The idea for Smoke'n Hops has been brewing for more than a decade, according to co-owner Lloyd Lee.

In high school Lee would help his uncle, Rick Day, as Day participated in the competitive barbecue circuit. In college, Lee said he fell in love with craft beer.

"We've been dreaming this up for about 15 years," Lee said. "We would talk about meshing Texas barbecue with craft beer and maybe with a twist of some live music in the mix."

Lee and Day bought a former Chinese restaurant on East Hwy. 290 in Dripping Springs. They held a grand opening for Smoke'n Hops in September 2013.

Everything is made in-house, from the side dishes and veggie burgers to the barbecue, Lee said.

"Based on the types of meats we have in the pit, we'll use different types of woods," he said. "For our brisket and ribs we use a combination of hickory and pecan. For our pulled pork and sausage we'll use a little bit of mesquite mixed in as well."

All of the brewpub's appetizers have a barbecue flair, Lee said. Brisket queso and brisket-stuffed jalapeno poppers are two popular items, he said.

Smoke'n Hops also offers alternatives to traditional barbecue as part of its lunch menu. Options include burgers, chicken-fried steak and salads.

Smoke'n Hops has hosted several rehearsal dinners for nearby wedding venues and has served groups who have chartered buses to visit local breweries and wineries, according to Lee.

Lee said he has plans to expand the brewing side of the business. Smoke'n Hops has 23 local beers on tap.

Later this year, Smoke'n Hops expanded its on-site brewing system to have up to eight of its own beers on tap. Lee said he plans to have four staples: an American pale ale, an India Pale Ale, a porter and a blonde ale. Lee said he has also researched canning and distributing Smoke'n Hops' beers locally.

"This is a family business, and we cater to families. We want the people who come here to feel like family," he said. "We've created a large outdoor space. It's almost like a backyard barbecue."