Bon voyage, Scott!

A couple years ago, Scott started hanging out at Standard when we first produced a Berliner Weisse. He drank it like it was going out of style, and it wasn’t long before he landed behind the bar, slingin’ pints for us. He’s made himself a fixture over the years, but he’s finally making the trek back to his home town of Philadelphia. Tonight is Scott’s last day at Standard Brewing. Come on down and wish him well, drink a pint, and chat him up. He’ll be a hard guy to replace, but we wish him the best.  Help us thank him for everything he’s done for the brewery.

If you can’t make it down tonight, we’ll be throwing a goodbye party for him this Friday at 6pm at Standard. He’ll be on the fun side of the bar that night, so you can properly toast him and send him off in style. We’ll miss you buddy!

Seahawks Opening Gameday!

We’ve had some great Seahawk memories at Standard Brewing. There was a time when we completely filled out the 8 seat bar inside the brewery to watch the NFC Championship game on a tiny TV while 10 more people overflowed around a propane heater under a wind-whipped triangular sail. I remember watching as the faithful sat with frigid, rain-dampened shoes and a 12% Snuffleupagus stout in hand while the broadcast came and went on the projector. We all sat dejected as we turned the ball over about 3000 times en route to falling behind 16-0 to the Green Bay Packers. It really felt like a return to the Super Bowl wasn’t in the cards. Then, John Ryan tossed a ridiculous touchdown on a fake punt to Gilliam. Maybe? Another turnover and we were back to drinking sadness beers, perilously close to the end of the 4th quarter, down 19-7.

Then, Beast Mode didn’t step out, and found the end zone. For the 3rd time, the projector failed. 3 minutes left. Everyone outside shout-moaned as they heard  cheers from inside. Zeke narrated through the door for the poor wet people that couldn’t fit inside. The only way we could watch the rest of the game was to cut off beer service and pack everyone into the 50 square foot space. So we did. Then, that poor guy Bostick tried to catch an onside kick off his helmet, and suddenly everyone knew Chris Matthews’ name. Another Beast Mode teeder, this time calmly walking across the line. Instead of huge celebrations, he offered cordial handshakes to teammates. Up 1 point, Pete goes for a 2 point conversion, Russ runs backwards, yackety sax style and throws the most impossible cross-body lob to Luke Wilson. Up 3. A tying field goal, an overtime, and then much beer was spilled as the chills ran down spines. Drunk on endorphins, about a dozen and a half people lost their voices watching Doug, Jermaine and Russ dominate 80 yards of field on 3 plays. We went back to the Super Bowl. People cried joyfully. Watch for yourself and try not to get pumped up.

We will all miss Jermaine Kearse. You were so clutch for so long, buddy. But football is a business too, and salary caps are what make football interesting. Now we have a receiving corps, and backfield that couldn’t be deeper, a healthy and smarter-than-ever-Russell, the best defensive backs money and buy, and Sheldon Richardson just took our D line from epic to unfathomably terrifying. On paper, we are peaking, and the season starts tomorrow. We play Green Bay in Lambeau, and we haven’t won on that field since 1999. Last year that damned field gave us one of our biggest loss margins of the Pete Carroll era, but we were deeply injured then and the weather was terrible. This will not be the case tomorrow.

We no longer have to cram into a tiny room to watch the games. You get to choose between a cozy indoor TV or a spacious outdoor projection to watch. As always, the broadcast sound goes on for Seahawk games. The fun starts tomorrow at 1:25pm, and you can eat a sandwich at halftime, and toast a comeback with a whisky. Come fan with us.

 

Time Crystals #1 Bottle Release, 3 New Beers on Tap!

So, this post is full of new beer. It’s ridiculous, actually. You guys have been drinking our taps dry since the new bar opened, and keeping up has not been easy. We are dropping three beers on the taps today, but first we want to tell you about this:

Today at noon we will be releasing edition number 1 of Time Crystals. You may have been one of the lucky ones to catch the single keg we tapped about 6 months ago. It started life as a blonde Bière de Garde, and was refermented in oak on apricot with a derivative of brettanomyces bruxellensis. We kegged a small quantity, then bottle conditioned the rest and sent some off to WA Beer Awards, where it took silver in the brett beer category. We are pretty darned proud of it, and we’re releasing 16 cases of it in 500 ml format. Bottles will be $13, tax included. We are super excited to be putting out our first label designed by Garek Druss and there will be more from him soon.

