Commercial Beer

Bend Brewing Company Releases Sno’d In Winter IPA and Signs with Point Blank Distributing

Brewpublic - Thu, 10/29/2020 - 10:00pm
Winter will soon arrive in Bend, Oregon as Bend Brewing Company (BBC) announces the return of Sno’d In Winter IPA. This winter seasonal will be available on draft and in 16oz cans begging on October 30, 2020 at the brewery and will arrive soon in Portland via the brewery’s new distribution partner, Point Blank Distributing. […]
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Von Ebert Brewing Introduces Newest American Pils as it also Cans Bohemian Pilsner and Agostini Pils

Brewpublic - Thu, 10/29/2020 - 9:29pm
PORTLAND, Ore. – October 28, 2020 – Von Ebert Brewing, the award-winning and locally owned Portland-based brewing company, will release three canned pilsners on Friday, including the introduction of Newest American Pils, a brand new addition to its lineup of pilsners. Newest American Pils is the third in the “Modern Pilsner” concept series introduced by […]
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Deluxe Brewing Releases Deluxe American Barley Wine

Brewpublic - Thu, 10/29/2020 - 9:22pm
A new barleywine has hit the marketplace with the release of Deluxe American Barley Wine. This one comes from Deluxe Brewing of Albany, Oregon. Deluxe American Barley Wine is hop forward as it was brewed with Chinook and Cascade hops. This American Barley Wine unifies the intense flavor with the perfect harmony of premium malts […]
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Montavilla Brew Works Releases Old Montavillain

Brewpublic - Thu, 10/29/2020 - 8:54pm
In time for Halloween, Montavilla Brew Works releases Old Montavillain in 16oz cans. This barrel-aged beer is now available at the brewery for pick up. Old Montavillain is described as a boozy strong ale was brewed in 2018, aged in Eastside Distilling Bourbon barrels for a whole year that sits at 10% ABV. The beer […]
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Firestone Walker Brewing Celebrates 24 Years with XXIV Anniversary Ale

Brewpublic - Thu, 10/29/2020 - 4:13pm
Paso Robles, CA: In a year like no other, Firestone Walker managed to stay the course and continue an annual rite—the creation of its next Anniversary Ale, blended with the help of local winemakers. The resulting beer—called XXIV, marking the 24th year since the brewery’s founding in 1996—is being released today at all Firestone Walker […]
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Three Creeks Brewing Co. Wins Brewery Group and Brewery Group Brewer of the Year, as well as Gold and Silver medals at the Great American Beer Festival

Brewpublic - Thu, 10/29/2020 - 1:28pm
Sisters, OR • October 20th, 2020 – Three Creeks Brewing Company claimed THREE AWARDS at the 39th Great American Beer Festival® (GABF). This is the country’s preeminent beer festival, and world’s largest professional beer competition. It included a 2-day online experience this year on Friday, October 16, with 900 small and independent craft breweries from […]
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A barrel-aged beer lovers dream – Sightglass Seminar with Reuben’s Brews

Washington Beer News - Thu, 10/29/2020 - 11:04am

By Kendall Jones, Washington Beer Blog

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Reuben’s Brews invites you to join them for the first-ever virtual Sightglass Seminar which is happening on Tuesday, November 10th. The theme for this educational event is Wood and Barrel-aged Beers and the event features members of the Reuben’s team discussing the brewery’s philosophy about these styles and includes a guided tasting of special bottlings of our wood-aged and barrel-aged beers made especially for this event.

It’s an educational thing, intended to give beer enthusiasts deeper insight into the beer styles they love. The Sightglass Seminars, formerly known as Tasting Tuesdays, are a series of events hosted by Reuben’s Brews during which the brewery guides guests through the nuances of different styles of beer.

For this one, guests will have a chance to drink and discuss a range of beers from the brewery’s barrel-aging and wild programs and also ask the brewers questions about the beers and the processes. When you sign up, basically, you are ordering the beer, which is available in “bundles.” It becomes more clear when you visit the website and see what they are offering. Then, you tune in as directed for the seminar and enjoy the beer as you learn about it.

Each ticketed participant receives the beers, entry into an online seminar, and a Reuben’s Brews glass from which to drink the beer. And of course, expert information from the brewery’s team on all aspects of barrel-aging (history, flavor contributions, brewing beers built for wood, and so on).

