Limited hours

We’re getting closer to getting the new system installed, and we’ve brewed the final batch on our 1 barrel rig. During the transition, we’re going to be making a few changes. We will be closed Wednesdays and Thursdays until further notice, hopefully only for the next two weeks. This gives us the ability to do more intrusive work while keeping the doors open.

Also, due to the temporary halt in production, we will not be filling growlers until the new system is up and running. Sincere apologies for the inconvenience. We are almost there! Come by on Friday and drink the delicious Philistine IIIPA while it’s fresh!

Standard history for sale!

No, not the company to AB Inbev, our sexy brass tower keg dispenser is up for sale for $900. It comes with a free growler full of beer.

IMG_3516 IMG_3520

I still remember the day I switched from bottling my homebrew to kegging it. What a difference it made. Bottling days were so time consuming and annoying. The beer would be done, and now it had to sit and condition in the bottle for a couple weeks before I could drink it. It felt like a waste of time. I’m not known for my patience, and moving to kegging was a godsend, as I could force carbonate and drink the good stuff immediately. I built a brass towered keezer to dispense the goods, and intended to clad it in wainscoting, so I could have the sexiest beer dispenser in homebrewdom. Overnight, the beer consumption doubled because of it’s ease of getting into my face, and I never got around to finishing the wood exterior.

When Standard first opened, I had 8 taps available. I had to build a new keezer to hold the variety I wanted to have. When we got an invite to Penumbra, the Stranger’s beer and music festival, I didn’t own a jockey box and had to come up with a way to dispense beer at a festival. In my basement at home, my first keezer sat, functional, but not finished. I spent the next week giving it swagger, so we could show up to our first festival in style, as the smallest brewery in attendance.

We pulled up to the loading dock and muscled it out of the truck. Rolling into the back of the hall, the Boneyard brewers passed and blurted, “Well, you guys win for presentation!” We proceeded to also win the randall competition by running the CDA through rosemary and Chinook hops. Looking back on it, that was about the moment we landed on the map. Bloggers and brewers took note, and we started getting visitors from outside the neighborhood. It seemed foolish not to included the new keezer eye candy in the taproom, and we bumped up to 12 taps that week.

Now it sits, looking fine, and in need of a new home. Please come take this baby off our hands so we can make room for new equipment. It’s been decommissioned and sits, looking for beer to dispense. Starting this week, we now pour straight out of our new cold room, and sadly must say goodbye to an old friend. Email me if you’re interested in taking it off our hands.

We’re back open! Phillistine IIIPA and Seahawks …

After a maddening 4 days of hard labor, the doors are back open and we’ll have normal hours today, tomorrow and Sunday. Please come down and watch some Seahawks pre-season action (at 5pm) on the big screen and drink the delicious Philistine IIIPA, which just hit the taps. This is the beer that took 2nd place at this year’s Hop Mob event, if you need convincing. It’s a Galaxy heavy, pilsner malt, 11.3% sipper, and it’s loaded with juicy pineappley tropical vibes great for erasing Friday and ushering you into Frinight.

Tap list:

  1. Summer Pale
  2. West Coast IPA
  3. Imperial IPA
  4. ‘Merican Rye
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Dag Blabbit
  8. Kölsch
  9. Altbier
  10. Kotbüsser
  11. Philistine IIIPA
  12. Bee’s Wine Ginger Beer

Temporary closure: Today and Thursday

Things are coming together at Standard as we sprint toward receiving the new 7 barrel system in a couple weeks. Our apologies for the last minute notice, but we will be closed today and Thursday while we do some major work around the brewery. Please swing by on Friday, though, as we’ll be releasing Philistine IIIPA once again! Regular hours continue through the weekend.

See you Friday!

Seahawks, Summer Pale and Kotbüsser are back

We are back in action with the Summer Pale for now, or until you all chug it away, at least. That delicious, light, crisp wheaty pale ale with all those Nelson and Cascade hops is waiting for you to fill up on. Also, we’ve made an altered Kotbüsser, using rye instead of wheat, which is delightful. Same old creamy, light, cool fermented beer, but with a bit of rye spice to compliment it.

And tonight is the first pre-season game for the Seahawks. Can you believe it’s already back? Me neither. We’ll be broadcasting the game on the big screen in the living room, so come check out all the new guys and make some predictions. Game time is at 7:00.

