Vote in the 2016 Co-op Elections!

It’s that time of the year again! Become an active member in the democratic process of your Co-op and vote in our Co-op's elections.

The election for Black Star Co-op’s Board of Directors begins Friday, September 30th and continues through Friday, October 30th. Our Board elections are conducted by single transferable vote, so the ballot is extremely simple. Just rank the candidates in your order of preference. Co-op member-owners will be able to vote online or in-person at the brewpub.

Meet the candidates online and then cast your ballot online or in person at the brewpub.

You may rank the candidates in order of preference from 1-3, with 1 being the most preferential and 3 the least. However, you don’t have to rank them all; you can leave fields blank if you’re not comfortable ranking the candidates. The election will close, and all ballots will be counted by the end of the day Sunday, October 30th and the results will be announced the following week. And don’t forget to vote for which community groups we support next year!

The following non-profits are currently on the slate for our support in 2017 based on suggestions submitted to us in the Spring Member-Owners Survey. If there's an organization that you think deserves our Co-op's support, there is a write-in option on the ballot. 



2016 Board Candidate Statements

Hey Member-Owners, it's Election Time! Every year you have the golden opportunity to vote on the directors who will represent your voice in the management of your Co-op. This year there are 3 open seats and 3 candidates running for the Board of Directors. Voting is one of the important ways you can participate in the democratic process. 

Below you’ll find the responses for the slate of candidates:

  • Annelies Lottman
  • Kyle Voosen
  • Greg Cumpton

Elections begin September 30th and run through October 30th. You can vote on the Board of Directors and member-selected community support organizations here



1. Why are you interested in serving on the Board of Directors of the Co-op?

I am proud of the work that our Board has accomplished in my first three years as a Black Star Co-op Director.  Our co-op is in an exciting time of transition (funny how that always seems to be the case…), and I hope to provide continuity while continuing to learn and grow as a member of the Board.  

2. What goals would you like to see Black Star Co-op achieve in the next year? Five years?

In a year’s time, I would like to see BSC actively engaging more of our 3000+ member-owners as ambassadors for our great beer and food, and our uniquely fair and empowering business model.  In five years, I hope we’re firmly established at two locations, with strong local business and institutional partnerships and a deeply loyal customer base that will help us weather the shifting tides of the local restaurant industry.  

3. What qualities and past experience do you have for serving on the Black Star Co-op Board of Directors?

Since I began my first term at BSC, my career has become increasingly focused upon co-ops and cooperative development as the Central Texas Program Coordinator for the Texas Rural Cooperative Center, which supports co-ops all around the state.  I also serve on the boards of Yard to Market Co-op and the Austin Cooperative Business Association.  I bring to the Board a solid understanding of the cooperative model and a familiarity with BSC’s policies and procedures, as well as a willingness to look at each challenge with fresh eyes in order to reach the best outcome for the circumstances at hand.  

4. Name one way in which you'd like the Black Star Co-op Pub and Brewery to stand out from other local brewpubs.

We are built around the needs and priorities of our workers.  This is so rare in the restaurant industry!  I want everyone in Austin to know how great the Workers’ Assembly is at walking the walk of fair worker treatment, and to feel excited to support a business where they can see democratic worker self-management in action!

5. What is your favorite Co-operative Principle and why?

I love Cooperation Among Cooperatives—it inspires us to reframe competition as collaboration to raise the potential of everyone who is invested in this fundamentally just business model.



1. Why are you interested in serving on the Board of Directors of the Co-op?

I joined the Black Star Co-op in early 2010 and it’s been part of my life ever since.  I had to peel the original wrapper off of the baby station in the men’s bathroom to change my daughter’s diaper.  I was part of the member committee that designed Elba.  When my family and I moved away from Austin for a few years, our going-away party was at the Black Star.  Now that my family and I are back in the neighborhood, it’s time to give back to the “neighborhood beer bar owned by the community it serves.”

