More medals, and a beer called Dag Blabbit!

It’s been a little bit, mostly because we’ve been burning the candle at both ends and there just isn’t time to write a blog post. We’ve got some great news, though, and had to share. This past weekend at the Washington Brewer’s Festival, we came home with some hardware for Washington Beer Awards. This year, the Imperial IPA got a bronze, the CDA got (another) bronze, and best of all, the Kölsch picked up a silver! Anyone still saying that we only specialize in hoppy beers needs to take note, please.

Next up on the tap list is a real knee slapper. It’s called Dag Blabbit, and it’s an Imperial Brown Ale. It’s 10.4%, and touts a big, round fruity cola vibe. It’s delicious, and manages to be enjoyable even when it’s 80 degrees outside. It utilizes aromatic, rye, caramel and chocolate malts for complexity on the grain side of things, and weirdo hops Comet and Jarrylo just cuz. Come enjoy this big boy when you get off work.

Current tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale (next up, Summer Pale!)
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Dag Blabbit
  9. Altbier
  10. Baltic Porter
  11. Kölsch (next up, Kotbusser)
  12. Bee’s Wine Ginger Beer

Jean Claude Saison is on tap!

Everyone’s favorite Belgian got himself his own beer this week at Standard. It’s tart, dry, and verrrrrry refreshing. What, you say? Why would we give such a tough guy such a refined and nuanced beer? Well, Jean Claude is no Schwarzenegger, guys. I mean, look at his amazing zen splits:

So get off his back. He works hard to stay fit and centered, and he sweats a lot, like most Seattleites today. So come drink this 5.1% glugger and refresh thyself. Oh, and by the way, it’s supPOSED to be cloudy, m’kay?

Current tap list:

  1. Rye IPA
  2. West Coast IPA (out for now, sorry)
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Jean Claude Saison
  9. Altbier
  10. Baltic Porter
  11. Kölsch
  12. Bee’s Wine Ginger Beer

Altbier and Woo Girl on tap

First, a big thank you to Seattle Met, Eater Seattle, Washington Beer Blog, Capitol Hill Seattle, and Seattle Beer News, (am I missing anybody?) for all the great coverage of our expansion plans. It’s thrilling to know that people are as excited as we are. On Monday night, the inner wall came down, creating a much more open room and starting the process of altering the building to suit future uses. I even had a chance to cut out the letter for a new sign that will go up soon at the top of the building. Fun stuff is happening.

If you’re a fan of lower alcohol, but satisfying beers, you will probably be a fan of our Altbier. It’s on tap now, and at 4.7%, it’s a refreshing option for those not looking to get tipsy. The name means “old beer”, meaning “old style of making beer”, which came about when lager yeast was a new thing. In a nutshell, it’s a Kölsch with a heavy dose of Munich malt, bringing a bready nuttiness that makes it complex for such a light beer.

Also now on tap is Woo Girl, a dry hopped golden oat ale. Using oat as a dominant flavor as well as to round out the body, it is light, crisp, and spring like. Amarillo and Horizon make the beer aromatically hoppy, but it’s an easy drinker. It’s 5.7%, and it’s the beer we submitted on cask to Elysian’s Firkin Firkin festival.

Tap list is currently as follows:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Woo Girl
  9. Altbier
  10. Baltic Porter
  11. Kölsch
  12. Bee’s Wine Ginger Beer

Big News! Expansion plans!

Well, it had to happen sooner or later. For the last year or so, it has often felt like Standard Brewing was headed downhill on a freeway onramp, stuck in first gear. It all started with 1100 square feet, 3 fermenters and a brewing system that produced 31 gallons at a time. Now at 2000 square feet, 7 fermenters, a brite tank, and tripling our cold room, we’re squeezing every last drop of beer out of our space, constantly struggling to maintain our 12 taps. I knew a year and a half ago that the nano life couldn’t last much longer, and started considering every option that kept the brewery in the Central District. I looked at the Field Roast building, 18th and Yesler, the Catfish Corner building, every vacancy on Jackson St., the Firestone building, even made a valiant attempt at the old Firehouse on Yesler. After finding rents in our area to be totally unworkable for this type of business, a deal was reached to keep us in our current building, where we can expand and stay indefinitely.

