Peoria Artisan Brewery

Yes! It is Thirsty Thursday! Discounted beers all day and Hoppy Hour 3-6. See you at the brewery. 🍻

It’s a perfect Wednesday for Burger Wednesday! PAB Burger and PAB Beer with house cut fries $13.50 every Wednesday all day long

Chili lime chicken tacos with cotija cheese and pickled onion 🌮

It’s a new week at PAB. We can’t wait to welcome you in!

Honored and appreciative ❤️ Our Peoria community is home to one of the Best New Restaurants in Phoenix! 🍻 Way to go team!

We are humbled by recognition of us as one of the 10 Best New Restaurants in Phoenix! We are honored to be amongst these other amazing establishments, Chefs and restaurateurs that work so hard to turn dreams and aspirations into reality. We are thankful for our Peoria community and the members of our local media that support our culinary scene in the Valley. Most of all, we are appreciative of our team who work hard, sacrifice and make it happen 🥂 ❤️

https://www.phoenixmag.com/2024/11/01/phoenixs-ten-best-new-restaurants-of-2024/

Ah, that patio weather

Tomorrow at 11:30, we will proudly host to support their efforts in helping challenging pets find good homes and to give back to our community. As part of our efforts we want to share with you a story about and what they do as well as the challenges they face.

We will tap and offer a variation of our Handover Rover Beer called: “Billy The Legend” – A Beer Brewed for a Beast

Billy wasn’t just a dog; he was a force of nature. For the first two years of his life, he lived on a 50-pound chain, barking endlessly out of boredom and frustration. When Handover Rover found him, tethered to a tree just down the street, he was pulling against the weight, desperate for freedom. That was Billy—strong, determined, and unwilling to back down.

After much convincing Handover Rover was able to take possession of Billy and begin training. Billy was one of the toughest dogs they had ever trained. After years on a chain, he was wild, reactive, and ready to explode into the life he had been denied. But Billy didn’t just need structure—he needed trust. He taught HOR that training isn’t about control; it’s about connection. Their approach changed from “my way” to “How can I help you trust me?” It took 2 years of training to recuperate Billy.

Late September, we let Billy outside and noticed something wasn’t right. He couldn’t breath. We swore that he just be choking on a bone and rushed him to the ER. Later, we found out that he wasn’t choking. The diagnosis was devastating. A massive growth had invaded his nasal cavity and lungs, leaving no path to recovery. Six doctors and three surgeons explored every option, but the outcome was clear. We had to make the impossible call to let him go. Billy’s journey ended that day, but his impact will live on forever. He redefined how we train, love, and trust. He was more than a dog—he was a legend.

Billy The Legend is a very light easy drinking French oak infused mild at 3.4% ABV and 15 IBU. Handover Rover is donating some of these beers. PAB will give 100% of the sales from this beer to at the end of the day. Cheers 🍻 🐶 ❤️

We are excited to share with you an interview with Executive Chef Michael Mahalick and Co-owner Matt Frosch about all things Peoria Artisan and Barley & Smoke. Gain insight into the “behind the scenes” of our local family business, why we do what we do and where we are going.

We want to extend our sincere appreciation to Eric Walters for sitting down with us, allowing us to share in this forum and for all he does for our AZ culinary scene. This is an insightful interview and absolutely worth your time. Granted, the author of this post is completely biased. Cheers 🍻

barley & smoke | a taste of az podcast In this episode, we join Matthew Frosch, co-owner of Peoria Artisan Brewery, and Executive Chef Michael Mahalick to uncover the magic behind Barley & Smoke—a...

Halloween Hours and new brew! 🎃 🍺 We are serving it up from 11 - 4 today and closing early for our team to enjoy the evening with family and friends. Don’t forget your crowler fills for tonight!

And you can fill up on our Dark Helmet Schwarzbier! 5.8% ABV Dark Lager deliciousness for your evening celebration. Have a spooktacular day and we will see you at the brewery! 👻 👺🧛‍♀️🧌🧟‍♂️

The 2025 Growler Club is just around the corner!! Details soon!

Can and Will is on tap and is absolutely AMAZING!

An homage to 3-82 Field Artillery of the 1st Cavalry Division and brewed annually near Veteran’s Day, Can and Will is the motto of the unit that deployed to OIF II - III in 2004 - 2005.

8.16% ABV
Approx 90 IBUs

Grain bill:
82% 2-row
10% caraform
4% melendin
4% crystal Light

Hops:
Warrior 60 minute
Chinook and Cascade 30 minute
Columbus 15 minute
Columbus and Amarillo, hop monkey for the last five minutes (basically adding a handful at a time over a span of five minutes)

Cascade Chinook in the dry hop one after two days of fermentation and one after six.

Get this NOW as it will go fast!

This Saturday the PAB Patio is going to the dogs as we proudly host to contribute to their amazing cause of rescuing our four legged friends that have challenges. Come and see what they are all about and how you can be a partner in their mission.

Please allow me to share with you a story about a sandwich…. This is our Italian Beef. This is how it is made:

First is bread. House made focaccia. We craft the dough and allow it to cold ferment. Kneed, divide, form, proof, olive oil and bake when ready. It’s at least a day long process - and not necessarily in my rambling order.

Giardiniera - also all in house. Veg cut by hand, seasoned, fermented. Also, about a day.

Horsey Sauce - 28 quarts of aioli are made in house about every 3 days. Yokes and oil are whipped with garlic, salt and acid to create our classic base aioli and horseradish is added. All done by taste. An hour or so for the aioli.

The beef - beef shoulder seared hard on the stove and then layered in a pan with mirepoix and water to braise low and slow for hours and hours till fall apart tender.

The jus - the juices from the pan are strained, seasoned, tasted, seasoned - reduced as needed.

