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.
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.
We love Mosaic hops here at Standard. They have a ton of papaya/tropical notes and a unique vibe that you can’t find with other hops. We got our hands on some lupulin powder to up the fruit component without adding bitterness, gave it a pilsner and wheat backbone, and loaded it with tons of Mosaic hops and lupulin to keep this pale ale soft, but intensely hoppy. Mosaic Extra Pale is 6.8% and on tap now!
Don’t miss Ride the Lightning. We gone and made a monster. It seemed like a good idea to make a dry, fruity IPA and referment it during the dry hop with pineapple puree to make an 8.8% hazy face-slap of an IPA. It’s incredibly delicious, that’s not the problem. Well, that’s the problem, actually. Can’t stop drinking it. Can’t stop riding the lightning …
Look, guys. I know it’s pretty blustery out there tonight, but it’s National Beer Day, it’s Friday, and we have a Schwarzbier on tap. Let the week drain away after a couple of our latest release, Fantastic Man. It’s 5.3%, and full of toasty, chocolatey grain notes with a very clean, lager fermentation profile. It’s just too easy to knock back, and should be consumed liberally. Come and get it.
It’s a beautiful day in the neighborhood, and we have a great beer for it. Just hitting the taps is Stone Cold, a 6.6% hoppy lager. Made primarily with Citra and Amarillo, but supported by a broad spectrum of background hops, this guy is a super clean finishing and light bodied chugger. Come watch the March Madness finals with us and enjoy some perfect weather for a change.
Thiss beerr iss soo goodd. Wiretapp IPAA iss madde withh Columbuss, Mosaicc, Simccoe, Kohattu and Calientte hopss, palle maltt, flakedd barleyy and flaked oatss, andd 6.5%%. Veryy loww bitternness andd alll thhe hopss.
Come on down and watch some March Madness with us and drink all the beer!
As if you needed another reason to come down to Standard today, you can add Deep State IPA to sunshine, Brett Flavre, Kid Gloves, March Madness, a Sounders home opener and more sunshine as motivation to pay us a visit today. We fermented a medium bodied IPA with loads of Azacca, Mosaic and Simcoe hops and two strains of yeast for a super fruity haze-bomb of a beer. It’s 7.5% and too good to miss.
Sometimes you just gotta make a beer that’s really easy to drink. Our little window of good weather is beckoning you to cruise over to Standard and knock back a few pints of Kid Gloves. We made this beer for spring weather and easy drinking around a BBQ. Kid Gloves is a heavily wheated 5.2% beer with lots of Huell Melon hops, then back blended with guava puree for a severely crushable beer. Come and get some patio sun and fruit beer.
One of the best things about the versatility offered by our barrel room is the ability to split up batches and do smaller barrel fermentations with batches we’d otherwise just run full size in stainless fermenters. The most recent success using this method gets the super awesome name of Brett Flavre (pronounced like this guy). We split the batch that became Crop Circles Pale Ale, and fermented half of it in oak with brettanomyces lambicus, and the result is a delicious middle ground between new world hops and old world pale ales. It’s 6.2%, peppery and dry, but fruity, with a distinctively lambic finish. Come check it out!
What goes better with unending winter? Loud, droney rock and hoppy beer seems to work for us. We’re releasing a fruit bomb of an IPA to distract you from the gloom. Shoegaze IPA is based on our beloved West Coast IPA, but heavily dry hopped with Vic Secret and Comet hops for an extra fruity and tropical beer. It’s 7.2% and on tap now!
The week has come and gone, and we know you need a beer. Standard has your fix, with our newest release, Small Hands Lager. Unfiltered, soft and grainy, clean and slightly floral, this guy is a daily fortifier built for coming down off of Friday. It’s on tap now, and the doors are open, so come fill up and celebrate a sunny start to the weekend.
We heard a lot of moaning when Voodoo Funk #1 kicked the can. For those of you that felt that pain, you’re in luck. A mixed culture sour, Voodoo Funk #2 puts out notes of sour candy and cellar funk. It’s medium bodied and fruity with a long finish. 5.5%, and so, so good.
