Marley Rall: The Brewer’s Baker

MARLEY RALL OPENED THE BREWMASTER’S BAKERY AND TAPROOM TO SERVE BEER FROM SEATTLE-AREA BREWERIES ALONGSIDE BAKED GOODS SHE MAKES WITH THEIR SPENT GRAIN.

[This article was originally published in Beer Advocate Magazine. Read the full article at BeerAdvocate.com]

Marley Rall was saved by beer. When she first met her husband-to-be, a hobbyist homebrewer, she was stuck, overworked, and plagued by inauthentic professional relationships in the nonprofit fundraising world. Rall knew her future happiness hinged on being her own boss and making a difference. And as it turned out, beer rescued Rall—in an unexpected way.

While observing her husband’s homebrewing process, Rall noticed that each batch of beer generated a huge amount of waste product. She took a closer look, and after some detailed research into large-scale brewery operations, found much of the same at the other end of the spectrum. Rall also discovered that up to 85 percent of this waste is spent grain that is discarded after its early role in wort production in the beer-making cycle.

Rall knew the life of these kernels of rye, wheat, millet, and barley was far from over. Tapping into her skills as an amateur home baker, she concocted an idea to recapture these brewery leftovers and bring the brewing process full circle. Now Rall is the face of The Brewmaster’s Bakery, an innovative purveyor of sweet and savory snacks, granola, baked goods, and dog treats made with the spent grain from six Seattle-area breweries and counting. This summer, less than two years after launching her home-based business, Rall opened The Brewmaster’s Taproom—a welcoming brick-and-mortar beer bar that showcases the craft breweries that supported Rall from the beginning.

[Read the full article at BeerAdvocate.com]

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Flying Bike Brings a Community Together to Make Better Beer

THE GREENWOOD BREWERY’S FRESH HOP HARVEST ALE IS JUST ONE OF MANY INITIATIVES AIMED AT CREATING COMMUNITY AND ACTIVATING SEATTLE’S COLLABORATIVE BEER SCENE.

[This article was originally published in Seattle Weekly. Read the full article at SeattleWeekly.com.]

The process behind this year’s Fresh Hop Harvest Ale from Flying Bike Cooperative Brewery was a little more complex than that of most brews. And a little more fun. Home-brewers and backyard gardeners from throughout the city had only 24 hours to harvest their homegrown hop plants, deliver them to Flying Bike Cooperative Brewery, pluck the hop flowers from the vines and throw them into the brewmaster’s boil. In the end, the brewery collected nearly 100 pounds of fresh hops for its hyper-local harvest ale, a testament to the appeal of its core mission: to create “member-driven beer.”

Just over a year old, Flying Bike is the first 100 percent cooperatively owned and operated brewery in Washington. With its popular homebrew competitions, brewer’s roundtable gatherings, and community giving program, the Greenwood-based collective offers a structured space for people who want to get involved in the local beer scene. The brewery’s thriving taproom adds to its reputation as an exceptional neighborhood establishment—a place to enjoy unique craft beers, learn about the brewing process, and build community.

[Read the full article at SeattleWeekly.com.]

Outlander Brewery | Holy Basil Pale Ale

Hole Basil Pale Ale Outlander BreweryI love a little quirkiness with my beer, because with so many craft breweries in Seattle, a unique character is really what sets each establishment, and brew, apart. The Holy Basil Pale Ale by Outlander Brewery fits this measure well—it strikes just the right balance of eccentric and uniquely delicious.

Located in Seattle’s Fremont neighborhood, Outlander Brewery operates out of a 100+ year-old converted house, with a brewing system in the basement, shelves of ceramic beer mugs for the regulars, funky furniture and a stack of random board games for everyone to enjoy. Outlander’s low-key atmosphere lends itself to an unpretentious, non-fussy vibe, and the friendly tenders are always poised and ready to recommend the best new beer on tap.

Operating on a very small, 3.5 barrel system, Outlander is known for its specialty ales and experimental brews—and for using wacky ingredients like lavender, ginseng, dragon fruit, peanut butter and chili peppers. Because Outlander’s brewing operation is so small, the microbrewery has a quickly rotating tap list—a beer could be available one week and replaced the next. Lucky for us, the Holy Basil Pale is on frequent repeat, and for good reason.

