Schooner Brewing teaming up with Ethan Stowell


Last month we shared news that Schooner Brewing had merged with San Juan Seltzer. At that time, the company also announced that it was temporarily shutting down the kitchen at the taproom in Seattle’s SoDo neighborhood. Today we learned that moving forward the food program will be managed by Ethan Stowell Restaurants. The kitchen is not yet open, but is expected to start serving food later this spring.

The kitchen is undergoing some renovations but the taproom will remain open as the work is completed. In addition to providing food to the taproom, Ethan Stowell Restaurants will use the kitchen as its commissary kitchen, where the company produces desserts and fresh pastas for all of its 14 Seattle locations.

“This partnership offers ESR the opportunity to expand our catering business while opening a fun, new spot for food and drink in south Seattle,” said Ethan Stowell. “We’re looking forward to hosting cooking classes, charity events, and collaborating with Schooner and San Juan Seltzer. Who knows, there may even be an ESR beer one of these days!”

“The concept is simple, come down enjoy a beer or spiked seltzer along with some great approachable food,” said Ron Lloyd, President and CEO of Schooner Brewing and San Juan Seltzer. “We want an environment that is unique and different for our customer and Ethan gets that. We are already coming up with different recipes that connect great food with our unique beers and seltzers.”

This newly forged alliance will also see Ethan Stowell Restaurants serve beers from Schooner Brewing and seltzers from San Juan Seltzer at its 14 restaurants. According to a press release issued on February 15th, Ethan Stowell recently became a minority partner in San Juan Seltzer but does not intend to have a hand in the production of the seltzer or the beer.



One comment

  1. Probably a good deal for ESR – turnkey facility to support their other locations.

    For Schooner (miss the ‘Exact’) … maybe they should have stuck with the original menu/approach pre-leadership change … that menu had creativity, never had a bad meal there.

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