July Food Specials : West Seattle

Small Plate : AHI POKE $13.50
Elliott Bay’s version of a Hawaiian classic! 6 oz of sashimi grade tuna marinated with soy ginger dressing, sesame seaweed salad & green onions served with niko calrose rice, carrots & cucumbers. Pairs nicely with Saison De La Chance

Not So Small Plate : MEDITERRANEAN MEZZE TRIO $12.95
Our house made hummus, cucumber sauce & roasted red pepper pesto served with toasted pita for dipping accompanied by roma tomatoes, cucumbers, fresh mozzarella, kalamata olives & pepperoncini Pairs nicely with West Side Brown

Sandwich : SANTA FE CHICKEN CAESAR WRAP $9.95
Tender roast chicken tossed with crisp shredded heart of romaine & a chipotle cilantro spiked Ceaser dressing rolled in a warm flour tortilla along with fresh avacado, julienned radishes & our pico de galllo. Served with a lime wedge & fries. Pairs well with Dry Hopped IPA

Entrée : BBQ BRATWURST $13.95
Two "Uli's Famous" hand formed bratwurst sausages braised in our Alembic Pale Ale & flame broiled with our No Doubt Stout BBQ sauce alongside Demolition bacon baked beans & herbed potato salad. Pairs nicely with Alembic Pale Ale

Dessert : ARROZ CON LECHE $5.95
A traditional Mexican creamy rice pudding served with brandy soaked seasonal stone fruit and a cinnamon cookie. Pairs nicely with No Doubt Stout

CASK Beer in Burien Today

On the second Wednesday of each month we release a keg of CASK-CONDITIONED beer at our pub in BURIEN that was brewed in West Seattle.

This month's selection is WEST SIDE BROWN ALE brewed with our house Belgian-style yeast and just a pinch of malt smoked over cherry wood. The combination of flavors work wonders together to produce a fine blend of malty sweetness and the faintest hint of hops.

New Logo for Our 13th Anniversary

Here's a look at a new logo being developed for our 13th Anniversary.

The beer, which we're brewing today together w/ guest brewer Jason Parker, will be called "Saison de la Chance" since it's a 'Saison' style and, as the logo makes clear, we're playing on the various symbols associated with LUCK (= 'chance' in French).

Look for the logo on t-shirts, tattoos, and maybe a few other items that will be available for sale beginning the week of July 5th.

We'll also be posting a few photographs from today's brew showing the boys hard at work in the West Seattle brew house.

Anniversary #13

This Friday, June 4th we're brewing "Saison de la Chance" to commemorate thirteenth years of brewing in West Seattle.

Each year we collaborate with a different brewer to come up with a unique recipe for our anniversary, celebrated during the week of the West Seattle Street Fair (a.k.a. Summerfest), July 5-11th.

This year's guest brewer is West Seattle-ite, Jason Parker. While he's been "retired" from the local brewing scene for a number of years, Jason was the original brewer at Pike Place Brewing on Western Ave., helped start Fish Brewing in Olympia, worked at Redhook when it was in Fremont and Pyramid when they still made beer on Royal Brougham. Suffice it to say, he earned his chops "back in the day" when craft brewing was in its infancy in Seattle. He's got lots of good stories to tell too!

We're very proud to have this local brewing legend agree to work with us to develop a beer for such a momentous and auspicious occasion. The recipe incorporates some unique ingredients, our Belgian yeast strain, and possibly some different hop varieties that we've not brewed with before. The resulting beer is designed to be a genuine thirst quencher for those sunny summer days that MUST be just around the corner!

Stay tuned for photos from Friday's brew day and a sneak peek at the logo being turned in to t-shirts, tattoos, and maybe event cycling jerseys!

Barrel-aged Beer for June

It's that time of the month again when we release another round of barrel-aged beers.

This month we've selected two beers aged in Heaven Hill Bourbon barrels: West Seattle will pour Brewer Dan's Imperial Stout and Burien will serve our Duwamish Dark Lager.