The Holy Basil Pale is an easy-drinking beer, with an inviting golden-amber color and an earthy, herbal aroma. Upon first sip, the basil flavor is more subtle than expected—its delicate sweetness and twinge of spice enhances the ale rather than dominating it. With a medium-body, the Holy Basil Pale coaxes the palate with a balance of soft wheat, honey and light malt. Sure, it’s unconventional, but it’s also delicious.

For a quirky brew with a flavor character all its own, try the Holy Basil Pale. You’ll have to stop by the brewery though—this, along with most Outlander beer, is a taproom-only release. Challenge your Seattle neighbor to a game of dominoes (on a set that’s missing just a few essential tiles) while you sip this refreshing beer in Outlander Brewery’s new beer garden. See you this summer!

[This article also appeared on PorchDrinking.com.]

Washington’s Best Beers Taste Better on a Boat

UP IN BELLINGHAM, A BREW-FUELED CRUISE SERIES IS TAKING HAPPY HOUR TO SEA.

[This article was originally published in Seattle Weekly. Read the full article at SeattleWeekly.com.]

It’s time for happy hour. A midweek interlude from everyday responsibilities. An evening to catch up with friends, sightsee with family, or relax with a partner. On this particular evening in late spring, happy hour involves a gangplank.

As the crowd walks single-file onto the Victoria Star 2, it sways, buoyed to the dock of Bellingham’s Alaska Ferry Terminal. Onboard, a few families settle at the tables and chairs that line the perimeter of the boat, while groups of friends and seasoned locals head straight to the main attraction: local craft brews.

With the San Juan Islands as a backdrop, couples hold hands on the boat’s outdoor decks and the vessel pulls away from the harbor. Inside, beers from Boundary Bay Brewery in Bellingham, Seattle’s Fremont Brewing, and Diamond Knot Brewery in Mukilteo fill the three tasting tables.

This social event is the second Bellingham Bay BREWers Cruise of 2016. Every Wednesday evening from late May through September, Washington breweries and beer enthusiasts come together for education and conversation. With three featured breweries each week pouring at least three beers apiece, brewers teach passengers about their craft: how they develop new beers, which strains of grain and yeast they use, and new collaboration projects they’re launching with other breweries.

[Read the full article at SeattleWeekly.com.]

Meet the Seattle Baker Giving New Life to Brewery Leftovers

MARLEY RALL HAS BUILT A BUSINESS ON REVITALIZING SPENT GRAINS FROM LOCAL BEER-MAKERS. NOW SHE’S READY TO GIVE BACK.

[This article was originally published in Seattle Weekly’s special 2016 brewery issue. Read the full article at SeattleWeekly.com.]

When Marley Rall first met her husband-to-be, a hobbyist home brewer, she knew almost nothing about beer. Four years, a wedding, and a career change later, Rall is carving out her own niche in the brewing industry.

It started when Rall noticed something about her husband’s home brewing process. She was shocked by the huge amount of by-product that went to waste after just a single batch of beer. A tenacious woman of many talents, Rall took a closer look and, after some detailed research into larger brewery operations, found much of the same. She also discovered that much of that waste, 85 percent on average, is spent grain that is discarded after its early role in the brewing life cycle.

Rall knew that that grain’s life was far from over. Building on her skills as an amateur home baker, she hatched an idea to bring the brewing process full circle. She met with local breweries to gauge interest and received an overwhelmingly positive response. Now Rall is the face of The Brewmaster’s Bakery, an innovative purveyor of sweet and savory snacks, granola, baked goods, and dog treats made with the spent grain from Seattle-area breweries. […]

[Read the full article at SeattleWeekly.com.]

Seattle’s Most Eclectic Brewery Events for Adventurous Drinkers

LOCAL BEER-MAKERS ARE GETTING CREATIVE WITH UNCONVENTIONAL EVENTS FOR SPACE NERDS, YOGIS, RUNNERS, AND MAKERS.

[This article was originally published in Seattle Weekly’s special 2016 brewery issue. Read the full article at SeattleWeekly.com.]

