#pnwbeer – PorchDrinking.com
In case you missed it, glitter beer is a thing. Glitter beers are typically brewed with edible glitter dust – fine grains of glitter made from sugar-based compounds. Matchless Brewing in Tumwater, WA is the latest Washington brewery to venture into this trend. Their Built to Spelt with Glitter NEIPA is a delightfully flavorful interpretation that goes above and beyond the expectations of a simple trendy beer. It’s a juicy, fruity mouthful of liquid pizzazz.
It was quite possibly the best night of my life. What could have been better? I, and roughly 200 other Fremont Brewing fanatics, had been invited to the Heron Hunting Club’s annual get-together. The event, which I would argue is the best beer event in the city, had it all. We were being fed by James Beard award-winning Chef Edouardo Jordan of Salare and JuneBaby, taste-testing and purchasing some of Fremont’s most hard-to-get beers, and witnessing the metamorphosis of the brewery’s Frelard location. The space, which had been a packaging and brewing facility just a few hours beforehand, could now pass for a palace. Chandeliers dangled from the ceiling, vintage furniture and rugs awaited us in every corner, and Broadway-worthy props were found at every turn. Again – what could have been better?
It’s hard to overstate the natural beauty of Washington state. The state is home to mountain ranges, temperate rain forests, desert plains, active volcanoes and other natural wonders that are so varied and abundant, you could easily spend every weekend of the year in a new terrain. Even from my home base of metropolitan Seattle, the closest mountains are less than 30 minutes outside the city and you can book a whale watching tour that leaves from downtown.
If you’re a beer drinker in Seattle, you’re a Holy Mountain Brewing drinker in Seattle. It’s as simple as that. Even in a city renowned for its thriving and creative craft beer scene, Holy Mountain effortlessly stands out thanks to a niche it has filled in the heavily-hopped Pacific Northwest market: Holy Mountain is your go-to for great Belgian styles, or any beer that has been flirting with mixed fermentations or barrel-aged ingredients. One of Holy Mountain’s latest releases, Afterswarm, is an ideal case-in-point.
Just like in any other city, Seattle has its fair share of beer celebrities. The electricity that craft pulses through this town, not to mention the quality of the drinks themselves, make it near impossible not to point and whisper when some of our favorite owners or brewers make cameos in their respective taprooms. So, when I sat down with Rose Ann and Charles Finkel, owners and founders of The Pike Brewing Company, and some of the original craft pioneers in Seattle, I couldn’t help but be just a bit starstruck.
It doesn’t take a lot for me to crave a beer. Has it been a good day? Let’s have a beer. A bad day? Let’s have a beer. It’s sunny out! Let’s have a beer. Oh no, raining again? Better have a beer. Needless to say, I’m easily convinced. But tell me that I’m drinking for a good cause? Well, then let’s have more than one, without a doubt. This is the case with Stoup Brewing’s recently released Mother of Exiles IPA, which benefits the Refugee Women’s Alliance as part of the Beer Trumps Hate campaign.
I’ve been drinking a lot of imperial stouts. Unlike most, I believe every season is stout season. Luckily for me it’s February and I don’t get flak for drinking a 12% Russian imperial stout. The proliferation of adjuncts to the market has been interesting. Brewers adding coffee, vanilla, cocoa, peppers, mint, you name it. While fun for the palate, I still prefer an adjunct-free stout. Let that malt shine, those chocolate and coffee notes should develop alone. One favorite is Cavatica Stout from Fort George Brewing.
I’m not ashamed to admit it people: I’m a total Fremont Brewing fangirl. Always have been, and expect that I will be. But, in my defense, I fangirl hard for good reason – the Coconut Edition B-Bomb being just one of them.
The Yakima Valley in Eastern Washington accounts for nearly 80% of the United States hop crop, and the team at Bale Breaker Brewing Company have established themselves as leaders in the Yakima Valley hop scene, both as growers and as brewers. The brewery is located amongst hop fields that were first planted in 1932, and the brewers at Bale Breaker have made a point of showcasing Yakima Valley hops in virtually every Bale Breaker brew. Though a relatively young brewery (they opened in 2013), Bale Breaker has become one of the most well-known IPA producers in Washington and is a leader in the Eastern Washington brewing scene. Today we present an Ultimate 6er dedicated the people who made Bale Breaker what it is today: 6 Reasons to Love Bale Breaker Brewing Company.