To order the sandwich is completed. The bread sliced and placed on the flat-top, the meat heated. Horsey cream spread on the crusty bread, meat added with a generous slice of cheese on top and into the salamander to melt. Giardiniera Spooned over the top, the lid added and the jus placed on the side.

That is our Italian Beef done the way PAB does it.

Cuisine is by Exe and executed by CDC We are an Independent, local family owned and operated brew pub establishment and this is how we roll.

Our next immersive dining experience is on 14 November and is a Wild Game Dinner featuring the classic whiskies of Old Forester. For the complete menu and whiskey offerings, follow the link below:

Barley & Smoke Old Forester Wild Game Dinner – Peoria Artisan Brewery Old Forester Wild Game Dinner 14 November 2024, Barley & Smoke (Scroll Down for Details) RESERVATIONS HERE Executive Chef Michael Mahalick is proud to invite you to a special and immersive dining experience that features the classic whiskies of Old Forester old forester wild game dinner Presented by...

We had mentioned previously that we tapped our Kennett Farmhouse Ale but we thought we didn’t give it justice. So, let’s change that.

Kennett is a small PA suburb known as the mushroom capital of the world - culinary type not psychedelic 😵‍💫 It is nestled amongst beautiful farmland and wooded areas with farmhouses ranging from the colonial era. It’s a favorite summer visit sport of our PAB co-owners.

This beer was from the same yeast used in our Third Sabbath. At 12% ABV in TS, the yeast worked very hard but we asked them to come to bat once again on a much more mellow brew - Kennett Farmhouse.

4.7% ABV

57% of Pale Malt
43% of Wheat

2024 IBU with warrior and cascade hops

Clove and slight banana with peppercorn notes.

This beer is delicious and it has a story. You should drink it. At least once. Cheers 🍻

Shredded beef tacos with cheddar fondue, pickled onion and cilantro 🌮

We very much appreciate the review and want to congratulate Exe Chef Michael Mahalick for all the hard work and dedication he has put into our small brewery, our speakeasy Barley & Smoke and our community. And certainly not least, our PAB family and B&S family that make it all happen. Cheers 🍻 (see comments for details)

A sultry new restaurant is making me wish I lived in this Phoenix suburb

Our Beef Ragu - House made Pappardelle, seared and braised Beef Shoulder, Tomato, Parm and a garnish of fresh chopped Italian Parsley.

All in house and all scratch from a truly local and fully independent establishment.

Cuisine brought to you by Exe and CDC

New Brunch Menu today 11-3. has some amazing treats!

Just tapped our Kennett Farmhouse Ale a little cousin to our Third Sabbath. Also have some delicious local guest taps that are must haves on this Thirty Thursday!

Beet Crudo - one of our new menu items presented by Exe

Roasted Beets, Burrata Cheese, Arugula, Valencia Orange, Pepitas and a Sherry Glaze

PAB Burger & PAB Beer Wednesday!

It’s not Tuesday unless it’s Taco Tuesday! Chile lime chicken tacos topped with onion & cilantro at

🌮

New Menu Drops Today! Since opening in November of 2015, we have rotated our menu approximately every 6 months in order to offer new and interesting options and to maintain a little bit of seasonality in our NW Valley of the Sun home. collects ideas throughout the year and explores previous ideas that he sometimes brings to life via our menu.

This approach can be challenging - kitchen needs to learn a new menu as well as our Front of House Team and sometimes old favorites are no longer available which can cause some disappointment. However, much like Craft Beer, we like to explore and change things up, so here goes our new menu which you can view on our web page in its entirety.

Despite the change, there is one thing that remains the same - all scratch, all in-house, all by our team for you, your friends and your family. No compromises.

Now offerings:

- Warm Brussels are back! Maple Bacon Vin, Mustard Seed, Parm, Dried Cranberries & Pecans

- Chile Cheese Fries: PAB Dirty Space covered Hand-cut Kennebec Potato Fries, Gov't Cheese Sauce, Shredded Beef, Pico, Scallions

- Burrata! Roasted Pear, Prosciutto, Rocket Lettuce, Focaccia, Lemon Vin

- Gov't Cheese Drip: Gov't Cheese, Shredded Beef, Roasted Chiles & Tomatoes, Tortilla Chips

- Beet Crudo: Roasted Beets, Sherry Glaze, Pepitas, Valencia Orange, Burrata, Arugula

- Brewer Salad: Beets, Farro, Butternut Squash, Arugula, Green Apple, Pepitas, Beer Vinaigrette

- Maple Salmon: Atlantic Salmon, Maple/Mustard Glaze, Butternut Squash Puree, Farro Salad

- Pork Belly: Cauliflower Puree, Pear & Apple Slaw, PAB Spice Dry Rub

- Beef Ragu: Beef Shoulder, Tomato, Pappardelle Pasta, Parsley, Parm

- Italian Beef: Shredded Beef, Munster Cheese, Horsey Sauce, Giardiniera, Au jus, Focaccia

All the details:https://peoriaartisanbrewing.com/wp-content/uploads/2024/10/2024-25-Fall_Winter-Dinner-Menu-1.pdf

We are getting ready to drop our next menu. Any requests? Cuisine by

A huge birthday shout out to our very own ! We appreciate you so very much Chef - all you’ve done for our little brewery and the immense contribution you’ve made to our community.

We’ve grown together and we’ve fought together to build something special and we couldn’t imagine not having Chef there by our side.

We also want to congratulate Chef on his recent review received in Phoenix Magazine! Cheers Chef 🍻 and Happy Birthday! 🎂 🍺 👨‍🍳

https://www.phoenixmag.com/2024/09/02/dining-review-barley-smoke-brings-sophistication-to-west-valley/