Results of Washington Beer Awards to Be Announced at Washington Beer Festival This Weekend

June 17th, 2016 · Uncategorized, Washington Breweries

Father’s Day is this Sunday, which means it is time for the annual Washington Brewers Festival at Marymoor Park in Redmond. More than 500 beers will be pouring from 110 Washington breweries. You’ll see local favorites from the Seattle area, as well as breweries from all corners of the state.

The festival starts tonight (6/17) with a 21+ session, and then the fun continues with family-friendly sessions on Saturday and Sunday. There is ample info on the event website, including a full list of beers that will be pouring with descriptions.

The results of the fourth annual Washington Beer Awards will be announced on Saturday, and many of the award-winning beers should be pouring at the fest. The competition evaluated 950 beers from 139 Washington breweries. The results will be announced live to brewers before the session opens on Saturday, and you will be able to find a list of winners on the event website shortly after that. So, you can check the website when you get there on Saturday or Sunday, and then seek out the winners.

Press Release:

Join us as we reveal the best beers from the top breweries in Washington State!  Over 70 trained beer judges evaluated 950 beers from 139 Washington breweries at the fourth annual Washington Beer Awards and awarded gold, silver, and bronze medals in 56 categories.
The competition was organized by Specialty Competitions LLC and held with the endorsement of the Washington Beer Commission as a way to celebrate Washington’s growing brewing culture and recognize excellence in the craft.
The results will be announced at 10:00 AM on June 18th at the Washington Brewers Festival at Marymoor Park in Redmond.  Many of the award winning beers and brewers will be serving at the festival so it is great chance to taste some of Washington’s finest beers and meet the winning brewers first hand.
More information on the Washington Beer Awards can be found at www.wabeerawards.com/press.  Results from the competition will be posted on the website shortly after the festival announcement.  A short video from previous competition days are available for viewing at www.wabeerawards.com/2014judging.  For more information on the competition and beer judging, please contact the organizers at organizers@wabeerawards.com.

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Sierra Nevada Beer Camp Across America Festival Offers Unique Beers in South Lake Union This Saturday

June 8th, 2016 · Events

Beer CampThis Saturday, June 11, Seattle will host one of just six Sierra Nevada Beer Camp Across America festivals being held across the country. The event will take place from 1pm to 5pm at Lake Union Park, right outside MOHAI in South Lake Union.

100+ breweries have signed up to pour beer at the fest. Sierra Nevada “sent invitations to every single craft brewer in the U.S., encouraging them to come out and pour their beer at one or more festivals.” The list of breweries pouring at the Seattle fest are mostly from the Northwest. But, the list includes quite a few breweries we don’t see up this way very often, if ever, such as Ordnance Brewing (Boardman, OR), Odell Brewing (Fort Collins, CO), Ghost Runners Brewery (Vancouver, WA), Scout Beer (Portland, OR), Buoy Beer Company (Astoria, OR) and more. This looks to be the type of festival that can make both beer geeks and casual drinkers happy.

You can check out the full list of breweries on the festival website. For more detail, you can download the Beer Camp Across America App for free from the App Store, which includes a list of all of the beers that each brewery will be pouring. This is the most updated list available, and the list is not posted on the website.

Tickets are $50 ($56 with fees and tax) and include a collector’s edition sampling glass, 30 tastings and music from Deep Sea Diver. There will be 10 food trucks on site. All festival profits benefit Hop Growers of America.

This is a 21+ event and no dogs are allowed.

In addition to the festival, the idea of Sierra Nevada Beer Camp in general was to get 30 breweries together in regional teams of 5 to collaborate with Sierra Nevada on 6 unique beers. Those beers are currently available in a special 12-pack at local retailers, and they will also be pouring at the festival. Check out the video below for more info, as well as the website.

The NW team included Bale Breaker, Black Raven, Barley Brown’s, Melvin and Odell (yes, Colorado was considered NW for this exercise). They brewed Moxee-Moron, which you can read about here.

