Joseph “Mr. Joe” Mohrfeld Brewmaster
I am the Brewmaster here at Pinthouse Pizza. Our focus is on beers that are flavorful, complex, and innovative while also being very drinkable (i.e. our highly drinkable 10.5% Fully Adrift Double IPA or the 6.5% Electric Jellyfish IPA). It is through a respect for the craft – both an understanding of the science and the embracement of culture and art – that we construct our beers here at Pinthouse Pizza. We love to brew beer that we like to drink... we loosely adhere to traditional styles when it applies... but our main focus is always innovation, collaboration and the progression of American craft beer. Although our approach is typically hop forward, we brew beers across many different styles and have been recognized for beers across these many styles at various competitions. Cheers!
Jacob “Leisure Wolf” Passey Director of Brewing
Hello, I’m Jacob! I’m lucky to have been a part of Pinthouse since the opening of our original pub on Burnet Road. I think that the craft movement that has blossomed in the U.S. is a resurgence of American manufacturing, innovation, as well as promoting community and it’s something that we can all be proud of! Over the years I’ve seen a lot of things change and a tremendous amount of growth at Pinthouse. One thing that has not changed is our continued commitment to quality and innovation in the brewery. This growth has also afforded us the ability to hire some truly passionate and well experienced brewers that continuously push the evolution of our beers and maintain the high quality that we strive for. From beloved beers that have been put out to pasture to the fortunate mistakes that have led to some of most requested and unrepeatable recipes, I’ve genuinely enjoyed every beer that we have made (some more than others). I love good beer, and feel that promoting positive vibes and working with people that you truly enjoy spending time with is a very special thing. Whether you are a beer enthusiast or just coming in for some pizza, thank you for supporting us!
Trevor “Huggy Bear” Kelly Head Brewer, Pinthouse Pizza Round Rock
In 2003, I left the cultural hub that is northeast Kansas and moved to Arizona. It was there that I discovered craft beer and instantly loved Colorado, Oregon, and California IPAs. This love carried over into home brewing, where I started experimenting and making hoppy beer. Pinthouse Pizza opened its doors and I found what I had been longing for since moving to Austin in 2011: a brewpub that offered hop-forward beer focused on aroma and flavor. After two years of haunting Pinthouse… Joe, Jacob, and the Pinthouse crew gave me the opportunity of a lifetime and the chance to marry a passion with an occupation. My mission is to brew delicious, exciting, hoppy beer to share with the world.
Tom "Tomcat" Fischer Head Brewer, Pinthouse Pizza Burnet
Beer for me certainly straddles the line between occupation and obsession. Originally from Wisconsin, I moved to Salt Lake City, Utah, in the mid-2000s where love my from craft beer really started to take shape. After a few years of pure hobbyist obsession it was decided to move to greener pastures in Portland, Oregon. I spent 7 years with Breakside Brewing, starting as a bartending and eventually growing into the role of Head R&D Brewer. After visiting Austin in 2016, I was immediately drawn into Pinthouse's commitment to quality, passion for the craft and energy I felt from every team member. In 2018, Pinthouse welcomed me into the family where I now hope to continue to build on the legacy of Pinthouse.
Kirkland "Workland" Wheeler Head Brewer, Pinthouse Pizza Lamar
I joined the Pinthouse team in 2012, at the recommendation of a friend. Around that time I knew I enjoyed beer, but I didn't have any concept of just how much or that I would ever end up brewing it. I've worked in nearly every position within the company, but it was during my time bartending that the brewery became a serious interest and an potential opportunity for me. After Joe and Jacob asked repeatedly when I was going to apply, I finally went for it. A few years of grinding, and a great many pints later, I'm proud to be in a position to facilitate the flow of tasty beverages down at South Lamar.