On this blog, and many others, the debate continues. Is Asheville, NC really deserving of the title Beer Town USA? I have never been there so I can’t really formulate an objective opinion. I will say this, it is very possible that anyone asserting that Asheville is Beer Town USA has not yet visited Bend, OR. The greater Bend area is home to at least nine breweries. Maybe more. I haven’t counted in a while. Having visited most of them, I can attest to their overall excellence.

Today we learn that one of Bend’s highly-decorated breweries is coming to Seattle. It’s been well over a year, but we thoroughly enjoyed our visit to 10 Barrel Brewing. Thursday (Feb 9), Urban Family Public House in Ballard will be the first Washington pub to serve the beers of 10 Barrel Brewing. Ballard’s newest beer destination will be pouring two different 10 Barrel beers: Oregon Brown Ale and Sinister Black Lager. The  fun starts at 4:00 p.m. The folks at Urban Family Pub tell us that this is the first beer from 10 Barrels to be poured north of the border. We’ll take them at their word.
Urban Family Public House
5329 Ballard Avenue Northwest
Seattle, WA

Here is a press release from Big Time Brewery about today’s big release event. If the introduction of this beer is anything like the release of Pliny the Younger, then there is probably a line outside the Big Time’s front door as I write this. Consider Whiny the Complainer a tribute beer that pays homage to the great beer from Russian River Brewing and all the people who are hopelessly obsessed with it. Here’s the press release from Big Time.

The Big Time Brewing Company is pleased to announce the release of Whiny the Complainer on February 7th 2012 when the doors open at 11:30 am.  Brewed on 12/28/2011, Whiny is a delicious triple India Pale Ale that features an abundant amount of bitterness, hop flavor and aroma from over 3 lbs of hops per barrel.  Hops include, Cascade; Centennial, Chinook; Columbus; Magnum; Amarillo; and Simcoe.  It was dry hopped with Nelson Sauvin hops from New Zealand.  Original gravity 1.088; Terminal gravity 1.019;  9.1%  abv.

The name Whiny the Complainer was thought up by former head brewer Bill Jenkins – it is in homage to Russian River’s Pliny the Younger – and the patrons who whine because they missed out on their coveted few ounces of PtY.

Whiny the Complainer is the 2,300th batch brewed at the Big Time since batch #1 was brewed on November 10th 1988.  Whiny will be available on draft at the Big Time through the month of February.  It will be served in 10 ounce snifters only.  Seven quarter barrels have been released to the following accounts for release at their discretion:  Beveridge Place Pub; Brouwers Café; Fiddlers Inn; The Hopvine, Naked City Brewery and Taphouse; Wedgewood Alehouse; The Yard Café.

The Big Time is the oldest brewpub in Washington State having opened its doors on December 7th 1988.  Big Time is celebrating its 24th year of serving quality craft beer to beer aficionados in the University District of Seattle.  4133 University Way, Seattle 98105

We just received some IPA news from Elysian Brewing Company. They plan to get a bit manic about IPA in the coming months.

Also, Avatar Jasmine IPA (one of Mrs. Beerblog’s most favorite beers ever) is about to make its return and is getting a facelift. The brewery reports that after a little hiatus due to difficulties securing quality jasmine flowers, Avatar Jasmine IPA will soon be returning to taps and shelves.

Here is the information about the manic IPA series straight from Dick Cantwell, brewmaster at Elysian:

Yesterday we told you that Sierra Nevada Brewing apparently chose Asheville, NC as the location for its second brewery. Today it’s official. Here it the press release from Sierra Nevada, which showed up in our inbox a few minutes ago.

Sierra Nevada Chooses Asheville-Area for Eastern Brewery Expansion

CHICO, Calif. -  Jan. 25, 2012 – Sierra Nevada Brewing Co. is pleased to announce that it has

chosen a site in western North Carolina for the future home of an East Coast brewery. The site, approximately 90 acres in the Henderson County town of Mills River – along the French Broad River, 12 miles south of Asheville – will be home to the new production facility, as well as a proposed restaurant and gift shop.

“We are thrilled to have found an ideal location in western North Carolina for our second brewery,” says Ken Grossman, founder of Sierra Nevada. “The beer culture, water quality and quality of life are excellent. We feel lucky to be a part of this community.”

The new facility will add much needed capacity for Sierra Nevada, and will allow for the quick shipment of brewery-fresh beer to consumers in the east. The East Coast brewery will start with a capacity around 300,000 barrels, with room to grow. The added barrelage will accommodate wider production of the myriad of seasonal beers and bottled specialties Sierra Nevada has produced in recent years, as well as an expansion of the brewery’s well-known flagship product: Sierra Nevada Pale Ale.