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As Elysian Brewing Celebrates 20 Years, Local Beer Drinkers Have Mixed Emotions

June 2nd, 2016 · Events, Washington Breweries

These days, I find that local beer drinkers typically fall into two camps when it comes to Elysian Brewing, which was bought by Anheuser-Busch back in early 2015. Camp A might be jaded by the deal, but they love Elysian beer and continue to buy it. Camp B represents people who refuse to support the corporate monster that is Anheuser-Busch, which means wanting nothing to do with anything Elysian, regardless of how much they like the beer or want to support the great people who still work there locally.

Regardless of which camp you fall into, there is no arguing that Elysian has had a huge impact on Seattle’s beer scene since opening in 1996. Many local brewers have been influenced by their beer, and they continue to churn out well-made, interesting beer. On June 11, Elysian will celebrate its 20th anniversary with a big party featuring some great bands (The Black Lips, The Raveonettes, Ming City Rockers and The Gits) and plenty of beer. 100% of ticket sales will go towards some worthy causes, as well as net proceeds from beer & merchandise. You can read more about the party and purchase tickets here.

Below, I’ve included a piece on Elysian that I wrote that appeared in the February 2015 issue of the Northwest Brewing News. I did an interview with Dick Cantwell for the piece on January 2, and the sale to AB was announced on January 23. They must have been right in the middle of negotiations for the deal at that point, and I’m sure it was awkward to talk about the future and history of Elysian from Dick’s perspective. It also illustrates how woefully inadequate some forms of print are at relaying timely news in the modern era; this hit stands a week or so after the deal to AB was announced. There is some good background on Elysian in the piece, though.

“Brite Tanks” Article on Elysian Brewing for Feb 2015 Issue of Northwest Brewing News:

Staying relevant is a challenge that any brewery that has been around a long time must deal with. No matter what the brewery’s reputation in the beer world, the buzz and excitement these days is often centered on newer businesses as opposed to the stalwart brewery that has always been there for you. But, as Elysian Brewing enters its 19th year of business, it is safe to say it is still very relevant. Through slow growth, collaborations, new facilities and what some consider a strange love for pumpkins, one thing has remained constant: Elysian makes award-winning beer across a wide spectrum of styles, and they have fun doing it.

Dick Cantwell, Joe Bisacca and David Buhler opened up their original Elysian Capitol Hill brewery in 1996. While the neighborhood has certainly changed drastically over time, the original brewpub is still a popular drinking and dining destination almost 20 years later and the 20-barrel brewing system there continues to churn out beers. Over the years, Elysian has opened several other locations throughout the city. Almost right off the bat, they operated a 4-barrel brewing system at Gameworks, an arcade game-focused entertainment restaurant in downtown Seattle, for about 5 years from 1997 until 2002. Cantwell says, “That was a curious situation. In those years, people were putting breweries everywhere, and Gameworks wanted a brewery. We were brand new. When we had our first conversations we were like 6 months old. All of a sudden here we were talking with this Hollywood organization (Gameworks was a partnership with Dreamworks, Universal Studios & Sega). It was an uneasy arrangement, because that just really wasn’t us.” Cantwell says it was a challenge, but overall it was a great experience for a new brewery. “It helped us grow up quickly in terms of running a larger organization. It also gave us a little experimental brewery, which really became a central operating tenet for us throughout the years.” After they exited their agreement with Gameworks, Elysian opened their Tangletown location the following year in 2003. The 3-barrel system at Tangletown let them continue with their experimental nature, and today they still use this location as a bit of a teaching brewery. In 2006, Elysian Fields opened in the stadium district south of downtown Seattle. With its location directly across from Century Link Field, this has become one of the most popular destinations for Seahawks fans on game days. The 8-barrel brewing system at Elysian Fields is where many of the new creations and specialty beers are born these days.
The next few years marked a bit of a change in direction for Elysian. In 2008, Elysian entered into a partnership with New Belgium Brewing that allowed them to produce large batches of core beers, like Immortal IPA, at New Belgium’s facilities in Fort Collins, CO. Cantwell says, “It was about that time that we started ramping up and thinking more in terms of production than essentially just being a pub company with some limited distribution. Once we got going with New Belgium we started thinking about building a bigger brewery ourselves.” At that point, they switched to a larger distributor to help them grow and also hired a new sales and marketing director. All of these things together led to them opening their own production brewery with a 240-barrel brewing system in Seattle’s Georgetown neighborhood in 2011. This facility allows them to expand with their core flagship and seasonal beers and has plenty of room for growth.