Your order (beer and glassware) will be available for pickup from the Reuben’s Brews Taproom between November 1st and November 10th.

The brewery is unable to send beer home with you in small taster portions to make tasting multiple styles feasible without raising the ticket price. The beers will be provided in full-size bottles/cans.

“Each ticket will provide you with two bottles of barrel-aged beer and one can,” the brewery explains. “However, we also recognize that many of you would like to sample multiple styles, and in order to help facilitate that, we are offering two different “Bundles”. Many of you are participating with a friend and therefore, if you each select a different bundle, you can sample more beers for free with your existing tickets. Or you may choose to upgrade your ticket by purchasing the second bundle for $25.”

Visit the event website for complete information about pricing and about what is included with each bundle. You can place your orders now, pick it up later, and the event takes place on Tuesday, November 10th.



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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs

Bale Breaker Brewing releases this year’s Brewshed IPA

Washington Beer News - Thu, 10/29/2020 - 9:41am

By Kendall Jones, Washington Beer Blog

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Bale Breaker Brewing recently released it’s beloved Brewshed IPA. You can find the second annual, limited-release beer a the brewery’s taproom in Yakima (to-go, in cans) and on the shelves at PCC Markets. It’s not just an ordinary beer release; this one has a mission.

The Brewshed® Alliance is a program designed to highlight the overlapping interests between the conservation of our critical watersheds and brewing communities. Over 60 Northwest-based brewery and beer-related businesses have joined the alliance. Bale Breaker joined the Brewshed Alliance in 2018.

Bale Breaker’s Brewshed IPA is made with Salmon-Safe® ingredients, brewed with locally grown and malted barley and wheat. The Salmon-Safe seal designates that the farming practices used are certified and recognized for their efforts to protect water quality, maintain watershed health, and restore habitat. Brewshed IPA is brewed with hops from Roy Farms of Moxee and grains from Mainstem Malt of Walla Walla.

Bale Breaker’s Brewshed IPA benefits the work of Washington Wild’s Brewshed Alliance, meaning you can drink it knowing that every sip is helping the cause of protecting the health of the watersheds that provide the clean, delicious water needed to make great beer.

Brewshed Alliance recently honored Bale Breaker at its  Wild Night event, awarding the brewery for its outstanding support and dedication to the Brewshed Alliance mission of protecting wildlands and waters.

Brewshed IPA clocks in at 6.6 percent ABV and 40 IBU.

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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs

First Look at Grains of Wrath – PDX

Brewpublic - Wed, 10/28/2020 - 9:34pm
After a few delays while navigating through a pandemic, Grains of Wrath – PDX will open the doors to its new Portland location on Thursday, October 29th. Now Grains of Wrath will have two Portland area brewpubs with its original location in Camas, Washington continuing on and the new Grains of Wrath – PDX located […]
Categories: Commercial Beer Blogs

Ninkasi Brewing Releases People Power Imperial Coffee Stout to Benefit the ACLU

Brewpublic - Wed, 10/28/2020 - 7:35pm
EUGENE, Ore.— Ninkasi Brewing Company has released an Imperial Coffee Stout as part of the People Power Beer campaign to benefit The American Civil Liberties Union (ACLU). Ten percent of proceeds from the sale of this beer will be donated to The ACLU. People Power Imperial Coffee Stout is available only on draft and available in 32oz. […]
Categories: Commercial Beer Blogs

Beer lovers and breweries, get ready to celebrate Washington Pint Day, Dec. 3rd and 4th

Washington Beer News - Wed, 10/28/2020 - 5:10pm

By Kendall Jones, Washington Beer Blog

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First up, breweries interested in getting on board with Washington Pint Day promo need to place orders by October 30th, so get on it right now. Let us know, and we will add you to the list of participants below. Get a lot more info here (pdf), or see what we have included below.

BEER LOVERS! On December 3rd and 4th breweries across the state will celebrate Washington Pint Day. All you have to do is go drink beer and bring home a cool new pint glass or two, or three, or four. The list of participating breweries is below and we will keep it updated if/when more breweries get on board. We will also add more info as we learn, so keep an eye on this space.

