Gathering Around

The Brewer’s Table

Words by Samantha VanDale Photos by Shelby Bella

Sitting around The Brewer’s Table, guests can feel the warmth surrounding them—whether it’s from the beer in their belly, the hearth bread they are breaking, or the care that has been clearly ingrained into every square foot of the brewery.

Jake Maddux, owner of The Brewer’s Table, reiterates that this is no ordinary brewery. Snuggled between Springdale Road and East 5th rests a World War II era quonset hut—once part of Camp Swift army base—that has since been converted into a craft beer house. The history of the building is just as important to the integrity of the brewery as the wood the beer is made in.

As it says on their website, “Wood embodies the wisdom and patience of time,” and the same goes for Jake’s story as a former marine, who grew up in a family of restaurant workers. He opened the doors of The Brewer’s Table (commonly referred to as TBT) in the hopes of creating an atmosphere where, no matter their background, diners can relax and unwind. With veterans in mind, he wishes the brewery to be a neutral space that serves those who have served our country. Much like Jake’s intention to blend tradition and history, TBT marries food and beer. 

The menu

Born out of the curiosity of what happens when a brewer and a chef share a pantry, the menu strives to put beer and food on the same playing field. All house beer is brewed in wood, inspired by the history of American craft beer before stainless steel. Experimenting with science and fermentation, a standout beer is the “OOOOOO MOMMY,” which blends malted wheat koji, smoked mushrooms, lemon peel, and black pepper. Maddux finds ways to intertwine the coveted umami flavor into his beer and menu items. He describes its flavor as being in the Blue Moon family: fruity and light. Whether it’s the fermented herbs that top the Akaushi beef tartare or the beer glaze over the smoked pork ribs, the menu innovatively fuses beer and food to create a dining experience unlike any other.

Fermentation aside, there are plenty of other eye-catching brews and bites that are palatable to even the pickiest diner. Rated the best beer in Texas, the “Vor Ort” is a maize-based beer that is the right balance of hoppy and refreshing—the perfect complement to the gochujang glazed chicken wings. Although still playing with fermentation, the meju in the gochujang paste, the wings delightfully put an Asian twist on a nationwide staple. Spicy and sweet, it’s easy to reach for another one, and another one, or finish off the whole plate. 

American classics

For the less adventurous, TBT puts its own spin on an American classic: the BLT cheeseburger. Cooked to perfection and garnished with bacon, as well as all the standard fixings, it’s the cheesy welsh rarebit sauce drizzled over the patty that pushes this simple burger over the edge. Even with something as classic as a burger, the menu still finds a way to implement ale as a star ingredient without becoming overpowering. On the less hearty side, shareables like the roasted sweet potato dip and the hearth bread offer a fun spin on the traditional appetizers one would normally find at an ale house. 

For a small menu, the dishes offered are diverse. Whether sitting in the sunshine, sipping some brews, or sharing a charcuterie board over a romantic date night, The Brewer’s Table offers both the warmth and jovial ambience with its own historic flair.  

Read more from the Living on Caffeine issue now!