Reopening Thursday, June 11

We cannot express how grateful we are for the outpouring of support over these last few months. We’ve missed you and we are incredibly excited to welcome you back to our Taproom to enjoy refreshing gluten free beers and delight in our 100% gluten free menu.

However, COVID-19 is still spreading among our community and we must all do our part in protecting each other. Regardless of your direct concerns, remember our most vulnerable are still at risk and that the pandemic is still a very real concern to our health globally. 

In our recent customer survey, the number one concern people had when returning back to eating out is other people adhering to the rules set up by the CDC and reflected in the signage in the brewery. We kindly ask that you keep that in mind when you come to Ghostfish. Those that are hesitant to wear masks, don’t know what other’s family members or communities face. Let’s all be respectful and patient with the staff and each other.  

Our staff has been working hard over the past few weeks in preparation to reopen the taproom. Please take a look over these crucial rules that we put in place to make this “Phase 1.5” happen.

  • Seating available for groups of five or less. This includes children and dogs.
  • Please wait to be seated – a host will assign you a table and go over the details of how to place your order.
  • Seating will be first-come, first-served. 
  • A maximum of 40 people will be seated in the Taproom – that’s 25% capacity (includes current outdoor seating section).
  • When Taproom capacity is reached a waitlist will be started at the host stand.
  • All guests must be seated at their assigned tables.
  • Please wear a mask when you’re not at your assigned table. This includes entering and exiting the Taproom, going to the restroom, ordering from the bar, and in the queue to enter the Taproom. We will have masks available for guests that don’t have one. 
  • We will not have table-service, please send one member to the bar to order for the entire party. The Taproom will have directions and “X” marks on the floor to help guide people through the ordering process. 
  • All eating and drinking ware will be 1-use and compostable. Guests will be encouraged to dispose of their garbage to ensure no contact for employees.
  • Our team will be outfitted in proper PPE at all times and will have a rigorous sanitation schedule for public restrooms and high-touch surfaces. 

Our new hours of operation will be Sundays – Thursdays NOON – 8:00 p.m. and Fridays & Saturdays NOON – 10:00 p.m.

No-contact online ordering and takeout is still available. We will also continue offering delivery through DoorDash, UberEats, and SevenRooms. You can also order beer for shipping to addresses in Washington State and Washington DC (more states will be added). 

Brewery Updates, COVID-19

Update: Thursday, March 26

Hi there! Per the Governor’s latest announcement, we are continuing to safely supply to-go orders to our local customers. Please take a look at our no-contact takeaway options here.

Additionally, we’ve added local food delivery and beer shipping to Washington State residents. We’re working on adding other states to the shipping capabilities, however, each state has its own rules and paperwork, so keep checking back if your state isn’t represented yet.

For those not in Washington State, check to see if Marina Market can ship for you, link here.

Can’t get beer shipped to your state, but you still want to show Ghostfish your support? Consider sporting a Ghostfish hoodie or any of our other merchandise. Shop here.

Gift cards are a great way to help businesses like us stay afloat during uncertainty. Please consider purchasing a gift card to use when the Taproom re-opens.

The day will come when we get to open again. Until that time, we’d love to hear from you! Please consider staying engaged with us on Facebook or Instagram. It’s a delight to see our fans, even if it’s from a distance for now.

Be well!
from the Ghostfish team

Update: Monday, March 16

Per Governor Inslee’s press conference, the Ghostfish Taproom is closed for usual business. We remain open for retail purchases (packaged beer, growler fills, etc) and to-go orders from the kitchen. Stock up on gluten free beer, and choose lunch/dinner options from our 100-percent gluten free food menu. You may order online or call us at 206-397-3898.

We are working to set up a delivery service and will have details on that ASAP. Keep an eye on this page and our social media channels (Instagram, Facebook) for updates.

Additionally, consider purchasing Ghostfish from online retailers, more information here.

Consider purchasing an e-gift card to use for a future delivery, for to-go orders, or when we reopen.