The custom glassware features Washington-themed graphics created by Blindtiger Design, a local creative, strategy, and marketing agency specializing in the unique needs of the craft beverage industry. Blindtiger is a creative partner for many of the brewery brands you recognize, the Washington Brewers Guild, and are also good friends of the Washington Beer Blog.

According to the Washington Brewers Guild, which is organizing Washington Pint Day, “The goals are to encourage folks to get out and visit Washington craft brewery taprooms, raise money to support our Guild, and sell a lot of beer for brewery members!”

The event serves as a fundraiser for the Washington Brewers Guild, a grassroots organization that fosters a sense of community among the state’s breweries and also does the increasingly critical work of representing the brewing industry’s interest in Olympia. The work the Guild has done this year to support the state’s breweries in the face of the pandemic has been herculean and heroic. They’ve worked with the governor’s office, the Liquor and Cannabis Board, state and local health departments, and local municipalities to help keep brewery taprooms open.

Washington Pint Day Participating Breweries
December 3rd and 4th

Airways Brewing
Bainbridge Island Brewing
Bale Breaker Brewing Co.
Brothers Cascadia Brewing
Cairn Brewing
Counterbalance Brewing
Crucible Brewing
Dru Bru
Figurehead Brewing
Fortside Brewing
Fremont Brewing
Georgetown Brewing Co.
Haywire Brewing
Hellbent Brewing
Humble Abode Brewing
Icicle Brewing Co.
Iron Goat Brewing
Jellyfish Brewing
Kulshan Brewery
Lowercase Brewing
Lucky Envelope Brewing
Moonshot Brewing
North Fork Brewers
North Sound Brewing
Obec Brewing
Old Schoolhouse Brewery
Postdoc Brewing
Republic Brewing
Reuben’s Brews
Scrappy Punk Brewing
Silver City Brewery
Steam Donkey Brewing
Stemma Brewing
Stoup Brewing
Terramar Brewing
Triplehorn Brewing
Walking Man Brewing

For Breweries

All current WA Brewers Guild brewery members are eligible to order glassware and participate.
Allied members are also welcome to order glassware for internal purposes such as client
holiday gifts, staff appreciation, etc. Find more information about pricing and ordering here.

This event will be promoted on social media, and all participating breweries will be listed on the WBG WA Pint Day event page at

Here at the Washington Beer Blog, we will do our best to help the Washington Brewers Guild promote the event and the breweries involved.


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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs

Beer Church Turkey Bowl 2020 cancelled, how you can help this year

Washington Beer News - Wed, 10/28/2020 - 11:44am

By Kendall Jones, Washington Beer Blog

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Below is the letter I sent out to the Beer Church Turkey Bowl community. I share it here as just another means of getting the message out. Anyone can donate, as described below, and all help is very, very welcome.

Since 1998 I have hosted an annual bowling party and fundraiser: Beer Church Turkey Bowl. Working with lots of help from my wife and my friends, we have raised a lot of money for local non-profit organizations, most notably our local food bank, West Seattle Food Bank. Maybe you’ve attended Turkey Bowl in the past. Hundreds of people from the local beer and brewing community have participated over the years.

The loveable goofballs from Airways Brewing (2018)

For obvious reasons, after a 21-year run, there will be no Turkey Bowl this year, which is especially sad because the West Seattle Food Bank has never needed our support more than they do right now. I have been volunteering and fundraising for the food bank for over 20 years and am keenly aware of how the pandemic has stressed their ability to serve the increased needs of the community.

If you are able, we hope you will keep the spirit of Turkey Bowl alive and donate to the West Seattle Food Bank as you’ve done in the past. This is a difficult economy for many of our friends, so we completely understand if you are feeling the financial strain of the pandemic and cannot donate.

It’s a food drive too!

Typically for Turkey Bowl, we ask for a $200 donation per lane, and then find other ways at the event to raise even more money (raffle ticket sales). In fact, the raffle accounts for most of the money you donate every year. We hope you will consider donating an amount equal to, or near, what you would spend on a night out at Turkey Bowl.

If it’s in the cards this year, you can make donations directly to the West Seattle Food Bank via their website. It is easy and quick. If you like, include a comment regarding Beer Church Turkey Bowl, just so they know we are thinking about them. (They will send you a tax receipt if you donate to them directly online.)

The raffle table.

