We just dry-hopped the latest Burien seasonal batch…Black IPA. This is the second infusion of extra hops added to this experimental brew: the first was in the fermenter.
The beer is still clarifying and carbonating, so it’s going to be at least a week or two before we release the first kegs.
Keep an eye on this blog, since it will be here, on Twitter, and on Facebook that we announce the release.
Bring Mom out to the Burien Brewhouse on Sunday, May 10, where our yummy brunch menu will be served with a helping of live jazz.
We open at 9:30 and the full brunch menu is served until 3:00 PM.
Roses not included…that’s YOUR job!
The next seasonal beer on rotation is our Wit von Boorian
(a.k.a. Brother Brian’s Delight)…our first collaboration w/ Trappist monks!
We brewed this light, flavorful, and cloudy wheat beer with some very special ingredients: chamomile flowers, coriander seeds, and orange marmalade from St. Joseph’s Abbey, a monastery in Spencer, MA. Brother Brian was kind enough to expedite a shipment to us and we are most pleased with the results. The first keg was tapped in Burien this afternoon. Swing by for a pint of this blessed springtime exilir.
Cooks Illustrated selected the Trappist Orange Marmalade as its favorite, saying: “Trappist Seville Orange Marmalade earned strong points for its natural orange flavor and was also the favorite of our testers who liked a solid level of sweetness as well as a moderate amount of tartness.” These same qualities also came through in the finished beer along with an enticing chamomile aroma.
Watch I Am a Craft Brewer, a video created by Greg Koch of Stone Brewing Co. about camaraderie, passion, and collaboration in the craft brewing industry.
There are a few familiar faces in the piece, including Dave Buhler and Dick Cantwell from Elysian and John Maier of Rogue.
This was released as part the Keynote Address at the 2009 Craft Brewers Conference taking place this week in Boston, MA.
Click on the image at left to learn more about the fundraiser going on at Brouwer’s Cafe in Fremont this weekend for long-time bartender Chris “Cavy” Cavanaugh.
We brewed a Black IPA in Burien today. This somewhat unusual style, also known south of the border in neighboring Oregon as “Cascadia Dark Ale,” combines the depth of flavor of a Black Beer with the hop assertiveness of an IPA.
Our take on this emerging style uses Chinook, Centennial, and Cascade hops to create a balanced bitter/flavor/aroma profile. A blend of organic chocolate, roast, black, and crystal malts supplies the foundation upon which we add a layer of dry-hopped complexity.
Look for it on tap in both our pubs in the coming weeks.
Our Belgian-style Strong Pale Ale, Imperial von Boorian, is NOW on TAP in both our pubs.
Brewed using the same yeast strain as our other Belgian-styled ales, the Imperial boasts ~100 IBU’s , 7.1% alcohol by volume, and a citrus-laced aroma from two dry-hopping infusions.
Think Demolition or Riot Ale with a slight Belgian twist.
Annual Celebration of craft beer and brewers in the U.S. of A.
-Watch the ACBW plug on Colbert Nation.
-Check out Craft Beer Statistics and TOP 50 Breweries list.
-First Annual Event in the Emerald City
-Check out the full event calendar
-Barrel-aged beer + tapas tasting in Burien 5/9
-”Meet the Von Boorians” in West Seattle
1492- Red-ish IPA brewed with 100% Columbus hops
Duwamish Dark- A dark lager with depth of flavor and a hint of Pilsner hopping
Burien Birthday Beer #2- Amber lager in the Märzen/Oktoberfest tradition
Helles Lager- Straw blond lager with mild hops and mellow malt
Herbert’s Festival Ale- A dry-hopped Strong Pale Ale
Hopus Collosum Dbl. IPA- Imperial-strength citrus hop monster
Imperial von Boorian- dry-hopped Belgian Strong Pale Ale
Irish Red Lager- Mild red lager smoothness in the key of St. Patrick
Red von Boorian- Ruby-colored and slightly tart Belgian ale
Saison von Boorian- A Belgian-style ale spiced w/ cardamom seeds
Wit von Boorian- Refreshing springtime ale brewed with coriander, chamomile, and orange
