Drink in Summer at the Brewpub


srb beer garden

Where’s the best place to enjoy Snake River Brewery’s brews? Their brand new beer garden. Snake River Brewing Company’s parking lot has undergone a complete overhaul during the spring. What was once pavement is now an extensive bike rack, two stone walkways, three brewery-inspired putt-putt holes, a communal fireplace, and multiple corn hole games. The extensive lawn is a great gathering place for family and friends. Kick back in the grass or grab a putter, your visits to the Brewpub are now even harder to end.

srb hefeTwo new canned beers are stocked on the shelves at Snake River Brewing. They include longtime favorite: the Hoback Hefeweizen, as well as the new Eclipse beer, which is a golden summer ale. The Hefeweizen is an unfiltered German wheat beer. Expect classic banana and clove flavors in addition to a dynamic yeast flavor. The can’s artwork features the Hoback River, a favorite among Jackson’s river runners. The black Eclipse can depicts the rare astronomical event that will take place on August 21st. Keep in mind, you can mix and match your six packs when you purchase them directly at Snake River Brewery.

The Brewpub’s menu is getting a facelift as well this summer. Chef Ryan Brogan has held on to your favorites, like the California pizza, but introduced new items to the menu, too. The sausage sampler, kettle corn, bison burger, and slash and burn trout have all gotten a makeover. Meanwhile, look for a new flavor of wings and pork belly fried rice. If you’re craving more pork belly, we can’t get enough of the pork belly ramen that is new to the menu as well.

Be ready to eat, drink, and be merry as you head over to Snake River Brewery to try their new additions. These changes will keep you coming back all summer long.


SRB’s new sausage sampler.

srb wings

Wash down a plate of the new wings with the Eclipse beer.

pork belly ramen

Pork belly ramen anyone?



About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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