SweetWater Brewing Company’s renovated taproom reopens Wednesday, April 3, and it now includes food as well as lunch, served Friday through Sunday. Lunch officially begins Friday, April 5.

Executive chef Nick Anderson’s menu features snacks and pub bites to pair with 24 beers on draft in the overhauled taproom. Several dishes contain SweetWater beers, like the 420 boiled peanuts or beer battered cod sandwich, the PEI Mussels in beer broth, spent grain chicken tamales, IPA bratwurst, and beer can chicken done on the Big Green Egg. There’s also a Greek salad listed, along with a grilled cheese sandwich and a Korean BBQ Philly.

“I want to use as much beer as possible in unique ways throughout the menu,” Anderson says. This includes beer ice cream shakes and G13 caramel corn for dessert.

Beers on tap at the bar range from SweetWater’s flagship 420 pale ale and selections from its Woodlands barrel-aged series to a couple of new beers — Mango Kush and Peach Love & Happiness.

Food is ordered at the kitchen counter window.

A wraparound bar anchors the center of the new taproom, with glass windows overlooking the brewery floor, roll-up garage doors opening to the outside, and table seating inside and on the patio beyond the bar.