Live in West Seattle? Here’s an alternative, a fun way to donate to the Food Bank with a chance to win prizes. The West Seattle Thriftway (at Fauntleroy and California), is sponsoring a fun giving opportunity. In exchange for a $5 donation to the food bank you have a chance to win one of 50 prizes. The more you donate, the better your odds of winning. Plus they are matching donations up to $20K. To donate and enter, you must visit the store in person by November 20th. No need to mention Beer Church or Turkey Bowl. Just donate. West Seattle Thriftway is right down the street from, and has always been a big supporter of, West Seattle Food Bank. Cheers to them!

We will miss seeing your happy faces at Turkey Bowl this year and fully intend to get back at it when the coast is clear.

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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

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Craft brewing program at CWU is still alive and kicking, contrary to rumors

Washington Beer News - Wed, 10/28/2020 - 8:16am

By Kendall Jones, Washington Beer Blog

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The following story was published recently on the Central Washingon University website. The short version, the CWU craft brewing program isn’t going away, as some rumors may have suggested. They were not unsubstantiated rumors; earlier this year the program’s director was told not to recruit any new student.

Good news, though, this month the College of the Sciences gave the program the green light to seek new enrollment for 2021. The reprieve is credited in part to the local brewing industry’s outpouring of support for the only four-year brewing degree on the West Coast. The craft brewing program offers a Bachelor of Science Degree and a Craft Brewing Certificate and reports a 100 percent job placement rate.

Here’s the whole story as it appeared on the CWU website.


Rebuilding CWU Craft Brewing Program Gets a Reprieve for 2021

Central Washington University’s Craft Brewing program has a new lease on life this fall after rumors surfaced that it may be going away.

Director Eric Graham and his team were told earlier this year not to recruit new students for the popular CWU program, which offers the only four-year craft-brewing degree on the West Coast.

CWU Craft Brewing student Karina Morel Ugalde practices her brewing technique (photo by CWU).

But all of those fears faded this month when the College of the Sciences gave Craft Brewing the green light to seek new enrollment for 2021. One of the reasons for the reprieve, Graham said, was an enormous show of support from the Northwest craft brewing industry — specifically from Central Washington.

“We are loved in the industry, and there was just a huge outpouring of letters saying, ‘you can’t do this,’” he said. “The main reason is that the hops and beer companies keep asking us for graduates and we can’t fill the jobs as fast as they’re occurring.”

Graham and his fellow lecturers like to say the program has a “greater than 100% placement rate” because they can barely keep up with the recent surge in hops research and craft brewing jobs around the region.

As it turns out, CWU Craft Brewing (CRBW) has become essential to the success of companies large and small, from international hops suppliers like John I. Haas Inc. and Hopsteiner to growing regional breweries such as Bale Breaker, Dru Bru, and Ellensburg’s own Iron Horse.

Photo by CWU.

“The letters we got were really meaningful,” said Eric Foss, a yeast specialist and former CWU microbiology instructor who started teaching in Craft Brewing full-time last year. “There are a lot of people who have seen the impact our program has had, and they wanted to show their support for their employees and for us.”

Hops research scientist Cole Provence is the program’s other full-time lecturer. Wayne Quirk and Graham cross over with the Biological Sciences department, while associate professor Roger Beardsley splits time with Mechanical Engineering Technology.

Since the four-year degree was introduced in 2016, CRBW — which started as a two-year certificate program in 2009 — has trained dozens of qualified professionals, including three hops research scientists who were recently hired at Haas Inc. in Yakima.


A current student has a job waiting for him at Bale Breaker, near Yakima, as soon as he completes his degree, while two recent CWU graduates have also landed there.

“It’s amazing the number of students who have done an internship and are offered a job right away,” Provence said. “A big reason they are getting jobs is we give them the opportunity to work alongside brewers prior to graduation.”

One small business that recently partnered with the program is Wandering Hop Brewery in Yakima. Because CRBW doesn’t have a designated instruction facility, they loaned some equipment to Wandering Hop in exchange for allowing their students to train on-site. Graham said CRBW is formalizing a memorandum of understanding with the owners this fall.

“We know that having research space in an actual brewery is the best way for our students to gain the experience they need,” Graham said.

“When they work as interns, they can see what opportunities exist and test them out before deciding where they want to work,” Provence added.

