Covey: a small flock of birds or a small group of people -- it’s a fitting name for a brewery where friends and family gather to enjoy award-winning beer and a menu with game.
Fulton isn’t afraid to throw new things into his hopper either. He once harvested some prickly pear cacti, then put the rich, magenta-colored juice in a batch of Texas wheat beer. The end result: what Fulton called “beer that was highlighter pink.” He gave a portion of proceeds from sales of his pink beer to The Breast Cancer Society.
He is an artist and beer is his tasty medium. Fulton recently took 400 pounds of peaches and with the help of executive chef, Sean Merchant, made “Texas Peaches and Wheat” beer. It’s currently on draught at The Covey.
He has made it his mission to bring both national and international recognition to Texas beer.
Visit The Covey to try their award-winning beer, but definitely stay for the food. Even the pickiest of eaters would be hard-pressed to find something off its menu that doesn’t impress.
From the wild game chili rellenos (snag the recipe here), grilled antelope, chicken fried quail and waffles, kangaroo (really!), buffalo, steak, chicken and rabbit -- Chef Merchant has gamey meats covered.
His menu is diverse and decidedly New American Fusion. It's several steps above "bar food" and fairly priced for the portion sizes served. The Covey also hosts beer pairing dinners, call ahead to find out when.
3010 South Hulen Street
Fort Worth, Texas 76109