Every brewery has a unique model to make ends meet. Some are set up to sell entirely at wholesale to distributors and produce huge volumes. Others add a tasting room and sell a bit of retail as well. Some focus on nothing but on-premise consumption, including food and spirits, where total output can be a bit more restrained. Most of the time, the formula is based on the available space. In our case, space is the constraint, but so are our ideals. Not wanting to leave the neighborhood leaves our options slim, but the choice to keep the brewery relatively small also affords us diversity and an experimental attitude. Some say we’re known for our IPAs, but it’s the other 9 taps that keep it interesting from a brewer’s perspective, and if we switch to production brewing in a warehouse, this playfulness wouldn’t be possible.

The plan is going to unfold in stages over the next 7 to 8 months. The first thing you’ll see is the removal of that goofy false wall as you enter the tasting room. In early summer, the patio will expand to include the whole parking lot. It will become fenced in. We’ll be repairing the water damage and repainting the entire exterior of the building. Roof leaks will be repaired. Then, we’ll be bringing in a new system, which will likely give us about 7 times the output we currently have. We will be building out a yeast lab and bringing in a plethora of oak barrels for aging and sours. You will start hearing a lot about nerdy microbiology and unusual bugs making your Standard beer. Brettanomyces. Lactobacillus. Acetobacter. Mixed, wild cultures. My goal is to have monthly special bottle releases once it is all humming along smoothly.

In October, we will take possession of the space next door, currently occupied by the Halal Mart. Build-out will commence on a new bar space, where we’ll not just serve our beers, but food and liquor as well. The kitchen will be a little pop-up, where we will bring in talented, interesting food that works especially well with our beer. In unfussy ways, the years spent in a vest and tie, stirring brown liquor will come back into use behind a sexy bar top. This time, however, dress will be casual. In the end, the same low key atmosphere and style will be maintained along an ever changing, consistently high quality, variety of beery options, and we will all welcome a handful of new people into the Standard family while we stride toward a Grand Re-Opening somewhere around the new year.

I can’t express how thankful I am for everyone’s support and patronage that has grown this business into the voracious little monster it is. Please pardon our dust as we get to work on a thousand little steps that will bring it all together into the next version of Standard Brewing. See you all soon.

Alice on tap, Spring Pale is back

It took almost 2 months, but we’re damn near caught up after the great beer drain of 2015 that was our anniversary party. We have all our taps full, so come check out the line up.

Did you know that Snuffleupagus had a little sister named Alice? In fact, there was a whole family of them. Little Alice Snuffleupagus looked like a smaller, sweeter version of the wooly muppet. On the nitro tap we now have a smaller, sweeter, less peaty version of our Snuffleupagus Stout, and it’s called, yeah, Alice. It’s 11.2% and pouring great in 10 oz glasses. It’s not being offered in growlers, so swing by the brewery for a sip.

Also back on tap is the Spring Pale, and for those of you most excited about the first edition, you’ll be happy to know its the same yeast/hop bill. Mosaic and Calypso hops meet up with a clean yeast strain and a dry body to provide a punchy, bright hop presence in an easy drinking 5.8% beer. Chug-a-lug.

If you wanted to try the Saison de Trouvaille or Waffle Dust, you’d better come down tonight, because they’re both almost out! Happy Seattle Beer Week!

Here are the current taps:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Saison de Trouvaille (next up, Woo Girl)
  9. Waffle Dust, Broadcast Coffee Ale (next up, Altbier)
  10. Baltic Porter
  11. Kölsch
  12. Bee’s Wine Ginger Beer

 

Two new beers today

Ok, so I know how some of you feel about putting non-beery things in beer, and I get it. I used to be pretty dogmatic on the subject, more in favor of the Reinheitsgebot than southern Belgian farmers. Still, there is plenty of ground to be broken in the face of staunch tradition, and well, sometimes a brewer gets bored. At any rate, one of the first coffee beers I appreciated was Stone’s Dayman coffee IPA. It surprised me with fruitier coffee notes, and hops that made sense with my favorite morning, noon and evening beverage. It was weirdly in balance. Our friends over at Broadcast Coffee brought us a few single origin, light roast coffees to play with, and we kicked out a surprising marriage of flavors, bringing uppers and downers together in a boozy concoction that will leave you wondering why it works so well. Columbia las Margaritas coffee is a delicate and floral bean, and it sits perfectly with Cascade and Centennial hops in a medium bodied, boozy beer (8.5%) we’re affectionately calling Waffle Dust.