Many beer enthusiasts are satisfied to spend a low-key evening at their favorite brewery, anchored to the bar, bantering with the tender, tasting hoppy brews, and soaking up the ambiance. Seattle certainly has a prolific array of neighborhood taprooms suitable for first dates, networking sessions, and friendly meet ups. However, for those who crave more than pretzels with their beer, breweries around Seattle are teaming up with a diverse set of community groups and hobbyists to add activities that include fitness, arts and crafts, and continuing education to the mix. […]

[Read the full article at SeattleWeekly.com.]

3 Things I Learned from Following Around a Beer Photographer

Talia Shapiro Simply Beeresistible

Photo by Will Foster @wfstr

I jumped at the recent opportunity to tag along with seasoned Seattle-based food and beverage photographer Will Foster for an afternoon of brewery exploration. His goal: offer a compelling visual series on two unique, local breweries—Holy Mountain and Lucky Envelope—to run alongside a Beer Advocate spotlight article. My goal: fully realize my calling as a designated beer drinker! I was excited for a special behind-the-scenes perspective on brewery operations while positioning, holding, and sipping their tasty brews for the camera.

I learned many things from the experience—in particular, I made three key observations about the intersection of beer and photography:
1.) Appreciate simplicity
2.) Build alliances
3.) Variety is the spice of life

Let me explain…

Simplicity
Sometimes the simplest icon is the most memorable. Stamped on their tap handles, coasters, and bottled offerings, Holy Mountain’s logo is an imperfect triangle with a single dot inside—an image that is both recognizable and a bit intriguing. Where did they come up with the design? You might just have to visit the brewery to find out!

In photography, presenting a unique point of view (POV) is what separates a great image from boring one. The simple POV that Will Foster captured transports you right into the Holy Mountain taproom, onto a barstool next to mine, and it hints at the complexities of each brew. Rather than trying to capture every graphic element into the shot (beer list, fermenters, merchandise, line of taps, etc., etc., etc.) a clean and simple photo proves much more enticing.

Alliances
We get by with a little help from our friends, and brewing alliances are no different. When Lucky Envelope co-founders Barry Chan and Raymond Kwan began jumping through hoops to open their brewery, they tackled at least one hurtle with some unexpected guidance from the folks at Flying Bike Cooperative Brewery. Apparently, it’s best to “season” new brewery equipment before producing a stellar end product. Brewers can use less-than-top-quality ingredients (a.k.a. cheaper raw ingredients) for the first “throw-away” batches of beer without depleting their funds. Fast forward to present day. Lucky Envelope and Flying Bike both offer a collaborative brew on their tap lists called Flying Envelope Washington Lager… the product of an excellent new brewmance. 

Variety
There are a lot of generic beer photos out there. There are also many mediocre brews that make it into our pint glasses. On the other side of the spectrum, there are some truly innovative photographers—like Mr. Foster—who recognize the need for unconventionally framed shots, pictures that convey vitality and movement, photos that tell the story of the people behind the product. Craft breweries—like Holy Mountain and Lucky Envelope—know it’s essential to offer a variety of beer styles that cater to beer nerds’ tastes, food pairings, and even the weather. Breweries frequently brew small batches and offer rotating taps or guest brews to keep things interesting and keep patrons coming back for the next limited release.

There are more than one million home brewers in the U.S. And photographers? Pretty much everyone with a smartphone identifies as an amateur photographer. No matter, I learned a ton this time around by tagging along with the professionals, and I hope to be a designated drinker again soon!

What’s something you’ve learned while visiting a local brewery?

Girls’ Pint Out: When a Lady Loves a Lager

[This article originally appeared in Stackedd Magazine.]Seattle Girls Pint Out

If the idea of a cocktail bar jam-packed with buttoned-up ladies gossiping over fruity cosmopolitans doesn’t exactly conjure excitement, read on. How about a group of trailblazing women networking over hoppy craft beers? Sound better? A far cry from the male dominated industry it once was, more and more women are getting involved with craft beer—as beer enthusiasts, brewers, beertenders, and through the varied behind-the-scenes roles that contribute to producing tasty brews. Through educational classes, social events, and festivals, organizations like Girls’ Pint Out are introducing more women to craft beer, and in turn, changing the way brewery culture is perceived and breaking down gender barriers.

