Dining
BY HEATHER MCCULLOUGH
Three Wide Brewing works with Azores Craft Sausages & Charcuterie for the food menu.
HEATHER MCCULLOUGH COMMUNITY IMPACT
Three Wide Brewing has core beers at all times and a rotating selection of beers, along with select experimental beers.
COURTESY SIL AZEVEDO
Three Wide Brewing Co. serves unique craft beer Three Wide Brewing Co. brings more than 30 taps of beer that is brewed in-house to Fort Worth and aims to bring guests a unique experience.
at H E B, Total Wine and independent liquor stores across Dallas-Fort Worth, Morris said. On the menu Three Wide Brewing Co. partners with Azores Craft Sausages & Charcuterie for food, with Chef Roger Evaristo crafting the menu. “His focus here is really to look at what we call elevated bar food,” Morris said. “It’s pizzas, it’s burgers, but it’s not basic pizzas and burgers. Every- thing’s got a little bit more are to it than that.” Popular items include the hot soppressata and honey pizza, which has whipped ricotta, mozzarella cheese, spicy soppressata and hot honey, and the bratwurst, which Evaristo makes in house, Ander- son said. Salads and appetizers, including pretzel bites, nachos and wings, are also served, according to Three Wide Brewing’s website. Looking ahead Anderson and Morris are looking to expand their drink menu to include spirits and craft cocktails, Anderson said. Three Wide Brewing also hosts events through- out the year, including trivia on Wednesdays and live music every Saturday, Anderson said. In addition, the brewery will be celebrating its second anniversary March 7 with live music all day, face painting, a caricature artist and a photographer, according to its website. “It’s about fun,” he said. “Beer is fun and it is something that naturally gathers people, so that’s the kind of vibe that we want at our location.”
Three Wide Brewing has a two-story building with private rooms for events.
“We are a destination,” co-owner Tom Anderson said. “We want to cater to everyone and give them a di erent experience than they’ve had before.” Co-owners Anderson and Matt Morris started brewing beers at home before deciding to monetize their hobby. The two-story brewery and restaurant
HEATHER MCCULLOUGH COMMUNITY IMPACT
opened March 3, 2024. What’s special about it?
Three Wide Brewing has core beers at all times, a rotating selection of beers and occasionally brings out one-o experimental beers for guests to try, Morris said. Anderson and Morris created over 60 avors of beer in 2025, most of which were single-batch experimental avors, he said. “There’s stu that we create that nobody has tried because we came up with it,” Morris said. The brewery serves India Pale Ales, or IPAs, which can be fruity or herbal avored, Anderson said. The co-owners also created a sour series and beers based upon the concept of a sangria. “We try to look at di erent beers and give a good spectrum and cover most of the classic styles,” Anderson said. The drink menu also includes a specialized wine selection and ciders made in-house. “We carefully curate the selection we bring and try to make it t the same model of [having] something for everybody,” Anderson said. The brewery’s core beer menu is also sold in cans
The brewery sells its beer in cans, which can be bought at H E B, Total Wine and independent liquor stores.
HEATHER MCCULLOUGH COMMUNITY IMPACT
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16230 Three Wide Drive, Fort Worth www.3widebrewing.com
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