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We just dry-hopped the latest Burien seasonal batch...Black IPA. This is the second infusion of extra hops added to this experimental brew: the first was in the fermenter.
The beer is still clarifying and carbonating, so it's going to be at least a week or two before we release the first kegs.
Keep an eye on this blog, since it will be here, on Twitter, and on Facebook that we announce the release.
Bring Mom out to the Burien Brewhouse on Sunday, May 10, where our yummy brunch menu will be served with a helping of live jazz.
We open at 9:30 and the full brunch menu is served until 3:00 PM.
Roses not included...that's YOUR job!
The next seasonal beer on rotation is our Wit von Boorian
(a.k.a. Brother Brian's Delight)...our first collaboration w/ Trappist monks!
We brewed this light, flavorful, and cloudy wheat beer with some very special ingredients: chamomile flowers, coriander seeds, and orange marmalade from St. Joseph's Abbey, a monastery in Spencer, MA. Brother Brian was kind enough to expedite a shipment to us and we are most pleased with the results. The first keg was tapped in Burien this afternoon. Swing by for a pint of this blessed springtime exilir.
Cooks Illustrated selected the Trappist Orange Marmalade as its favorite, saying: "Trappist Seville Orange Marmalade earned strong points for its natural orange flavor and was also the favorite of our testers who liked a solid level of sweetness as well as a moderate amount of tartness." These same qualities also came through in the finished beer along with an enticing chamomile aroma.
Watch I Am a Craft Brewer, a video created by Greg Koch of Stone Brewing Co. about camaraderie, passion, and collaboration in the craft brewing industry.
There are a few familiar faces in the piece, including Dave Buhler and Dick Cantwell from Elysian and John Maier of Rogue.
This was released as part the Keynote Address at the 2009 Craft Brewers Conference taking place this week in Boston, MA.
Click on the image at left to learn more about the fundraiser going on at Brouwer's Cafe in Fremont this weekend for long-time bartender Chris "Cavy" Cavanaugh.
We brewed a Black IPA in Burien today. This somewhat unusual style, also known south of the border in neighboring Oregon as "Cascadia Dark Ale," combines the depth of flavor of a Black Beer with the hop assertiveness of an IPA.Our take on this emerging style uses Chinook, Centennial, and Cascade hops to create a balanced bitter/flavor/aroma profile. A blend of organic chocolate, roast, black, and crystal malts supplies the foundation upon which we add a layer of dry-hopped complexity.Look for it on tap in both our pubs in the coming weeks.
Our Belgian-style Strong Pale Ale, Imperial von Boorian, is NOW on TAP in both our pubs.
Brewed using the same yeast strain as our other Belgian-styled ales, the Imperial boasts ~100 IBU's , 7.1% alcohol by volume, and a citrus-laced aroma from two dry-hopping infusions.
Think Demolition or Riot Ale with a slight Belgian twist.
1492- Red-ish IPA brewed with 100% Columbus hops
Duwamish Dark- A dark lager with depth of flavor and a hint of Pilsner hopping
Burien Birthday Beer #2- Amber lager in the Märzen/Oktoberfest tradition
Helles Lager- Straw blond lager with mild hops and mellow malt
Herbert's Festival Ale- A dry-hopped Strong Pale Ale
Hopus Collosum Dbl. IPA- Imperial-strength citrus hop monster
Imperial von Boorian- dry-hopped Belgian Strong Pale Ale Irish Red Lager- Mild red lager smoothness in the key of St. Patrick
Red von Boorian- Ruby-colored and slightly tart Belgian ale
Saison von Boorian- A Belgian-style ale spiced w/ cardamom seeds
Wit von Boorian- Refreshing springtime ale brewed with coriander, chamomile, and orange
-Small Plate: Linguini with Brown Butter, Spinach and Mushrooms / $6.95
Linguini tossed with brown butter, garlic, shallots, mushrooms, spinach, balsamic vinegar and fresh oregano. Topped with feta cheese and chopped Italian parsley. Pairs nicely with Alembic Pale
-Salad: Quinoa Garbanzo Salad / $6.95
Toasted whole grain quinoa combined with carrots, red onions, red bell peppers, garbanzo beans, lemon, roasted garlic olive oil and fresh chopped herbs served on a bed of fresh spinach and garnished with feta cheese. Pairs nicely with Luna Weizen
-Sandwich: Steak and Blue Cheese Flat Bread / $10.95
Diced all natural sirloin flash seared and served on a toasted flat bread with roasted red peppers and melted blue and mozzarella cheeses. Served with horseradish aioli and pepperoncinis. Pairs nicely with Duwamish Dark Lager
-Entree: Arroz Con Pollo / $8.95
A whole chicken leg slow braised in a rich sauce of tomatoes, carrots, onions, chilis and Mexican spices served with jasmine rice pilaf, cilantro and lime. Pairs nicely with our Elliott Bay IPA
-Dessert: Espresso Crème Brulee / $5.95
Creamy house-made espresso crème brulee topped with bittersweet chocolate shavings and whipped cream. Pairs nicely with No Doubt Stout
-Appetizer: Clams and Mussels in Dill Fennel Cream / $12.95
Penn Cove Mussels and local manila clams simmered with house-made fresh dill cream with caramelized yellow onions, bacon, spinach, lemon, roasted fennel and basil shallot butter. Served with grilled baguette. Pairs nicely with B-town Brown Ale
-Salad: Mediterranean Spinach Salad / $10.95
Baby spinach tossed in a red wine Dijon vinaigrette and topped with bell peppers, kalamata olives, red onion, cucumbers, feta cheese, fennel and green onions. Served with toasted pita, roasted garlic and hummus for dipping. Pairs nicely with Saison von Boorian
-Sandwich: Grilled Cuban Sandwich with Spicy Red von Boorian Mustard / $9.95
Black Forest ham, turkey, BBQ pulled pork and pepperoni piled on to our spent grain hoagie roll with spicy Red von Boorian mustard, dill pickles, Swiss cheese and grilled until golden brown. Served with seasoned fries. Pairs nicely with Red von Boorian
-Entree: Half BBQ Chicken / $13.95
One half of a roasted all natural chicken smothered in our own No Doubt Stout BBQ Sauce and served with sautéed spinach, creamed corn and baked beans. Pairs nicely with our 1492
-Dessert: Mixed Berry Cobbler / $5.95
Blackberries, blueberries and raspberries baked with a malted cobbler topping and served with our stout ice cream. Pairs nicely with No Doubt Stout
We just dry-hopped the latest Burien seasonal batch...Black IPA. This is the second infusion of extra hops added to this experimental brew: the first was in the fermenter.
Bring Mom out to the Burien Brewhouse on Sunday, May 10, where our yummy brunch menu will be served with a helping of live jazz.
The next seasonal beer on rotation is our Wit von Boorian
Watch I Am a Craft Brewer, a video created by Greg Koch of Stone Brewing Co. about camaraderie, passion, and collaboration in the craft brewing industry.
We brewed a Black IPA in Burien today. This somewhat unusual style, also known south of the border in neighboring Oregon as "Cascadia Dark Ale," combines the depth of flavor of a Black Beer with the hop assertiveness of an IPA.
Our Belgian-style Strong Pale Ale, Imperial von Boorian, is NOW on TAP in both our pubs.
Annual Celebration of craft beer and brewers in the U.S. of A.
-First Annual Event in the Emerald City
1492- Red-ish IPA brewed with 100% Columbus hops 
-Small Plate: Linguini with Brown Butter, Spinach and Mushrooms / $6.95
-Appetizer: Clams and Mussels in Dill Fennel Cream / $12.95
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