Elysian is a well-known brewery throughout the industry, but for a long time you could not find Elysian beers outside of the Northwest. The reputation was due in large part to Cantwell’s active involvement at the Brewers Association (where he served on their Board of Directors) and Elysian’s long history of winning medals on a national stage at the Great American Beer Festival (GABF). It won the Large Brewpub of the Year award at GABF three different times, in 1999, 2003 and 2004. Elysian started distributing to the East Coast right before it began its partnership with New Belgium. “I think we’ve always been a brewery that had a bit of an outsized reputation compared to how big we actually were. That being the case, we wanted to go to New York. We wanted to be there and compete in that market.” Elysian currently distributes to 11 states, and it will soon add California to the list.

With such a large organization these days, being creative takes more planning. Cantwell says, “With five locations now, it’s good to make everyone get together every now and then. We’ve instituted once-a-month meetings where all the brewers and cellar guys get together and taste beers, talk about ideas for the next couple of months, projects that are under way and really it is just a chance for us to all see each other and collaborate. The innovation not only helps us stay relevant, it helps us stay interested (as brewers).”
Elysian’s creativity and experimentation led to what it is possibly known best for across the country: pumpkin beer. 2014 marked the 10th year Elysian has held its Great Pumpkin Beer Festival. What started as a small festival has taken on a life of its own and is now a large festival embraced by the city and brewers from across the country. The 2014 fest featured more than 80 different pumpkin beers, including at least 17 brewed by Elysian. Cantwell says, “It gives us a chance to show how serious and ridiculous we can be. We can come up with a totally ridiculous idea, but then do it really well.”
In recent years, Elysian’s experimentation with different IPAs has led to a very successful series of releases. Cantwell elaborates, “When we started Elysian, I came up with The Immortal which was pretty hoppy for back then. Now, I describe it as our entry level IPA, because compared to everything that is out there now it just isn’t that hoppy. The Immortal is still the beer we sell the most of, but we wanted to be able to try and build other hops into different IPA recipes. Space Dust is now year-round, and Dayglow was a big success for us in 2014. The Savant is back out now, and then next fall we have a new IPA coming featuring the new Mandarina and Equinox hop varieties.” In addition, 2015 will also bring a new Noir Series of beers featuring some of Elysian’s more successful darker beers from the past few years. That series will include The Fix (possibly under a new name), which was the beer they brewed with the guys from Brewdogs, which won a silver medal at GABF.

Elysian owes much of its success to Cantwell, who has been leading the creative charge since the beginning as the Head Brewer. But, these days one of Elysian’s biggest assets as well as challenges is personnel. Lead brewers Kevin Watson, Steve Luke and Josh Waldman, as well as the rest of the brew team, continue to help drive that creativity that helps keep Elysian at the forefront of the industry. But, filling open positions can prove to be challenging. Cantwell says, “Staffing has been our biggest challenge (of growing). It goes back to Washington being a state of mostly small breweries. There are very few people who have the kind of experience we’re looking for in an ideal candidate to work on larger tanks and with automation systems.” He goes on to say, “I don’t want to be stealing people away from other breweries. I try to be extremely contentious about that by not ever approaching someone. I never talk to anyone about a job unless they come talking to us first. Even so, we can’t always be hiring away from each other, so what we try to do much more is bring people up from within. That creates a lot of churn, but also creates a lot of opportunity. It just takes time.”

With a large production brewery and multiple smaller locations providing a creative pipeline, Elysian is well-situated for the next several years of growth they are anticipating. They will hit their 20th anniversary in 2016, and whatever the future holds beyond that is sure to be exciting.

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Growler Guys Opening With 60 Taps in Iconic Building in NE Seattle

May 11th, 2016 · Openings

YingsNE Seattle beer drinkers will soon have a new place to raise a pint with friends and fill a growler to take home. Kelly Dole is targeting a July opening date for Growler Guys, which will be located on Lake City Way in Wedgewood near the area where the neighborhood intersects with Roosevelt, Ravenna and Maple Leaf.

