A common question we get asked often is “how did you come up with the idea of a barrel aged and sour beer bar and restaurant?” It’s a good question. Having been in the brewing and pub business for 20 years, we have seen a lot of changes happen within the industry. There have been things that stick like the proliferation of double IPA’s, and things that have faded, like fruit wheat beers. One thing that hasn’t changed is the maturing palate of beer drinkers and the ever growing passion of brewers to grow our craft.
Barrel aged and sour beers, in our humble opinion, are the next great adventure in US brewing and craft beer. Our brewing friends on the other side of the world have been putting beer on wood for centuries, and they do a mighty fine job. The road was paved by great breweries like Rodenbach or Cantillon, inspiring new American breweries like Allagash and Cascade Brewing…and now Elliott Bay Brewing Co.