Sierra Nevada began the search for a new location several years ago. The brewery looked at hundreds of potential sites, eventually narrowing the search down to a handful of locations. The list of criteria was long and included quantifiable factors such as ease of shipping and water quality, as well as quality of life issues for its employees. Sierra Nevada has a reputation for a laid-back brewery culture and a love of the outdoors, and the new facility will retain this same tone. The Asheville area offers Sierra Nevada Brewing the perfect confluence of community, recreation and craft beer culture.

Sierra Nevada’s eastern brewery site is expected to employ approximately 90 workers, with additional staff in the restaurant to follow. The brewery anticipates being operational by early 2014.

About Sierra Nevada

Founded in 1980, Sierra Nevada Brewing Co. is one of America’s premier craft breweries, highly regarded for using only whole-cone hops and ingredients of the finest quality. Sierra Nevada has set the standard for artisan brewers worldwide as a winner of numerous awards for its extensive line of beers including the flagship Pale Ale, Torpedo, Porter, Stout, Kellerweis, four seasonal beers, Estate Ale, Harvest Ales, Ovila Abbey Ales and a host of draught-only specialties.

# # #

Below we have the list of beers that will be poured at Belgianfest this year. Scroll down if that’s all you want. We have a couple of other things to say about Belgianfest as well. The event takes place one week from Saturday on Seattle’s waterfront – Saturday, February 4th at the Bell Harbor Conference Center.

Tomorrow on Facebook and Twitter we will announce a contest. We will give away two pairs of tickets to Belgianfest: each of the two winners gets a pair of tickets. You’ll need to be following us on Facebook and Twitter to know about the contest.

The Washington Beer Commission describes ticket sales as “brisk.” You can buy tickets online and also offline at select locations. Find out about tickets at the official event website. Expect the early session (12:00 – 4:00) to sell out first and the second session (4:30 – 8:30) to sell out shortly thereafter. Get your tickets now.

Other Belgianfest Notes

Okay Elysian, we get it. You kick ass. But really? Eight Belgian-style beers? Showoffs. (Of course you know I’m kidding. You guys are amazing. We’re just in awe.)

Last weekend we visited the Engine House No. 9 in Tacoma. The E9 might have the distinction of being the oldest brewpub you’ve never heard of.  Rarely does the E9 attend festivals or distribute beer outside the pub’s walls. For years, many beer geeks did not lament this fact because they found the beers to be quite unremarkable. Not bad by any stretch, but not terribly exciting either. That’s changed.

Nothing surprising about seeing barrels in a brewery, right? These are just some of the barrels in the E9 brewery. That's exciting!

Without going into details, there have been some big changes at the Engine House No. 9. It is all good news. Right now, there are two things you need to know about those changes. First, know that Engine House No. 9 will be pouring at Belgianfest this year. Second, go drink the beer. I mean, make the E9 one of your first stops at Belgianfest. You will not be disappointed and the beer will likely go fast once people realize how amazing it is.

The Beers of Belgianfest

7 Seas Brewing

1) Le Havre Belgian Winter Ale

This seasonal offering is fashioned with reverence towards the long-standing tradition of Trappist Abbey-style beers of Belgium. Brewed with Pale Ale malt, oats, and dark crystal malts, hopped with Fuggles, and fermented with authentic Belgian Abbey yeast, the ale reveals intricate layers of spice, fig, bitter chocolate.  ABV: 8.0%

American Brewing Company

1) Big Pucker

Wood Barrel aged Sour Beer. Double Flanders Sour Ale aged in a used, oak Cabernet Franc Barrel.

Anacortes Brewery

1) Peppercorn Saison

A lighter 4.5% ABV Belgian farmhouse style made with several varieties of fresh cracked peppercorn.

2) Dubbel

A strong dark ale made with demerara sugar, honey and chocolate wheat.

3) Trippel

A strong 8.5% ABV light colored ale hopped for balance with saaz and styrian golding varieties.

4) Sour Red

Red ale soured with lactobacillis and brettanomyces aged in a bourbon barrel passed between multiple breweries.

Big Time

1) Jack Candy Grand Cru

Jack Candy is a pale Belgian style strong ale fermented with both Westmalle and Achouffe yeast strains. Saaz hops lend bitterness and spiciness. The name was inspired by a Walkabouts Song. 9.3% ABV

2) Black Jack Candy

Black Jack Candy is our Belgian style Grand Cru with aseptic Blackberry puree added.

9.3% ABV

3) Trombipulator Belgian Tripel

A nearly 1-year-old 1/4 bbl keg of our Trombipulator Belgian style Tripel features Fuggle hops, and Westmalle yeast. This was original brew #666 1st brewed in 1994 – named after the Parliament Album Trombipulation.

