Humans first brewed beer many thousands of years ago.
More recently, the last decade has seen dozens of craft
breweries open in Snohomish County. Eric Radovich,
executive director of the Washington Beer Commission,
said that statewide the rate of new brewery openings is
approaching one per week. “It’s the craft beer revolution,”
he said, “I don’t know how else to describe it. And we’re
still not anywhere close to reaching market saturation.” In
all, there are currently about 30 craft breweries in
Snohomish County, with several more in the works. Here’s
your guide to the North End’s breweries and taprooms,
from craft brewing pioneers Diamond Knot and Scuttlebutt
to backyard nanobreweries like Foggy Noggin.
Angel’s Tap House Brewery
The first tribe-owned brewery in Washington State,
Angel’s Tap House Brewery is owned by the
Stillaguamish Tribe and located at the Angel of the
Winds Casino Hotel. Frank Ellis, formerly of Ellis
Island Casino & Brewery, is head brewer. In addition
to eight beers, menu offerings include artisan pizzas
and smoked meats.
3438 Stoluckquamish Lane, Arlington
360.474.9740 | angelofthewinds.com
Whiskey Ridge Brewing
Francine Hatley gave her husband, Jack, a home brewing kit
for Christmas ten years ago, and eventually the hobby grew
into a business. The Hatleys opened Whiskey Ridge in
Darrington’s former town hall before moving to Arlington
in March 2015 hoping to attract a steadier stream of
customers during the winter months. You can expect to
find six brews on tap, with a rotation of two seasonal
beers from local craft breweries.
116 E. 5th St., Arlington | 360.913.0425
From the patio of Skookum Brewery, you can watch planes
touching down and taking off at the Arlington Municipal
Airport. For owners Ron and Jackie Walcher the success
and subsequent expansion of their brewery is a
An avid home brewer, Ron talked often about opening a
brewery, but it was Jackie who finally contacted the
liquor control board for the paperwork to get things
started. It took about two years to get their 10-barrel
operation up and running, but soon they were brewing on
their property. Housed in a beautiful lodge-style barn in
a rural setting, Skookum gained quite a following and
eventually outgrew the space, prompting the move to its
current location, with a spacious taproom, patio, and
brewhouse of stainless steel tanks and wood barrels.
Skookum will celebrate its ten-year anniversary in January,
and is expecting to produce 1,800 barrels by year’s end, up
about 40 percent from last year. Head brewer Hollis Wood
joined the team in 2011, and hired Phil Green about a year ago.
“This is absolutely nothing that could have planned for,” Jackie said. “We can’t believe it’s been ten years. That’s crazy.”
You can expect to find twelve beers on tap. Amber’s Hot
Friend (5.2% ABV) is one of the brewery’s most popular, and
you’ll find it on shelves throughout Snohomish County. Also
popular is the flagship IPA, Jackass IPA (7% ABV). When you
visit, be sure to ask about the single hop brews that will help
you taste the difference that hops varietals make. A robust
barrel program includes 16 wine barrels from Quilceda Creek
Vintners and several 12-year bourbon barrels from Elijah Craig.
Jackie said it’s hard to choose a favorite, but right now she’s
enjoying the Cameo Saison, a beautiful Farmhouse style ale
brewed with hibiscus flowers. Ingredients are sourced largely
in state, with up to 90 percent of grains grown in Washington.
With a full menu and plenty of space to enjoy sunshine and
delicious beer, this is one brewery you will want to return
to again and again.
17925 59th Ave. NE, Arlington
360.403.7094 | skookumbrewery.com
Brothers Mike and Brian McMenamin opened the first post-Prohibition brewpub in Oregon State in the 1970s and the rest is history. Now a veritable empire of hotels, wineries, and breweries, Mill Creek is home to the brand’s northernmost location. Here, you’ll find a full menu of tasty entrees and starters, including tater tots, as well as handcrafted ales made by head brewer C.P. Fulton served up from a distinctive copper bar.