Dole has secured a bit of an iconic Seattle building for the business: a six-sided building designed by Roland Terry, one of Seattle’s most famous architects (he also designed the Canlis building). Ying’s Drive-In was the tenant at this location for an impressive 45 years until the business closed at the end of March. Even if you don’t live anywhere near NE Seattle, if you have driven down Lake City Way at one point or another you will likely recognize the building. Check out the following video for more info on the building.

Growler Guys is a local NW business that was started by a father and son combo and another business partner back in 2012 in Bend, Oregon. While the heavy focus of most Growler Guys locations is on growler fills, this Seattle location will offer much more. Dole explains, “Certainly we’ll be filling growlers, but it’s a bit of a departure from the other Grower Guys locations. We’ll have 60 taps and there will be a big on-premise aspect with sort of a beer garden atmosphere. It’s going to be a place to hang out with your friends and have a great time with an amazing selection of beer…It’s what I hope will become one of the real destination beer places in this city. Giving credit where it’s due, there are a lot of great places to drink beer in this city…Beveridge Place…Latona…A lot of people who have helped build the craft beer business in this town. If it wasn’t for them, I wouldn’t be in a position to do this.”

The building itself has around 3,450 sq ft of space, plus an additional 2,000 to 3,000 sq ft of mostly covered outdoor space. Dole says, “Most of our capacity will be outside in heated areas. It has a 360 degree covered patio. It is going to be a great location for events and festivals, and I’d really like to make use of that.” In addition to 60 taps of beer available for drinking on-premise and growler fills, there will be ~500 bottles available and a kitchen making food for enjoying there or for takeout. Dole says, “The food menu will be pizza-driven with wings and other offerings. There will also be a to-go menu that we are working out, essentially grab-and-go. 44,000 cars a day drive down this road (each day). I think it’s Seattle’s fifth busiest stretch of road. A lot of people are headed home. I want to give them a reason to stop in, watch an inning with a pint and then grab some food to bring home.

Dole is ecstatic to have found such a great building for his business. “I’ve been looking for a long time for a great place to lease. This place is hands down amazing. It’s just an unusual building that deserves to be used and not torn down. It’s a great place for a beer bar.”

TGG-logoDole says that going with Growler Guys to fulfill his dream of opening a beer bar made a lot of sense for him. “I met these guys and I just really liked them and what they are doing. I was convinced that I’d be better off joining up with them (instead of going it alone). They are savvy enough to allow for regional adjustments for each market. The beer business is moving and changing so fast these days, I think it will help (being with Growler Guys). They have a lot of experience and are getting more and more all the time. I like the idea of having them on my team. I also love their digital menu system…it’s proprietary to their business. Frankly, I think it’s several steps above any other digital menu system I’ve seen. I guess what I like is that with that many taps, it really helps you decide what to order…Part of this job that I’m looking forward to is helping to introduce new beer to people and really helping breweries build their brand. I think Growler Guys is really great at that. We move a lot of beer and have a large selection.”

Dole lives nearby to where Growler Guys will be, and he is excited to be connected to the neighborhood through his business. Growler Guys will be both kid and dog friendly. With 60 taps, there will be many different breweries and styles for customers to choose from. Dole says, “It’s sort of like having all of your favorite breweries under one roof. That’s kind of what we are aiming for.

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Seattle Beer Week Kicks Off Tomorrow

May 11th, 2016 · Events, General Beer News, Washington Breweries

The 8th Annual Seattle Beer Week kicks off this Thursday, May 12, and it will stretch all the way through Sunday, May 22. As always, there are an insane amount of worthy events. I’ll suggest that you check out the website to peruse the full list of events. Most events you don’t need to think ahead; just show up and enjoy. But, if you have any desire to partake in one of the many beer dinners or beer & food-related events, you might want to get on that now. Some dinners will certainly sell out.

