Birmingham’s award-winning Dig Brew brewery and taproom has added a fresh spin to its dough after launching a pizzeria.

Capitalising on the country’s love for sharing, Dough Pizzeria has a menu that includes authentic 20-inch Neapolitan artisan sourdough pizzas.

The launch coincides with the craft brewery extending public opening times at its River Street premises in Digbeth from two to three days a week, with Thursdays added to Fridays and Saturdays.

Dig Brew, which won a competition run by festival organiser We are Beer this year to find the country’s best up-and-coming craft beer brewers, has made Dough entirely dough-themed, with dough ball starters and hot doughnuts for desserts, all freshly baked in a newly refurbished kitchen.

‘Our experiment in offering pizza alongside a constantly changing range of beers proved a great success’

Served at long wooden tables in front of one of the longest bars in Birmingham, specialities include flapjacks made with spent grain from the brewing process, and soft-serve malted milk ice cream that is suitable for vegans.

Oliver Webb, who founded Dig Brew with the support of Peter Towler, of mad O’Rourke’s Pie Factory, in Tipton, two years ago, said: “Our experiment in offering pizza alongside a constantly changing range of beers proved such a success that we decided to offer constantly changing pizzas in our new Dough pizzeria.

“As most of our customers are couples who enjoy sharing, our trained pizzaiolos can now cater for their preference with extra-large authentic Neapolitan pizzas, freshly baked in our new ovens and served speedily to their tables.”

Dig Brew is now open every Thursday (from 4pm), in addition to every Friday (from 4pm) and Saturday (from noon). Dig Brew brews and distributes a range of seasonal lagers, stouts, sours, and pale ales to pubs, bars, and off-licences nationally from its converted industrial premises. As well as having a bar and pizzeria, it organises regular music and arts-based events, including opera.

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