A new brewery is in the works for Seattle’s Fremont neighborhood. Outlander Brewing is targetting an early June opening and they have found a location, which they plan to reveal later this month. They were able to answer a few questions about their plans below.

1) Who is behind the curtain at Outlander Brewing?
Outlander Brewing was started by Dragan Radulovic and Nigel Lassiter. Outlander Brewing is actually Outlander Brewery and Pub. Nigel will be the brewer (homebrewer for 6 years) and Dragan (waiter for countless years) will run the restaurant.

2) How far along in the process of opening are you, and do you have a target opening month/date?
We are still in the very beginning of the process. The TTB has just received our forms and the state will be receiving theirs shortly. Construction starts this week. We hope to open early June.

3) What types of beers will you be concentrating on in general?
We will mostly be focusing on non-traditional, experimental beers. We’ll have a peanut butter chocolate beer, a chili beer, and many common styles dry hopped with teas and/or unique hops. Each month we submit a survey asking our fans to pick from 3 of the beers we list. The winner is brewed at the end of the month.

4) What are a couple of your favorite Seattle breweries?
Two Beers and Fremont are two I really like. The nano-brewery, NW Peaks, remains my favorite.

5) What is your business model going to be – brewpub, production, etc…? How large of a system/capacity?
Business model is as described above. We’ll be pairing and infusing foods with beer. We would have liked to be a brewpub with serving tanks, but our budget really limited our options. Production is tiny. It is a 1 barrel system, setup in a basement.

6) What type of food will you be offering at the pub?
For food we will be offering stews, salads, sandwiches and various meat and cheese platters. We are without a hood, so we will mostly be doing simple meals, mostly organic and probably beer infused. Dragan is currently working on the menu. He has mentioned that beer sausages will be one of our specialties.

7) With the limited brewing capacity do you expect to offer guest taps as well, or do you think you’ll be able to keep up with demand?
I really don’t know what to expect as far as demand goes. All I know is that I will be producing as much beer as possible with our barrel setup and that we will only be distributing for special events. That being said, we will be offering guest taps.

Good luck to Dragan and Nigel! You can find their webiste here, and follow them on Facebook and Twitter.