Redhook Brewlab Coming To Seattle, WA in Aug

Capitol Hill’s Pike Motorworks Building, on August 17th! Come out to enjoy a DJ set from KEXP, live music, and most importantly, an amazing tap list, featuring one-of-a-kind local collaboration beers brewed by Nick Crandall and friends.

While you’re there, take a look around the spot! Check out the mural by Sub Pop Records Art Director Sasha Barr, and drink a pint at the 1930s bar salvaged from a Greyhound Bus Station in Soap Lake, Washington. Better yet, enjoy the summer evening on one of two of our patios, complete with fire pits. It doesn’t get much better than this. We’ll see you there!

RSVP HERE

MEET THE BREWER – NICK CRANDALL

In the eight years since Nick Crandall graduated from Western Washington University, he went all in on his passion for brewing and risen to the ranks of lead innovation brewer for Redhook. At Brewlab, he’ll focus on developing an always-changing lineup of experimental small-batch beers, including exciting new collaborations with the community, as well as our new Washington Native series, which features all local ingredients.

SEATTLE, WA –Redhook Brewery is opening the doors of its new brewery and pub, called Redhook Brewlab, in the Pike Motorworks Building at 714 E. Pike Street in Capitol Hill on August 17, 2017.

A Grand Opening Party with Redhook’s radio partner KEXP will take place on August 17 from 3:00 to 10:00 p.m., with live music and a one-of-a-kind taplist featuring 16 collaboration beers brewed with some of Redhook’s friends in the industry.

The Beer

Redhook Brewlab will feature 16 taps of rotating small-batch beers, brewed on site by Redhook Head Brewer Nick Crandall, an eight-year brewing veteran who has spent his time at Redhook focused on innovation and new beer development, including two pub-favorite IPAs in Redhook’s line-up, the reformulated Big Ballard Imperial IPA and the hazy Bicoastal IPA.

Crandall will bring his recipe ideas to life at Redhook Brewlab through a state-of-the-art eight-barrel brewhouse. The brewhouse is a High Efficiency Brewing System (HEBS), which is unique in that it uses a mash filter instead of a lauter tun, enabling significant water and grain conservation, quicker brewing times, and easier batch-to-batch turnover. The flexibility and efficiency of the brewhouse will allow Crandall to experiment with a wide variety of beer styles and recipes, and brew more than 100 different small-batch beers every year.

Redhook Brewlab is a beer-focused working space. The brewery will be a test ground to experiment and create new small-batch beers primarily for the pub, and to develop recipes that will eventually come to life on a wider scale in Washington and beyond. Examples include Crandall’s new Bicoastal IPA, and a few others planned for 2018: My Oh My Caramel Macchiato Milk Stout, Mothers of the Sun Raspberry Saison, Peaches for Me IPA brewed with peach and mango, and Tangelic Halo Tangerine IPA.

“Redhook was built on experimentation and taking risks back in the early 80s,” said Crandall. “Redhook Brewlab will allow us to experiment and test brewing boundaries, as well as get feedback directly from our guests. We’ll see what works and what might not. Ultimately, the next generation of Redhook’s core and seasonal beers will be born at Brewlab.”

With the launch of Brewlab, Redhook is also introducing its new Washington Native series, a rotating line-up of house IPAs that will feature ingredients exclusively sourced from the State of Washington. The Washington Native series will be a permanent fixture at Redhook Brewlab, and Crandall plans to brew the first release in the series with ingredients from two of his favorite sources, hops from Roy Farms in Moxee, Wash., and malts from Skagit Valley Malting in Burlington, Wash.

The Space

Redhook Brewlab’s concept is an intersection of Seattle history and culture, a place where the city’s eclectic influences mix – art, science, brewing, food, and music.

Housed within the Pike Motorworks Building, Brewlab’s space is an open modern brewery and pub concept with an abundance of natural light. Large skylight windows above the front entrance on Pike street saturate the main bar and seating area with light, and floor-to-ceiling windows between the pub and brewery space give patrons a close-up view of the latest small-batch beers being brewed.

Redhook Brewlab space was designed by Graham Baba Architects and Arup Engineering, and brought to life by R|Miller Inc. Construction. The space and menu concept were created with input from famed Seattle restaurateurs James Weimann and Deming Maclise, who intentionally worked to emphasize the industrial features of the Pike Motorworks space while incorporating historic elements such as a 1930s bar salvaged from a Greyhound Bus Station in Soap Lake, Wash., and vintage lighting fixtures.

A focal point inside the brewpub is a custom mural by Grammy-nominated Seattle illustrator and Sub Pop Records Art Director Sasha Barr. The prominent mural on the wall near the front bar is a colorful collage celebrating the city, people, beer, architecture, and the neighborhood.

Large patios in the front and back of the space increase the seating capacity from 171 to 258, making Redhook Brewlab’s total outdoor patio space the largest in the Capitol Hill neighborhood. The back patio features two firepits for a cozy beer drinking experience, and both patios will be open as weather allows.

In addition to developing Redhook’s latest small-batch beers, Crandall will take the lead on the music front, playing music from his extensive collection of vinyl records for guests to enjoy while he’s brewing beer. There are also plans to ramp up a local live music program, with an ongoing series of shows held at Redhook Brewlab.

The Food

Redhook Brewlab will offer a specially curated menu featuring ingredients from local Seattle purveyors. While the heart of the brewery is the eight-barrel brewing system, the heart of the kitchen is a stone-hearth oven from WoodStone in Bellingham, Wash.

From Executive Chef Adam Stevens: “I’d describe the menu concept as unabashedly good bar food, the kind of food we like to eat while drinking great beer. Our stone-hearth oven, the seasons, and local ingredients will dictate the menu, which will rotate throughout the year. In this way, the food aligns with our beers — we won’t limit ourselves, we’ll be experimental, and we’ll always be having fun.”