Today we’d like to introduce you to Dave Sorrell.
Dave, we appreciate you taking the time to share your story with us today. Where does your story begin?
When I moved to Houston from Western Colorado in 2013, it had long been a dream of mine to create a brewery experience uniquely different. The newly passed brewpub legislation in Texas meant that small local breweries could now function with an on site bar and restaurant, instead of relying solely on off-site sales of cans and kegs. My vision was to create a space welcoming to the craft beer enthusiast, as well as appealing to your partner who prefers a quality cocktail and a solid meal in a comfortable environment.
Before making the leap, I read every book on beer and brewing that I could find, passed the Certified Cicerone exam, and managed the drink programs at many of the top bars and restaurants in Houston. This gave me valuable experience in hospitality, spirits and cocktails, and commercial kitchens. I put in my dues as a cellarman doing the inglorious grunt work behind the scenes at a couple of breweries and finally felt that I was ready to take the plunge in spring of 2022.
We purchased a small existing brewery and made the needed upgrades to the bar, kitchen, and updated permits to full liquor service. By October ’22 we were finally ready to open. Grist is the term for the grain that has been ground in the gristmill going into the brewing process. Hundreds of pounds go into every batch of beer we brew. It is a reminder of the grind, the hustle, and the hard work that it took to get here today.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Oh boy, every day is problem solving and learning to adapt and overcome… Our operation is really like running 3 separate businesses simultaneously. Kitchen equipment break downs and staffing, bar cocktail programs and customer service, on top of early morning brewery production and keg distribution; I’m never bored. We’re a very small team and most of us wear multiple hats, so learning to delegate and constantly teaching others what I have learned is essential.
Truly, the hardest part isn’t making a great product, it’s marketing and just getting new people in the door to try it for the first time.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I currently manage all aspects of operations at Gristworkz including brewery production, bar operations, food menu development, and events. I have incredibly high standards for everything and do everything to the best of my ability.
I learned from the former head brewer of Southern Star and Saint Arnold. I brew and condition every batch of beer on my own and I’ve gotten really good at it; we currently have the best beer in town and I can say that without hubris. Top quality imported ingredients, well researched recipes, brewed on a system designed and maintained right. Having full control over every component allows me to ensure the best quality start to finish.
I’m not out to convert non beer drinkers with pink and purple and green goo. We have a full bar with fresh juices and quality spirits, so we’ll make you one of the best classic daiquiris in the city if beer isn’t your thing. I learned under Bobby Hugel’s program and our staff is very well trained. Try walking into any other brewery, let alone run of the mill bar in the city, and ordering a proper Tommy’s Margarita or a Vieux Carré.
The kitchen specializes in fresh made in house pizza dough, smoked dry rub chicken wings, and you can get a burger with tots and a beer for $20 all day every day!
What does success mean to you?
When a new customer comes back with their friends because they just had to show them this awesome new place they found
Pricing:
- 50% off HH till 6pm weekdays and all day Tuesday
- $20 Burger, tots, and a beer all day every day
- $25 for 10 wings, fries, and 2 beers on Wednesday
- $5 Tommy’s Margaritas and $5 chips and queso Mondays
Contact Info:
- Website: https://www.Gristworkz.com
- Instagram: @Gristworkz
