Commercial Beer

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 washingtonbrewersguild.org.

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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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.

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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.

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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.

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“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.

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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.

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“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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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. […]
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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.”

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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.

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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.

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“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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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.

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2020 RELEASE OF PNW CRUSH + FISTFUL OF BESKAR HAZY IPA

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.

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DEBUTING TUESDAY AT THE TAPROOM

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 […]
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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.

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2020 Zymurgy’s Best Beers and Breweries in America Results

Brewpublic - Mon, 10/26/2020 - 4:00am
Zymurgy magazine is back with its 18th annual Best Beers and Breweries in America poll from its readers. Each year readers for Zymurgy are asked about the favorite beers and breweries that are commercially available in the United States. Zymurgy magazine is the publication of the American Homebrewers Association (AHA), and each year for the past 17 years have […]
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Von Ebert Brewing Raises Funds For Wildfire Response & Recovery with 33 Stars for Oregon Initiative

Brewpublic - Sun, 10/25/2020 - 9:30pm
Originally brewed earlier this year as a draft only offering, Von Ebert Brewing returns with 33 Stars, an Oregon grown pilsner, in 16oz cans as a charitable beer for Oregonians impacted by the wildfires burning throughout the state. Von Ebert Brewing will donate proceeds from its sales of 33 Stars to the Wildfire Response and […]
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Oregon Brewers Guild Releases State of Excitement No. 3 – Harvest IPA

Brewpublic - Sun, 10/25/2020 - 3:36pm
The third release it its State of Excitement Series, one that benefits the Oregon Brewers Guild is now available. State of Excitement No. 3 – Harvest IPA was just brewed and canned by Wild Ride Brewing in Redmond, Oregon alongside 26 supposed collaborating breweries. Founded in 1992, the Oregon Brewers Guild is one of the […]
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Boardwalk Brewing suffers setback at the hands of thieves

Washington Beer News - Fri, 10/23/2020 - 9:28am

By Kendall Jones, Washington Beer Blog

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“I have not heard of anything like this before,” said Constable Deanna Law, a spokesperson for the Royal Canadian Mounted Police. “Somebody had to know they were back there and were casing the area. This had to be planned.”

Sometime last weekend two stainless steel tanks (pictured above) were stolen from Boardwalk Brewing in Port Coquitlam, British Columbia. According to a report from the CBC, the Vancouver area craft brewery is building a new facility and intended to start brewing in December.

The brewery’s owner, Phil Saxe, says the plan was to pour concrete for the floor this week. He says that when he realized the tanks were missing, he immediately talked to his business partners and neighboring businesses. It sounds like there was a bit of shock and misbelief about the theft, understandably.

“It was pretty devastating, obviously,” Saxe said. “If your neighbor looks like they’re building a brewery in their backyard and some new tanks showed up please let us know. These are worth way more to us than they are in scrap.”

Police suspect that the 16-foot-tall tanks were stolen during the early morning hours between October 16 and 19. They weigh approximately 2,000 pounds each and are valued at about $20,000. The theft had to involve a flatbed truick and a crane or forklift. Police say that because of the industrial nature of the area the activity may not have seemed out of the ordinary to witnesses.

According to the CBC report, investigators are currently gathering and examining evidence, including footage from nearby traffic and security cameras. Saxe says the brewery is offering a reward and is not sure if the theft will be covered by insurance. The tanks were originally manufactured by Newlands Systems and feature the familiar NSI badge on the side.

Photo courtesy Phil Saxe, Boardwalk Brewing.

 

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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

Seattle’s Burke-Gilman Brewing Wins the 2020 Alpha King Challenge

Brewpublic - Fri, 10/23/2020 - 7:14am
Seattle brewery Burke-Gilman Brewing Company was crowned the 2020 Alpha King Challenge Champion last week for its Fresh Hopotheosis, a juicy fresh hop DIPA. Held each year, normally the Friday during the Great American Beer Festival in Denver, this year’s Alpha King Challenge was a bit different in the midst of COVID-19. The 2020 Alpha […]
Categories: Commercial Beer Blogs

