A new restaurant and brewery to be called TT’s Old Iron Brewery is expected to open next spring in Spokane Valley.

Spokane brewer Travis Thosath says he plans to move his brewing operation to a new location at 4110 S. Bowdish, in Spokane Valley, from The Steel Barrel incubator space, at 154 S. Madison downtown.

Thosath, who has been brewing beer in at the Steel Barrel for just over a year, says he will co-own the new restaurant-brewpub with Spokane chef Chad White. White owns Zona Blanca a ceviche (South American seafood) restaurant that shares space with the Steel Barrel.

“Chad and I got to know each other at Steel Barrel, and I pitched him the idea of opening a brewery and restaurant with me,” he says. “I don’t know as much about food or operating a restaurant, so he’s agreed to guide me in that.”

Thosath says he and White share a passion for barbecue, so the restaurant’s menu will focus on barbecued meats.

“Chad is working on developing the menu now, but he already has some creative ideas for how to incorporate my beer into stuff like barbeque sauce and even our corn bread,” he says.

The new restaurant will occupy a 5,000-square-foot former warehouse building at the northwest corner of Bowdish and Dishman Mica roads.

Thosath says he’s leasing the space, which is currently being remodeled by his father, Steve Thosath of Spokane-based Thosath Building Contractors.

Thosath says the larger space will include a seven-barrel brewing system, which will enable him to produce more beer and experiment with new varieties.

“We’ve started construction already with some plumbing and flooring work, and we hope to have the exterior completed later this week,” he says.

“We plan to have a nice large taproom with community tables, and an outdoor patio,” he says. “Our goal is to make it a community hangout spot.”

Thosath says the restaurant is planned to open in the spring of 2019. In the meantime, he plans to continue brewing at Steel Barrel until his lease ends in June.

“My goal is to get the building ready, so that I can make a more seamless transition over to the new space,” he says. “We’re not certain yet how many employees we’ll need, but it will probably be 10 to 15 people altogether.”