Jeff Graham is Fort George Brewery’s executive chef. He joined the restaurant’s staff in 2015.

“A lot of care and effort goes into our pizza,” Graham said. “It’s really nice to be recognized by the community that we serve.”

The restaurant has used a wood fire oven since 2013, which relies on wood to heat up to 700 degrees.

“Pizza dough is pretty basic but the quality of flour and how you work it makes all the difference. A hot wood-fired oven makes it truly special,” Graham said. “Our pizza requires both craftsmanship and science to make sure we can deliver consistent quality.”

The flour used in the restaurant’s pizza dough comes from Small’s Family Farm in Walla Walla, Graham said. The wood used in the oven is locally-sourced oak.

“We use locally sourced ingredients whenever and wherever we can. Our chickens and eggs come from Svenson. We source locally-grown tomatoes and other things from North Coast farms,” Graham said. “We make our own house made sausage. Our pepperoni has no nitrates. We bring in quality Italian cured meats.”

Fort George Brewery is open from 11 a.m. to 11 p.m. Sunday through Thursday, and form 11 a.m. to midnight Friday and Saturday. The restaurant’s hours vary between the downstairs pub, upstairs pizza floor and Lovell Taproom. The brewery is located at 1483 Duane St. in Astoria.

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