After three years as Head Brewer at Big Time Brewery in the U-District, Drew Cluley will be joining a new venture from Chef John Howie. Beardslee Alehouse, scheduled to open this September in Bothell, will have “a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley.” Drew was previously at Pike Brewing before moving to Big Time in 2011, and this new position will certainly be another exciting step in his career.
More information about Beardslee Alehouse & Wildwood Spirits, the attached distillery from Distiller Erik Liedholm, can be found in the press release below, as well as this older post from the Puget Sound Business Journal.
Cheers to Drew for his new opportunity. He had a great run at Big Time, and I’m excited to see what his new adventure brings.
BOTHELL, Wash. – Chef John Howie and Distiller Erik Liedholm announce the opening of their new restaurant/brewery and distillery for September 2014 in Bothell. Both will be located in The Village at Beardslee Crossing, at 19116 112th Ave NE; Beardslee Alehouse in Suite 103 and 201, and Wildwood Spirits Co. in Suite 102. The village is along Beardslee Boulevard, at the NE 195th Street and I-405 interchange at Exit 24.
“We are thrilled to be coming to Bothell,” commented Proprietor/Chef John Howie. “We see great growth and opportunity in the Bothell area, and look forward to bringing our exceptional products and services to the city.”
The Beardslee Alehouse will be a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley. The ale house will feature the finest of local craft brews in guest taps. Beardslee Alehouse’s restaurant will operate under a “farm to table” philosophy, with everything made in-house. The restaurant will grind its own meat, bake fresh bread, and feature a “locker” for aging housemade charcuterie. Burgers, brats, and flatbreads will be highlighted, and housemade charcuterie, cheese and pickled vegetables will compliment the menu. There will be a full-service bar, with popular local wineries on tap.
The environment of Beardslee Alehouse will reflect the local concept of the menu. Every table in the restaurant/brewery will be made from a giant red sequoia that was harvested from the property. The base of the tree will make for a large exterior fireplace, sitting on the west facing patio. The bar will include an indoor fireplace, with casual seating. Additionally, two large community tables will enhance the neighborhood atmosphere of the restaurant.
“Taking down the giant red sequoia had to happen, but being able to repurpose the wood through tables, chairs and other elements of the restaurant is amazing,” commented Proprietor/Chef John Howie. “It will really add to the environment of Beardslee.”
Wildwood Spirits Co.’s distillery will also embrace a local philosophy. Following a “farm to distillery” concept, 90 percent of produce for distilling will be sourced from Washington state. The first two spirits distilled at Wildwood Spirits Co. will be Kur gin and Stark Vatten vodka. Until the distillery opens in September, the distilling process will continue as it has at Michigan State University, where Liedholm brought Washington state produce and studied with world-renowned Master Distiller Dr. Kris Burglund. Both Kur and Stark Vatten have already received numerous awards from both of the competitions they’ve been entered in; the American Distilling Institute’s Annual Judging of Craft American Spirits and the American Association of Craft Distiller’s Awards.
“It’s great that people are already as enthusiastic about the product as we are. I believe we’ve benefitted from having theresources to develop our dream spirit at Michigan State University,” commented Distiller Erik Liedholm. “We’ve had the ability to perfect our product before showcasing it to anybody.”
Wildwood Spirits Co.’s tasting room aesthetic will be a new take on an old, English apothecary. Mill work, Edison bulbs and medicine bottles will help create the ambience, while settees and comfortable chairs will shape an inviting space for guests. The centerpiece of the tasting room will be a window that allows guests to view the beautiful copper stills. The equipment will be supplied from German still manufacturer, Christian Carl, whose exceptional quality is widely acclaimed. Primary equipment will include one 450-liter alembic pot still, one 150-liter rectification still, and one 20-plate column still. For more information, visit the website here.
About The John Howie Restaurant Group:
The John Howie Restaurant Group includes John Howie Steak; Seastar Restaurant and Raw Bar, Bellevue; Seastar Restaurant and Raw Bar, Seattle; SPORT Restaurant and Bar; Adriatic Grill Italian Cuisine & Wine Bar; Beardslee Alehouse; and Wildwood Spirits Co.. Chef Howie also recently released the cookbook Passion & Palate: Recipes for a Generous Table. Chef Howie has been honored with an invitation to cook at the prestigious James Beard House in New York City on five separate occasions, represents Washington state annually at the Super Bowl in The Taste of the NFL, is a repeat guest at the Epcot Food & Wine Festival, and has been a guest chef on Celebrity, Holland America, and Radisson Cruises. Chef Howie’s restaurants have received multiple awards for their philanthropic and community involvement, which has provided over $4,500,000 to the national and local charitable organizations they support.