CWU Craft Brewing student Jessica Berg works on her technique with instructor Eric Foss (photo by CWU). Industry Connections

One major selling point for the program over the past five years has been the faculty’s connections in the Northwest beer and hops industries. That professional network has helped countless CWU graduates kickstart their careers. Now, those alumni are doing their part to pay the program back.


“We have a lot of people out there who are actively recruiting students for us,” said Provence, who worked for one of the largest hops suppliers in the U.S. — a company now called Yakima Chief Hops — before joining CWU in 2016.

“We send our students to trade shows and conferences around the Northwest so the brewers can meet them while they are still in school. That way, the brewers get to know their knowledge base and can start actively recruiting them.”

Foss said three Central Washington breweries are currently eyeing CRBW students and may be looking to hire them as soon as they’ve completed the program.

“They’ll be ready in the spring,” he said. “But that’s what we mean when we talk about more than 100% placement. There are more jobs than we have people to fill them.”

Preparing students and placing them in careers has become a hallmark for the Craft Brewing program. But another key accomplishment that often gets overlooked is CRBW’s success in adding diversity to the industry’s candidate pool.

Brewery jobs traditionally are held by white men, but CRBW has found a way to introduce more women and people of color to the world of craft brewing. Provence said CRBW has been attracting people who didn’t know craft brewing was for them and then getting them hired into jobs that are historically underrepresented.

“One of the strengths of our program is that more than 25% of our students are women or minorities,” he said. “We have really changed the industry, especially in Washington.”

One recent graduate, Cheyenne Weishaar, is the lead brewer and production manager for Dru Bru in Snoqualmie, while the three aforementioned hops research scientists — Darby Wedekind, Sydney Masovero, and Hannah Eyerly — have caught on with Haas, the leading hops supplier in North America.


Some other notable CWU alums who have made a name for themselves in the industry include Rachel Nalley, head brewer at TT’s Old Iron Brewery in Spokane; Jeff Backman, head brewer at the RAM Restaurant in Lakewood; Jon Boerner, head brewer at Laurelwood Brewing in Portland; and Jeff Barnes, assistant research brewer at Haas. Two alums doing well out of state are Chris Marchio, owner of Knotted Root Brewing Co. in Colorado; and James Hendershot, general manager of Dancing Penguin Craft Beer in Fukuoka, Japan.

“The university should really celebrate the impact we’ve had on the local brewing industry,” Provence said.

CWU Craft Brewing focuses on all elements of beer making, from the malt and hops to the finished product.

Instructor Eric Foss (photo by CWU). Broadening Their Reach

CWU Craft Brewing has always attracted plenty of niche interest around the Northwest, but starting in the spring of 2021, the program is going to begin recruiting students from broader backgrounds.

Because CRBW is housed in the College of the Sciences, the program has always relied heavily on brewing science and leaned less on the popular culture and economic sides. But when the faculty started looking at ways to improve the program this summer, they decided that they would need to build more general interest to entice more current and incoming students who might consider craft brewing as a career path.

“The program was designed only for majors, which meant you had to be a craft-brewing major to take our classes,” Graham said. “So, we tried to model ourselves after other programs, like Wine Studies, so we can allow more people in. By re-tooling our curriculum, we hope to become more popular for people who may not have thought about craft brewing as a career.”

Some of the upper-level science classes (i.e., physics) will be eschewed in favor of more business and marketing requirements. A number of general-education courses, such as “Beers of the World,” are also expected next year. Biology, chemistry, and math courses will remain in the four-year degree program, but, going forward, they won’t be required for everyone.


“Those core classes will still be part of our bachelor’s degree program, but we’re trying to remove some barriers for others who might be interested,” Graham said.

Foss believes the cross-over appeal for CRBW could potentially be very high — not just with craft-brewing enthusiasts but with scientists across the spectrum.

“We are an interdisciplinary science, and we see ourselves at the center of what a lot of departments and programs are doing,” he said. “We want to be strong in chemical and biological science, but we also want to bring in anthropologists and business majors. We want our students to understand the history of fermentation and alcohol consumption. We want them to understand not just how to brew beer, but why we do it.”

CRBW has always focused on every element of beer-making — from the yeast (biology), to the hops (chemistry and agricultural science), to the malt (agriculture) — along with the historical and cultural aspects of beer. Now, the program will be delving even further into what makes the craft brewing and hops research professions so interesting — and so vital.