9.0% ABV

Black Raven Brewing

1) Belgian Style IPA

Northwest IPA that has been through a secondary fermentation with brettanomyces. Dry hopped with calypso, nugget, citra and Chinook. 7.3% ABV

2) Bourbon Barrel Aged La Petite Mort

Belgian style strong abbey brown aged in bourbon barrels. 8.8% ABV

3) Cask Saison

Four grain saison with brettanomyces. 6.6% ABV

Boundary Bay Brewery

1) Belgian Style Tripel

Strong in alcohol, our Belgian Style Tripel is golden in color, medium bodied and moderately hopped. The flavor and aroma are both dominated by alcohol and Belgian yeast. It has a nice malt backbone, is spicy, slightly earthy and finishes dry. Hops: Tettnang, Saaz. Malts: Pilsner, Belgian Aromatic, Caravienne, Munich, Special B, Vienna Original Gravity: 1.082 ABV: 8.9%

Diamond Knot Brewing Co.

1) Strong Belgian IPA

Crisp golden in color with a complex yet delicate flavor with a big hop-forward aroma, that gives away to citrus and floral tones. This will leave you begging for another. IBU: 40 ABV: 7.3%

Elliott Bay Brewing Co.

1) Batch 1000 Sour Blend

Exclusively for Belgianfest: a one-off blend of our 1000th brew fermented and aged in four different red wine barrels.

2) Long Black Veil

Black Ale based on the Dry Stout style and fermented with our house Belgian yeast strain.

3) Nitwit Imperial Wheat (cask)

Cask-conditioned strong Wit-style ale = 8% ABV.

4) Brandy-barrel-aged Fuerte Strong Ale

Rich 9% ABV amber ale aged for three months in Kentucky brandy barrels.

5) Saison de la Chance Redux

Our 13th Anniversary Saison re-created for the patrons of Belgianfest. 8.5% ABV

Elysian Brewing Co.

1) Yuzu’s Belgian-style Golden Ale

Yuzu’s is made with 100% pale malt, Turbinado sugar and Belgian Golden ale yeast. Bittered with Magnum and finished with Styrian Goldings hops. Organic dried lemon peel is added at the end of the boil, and yuzu juice is added both pre- and post-fermentation. 4.5% ABV

2) Bete Noel Belgian-style Ale

Brewed with Pale, Munich, Castle Aromatic and roasted barley and black malts, with amber Turbinado sugar added to the kettle. Bittered with German Northern Brewer, finished with Hallertauer hops and fermented with Belgian Golden Ale yeast. 8.5% ABV

3) Krokus Saffron Sour Wheat Ale

Brewed with pale, malted wheat, flaked wheat and wheat flour and hopped with Hallertauer and U.K. Fuggles. Infused with American saffron and fermented with the 4th generation sour tank collection of yeasts and bacteria. 6% ABV

4) Ferme noire Cascadian Dark Sasion

Our dark and hoppy ale fermented with a Saison yeast. The resulting beer adds a bone-dry, barnyard twang to an already slightly roasty and moderately hoppy beverage. Malts: pale, dark Munich, aromatic, and Carafa III Sugar: 50 lbs of Demerara Hops: Chinook, Amarillo, Cascade 8.2% ABV

5) Backhanded Compliment Belgian IPA CASK

Backhanded Compliment Cask version dry-hopped with Citra. Brewed with organic pale, Munich, Cara-Hell and Cara-Vienne malts and bittered with Chinook and finished with Amarillo and Citra hops. Fermented with Westmalle yeast. 6.2% ABV

6) Bete Blanche Belgian-style Tripel

A twist on the French expression “Bête Noire.” Brewed entirely from Pale malt and augmented in the boil with clear Belgian candy sugar. Bittered with German Northern Brewer and finished with Styrian Goldings hops. Fermented with Belgian ale yeast. 41 IBU. 6.9% ABV

7) Nibiru Belgian-style Tripel

Infused with Yerba Mate. Combining the tasty esters of Belgian yeast and the compelling tea-like flavors of the South American herb mixture. A mixture of German Northern Brewer, Czech Saaz and American Amarillo hops round out the uniqueness of this first beer of the Apocalypse. 7.65% ABV

8 ) The Prefessor

With plums and brettanomyces, Marris-Otter pale, Munich and wheat, and East Kent Goldings to bitter and finish, at the Tangletown brewery.  4.65% ABV

Engine House No 9 Brewery

1) Love child Kriek

5.9% ABV Ruby in color with a pink head. Aromas of cherries and oak. With a cherry and slight sour flavor finishes bright and clean.

2) Bourbon Saison

7.8% ABV Traditionally brewed saison, aged in bourbon barrel. With aromas of oak, bourbon, vanilla, clove and hints of sour. Giving way to flavors of banana, cloves bourbon and hints of sour finishing clean and dry.

