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By Kendall Jones, Washington Beer Blog

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It’s hardly a secret, but Reuben’s Brews has spent the last several months quietly working on a new brewery and taproom, which is located about a half mile east of the current brewery and taproom in Ballard. The new taproom, dubbed The Brewtap, opens on Saturday, March 2nd. Note that this is the same day as Washington Beer Open House, the statewide celebration of beer.

In addition to offering beer drinkers a second Reuben’s Brews taproom, this new location will serve, in large part, as a production facility intended to help streamline the production of some of the company’s more popular beers.

Nothing is really changing over at the existing brewery and taproom, except that the brewery will now be able to lend more attention and time to creating new beers, one-off beers, wildly creative beers, seasonal beers, and other fun stuff. The current taproom will remain the home for release parties and other special events.

You may have already noticed some changes at the existing taproom on 14th Avenue as equipment is getting shifted around, with some of it already relocated to the new facility.

We will have a lot more details, like an exact address, as the date nears. Also, we will find a way to sneak in prior to the opening to take some pictures and tell you a bit more about what you can expect at The Brewtap. For now, just know that it’s near the corner of 46th and 8th.

Note that during Washington Beer Open House, Reuben’s will offer tours at both facilities. At The Taproom tours begin at Noon, 1:00, 2:00 and 3:00. At The Brewtap, tours start at 4:00, 5:00, and 6:00.  Each tour is limited to 20 guests, so sign up early.

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By Kendall Jones, Washington Beer Blog

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Within the confines of Western Washington, one brewery could not be further north, while the other could not be further south. Chuckanut Brewery and Grains of Wrath Brewing recently collaborated on a new beer, Kulmbacher Export Lager. From its home in Camas, near the Oregon border, Grains of Wrath made the trip up Interstate 5 to Chuckanut’s facility in Bellingham, located near the Canadian border. There, the two breweries created a beer that is described as a “Schwartzbier on steroids.” That is, it’s a big, strong, dark lager.

Here is more information about the beer and the release events.

Tapping Chuckanut Brewery & Grains of Wrath Collaboration

Chuckanut Brewery & Grains of Wrath are excited to announce the tapping of Nuts of Wrath their collaboration Kulmbacher Export Lager that was brewed at Chuckanut Brewery’s North Nut Bellingham location. The two award-winning WA state breweries will not only be tapping with a brewer’s night in Camus, WA Friday January 25 at Grains of Wrath but on January 24 Bailey’s Taproom in Portland, OR across the river will celebrate also. The two breweries will have a special brewers night at Bailey’s with multiple beers on tap including the collaboration. Chuckanut will be at both Grains of Wrath and Baileys to help with the tapping and special brewers nights.

Nuts of Wrath is a strong, dark Kulmbacher Export lager, an almost forgotten Franconian German style lager popular in the late 1800’s. The collaboration rendition can be described in many different ways including: Big bitter Dunkel or an Imperial Schwarzbier. In other words, this lager is dark, malty and bitter. Generous amounts of Munich and Carafa malts balance with a large helping of German noble Hallertau Tradition and Mittelfruh hops. This is not your typical subtle lager. Some might say this is like a Schwarzbier on steroids!

Those wishing to take part in the tapping and brewers night at Grains of Wrath, 230 NE 5th Ave, Camas, WA 98607 and want to spend the night nearby are invited to contact the boutique Camas Hotel about lodging. As part of the celebration the Camas Hotel is offering discounts on rooms, only a block or two from Grains of Wrath. No matter which tapping you take part in representatives from both breweries, including the brewers, will be on hand to answer your questions. It just so happens the Chuckanut brewers will be collaborating and brewing on Friday January 25 at Grains of Wrath for another new beer, stay tuned!

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By Kendall Jones, Washington Beer Blog

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Hood River is just barely in Oregon, right? I know that this blog usually focuses on Washington breweries and Washington beers, but I’ve had a beer crush on pFriem Family Brewers since it first opened. Oh, and the beer is widely available and much-enjoyed in Washington, so there you go. Received news recently that two of pFriem’s most popular beers are now conveniently available in aluminum cans.

Here’s the press release.

pFriem Family Brewers IPA and Pilsner
Now Available in Cans

January 14, 2019 – Hood River, Oregon – pFriem Family Brewers, one of the most award-winning breweries in Oregon, announced today that the brewery’s beloved IPA and Pilsner will be available in cans beginning in early March throughout Oregon and Washington. Both beers will continue to be made available on draft and in bottles.

Josh Pfriem, Brewmaster/Co-Founder, said, “With great anticipation and excitement, we are proud to announce that pFriem beer will now be available in cans, which is the realization of a long-term dream of ours. In our uncompromising approach, driven by the desire to make the best beer possible, we welcome this next step on our exciting journey! We are looking forward to being part of many outdoor adventures, backyard barbecues, or any occasion that calls for sharing a can of pFriem with our friends and fans in the Pacific Northwest.”

Pfriem continued, “The cans will feature the pFriem bear, which has been the brewery’s mascot and a reminder to take what we do seriously, but never take ourselves too seriously. He’s also a reflection of the love we have of the outdoors and how lucky everyone at pFriem Family Brewers feels to call Hood River, Oregon home.”

“What better place for us to start our canning program, than with IPA and Pilsner, which are among our most popular styles.” continued Josh Pfriem. “These two beers also pair best with the wintertime and summertime activities that we at the brewery love to do with a beer in hand, so it was a pretty easy choice.”

Six packs of IPA will retail for $11.99 while Pilsner will retail for $10.99.

