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Wine, Beer, & CocktailsBest RestaurantsThe 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.

Allecia Vermillion
Author: Allecia Vermillion
1 min.read

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

Published in the The New Guide to Washington Beer issue of Seattle Met.




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Allecia Vermillion
Allecia Vermillion
Allecia Vermillion has spent a decade at Seattle Met, arriving as food and drink editor, and expanding her role over the years. She served as the magazine’s editor in chief until moving into a newly created executive editor role in 2021. She spearheads Seattle Met’s food and drink coverage and oversees home design content. Allecia’s writing has earned her multiple journalism awards and two James Beard Award nominations over the years. A native of Portland, Oregon, Allecia began her writing life as a newspaper reporter in the Chicago suburbs before making a grateful return to the Pacific Northwest. She has an English degree from Washington University (no, the one in St. Louis) and a masters in journalism from Northwestern University. She lives in Seattle with her husband and two children.