Search Results for: Bottle release


Time Crystals #2

Release Date: 12/14/2017

Style: Biere de Garde, aged in oak with brettanomyces with fruit

Fermentables: Pilsner, Munich, Caramel, peaches

Hops: Strisselspalt

Microbiology: Belgian yeast, lactobacillus, brettanomyces

Format: 500 ml

Design: Garek Druss


Release Date: 11/17/2017

Style: Rustic ale, aged in oak with brettanomyces with fruit

Fermentables: Pilsner, Munich, Caramel, Oats, sour cherries

Hops: Hallertau

Microbiology: Belgian yeast, brettanomyces

Format: 750 ml

Design: Garek Druss

Time Crystals #1

Release Date: 9/8/2017

Style: Biere de Garde, aged in oak with brettanomyces with fruit

Fermentables: Pilsner, Munich, Caramel, apricot

Hops: Strisselspalt

Microbiology: Belgian yeast, lactobacillus, brettanomyces

Format: 500 ml

Medals: Silver at WA Beer Awards

Design: Garek Druss

Brett Earl

Release Date: 10/21/2016

Style: Biere de Garde, aged in oak with brettanomyces

Fermentables: Pilsner, Munich, Caramel

Hops: Strisselspalt

Microbiology: Belgian yeast, brettanomyces

ABV: 7.4%

Format: 750 ml

Medals: Bronze and Silver at WA Beer Awards

Design: Justin Gerardy, Amy Phung

Bunny Kisses

Release Date: 12/23/2016

Style: Bourbon Imperial Stout, aged in Woodford Reserve barrels

Fermentables: Pale, chocolate, roast, Victory, caramel and peat malts, rye, oats, wheat

Hops: Chinook

Microbiology: American yeast

ABV: 12%

Format: 22 oz

Design: Zeke Brucker

Skid Road

Release Date: 3/16/2016

Style: Bourbon Strong Ale, aged in Woodford Reserve barrels

Fermentables: Pale, Chocolate and Caramel malts, Rye

Hops: Comet, Jarrylo

Microbiology: English yeast

ABV: 9.5%

Format: 22 oz

Medals: Silver, WA Beer awards

Design: Justin Gerardy

2nd Anniversary Ale

Release Date: 3/19/2015

Style: Triple IPA

Fermentables: Pale, Caramel malts

Hops: Simcoe, Mosaic, Equinox, Belma

Microbiology: Clean, American yeast

ABV: 12%

Format: 22 oz

Design: Megan Bailey


Style: American Barleywine0

Release Date: 12/30/2014

Fermentables: Pale, Munich, Vienna and Caramel malts

Hops: Cascade, Centennial, Mosaic and Warrior

Microbiology: Clean, American yeast

ABV: 11.3%

Format: 22 oz

Bee’s Wine

Release Date: 6/11/2014

Style: Traditional ginger beer

Fermentables: White and demerara sugars, also lemon and lime juice

Microbiology: Mixed culture, true “ginger beer plant” (saccharomyces florentinus/lactobacillus hilgardii)

Format: 12 oz

Design: Megan Bailey

1st Anniversary Ale

Release Date: 3/18/2014

Style: Triple IPA

Fermentables: Pale, Caramel malts

Hops: Simcoe, Calypso, Mosaic

Microbiology: Clean, American yeast

ABV: 12%

Format: 22 oz

Design: Megan Bailey


Style: American Barleywine

Release Date: 12/29/2013

Fermentables: Pale, Munich, Vienna and Caramel malts

Hops: Cascade, Centennial, Mosaic and Warrior

Microbiology: Clean, American yeast

ABV: 10.2%

Format: 22 oz

Bottle Release: Time Crystals #2

Tomorrow, (Friday, December 15th) at noon we’re releasing Time Crystals #2. We’re thrilled to get this one out to you guys. Brewed in January 2017, it was aged in oak on peaches and brettanomyces until May, when we bottled it. It’s been developing in the bottle for 7 months and it’s time to cut it loose on you guys. Softer and creamier than #1, Time Crystals #2 has a beautiful balance of just a touch of tartness under peach on the palate with a tempting, complex brett aroma.

If you’ve been sleeping on Time Crystals #1, we still have some sitting around. Supplies are starting to get low, so don’t miss out. Come down tomorrow and you can pick up both bottles. Both Time Crystals are bottled in 500 ml format and are available for $13 each, tax included. These bottles are available at the pub only.


Sunday bottle release: Apostle

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.

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%

Bottle Release: Bunny Kisses!

So you’ve been too busy to deal with holiday gifts and you’re against a wall of last second duties before you go visit friends and family for the old annual holiday. Well, we’ve got you covered. There are some things you need to know:

Thing #1: We’re releasing Bunny Kisses tomorrow, 12/23 at 4pm in 22 oz format. We aged Snuffleupagus, our 12% imperial stout, in bourbon barrels for 6 months. Snuffy’s sharp peat notes were softened during this time, and the contributions of bourbon characteristics fit beautifully with this beer. We’re super excited to drop this one on you guys. We’re selling 22 oz bottles for $14. Here’s the label:

Thing #2: We’ve been sitting on a dozen or so cases of Skid Road, and we’re feeling generous, so we’re releasing 2 cases at the same time. They will be available at $15 a bottle. Of course, Brett Earl is also still available.

