Wow, do we have a treat for you! Gluten free kiwi beer! We found these local hardy kiwis and had to give them a try. This tiny fruit is packed with rich vitamins and antioxidants and is at the center of Inosculation Wild Ale, our newest limited release, available on draft in the Taproom now.
The kiwi berry, also commonly known as hardy kiwi, is about the size of a grape and even more sweet than the large kiwis you’re used to. The outer skin on the kiwi berry is thin and completely edible. “A farmer friend of mine mentioned the fruit, and I listened to a naturalist podcast that had a segment on the hardy kiwi that was really inspiring. I was curious how it would perform/how viable this fruit would be for brewing purposes,” said Ghostfish Head Brewer Reid Ackerman. We learned that hardy kiwi berries flourish in the Pacific Northwest and sourced ours from Red Cedar Farm in Poulsbo, WA. On this beautiful 25-acre farm, the hardy kiwi grows on a vine and needs periods of winter chill to successfully cultivate.
Our distinctive Inosculation Wild Ale embodies classic farmhouse saison characteristics like cracked pepper, meyer lemon, banana, and dried mango; you won’t want to miss this one! Fermented with native yeasts and Saphir hops, it has a vague tartness and full mouthfeel.
During the brewing process, the batch was split with one part aging in a wine barrel while another part fermented with wort from Shrouded Summit Belgian White Ale, one of our signature Flagship beers. Blending the two parts at the end of the process, we are left with a wonderfully unique and complex brew.
The name,Inosculation Wild Ale, is a nod to this blending process. Inosculation refers to the phenomenon of two trees growing together, like a natural grafting process.
How cool is that?! This latest boundary-defying craft beer can be found at our Seattle Taproom and available in crowlers, growlers, and kegs. Or, join us for a pint while seated at one of our open-air and outdoor tables. In compliance with COVID-19 SafeStart requirements, we are open 7-days a week from noon – 8:00 p.m. Visit the Taproom page for more information >>
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.
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.
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
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.
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.
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.
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.
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”.
This article originally appeared in the Summer 2019 issue of Mountaineer Magazine and on www.mountaineers.org.
Leave it to a Mountaineer to find a mountain!
This was my thought as I finished reading an email from Web Chang, a staff member at Mountaineers Books. Web’s message arrived shortly after Ghostfish released our third packaged beer of 2015: Shrouded Summit Belgian White Ale. In this case, the mountain Web had found was on the side of our can, which vibrantly depicts two trekkers stopping for a moment to take in a majestic view of cloud covered Mt. Rainer (designed locally by Kevin LeDoux).
Web wanted us to know that he appreciated the can design of Shrouded Summit, and as one of three co-founders of Ghostfish Brewing Company, receiving this message was extremely gratifying. Looking back, this early brush with The Mountaineers was foreshadowing of an incredible partnership to come, focused on supporting your nonprofit mission in the most delicious way possible.
Ghostfish Brewing didn’t start out as a dedicated gluten-free brewery. While many people now associate Ghostfish as “the gluten-free brewery”, we’ve always considered our focus to be making the highest quality beer that also happens to be gluten-free. We don’t make beer for people who are gluten-free – we make beer for beer drinkers!
I joke now that in the beginning (2013) we were setting ourselves up to be yet another one of the 7,000+ craft breweries across the United States. The plan was always to be innovative by providing an environment that encourages individual contribution, artful aesthetics, and challenges norms. Sometime into the planning phase, we decided to become a dedicated glutenfree brewery to support our vision and contribute to a more sustainable model of production.
What we didn’t necessarily grasp at the time was that we were pioneers in a growing, yet small segment of the craft brewing movement. When you think about beer made from barley, wheat, and rye, you don’t necessarily think about how much tinkering and transformation has occurred over centuries in beer engineering to get to where we are today.
There was no history of gluten-free brewing, nor a playbook that existed, when we started Ghostfish.
We create our beer using traditional brewing methods, but grains we use are most certainly non-traditional by today’s standards. You’ll find plenty of millet, brown rice, and buckwheat (unrelated to wheat) in our grain room. These grains were used in the creation of beer around the globe for centuries, and in fact, millet predates barley in beer brewing history! All these grains are naturally glutenfree and don’t contain the proteins that cause harm in people with Celiac Disease.
