A New Chapter Is Brewing at PVB

Portneuf Valley Brewing is entering an exciting new chapter. We’re honoring nearly 30 years of local brewing history while preparing to bring you handcrafted beer, New York-style pizza, warm hospitality, and more reasons to gather together.

Big changes are underway, and we can’t wait to welcome you. Follow along as we share updates, introduce the new menu, and prepare for what’s next at PVB.

ABOUT OUR DOUGH

Good pizza starts long before it goes into the oven. We make our dough ahead of time and let it rest slowly in the refrigerator for about 72 hours. This long, cold fermentation gives the yeast time to work gradually, creating more flavor, better texture, and a light, crisp crust with a satisfying chew. During that time, natural enzymes begin breaking starches into simpler sugars and relaxing the dough's protein structure, while the yeast produces organic acids and hundreds of flavor compounds. The extended fermentation may also reduce some fermentable carbohydrates, which is one reason a slowly fermented crust can feel lighter and less heavy after a meal for some people. It takes more time and planning, but we think good pizza is worth the wait. If you actually read this then you're a fellow pizza nerd and you're going to love our pizza!

Interested in renting space at PVB?

email pvbbrewer@gmail.com for more information.