2. What goals would you like to see Black Star Co-op achieve in the next year?

Year 1 – Be on a path toward financial stability without sacrificing the tenets that make the Black Star Co-op special.  Create incentives that make member-ownership more appealing.  Take a more active role in the Midtown-Austin community.  Encourage a lighter, healthier, more vegetarian-friendly menu.

Year 5 – Reach a steady-state where more than 50% of Black Star revenue comes from an active community of more than 10,000 member-owners.

3. What qualities and past experience do you have for serving on the Black Star Co-Op Board of Directors

  • I’ve spent a good portion of my adult life living in Germany and England.  I know how great it feels when the local pub (and beer in general) is part of a community’s daily routine.
  • I’ve been a homebrewer for 25 years.  I know a good beer when I taste one (hello, Vulcan.) 
  • My family and I live within walking distance of the Co-op.  We have a vested interest in Black Star’s local community outreach. 
  • I’ve served on a number of non-profit and industry boards over the years.  I’m no stranger to the role. 

4. Name one way in which you’d like the Black Star Co-op and brewery to stand out from the other local brewpubs. 

As the world’s first cooperatively owned brewpub, the Black Star Co-op will always stand out! What should set it apart from all other breweries and brewpubs is an enthusiastic legion of member-owners who actively promote and patronize their brewery.  To be frank, joining the Black Star Co-op today is an emotional decision.  People join because it feels right; like giving to charity.  We can do a lot more to make joining the Co-op a rational decision, with tangible benefits that also encourage more member-owner involvement.

5. What is your favorite co-operative Principle and why?

7th Principle: Concern for Community. Every decision we make should be with our community in mind.



1. Why are you interested in serving on the Board of Directors of the Co-op? 

I reap all of the rewards of Black Star Co-op. I drink countless delicious beers. I eat consistently amazing locally-sourced food. I tell anyone I want to impress to go; they are always impressed. For years now Black Star Co-op made me feel good and look good. It’s time to give back.

2. What goals would you like to see Black Star Co-op achieve in the next year? Five years? 

In the next year, expand our sound fiscal base while continuing to focus on and maintain our fundamental principles. In five years, world domination…or at least a second location.

3. What qualities and past experience do you have for serving on the Black Star Co-op Board of Directors? 

I managed a Starbucks, served as Vice President and President of the local non-profit Capital Area Master Naturalists, co-own (with my wife) a short term rental, and help direct a university research center. I understand the fiscal and operational challenges of running a small business and the need to consistently review and reflect on a long-term strategic plan. I also love craft beers and home brewing. 

4. Name one way in which you'd like the Black Star Co-op Pub and Brewery to stand out from other local brewpubs. 

Build customer loyalty by emphasizing our co-operative structure, consistently producing excellent beer and food in a respectful environment, and regularly listening and responding to member questions, concerns, and ideas. Fierce local competition provides several options for quality beer and exceptional food. What differentiates Black Star Co-op from the competition are our principles.

5. What is your favorite Co-operative Principle and why?

Definitely my favorite principle is education, training, and information, though I admit those are always my favorite principles. Black Star Co-op provides a perfect touch-stone for educating the public: visitors who think they don’t like beer can try an irrational pint and customers who come for the beer and the amazing food have the opportunity to learn about co-operatives. Everyone learns, though some get tipsy trying.

Proposed Black Star Bylaws Revision (10.30.16)

From time to time, it’s critical for the health of a co-op to review and revise its Bylaws to accommodate the changing needs of the organization. Due to the sunset provision of our Bylaws, requiring revision at least every five years, the Board convened a committee to review the Bylaws for any potential changes. Directors Beth Beutel and Marcus Wilson along with former directors Jessica Cassidy and Johnny Livesay, also the Kitchen Team Leader, met several times over the course of the year to discussion potential areas of revision. The committee then presented their recommendations to the Board for feedback, and having taken that feedback, the Board will now put the Bylaws to a vote at the October 30th Members Assembly meeting. 

The following is a brief explanation of the changes made to each section:

 Section 1. Membership

The committee recommends changing the phrase in section 1.3 from “filing” to “processing” such that “Membership shall commence upon the processing of a completed application form…” to ensure clarity that membership begins not once an application is turned in, but once the Workers Assembly has processed the application. 

