BEER AND WINE

from The Entertainer! - January 2022

by Times Media Group

ARTS

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‘CARRYING THE TORCH’

Pedal Haus Brewery opens on Roosevelt Row

By Jordan Houston

Local businessman Julian Wright has built a reputation as a powerhouse entrepreneur within the community.

Wright, who owns the award-winning Tempe-based Pedal Haus Brewery, recently opened a third location in the MonOrchid building in Downtown Phoenix, expanding the bar and restaurant’s burgeoning footprint into the heart of the Roosevelt Row Arts District.

Pedal Haus Phoenix, located at 214 E. Roosevelt Street, delivers a similar vibe to its Tempe blueprint, according to Wright, while offering a fresh aesthetic and experience tailored to its new neighborhood. The other pub is in Chandler.

The 6,000-square-foot brewery occupies the back half of the historic building. Pedal Haus Phoenix boasts its award-winning beers as well as its signature bar food.

“Anyone who has been to the Tempe (location) will kind of recognize the decor and aesthetic,” Wright says.

“I don’t want all of them to look the same, so I designed around the cool building to work with the lights and existing wood columns and wood roof.”

The interior highlights existing raw concrete columns, an arched wooden ceiling, a stage for live music, areas for private events and beer taps at the host stand. A mix of low- and high-top tables and tufted booths designed to entertain 300 guests pepper the space.

In January, the brewery is slated to open another 3,500 square feet of patio space on the east side of the property, featuring an open-air bar and mezzanine deck complete with “grass, trees, park benches and garden lights,” Wright adds.

“Every time I open a new spot, I try to elevate it and do some new stuff,” the owner says.

“The building is pretty unique. It’s a historic building. It’s really cool and has curved wood roofs. It just kind of had that brewery feel. I think Roosevelt Row is a really cool area. It’s also expanding and growing and kind of fits our vibe.”

The menu is being finalized, Wright says. Eventually, it will include Pedal Haus staples such as burgers, pizza and salads, as well as fan-favorites like haus smoked wings, oversized pretzels and a German-style charcuterie board.

Wright’s team is fleshing out its vegetarian, vegan and gluten-free menus, which are popular at the Tempe location, he says. Pedal Haus beers brewed in Tempe are also delivered fresh daily.

Although Pedal Haus Phoenix opened its doors in mid-November, Wright says it has been surprisingly busy so far.

“I think, considering we’re down an alley and don’t have much curb appeal, we’ve actually been busier than expected considering the patio is not done yet,” Wright says. “It has been two years in the making. We’ve got a great, awesome team.

“It’s really hard work but it’s also really satisfying when the business or restaurant you open is enjoyed by the public,” the owner adds. “I’ve been in this business for 21 years and one of the most satisfying things is meeting new people, whether it’s staff and customers. It’s the people component that I think I enjoy the most.”

Since its inception in 2015, Pedal Haus Brewery has been recognized in the local craft beer scene.

The brewery has amassed more than 34 medals and awards, including best brewery in the United States at the 2019 Copa Cerveza de Americas and a gold medal for the Biere Blanche at the 2021 North American Beer Awards.

“I think I’m most proud of the team we’ve put together,” Wright says of his new Pedal Haus location. “They are some really awesome humans. It’s nice to see them adopting the brand, carrying the torch and providing the same customer experience we’ve been providing in Tempe the past years. They’ve really embraced it and are just really good people.”

Wright — who won the 2015 Business Community Impact person of the year for Tempe and 2016 Restaurateur of the Year prize by the Arizona Culinary Hall of Fame — says he aspires to expand sales within the brewery’s retail locations.

“We do sell to other bars and restaurants, but our primary focus is to sell within our own retail locations,” Wright says. “Tempe is not quite maxed out yet, but it’s getting pretty close as far as sales volumes go. I’ve always wanted to expand our footprint around the valley and keep it pretty local to Phoenix. Phoenix is a big market.”

The owner has his sights set on a fourth location — Mesa, with a 6,000-square-foot outdoor patio within walking distance from ASU’s satellite campus there this summer.

“The Mesa location is interesting because of the space we took. The building itself is kind of small,” Wright says, noting that “all planning and permits” are done. He says he expects to see construction begin shortly.

Pedal Haus Phoenix

DRINK LOCAL

Arizona Wine Festival celebrates Arizona’s vino

By Allison Brown

The Willcox Wine Country Partnership is traveling north to Downtown Phoenix to celebrate the Grand Canyon State’s vino with the Arizona Wine Festival on Saturday, January 29, and Sunday, January 30.

The event with the party atmosphere will feature 20 Arizona wineries and more than 150 wines.

“This is the biggest celebration of Arizona wine in the state,” says Rod Keeling, president of the Willcox Wine Country Partnership and owner of Keeling Schaefer Vineyards.

