We'll be pouring two beers at the 2009 Guest Chef on the Waterfront event on Wednesday, July 15: Organic Highline IPA and Organic B-Town Brown.
This is a fund-raiser for Farestart, an organization that provides nutritious meals to those in need and helps homeless and disadvantaged men, women, and their families create new opportunities for the future by providing job training and placement in the food service industry.
The event SELLS OUT every year, so get your tickets HERE. There are no day-of ticket sales.
A set of three 60-year-old cedar hop poles arrived at our pub in Burien today, compliments of the Virgil Gamache Farms of Toppenish WA.
Plans are to situate them amidst the "field of barley" on the 4th Ave. side of our building, string up some steel cable for support, and plant hop rhizomes there next year that will complete the "green wall" of basic brewing ingredients.
Many thanks to Darren and his family for bestowing upon us these historically valuable resources!
"Since it is too cruel to ask you to vote for just one, you are allowed to vote for up to three of your favorite IPAs. Consider this “market research”. I apologize in advance for any favorites I’ve left off; please use the “other” choice. Only looking for standard IPAs; no Belgian, dark or fruity IPAs, etc…"
Our beer is now pouring at the N. American Organic Beer Fest in Portland, OR. We brought Organic Hop von Boorian and Organic Coffee Stout. Both are tasting yummy. Drop by if you're in the 'hood. Check out the pic of our booth.
We're working out the final details of a new Imperial IPA recipe that will be brewed in Burien next week. Our working title for the beer is "Hellmouth IPA."
The name stems from the series Buffy the Vampire Slayer (which takes place in Sunnydale) and refers to "a focal point which serves as a portal between earth and Hell. The Hellmouth attracts demons and other supernatural creatures, becoming a "hot spot" for supernatural activity."
We thought that was a pretty good description of what happens when we ferment a 7% ABV beer in Burien (a.k.a. Sunnydale)!
Keep an eye out here for future updates on the release of this new brew.
The one and only keg of Pinetop Red Ale infused with Western Red Cedar tips is NOW ON TAP in our West Seattle pub.
Our brewers spent a morning hand-picking tender tips at a local park and then added them to a keg that was filled with Pinetop Red and cask-conditioned.
Come by soon for a pint of this unique and pleasant ale...it won't last long!
It's Friday so it's time to dry-hop our most recently-brewed seasonal beer, SUNNYDALE PALE ALE.
We'll toss in two different hop varieties, Amarillo and Cascade, to help boost the hop aroma of this delicate light-amber ale. FYI: Sunnydale was the original name for the area now known as Burien.
Black IPA- Dry-hopped with Amarillo + Cascade Demolition- Bronze medal-winning Strong Pale Ale Helles Lager- Straw blond lager with mild hops and mellow malt Imperial von Boorian- Dry-hopped Belgian Strong Pale Ale Klondike Golden Ale- Easy-drinking ale w/ soft malty sweetness Pinetop Red Ale- Malty red ale with hints of piney Chinook hops Red von Boorian- Ruby-colored and slightly tart Belgian ale Riot Ale- Dry-hoppedStrong Golden Pale Ale Sunnydale Pale- Brewed w/ experimental malt and hops Wit von Boorian- Refreshing springtime ale brewed with coriander, chamomile, and orange
We recently added some more sustainable products to our line-up of supplies in Burien and West Seattle.
Both our pubs now use compostable straws from WNA, to go containers from Bridge-Gate, corn stalk portion cups from Greenware, corn-based to-go utensils, and non-bleached napkins.
There are still some tickets left on our Brewfest Beer Bus. Call 206.932.8695 for reservations.
The bus will leave West Seattle at 1:00 PM and return from the festival grounds at 5:00.
Tickets are $40.00 and include admission to the festival, refreshments on the bus, and round trip transportation between West Seattle and St. Edward State Park.
If you're planning to drive, be aware that due to construction at St. Ed, on-site parking is VERY LIMITED and will cost $15.00 per car. There will be shuttles running from nearby park-and-rides too.
Consult the festival web site for details on shuttles and pre-paid parking permits.
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.