The brewery has upgraded its facility and enhanced its infrastructure to make way for canning. The team expects annual barrelage for cans to be around 5,000 barrels in 2019. To meet that production level as well as to continue to grow its draft and 500ml bottle production, the brewery will be expanding its Hood River facility in 2019.

While IPA and Pilsner are definitely the first two styles pFriem will can, the company has indicated that in the current dynamic craft beer market it’s difficult to predict which future styles it will introduce and when. Producing over 100 unique beers every year, it’s easy for the company to imagine some of those coming to cans after it launches IPA and Pilsner. pFriem noted that the brewery will continue to express its wide variety and brand depth through its 500ml and 375ml bottles. Full press kit for the cans is available here.

About pFriem Family Brewers
pFriem Family Brewers (pronounced “”reem”) is a Northwest, German, and Belgian inspired 15-barrel brewery and tasting room in Hood River, OR. Founded in 2012 by Josh Pfriem, Ken Whiteman and Rudy Kellner, pFriem has experienced incredible growth in its short six years and has earned prestigious awards, including being named GABF® 2018 Mid-Size Brewing Company of the Year and numerous medals in national and international brewing competitions. Best known for artisanal beers influenced by the great brewers of Europe while staying true to homegrown roots in the Pacific Northwest, pFriem craft beers are unmistakably unique in both flavor and balance. Visit pFriem online at www.pfriembeer.com, or onsite daily at 707 Portway Ave., Suite 101, Hood River, OR 97031.

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By Kendall Jones, Washington Beer Blog

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Below we share the complete list of beers expected to pour at the 10th Annual Belgianfest in Seattle on Saturday, February 2nd. The event is presented by the Washington Beer Commission and features Belgian-style beers created by Washington breweries. In all, 32 breweries will pour in excess of 90 beers. Once again, our local breweries are flexing their creative mussels for this one. (See what I did there? Don’t worry, nobody is putting bivalve molluscs in their beers. Right?)

This event always sells out, with just a handful of tickets available at the door, so get your tickets in advance before it’s too late.

Belgianfest
Saturday, February 2nd
Fisher Pavilion (Seattle Center)

Two Sessions:
Afternoon (noon – 4:00)
Evening (5:30 – 9:30)

Tickets:
$37 Advance or $45 at the door. Limited tickets at the door.
Admission includes a tasting glass and 10 tasting tokens. Each taste is 4 oz.
Separate tickets required for each session.

LIST OF BREWERIES AND BEERS

Anacortes Brewery-Anacortes

1) Saison de la Sorciere (ABV 5.4%)

Our Saison is hopped with a specialty blend of Palisade, Simcoe, Lorel and Mosaic and was brewed by members of the Pink Boots Society to celebrate International Women’s Day.

2) Dubbel Vision (ABV 7.8% / IBU 25)

Our traditional Belgian-style Dubbel is malt forward and brewed with European Black Prinz malt, brown sugar and honey. Starting with aroma and flavor notes of ripe banana, this dark beer then finishes with a pleasant spicy sweetness and just a touch of alcohol warmth that hints at its 7.8% ABV.

3) Tripel Vision (ABV 9.99% / IBU 6)

Our Belgian Tripel adheres to traditional guidelines with its pale straw color from mostly pilsner malt and it’s high alcohol content. The aromas and flavors of peach nectar blend with characteristic Belgian yeast spiciness to make your lips sing!

4) Wild (ABV 7.8% / IBU 25)

This highly drinkable Brett spiked Belgian Dubbel was aged for 7 months in oak for a dry, warming alcohol finish with a nutty mellow funk.

Bale Breaker Brewing Company-Yakima

1) Nouvelle Abbeye Tripel IPA (ABV 8.5% / IBU 39)

Nouvelle Abbaye (French for New Abbey) is an interpretation of a classic Belgian Trappist ale. However, we dry hopped this beer with a generous amount of Citra—hence the term Tripel IPA.

2) Cocoa Butter Kisses Belgian Stout (ABV 7.2% / IBU 32)

Cocoa Butter Kisses is blend of American and Belgian styles. Roasted American malt fermented on Belgian Trappist yeast make this creation smooth as cocoa butter.

Black Raven Brewing-Redmond

1) Pour Les Oiseaux (ABV 6.8%)

White Wine Barrel Aged Saison. Pour Les Oiseaux is a blend of complex earthy, fruity, and light tannic flavors with a crisp and refreshing finish.  This ale is aged in French oak white wine barrels with the addition of brettanomyces.

2) La Mort Rouge (ABV 9.3%)

Red Wine Barrel Aged Belgian Strong Ale

La Mort Rouge is born from a marriage between La Petite Mort, our dark Belgian style strong ale, and red wine barrels from local vintners.  This ale is a limited vintage release.

3) sQuad of Ravens (ABV 10.6%)

This Belgian Quadrupel greets your nose with caramel and toast while brulee torched sugar and back molasses meet figs and dates.  Malt and dark stone fruit sweetness pervade the aftertaste.

Boundary Bay Brewery–Bellingham

1) Boundary Bay x North Fork Brewery = Collaboration Belgian Strong Amber Brut (ABV 8.7% / IBU 20)
When North Fork and Boundary Bay brew together it’s likely to get a bit crazy! With the final gravity falling below the density of water (0°P OG), this experimental Belgian-style ale is no exception. Meld in aromas of stonefruit and light cherry, flavors of biscuity and light chocolate maltiness and an extraordinarily dry, brandy-like finish, and you’ve got yourself a taste of madness!