Tap list:

  1. Summer Pale
  2. West Coast IPA
  3. Imperial IPA
  4. ‘Merican Rye
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Dag Blabbit
  8. Kölsch
  9. Altbier
  10. Kotbüsser
  11. Tan Lines
  12. Bee’s Wine Ginger Beer

Upcoming beers: Philistine IIIPA, Schwarz Kölsch

Tiny batch of Saison, Dag Blabbit, and Tan Lines now on tap

It’s been a minute since the last blog post, as the chore of expansion is taking all our time and energy. As the space continues to evolve, we are continuing to bring out new beers and revive old recipes. We’ve got a single keg of Saison on tap at the moment, and we’ll be following that with the ‘Merican Rye as soon as it blows. Get down here pronto if that’s your thing, because it probably won’t last till tomorrow.

While you’re at it, try a glass of Tan Lines, an awesome summery combination of a Kolsch grain bill and fermentation, with down under hops. We used Topaz, Nelson Sauvin and Galaxy hops to give it a tropical, pineapple vibe on top of Kolsch’s crisp and refreshing dryness. Come and get it. Oh yeah, and Dag Blabbit is back!

Of course, everything is changing around here, so don’t be surprised when you show up and the indoor space is now what used to be the patio!

New patio is open!

After being closed for 2 days and banging out a ton of work in next to no time at all, Standard is back on line, with a brand new patio space. Much more work is needed, but we now have about 1200 square feet of outdoor space, or almost 10 times the space we had when we shut down on Sunday. Most of it is standing room only for now, but very shortly, it will be supplied with plenty of furniture. We will also be installing a block wall and gate in the near future. Keep your eyes peeled.

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Also, the Summer Pale is back on! Featuring Nelson Sauvin and Cascade hops, as well as a high percentage of wheat, it’s beautifully fruity, bright, crisp and hugely thirst quenching. Come drink it all and dance around the massive patio at Standard in the sunshine. Normal hours from here on for a while …

Tap list!

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Summer Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Kölsch
  9. Altbier
  10. Kotbüsser
  11. Cream Phoenix
  12. Bee’s Wine Ginger Beer

Temporary closure, reopening Friday

We will be closed today, Wednesday, July 15th, and tomorrow, Thursday, July 16th while we pour a new concrete slab on our patio in preparation for expanding the outdoor space. The new slab will allow it to properly drain, and will have a flat outer edge for a masonry wall that will encompass it. With any luck, the wall should all be completed in the next week or two, and the outdoor space at Standard will accommodate a lot more people. During the expansion, we are aiming to close as little as possible, to minimize inconvenience to our beer loving friends. See you all Friday!

Kotbüsser on tap!

We just tapped the Kotbüsser, which hasn’t been on since mid-winter. You may remember it as a cool fermented ale using Pilsner malt, wheat and oats for a light and creamy body, noble and spicy German Tettnang hops, and a touch of honey and molasses to add complexity. It’s 5.3%, and yet another light and easy drinking beer on the lineup great for these blistering hot Seattle days.

Tap list:

  1. Rye IPA
  2. West Coast IPA
  3. Imperial IPA
  4. Summer Pale
  5. Wheated Red Ale
  6. Cascadian Dark Ale
  7. Alice Nitro Imperial Stout
  8. Dag Blabbit
  9. Altbier
  10. Kotbüsser
  11. Cream Phoenix
  12. Bee’s Wine Ginger Beer

Thanks to Playboy, 2 new beers, new paint job, and July 4th hours

This week we got a fantastic mention in Playboy, of all places. On their list of the 7 best craft breweries in Seattle, we were surprised to find Standard in the #2 spot the other day. It’s awesome to see some national attention, and kind of amazing to get a mention in a magazine with such great, um, articles. Thanks, Playboy!

Now on tap, Summer Pale and Cream Phoenix! A few seasonal beers are here for you to cool off with. First, the Summer Pale, which uses wheat for a little creaminess to balance an otherwise crisp and bright body. It uses Cascade and Nelson Sauvin hops for a really uniquely quaffable hop profile. Cream Phoenix is just what you remember, but this time it utilizes a large quantity of rye to bring character to a summer quencher. This time, it is on CO2 instead of nitro, as well, for a more fizzy mouthfeel.

Just so ya know, we added a misting fan to the patio, which is instantly 75% more comfortable when it’s 90 degrees outside.

Also, WE PAINTED THE BUILDING. I’m not even gonna post a picture. You need to come and see it. Standard is no longer a billboard for the Lakers.

Our hours this Saturday, July 4th, will be 2pm to 6pm. Come fill up your growlers for you steamy holiday party.

OK, Taplist!

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

 

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