The Pike Brewing Company kicks off their 20th Anniversary Year with the release of Old Bawdy Barley Wine 08 and aVertical Tasting of Archived Vintages

Seattle, Washington, January 14, 2009. Old Bawdy Barley Wine is Pike's most extreme beer. With a high, starting gravity of 1.096 Old Bawdy has 10% alcohol by volume. The color, like a shiny new penny has amber highlights and a nose that is floral and sensual, like a bouquet of freshly picked flowers. Old Bawdy was brewed by Head Brewer Drew Cluley, second Brewer Dean Mochizuki and the Pike team of brewers and brewsters. The grist blend is made with enormous quantities of the finest biscuity malts. Pike Old Bawdy 2008 is sweet and earthy with the flavor of pale, crystal and wheat malts playing off of one another like sunshine on a field of barley. Balancing this liquid bread are incredible quantities of an herbal blend of Columbus, Magnum, Chinook and Centennial hops, all from the Yakima Valley. On the palate Old Bawdy is powerful, rich and complex with a smooth, full round mouth-feel and a fine balance of sweet and bitter, drinking as if it were much lighter in alcohol. The finish is long and satisfying with a slight essence of grapefruit.

Pike Old Bawdy, brewed only once a year, was first introduced in 1991. As the beer has been brewed through the years an evolution in taste has occurred as we strive to create a classic, particularly one that is a great accompaniment to food. Since The Pike Brewery was founded in the LaSalle Hotel one of Seattle's most infamous bawdy houses (brothels), the Old Bawdy label features a red light bulb in reference to "Naughty Nellie," the beautiful madam who converted an old seaman's hotel into a luxurious home away from home for gentlemen visiting Seattle's historic Pike Place Public Market, America's oldest. Though strong beers called barley wines had been brewed in Great Britain for centuries, by the late 1970s most were no longer being produced. At the time that Old Bawdy was introduced under Head Brewer Fal Allen, it was among the first of a new breed of hand crafted American barley wines and was an immediate success. Pike Old Bawdy was brewed from 1991 through 1997 at which time Pike founders, Charles and Rose Ann Finkel, sold the brewery and the beer was discontinued. The Finkels re-acquired The Pike Brewing Company in 2006 and in restoring and re-organizing the brewery, unearthed a treasure trove of the elixir from earlier vintages in both kegs and bottles. Earlier vintages, like 1996 and 1997 had matured beautifully. The 2006 vintage was lovingly brewed and released in early 2007. By contrasting this vintage with significantly older ones, the potential for aging was evident and the decision was made to establish a library of each year's beer. Customers look forward to experiencing each vintage.

2009 marks Pike's 20th Anniversary. To celebrate, special events will be held throughout the year culminating in a week-long celebration leading up to our actual birthday, October 17, 2009. On Sunday, February 8, 2009 Pike's Microbrewery Museum will be the venue for A Vertical Tasting of 1994, 1996, 1997, 2006, 2007 and 2008 Old Bawdy Barley Wines. This event will be limited to 100 people; we recommend reservations.

Pike Brewing Vertical Old Bawdy Barley Wine Tasting

1994, 1996, 1997, 2006, 2007 and 2008 Vintages

Sunday, February 8, 2009

2:00 p.m. - 6:00 p.m.

$18.00 per person - $15.00 with WABL (Washington Beer Lover's) passport

Pike Microbrewery Museum

1415 1st Avenue

Seattle, WA 98101

R.S.V.P. to Michael St. Clair mstclair@pikebrewing.com (206) 812-6613

The Pike Brewing Company, founded in 1989, is a family-owned gravity flow craft steam brewery and pub in the heart of Seattle next door to the entrance to historic Pike Place Public Market. It was one of the earliest American craft breweries to offer styles like Imperial Stout, IPA, and Barley Wine.

Pike Brewing Company honors Scottish poet Robert Burns with Pike's Robbie Burns' Evening

Seattle, Washington January 18, 2009.

Robert Burns loved ale as well as whisky and it seems only natural that as the brewers of Pike Kilt Lifter Scotch Ale and the purveyor, at the Pike Pub, of some of the finest malts of Scotland, that Pike should honor the bard on his 250th Birthday.

4:00 p.m. - 5:30 pm

Whisky Master Ari Shapiro will conduct a tutored tasting of Lowland, Highland, Speyside and Islay single malts from such classic distilleries as Lagaluvin, Oban, Singleton, Glenkinchie and Talisker. Ari will discuss the history, culture and taste of each whisky providing an opportunity for guests to increase their understanding of single malt whisky, one of the world's sensory gems. Tasting Seminar: $25.00 per person

5:30 p.m.

Pike owner, Charles Finkel, will tap a firkin of Pike Kilt Lifter Scotch Ale, seasoned with oak that was sterilized in Lagavulin single malt Islay Whisky. $6.50 per pint

6:00 p.m. - 9:00 p.m.

The Elliot Bay Pipe Band will "Pipe in the Haggis," a traditional ceremony that includes a reading of Burns' Ode to a Haggis. Haggis, is a traditional Scottish dish of intestines stuffed with a mixture of meat, oatmeal, onions, cayenne, pepper and salt. In addition to authentic haggis, a vegetarian version will also be served. Scottish specialties to accompany the haggis will included Cockie Leekie soup, smoked salmon from Solly Amon at Pure Food Fish in the Pike Place Public Market, organic vegetables, tatties (mashed potatoes) and neeps (mashed yellow turnips,) and bread pudding with Kilt Lifter Hard Sauce.

Traditional Burns' Night entertainment will include a poetry reading by Scottish speakers, an extraordinary pipe and drum concert, songs and lots of old fashioned fun. Buffet and entertainment: $25.00 per person plus tax and gratuity.