Make sure you get to try the Daily Pale from Reuben’s Brews, which is the official beer of the 2016 Seattle Beer Week. It has been available in six-packs of cans for a month or so now, and it will be available on draught starting Thursday.

ReubensBrewsDailyPale

 

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Engine House No. 9 Tasting at Beer Junction Tonight

May 5th, 2016 · Washington Breweries

If you haven’t been paying attention, Tacoma’s Engine House No. 9 Brewery (E9) is making some of the best saisons and sours in the NW right now. In addition, they are hitting the mark with their hoppy pales and barrel-aged beers, as well. Stop by The Beer Junction tonight for a tasting of several beers with Matt & Don from the brewery.

The lineup for tasting will include:
Bourbon Aged Dark Passenger Imperial Stout
Wild Tacoma Berry Manilow Table Sour
Michelle the Gamer IPA
Pales in Comparison Nelson Brett IPA
Rhubarb Wild Ale!

Beer Junction also has a nice selection of E9 bottles (mostly saisons and sours) in stock for purchase, and you should certainly try some out if you are a fan of the styles.

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Dick Cantwell Co-Authors New Book With Peter Bouckaert

April 26th, 2016 · General Beer News

Dick Cantwell hasn’t exactly been sitting around doing nothing with his spare time since leaving Elysian Brewing. His departure from Elysian gave him more time to focus on finishing a new book he co-wrote with Peter Bouckaert, Wood & Beer: A Brewer’s Guide. Bouckaert and Cantwell are two of the most-respected members of the brewing industry, and they had multiple chances to collaborate with each other when Elysian entered into a brewing partnership with New Belgium in 2008 (and, likely before that). The duo has been planning and writing this book for some time, and it is sure to be an essential resource for anyone interested in learning more about wood-aging beer.

Press Release:

Boulder, CO • April 26, 2016 – The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. The latest release from Brewers Publications, Wood & Beer: A Brewer’s Guide by brewing luminaries Dick Cantwell and Peter Bouckaert, explores the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.

Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.

“Two of my brewing idols have created an indispensable brewer’s guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing,” said Matt Brynildson, brewmaster, Firestone Walker Brewing Company. “This is the book that I’ve been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever.”

Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. During his tenure, Elysian was named Large Brewpub of the Year three times at the Great American Beer Festival® (1999, 2003 and 2004). Cantwell has written two previous titles for Brewers Publications, Barley Wine with Fal Allen and The Brewers Association’s Guide to Starting Your Own Brewery, Second Edition.

Prior to relocating to the U.S. in 1996 to become New Belgium Brewing Company’s brewmaster, Bouckaert brewed for a decade at Brewery Rodenbach. Bouckaert was an early advocate of brewing hoppier beers outside the Belgian tradition, exploring IPAs, Czech-style lagers, fruits, spices, wood-aging and fermentation, and experimenting with yeast and microbe strains from around the world. He earned the equivalent of a Master’s degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Kortrijk. His mantle includes awards from World Beer CupSM and Great American Beer Festival® and a handful of other beer accolades.

Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.

Watch and learn more on the Brewers Publications website.

Wood & Beer: A Brewer’s Guide

ISBN: 978-1-938469-21-3

Cover price: $19.95

On-Sale Date: April 26, 2016

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Geaux Brewing Plans Expansion to Second Location

April 19th, 2016 · Washington Breweries

Geaux Brewing, currently located in Bellevue, is set to expand to a second location in Auburn. The new location will allow for a significant expansion of the brewery operations, and food will now be available at both the new location in Auburn as well as the original taproom in Bellevue. Keep reading below for more details.

Here is the announcement from Geaux:

April 19, 2016 – Auburn and Bellevue, WA

Geaux Brewing announced today that they are opening a second location in downtown Auburn on Main Street. The new location will house a new primary brewhouse, an expansive New Orleans-themed taproom, and a kitchen. “As with many of our fellow breweries in the region, we’ve seen incredible growth and demand for our beers.” said Jeremy Hubbell, owner. “When we met with city leaders in Auburn, we knew immediately that this is the perfect place to not only be able to brew more beer, but also serve another community in the Puget Sound area.” Mayor Nancy Backus, City of Auburn said, ”We are excited to welcome Geaux Brewing to Auburn and look forward to another family-friendly restaurant choice. This is adding to the many positive changes happening in our city.”

