JUST VISITING? LIVING LOCAL? WE'VE GOT YOU COVERED.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form

Ale Yeah!

Dead Armadillo is cranking out innovative beers, plenty of small-batch suds and consistent favorites thanks to brewmaster Tony Peck’s process and a desire to put a cold pint in your hand.

Article
G.K. Hizer
Photos
Marc Rains
Posted
June 29, 2017

While most of Tulsa is aware of Marshall Brewery and Prairie Brewpub, those are merely a couple of the larger flagships of a growing craft brew industry that is blossoming both in Tulsa and throughout the state.

Tucked away at 1004 E. 4th Street, Dead Armadillo Brewery and its founder, Tony Peck, are quietly thriving and building another Tulsa success story with an operation that has remained focused on craft and quality, yet they also found a way to grow quickly in order to try and keep up with demand.

Peck had originally started home brewing in 2006, learning many of the tricks of the craft from his pastor at the time, who eventually became his original partner. After his passion for craft brewing grew and several investors showed interest, Peck started researching business plans and the feasibility of actually starting his own craft brewery. He followed up by settling on the name, registering and filing a business plan, and debuting the beer to the public at a festival in 2012, after which Dead Armadillo was off and running.

A selection of Dead Armadillo brews including the Amber Ale, Breakaway IPA, Nine Band IPA, Inland Porter, and Low & Outside.
A selection of Dead Armadillo brews including the Amber Ale, Breakaway IPA, Nine Band IPA, Inland Porter, and Low & Outside. (Photo: Marc Rains)

“We probably shared it a little early,” Peck admits, “but the response was great and it pushed us to go more quickly and really push ourselves to get the company up and going.”

A successful Kickstarter campaign in 2013 raised $13,000 in startup money, and Peck found a new brewery in Oklahoma City that had just opened and was renting space for contract brewing. Dead Armadillo launched its flagship Amber Ale that year under contract with Roughtail Brewing. The launch of Black Hop (a seasonal IPA that features the distinctive flavors of coffee and bitter chocolate with a subtle toasted sweetness) followed in October 2013, and Dead Armadillo’s audience was growing.

During this process, Peck and his partners continued to search Tulsa for the right building to start construction of their own brewery. Eventually, a friend at McGraw Realty, who also happened to be on the board at Youth Service of Tulsa across the street, showed Peck the Fourth Street building, which now houses Dead Armadillo.

“It was a little expensive and on the upper end of our budget, but it had everything we needed. The electricity was already there; it had high ceilings and access to all the services we would need. In late 2014, we signed a lease and started renovations,” he says.

Eleven months later, with everything licensed and construction done, Dead Armadillo brewed its first batch of Amber Ale in September 2015. Peck wrapped up his contract with Roughtail at the end of 2015, and all Dead Armadillo products now come from the Tulsa location.

Tony Peck and his crew continue to focus on developing the finest craft brews they can and expanding Dead Armadillo’s name recognition.
Tony Peck and his crew continue to focus on developing the finest craft brews they can and expanding Dead Armadillo’s name recognition. (Photo: Marc Rains)

In the year-and-a-half since opening, the brewery has more than doubled its capacity twice, growing from its original 40-barrel capacity to its current 190-barrel capacity, added canning line, and opened a taproom where you can not only enjoy the latest Dead Armadillo brews, but also purchase by the can or keg for home enjoyment.

Future plans include converting part of the location’s 5,000-square-foot backyard into a beer garden, including a path through the brewery for entry.

Peck is also taking his beer to Tulsa International Airport. After due diligence and negotiations, a contract has been signed and the flagship Dead Armadillo Taproom and Restaurant is currently under construction, positioning Dead Armadillo as Tulsa’s craft brew ambassador to our city’s visitors and business travelers. All the while, Peck and his crew continue to focus on developing the finest craft brews they can and expanding Dead Armadillo’s name recognition.

LOCATOR
Dead Armadillo Brewery
1004 E. 4th St. | Tulsa
918-232-8627
dabrewery.com
Wednesday-Thursday: 4-9 p.m.
Friday-Saturday: 2-9 p.m.
Sunday-Tuesday: Closed

March 2019 Cover