Saint Arnold Brewing Company Responds to Cattle Call

December 18, 2012

Unusual partnership makes Saint Arnold Endeavour an ‘ingredient’ in Texas ranch’s Kobe-style beef

HOUSTON, December 18, 2012 – Saint Arnold Brewing Co. (www.saintarnold.com), the oldest craft brewery in Texas, is involved in a unique partnership that is using traditional Japanese techniques to raise Kobe-style beef in the U.S. The Houston brewery is providing Saint Arnold Endeavour to Texas T Kobe LLC, in Wallis, Texas to spike the feed for its herd of 60 wagyu cattle.

Texas T Kobe follows historic traditions to raise its locally bred, hormone-free wagyu cattle, including the use of beer to promote good digestion, which helps to improve the flavor and texture of the herd’s meat. The yeast in the double IPA aids digestion and helps break down the grass, straw and other forage the cattle eat. And they clearly love the bitter hop flavors and citrus and peach notes of Saint Arnold Endeavour, which is delivered to the ranch by the pallet. Owner Gene Terry says his cattle always choose to consume hay mixed with Endeavour over hay without the beer.

Saint Arnold Brewing was connected to Texas T Kobe by Chris Shepherd, noted executive chef and owner of Underbelly in Houston, who began featuring wagyu beef in many of his signature recipes earlier this year. Recent wagyu selections at Underbelly included Slow Braised Wagyu and Grilled Wagyu Steak Frites for lunch and Wagyu Tenderloin Carpaccio, Grilled Wagyu Flank and Wagyu Satay for dinner.

“We were in a conversation with Chris when the topic of disposing of out-of-date Endeavour came up. Chris being Chris, he immediately came up with the idea of using it with the wagyu cattle to produce Kobe style beef,” said Saint Arnold founder/brewer Brock Wagner. “We loved the idea and have been looking forward to enjoying what Chris creates with this beef.”

The result of the unusual partnership is a juicy delicacy characterized by rich marbling of fat throughout the meat, contributing to rich flavor. According to studies at Texas A&M University and others, Kobe-style beef is heart-healthy, with the highest percentage of mono-unsaturated fat of any beef sold in the U.S.

Kobe beef is named for the town in Japan where the breed of cattle originated 170 years ago and is considered a delicacy with a price tag to match. Although the blood line of the Texas T Kobe wagyu cattle can be traced back to Japan, they have to call their beef ‘Kobe-style.’

Originally introduced as Saint Arnold Divine Reserve No. 11, Saint Arnold Endeavour won a Silver Medal at the 2012 World Beer Cup in the Imperial India Pale Ale category. Currently sold in 22-ounce bottles, Endeavour will be introduced in 4-packs of 12-ounce bottles during the first quarter of 2013.

About Saint Arnold Brewing Company

Saint Arnold Brewing’s 13 brews are made and sold by the company’s staff of 42 dedicated employees. Ranked 43rd on the Brewers Association list of top craft breweries, Saint Arnold was listed by USA Today as one of the “10 great places to see what’s brewing in beer,” and Smart Meetings magazine named it among the “Top 5 breweries to host an event.” Saint Arnold is located at 2000 Lyons Avenue and its brewery tour and tasting is offered every weekday at 3:00 P.M. and Saturdays starting at 11 A.M. For more information on Saint Arnold’s five year-round and five seasonal beers as well as root beer, log on to www.saintarnold.com.

Contact Info

Company: Saint Arnold Brewing Co.
Contact: Daniel Keeney
E-mail: dan@dpkpr.com