2) Wonderland Belgian Strong Golden (ABV 8.2% / IBU 25)
Wonderland is approachable, powerful and an intricate Belgian strong golden ale with herbal, earthy and spicy notes. Hidden behind billowy lingering head awaits a wondrous and deceptively strong treasure with an artfully balanced body and complex yeast character

Cairn Brewing-Kenmore

1) Midnight Hike (ABV 10% / IBU 30)

Inspired by a trek in Yosemite under a full moon, this Belgian Dark Strong is inky black and strong as the granite that defines the National Park! The Trappist style dark strong presents dark cherries and raisin notes in the nose with rich and spicy ester notes on the tongue with a subtle rose taste. Enjoy your own Midnight Hike!

2) Winter Sunshine Saison (ABV 6.5% / IBU 25)

Bronze medal-winner in 2018 Washington Beer Awards. PNW winters make us dream of our lovely summers–and our Sunshine Saison will take you there, with a wintry twist! We infused our fan-fav Sunshine Saison with sour cherry for a tartness that perfectly matches the floral aroma and classic farmhouse taste on the back end. This clean, crisp and refreshing beer is the perfect way to bring sunshine to any day.

Elliott Bay Brewing-Burien

1) DE RODE DUIVELS (The Red Devils) (ABV 4.5%)

Sour Red Ale made up of a blend of beers aged in wine and bourbon barrels for 8 and 11 months. Hints of red wine with some vanilla sweetness from the bourbon barrels for balance.

2) ELEGAST’S STEED (ABV 5.7%)

A Belgian-style stout boasting aromas of chocolate, toffee, toast, stone fruit, plum, faint peppercorn and clove and named for a legendary elven king that rides a black steed.

3) DRY-HOPPED von BOORIAN (ABV 5.8%)

Out certified organic Belgian-stye IPA packed with some special dry hops added just for the Fest.

Elysian Brewing-Seattle

1) Belg-Frost (ABV 7.5% / IBU 25)

Constructed with the same grain bill as Bifröst, utilizing 2-row barley and Munich malt. The same varieties of hops–Magnum, Styrian Goldings, and Amarillo—were used as well, except the bitterness has been tamed, and late additions were bumped up to balance the very yeast forward character. This is Bifröst gone rustic. Free rise fermentation with Saison yeast yields an earthy spiciness, with notes of peppercorn and citrus zest.

2) Bête Blanche (ABV 8.4% ABV / IBU 36)

A twist on the French expression “Bête Noire”. Bête Blanche is extremely drinkable, blonde and somewhat treacherous. Brewed entirely from Pale malt and augmented in the boil with clear Belgian candy sugar. Bittered with German Northern Brewer and  finished with Styrian Goldings hops. Fermented with Belgian ale yeast.

Figurehead Brewing Company-Seattle

1) Patersbier (Trappist Single) (ABV 4.7%)
This beer is simple yet complex, easy drinking yet flavorful, straightforward yet endlessly interesting. This is truly a beer that appeals to every type of beer drinker. The monk’s lawnmower beer

2) C’est la Saison (w/ Jamaican Peppercorns) (ABV 7.0%)
A light malt bill and light hopping lets the spice notes in this winter saison take center stage.  We fermented this beer warmer to enhance the spiciness from the yeast and then added additional spice in the form of Jamaican peppercorns.

3) Whatever Floats Your Oats (Belgian Oatmeal Stout) (ABV 5.3%)
Created by our 2nd Beer Education Night class, this beer starts with a classic oatmeal stout profile but was then fermented with our Belgian strain to add additional complexity with notes of banana and spice.
4) Midwhat?!? (dark ale w/ Muscat grape must) (ABV 10%) – First Session Only

Belgian Fest experiment #1. We took the wort from our GABF gold medal winning Midwatch Belgian-style dark strong, fermented it with champagne yeast, and then added Muscat grape must. Only 5 gallons of this beer so stop by early.

5) Midwho?!? (barrel aged saison w/ cherries) (ABV 9%) – Second Session Only
Belgian Fest experiment #2. We took the wort from our GABF gold medal winning Midwatch Belgian-style dark strong, fermented it with a saison yeast, then aged it in a whiskey barrel with a crap ton of cherries. Only 5 gallons of this beer so stop by early.

Flying Bike Cooperative Brewery-Seattle

1) Chateau Vélo Volant Saison Blanc (ABV 8.7% / IBU 22)

Belgian-style Saison with Sauvignon Blanc grape must from Cave B Estate Winery

2) Cherry Tart (ABV 6% / IBU 16)

Kettle Sour Cherry Saison

Flying Lion Brewing-Seattle

1) Belgian Quaddamnit (ABV 13.5 %)

This once-per-year brew is strong and complex.  The malt-heavy body is laced with intense notes of clove, banana, and dried fruit.  In other words, superextrafruitytastesokindsof spicydoses!

2) Belgian Stout (ABV 7.0%)

Heavily roasted with flavors of dried fruit and licorice, this dark and complex Belgian-style Stout pairs well with long winter nights! The carefully chosen grain bill plays out well with a Belgian yeast strain normally reserved for Pales and Wits.

3) Belgian Strong (ABV 9.0%)

The Belgian Strong has a slightly hazy appearance and is light in color. The Strong’s flavor is a complex blend of the fruity esters provided by the yeast with subtle additions of Coriander, Ginger, and Grains of Paradise. The high ABV is perfectly masked in this extraordinarily smooth beer!

Fremont Brewing-Seattle

1) Heritage Wheat (ABV 5.6% / IBU 35)

Brewed with French Saison yeast, Mecca Grade barley and a lot of Skagit Valley wheats. Note of honey, lemon, clove and banana.

