Venturi brewer Logan Miller

Pizzeria Venturi not only makes incredible certified Neapolitan pizzas in their wood fired oven, but they also have a house brewer.  Logan Miller has been brewing for Venturi since last June, but his brewing experience dates back farther than that.  He worked at LD Carlson (a home brewing & wine supplier) before coming to Goshen, where is he now continuing his education and also working at Quality Wine & Ale Supply located in Elkhart.

Logan told me that he is basically a self-taught brewer.  He enjoys looking at multiple diagnoses of a brewing question/problem and choosing the solution that makes the most sense.  Venturi wanted a signature IPA to pair with their pizza, and Logan delivered with a single hopped, Citra IPA.  But, he prefers brewing ESBs (extra special bitter), vanilla porters, and cream ales (all of which have been on tap at Venturi).

For a long time, Logan completely immersed himself with IPAs.  They were his favorite style to drink and brew, and every batch became a bottle for the most hops.  Now, he is more focused on finding the right balance between hoppy and malty.  “I want to brew beers that make people think, Oh, I’ve been so wrapped up in IPAs that I forgot how good this style is”.  And while Logan will always love hops, getting away from the big hoppy beers has diversified his taste in beers.  His hope is to share that with others through his brewing.

Now on tap for a limited time only, Scugnizzi IPA (7.5% ABV).  Logan commented, “Named after Napoli’s street kids, the scugnizzi IPA takes our favorite citrus hop notes to the next level.  With four different varieties of hops, you can expect a big, hoppy beer with an interactive depth of flavor.  This is a limited batch, so get it while it lasts?”  It is brewed with citra, simcoe, New Zealand green bullet, and Aussie galaxy hops. 

Venturi’s certified Napolitan pizzas are cooked in under a minute and feature a thin, soft pliable crust.  They are served whole and considered personal size, however, my family enjoys sharing two or three different styles when we are there.  My son especially enjoys the nutella dessert pizza.  House made mozzarella, or “fior de latte” is made twice daily to ensure it’s freshness.  In addition many ingredients are sourced from local farmer/growers.  You can also order artisanal cocktails created with quality liquors, fresh squeezed fruit juices, and small batch mixers and bitters.  They are open this evening for Goshen’s First Friday.

Pizzeria Venturi hours: 
Lunch Wed – Fri, 11:30am – 1:30pm
Dinner Tue – Sat, 5:00pm – 10:00pm