Batch Craft Beer and Kolaches is opening on Friday, August 11 on Manor Road, ready to serve pastries stuffed with Micklethwait Craft Meat barbecue, vegetables, fruit, and cheese. Owners Noah and Josh Lit have transformed a 1940s Austin stone ranch house just south of the Mueller neighborhood into a daytime bakery-slash-evening tavern with a retail craft beer shop to boot.
For those unfamiliar: A kolache, according to the original Czech settlers' recipes, is essentially a round or square-ish pastry made with sweet dough, impressed in the center, and stuffed with traditional fillings such as preserved fruits, sweet cabbage, or poppy seeds. When the first Czech families emigrated to Texas, the kolaches they baked at home closely resembled those found in Czechoslovakia (and later the Czech Republic). The savory sausage-filled pastries marketed as kolaches at doughnut shops, takeaway stands, and gas stations today are actually klobasniky, a Czech word meaning "little sausages," and the Village Bakery in West, Texas takes credit for invention.
Pastry chef Jasmine Jones — owner of I Knead That bakery and previously with Vespaio, Amity Bakery, and Lenoir — is adapting the Old World pastries by teaming up with Micklethwait, and local fruit farms too. Look for:
- Sausage and cheese
- Sausage and jalapeno cheese
- Brisket, pickle, and Swiss cheese
- Veggie sausage and gouda cheese
- Jalapeno and cheese
- Pepperoni pizza
- Chocolate, caramel, and pecan
- Seasonal fruit and sweet cheese
- Peanut butter and jelly
- Lemon curd and sweet cheese
While vegetarian-friendly and kid-approved kolaches will always be available, Jones also has plans to feature seasonal varieties (e.g. Texas peach). She is also exploring experimental specials such as a Korean-inspired short rib kimchi kolache and beer-infused varieties thanks to collaborations with local breweries.
Batch’s craft beer program offers an expansive range of best-ofs from local, national, and international breweries. Sticking to a calling card of “fresh and funky,” there are 12 rotating beers on tap, which for now includes favorites like Pinthouse Pizza’s Electric Jellyfish and Live Oak Brewing Company’s Hefeweizen. Plus, there are more than 400 different bottles and cans to choose from to take home or drink on-site ranging from local favorites like Hops & Grain, Blue Owl, and Austin Beerworks, to domestic sours to unique finds from Belgium, Germany and beyond. And, of course, there’s a Czech Pilsner for traditionalists. There are long-term aspirations of possibly adding a microbrewery in time.
Customers can create their own mix-and-match six-packs, which provides drinkers an opportunity to try something new without making a large (or expensive) commitment. There is also a small curated wine and cider offerings too. There is a minimal corkage fee ($2) though the fee is waived during happy hour from 4 to 7 p.m. on the weekdays.
Batch will also have a full espresso and coffee program thanks to its partnership with the do-gooders at Dripping Springs-based Greater Goods Roasting. The husband and wife-owned coffee roasting company.
The indoor space — designed by artist Laura Lit (Noah’s wife) — seats between 50 to 60 people and features a long banquette, four tops, two tops, and bar stools, and a bar made of Austin stone repurposed from the house. Staying true to their musical roots, the brothers have added a small indoor stage for music. Expect special programming like jazz nights and trivia nights. Eater photographer Courtney Pierce previewed the space below.
The spacious tree-shaded, family– and dog-friendly beer garden in the back will offer games like ring toss. The Lits suggested that the yard’s large size could lend itself to special events like craft fairs, yoga classes, and more
Batch’s hours will be 7 a.m. to 11 p.m. Monday through Friday, 9 a.m. to midnight on Saturday, and 9 a.m. to 10 p.m. on Sunday.