Next, we are releasing another Mosaic Pale, because gawdammit, it’s delicious. Pale malt, wheat and crystal malts meet a massive pile of Mosaic hops and lupulin powder for an easy drinking pale ale with no shortage of fruity hop character. Dry, cloudy and somewhat driven by yeast character, it’s our hoppy session beer of choice right now. 5.3% ABV.

Also, we present to you Heschen Imperial Stout. It’s rich, full and dripping with chocolatey fudge character, rounded by intense, double roasted crystal malt and a healthy dose of flaked oat. Munich, rye and biscuit malts layer complexity beneath a fruity yeast expression. The result is nothing but complex waves of silky fudge in beer form. 9.0% ABV.

And finally, we’ve brought back Brett Flavre, a 100% brettanomyces fermented pale ale. Flavre is a delicious middle ground between new world hops and old world pale ales. Peppery, with a hint of clovey phenol, but fruity, with a dry finish. It’s reminiscent of a Belgian pale, and perfect for the tail end of summer/bleeding edge of fall. 6.5%

At last, we are serving food and liquor!

We are extremely jazzed to tell you all that we are finally through the last hurdle of this process, and Standard now serves food and liquor alongside delicious beer! Thank you to everyone that has patiently endured the changes. At times it has felt like the marathon would never end, but slow and steady got us there.

First, a big formal welcome to the newest members of our team, the juggernaut duo of food skills known as “Samwitz”, David Gurewitz and Sami Furnas! We couldn’t be more excited to have their combined expertise in our kitchen. The Central District has some pretty amazing food to offer, and it would be a terrible idea to try and compete within the style of all the great BBQ, pizza, poke, burgers and injera. We wanted to make something simple and delicious, priced moderately and at least halfway healthy. Paired with beer, the answer was clearly sandwiches. Samwitz was an obvious fit.  If you need convincing, here’s a picture of them and a little background:

 

Chef David’s impressive resume includes time spent in the kitchens of Little Uncle, and Blackbird (Chicago), as Sous Chef at Lark and Spinasse, and Chef at Mamnoon and California (the restaurant in Hong Kong, not the state). He’s spent time in James Beard award winning kitchens, and he loves crosswords and cats.

Sous Chef Sami brings skills from Slab and Little Uncle, as well as some gyro slingin’ street food joints in her home state of Iowa. We’ve found that her sense of humor is universally appreciated, and we hear she’s a champion tap-dancer, though this hasn’t yet been observed.

We are also thrilled to have you all finally get a chance to tap the encyclopedic knowledge of booze in Connor’s brain in the presence of actual booze, and have Scott and Krista pour you something stiffer than a beer this weekend. We’ve curated a smart and thoughtful collection of liquor and wine that mirrors our preferences for smart, well made beverages. Please come join us this Labor Day weekend and try our new offerings. Standard Public House is finally a complete thought. Here’s the menu:

 

New Hats!

Just when you thought you were fired up about the new bar, and the new beers, we’ve got some new merch for you. A perfect hat for late summer/early fall, this new hat is a polyester/spandex blend flexfit that looks good on almost anybody. We have two sizes, S/M and L/XL, so all but the tiniest and most enormous domes should be covered (promise we’d have gotten more sizes if they existed). Hats are $28, with tax included.

Beer Release: Peak Faze IPA

In honor of the comeback of our favorite free safety, and the near commencing of the Seahawks’ regular season, we give you Peak Faze IPA! The guy who gave Gronk a gronking to remember is back and faster/tougher than ever. As with ET himself, this beer is small for it’s category (6.3%), but it can drill holes in the chest of beers twice its size. Centennial, Simcoe and Mosaic ride on top of pale, wheat and crystal malts with British yeast for a righteous, hazy juiced IPA that finishes bone dry.

Beer Release: Tropical Static

Sometimes you just gotta go and make a beer that doesn’t fit into any stylistic category. Tropical Static is one of those beers, experimental and hard to describe. A blend of fruits (guava, blackberry and gooseberry) were fermented alongside a fairly simple profile of malts. The ABV got up to 7.2% before it was all said and done, and it felt right to bring in some added hop character. We added copious quantities of cryogenically isolated hop oils from Mosaic and Simcoe to boost the hop-derived fruitiness. The end product is like a hoppy fruit punch. Come and grab a glass and enjoy some patio sunshine this weekend!

