(WA) Pike Brewing hosts two Vertical Old Bawdy Events, 01/31 1:00 PM & 3:00 PM

Seattle, WA - This is your notice that on the 31st of January (2009) Pike Brewing will be hosting two events.

The first event dubbed Limited Vintage Vertical Tasting is a limited seating event feature vintages of Old Bawdy Barleywine as far back as 1997. Look for six years of this excellently produced ale that spans multiple brewers. Tickets are $25 ($22 with current WABL Passport) with a tentative start time of 1:00 PM PST and completing at 3:00 PM PST. For more information contact Michael St. Clair for reservations and pre-payment.

January 31st, 2009 1:00 PM PST to 3:00 PM PST
Pike Old Bawdy Barlywine Limited Vintage Tasting 1997, 1998, 2006, 2007, 2008, & 2009
1415 1st Avenue Seattle, WA 98101-2017
RSVP w/Michael St. Clair (206) 812-6613

The second installment in the vintage Tasting Events will feature four consecutive years of Old Bawdy Barleywine, starting with 2006. This event lasts from 3:00 PM PST to 6:00 PM PST and does not require a reservation prior to arrival. Cost is $15 (or $12 with current WABL Passport) without a seating limitation so bring your friends.

January 31st, 2009 3:00 PM PST to 6:00 PM PST
Pike Old Bawdy Barleywine Vintage Tasting 2006 - 2009
1415 1st Avenue Seattle, WA 98101-2017 (206) 736-5009

Pike Brewing owner and artisan Charles Finkel had this to say about Old Bawdy.

SEATTLE, WA - January 8, 2010 - The Pike Brewing Company introduced the 2009 vintage of Old Bawdy Barley Wine in early December to rave reviews. On January 31, 2010 Pike will host two different vertical tastings in their Micro Brewery Museum, featuring aged examples of Old Bawdy going back more than a decade. A small cache of properly cellared older vintages was recently discovered; only enough for 25 - 5 oz. servings. This VIP tasting is confirmed by reservation only and is limited to 25 guests.

Pike Head Brewer, Drew Cluley describes the 2009 Pike Old Bawdy as perhaps more balanced and refined than the last few vintages. He continues, "This year we lightened up the color ever so slightly by using only 80 degree Lovibond Crystal malt (last year we used 80 degree and 120 degree). Our choice of flavor hops for the middle addition was Cascade and Centennial giving the beer the a subtle hop character and malty caramel aroma with citrus and conifer undertones that Washington State's Yakima Valley is rightly famous for". Drew explained that "last years choice was Chinook and Centennial and it will be interesting for guests at our vertical tasting to experience the difference as the hops in the 2009 Old Bawdy are still prominent and have yet to fade into the background". He goes on to say, "We also tweaked the bittering hops, last year using 10 lbs. of Magnum and 9 lbs. of Columbus; this year using 12 lbs. Columbus and 6 lbs. Magnum, (however the alpha acid amount equaled the same - and thus the IBU's remained unaltered). In spite of these minor changes, this year's Old Bawdy is very similar to last year's vintage for which we received so many accolades. Tasting the '08 next to the '09 will show that in last year's, the hops have faded more into the background and a round, malty note is emerging; this years bursts forth with hop flavor."

According to Charles Finkel, Pike President and founder, "Our annual vertical Old Bawdy tastings are a great opportunity for students and lovers of beer to discover how beautifully some beer ages. Barley Wines vary dramatically in color, taste, and aroma. The unifying factor is the gravity (Old Bawdy is 1.096) yielding an alcohol by volume of at least 10%. Traditionally the names for Barley Wines are often comical; Old Bawdy's name was inspired by Seattle's most famous brothel the LaSalle Hotel which is now a part of the historic Pike Place Market. Pike was founded in the LaSalle in 1989." Finkel says that there is a great history surrounding this brewing style."The Roman Statesmen and author, Pliny the Elder, was assigned to what was at that time known as Germania (now Germany), in the first half of the first century. There, as a special guest in a Roman Catholic monastery, he was introduced to a drink as strong as the wines from his native Como, made not from grapes but from barley that had been germinated (malted). He declared the stong ale "Barley Wine." In the middle ages, the responsibility for the brewing of beer transferred from the church to secular Ale Wives who opened their homes to paying guests. This was the origin of the pub ("public house"). While the every day beer produced by these brewsters was low or moderate in strength, in the depths of Winter or as a special treat for their favorite guests, a very strong, highly hopped ale was brewed. Since hops and alcohol are both natural preservatives these beers could be cellared like wine, the flavors melding together as they aged. The first commercial ale called "barley wine" was produced in England at the beginning of the 20th century. Continuing up until WWII, British brewers often made a strong barley wine during the winter holidays. The American craft brewing rennaissance began on the West Coast in the 1980s and with it saw the re-introduction of the Barley Wine style, which had almost become extinct. Now San Francisco, Seattle, and Anchorage each hold annual barley wine festivals offering a myriad of different brands. Introduced in 1990, Pike Old Bawdy is one of America's earliest barley wines."

Cheers