Bluejacket was built to be a brewery without boundaries, allowing beer director Greg Engert and his team of brewers to create beers across the broadest range of styles and flavors possible.
The restaurant and beer feature a constantly rotating selection of twenty Bluejacket beers and five Bluejacket cask ales, all poured at the appropriate temperature and most available on site. The kitchen is helmed by Executive Chef Marcelle Afram, who refines and extends the classic fare of beer halls and public houses and features the best locally sourced products available.