As part of the brewery expansion, Geaux will upgrade it’s brewhouse to a 20 barrel system to increase capacity to just over 1000 barrels in the first year. The existing 4 barrel brewhouse in Bellevue will be relocated to Auburn as will the barrel aging program. The Bellevue brewery will be converted into additional seating.

With the expansion, Geaux is also bringing food to both locations. They have tapped the creative minds at Bread and Circuses to develop a menu and design the kitchen. Menu items will be based on New Orleans staples such as po-boys, gumbo, and jambalaya but will also feature creative new dishes. Rather than pairing menu items with specific beers, Geaux has chosen to to design the menu around the great flavors of New Orleans—the thought being that patrons will find the perfect pairing on their own. “New Orleans cuisine has a special place in my heart.” said Syd Suntha of Bread and Circuses. “From the first time I tried beans and rice when I was there after Katrina to working for Where Y’at Matt & Restaurant Roux for a couple years, I’ve always loved its unique flavors. There are endless possibilities of Creole and Cajun food and we are excited to put out a menu that will include all the staples, as well as some dishes that have that Bread and Circuses twist that pairs great with Geaux’s amazing craft beers.”

As part of the expansion, Geaux is releasing a new beer called “Geauxin’ South”, a rye IPA that has a deep caramel color, amazing hop aroma, and a dry spiciness reminiscent of the flavors of New Orleans. Geauxin’ South is now on tap at their Bellevue location and will be available soon at the Green River Cyclerly in downtown Auburn.

Geaux will break ground on the new location in Auburn this summer with the taproom slated to open in time for their 3rd anniversary.

Geaux Brewing was founded in 2012 as “The Brewery for Homebrewers”. Since its beginning, the team at Geaux have worked tirelessly to bring fun, creative beer to the Puget Sound Eastside while sharing the knowledge and love for the craft with home brewers and commercial brewers alike. They have produced several award-winning beers including their Wee Y’at Scotch Ale and Vanilla Mint Chai Satchmo stout and continue to play and push boundaries of craft beer. Their Bellevue taproom and brewery is located at 12031 Northup Way, Bellevue, WA.

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Old Stove Brewing Opens in Pike Place Market This Saturday

April 14th, 2016 · Washington Breweries

Seattle’s newest brewery, Old Stove Brewing Company, is set to open this Saturday, April 16. To start, Old Stove’s taproom will be located right in Pike Place Market, on First Avenue between Pike & Pine. Then, in 2017 the taproom will be one of four businesses moving into the new Pike Place MarketFront expansion.

Old Stove brings established industry experience to the brew house, with Scott Barron, formerly of Fish Brewing Company, Ram Brewing, and Pacific Rim Brewery, acting as Head Brewer.

Press Release:

SEATTLE (April 12, 2016) – Old Stove Brewing Company announced today its grand opening in Pike Place Market on Saturday, April 16 at 11 a.m. The new taproom on First Avenue between Pike and Pine Street is supported by a brand new production facility one floor below in the Market’s maze of shops, cafes and restaurants. Eight beers will be on tap on Saturday, including an IPA, Northwest Wheat, Pale Ale, Pilsner, Saison, Stout, Double IPA and a Brown Ale. Two more, a Session IPA and a Cascadian Dark Ale, are on deck for the week after the opening, said Old Stove Brewing Co-Founder Brian Stan.

Old Stove will donate two dollars from every beer sold on April 16 to benefit the Pike Up! campaign to build the new Pike Place MarketFront, opening spring 2017. Market fans can learn more about the MarketFront at PikeUp.org.

While the focus will surely be on the brews, the new taproom and brewing facility offer much more than meets the eye—like an “I SPY” game in the taproom’s 25-foot mural featuring 20 items hidden in its circa 1905 barroom scene.  Families with kids, or anyone enjoying passing time over a pint, can look for the baseball, mouse, morel mushroom and toothbrush, among other items.

