Brian Theil concocted this recipe and says the dressing is absolutely amazing. Sadly, you only need 3 ounces of our Grapefruit IPA, so I guess you’ll have to drink the rest of it. I know you’re shedding a few tears over that!
We are incredibly excited to announce a Gold Medal achieved by our Vanishing Point Pale Ale in the 2015 US Open Beer Championships!!
What is even more humbling is that more than 20 international breweries from Australia, China, Venezuela, Canada, Belgium, Germany, Mexico, Sweden, Finland, Scotland and England competed.
We’re excited to compete again next year and we are full of gratitude for this award!
We’ve been a little quiet on our blog lately, but if you’ve been following us on our Facebook page, things have been quite busy!
Last Sunday, July 5, we canned our Grapefruit IPA. This is now the fourth Ghostfish beer available in cans or bottles, preceded by the Watchstander Stout, Vanishing Point Pale Ale, and the Shrouded Summit Witbier.
As you can see on our map, our beer is now being sold in almost 100 retail locations across the greater Puget Sound. Although we don’t currently ship our beer, one of our retailers, Marina Market, does.
To our very patient and loyal followers, we finally have the news you’ve been waiting for:
As of Thursday, February 5th, our taproom will be officially open for business! The inspections are passed, the beer is kegged and ready, the taproom is complete, all systems are go and we are cleared for take-off!
Once we’re open, our regular taproom hours will be Tuesday-Saturday, 3 PM to 9 PM, so come on in and enjoy our awesome beer and some gluten-free pizza! We’ve got our three flagships on tap, including our Watchstander Stout on NITRO and a Randall tap to add some crazy herb, fruit, spice, and hop infusions to our beers. We can’t wait to see you here!
Welcome to the third in our monthly blog series introducing our founders. For this month’s blog, we’ll be interviewing our Sales Manager, Brian Thiel.
Welcome to the second in our monthly blog series introducing our founders. For this month’s blog, we’ll be interviewing our Director of Operations, Randy Schroeder.
[This post is a follow-up to last week’s post, “Gluten-Free Homebrewing #1: Basics“, part of our ongoing series with brewmaster Igliashon Jones sharing some of his favorite old homebrew recipes]
This is the first in a series of posts by our brewmaster, Igliashon Jones, on gluten-free homebrewing.
Like most brewers today, I started out homebrewing, and owe much of my current brewing knowledge to the homebrewing community–especially the gluten-free forum at homebrewtalk.com, where I still occasionally participate. In the interest of giving back to the community that nurtured me, I intend to share a homebrew recipe every month until I run out of recipes to share. These won’t be beers that are in production or development here at Ghostfish, since we are still a very, very young brewery and need to protect our “trade secrets” until we are firmly established. However, they WILL be beers that I’ve brewed in the past and thoroughly enjoyed, and which I’m confident are better than almost any GF beer you can buy at the store. Some of them will be familiar to anyone who’s followed my old blog, or my posts on homebrewtalk, but some of them have never been shared before. All of them will be appropriate for novice homebrewers, and can be made with ingredients readily found at the larger online homebrew shops. That means they will be extract-based, with the occasional addition of non-malted steeping grains.
Being a dedicated gluten-free brewery, we at Ghostfish tend to face a certain stigma. Simply put, many drinkers, brewers, and general beer aficionados tend to view anything brewed without barley as “not beer”, and many will dismiss out-of-hand a beer like ours without even trying it, simply because of the ingredients. It’s not helping our cause that there are now a few breweries putting out beer made from barley and claiming that it is safe for those with gluten intolerance. Never mind that neither the TTB nor the FDA allows them to explicitly make this claim on the packaging; these companies have found ways to skirt that through clever marketing and merchandising, and have led many consumers to believe that truly safe beer can be made from malted barley. This has led some people to wonder why we’re “mucking about” with exotic malted grains instead of jumping on the “de-glutenized” bandwagon. This post should lay such questions to rest.