Buzzsaw whirs, hammer poundings, and shouts echo at re-envisioned Dogpatch location for Magnolia Brewing Co., which is due to reopen this month.

Kim Jordan, Magnolia’s new owner, nods at a black metal fixture being carried away by two construction workers. “Those are going to be really groovy,” she says of the lights.

What was once the brewery’s Smokestack barbecue joint will soon be transformed into a restaurant and indoor beer garden. It will open on September 27.

This is the latest stage of Magnolia’s big overhaul, following a complicated saga in which the beloved San Francisco brewery filed for bankruptcy and eventually sold to New Belgium Brewing of Fort Collins, Colo., of which Jordan is co-founder and executive chair. Dick Cantwell, the departed co-founder of Elysian Brewing in Seattle, as well as Belgian lambic blendery Oud Beersel, were named partners in the new Magnolia.

The deal was a particularly involved one for Cantwell and Jordan. Magnolia’s founder Dave McLean had approached Jordan in 2017 as his 20-year-old company was attempting to navigate serious financial hardships following a Chapter 11 bankruptcy filing in 2015.

Cantwell, meanwhile, had been devising a business plan with Oud Beersel, a renowned Belgian lambic blendery that’s over a century old, to build a new lambic blendery in the U.S. But the Magnolia offer necessarily enveloped him too, not just because he and Jordan have both known McLean a long time and together have decades of industry expertise, but also because, as it happens, they’re a couple.

New Belgium was able to buy Magnolia out of bankruptcy for just $2.7 million. “(The offer) gave (New Belgium) an opportunity to learn at a price tag that wasn’t betting the farm,” Jordan says. “It’s not that it’s not a reach for us, but it’s not a reach that’s devastating if things don’t go well.

“The thing for us was: How do you bring a brand’s presence to another state and try to partner … and have the sense that you’re rooted in another community?” she continues. “That’s what we’re still learning.”

Cantwell and Jordan are part of this community, though: They have lived in the Haight District since 2012 and are well-acquainted with Magnolia as the local neighborhood brewpub. Still, Jordan was concerned about how a Colorado-based brewery would go over with the Magnolia pub’s longtime customers.

But Jordan and Cantwell sensed an untapped opportunity. As they saw it, Magnolia, an English-style brewpub known for malty session-style ales and cask beers, needed to adapt into something more dynamic and better suited to compete with buzzy contemporary breweries.

“Initially, I wanted to be respectful of the accomplishments of Magnolia and its strengths and of Dave’s vision in creating it, (but) I do feel like it was a brand in need of refreshing,” Cantwell says, noting that the company is keeping some of Magnolia’s flagship beers, like the Blue Bell Bitter. “I didn’t want it to seem like we were coming in here to burn it all down.”

But they slowly came to realize that in order to make Magnolia into a viable business again, they would need to make substantial changes earlier than expected. After all, Jordan says, “the first form of sustainability is financial.”

When it came to changing Magnolia, “we wanted to take our time,” she says. “We started with the beers. We started brewing a bigger variety, changing offerings, so it wouldn’t just be charcuterie and English pub-centric.”

The first step: Cantwell felt it was time to introduce more popular styles, even beers that would have seemed uncharacteristic for Magnolia a few years ago. More experimental hoppy beers, red ales and brut IPAs landed on the brewpub menu, and, with some help from Oud Beersel, the brewery introduced a plan to bring in a coolship and foeders for the production of sour beers at the Dogpatch facility.

They also came to the difficult decision to part with founder McLean in June, who had helped with the “continuity” of the transition, Cantwell says. McLean was by then getting immersed in his next project, a craft malting facility in Alameda called Admiral Maltings.

“We knew we couldn’t afford to keep Dave on as a full-time salaried employee at the level he was,” Cantwell says. “(But) we wanted to make sure he was the steward of that brand into its next phase.”

That next phase was re-imagining the Dogpatch location. Fitted with a 30-barrel system (much larger than the Haight St. brewpub’s 7-barrel system) and square footage for a 30-barrel capacity coolship, foeders and oak barrels, the new space presented opportunities for souring and spontaneous fermentation.

Still, it remained challenging to determine how to marry the spirit of the old Haight St. Magnolia with the new plans underway in the Dogpatch.

“You can imagine there’s a bit of terror in that process,” Jordan says. “You don’t want to (do the same thing). Conversely, you don’t want it to be so different that people are uncomfortable.”

One major difference between the old Smokestack and the new Magnolia Dogpatch: no more barbecue. Although brisket and pulled pork were the hallmarks of Smokestack, Jordan and Cantwell decided the logistics were too difficult — “like beer, it’s a batch process,” Jordan explains.

Instead, Chef Laurance Gordon (Mikkeller, Belga) developed a menu of pairable, modern American fare — burgers, roast chicken and desserts meant to complement, but not duplicate, Magnolia’s Haight Street classic brewpub offerings.

“The brewpub’s iconic fish and chips will translate into a fried fish sandwich over here,” says Brian Reccow, CEO of Magnolia Brewing. “The barbecue gave us the range of things we could do with an open fire and it’s a noble effort, but considering how the neighborhood is going to change in front of us” — the Warriors will begin playing at the Chase Center nearby next year — “we built a kitchen that will give us a broad flexibility for today.”

Flexibility is the main goal for the space. The main dining room of Magnolia Dogpatch will function as a family-friendly restaurant with table service, paying tribute to the rock ‘n’ roll San Francisco of the ‘60s that helped define Magnolia’s original upper Haight location.

“The real intention is we didn’t want it to feel like a typical brewery,” says designer Hannah Collins. “It already is very industrial. It already had all the bones, but we thought, how can we make it feel more San Francisco, a little more feminine, a little less typical?”

The opposite room, through a glass window wall from the dining area, functions as an indoor beer garden, with a large 9-television screen, wooden bleachers and a Frank Stella-inspired mural. In the garden, food will be served in biodegradable bowls.

The goal is to offer patrons a choice in how they want to experience the space. They can have a family dining experience in the main room, a cocktail date at the bar, or keep it casual in the beer garden.

Because it expects to draw a sports-watching crowd, Magnolia Dogpatch will soon open for brunch and lunch in addition to dinner. The wine list will be expanded and cocktails will be introduced down the line as well. To Cantwell and Jordan, the new owners, the expanded hours represent an untapped opportunity as the neighborhood grows more populated.

“When (Smokestack) opened it was this cavey enclave, and it was appealing because of that,” Cantwell says. “By not having a TV it was clearly not a sports bar. But now we’ve got the Warriors six blocks away and to not have a TV would send an antagonistic message. We want to welcome that crowd, too.”

Magnolia Dogpatch, 2505 3rd St., San Francisco, www.magnoliabrewing.com/dogpatch. Open Sunday-Thursday 5 p.m. to 11 p.m., until midnight Friday-Saturday.