The taproom will be a place where people can get to know each other at 16-foot-long community tables made from red oak timber from Co-Founder Chris Moore’s family’s woods in Vicksburg, MI. “It’s a great way to foster a way to for people to get to know each other over a beer,” Moore said. “The community seating is a really nice element, as seen in Munich and in beer halls and all over the world.”

Moore has a deep interest in history and has curated a collection of vintage neon beer and brewery signs, some of which will be featured at Old Stove. When not studying the mural or making new friends, beer fans can check out three museum-style display cases exhibiting 40 beer cans each from the ‘30s, ‘40s and ‘50s, representing long-gone breweries and canning models (flat top vs. cone top) from states across the country.

In another corner of the room, a cast iron, nickel plated Kalamazoo stove (circa 1905) from the Kalamazoo Stove Company (1902-1952) will be a place for folks to gather. Bartenders will pull beers from various antique stove handles from now-defunct stove makers.

In addition to stoves, stove handles and old beer cans, Moore also collects old brewery neon signs. A nine-foot-long window behind the bar will give guests a behind the scenes view into the cold storage area where the blue neon from a vintage Hamm’s Brewing Company sign casts a cold blue hue over the stainless steel kegs. One floor below the taproom, a fully transparent window wall is the only thing that separates onlookers to the actual brewery. Visitors can watch the brewers’ activities and as the sign at the iconic Market entrance says, they can also “Meet the Producer.”

Co-founders Chris Moore and Brian Stan have previously worked in the craft beer industry for Seattle and Portland based breweries, and have also worked together for many years. Their current partnership is built on a shared knowledge and passion for the craft of brewing. The pair have described opening their first brewery in Pike Place Market as a “dream come true.”

Moore was born and raised in a village just outside of Kalamazoo, Michigan—a Midwest powerhouse of microbrew production in its own right. He first became interested in craft beer when he visited Larry Bell at the Kalamazoo Brewing Co. in 1986. Moore has called Seattle home since 1995 and has visited the Market on an almost daily basis for the last 20 years. He considers Pike Place Market to be a Seattle version of the tight knit community he hails from. The name “Old Stove” is a tribute to one of the finest products to ever come out of Kalamazoo, the classic parlor stove.

“Kalamazoo stoves aren’t just heaters, they are functional pieces of art that were created by a company that used to deliver a superb product and an unprecedented level of customer service,” Moore explained. “People gathered around their old stoves for warmth, sure, but also to share stories and a drink with family and friends. That is exactly the kind of atmosphere we want to create at Old Stove.”

Stan started out as a homebrewer and later transitioned into commercial brewing while working alongside Old Stove’s Head Brewer, Scott Barron. Barron has previously brewed for Fish Brewing Company, Ram Brewing, and the former Pacific Rim Brewery. Stan and Barron are now reunited under the Old Stove flag and have been perfecting their beer lineup for more than a year. Stan is also a CPA, husband, and father of two who looks forward the family-friendly atmosphere he and Moore have created in the taproom.

Moore and Stan have led an impressive team of industry consultants and experts to meticulously plan and build out their taproom and production facilities in order to optimize space with clever design features and efficiencies. The duo worked closely with architect Greg Bjarko, whose firm BjarkoSerra has designed many other popular restaurant and bar locations throughout the greater Seattle area.

“We’ve gotten a great response from the community so far,” said Stan. “We’ve been warmly welcomed from so many of our friends and neighbors, including Pike Brewing and Cloudburst Brewing. This industry is unique in that it lends itself to collaboration rather than competition. It’s such an honor to be a part of this growing, downtown craft brewing district.”

“Working with the various entities of the Pike Place Market to take this venture from concept to reality has been an amazing experience,” Moore said. “The Market is the soul of the City of Seattle, and we are so happy to be producing beer right here in Pike Place Market for locals and visitors alike to enjoy.”

In 2017, Old Stove Brewing will join Honest Biscuits, Indi Chocolate and JarrBar in the new Pike Place MarketFront expansion. The building is currently under construction on Western Avenue.

As part of an incubation strategy of the Pike Place Market Preservation and Development Authority (PDA), the four businesses have the opportunity to become established and develop their products and audiences in a smaller space before moving into the MarketFront.

