great pizza + great beer + great people
The Wheel Apizza Pub is a New Haven, CT style “apizza” (Ah-Beetz) parlor that meets San Francisco-inspired naturally leavened dough with expertly crafted beer and thoughtfully sourced ingredients. Throw in a heavy dose of Eugene culture and you have The Wheel Apizza Pub.
Our pizza dough is naturally leavened 48-72 hours using locally grown and milled grains for superior digestibility, texture, and flavor. What makes it “apizza” is a style consisting of a very thin crust with at least a 24-hour ferment cooked at a high temperature to impart a slight “char”.
We take it a step further by only using naturally occurring yeasts and a longer fermentation. It makes our pizza more difficult to produce but we think the results are worth it. And yes, kids love our pizza too. No, we don’t use a coal oven like they do in New Haven. We’re not going to go that far. We still care more about the air we breathe than accurate pizza authenticity. Luckily our state of the art high efficient electric Italian brick floor oven does the trick.
The Wheel Apizza Pub and Brewery is built in a historic brick building at the foot of Skinner’s Butte in the heart of the original Eugene settlement. Originally built right by the railroad tracks as a produce warehouse, this century building is framed from massive Old Growth Doug Fir timbers. The tables, bar, and kitchen tables were all built from Western Cherry selectively harvested from Mt. Pisgah. These big tables and open floor plan welcome a family gathering atmosphere, a pub in its truest sense. We welcome all people to gather with us where the Whiteaker and Market Districts meet!
The Brewery
We founded the Wheel to be a brewpub and pizzeria, bringing together two artisan endeavors in the same friendly pub. While brewing classic traditional styles, we also use a creative modern approach to create a diverse lineup of approachable, drinkable pub beers. The brewery offers a wide range of beer flavors to suit every palate: from bright bitter West Coast IPAs to creamy juicy Hazy IPAs; crisp Pils to barrel-aged Stouts. From elegant Sours to Oregon grown Ambers, we strive to have a flavor you will enjoy.
We support Oregon hop and barley farms as much as possible and use imported ingredients to create authentic, supreme quality beers
Meet the Brewer
Tobias Schock is the founding brewer at the Wheel.
Coming from humble homebrewing roots, and working his way through the brewing industry, he has gained 15 years of diverse experience along the way. Some might know him from his time at a Eugene homebrew shop, or working a grape harvest crush at a Whiteaker winery. He has brewed at both an expanding production brewery and a small organic hop farm brewery.
His values of sourcing the highest quality ingredients, supporting local farmers, and using a diversity of cultures have found a home at the Wheel. His recipe development is strongly rooted in historic traditions of brewing culture; while blurring the lines of style definitions. In addition to his superior ingredients, he uses flavor profiles and intuition to form his recipes.
Toby brews this temporary liquid art form with his whole heart, and the passion and positive energy become evident in your every sip. The community pub is as old as beer itself, and this pub is the place where Toby’s beer becomes your beer.
