New Burien Pics

/Brewer John and his fermenters

/Serving tanks + kegs

/The Bavarian pretzel

/Mezzanine meeting room

/Street view

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!

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!

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.

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.

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.