3) Belgian White

5.0% ABV Grainy spicy wheat aromatics with hints of coriander and orange. Pleasant malt sweetness with zesty citrus, coriander and subtle spicy hop flavors. Finishes with a slight wheat tartness

Fish Brewing Company

1) Monkfish Belgian Style Tripel Ale

A cracking fine example of the classic style, Monkfish Belgian Style Tripel Ale is the color of nectar, with a sweet malty flavor and subtle hop aroma. Mingling in its character, fruity and spicy esters impart a heavenly complexity to this medium-bodied delight. Brewed using Pale malt, Honey malt, aromatic malt, Belgian candy sugar, Styrian Golding hops and, of course, Belgian Abbey yeast, Monkfish stands firmly in the Belgian triple tradition. 32 IBUs 9.0% ABV

Fremont Brewing Co.

1) The Lamb

Saison aged in French Oak wine barrels with brettanomyces lambicus.

2) Return of Blood Funnel

Gallaghers Where U Brew

1) The Monk

A delicious Belgium Triple with a smooth 8.5% fruity bite. Coriander and orange peel add to the decadence of this ale. The use of Orange peel during the dry hop adds to the amazing aromatics of this popular brew.

2) Black Imperial Belgium

The use of our Belgium yeast allows the fruity character of this beer to stand out. Its dark color compliments the full body mouth feel and is enjoyed by all.

Georgetown Brewing Co.

1) Frosty “The Waldman”

In the Winter Warmer tradition, this dark ale is brewed strong with Pale, Pilsner, Special B, Crystal, and Chocolate malts, and 10 lbs/bbl of rich molasses boost the holiday cheer. Northern Brewer hops contribute the bulk of the bitterness, while Sterling hops, cinnamon sticks, and nutmeg add a spicy nose. Fermented with a Belgian ale yeast strain to lend a smooth and complex character. ABV 7.6%, IBUs 40

2) Waldman

Modeled after an English Ordinary Bitter with a few decidedly Belgian stylings, Waldman is brewed with Northern Brewer hops and 36 lbs of Belgian Candi Sugar then fermented with a Belgian ale yeast. We finish with Brettanomyces “Wild” yeast strain and a heavy does of dry hops. The Brett is carried over to the bottles where Waldman continues to develop complex flavors throughout the bottle conditioning.  ABV 6.1%, IBUs 35

Hale’s Ales

1) Hale’s “25″ Belgian Dubbel

The first edition of this beer was brewed to celebrate Hale’s Ales 25th anniversary in 2008. True to style, Hale’s “25″ Belgin Dubbel is moderately strong, very malty and possesses the unique flavor characteristics imparted by Belgian yeast.  7.3% ABV, 20 IBU’s

2) Hale’s Bourbon Barrel Aged Belgian Gold

Hale’s Belgian Gold is made with Pilsner, C-40 and Carapils Malts with a blend of various sugars. The beer is hopped with Goldings. This delicious beer has been aged in bourbon oak barrels for most of 2011. The combination of the wood and whiskey overtones combined with the belgian beer flavors makes this beer a true delight.  9% ABV, 15 IBU’s

3) Hale’s Belgian Wit

A classic, unadulterated Belgian Wit brewed with no spices. Crisp, refreshing and slightly tart.  4.8% ABV, 5 IBU’s

Hilliard’s Beer

1) Hilliard’s Saison

Simple beer, complex taste and aroma.  A special yeast and unique fermentation profile give this beer hints of coriander, orange peel, and maybe a bit of pepper. Castle Malting Pilsner Malt and Golding Hops, no spices added.  7.4% AVB

Issaquah Brewery

1) White Frog Ale

Belgian Style Ale: Summer Wit Beer. Aromas of coriander and orange spice dominate the nose. A very light mouthfeel is countered with sweet orange peel, coriander and subtle notes of chamomile. It finishes with delicate banana and clove spices. Surprisingly light and immediately quaffable. ABV: 5.2%

2) Menage A Frog Belgian Trippel

Menage A Frog has a brilliant golden amber color. Inviting aromas of toasty baguette, orange blossom honey, and delicate bubblegum spice follow through on a round entry to a fruity-yet-dry medium-to-full body with caramel pear and peach custard tart notes. Finishes in a bold peppery spice, delicate grassy herbal and citrusy hops, and toffee fade with lingering warming alcohol.

ABV: 9%

Lazy Boy Brewing Co.

1)Belgian Golden Ale

2)Belgian Dubbel

McMenamins Pubs & Breweries

1) Reinhold’s Flying Armadillo Dark Belgian Strong

A nice, full bodied Dark Belgian with a mild hop presence and a flavorful malty character.  Made with Wyeast Belgian Abbey II yeast. 7.75% ABV

2) Girl Next Door Belgian Blonde

This is a light bodied, smooth tasting and highly carbonated Belgian Blonde Ale. It is made with Pilsner, Wheat and Aromatic malts and hopped with US Golding hops. Brewed using Wyeast Belgian Abbey II yeast. 6.0% ABV.