Burns was born in 1759, a time of revolution in Scotland, France and America. He remained a man of the people throughout his short life and preferred to write in the Scottish dialect rather than English. January 25 is Robbie Burns' Day, a national holiday in Scotland. He was raised on a lowland farm and had six siblings. Whisky was kept on the sideboard and a dram or two was enjoyed afore breakfast and spending the day toiling to grow plump summer barley, the lifeblood of both beer and whisky. In later years "The Bard," as he became known, wrote "John Barleycorn, Thou king o'grain!"

Called the "Scotch Casanova," "Rabbie," as he was known to his wives and girlfriends, sired almost as many sons as sonnets.He wrote: "One night as I lay on my bed, I dreamed about a pretty maid. I was so distressed, I could take no rest; Love did torment me so. So away to my true love I did go. To the green bed I and my love did go. What we did there I'll not declare"
A folk philosopher, he authored: "When neibors anger at a plea, An' just as wud as wud can be, How easy can the barley brie cement the quarrel! It's aye the cheapest lawyer's fee, To taste the barrel."

Burns' began writing poetry, about his first love, Handsome Nell, at 15: 'Tis this in Nelly pleases me,'Tis this enchants my soul; For absolutely in my breast, She reigns without control." Tam O' Shanter, Coming Through the Rye, My Love is Like a Red, Red Rose, and Auld Lang Syne crown a mosaic of over 500 works as sensual and pertinent today as when they were penned in the 18th century. The Elliott Bay Pipe Band will perform traditional Burns' songs, and at the end of the evening, a stirring rendition of Burns' classic, "For auld lang syne my dear, for auld lang syne, We'll tak a cup o' kindness yet, For auld lang syne."

Press Releases

So...from time to time, you might start seeing press releases from Pike Brewing Co. Linda Stratton, from Pike emailed me and asked if I would post them and even though I have yet to have one (she is sending me a sampler of their beers) I feel that if I could help spread the word about craft beer, I should. I know I have at least 4 readers so if 4 people are informed about something, then I guess it worked. And if you've had any of Pikes beers, let me know your thoughts.

Cheers,
Jason

Pike Brewing Company Releases Pike Entire Wood-Aged Stout

Seattle, Washington November 20, 2008. Pike Entire is a blend of three beers: Pike's XXXXX Extra Stout, original gravity 10.73 / alcohol 7.00%; the same beer aged for more than half a year in oak Bourbon barrels; and an Imperial Stout original gravity 10.98 / alcohol 12%. The Entire blend contains 42.7% barrel aged beer and finishes at 9.5% alcohol. The taste is complex with velvety malt tones, a coffee aroma, and a palate and finish of bitter chocolate. The biscuity character of pale and crystal malts, along with roasted barley, is balanced by a generous amount of Yakima Valley Willamette, Goldings and Columbus hops in the boil; finished with even more Willamette and Goldings. Adding complexity are the underlying wood tones perfumed by the caramel sweetness of wood-aged Kentucky Bourbon.
Pike Entire was unveiled for the first time on November 8 at the Washington Beer Lover's (WABL) Third Anniversary Party in Seattle that featured 20 local "rare and hard to find" beers on draft. The next morning, Seattle P-I beer writer, Geoff Kaiser, commented: "this was everything I hoped it would be.... It had plenty of bourbon and oak character without being overwhelming and it still allowed the stout to do most of the work. Quite lovely, and easily my favorite of the night."
Until the 18th century, malt was "kilned" over wood fires making most beers dark brown or black, and contributing significantly to the pollution in cities like London. The use of coal allowed brewers a little more control, but it was not until coke, a bi-product of coal, was introduced as a fuel that pale malt could be made. Pale malt yielded more sugar than black malt. Because the Thames was polluted, soft water was drawn from wells, ideal for dark beers, but yielding unpleasant flavor to black beers unless they were blended with the paler beers made by country brewers who had access to hard water. These country brewers also bought dark beers from London and aged them in large oak casks. After aging they sold them back to the London brew pubs as highly desirable, "stale" (aged) beer. Home brew houses then began to blend the black, pale, and stale beers and the result became known as "three threads", a corruption of "three thirds." Ralph Harwood's Bell Brewhouse, one of London's original common brewers and was the first to market an already blended beer to other pubs, called "Entire". It is believed that he blended his own black beer with purchased pale and stale. Since it saved publicans the chore of blending their own three threads, it became an immediate success and the beer style of choice that was sold by London's train porters. Ultimately the style became known as Porter. As brewing moved away from the brew pub to common brewers, Harwood's creation became London's great contribution to beer. As the British Empire expanded, "Porter," later known as "Stout Porter," then simply "Stout," became the world's most widely distributed beer style. In order to brew a beer in keeping with the original style but still distinctly American, Pike acquired oak Bourbon barrels last year and filled them with Pike XXXXX Extra Stout in April 2008 to be blended back. Pike Head Brewer, Drew Cluley, describes the beer as "complex and chocolaty with a great vanilla wood overtone." On Monday, November 24, 2008, Pike Entire, in wax-dipped 22 oz. bottles, will be released. It will have very limited availabilty at the Pike Pub and in select bottle shops, primarily in the Seattle area. A few quarter-barrels will be released for sale on draft. The Pike Pub will tap its one and only quarter-barrel of Pike Entire on Friday, November 28.
The Pike Brewing Company is a family-owned gravity flow craft steam brewery and pub in the heart of Seattle next door to the entrance to historic Pike Place Public Market. Founded in 1989, it was one of the earliest American craft breweries to offer styles like Imperial Stout, IPA, and Barley Wine.