First Love Brewing
Nothing is done halfway by owners Kevin and Jessie O’Brien. When they decided to serve pizza at their craft brewery, they traveled to Chicago to train with a master Pizzaola. Under his tutelage, they learned the art of making a taste-forward, pliant pizza dough; and how to get the best ingredients for sauces and toppings (much is imported from Italy). The result: some of the best ‘za south of Napoli (or maybe New York City), with both traditional and unusual add ons like hot honey or blackened chicken with buffalo sauce. In addition, there are a number of toothsome apps (zucchini fries, gochujang wings), burgers, sandwiches, and some mighty tasty suds. Jessie is currently working towards her Masters Degree in brewing science, and has a number of apprenticeships and lower degrees under her belt already. Did we mention that the groove here is also mighty fun?
Nothing is done halfway by owners Kevin and Jessie O’Brien. When they decided to serve pizza at their craft brewery, they traveled to Chicago to train with a master Pizzaola. Under his tutelage, they learned the art of making a taste-forward, pliant pizza dough; and how to get the best ingredients for sauces and toppings (much is imported from Italy). The result: some of the best ‘za south of Napoli (or maybe New York City), with both traditional and unusual add ons like hot honey or blackened chicken with buffalo sauce. In addition, there are a number of toothsome apps (zucchini fries, gochujang wings), burgers, sandwiches, and some mighty tasty suds. Jessie is currently working towards her Masters Degree in brewing science, and has a number of apprenticeships and lower degrees under her belt already. Did we mention that the groove here is also mighty fun?
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