Goodwood sandwich
The Galley at Goodwood will be open for lunch seven days a week, starting July 15, so you can eat pulled pork sandwiches to your heart’s content. | Courtesy of Goodwood Brewing

Goodwood Brewing is going all out with its taproom food concept the Galley at Goodwood, with lunch service seven days a week starting Monday, July 15.

When the Galley first opened in January, Goodwood mostly stuck to its regular hours of opening late afternoon. But a new pitmaster, Jared Day, a veteran of the award-winning Pigfoot Barbecue Sauce Cooking Team, takes over the kitchen for daily service starting at 11 a.m.

Essentially, if it’s smoked, charred or grilled, there’s a chance you’ll find it on the menu at the Galley at Goodwood, from dry-rubbed wings to smoked brisket to pulled pork and smoked chicken. Other menu items include street tacos, burgoo, chili, kale and quinoa salad, and a turkey melt.

Goodwood Jared Day
Barbecue veteran Jared Day takes over the kitchen. | Courtesy of Goodwood Brewing

Brandon True, a managing partner in the Galley, launched the concept with Goodwood CEO Ted Mitzlaff, with many of the dishes using Goodwood beer in the recipes. The menu focuses on basic, beer-friendly food and bar snacks.

“The food stays true to the Goodwood brand,” said marketing director Molly Burke in a news release. “It’s laid back, approachable and just an all-around solid product.”

Smoked meats are at the heart of the menu, although, according to the release, the menu will expand with time. Goodwood also expanded its staff to help facilitate the new hours, adding three full-time employees and six part-time, Mitzlaff said.

“We are excited about our new hires and growing our team,” True said in the release. “Our staff continues to bring ideas and inspiration to the table in both our brewing and culinary departments that have allowed for us to expand our operating hours.”

Previously, Goodwood opened at 4 p.m. Monday through Thursday, and opened at noon Friday, Saturday and Sunday.

Mac’s at Mile Wide now open with limited menu

Macs margherita pizza
Mac’s at Mile Wide is now open with a limited menu. | Courtesy of Mac’s at Mile Wide

Speaking of food and breweries, Mac’s at Mile Wide, the pizza concept collaboration between Mac’s Dough House and Mile Wide Beer Co., is now serving at the Mile Wide taproom.

The menu is still limited as the new business works out some kinks, and a full grand opening date hasn’t been announced yet, but you can now get fed at Mile Wide. The brewery and restaurant announced the joint venture in May.

Mac’s will specialize in Neapolitan-style pies, from a classic Margherita to specialty pizzas topped with prosciutto, and even a Nutella-topped dessert pizza. Sandwiches also will be served, and everything will be cooked in a custom-built oven.

The only downside is that outside food will no longer be permitted at Mile Wide. In addition, due to health code regulations, dogs can no longer come inside the taproom. They are still welcome in the patio area, however.

Mac’s at Mile Wide will operate Tuesday through Thursday, 4-10 p.m., Friday and Saturday, 2 p.m.-midnight, and Sunday, 2-8 p.m.

Akasha, Monnik team up for Friends with Benefits beer

Akasha Brewing Co. and Monnik Beer Co. have teamed up to brew a collaboration beer called Friends with Benefits.

The beer is described as a lightly tart ale with subtle notes of blackberry and ginger. Akasha’s penchant for sour beers and Monnik’s knowhow in infusing beer with ginger are both reflected in the summer sipper.

The beer officially will be released in a special tapping Friday, July 19, at Hilltop Tavern. Akasha’s Party N.E. Time and Monnik’s Hauck’s Pilsner also will be on tap for the event, and representatives of both breweries will be on hand.

Other new brews …

Apocalypse Brew Works recently released Green Chile Wheat, an American-style wheat beer brewed with green hatch chili peppers; the beer is available only in crowlers, while it lasts.

Holsopple Brewing recently released its Goopy Schmoopie Pineapple Milkshake IPA, which will be available at the taproom while it lasts. Pineapples were supplied by Lucky’s Market.

Kevin Gibson
Kevin Gibson tackles the 3Rs — retail, restaurants, real estate — plus, economic development. He loves bacon, loathes cucumbers and once interviewed Yoko Ono. Check out his books, “Louisville Beer: Derby City History on Draft” and “100 Things to do in Louisville Before You Die.” He has won numerous awards for his work but doesn’t know where most of them are now. In his spare time, he plays in a band called the Uncommon Houseflies.Email Kevin at [email protected]