“Two years ago, we had a record number of wine tasters attend the festival. We are excited that festivals are once again being produced and we will have a chance to share our wines with everyone. This is our biggest event of the year and it’s wonderful to be able to share the story and evolution of the Willcox, Arizona, wine industry with so many people.”

Although it may seem rare, Arizona wine is plentiful. Experience Arizona Wine owner Mike Barnacastle says the state has 122 wineries and more than 65 vineyards that produce 1 million bottles annually.

In 2020, the festival had over 4,000 people, and Barnacastle says he expects to meet or succeed that again this year. Tickets are $30 to $45 and include admission, 10 tasting tickets and a commemorative wine glass. The tasting tickets can be used for a 1-ounce sample at any of the participating wineries. Additional tickets can be purchased onsite and bottles will be for sale.

Winery representatives will educate Arizona Wine Festival attendees and provide samples, Barnacastle says.

“Each winery will have its own booth that they will be serving from,” Barnacastle says.

“In many cases, this is the premier Arizona wine festival of the year and the winemakers make it a point to be here for this weekend. So, you’ll get to meet the winemakers and wine ambassadors and learn about each of the wineries’ operations, what their philosophy is for making wine and what they’re trying to do with their brands.”

Attendees do not necessarily have to be oenophiles. They can serve as a designated driver, watch the NFL playoffs leading up to the February 13 Super Bowl, or listen to music.

Barnacastle says there will be four or five food trucks, 10 to 15 artisan craft vendors and dozens of artists. Vendors will include cheesemakers, chocolatiers and artisan crafters with soaps and candles.

“I’ve got somebody who takes wine bottles, smashes them, melts them and makes things out of them,” Barnacastle says. “I’ve got a guy from Double Barrel AZ who creates furniture and things out of old wine barrels. I’ve got a gentleman from Blue Steel Builds who does metal artwork.”

Barnacastle has been involved in the Arizona wine industry for the last 20 years. He recalls when the state had about six wineries.

While there might be tasting rooms in Phoenix or Tucson, Barnacastle says Arizona’s wine grapes are grown at high elevation that ranges from 3,500 to 5,000 feet. He says there are only three American viticultural areas (AVAs) in Arizona, which are designated winegrowing regions defined by a variety of factors like the proper soil, temperature and weather conditions.

The largest of those areas is Willcox, where 75% of Arizona’s wine grapes are grown, Barnacastle says. Willcox’s Carlson Creek Vineyard will appear at the festival. Owner Robert Carlson says his winery was established in 2009 and is now the third-largest vineyard in Arizona at 320 acres.

Carlson Creek also has tasting rooms in Willcox, Scottsdale and Cottonwood. Carlson says the winery benefits from the festival.

“It attracts a lot of attention and a lot of traffic,” Carlson explains. “We have a tasting room in Old Town Scottsdale, so we usually consider it — other than a good sales day —good marketing yearround. People who weren’t aware that we have a tasting room usually follow up and go check it out. You really can’t try everyone’s wine at the festival. You wouldn’t be walking out afterward.”

Carlson suggested tasting his Rule of Three blend and their first sweet rose.

Sonoita Vineyards is the oldest commercial winery in Arizona, having opened in 1983. In the Sonoita Appellation AVA region, the vineyard will have a booth at the festival. According to Lori Reynolds, the thirdgeneration winemaker for Sonoita Vineyards and granddaughter of the company’s founder. She is “so excited” to return to the wine festival.

Cella Winery will make its wine festival debut, according to owner Micah Spencer. Founded in 2007, the winery changed ownership near the end of 2020. Cella Winery stands out because, for one reason, it’s in Kingman.

“We’re at around 3,200 feet elevation and a little bit warmer,” Spencer says. “So, you know, it gets over 100 degrees in the summertime, so it’s good for growing red varietals in this area.”

He suggests trying Cella Winery’s zinfandel and malbec.

Whether a wine connoisseur or just trying it out, Barnacastle says there’s something for everyone.

“Come out and have fun,” he says. “We have a whole world of wines to expose people to and teach people about. The wineries are excited to get back out and share what they’ve been working on. So, we have a lot of new vintages, blends and wineries that are going to be there that are excited to get to meet the residents of Phoenix.”

The Arizona Wine Festival

WHEN: 11 a.m. to 7 p.m. Saturday, January 29, and 11 a.m. to 5 p.m. Sunday, January 30 WHERE: Rosson House at Historic Heritage Square, 113 N. Sixth Street Phoenix COST: $30 to $45 INFO: willcoxwinecountry.org

MAD MIXOLOGIST

By Annika Tomlin

The hospitality industry is nothing new to Tara O’Connor. She began her career as a hostess at age 16, and then helmed bars two years later.

