By embracing local farms and elevating beyond typical pub fare, a growing number of brewpubs are looking to prove that having great beer is only half of a great experience. Heading into the summer, many brewpubs look to capitalize on a seasonal bounty to create chef-driven menus that not only complement the beer on tap but also give customers more reasons to stay and spend more.
“We’ve always believed great beer deserves equally great food,” said Brendan Mullan, director of culinary at Iron Hill Brewery & Restaurant. “The craft beer world has grown more sophisticated over the years, and our guests expect more than just burgers and wings, even though we do those well, too!”
As the lines between breweries and full-service restaurants continue to blur, a growing number of brewpubs are proving that food can be more than an afterthought. It can be the very reason guests walk through the door and the reason they come back. That shift in expectation has driven many brewpubs to reimagine what’s possible from their kitchens.
At Iron Hill, this innovation means offering items like Chili Crunch Chicken Lettuce Wraps and Steak Frites with truffle fries. Such culinary upgrades are more than a branding strategy, it’s a direct path to creating stronger guest retention and increased revenue.
“BJ’s was never meant to be just another beer-and-burger joint,” said Scott Rodriguez, SVP of Culinary at BJ’s Restaurant & Brewhouse. “We saw an opportunity early on to raise the bar and deliver a dining experience where beer and food were equals.”
Rodriguez said that like the brewing side of the business, BJ’s kitchen is committed to creativity and craft. That commitment shows up in scratch-made pizzas, rotating seasonal entrees, and beer-inspired desserts. All of it is part of an intentional pairing strategy aimed at matching the complexity of their beer lineup with the same depth on the plate.
Lawson’s Finest Liquids has looked to bring fine dining sensibility to the brewery, where Jennifer Rodriguez Welch serves as Lead Food Curator.
“With a background in fine dining and experience as a novice sommelier, I feel it is important to make elevated pub food accessible for everyone,” she said. “Working alongside the local farmers and artisans has helped us develop a chef-driven menu that is both down-to-earth and approachable but also elevated.”
She says that her vision comes to life in dishes like Duck Confit served on local bread with Vermont-made von Trapp bloomy cheese and pickled mustard seed.
“It was beautifully rustic, elevated, and satisfying,” she said, adding that it paired “amazingly” with the brewery’s Kernza Lager — which was brewed in partnership with Patagonia Provisions.
Elevated menus aren’t just about flavor, they’re also a strategic response to customers’ increasing desire for locally sourced and seasonal ingredients, especially in warmer months when travel, tourism, and patio dining increase. For Twin Oast Brewing, this philosophy is built into the brand itself.
“Twin Oast was built to celebrate the land it sits on — Quinstock Farms in Ohio — which spans across Catawba Island and includes orchards full of peaches, cherries, apricots, and more,” said Lilly Cruz, marketing manager for Twin Oast. “We pull from that bounty whenever possible, both in the kitchen and the brewhouse.”
Cruz noted that by using their own farm-grown produce and partnering with other local growers, the food and beer at Twin Oast feel deeply tied to the region and the season. That authenticity resonates with guests, particularly those seeking experiences rooted in place and seasonality.
READ MORE: Is Your Brewpub ‘Cow Neutral’? And Other Sustainability Goals
Seasonal rhythm also plays a large role at BJ’s, where Rodriguez said both the brewing and culinary teams adapt their offerings throughout the year to reflect what’s fresh and relevant. “This approach keeps our menus dynamic and allows for creative pairings that evolve throughout the year,” he said. “It also gives us a chance to experiment with flavors that feel relevant to the season—whether that’s a hearty Stout alongside slow-roasted entrees in winter or a crisp Pilsner paired with lighter fare in summer.”
For Lawson’s, local sourcing isn’t just a kitchen initiative as it is a company-wide value.
“We incorporate local and seasonal ingredients into our tasting room menu every step of the way,” Welch pointed out. “These practices not only benefit our community but also make the taproom experience one of a kind.”
Whether it’s heirloom tomatoes in a summer salad or cherries from a nearby orchard folded into a compote, seasonal ingredients give these brewpubs a tangible way to deepen customer engagement, create unique culinary moments, and stand apart from typical restaurants.
Be the first to comment