The story of DevilCraft began in 2008 when beer enthusiasts John Chambers and JasonKoehler became inspired by the many success stories of the craft beer movement in the United States. They were soon joined by Mike Grant, and the three of them set out to form their own beer company. The concept began with the idea to make a commercial brewery for outside sales, but soon gave way to more of a ‘brew pub’ concept, where beers are made in-house in a restaurant setting and paired with food.
After an exhaustive search for a suitable location and several years of planning, the partners found the current location in Kanda and DevilCraft was formed. The licensing process to be able to brew on-site is underway, with an anticipated start to brewery operations in early 2012.
What is DevilCraft? The meeting of craft beer and Chicago-style pizza.
When considering the menu for DevilCraft, a key thing the founders noticed was the serious lack of quality food at bars and pubs in Tokyo. By taking a classic American combination, beer and pizza, and pushing it to the next level by pairing full-flavored craft beer with the legendary deep dish Chicago-style pizza, we hope to create a destination for both craft beer fans and pizza aficionados alike in a fun and casual environment, at an affordable price.
Like our approach to making our own beer, we view food as something best done in-house as much as possible. Our sausage is hand-ground, sauce made daily, and pizza dough properly aged to fully condition before using. Our vegetables are chopped fresh daily, and par-baked just prior to being added to the pizza to ensure they are as fresh as possible. Our salad dressings are all made in-house, wings sauce homemade, and even our cheesecake is made from scratch. We hold ourselves to the highest standards for both our food, and our beer selection, and hope that our customers can taste that love and dedication in the products we serve.