Naked City Brewery

1) La Touche De Mal

Belgian Strong Golden Ale

New Belgium

1) Belgo

Belgian style IPA made with an authentic Trappist yeast strain and 4 varieties of hops.  7.0% ABV and 60 IBU’s

2) Trip 11 Farmhouse Ale

Farmhouse ale brewed with Rosemary and Sage.  8.5% ABV

Odin Brewing Co.

1) Thor’s Equinox

this Belgian Dark Strong Ale is a brew that is big in flavor without the chewy body holding you back from finishing the whole glass. We have showcased malt and a unique woody note from Angelica spice, creating a beer that is still Belgian, yet can satisfy stout and strong porter lovers as well. Aroma– dark fruits and portlike notes, Top note– strong maltiness, some molasses, Middle note- malt sweetness,  banana, End note– light tartness, woody, Color– dark nut brown. 9% ABV, 20 IBUs

Paradise Creek Brewery

1) Paradise Hoe

A refreshing and traditional Belgian Wit with a nose that offers you wonderful orange, subtle banana, clove and other sweet fruit. One taste of this cloudy straw colored ale confirms what you smell and opens up notes of coriander and just a dash of pepper. The white wheat and a little oats give this beer a nice medium bodied mouth feel. ABV 5.8%

Pike Brewing Company

1) Saison

2) Pike Monk’s Uncle

Big, full-bodied and complex with a yeasty nose, fruity esters and malty dryness. Hints of honey, spice and exotic fruit play with the senses. Powerful, yet gentle. ABV 9%

Ram Restaurant & Brewery

1) Barrel #1

Light, tart and refreshing – a blonde ale fermented in a barrel by many a mysterious critter – 4.5% ABV

2) Barrel #2

An intensely flavored dark ale, fermented in an old wine barrel with a couple of Brett strains and hints of lactobacilius. 6.5% ABV

3) BBlage-a-trois

A blend of 3 wildly fermented bbls made exclusively for this year’s Belgian Fest.

Redhook Brewery

1) Allocation

Allocation is a super drinkable Belgian Session Ale. Medium in body and amber hued with ample handfuls of wheat malt to keep the beer’s finish light and dry. Mild phenolic notes from the Trappist yeast offer up mild hints of spiciness and banana. It is tradition for the Monastic brewers in Belgium to get a daily allocation of the lightest (session) beer they produce after their work is done.

Schooner EXACT Brewing Co.

1) Schoon White

Belgian-style wheat ale brewed with Pilsner malt, wheat malt, unmalted wheat and oats. Fermented with a traditional Belgian Wit beer strain. Hallertauer hops and a subtle addition of spices including citrus zest and hibiscus make this a thirst quenching and refreshing beverage. 5.2 % ABV

22 IBU’s

2) Biere de SODO

A hoppy Belgian-style pale ale brewed with Pilsner malt, sugar and a generous helping of Styrian Golding hops. Fermented with a blend of a unique Belgian yeast and a special strain of brettanomyces, this beer is easy drinking with an ever so slight funkiness.

6.4% ABV, 38 IBU’s

3) Abbaye de Schooner Dubbel

A Belgian-style ale brewed with a complex and distinctive blend of German and Belgian malts. Hallertauer hops, Belgian candi sugar and organic flame raisins complement the rich, toasted, caramel malt and yeast finish.

6.9% ABV, 20 IBU’s

4) Saison Goélette

A traditional Belgian farmhouse ale brewed with Pilsner malt, rye malt, turbinado sugar and Hallertauer hops.

5.8% ABV, 24 IBU’s

Silver City Brewery

1) The Giant Made Of Shadows

This Dark Strong Ale is rich in big malt character, candy like sweetness, and warming alcohol.  Suggestions of chocolate and dried fruits pair well with oak and vinous notes from extended aging in Tempranillo wine barrels. 9.5% ABV

2) Nutcracker 2005 Special Brown Ale

A festive beer (8.6 % ABV), Nutcracker rings in the Holiday Season with a medley of dark roasted malt, fruit and spice. Some hints of fruit (plum, cherry, peach) come from a wonderful and distinctive Belgian yeast strain. Additionally, ginger, orange and tangerine peel was added to spice things up.