Since its inception in 2010, the non-profit organization Girls’ Pint Out has built a supportive community of women who love craft beer and who make up an active, contributing part of the greater craft beer community. Girls’ Pint Out currently has over 70 chapters in over 35 states, including a bustling Seattle group that began just last year. Lindsey Scully, Chapter President and Events Coordinator of Seattle Girls’ Pint Out, is a mover and shaker who has been immersed in the craft beer scene for many years—she is a Certified Beer Server, a beertender at Stoup Brewing, and the Washington Editor of The New School. As women’s roles in the beer industry continue to evolve, Lindsey is excited to introduce Girls’ Pint Out to Seattle beer nerds and curious novices alike. I recently caught up with Lindsey to get the inside scoop on women and beer.

Photo (c) Danielle Zahaba

Photo (c) Danielle Zahaba

First of all, why beer?

I believe beer knows no gender. Women can like a resinous, hop-forward IPA just as much as a guy can like a sweet, raspberry-laden, wheat beer. However, since beer and brewing has been viewed as a male beverage and hobby for such a long time, Girls’ Pint Out started as a way to get more ladies into craft beer. By offering classes like Introduction to Homebrewing or Whiskey and Beer Pairing, we offer an intimate setting to help demystify beer, beer styles, and the brewing process for women. We make each event as inviting as possible so ladies feel comfortable asking questions and getting involved.

How and why did you get involved with Girls’ Pint Out? What do you find rewarding about it?

Honestly, I was looking for a way to meet more ladies who liked beer. Seattle has a fantastic craft beer scene, including numerous beer festivals (almost once a month), breweries (about 80 in Seattle), and beer bars, and I was always attending these events with my boyfriend or guy friends. When I randomly heard about the Inland NW Girls’ Pint Out chapter, I contacted them, and they told me there wasn’t a Seattle chapter. I loved the idea and wanted to start a chapter on this side of the state—thus, in August 2014, Seattle Girls’ Pint Out was born.

I find it extremely rewarding to meet new ladies who heard of Seattle Girls’ Pint Out and thought it would be a fun way to get into beer. I love having someone who claims they hate hoppy, bitter beers try my triple IPA and say they like it. I think there’s a beer out there for everyone, so it’s just a process of trying a lot of different styles to find out what you personally like. I’ve also really enjoyed making so many new friends through Seattle Girls’ Pint Out—there are a lot of awesome women in the greater Seattle area!

How big is the Seattle chapter of Girls’ Pint Out? What in particular about the events keep women coming back?

I think the fact that we try to create unique quarterly events is what makes new ladies come and hang out. We’ve done a Whiskey and Beer Pairing that was very popular and […] we are planning a December bottle share and beer-themed gift exchange. We hold a monthly Ladies Pint Night where women are welcome to come join us for a pint and conversation, and it’s a great way to crush the dreaded “Seattle Freeze.” We also host a monthly co-ed book club called Pints & Pages every first Monday of the month at Ballard Beer Company (open to everyone 21+). We started it since Seattle is such a great literary city that also produces fantastic beer.

Every event, whether it’s our monthly Pint Night or a special event, varies in attendance. I’ve had some events with only 2 people and some events with over 20. Since Girls’ Pint Out does not require a membership or dues, we have a constant flow of new people who come to events to see what we’re about, and a good majority of them come back—which speaks volumes about our group. We post all of our events on our Facebook page so people can see what is coming up, or they can subscribe to our monthly newsletter by sending an email to Seattle@GirlspintOut.org and asking to be added.

What are your three favorite beers right now? Do you have a favorite Seattle brewery? With so many great local breweries, how do you choose where to meet for Girls’ Pint Out events?

I absolutely love the Overhang Imperial Porter by Two Beers Brewing—the blend of roasted coffee and chocolate notes is incredible. They should package the aroma and sell it as perfume or candles. Holy Mountain’s Clarette raspberry sour is phenomenal—it’s tart, puckery quality is so quaffable. Stoup Brewing’s Citra IPA is my go-to beer. I’m biased since I do work there, but the citrus aroma is incredible and it is often the beer I recommend if people ask for something refreshing.