Section 2. Types of Members

2.1.3 Neighborhood Members – the committee recommends striking the section. After more than five years of being open, no one has claimed the voting rights of a neighborhood membership. The co-op is responsive to the needs of the neighborhood and values their business without their have voting rights in the co-op. Additionally, neighbors are welcome to become members by contributing capital as all other members do – and not becoming a full member removes a source of capital for the co-op. 

2.3.4 Reactivation – Under advisement from the Business Team, the committee proposes deleting the final sentence as it does not reflect the practice of the co-op of leaving membership capital as marked to the member. 

2.4.2. Expulsion – the existing Bylaws make expulsion public, taking place at a Members’ Assembly meeting. The proposed Bylaws make expulsion a more discreet matter handled by the Board of Directors, with a process for appeal before the Members’ Assembly. 

3. Members’ Assembly

3.3 Meetings – the proposed Bylaws change the requirement from two yearly meetings to one meeting to present the Annual Report to Members and one gathering of any type. This will allow the Board and Workers’ Assembly the flexibility to decide what type of event will be most beneficial to the organization, while still maintaining our current rate of coming together as body. 

3.3.3 Quorum – to the existing Bylaws allowance of mail-in votes to count towards quorum on the issue, the proposed amendment also allows for electronic voting. 

4. Board of Directors Electronic votes – the proposed Bylaws removes the option for members to “opt in” to receive notice of the Board’s electronic votes. No such process has been created by the Board or requested by any owner. It’s additionally redundant as electronic votes of the Board are included in the next month’s meeting minutes. 


5. Workers’ Assembly

5.3 Volunteers – the proposal is to strike the section, as the section creates the false perception amongst members that there is widespread opportunity for volunteering with the Workers’ Assembly. Not having volunteers mentioned in the Bylaws will not prevent the co-op from utilizing volunteers, such as for committees, members meetings and events.

5.4 Board Staff Liaison – strike the phrase “chair their meetings, and shall also” as the Business Team has advised that the BSL does not chair the WA meetings. 

Oktoberfest at Black Star Co-op

Push them legs into them 'hosen and put your pretzel chompers in—it's time for Oktoberfest! Black Star Co-op is going all out for this year's bier festival with enough beer and food to satisfy an Übermensch!

From the 17th through the 3rd (October) we'll be serving the best wurst specials in town. Ready your gullet for Currywurst & Bratwurst specials throughout the length of the fest. But it doesn't stop there—we'll be breaking down a whole pig! That means porcine dishes o'plenty for the last week of Oktoberfest. 

But what's this Oktober-thing really about, y'all? We're gonna have so many good beers on tap for Oktoberfest, we're liable to make all those kids in Munich jealous. We've got beers from legendary breweries, beer stein giveaways, and a Kölsch of our very own—Gemütlichkeitbier! Here's the full list of beer events: 

OKTOBERFEST '16: Southern Star Oktoberfest
Wednesday, September 21

OKTOBERFEST '16: Save the World Brewing Co. Celestis Thesauri
Thursday, September 22

OKTOBERFEST '16: Weltenberger Klausterbraurei Stein Night
Saturday, September 24

OKTOBERFEST '16: Left Hand Brewing Company Stein Night
Wednesday, September 28

Coming Not So Soon, Barrel Aging at Black Star

As many of you know, we just released Aberrant No. 4 in the pub last month. What many of you may NOT know is that was the last bit of the original base beer that was soured in our used bourbon barrels. The base beer that was originally put in the barrels was a malty, slightly smoky beer that was then inoculated with a few different souring bacteria and wild yeasts in each barrel. Over the course of the next two-and-a-half years we released individual and blended barrels based the development. We topped off one of the 4 barrels with Dockhand base when Aberrant No. 3 was released, but the other 3 were empty and we needed to devise a plan for refilling them. We knew we had to make something special since the beer would be in the barrels for at least 1-2 years. We set out to develop a recipe that used aspects from certain barrel-aged sour beers and compiled the techniques together to create a truly unique project for Black Star. 

