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Bluejacket Opens Tonight; Here Are Some More Details (Updated!)

Updated Full Opening Beer List Below with In-Depth Tasting Notes and Other Details!

Hi, we're DCBeer, you may remember us from such Bluejacket-related posts as this one from last Thursday with tasting notes of 12 of their 20 opening day beers and pictures from the sneak preview. If you don't, you should probably check that out. Anyway, Bluejacket opens up tonight, and we have a little bit more information that we think you should have. So here it goes.

First off, there are eight more beers that will be available tonight. You've seen some of these before, as they're some of the 20 collabs that Bluejacket's team did over the past year.

Here are the 12 we know about and previewed already:

  • Bitterschön/ Rheinischer Bitter (Brewed w/ Freigeist Bierkultur at Bluejacket)
  • Forbidden Planet/ Dry-Hopped Kölsch
  • Bombshell/ Belgian Blond Ale (Brewed w/ De Struise at Bluejacket)
  • Trouble/ Oud Bruin (Brewed w/ De Struise at Bluejacket)
  • The Panther/ Schwarzbier
  • Tooth & Nail/ Imperial IPA
  • James & The Giant/ Belgian Strong Blond Ale w/ Peaches
  • Scarecrow/ Saison
  • The Ingénue/ Gose w/ Lavender
  • Figure 8/ Scotch Ale w/ Figs
  • Imposter/ Session Rye IPA
  • The Wake/ Imperial Stout

And here are the eight that will be served at Bluejacket for the first time tonight:

  • The Forager/ Foraged Rye Saison
  • Seersucker/ Berliner Weisse
  • Suede/ Imperial Porter w/ Calendula Flowers & Jasmine (Brewed w/ Stone & 10 Barrel at Stone Brewing Company)
  • Cut & Dry/ Bohemian Pilsner
  • The Stroppy/ Pale Ale
  • The Duel/ Brett IPA (Brewed w/ Maine Beer Co. at Bluejacket)
  • The Stowaway/ Dunkelweizen
  • The Butcher/ Spiced Doppelbock
And there will also be five casks:
  • Right Hand Man/ India Pale Ale (Dry-Hopped w/ Centennial Hops in the Cask)
  • New Zealot/ Pale Ale (Dry-Hopped in the Cask w/ Galaxy Hops)
  • Bird of Prey/ India Pale Ale (Dry-Hopped w/ Falconer’s Flight Hops in the Cask)
  • Figure 8/ Scotch Ale w/ Figs  (w/ Vanilla & Coffee in the Cask)
  • The Wake/ Imperial Stout (w/ Bourbon-Soaked Oak Chips in the Cask)

Interested in the food menu? You can check out the whole thing here via Washington City Paper.

Finally, we had a few questions about the space we wanted answered, so here's that portion of our show, with answers provided by Neighborhood Restaurant Group's Marissa Bialecki:

DCBeer: How many, and which, kinds of base malt will Bluejacket stock?

NRG: We're still experimenting with several different base malts to see which ones give us the flavor profiles we're looking for in specific recipes. Some of our opening beers have featured pale and pilsner base malts from Weyermann and Crisp.

DCBeer: Where is grain stored, and how does it get to the third floor? We didn't see a silo or anything. Is there a winch to get the grain up there? I can't imagine y'all will be carrying it up three flights of stairs.

NRG: Grain is first brought in and stored in our malt room. From there, it's milled and then we use augers to deliver it to the grist case on the third floor. We can then mash in whenever we are ready, full malt bill ready to go.  

DCBeer: On the light-up sign, is the plan for the sign to selectively illuminate which of those beers are available on any given night? Or will they all be lit all the time?

NRG: The 20 illuminated beers on the wall is the Bluejacket draft list at that time. Those will always remain illuminated, we'll just swap out the name placards as we replace/add new beers. The printed menu will list the 20 draft beers with more information on each, along with our 5 cask ales.

DCBeer: Any idea what hours of operation will be?

NRG: To start next week, the bar will open at 4 PM and dinner service will start at 5:30 PM. We have plans to roll out lunch and brunch service soon thereafter. The brewery will begin to offer weekly tours in the near future.

DCBeer: What's the rationale behind the no growlers policy? Related to quality control so you can ensure that the beers are served with proper care?

