Filed under:
Hangover Observations: Bluejacket Preview
-
Logo of Bluejacket, coming to Navy Yard.
-
The three story space uses a gravity production method -- the brewing starts on the third floor and works its way down to the main level of the restaurant.
-
Greg Engert, beer director of Neighborhood Restaurant Group, leading a tour.
-
Greg Engert, beer director of Neighborhood REstaurant Group, leading a tour.
-
A variety of barrel aging will be used as part of the brewing technique. Right now Bluejacket has bourbon, rye whiskey, red wine and tequila barrels.
-
A sample pour of the Vespula Mysticus, a saison beer brewed in collaboration with Mystic Brewing in Massachusetts.
-
About a half-dozen Bluejacket beers were on tap at the DC Beer Week close out event on Sunday.
-
Chef Kyle Bailey at the grill cooking up barbecue porchetta.
-
Chef Kyle Bailey at the grill cooking up barbecue porchetta.