2) Foeder Golden Strong (ABV 8% / IBU 39)

Golden Strong Ale Fermented and aged in a foeder with Abbey Ale yeast. Notes of plum, pepper and pear.

3) House Saison (ABV 6.0% / IBU 30)

Fermented and aged in an oak foeder with French Saison Yeast. Notes of white pepper corn, citrus and flowers.

4) Waves Of Light (ABV 5.8% / IBU 45)

Foeder fermented and aged saison, lightly dry hopped with Loral and Wakatu hops. Notes of clove, bubble gum and straw.

Ghostfish Brewing Company-Seattle

1) Shrouded Summit Belgian White Ale (ABV 4.5% / IBU 20)

Refreshing and approachable, Shrouded Summit is a great session beer for any time of the year. Buckwheat malt adds extra creaminess to the rice and millet malts. Spiced with sweet orange peel, coriander, and juniper berries with aromas of clove and banana from a Belgian yeast strain.

2) 4th Anniversary Belgian Quadrupel (ABV 9.0% / IBU 26)

Inspired by the Trappist brewers of Belgium, our version is full bodied with a rich and malty palate and aged on PNW sweet cherries. This beer commemorates the four magnificent years of Ghostfish existence!

3) St. Marina’s Belgian Tripel (ABV 8.0% / IBU 25)

A clean malt profile shows off Continental hops and a spicy phenolic flavor from Belgian yeast. Some fruity esters and residual sweetness keep the high alcohol level from overwhelming this beer.

Illuminati Brewing Company–Bellingham

1) RICKSHANK REDEMPTION BELGIAN PALE ALE (ABV 5.1%)

Light and crisp, brewed with Szechuan Peppercorns for a curious floral and spicy kick.
2) MONKS OF DOOM BELGIAN DUBBEL (ABV 8.2%)

Deep amber in color, malt forward brew well balanced with fruity and spicy esters.

3) SPINAL TAP BELGIAN TRIPEL (ABV 11%)

Golden to orange high gravity brew that balances malt and some residual sweetness.

Jellyfish Brewing Company-Seattle

1) Sea Wasp Belgian Quad (ABV 10.2% / IBU 20)

This big ole Quad offers notes of dried fruit and caramel.

2) Saison Memoir (ABV 5.3% / IBU 35)

This light and dry ale is blended with a barrel-aged, wild yeast fermented Saison. It brings lemon, pepper corn and funk to the party.

Kulshan Brewing Co.-Bellingham

1) GIN BARREL AGED BELGIAN GOLDEN STRONG (ABV 9.5%)

Aroma notes of juniper, vanilla and ripe berries, followed by flavor notes of apple, pear, light caramel, and slight warming alcohol.
2) BELGIAN BLONDE (ABV 7% / IBU 40 IBU)

Crisp, light and hoppy. Spicy and fruity hop notes, with a mild bready malt presence.

3) BOURBON EXPORT SAISON–2017 (ABV 9.9%)

Light whisky and oak accents, with notes of pear, vanilla, and bready malt.

4) BELGIAN GOLDEN STRONG (ABV 9% / IBU 31)

Continental Pilsner malt and European hops, along with fruity, spicy aromas work their playful mischief to bring you this dangerously smooth and spirited brew.

5) BRETT SAISON (ABV 7.8% / IBU 36)

Dry and clean, with a smooth bready malt character, this beer possesses mild brett funk, and aromas of ripe peach, apricot, and orchard fruit.

Lantern Brewing-Seattle

1) Orondo Furioso, Apricot Tripel (ABV 10.9%)

We stuffed whole, fresh apricots from Orondo, WA into oak barrels, then doused them with our Abbey-style Tripel, enabling a second fermentation and long conditioning on oak. You’ll find the aroma and flavor of whole apricots against a background of wood and spice, with a tart finish.

2) Cabaret Sauvage, Ale with Wine Grapes (ABV 7.8%)

A hybrid wine-ale, we re-fermented a dark ale base in oak puncheons for 14 months with whole, fresh Cabernet Sauvignon wine grapes from the Yakima Valley. Enticingly burgundy-hued, with a complex, vinous aroma, it expresses raisin, fruit-skin-spice, port-like, oaky, and floral flavors, culminating in a delightfully dry and clean finish.

3) Voyageur, Two-Year Double Pale Ale (ABV 7.7%)

In 2016 we barreled a freshly brewed double pale ale, and sent it on a (figurative) voyage in oak vessels. After a 2 ½ year trip, the body gained tartness and acidity that complements the citrusy hop, becoming even more aromatic and flavorful with notes of oak, vanilla, sugarcane, dried stone fruit, and whiskey-like caramel.

4) Sombre 2018, Abbey-style Quadrupel (ABV 11.4%)

Aged in oak wine and brandy barrels for over a year and emerging dark and robust, this “double Dubbel,” opens with a lightly spirituous aromatic note, proceeds to dark caramel, bittersweet chocolate, wood, and spice flavors, and finishes each sip with gentle alcoholic warmth.

5) Gyrophare [1st Session], Tart Cherry Saison (ABV 6.2%)

We loaded whole, fresh Washington Montmorency tart cherries into oak wine barrels and extracted all the sweet and sour goodness through a second fermentation on our rustic wheat and barley ale base.  It is aromatic, colored rosé red, and spins through 360° of flavor from the cherries (fruit, skin, and pit), finishing with a balanced and lightly sour touch.

