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Kent and Karen Killough are found standing with the ponies. It’s a Sunday afternoon, and they are celebrating their youngest child’s birthday. A cream-colored horse with a mane dyed in rainbow colors develops a line fifteen kids deep. There are giggles and laughter from around the property, including a nearby playscape where a small group are playing tag.
This is the atmosphere of relaxation at Vista Brewing.
Families and friends gather together, sharing a burger and a pint with live music playing from a small stage. Children weave in and out of adult obstacles on their way to play. The ponies providing rides are not a regular attraction, but they are indicative of the effort and consideration put into each undertaking by the owners and staff.
“One of our favorite things is when guests bring their creative ideas for events at the ranch, such as these pony rides,” Karen said, grinning widely. “We love helping family and friends host unique celebrations.”
The Killoughs are nearing the fifth anniversary of Vista Brewing, located on 13551 RM 150 between FM 3237 and FM 1826 in Driftwood. In addition to a brewery, the location also operates as a private event venue where the Killoughs host upscale, monthly pairing dinners with menus sourced from their onsite farm.
According to the couple, the idea for Vista grew out of a three-year stint the couple spent in England while Kent sought a master’s degree at Oxford and Karen worked in global marketing. The two enjoyed the ambiance of the small craft breweries and resorts, thinking they would consider such a business at some point in their sunset years. But when they returned to Central Texas, they saw that wine and distillery tourism had matured into a destination market.
“She had a global marketing background, and I had finance and strategy,” Kent said. “We wanted [to create] an experience [with] the feel of those country pubs we visited outside of Oxford and to to be tied to the wine trail. We looked for property near the trail, and this 21 acres in Driftwood hit all the targets.”
For the Killoughs, this endeavor was about more than bringing the feel of country pubs to the Hill Country; it was also about creating a business that cared about the land and community around it.
“I grew up in Austin, and my parents raised me to appreciate the land,” Kent said. “So, we bring a resolve to treat the property — the trees, soil, our water sources and wastewater — with a concern for conservation and sustainability. The local beef we use to make our 21day dry aged burgers are from a ranch just down the road, and those cows were raised on the spent grain from our beer.”
The Killoughs brought together a staff with a resume of impressive backgrounds and experiences. Brewmaster Daniel Heisler received accolades for beers produced at Blackberry Farm resort in Tennessee. Executive Chef Kyle Barker’s resume includes resorts in Napa Valley, working with award-winning chef Tyson Cole at Uchi and Uchiko restaurants in Austin and working as chef de cuisine at both East Side King Thai Kun and Juniper, also in Austin. Allison Jacques, who serves as general manager, was the regional director of events for Hyatt Hotels including the Driskill and Hyatt Regency in Austin. So what would drive a team of high-powered, highly awarded people to Driftwood?
“We put out our search describing what we’re hiring for and what we were doing, sharing the ethos and relationship to the environment and the communities, and people were attracted to that,” Kent explained. “They're connecting to this in a way that we don't get to in our busy lives. You don't get to get out and roam around under the oak trees, go explore the farm, sit outdoors and listen to wildlife. These things are not normal.”
Jacques affirmed the sentiment.
“My dream job is doing a big dinner party with linen tablecloths out in a field,” Jacques said. “This is about as close as it gets, and I love doing it.”
With 60 wineries and additional breweries and distilleries within a 60mile radius, Vista Brewing found a way to tap into the wine trail not only by proximity, but in the way they brew their beers. Vista obtains barrels from distilleries and wineries in the area to store and age their signature and seasonal beers, providing a distinct flavor. The barrels retain an undesired yeast for wine makers that is both useful and endearing to the brewers.
“We're literally brewing beer that is connected to wine by using their wet wine barrels they would otherwise discard,” Kent said. “Blurring the lines between fine wine and beer… that is very unusual. For someone like Daniel (Heisler) who could choose to work with any of over 8,000 breweries in the United States, it's an opportunity to come and do something unique and cutting edge. We are one of a handful that are doing things like this, and he’s making it work.”
Vista Brewing and its onsite dining arm, Vista Grill, offer a full range of service. From a $250 per plate black tie event to a casual Wednesday afternoon Driftwood Cheeseburger and beer, Vista Brewing is a viable alternative for locals’ weeknight meals, while also acting as a high-quality showcase of the Hill Country to out-of-town friends and guests.
Karen explained the feeling she gets as she and her husband evaluate what they have created and continue to expand upon.
“We love the area and the communities around us,” she said. “I could say we’re marketing a brewery or a restaurant, but the truth is we’re marketing an atmosphere. We want people to come out — not just on the weekend — but during the week with their families or friends to relax and enjoy nature and time together.”
To discover more about Vista Brewing and Vista Grill, visit their website at vistabrewingtx.com.
