Beardslee Public House in Bothell, