On Saturday, November 15th, a dozen or so Club DOZE members -joined by a smattering of Mad Zymurgists and others- had the pleasure of touring the facilities of the E J Phair brewery in Pittsburg (CA), and trying their beers and the pizza that kept coming out of the newly-installed wood-fired oven.
Best beer tasted? The Zinful Stout, a dry stout aged in zinfandel wine barrels from Viano Winery in Martinez.
|E J Phair’s Pittsburg taproom and restaurant, with the new woodfired pizza oven at back right. Fermenters can be glimpsed through the windows behind the bar.|
|The brewery. They currently produce 3-4 brews per week, mostly contract brews.|
|Head brewer Cortlandt Toczylowski conducting the tour.|
|Kegs ready for washing for Rocksteady brewing Rocksteady, headed by brewmaster Matt Seager, is the house brewery for Creek Monkey Tap House in Martinez, andthey contract E J Phair to clean their kegs on their keg washing machine.|
|The grain mill, downstairs, and the pipe which conducts the milled grain up to the mash tun on the main floor.|
|The cool room|
|The supply for the taps above.|