NRG: The two main factors influencing our stance on growlers are the quality of the beer and the customer's enjoyment of our beer. Once any growler is opened, the beer begins to lose its luster and should be consumed in one sitting to be enjoyed as its most fresh state. Sixty-four ounces is a lot of beer to consume at one time without waste. We believe the 750 ml bottle that we plan on releasing provides a more reasonable volume of beer to be enjoyed by our customers without wasting any beer or money, while preserving the quality of our beer.

The more you know, folks. Bluejacket opens tonight, and you can get reservations here. Well, you can try to. Good luck and be sure to get the Imposter. Congrats to Greg Engert and everyone at Neighborhood Restaurant Group on the opening!

Update: Thanks to Neighborhood Restaurant Group for sending over a (much) more detailed opening night beer list. Here's a bunch more on each of the drafts and casks that will pour tonight!

BLUEJACKET BEER MENU LISTINGS – OPENING MENU:

DRAUGHT:
Name: Forbidden Planet
Style: Kölsch
Flavor Profile: Crisp (Delicate Fruit)
ABV: 4.2%
Color: Straw (2.6 SRM)
IBUs: 20
Serving Temperature: 42° F
Glass: Fluted Pilsner – 16 Oz.
Notes: Heavily Dry-Hopped w/ Australian-Grown Galaxy Hops; Semi-Dry & Quaffable w/ Bold Passion fruit, Peach & Mango Aromatics
 
Name: Bitterschön
Style: Rheinischer Bitter
Flavor Profile: Crisp (Subtle Hoppiness)
ABV: 5.0%
Color: Pale Gold (4.4 SRM)
IBUs: 37.5
Serving Temperature: 42° F
Glass: Fluted Pilsner – 16 Oz.
Notes: Historical Interpretation of a 19th Century Northern Rhine Ale Style; Well-Hopped & Exceedingly Dry; Lagered for 10 Weeks; Brewed in Collaboration w/ Freigeist Bierkultur (North Rhine-Westphalia, Germany) at Bluejacket in Washington, DC
 
Name: Cut & Dry
Style: Bohemian Pilsner
Flavor Profile: Crisp (Subtle Hoppiness)
Abv: 5.3%
Color: Pale Gold (4.6 SRM)
IBUs: 49
Serving Temperature: 42° F
Glass: Fluted Pilsner – 16 Oz.
Brew Notes: Classic Bohemian Pilsener; Lagered for 10 Weeks & Unfiltered; Heavily-Hopped w/ Saaz & Hallertauer Hersbrucker; Quaffable & Effervescent; Balanced & Teeming w/ Subtly-Nuanced Flavors
 
Name: The Stroppy
Style: Pale Ale
Flavor Profile: Hop – Earthy & Dry
Abv: 4.7%
Color: Deep Gold-Pale Amber (7 SRM)
IBUs: 46
Serving Temperature: 48° F
Glass: Nonic Pint – 16 Oz.
Brew Notes: Sessionable Pale Ale Exclusively Brewed & Dry-Hopped w/ New Zealand-Grown Pacific Jade Hops; The Stroppy Displays Aggressive Pacific Jade-Driven Aromas of Rustic Earth, Fresh Citrus, Grass & Black Pepper
 
Name: Bombshell
Style: Belgian Blond Ale
Flavor Profile: Fruit & Spice (Bright)
Abv: 5.6%
Color: Straw (3.2 SRM)
IBUs: 38
Serving Temperature: 48° F
Glass: Tulip – 13 Oz.
Brew Notes: Dry & Balanced Belgian Blond Ale; Fermented in our Open fermentation Vessel; Characteristically Aromatic with Floral, Spicy & Brightly-Fruited Notes: Brewed in Collaboration w/ De Struise Brouwers (West Flanders, Belgium) at Bluejacket in Washington, DC
 
Name: Trouble
Style: Oud Bruin
Flavor Profile: Tart & Funky (Fruity & Vinous)
Abv: 5.9 %
Color: Ruby Brown (23 SRM)
IBUs: 22
Serving Temperature: 48° F
Glass: Tulip – 13 Oz.
Brew Notes: Dark & Vinous Sour Brown Ale; Combines Dark Bready Malt Richness w/ a Lively, Pinpoint Acidity & Alluring Aromatics of Fig, Concord Grape & Sour Cherries; Brewed in Collaboration w/ De Struise Brouwers (West Flanders, Belgium) at Bluejacket in Washington, DC
 
