Before the start of the 2013 football season, Sports Radio 950 KJR asked for a local beer dedicated to the fans and we answered with a session pale ale we call The 12th Can. From the the first game to the last, it was an amazing ride for Seattle fans far and wide, and The 12th Can was there for all of it. Of course, we had to bring it back this year in time for the pre-season grudge match and we’re betting Seattle’s going all the way again.
We think the perfect game-day craft beer can’t be dumbed down in taste or ingredients, but it shouldn’t be so over the top you need to switch to something lighter after only one. We brew it with Cascade Hops (C Hops!) to produce a beer unmistakably NW in flavor and super drinkable from beginning to end. Pairs well with victory.
The perfect balance of bitter and aromatic. It’s our NW take on an Amber Ale: A bit cloudy with a big, bright hop presence that even IPA drinkers can get behind.
No cork or wire cage here. We’re getting back to the spirit of a Saison as a beer you can drink every day, not just special occasions. A refreshing and complex beer, ours is brewed without the addition of any spices, however the Belgian yeast adds notes of citrus, peppercorn, and coriander. Gold Medal Winner – Washington Beer Awards 2014 Farmhouse Ale Category.
In this hop-heavy town, it surprised us how our least hopular beer became the most popular one in our taproom. Malty and rich in flavor with a dry bite, this is a truly (ob)sessionable ale. Single malt and single hop so what’s the BFD? Excatly that; it’s a beer for drinking.
Currently unavailable in cans, but returning to the draft lineup in January 2015. Sure, it takes us way too long to make this beer, but we’d rather err on the side of awesome. Made with Saaz hops and Pilsner malt, we lager each batch for eight weeks to do this classic, Czech-style Pils right.
Citrusy and aromatic, BOOMBOX is bittered with Summit hops, and finished with late and dry additions of Galaxy and Cascade. Brewed with Gambrinus ESB Pale Malt (made from Okanagan Valley 2-row barley) for a slightly sweeter and richer flavor than standard 2-row, and rounded out with Thomas Fawcett Crystal II.
The name originates from an anagram, not a pentagram, but the key element of this pre-prohibition style beer is the process of fermenting it with a lager yeast at an ale-like higher temperature. Light copper in color from the Crystal Specialty malt, it’s complemented by Golding hops and Czech Pilsner yeast.
Like a black car with matching rims and tinted windows, this Irish Dry Stout is as dark as it gets. Dehusked, roasted malt gives it the sinister color as well as a smooth flavor with hints of chocolate and coffee. True to style, the malt is balanced by a hoppy, dry-roasted bitterness making it perfectly appropriate whatever the weather.
German-style smoked lager (Rauchbier). While the style can include anywhere from 20-100% beechwood smoked malt, we keep ours on the lower end for a light, campfire finish. Winner – Best in Show Bellingham Oktoberfest 2014.
Oak chardonnay barrel aged (10 months) version of our ever popular Saison.
It’s the Pacific NW so we need some sort of nautical reference for at least one of our beer names, right? We figure this’ll cover them all. Pale malt from the Okanagan Valley with a touch of Chocolate malt for color and complexity, Summit and Cascade hops from Yakima for aroma and restrained bitterness.
Industrial porter aged nine months in fino sherry casks.
Originally brewed as a one-off batch, we soon realized we’d have to make more and it’s become a year-round draft beer for us. We start it as a typical Extra Special Bitter (ESB), but ferment it with our Saison yeast. From the nose, you’d expect it to finish up sweet like many dark Belgian beers, but instead it stays dry and bitter.
Light and refreshing farmhouse ale. A little rye malt tones down some of the beer’s usual earthiness and adds a slightly spiced finish.
A double tongue punch from Summit and Sovereign Hops make this India Pale Lager our most bitter beer yet.
Dark and full-bodied lager originally brewed by monks to consume as sustenance during Lent. Having once been considered a luxury product by the King Ludwig the I of Bavaria, the high ABV and malty sweetness make this a truly opulent beer.
Saison aged 16 months in bourbon barrels that also had been used for aging batches of Captive Spirits’ Big Gin. The latest release in our Spirit Animals series of booze barrel crafted concoctions, we named it after the classic cocktail calling for equal parts bourbon and gin.