Thursday, February 25, 2010

New Burien Pics

/Brewer John and his fermenters

/Serving tanks + kegs

/The Bavarian pretzel

/Mezzanine meeting room

/Street view

Tuesday, February 23, 2010

The Barrel Runneth Over

Here's a shot of Batch #1000 on day two of fermentation. We pulled out 60 gallons and fermented it in this second-run wine barrel from Woodinville. As you can see, the yeast was quite happy!

Next week we'll bring over the remainder of the batch, which is still fermenting in West Seattle, and split it between three other red wine barrels we've been saving for this project. One barrel will be just the beer and the wood; one will get an infusion of fruit; and the third will undergo a secondary fermentation with a strain of Brettanomyces, in hopes it will pick up some additional sourness. Big fun in B-town!

Saturday, February 20, 2010

Batch #1000 Brewed in West Seattle!

We reached a milestone at our West Seattle pub, where we brewed our 1000th batch on 02.19.10. The recipe, based on our Red von Boorian, will undergo a number of different "treatments" while in our care, including fermentation with three different yeast strains and aging on fruit in red wine barrels.

Pictured here are a few stages along the way during the brew day.

/Harvesting aerated wort from the WS brew house/

/Brewer Dan loading the van for transport to Burien/

/Unloading kegs filled with wort/

/Filling a barrel in Burien with West Seattle wort/

We'll actually ferment in this sixty-gallon barrel, eventually blending-to-taste with beer from three other oak barrels. We're not certain when any of this will be ready for release, but rest assured readers of this blog and folks tuned in to our Twitter and Facebook feeds will be the first to know!

Friday, February 19, 2010

Bob Gives Away His Company

Read an interesting story in the Oregonian yesterday about the owner of Bob's Red Mill, the supplier of organic flaked oats used in our No Doubt Stout and a few other recipes.

Seems that at the ripe old age of 81, Bob Moore decided to give away his company, founded in 1978 and worth an estimated $80 million, to his 209 employees. This is possible by way of an ESOP, the employee stock ownership plan that is a retirement plan in which the company contributes its stock to the plan to be held in trust for the benefit of its employees. Good old Bob!

The story was also covered on NPR's "Marketplace", where it can also be downloaded.

Wednesday, February 17, 2010

Cask Third Thursday in West Seattle : 02.18.10

Plan to swing by our West Seattle pub at 3:00 PM TOMORROW for the tapping of this month's CASK beer : Burien Birthday Beer #3, an Imperial-strength IPA utilizing Bravo, Cascade, Amarillo, Simcoe, and Columbus hop varieties.

This is the FIRST opportunity to taste the 2010 version of of our annual creation. The remainder of the batch will be released on March 1 in anticipation of the party planned for Sat. March 6 in Burien to celebrate our third year in business.

Friday, February 12, 2010

Burien Brewhouse Birthday Bash : Sat. March 6

In less than a month Elliott Bay Brewhouse & Pub will celebrate its THIRD birthday!

Be sure to drop by on Saturday, March 6 and raise us glass with us to commemorate this special occasion. We brewed a special beer too, a double dry-hopped IPA style that is sure to satisfy the many hop heads among us.

Dub Lounge will be in the house performing their unique blend of reggae-inspired music. Have a listen.

See ya there!

Elliott Bay Honored by Competitor Magazine

We just got word that readers of Competitor Magazine voted Elliott Bay Brewery Pub (our West Seattle location) the "Best Brew Pub." Thanks guys!

Other honorees included: Best Bike Store / Cycle Center; Best Running Store / Road Runner Sports; Best Marathon / Portland; Best Triathalon / SeaFair.

Thursday, February 11, 2010


Paul Cervenka, award-winning Puget Sound-area home brewer (pictured at left), is in West Seattle today brewing his Pro-Am Imperial IPA together w/ our Lead Brewer, Dan Ashley.

Last time we brewed this back in 2008 we managed to squeeze out about 8% ABV. If all goes as planned, we should get there again this time around.

Thanks to Paul for taking part in this project (brew #3). We look forward to pouring this beer in both of our pubs and maybe in March at Cask Fest too!

Viva the home brewers!

Tuesday, February 9, 2010

Cask 2nd Wednesday in Burien : 02.10.10

Join us at tomorrow at 3:00 PM in Burien for the tapping of this month's special cask-conditioned release.

The keg of Hoppus Callosum, brewed in West Seattle, was dry-hopped w/ Chinook and Simcoe pellets.

New Mug Club Member

Happy? Yes. Why, you ask? She's a freshly minted Burien Mug Club Member: #426 (a.k.a. "Verde").

Several lucky folks received the call yesterday that their number had come up. Now they all receive Mug Club discounts every Monday = 20 fluid ounces of Elliott Bay goodness for just $3.00.

If you want to get on the waiting list, sign up at the bar next time you're in.

TC a.k.a. Mr. Double Double

Here's a shot of our owner, Todd Carden, with one of his versions of the famous "Double Double" burger. These were being served during the Super Bowl and cooked by the man himself.

If you missed him this year, come back next year and you may catch him in action again.

Cask Fest Tickets are NOW ON SALE

WA CASK BEER FESTIVAL tickets are NOW on sale!

