This Friday, February 22nd, we’ll be brewing our first Anniversary Ale in Lake City. As is our custom here at EBBC, we’ve invited a guest brewer to join us in crafting and brewing this year’s recipe. Our very own Brewer Bill and Matt van Wyk (the bearded fellow in the middle of the photo), Head Brewer at Oakshire Brewing in Eugene, OR, have cooked up a rye-based IPA kinda thing. The color should be rather red, but the hopping will be a game-day decision, allowing the brewers to work their magic in the kettle, using both familiar and experimental hop varieties. Viva La Collaboration!

Also getting in on the action are our neighbors, Kaffeklatsch. They’re baking us a few loaves of 100% rye bread, all of which will be sliced up and added to the mash tun, together with the rest of the grain, to ramp up even further the special rye character of this sure-to-be unique ale.

Look for the beer to be released on Monday, March 25 ahead of the official celebration on Saturday, March 30.

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.

Tonight (08.24.10) at Naked City Taproom there’s a rare opportunity for local beer enthusiasts to taste at least 10 examples of beers made by Washington brewers based on award-winning home brew recipes.

The fruits of the “Pro-Am” project will pour and be judged at the Great American Beer Festival in Denver, CO from Sept. 16-18, but you can taste them here first!

Here’s some more info about the event tonight and the Pro-Am project from Mark Emiley, coordinator of the Puget Sound Pro-Am Competition:

Thanks to the hard work of Naked City, for the first time ever, all homebrewers and beer lovers have a chance to sample from the largest assembly of Pro-Am beers available to the public in the history of Washington. Over ten homebrew recipes that were scaled up for commercial production will be on tap at Naked City starting on Tuesday, August 24th. These award winning homebrew recipes were selected from the Puget Sound Pro-Am homebrew competition in April after careful selection from Washington craft brewers. Many of these beers will be sent on the Great American Beer Festival’s Pro-Am Competition in September.

There is only a limited amount of each of these beers available so come down to Naked City for your chance to try these beers side by side and celebrate the tie between homebrewers and craft brewers. Here are some of the beers that will be featured:

-Baron: ‘Maui Wowie Coconut Porter’
-Big Al: ‘Uber Alt Dusseldorf Alt’
-Big Time: ‘Baltic Porter’
-BJ’s: ‘Rod and Todd Flanders’
-Elliott Bay: ‘Black Pepper Porter’
-Elysian: ‘Polecat Porter Baltic Porter’
-Naked City: ‘Imperial Wood Aged Porter’
-Big Horn/Ram: ‘Blackened Hops Cascadian Dark Ale’
-Rock Bottom-Bellevue: ‘Achtung Baby Berliner Weisse’
-Rock Bottom-Seattle: ‘May the Schwartz be with You Schwarzbier”
-Schooner Exact: ‘Scottish Wee Heavy’

As a special offer, in the evening AHA members can renew their memberships for a reduced rate ($33 – find Mark Emiley). Come on down, bring your friends, and have a great time enjoying the products of the finest homebrewers and Puget Sound craft brewers!

See ya there!

Howdy Y’all,

Be sure to come by the BEER GARDEN in front of our West Seattle pub. It went live last night and will remain open until Sunday evening.

While your there,  try our latest creation, the Saison de la Chance, a Belgian-style farmhouse ale brewed together with guest brewer Jason Parker, of Pike, Redhook, Fish, and Pyramid fame.

Be aware, though, that it can be challenging to find parking in the Junction during the WS Summer Fest,  so be patient, ride your bike, walk, or take the bus!

The Unanimous Declaration of Elliott Bay Brewing: We hold these truths to be self-evident:

• Fresh, locally brewed beer tastes better.
• Locally owned and operated craft breweries and pubs help build the regional economy.
• Choosing organically brewed beer helps protect our soil and water for future generations.

Happy 4th, y’all!

This Friday, June 4th we’re brewing “Saison de la Chance” to commemorate thirteenth years of brewing in West Seattle.

Each year we collaborate with a different brewer to come up with a unique recipe for our anniversary, celebrated during the week of the West Seattle Street Fair (a.k.a. Summerfest), July 5-11th.

This year’s guest brewer is West Seattle-ite, Jason Parker. While he’s been “retired” from the local brewing scene for a number of years, Jason was the original brewer at Pike Place Brewing on Western Ave., helped start Fish Brewing in Olympia, worked at Redhook when it was in Fremont and Pyramid when they still made beer on Royal Brougham. Suffice it to say, he earned his chops “back in the day” when craft brewing was in its infancy in Seattle. He’s got lots of good stories to tell too!

We’re very proud to have this local brewing legend agree to work with us to develop a beer for such a momentous and auspicious occasion. The recipe incorporates some unique ingredients, our Belgian yeast strain, and possibly some different hop varieties that we’ve not brewed with before. The resulting beer is designed to be a genuine thirst quencher for those sunny summer days that MUST be just around the corner!

Stay tuned for photos from Friday’s brew day and a sneak peek at the logo being turned in to t-shirts, tattoos, and maybe event cycling jerseys!

Join summertime revelers at Bell Harbor’s Pier 66 & Elliott Hall celebrating over 70 of the Seattle area’s most talented chefs, breweries, wineries and purveyors of fine food and beverages. (This is a 21 years and over event.)

All Guest Chef on the Waterfront proceeds benefit FareStart culinary job training and job placement programs. This event celebrates our region’s finest culinary talents who generously donate Thursday night Guest Chef Night dinners throughout the year.

There are no “Day-of” tickets available for this event. All tickets must be purchased in advance. YOU MUST HAVE YOUR TICKET WITH YOU FOR EVENT ENTRY.

Purchase tickets HERE.

Elliott Bay will be pouring two of our CERTIFIED ORGANIC BEERS at this event. Don’t miss out on this wonderful evening!

All Aboard!

Elliott Bay Brewing Co. is chartering a bus to shuttle our patrons to the Father’s Day Washington Brewers Festival on Saturday, June 19.

The bus leaves our West Seattle pub at 11:00 sharp and departs St. Edward State Park at 5:00.

Tickets are $45.00, which includes the bus fare and a ticket to the festival. Seating is limited to 47 people and payment is due at the time of making the reservation with one of our West Seattle bartenders or servers.

We’ll break out some barrel-aged beers in BURIEN on Wed. May 19 from 6:00-9:00 PM. This will be a ticketed event and available to a limited number of participants. Price = $40 and includes a schooner glass of five barrel-aged beers (two bourbon barrel-aged, two sour, and one from a tabasco barrel!) + paired apps.

WEST SEATTLE is featuring a full day of STRONG ALES on Thurs. May 20. The plan is to offer a sampler tray made up of Hoppus Callosum, Pro-Am Barley Wine, Pro-Am Imperial IPA, Belgian Brown Ale, and Imperial Stout. We’ll have a limited amount of each beer on hand, so consider getting to the pub early for your best chance of getting in on this unique tasting opportunity.