New Brewery Concept GBU to Open in Glendale

GBU will be a microbrewery inside a separate restaurant.

October 25, 2017

A new brewery joins the metro Phoenix fray. Courtesy of Good Bad Ugly Brewing Co.

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Young metro Phoenix breweries have been making waves. Starting with its opening at Westgate Entertainment District in Glendale this Thursday, another young gun will join the mix.

The brewery will be called Good Bad Ugly Brewing Co., GBU for short. Brewing started back in September. At least four beers will be ready for sipping on Thursday, October 26.

GBU takes something of a different model in that it will be housed entirely inside another restaurant, Tavern + Bowl. GBU can only be reached by walking through the restaurant. One set of the brewery's windows, which surround the 10-barrel operation, looks onto eight of Tavern + Bowl's bowling lanes.

GBU will provide beer to the Valley location of California-based Tavern + Bowl.

Head brewer Zach Schroeder has come to GBU after nearly a decade at Phoenix's Sonoran Brewing Company (Washington and 30th streets). At GBU, Schroeder will be taking a wide-angled approach, not emphasizing any particular style and focusing on a wide range of beers.

Schroeder has made a handful of signature brews to start.

There will be an IPA (of course) brewed with a citrusy trio of hops: Green Hornet, Simcoe, and Mosaic. There will be an American Stout made using roasted barley and two kinds of malt. An unfiltered wheat beer will be a brew on its own and also the base giving rise to specialty wheat beers, such as lemon-blueberry, created by adding extractions to the base. Finally, Schroeder has made an American lager.

GBU's grand opening will be this Thursday at 5 p.m. There will be brewery tours, $1 GBU pints, $5 beer flights, and free pairings of Tavern + Bowl eats with GBU brews.

Good Bad Ugly Brewing Co. 6770 North Sunrise Boulevard, Glendale; 602-875-0875.
Sunday to Thursday 11 a.m. to midnight.; Friday and Saturday 11 a.m. to 2 a.m.

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Chris Malloy, former food editor and food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes stories on the food world's margins.

Contact: Chris Malloy

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