Frisco Brewery Company in Rail District

Frisco Brewery Company in Rail District

Craft beer, cocktails and seltzers are the items for the new brewery in the Rail according to a CultureMap Dallas article from February 23 which reports,

 

“There’s something brewing in Frisco’s historic downtown district: Called Frisco Brewing Company, it’s a new state-of-the-art brewery that will take over the site of the former Ritchey Gin, where it will serve craft beer, seltzers, and cocktails.

 

Frisco Brewing Company AKA FBC is from Nack Development, the boutique-style real estate developer that’s done a number of projects in downtown Frisco including the Tower at The Rail.

 

They’re planning a 16,000-square-foot facility that will be home to a brewery, restaurant, bakery, and butcher shop, with an additional outdoor patio spanning an expansive 14,000 square feet that will host events and live music.

 

There’s more on the way: Frisco Brewing Company will join four restaurants being introduced to The Rail District in the next two years by Nack Development, part of a mission to make downtown Frisco an “experiential destination.”

 

Notably, the upcoming brewery has already decided its path to sustainable service as a bakery and a butcher shop will be accompanying it in the Rail according to a Community Impact article from February 22. They say, 

 

“From the moment we set out to reimagine what was possible in The Rail District, we had a very specific type of business in mind to join the creative mix we are curating, “ said Donny Churchman, president and owner of Nack Development, in the release. “We love a good standout, and Frisco Brewing Company has a certain creative, thoughtful and unconventional edge.”

 

Frisco Brewing Company will also aim to practice sustainable brewing with a system that will reduce grain waste. A “spent grain initiative” will utilize all aspects of grains used to brew beer within the restaurant. In addition, spent grain will be used to feed cattle that will supply the on-site butcher shop, and within breads in the bakery.

 

“Our process is designed to get more life out of the spent grain,” said Chad Dolezal, Frisco Brewing Company’s food and beverage director. “We will be using it to feed the cattle that will supply our on-site butcher shop and grinding it down to be used as the basis for the fresh baked breads coming out of our bakery.”

 

Just last month, Frisco officials removed the zoning requirement for residential spaces and Nack Development was able to send their own proposal which will be pending until March.

 

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