Beer Release: MK Delta

It seems like a solar eclipse is as good a day as any to drop another beer named for a shadowy government project. Following the tradition of the MK series, MK Delta is soured in the fermenter before being fed yeast and fruit, in this case tart gooseberries. Grains of pale malt, flaked barley and wheat bring it up to 7.6% abv. It’s loaded with the distinct flavor of gooseberry, which is difficult to describe, but has notes of white grapes, cranberries and wet rose petals. Come and get it!

 

Double Beer Release: Citra Pale, Flavor Country IPA

As if Bob’s Your Uncle wasn’t enough to get you down here this weekend, we are also giving you a new batch of Citra Pale and a new IPA called Flavor Country! On top of all that, did you know that the Seahawks are playing their first preseason game on Sunday night? We’ll have it on the screen, naturally. Game time is at 5pm.

Citra Pale –

Citra is one of the most beloved hops, and doesn’t need a supporting cast of characters. This makes it a perfect fit for the single hop treatment. We left it alone with a clean yeast, pale malt, and lots of oat for body. Loaded with tropical fruit, lime and grapefruit notes, but refreshing as they come with a bright, clean finish. This is your hoppy session beer of choice this weekend, at 5.3%.

Flavor Country IPA –

We decided to push the envelope with this little number. We kept the ABV at a reasonable level at 6.6%, but packed in a resinous, fruity hopbill of Simcoe, Cashmere and Calypso. We added a ridiculous amount of dry hop to this one, and the whole mess sits on top of a grain bill that includes pilsner, unmalted wheat, flaked oats and light caramel malts. British yeast leaves this beer hazy and stone fruity, with a round body. Welcome to Flavor Country.

Beer Release: Bob’s Your Uncle

Our newest beer, Bob’s Your Uncle, is a style you just don’t see enough of. Mild Ale is the original session beer. Low in hop flavor, alcohol and light in body, it derives all of it’s complexity from a balance of malt richness and yeast fruitiness. Picture Dieter, our altbier, with a slightly rounder body and even cleaner finish. If you think beer has to have deep haze, heavy-handed hops, or long age in a barrel to be delicious, think again. It’s 4.8%, old world, perfect for a heat wave and bob’s your uncle!

Two new beers: Gold Teeth and Get Schwifty!

We have a couple freshies for you guys, just in time for some wicked hot weather. In addition, I’d like to take this moment to point out that WE HAVE AIR CONDITIONING AND WE PLAN ON USING IT. When you are melting at home this week, let’s take a moment and consider cooling off with one or more new beer choices some cool seats at our bar. Up for consideration, we have:

Gold Teeth – a Berliner Weisse. Sour, low alcohol, fruity and lemony, it’s the beer of choice for hot days. At 4.0% ABV, you can almost drink them like water, and the sour twang will keep you refreshed. Just a pellet or two of hops, pilsner malt, wheat. Soured and fermented in stainless.

Get Schwifty IPA – in celebration of everyone’s favorite, brilliant, psycho drunk grandpa and his neurotic grandson. Hazy, peachy, light bodied and creamy, this 7.4% is heavily late hopped with a variety of hops. The cast of characters includes Chelan, Mandarina Bavaria, Simcoe, Ariana and Callista hops, and pale, pilsner and wheat for a malt bill.

Come cool off with us.

Beer Release: Edith

Our tart, mixed culture saison, named Edith just hit the taps. This new batch was fermented in oak with our house saison culture. It’s delicious and complex, super dry and thirst quenching. Come and get it! Our doors have been open since noon today, and Krista can’t wait to pour you some.

 

Beer Release: Kids These Days

Hoppy pale ale? Session IPA? Kids These Days is as confusing as the next generation after you. Chelan and Mosaic give it a resinous, fruity hop profile, and it stands real tall at 5.3%. Flaked barley and oats give this beer a creaminess, while melanoidin malt give it complexity. It’s hoppy enough to be an IPA, but some would argue it’s too soft. You come decide.

Don’t forget our new hours …

Monday – Thursday / 3pm-10pm

Friday – Sunday /12pm-10pm

Finally, it’s done!

The new Standard bar is open! It feels like, after 4 years of near constant growth, we are finally opening the business as it should have been all along. When the decision was made to stay in our current space, the calculation included the build out of a bar in the Jackson St side of our building. The plan all along was to incorporate food and liquor into our offerings and make a neighborhood bar that compliments the Standard Brewing ethos: simple, thoughtful, and done the hard way. Well, starting today at noon, this space is open to the public and we couldn’t be more proud. We are even releasing our reserve back stock of Skid Road, our bourbon strong ale, to celebrate the occasion. It just won silver at WA Beer Awards, so come grab a bottle and toast with us!

