The Spread.

Rabbit Hole Brewing's Tait Lifto Talks Beer And DEBC Keeps Celebrating Its Dallas Blonde.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

With the burgeoning craft beer scene and all of the industry news floating around comes a new way to stay in the loop, courtesy of Rabbit Hole Brewing “chief sales sensei” Tait Lifto’s new weekly Internet radio show. Tait Lifto Talks Beer will cover all things craft beer: from local and nation beer news and trends, to talks with guests involved in all aspects of the beer industry.

“It's a continuation of what I've been doing for several years — introducing people to quality products that may have been tainted by commercial marketing in the past,” says Lifto about the concept for the show. “Beer is magical and I want to talk the topic out with people.”

Being the first radio show to solely focus on beer, the show is a first of its kind for the area. The idea is to supplement the information from local beer blogs and publications, but with an interactive format. Says Lifto: “The show will enable us to get more in depth on topics and have the flexibility to dynamically change as people call in with questions and comments.”

For the first show, says Lifto, he will be talking to The Common Table owner Corey Pond about his perspective on the craft brew scene, and Peticolas Brewing's Mike Peticolas about growing a brewery. You can tune into the first broadcast of Tait Lifto Talks Beer on Thursday, July 24 from 1 to 2 p.m.

More in brew news: If you missed out on Bishop Cider Co.'s grand opening this past weekend, your next chance to try cider brewery's inaugural batches of cider is on Thursday, July 24 at Craft and Growler. For $12, you receive a gold-rimmed BCC logo print glass to fill with their three ciders — Cat Scratch Fever, Suicider and Sideways. The event starts lasts from 6 to 10 p.m. Tickets are limited but are still available.

Meanwhile, Deep Ellum Brewing Co. will now be open every Saturday from noon to 3 p.m. starting on July 26. Tickets are on sale for $12 through Prekindle or $15 at the door. Attendees will receive one DEBC logo print glass and three beers, enjoy live music from Justin Pickard and get food from the onsite food truck, Eat Jo Dawgs.

On Saturday, August 2, DEBC will celebrate the second anniversary of its controversial Dallas Blonde at Katy Trail Ice House. Enjoy birthday cake passed out by some blonde Dallasites and free promotional glassware on hand as well. The event starts at 5 p.m.

And back by popular demand, DEBC will be hosting the third annual Labor of Love Homebrew Competition will be held on Saturday, August 31 from 6 to 10 p.m. More than 40 Texas homebrewers will showcase their efforts in hopes of taking home the gold. Samples will be available, as well as commemorative Labor of Love glasses, food trucks and live local music. Tickets are available here.

Or you can head over to House of Blues on the same day for the Local Brews, Local Grooves craft beer and music festival at 4 p.m. Enjoy tastes from some of the finest local brewers and live music from Jessie Frye, Doug Burr, The Buffalo Ruckus and more. Tickets are available here and at the door.

In opening news: Scotch and Sausage, the sausage grill and beer garden is opening on Thursday, July 24 in Oak Lawn, with doors opening at 11 a.m. Guests will be able to enjoy a menu of more than 20 varieties of house-made, locally produced sausage in various proteins, all for less than $8. Drinks naturally include scotch and whiskey — with more than 100 to choose from and $5 whiskey options — and a selection of Belgian and German beers. To sweeten the deal even more, the place caters to the late night crowd, with hours until midnight Sunday through Wednesday, 3 a.m. on Thursday and 4 a.m. on Friday and Saturday.

Over on Lower Greenville, a new modern southern restaurant called Rapscallion is under construction next to Trader Joe’s. The concept comes courtesy of Boulevardier's owners joining two other restaurants slated to open in the area.

Up in Trinity Groves, meanwhile, Didi’s Tamale Diner will soon be opening its second outpost. The new restaurant will expand on the original concept, adding a tequila bar to accompany the Central American and Mexican style tamales, house-made paletas, tortas and several different options of rice and beans.

In more charitable news, developer Craig Hall plans to donate two restaurant spaces in the Halls Arts Development . A combined 11,500 square feet of space will go to the Communities Foundation of Texas. Chef Stephan Pyles is already pre-leasing a space for his flagship restaurant, donating the lease rate to the nonprofit group to benefit local arts organizations. Construction is slated to finish in March 2015.

To celebrate the last stretch of National Ice Cream Month, you can check out the selection of organic, house-made ice creams at Bolsa Mercado. Flavors include strawberry rhubarb, vanilla bread pudding, sea salt camera and chocolate cajeta brownie. Or you can head over to Hopdoddy Burger Bar for the tiramisu milkshake, made with vanilla ice cream, espresso syrup and ladyfinger cookies, topped with whipped cream and chocolate shavings.

Over in the Design District, The Slow Bone is amping up its game with the addition of four star chef, Jeffrey Hobbs (Sissy’s Southern Kitchen and Bar). Things you can look forward to from the new chef are the Eve — a rib terrine sandwich on an Empire Bakery English muffin with house-made sriracha.

If you’re looking for other barbecue sandwiches to try, head over to The Nodding Donkey in Uptown and check out the barbecue brisket grilled cheese. Tender brisket and bacon are served on thick Texas toast, covered in homemade barbecue sauce and melted cheddar.

In closing news: After seven months of ups, downs and surprisingly good chicken, Bonchon is shutting its doors for good. They will be missed.

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