3) La Fat 2007

La Fat is Silver City Fat Scotch Ale fermented with a Belgian yeast noted for creating big, spicy phenol character. La Fat goes through a secondary fermentation on French Oak.  La Fat combines classic Belgian characteristics with Scotch like toffee and caramel notes with hints of oak and peat. ABV 9.2%

4) Whitecap Wit

A Belgian witbeir (white beer) brewed by award winning Seattle homebrewer Nick Ladd in collaboration with Silver City Brewmaster Don Spencer for entry in the 2011 Great American Beer Festival Pro-Am competition. Wheat and oats are mixed with malted barley to make a light and hazy (white) beer. Coriander, Fresh Tangelo and Valencia orange peel are added for a vibrant citrusy appeal. 5.5% ABV

Snipes Mountain Brewing

1) Golden Ale

Belgian-style Golden Strong made with Belgian pilsner malt, clear candi syrup and NW beet sugar. Fermented with an authentic Belgian golden strain. 9.5% ABV, 27 IBU’s

2) Darkstrong

Belgian-style Dark Strong made with three types of rye malt, dark candi syrup and aged for a year with Lactobacillus. 8.5% ABV, 28 IBU’s

Snoqualmie Falls Brewing Company

1) Triskaidekaphobia

Reminiscent of the Millennial Madness we created 12 years ago, Triskaidekaphobia is a great balance of crisp clean malt, lemony hops and spice. Unfiltered but clear to the eye, Trisky is made from 100% German pilsner malt, Belgian candi sugar, 100% Czech Saaz hops and Belgian ale yeast.8.6% ABV

2) Spring Fever

Orange hues, rich malt flavors, spicy coriander overtones and fruity, tropical aromas make this one beautiful beer for fans of Belgian styles. Spring Fever is crafted from the finest Two-Row, Munich, Carastan and Belgian Aromatic malts, Columbus and Czech. Saaz hops, spiced with coriander and fermented with Belgian ale yeast. 7.0% ABV

Sound Brewery

1) Dubbel Entendre

Comforting aromas of chocolate malt and dark toffee, with a hint of banana and stone fruits. A dark abbey style ale with a subtle rich maltiness and a dry, spicy finish. 8.0% ABV

2) Tripel Entendre

Complexity and balance from a simple recipe of the finest ingredients obtainable. Clear and light in color, this strong Belgian ale drinks smooth and easy but has the complexity to complement the finest meals or to savor alone at the end of the evening. 9.9% ABV

3) Koperen Ketel

Biscuity Belgian malt balanced with the finest Slovenian Styrian Goldings hops, Koperen Ketel has a delicate herbal, fruity aroma and a clean dry finish making for a refreshing, easy drinking copper color ale. 5.0% ABV

Wingman Brewers

1) Black Widow

A dark Belgian strong ale aged in a Pont21 Cabernet Sauvignon barrel from 21 Cellars. A Cab Sav nose is followed by the familiar Belgian flavors of ripe fruit and figs. 11.4% ABV

2) Cerise Noire

A light lambic influenced sour ale.  Featuring pediococcus, lactobasillus, brettanomyces, and black cherry tea. 6% ABV

1) Le Havre Belgian Winter Ale

This seasonal offering is fashioned with reverence towards the long-standing tradition of Trappist Abbey-style beers of Belgium. Brewed with Pale Ale malt, oats, and dark crystal malts, hopped with Fuggles, and fermented with authentic Belgian Abbey yeast, the ale reveals intricate layers of spice, fig, bitter chocolate.  ABV: 8.0%

(A couple days after we originally published this story, Sierra Nevada sent us a press release announcing their decision. Read that follow-up story here.)

Apparently Sierra Nevada Brewing Company is about to prove what The Examiner (Examiner.com) has been telling us for two years: Asheville, North Carolina is a great beer town. For the past two years The Examiner asked readers to vote for BeerCity USA. The winner by a landslide both years was Asheville, North Carolina. (Read our previous posts about Asheville’s victories.) This caused many people to scratch their heads and debate the validity of the title. Now we learn that Sierra Nevada is reportedly going to build a new brewery in Asheville because, in part, the city is indeed bonkers for good beer. According to reports, the brewery is expected to make an announcement soon.

Nothing against Asheville, but it just seemed odd that the title BeerCity USA did not go to a larger city with a greater reputation for craft beer, such as Portland, Seattle, or Philadelphia to name just a few. Turns out, Asheville really is a mecca for craft beer. And not just because The Examiner and Charlie Papazian say so.

Good for them. Good for Asheville. Suddenly North Carolina rises higher on my list of places to visit.

About a year ago Sierra Nevada Brewing Company announced that it was looking to open a brewery on the eastern seaboard of the United States and was considering locations. Not surprising really. The company sells beer in all 50 states. Craft beer continues to grow in popularity across the country and Sierra Nevada has been leading the charge for thirty years.

According to a report at BlueRidgeNow.com, the online home of the Henderson Times-News, Sierra Nevada is expected to announce its plans to build a new facility in Mills River, just outside of Asheville, NC. Company officials told the Times-News that they want 50 acres to build the facility, which likely will include a restaurant, tasting room and music venue in addition to the brewing and bottling operations.