Buoy Beer Co. & Pilot House Distilling Launch Washington Distribution

Brewpublic - Thu, 10/22/2020 - 8:33pm
Buoy Beer Co. and its sister company, Pilot House Distilling, will launch its own Washington State distribution in the Puget Sound area of Seattle, Tacoma, and Olympia. The goal is to have this set up and operational in the coming weeks. Through the years, Buoy Beer has been self-distributing its beers in the Puget Sound. […]
Categories: Commercial Beer Blogs

2020 Learn To Homebrew Day Returns on November 7th

Brewpublic - Thu, 10/22/2020 - 7:07pm
The 2020 edition of Learn To Homebrew Day returns on Saturday, November 7th. Hosted each year since 1999 from the American Homebrewers Association, this day brings homebrewing to the forefront with workshops across American and beyond. On the first Saturday in November, thousands of people celebrate Learn to Homebrew Day. Homebrewers worldwide brew beer and […]
Categories: Commercial Beer Blogs

Fair Isle Brewing releases cellared versions of Tove, Eleanor, and Claude

Washington Beer News - Thu, 10/22/2020 - 9:53am

By Kendall Jones, Washington Beer Blog

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Some time ago, things began to go into the cellar and into barrels at Seattle’s Fair Isle Brewing. Now, all these months later, things are starting to come out. The brewery just announced three cellared-beer releases.

Below, the release info about Tove, Eleanor, and Claude. By the way, many of Fair Isle Brewing’s beers are available online and they even offer WA residents free shipping on orders over $100. Also, they’ve tented the patio at the brewery’s taproom in Ballard.

Tove
an oak-aged ale refermented on blackberries.

6.7% ABV || 375mL bottles [no draft]
BATCH: ONE || PACKAGED: DECEMBER 2019

Tove is the first beer to be released in our series of fruited farmhouse ales. Our approach is one of simplicity and restraint. Tove is a beer that both expresses what we love about the fruit, but with a transparency that allows the nuance character of the base beer to shine through, all while balancing acidity and bacterial funk.

Made from our base farmhouse ale brewed in May of 2019 with Skagit Valley Malts and Yakima Chief Hops, Tove was then transferred in August 2019 to a single oak puncheon (the large barrels you see stacked in our tasting room) and refermented the ale with blackberries from Hima Nursery and Farms in Snohomish, Washington. Tove made a brief appearance on draft for our soft opening, but has since spent five months conditioning.

Dry with a hint of fruit sweetness, Tove has unmistakable blackberry notes evocative of the hard candy your grandmother would have eaten.

Eleanor
an oak-aged ale refermented on foraged elderberries.

6.6% ABV || 375mL bottles & draft pours
BATCH: ONE || PACKAGED: FEBRUARY 20

“Lady Ellhorn, give me of thy wood
And I will give thee of mine
When I become a tree.” – Celtic folklore

Eleanor is our second beer to be released in our series of fruited farmhouse ales. While Tove had a restrained tartness, Eleanor’s firm acidity compliments the prominent fruit notes. The result is a dry farmhouse ale with notes of pomegranate, cherries and raspberries followed by spices of cinnamon and clove and finishes with earthy undertones.
Our friend and ethnobotanist, Alex Harwell, harvested the elderberries from the Cascades last summer and through the help of friends gathering at Fair Isle, we hand processed the berries and added them to a single puncheon. Made from our base farmhouse ale brewed in May of 2019 with Skagit Valley Malts and Yakima Chief Hops, Eleanor was then transferred in August 2019 to oak and refermented with the Elderberries for five months before packaging.

Claude
An oak-aged ale refermented on white peaches

7.0% ABV || 375mL bottles [no draft]
BATCH: ONE || PACKAGED: MARCH 2020

Claude is our third and final beer to be released in our series of fruited farmhouse ales with 2019 fruit. Claude exhibits delicate notes of peaches, vanilla and toasted almonds followed by a bright acidity.

We’ve always enjoyed how white peaches complement our house yeast culture, but the soft tannic structure from the oak brings exciting new layers to this batch of Claude.

Made from our base farmhouse ale brewed in May of 2019 with Skagit Valley Malts and Yakima Chief Hops, Claude was then transferred in August 2019 to oak and refermented with the white peaches for seven months before packaging.

