Bobby from NJ has a helpful video for you if you’re growing hops and wondering when the right time to pick them is. It is short. It is simple. It is about harvesting hops.
Y’all asked for it, so we’re giving it to you. Starting this week, Standard Brewing will be open for serving on Sundays. In addition, we are going to start opening the doors at 2pm on Saturdays and Sundays. To sum it up, the new tasting room hours are:
- Wednesday 4pm-8pm
- Thursday 4pm-8pm
- Friday 4pm-8pm
- Saturday 2pm-8pm
- Sunday 2pm-8pm
And don’t forget – happy hour means a dollar off full servings of beer (as opposed to tasters) during the first hour we are open, which will be from 4pm-5pm on weekdays and 2pm-3pm on weekends.
On tap we have the usual suspects plus the Summer Copper Ale. Right around the corner will be the Farmhouse IPA, which is dry hopping at the moment, and should be ready when the Copper kicks the keg.
Chances are, you probably already knew that today is IPA Day, but if you didn’t, I’m here to let you know. We like our hops here at Standard, and if you get technical about it, you could probably define most of our beers as some kind of IPA. Even the Wheated Red and Pale Ale are dry hopped, and the Pale kind of sits on the IBU line of an IPA. So what can we do to pay homage to a style that we clearly already endorse?
Add more hops, obviously. Just for this evening, we’ll be randalling the West Coast IPA with Cascade. A randall is a container full of hops that you run beer through between the keg and the tap, bringing a very unique version of hop flavor to beer. What’s more, we aren’t even charging extra for this totally wasteful use of hops.
FURTHERMORE: Today is the start of our happy hour, which means that all single servings are a buck off for the first hour we are open, every day of the week! This means that the aforementioned beer can be had for the low, low price of $4 between 4 and 5 pm.
Long live the IPA!
P.S.: the first person to thank me for not using a hop pun in the title of this post gets a free beer.
Just a quick note to let you all know that the taps are full. The Saison has a half keg left, so come get it while you can, before it disappears until next year. I also have plenty of Rye IPA, CDA, Pale, West Coast IPA, Wheated Red, Tepache, and Bee’s Wine.
The Copper Ale will be on tap as soon as the Saison kicks the bucket, and look next week for the Farmhouse IPA and … psst … expanded hours!
CD News, which anyone in 98122 or 98144 should read regularly, just posted a lovely write up about our goings on. Check it out!
It’s been a busy week around the brewery, fixing stuff and finishing a lot of little things that no one is likely to notice. One thing you may notice is that the cedar paneling that stopped where the service area originally sat has finally been extended to the end of the wall. It may not matter to most people, but it’s been buggin’ me for months.
But you guys don’t care about that. You want beer. I’ve got beer. I’ve got more beer than I’ve got room to store, or space to put it on the menu board. The last few months of speed brewing finally has me ahead of demand a little bit. The Tepache carbonating, in kegs, and will be ready to serve tomorrow (Thursday). In case you’ve never heard of it, Tepache (pronounced “Teh-pah-chay”) is a refreshing “beer” made of sugar, pineapple, cinnamon and clove from the Sonoran region of Mexico. It is often fermented wild, from the yeast on the skins of the pineapple. It is damn near impossible to control this way, and after a lot of research, I’ve found it is delicious fermented with water kefir, a symbiotic culture somewhat similar to ginger beer plant and kombucha. The result is a slightly sour, slightly sweet, fizzy, mildly alcoholic beverage with lots of probiotic goodness that is quite refreshing on hot summer days. I put parentheses around “beer” because it is not made with grain sugar, but brown sugar, or panela/piloncillo, an unrefined brown sugar. Don’t expect maltiness from this dram, but something more akin to our Bee’s Wine, like an adult soda.
My Summer Copper Ale is ready to drink. With a grain bill of 2 row, Rye, Wheat, Caramel and a touch of Carafa II. It is a relative of the Wheated Red, but it is much drier and lighter in alcohol (5.5%). Boil hops are Palisade, Cascade and Ahtanum, with a generous dry-hopping of Palisade and Mosaic. I was going to wait for something to run out before tapping it (ahem, Saison), because I don’t have space for it. Since the Tepache is delayed a day, I’m going to have it on this afternoon, but I’m going to have to pull it tomorrow to make way for delicious pineapple beer, until the Saison blows. If you want the Copper, drink Saison!
Tap list is as follows: Rye IPA, CDA, West Coast IPA, Pale Ale, Wheated Red Ale, Summer Copper Ale, Saison, Bee’s Wine, and (tomorrow!) Tepache.