Thing #3: We will be open normal hours this week, except that we will be open at 1pm on Christmas Eve so that you can come watch the Seahawks game and drink beers. We will be closed on Christmas Day.

So come on down and stock up on Christmas gifts and get the whole merch and bottle package! Happy Hoildays

Special Bottle Release: Brett Earl!

Big news, folks …

We get lots of questions about “the expansion”, how it’s coming, when we’re moving (we’re not), when’s it gonna be done, etc … While we expanded the production side of things last year with a system that increases our output 7 fold, there are many elements to “the expansion” yet to be complete. Part of that is the new bar being built out next door, which is still a few months out. Another big piece of it all is the barrel room upstairs, which is now complete, and allows us to dive headlong into the funky, spirited and sour side of things. Tomorrow, we start the steady onslaught of bottle releases with Brett Earl, our brettanomyces conditioned Bière de Garde. It’s 7.5%, malty, dry, funky and almost champagne-like in it’s bright fizziness. Brett Earl won silver at WA Beer Awards this year, and we felt it would age really well, so we’ve cellared it an additional 6 months, with fantastic results. We’ll be opening early at 2pm (Friday 10/21) and selling bottles from the garage door entrance, in addition to our typical pints from the front counter. 750 ml bottles will be $16 plus tax, and we’ll be releasing 23 cases. Corkage fees for on premise drinking will be $4/bottle.


Barleywine 22 oz bottle release tomorrow!

To celebrate the new year, we are releasing our oak aged barleywine in 22 oz bombers tomorrow. Aged on American oak and 11.3%, this rich beer was brewed with Cascade, Centennial, and Mosaic hops and caramel, Vienna and Munich malts. We’ll be open early, as well, from noon to 8pm. It gets even better: we have a small allotment of the 2013 barleywine (only 36 bottles) that will be for sale, as well. The current release should be cellared for a while before drinking, but last year’s is ready to drink. Come grab yourself a bottle and ring in the new year with it. We put the entire batch in bottles, so none of it will be on tap. Come get yours! The 2014 barleywine is $16, the 2013 is $17, and as always, tax is included in the purchase price. We will be closed on New Year’s Day.IMG_2845

Beer Release: Jerry, blonde Bière de Garde

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.


Medals, Citra Pale Release, NBA Finals!

We’ve got some great news, guys. Winners were announced yesterday for the WA Beer Awards, and we brought home two more medals! Our Imperial IPA took home bronze, and the yet-to-be-released brettanomyces conditioned bière de garde “Brett Earl” took silver in the brett beers category. We’re pretty fired up to be flanked by gold and bronze winners E9 Brewery in that category. It’s nice to be in good company, and congrats to E9! Look for Brett Earl at our next bottle release …


Also, we just released our Citra Pale Ale, a hazy, 5.0% Citra hop stinker. It’s fruity and really aromatic, and full of intense mango and tropical fruit vibes in a lower alcohol beer. It’s a pretty great compliment to the first really sunny day we’ve seen in a while. Welcome back summer.


Lastly, we’ll have the NBA finals (last game, tied at 3-3!) on the screen tonight at 5pm. Come on down and check it out with us. It should be a really fun game to watch!

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.

On tap this week: One Year Anniversary!

Are you all paying attention? I’ve got a ton to talk about this week, so hang up the phone and pour yourself a pint. This post is a juicy one. This week, we will have been open for a whole year, and I’m so excited we’re here. I didn’t realize when I got the idea to open a tiny brewery that I’d be doing it with so many other people, but it was exciting to see the new wave of community around us. Rooftop, Populuxe, Peddler, Machine House, Spinnaker Bay, Reuben’s Brews, Seapine, Lower Case, Tin Dog, Burdick … makes one’s head spin, and that’s just the Seattle metro area. We’re gonna celebrate all this exciting beer making on Thursday.

We’re going to be partying at the brewery from noon till 10 pm, releasing our 12% Anniversary Ale. Half of the batch will be in kegs, and we are bottling the other half in 22 oz format (only 100 bottles!). This is our first bottle release, so come get it before it’s history. They’ll be going for $16. Tax is included, so, really $14.61.

2014_anniversary_ale_ft_colaWe will be hosting two food trucks for the anniversary party. The first will be Crema Crepes (sweet and savory crepes) from noon-4pm, and Snout and Co. (Cuban and southern food stylings) from 5-9pm. We’re excited to bring new food to the neighborhood, so come have lunch and/or dinner with us!

