Belltown Brewing is now softly open at the corner of Second Avenue and Bell Street in downtown Seattle, at the former home of Belle + Whete. The grand opening is scheduled for March 17th.
Belltown Brewing and The Brewhouse is described as a full-service neighborhood brewpub featuring its own beers, guest taps, and full cocktail menu. Hours are Noon until Late (10 PM Weekdays and Midnight on Friday and Saturday.
The concept has changed but the ownership has not. Belltown Hospitality Group operated Bell+Whete at the location for over two years before deciding to make this change. The company also operates The Crocodile, Local 360 Café & Bar, Mama’s Cantina, and now Belltown Brewing and The Brewhouse. Marcus Charles oversees the Belltown Hospitality Group.
For those familiar with Bell+Whete, the most striking change is the transformation of the dining room into the brewery’s cold-side cellar. The brewery consists of a 4.5-barrel brewhouse that feeds two 10-barrel fermenters, a 10-barrel brite tank, three one-barrel fermenters, and a one-barrel brite tank. More stainless steel equipment is on order and should be delivered in April, including five more five-barrel fermenters.
Manning the brewery, Adam Frantz. His pedigree includes time brewing at American Brewing and Mac and Jack’s Brewing. Adam says he will always have at least five of his own beers on tap, along with a lot of small-batch beers.
“One of the reasons I took this opportunity on was the ability to do small batch runs with the one-barrel tanks,” said Frantz. “Marcus talked about creating these team-building experiences where groups could come into the brewery, make a beer with me one day, then come into the brewery 3 weeks later and enjoy it with the masses.”
Away from the beer, there’s the food. Chef Aaron Barker, the Group Chef for Belltown Hospitality Group, created a menu to span both lunch and dinner as well as give everyone their favorite options. Belltown Brewing searched out a well-seasoned Gas and Brick Pizza Oven from the 1970’s and had it completely rebuilt.
“Along with the 40-year-old bricks, I have a secret ingredient for our dough,” says Barker. “Find me at the bar late night and I may just give you my secret for this dough, but it will cost you at least a pint.”
The Brewhouse also features The Burger (which is ground Brisket, Chuck & Tri Tip), a selection of sandwiches, pastas as well as sweets from Mariana Stepniewski, the pastry chef at Local 360.
Belltown Brewing will focus on brewing beer for onsite consumption, but don’t be surprised if some of the beer makes it out to other Belltown Hospitality Group locations eventually.
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