Sundays, brunch features several culinary standouts paired with Bloody Marys and “beermosas.” Smoked chili bacon strips ($5) are caramelized with brown sugar to complement the dish’s chipotle spice pair them with savory veggie hash ($8) or dense buttermilk pancakes ($10) for a balanced breakfast. The bone-in short ribs ($22) are great, too, with a rich, heady, dark-beer-infused flavor. Unfortunately, the breast/wing/leg trio also suffers from some bone-dry texture, so instead opt for the bright and sweet BLTA ($10) sandwich with avocado and sugary tomato jam. The bacon burger’s smoky flavor is complemented by mellow muenster ($13), while the beer-brined Yard Bird Trio ($17) tastes of hops and malt. Most main dishes are infused with house beer. Mahalick’s sauce smacks of ubiquitous hot wing topper Frank’s Hot Sauce, but the Duroc pork’s potent, leathery flavor makes the resemblance forgivable. Clearly, the chef’s tenure under Stephen Jones at The Larder + The Delta (formerly Yard Bird + The Larder) paid off.Ĭlassic deviled eggs with ham flecks ($6/$9) are enjoyable, albeit mustard-heavy, and Buffalo pig ears – another Yard Bird inspiration – are delightfully chewy and flavorful ($6).
#Peoria artisan brewery skin
Chicken bites ($6), that prosaic staple of kiddie menus and fast food drive-thrus, are enlivened by a crisp, crackly skin and juicy mouthfeel. Like the décor, chef Michael Mahalick’s people-pleasing menu is more elegantly executed than the beer-pub norm. And the food? Much, much better than its Litchfield sibling. Daily brews are adorably scrawled in block letters on chalkboard planks. The new digs are pretty slick, with an L-shaped wooden bar and 49-seat covered patio. Its kitchen, on the other hand, lacked the capacity to offer more than a handful of easy-to-prepare bar bites.įarrell and Frosch found a bigger, better outlet for their encore: the 3,000-square-foot Peoria Artisan Brewery, aka P.A.B., at Camino á Lago Marketplace.
Despite lacking the massive mash tuns of its competitors, the brewery managed to churn out over 40 original beers in two years – no small feat. The duo opened Litchfield Taproom in 2013 with a 31-gallon homebrew system and an even tinier menu. Any candidate must be a pleasure to work with.N eal Farrell and Kristina Frosch are serious about beer. Leadership and the development of our team members is highly important. Must be mechanically inclined and able to maintain and repair brewery equipment Must be business minded: Able to understand and study P&L statements, manage costs and invest capital wisely Must be able and willing to work long hours in hot, wet and strenuous conditions with the ability to consistently lift 50+ pounds Must be willing to work independently and take initiativeĬandidates wanting to run a business within a business will be ideally suited for this position Formal brewing education highly desired.Īn undying passion for craft beer is an absolute mustĪttention to detail is critical and the ability to maintain comprehensive records and analyze beer trends Refine and develop standard operating procedures to support further expansion of brewing operationsĬandidate must have no less than 2 years of commercial brewing experience leading brewing operations.
Lead and perform carbonation and kegging (packaging) Refine and manage QC lab program ensuring batch consistency and high quality Lead and perform brewing operations to include recipe development or refinement Maintain and service all brewery equipment Lead and develop brewery team members and train them in the brewing sciences Manage brewery inventories and supplies to include ordering and ensuring payment This is a salaried position and has the potential to lead to ownership status of the company. Brewing of high-quality beers is of paramount importance. The Head Brewer will be a member of our senior leadership team ensuring brewing operations, restaurant operations and service operations between both locations are coordinated and mutually supportive. The Head Brewer will be responsible for leading all facets of the brewing process from grain to glass at both brewery locations. PAB is a close-knit family and we pride ourselves in brewing creative beers. To date, our co-owner has performed brewing operations and he is now transitioning to focus on the continued growth and expansion of our business. We have been in operation since December of 2013, at our small taproom in historic Litchfield Park, AZ with a 1BBL system and recently opened our 3,000 square foot Brewery and Gastropub in Peoria, AZ with a 5 BBL system.
Peoria Artisan Brewery (PAB) is seeking a Head Brewer to lead brewing operations at our two Brewpubs in the West Valley of the Phoenix Metro area and become the newest members of our team.
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