Thursday, May 19 : IPA Feast : West Seattle : Five house-brewed IPAs of various strengths, colors, and flavors all on one sampler tray for your tasting pleasure: Highline, Demolition, Black Ops, Hop von Boorian, and Hellmouth (Starts at 11:00 AM)

Thursday, May 19: Beveridge Place Pub Cask-o-Rama : A cask-conditioned keg of our house-brewed Hellmouth Imperial IPA will grace the bar top at this venerable West Seattle establishment. (Starts at 6:00 PM)

Sunday, May 22 : Beveridge Place Pub Iron Brewer : The ultimate brewing challenge! BPP picked the ingredients, WE brewed the beer, YOU decide the winner! This year’s theme includes Japanese-influenced ingredients, with a portion of proceeds going to earthquake relief organizations. (Voting 5:00 – 8:00 PM)

Tuesday, May 24 : Batch 1000 : West Seattle : This event is the very first opportunity to taste what we did with our 1000th brew out of our West Seattle location. We split the batch four ways and aged each portion in a different oak barrel: One was a Syrah wine barrel; one with tart cherries; one with a blend of Lambicus yeast; and one completely fermented in oak with a blend of yeast similar to that used to brew Rodenbach. A plate of appetizer pairings featuring pork belly, nuts, chocolate, and cherries will be available as well. (Starts at 4:00 PM)

Wednesday, May 25 : Batch 1000 : Burien : This event is the very first opportunity to taste what we did with our 1000th brew out of our West Seattle location. We split the batch four ways and aged each portion in a different oak barrel: One was a Syrah wine barrel; one with tart cherries; one with a blend of Lambicus yeast; and one completely fermented in oak with a blend of yeast similar to that used to brew Rodenbach. A plate of appetizer pairings featuring pork belly, nuts, chocolate, and cherries will be available as well. (Starts at 4:00 PM)

Wednesday, May 25 : Meet the von Boorians @ Brave Horse Tavern : Sample three of our Belgian-style beers along with a keg of Demolition Ale. All of this in the cozy setting of the latest Tom Douglas venture in  the South Lake Union neigborhood. Contact Brave Horse to confirm event start time.

Thursday, May 26 : IPA Feast : Burien : Five house-brewed IPAs of various strengths, colors, and flavors all on one sampler tray for your tasting pleasure: Elliott Bay IPA, Demolition, Black Ops, Hop von Boorian, and Hellmouth (Starts at 11:00 AM)

Brunch: “BREAKFAST CLUB” SANDWICH $9.95

Black Forest ham, smoked turkey, thick slab bacon, cheddar, Swiss cheese, lettuce, tomato and a fried egg on tender fluffy brioche slathered with pesto aioli. Served with breakfast potatoes. Pairs nicely with Demolition Ale
(Available from 9:30am until 2pm on Saturday and Sunday)

Appetizer: MUSSEL AND SALMON CHOWDER $9.95

Half a pound of Penn Cove mussels simmered in herb butter white wine broth with smoked salmon, Luna Weizen, shallots, fresh basil, bacon, corn, red peppers and green onions. Finished with cream and served with shallot herb bread. Pairs nicely with Luna Weizen

Salad: SMOKED SALMON ICEBERG WEDGE $9.95

A crispy wedge of iceberg lettuce dressed with apple cider vinaigrette, chunks of hot smoked salmon, bacon, blue cheese crumbles, grape tomatoes and crumbled egg. Served with warm pita. Pairs nicely with Hop Von Boorian

Sandwich: GRILLED MAHI PO’BOY $10.95

Juicy mahi mahi grilled with Cajun spices and served on a grilled baguette with chipotle aioli, shredded lettuce, sliced tomatoes and pineapple chutney. Served with sweet potato fries. Pairs nicely with Red Von Boorian

Dessert: BLUEBERRY LEMON CHEESECAKE $5.95

Our silky cheesecake baked on a graham cracker crust and studded with blueberries and lemon zest. Topped with whipped cream and framboise sauce. Pairs nicely with B-town Brown

CHAMPAGNE STRAWBERRY MUDDLE $6.95

Segura Viudas Champagne muddled with strawberry puree and served over ice.

Small Plate: CHILI CHEESE FRIES $8.50

A plate full of our seasoned fries piled high with our chili of the day and melted Colby jack cheese. Topped with salsa, black olives, sour cream and green onions. Pairs nicely with Elliott Bay IPA

Sandwich: BAYOU BURGER $11.50

An all natural burger patty dusted with blackening seasoning, grilled and served on a toasted spent grain bun along with our chipotle aioli, grilled peppers and onions, melted pepperjack cheese, lettuce, tomato, pickle and last but not lease Cascioppio Brothers andouille sausage. Comes with our seasoned fries. Pairs nicely with Demolition Ale

Surf: CRISPY CREOLE CATFISH $13.95

An eight ounce filet of catfish dipped in cornmeal batter made with Alembic Pale and fried to a golden brown. Served with sautéed greens and carrots, rice and lemon garlic butter. Pairs nicely with Alembic Pale Ale

Turf: BUENOS AIRES BISTRO TENDER Tender $13.95

Half a pound of natural bistro tender marinated and flame broiled to your specifications. Served with chimichurri sauce, crispy red potatoes and the Chef’s daily veggies. Pairs nicely with No Doubt Stout

Dessert: COCONUT COOKIE ICE CREAM SANDWICH $5.95

Our No Doubt Stout ice cream served between 2 coconut chocolate shortbread cookies with toasted macadamia nuts and warm caramel sauce. Pairs nicely with No Doubt Stout

Brunch: MARINARA MUSHROOM FRITTATA $7.95

An open faced three egg omelet topped with sautéed mushrooms, melted mozzarella and fresh herbs. Served with home fried potatoes and a side of marinara. Pairs nicely with Luna Weizen
(Available 11:00 am until 4:00 pm Saturday and Sunday)