Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
elysiansuperfuzz.jpg
Elysian Brewing's Superfuzz is among the new summer beer offerings getting local fans excited for the season. (Elysian Brewing image)

New summer beer offerings highlight unique Seattle brewers

With summer here, beer drinkers are hopping for some of the new seasonal offerings. And this week on Seattle Kitchen, Kendall Jones from Washington Beer Blog gave Tom and Thierry a sampling of a few of his new favorites.

Among the new summer brews turning Kendall's crank is the Pale Session Ale (PSA) from Airways Brewing in Kent.

The beer features a healthy dose of oats, which Kendall says is "designed to kind of dry the beer out and help it have a little bit more of a refreshing sort of quality to it."

Like many "session beers," it features a lower alcohol content as opposed to IPA's and other beefier brews coming in at 7 percent or higher.

"People realize that they don't just want a beer that's refreshing and enjoyable and tasty but they also want something they can stay up late into the evening with," Kendall says.

Another of Kendall's highlights for the upcoming summer beer season is the American Rye Ale from Reuben's Brews in Ballard.

"It's made with 30 percent rye, which gives it a dry quality," Kendall says. "It has a little bit of a hop character to it but for the most part, it's kind of dry, light."

While Rye can overpower other flavors, Kendall gives props to Reuben's brewmaster Adam Robbings for taming the grain and making a wonderful summer beer.

Also on Kendall's summer drinking list is Elysian Brewing's Superfuzz, what Kendal calls a "summer beer gone wild."

It's pretty hoppy like most of the other offerings from the long-time Seattle beermaker's Georgetown brewery infused with blood orange fruit, peels and puree.

"So it's got a lot of that orange character which helps really bring out the citrus notes in the hops because he used a lot of hops in this beer," Kendall says.

It might seem counter-intuitive to offer new ales in the warmer summer months. But Kendall says it's because the beer remains far more popular with local beer drinkers than lagers and other lighter brews, and ales are easier to make.

"Lager takes more finesse. To make a good lager it has to spend more time sitting in a conditioning tank and that's real estate and that's money. An ale you can turn around, make it today and you can be selling it in a couple of weeks. A good lager is going to have to sit around for a month or more before you can package it," he says.

Josh Kerns, MyNorthwest.com
Josh Kerns is an award winning reporter/anchor and host of KIRO Radio's Seattle Sounds (Sunday afternoons 5-6p) and a digital content producer for MyNorthwest.com.
ATTENTION COMMENTERS: We've changed our comments, but want to keep you in the conversation.
Please login below with your Facebook, Twitter, Google+ or Disqus account. Existing MyNorthwest account holders will need to create a new Disqus account or use one of the social logins provided below. Thank you.
comments powered by Disqus


In the community
Do you know an exceptional citizen who has impacted and inspired others?
KIRO Radio and WSECU would like to recognize six oustanding citizens this year. Nominate them to be recognized and to receive a $2,000 charitable grant.