While each of our primary grains have amazing sustainable qualities, millet is particularly drought and heat tolerant. It is a highly nutritious cereal grain that sustains more than a third of the world’s population. Buckwheat, which is a fast grower, thrives in poor soil conditions, and is a wonderful cover crop that maintains soil health, reduces soil erosion, and supports a healthy proliferation of honeybees. If you want to bring bees back to your garden, plant some buckwheat!
I’ll admit that I knew very little about The Mountaineers prior to starting Ghostfish Brewing. Growing up in rural northwest Ohio didn’t lend itself to thinking much about mountains, not unless you count watching the von Trapp family escaping Austria into Switzerland. My first exposure to mountains came during a family vacation to Gatlinburg, TN, right in the heart of the Great Smoky Mountains. It wasn’t until I moved from Ohio to Colorado in my early 30s that I began to appreciate mountain pursuits.
Summiting “14’ers” was something that a low-lander like me could handle and appreciate. If reaching the top of Mt. Elbert (14,440 ft) was one of my proudest outdoor achievements while living in Colorado, summiting Long’s Peak (14,259 ft) gave me serious bragging rights amongst my friends and family. Okay, so I know what you are thinking: ”Yea, but you started at an elevation near 10,000 ft.” Well, you’d be right, and I’ll also admit that none of my 14’er adventures were considered technical feats, but they did give me a deep appreciation and respect for mountains and how unruly they can be.
When I moved to Seattle, my mind was blown once again by the outdoor recreation possibilities of our region. In researching new objectives, I stumbled onto The Mountaineers and was drawn to its mission.
CREATING KICK STEP IPA
I was intrigued by the idea of creating a beer with The Mountaineers from the first mention. In discussing the details with The Mountaineers CEO Tom Vogl over a few Ghostfish beers in 2017, we both grew even more convinced. While I like to think that we were chosen because of our environmentally sustainable grains, our pioneering spirit, or the fact that we already boasted a few mountain-themed beers (Shrouded Summit Belgian White Ale and Peak Buster Double IPA), in the end I believe the decision had everything to do with shared values and alignment of our mission to develop community by fostering a sense of teamwork and a place of belonging.
We got right to work, starting with a name. It might seem easy, but choosing beer names has become extremely challenging in today’s overcrowded craft beer scene, and the last thing you want to do is step on another brewery’s toes by duplicating or replicating an existing beer. We brought a group together to brainstorm name options to convey climbing heritage while being modern, edgy, authentic, distinctive, aspirational, and cool. Fortunately, we landed on Kick Step, a technique true to the outdoor community that also lent itself well to a can design (and avoided the standard mountain-themed clichés).
While I can’t take credit for the “romance copy” printed on the side of each can of Kick Step IPA, I will say that it sums up in every way possible why it makes sense for Ghostfish Brewing and The Mountaineers to work together.
Ghostfish and The Mountaineers were both founded on the idea of transcending limits. We thrive on a spirit of wonder, a sense of adventure, and a commitment to the wild places of the Pacific Northwest. We’re powered by strong, passionate communities who support our missions. Whether it’s distinctive craft beer made from high-quality, low-impact grains, or unique, life-changing experiences in the outdoors, we believe life is meant to be lived and lived well – no matter who you are. This is Kick Step IPA: a liquid representation of our shared values.
A DELICIOUS WAY TO MAKE A DIFFERENCE
Any good brewer will tell you that there’s always room for improving a beer. To that point, we’ve been tinkering with the Kick Step IPA recipe over the past 5-6 months, making small adjustments to improve the overall taste, flavor, and aroma. The goal from the beginning was always to create a uniquely Pacific Northwest-based IPA to celebrate the place we call home. To accomplish this, we chose a trio of Washington grown hops to accentuate the blend of millet and brown rice malts that comprise the base of the beer. A healthy dose of Bravo, Cascade, and Simcoe hops creates a pleasant bitterness profile with distinct flavors of candied orange, sweet fruit, and pine. Kick Step IPA is crafted with a sessionable spirit in mind to keep you light on your feet after any adventure.