Secondly, the Spring Pale is back on tap, with a small adjustment. We’ve again used a light grain bill and Belma and Citra hops to make a satisfyingly hoppy pale with all that barely ripe strawberry and tropical citrus vibe. This time, however, we used a clean yeast strain that moves aside so the hops can talk. It’s 5.8% and super refreshing. See you soon!

Tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Oatmeal Stout on nitro
  8. Saison de Trouvaille OUT
  9. Waffle Dust, Broadcast Coffee Ale
  10. Baltic Porter
  11. Kölsch
  12. Bee’s Wine Ginger Beer

Thanks, Seattle Met!

You may already have seen the article, but it only went online last week, while we were down in Portland for the big Craft Brewer’s Conference, so I’m just getting around to posting about it. Exciting news: Seattle Met magazine named us as one of the next big names in Washington beer! We’re so proud to be on this list. A big thank you to the magazine for the praise.

We’ve been slogging away, trying to get ahead of the demand a little, and we are so close to filling up the taps with our release of the Baltic Porter. If you haven’t had it before, come enjoy its complex sweetness and rich, chocolatey heat while the air is still crisp. It’s 7.5%, and ready to pour. Here’s the current tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale (OUT, back on tap Friday!)
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Oatmeal Stout on nitro
  8. Saison de Trouvaille
  9. ‘Merican Rye (next up, a special collaboration)
  10. Baltic Porter
  11. Kölsch
  12. Bee’s Wine Ginger Beer

 

New Spring Pale, and West Coast back on tap.

In the last batch of Spring Pale Ale, we started a seasonal theme in the grain bill, adjusting the yeast and hops each brew to have a little fun. This time around, we used the same yeast strain used in the Stress Test, but fermented at typical pitch rates and a clean fermenting temperature. While much more tame in its notes of stone fruit and ripe apple, the addition of Citra and Belma hops make this very fruity. Citra is known for being exceptionally tropical, and Belma brings melon, citrus and strawberry to this juicy beer. On tap for all today!

Also, the West Coast IPA is back on, and tomorrow you can also get CDA. Almost back to normal! Current list right here:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale … OUT (back Saturday)
  7. Oatmeal Stout on nitro
  8. Saison de Trouvaille
  9. ‘Merican Rye
  10. Big glass of tap water at room temperature
  11. Kölsch
  12. Bee’s Wine Ginger Beer

Saison de Trouvaille on tap!

While we’ve been a little shy on variety lately, we’ve been in the midst of a heavy push to catch up from the decimation of inventory that occurred at our 2 year anniversary party. For the next few days, we’ll be catching up quickly, and hopefully maintaining an edge on demand. We’re brewing 5 days in a row this week, which means we’re kegging 5 beers in a row, and any current vacancies on the board, save for one, will be filled up by Saturday. Up next is our first saison in months. There is no better season in Seattle, if you ask me, than spring. A cascading roll of blooms surprise you each week, crocuses, daffodils, tulips, and cherry blossoms … then in your garden the hops and asparagus pop up (one of my hop varieties are 6 feet high already!), followed by the lawn suddenly needing weekly attention. On and on all the little buddies around the neighborhood start joining the party and then you have all of summer in front of you! There are more surprises in spring than any season, and to honor this, we’re naming our spring Saison after the notion of a lucky find.

