texas Hills Volare (sweet red)

Ron Yates Wine – Amalgamation (dry red blend, Albarino (White)

Viognier (white)


Snacks & Non-Alcoholic Drinks

Chips, Popcorn, Peanuts, Corn Nuts, Pretzels

Coke, Sprite, Dr. Pepper
Assorted Sparkling Water, Bottled Water

Our Little Kveik Revolution
Perfect for fermenting in Texas temps, Kveik Yeasts laughs in the face of limitations. Not only can it withstand more alcoholic environments (the alcohol tolerances of Omega 3’s strains, which we use, range from 11–16% ABV), but they can ferment at temperatures as high as 98 degrees without producing off flavors.  At these higher temps, Kveik can ferment the same 5% ABV beer in as little as 48 hours, three to five days sooner than typical ale yeasts. Some Kveik can even survive 104 degree environments.

Voss Kveik is from the Gjernes farm in Norway, imparts moderate orange citrus and general fruit characteristics; Hornindal Kveik, passed along from another farm, exhibits a strong pineapple, dried fruit, and stone fruit character that overlaps substantially with hop notes.  These attributes lend themselves to many American Ale styles as well as many European styles and we hope to utilize and showcase these yeasts in our beers.  Kveik strains do add a haze to the beers they produce, and we do not filter any of our beer, so if there is a haze to your beer, it is supposed to be that way.

The quick turnaround and higher range of fermenting temperatures offered by Kveik is a major advantage for a brewery like ours, which uses a 3-barrel brewing system, but it’s the flavor and authenticity that we are really after.  So, sit back and enjoy some beer with good friends and join our little revolution!

Tim & Cat Jung

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