“We do a lot more here than just brew IPAs,” Foss said. “One of our strong points is that we introduce our students to all of the core brewing concepts. But we’re also putting scientists in a position to grow and breed new hops. We feel like we can offer something for everyone.”


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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs

Central Washington University Seeks New Students for its Craft Brewing Program

Brewpublic - Wed, 10/28/2020 - 5:11am
ELLENSBURG, Wash. — Central Washington University’s Craft Brewing program has a new lease on life this fall after rumors surfaced that it may be going away. Director Eric Graham and his team were told earlier this year not to recruit new students for the popular CWU program, which offers the only four-year craft-brewing degree on the West Coast. […]
Categories: Commercial Beer Blogs

Fenceline Cider Launches Home Delivery Fenceline Cider Club

Brewpublic - Tue, 10/27/2020 - 8:15pm
A new home cider delivery club from Fenceline Cider began earlier this month. Fenceline Cider Club members will each receive a curated three bottle box of Fenceline’s finest ciders every three months. These ciders will be based around the season that it is shipping in. The debut box is the Fall Equinox that coincides with […]
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Celebrate Fall with AleSchmidt Oktoberfest from AleSmith Brewing

Brewpublic - Tue, 10/27/2020 - 8:13pm
Inspired from the fall seasonal beer of Bavaria, AleSmith Brewing has released an excellent example of the Märzen style with its AleSchmidt Oktoberfest. The San Diego based brewery has brewed a nice bready malt driven beer that’s available in 6-pack, 12oz cans and on draft. An ode to the classic Märzen, AleSchmidt Oktoberfest is a […]
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Beer industry acts preemptively to avoid new beer taxes

Washington Beer News - Tue, 10/27/2020 - 12:25pm

By Kendall Jones, Washington Beer Blog

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The beer industry is getting ahead of the game, urging policymakers in Olympia to avoid increasing taxes on beer during the upcoming legislative session. There is no real indication that new taxes are on the horizon, but Washington is facing a $4.2 billion budget shortfall through 2023, largely due to the pandemic, and beer is often seen as an easy target for tax revenue.

According to Northwest News Network, representatives of the beer, grocery, and hospitality industries recently sent a letter to Governor Jay Inslee and legislative leaders urging policymakers not to increase beer taxes. The industry is not being paranoid. Consider what happened in 2010, when lawmakers targeted the beer industry in the wake of the Great Recession. And then again in 2013, when the industry had to rally to ensure the imposed taxes were allowed to expire as scheduled.

Beer tax rally on the steps of the Capitol Building (2013).

Among other things, the letter stated, “While we recognize the state is facing substantial budget challenges, we believe the harm caused by a beer tax increase would far outweigh the benefit for the state.”


The letter was signed by Annie McGrath of the Washington Brewers Guild, Tammie Hetrick of the Washington Food Industry Association, Scott Hazlegrove of the Washington Beer and Wine Distributors Association, Julia Gorton of the Washington Hospitality Association, and Rick Hicks, president of Teamsters 28.

The letter offered arguments for why the beer tax should not be increased, noting that it is “one of the most regressive taxes” in Washington and an increase in the tax would result in declining beer sales. The decline would lead to a reduction in the amount of sales tax collected on beer sales as well as a reduction in the amount of excise tax collected if beer production falls. Furthermore, it would likely lead to job losses in the brewing, beer distribution, and hospitality industries, which have already been hard hit by the pandemic.

The letter also pointed out that Washington already has one of the highest beer taxes in the Western United States. Washington’s beer tax ranks 25th nationally, according to the Tax Foundation. By contrast, Oregon ranks 45th. Washington’s beer excise tax is basically a production tax paid by a brewery based on the amount of beer it produces. For smaller breweries that rate is $4.78 per barrel. For larger breweries that produce more than 60,000 barrels a year, the tax is $8.08 per barrel.

In 2019, a report from the Beer Institute and the National Beer Wholesalers Association revealed that beer contributes 28,000 jobs and over $1 billion in wages to Washington’s economy. Another study, conducted on behalf of the Washington Beer Commission, revealed that the brewing industry in Washington contributed $1.4 billion to the state’s economy in 2017.