Name: The Panther
Style: Schwarzbier
Flavor Profile: Roast (Soft & Silky)
Abv: 5.1%
Color: Ruby Brown (24 SRM)
IBUs: 42
Serving Temperature: 48° F
Glass: Pokal  – 14 Oz.
Brew Notes:  Hopped-Up Black Lager; Refreshing & Crisp w/ Notes of Toasted Bread, Cocoa & Black Pepper; Pacific Northwest-Grown Chinook Hops Join German-Grown Saphir Hops for a Bitter Finish & Flavors of Tobacco, Pine & Dark Spice
 
Name: The Forager
Style: Saison w/ Locally Foraged Herbs
Flavor Profile: Fruit & Spice (Bright)
Abv: 6.5%
Color: Pale Gold (4.7 SRM)
IBUs: 23
Serving Temperature: 48° F
Glass: Tulip  – 13 Oz.
Brew Notes: Blond Farmhouse Ale Brewed w/ 30% Rye Malt; Seasoned w/ Poor Man’s Pepper & Violet Wood Sorrel Hand-Foraged by The Arsenal Executive Chef Kyle Bailey at Arcadia Center for Sustainable Food & Agriculture (Located on the Grounds of Woodlawn Estate in Northern Virginia); Fermented in our Horizontal Fermentation Vessel
 
Name: Tooth & Nail
Style: Imperial IPA
Flavor Profile: Hop (Bold, Herbal & Citric)
Abv: 7.6%
Color: Pale Amber (8.5 SRM)
IBUs: 80
Serving Temperature: 48° F
Glass: Snifter – 12 Oz.
Brew Notes: Huge Imperial IPA Boasting Intense Aromas of Resinous Pine, Earth, Pineapple, Grapefruit & Lemon; Boldly Double Dry-Hopped w/ Centennial & Citra Hops
 
Name: The Duel
Style: American IPA Finished w/ Brettanomyces
Flavor Profile: Hop (Earthy & Dry)
Abv:  7.1%
Color: Pale Gold (6 SRM)
IBUs: 25
Serving Temperature: 48° F
Glass: Nonic Pint – 16 Oz.
Brew Notes: India Pale Ale Finished w/ 3 strains of Brettanomyces & Generously-Hopped w/ Warrior, Centennial & Galaxy Hops; Notes of Tropical Fruit & Grass Intermingle w/ Barnyard, Hay & Hints of Funk; Brewed in Collaboration w/ Maine Beer Company (Freeport, Maine) at Bluejacket in Washington, DC 
 
Name: James & the Giant
Style: Belgian Strong Blond Ale w/ Local Peaches
Flavor Profile: Fruit & Spice (Bright)
Abv: 9.0 %
Color: Pale-Deep Gold (5.8 SRM)
IBUs: 20.3
Serving Temperature: 54° F
Glass: Goblet – 12 Oz.
Brew Notes:  Bold & Complex Belgian Strong Blond Ale Brewed w/ 100 Lbs of Kuhn Farms-Grown Peaches (Pennsylvania); Layered w/ Flavors of Stone Fruit, Toffee, Cake, White Pepper & Clove; Fermented in our Open Fermentation Vessel
 
Name: The Stowaway
Style: Dunkelweizen
Flavor Profile: Fruit & Spice (Dark)
Abv: 5.7 %
Color: Deep Amber (16 SRM)
IBUs: 16
Serving Temperature: 48° F
Glass: Pokal – 14 Oz.
Brew Notes: Dark, Bavarian-Inspired Wheat Ale;  Spritzy, Bright Effervescence Meets Deep, Fresh Bready Malt Richness; Aromatics of Plum, White Fig, Banana & Clove; Fermented in our Open Fermentation Vessel
 
Name: Scarecrow
Style: Saison
Flavor Profile: Hop (Earthy & Dry)
Abv: 5.8 %
Color: Straw (3.3 SRM)
IBUs: 72
Serving Temperature: 48° F
Glass: Tulip – 13 Oz.
Brew Notes: Refreshingly Balanced Farmhouse Ale; Insistent Hop Character Results from the Generous Addition of American-Grown Citra, Czech-Grown Saaz & French-Grown Aramis hops; Grassy, Peppery, Floral, Spicy & Bitter
 
