A guide to solid suds, courtesy of Birch & Barley and ChurchKey.

1. Start with a flavor foundation made up of unparalleled beer guru Greg Engert and husband-and-wife home-brewers Kyle Bailey and Tiffany MacIsaac (of Manhattan’s Allen & Delancey).

2. Let develop into two stories: Rustic Americana settles at the street-level restaurant, Birch & Barley, with bar bites rising to the upstairs lounge, ChurchKey.

3. Bottle or keg the results. Should yield 500 bottles of internationals and microbrews, 50 kegs, and five cask ales, all maintained in temperature-controlled rooms.

4. Synchronize menu with brews. Options include Bailey’s crispy striped bass with baby fennel or arctic char tartare and MacIsaac’s sweet finishes like Honeycrisp apple beignets with cinnamon chantilly and cider sorbet.

5. Top with a 55-foot upstairs bar, Victorian-inspired lounge, and snacks like truffled grilled cheese and pulled pork flatbread.

6. Hops to it.

Birch & Barley and ChurchKey, 1337 14th Street NW, between N Street and Rhode Island Avenue (202-567-2576 or birchandbarley.com).