6 days of the 2013 edition of Seattle Beer Week are in the book, and it’s been quite a good time already. With 5 days of events still left, there are still plenty more opportunities to partake in these special events.
I haven’t attended events on every day of SBW, but I’ve done my fair share….following is a little run down with some highlights.
Friday – After missing the opening of SBW on Thursday, I was rearing to go on Friday. We started off with a couple of glasses of high ABV stouts at Back in Black at Brouwer’s Cafe. While the weather outside was sunny and not calling for stouts at all, the dim, beer hall-like interior of Brouwer’s is always perfect for strong beers. I had the Firestone Walker PNC Buckwheat Stout and the Green Flash Silva Stout, both of which were full of bourbon barrel goodness. From Brouwer’s, it was a quick jaunt over to the new Sixgill for their Hood River Night featuring beers from three awesome breweries: Double Mountain, Logsdon Farmhouse Ales, and pFriem Family Brewers. My Oak Aged Bretta was a good transition from those big stouts at Brouwer’s. My final stop of the night was at Safeco Field for a little Mariner’s baseball, but not before stopping by The Lodge Sports Grille in Pioneer Square (old Tiki Bob’s spot) for a beer and a burger during their SBW Grand Opening party. The place was pretty packed, but my burger was great and the very solid lineup of beers included the likes of Boneyard RPM IPA and Chuckanut Pils. Seems like another good addition to the pregame bar list.
Saturday – I had thankfully headed home after the Mariners game (all my friends can’t say the same…), so I was pretty fresh and ready to go on Saturday. My first stop of the afternoon was at Urban Family Public House to check out the lineup for their Saison Fair, which did not disappoint. I enjoyed the collaboration “Urban George” saison that Fort George brewed with Urban Family, the Mikkeller “Yeast Series Saison”, and a few tastes of several others from friends. This was a great idea for a SBW event that I hope to see return in future years. From there it was over to check out Populuxe Brewing for the first time, and it was a perfect sunny day to enjoy their fairly large outdoor area featuring a few picnic tables and 2 sets of bags/cornhole. I quite enjoyed their Imperial IPA and a taste of their saison, but the CDA we shared was pretty off the mark from what I look for in the style. Overall, I loved the setup and abundant outdoor seating…I’ll be back. Our last stop of the day was just a few blocks up to Reuben’s Brews, where their Rye Brew Fest was heavy on styles featuring what has become their signature ingredient. Reuben’s has been a very popular spot since opening, and their line was out the door on this sunny afternoon.
Tuesday – After sitting SBW out on both Sunday and Monday, Tuesday night found Jeanne and I partaking in the Brewer’s Dinner at Schooner Exact. This was the third dinner that chef Warren Peterson has put on at the brewery, but it was the first one they’ve done for a SBW. The food and beer were both pretty outstanding. You can see the full menu below, but my favorite combo of the meal was the panna cotta paired with the kriek. While the special BBN Imperial Porter was probably my favorite beer of the lineup, the Gen X IPA (featuring Mosaic hops) was a pretty stellar IPA. Chef Peterson actually designed this beer with the help of the brew staff and got to help brew it, and I think he’s pretty happy with the results. Jeanne and I were happy with it as well…we happily filled a growler we had stashed in the car so we can enjoy some later this week. Cheers to Warren, Matt, Heather, Mark and the rest of the crew that helped out for a great dinner (at a very reasonable price for what we got).
Dungeness Crab Salad with endive, cucumber, fresno chili, lemon, celery, cilantro
Paired with Seamstress Union Raspberry Wheat
Pan-Roasted Alaskan Halibut with braised artichoke, pancetta, apple
Paired with Gen X IPA
Stout-Braised Beef Short Rib with pickled mushroom, white cheddar polenta
Paired with Dry Stout
Aged Gouda with rosemary flatbread, quince paste, chesnut honey
Paired with Bourbon Barrel-Aged Imperial Porter
Mascarpone Panna Cotta with blackberries, toasted almonds
Paired with Kriek