Name: The Ingénue
Style: Gose w/ Lavender
Flavor Profile: Tart & Funky (Delicate)
Abv: 4.3 %
Color: Pale Gold (3.7 SRM)
IBUs: 9.5
Serving Temperature: 42° F
Glass: Tulip – 13 Oz.
Brew Notes: Homage to the Lively Wheat Ales of Leipzig, Germany; Classic Gose Brewed w/ Coriander & Salt, then Finished w/ Lavender; Perfumed, Clean & Airy, w/ Delicate & Quenching Acidity 
 
Name: The Butcher
Style: Dunkles Doppelbock w/ Smoked Malt & Spices
Flavor Profile: Malt (Toasty & Nutty)           
Abv: 7.0 %
Color: Amber-Brown (18.3 SRM)
IBUs: 21.3
Serving Temperature: 54° F
Glass: Pokal – 14 Oz.
Brew Notes: Inspired by Red Apron Chef Nathan Anda’s Delicious Half-Smoke; Dark & Strong Lager Brewed w/ 10% Red Apron-Smoked Malt  (Smoked over a Blend of Apple Wood, Cherry Wood & Hickory) & Seasoned w/ the Red Apron Half-Smoke Spice Mix (Nutmeg, Black Pepper, White Cardamom & Cayenne); Brewed w/ a Decoction Mash
 
Name: Figure 8
Style: Scotch Ale/ Wee Heavy w/ Figs & Spices
Flavor Profile: Malt (Fruit & Toffee)
Abv: 8.0 %
Color: Deep Brown (28.4 SRM)
IBUs: 20.5
Serving Temperature: 54° F
Glass: Snifter – 12 Oz.
Brew Notes: Inspired by NRG Pastry Chef Tiffany MacIsaac’s Wonderful Figgy Toffee Pudding Dessert; Full-Bodied, Decadent Malt-Driven Strong Ale Brewed w/ 30 Lbs of Virginia-Grown Figs, as well as Brown Sugar, Cinnamon & Nutmeg
 
Name: The Imposter
Style: Session IPA
Flavor Profile: Hop (Bold, Herbal & Citric)
Abv: 4.3 %
Color: Pale-Deep Gold (4.9 SRM)
IBUs: 37
Serving Temperature: 48° F
Glass: Nonic Pint – 16 Oz.
Brew Notes: Sessionable India Pale Ale; Prominent Hop Aromas Layered upon a Quaffable Brew of a Mere 4.3% abv; 5% Rye Malt Offers a Touch of Spicy Grain, while a Classic Pacific Northwest Hop Bill Engenders Intense Hop Aromatics; Brewed w/ Cascade, Simcoe, Centennial & Chinook, then Dry-Hopped w/ Simcoe & Centennial Hops
 
Name: Seersucker
Style: Berliner Weisse
Flavor Profile: Tart & Funky (Delicate)           
Abv: 3.5 %
Color: Pale Straw (2.4 SRM)
IBUs: 8.1
Serving Temperature: 42° F
Glass: Tulip – 13 Oz.
Brew Notes: Light & Delicately Tart Wheat Beer to Celebrate the Turning of Summer to Autumn;  Classically Bright & Effervescent, w/ Wheaty Sweetness Followed by a Juicy, Zippy Acidity; The Perfect Aperitif
 
Name: Suede
Style: Imperial Porter w/ Jasmine & Calendula Flowers
Flavor Profile: Roast (Soft & Silky)           
Abv: 9.6 %
Color: Deep Brown
IBUs: 50
Serving Temperature: 54° F
Glass: Snifter – 12 Oz.
Brew Notes: Sturdy, yet Velvety Imperial Porter Brewed w/ Jasmine, California-Harvested Avocado Honey & Stone Farms-Grown Calendula Flowers; Brewed in Collaboration w/ Stone Brewing Company & 10 Barrel Brewing (Portland, Oregon) at Stone Brewing Company in Escondido California
 
