• Dana Pellerin

The Art of Pizza

Updated: Nov 24, 2019

In my years brewing I've worked very hard to nail down my processes so they are efficient, reliable and repeatable. I've spent time seeking out quality ingredients. I've also spent a lot of time tweaking recipes to find that perfect balance of flavor. That's a quest that never ends for a brewer.


When we decided to open this brewery we knew right away we wanted to have our own food. A lot of breweries rely on food trucks, but those don't always compliment the brewery. The trucks might not show up. The quality might not be great. The customer never knows what's on the menu. The cost varies from day to day. So we decided that we would do our own food that would be consistently delicious and and reasonably priced. We settled on pizza made in the traditional Neapolitan style.


And so we bought an oven and started cooking! Believe it or not, it's not much different than making beer. There's a process, there's ingredient quality, and then there's recipe formulation. It takes care, and dedication to make a good beer and the same goes for pizza. I'm excited about what we're making here at South of Shaw Beer Company, and I hope you will be too.



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