6) Prunette [2nd Session], Plum Saison (ABV 6.0%)

Whole, fresh Washington plums (Italian prunes) aged with our saison base in oak barrels for 1 full year creates a uniquely flavorful ale with plum fruit and skin in the aroma, and a sweet-tart flavor which fades to a gently oaky, funky, tart-fruity aftertaste.

McMenamins Breweries-Bothell

1) Ernest Blofeld Witbier (ABV 6.45% / IBU 8)

With a cloudy appearance from Wheat Malt, and sweeter finish, this Witbier was brewed with a generous amount of both orange peel and coriander, thrown right in the boil.

2) Ennui Belgian Pale Ale (ABV 6.19% / IBU 43)

n. [än’we]: a feeling of listlessness and dissatisfaction arising from a lack of occupation or excitement. Brewing can be slow moving sometimes. So we make sure to make our beers as interesting as possible. A light and citrusy Belgo-American Pale in the middle of winter, featuring a hearty dose of Sterling and Citra Hops. More importantly, it comes with a difficult name! Welcome to the Ennui.

3) Method Acting Belgian Tripel (ABV 9% / IBU 15)
n. [ˈmeTHəd · aktiNG]: A technique of acting in which an actor aspires to complete emotional identification with a part. We went to the extreme to make this effervescent, light Belgian style with flavors of bubble gum, banana, vanilla and clove. We only spoke in dutch during the brew, ate a lot of waffles and chocolate, and celebrated Sinterklaas. Can you taste the passion?

Mollusk Brewing–Seattle

1) Plum Dubbel (ABV 8.1% / IBU 15)

Dark Belgian ale with plums. Dark fruit meets Belgian spice with hints of chocolate and toffee. Lush and fruity with a big lusty finish. This rum-like brew will warm the soul on the darkest of cold nights. Pale Malt, Special Aromatic Malt, Brumalt, Chocolate Malt, Black Malt, Can Sugar, Sorachi Ace Hops, Plums and Belgian Yeast

2) Weekend at St. Bernie’s (ABV 9% / IBU 20)

Tropical tripel. Brewed in the Belgian tradition of a big boozy pale but with a fun citrus-y twist. Various citrus peels were added during the whirlpool giving the beer a bright sparkle and tropical vibe reminiscent of a beach vacation.

Pilsner Malt, Cane Sugar, Target Hops, Lemon Peel, Lime Peel, Orange Peel, Tangerine Peel, Grapefruit Peel, Belgian Yeast

Optimism Brewing Company-Seattle

1) Bier Bier (ABV 7.0%)

Belgian Dubbel. A cozy beer that’s a tad sweet with dried dark fruit flavors, like drinking a beer version of an Old-Fashioned. A Belgian-style beer that is double the fun.

2) Try (ABV 8.2%)

Belgian Trippel. If beer and champagne had a baby… this Belgian Trippel is a bit sweet and strong. Perfect for celebrations.

3) Forward (ABV 10.8%)

Belgian Quad. Contemplate the road ahead as you sip this ruby Belgian, our strongest winter beer, quadrupled in intensity.

4) Belgian Sour (ABV 5.5%)

Propolis Brewing-Port Townsend

1) Cuvee (ABV 6.5%)

Saison Brettanomyces aged 11 months in our Cognac Foeder.

2) Borage(ABV 5.0%)

Sasion brewed with borage flowers and unmalted Turkish Red Wheat.

3) Chaga (ABV 8.0%)

Farmhouse Stout brewed with oats, black walnut hull and chaga mushroom.  Cognac vat washed.

Pyramid Brewing Co.-Seattle

1) Belgo-Drupaceous (ABV 7.6%)

A slightly dark cherry saison. Well round winter warmer with a twist.

2) Tunnel Vision (ABV 5%)

A session IPA fermented with an Abbey yeast strain to commemorate the opening of the long awaited tunnel.

Reuben’s Brews-Seattle

1) Lily White Wit (ABV 5.0% / IBU 10)

A refreshing crisp beer with light coriander and citrus in the aroma, and a clean finish.

2) Pillars of Gold (ABV 6.9%)

Belgian Brett Pale.  Our Belgian Brett Pale has noted of citrus, leather and other earthy notes with an effervescent finish.

Rooftop Brewing Company-Seattle

1) Belgian Tripel (ABV 9.2% / IBU 24)

A classic, if a bit boozy, Belgian Tripel. This beer has everything you want in a Tripel, aroma and flavor runs along complex, spicy phenolic Belgian yeast, fruity and estery with a slightly sweet finish.

2) Belgian IPA (ABV 7.0% / IBU 75)

A Northwest style IPA is confluxed with Belgian Trappist yeast to make a happy marriage between piney, resiny, and citrusy hops, and sugary sweet esters of baking spices and clove.

3) Firkin Belgian Tripel (First Session until it’s gone) (ABV 9.2% / IBU 24)

A classic, if a bit boozy, Belgian Tripel. This beer has everything you want in a Tripel, aroma and flavor runs along complex, spicy phenolic Belgian yeast, fruity and estery with a slightly sweet finish then aged with a pound of Organic blueberries for 4 weeks!

Silver City Brewery-Bremerton

1) 2018 Foxy Lady (ABV 6.2%)

Flanders Red on Cherries 2018 Great American Beer Festival Gold Medal Winner Belgian-Style Fruit Beer

2) 2018 Plump Bastard (ABV 9.9%)

Wine Barrel Aged Sour Hybrid Ale on Plums

3) 2018 Cognac & Bourbon Barrel Aged Blend Giant Made of Shadows (ABV 9.9%)

Belgian Dark Strong Ale

4) 2015 Vintage – Giant Made of Shadows (ABV 9.9%)

Belgian Dark Strong Ale

5) 2016 Vintage Chardonnay Barrel Aged Luminous Libation (ABV 9%)

Belgian Tripel

6) 2018 Funky XO (ABV 6.7%)

Belgian Black Ale barrel aged w/ Brett

7) WA Belgianfest Session 1 Pale Ale (ABV 5.4%)

w/Nugget and Santium Hops

8) WA Belgianfest Session 2 Pale Ale (ABV 5.4%)

w/Centennial, Azaca, & Eukanot Hops

* Tap times & availability will vary.

