Bluejacket opened in October 2013—and by now we've probably lost count of how many times we've seen snaps of its typographic-goodness-filled lighted sign wall on our social-media feeds. That same sensibility for design, quality and subtle wow-factor grace are infused in Bluejacket's business model too. The brewery and its home restaurant, the Arsenal, are staffed with some of the most reputable names in the local beer-and-food biz: beer director Greg Engert, brewer Megan Parisi, chef Kyle Bailey and pastry chef Tiffany MacIsaac (the latter two, a husband-and-wife duo, are the heavy-hitters behind ChurchKey and Birch & Barley's kitchen).
The building itself is one of a number of high-profile renovations in and around Navy Yard; it's in the Boilermaker Shops, which was built in 1919 as a ship and munitions manufacturing complex. The industrial space is perfectly suited to Bluejacket's brewing needs.
Bluejacket's beer list is carefully edited to no more than 25 offerings, with 20 on tap and five on cask. Parisi and Engert are intentionally brewing suds that will pair well with food, which has resulted in, among others, a blond ale made with Pennsylvania peaches and a doppelbock echoing DC's legendary half-smoke. The Arsenal's menu is low-key but decadent, featuring plenty of cured meats and slow-roasted dishes, perfect meals to cozy up to with some suds while we wait for winter to pass.
300 Tingey St SE
Washington, DC 20003
Title image courtesy of Bill DeBaun of DC Beer