Four Peaks Brewing Company
Before it became a brewery, the space that now houses Four Peaks churned out ice cream. Built in 1892, the brick building began as Pacific Creamery, transformed into Bordens Creamery, and finally traded hands to a band of local beer enthusiasts. A few things haven't changed though––today, guests will still see the same wooden ceilings and glass clerestory,, and while there aren't any cows wandering around, there is a silo. That's where more than 45,000 pounds of two-row malted barley—the base of all Four Peaks’ brews—wait to be milled and infused with specialty malts in different colors and flavors, from black coffee to red candy. Brewers then transfer the milled grains, or “grist”, to a hopper, where a computer weighs and divvies out the appropriate amount for each batch of beer.
The meticulous process results in some of Arizona’s favorite beers—at least according to reviews by Frommer’s and Local Eats. Which was exactly what its founders, a crew of beer lovers, wanted to achieve. Some of their award-winning “regular” beers include Arizona Peach—light and fruity, with a subtle peach scent—and Oatmeal Stout, a thick, heavy English-style brew traditionally eaten with a spoon. They also pour seasonal beers along with naturally carbonated cask ales that rotate every Wednesday. And since the kitchen and brewery are next-door neighbors, many dishes––Angus beef burgers, chicken enchiladas––pair seamlessly with the pours, while others––pub fish and chips, Oatmeal Stout-soaked tiramisu––have the brews baked right in.