Sierra Nevada could build this facility anywhere in the eastern United States. Apparently another site near Roanoke, Virginia received serious consideration. I am sure there are sound economic and strategic reasons why the company is selecting Asheville, and no doubt local officials made concessions to help bring Sierra Nevada to town, but there is little doubt that the local community’s love of beer was a factor in the decision. Ken Grossman, owner of Sierra Nevada, told the Times-News that the area’s rich craft-beer culture was an important consideration in the decision.

Because the people of Asheville love good beer, it now seems they are going to get a new business. The new Sierra Nevada brewery will create jobs, increase tax revenues, and attract tourists. In these economic times, that is not at all insignificant.

Behold the power of beer.

Read the complete story on blueridgenow.com

We just received an update from Westport Brewing. Mark Wagner, the Brewmaster, just sent us an email to tell us the following:

“We’ve been in production since late December 2011 and our tap room opened January 1 2012. Our Cohasset Cream Ale is ‘selling like hotcakes’ in Grays Harbor! Take a road trip, see the beautiful coast and have a few pints with us!”

The Washington Beer Blog will visit Westport Brewing in April (if not sooner). We look forward to taking mark up on his offer. Can’t make out to Westport? Find them on Facebook.

Next Wednesday the Elliott Bay Brewery and Pub in West Seattle hosts a delicious tasting event featuring a vertical selection of big beers: three vintages of Imperial Stout.

The West Seattle brewpub is a bit off the beaten path for most Washington beer enthusiasts. For the Washington Beer Blog, Elliott Bay is our local pub. You can usually find us there about once a week. Because it is often thought of as a dinner destination more than a beer destination, “The Pub” (as everyone in West Seattle calls it) is underrated. That’s my opinion. Admittedly, I am biased.

When I say “underrated” I’m talking about the beer. Many people don’t know that Elliott Bay’s West Seattle brewer, Dan Ashley, consistently knocks out some great beers, most of which you have never enjoyed unless you frequent the pub.

Ode to Darkness is a tasting event featuring three vintages of Elliott Bay Brewing’s Imperial Stout. The event takes place next Wednesday, January 25th. The beer starts pouring at 4:00 p.m., with a “meet the brewers” session starting at 5:00 p.m.

Below, details about the event and the beers:

The days may finally be getting longer, but it is still that time of year where darkness rules Seattle. So in honor of that, Elliott Bay Brewery and Pub presents an Ode to Darkness. We have broken into our deep, dark cellar and pulled out a couple kegs from years past of our Imperial Stout. We will be serving a sample tray of three versions of our Imperial Stout: ’11, ’10, and ’10 aged in a bourbon barrel.  These samples will be complemented by candied walnuts and chocolate covered cherries, all for $8.00. The event starts at 4:00 p.m. on Wednesday, Jan 25th, with a meet the brewers session starting at 5:00 p.m.

A little about the beers:
2011 Elliott Bay Imperial Stout: Imperial Stouts were originally brewed for exportation from England to the Imperial Court of Russia. To survive the long transportation in the days before refrigeration the beer was strong. Elliott Bay’s Imperial Stout was brewed to a high alcohol content (9+%) but kept a drier finish, yielding strong coffee and chocolate flavors and aromas, a silky texture from the use of oats, and a dry, coffee-like bitter finish. Significant amounts of hops were used to balance out the sweetness.

2010 Elliott Bay Imperial Stout: So what does age do to a beer? Hop oils breakdown, leaving a less bitter finish; Yeast continues to do its work, fermenting sugar into a little more alcohol; Probably most importantly, oxidation occurs and time mellows the edges from all that alcohol and hops, so the beer is smooth and well-rounded, showing more of the chocolate and coffee and less alcohol and bitterness.

2010 Elliott Bay Bourbon Barrel Imperial Stout: Put an aged beer in a used bourbon barrel from the Heaven Hill Distillery and you get all the benefits of aging beer, plus the flavors and aromas developed during the whiskey’s time in the barrel. Vanilla, chocolate truffle, and oak flavors emerge, creating a wholly different experience: the smoothness and rich flavors of a well aged whiskey, without the alcohol bite…the best of the beer and whiskey worlds.

Congratulations to Anthony Stone, the recipient of the 2012 Glen Hay Falconer Foundation American Brewers Guild scholarship.  Anthony, one of the brewers at Boundary Bay Brewing in Bellingham, will attend the American Brewers Guild’s Intensive Brewing Sciences and Engineering course. This year the Foundation entertained the largest number of applications in the program’s history.

The American Brewers Guild’s Intensive Brewing Science and Engineering course runs from January through June 2012.  The course is a 22-week distance education program with a final week of residential instruction. The course provides instruction for brewers and home brewers lacking formal training in brewing science. It covers all the fundamentals of beer production and quality assurance.