We’re also swinging back to the hops for a second, with another delicious, hazy pale ale. Crop Circles Extra Pale is hop-bursted and backloaded with tons of Simcoe and Azacca hops, for an excess of pine and grapefruit notes, and 6.1% ABV.
Come and be merry.
Happy Friday everyone! Just in time for your weekend, we’re releasing a doozy of a beer. We laid some stout stock down on cherries and aged it in oak for a total of 4 months before blending it into a rich, delectable, 9.4% tart stout. It’s an unusual style, and it’s on tap now, so come and get it!
Heads up … we’re doing an awesome beer dinner with our friends over at Bramling Cross in Ballard, and there are only a few days left to get your tickets. The fun starts at 7pm on Monday, February 20th. Chef Travis will be in attendance to present an awesome menu paired with 5 Standard beers, and there’s even an IPA cocktail with dessert! These guys are doing great things, and we’re super excited about this event. Tickets are $55/person, and you can get yours by calling the restaurant at 206.420.8192.
Joey of the Day, Pale Ale
Voodoo Funk, Bottle-Conditioned Sour
Mosaic Pale Ale
House Country Sourdough with brewer’s grains, whipped butter
Shaved Winter Vegetable Salad, Meyer lemon
Saffron Arancini with Taleggio, thyme
Salt Cod Mantecato with fresh herbs, crostini
Salt & Pepper Fritto Misto, squid, shrimp, rockfish, fennel
Pan-roasted Pork Tenderloin with kumquat agrodolce, farro
A Hop-Inspired Beer Cocktail
Something Sweet from the pastry team…
Brewed with just Waimea and Wakatu hops from New Zealand, Dwayne IPA is a crisp, piney and floral IPA. Restrained, balanced and refreshing, and with a simple pilsner malt and flaked barley grain bill, this little 6.3% number is a perfect precursor to spring. On tap now!
The Super Bowl has the wrong bird team in it, but Seahawks fans can feel good knowing that we beat both of the teams playing in it this year. There’s always next season. In the mean time, come on down and enjoy the last game of the season, stress-free, with a delicious beer in your hand. The patio is dry and warm, and the screen image bright. Whether you’re rooting for the perennial dynasty or the newcomers, we’ve got a great place for you to watch it. Doors open at 2pm, as usual.
We’re gettin’ froggy this week with a triple IPA brewed to draxx you up. 10% ABV, pilsner, maris and wheat malts get hypothetical on your clavicle. Vic Secret, Kohatu, and Mosaic hops are your rainbow connection to notes of pineapple and papaya. If any of them terries come up in here trying some grab-ass and the touchy-feely, we got this on lock. Get your Bergeron, cuz with great power comes great reshpronsitrillitrance. We won’t take no for an answer.
When it rains, it pours. We are dropping two new awesome beers on you this week. With the first beers from our barrel room coming to fruition, you get to come take a taste of our funk program.
Voodoo Funk #1 is now on tap. Soured with Lactobacillus and fermented and aged with 100% Brettanomyces, it’s a complex, barny, fruity, tart and dry thirst quencher. We’re having a hard time not having another. Look for others in this line, using different strains of Brett for each release. 5.5%, and not available in growlers, unfortunately.
Woodshop Smoked Sour is also on tap. In the style of the esoteric Lichtenhainer Weisse, and much like a Berliner Weisse with smoked malt, we had our good friends at Woodshop BBQ smoke the pilsner malt for this peculiar beer. It’s tart and lemony, but laced with hickory smoke, and perfect with a little barbecued meat. 4.2%, and also not available in growlers.
Sour fans, rejoice, and come on down to the brewery for some pre-spring beers. It’s kind of nice out.
It may be wet, but it’s “warm”. It’s warm enough to enjoy a seasonally appropriate beer on the patio under some heat lamps. Forget about what might be going wrong in your life right now and come enjoy a Gravity Waves at Standard. It’s our oatmeal stout, it’s roasty and black as night, with dark chocolate and dried fruit notes. The oats make it round, but it finishes dry as a bone. It’s 5.5% and it’s calling your name. Hear it and come hither.