Chuckanut Bean Stop Porter Tapping
As one of our favorite local customers The Bean Stop owners, and our brewers, and staff brainstormed together to create the new Coffee Porter for Chuckanut. In honor of our friends we are naming it "Bean Stop Porter" and all the brewers (coffee and beer) will be on hand for the tapping ceremonies on Friday, October 17 at 8pm. and answer questions anyone might have while drinking this delicious beer. Coffee Stop Porter is a great treat for the fall combining the warmth of a porter and the excitement of a coffee and we have only 2 kegs to serve!
The new Bean Stop Porter, a dark coffee Porter made with The Bean Stop’s Coffee Toddy. Bean Stop Toddy is a slow, cold dripped coffee that takes 24 hours to brew. Chuckanut Robust Porter is the base ale used in this dark, full flavored beer. Head Brewer Bryan Cardwell will be on hand to pour the first pint along with members of The Bean Stop team. Chuckanut’s Porter is a British style robust beer, bitterness is nicely balanced against malt flavor and sweetness, with the yeast strain adding fruit aromatics. The Bean Stops toddy is smooth and rich due to the slow drip method used in production. Combining the two makes this Porter have more coffee flavors than a regular porter. It’s the perfect drink for a cold autumn day and just because porters are dark does not necessarily make them as fearsome as they appear. They are particularly seductive on chilly evenings! Chuckanut Bean Stop Porter carries the roasted malt and coffee flavors with grace and ease finishing with a clean and very smooth finish with 5%ABV.
Chuckanut Beer Dinner at Cliff House
Chuckanut Brewery is excited to announce their first beer dinner held at the Cliff House Restaurant, 331 N State, will be in honor of the brewmaster’s birthday September 15. Billed as the Grand Brew Masters Dinner, Chuckanut’s award winning brewmaster Will Kemper will be on hand to talk about beers, brewing, and beer travel as diners enjoy a five course paired menu to Chuckanut beers. The dinner starts promptly at 6pm and tickets need to be purchased in advance for $50 (does not include tip or tax). Call the Cliff House at 360-734-8660, seats are limited and if weather permits, seating will take place on the view patio.
The dinner will start with Chuckanut Kolsch (effervescent, golden, refreshing ale) and Shigoku Oyster on the half shell with koslch-jalepeno granita, shaved horseradish & lemon. Helles Lager (smooth golden Munich style lager) will be served with Bruschetta of Gothberg Farms Chevre, thai basil, cherry tomato confit, slow roasted pork belly and local balsamic honey. A NW Salmon Salad with king salmon rubbed with coriander-fennel spices topping local greens dressed with house pickled blueberry dressing, finished with walla walla onion & chevre will be served with Bohemian Pils (traditional Czech malts and Saaz hops with a smooth malt center). Slow braised Australian Lamb shank finished with Alt Bier & chantrelle demi-glace will be paired with the Local Malt Alt (old style German ale made from Skagit Valley malts). To finish the dinner off Dunkel Lager (World Beer Cup Silver Medal 2014 & Gold Medal 2010) will be served with a house made Ice Cream Sandwich with Mallard’s ice cream and Maureen’s cowboy cookies in a dunkel-caramel sauce. This is a beer dinner you won't want to miss so call asap to get your tickets!
The Grain Gathering
There's alot going on in Skagit County that many of us have not heard about. Professor Steve Jones has been busy researching with his graduate students seeds for growing barley and wheat in our Cascadia Region (starting north on Vancouver Island and going all the way to Eugene, OR). And our friends at Skagit Valley Malt are putting together an amazing high tech malting facility to malt these grains that have not been available for brewers or bakers in the past or have not been used in malting most recently. Some of the grains are ancient (an Egyptian purple barley as an example) and some have not been grown because they don't fit into the specifications that are required by big malting companies. By opening up these grains for use we predict will add new flavors in beers, especially malt forward beers like the ones Chuckanut brews.
Mari and brewmaster Will Kemper along with head brewer Bryan Cardwell have all been invited to meet and connect with others at the Grain Gathering down at Skagit County's WSU Bread Lab. Other well known growers, users, and scientists will be getting together to talk grains, using them in food, baking, brewing, and distilling. Will has been asked to join a round table discussion with Wayne Carpenter (Skagit Valley Malt), Matt Linsecum (Fremont Brewery), Charles Finkel (Pike Brewer), and Emerson from Westland distillery. The topic they will discuss is "With the rediscovery of grain "varietal flavor", beer and spirits hear the industry leaders forecast the future of brewing, distilling and potential food pairing using malted grain." We can't wait to see what they have to say... stay tuned!
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11am - Bar til late
Food Service until 9:30pm
Friday and Saturday
11am - Bar til late
Food Service until 10pm
601 W Holly St.
Bellingham, WA 98225
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Skagit, Whatcom, San Juan, and Island Counties