Fair-Weather Friend
Dedicated to a Better Beer and Delicious Pizza
Adrienne and Reed Jaskula started a craft brewery that moonlights as a Neapolitan pizza joint. And a cidery. And soon, a morning coffee spot. There’s a non-zero chance it will include pierogies someday. “Reed notoriously gets obsessed with things,” Adrienne mentions. “She’s the realistic one, I’m the dreamer,” Reed adds.
“I’m also a dreamer,” Adrienne clarifies, “but I’m grounded by reality.” As if on cue, Reed quickly follows, “I have no concept of reality. I’m already considering starting a pierogi truck. Oklahoma is ready for pierogies.”
Fair-Weather Friend is located on the northeast corner of North Klein and Northwest 2nd Street. Their beer list stretches from a basic lager to an IPA named Phantasmic Dragons to a fruited sour called Chai Chai Slide. Their pizza is genuinely delicious. A primary goal was to build a space where you can grab a good, small-batch, craft beer and a pizza, play some cornhole, and not wonder why your wallet feels so light afterwards. Prices range, but you can enjoy a beer and made-from-scratch Neapolitan pizza for under $25 at the time of writing.
Before Fair-Weather Friend, Reed brewed for Prairie Artisan Ales while Adrienne worked PR, taproom, and other roles for Stonecloud Brewing Company. When they decided to go it alone together, in what may be the story of their lives, they decided to do it the hard way. “I do all the pizza dough in house,” says Reed. “I bulk ferment it and mix it all by hand. It’s really helping with my forearm game. But, I will ferment literally anything. If it’s fermentable, I want to play with it.”
This approach works. During their first week open, one patron earnestly told them it was the best pizza he’d ever had.
Adrienne and Reed are unique in a charming, weird, and talented way. Reed is a mad scientist. He uses well over a dozen yeast strains at any given time, double what most breweries use. “From age eight to ten, I was really into yogurt to the point where I used to hoard it in my closet, open fifty different flavors, and mix and match them. It was a yogurt forest. I would get in a lot of trouble. When I started doing kettle sours six years ago, I started fermenting them with yogurt.” Adrienne smiles as Reed recounts this story. She has diligently managed their project to fruition after years, through ups and downs. The moment seemingly encapsulates their relationship, a mad scientist and project manager, pushing forward.
> Fair-Weather Friend; 314 N Klein Ave, Oklahoma City; (405) 934-6668; fwfbeer.com.