Today, Kick Step IPA distribution is growing across the U.S. and Canada, and people in Washington, Oregon, Alaska, Colorado, Pennsylvania, Massachusetts, and many other areas not only get to enjoy Kick Step IPA, but get exposed to The Mountaineers mission.
I am extremely proud of the relationship we have with The Mountaineers, a nonprofit organization committed to connecting people with the natural world, and I am honored to support the incredible work you do. That’s why 10% of Kick Step IPA cases and kegs sold go to The Mountaineers. It gives me great pleasure knowing that our contributions, nearly $20,000 and growing, will benefit future generations of outdoor enthusiasts who desire to explore the wild places of the Pacific Northwest and beyond.
The next time you are out adventuring with purpose, reward yourself with an ice-cold Kick Step IPA!
When visiting Indiana you’ll surely start at the capitol and when you do we’ve got you covered. Indianapolis is a great city for riverfront parks, museums and racing. Whether you’re visiting for an adult trip or bringing the kids, there is something for everyone in this town. If parks and large open spaces are up your alley, then White River state park, Moon Tree and Fort Harrison are all worthwhile checking out. Fort Harrison is a 1,700 acre state park with trails, picnic sites and fishing spots along Fall Creek. Also on the property is the Museum of 20th Century Warfare, housing information on the soldiers who once walked the grounds.
White River State Park is a 250 acre park in downtown Indianapolis. It follows the only completed portion of the Indiana Central Canal, once intended to transport goods. Moon Tree is a quirky attraction, but cool nonetheless. Located in the front lawn arboretum of the Indiana Statehouse is a 30 year old sycamore tree that was grown from a seed that has made a trip to the moon and back.
If indoor activities are more your style, don’t fret, Indianapolis has museums galore. One of the most unique is the Kurt Vonnegut Memorial Library. They have doodles, rejection letters and his typewriter. Also worth checking out is the Indiana Medical History Museum. What started off in 1896 as a center to study the physical causes of mental illness, was converted into a museum with all the equipment left inside in 1969.
For something more kid friendly, there is the Children’s Museum, as well as Duckpin Bowling located in the Fountain Square Theatre Building. I would be remiss if I didn’t mention the go-kart racing at K1 Speed, or the option of buying an experience at Indy Racing Experience. Ranging from ride alongs to driving an IndyCar for your own lap! Regardless of how you spend your trip, Indiana is a great state with a lot to offer.
Indiana Fun Facts:
Abraham Lincoln moved to Indiana when he was 7 years old. He lived most of his boyhood life in Spencer County with his parents Thomas and Nancy.
Explorers Lewis and Clark set out from Fort Vincennes on their exploration of the Northwest Territory.
The movie “Hard Rain” was filmed in Huntingburg.
During WWII the P-47 fighter-plane was manufactured in Evansville at Republic Aviation.
Marcella Gruelle of Indianapolis created the Raggedy Ann doll in 1914.
The first professional baseball game was played in Fort Wayne on May 4, 1871.
James Dean, a popular movie star of the 1950s in such movies as “East of Eden” and “Rebel without a Cause”, was born February 8, 1941, in Marion. He died in an auto crash at age 24.
David Letterman, host of television’s “Late Show with David Letterman,” was born April 12, 1947, in Indianapolis.
Santa Claus, Indiana receives over one half million letters and requests at Christmas time.
(Seattle, WA/Portland, OR) The U.S. is filled with lots of great craft beer cities with many new markets emerging each year. The Northwest is home to arguably two of the most prestigious craft beer cities this country has to offer, so it should come as no surprise that the two best dedicated gluten-free breweries call the Northwest home.
We are incredibly humbled and excited that two of our beers were selected for medal at the 2015 Great America Beer Festival. We want to thank and congratulate all of our fellow Washington state breweries who received medals and who have helped us in indescribable ways. This industry is truly a family and we are excited to share this award with our brewery family! We will be announcing a party at the brewery to celebrate on October 9 – more details come soon! To purchase either of these beers, please visit our “retailers” section. Below are some official details of the festival and our brews that received an award. Continue reading →