Ep 5. West Texas

In episode 5 of season 3 of Beerland, host Meg Gill travels to West Texas to explore the unique and diverse beer scene in the area. As she journeys through the region, Meg meets with local brewers and learns about the challenges they face in creating craft beer in such a remote and arid landscape.

One of the first breweries Meg visits is located in a tiny town called Marfa, which is known for its unique art installations and minimalist aesthetic. Here, Meg samples a beer made with an unconventional ingredient - prickly pear cactus. The brewer explains that using local ingredients is important to him as it reflects the history and culture of the region.

Next, Meg travels to El Paso, where she meets with a group of homebrewers who are pushing the boundaries of experimentation and innovation in the local beer scene. They show her how they use unusual ingredients like chili peppers and pine needles to create new and exciting flavors.

Meg also stops by a brewery in the town of Alpine, where she learns about the importance of water in beer-making. The brewer explains that the local water has a unique mineral profile that affects the flavor and character of their beers.

Throughout the episode, Meg encounters a wide range of beer styles, from crisp lagers to intensely hoppy IPAs. She discovers that despite the remote location and challenging conditions, West Texas has a vibrant and growing beer community with passionate and dedicated brewers.

Overall, episode 5 of Beerland season 3 offers a fascinating look into the world of craft beer in a region that is often overlooked in the national beer conversation. Meg's enthusiasm and curiosity make her the perfect guide as she explores the local breweries, meets the brewers, and samples the diverse and delicious beers of West Texas.