Bluewood Brewing in the historic Lemp stables has recently transitioned from hosting tenants in its kitchen to cooking all its food in-house with the help of chef Kyle Patterson.
![kitchen bluewood](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/9/89/989ad4ee-3961-11ef-9bea-635b03368822/66858a20a35e9.image.jpg?resize=1763%2C1175 2008w)
View into the Bluewood kitchen.
Brought on by the team at Bluewood – including brewmaster Cam Lund and co-owner and taproom manager Jerry Moberg – Patterson has graced the kitchens of Herbie's in Clayton, Eleven Eleven Mississippi and Boundary at The Cheshire. He also served as executive sous chef at the now-shuttered Cafe Balaban's in the Central West End. "We wanted to better control the guest experience, and the only way to do that was to be in the kitchen ourselves," Moberg explains. "We talked to a bunch of chefs who were interested and really loved what Kyle was able to do."
With Patterson on board and new menu items rolling out, Bluewood has synchronized the kitchen and bar hours and streamlined the ordering process, eliminating the need for separate tabs for the kitchen and bar. Additionally, the team can now work directly with customers on catering projects and special events. The space's expansive barroom and patio, historic charm, and massive new projector screen make it ideal for various occasions.
People are also reading…
![nashville hot chicken bluewood](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/2f/32f161a8-3961-11ef-be2f-37f8dc0a386f/668589761a7b5.image.jpg?resize=1763%2C1175 2008w)
Nashville hot chicken sandwich.
Besides the logistics, Patterson and the team at Bluewood – which also includes brewmaster Grant Lodholz – assembled a well-balanced menu with items like house-made chips, a giant, ultra-crispy Nashville hot chicken sandwich (perhaps the star of the show, on top of Patterson's salads), wings, burgers, tenders and tacos. It also includes vegetable-forward dishes like a grilled butternut squash salad, a quinoa salad, a veggie falafel burger and a hummus platter. The chicken and waffles, chicken Caesar salad, bacon avocado salad and regular chicken sando round out the menu.
Patterson's attention to detail is evident in everything from sauces and vinaigrettes to the carefully curated menu. Although the team says they want to add a few more small items here and there, it's nice to see a menu that works well with Bluewood's bread and butter (beer) and isn't so sprawling it spreads itself too thin.
We sat down with Lund and Moberg to discuss the new menu, their future plans, love of beer and deep respect for their customers.
Why did you switch to doing all your food in-house?
![grilled butternut squash salad bluewood](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/4b/34b263ac-3961-11ef-b622-b7aea8e1ab4b/668589790c80f.image.jpg?resize=1763%2C1175 2008w)
Bluewood's grilled butternut squash salad.
Jerry Moberg: We've had several different people subleasing the kitchen [over the years] – when we were getting started with the brewing operations, running the kitchen ourselves would've eaten up a lot of our time. We wanted people who were more experienced in that department. Taking over the kitchen allows us to make sure that it's open the same hours we're open; we have the ability to control the menu as well as special events and catering options, as opposed to trying to work it out with another operation.
Cam Lund: When we had [other people in the kitchen], it was great, but it was partially because of how young we were. We wanted to focus on doing one thing really well, like, "We make beer – let's make sure we can get the beer part down and do it in a way that sets up the expectation pleasantly for the customer. And then we'll get to the food eventually." But you throw in two years of pandemic mess ... if we were going to address the food any earlier, the pandemic would've derailed that. So here we are. We also wanted to simplify the communication: Before, when guests reached out, you'd have to pass that along to someone else. It's quicker if we do it this way; you get clarity and more accurate information.
![bluewood bar](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=150%2C225 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=200%2C300 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=225%2C338 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=300%2C450 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=400%2C600 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=540%2C810 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=640%2C960 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=750%2C1125 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=990%2C1485 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=1035%2C1553 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/5/da/5da27706-3962-11ef-bd66-3b6de0aa2f25/66858b6b3858b.image.jpg?resize=1175%2C1763 1200w)
Have customers liked the menu so far? Tell us about it.
CL: Yes – we've been calling it the honeymoon period, where you have the simplified mini lunch, which we did, which gave us an opportunity to do the main staples we knew we were going to have. And then we slowly added on to that. The salads weren't immediately available, but now they are, and they're really good. The chicken Caesar is great because you get a little bit of both, with the focus being the chicken. The salads are definitely substantial standalones. Our portions are generous, and our bang for the buck is really good. [And you want something] to substantiate the alcohol you're drinking.
Anybody that's doing food – they're working hard. If it's something you can digest, people are working to make it. With inflation and everything going on, it's difficult to keep things down to a point where people can feel like they're getting their money's worth out of the customer experience. We want to add some smaller items to help with that, too. Kyle was playing around with doing deep fried watermelon – that was pretty fun. You have to make sure it's really cold, cover it in flour and batter, leave it in the cooler for a little bit. It's similar to frying a pickle.
![veggie burger bluewood](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/3/71/371b2c96-3961-11ef-957a-af511b3e5bb8/6685897d16cc8.image.jpg?resize=1763%2C1175 2008w)
The veggie burger with falafel.
JM: We're playing around with a bunch of different stuff; we'll see what makes it on the menu. We'll probably add some appetizers like pretzel bites. We wanted to make sure the hummus plate and veggie burger were really good, and that we got the main items on the menu perfected before expanding. We've talked about doing specials for various holidays or seasons; we do want to have a weekly special; we'll probably add seasonally appropriate items. We've done a food-beer pairing before with our previous tenant – he'd do beer dinners that we'd pair with beer. We want to make sure we iron out all the kitchen details first, but that was something our customers did appreciate. We'd do it every other month or so. It would be cool to do something like that again.
![burgers bluewood](https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/feastmagazine.com/content/tncms/assets/v3/editorial/4/3f/43f7021e-3961-11ef-a234-47047453c301/66858992a2c6b.image.jpg?resize=1763%2C1175 2008w)
Any new beers you're excited about?
CL: The way we've been doing it, we offer our members certain exclusive beers – it's kind of like the debut of that beer. They get it first, and that's part of their membership, and then it usually comes back around a second time later on where it's here to stay. They're getting a sneak peek of stuff. We have a New England IPA that's in the tank right now; we'll have the key lime Hop Tart coming up.
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JM: With the Hop Tarts, we'll have a strawberry rhubarb and the key lime. Peaches and cream and blackberry are coming back. We have a barrel-aged vanilla stout that's aged for over 24 months that'll be coming out soon that our members will get first crack at. Anything left over will be available to the public. We have a light lager for the summer, something that's easily crushable – Lemplight is what we're calling it.
CL: That one is a good game-time beer, too, and it's something we can pair with our specials. People have always known us to be a little heavier on the alcohol; this wasn't necessarily intentional, it's just kind of how the styles we chose to brew ended up. So this will give [folks] a break from that and just be one of those patio pleaser beers. We thought we'd pair it with wings and game time specials – now that we have this [huge projector] screen!
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Bluewood Brewing, 1821 Cherokee St., Benton Park, St. Louis, Missouri, 314-261-4079, bluewoodbrewing.com