13300 Bothell-Everett Hwy., #304, Mill Creek
425.316.0520 | mcmenamins.com
Big E Ales
Brian Ellersick of Big E Ales has been serving up porters, stouts, and strong ales since 2005. A new canning machine means you can take home your favorites, including the kid-friendly Big E Root Beer. Visit the brewpub to order a meal from the full-service kitchen and try the award-winning Blackberry Ale (7.2% ABV).
5030 208th St. SW, Suite A., Lynnwood
425.672.7051 | bigeales.com
Brewer and owner Nate McLaughlin opened this Belgian style brewery after doing much of the construction work himself, building keg stands by hand and welding equipment modification. Try the Butterfinger Brown (8.2%), with 12 pounds of candy per BBL of beer, the popular White & Nerdy (6%), or the Didactic (8% ABV), a wild brown sour barrel aged in Westland Distilling whiskey barrels.
2414 Chestnut St., Everett | 425.835.2337 justicebrewing.com
Lazy Boy Brewing
Lazy Boy Brewing celebrated its ten-year anniversary this year. To celebrate, owner and head brewer Shawn Loring announced a new beer to be released each month. Look for a Fresh Hop in September, Imperial Scotch Rye in October, Imperial Russian Milk Stout in November, and Barleywine in December, and don’t miss the taproom’s robust trivia scene.
715 100th St. SE, Suite A-1, Everett
425.423.7700 | lazyboybrewing.com
Geoff Middleton prides himself on the ingredients for his handcrafted ales. You won’t find extract for flavoring his ales. For example, the cream-style strawberry wheat beer is a labor-intensive brew requiring 36 pounds of real strawberries per barrel. A pale ale, the Mierda Fuego (5% ABV) took home the gold in the Chili Pepper Beer category of the 2016 Washington Brewers Festival. Its spicy flavor is rounded out by the addition of green bell peppers and cilantro.
607 SE Everett Mall Way, Ste. 27-A, Everett | 425.280.9178 | middletonbrewing.net
At Large Brewing Company
New to Everett but not new to Snohomish County, At Large recently grew from a nanobrewery in Jim Weisweaver and Karen Larsen’s garage in Marysville to a 4,000-square-foot space at California Street and Marine View Drive. The menu of beers currently on tap includes a guide to color, bitterness (IBU), and strength (ABV). “Most wanted” beers include accomplices Bonnie (4.8% ABV), a session IPA, and Clyde (6.9%), a classic Northwest IPA.
2730 W. Marine View Drive, Everett425.324.0039 | atlargebrewing.com
Crucible Brewing Company
Childhood friends Shawn Dowling and Dick Mergens opened Crucible Brewing after home brewing together for years. Mergens learned the trade at Mac & Jack’s, Hi-Fi Brewing, and Redhook, where he won the Glen Hay Falconer scholarship to attend the Siebel Institute’s World Brewing Academy. Try the silver-medal winning Tryannasour Razz (4.5% ABV), a raspberry kettle sour which took home hardware in the Specialty and Historical Beer division of the 2016 Washington Brewers Festival.
909 SE Everett Mall Way, Ste. D440, Everett
425.374.7293 | cruciblebrewing.com
Scuttlebutt Brewing Company
Scuttlebutt Brewing Company is one of Snohomish County’s founding craft breweries. Phil and Cynthia “Scuttle” Bannan celebrated the family pub and brewery’s twentieth anniversary in July and expect to produce 9,000 barrels this year, making it the county’s largest craft brewery in terms of production.
For customers interested in Scuttlebutt Brewing Company’s origin story, the menu at Scuttlebutt’s family pub in Everett’s Waterfront Place offers several definitions of “scuttlebutt.”A nautical term for the drinking barrel on an old sailing ship, it came to mean the gossip that happens around the water cooler, so to speak.
