SweetWater Brewing Company is best known for its beer, but starting next week, it’ll be vying to become a destination for food, too.
The brewery’s renovated taproom is slated to reopen Wednesday, April 3, along with a full menu from executive chef Nick Anderson.
The menu will feature an assortment of “shareables,” “handfuls,” “forkfuls,” “hefty sides” and “munchies” using SweetWater beer in many of the dishes. Shareables include 420 boiled peanuts, spent grain chicken tamales and the Guide Bowl, a mix of PEI mussels, shallot and garlic confit, Guide Beer broth and charred toast.
Sandwich (handful) options will include Phatty Grilled Cheese, the Korean BBQ Philly and a blue cod sandwich.
Forkfuls will include the Big Green Egg Beer Can Chicken and grain salad, while “munchie” options will include G13 Caramel Corn, Clermont Blondie Bar and the Shake It Baby, a housemade beer ice-cream shake.
In addition to using SweetWater products in the menu items, Anderson -- a graduate of Johnson & Wales who previously worked in the kitchens at Atlanta restaurants City Winery, Canoe and Ormsby’s -- plans to use products from local farms including Tucker Farms, Moore Farms and Local Lands.
On the drink side, the menu will feature 24 rotating taps from SweetWater’s regular rotation plus beer from the Hatchery Series (Woodland beers will also be available to purchase in bottles). Options will include 420, Goin’ Coastal, Pit and Pendulum and Strawberry Wild Ale as well as the new additions Mango Kush and Peach Love & Happiness.
The layout will include a centerpiece bar and large roll-up doors that create an indoor/outdoor patio space.
The taproom will be open from 4:20-9 p.m. Wednesday-Thursday; 11 a.m.-10 p.m. Friday-Saturday and 11 a.m.-9 p.m. Sunday. Lunch service will begin on Friday, April 5.
SweetWater marked 21 years in business last month and is the 15th largest craft brewery in the nation, according to Brewers Association.
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