We are also releasing Darren’s first recipe, an India Red Ale. It has a robust, dry malt backbone and uses Belma, Northern Brewer, Columbus and Citra hops. Belma is an interesting hop, with citrus and strawberry being it’s dominant characteristic. You’re gonna love it. The IRA will be on tap starting Wednesday.

Wednesday will also see the new Legacy Session Single Hop. Legacy hops come from Puterbaugh Farms, the same folks that came up with Belma, which will no doubt get a single hop batch at some point. Supposedly, they have been growing it since 1963, but only released it in 2013. It’s known for a black currant (cassis) flavor, but it also brings some grapefruit and spice to the picture. It’s 5.5%, and ready for your pint.

Stainless growlers are in! Those of you who pre-ordered them can come pick them up. The rest of you can buy them for $45. As with everything at Standard, we eat the tax, so … $41.10, a steal on the insulated growler market. Also, they’re super sexy. Dog not included at purchase price …

926130_1415801162008099_1640046852_nLastly, have you heard of Penumbra? It’s the Stranger’s beer and music festival, and it’s happening on Saturday, March 29th. We’ll be the smallest brewery in attendance, and it should be a whole lot of fun. Bands, breweries, a randall competition, food trucks … a smoking lounge. See you there!

penumbra2014_Postcard_`v copy 2

3rd Anniversary Party!!! Now open 7 days a week!

Hey everybody, it’s been 3 years! I know, how’d that even happen? We’re super excited to throw a big party for everyone, and release a new beer in 22 oz format. With the biggest patio we’ve had for an anniversary, this Saturday, March 19th, we’ll be throwing down from noon till midnight. We’re releasing 33 cases of Skid Road, our bourbon strong ale, in 22 oz bottles. We took a blend of beer stock to produce a strong ale, with leathery, robust malt, and aged it in Woodford Bourbon barrels, to produce a delicious, rich sipper. Bottles will be $14, and there will be a 4 bottle limit per person. Check it out:


Bottles will be sold out of the garage door, and we’ll be taking credit cards only for those purchases. On premise beverages will be sold inside the tasting room, as usual. We will have Woodshop BBQ on hand, serving up their smoky goodness from 5 until late. Come on down and party with us. The forecast looks favorable, and if it doesn’t play along, we’ll have plenty of pop up tents to keep everyone dry on the patio.

On hand, we’ll be joined by a couple friends, including old compatriot and fantastic gentleman Connor O’Brien, and new Standard employee Robbie Bessey, who you may know from Chuck’s Hop Shop up the road. Starting Monday, March 21st, Standard will be open 7 days a week, and Robbie will be taking the helm on Mondays and Tuesdays. Come kick off the good news with us and welcome Robbie to the crew.

Also, 23rd Ave is open now from Cherry to Jackson!! How great is that? So much good news.

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

On tap this week: Altbier!

Many of you probably know that today marks the start of the almighty Seattle Beer Week. For the next week and a half, you have the opportunity to overconsume craft malt beverages 5-10 times a day at hundreds of different venues around the city. This list of events is incredible, and it isn’t entirely comprehensive. There are a lot of small events that aren’t mentioned. We’ll be participating at a few worth mentioning.

Friday, May 9th Naked City Nano Night from 6-9pm

Sunday, May 11th Newbie’s Night @ Brave Horse Tavern @ 4pm

and one that isn’t on any official lists:

Tuesday, May 13th @ Sun Liquor Lounge @ 6pm. This will be a sort of pre-release for the 12 oz bottling of our Bee’s Wine ginger beer. Starting shortly after the event, you’ll be able to pick up 12 oz bottles from the brewery. Soon after that, you might see them at your favorite cocktail lounge, where you can request a mixed drink using proper, traditional ginger beer. We’ll also have the West Coast IPA on draft at Sun Liquor until the keg is gone.

If, however, you are too overwhelmed to head out to a Beer Week event (or perhaps you need an easy drinking pre-funk), today marks the release of our Altbier! What is Altbier, you ask? It’s hard to find a lot of examples, so I don’t blame you if you don’t already know. There are only a few indigenous “ale” style beers attributed to Germany. We all know Bavarian Hefeweizens and Cologne’s Kölsches, but Altbier gets overlooked. What lies behind an Altbier style is cool fermentation temperatures using an ale strain, producing a clean, non-estery flavor with a malty body. A sort of brother to Kölsch, which uses the same fermentation technique (and often the same strains), but differs in grain choice. Both usually start with a Pilsner base, but Alt leans heavily on Munich malt, often using other specialty malts for complexity. Ours is 60% Pilsner, 20% Munich, and includes Victory and Aromatic malts for richness. Non-traditionally, we also included a pinch of Carafa II to deepen the brown color without roasted malt astringency. Hop-wise, we used Saaz, Mt Hood and Willamette, and the result is a beautiful, mellow, easy drinking 5.1% beer that is delightfully rich and dry on the finish. It is so good, that it might make a regular appearance on the menu from here on out …


Come and get it! Keep your eyes peeled for two more new styles, the aforementioned Kölsch as well as a Belgian Black!