Name: The Wake
Style: Imperial Stout
Flavor Profile: Roast (Dark & Dry)
Abv: 9.1 %
Color: Black (78 SRM)
IBUs: 75
Serving Temperature: 54° F
Glass: Snifter – 12 Oz.
Brew Notes: Dark & Seductive Imperial Stout Brewed w/ 10% Flaked Oats + 6 Different Malts; Silky Palate of Dark Chocolate, Roasted Nuts, Burnt Caramel & a Long, Insistent Finish of Freshly Drawn Espresso
 
AUTHENTIC CASK ALES:
Name: New Zealot
Style: Pale Ale (Dry-Hopped in the Cask w/ 12 Oz. Galaxy Hops)
Flavor Profile: Hop (Bold, Herbal & Citric)
Abv: 5.8 %
Color: Pale-Deep Gold (5.3 SRM)
IBUs: 43
Serving Temperature: 55° F
Glass: Nonic Pint – 16 oz.
Brew Notes: Crisp & Well-Hopped Pale Ale Brimming w/ Floral, Vanilla, Orange Marmalade Passion Fruit & Lime Aromatics; Brewed w/ New Zealand-Grown Pacifica & Wakatu Hops & Dry-Hopped w/ Australian-grown Galaxy Hops
 
Name: Right Hand Man
Style: India Pale Ale (Dry-Hopped in the Cask w/ Centennial Hops)
Flavor Profile: Hop (Bold, Herbal & Citric)
Abv: 6.3 %
Color: Pale-Deep Gold (4.8 SRM)
IBUs: 80
Serving Temperature: 55° F
Glass: Nonic Pint – 16 Oz.
Brew Notes: Classic, Fruit-Forward American IPA w/ Bold Aromas of Orange Bergamot, Fresh-Cut Flowers & Tangerine; Brewed w/ Ahtanum & Palisade Hops, then Dry-Hopped in the Cask w/ 12 Oz. Centennial Hops
 
Name: Bird of Prey
Style: India Pale Ale (Dry-Hopped in the Cask w/ 12 Oz. Falconer’s Flight Hop Blend)
Flavor Profile: Hop (Bold, Herbal & Citric)
Abv: 7.0 %
Color: Pale Amber (8.5 SRM)
IBUs: 80
Serving Temperature: 55° F
Glass: Nonic Pint – 16 Oz.
Brew Notes: Intensely-Hopped American IPA w/ a Mélange of Hop Notes: Grapefruit, Lemon Peel, Grass & Resinous Pine; Brewed & Dry-Hopped Exclusively w/ 12 Oz.Falconer’s Flight Hop Blend (Citra, Sorachi Ace, Simcoe & Numerous Additional Pacific Northwest-Grown Hops)
 
Name: Figure 8
Style: Scotch Ale/ Wee Heavy w/ Figs & Spices (w/ Vanilla & Coffee in the Cask)
Flavor Profile: Malt (Fruit & Toffee)
Abv: 8.0 %
Color: Deep Brown (28.4 SRM)
IBUs: 20.5
Serving Temperature: 55° F
Glass: Snifter – 12 Oz.
Brew Notes: Inspired by NRG Pastry Chef Tiffany MacIsaac’s Wonderful Figgy Toffee Pudding Dessert; Full-Bodied, Decadent Malt-Driven Strong Ale Brewed w/ 30 Lbs of Virginia-Grown Figs, as well as Brown Sugar, Cinnamon & Nutmeg; Casked w/ 5 Oz. Fresh Vanilla Beans & 5 Oz. Locally-Ground Coffee (Santa Teresa Farm Coffee (Chiapas, Mexico) Roasted by Ceremony Coffee Roasters (Annapolis, Maryland))
 
Name: The Wake
Style: Imperial Stout (w/ Bourbon-Soaked Oak Chips in the Cask)
Flavor Profile: Roast (Dark & Dry)
Abv: 9.1 %
Color: Black (78 SRM)
IBUs: 75
Serving Temperature: 55° F
Glass: Snifter – 12 Oz.
Brew Notes: Dark & Seductive Imperial Stout Brewed w/ 10% Flaked Oats + 6 Different Malts; Silky Palate of Dark Chocolate, Roasted Nuts, Burnt Caramel & a Long, Insistent Finish of Freshly Drawn Espresso; Casked w/ 7 Oz. Bourbon-Soaked Oak Chips (Medium-Toasted Oak Soaked for 48 Hours in Maker’s Mark Bourbon)

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