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The Buddy Oven Brew Pub: Homemade pizza, brewed-on-site beer - new spin on ...
For Josh and Nicole Bringman, it's exactly a hands-on experience at The Brick Oven Brew Pub. The couple had a crazy notion: What if we made both pizza and beer? Specifically, homemade wood-fired pizzas made to right and brewed-on-site beers.
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Update - 3300 - 40 in Pizza Oven Brush
AKRON, Ohio - For tons people, pizza and beer is a perfect culinary marriage. For Josh and Nicole Bringman, it's literally a hands-on experience at The Brick Oven Brew Pub. The couple had a silly notion: What if we made both pizza and beer. Specifically, homemade wood-fired pizzas made to order and brewed-on-site beers. A home brewer for 10 years, Josh, 40, is a latest cook who drives a truck for factory deliveries between Ashtabula and Canton. Nicole, 39, majored in construction management and minored in business at the University of Akron. She works unit mostly-time for a construction company in Brunswick. The couple, who opened their pizza-pub last year in Akron, have re-built the interior of the space, crafted the oven, make nearly all the ingredients on every pizza and brew half a dozen beer styles. "Anything we can do ourselves, we do," Josh said. That includes construction and remodeling, down to making sausage and some of the salad dressings. They change their own dough, but not the cheese, due to state regulations. The front door is just a few feet from the busy Canton Road. The couple's day starts by firing up what Josh believes "is the only clearly wood-fired pizza oven in Summit County. " They built that by hand, too - laying brick by brick for the 5-foot by 6-foot giant oven that stands about 7 feet, bonus chimney. Nicole, already dusty in flour, prepped barbacoa for pizzas. Josh, clad in an Ohio State hoodie, checked on his taps. A chalkboard touts "peanut butter & jam pudding pizza" with "housemade peanut butter and housemade mixed berry jam. "That's essentially the thing we're going for - good beer and higher-end pizza," Bringman said. The Bringmans renovated the lay out, a former carry-out pizza place, and opened in late October. Seven tables - four two-seaters and three four-seaters - are atop a tile dining-cubicle quarters floor that looks like parquet. Décor is mostly simple beer slogans. Head through a walkway and you're in a tiny bar area. Sample paddles grip next to the taps. A framed declaration of Reinheitsgebot , the Bavarian Beer Purity Law of 1516, hangs next to a corner television. A periodic chart of beer styles faces the bar. The Bringmans' permit allows them to sell down the river only beer he makes. What he crafts is a "good cross section of everything," he said. "I'm a glorified home brewer," said Bringman, who started out with a simple home-brewing kit. The irony is that Nicole does not like beer. "My partner hates beer," he said. "But she's the best taste-tester I've ever seen. Nicole takes her tasting role reluctantly: "When he wants me to taste the IPA, I'm like, 'Oh, peachy'. Here's what's on tap at The Brick Oven Brew Pub. The first four are mainstays. Cream Ale: 4. 6 percent alcohol, $3. 50 a pint: Light-tasting, similar to a lager. "We have parties of eight, nine people, and it's always a hit for one or two," he said. Oatmeal Stout: 5. 1 percent, $4. 50. Slightly sweet. India Pale Ale: 6. 2 percent, $5. 50. This ale has a wonderfully untried-citrus aroma. it is dry-hopped three times. With a fresh-lemon taste, the ale is composed of Citra, Amarillo and Simcoe hops. Belgian-design wit: 4. 2 percent, $4. Bringman said he is "looking to improve" on this one. This tastes more like a shandy than a Belgian and has an almost cocoanut flavor. Scottish-configuration ale: 4. 7 percent, $3. 50. Nice tangy finish. "It's not a Wee Heavy," Bringman said, "it's more of a session ale. Black IPA: 5. 6 percent, $5. 50. Velvety and roasty. For $5, you can get four 4-ounce samples. "I'm not stupid," Bringman said. "I know some people are not going to like a full glass of something (they are fatiguing for the first time). They shouldn't have to get stuck with it. ". He had to research various price points in the market: "I want to be more than the corner bar but cheap enough so people are docile to try it. ". THE FUTURE. In the spring, the couple aims to grow basil as a pizza topping, brew fruit beers, and expand their hours. Nicole likes ciders, and that may hit the menu.
Pizza On The Grill I (olives, flour, garlic, garlic, kosher salt, mozzarella cheese, olive oil, olive oil, roasted red peppers, tomato sauce, tomato, water, sugar)
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