The Stout is HUGE in both flavor and aroma, boasting a strong vanilla and cocoa smoothness from the charred oak.

The Lager spent 14 months on the barrel and comes across much more subtle compared to the Stout, but with a slight sour cherry "twang."

Brew Fest Bus

URGENT ALERT: as of June 1 we only have 7 people signed up for the bus. We need to sign up another 20-25 people before this is going to be viable. PLEASE sign up SOON if you are considering this service, otherwise it will be canceled! Contact W. Seattle pub = 206.932.8695


All Aboard!

Elliott Bay Brewing Co. is chartering a bus to shuttle our patrons to the Father's Day Washington Brewers Festival on Saturday, June 19.

The bus leaves our West Seattle pub at 11:00 sharp and departs St. Edward State Park at 5:00.

Tickets are $45.00, which includes the bus fare and a ticket to the festival. Seating is limited to 47 people and payment is due at the time of making the reservation with one of our West Seattle bartenders or servers. Registration DEADLINE = Sat., June 5.

Seattle Beer Week is Here!

We'll break out some barrel-aged beers in BURIEN on Wed. May 19 from 6:00-9:00 PM. This will be a ticketed event and available to a limited number of participants. Price = $40 and includes a schooner glass of five barrel-aged beers (two bourbon barrel-aged, two sour, and one from a tabasco barrel!) + paired apps.

WEST SEATTLE is featuring a full day of STRONG ALES on Thurs. May 20. The plan is to offer a sampler tray made up of Hoppus Callosum, Pro-Am Barley Wine, Pro-Am Imperial IPA, Belgian Brown Ale, and Imperial Stout. We'll have a limited amount of each beer on hand, so consider getting to the pub early for your best chance of getting in on this unique tasting opportunity.

May Food Specials : West Seattle

Small Plate: Flank-n-Shells $7.95
Five ounces of all natural flank steak marinated in olive oil, balsamic vinegar and herbs then flame broiled to your specifications. Sliced thin and served over shell pasta sautéed with caramelized onions, mushrooms, spinach, herbs, spices and butter. Pairs nicely with Alembic Pale

Salad: Sesame Miso Spinach $9.50
Crisp spinach tossed in our sesame ginger miso dressing topped with carrots, cucumbers, grape tomatoes, green onions, toasted sesame seeds and wonton crisps. Pairs nicely with Luna Weizen

Sandwich: Blackened Chicken Sandwich $9.95
Blackened chicken on a toasted bocca roll with pepperjack cheese, lettuce, tomatoes, zesty blackened peppers and onions with chipotle aioli. Served with our seasoned fries. Pairs nicely with Dry Hopped IPA

Entrée: Mahi Mahi Veracruz $13.95
Half a pound of Costa Rican Mahi Mahi seared and simmered in a traditional Veracruz sauce of tomatoes, onions, peppers, olives and Mexican spices. Served with rice pilaf, cilantro-lime crema, fresh sliced avocado and chef’s vegetables. Pairs nicely with Pilot Light

Dessert: Espresso Toffee Phyllo Tart $5.95
A light flaky phyllo shell filled with rich espresso mascarpone cream topped with toffee crumbles and coffee liqueur. Pairs nicely with No Doubt Stout

Please ask your server about the Wild Card and dessert specials.

April Food Specials : West Seattle

Small Plate: Soy Ginger Skewers $8.95
Half a pound of bistro tender marinated in Asian spices then skewered and flame broiled. Served with a refreshing vegetable slaw and jasmine rice. Finished with a brush of sweet soy ginger glaze and toasted sesame. Pairs nicely with Alembic Pale

Salad: Crispy Buffalo Chicken $11.50
Breaded chicken tenders fried to a golden brown and tossed in our wing sauce. Served over crisp romaine hearts in blue cheese dressing with grape tomatoes and warm pita. Pairs nicely with Pilot Light

