A good college town must have good food, good drink and good people and it might just be because of Paradise Creek Brewery that Pullman is, well, a paradise.

Owner and Founder Tom Handy originally had a wine bar in the space of Pullman Creek Brewery. In 2008, he discovered a passion for home brewing and decided with this new interest and a bourgeoning Washington state beer scene, a brewery would be fun and more economically sound. He opened Pullman Creek Brewery in 2010.

The building also has a unique story and identity. It was built in 1929 and was originally a post office. It would go from municipal ownership, to movie theater, to bakery, to T-shirt shop.

“It was built just at the start of the depression and the coalition of workers is a testament to the different kinds of woodwork, marble and materials they used,” Handy said when explaining the distinct aesthetic.

One noticeable part about the restaurant is any age being welcome. Handy explained that they don’t have a kid’s menu, but being in a college town means being accessible to visiting families and little ones.

“A small town is always fun because you get to know everyone. The community and businesses meld together,” Handy said when asked about a rewarding aspect of being here in Pullman.

The brewery partakes in different festivals all over the Washington-Idaho region. They also host fundraising events or host beer-centric events on and off site.

Executive Chef Joan Swenson had an insatiable passion for food ever since she was kid. She worked around the San Francisco dining scene for 10 years, catered, helped opened a restaurant in Moscow, worked as a private chef and eventually bought Swilly’s Pony Bar & Bistro in 2003. She came to Pullman Creek Brewery February 2015.

With craft beers being an artisanal endeavor, food that can pair well is crucial, too.

“I have more experience with wine pairings, so pairing foods with beer is a new challenge. We just did a beer-braised bratwurst with our Scottish Ale. It’s a learning experience working with unique and different flavored beers. I want to add more wines to the menu, but it’s all a steady process because we don’t want to change too quickly or cause confusion,” Swenson said.

Obviously the defining part of a brewery is its brews. Brewer Keith Tyler started out home brewing and joined a home brew club where he met Handy. Tyler would help out at the business and eventually, a full-time opportunity presented itself.

When comparing macro-breweries to micro-breweries, Tyler noted that macro is very consistent, targeted to a mass market and a quality product in its own right.

“There is a difference in flavor. With macro, they lean more toward the scientific side of things and micro tends for more artistic. It’s bolder flavors and is created for a niche,” Tyler said.

He said they are unique to the area because there are not a lot of micro-breweries around. With such close proximity to great agriculture, they capitalize on the barley and wheat grown regionally and the hops they use are right from the vine only three hours away.

“It allows us to use a variety of high-quality ingredients, but also to foster close relationships with our suppliers, Tyler said.

The brewery releases a new brew today, the “Huckleberry Pucker Shandy,” Handy said.

“It’s a pretty awesome, really easy to drink beer,” he said.

The restaurant participates in many brewery-related events both locally and around the state. This month they will be involved in the Onion Downtown and Micros for Mamas in Spokane. April 19 the brewery will host a tasting at the Moscow Food Co-op.