Next up on the limited edition beers – Farmhouse IPA! Fermented with the Saison yeast, and finished with our house strain. It is bittered entirely through hop-bursting. No hop was boiled longer than 20 minutes – a totally wasteful, but delicious and aromatic way to brew beer. Centennial and Galena in the boil, Horizon dry hopped.
I hope everyone has recovered from a four day weekend full of patriotic beer swilling, because there is another reason you should swing by the brewery on your way home from work. After many requests for us to make tee shirts, they’ve finally arrived. $25 will send you home with our handsome logo emblazoned on your chest in glorious gray and white. These ain’t no Fruit of the Loom tee shirts, either. American Apparel means you’re going to enjoy wearing it after you’ve washed it a few times, and it’ll fit well, not like a cotton sack with arm and neck holes cut out. Speaking of the fit, ladies, they come in lady cut tee shirts, as well.
So come on down and enjoy a Saison, while it lasts. Once it’s gone, we’ll be tapping our Summer Copper Ale. Next week, you’ll see more Tepache, and it should be on through the rest of the summer.
Totally forgot to mention this. Normal hours, from 4 to 8 pm. Come fill up your growlers for your sunny holiday barbecue.
The first in a series of limited summer releases is finally ready! Standard Brewing Saison is on tap and ready to pour. Using the Dupont strain of yeast, our Saison comes in at 7%, is 100% pilsner malt, and uses grapefruit peel, as well as Mt Hood hops in the boil to bring it to 35 IBUs. It is then finished with an easy dose of an experimental hop known as EXP 1210 for a refreshing, hot weather beer. It will likely be the only batch I make for a while, so get it while you can. Available only for on premise consumption, it will not be sold in growlers. If you aren’t familiar with Saisons, you should know that they were usually brewed by farmers in Belgium as a method of payment to their permanent employees in the summer months. While serving Belgian beer for the 4th of July might seem sacrilegious, I feel like a beer intended as a form of payment seems somehow an apt appropriation for an American holiday, particularly if you share an affinity for the proletariat.
We couldn’t be more well stocked on the usual suspects, and Tepache will make a reappearance some time next week. Also, look for another summery limited release next week, and a new form of Standard Brewing merchandise in the not-so-distant future.
Let’s keep it simple, shall we? By the end of the week, it’s gonna be pushing past 80 degrees. This should make you think about drinking beer at your friendly neighborhood hole-in-the-wall brewery. Here’s what we’re pushin’ this week:
Pale: plenty of it. West Coast IPA: 2 fresh batches – no more running out, people. Rye IPA: 1 gallon left at the moment. More by Saturday, hopefully. CDA: loads. Wheated Red: plenty of it. Bee’s Wine: plenty of it.
Saison: still putzing along. It will be ready by next Wednesday. Tepache: New juicer showed up today, so I’ll be brewing it tomorrow.
Come and get it!
Nothing too crazy this week at Standard Brewing, but here’s the state of things, anyway:
The Tepache is gone for now, and I broke my juicer this week, so the next batch will be on hold until it’s replaced. My new brawny commercial juicer should be here by the end of the week, and I’ll get a big batch going then. Look for more traditional Mexican pineapple beer in about 2 weeks.
The Saison is crawling along. I’m pulling out every trick in the book trying to get the bastard to finish up the ferment, but Wyeast #3724′s genetic makeup just refuses to be trifled with. She moves like a 90 year old on Sunday. The good thing is, the end result is much more appealing than said 90 year old.
Otherwise, the Wheated Red is back, and I’ve got plenty of Pale, Rye IPA, CDA, and Bee’s Wine. West Coast IPA will likely run out this week at some point, but I double batched it this week, so come this time next week, I challenge you all to drain my supplies.
Hey folks –
I’ll be tossing fresh batches of the Pale, Rye IPA and West Coast IPA into kegs today and tomorrow. The West Coast is out for the moment, but will be back on tap tomorrow. There is plenty of Bee’s Wine and CDA.
The Wheated Red Ale may run out this week briefly, but should be on till tomorrow. As always, once a beer gets down to the last half keg or so, it’s pints only, so I may not be able to fill growlers with it tomorrow. There will be more Wheated Red next week.
The Saison did what I was foolishly hoping it wouldn’t, and stalled halfway through fermentation. This is a trait of the strain I’m using (which is also used by Dupont). It’s annoying, but it comes with the territory of this otherwise amazing strain. On the positive side of things, it is tasting delicious. With 100% pilsner malt, Mt Hood boil and Centennial finishing hops, as well as grapefruit peel, it will be very refreshing. We just need a little more time. Stay tuned.