Sandwich: Tuna Swiss Melt $9.95
Tuna salad made with line caught albacore and served on toasted sourdough with melted Swiss cheese, shredded lettuce and sliced tomatoes. Served with seasoned fries. Pairs nicely with Luna Weizen

Entree: Veggie Burrito Grande $11.95
Grilled zucchini, roasted red peppers, jalapeno Luna Weizen red beans and rice rolled in a large flour tortilla. Served wet style in a zesty tomato chipotle sauce with melted pepperjack cheese. Topped with pico de gallo, guacamole, sour cream, fresh chopped cilantro and lime. Pairs nicely with Dry Hopped IPA

Dessert: Apple Tumble $5.95
Granny Smith apples spiked with brown sugar, cinnamon and nutmeg. Served warm over a biscuit topped with vanilla bean ice cream. Pairs nicely with Brown Von Boorian

SEATTLE BEER WEEK Events Announced

JUST ANNOUNCED! : Elliott Bay Brewing Co. will host TWO events during SEATTLE BEER WEEK

We'll break out some barrel-aged beers in BURIEN on Wed. May 19 from 6:00-9:00 PM. Details are still being worked out, but the general outline includes samples of five different barrel-aged beers, each paired with an appetizer. This will be a ticketed event and available to a limited number of participants. Stay tuned for details on price and appetizer pairings.

WEST SEATTLE plans to feature a full day of STRONG ALES on Thurs. May 20. The plan is to offer a sampler tray made up of Hoppus Callosum, Pro-Am Barley Wine, Demolition Ale, Belgian Brown Ale, and Imperial Stout. We'll have a limited amount of each beer on hand, so consider getting to the pub early for your best chance of getting in on this unique tasting opportunity.

Topping Off Barrels w/ Batch #1000

Another memorable day in Burien!

Today we filled two wine barrels with what remained of West Seattle Batch #1000. Both oak barrels pictured at left formerly housed Washington red wines, but now they're being re-purposed as aging vessels for our once-in-a-brewer's-lifetime batch 1K.

Eventually beer from four different oak wine barrels will be blended together, but we can't say exactly when. You'll just have to keep reading this blog to find out when you can get a taste!

Brewers Night @ Beveridge Place : 3/25

BREWERS NIGHT @ the BEV : Thursday, starting at 7:00 PM, we'll be pouring beer and tossing out schwag in the Morgan Junction.

Come on out and taste some interesting beers from both of our pubs, including a cask-conditioned keg of Pro-Am IPA (cask), Burien Birthday Imperial IPA, B-Town Brown Ale, Demolition Ale, and Belgian Black IPA.

You do like hops, right?! If not, we'll be giving away t-shirts, sweatshirts, hats, gift certificates, and growlers.

St. Patrick's Day Menu : West Seattle

Check out our food offerings for tomorrow's celebration of Saint Patrick's Day:

St. Patty’s Day Melt
A classic Elliott Bay Special. Our all natural beef patty topped with grilled onions, Swiss cheese and our pub sauce on grilled marbled rye. Served with seasoned fries. $9.95

Shepherd’s Pie
Savory ground beef and pork with green peas, herbs and spices in a rich gravy topped with mashed potatoes. $8.95

Corned Beef and Cabbage
Our famous fresh ginger soy glazed corned beef and cabbage with carrots and red potatoes. $13.95

No Doubt Stout Lamb Stew
Tender chunks of lamb simmered in a rich broth of our No Doubt Stout with carrots, celery, onions and potatoes. $10.95

Chocolate Stout Cupcakes
Deep cocoa No Doubt Stout sour cream cupcakes topped with fluffy cream cheese frosting. $1.95

Kid’s Irish Pesto Pasta
Tender egg noodles tossed in pesto cream with green peas. Served with toasted bread. $5.95

St. Patty’s Day Beverages
Green Pilot Light and Irish Mist for the Kiddies

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!

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.

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.

Hoppus Callosum : NOW ON TAP

Yep...here 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.

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.