True Brew

When It Comes to Craft Beers, Seattle's Frosty Mug Runneth Over

By Anna Roth and Jessica Voelker

Illustration: Jun Park

IN THE 130 YEARS since brewers stirred that first batch of Oly, an ambitious set of ale makers have poured into our city’s suds scene—experimenting with casks and counter-pressure systems as well as exotic ingredients like purple yam and pomegranate. Here, Seattle Met has assembled everything you need to know about our homegrown grog, including six picks for the city’s best breweries and brewpubs and 11 other must-visit froth farms.

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Published: October 2008