Are you a WABL member? Get a $5.00 discount when ordering on line. Not a WABL member? Just do it.

We also have a limited number of tickets available at each of our pubs at the standard pre-purchase discount. ($5 WABL disc. does NOT apply).

Keep your browser tuned to this blog station for announcements of which of our beers we'll be pouring at the 2010 Cask Fest.

Monday, February 8, 2010

Hoppus Callosum : NOW ON TAP it comes again...our HOPPY and STRONG Double IPA

Brewed in West Seattle with Columbus, Chinook, Amarillo, and Simcoe hops, Hoppus is no wallflower. Rather, its in-your-face goodness reaches up to grab you then slaps you about the face with a big helping of 7.6% alcohol-by-volume. This is your brain on hops!

NOW pouring at both pubs. Cask-conditioned version on tap in Burien @ 3:00 PM Wed. 2/10/10.

Chocolate Imperial Porter : NOW ON TAP

We lauched a new seasonal this week, an Imperial Porter in which we steeped organic cacao nibs from local chocolatier, Theo Chocolates.

The beer was brewed in West Seattle but kegs will debut in both locations during the week leading up to Valentine's Day.

The nibs help round out the the beer with a touch of added sweetness and a mild amount of bitterness that complements the dark roasted malts.

Thursday, February 4, 2010

BREWED THIS WEEK : Pinetop Red Ale

Brewer Dan at the West Seattle pub brewed Pinetop Red Ale YESTERDAY.

It aims to infuse the fairly malt-forward beer with a robust blend of both piney and citrus hoppiness using the Chinook and Ahtanum hop varieties.

Look for it on tap in just a few weeks in both our locations. We'll have a cask-conditioned version on tap in Burien on Wed. 2/10.

Super Bowl Specials : 02.07.10

-$3.00 pints + $3.00 apps during the game

West Seattle
-24 wings = $12.95
-Foot long Cuban or Club = $11.00
-Double Double Burgers = $3.00
-Banana Splits = $4.00
-$9.00 pitchers

*The Super Bowl kick off time is ~3:00 PM

February Food Specials : Burien

- Brunch : BREWHOUSE QUICHE $9.95

Black Forest ham, caramelized onions and Swiss cheese baked in a fresh thyme egg custard over our tender house-made crust. Served with spicy breakfast potatoes and fresh berries. Pairs nicely with Organic Coffee Stout

- Small Plate : BLUE CHEESE SLIDERS $7.95
Two all natural beef sliders on tender baby buns with caramelized onions, crumbled blue cheese, Pub Sauce and shredded lettuce served with seasoned fries and chipotle aioli for dipping. Pairs nicely with Organic Riot Ale

Tender blackened chicken breast served over romaine lettuce tossed in avocado vinaigrette with artichoke hearts, sweet cornbread croutons, sliced avocado, feta cheese and toasted pecan pieces. Pairs nicely with Belgian Black IPA

- Sandwich : MUFFALETTA GRINDER $9.95
Genoa salami, Black Forest ham and provolone cheese layered on a grilled baguette with house made olive salad and herbed vinaigrette. Served with sweet potato fries. Pairs nicely with Organic Hop von Boorian

- Entree : JAMBALAYA $15.95
Elliott Bay’s version of a Cajun classic! Andouille, chicken breast, white Gulf prawns, clams, peppers and onions simmered in a rich spicy broth with rice and finished with a shot of our house IPA. Pairs nicely with Elliott Bay Dry-hopped IPA

Moist tender yellow cake baked with pineapple and cherries with a gooey brown sugar topping. Served with our stout ice cream. Pairs nicely with Organic B-Town Brown

February Food Specials : West Seattle

- Small Plate : SALMON GINGER CAKES $8.95

Fresh salmon combined with fine diced ginger, red onion and celery along with just enough egg and breadcrumbs for binding. Griddled until golden brown and served with Asian style vegetable slaw and our cilantro-lime aioli. Pairs nicely with Organic Pilot Light

- Salad : WILTED SPINACH $9.95

Fresh spinach tossed with our herbed vinaigrette, red onions and mushrooms. Topped with roasted red peppers, parmesan cheese and hard boiled egg. Served with warm pita. Pairs nicely with Organic No Doubt Stout


Two Cascioppio Brothers andouille sausage links braised in our Alembic Pale Ale then flame broiled and served on a toasted baguette with grilled peppers, onions and our chipotle aioli. Served with our seasoned fries. Pairs nicely with Organic Alembic Pale Ale

- Entree : JAMBALAYA $15.95
Elliott Bay’s version of a Cajun classic! Andouille, chicken breast, white Gulf prawns, clams, peppers and onions simmered in a rich spicy broth with rice and finished with a shot of our house IPA. Pairs nicely with Elliott Bay Dry-hopped IPA

Our diced sourdough bread baked in a rich custard along with Granny Smith apples. Served over a soft whipped bourbon cream and topped with warm caramel sauce and candied walnuts. Pairs nicely with Imperial Stout

Monday, February 1, 2010

Barrel-aged Beer Release : February 2010

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: Syrah Porter + Chocolate Porter Blend