Pinthouse Pizza is mere weeks away from opening the doors on its third location, a massive operation built from the ground up in Round Rock. But the brewpub revered for its hazy, juicy IPAs wants to focus on something else first.

This weekend, customers can go to the Round Rock facility to pick up four packs of 16 oz. cans — Pinthouse's first-ever — of a new IPA. Although people seeking a taste of the beer won't be able to explore the main pub area, where a job fair is being held, they'll be welcomed into the brewery where towering tanks herald a new era for the six-year-old brewpub.

The cans of the Crispy Waves Hazy IPA are a big part of its expansion, and a welcome one, too, for the brewers who have fought constraints of both the original Burnet Road location and the second South Lamar spot. This time, they have room for a mobile canning line supplied by local company Armadillo Mobile Canning, as well as an overall brewing capacity five times the size of Burnet Road's and double that at South Lamar's.

Although visitors to the Pinthouse pubs can take beer to go in crowler form, cans are better for the beer's longevity, Pinthouse's director of brewing, Joe Mohrfeld, says.

"The crowlers are good quality, but they're still not designed to be held onto for more than 3 to 5 days," he says. "We tell people that we've done tests on the crowlers. They'll hold up for awhile, but really, you're filling it off a tap. It's not ideal. ... We feel really confident that these cans will hold on for a little longer. People can throw them in their refrigerator and save them for a few weeks."

Crowlers are 32 oz. cans that bartenders fill on the request of customers straight from the tap wall at both the Burnet Road and South Lamar locations. Now, 16 oz. cans of limited IPA offerings — starting with Crispy Waves — will be sold at the three brewpubs throughout the year.

Canning Pinthouse Pizza's runaway hit, Electric Jellyfish IPA, first would be a safe bet. (Don't worry, it'll be a fairly regular occurrence in cans.) But Mohrfeld and his brewing team chose Crispy Waves as the debut can release because it marks a new chapter in the development of the brewpub's award-winning IPA program, which has yielded other top-rated beers like the Green Battles IPA. Crispy Waves, he says, isn't quite like any of the others.

RELATED: How Pinthouse Pizza mastered the hazy IPA, making the beer all its own

"Crispy Waves is a brand new recipe that we've been playing around with for awhile," he says. "For me, it's very Pinthouse, but it feels like the next evolution, pushing (us) in a direction we've never gone before. It's a really neat beer. We wanted to push the boundaries of what we could do while still making a beer with the signature Pinthouse feel."

The beer's name is a nod to Pinthouse's maritime theme, carried throughout each of the brewpubs. It also hints at an important characteristic of the Crispy Waves Hazy IPA: a crispness that can sometimes be lacking in hazy IPAs. Like others in the style, the beer is "soft and round but (unlike many in that style) clears the palate," Mohrfeld says. "There's nice depth in the middle that reveals the full hop profile, but it tightens up in the finish, with extremely low bitterness."

To achieve that layered flavor, Pinthouse used four different hop varieties — Amarillo, Strata, Galaxy and Denali — which, when combined in the Crispy Waves, remind Mohrfeld of the hop fields of Yakima, Washington.

"It really feels like when you're in Yakima, rubbing the hops. It feels very expressive of the hop, which we're really excited about," he says.

Pinthouse aims to have about 200 cases of the cans at the Crispy Waves Hazy IPA can release tomorrow, which runs from 9 a.m. to 3 p.m. at the new Round Rock facility. There will be limited snacks available, the beer on draft and the chance to explore the brewery. The pub itself remains closed — until a likely early February opening.

The Round Rock location is at 2800 Hoppe Trl., Round Rock. For more information, visit pinthousepizza.com.