This is how WarPigs defines success: a regularly packed house and laboratory for experimental beers, ones that throws down the gauntlet on Danish cuisine—all embraced by a wide range of customers. Folks from all walks of life pour in: young, old, locals, tourists, metalheads, families, prim Nordic models with cheekbones for days, beer geeks, and run-of-the-mill American expats. They all gather, elbow to elbow, drink some beers, and chow down on piles of authentic Texas barbecue.

"We don’t have a specific clientele," Hroza explains. "We get tons of tourists who pilgrimage to check us out. But we're also one of the few places that has tons of space for a large group of locals to gather and drink. With our patio in the summer and the large indoor space, we can have 300 people at one time and turn over a couple times in a day."

To feed that crowd, WarPigs has two smokers—a 300-kilo and a 750-kilo, respectively—that can slow-and-low their way through more than two tons of meat a day. That makes them the largest smoking operation in all of Europe. Now, most days, they don’t reach that capacity, but Hroza advises, "we sell out regularly, so like any good BBQ, you have to get here early to get meat."

And while the beer that washes down all that meat is as fresh as can be, it's not necessarily meant to pair specifically with barbecue. "My background as a Cicerone and a chef has always pushed me to pair beers with food," Hroza says. "But here we just want you to have good food and good beer. Kyle's beers are amazing and shouldn't be pushed based on what you order. Our BBQ is assertive so everything works as both a palate cleanser and a flavor enhancer."