Brewery Event: WA: Seattle: Reopen for business. Seapine Brewing's new location opens Saturday, November 14th

This Saturday, November 14th, Seapine Brewing Company resumes operations at a larger location. 

Founded in 2011, the new location offers better parking and an expanded taproom space.

From 12pm, enjoy one of the following beers while noshing from food trucks Anchor End Pretzel Shoppe (noon to 3pm) and Where Ya at Matt (from 4pm - 8pm). 
  • Experimental Pale
  • Seapine Citra IPA
  • Single Hop Galaxy IPA
  • Belgian IPA
  • Double IPA
  • Farmhouse Saison
  • Citrus Saison w/ Blood Orange & Grapefruit
  • Sea Witch Milk Stout
  • German Pilsner
  • Gose w/ Peach
  • German Hefeweizen
At 8pm, DJ JT will provide evening entertainment.

Seapine Brewing Company is located at 2959 Utah Avenue South, in Seattle's South Downtown / SoDo neighbord, and they are short (driving) distance from Two Beers Brewing / Seattle Cider Company's "The Woods Taproom" (at 4700 Ohio Avenue South).

We are Seapine Brewing Company, a brewery located in the beautiful city of Seattle! Founded in 2011 and opened in midsummer of 2012, we are dedicated to brewing classic styles and strive for perfection in every pint. We support Washington farmers and vendors and strongly believe that locally made beer is the freshest and best beer around.

We're a food trailer that specializes in sandwiches based on homemade soft pretzels. Gluten free, vegetarian, and vegan friendly. Curbside and catering.

A passion for food and flavor is part of Matthew’s DNA. Growing up in New Orleans, he was always happy to help his mom and grandmother in the kitchen. Standing on a stool so that he could see over the counter, he learned a lot of the traditional Creole dishes such as gumbo, jambalaya, and etouffee.
Matthew was drawn into the professional world of cooking shortly after graduating from Xavier University in New Orleans, through his work at Breckinridge Brewery in Birmingham, Alabama. He began by waiting tables. Shortly afterward, the restaurant recognized his talent and provided him with opportunities to grow by placing him on the opening team as a corporate trainer for the wait staff where he helped open a restaurant in Memphis, Tennessee.
Matthew no longer needs a stool to reach the counter, but he continues to learn, enjoy and share his culinary knowledge and curiosities with his family, friends and community.
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