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

 

Open at noon today

Waited till the last minute before the Super Bowl to fill growlers? No problem! We’re open today at noon so you can fill up in time to drive to Wedgewood or wherever, and still watch the pre-game. Go Seahawks!

And to everyone who didn’t know there was a big game today, you won’t have to hear anything about the Seahawks from me for a while after today.

There’s no “i” in beer. Unless it’s a bier.

Or a bière. Two new “beers” on tap, of the European persuasion.

First, the Altbier. You may remember this guy from a while back. A brother to Kölsch, Alt is a darker version, with more malt complexity. The two primary styles revolve around the choice to involve hops more, or less. In Düsseldorf, it is common to make it slightly hoppy, sometimes including a dry hop. This is the style this beer is made in. Using spicy German hops and toasty, nutty Munich malts, the Alt is 4.8%, and a great, complex, light beer for these spring-like afternoons.

Then, Bière de Garde. Perhaps you saw this one before and thought, “that looks too weird for me.” Where the Belgians have Saison, the French have Bière de Garde. Intended to sit for a time before serving, this beer usually matures very well. The strain of yeast we use allows it to maintain a malty profile while adding a white wine-like, fruity dryness with a slightly tart edge. Very complex, deep and delicious. It’s 8.6%, and waiting for you.

There’s also no “I” in the Seahawks, a team that wins more as a team than any other team in football. On Sunday, they’ll be playing a historic second Super Bowl against the dark, cheaty villains known as the Patriots. Come watch the most exciting thing since one year ago. The game will be on both screens (the projector is fixed, if you were here for the last game), and everyone’s favorite Amy will be on the taps. Game time is at 3:30.

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
  8. Winter Farmhouse Ale
  9. Altbier
  10. Bière de Garde
  11. Auld Alliance
  12. Bee’s Wine Ginger Beer

West Coast IPA wins a medal!

I’m excited to announce that we just won a bronze medal for the West Coast IPA at the “Best of Craft Beer Awards” down in Bend, Oregon. The beer came in behind two of my favorite IPAs, Breakside Wanderlust and Reuben’s Brews Crikey. Congrats to our friends at Reuben’s Brews for another win for a fantastic beer (they also won gold for their Bourbon Barrel Imperial Stout), as well as Pike Brewing, who won silver for their pale ale. We’re proud to be included with these fantastic breweries as the Seattle representation winning medals. In a crowded category that had more entries than any other style, it’s exciting to announce, especially knowing the competition was attended by such IPA brewing greats as Firestone Walker, Deschutes, Stone, Ballast Point, Worthy, Goodlife, Bend Brewing, and Oakshire. Cheers for hoppy beers!

Thanks, the Stranger!

Thanks to Angela at the Stranger, for the mention in her article about CDAs, or Cascadian Dark Ales. It’s a contentious subject, and causes feelings of prickly agitation in some, so read up, and take a side! If you haven’t had ours, come on down today and give it a whirl.

Aaaaaaaand … if you all can drink the last gallon or so of the Cascade Single Hop and the Baltic Porter, we have the Altbier and Bière de Garde ready to go up next.

Holy Catfish! Imperial Rye IPA is back.

The much-beloved Imperial Rye IPA just went on line. Utilizing a whopping dose of Mosaic, Columbus, Citra and Jarrylo, this beer’s got a lot to love for those that like juicy Imperial IPAs. A medium bodied, highly aromatic IPA, you can smell the guy next to you drinking it. At 8.5%, it’ll solve Wednesday’s problems and set you on track so you can think about how amazing that game against the Packers was. See you at the brewery!

Winter Farmhouse Ale is now on tap!

After a long day brewing a triple IPA for the Hop Mob IIIPA Roadshow, and standing behind the taps tonight, I’ll be enjoying a pint of our Winter Farmhouse Ale. It’s delicious. Complex, dry, and fruity, with wine, strawberry, and perhaps a hint of licorice, this little number has it going on. We fermented a wort made with pale malt, wheat, caramel malts and a touch of black malt using a Biere de Garde strain, which leaves a beer slightly tart. The result is a little malty, but refreshing and dry. It is also a hop-forward beer, though not very bitter. Using Belma, Mosaic and Strisselspalt, we dry hopped it, and threw hops late in the boil for complex aroma. I’m looking forward to my post-shift beer …

The Seahawks and Kam Chancellor blew everyone’s mind last week with a stunning annihilation of the Panthers to move on to the NFC Championship. You either already knew that, or you aren’t reading any more because you hate football. Either way, this paragraph is dedicated to stating that we’ll be open early on Sunday at 11:30 in preparation for the last game before the Super Bowl (!!!). Kickoff is at noon. See you then!