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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

Hale’s Ales converting the Palladium into an Indoor Beer Garden

Washington Beer News - Thu, 10/22/2020 - 9:11am

By Kendall Jones, Washington Beer Blog

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Without further bemoaning the unpleasantness of our pandemic-afflicted world, let’s just say that a lot of people are not yet comfortable drinking and dining indoors at restaurants, bars, and brewery taprooms. That’s what recent surveys suggest. A lot of people I know say the same. (Above, Hale’s Palladium in a pre-COVID world.)

Understandably, as we begin to bundle up and grudgingly plod our way into the dark, wet, and cold months ahead, our local breweries and pubs are exploring all sorts of options for outdoor seating. Tents, basically. A lot of tents and a lot of outdoor, propane heaters. The folks at Hale’s Ales Brewery are not popping up tents in the parking lot like many other breweries; they’ve got a different trick up their sleeve. They’re calling it an indoor beer garden and it offers beer drinkers an outdoors-in opportunity at the Hale’s Palladium, open very Friday thru Sunday starting on October 30th.

The Palladium. Remember events? Festivals? The Indoor Beer Garden won’t look like this (Winter Beer Fest 2013).

That’s right, the large event space will get repurposed for the pandemic, offering an indoor, yet socially spacious and airy, well ventilated beer-drinking opportunity. The Indoor Beer Garden at the Palladium will offer high ceilings, an open garage door, fans, and heaters. On top of that, a DJ-quality sound system cranking out tunes. And who doesn’t love a disco ball?

Won’t look quite like this (Winter Beer Fest 2012).

Many Seattle-area beer drinkers have been to the Palladium for one of the many festivals it has hosted over the years. The pictures I have in my mind, as well as those stored in my archives, don’t really speak to how the Palladium will work for this new purpose. Those festivals were always happily crowded. This is going to look a lot different.

It’ll look more like this, but not exactly like this. Probably not so formal.
  • Over 4,000 square feet of socially distanced tables
  • Featuring Hale’s legendary craft beer with newly refreshed recipes
  • Cider, wine, and soft drinks too
  • Family-friendly
  • Festive food menu
  • Fun, casual atmosphere
  • Fridays, Saturdays, & Sunday beginning October 30th, 2020

Hale’s Ales Indoor Beer Garden at The Palladium Theater
4301 Leary Way NW
Seattle, WA 98107
The entrance is around behind the building on 8th Ave, across from Fred Meyer.

“Hale’s Ales is the longest-running independent craft brewery in the Northwest and community staple since 1983,” said the announcement from the brewery. “Connecting the Ballard and Fremont neighborhoods, the brewery and Palladium are located on the corner of Leary Way and 43rd. Hales is undergoing a renaissance – improving recipes and processes to create legendary as well as new, on-trend beer styles in addition to re-starting restaurant operations.”

“Hale’s Brewery is converting our Palladium Theater into an indoor Beer Garden. The Beer Garden @ The Palladium will be your escape from the cold Autumn & Winter weather beginning Friday, October 30th, we’ll be bringing the fun and libations inside. In addition to our award-winning beer selections, we have cider, wine, and sodas available and our food menu will include Chicken Wraps, Chili, Vegan Chili, Hot Dogs, various Dips with Chips, Pretzels, Popcorn, and more.”

“To celebrate Halloween & the Indoor Beer Garden, we invite visitors on our opening weekend to come in costume. Prizes will be awarded.”

The Hale’s Palladium Beer Garden, starting October 30th:
Fridays (3pm-10pm)
Saturdays (12pm-10pm)
Sundays (12pm-5pm)

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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

Rogue Ales & Spirits Launches Ginger Lemon Whiskey Mule Canned Cocktail Review

Brewpublic - Thu, 10/22/2020 - 6:03am
A new flavor joins the expanding lineup of canned cocktails from Rogue Ales & Spirits. Just released in 12oz slim cans, Ginger Lemon Whiskey Mule is the first Rogue Whiskey canned cocktail from the Newport distiller. This new flavor joins the previously released Cranberry Elderflower Vodka Soda, Cucumber Lime Gin Fizz, Grapefruit Vodka Soda, and […]
Categories: Commercial Beer Blogs

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