Single Hill Brewing–Yakima

1) Belgian Strong Golden (ABV 8% / IBU 40)

Simple, elegant… seductive. This Belgian Strong Golden delivers clean spiced pear alongside a bouquet of fruits. Semi dry and effervescent.

2) Saison Blanc (ABV 7.2% / IBU 7)

Fresh baked pie meets beer. Saison aged in Sauvignon Blanc barrels developing creamy pear, spice and vanilla.

Slaughter County Brewing Company–Port Orchard

1) Mon Petit Belgian Style Tripel (ABV 8.5%)

Belgian Tripel – 2016 Bronze Medal Winner at the Washington Beer Awards.  Full bodied, and blonde in color.  Spicy, aromatic, and softly sweet, with a beautiful warm finish.

2) Dubble Team Belgian Style Dubble (ABV 7.4%)

Belgian Dubble – Dark, malty Abbey style Ale.  A comfortably sweet, quaffable ale with a crisp, clean finish.

3) Luna Negra (ABV 5.8%)

Belgian Style White Ale Brewed with Fresh Blackberries & Spice. In Spanish, Luna Negra, means, Black Moon. Luna Negra is a traditional Witbier brewed with blackberries, black pepper, and star anise rather than orange peel and coriander.

Sound Brewery–Poulsbo

1) Entendez Noel (ABV 11.5%)

This Mother of all Tripels (MOAT) is smooth and clean, with motueka hops and the finiest Belgian pilsner malt.

2) Coffee Cave Bear (ABV 10%)

Our 10% Belgian Imperial Stout aged on Viking Brew Coffee Beans

3) Dubbel Entendre (ABV 8%)

Our award winning Abbey Style Ale. Dark Candi Sugar, Belgian malts and Styrian Goldings hops.

4) Monk’s Indiscretion (ABV 10%)

Dry hopped, and fermented with an aromatic Belgian yeast strain, Monk’s Indiscretion has an intense tropical hoppy aroma and flavor, with balanced bitterness, and is scarily drinkable for such a strong beer.  2 times NABA Award winner and 2011 US Beer Open Gold Medal Winner

Sumerian Brewing Co.–Woodinville

1) Saison

2) Belgian Strong IPA

Triplehorn Brewing Co–Woodinville

1) Stupid Monk-E (ABV 9%)

Belgian Tripel. Brewed with local Woodinville honey lends to the warm flavors.  Soft peppery notes with a light head and great lacing. This beer is savored not swilled!

2) Mystic (ABV 9.5%)

Belgian Strong Dark. Notes of plum and tobacco with a touch of dark cherry.  Low esters and full, rich flavors. Best savored near 43*F to develop the deep and robust malt characteristics.

3) Belgian Strong Dark (ABV 9.5%)

Notes of plum and tobacco with a touch of dark cherry.  Low esters and full, rich flavors. Best savored near 43*F to develop the deep and robust malt characteristics.

4) Aged Saison in Chateau St Michelle Chardonnay Oak (ABV 12%)

Copious peach additions and aged for months on heavy toast oak.  Medium esters. Very dynamic and tasty Saison. Definitive peach flavor to contrast the Belgian yeast and light esters of white wine.

Wander Brewing-Bellingham

1) Act I – Spontaneous Lambic Kriek (ABV 8.2%)

A project over two years in the making. “Act One” is a 100% coolship-captured spontaneously fermented Kriek-style lambic beer aged..

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By Kendall Jones, Washington Beer Blog

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Cairn Brewing is partnering with Abrosis School of Brewing to offer a series of home brewing classes: The Complete Hombrewer Series. Along with the classes, attendees are eligible for discounts on brewing supplies at Micro Homebrew, which is located just a couple blocks away from the brewery in Kenmore. Classes take place at Cairn Brewing on various dates throughout February, March, April and May.

“As far as I know, it’s the only opportunity to learn how to brew by a locally based, professional brewer in a production brewery/taproom, and with a week-long discount on brewing supplies following the class.” say Jen Boyd, co-owner at Cairn Brewing.

The Complete Homebrewer Series is taught by Jesse Young of the Abrosis School of Brewing. Jesse is an avid homebrewer and also the Assistant Brewer at Flying Bike Brewing, a cooperative brewery in Seattle’s Greenwood neighborhood. Each class features a brewing technique, such as  brewing with extract or all-grain brewing, as well as a specific style of beer.

Each class of in the series shows the beer making process from start to finish by brewing a five-gallon batch of beer with plenty of opportunities to ask questions throughout the live demonstration. The focus is on the basics of brewing, along with tips to help the first-time brewer make an outstanding home-brewed beer from the start. In addition, Jesse talks about humanity’s history and the intertwined anthropology of brewing, explaining how beer became a cultural cornerstone of our past.

“Bringing more people into the homebrewing community is incredibly important to me,” says Jesse Young, Abrosis owner and instructor. “These classes build technical brewing knowledge that offer the reward of potentially years of homebrewing adventures. And it’s awesome to share your beer with the world around you.”