As I said, there has been no formal discussion about an increased beer tax, but the industry is acting preemptively.

“It hasn’t even surfaced,” said Sen. Reuven Carlyle of Seattle. “I was part of the package 10 years ago and it hasn’t been talked about since.”

Carlyle, who represents the 36th legislative district, was at the heart of the beer industry’s lobbying efforts in the past. His district includes Seattle’s Ballard, Magnolia, and Queen Anne neighborhoods and boasts an unparalleled density of breweries.

It’s not paranoia. Beer industry representatives say that they are hearing that everything is on the table as policymakers begin to look at options to balance the budget next year. They also noted the beer tax hike showed up quickly in 2010 and caught the industry by surprise. This year they want to get ahead of the issue, especially given the impact the current economic crisis is already having on the beer and brewing industry.


“This is the most difficult time the craft brewing industry has ever seen,” said Allen Rhoades of the Rockfish Grill and Anacortes Brewer in a statement. According to Rhoades, since the pandemic started his wholesale beer sales are down 60 percent, and retail sales are down 48 percent. He noted that a tax increase could put some craft breweries out of business.

“Hitting us with a tax increase when our revenues are a fraction of what they were last year will economically harm us at a time when we are already struggling,” Rhoades said.


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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs

Introducing two new beers, three new seltzers from Reuben’s Brews

Washington Beer News - Tue, 10/27/2020 - 10:22am

By Kendall Jones, Washington Beer Blog

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This Friday, Reuben’s Brews releases two beers: the 2020 version of PNW Crush and a new hazy IPA called Fistful of Beskar. PNW Crush is another entry in the brewery’s Crush series, this one brewed using nothing but ingredients grown in the Pacific Northwest. Fistful of Baskar is an all-new beer brewed using Galaxy, Comet, Mosaic, and Citra hops.

As for the seltzers, this represents a whole new adventure for Reuben’s Brews. Some beer purists may raise an eyebrow upon hearing that such an esteemed brewery is producing seltzer, which is fine, as long as they recognized that a lot of people want to drink seltzer and breweries are in the business of making things that people want to drink.

More info about all of this below, straight from the brewery.



This Friday at noon we have two hazy IPAs in cans releasing at The Taproom and To-Go Store!

The 2020 release of PNW CRUSH, our Crush-series hazy IPA brewed exclusively with PNW-grown ingredients, hits the Taproom and To-Go Store this Friday. This beer features all Washington, Oregon, and British Columbia ingredients and will also be in distribution across the Pacific Northwest late this week. Fresh and bright, this is an ode to the greatness of the lands and farmers of the Pacific Northwest. Sincere thanks to the maltsters, hop growers, and barley farmers across the PNW who make this annual release possible!

Also releasing this Friday is FISTFUL OF BESKAR, a hazy IPA brewed with the base malts of Alpenglow and timed to release with a certain TV show that also premieres this Friday. A Taproom and To-Go Store exclusive, this rich 7% hazy features Galaxy, Comet, Mosaic, and Citra hops.

You can order both on our Online Store beginning this Friday at noon for safe and quick contactless pickup at our Taproom and To-Go Store.



Real Fruit. Real Refreshing.

This Tuesday at The Taproom and To-Go Store we will release three flavors of Fruitfizz Hard Seltzer, brewed exclusively with real fruit and real brewers ingredients like Belgian Candi Sugar. Fruitfizz is gluten free and vegan, with 110 calories, 1g of carbs, and 0 added sugar. 6-packs of ORANGE AND VANILLA, LEMON AND LIME, and GRAPEFRUIT will be available exclusively at The Taproom and To-Go Store.

We brewed Fruitfizz from the glass backwards: we wanted to create the most refreshing beverage with the best pure fruit flavor, and this is our answer. Bright, crisp, pure and fruity. We hope you enjoy!

