Matchwood welcomes new chef, brewer

SANDPOINT — There is a lot going on at Matchwood Brewing Company as a new chef and additional brewer have joined the team, which sets the state for several exciting new offerings.

Craig Wert, Matchwood Brewing Company’s new head chef, has 25 years of experience in the greater Denver area. Most recently, Craig worked alongside a husband-wife duo, similar to the Matchwood dynamic, to open and build Zoka’s — a fine Colorado cuisine retreat in the foothills of the Pike National Forest. Before that, Wert spent seven years owning and operating his own catering company.

“Craig is known for creativity on a day-to-day basis. From unique sauces, dressings and sides to signature dishes and specials — Craig’s food speaks for itself,” said Andrea Marcoccio, owner of Matchwood Brewing Company.

When asked what his favorite thing to create in the kitchen was, Wert said, “something new!”

Since his hire in mid-October, Wert has launched daily soup and meal specials, a new brewery brunch menu, and made several additions to create Matchwood Brewing’s winter menu.

Also new at Matchwood is Bobby Birk, who joins the production team after serving as a brewer at Upright Brewing Company of Portland, Ore., for the past eight years. The team at Upright was the first brewery in Oregon to introduce farmhouse-style beer with French and Belgian influence.

Birk attended the Siebel Institute in Chicago and Germany to complete his brewing education. Working together, Birk and Kennden Culp seek to make high-quality beers for a wide palate of craft beer drinkers.

“From our first lager and first barrel-aged beer, Bobby’s addition to our team supports creativity in recipe development, experienced execution in brewing technique, and a down-to-earth approach to making beer, ” said Kennden Culp, owner, Matchwood Brewing. “ We are very lucky to have Bobby on the team.”

Marcoccio said that every choice made by Matchwood Brewing Company for sourcing its meals provides an opportunity to do well.

Brewery officials said they are proud to extend their commitment to source ingredients locally and regionally. To help accomplish that, they recently added a number of local and regional purveyors to ensure its food is supporting local business and farming — and so ingredients are as fresh as possible. These purveyors include Moose Meadow Farms, Makers Long Acres, Le Petit Outre Bakery, Wildwood Grilling, Upside Kombucha, Perrault Farms, Woods Ranch, and Charlie’s Produce, Marcoccio said.

From the eatery’s new weekly Sunday brewery brunch menu to its winter menu, Matchwood Brewing’s entire kitchen staff has worked collaboratively to offer these new items, Andrea Marcoccio said.

“We are proud that our changes reflect the feedback and ideas of our staff and customers,” she said. “As new business owners, we strive to listen, grow and offer items our neighbors are excited to come and try time and time again.”

Marcoccio said Matchwood Brewing wants its guests to have the freedom to roam and invites them to its bar to enjoy the laidback warmth of a neighborhood eatery that is simple, substantial, and approachable.

“We take pride in offering a fresh take on the classics that offer nourishment to fuel our community,” she said. “We are committed to providing a balance of both plant-based and carnivorous offerings.”

Matchwood also unveiled its new full winter and brunch menu, which can be viewed online at matchwoodbrewing.com/eatery1 .