Jen Boyd of Cairn Brewing says, “We love working collaboratively with other small, local businesses. That makes our partnership with Abrosis School of Brewing and Micro Homebrew so natural for us. Jesse is a terrific teacher of technical brewing but also the cultural background. The homebrew advisors at Micro Homebrew coach beginning and advanced homebrewers alike on ingredients, technique and recipes.  We often brew recipes from Micro Homebrew on Cairn’s brewhouse so homebrewers can come taste what the finished product is like when they prepare to brew their own.  That’s a unique opportunity in the Seattle area.”

The Homebrewer Series includes three classes on general brewing: brewing with malt extract, brewing-in-a-bag, and brewing with a three-tier, all grain system. The specialty classes include India Pale Ales and Porters/Stouts. Full class details with registration information and dates are available via Eventbrite and also from Cairn Brewing’s Facebook events page.

All classes are held in the Cairn Brewing taproom in Kenmore. Micro Homebrew also offers class attendees an exclusive discount on brewing supplies and ingredients for the seven days following each class.

Currently scheduled classes:

  • Malt Extract Brewing: February 10th
  • Porters/Stouts, March 3rd
  • Brew-In-A-Bag, March 31st
  • The Three-Tier System, April 28th
  • India Pale Ales, May 19th

Keep an eye on Cairn Brewing’s Facebook events page for details and updates.

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By Kendall Jones, Washington Beer Blog

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We’ve already reported about the changes that started over a year ago at Schooner Brewing (formerly Schooner Exact Brewing). The changes involved, among other things, a shift in ownership, a complete rebranding (new name), and some major adjustments to the restaurant side of the business. Add to that news of a temporary closure early last year and news that the brewery was now also producing hard seltzer under a licensing agreement with San Juan Seltzer, and it has been an eventful 12 months for Schooner Brewing.

More news today. Effective at the end of business today (January 18), the kitchen is closed at Schooner Brewing. The taproom will now only offer light pub snacks, like pretzels and snack mix. Also, they’ve changed the operating hours and are now open Wednesday through Sunday (closed Monday and Tuesday). No news yet on when, of if, they intend to reopen the kitchen. Effective immediately, Schooner Exact is a brewery with a beer-only taproom. Kind of. There’s more to the story.

The other news today is that Schooner Exact is now partnered, more officially, with San Juan Seltzer Company. Basically, the two company’s have merged and become one entity. They’ve worked together by way of a licensing relationship since the spring of 2018 when Schooner began brewing and canning San Juan Seltzer’s spiked sparkling waters at its SoDo brewery.

According to a press release from the company, with the merger management has decided to close Schooner’s restaurant, effective end of business on Friday, January 18, 2019, to focus solely on producing craft beer and spiked sparkling water. The Schooner Brewing taproom will continue to stay open and serve its existing and growing portfolio of beers to its loyal customers. New operating hours are Wednesday thru Sunday from 3-9 p.m. Along with beer, they’ll serve spiked sparkling water and light bar snacks. The changes are effective Wednesday, January 23.

“I’m incredibly proud to oversee San Juan Seltzer, the award-winning Schooner Brewing and our taproom” said Ron Lloyd, President and CEO. “Both of these local brands produce world-class products and we have so many exciting plans in store for the future as we continue to grow here in SoDo and with our growing distributor network throughout the Pacific Northwest!”

Lloyd added, “We’ve had so much excitement over the last few months releasing fresh hop beer, participating in local events, and winning awards like ‘best American-style IPA 2018’ in SIP Northwest Magazine. We are thrilled to continue this momentum into 2019 with a renewed focus!”

Schooner’s Head Beer Brewer Joel Stickney, who has been with the brewery for nearly seven years, and the Schooner brewing team are excited to focus on creating and expanding new beer offerings both here and in Japan, a growing market for American craft beer. Schooner Brewing is one of our local breweries that has successfully entered the burgeoning craft beer scene in Japan.

Joel and his team will be releasing Schooner’s first New England style Hazy IPA in the next few weeks, with more new releases to follow. “With this merger of two great local companies I’m looking forward to focusing all of my efforts on creating excellent, new craft beers for current and future Schooner fans, as well as continuing to help brew high-quality San Juan Seltzer spiked sparkling waters,” said Stickney. “We have an incredible team assembled here that understands the ins and outs of the beverage alcohol industry and will work together to create exciting new alcoholic beverages that locals love to drink.”

San Juan Seltzer, which is the first spiked seltzer company based in the Pacific Northwest, competes in one of the hottest and fastest growing adult beverage categories. Why is it so hot? Well, in part, it’s because San Juan Seltzer provides an adult beverage option that is low calorie, with no sugar and no carbohydrates. It clocks in at  4.2 percent ABV and has just 85 calories, with zero sugar and zero carbs, per 12-ounce serving. Also, spiked sparkling water is a gluten-free product.

One thing is for sure, we will keep our eye on Schooner Brewing and San Juan Seltzer as things continue to evolve.

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By Kendall Jones, Washington Beer Blog

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The Brewmaster’s Taproom is known for its great selection of local beers, as well as being a dog- and family-friendly environment. Now it taproom in Renton has also earned recognition for its value in diversity, its commitment to hiring people with developmental disabilities, and for providing leadership throughout their community.

Vadis will present The Brewmaster’s Taproom the 2018 Inclusive Employer of the Year award on January 24th, 2019. Vadis is a local organization dedicated to assisting businesses with the recruitment and retention of employees with disabilities.

Brewmaster’s owner, Marley Raal, was a bit dismayed when notified of the impending award. “Why would Brewmaster’s be honored for simply doing what is right; doing what every business
should do?” she wondered.