Baerlic Brewing Company has swiftly and effortlessly made a name for themselves in Portland, Oregon’s stacked beer scene. Sitting in the heart of the beer hub within the city, Southeast Portland, Baerlic’s enthusiastic staff, delightful atmosphere and – of course – impressive beer line-up always makes for a lovely stop.
Sour styles in any incarnation were my beers of the summer and although I love stouts, the transition into the colder, rainier reality of stout season has been harsh this year. That’s why I was so excited to find the perfect middle ground: the Frambuesa Moka, a tart, dark potion from Engine House No. 9 in Tacoma, Washington.
If you know anything about craft beer in the state of Washington, you have undoubtedly heard about Stoup Brewing, of Seattle, and Wander Brewing, of Bellingham. Both breweries are extremely reputable within the craft community, and are known as establishments that are unafraid to innovate and experiment—while promising excellent and unwavering quality. The consequence of these pushed boundaries and high standards, is, frankly, just really good beer. Lucky for us, Stoup and Wander teamed up earlier this year at the Collaboration Fest—bringing their techniques, creativity, and obsession for quality together at last. The result, Mabel’s Brew—an East Coast IPA that doesn’t let us down.
Well folks, it’s time to clear your schedules, rally your friends and stock your cellars because it’s that time: Fremont Brewing is releasing their celebrated 2017 Bourbon Barrel-Aged Dark Star this Saturday in their taproom. Needless to say, and after a sneak preview, we can barely contain our excitement.
Saying goodbye to summer is never easy—especially for those of us that reside in Seattle. The transition to fall is synonymous with diminishing daylight, raincoats, umbrellas, and the retirement of beloved camping gear until the following spring. But it isn’t all bad. Fall brings golden foliage, flannels and beanies, and of course, beer. Lots of it. Case in point: Fremont Brewing’s Field to Ferment, the freshest and most delectable Pale Ale that you’ll be able to get your hands on this season.
I was first introduced to the Bremerton based brewery Silver City a few years ago, when I was lucky enough to sit down with Daniel Frantz on the back porch of my favorite Seattle bottle shop. Since meeting Frantz, who is the marketing guru for the brewery, I’ve been fortunate enough to familiarize myself with the brewery’s style and culture – this familiarization thanks to the consumption of countless bombers and 6-packs, as well as tours and phone calls with Silver City brewers and sales directors.
After all this time, two things stand-out to me: The brewery is fueled and run by some of the most passionate and knowledgeable people in craft, and every single beer Silver City puts out will be nothing short of stellar. If a beer has a Silver City label, it’s worth having.
It’s hard to imagine now, but just a few years ago the Leary Way strip in Seattle was primarily industrial spaces. Drive-by territory. It’s a history that seems distant – and perhaps even unimaginable, now. These days Leary Way is home to Seattle’s best and, arguably, most frequented breweries. Patrons, food trucks, and pedal pubs now weave in and out of the area fluidly, like clockwork. So when did it start? What was it that flipped the switch? Well, one might argue that it all started with Adam Robbings, and his fateful venture: Reuben’s Brews.
I would like to offer an apology to National Hot Dog Day. And National Donut Day. National Taco Day, too. Because there’s just no convincing me that there’s any food or beverage day that can beat IPA Day – especially when you’re celebrating this glorious, hoppy, bitter holiday in the Pacific Northwest.
Fremont Brewing’s Sara Nelson is accomplished, to say the least.
Want to talk culture? With a PhD in Anthropology, she’s your gal. Have some questions about policy? After over a decade serving as the Chief of Staff for Richard Conlin, former Seattle City Council member, she’s likely to have some answers. Are you a beer drinker? Well you’re in luck! Nelson is the co-owner of Seattle’s celebrated Fremont Brewing.
Feature image courtesy of Fremont Brewing
Chuck’s Hop Shop, one of Seattle’s beloved bottle shops, was a frenzy last Wednesday. No less than a hundred of eager Seattle beer fanatics squeezed into the Central District’s cozy space in hopes of getting a taste of the release of the moment in the Emerald City: Unicorn Tears, a Bourbon Barrel Aged Imperial Oatmeal Milk Stout with Cherries, a collaboration between Fremont Brewing and Perennial Artisan Ales.
There are beer events, and then there is the Fremont Brewing Heron Hunting Club.