When Phil’s wife Cynthia was born, she was the talk of the naval station. Her father sent around a birth announcement saying, “Scuttlebutt has arrived.” And the nickname stuck. Until her thirteenth birthday that is, when Cynthia demanded a change. The final syllable dropped and she became known as Scuttle, a name that’s stuck. “Her name is Cynthia, but nobody calls her that. I met her fifty-three years ago or so, and she was introduced to me as Scuttle,” Phil Bannan, Sr., said. “If you said to her, ‘Hey Cynthia,’ she wouldn’t even turn around.”
Restaurant: 1205 Craftsman Way, Everett
Brewery: 3310 Cedar Street, Everett
425.257.9316 | scuttlebuttbrewing.com
Adam’s Northwest Bistro & Brewery
Owner and chef Adam Hoffman cooks up delicious, upscale food at Adam’s Northwest Bistro & Brewery, and pairs it with fresh brews made next door at Twin Rivers, the brewery he acquired with the restaurant in 2011. The Twin Rivers Brewing tasting room features live music, games, and tasty food from the bistro menu.
104 N. Lewis St., Monroe
360.794.4056 | adamsnwbistro.com
Circle 7 Brew Works
Circle 7 is one of the newest breweries to open in Monroe. Be sure to order the Lucky 7 Irish Red (5% ABV) at the Route 2 Taproom and Grazing Place in Monroe.
Located in view of Lake Tye Park, Dreadnought Brewing is owned and operated by veterans. Owner Steve Huskey served 15 years with the army, and his wife, Anne, served 10. Several other co-owners have served in other branches of the United States Armed Forces as well. Dreadnought celebrated its one-year anniversary this summer. Misery Whip (9.2% ABV), a collaboration with brewer Ray Pitts of Old Rock Brewery, a Duvall brewery that closed due to flood damage, won a gold medal at the Washington Brewers Festival for Scotch ales.
16726 146th St. SE, Suite 153, Monroe360.863.2479 | dreadnoughtbrewing.com
Mt. Index Brewery and Distillery
Make this rustic Sky Valley brewery your go-to watering hole while you’re adventuring in the Cascades. Mt. Index looms large over this brewery and distillery located just 8 miles north of Gold Bar. Recent brews have included a Blueberry Abbey Ale, Chocolate Mint Stout, and Blueberry/Pineapple Sour.
49315 State Rt. 2, Index | 360.793.6584
American Brewing Company
American Brewing Company made headlines when it went public on the Over-The-Counter Bulletin Board (OTCBB) in 2014, and made headlines again when it was acquired by Tacoma’s Pacific Brewing and Malting earlier this year. The brewery’s brand remains in tact as does the Edmonds tasting room known as the Breakaway Room in honor of the Breakway IPA.
180 W. Dayton St., Warehouse 102, Edmonds
425.774.1717 | americanbrewing.com
Try your hand at brewing without the expense of purchasing all the bulk ingredients and equipment upfront. Choose from 50 recipes, labeled for the popular beers they taste “kinda sorta like,” and brew your own batch in just hours using professional ingredients and equipment. Owners Tom & Marcie Kretzler and their staff are ready to assist and offer advice. Return in two weeks to bottle and take home about 130 12-oz. bottles of your handcrafted beer. While you work, sip on one of seven fresh brews on tap, made by the crew at Gallaghers’.
180 W. Dayton St., Ste. 105, Edmonds
425.776.4209 | whereubrew.com
Salish Sea Brewing Company
A map of the Salish Sea graces one wall of the beautifully appointed Salish Sea Brewing Company taproom in downtown Edmonds. Last year the brewery expanded into adjacent retail space, offering up even more room for customers to enjoy handcrafted, drinkable ales. Try the Dry Anchor IPA (6.7% ABV) or the Expansion Amber (5.2%), brewed on the day construction began for the expansion.
518 Dayton St., Ste. 104, Edmonds
Brewer Spotlight: Drew Cluley
With craft brewing veteran Drew Cluley at the helm, the beer program at John Howie’s Beardslee Public House hit the ground running when it opened in August 2015.