Food isn’t available yet. We are doing R&D, and we should have the kitchen open in about a month. We will bring liquor into the picture soon after that, though we are in a very long line with the Liquor Control Board. For now, the new space is open, it’s beautiful and full of beer, and we really want to show it to you.

All of this means some important changes! First of all, the entrance is now on Jackson St., and we don’t have a sign installed yet. Our new hours are Monday – Thursday, 3pm to 10pm and Friday – Sunday, noon to 10pm. We will be open even later once liquor becomes a part of it, and we look forward to bringing a later evening to the neighborhood. Unfortunately, with food comes a health board requirement that we don’t allow dogs, and we are no longer allowing children, due to the incorporation of liquor.

We understand that this is going to cause some disappointment in some people, but we hope that it comes out a net positive as we present the final leg of our expansion to the neighborhood. Here are some photos to get you excited. Come on down today and check it out!

 

Beer Release: Poly Rythmo, 3 Day Closure!

First things first: we just dropped Poly Rythmo on the taps. It’s a 5.6% tart red ale that was refermented on blackberries and aged on brettanomyces in oak for 6 months. It has mild acidity … not so much a sour, but refreshingly tangy. The blackberry fruitiness is balanced with moderate brett funk, which is assertive on the nose. It finishes clean and light, but with deep complexity.

Secondly, we will be closed from July 4th through 6th for vacation times. We’ll be back open on Friday, July 7th to resume the partying. Please keep this in mind, and get those growlers filled for your holiday party by Monday night! Enjoy the holiday and see you all on Friday!

Mister Fan is back, releasing Tan Lines and Do It Live! IPA

I know it’s brutally hot this weekend for most Seattleites, but let’s all take a second and remember January, shall we? And also …

We are also releasing old favorite Tan Lines, and a new IPA called Do It Live! IPA. Tan Lines is always a little different, but the basics are that it’s brewed with Kolsch yeast, pilsner and wheat malts, and hops from the Southern hemisphere. This time we used mostly Ella, and a little Equanot and Simcoe. It’s 5.2%, and a real easy drinker.

Do It Live! IPA is a big, opinionated IPA and it doesn’t care what you have to say. When there’s no words there, and the f@^&ing thing sucks, and you can’t figure out what “to play us out” means, just drink an 8.2% IPA with Simcoe, Amarillo, Equanot and Mosaic hops. Your blood pressure will drop before you make an asshat of yourself.

Two new beers: MK Ultra and Body Massage!

We made you guys a chugger of a sour beer. MK Ultra is slightly hoppy, and was heavily dosed with black currant puree, then soured to a saliva gland squeezing 3.2 pH. It’s a fantastic summer thirst quencher at 3.9% ABV. Also, it’s so stinkin’ pink you’ll think someone slipped you a mickey!

Who wants a Body Massage? It’s low alcohol season for dark beers, and this little nitro stout is bone dry and soooo, so creamy. It’s a body massage machine, GO! 4.0%

Double Beer Release: Edith and Midnight Climax

Two new beers for you to end the week with: a mixed culture Saison, and a Baltic Porter.

Edith, once the name given to our single strain, clean Saison, is now a mixed culture, oak  fermented, tart Saison. We’re excited to bring this one out to you guys. At 5.8%, this thirst quencher is all citrus and pepper, with a little bit of funk with the dry finish.

Midnight Climax is a Baltic Porter, lager fermented, full of chocolate and smoke, rich and full bodied, with a clean finish. It’s 6.8% and on tap now. Below are their school portraits. If you can’t tell them apart, you shouldn’t be drinking any more.

 

Beer Release: Disco Inferno

It was truly a rough winter in Seattle. The wettest October through April in city history has doused the flame in every soul that populates this town, but Northwestern folk are resilient. Beer and coffee keep us alive through the good times and bad. The sun burneth again, betwixt the cumulonimbus and stratonimbus, and what rain may fall doth not hamper the dreams of a true Seattleite. Rise and party on, Wayne!

For thee, a beer fit for the occasion … enter, Disco Inferno.

Laid down with brettanomyces on blackberries in oak for 10 months while this beer developed a subtle funk and deep red hues, we then added even more blackberries to finish the job. Tart, complex and dry, this sour is a great reminder that summer is on it’s way, and we want you to come and enjoy it with hope in your heart.