Now you can get barbecue at Bristol Brewing Company, thanks to the brewery’s new Spark Beer + BBQ. Located in a repurposed shipping container in front of Ivywild School, Spark is the first phase in a planned redesign of the front yards at Ivywild School. And the barbecue joint is offering beer-friendly smoked meats and sides with classic Southern hospitality.
“I’ve thought about starting a barbecue place ever since I got a taste of it while living in Amanda’s hometown in North Florida,” said Mike Bristol, the brewery’s co-founder with his wife, Amanda Bristol. “To me, barbecue is one of those foods that feeds the soul and brings people together around the table — just like beer. So it’s a natural for us.”
Husband-and-wife team Evan and Tarah Wagstaff are the chefs fanning the embers at Spark. The couple brings experience from the barbecue-rich state of Alabama, but Bristol says Spark will adhere to no particular regional barbecue style. The two chefs created the recipes, prepare all the food from scratch in the shipping container and serve it from Spark’s pickup window.
The menu includes barbecue classics smoked on site, including brisket, pulled pork, chicken, spare ribs and beer bratwurst. Sandwich versions are served on buns baked with the brewery’s spent grain by local baker Delicias. Bristol says spent grain is a wholesome byproduct of the brewing process. Sides range from fries and slaw to collard greens, hush puppies and German potato salad.
Spark Beer+BBQ will be open Fridays, Saturdays and Sundays from 11 a.m. – 9 p.m. through May, with more days to be added over the summer. It joins the other local food purveyors at the school including Ivywild Kitchen, Salad or Bust, Lazo Empanadas and Decent Pizza.
Get more info at bristolbrewing.com.