Appetizer: Blue Cheese Mushroom Rolls $5.95 Cremini, shiitake and button mushrooms sautéed with Walla Walla sweet onions, walnuts and shredded carrot then rolled in wonton wrappers and fried until golden brown. Served with sesame chili dipping sauce. Pairs nicely with Red von Boorian Salad: Curried Chicken Salad $10.95 Harissa marinate natural chicken grilled and served over whole romaine hearts with almonds, green onions, raisins, fontina and shredded carrots. Topped with a caramelized sweet onion yogurt curry dressing and mango chutney flatbread. Pairs nicely with Wit von Boorian Sandwich: Brewhouse Grilled Cheese $8.95 Our take on a grown up grilled cheese. Creamy fontina and Swiss cheeses melted on golden toasted brioche with caramelized Walla Walla sweet onions and fig walnut chutney. Served with sweet potato fries. Pairs nicely with B-Town Brown Entree: Chicken Madeira $11.95 Natural filets of chicken breast pounded thin and sautéed with sweet onions, red peppers, carrots, zucchini and peas in a Madeira demi glace sauce served over egg noodles. Pairs nicely with our No Doubt Stout Dessert: Apple Blueberry Pie-let $5.95 Tart granny smith apples mixed with local blueberries and baked in an individual pastry crust and topped with sweet streusel topping. Warmed and served with Husky Deli vanilla bean ice cream. Pairs nicely with Imperial von Boorian
Small Plate: Chipotle Steak Chiliquiles $9.95 A small chiliquile of corn tortilla chips, tomato chipotle sauce and melted pepperjack cheese topped with flame broiled steak skewers. Garnished with pico de gallo, fresh chopped cilantro and lime. Pairs nicely with the Demolition Ale
Salad: Asparagus Vinaigrette $8.95 A generous portion of fresh Washington asparagus simply blanched and tossed with our house her vinaigrette. Garnished with roasted red pepper and shaved parmesan. Pairs nicely with the No Doubt Stout
Sandwich: Chicken Pesto Grinder $10.95 Half a pound of grilled chicken breast served on a toasted bocca roll with basil pesto, pesto aioli and piled high with lettuce, tomato, mozzarella and parmesan cheeses, roasted red pepper and red onion. Served with our seasoned fries. Pairs nicely with the Dry-hopped IPA
Entree: Sesame Ginger Salmon $12.95 A broiled natural salmon filet topped with a zesty sesame ginger glaze. Served with jasmine rice and chefs daily selection of seasonal vegetables. Pairs nicely with the Luna Weizen
Dessert: Lemongrass Cardamom Creme Brulee $5.95 Our house-made twist on a classic crème brulee. Pairs nicely with the Wit von Boorian
A few weeks ago we planted barley corns next to the side entrance in Burien as a way of greening up one of the beds we recently weeded and augmented with compost.As you can see, the little fellas have really taken to their new environment.
We've still got more area to plant, but considering how quickly the stuff grows, the west-facing wall should be jam packed with mature barley in just about a month. Don't think we'll be brewing with it, but it sure does look nice when it's mature. Thanks Briess!
Here's a short video clip of the brewers in West Seattle mashing-in the Anniversary Beer #12, a Double Pilsner recipe brewed with Cargill German Pilsner malt and a touch of Gambrinus Honey Malt.
Brewer Dan Ashley collaborated on this recipe with Don Webb (w/ mash paddle), co-owner of and brewer at Naked City Taphouse and Brewery in Greenwood, continuing our tradition of inviting guest brewers to work with us to create something special for our anniversary celebration.
Yesterday we installed a "new used" 10 HP glycol chiller system in our Burien brewery. This piece of equipment expands our capacity to chill and control the temperature on more tanks. And since we're scheduled to receive two new fermenters in early July, the timing couldn't be better!
An interesting side note on this story is that we were able to trade our 3 HP system to Two Beers Brewing for their 10 HP unit. This came about because, as part of their move to SoDo, Two Beers just acquired a "new used" brewing system from Japan, which included the 10 HP unit. Unfortunately (for them) it required more power than they had in their building, so we offered to send them our smaller system in exchange for their 10 HP chiller. In short, everyone left the deal happy and went home with exactly the size of equipment they needed. Just another day in beer country...
Both of our pubs will be CLOSED next Monday, July 6 in order that we can celebrate together at our annual company picnic.
We'll be pouring two beers at the 2009 Guest Chef on the Waterfront event on Wednesday, July 15: Organic Highline IPA and Organic B-Town Brown.
A set of three 60-year-old cedar hop poles arrived at our pub in Burien today, compliments of the Virgil Gamache Farms of Toppenish WA.
Here's a short video clip from the 2009 North American Organic Beer Fest going on this weekend in Portland, Oregon.
Our beer is now pouring at the N. American Organic Beer Fest in Portland, OR. We brought Organic Hop von Boorian and Organic Coffee Stout. Both are tasting yummy. Drop by if you're in the 'hood.
We're working out the final details of a new Imperial IPA recipe that will be brewed in Burien next week. Our working title for the beer is "Hellmouth IPA."
The one and only keg of Pinetop Red Ale infused with Western Red Cedar tips is NOW ON TAP in our West Seattle pub.
Don't miss all the wonderful Washington beers pouring during the WA Brewers' Festival this weekend at St. Edward State Park in Kenmore.
Our West Seattle pub has recently switched to its summer hour:
Lucky sods...all you Mug Club members at our West Seattle pub can now enjoy $3.00 fills EVERY MONDAY.
Purchase your West Seattle Food Bank Raffle Tickets and receive a 10% discount at our West Seattle location.
Black IPA- Dry-hopped with Amarillo + Cascade
Our West Seattle pub is rolling out a new beer promotion this month.
The bus will leave West Seattle at 1:00 PM and return from the festival grounds at 5:00.
Join us on this Thursday, June 18 at the West Seattle pub for our monthly tapping of a cask-conditioned beer produced at our sister pub in Burien.
We just this week kicked out another version of our popular summer seasonal recipe, Sunnydale Pale Ale.
Sandwich: Brewhouse Grilled Cheese $8.95
Salad: Asparagus Vinaigrette $8.95
A few weeks ago we planted barley corns next to the side entrance in Burien as a way of greening up one of the beds we recently weeded and augmented with compost. As you can see, the little fellas have really taken to their new environment.
Yesterday we installed a "new used" 10 HP glycol chiller system in our Burien brewery. This piece of equipment expands our capacity to chill and control the temperature on more tanks. And since we're scheduled to receive two new fermenters in early July, the timing couldn't be better!
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