Choosing a favorite brewery is really hard since there are still so many I haven’t been able to visit. I will tell you what breweries I recommend people check out: Holy Mountain for their sours and saisons; Yakima’s Bale Breaker for their hop-forward beers like Bottomcutter DIPA; and Fremont Brewing for their Session IPA and their Barrel-Aged Dark Star (a necessity). The nice thing about Washington breweries is that there are so many options. If you don’t like hoppy beers, go visit Machine House in Georgetown for some cask ales or Engine House No. 9 for their sours.

Sometimes I ask for women’s input on Facebook about what neighborhood we should check out for the monthly Ladies Pint Night. I try to make sure we don’t repeat the same neighborhood as the previous month. With so many brewery and beer bar options, I like to spread the love and get people to try out a new venue or neighborhood. I look for a place that can accommodate between 5-20 people and I usually ask for a pint discount if possible—I find that attendees are more likely to try new beers if there’s a discount involved.

What advice can you give women who are interested in learning more about beer or getting involved in the industry?

I invite everyone to come to our events to learn more about craft beer and the beer industry! Our monthly Pint Nights are ladies only, but we occasionally have co-ed events too. There are also beer-focused websites to keep up-to-date on local beer industry news and events, such The New School, Washington Beer Blog, Craft Beer Monger, and Seattle Beer News to name a few. If you are a woman who is already in the craft beer industry, make sure you become a member of Pink Boots Society—it is a great organization for women in brewing.

For those looking to get into the local craft beer industry, I recommend getting to know the people who hold the specific roles you are looking to get into. For example, if you want to get into brewing, go introduce yourself to local brewers and chat with them, or inquire about positions at a homebrew shop. If you are looking to become a beertender, visit local breweries and bring in a resume. Networking is huge when it comes to breaking into any industry, but it’s especially valuable in this industry with the rise of craft breweries.

Knowledge is priceless! There are various ways to educate yourself about beer, and I recommend the Cicerone program or BJCP [Beer Judge Certification Program]. You can download the BJCP Style Guidelines to your smartphone, which makes it easily accessible. Every time you try a new beer style, use the app to look at the beer style guideline and learn what to expect from a Munich Helles or a Robust Porter, or learn the history of some styles. […] There are local BJCP Prep courses to learn about specific beer styles and how to judge a beer by analyzing its aroma, appearance, flavor, mouthfeel, and overall impression. The Cicerone program has different levels—the first is Certified Beer Server and is the only online certificate level. I recommend reading up on Certified Beer Server and its syllabus, as there’s a lot of good information out there and it is great for both resume-building and personal enrichment.

I am currently studying for the Advanced Cicerone program and I find that hosting small blind beer tastings of a particular style (e.g. American Amber) is very beneficial. You get to taste a bunch of versions of a specific style and see how each brewery creates a unique product by using a slightly different malt or hop bill, and possibly a different yeast strain. You can also do this with similar styles such as Hefeweizens, American Wheat Ales, and Witbiers, and try to determine which beer is which style. It’s a fun experience with friends.

Is there anything new on the horizon as Seattle Girls’ Pint Out continues to grow?

We are always thinking of new ideas and events for the future. Currently, we are planning a December bottle share and beer-themed gift exchange, a Whiskey and Beer Pairing in early 2016, a Craft with a Craft series (think arts and crafts at a brewery), industry panels, beer education classes, and more. We’re constantly growing, just like the Washington beer scene, and always looking for new partnerships and organizations to team up with.

While Seattle Girls’ Pint Out is primarily focused on the Greater Seattle area, we have had a handful of events on the Eastside, in the Woodinville area. We have had a few requests to start up Bellingham and Kitsap chapters and we are looking for ladies who are interested in taking the initiative to start these chapters (or chapters in other Washington areas). If anyone is interested, please contact me at Seattle@GirlsPintOut.org.