As with other small businesses in Seattle, your continued support during these unprecedented times is greatly valued. Thank you.

Sending you well wishes, from the Ghostfish team.


Friday, March 13, 2020

At this point in time, most of us understand that we’re dealing with something very serious in our communities and around our planet. Our hearts and thoughts continue to go out to all those around the world who have lost loved ones as a result of the Coronavirus (Covid-19). 

Here in the Emerald City, the proclaimed “epicenter” of the U.S. Covid-19 epidemic, we’re in an ever-changing state of flux with a growing number of event, school, and program cancellations and closures. Unfortunately, some of our fellow Seattle-based business owners have already shuttered their doors as a result of declining sales and many more will likely face the same reality if things continue in the same manner over the foreseeable future.

For now, it is business as usual at Ghostfish. Our Taproom & Restaurant will remain open during our regular weekly business hours. We’ve got a wonderful selection of Ghostfish beers on tap and we’re on the heels of adding some exciting new food items to our restaurant menu. You can trust that we’ll continue to uphold our high standard of cleanliness, sanitation and personal hygiene and we’re counting on the fact that you will do the same when visiting us.

I’ve always believed that beer is a great mechanism to bring people together. If you don’t feel comfortable joining us at Ghostfish or just want to take a break in the kitchen, please know that you can always give us a call at 206-397-3898 to place a pick up order for your favorite Ghostfish food or packaged beer.

If you’re unable to reach us, consider stocking your fridge by ordering beer online here>>

Additionally, you can support Ghostfish by purchasing an e-gift certificate to use at a later date.

We’ll get through this adversity together, stay safe and be well!

Brian Thiel
Ghostfish Brewing Company
Co-Owner & Managing Member

Resources for more information about COVID-19:

5th Anniversary Events

Five events to celebrate five years

It’s time to celebrate! And, we can’t think of anyone better to commemorate these last five crazy-roller-coaster-of-a-ride years than with you. All our 5th Anniversary events are right around the corner, and we hope to see you at any (or all) of them!

VIP Membership Launch Party

What comes with 7 free growler fills, discounted Taproom draft beer discounts, and more? Our VIP Membership, that’s what!

Wednesday, February 19 ~ 3:00 p.m. – 9:00 p.m.

Join us for our first ever VIP Membership Launch Party where perks will be a-flyin’ for VIP Members. Enjoy the first pour of our 5th Anniversary beers – either the Doppelbock or Barrel-aged Tart Saison (must have a current membership or purchased one that day to take advantage of this opportunity. The public releases for these beers are 2/21 & 2/22).

Additional VIP Member-only prizes will be given away all night from merchandise to gift certificates. More information here and instructions on how to purchase a membership can be found on our events page


Millet Malt – A Hands-On Workshop

Thursday, February 20 ~ 7:00 p.m. – 9:00 p.m.

We’re delighted to welcome special guest Linsey Cornish, VP of Operations at Grouse Malt House (Wellington, CO) to Ghostfish for our 5th Anniversary celebrations. She’ll lead us through the workshop where you’ll learn about what millet is, its historical use in food & beverages, millet crops in Washington state, and how millet is used in Ghostfish beer.

The workshop explores hot steep malt sensory and provides instruction on millet malt appearance, aroma, flavor, and mouthfeel. We will also sample a special millet malt forward beer created by Ghostfish Head Brewer, Reid Ackerman.

One ticket provides access to the workshop and one 12 oz pour of the millet malt-forward beer, and special tasters of our 5th Anniversary beers (Doppelbock and Barrel-Aged Tart Saison) before they go on sale to the public. 

More information and purchase tickets online here >>


Release 5th Anniversary Doppelbock

Friday, February 21 ~ NOON – 10:00 p.m.

Alright, you’ve got a limited chance to get this one! Our 5th Anniversary Doppelbock will only be available in the Taproom or online at Marina Market. Online, it’s available in 22 oz bottles, and at the Taproom get it on draft or buy a bottle — but hurry, it’s limited.

