Washington’s first and only gluten-free brewery keeps earning accolades from the beer community, helping change the world’s perception of gluten-free beer. Seattle’s Ghostfish Brewing is proving that beer brewed without gluten-laden grains like barley, wheat and rye can actually be good. For too long the term gluten-free beer denoted brews that lacked body, flavor and any real character. Ghostfish is changing that perception.
Ghostfish Brewing announced today that it swept the gluten-free category at the U.S. Open Beer Championship. The Grapefruit IPA, the brewery’s top seller, brought home the gold medal; Kai Dog Red IPA, my personal favorite, won the silver medal; and the 1st Anniversary Russian Imperial Stout won the bronze medal.
(see our story about all Washington winners at the U.S. Open this year.)
“Sweeping the gluten-free beer category feels really good,” said Brian Thiel, co-owner and Director of Sales and Marketing. “We aim to produce the highest quality beers utilizing the best gluten-free ingredients. These awards mean as much to our organization as they do to the suppliers of our gluten-free malted grains. They allow us to continue pushing the boundaries of beer!”
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The Grapefruit IPA is a year-round offering, available on draft and in cans. The Kai Dog Red IPA is the company’s first-ever seasonal beer (available in 22-ounce bottles, as a summer offering). The 1st Anniversary Imperial Stout was brewed to commemorate Ghostfish Brewing’s first year of operation (limited release, available in 22-ounce bottles).
“There’s nothing easy about making beer the way we do,” said Brewmaster and co-owner Jason Yerger. “A huge victory like this is proof positive that the hard work we put in is absolutely worth it.”
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The New Kitchen
As we reported recently, Ghostfish Brewing has now added a kitchen to the taproom and is serving a full menu of gluten-free pub grub. I was there the other day and sampled a few of the menu items. Personal faves: edamame hummus, and the fish-n-chips. The roasted sweet potato street tacos were also muy bueno! The taro chips will make you wonder why everyone isn’t doing it.
Save room for cake. ‘nuf said.
I hate referring to it as a gluten-free kitchen, because if you go there and eat the food, you may not notice that it’s gluten-free. It’s just good. But it is important to note that everything that happens at Ghostfish is gluten-free. Food, beer, all. This may not mean anything to most of you, but to those with gluten-intolerance issues it is very comforting to know.
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