Saison de Trouvaille is complex, using two strains of yeast to get typical dryness, with pepper, citrus and a tart finish. Clovey phenols are there, but restrained and subtle. We used a healthy dose of wheat, split with pilsner grains, and a pinch of dark carmel malt for complex body. Hops are subtle, and revolve around floral French Strisselspalt personality. It’s a more traditional farmhouse ABV at 5.5%, so it’s a terrific beer to have while tending your garden.

Tomorrow you can pick up a new Spring Pale Ale, Friday you’ll see the return of West Coast IPA, then CDA comes back Saturday. As for the taplist at this very moment, it goes a little something like this:

  1. Rye IPA
  2. West Coast IPA … OUT (back Friday)
  3. Imperial IPA
  4. Spring Pale … OUT (back Thursday)
  5. Wheated Red Ale
  6. Cascadian Dark Ale … OUT (back Saturday)
  7. Oatmeal Stout on nitro
  8. Saison de Trouvaille
  9. ‘Merican Rye
  10. nothing :(
  11. Kölsch
  12. Bee’s Wine Ginger Beer

‘Merican Rye, and Jackson St Jazz Walk!

If you didn’t make it down last year for the Jackson St Jazz Walk, now’s your chance to remedy that. This Saturday, from 4 pm to midnight, you can enjoy music for free at 7 locations on Jackson St! The lineup is fantastic, and unless you just hate music, you really should swing by and check out some of the acts. In between acts, march up the street and get your beer on at Standard, and let us know what we’re missing out on. More info here.

The newest recipe to hit the taps at Standard is our ‘Merican Rye, a gawdang delicious, complex, light, refreshing beer. It’s 5.1%, loaded with spicy rye grains and uses wheat for body. It starts a touch sweet, rolls through rye flavors, and finishes dry and crisp. You’ll want more immediately. Come and get it!

Here’s the current tap list:

  1. Rye IPA … OUT
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale … OUT
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Oatmeal Stout on nitro
  8. Schwarz Kölsch (next up, Saison!)
  9. ‘Merican Rye
  10. Stress Test Single Hop
  11. Kölsch
  12. Bee’s Wine Ginger Beer

Nitro Oatmeal Stout and Kölsch now on tap!

Thank you to everybody that came out last night and partied with us. Our 2nd anniversary party was a huge success. Somehow, it was an even bigger turnout than last year. I’m reminded of opening night, fittingly, as we are running out of beers again. Both the Spring Pale Ale and Altbier taps are empty. The good news is, we have two new beers on tap that will help divert your attention from these taps. We still have 10 taps of beer for you …

Replacing the Cream Phoenix is our new Oatmeal Stout on nitro. It’s a creamy, slightly nutty, and very smooth stout. The grain bill is quite complex, with a base of British mild malt, both oats and rye bringing creamy complexity and subtle spice, Victory and caramel malts for nutty sweetness, and chocolate and debittered black malts for color and dark cocoa vibes. It’s 5.8%, and deeeeelicious.

Also tapped last night was the Kölsch, which you probably remember from the summertime. Bright, crisp and clean, using Pilsner malt and wheat, Czech Saaz and Mt Hood hops, it’s a very refreshing alternative to the stout, and 5% abv.

That’s two very good reasons to make sure Darren stays busy on the taps today, and we’ll get back to work and see if we can catch up on production with all the other staples you’ve come to expect. Here’s the current tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale (out, for now)
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Oatmeal Stout on nitro
  8. Schwarz Kölsch (next up, Saison!)
  9. American Rye (coming next week!)
  10. Stress Test Single Hop
  11. Kölsch
  12. Bee’s Wine Ginger Beer

P.S. Your reward for reading all the way to the end is the information that, as of this post, there is still a small amount of Anniversary Ale on tap. The bottles are all gone, though. Go get it!

2nd Anniversary Party!

