In Beachcrest we crust
Brewery unveils wood-fired pizza oven
By Sabine Wilson
For the TODAY
For Beachcrest Brewing Company owners Matt and Amy White, the decision to consistently adapt and improve their business is an easy one.
From brewing their own beers to hosting weekly live music and special events like Oktobercrest, adding their own custom-made outdoor tent and installing canning equipment during the pandemic, the couple are now introducing their latest enhancement — a wood-fired oven.
“Having pizza and beer just seemed like the most natural and best pairing you could have,” Amy said.
And who could disagree?
Beachcrest is currently serving pizza, salads and desserts Wednesdays through Sundays, and will increase to seven days a week in mid-June.
“I’m really excited for our guests to be able to stay a little longer and have a meal with their friends and families,” Amy said. “We’re looking forward to seeing the community enjoy a good bite of food while creating some awesome memories.”
And while Matt and Amy are now seasoned brewery owners, they have extensive backgrounds in music — both with degrees from the Lamont School of Music at the University of Denver, a unique trait that has served them well in their industry.
“Matt and I don’t come from a hospitality background, we come from a musical background,” Amy said. “We were trained to be jazz musicians, to improvise, to think on our feet and to adapt to situations. And I think that’s helped us as business owners to understand the necessity to be flexible with change.”
They set an incredibly high bar for themselves, happy to spend extra time to guarantee they always deliver to customers.
“We are always trying to think about how we can use the very best, well-sourced, small-batch products with the highest quality,” Amy said.
Amy attributes many of the successful projects and improvements being made to their crew.
“Number one is that we have an awesome team,” Amy said. “The people who work here are incredibly helpful and amazing. Everyone brings their best talents to the table, which helps set everything in motion.”
The new pizza menu showcases some classic pies including: cheese, pepperoni and margherita, and will include seasonal creations.
They even have a “Tiki Pie” to tie in with their Tiki Mug Club, featuring fresh pineapple, rosemary, ham and dewdrop peppers. For meat lovers, there’s the “Spicy Meat” which includes pepperoni, Italian sausage, red chile and ricotta salata. For veggie lovers, the current seasonal veggie offering includes a mushroom blend with leeks, mozzarella cheese, arugula and black truffle oil.
The menu also features salads with many fresh ingredients. And for the icing on the cake, they will have rotating desserts to complement their pies.
Currently, the dessert menu includes a chocolate tart with chocolate mousse and fresh raspberries with shaved chocolate and a strawberry rhubarb shortcake with macerated strawberries, rhubarb and whipped cream.
“We love this place and what it’s become,” Amy said. “And part of that is how much we love the community that’s been created. We just want to keep feeding that and making it better.”
Their high standards transfer to their new pizza chef as well, Chef Ken Boyle, who puts a high emphasis on flavor
Originally from New York, Chef Boyle arrived with strong opinions on what constitutes an excellent pizza.
“We are aiming to achieve a sort of Neapolitan style while implementing local northwest ingredients,” Chef Boyle said.
Chef Boyle worked at a country club for six years on the East Coast but impressively, his love for pizza started while working at Wolfgang Puck's Spago restaurant in the Ritz-Carlton in Beaver Creek, Colorado, where he cooked for six years.
His experience after Wolfgang Puck continued to Noble House Hotels and Resorts based out of Seattle and continued to Napa, California; Jackson Hole, Wyoming; the Florida Keys; San Francisco; and internationally.
While substantial experience plays a role in his impressive foods, Chef Boyle also cooks with his heart.
“My love of food started when I was working at my grandma’s bed and breakfast,” he said. “She sharpened my palate and was adventurous with the food she tasted and made.”
The shortcake dessert on the menu is an ode to his grandmother’s influence. While Chef Boyle pulls from his vast experience, he does not compromise on great ingredients.
“Our tomatoes are from Italy because in my mind, they have the best sauce,” he said. “We like to merge the world and the northwest while still keeping a vast majority of local ingredients.”
For beer lovers, keep your eyes open for their latest collaboration with the Pelican Brewing Company: a triple cold IPA, with proceeds going to the Siletz Bay Music Festival, a cause that falls in line perfectly with Matt and Amy’s musical backgrounds.
With high standards and high-quality food and beer, Beachcrest Brewing Company will continue blazing the trail for delivering a top-quality experience for their community.
Beachcrest Brewing Company is located in the Salishan Marketplace at 7755 N Hwy. 101. Hours are from 2 to 7 pm, Monday through Thursday, noon to 8 pm Friday and Saturday and noon to 7 pm on Sunday. Get your pizza pies and other wood-fired goodies five days a week from Wednesday through Sunday.
For more information, go to beachcrestbrewing.com or call 541-234-4013.