Initially, we were intrigued by the idea of producing a Lambic—but the procedure is not particularly feasible here at Black Star. It was possible, however, to create a base beer that was very similar to a Lambic. So we took some raw wheat from Blacklands Malt in Leander and performed a modified Turbid mash where we essentially had multiple temperature rests during the mash process in order to convert the starches in the unmodified grain into sugars. Next, we asked our friends over at Jester King if they had some aged hops to spare, and not only did they have the hops, but they had a freshly emptied barrel that they said we could have. Score! So we boiled our wort for 3 solid hours with three-year-old hops to create the wort. Since open air spontaneous fermentation was not an option, we did a primary fermentation in a stainless steel vessel using our house strain of yeast. Finally, we moved the partially fermented beer into the open barrels that were already inoculated with souring bacteria and yeasts allowing them to consume the available sugars and begin to produce acids and other flavor byproducts.

All in all, this has been a very rewarding project that has lead us to try a few things that we have never done here before. A huge thank you goes out to the folks at Jester King for being so supportive and generous when asking for help on this beer. 

So what's next? Well, we plan on letting these barrels hang out as long as they need to develop and when the time comes we will taste/blend and then release the beer in a very special way. Stay tuned for more details!


Your Co-op Supports Central Texas Food Bank

Each year our member-owners select organizations for the Co-op to support. In June the Co-op supported Central Texas Food Bank in June by donating $1 from each pint of High Esteem sold during the week of June 13th-19th—almost 400 pints! We thank you for coming out to support Central Texas Food Bank. 

If you weren’t able to make it out to drink a High Esteem in June, there are still other ways to get involved with Central Texas Food Bank and your Co-op. You can join fellow member-owners on July 23rd from noon-3pm for a member volunteer opportunity at the Food Bank’s new location. We also invite you to make a donation via our fundraising page

Central Texas Food Bank (formerly Capital Area Food Bank) brings 26 million meals to our community each year by 1. sharing free food and knowledge on low-cost, healthy eating with families in need; 2. making it easy for families to participate in federal assistance programs; and 3. making food affordable for charitable and government partners. We're choosing to support Central Texas Food Bank in summer when children in our community do not have access to free and reduced-price school lunches. 

Serve Your Co-op, Run for the Board of Directors

Have you ever wanted to take that next step and become more involved in our co-op? Have you been wanting a reason to spend more time with Member-Owners drinking beer while also helping to make our co-op great? If so, we have two upcoming opportunities to do just that.

Opportunity #1: The Annual Report Review Committee. Every year, we ask Member-Owners like you to participate in the Annual Report Review Committee. It's this committee's job to report on the quality of the annual report to the member-owners at the Assembly Meeting in October.  They will meet a couple of times with Directors and other Member-Owners, review the 2015 annual report before it is presented to the membership, and analyze the degree to which the report fits the guidelines established by the State of Texas. 

If you are interested in serving your co-op by participating in this committee, please contact Charles Hueter at

Opportunity #2: Running for the Board. Running for the Board is an opportunity to bring your enthusiasm, ideas, and leadership to the Black Star Co-op. As a democratically-governed cooperative, electing our own Board of Directors is one of the benefits of being a Member-Owner. If you would like to help the co-op by crafting policies and principles, representing the best interests of the Member-Owners, and collaborating with the Workers' Assembly, then we highly encourage you to run for one of the three open Board positions this year. No prior experience is required.

To run for the Board, you must first be a fully invested Member-Owner. If you haven't yet paid your balance, you can do so online or at the co-op. Second, please download the Election Packet here. It contains information about the election, important dates, candidate questions for the website, and the Declaration of Candidacy that you'll need to sign and return to the Co-op. Finally, you will need to have attended at least one Black Star Board Meeting within the last year as well as a Candidate Orientation. 

