Hop’s Grillmarks is built on the principles of delivering delightfully fresh beer and flavorful foods. Our brewery uses the freshest ingredients to create our line of craft beers. Our hops are purchased from the same farm every time to ensure consistent flavors. The same is true of our grains and other ingredients. Stable sources equal high-quality flavors. Our brewing process starts with the most important step, sterilization. We use a four-part method to make sure our vats are free of any offsetting microbes prior to starting the wort. Our dedication to precision in every step of the brewing process sets our beers apart from other craft breweries. We also focus on a small number of products rather than offering weird, gimmicky beers. Our lineup includes the classic beers that connoisseurs desire, a Lager, an IPA, an Amber, and a Stout.

You can learn more about our beers byCLICKING HERE.

Our food menu is built on a similar ideology to our beers. Use precise methods to deliver high quality products. We also love freedom, so all our menu is a la carte. Order as little or as much food as you want. For cooking, we use simple, tried and true procedures to impart flavor into our meats while delivering consistent results. Depending on the protein of choice, our Grillmasters will either grill, smoke, or reverse sear your meat. The standard grilling method is our primary weapon of choice, using cast iron grates over hardwood lump charcoals. This gives more flavor while allowing for precise timing to deliver the proper internal temperatures. Smoking is used for certain meats that cook up better using that method. Our fan favorite cooking method is the reverse sear. This is how we cook our heartier steaks to infuse tons of flavor then seal it inside. The method involves 1-½ hours of smoking to build the tasty hues into the steaks. Then the steaks are flash seared over hardwood coals to seal the meat while the extra heat causes an explosion of juiciness within. The result is pure meat magic!

You can learn more about our meats byCLICKING HERE.

FEATURED: The Carnivore T-Bone

This meat is sourced from our partner cattle ranch in the heart of Texas. We start with a 16-ounce Angus beef T-bone cut that has an inherent tenderness. The steak is rested pre-cook to achieve a target internal temperature for optimal cooking accuracy. The meat is then dry rubbed with the “Signature Spice Palette” of you choosing. You can pick from SP (special blend of salts and peppers), Range (the step up from SP with addition spices for a balanced flavor reminiscent of a cattle drive), or Swamp (SP enhanced with spices from across the southeast that gives the meat a bite like a rough night on Bourbon Street). After the steak gets a rub down it is then reverse seared to perfection. Your first cut will reveal a massively juicy, medium well temp. Your plate will fill with glorious gravy as your knife glides through the tenderness in front of you. (Pairs wonderfully with mashed potatoes or fries, and a Lager.)