/Brewer John and his fermenters

/Serving tanks + kegs

/The Bavarian pretzel

/Mezzanine meeting room

/Street view

Here’s a shot of Batch #1000 on day two of fermentation. We pulled out 60 gallons and fermented it in this second-run wine barrel from Woodinville. As you can see, the yeast was quite happy!

Next week we’ll bring over the remainder of the batch, which is still fermenting in West Seattle, and split it between three other red wine barrels we’ve been saving for this project. One barrel will be just the beer and the wood; one will get an infusion of fruit; and the third will undergo a secondary fermentation with a strain of Brettanomyces, in hopes it will pick up some additional sourness. Big fun in B-town!

Read an interesting story in the Oregonian yesterday about the owner of Bob’s Red Mill, the supplier of organic flaked oats used in our No Doubt Stout and a few other recipes.

Seems that at the ripe old age of 81, Bob Moore decided to give away his company, founded in 1978 and worth an estimated $80 million, to his 209 employees. This is possible by way of an ESOP, the employee stock ownership plan that is a retirement plan in which the company contributes its stock to the plan to be held in trust for the benefit of its employees. Good old Bob!

The story was also covered on NPR’s “Marketplace“, where it can also be downloaded.

In less than a month Elliott Bay Brewhouse & Pub will celebrate its THIRD birthday!

Be sure to drop by on Saturday, March 6 and raise us glass with us to commemorate this special occasion. We brewed a special beer too, a double dry-hopped IPA style that is sure to satisfy the many hop heads among us.

Dub Lounge will be in the house performing their unique blend of reggae-inspired music. Have a listen.

See ya there!

We just got word that readers of Competitor Magazine voted Elliott Bay Brewery Pub (our West Seattle location) the “Best Brew Pub.” Thanks guys!

Other honorees included: Best Bike Store / Cycle Center; Best Running Store / Road Runner Sports; Best Marathon / Portland; Best Triathalon / SeaFair.

Paul Cervenka, award-winning Puget Sound-area home brewer (pictured at left), is in West Seattle today brewing his Pro-Am Imperial IPA together w/ our Lead Brewer, Dan Ashley.

Last time we brewed this back in 2008 we managed to squeeze out about 8% ABV. If all goes as planned, we should get there again this time around.

Thanks to Paul for taking part in this project (brew #3). We look forward to pouring this beer in both of our pubs and maybe in March at Cask Fest too!

Viva the home brewers!

Join us at tomorrow at 3:00 PM in Burien for the tapping of this month’s special cask-conditioned release.

The keg of Hoppus Callosum, brewed in West Seattle, was dry-hopped w/ Chinook and Simcoe pellets.

Happy? Yes. Why, you ask? She’s a freshly minted Burien Mug Club Member: #426 (a.k.a. “Verde”).

Several lucky folks received the call yesterday that their number had come up. Now they all receive Mug Club discounts every Monday = 20 fluid ounces of Elliott Bay goodness for just $3.00.

If you want to get on the waiting list, sign up at the bar next time you’re in.