“All of our MarketFront businesses are slated to move over to the new development and each will be producing their product on site, in an effort to truly extend the ‘Meet the Producer’ spirit of Pike Place Market,” said Ben Franz-Knight, PDA Executive Director. “It’s tremendously exciting for us to have the opportunity to provide space for businesses to expand and bring new and longtime fans to the Market and to the MarketFront.”

Event Details

WHAT: Grand Opening of Old Stove Brewing Co. in Pike Place Market. The opening benefits the Pike Up! campaign for the new Pike Place MarketFront.

WHEN: April 16, 2016; operating hours are 11 a.m. – 10 p.m.

WHERE: 1525 First Avenue

Pike Place Market is Seattle’s original farmers market, founded in 1907, and is one of the oldest continuously operating public markets in the U.S. The market operates within a nine-acre historic district and is a bustling neighborhood of hundreds of vendors, residents and businesses, including farmers, craftspeople, independent shops, buskers, and residents, many of whom are low-income seniors, and five social service agencies. www.pikeplacemarket.org

The Pike Place Market Preservation & Development Authority (PDA) is a not-for-profit, public corporation chartered by the City of Seattle in 1973 to manage the properties in the nine-acre Market Historic District. The PDA is required to preserve, rehabilitate and protect the Market’s buildings, increase opportunities for farm and food retailing in the Market, incubate and support small and marginal businesses, and provide services and affordable housing for low-income people.

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Reuben’s Brews Releases Official 2016 Seattle Beer Week Daily Pale in Cans Today

April 11th, 2016 · Beer Releases

ReubensBrewsDailyPaleSeattle Beer Week will be here before you know it (May 12-22), but this year’s official beer from Reuben’s Brews is already available in cans starting today.

Check out the press release below for more info:

SEATTLE, Wash. (April 11, 2016) Extra! Extra! Read all about it! Get your first taste of the Daily Pale from Reuben’s Brews!

Brewed as the official beer of the 2016 Seattle Beer Week, the Daily Pale will make its debut in 12oz cans on April 11 at the Reuben’s Brews taproom and in stores throughout the Seattle area. It won’t be on tap however until after the official ceremony to kick off Seattle Beer Week on May 12 in Reuben’s taproom.

“It was a great honor to be asked to brew the official beer of Seattle Beer Week,” says Adam Robbings, Co-founder and Head Brewer of Reuben’s Brews. “We think beer lovers will find that popping open a can of the Daily Pale will be a nice precursor to one of the top beer weeks in the country, featuring dozens of Seattle area breweries and hundreds of fun beer events.”

When you enjoy this beer, you’ll not only be supporting a small local brewery but also our wonderful city. As a little thank you to the city they love so much, Reuben’s Brews is donating one percent of the proceeds from Daily Pale to the Seattle Parks Foundation and the Green Seattle Partnership for reforestation of urban forests.

Daily Pale is a hop-forward IPA with lower ABV. Using lots of Citra, Galaxy and Centennial hops, its bright aroma and flavor profile is driven by passionfruit, peach and citrus with a juicy malt backbone to support the waves of hops. At 4.9 percent ABV and 55 IBU, it is thirst quenching, balanced and focused on hop flavor and aroma, with a crisp, clean finish.

The name “Daily Pale” provides a connection with the daily newspaper and goes back to the idea that you can enjoy this beer every day given its lower alcohol level. It’s also a pun on pail, which harkens back to the 1800s when people would get their daily beer in open metal pails (or “growlers”) from their local tavern.

 

About Reuben’s Brews
Reuben’s Brews, maker of “Bloody good beer,” is a small, family-owned brewery located in the Ballard neighborhood of Seattle, WA. Since opening in 2012, Reuben’s has won Gold and Bronze medals at the 2015 Great American Beer Festival, over 30 World Beer Championships medals and was named Mid-Sized Brewery of the Year at the 2015 Washington Beer Awards. Its expanded taproom and production brewery opened in May 2015. For more information, visit www.reubensbrews.com or follow on Facebook and Twitter.

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