Pint and a pie
The next new name in Spokane beer is a familiar one from local pizza.
Chris Bennett, owner of Bennidito’s Pizza on the South Hill, expects to open Bennidito’s Brew Pub this spring at 1909 E. Sprague Ave.
Bennett has been putting together a brewery project since buying a used 10-barrel system from Seattle’s Schooner Exact in 2012. Previous plans for a location in the Garland District fell through.
The new spot is a mile from No-Li Brewhouse and Ramblin’ Road to the west, and Iron Goat to the east, with Budge Brothers just around the corner up Napa Street.
“I like being down there. It’s close to other breweries, and it’s easy to find,” says Bennett, known for stocking his current restaurant’s 10 taps with quality craft brews.
The city of Spokane also plans an improvement project along East Sprague similar to what was done in the South Perry District, he points out.
Bennett’s landlords will be Dave and Cody Coombs, who also developed the Perry Street Brewing space.
His brewpub will occupy two buildings, adjoining a spacious courtyard. A smaller, cinder block structure that was formerly the BJ Motors auto dealership showroom will house the brewery operation.
The restaurant will be in the larger, former Honeycutt Real Estate quarters. Previously a grocery store, it has wooden floors and a wood beam ceiling, Bennett says.
“It reminds me of a lot of a brewpub,” he says. “It’s got a good feeling.”
Along with pizza, the menu will include expanded sandwich selections made with house-smoked meats, as well as soups and salads.
The brewing operation will be headed by Zach Shaw, co-owner of the former Pacific Hop Exchange brewery north of San Francisco in the 1990s. “He’s been up here for a while and wanted to get back into it,” Bennett says.
Anticipated styles will be straightforward, he says – including three rotating IPAs of varying strengths, and possibly a lager – as will their hop bills, centering around such mainstays as Cascade, Centennial and Columbus.
Bennett isn’t sure yet if he’ll distribute any beer beyond the two restaurants, but he hopes to do some collaborations with other breweries. “It should be fun,” he says.