The mission of the Glen Hay Falconer Foundation is to provide opportunities for professional and aspiring brewers from the Pacific Northwest to further their knowledge and expertise. The Foundation strives to fulfill this mission by offering educational scholarships to an accredited brewing school. Since 2004, the Foundation has awarded fifteen full-tuition brewing education scholarships.

Other recent Foundation scholarship award winners from Washington include Dean Priebe (2010) of Icicle Brewing Company in Leavenworth and Dave Pendelton (2011) of Dick’s Brewing Company in Centrailia.

Here is the press release from the Glen Hay Falconer Foundation:

FOR IMMEDIATE RELEASE — December 2011

** ANTHONY STONE PREVAILS IN LARGEST APPLICANT GROUP EVER FOR FALCONER FOUNDATION AMERICAN BREWERS GUILD SCHOLARSHIP **

From a large group of talented applicants, Anthony Stone of Boundary Bay Brewing Company (Bellingham, WA) has named recipient of the 2012 Glen Hay Falconer Foundation American Brewers Guild scholarship. Anthony will be attending the American Brewers Guild’s Intensive Brewing Science & Engineering course which runs from January through June 2012. The Intensive Brewing Science & Engineering course is a 22-week distance education program with a final week of residential instruction. The brewing scholarship is a full-tuition grant along with travel stipend that is offered with the generous co-sponsorship of the American Brewers Guild.

In making its final decision, the Selection Committee members were impressed by Anthony Stone’s hard work ethic, passion, and contributions to the broader brewing community. In the words of committee members, Anthony “embraces his homebrewing roots in the truest sense, even teaching homebrewing at a local college.” Anthony “continually demonstrates his hunger for knowledge” and “dedication to improving his knowledge base and to sharing this with others.”

The Foundation extends congratulations to Anthony and a sincere appreciation to all the applicants for their interest and enthusiasm for the Falconer Foundation American Brewers Guild scholarship.

Also, don’t forget to mark you calendars for May 11-12, 2012 for the 10th Annual Sasquatch Brew Fest in Eugene, Oregon, which is sure to be the biggest and best ever! Come join us for what will be a very special event and celebration of the brewing education, craft brewing, and Glen!! Visit www.northwestlegendsfoundation.org for more information.

Enrollment is now open for the National IPA Championship (NIPAC). Each year the Brewing News invites brewers from across the country to enter a competition pitting beers against beers in a tournament-style elimination taste-off. Five locations across the country host tasting events throughout February. This year the tournament makes its first stop on the West Coast when the NIPAC comes to Seattle on February 18^th (no details yet). The final round takes place in New York City on March 3^rd.

The Brewing News invites spectators to fill out brackets (once available) and follow the competition. The top brackets—the ones that most accurately predict winners—take home prizes, though we have yet to see a list of prizes. If you want to play along, get on the NIPAC brackets email list, which advises you when the “Locker Room” is open and also provides weekly updates as the competition unfolds.  (Get on the mailing list.)

The Players

Six Washington breweries signed up for the competition thus far: Silver City Brewery, Black Raven Brewing, Diamond Knot Brewing, Ice Harbor Brewing, Fremont Brewing, and Boundary Bay Brewery. Enrollment is still open. California boasts the most entrants with 12 breweries signed up already.

As of today 64 breweries are signed up , which means there is room for another 64. See the list of breweries currently enrolled.

Breweries can enter the competition online.

How It Works

The Brewing News describes NIPAC like this, “Participating IPAs from across the nation will be randomly chosen for a 1:1 single elimination bracket tournament. Winners of the first round will advance to the next. The complete IPA tournament bracket is posted on-line. The judgings will be held in several locations, including a West Coast site (new for 2012) beginning February 5, 2012…

“All judges will be brewers. They will be organized into panels of 3, and given the task of choosing the best IPA between two beers. The judges will not know what beers they are being served. The majority rules on the voting.

“A steward will serve the panel the two beers (Sample “Alpha” and Sample “Beta”). The beers will be served in clean, small cylindrical glasses. Each sample will be a 3 ounce pour. Once the preferred IPA is chosen, the panel will move to the next sample. No panel will judge more than six pairs.

“At the completion of the judging session, the names of the beers will be revealed to the panels and audience at large.”

Past Winners

In 2010 Fat Heads’ HeadHunter IPA defeated Firestone Walker’s Union Jack IPA in the final match. In 2009 Laurelwood’s Workhorse IPA took home top honors. In 2008, well, things were weird back then: a Red Ale took home the National IPA Championship trophy, defeating a Hefeweizen in the final match. Don’t expect to see any Hefeweizen in this year’s competition.

2012 Schedule

Round 1- February 5th @ Buffalo, NY

Round 2 – February 11th @ Syracuse, NY

Round 3 – February 18th @ Seattle, WA

Round 4 -February 25th @ Cleveland, OH

Final Round – March 3 @ New York, NY