I’m at a brewery, which I admit is a fairly common occurrence. But what’s new this time is that I’m standing a couple yards from a just-sprouted garden, eating a leaf of arugula that was freshly plucked from the hand-tilled earth.
It’s the start of the second year for Vista Brewing and its on-site garden, which supplies many of the vegetables for the seasonal-focused kitchen on-site and the flower arrangements for the taproom’s tables. Eventually, the organic farm will also provide ingredients like figs and pomegranates for the 21-acre Hill Country brewery’s European-leaning beers. For now, Vista’s co-owners, Kent and Karen Killough, are just thrilled their all-encompassing project is about to turn one.