November Food Specials: West Seattle

Small Plate: Prawns Pescatore with Orzo $7.95
Four white Gulf prawns sautéed with garlic, butter, white wine, lemon and fresh herbs served over orzo pasta. Pairs nicely with Pilot Light

Salad: Greek Chicken Salad $11.95
Spinach tossed with tender braised chicken breast, roasted red pepper, marinated red onion and fresh herbs dressed with olive oil, lemon and balsamic vinegar. Topped with cucumbers, grape tomatoes, kalamata olives and feta cheese. Served with warm pita. Pairs nicely with Luna Weizen

Sandwich: Sirloin Mushroom Melt $8.95
Thin sliced all natural flat iron steak served open faced on toasted sourdough smothered with savory mushroom gravy and Swiss cheese. Served with seasoned fries. Pairs nicely with Alembic Pale

Entree: Elliott Bay Cioppino $17.95
A generous portion of Gulf prawns, clams, mussels and cod simmered in a rich shellfish broth with tomatoes, carrots, celery, onion, garlic and herbs. Finished with lemon and a shot of Luna Weizen. Served with garlic toast. Pairs nicely with Dry Hopped IPA

Dessert: Chocolate Pumpkin Cannolis $5.95
Two cannolis dipped in semi sweet chocolate and filled with pumpkin ginger ricotta cream. Pairs nicely with No Doubt Stout

November Food Specials: Burien Brewhouse

Appetizer: Butternut Squash Tacos $6.95
Spicy achiote roasted butternut squash served in warm corn tortillas with roasted pablanos, red onion, queso fresco and black beans. Served with house-made crema, lime, pumpkin seeds, cocoa salsa asado and house guacamole. Pairs nicely with Alembic Pale

Salad: Chili Grilled Salmon and Spinach $12.95
Chili rubbed grilled salmon tops a bed of baby spinach with roasted butternut squash, zucchini, beets, and blue cheese in glazed balsamic herbed vinaigrette. Pairs nicely with B-town Brown

Sandwich: Open Face Grilled Turkey Burger with Cranberry Aioli $9.95
A grilled ground turkey burger served open faced on a wedge of sourdough sage stuffing with cranberry aioli, turkey gravy, tomatoes, mixed field greens and sweet potato fries. Pairs nicely with Demolition Ale

Entree: Buttermilk Chorizo Chicken $13.95
Buttermilk marinated airline chicken breast pan seared until golden brown and topped with chorizo gravy. Served with chili spiced home fries, fried red onions and sautéed green beans. Pairs nicely with Pilot Light

Dessert: Great Pumpkin Chocolate Cheesecake $5.95
House-made creamy pumpkin cheesecake studded with chocolate chips and baked in a rich graham cracker crust. Pairs nicely with B-town Brown

Cask 2nd Wednesday in Burien : 10.11.09

Tomorrow at 3:00 PM we'll be tapping a cask-conditioned and dry-hopped version of Elliott Bay IPA.

Brewed in our "original" location in West Seattle, the 7.75 gallon keg will pour from one of the beer engine taps in Burien.

Don't miss this rare opportunity to taste the IPA that launched a thousand kegs.

November SEASONAL BEERS

California Ave. IPA - Brewer Dan's dry-hopped IPA...Cali-style...
ORGANIC Coffee Stout - Available every Saturday and Sunday in Burien
ORGANIC Demolition Ale - Our bronze-medal-winning Strong Pale Ale
Imperial von Boorian - A dry-hopped strong-ish Belgian-style Pale Ale

ORGANIC Mashing Pumpkin - 8% ABV spiced ale in the "Harvest" tradition
Noäle Holiday Ale- Rich "dunkelweizenbock-inspired" ale. Avail. late Nov.-Dec.
Red von Boorian - Ruby-colored and slightly tart Belgian ale (made w/ ORGANIC ingredients)
RyePA - New recipe from Brewer Dan in W. Seattle w/ flaked and malted rye

West Side Brown - Think "session ale" with a special "je ne sais quoi" finish
XMAS ALES: During Nov. & Dec. we'll feature winter beers from WA, OR, CA, CO, etc.

November Barrel-aged Beer Release

On the FIRST of each month we release a keg of our barrel-aged beer. Each pub has a different variety, giving barrel beer fans an opportunity to try both!

This month's barrel-aged beer selections are:

Burien: Brandy Barrel Brown from a Heaven Hill barrel
W. Seattle: Anacortes Trippel from a Brettanomyces barrel

Great Western Malting Visit

Rob Liedl, head maltster at Great Western Malting Co., was kind enough to host a tour yesterday of their malting facility in Vancouver, WA.

Great Western provides much of the organic base malt that constitutes up to 80% of our year-round and seasonal beers. We also had the privilege of tasting their first batch of organic wheat!

On a side note: Anyone interested in "old school" malting techniques should visit this web site.

Cask Third Thursday in W. Seattle : 10.14.09

We're pouring a cask of Dry-hopped Demolition IPA today in West Seattle.

The keg will be tapped at 3:00 PM