![]() Whiskey fans will be pleased to learn that they’ll be able to order a shot of Westland Whisky alongside the Camp Colvos Imperial Munich lager, which is aged for two years in Westland barrels. The brewery also will have a spirits license. The Camp Colvos Tacoma brewery will serve its entire production line of beer on 20 taps, plus cider. He’s also in good brewing company with E9 Brewing, Black Fleet, Sig Brewing, 7 Seas Tacoma and Wingman Brewers (Side note: Did you see my story in March about downtown Tacoma’s Dunagan Brewing moving across the bridge to Gig Harbor? Read about it here.) BOOZE AND BREW MENU IN TACOMA The loading docks and old brick warehouses – that just resonated with me.” “Being from Chicago and having spent a lot of time on the Southside of Chicago, that building felt like home for me. There will be lots of opportunities, once we’re past covid, for people to go shoulder-to-shoulder and enjoy themselves,” he said.Īfter a year of looking throughout Tacoma, he signed on with Brewery Blocks because of how much the building reminded him of home. “We’ll have German beer hall tables down the center with a standup counter on the wall. I love that at pizza joints, but I wanted to keep the feeling of a communal beer hall,” he said. Usually with pizza joints, there’s a tendency to put booths on the wall and carving people into those spaces. Along the brick wall on one side is the bar and our cool live edge oak from Gravelly Lake that was harvested by Vashon Woodworks and carved by my friend with a CNC. “We’ll have an exhibition style pizza kitchen in the back of the space. ![]() It’ll look more like a beer hall than a pizza joint when the space opens next month. Lawrence plans to later import those meat pies from his Vashon menu, but they won’t be available to start. “When we turn the lights on, they’ll be ready to roll,” Lawrence said.Ĭamp Colvos Tacoma also will offer meatball sandwiches, salads and brew-friendly food such as tots and a giant pretzel served with a Beecher’s cheese sauce. His pizza employees have been training at O Sole Mio, a pizzeria near Camp Colvos on Vashon. I’m really excited about the dough,” he said, laughing. Any beer maker is going to be into dough. “I’m really into dough, obviously because of fermentation. ![]() He said it also was solid personal training for the dough program at Camp Colvos. He said that his sourdough habit has gotten to the point where he’s having to give his bread away because he bakes so much of it. ![]() His dough obsession manifested the same way it did for a lot of us during the pandemic – sourdough bread baking. It’s a three-day dough process,” he described. He described a 20-inch pie built to be sliced into broad wedges that can be folded and crammed into one’s mouth, the way a New York slice should always be handled. Later, they might move into more unusual pizza toppings, but the startup will be obsessive on the basics, he said. That means a selection of salami, pepperoni, sausage and traditional toppings. “We’re going to start very traditional with Italian style toppings,” he said. The deck oven will churn out pies that will be topped with the basics. “We’re doing gas-fired New York style thin crust pizza by-the-slice and as whole pies,” said Lawrence. Think of it also as something like Salamone’s pizza-by-the-slice restaurant in Tacoma’s Stadium neighborhood. His pizza is modeled, with help, after Big Mario’s in Seattle. In Tacoma, Lawrence is betting the taproom and brewery will become known for its New York style pie. The taproom is known as much for its handmade meat pies as it is for its farmhouse ales, aged Imperial lager and Munich lager.Ī pepperoni pizza from Camp Colvos Brewing in Tacoma. He morphed that Vashon space during the pandemic into a destination heavy on outdoor seating and used the building’s drive-thru window to reach an even broader brew base. He opened his current brick-and-mortar taproom on Vashon two years ago. He’s been brewing and selling his beer on Vashon Island for years and built his business by delivering his brew on the same route as his janitorial service route. “Tacoma was baked into the plan from the beginning,” said owner, founder and brewer Matthew Lawrence. The Vashon Island brewery expansion to Tacoma’s historic brewing district was always part of the business plan of the brewery named after the passage of water that runs alongside Vashon. When Camp Colvos Brewing opens its downtown Tacoma location in June, it’ll culminate a few years of planning, seismic upgrades and a lot of pizza dough testing for its New York City style pies. UPDATE: Camp Colvos is now open! It opened June 30, 2021. There’s a new brewery with New York pizza coming to downtown Tacoma.
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