We sit down with founding brewer Drew Cluley, of Beardslee Public House, to learn more about their hard seltzers.
Back in July, we announced the release centered on a line of hard seltzers at Bothell’s Beardslee Public House. Included in the announcement were five unique approaches to hard seltzer, in the form of four infusions and a ‘clean’ version of hard seltzer. Made with a variety of yeast called Hornindal Kveik, founding brewer Drew Cluley sought to produce a beverage that is refreshing and light, for days and nights which hover above 70 degrees (Fahrenheit).
So what is Hornindal Kveik and what is it doing in my hard seltzer?
To the laymen, Hornindal Kveik is as fluent to them as Latin or pig Latin, as it relates to hard seltzer. For brewers like Cluley, Hornindal Kveik represents a step forward in production brewing, both in how quickly a seltzer can be made and also the flavors which are produced from such a unique yeast as Hornindal Kveik.
Sourced from reputable yeast supplier and yeast archivists, White Labs, Hornindal Kveik is described as:
“… a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.”
Roughly interpreted, the use of this yeast will complement any beer that makes use of so-called “Southern Hemisphere” hops like Motueka, Pacific Jade, Galaxy, and Nelson Sauvin, or so-called “Northern Hemisphere” hops like Citra, Mosaic, Amarillo, and Simcoe. For Drew Cluley, the yeast produces a clean finish which is needed for hard seltzers.
While most traditional yeast, deriving from the Saccharomyces family, ferment at between 50 and 70 degrees (45 on the low side and 75 on the high side) depending if the beer is a lager or ale. However, with the discovery of Kveik yeast strains, brewers have realized they can ferment a beer at nearly 100 degrees (Fahrenheit) and in less time.
A table discussion on Beardslee Public House hard seltzers with Drew Cluley
Trying two of the four versions of hard seltzers, Blood Orange and ‘naked’, we notice an almost soda-like quality. We are quick to remind the reader that our appreciation of this emerging style is limited, given our focus remains on beer. Rather, this is our first thought when comparing with other local hard seltzer producers, who favor a dryer finish.
Speaking with Drew Cluley, we learn that what is available, today, will continue to grow as the brewers review each edition. So far the current goal is to develop a seltzer with a dryer finish, while still experimenting with infusions.
Available for takeout, in pitchers (subject to restaurant discretion), and in pints, seek out your choice of Blood Orange, Lemon/Lime, Mango (coming soon), Raspberry, or natural (without flavoring) today.
Beardslee Yellow Belly Wheat/Northwest Beer Guide™
As a footnote to this story, Beardslee Public House has also released a German-style Wheat Ale with some American touches, called Yellow Belly Wheat. Described as a beer that, “... presents itself of clove and banana from the authentic Weihenstephan German yeast strain. Our hefeweizen lingers with a crisp citrus finish.” it is also available as well as the rest of Beardslee Public House’s other beers.
For more information on Beardslee Public House, including hours, hours, and current menus, 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.
