When general manager of the Triple Door and head brewer of Elysian Brewing teamed up to create a beer, their focus was food. Jason Locke wanted a beer that patrons of the Musiquarium Lounge and Wild Ginger would want to drink with a plate of kom pot short ribs. Dick Cantwell (secretly a creative chef at heart) wanted to create a unique brew that would mingle with the foods served at the restaurant/bar but would also be available at his Elysian Fields location. What they came up with was the newly released Triple Door Backstage Pale Ale, brewed exclusively by Elysian Brewing for the Triple Door. more ›

Tickets are nearly gone for this Saturday's highly anticipated event: The 7th Annual Elysian Brewing's Great Pumpkin Beer Festival. Don't let them sell out from under you. You want to go to this. more ›

For those that are unfamiliar (we're looking at you the 'just turned 21' opportunist), this is an excellent chance to get acquainted with pumpkin beers. Much like Iambics, this category is unique all to its own. Just about any type of beer, be it stout, porter, pale ale, etc. can morph into a pumpkin beer. Add a chunk a certain orange gourd, a dash of spices usually reserved for baked sweets, and you have the makings of a pumpkin-infused ale or lager. Styles vary widely; some offer the vaguest flavor while others wallop you with a full on assault of pumpkin flavor. more ›

Charity collab's with breweries. This Saturday two breweries are participating in fund raising for different organizations. Over in Lake City Beer Authority owner Barry Adams and Elysian Brewing are joining forces to support Team in Training. Benefiting Leukemia research, Team in Training will be accepting donations with each pint or growler fill of Elysian beer that's rung up. Additionally So'Do's Two Beers will be hosting a Haiti relief party, at their tasting room. more ›

Long forgotten, craft beer with it’s over 125 different styles has been a staple at the dinner table for centuries. Today for those in the know it’s a wonderful accent to those potatoes, ham, poultry, or even peanut brittle. In an abbreviated sort of 'advent calendar' we offer the first in a series dedicated to your temporary bowl full of jelly more ›

As daytime slowly edges towards its temporary demise let's not forget its fast approaching day one of Chanukah. Already the thoughts beef brisket and latkes are in your mental gut and you’re ready for more. However, it's equally important to recognize what made eight days of light possible, oil. Tradition dictates that at some point during this celebration (after you put the latke down) you should head to the deep fryer. For now let's keep it simple with some gefilte fish and donuts, and maybe throw in a substitution here and there. more ›

Hanukkah starts at sundown tonight. For those of you without a history book or rabbi, that means 8 days of celebrating when the lights almost went out. During this time fellow Jews (and a few gentiles) get together partaking of latkas or livot (potato pancakes), gefilte fish, beef brisket, soofganiot (doughnuts), and various fried foods. However, it's not all about the oil, as some people have also taken to salads with oil and vinegar or dairy. In our first installment, we focus in traditional order, starting with starch and beef. more ›

Filled with overeating, healthy conversation, and libations, Thanksgiving is truly an American tradition. In our final installment of beer and "the bird" we cover the second favorite entree: dessert. Besides consuming a nice lager, stout, or sour ale, one might consider contacting your local brewery for some spent grains. More will be mentioned on this, including a recipe for the real beer pancakes. Check out past entries on what to pair with turkey, and what to serve with your sides. more ›

In terms of food, Thanksgiving is all about the bird. Side dishes are nothing more than filler, but they still stand up by themselves when one uses the right "brew." This week, we continue looking at the theme of beer with a helping of thanks. more ›

A good Thanksgiving, in our opinion, also includes some times for reflection when you can enjoy a mixed drink or a glass of wine. And while wine and martinis might seem the best options with turkey (martinis pair best with dark meat, by the way), there's a missed pairing option: the craft beer. more ›

"There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin." --Linus van Pelt more ›

Special to Seattlest by Paul Orch, craft beer advocate and writer. more ›