An award-winning master brewer, Cluley joined the Beardslee Public House team in time to weigh in on the design and development of the 10-barrel brew house. He brought with him experience gained at Pyramid Brewing Company and as head brewer at both Big Time Brewing and Pike Brewing Company. Cluley is joined by Paige Zahnle, an assistant brewer and one of just 25 certified cicerones in the Seattle area.
“I think there are a lot of brewers out there who are home brewers and jump on the brewing bandwagon, sometimes opening breweries before they’re ready,” Cluley said. “I brought a level of expertise to the project that, when paired with John Howie’s skills, was a match made in heaven.”
The food and drink pairings at Beardslee Public House are indeed heavenly. The menu is designed to complement the beer. Many of the housemade, from-scratch dishes are infused with beer or brewing ingredients. And the 12 beers on tap are quality.
Already Beardslee has garnered acclaim, taking home a silver medal in the American-Style Stouts category at the 2016 Washington Beer Awards for its Sidewinder Stout. This year Beardslee is on target to have brewed 1,600 barrels, and is opening 40 tap handles at Century Link.
When I spoke with Cluley, he had recently brewed a cherry sour, which was a kettle-soured beer with a beautiful red color and a light, refreshing taste with some tartness. The cherry sour was brewed with organic cherries from Yakima.
“I think fresh, local ingredients are so important, and beer should be consumed as fresh as possible,” Cluley said. “That’s one of the wonderful aspects of being only a 10-barrel brew pub—our batches last only about 30 days, so the flavors are always fresh.”
Be sure to ask about the rotating selection of limited quantity cask conditioned brews when you visit, and try the flagship beers named for Bothell’s history and the logging industry, like the Beaver Bait Blonde, the Greenleaf IPA, and the Old Growth Barley Wine.
Beardslee Public House
19116 Beardslee Blvd., Bothell
425.286.1001 | beardsleeph.com
Foggy Noggin Brewing
A visit to Foggy Noggin Brewing feels like stopping in at a friend’s house to toss back a cold one in the garage. That’s if your friend happens to brew malty, delicious, authentic English ales. And that’s a big if. Fortunately, owner and brewer Jim Jamison is up to the task.
From his backyard nanobrewery, housed in a small shed built to satisfy commercial building standards, Jamison brews a variety of distinctive English style beers, which he serves up from the tasting room in his garage. Ninety percent of the ingredients are sourced from England, which increases the cost of goods by about 25 percent, but the result is well worth it.
A longtime passion for beer fuels Jamison’s nanobrewery. Long before he married and moved to Bothell, Jamison spent several years attempting to taste every beer imported to the state of Oregon. He kept a printed list, a menu from one of his favorite bars, which stocked at least 1,200 different bottles, crossing each label off as he tried them. And after tasting beers from around the world, which was an education in itself, it was the British beers that really captured his attention.
He started home brewing in 1992, after his wife, Kim Jamison, bought a kit for him. Jamison said, “I made nothing but bad beers for about the first couple of years.”
Two years later he started writing tasting notes and brewery reviews and launched the Northwest Brew News (NWBN), a hobby publication that eventually grew to 15,000 subscribers. He dialed in his recipe for an English bitter in 1995, which he named Bit O’ Beaver, and today you can always find it on tap at Foggy Noggin.
When the Jamisons’ youngest child turned twenty-one Jim and Kim decided to start the nanobrewery. From their initial decision, it took two years to complete the paperwork and licensing process. Foggy Noggin officially opened its doors in March 2010, and promptly sold out of beer that day. At first, the tasting room was open once a month. Now, the tasting room is open most weekends with up to ten beers on tap. Regulars know to check Foggy Noggin’s Facebook page for updates on hours and brews.
On a recent visit, we sampled the House Ale Batch #19, made in a Hungarian oak barrel with perpetual yeast. Every batch of the House Ale is slightly different and takes on the house’s wild yeast character. It was excellent.
It’s not unusual to see neighbors walking up the gravel driveway with empty growlers, and they report that nearby homeowners have seen their homes increase in value as a result of the nearby entertainment within walking distance. Expect to see a brewery dog, and wild rabbits in the backyard if you’re invited back for a tour.