Somebody please tell me what wormhole I jumped through, because I can’t figure out how it’s been 2 years already. It’s been 24 months since quietly opening the door at 25th and Jackson St with 8 taps and about 80 square feet of service area. Since then, we’ve expanded to 13 taps, doubled the space for folks to sit and drink, won a few awards, brewed over 60 different recipes, and shared a lot of good times with the neighborhood. We can’t be more proud to be the CD’s little brewery that could, and it’s time to celebrate together. We will be open from noon to midnight this Friday with an expanded patio, and we’ll be releasing our 2nd Anniversary Ale, a 12% IPA brewed with Simcoe, Equinox, and Mosaic hops. There will only be 100 bottles released, and last year, the Anniversary Ale was sold out by 9pm, so get there early. Also, from 5-9, we will have Seattle Wood Fired Pizza on hand dishing out delicious pies, as well. Come party with us!

Anniversary Ale 2015

Spring Pale Ale now on tap

And just like that, we have another new beer on tap. The Spring Pale is a crisp, dry, hoppy pale ale closely aligned with the notion of a session IPA. Using just Mosaic and Calypso hops, it’s dry hopped, moderately bitter, 5.8%, and very light bodied. It’s a perfect springtime beer, and our patio wants you on it with one of these in hand. Here’s the current tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Spring Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Cream Phoenix on nitro
  8. Schwarz Kölsch
  9. Altbier
  10. Stress Test
  11. Auld Alliance Gruit
  12. Bee’s Wine Ginger Beer

Stress Test Single Hop now on tap!

Greetings, all –

So often, we describe a beer by it’s grain and hop content, but rarely does the yeast component come up, and even less, the composition of the water. It’s hard to talk about cations and anions, chloride to sulfate ratios and magnesium content without people passing out from boredom, so we’ll avoid the water discussion for now. This time, however, the yeast component is worth mentioning. In this new Single Hop, we used a relatively unknown new hop called Azacca, but the more interesting component is the yeast. Stressing out yeast in various ways causes it to generally produce esters, which can taste like various things. Many Belgian beers aim for this, as do some of the more funky American beers. Generally speaking, hoppy, west coast styled beers try for a clean yeast profile, but this time around, we made a beer that shoots for fruity esters that bring complexity to pair with the hops. With an English strain, and a lower than usual amount of yeast, the underfed bugs produced appley, stone fruity, apricot aromas and mid palate, with a pleasingly dry, bitter finish. Stress Test Single Hop is 6.6%, and freshly tapped, so come and get it.

Also, if you are planning to make it to our beer dinner at Cafe Barjot, you should know that as of the writing of this blog, there are only 2 spots left at the 8:30 seating. There are a handful of spots left at the 6:00 seating, but don’t delay, because space is disappearing fast!

Some press, Schwarz Kölsch, and beer dinner!

I’m a little slow to get this up on the blog, but we got a nice mention in an article on Seattle Met’s Nosh Pit about our Bee’s Wine! Check it out here.

Next, mark your calendars for Monday, March 16th. We have teamed up with one of our favorite little cafes (it’s been mentioned here before) Cafe Barjot. Chef Nick Coffey, formerly of Sitka and Spruce, sat down with a bunch of Standard beer and put together an amazing spread of food made with our beers and ingredients. You can always find West Coast IPA on tap at Cafe Barjot, but we’ll be pairing other beers with the courses. The menu looks fantastic, so call for a reservation before they book up! There will be seatings at 6:00 and 8:30 pm.

In the mean time, come get a Schwarz Kölsch! It’s a Kölsch, but it’s black! Light, bright, with a very subtle roast note and Hallertau hops, it’s a delicious counterpart to the Altbier. It’s 5%, and great for a crisp spring evening.

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Pale Ale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Cream Phoenix on nitro
  8. Schwarz Kölsch
  9. Altbier
  10. Bière de Garde
  11. Auld Alliance
  12. Bee’s Wine Ginger Beer

Opening at noon today

We’ll be open 2 hours early today at noon for Washington Beer Open House. We’ll be giving a buck off for every 4 beer tasters ordered in a flight, and giving tours of our little production space, while discussing the process of making commercial beer on a nano scale.

You may have seen the National IPA Competition results from last week. Sadly, the prized Philistine IIIPA lost to a fantabulous beer in the first round. Tough competition came from Barley Brown’s Tank Slapper. The Rye IPA also lost, but our West Coast IPA, Imperial IPA, and Imperial Rye IPA advance to this weekend! Look for results Sunday night.

