Sunnydale Pale Brewed in Burien

We just this week kicked out another version of our popular summer seasonal recipe, Sunnydale Pale Ale.

This year's rendition was especially unique in that we used a brand new/ yet-to-be-released malt variety from Briess Malting Co., their 45L CaraWheat. The Pilsner base malt was also from Briess, as was a wee bit of flaked oats, added to enhance the "mouthfeel."

The hops used were also something special in that they were almost entirely "proprietary" varieties, including Bravo, Amarillo, and HBC 369, a yet-to-be-named experimental variety from a Yakima Valley breeding program. In addition we'll dry-hop the entire batch post-fermentation in order to bump up the overall hop aroma a bit.

The folks pictured here are (l-r) David Richter of Briess Malting, Darren Gamache of Virgil Gamache Farms, Burien Lead Brewer John Gerretsen, and Doug Hindman, Head Brewer at Elliott Bay. Thanks to Kendall Jones of the Washington Beer Blog for working the photo apparatus.

We'll be pouring Sunnydale in both pubs in just a couple of weeks. You can also try it under the brand name Park Pale Ale at the West Seattle Summer Fest, July 10-12. Your first opportunity to taste this beer, though, will be at next week's CASK THIRD THURSDAY in West Seattle on 6.18.