Brewery Profile

Hop Thief Taphouse and Kitchen

In College Place’s beer scene, this taphouse stands out less as a production-focused stop and more as a visitor-facing taproom built around choice, food, and a self-directed pour experience. Juston Watson founded the business in 2019, and its self-pour beer system was described as the first of its kind in Eastern Washington. For a visitor walking in, that means the format itself is part of the draw: instead of ordering only at a bar, guests can approach the taps and build their own tasting path within the system’s rules. The kitchen is not an afterthought. Executive chef Erik Johnson of Kegs and Grub hospitality developed a scratch-made food program, including house-made pizza dough and an in-house pork belly au jus.

Travelers moving through this part of Washington often look for flexible stops: a place to compare pours, eat something substantial, and keep the visit casual rather than formal. Hop Thief fits that pattern because the self-pour setup supports sampling at a personal pace, whether someone wants to try a small amount of a style they do not know or settle into a longer meal with a familiar beer. Without naming specific beers that may change, the appeal is the range implied by a taproom format and the ability to make the visit as quick or extended as needed. The food side also matters for road-trip visitors, families, and groups with mixed priorities, since the menu is built around prepared-in-house components rather than only packaged bar snacks.

For practical planning, the space is listed as family-friendly and dog-friendly, two details that broaden who can include it in a College Place itinerary. As with any taproom, the best place to confirm the day’s pours, kitchen availability, pet guidelines, and any age-related seating rules is directly with the business before or during the visit. The self-pour model may involve check-in steps, identification, or staff instructions, so first-time guests should expect a brief orientation rather than a conventional order-and-wait routine. Visitors interested in the food program should also note the scratch-made emphasis, especially the pizza dough and pork belly au jus, which are among the known foundations of the kitchen’s offerings.

Juston Watson founded Hop Thief Taphouse and Kitchen in 2019, establishing it as the first facility in Eastern Washington to utilize a self-pour beer system. The culinary program was developed by executive chef Erik Johnson of Kegs and Grub hospitality, focusing on scratch-made items. This includes house-made pizza dough and an in-house pork belly au jus, forming the basis of the menu offerings. Located in College Place, Washington, the operation emphasizes a food service component alongside its taproom function.

Website available

795 SE, SE Sydnee Ln, College Place, WA 99324, USA, College Place, Washington, 99324

Phone: (509) 593-5150

Website: https://hopthieftaphouse.com/

Hours: Sun-Thurds: 11:00 AM - 10:00 PM Fri-Sun: 11:00 AM - 11:00 PM