JUST ANNOUNCED: On this day only, we will sell the last of our 1st year, 2nd year, 3rd year, and 4th year anniversary beers. Once they’re gone they are gone forever. Sales will be limited to one anniversary year bottle per person. There are only a few cases available, so mark your calendars and get to the Taproom.

RSPV and for more information visit the event page >>


Annual Bash – Release 5th Anniversary Barrel-Aged Tart Saison

Saturday, February 22 ~ 3:00 p.m. – 10:00 p.m.

As in previous years, this is the party of the year! This year’s bash features the release of our 5th Anniversary Barrel-Aged Tart Saison. It will be flowing all night long. For those that can’t make the party, keep an eye on store shelves for this one. It’ll be hitting the streets this week.

The buffet menu is still in the works. Check our Facebook events page for updates


Hangover Brunch

Sunday, February 23 ~ NOON – 3:00 p.m.

After five full days of fun, indulge in some “hair-of-the-dog” and delicious nosh at our annual Hangover Brunch.

The menu includes a breakfast taco, our popular All-American (includes spent grain pancakes, eggs, bacon, and fried potatoes), veggie hash, biscuits and gravy, and more, and is available until 3:00 p.m. The regular menu will be available until 8:00 p.m.

The Brewing of “A Smokeball’s Chance in Helles”

A Story of Two Breweries: Ghostfish & Outer Planet

You know what we love more than anything? Changing the perception of gluten free and pushing the limits of what people think they can do with non-traditional grains. This fuels us.

As a result, we get to collaborate with breweries in our community to share our experience from the past five years of brewing hundreds of beers with grains that don’t contain gluten. It’s exciting learn from other brewmasters, but also witness the amazement once they taste these unique brews.

At our facility back in October, our Head Brewer, Reid Ackerman, worked to brew a gluten free beer with Ariel Klein, Head Brewer at Outer Planet Brewing. Ariel was an excellent partner as she has a significant amount of experience with lager-styled beer and yeast proposa. Additionally, she was eager to learn the art of gluten free brewing. Partnering to create this beer was a fantastic learning experience and a win-win for all involved.

What did we brew, you ask? A special helles lager we’re calling “A Smokeball’s Chance in Helles” — on tap now at both breweries. 

Check out this fun video Outer Planet Brewing produced. It showcases the brewing process and the joy of the day.

Recently, we spoke with the Reid and Ariel about the process. Here’s a Q&A we hope sparks curiosity and the desire to try something new.

What is a helles beer?

Reid: Traditionally helles are very bright, mildly sweet, light hued, full bodied, bottom fermenting beer. We wanted to add a unique dimension to ours, so we included a small portion of applewood smoked red Proso millet.

Ariel: The smoked helles style is one that has intrigued me for quite a while now – I love the delicate balance of light sweet grain and a gentle smokiness. This balance is quite difficult to achieve, and we were excited to present ourselves with a real challenge! 

How did brewing day go?

Reid: Overall it was really smooth! And, considering we were unsure how the proportion of smoked malt would play with the rest of the grist, it was a very pleasant surprise that the smoke flavor was balanced and light, but still very noticeable and appreciated. 

Ariel: Perhaps the biggest challenge was attempting to get the balance of ingredients right – something which we hem and hawed about over a few frosty pints. We were lucky to have access to some fantastic smoked GF malts – though we did consider smoking our own millet (perhaps we’ll save that one for next time!).

What do you hope customers take away/experience from this beer?

Reid: For those who haven’t tried our beers before, I hope they walk away with an understanding that you can make excellent beer from alternative ingredients. Especially, when aided by some excellent people in the community.

Ariel: First and foremost, I hope that our customers enjoy the beer! Assuming we are able to accomplish that, I hope they take away the knowledge that excellent beer of any style can potentially be brewed with gluten free ingredients and enough group knowledge. I hope to hear people say “this is a fantastic smoked helles lager” rather than “this is a fantastic lager for a GF beer”.