Lastly, come and try your new favorite low alcohol, probiotic beverage. Tepache is a sort of pineapple beer. A favorite in Sonoran Mexico, it is often fermented wild, using spices, sugar and cubed pineapple. I respect wild fermentation, but I prefer the complexity (and repeatability) of a version made with Water Kefir, a symbiotic culture of microbes (various strains of bacteria and yeast). Water Kefir bears a few things in common with the Ginger Beer Plant, the culture used to make our Bee’s Wine, but sours less and seems to produce more alcohol (soon to be tested). Our estimate puts this Tepache at about 3%, and it is made with brown sugar, cinnamon, clove, and pineapple. We are serving it by pint and taster only, because there is only 5 gallons of it. Come and get it before it’s gone! More in a couple weeks.
Hey folks –
King 5’s Evening Magazine is doing a little contest, pitting all of us brewers against each other in a battle to the death. They are dying to know who the best brewery in Seattle is. If you’ve got ten seconds to spare, I’d love your vote! Let’s see if we can put a 2 and a half month old, pint sized brewery somewhere toward the top of the list. Vote here.
Standard Brewing for president!
Thanks to Thrillest for the mention in your Small-Ass Bars of America article.
Pssst … we actually have 8 five gallon kegs under the “cash register”, but who’s counting?
Good and faithful beer drinkers –
The Wheated Red Ale is making a return to the taps tomorrow (Thursday), as is a new batch of the West Coast IPA (which could run out for a brief moment tonight). I’ve been fine tuning my Saison recipe while watching the weather forecast. I’m seeing a lot of yellow on blue in our near future, and so I’m thinking it’s about time to squeeze a batch into production. Keep your eyes peeled for some light refreshing farmhouse ale!
Saturday is the soon-to-be-world-famous CD Hopscotch, and we’ll be opening up early for it. If you haven’t heard, Jackson Commons has organized what is sure to be a great community event – 1.8 miles of hopscotch through the Central District, bringing together what seems like a vast majority of CD businesses and neighbors. The course opens at 9:00am, and the start point is at the Seattle Girls School just up Jackson. There will be a world record attempt for the most people hopscotching at once around noon. 12:00-1:00 sign up, 1:00-1:30 go time. Standard Brewing will have special hours, from noon till 8:00, and we’ll be celebrating all of this awesomeness with $1 off pints from noon till 6:00, when the course wraps up. My recommendation is that you come toss back a pint in preparation of your romp through the neighborhood. Then when you meet a bunch of new friends, bring them back to the brewery and celebrate your entry into the world record books over a second, third, and fourth round. Follow this link for a comprehensive map of the event, and we’ll see you there!
Hey everyone –
For those of you that missed the Wheated Red, I just brewed another batch. It should be ready in a couple weeks. The taps are pretty well backed up with the usual suspects, and this week’s news is more about what to put your beer in, than the beer itself! Enter Standard Brewing printed pint glasses:
They look so good next to your Standard Brewing growler filled with Standard Brewing beer! To help enable your complete Standard Brewing branding package, we’re giving away a free pint to the first 10 people that come drink a beer at the brewery today! Come and get it.
Got a great mention in Seattle Beer News. Check it out.
Howdy folks –
A quick reminder that, while Laura will be holding down the tasting room at Standard, I’ll be over at the Bottleneck Lounge from 6-8 tomorrow (Thursday, May 16th), spreading some good cheer. There will be a raffle, and some Standard Brewing schwag going out to a few lucky ducks. The CDA and Rye IPA will be on tap until it is not.
As for the beer we’ll be pouring back at the brewery, we’ve still got the Imperial IPA, CDA, Rye IPA, Pale, and Bee’s Wine. I’ve kegged up a fresh batch of CDA today, so there won’t be any issues running out this week. If the Rye runs out, it will likely be back on either Thursday or Friday. Friday will also be the day that the West Coast IPA makes a return, so come and git it. The weather looks like it’ll hold out during open hours this week, so expect patio furniture with your frothy brew.
and Standard Brewing is teaming up with the Bottleneck Lounge next week on Thursday, May 16th, from 6-8pm. On tap at the bar will be the CDA, and the Rye IPA. Laura will be running the taps back at Standard so I can step away and hang out for the event. I hope to see everyone there! You may even find yourself in a growler giveaway …
Some of you may have noticed late in the week that your only options at Standard were to have a 2% ginger beer, or one of two beers that clocked in at 9% or greater. What we all just went through was the fallout from the expansion of the tasting room. 2 weeks ago I made the decision to stop brewing for a couple days to increase the space. As a result, we just hit a little dry spell. Fortunately, it was really just Saturday night, and I’m kegging up more Rye IPA and Pale Ale tomorrow, so you’ll have some refreshing options alongside the knockout punches of the Imperial IPA and CDA. All 5 fermentors are full of frothing wort, and I should be ahead of production shortly. Come early Wednesday any time after 4 and enjoy the glorious sun staking out a claim on the patio!