Bothell's Beardslee Public House announces the release of four hard seltzers.
image courtesy Beardslee Public House
For many 2020 will go down as the most trying of their lives. No doubt you are like the countless millions out there, whose autocorrect has updated from social media to social distancing. So if you count yourselves amongst those who have replaced barbecues, backyard bonfire socials, and gatherings at the pub, with virtual happy hours; then we have some news for you. Announced this past week, Beardslee Public House, in Bothell, Washington, has announced they’ve released several hard seltzers.
Recognizing the importance of gluten-free, sparkling beverages that relax the palate and spirits, the brewery is pleased to showcase four unique, infused hard seltzers - in blood orange, lemon/lime, raspberry, and (coming later this year) mango. But before one can enjoy this hard seltzer, the brewers must brew it.
Located in the engine room of the Public House, founding brewer Drew Cluley ferments his hard seltzer with a unique yeast strain - Hornindal Kveik. With notes of tropical stone (e.g. peaches), and dried fruit leather, this Norwegian farmhouse yeast would normally compliment any fruit-forward hops. However, today the yeast is being used to produce a hard seltzer. Also, what makes this yeast special is its heat tolerance, as this yeast can sustain fermentation at temps above 90 degrees. When compared to its Western cousins, Hornindal Kveik is a workhorse when other yeasts have given up. But brewing this was not an easy task.
Starting in May, while many breweries, restaurants, and bars were going dormant, Cluley researched the process to develop a hard seltzer.
“Fermenting sugar water without all the nutrients found in malt-based wort is difficult, but I learned to coax the yeast to do its business of consuming sugar and creating ethanol and carbon dioxide,” commented Drew Cluley. “Although it initially proved challenging to get a clean and full fermentation, I am very pleased with the crisp result that is a delicious alternative to beer, wine and cocktails.”
The finished product is one that pairs with sunsets, post-neighborhood strolls, or after getting the home & garden project task completed. At 4.7% ABV (alcohol by volume) Beardslee’s hard seltzer is “effervescent with delicious tropical notes”. And it’s available at the Public House for socially distant consumption or for takeaway.
Available for $6/6.50 (infused with fruit) per pint, $20/$22 (infused with fruit) per pitcher, or $8 - $18 (for 1 or three, with an up charge of $1 per crowler with fruit infusion), there’s an option for all. Besides crowlers, pitchers, and pints, the brewery has one more option - growlers. Priced identically as their growlers of beer (with a $2 up charge for a fruit infusion), there is an option for everyone. Or if you prefer to pickup in Issaquah, you can order ahead and recover from their “Pop Up Location” on Fridays.
For more information on this and other Beardslee Public House news, menus, and hours, visit https://beardsleeph.com/.
About Beardslee Public House
Chef John Howie’s Beardslee Public House is known as a Pacific Northwest-inspired and family friendly eatery that specializes in high-quality, made-from-scratch comfort cuisine crafted from locally sourced ingredients.
Beardslee Public House’s world-class signature brews and hard seltzers are made on site in the 10-barrell brewery. Head brewer Drew Cluley is an award-winning master brewer with 20+ years of extensive craft brewing experience and designed Beardslee’s beer program to appeal to a variety of tastes – from the most discerning craft beer lover to a newbie ready for their first craft beer experience.
Beardslee Public House is located at The Village at Beardslee Crossing, 19116 Beardslee Boulevard. The Village is along Beardslee Boulevard, at the NE 195th Street and I-405 interchange at Exit 24.
About The John Howie Restaurant Group:
The John Howie Restaurant Group includes (Bellevue, 2002); (Bellevue, 2009); in.gredients (Microsoft Redmond campus, 2014), ; and Along with being the chef/owner of the John Howie Restaurant Group, John Howie is also author of the cookbook Passion & Palate: Recipes for a Generous Table. Chef Howie has been honored with an invitation to cook at the prestigious James Beard House in New York City on five separate occasions, represents Washington state annually at the Super Bowl in The Taste of the NFL, and is a sought-after culinary expert featured in local and national media, including Martha Stewart Living, The Today Show, The CBS Early Morning Show, Cooking Channel, Food Network, The Wall Street Journal and The New York Times.
Chef Howie and his restaurants are as recognized for philanthropic generosity as they are for culinary achievements. Since 2002, the John Howie Restaurant Group has received numerous awards for philanthropy and community involvement, and has given more than $6 million to hundreds of charitable organizations.
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