New Guide to Washington Beer
5 New Beer Styles
The vast majority of beer produced and consumed here is some form of IPA. But that other-than-IPA spectrum is getting much more interesting.
Session Ales
Fremont Brewing 77 Select Spring Session IPA
Session refers roughly to a beer that’s below 5 percent alcohol. A session is that time when you sit down with friends and have a couple beers. Then you get up and you can be functional. —Matt Lincecum, Founder
Belgian Styles
Pike Brewing Saison Houblon
Typically Belgian yeast gives you a spicy, peppery aftertaste. This beer is a bit of a hybrid between a saison and an IPA. Houblon is actually the French word for “hops.” —Dean Mochizuki, Head Brewer
Sours
Engine House No. 9 Raspberry Wild Ale
It’s beer produced in the 1500s and 1600s—Louis Pasteur sort of stopped the sour beer movement. It’s a passion project; it takes too long and it’s gone too fast to make any real money. —Shane Johns, Head Brewer
Cascadian Dark Ales
Populuxe Brewing Cinderblock CDA
It’s hop forward, not heavy, with a little bit of spice and a clean, dry finish. It’s one of the more complicated beers we make and popular with people who are really into beer. —Peter Charbonnier, Owner and Brewer
Cold Brews
Two Beers Cold Brew Coffee Brown Ale
We do a coarse grind with the coffee beans [single-origin Ethiopian Harrar from neighboring Fulcrum Coffee] and treat the entire tank of beer like it’s cold brew—it sits on those beans for 24 to 30 hours. —Joel VandenBrink, Owner
