A small batch system allowed the brewery to do more “one-off” beers that not only gave the taplist more variety, but also act as a farm team for future larger releases. Not only could you always find original lineup beers on tap at its restaurant, but only three head brewers have ever led the brewhouse: Doud, Matt Stromberg and Eric Nord.Īfter Stromberg took over the brewing duties in 2000, he moved the brewery toward more experimental beers, including barrel-aged. Over its 25 years, Scuttlebutt has been a picture of consistency. Scuttlebutt distribution extended across state lines and even across the Pacific and Atlantic ocean as opportunities opened up in Japan, South Korea and England, among others. Challenging for the business side, but great for beer drinkers all over.” “Now every area has their ‘own’ breweries to support and get behind. “Before, if you wanted to, you could pick a market and go, put in the effort and make it grow,” said Bannan Jr. supports more than 9,000 breweries - and that number continues to grow despite over-saturation worries. said he remembers thinking 2,000 breweries in the nation was a lot a decade ago. Since beginning to can a few years ago, Scuttlebutt now distributes about two-thirds of its lineup in cans instead of bottles.īannan Jr. Things have changed so much that not only is Scuttlebutt now coming up with cool names for its beers - Lightspeed Lager and Rollerbowl Kolsch are two recently released beers - but they’re moving away from bottles to what’s become the industry norm: cans. Hence Scuttlebutt’s Amber, Porter and Hefeweizen. The market was so barren, it was common to name beer simply after the style of beer. Scuttlebutt joined the likes of Elysian, Hale’s, Diamond Knot and Redhook in trying to convert Rainier and PBR drinkers over to a more elevated drinking experience. Microbreweries were a nascent idea, with only a few players even in Seattle. the rough equivalent of 12,000 full kegs, 336,000 six packs, or 186,000 gallons of beer.When Scuttlebutt began brewing beer 25 years ago, the craft-beer landscape was completely different. In 2011, with the help of our many loyal customers, we should reach nearly 6000 barrels sold. Our brewery went from 2500 square feet to 8100 square feet in a facility which will support many years of growth. With construction complete in the winter of '07 we moved the brew house and commenced brewing on April 1, 2007. In the summer of '06 we found a new building and began the necessary work to turn a warehouse into a production brewery. In 2006 it became clear that our original location at the waterfront would no longer support the kind of growth we were experiencing. Since then our capacity has grown and we have broadened our product line to include more than 20 styles of hand-crafted ales. We brewed three styles of beer and finished out that first year with 170 barrels sold. We brewed our first beer on Jwith a 20 barrel system in the brew house, two 20 barrel fermenters and one 20 barrel bright tank. A business plan was established in 1995 and we grew our operation from 5 gallon buckets to a 20 barrel system. To maintain our marital bliss we decided to move out of the kitchen and into a larger operation. As thoughtful as the gift was, it was also a source of strife - she wanted to use the kitchen for preparing meals for the family while I was crowding her out in favor of homemade beer. My wife, knowing that I never wanted to run out of beer, gave me a homebrewing kit for Father's Day 1990.
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