Small Plate : WEST SIDE ROLL UPS $6.95

Black Forest ham, avocado, cream cheese, fresh herbs, shredded carrots, roasted red peppers & marinated red onions rolled in a flour tortilla sliced & served with tomatoes & pepperoncinis. Pairs nicely with Erskine Amber

Salad : CRISPY CHICKEN RANCH SALAD $12.95

Mixed greens tossed in ranch dressing topped with crispy chicken tenders, roma tomatoes, black olives, crumbled bacon & green onions. Served with warm pita. Pairs nicely with Organic Elliott Bay IPA

Sandwich : TURKEY MUSHROOM MELT $9.95

Sliced smoked turkey breast piled high on toasted sourdough along with sauteed mushrooms, roasted garlic gravy & melted swiss cheese. Served with our seasoned fries. Pairs nicely with Organic Alembic Pale Ale

Entrée : NO DOUBT BEEF STEW $12.95/$7.95

A generous portion of all natural sirloin simmered slow & low in a rich No Doubt Stout gravy along with plenty of roasted carrots, celery & onions. Served with buttered egg noodles. Pairs nicely with Imperial Stout

Dessert : CRANBERRY PEAR FRAMBOISE $5.95

Bartlett pears in a syrup of cranberries and Lindemans Framboise served over pound cake. Topped with Grand Marnier whipped cream & toasted hazelnuts.
Pairs nicely with the Wolf (Organic No Doubt Stout + shot of Tawny port)

Brunch : FIESTA SCRAMBLE : $8.95

3 eggs scrambled with peppers, onions, garlic & chili spices topped with melted colby jack cheese. Served with guacamole, sour cream, pico de gallo, rice, cilantro, lime & warm white corn tortillas. Pairs nicely with Organic Luna Weizen

(Served from 11:00am until 4:00pm on Saturday & Sunday)

photo by Victoria Lakti

Elliott Bay is proud to announce that Bill Jenkins, soon-to-be-retired brewer at Big Time Brewing in the U-District, will be the new brewer at our Lake City brewpub.

Bill began home brewing in Seattle in 1990. His first brewing job was at the original Pike Place Brewing Co. in 1991. In 1995 Bill became the Assistant Brewer at Big Time and then Head Brewer in 1996. In 1997 he moved to Ireland to helped launch a brewery in Dublin.

Bill moved back to Seattle and back to Pike Brewing in 1998. He was briefly brewing at Big Time again as an Assistant Brewer before heading to Hale’s Ales, were he spent 3 years. Since January 2004 Bill has served as Head Brewer at Big Time. Obviously, this guy knows his way around breweries!

We are looking forward to Bill’s arrival at the helm in Lake City and to sharing the many fine beers he’ll be offering up to patrons of Elliott Bay’s first North End location. While the pub won’t open until later this year, during the intervening months Bill will spend time with his wife and two young sons.

It’s official…Elliott Bay Brewing Company will be the official Organic Beer Sponsor at the 2011 GO GREEN CONFERENCE in Seattle on Wednesday, April 20, 2011.

Learn the latest in the best sustainability practices for your business at this one day event built for eco-minded professionals. 40+ business leaders and visionaries will inspire and motivate you toward a more sustainable future for your business.

Produced by Go Green Conferences, this one-day event is designed to educate, motivate and inspire you to take your green quotient to the next level and to give you actionable next steps to make your business more sustainable.

The event will run from 8:30-5:00 at the Washington State Conference Center, Eighth Avenue at Pike Street, 3rd Floor in downtown Seattle. A reception will follow featuring a selection of organic ales from Burien’s own Elliott Bay Brewing Company.

Interested in registering for this conference? Check out the event website for more details.

Per usual, on December 01 we’ll be releasing a limited quantity of another of our barrel-aged beers.

These are batches we’ve stored in wooden barrels in our Burien Brewhouse cellar, some for more than a year.

This month’s selection is a blend of two different recipes, Imperial Stout and Blackened Pilsner, each of which were aged in Heaven Hill Bourbon barrels. We’ve released each own their on before, but now they’ve come together to provide a unique tasting experience.

The Stout does the heavy lifting, yielding rich coffee and cocoa notes while the Pilsner delivers a distinct sour cherry aroma and flavor.

This is what one Facebook Fan had to say about this month’s selection:

“The nose, you bring in as you inhale above the glass. The first taste, an impression not yet before seen. It takes you to a far away place as port, grabs you in the jaw, hints you a bit of chocolate then effervesces away into mortal memory with the hint of bourbon of yore, almost other wordly in description. I’ve done my part, four in count. Memorable and look forward to somewhere in time that it can happen again.”

We’re brewing a new beer in West Seattle today: One Hop Ale

The recipe has a Pale Ale malt base, featuring Caracrystal Wheat from Briess Malting, and uses only one hop variety throughout the brew: Crystal

Brewing with just one variety allows the unique characteristics of that particular hop to shine.

Crystal is know for its “flowery and perfume-like” character that complements pale beers.

Look for it on tap at both pubs in just a few weeks.

Howdy Y’all,

It’s that time of the month again…

On Thursday, Aug. 19th we’ll tap another CASK-CONDITIONED keg at our West Seattle pub.

This month’s selection, the Imperial von Boorian, was brewed in Burien and dry-hopped for your added drinking pleasure.

The keg will be tapped at 3:00 PM

Yep, we’re getting a bit of a head start this year on brewing our popular seasonal recipe, Organic Mashing Pumpkin Ale.

We have specific plans for some 50 gallons of the spiced strong ale, namely sending it into a freshly-emptied Heaven Hill bourbon barrel.

Additionally, we’re going to experiment with blending some with a couple of our aged dark, strong, and maybe even sour barrel-aged beers.

The ultimate showcase for these projects will be the Great Pumpkin Beer Festival at Elyisan Brewing on October 16-17. Stay tuned for further details as they emerge.

Given that we’re making twice as much this year as last, we should be able to spare some for sale at a few of our favorite “better beer” bars in the Seattle area.

On the second Wednesday of each month we release a keg of CASK-CONDITIONED beer at our pub in BURIEN that was brewed in West Seattle.

This month’s selection is PRO-AM BLACK PEPPER PORTER brewed together with Tim Heryford, a home brewer from Vashon whose recipe we picked for entry into the GABF competition.

Come taste the ultra-fresh and un-fined version of this slightly spicy dark ale. We tap the keg at 3:00 PM.

Malt Varieties: Organic Pale, Organic Pilsner, Organic Wheat Honey malt, Organic Roast, Organic Black, Organic Caramel blend

Hop Varieties: Northern Brewer, Chinook, Magnum, Simcoe, Amarillo, Cascade. Dry-hopped w/ Cascade & Chinook

OG: 17°P

ABV: 7.25%

IBU: 140

Description:

This is our house brewed version of an Imperial Pale Ale, a ramped up version (higher alcohol and hops) of an India Pale Ale that has grown in popularity throughout the country and now has its own category in major competitions.

Bronze Medal Winner at the 2003 Great American Beer Festival in the American Strong Pale Ale category.