There are two board meetings left before the election, which start at noon. However, we will meet at 11:30 AM at the co-op for the candidate orientation before walking next door to the Board Meeting.

Sun, Jul 24 11:30 AM to 3 PM

Sun, Sept 18 11:30 AM to 3 PM

If you are interested in or have any questions about running for the Board of Directors, please contact the leadership development committee at

Finding Closure: Where Your Favorite Departed Menu Items are Now!

Menus change. At Black Star Co-op they change with the season. Some dishes last; perennial darlings that are always available to their doting fans. Some dishes do not last, living behind both the menu and a troop of hungry, adoring groupies. We know how hard it can be to part with something loved (really, we know, we got your emails, all of them), so this is an attempt to provide some closure. Here’s what your favorite dishes have been doing since their departure:

Shrimp & Grits

S&G’s stint in Austin was always meant to be to be temporary. Spend a couple exciting years in the city, and then retire to the comfortable, provincial pleasures of the gulf. There’s just not enough salt in Austin: on the wind, in the water, hugging the soles of your feet. S&G is currently drinking up some rays and some cheap beer in Port Aransas, for now and the foreseeable future.

Fried Portobello & Chips

Oh, FB&C where did you go? Seattle. It went to Seattle. Taking sides in the “most vegetarian-friendly city” debate, FB&C moved north in search of frozen foodies, the type that might appreciate the capacity of a 1,000+ cal fried dinner to warm the bloodstream. So don’t fret, FB&C is still happily sating the bearded and the artistic, just somewhere a little bit nippy-er.

Pork Shoulder & Mashed Sweet Potatoes

Remember this cat? I don’t. It’s a dish that predates my involvement at Black Star Co-op by a couple years. I’m only really aware of the delicious looking plate because a photo of it was used repeatedly by the Chronicle in articles mentioning us for far too long. So yeah, I’m not sure where this dish is, but I would love to know. If you have any information about its whereabouts, please contact me.

Grilled Cheese

The grilled cheese is still on the menu, you fiends! Yes, it’s not available on the dinner menu, but that’s not so bad is it? Think about all the other people who’s favorite dishes are just gone… Forever! Really provides some perspective to your predicament, hmm? So, maybe, just stop by for lunch every once in a while to say hello to your old friend. (Or just keep writing to us an MAYBE we’ll put it on the dinner menu again).

So, did that help? If “no,” then sorry. The reality of the situation is that menu items are deleted for a reason—and it’s not spite. Most items that are removed either underperform sales wise, or end up being too costly to produce at a reasonable price, and they’re not likely to return. That may be disappointing to hear, but it’s the sad truth. We’re always trying to improve out menu though, so hopefully, if not now, you’ll find a new favorite dish at Black Star Co-op.

Did I forget your favorite dearly departed dish? Share you favorite dish to ever serve time on our menu!


The infamous Austin Chronicle photograph.

The infamous Austin Chronicle photograph.

Mr. Livesay Goes to Washington: Two Days at the RAISE Summit

A few weeks back, I traveled to Washington D.C. with over fifty other restaurateurs, managers, organizers, workers, and diners to attend the annual two-day RAISE Summit focusing on the state of the restaurant industry and the One Fair Wage Campaign.

This year I got to moderate a panel on how to implement One Fair Wage, and it was a great experience. The panel consisted of managers and owners from Kingstown 11 Cuisine in Oakland, CA, Colors Restaurant NYC, Vimala’s Curry Blossom Cafe of Chapel Hill, NC, and the Modern at the MOMA in New York City. The Modern is the first restaurant from Danny Meyer’s Union Square Hospitality Group that has made the shift to a tip free wage structure that they call “hospitality included,” and higher wages for both front and back of house workers. 

The summit is set in mid-April on the same days as the scheduled lobby days for the National Restaurant Association in an effort to counter-lobby their suppression of the tipped minimum wage. This year, rather than office to office visits of members of the House and Senate, we held two panels, one for House staffers, and one for Senate. I got to sit on both, and discuss the ways that Black Star Co-op supports the One Fair Wage campaign and to urge the staffers to get their Congressmen and women to support the bills on the floor of both House and Senate that move toward eliminating the tipped sub-minimum wage. 

