Just a quick note to let you know that we will be open on Thanksgiving from 10am to 2pm for your growler fills and bottle purchases. The kitchen will be closed, but we’ve got your beer needs covered. Swing by and gobble up some Apostle for your big feast!
We are thrilled to announce the release of another special bottle, just in time for the holiday season. Apostle is a rustic ale brewed at the tail end of 2016 and then refermented and aged on sour cherries with brettanomyces in oak for 9 months. It was then bottle conditioned in 750 ml format and we will be releasing it on Sunday at noon. With notes of cinnamon and pie spice over a slight tartness, this beer is a perfect match for Thanksgiving dinner. Come grab a bottle for the holiday and one for your cellar! The gorgeous labels were again designed by our good friend Garek Druss. Bottles are $16, tax included, and can only be purchased at the brewery.
It’s an overcast Friday, and well, at least it isn’t pissing rain all over the place. After a week of nasty weather, you deserve to treat yourself to something nice. Come by today and grab yourself a pint of Stone Cold IPL, an IPA fermented with lager yeast. Made primarily with Hallertau Blanc and Columbus hops, this guy is a super clean finishing and light bodied chugger. Subtle white wine notes influence an otherwise resinous, dry beer. It’s 7.3%, because sometimes you need to know that you’re drinking a beer. Pair it with today’s sandwich special, The Dancing Fool, (fried mortadella, habanero pimento, cheese, basil and tomato) and you’ll coast into the weekend in style. See you at noon.
These two crazy Germans are going to solve your beer needs tonight. Come on by the brewery and watch a little Monday night football, or ignore it and have a sandwich with friends. Either way, we’re going through a lager phase, so get these delicious sessionable beers while you can.
Ludwig is a Vienna lager, copper in color, round and grainy, but stops short of being sweet. It’s a clean finishing beer with all of the brightness you expect from lager yeast, but it sports a toasty malt aroma with mild hoppiness. If you loved our Altbier, you’ll enjoy this guy, which is less minerally, and more round, but with the same lightness paired with malt complexity. 5.4% ABV.
Wolfgang, our schwarzbier, is making a return as well. We love this style for it’s proximity to a dry stout on the flavor wheel, but without going overboard with roastiness. Using plenty of roasted malt, this beer also utilizes a broad spectrum of kilning methods and malt types to keep it layered and deep without losing sight of drinkability. Where stout is astringent and bitter, schwarzbier is round and smooth. It finishes extremely crisp and clean, and clocks in at 5.5% ABV.
Helmut is our Munich Helles, a medium bodied lager with a full malt presence and a clean finish. A perfect fall companion for when the days run crisp and cool, but you still need something refreshing to drink. Helmut wants to watch Netflix with you. Helmut wants to go on walks and kick red and yellow leaves around. Helmut wants to go get a sandwich with you at Standard. Say hello to Helmut.
I know, “winterized” shouldn’t be a word. Nevertheless, it is. So is “nevertheless”. As odd as this is, so is the fact that you can now sit outside at Standard Brewing in subfreezing temps in a hurricane and be totally comfortable! We enclosed the patio this week in a 20 mm thick, comfort-inducing plastic wall of weather rebuking awesomeness. We tested it out early this week in 55 mph gusts, and it’s so stable and comfortable you can practically drink beer out there in a tank top and shorts. Come on down and watch the Seahawks, fresh back from the bye, in sunny comfort. The kitchen is still offering an incredible take on the mid-west comfort sammy known as a Maid-Rite. We’re calling it the Minnowa, and it has ground beef, minced onion, homemade American cheese, pickles and yellow mustard. It is so dirty delicious and pairs well with any 2 or 3 beers on the board. Also, Connor has whipped up a Bloody Mary special that is so good you’ll want to slap your mama. Come on down! Game time is 1:25pm.
One of our favorite styles to come out of the resurgence of farmhouse ales and mixed fermentation is Bière de Garde, a layered, malt driven, dry pale ale with prominent fermentation character. You may think more of wine than beer when it comes to French culture, but beer used to be a well developed part of French beverages. Like in Belgium, farmers developed their own regional style and cellared it long for drinking at a later time. This extended time in barrels gave the beer definition and complexity, and often opened it up to the influence of wild microflora. The moderate hopping rate controlled the souring effect of bacteria, and wild yeast, such as brettanomyces, would dry out the beer and introduce a rustic, enticing aroma to the beer’s bouquet.
You may remember our award winning bottle conditioned amber version “Brett Earl”. Jerry is a blonde take on this beer. At 7.1%, it is a perfect fall beer for getting cozy while it rains outside. Come enjoy one with a sandwich in our welcoming bar.
It’s Friday and we have another new fresh hop beer for you. We present to you: Heavens to Murgatroyd!
This year’s Mosaic fresh hops came to us from Loftus Ranches in Granger, WA. They are intensely aromatic and fruity, with loads of papaya, grapefruit and berry flavor on the palate. We steeped Heavens to Murgatroyd in very heavy helping of fresh Mosaics and then dry-hopped the crap out of it, both during and after fermentation. The result is a crusher of a hoppy extra pale at 6.2%. Come ignore fall with us over the spoils of the harvest.
You may be keen enough to notice the sexy new glassware in the above photo. Our new pints are a pub glass design, and today we’re moving on from the original shaker pint style we’ve been with for 4 years. For a limited time, we’re giving away our lightly used shaker pints so we can move on to our new design, which we’re selling for $5. Take home a piece of Standard Brewing history for free, or bring home some new branded glassware for a small fee!
Happy Friday! We just tapped two delicious new beers. Our first of 2 fresh hop pales is up, along with a perfect fall weather porter.
Made entirely with Citra fresh cone hops, Heavens to Betsy is the beer we wish we could always make. We drove out to Yakima and loaded up on a mountain of Citra hops to steep this soft and creamy pale ale in. We wanted to make a super easy drinking pale that was highly aromatic and full of the essence of this unique hop. It’s 5.8% and ready to take the edge off the start of your weekend.
Don’t let that distract you from Shipwright Porter, a perfectly balanced, easy drinking example of the style. It’s a full and round dark ale with a delicate interplay of bready grain and chocolate notes on the palate. It finishes clear and soft, and weighs in at 5.4%.
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!
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.
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%
Just a note to say that we’ll be open normal hours on Labor Day, so come get your fill of beer and sandwiches in a comfortable, AIR CONDITIONED bar. We’ll be open 3pm to 10pm.
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:
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.
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.
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!
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!