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Reuben’s Brews Releases Fruitfizz Hard Seltzer, PNW Crush and Fistful of Beskar Hazy IPA

Brewpublic - Tue, 10/27/2020 - 4:00am
A hidden secret in many brewhouses is the fact that many brewers enjoy drinking a hard seltzer from time to time. Because of this, a handful of brewers have begun to experiment with making hard seltzers. Reuben’s Brews in Seattle is no exception as the brewer releases its new Fruitfizz Hard Seltzer lineup today. Fruitfizz […]
Categories: Commercial Beer Blogs

Cider Summit offering a curated, seasonal cider tasting experience

Washington Beer News - Mon, 10/26/2020 - 12:23pm

By Kendall Jones, Washington Beer Blog

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For pick up or delivery, this is a tasting experience every cider lover will enjoy

The folks who bring you Cider Summit, the top-notch cider festivals that take place every year in Seattle, Portland, San Francisco, and Chicago, have partnered with some Washington cideries to offer cider lovers a pair of to-go cider tasting kits. There’s more to the kits than just cider; it’s a tasting event, too.

Each of the kits was thoughtfully curated and themed for the autumn season and the upcoming festivities. Each kit includes a variety of craft ciders, access to the guided virtual tasting, two Cider Summit stemless tasting glasses, apple and pear stress balls, and small gifts from participating cidermakers (pins, coasters, stickers, coupons, and so on). One of the kits, the Pommeau & Dessert Cider Kit, also includes a Cider Summit bar towel. Order your kit here. More info about the kits below.

“Our tasting kits are bringing new merriment and festive sips to the season,” said Alan Shapiro, Cider Summit co-founder and producer. “These unique ciders are here just in time for Thanksgiving and holiday toasts. We wish we were raising a glass in person, but creating a safe, at-home experience with tasting kits keeps us connected during the pandemic. Cheers to the holidays and your health!”

The guided virtual tasting event included with each kit is co-hosted with Northwest Cider Association (NWCA) on November 21, 2020, from 6:00 to 7:30 P.M. Several of the participating cidermakers will share tasting notes and general merriment. The at-home sipping session is meant to be shared and enjoyed. Proceeds also provide support for NWCA to assist cideries around the region, which have been hit hard by the pandemic. Proceeds also support myeloma and bone cancer research.

The kits will be available for purchase until 11:59 P.M. on November 11th. Available for pick-up in Seattle or delivery to the Seattle-Tacoma metro area. Details below.

The Harvest & Holiday kit is $59.50 (+ taxes & fees) and features eight ciders, including:

  • Greenwood Cider Company – Lingonberry (16.9 oz bottle) – Seattle, WA
  • Independent Cider – Sno Gem Perry (16.9 oz bottle) – Dryden, WA
  • Locust Cider – Blackberry Sage (12 oz can) – Woodinville, WA
  • PearUP Cider – Cranperry Caramel (12 oz can) – E. Wenatchee, WA
  • Seattle Cider Co. – Punch Bowl (16 oz can) – Seattle, WA
  • Sixknot Cider – Purple Sage (16.9 oz bottle) – Twisp, WA
  • Tieton Cider Works – Cranberry (12 oz can) – Yakima, WA
  • Virtue Salut! Cider Summit Collaboration (16.9 oz bottle) – Fennville, MI

The Pommeau & Dessert Cider kit is $99 (+ taxes & fees) and features four rare liquids, including:

  • Alpenfire Cider – Smoke Dessert Cider (12.7 oz bottle) – Port Townsend, WA
  • Dragon’s Head – Pommeau (12.7 oz bottle) – Vashon, WA
  • Finnriver Farm & Cidery – Chai Spice Wine (12.7 oz bottle) – Chimacum, WA
  • Pierre Huet – Poire Demi-Sec (25.4 oz bottle) – Normandy, France

Delivery Thursday and Friday, November 19 and 20 (see a map of the delivery area below).
If you want your kit(s) delivered simply select that option when you check out.
If you want your kit(s) delivered but are outside the delivery area, select Greater WA Delivery when you check out.

Pickup in Seattle November 20 through 25.
The pickup location is The Woods tasting room at Seattle Cider Company.
4660 Ohio Ave S, Seattle, WA 98134

Note: The organizers report that they are currently experiencing a technical glitch with certain browsers and that may not allow you to add multiple styles of kits to your shopping cart. You may therefore have to do multiple transactions. They apologize and are working to correct the issue. It does not affect the fees paid as all are per kit, not per order.

Outside of WA?
For those of you outside Washington state, you can order both kits via Press Then Press. The order cut off date for out-of-state shipments is October 28th.

Delivery Area

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For the latest news and information about beer in and around Pacific Northwest, visit Washington Beer Blog.

Categories: Commercial Beer Blogs