Each day during Seattle Beer Week, Sauced will recommend a few picks from the vast calendar.
Today’s lineup is full of brewery nights, where bars devote considerable tap real estate to a specific beermaker. Consult the schedule if you’re interested in getting to know Georgetown, Diamond Knot, Silver City, Skagit River Brewing, or a joint session with SoDo’s brewing powerhouses. Here are a few more events highly worthy of your time and liver.
Brave Horse Tavern
West Coast Brewers Dinner
Brave Horse is a great place for beers, burgers, and pretzels, but chef Brian Walczyk is at his best when he’s creating more artful dishes to pair with brews. This four-course meal showcases nine beers from some of the best brewers on the west coast: Chuckanut in Bellingham, the delightful Hopworks Urban Brewery in Portland, and Anderson Valley Brewing Company in California’s Mendocino County, whose head brewer, Fal Allen, learned the trade up here at Red Hook, Pike, and Big Time.
San Diego is a new darling on the national craft beer scene, and Elysian is lining up a smackdown of our firkins versus theirs. A firkin is a wee cask, used to condition small amounts of beer into an even greater state of complexity and delightfulness. Eight local breweries will face off with eight SoCal contemporaries to see which city does it better. Though the real winner here is anyone who shows up and gets to sample these 16 beers.
In addition to being one of the region’s most respected brewers, ABC brewmaster Skip Madsen is reportedly a whizbang hockey player. Hence he’s suiting up and inviting any takers to take three shots on goal against him. Prizes ensue for anyone who actually scores on him. What does this have to do with beer? Well, very little, but it sounds highly entertaining nonetheless. Plus this spectacle comes with a cask or two of beer rarities, and those three seductive words: hot dog buffet.
Sunnyside brewery Snipes Mountain is setting ts up shop at Ballard’s cidercentric bar to share a crazy bouquet of its best sour beers. Snipes is taking over five taps to pour Sour Coyote (a dark English mild), Darkstrong (aged in port barrels), Twangzister #3 (this one did time in bourbon barrels), and Dali’s Garag—a spontaneously fermented, unhopped heather and mugwort blonde, aged in Bordeaux barrels). Oh, and was that not extreme enough for you? There’s also Quinceanera, the blended culmination of the other four brews.