House Beers
Here at Black Star, we like to brew interesting, creative and flavorful beers that are still clean and drinkable for the Texas heat. Outside of the traditional 4 main ingredients in beer(malt, water, yeast and hops) we love to experiment with new and interesting ingredients and processes. Seasonality is the name of the game, and with our portfolio of over 55 recipes we are constantly brewing something new.
Rational Beers
Our year-round mainstays and longer run seasonal beers. Rational Beers illuminate the wonderful, natural consequences of combining well-defined, simple ingredients in new and creative ways. These beers may not shock you, but with their classical pleasures, they don’t need to.

Irrational Beers
A constantly rotating selection of seasonal one-offs and small batches. From the wild fermentation of Waterloo to the depth and elegance of Rover, there’s an added complexity to these beers that’s not easily predicted. Their range will keep you coming back for more, but be warned – some of our Irrational Beers pack quite a punch.


For great beer, you need great passion, and our beer team is full of it. Each of our highly-skilled brewmasters are passionate about what they do and always place quality at the forefront. From the chemistry and beer science to the microbiology and engineering, our brewers pride themselves on handling each part brewing process with the patience, care, and expertise needed for the best beer imaginable.

Together, our brewers have helped Black Star gain recognition and accolades from around the country, including the Bronze medal for Herb and Spice category in 2013 and a Gold medal for the Robust Porter category in 2015 at the Great American Beer Festival in Denver, Colorado.
The brewing process begins with milling malt. Once milled, the grain is mixed with hot water to create the “mash,” where starches in the grain are converted into smaller sugars which are fermentable by yeast. This sugar and water mixture, known as “wort,” is then moved to our brew kettle and boiled for an hour. To maximize flavor, we add hops in the beginning of the boil for bitterness, then later in the boil for aroma. From there, the boiled wort is rapidly cooled down and transferred to a sanitized fermentation vessel where we add yeast and let the fermentation begin. Fermentation is the process where yeast consumes sugar and produces alcohol and CO2 as its two main byproducts. Once the fermentation is over, we cold-crash the beer to allow all of the yeast and other particulate to fall out, for a clearer beer. The beer is then transferred to another sanitized tank where we carbonate it, and finally serve directly out of it.