Connect with Seattle Girls’ Pint Out online:
facebook.com/SeattleGPO/
twitter.com/seattlegpo
instagram.com/seattlegpo/
 

Washington Grown Beer

Washington Hops SimplyBeeresistibleI grew up in Washington state, way out in the country. As a kid, I would often climb our backyard fence to grab a few fresh ears of corn for dinner from our neighbor’s farm. My mom recalls a one-year-old me in her baby carrier, devouring fresh-picked strawberries almost as quickly as she could gather them. Fields of grazing black and white dairy cows were as common a sight as the surrounding mountains. No one will contest that agriculture is a huge industry in Washington, but it still came as a surprise when I learned that 75 percent of the total United States hop acreage is in my home state! With access not only to locally-grown hops, but also unique new strains of barley and wheat, it’s no wonder so many microbreweries are proud to call the Pacific Northwest home.

Fremont Brewing is just one example of a native Washington brewery with a stake in local hops production. They’ve set up a partnership with a forward-thinking, fifth-generation hop-growing family in eastern Washington (the Carpenters) to provide support “for testing new varieties and methodologies of growing and harvesting organic hops in Washington.” Each September, Fremont Brewing releases an exclusive, small-batch, Cowiche Canyon Organic Fresh Hop Ale, made with hops that were developed and grown as part of this farmer-brewer partnership.

Washington hops aren’t the only local staple for breweries in the area. How cool is this?!?! In the little ole Skagit Valley, where I grew up, there is an establishment called The Bread Lab (part of the WSU-Mount Vernon Plant Breeding Program) which studies “the diversity of locally grown grains to determine those that perform well for farmers, and that are most suitable for craft baking, malting, brewing, distilling, and other culinary creations.” Started in 2013, The Bread Lab is currently expanding to include a dedicated brewing and distilling micro-lab—overseen by Emerson Lamb, founder, and Matt Hofmann, master distiller, of Westland Distillery, and Will Kemper, co-owner of Chuckanut Brewery and Kitchen.

A brand-new, aptly named brewery, Farmstrong Brewing Company, is scheduled to open this month in Mount Vernon, WA, with a beer selection brewed from Skagit Valley wheat and barley. One of their first beers, Here we Goze, will feature 100 percent Skagit Valley malt, developed by another innovative local operation: Skagit Valley Malting.

Let those Wisconsinites brag about their cheese, New Mexicans of their green chilies, and Vermonters their maple syrup. I’ll be sipping locally-produced brews and helping to spread the word to support Washington agriculture. Join me!

Wu-Tang Clan Inspired Beer

Image source: society6.com

Image source: society6.com

Malt. Mash. Boil. Ferment. This last step is key, and active yeast is essential during beer’s fermentation cycle, when sugars are converted into alcohol. Keeping the yeast active is also necessary for a flavorful, aromatic brew. Seems straightforward. But sometimes yeast can settle too quickly in the fermenter and the brewer must rouse it. Stir the beer, swirl the fermenter around a few times, or turn up the bass on the stereo.

Vince Desrosiers, the head brewer at Philadelphia’s Dock Street Brewing Company, has decided to experiment in the innovative creation of a new beer. He plans to utilize his lyrical love of Wu-Tang Clan’s music to the brewery’s advantage: by constantly bumping the hip hop group’s bass-rich songs throughout the new brew’s barrel-aging process, Dock Street hopes to rouse the yeast for a uniquely-flavored brew. The beer will be aptly named “Dock Street Beer Ain’t Nuthin’ to Funk With” (a G-rated play on the song, “Wu-Tang Clan Ain’t Nuthing ta F*ck Wit,” but of course).

DeRosiers said he launched the experiment to see if the bass would “cause enough vibration to move the yeast around and create some different flavors during fermentation.” Dock Street Brewing will need some mighty speakers, and the stereo volume is sure to reach unprecedented levels. It’s an interesting idea. This beer will have a truly unique story. And since so many beer names are already taken, I think it’s pretty clever to start a line of musically inspired beers. I’m excited to try it. I wonder what RZA, GZA, and the other Wu Tang members think.

I’ll wrap things up with a non sequitur. I was a film student back in the day, and when I think of Wu Tang Clan, I feel compelled to recommend the “Delirium” vignette from the movie “Coffee and Cigarettes.” It’s silly and it’s directed by Jim Jarmusch, and it includes Bill Murray. It’s worth (re)watching. Pour yourself a cold, yeasty brew and enjoy!