She didn’t want the award to focus on the taproom, but rather she wants to use the award as an opportunity to share, with her community, what Supported Employment is all about.

To celebrate, Marley wanted to do something for her community, as she is wont to do. From that, an idea was born. She turned to Airway’s Brewing of Kent and asked if they would be willing to create a special beer for the occasion and for a special cause. Of course they obliged.

Airways Brewing’s head brewer, Aaron Gibbs, along with his 4-year old daughter, Hazel, were
excited at the concept of crafting an exclusive brew to benefit individuals with disabilities. Hazel even created the brew’s recipe. Thus, this Hazy IPA bears her name, Hazel’s EFA (Employment for All) India Pale Ale. The beer will be tapped in conjunction with the award presentation on January 24th.

Marley requested that the presentation take place on a night when the taproom would be hosting a brewers night event. On this night, Airways Brewing will be the guest brewery. Speaking of her brewery partners, Marley adds, “They are the reason we can do what we do.”

All proceeds from the sale of Hazel’s EFA IPA will be donated to the cause, raising money to help people with developmental disabilities receive one-on-one job training and on-the-job support.

Paying it forward is nothing new for Marley and her Brewmaster’s family. In 2018 they raised nearly $20,000 for various non-profit organizations.

Join the celebration on January 24th at 5:30. The Brewmaster’s Taproom is located at 2000 Benson Road in Renton.

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By Kendall Jones, Washington Beer Blog

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The Latona Winter Beer Series continues on Monday, January 21st. This event in particular mingles the new with the old. Latona Pub is one of the Seattle’s original beer bars. They began pouring nothing but craft beer in 1987, back when it was difficult to get your hands on the good stuff — the stuff we used to call “micro brew” back in the day. For over 30 years, publican Bob Brenlin has remained fiercely dedicated to supporting the local beer industry.

On Monday, January 21st, Latona Pub welcomes Future Primitive Brewing, Seattle’s newest brewery. (See our story about their opening in late December.) The crew from Latona Pub collaborated on a beer with Future Primitive and on Monday they’ll tap into the results. Also, some other tasty treats from Future Primitive.

Here’s the announcement from Latona Pub:

Latona Winter Beer Series: Future Primitive

MON, JAN 21 AT 6:30 PM

Our Winter Beer series continues on Monday, January 21 with the release of our collaboration with Future Primitive Brewing. This yet-to-be-named hoppy red rye brew was hopped up with Chinook, Citra, Mosaic, and Hallertauer hops, and will be the perfect beer to get us through January.

The Future Primitive folks have a long history at the Latona, so we’re extremely excited to release this one with them and celebrate the opening of their taproom in White Center!

Dinner in the loft starts at 6:30pm (ask your server/bartender for details or send a message), followed by the release party at 8:30pm

Feature Tap List:

  • Latona/Future Primitive Brewing Collaboration Red Rye IPA
  • Future Primitive Brewing Moment Belgian Blonde
  • Future Primitive Brewing Penny Marshall Noble Pale
  • Future Primitive Brewing Black River Oatmeal Stout
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By Kendall Jones, Washington Beer Blog

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Trap Door Brewing of Vancouver, Washington is opening a second location, a taproom, in nearby Ridgefield. The new taproom will be located just off Interstate 5 at exit 14, about 15 minutes north of the brewery’s current location in downtown Vancouver. We learned this today via a report in The Columbian. The brewery’s new taproom will be located in Ridgefield Pioneer Village, a new mixed-use development with roughly 300 apartments. The community covers a total of 40 acres, which includes 20 acres of residential housing, 10 acres or commercial businesses, and 10 acres park land.

In a statement released by Trap Door Brewing, company owner Bryan Schull said, “Our Vancouver location will remain the primary location for brewing. We will continue to ferment, keg, bottle and can at the Vancouver location, which will supply the taps at both locations.”

Schull says that the second location will see some fermentation and barrel work. “We will also be transporting batches of wort to the new facility where we will be fermenting and barrel-aging wild fermentations for our sour beers program.”

“We are thrilled to offer our products in this amazing community and exciting development,” added Schull. “We are happy to serve this community not only our crowd-pleasing beers but also provide quality food in a family-friendly atmosphere.”

The Pioneer Village commercial space spans a total of 80,000 square feet, which will be split between retail, office and medical. Reportedly, the new Trap Door Brewing taproom will occupy 2,250 square feet.

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By Kendall Jones, Washington Beer Blog

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Starting this Saturday at 11:00 AM (Jan. 19th), The Beer Junction presents Barrel Junction 7, an event featuring a selection of barrel-aged beers that stretches for more than a week. They’ll dedicate at least 25 taps to barrel-aged beers.

Highlights from this year’s lineup include beers from distant breweries like Firestone Walker Brewing, The Lost Abbey, Midnight Sun Brewing, New Holland Brewing, and others. Also, some local favorites like Fremont Brewing, Cloudburst Brewing, Holy Mountain Brewing and so on. The beer list is below (click on the image for higher res).

Here’s the announcement from The Beer Junction.

Barrel Junction #7 is almost here! 

My favorite event we do starts this Saturday, January 19th at 11AM! Check out the full lineup further below (it’s hard to read so click the image to get a larger and higher resolution image). We’ll be starting with at least 25 barrel aged beers and we’ll also have daily headliners starting on Monday January 21st. A few highlights to look forward to: Cloudburst Barrel Aged Darkenfloxx, Skookum Barren Wood, Fremont Spice Wars, The Lost Abby Barrel Aged Serpents Stout, Firestone Parabola, and many many more!

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