The
Moab Brewery is the largest restaurant in Moab. It’s
big in size. It’s big in reputation. It boasts a big
selection of beer. And it offers a big menu of favorite food
items. The only thing that isn’t big about this place
is the brewery. It’s a small, personal enterprise of
fresh hand-crafted ales. This isn’t just any micro-brewery;
this is the Moab Brewery.
The Moab Brewery is a local landmark. Even if people haven’t
had the pleasure of eating at the restaurant, most are familiar
with the first rate brew. The tastes associated with ales sporting
the names Derailleur Red and Scorpion Pale are popular well
beyond Moab’s borders. Considering that this little-brew-pub-that-could
serves beer drinkers in Utah, Montana, Idaho and will soon
expand into Wyoming, it’s no wonder they’re getting
the Moab Brewery name known in a big way.
The Moab Brewery was established in 1996 by two gentlemen who
were well equipped for this type of venture; John Borkoski,
who had previously founded a brewery in McCall, Idaho and Dave
Sabey, who proudly avows his “appreciation of good beer
anywhere.” The Brewery operates under the good guidance
of General Manager Mike Miller, Chef Van Hartenstine, and Jeff
Van Horn, who sports the enviable title of Master Brewer.
The ales are made right on the premises, as evidenced by the
enormous shiny stainless steel vats enclosed by a glass wall
along the south side of the restaurant. The elongated brew
room is so clean, it literally sparkles. Van Horn began his
infatuation with brewing beer at home and found a career in
it. Van Horn has been in Moab for years and can not think of
another place he would like to be brewing. When he isn’t
brewing, Jeff is outside enjoying the Moab sun and fun.
RECIPE
OF THE MONTH
Moab Brewery
Pickled
Ginger Vinaigrette
1 1/3 cup pickled
ginger
2 cups white sugar
1 tsp salt
1/3 cup lemon juice
1 cup cider vinegar
2 cups Pomace olive oil
Combine
all ingredients in a food processor and pureé until
completely smooth |
The Brewery offers eight of its own beers
on tap. The ales range in flavor beginning with the lightest,
Lizard Light, described as “a classic American ale...golden
in color and delicately hopped for a refreshing dry finish.” The
darkest beer is the Raven Stout, “an oatmeal stout
with plenty of roasted malts....a creamy start and a crisp
finish.” The selection also includes a pilsner, a hefeweizen
and an amber lager. The Park City Pilsner is brewed with
traditional saaz hops for a full flavored ale and the Elephant
Hill Hefeweizen is an unfiltered wheat ale which imbues the
beer with its traditionally distinctive flavor. Seasonal
brews rotate throughout the year. Jeff especially enjoys
coming up with ideas for seasonal brews.
The menu of the brewery is designed to offer foods that pair
well with the beer. Unlike many brew pubs whose food takes
a back seat to the beer, the Moab Brewery runs its restaurant
like the food is as much of a draw as the drink. This explains
their success.
The copious menu offers a variety of foods, including soups,
salads, vegetarian dishes, chicken, burgers and fish. The
kitchen incorporates the on-site brews into their recipes,
such as the restaurant’s signature item, Beer Cheese
Soup. Beer is also blended into the Barley Stout Mustard
and the Jack Daniels Beer-B-Q Sauce, which spread over a
half-pound burger makes a dynamite accompaniment to a glass
of ale.
The Moab Brewery helps diners choose a beer to accompany
their meal that enhances the enjoyment of the food, which
is particularly reflected in the daily specials. They also
offer suggestions in the menu insert, such as recommending
the Park City Steamer with the Salmon Dill Ravioli or the
Smoked Half Chicken. Miller offers the following general
guideline, “Choose a lighter beer such as the Lizard
or the Hefeweizen when ordering seafood and a darker ale
such as the Scorpion or Pale with beef or pasta.” Although
beer is the mainstay of the brewery, wine and liquor are
also offered.
The Brewery is located in a sizeable building, which at one
time housed a mechanical store. The restaurant has taken
good advantage of the sweeping spaciousness of the building,
now painted in a soft sandstone and trimmed in natural wood.
Although the bar is separated from the restaurant, the dividing
walls don’t reach the ceiling, which give both areas
the open and airy feeling of an atrium.
The Brewery is decorated with colorful outdoor gear, such
as bicycles, kayaks and a hang glider, all borrowed from
adventure outfitters around town. The restaurant is large
enough to house a novelty jeep, cut in half lengthwise and
attached to a half wall with a dummy poking its fabric head
out of the driver’s seat. Murals depicting wildlife
and red rock scenery contribute to the outdoor adventure
atmosphere. An exterior patio allows patrons to enjoy cool
desert evenings in the summertime.
In the meantime, Moab Brewery offers plenty to keep customers
fulfilled during the winter months. The Brewery celebrates
Thanksgiving with several special entrees each year - including
the traditional turkey – and they give the first 50
ladies a rose on Valentine’s Day.
Bar specials include $7.00 pitchers on Monday and Wednesday
nights; $2.25 pints on Tuesdays and Thursdays; and Triple
Nickel wings (15¢ each) on Monday, Tuesday and Wednesday
from 4-6 pm.
Moab Brewery also does on and off-site catering. They can
create a menu for your special occasion, flexible to your
wishes. They cater weddings, reunions, etc and buffet style
or served 3-course meals, appetizers, and lunches for groups
large or small.
Considering the big selection, the big tastes and the big
savings, the Moab Brewery is hard to miss. Summer or winter,
evening or daytime, with lots of friends or on a special
date, anytime is a good time to do the brew.
The Moab Brewery is located at 686 South Main Street and
can be reached at (435) 259-6333. Gear and beer can be purchased
on the web at themoabbrewery.com. Entrees range in price
from $6 to $18. Beer can be purchased to go by the bottle
or growler.
Don’t forget, if
you need catering, Moab Brewery can do!
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