Batch 200 – Strong, Hoppy, and Red. Need we say more?

A special dry-hopped version of our Hellmouth Imperial IPA will be on tap this weekend at the IPA Fest being held at Brouwer’s Cafe in Fremont.

Check out the full line-up of beers on their blog.

The keg was dry-hopped with Centennial leaf.

Nice evening in Seattle to harvest some hops: Cascade + Chinook.

Here are a few of the breweries our Head Brewer visited during a recent vacation in Portland, Hood River, and the Oregon coast along with some of the beers sampled along the way:

McMinnville, OR *[temp. = 100F]
(1) IPA
(2) Pilsner

Pacific City, OR
Saison du Pelican

Hood River, OR
(1) Barrel-aged sour brett beer w/ Rainier cherries
(2) a bourbon imperial brown

Hood River, OR
Black Pepper Saison

Portland, OR
Kölsch

Portland, OR
(1) hoppy Pale Ale
and a couple of barrel-aged beers brewed w/ Saison yeast
(2) dark Rye beer aged in pinot barrels and augmented w/blend of Turkish chili + organic chocolate syrup
(3) Saison/Wheat beer soured w/ cherries and brettanomyces.

Eugene, OR
Collaborative Evil Belgian Strong Ale

The beers we’re sending to be judged at the Great American Beer Festival in Denver, CO are bottled, labeled, wrapped, crated, and are prepared to ship.

This year we’ve entered seven beers in the competition where professionally-brewed beers are awarded gold, silver, and bronze medals in a wide range of style categories. So far we’ve won medals for our Alembic Pale Ale (Gold, 2000), Orange Infusion (Gold, 2001), and Demolition (Bronze, 2003).

For 2009 we’ve entered Organic Coffee Stout, Imperial von Boorian, Hoppus Callosum, Wit von Boorian, Portside Barley Wine, Syrah Baltic Porter, and Brandy Barrel Imperial Brown. In addition, we submitted a beer for the Pro-Am competition, a barley wine brewed from an award-winning home brew recipe. The event takes place September 24-26, with awards announced on Saturday the 26th. Wish us luck!

Small Plate: Soy–Ginger Steak Skewers $8.95
Half a pound of steak pieces marinated in Asian spices and then flame broiled. Served over a zesty vegetable slaw. Pairs nicely with the Rye IPA

Not So Small Plate: Smoked Salmon Platter $11.95
Four ounces of Nova style lox served with sliced tomatoes, goat cheese, red onions and toasted pita. Served with lemon, capers and a dash of herbed olive oil. Pairs nicely with the Luna Weizen

Salad: Summertime Ahi Salad $11.95
Grilled ahi tuna served over diced red potatoes dressed in our herb vinaigrette and garnished with local green beans, grape tomatoes, carrots, kalamata olives, hard boiled eggs and warmed pita. Pairs nicely with the Klondike Gold

Entree: Garden Fresh Angel Hair $8.95
Thin pasta tossed with roma tomatoes, mushrooms, artichoke hearts, green beans, red onion and carrots in an olive oil base with lemon, fresh herbs and a little bit of garlic. Finished with shaved parmesan cheese. Pairs nicely with the Pilot Light

Dessert: Strawberry and Blueberry Shortcake $5.95
Our house-made shortbread topped with fresh strawberries and blueberries tossed with gran marnier and topped with whipped cream. Pairs nicely with the No Doubt Stout

Saturday + Sunday Brunch: Brewhouse Ranchero $8.95
Two poached eggs on top of a house fried corn tortilla, our refried pinto beans, salsa asado, crema and shredded lettuce. Served with breakfast potatoes and seasonal fruit. Pairs nicely with Coffee Stout

Appetizer: Brewhouse Crudite $8.95
Sweet local carrots, cucumbers, pear tomatoes and sugar snap peas serve with fried zucchini, cauliflower and button mushrooms. Served with Swiss cheese fondue, buttermilk dipping sauce and house- made black bean hummus. Pairs nicely with Hellmouth IPA

Salad: Chopped Summer Salad $11.95
This seasons freshest green beans, pear tomatoes, grilled corn, red potatoes, broccoli, diced cucumbers, green onions, red peppers, green onions and field greens tossed in a Sunnydale Ale red wine vinaigrette served with house made buttermilk dipping sauce. Pairs nicely with Sunnydale Pale Ale

Sandwich: August Grinder $9.95
Tender pulled pork on a crispy grilled baguette with melted Swiss cheese slathered with cilantro srirachi aioli. Topped with fresh cucumber, pickled red onion and carrots, banana peppers and romaine hearts. Served with sweet potato fries. Pairs nicely with Red von Boorian

Dessert: Nectarine and Blueberry Strudel $5.95
Juicy ripe nectarines tossed with local blueberries baked in puff pastry with nutmeg, almonds, sour cream, candied ginger and B-town Brown. Served warm with Husky Deli vanilla ice cream and house-made caramel sauce. Pairs nicely with B-Town Brown

Batch 200 – Strong, Hoppy, and Red. That’s what we brewed for our 200th Burien batch