The restaurant features flatbreads using local ingredients and baked in a wood-fired clay-dome oven that we built ourselves—thank you George! Later that year we began brewing our own beer out of a 10-barrel brewery adjacent to the kitchen, and the Flatbread Brewpub was born. It is only here that you can taste the full line-up of current ZG offerings on 18 taps, a rotating offering of cask-conditioned beers and some damn fine pizza.
The marriage of bread baking and beer brewing goes back at least 5,000 years to an area known as Mesopotamia, an ancient region in western Asia between the Tigris and Euphrates rivers, now part of Iraq. Recent archeological discoveries unearthed efficient factories with large, clay-domed ovens that baked bread for the citizenry and malted grains for brewing beer. Evidence suggests local denizens gathered around these fires to eat from the bounty of the agriculturally rich Fertile Crescent, drink the beer they brewed, and share stories. In this spirit, we created a gathering place for our community to celebrate the gifts of local food and craft beer.
The Flatbread brew staff comprises Head Brewer Destiny Saxon and Brewmaster Paul Sayler, with our Head of Production on Pine Street, Justin McCarthy, stopping by from time to time. It is with warm hearts that we invite you to join us as we continue the camaraderie 5000 years in the making.
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