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.”
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
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.
We sent out kegs this week to the following retail accounts. If you’re out and about in the Seattle area, look for Elliott Bay beer at these fine establishments:
We sent out kegs this week to the following retail accounts. If you’re out and about in the Seattle area, look for Elliott Bay beer at these fine establishments:
The Fiddler’s Inn
The Independent Pizzeria
Endolyne Joe’s
Mac’s Triangle Pub
Luna Park Cafe
Chaco Canyon
Blueacre Seafood
Star Lake Inn
Blue Star Cafe & Pub
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 WEST SIDE BROWN ALE brewed with our house Belgian-style yeast and just a pinch of malt smoked over cherry wood. The combination of flavors work wonders together to produce a fine blend of malty sweetness and the faintest hint of hops.
It’s that time of the month again when we release another round of barrel-aged beers.
This month we’ve selected two beers aged in Heaven Hill Bourbon barrels: West Seattle will pour Brewer Dan’s Imperial Stout and Burien will serve our Duwamish Dark Lager.
The Stout is HUGE in both flavor and aroma, boasting a strong vanilla and cocoa smoothness from the charred oak.
The Lager spent 14 months on the barrel and comes across much more subtle compared to the Stout, but with a slight sour cherry “twang.”
It’s that time of the month again when we release another of our barrel-aged beers.
This month we’ve selected our Sour Trippel. This beer was brewed by Anacortes Brewing using a our Belgian yeast strain. When the beer was done fermenting, they brought some kegs back to us and we aged them in the Brettanomyces barrels housed in our Burien brewery. A couple of months later, the beer had matured to a point where we liked the taste, and now it’s ready to serve.
The beer is definitely sour, but with a faint layer of sweetness left over from the sugar remaining in the base beer. Be prepared for a wee bit of pucker, but that’s the yeast talking, so listen up! Enjoy.
One small keg will be tapped at each of our pubs, so hurry in for your taste of this unique concoction.
