Eddy used a massive pine plank for a 23-foot-long, 7-inch thick bar top.

“Getting that in here was interesting,” he said. “There must have been 12 to 15 of us getting that thing in here.”

The Eddys will offer a variety of ales for their opening. On tap are a stout, porter, red, two IPAs and a cream ale.

Complementing the beer, and again keying on their lumber heritage, is Neopolitan pizza baked in a wood-fired oven that reaches between 800-900 degrees.

The Neopolitan style refers to the use of certain tomatoes and mozzarella cheese as a base for the pizza.

The pizza menu was not an afterthought, he said, but a way to set the brewery apart from others.

“I’ve made wood-fired pizza at home and loved it,” he said. “The whole wood-fired oven seem to fit the rest of the theme for us.”

The prime location includes a spacious patio on the west side of the building, boasting a great view of Spearfish Creek rippling past.

“We’re super-excited about the patio. We’ll do some sort of patio grand opening when it gets nice out,” he said.