Mother Bunch Brewing, a restaurant and brewery located near downtown Phoenix, has closed.
The company announced the closure with a Facebook post late last Sunday night and the business’ voicemail message notes the brewery is no longer in business, thanking fans for their patronage and noting that the owners, “look forward to seeing you in the beer community.”
Husband-and-wife team Julie Meeker and Jimmy McBride opened Mother Bunch in 2015 with Julie at the helm. The brewery was celebrated as one of the few female-owned businesses in a largely male dominated field.
Meeker posted a message announcing the closure, which has received an outpouring of support from fans:
It is with deep sadness, but also with deep gratitude, that I must announce the closing of Mother Bunch Brewing. I’ve taken stock and looked at this from every angle over the last few months and I had to come to the hardest decision in my life. I want to personally thank all of our great staff and especially all of the wonderful and amazing people I have had the chance to meet over the last five years. I will never regret this opportunity to share my love of craft beer and spread the story of women in brewing.
The Mother Bunch Story
Mother Bunch opened its doors on the edge of downtown Phoenix five years ago. The brewery, located on the southeast corner of 7th and Garfield Streets, also housed a full-service restaurant that served brunch, lunch and dinner along with happy hour, which the restaurant dubbed “traffic hour.”
The brewery served 20 different beers on tap, mostly Mother Bunch creations with a few rotating guest brews as well. The bar also served a full menu of cocktails, cider, wine and “beertails,” cocktails mixed with beer.
Mother Bunch often created unusual flavored beers such as the Cherry Popper Porter, a cherry and chocolate brew, and Sidewalk Astronomer, an imperial stout made with maple syrup, marshmallows, barrel-aged bourbon, coffee and vanilla beans.
The food menu included the usual beer pairings with a range of burgers and wings, but offered a few surprising options as well. House beer steamed mussels started the menu, followed by citrus vodka cured salmon with herbed goat cheese, capers and pickled fennel fixings.
In 2018, the brewery received national attention when The Cooking Channel’s Chef Michael Symon rolled into town. Mother Bunch and its beer mac n’ cheese was featured on his show “Burgers, Brew & ’Que.”