The Brewer’s Table brings on veterans of Live Oak Brewing and Qui; plans to open this year

)Credit: Kevin Stewart, Architect)

(Credit: Kevin Stewart, Architect)

Beer expert Jake Maddux is building quite a roster of talent to help steer his forthcoming Brewer’s Table. The brew pub that will be located at 4715 E. Fifth St. in deep East Austin recently announced that the opening team will include former Qui general manager Bill Mann, most recently of Olamaie; consulting chef Jorge Hernández, also a Qui veteran who worked for years under groundbreaking chef José Andrés; and head brewer Drew Durish, formerly of Live Oak Brewing.

The Brewer’s Table will serve wood-fermented craft beer and wood-fired food in a space just east of Springdale Road that will feature indoor and outdoor seating. Maddux, the former beer director  at Salt & Time and a veteran of such breweries as Thirsty Planet and New Belgium, plans to open the Brewer’s Table by the end of the year.

“We’re very excited to have Bill and Jorge on board with the Brewer’s Table. Not only does Bill bring an immense amount of professional hospitality and management experience, but his approachable style reflects the community vibe so important to the Brewer’s Table, making him an extremely valuable addition to the team,” Maddux said in a release. “Additionally, Jorge Hernández is one of the most talented chefs in America and we are thrilled that he’s working with us on creating a distinctive, comprehensive food and beer experience.”

The menu from Hernández will complement the brewing aspect run by Durish, a four-year veteran of Live Oak, and vice versa.

Chef Jorge Hernandez at Qui in Central East Austin Oct. 1. 100115 Tom McCarthy Jr. for AMERICAN-STATESMAN

Chef Jorge Hernandez at Qui in Central East Austin Oct. 1. 100115 Tom McCarthy Jr. for AMERICAN-STATESMAN

“I am excited to learn about the nuances of the brewing process and see what kind of effect it has on my cooking, and at the same time to share my process and see what impact it has on the brewing,” says Hernández. “We aim to create a menu that pushes the boundary of what we think of when we think of food and beer, to make it a conversation between the brewers, chefs, and the community.”

The Brewer’s Table is currently raising funds through a NextSeed campaign.

 

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