At Foggy Noggin, you’ll find one-of-a-kind English ales in a one-of-a-kind tasting room that’s sure to have you saying, “I want my Fn beers.”
22329 53rd Ave SE, Bothell
206.553.9223 | foggynogginbrewing.com
Diamond Knot Craft Brewing
Diamond Knot Craft Brewing is a pioneer of Snohomish County’s microbrewing industry. First brewed in 1994, Diamond Knot’s flagship India Pale Ale helped introduce local palates to the pleasures of a well-balanced, hop-forward IPA.
“There were a lot of naysayers at the time, because there weren’t really any Northwest IPAs on the market,” said Sherry Jennings, director of communications. “We were the ones that created the standard for the Northwest IPA, and that’s something we’re very proud of. People tell us it was our IPA that made them want to start brewing.”
Twenty-two years later what started as a side project of two Boeing employees has grown to a 120-employee operation with three brewing locations expected to produce a total of 7,500 barrels this year.
Founders Bob Maphet and Brian Sollenberger met through a Boeing beer and wine club and discovered a shared love of home brewing. Naysayers be damned, they launched Diamond Knot by leasing a 300-square-foot brewery behind Cheers Too on the Mukilteo waterfront, where they brewed Hefeweizen and, of course, IPA. Five years later, Diamond Knot acquired the Cheers Too space and the Diamond Knot Brewery and Alehouse was christened.
Today, you can visit with Diamond Knot brewers and enjoy a full line-up of beers at the recently renovated Diamond Knot Brewery and Alehouse, the 10,000-square-foot Production Brewery and Taproom, or the just recently opened Brewpub @ MLT in Mountlake Terrace. “Lively experiences” is in the mission statement and these locations deliver.
“We try to invite a connection with our brewers, making sure our brewers are front and center, and that’s it’s all about the beer,” Jennings said.
Production Brewery and Taproom: 4602 Chennault Beach Rd., Mukilteo
Brewery and Alehouse: 621 Front St., Mukilteo
Brewpub @ MLT: 5602 232nd St. SW #106, Mountlake Terrace
Sound to Summit Brewing
This winter marks the two-year anniversary of Sound to Summit Brewing. The culmination of owners John and Stacey Sype’s passion for homebrewing and the great outdoors, both the waters of the Sound and mountain peaks are reflected in the brewery’s logo.
John, a cardiologist at The Everett Clinic, and Stacey, a dentist at Mukilteo Smiles, brought on head brewer Grady Warnock, a graduate of Chicago’s Siebel Institute of Technology, which is the oldest brewing school in America. Warnock’s Wild Willy Wee Heavy (9.8% ABV), a Scotch ale named for Sir William Wallace, took home a gold medal at the Washington Brewers Festival this year.
The brewery and taproom, located in an industrial area off Bickford Avenue, is spacious, bright, and stylish, and the decor includes accents in Sound to Summit’s signature color, a vibrant orange. Strings of Edison lights stretch from wall to wall over a variety of seating options, including bar stools, community tables with wooden benches, and tables for smaller groups. A menu above the bar indicates what’s in the works, including updates on brews that are fermenting and in the brites. The tasting room has a full menu of salads, sandwiches, paninis, and burgers.
You’ll want to try the flagship Kiteboard Kölsch (5% ABV) and the 6-Gill IPA (6.2% ABV), named for the largest shark in the Puget Sound.
You can purchase bottles of your favorite Sound to Summit brews, thanks to the do-it-yourself bottling machine John designed and built himself.
1830 Bickford Ave. #111, Snohomish
360.294.8127 | sound2summit.com
Frank Sandoval is a fourth-generation Snohomish resident, member of a Johnny Cash tribute band, and owner and brewer at SnoTown Brewery. Sandoval and co-owner Keri Jensen will celebrate the brewery’s first anniversary this month. A family-friendly establishment, you’ll find rustic decor, a roomy patio, live music, and on Thursday nights, cribbage. Though the Down 2 Earth IPA (5.5%) is a SnoTown Brewery classic, make sure to also taste the Cit-Bay (4.8% ABV), a citrus basil pale ale, and the Loose Rooster Session IPA (4.5% ABV).
