Big changes are in the works at Cider Corps in downtown Mesa. The craft cidery and taproom is expanding its production capacity, installing a bottling line, making room indoors for Myke’s Pizza, and adding a patio.
It’s all possible because Cider Corps, opened by brothers Josh and Jason Duren on Robson just south of Main in 2017, has taken over the 2,000-square-foot space next door.
The expansion will accommodate 10 new fermenters – allowing Cider Corps to produce four times as much cider and experiment with different styles and techniques. The on-site bottling line means cider releases on tap also will also be available in bottles to go.
“We’re excited to have the ability to provide our cider not just to craft beverage bars but also to more restaurants and package stores,†Josh Duren says.
Myke’s Pizza, an acclaimed ‘‘pop-up’’ outdoor stand that has baked one pizza at a time in a tabletop oven at various downtown Mesa businesses since 2016, has been making weekly appearances at Cider Corps.
Now, owners Myke Olsen and Manoly Kladovasilakis are getting a fast-casual eatery inside the taproom complete with a Renato wood-fire oven that can bake five pizzas at once.
The pizzeria is expected to open in mid-March. It will offer Myke’s current menu of six pizzas ($10-$14), but Olsen and Kladovasilakis eventually plan to add side dishes and salads.
“By joining with Myke and Manoly, we’re broadening what the taproom is known for and bringing attention to what Arizona is becoming known for – a destination for craft beverage and craft food,’’ Duren says.
The new patio facing Robson will seat about 40 people.
Cider Corps has extended its hours for spring training to 11 a.m.-11 p.m. Monday-Thursday, 11 a.m.-midnight Friday-Saturday, and 10 a.m.-6 p.m. Sunday.
During the expansion buildout, Myke’s Pizza will be open 5-9 p.m. Wednesday-Thursday and 5-10 p.m. Friday-Saturday. Eventually, the restaurant will add Tuesday hours.
When Myke’s Pizza is not open, Cider Corps will continue to bring in food trucks.