The current head bartender at the Latin-inspired Renata’s Hearth in the Biltmore, O’Connor serves an array of tequilas, mezcals and agaves in addition to the craft cocktails that have an element of smoke. Whether the drink comes in a cloche smoke chamber or features charred grapefruit, expect the senses to be tingled with every sniff and sip. Don’t forget to snap a photo for social media.

The essence of smoke plays a key role with the food at Renata’s Hearth as well. Most of all, it’s a place to gather and share the delights of fire, flavor, spirit and aromatic wonder.

We recently had the opportunity to chat with O’Connor and dive into her back story. She shares what makes Renata’s Hearth stand out from other bars and tells us about a featured cocktail.

TELL US ABOUT YOUR CAREER IN THE BAR INDUSTRY.

My first job was as a hostess, but when I was old enough to bartend, I jumped behind the bar and I did a little bit of everything. I worked in sports bars and all the way to fine dining. I’ve been serving beverages pretty much my entire life. After the pandemic, I saw that bars were hiring, and I met my GM and he told me about the concept that they had for Renata’s. It was a bar cart, which is kind of offbeat and fun. I loved that. I jumped on board, and I’ve been with them since the beginning.

WHAT DOES THE BEVERAGE PROGRAM AT RENATA’S HEARTH LOOK LIKE?

Renata’s entire theme is essence of smoke. That is very apparent in our food menu, but it carries over into the bar menu as well. Basically, all of our cocktails, except for sangria, all have some sort of essence of smoke. That is the biggest part of the cocktail menu, but we don’t want to smoke people out. We try and find that balance whether it comes from our charred grapefruit or the actual smoked cloche. We’re using smoked maldon sea salts in a couple cocktails.

WHAT IS ONE OF YOUR FAVORITE MEMORIES BEING BEHIND THE BAR?

That’s a tough one. Probably when I was younger working on Mill Avenue and being behind the bar whenever a big ASU game just let out and they won. It was always so much fun to see the excited fans come in and everybody is dancing and partying. It’s just us behind the bar and it was always just really great fun.

WHAT’S THE ODDEST INGREDIENT YOU HAVE EVER USED IN A COCKTAIL?

Probably Fruity Pebbles. I infused orgeat with Fruity Pebbles for a tiki cocktail about a year ago on a menu. That was really fun.

WHAT DOES ORDERING A VODKA TONIC SAY ABOUT A PERSON?

I think someone who orders a two-step cocktail is somebody who just knows what they want. I think it’s comfortable. I don’t necessarily frown upon it because sometimes you just like a simple, refreshing cocktail that you know you are going to like.

WHAT IS THE BEST PIECE OF ADVICE YOU HAVE FOR SOMEONE LOOKING TO GET INTO THIS INDUSTRY?

Don’t take everything personally. Take everything with a grain of salt. I think everybody learns that the hard way. When you are younger, you take everything to heart like when people are rude to you or upset. We are in the hospitality industry so not everything is going to be perfect. You do your best and sometimes there is just no pleasing people. If you take that along with you, I feel like that is when you build resentment and kind of saltiness toward the industry. If you just take a deep breath and learn from what happened but also let it go, you’ll do great.

LOS MUERTOS

2 ounces serrano-infused reposado tequila 3/4 ounce fresh lime juice 1/2 ounce agave Activated charcoal Black lava sea salt Combine all ingredients in a shaker with ice. Shake vigorously until chilled. Rim a rocks glass with black lava sea salt. Strain cocktail from shaker to the rimmed rocks glass with fresh ice. Garnish with an edible flower. Set cocktail inside glass smoking cloche dome and fill with smoke using smoke gun. Remove glass cloche and enjoy.

WHAT IS YOUR GO-TO DRINK WHEN YOU ARE NOT BEHIND THE BAR?

It depends on my mood. But my go-to is probably a dirty martini.

WHAT COCKTAIL WOULD YOU LIKE US TO FEATURE?

Los Muertos ($22).

WHAT DO YOU LIKE ABOUT THIS COCKTAIL?

tequila with serrano chilies for 48 hours. It has a nice balance with the sweetness from the reposado, the spiciness of the chilies. It’s unusual because I use activated charcoal in the cocktail, so it is pitch black. I put a colorful flower on top and dust it with a little bit of glitter because glitter is life. Then, I smoke it. It doesn’t look like something you would normally drink. When you order it, it comes to your table in the smoked dome. A lot of the cocktail world nowadays is about Instagram and it being pictureworthy. I think this cocktail is pictureworthy and I think that is the fun part about it. It’s interactive. Sometimes you just order a cocktail, and it comes to your table and it’s great. But this one is kind of an interactive journey, if you will. You get this show and then when the smoke clears, you’re like, “Oh my God, it’s black!” Then there is a little touch of color and it’s just a great cocktail.