Of course, there's more to do in D.C. than stump for fair worker treatment and dignified wages: food and drink! R&D! I had two excellent meals with great company at Rose’s Luxury and Little Serow. I also made it to the Jack Rose, a whiskey bar with a selection of over 2400 bottles, and that was pretty rad, too. Late night oysters were enjoyed at the Old Ebbitt Grill and local craft beers flowed freely. 

Personally, I think this year’s summit was the best of the three we have had thus far—more engagement from the participants, a clear expansion of restauranteurs that are doing their part to pay and treat workers more fairly, and a national movement toward the elimination of the tipped sub-minimum wage that seems to be more and more likely in the near future. 

The (Happy) Hour is Nigh!

You asked for it, and we heard ya, Member-Owners! Black Star Co-op is now proud to feature an amazingly fabulous Happy Hour for all! We spent hours upon hours of brutal, joyless labor conducting field research at Happy Hours all over town to ensure that ours is one of the best. And... We think we've come up with something truly special.

With $3 Rational beers, an amazing $5 snack selection, and glasses of wine starting at just $6, we're pretty sure you're walking away with a steal of a deal. So find an excuse to leave work early and head on over to your favorite neighborhood pub for a beer or seven—but don't forget to bring your friends!

*Happy Hour at Black Star Co-op isTues-Thurs from 3-6pm.

Spring Member’s Assembly Meeting Wrap-Up

The spring Member’s Assembly meeting, held on Sunday, April 3rd, was an information-filled whirlwind of fun!

We started out with an operational update from our outgoing Board-Staff Liaison, Nicole Renaux, who is stepping down from the position to focus on her Business Team work. Nicole refreshed our memory on the financial results of 2014 and necessary actions the Worker’s Assembly took during 2015 to ensure our shared financial success. Nicole reported that the Worker’s Assembly successfully put a shade-structure on the patio, acquired a third POS terminal, opened for lunch service, and re-calibrated worker remuneration. She then passed the mic to Mike Foster, the incoming Board-Staff Liaison. Mike reported that because many of these changes took time to implement and may take longer to fully realize the effects, the co-op sustained a small loss in 2015. Mike informed the members that the Worker’s Assembly further acted in the Fall, taking a 5% wage decrease across the co-op, and started externalizing sales tax on food in early 2016. Mike noted that so far in 2016, those changes have positively impacted the co-op, and the WA is meeting the approved budget. 

Kenley Maddux, Board President, then reported on the monitoring actions that the Board has taken and the Board’s role in the cooperative. The Board contracted an outside auditor specializing in cooperatives to review the co-ops books this year, meaning the final financials from 2015 will not be released until after the audit, which is scheduled for June. 

For the remainder of the meeting, the members split into four groups and rotated through four stations. Each station represented a core element of the Co-op: the Worker’s Assembly, the Board, the Brewery, and the Kitchen. Each station was a blend of presentation and free flowing questions, as dictated by the desires of the particular group. It was interactive and educational, the member-owners did a great job bringing their curiosity to the exercise.  

The Worker’s Assembly, as represented by Dana, Travis, and Jodi, explained in greater detail the recent operational changes, the delegation of duties, and the financial goals set at the co-op. The Board fielded questions about financial monitoring and committee work. Andy and Mike, the Beer Team, gave a tour of the brewing facility complete with discussion of sourcing and an in house beer tasting. Johnny and the Kitchen team explained the pricing strategy, the influences that inspire the eclectic pub-fare menu, and regaled us with the joys and challenges of using as many locally sourced foods as possible. 

As a Member-Owner, I’d like to thank the Worker’s Assembly for bringing it! to this MA meeting, letting us Member-Owners peek inside and remind us all the Black Star is a truly unique and wonderful place to grab a locally-sourced bite and a hand-crafted brew. On behalf of the Board, big thanks to our member-owners for showing up en force and on time to participate in our democracy.