511 2nd St., Snohomish | 425.231.8113
Prison Break Brewing
Prison Break brewery and taproom on Snohomish’s historic First Street celebrated its grand opening in August by serving up the work of co-owners and brewers Mike Sexton and Don Worthen. The duo met at Monroe Homebrewing Supplies, a store owned by Worthen. Regulars will want to join the brewery’s mug club, the Repeat Offenders.
920 First St., Snohomish
360.722.1516 | prisonbreakbrewing.com
Mt. Pilchuck Brewery
Mt. Pilchuck Brewery lays claim to the title “Snohomish’s First Brewery.” While this production brewery co-owned by Jesse Podoll and Tyler Hale doesn’t have a tasting room, you can find Mt. Pilchuck brews on tap at establishments throughout the North End, from Monroe to Woodinville. Made with Washington-grown hops, malts, and grains, try the clean, classic Brown Ale (5.2% ABV) or the “massively hopped” Anniversary Double IPA (9.5% ABV).
5 Rights Brewing
You’ve heard of brewery dogs right? Well, owners R.J. and Kristi Whitlow of 5 Rights Brewing have three brewery cats. Kristi learned the “5 Rights of Medication Administration” in nursing school, which inspired the brewery’s name. It fulfills the couple’s longtime dream. Try Nellie’s Nectar (5.2% ABV), a Hefeweizen that earned the bronze medal at the 2016 Washington Brewers Festival.
7028 46th St. NE, Marysville | 425.334.10265
Marysville’s first craft brewery has made quite a name for itself in just two years. Started by Sean Wallner and Aaron Wight in March 2014, it took home two silver medals at the 2016 Washington Brewers Festival, medaling in the Smoke Beers category for its Firetrail Ale (8% ABV) and the Wood & Barrel Aged Strong Beers category for its Anniversary Ale (11% ABV), a barleywine aged in Jim Beam bourbon barrels. The brewery recently expanded with more space for production.
14524 Smokey Point Blvd., Suite 1, Marysville
360.454.0464 | whitewallbrewing.com
River Time Brewing
Founders Lon Tierney and Troy Bullock were brewing in the garage of a vacation property on the scenic banks of the Sauk River before moving into Darrington’s Old City Hall last year in the space vacated by Whiskey Ridge Brewing. You can follow the progress of their renovations on the brewery’s blog. A big win for the River Time team, the flagship Life Changer (6.5%) earned a bronze in the Scottish Shilling Ales category at the 2016 Washington Brewers Festival.
660 Emens Ave. N, Darrington
267.483.7411 | rivertimebrewing.com
North End Beer Festivals & Events
Everett Craft Beer Festival
August 20, 2016 | Downtown Everett
In its fifth year, the annual event sponsored by the Washington Beer Commission is the premier event for tasting North Sound craft beer.
BrewFest at Carleton Farm
September 23–24, 2016
Carleton Farm, Lake Stevens
A third-generation family farm near the Snohomish River hosts a cornucopia of seasonal activities, including a pumpkin run and corn maze. The second annual BrewFest kicks off the fall calendar of events.
October 1, 2016
Marysville Opera House, Marysville
German-style food and pretzels will be served alongside beer from regional breweries and cider houses with live music.
Brew at the Zoo
October 6, 2016 Woodland Park Zoo, Seattlezoo.org/brew
A popular adults-only event at the zoo, offers the opportunity to taste beers while browsing the zoo’s exhibits and experiencing exclusive animal encounters.
October 28–29, 2016
Snohomish Events Center, Snohomish
What better way to celebrate the Snohomish Festival of Pumpkins than with a side of local craft beer? The Snohomish Senior Center lost its United Way granting this year, making this annual event an especially important fundraiser.