In its nearly 25 years in business, Uncle Bear's Grill and Tap has gone through plenty of changes.
Founded in 2000, Uncle Bear's began as a restaurant and sports bar celebrating man's best friend. Named in honor of founder Todd and Liz Carey's labrador mix, Bear, the restaurants feature photos of patrons' pets. In 2013, the growing restaurant group began brewing craft beer.
By early 2024, the dog-inspired drafts were served at six Uncle Bear's restaurants across the Valley, plus other watering holes. The brewer canned and sold its beers as well.
But in the last year, multiple locations of Uncle Bear's have closed, including the beer production facility in Gilbert. The team is refocusing its efforts in the East Valley and on its restaurants, says Todd Carey. However, Uncle Bear's isn't out of the beer business.
Fans of the brewery's Mexican-style lager Tio Oso’s, Wolfhound Irish Red Ale, Mandarin Wheat and other brews will still be able to find Uncle Bear's craft brews. Carey has tapped a local brewer to make its roster of signature and seasonal beers.
Huss Brewing Co. has taken over making Uncle Bear’s beers, according to Carey. Huss, the second-largest brewer in the state, was a natural fit because of their history in the Valley and the opportunity to partner with another family-run business.
Steps forward, steps back at Uncle Bear's
The decision to find a contract brewer, one who makes beers to spec for another party, was informed by their experience doing so for others out of their Gilbert brewing facility, Carey says. Uncle Bear's opened that facility in 2018 to meet the growing demand for its beers in its restaurants and beyond.
“We saw substantial growth in 2019 at our new facility, we had a taproom that was growing,” Carey says. “Then boom, 2020 hit with COVID and the dynamic changed somewhat after that.”
Navigating two rapidly evolving businesses – brewing and a restaurant chain – continued post-pandemic. They sought to expand, perhaps too aggressively Carey says, adding locations beyond their home base in the East Valley. Restaurants opened in Phoenix in 2021 and Scottsdale in 2022.
Founded in 2000, Uncle Bear's began as a restaurant and sports bar celebrating man's best friend. Named in honor of founder Todd and Liz Carey's labrador mix, Bear, the restaurants feature photos of patrons' pets. In 2013, the growing restaurant group began brewing craft beer.
By early 2024, the dog-inspired drafts were served at six Uncle Bear's restaurants across the Valley, plus other watering holes. The brewer canned and sold its beers as well.
But in the last year, multiple locations of Uncle Bear's have closed, including the beer production facility in Gilbert. The team is refocusing its efforts in the East Valley and on its restaurants, says Todd Carey. However, Uncle Bear's isn't out of the beer business.
Fans of the brewery's Mexican-style lager Tio Oso’s, Wolfhound Irish Red Ale, Mandarin Wheat and other brews will still be able to find Uncle Bear's craft brews. Carey has tapped a local brewer to make its roster of signature and seasonal beers.
“It made sense for us to go ahead and take a step forward toward a new business model,” he says.
Huss Brewing Co. has taken over making Uncle Bear’s beers, according to Carey. Huss, the second-largest brewer in the state, was a natural fit because of their history in the Valley and the opportunity to partner with another family-run business.
Uncle Bear's Grill & Tap brewed from a production facility until December. Now it's partnering with another local brewery to make its dog-themed drafts.
Sara Crocker
Steps forward, steps back at Uncle Bear's
The decision to find a contract brewer, one who makes beers to spec for another party, was informed by their experience doing so for others out of their Gilbert brewing facility, Carey says. Uncle Bear's opened that facility in 2018 to meet the growing demand for its beers in its restaurants and beyond. “We saw substantial growth in 2019 at our new facility, we had a taproom that was growing,” Carey says. “Then boom, 2020 hit with COVID and the dynamic changed somewhat after that.”
Navigating two rapidly evolving businesses – brewing and a restaurant chain – continued post-pandemic. They sought to expand, perhaps too aggressively Carey says, adding locations beyond their home base in the East Valley. Restaurants opened in Phoenix in 2021 and Scottsdale in 2022.
“When you’re an hour away, with such a personalized story and concept, that was a little bit more difficult,” he says.
Both of those spots closed last year, in January and May respectively.
“The last two years, with the economy, the challenges to the industries and such, it seems like we’ve taken a couple steps forward and then we’ve taken a couple steps back,” Carey says.
The production facility, which also included a restaurant and arcade, shuttered on Dec. 15 and is listed for sale.
Uncle Bear’s two locations in Mesa and an outpost in Queen Creek remain open. The team has engaged new distribution partners to get their cans in stores and spots across the state.
Looking ahead, Carey says he and his team are focused on improving the experience at those three East Valley locations, which will include adding other local craft brewers alongside their signature taps.
Uncle Bear’s will also mark a milestone this year, reaching a quarter century in business in May.
“Twenty-five years is a pretty big deal in this industry,” Carey says. “We’re excited to be resetting and rethinking where we’re at and where we’re going.”
