Slideshow: From Brewhouse to Table: Behind the Scenes at Bluejacket, Washington DC

Pale Malted Barley
Pale Malted Barley
Grain is first brought in and stored in Bluejacket's malt room. They use a variety of grains for brewing, but the spent grains that are used in the kitchen and bakery are a mixture of primarily pale malted barely and a blend of highly roasted versions of malted barley (for darker colors and richer flavors), as well as other grains like wheat, rye, and oats.
Auger
Auger
The auger on the ground floor is used to mill the grains. They're then delivered up to the third floor through the pipe in the back.
Kettle
Kettle
The grains are then collected in the kettle to boil off the fermentable sugars.
Dehydrated Grains
Dehydrated Grains
Once the grains are sent to the kitchen, Bailey dehydrates them and mills them into powder. This photo shows the grains in mash, dehydrated, and milled forms.
Champion Juicer
Champion Juicer
Chef Bailey uses a Champion Juicer with mill attachment to grind the dehydrated grains into flour.
Semolina and Grains
Semolina and Grains
Bailey mixes the spent grains with semolina and water before pulling out the pasta maker.
Pasta Mix
Pasta Mix
The grains, semolina, and water ready to be kneaded.
Gnocchi Sardinia
Gnocchi Sardinia
The particular head (they're interchangeable) Bailey uses produces a gnocchi sardinia pasta.
Pasta Shells
Pasta Shells
A motorized automatic cutter slices the pasta at regular intervals to create the pasta shells.
Spent Grains Mac and Cheese
Spent Grains Mac and Cheese
The final dish accompanied by Blue Jacket's "The Duel" IPA. The beer is made with the same barley that's utilized in the pasta.