Tapping Our 1 Year Baltic Porter
We are pretty excited around here for the chance to try the Baltic Porter we've been aging for about one year! As a treat and thanks to everyone who has supported us this past year we will tap our 1 keg of aged Baltic Porter on Friday November 29 the day after Thanksgiving! Not many beers can age gracefully but a Baltic Porter is one that deepens in flavor after long aging. There are a couple of stories around the inspiration of Baltic Porters. One story says that the British brewed an extra strong Porter to withstand a lengthy ship's journey to countries along the Baltic Sea. Another is that the beer was inspired by a combination of Russian Imperial Stout and English Porter but whatever the inspiration this is a strong lager beer very dark in color and high in alcohol.
Chuckanut's Baltic Porter has lots of roast malt and dark sugar flavors. With an alcohol content of 7.7% there's more fruitiness to the flavor and some complex tastes hinting of chocolate, port, coffee, and raisins. The original cold fermentation made this a smooth beer to drink when first tapped and now after a year of cold aging we're hoping it's flavors have deepened even more! Can't wait to try it with our Yamburrito or maybe our chocolate dessert. It will probably be just perfect on a cold, wet day like today as is. Served in a special glass this beer will not be available for growler fills. We want to make sure everyone who is interested gets a chance to taste it!!
Celebrating 5 Years of Chuckanut!
It’s hard to believe Chuckanut Brewery has been open for 5 years! When we had our first customers coming through the door in July of 2008 most of them were expecting a brewpub like others in the Northwest but they found something very different. Our industrial look, offerings of European style lagers and ales, and a kitchen that did not make hamburgers and French fries was a surprise. Then the financial crisis of 2008 occurred, all the visitors left, and the population shifted from travelers to small college town residents who were deeply affected by the drop in the economy. Chuckanut had to think fast and instead of selling all of our beer in-house we had to go outside to sell wholesale to accounts. That proved difficult in the north Puget Sound area. But when old friends opening Naked City Taphouse in Seattle came up to buy our beer they suggested we sell in Seattle. We did and people loved the beer. It was a struggle to have enough beer between Seattle and Chuckanut Brewery & Kitchen. Our first foray into the world of beer competitions showed amazing results. We won 4 medals at the 2009 NABA and 4 medals at the 2009 GABF. We ended up winning Small Brewpub of the Year 2009 at the GABF to our surprise. Many didn’t know our history. We were the creative team who made Thomas Kemper Brewery in 1984 and Will had continued his brewing career since that time around the US, in Mexico, and Turkey! All that practice, science, engineering and creativity paid off.
As the years continued we found our business plan had to change to continue to grow. Our Bellingham site just couldn’t sell what we had assumed so we had to expand our wholesale business to stay alive. So we got more tanks and more kegs and started selling more to the Seattle market. We got a distributor for Seattle and the north Puget Sound so we could concentrate on what we do best: brew exceptional European style lagers and ales. Our Kitchen introduced Wood Stone roasted burgers and changed up the menu to include more seafood, and sourced more foods from local providers on a regular basis. We continued to accrue medals for our amazing Pilsner, Kolsch, Vienna Lager, Schwarz bier, Marzen Lager, Alt bier, Helles lager, Dunkel lager and other at the NABA, World Beer Cup, and GABF. In 2011 we changed our category at the GABF from brewpub to small brewery because we found we sold more than 75% of our beer outside our brewpub. Then we won Small Brewery 2011 at the GABF! It was another amazing accomplishment for little Chuckanut Brewery. We expanded once again and have just about used all the available space in our brewery. Our next big change is to add a bottling line which will happen this fall 2013. As we move into bottles we will give our fans a chance to share our beers at home and with friends outside the area. We thank our fans and are excited to turn more people onto the amazing lagers and European style ales we brew. We'd like everyone to experience the taste treat of a Chuckanut beer!
Spice up Thanksgiving
The Northwest winter rains are here and the shortest day of the year is getting close. This Thanksgiving Chef Joel suggests we spice up our turkey dinner to warm us up. You can make an easy rub for your bird and bake it off in a solution of beer broth. The directions are easy enough, give it a try a see how you like it:
Directions for a 20 Pound Turkey
1 cup of mixed dry basil, thyme, and oregano
1/3 cup dry red chili flakes
1/3 cup chopped fresh garlic
1/3 cup Paprika & chili powder mixed
Salt and Pepper to taste
½ pound Melted butter
Mix melted butter with all ingredients to make into a paste. Rub and massage all over bird (show it the love!). Set aside for 30 minutes.
Set Turkey in a roasting pan on a rack (if you don’t have a rack make a bed of carrots, celery, and onion to put it on)
Mix together and pour over turkey:
16 oz Chuckanut beer (or any low hopped beer)
1/3 cup chopped garlic
1 cup of water
Bake covered according to directions but in the final 20 minutes uncover so the skin gets brown and crisp.
Make gravy with the pan drippings to finish off your holiday bird.
Serve your turkey with any Chuckanut beer, light or dark! We feel lucky and grateful to have so many great Chuckanut beers on tap this holiday season! And we’re also grateful to all of you Chuckanutters for supporting us throughout the year!
Sunday - Thursday
11:30am - Bar til late
Food Service until 9:00pm
Friday and Saturday
11:30am - Bar til late
Food Service until 9:30pm
601 W Holly St.
Bellingham, WA 98225
Wholesale Information & Inquiries
Skagit, Whatcom, San Juan, and Island Counties