Creating a Draw with Unique Food on Brewpub Menus

Photo courtesy Iron Hill Brewery

Bringing consumers into your brewpub for what you make means finding unique draws for both the liquid and the food. 

“We are always looking to push the boundaries of what’s possible with our award-winning beer — so why not do the same on the culinary side of our business,” said Regional Executive Chef Jon Jakubik of MORE Brewing. “That’s our philosophy.” 

Unique and signature dishes are important in any restaurant, especially a brewpub, explained Iron Hill’s Corporate Executive Chef, Brendan Mullan. 

“Guests come for the beer, but they stay for the food,” Mullan said and added that Iron Hill wants to create an environment where people feel at home and have fan-favorite food offerings, always available on the menu.

“It brings guests a comfortable and familiar feeling,” Mullan added, “Iron Hill is unique because one of their cornerstones is that they work to elevate everything they do to the quality of their beer. From the atmosphere, the service, and of course, the food.”

While MORE offers an eclectic menu every day of the week, Jakubik said they are constantly looking for ways to create unique experiences. 

“Beer pairing dinners are an excellent example of how we do this,” he said. “These allow us to engage with guests in a more intimate setting; while also offering elevated dishes that would not normally be served during regular service. 

“Our industry is constantly evolving as tastes and preferences shift in one way or another. Keeping in line with trends in both beer and food allows all of us to consistently have something new and exciting to offer.” 

It’s important that brewpub guests get the best experience possible whenever they enter a taproom, and food is a huge part of that. 

Here are some unique offerings that are signatures of these brewpubs across the country.

Outer Range Brewing — Frisco, Colorado
Bird Craft from Chef Chris Schmidt

  • Bird Craft is a food concept showcased in the Colorado brewery’s taproom. It was born from a desire to create straightforward, delicious food that pairs perfectly with the IPAs on tap. Initially, Schmidt said they considered serving Nashville Hot Chicken. “But with so many similar concepts emerging, we decided to take a different route,” he said. Instead, we opted for Thai fried chicken.” This decision was inspired by a staff meal Schmidt often prepared, featuring crispy fried chicken served with warm rice, fresh herbs, and ajat-style sweet pickles. “Our menu allows for a choice of sauces, from the mild and sweet peanut satay to the fiery Fire Bird.” The result is a dish that offers a variety of textures and flavors — lighter than traditional Southern fried chicken, yet satisfying in every way. The gluten-free batter creates a unique, crackly texture that elevates the eating experience. Beyond the fried chicken, Bird Craft also showcases classic Thai dishes like Tom Kha Kai, along with inventive items like our Ahi Poke “Tots,” which blend yellowfin tuna, crispy rice, smashed avocado, chilies, and fresh herbs. “While we embrace the fast-casual vibe, our focus on freshness and quality sets us apart,” Schmidt said. “Bird Craft is more than just a meal; it’s a culinary experience designed to complement your visit to the brewery.”

MORE Brewing — Villa Park, Illinois
Cubano Al Pastor from Regional Executive Chef, Jon Jakubik & Executive Sous Chef, Jon Martin

  • A slow-roasted Al Pastor-marinated pork shoulder, with grilled Black Forest Ham, house-pickled pineapples, and Cuban mustard served on a toasted Turano Telera Roll. “I have always had a deep appreciation for the classic Cuban sandwich,” Jakubik said. “The simplicity in it really makes way for the ingredients to shine. I wanted to take that simple concept and bring it to another level – while still respecting the idea of the dish at its core.” Growing up in and around Chicago, Jakubik has been able to try a plethora of the most authentic Hispanic food you can find without traveling out of the country. “One of the dishes I always went back to was tacos al pastor,” he said. “Something about fatty marinated pork blending with sweet pineapple and the classic topping of diced onion and fresh cilantro has always spoken to me.” So the roast pork of the original sandwich became al pastor. The yellow mustard became a savory and slightly spicy Cuban mustard. Jakubik said good ham is all you need to complete the protein part, but he’s never been a big fan of pickles, but his sandwich needed that pickle element or it’s not really a Cubano, so pickled pineapple was the choice. “Al pastor, after all, needs the pineapple,” he said.  The bread of choice for another iconic sandwich — the Mexican Torta – completed the transformation, with Chicago institution Turano Baking Company being the brewpub’s supplier.  Jakubik said the brewery’s Villa Pils pairs best with this dish as it’s light, crisp, and refreshing. “This compliments the flavors of the dish perfectly,” he said.

READ MORE: The Early Changes That Indiana’s 1st Brewpub Had to Make to Thrive

Iron Hill Brewery & Restaurant (20 locations across five states)
Philly Cheesesteak Egg Rolls

  • Iron Hill’s most popular appetizer with fried onions, American cheese, ketchup, and horseradish sauce, the Philly Cheesesteak Egg Rolls is an Iron Hill staple. The brewpub was founded right outside of Philadelphia, so the signature appetizer was created to pay tribute to how Iron Hill came to be. The egg rolls showcase all the beloved flavors of the famous Philly Cheesesteak while giving guests an easy, handheld, appetizer to enjoy before their meal. Best paired with Philly Phavorite IPA, a hazy beer brewed with flaked oats and wheat. The beer features tropical fruit and resinous pine notes.

Wrightsville Beach Brewery — Wilmington, North Carolina
Tempura Cauliflower

  • Although the Wilmington, North Carolina brewery leans on its pizza menu as its top seller — which includes its dough incorporating its Airlie Amber Ale to help give it some extra flavor — using an IPA in the brewery’s tempura batter helps give a nice floral aroma to the fried veggie appetizer, says owner and brewer Jud Watkins.

Crooked Hammock — Lewes & Middletown, Delaware; North Myrtle Beach, S. Carolina
Hammock Sliders​ ​from Chef Ted Deptula

  • Crooked Hammock’s menu is brew pub fare inspired by the backyard cookout. ​”Our guests seek comforting food that can delight their taste buds​,” Deptula​ said. “We have a meatloaf entree that uses a generous amount of cheddar cheese and caramelized onions that help keep it super moist and rich in flavor. I created these sliders as a way to offer that meatloaf as an appetizer in a handheld vessel. The results are addictive.​” ​The sliders feature three pretzel rolls ​stuffed with griddled beef ​and pork blend patties, ​along with grilled onions, American cheese, pickles, ​and side of kettle sauce​. “These sliders are slightly sweet from the pretzel rolls and the meatloaf is succulent from the cheddar and caramelized onions​,” Deptula​ said. “The acid and bitterness profile is low.​” A malty ​Lager compliments the pretzel flavors and doesn’t distract the meatloaf’s savoriness​, he said. ​”I would choose our Crooktoberfest ​Marzen style beer as my favorite pairing.​”

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