Lastly, we’ll be running out of Imperial Rye IPA soon (maybe tonight?). Next up is Cream Phoenix … a Rye Cream Ale on nitro. 5.6%, very light, mellow, and easy drinking beer for these gorgeous spring days. Goes well with barbecue and yard work. Since nitro beers don’t survive growler fills, we’ve carbed up a couple with CO2 for growler fills, so when it’s on, you can take some home and make it your weekend beer of choice.

Here’s the current tap list!

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Pale Ale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Imperial Rye IPA (next up, Cream Phoenix)
  8. Philistine IIIPA
  9. Altbier
  10. Bière de Garde
  11. Auld Alliance
  12. Bee’s Wine Ginger Beer

National IPA Competition is under way

They call it “hops, not hoops”. It’s a fun way to judge beer, as it’s set up like a college basketball tournament bracket. We put 5 beers into the competition. There are two divisions, one for IPAs under 7.5%, and one for over 7.5%. The format takes a little longer, as the judging involved weekly events to progress through the levels of the tournament. You can follow along and fill in your own predictions, if you like on this here bracket poster for both the IPA and Imperial IPA divisions. Click this here button below for more information …

NIPAC

 

Round 1 gets judged this weekend, and here’s our competition:

West Coast IPA vs. Saugatuck Brewing Singapore IPA

Rye IPA vs. Terrapin Beer Hi-5

Imperial IPA get s BYE (wooo!)

Imperial Rye IPA vs. Dominion Brewing Co Double D

Philistine IIIPA vs. Barley Brown’s Tank Slapper

Philistine IIIPA is on tap!

You may have heard of, or been to the Hop Mob Roadshow last year, which featured dozens of triple IPAs. It was defined a triple IPA as over 10%, and drew some of the biggest, baddest hop bombs the Puget Sound region has to offer. We got involved this year, and the kickoff party was last night. We brewed a 10.8% brute, straw yellow in color, and fragrant enough to smell from across the table. We used a truckload of our favorite hops in the late stages of brewing, including Simcoe, Galaxy, Mosaic, and a new variety called “Nuggetzilla”. There was a judging at the event last night, and guess what … Philistine IIIPA took second place!

While I agree with some of the naysayers that there are many important styles of beer outside IPA, which gets a whole lot of attention in this region, I can’t get behind the notion that they are a dumbed down, classless, unrefined style. It’s not often that you hear poo-pooing of spicy food lovers, or drinking of straight whiskey, so let’s just let people enjoy their mountain of fragrant, high alcohol beers, shall we? Philistine IIIPA appropriates the notion that big IPAs are unrefined, and delivers an amazing punch of pine, citrus and tropical pineapple flavor in a pilsner malt base. We only kept 3 kegs to ourselves, so come get it while the gettin’ is hot.

Here’s the current tap list (Yeah, I know, half the list is IPAs, right now. Sorry.):

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Pale Ale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Imperial Rye IPA
  8. Philistine IIIPA
  9. Altbier
  10. Bière de Garde
  11. Auld Alliance
  12. Bee’s Wine Ginger Beer

P.S. Coming soon: Cream Ale on Nitro

Someone stole our Seahawks flag.

Ok, so, first of all, I understand that we all have different ways of coping with pain. It’s totally reasonable to feel intense, almost unbearable emotion after that gut-punch of a game. We have been living the fairy tale comeback story for half of the season, and it seemed that the football god still loved us. To have it snatched at the last possible second by a rookie cornerback on a now hotly debated play call put every fan, fair-weather or devoted, into physical agony. But to leap up and rip down a flag that is not yours from it’s pole, well sir, may your sleep be troubled and your future dim. You do not deserve to root for this team. And while the security footage only caught part of your weak, soulless face, and it’s a little difficult to know exactly who you are, I’ll know you by that jacket. Lucky for you, this is the best shot I could get of you, and there will be a bigger flag, because next year we will be better. Screw you, flag vandal, you sad bastard. Try and reach the next one when it flies proudly, fifteen feet over your head.

Flag Thief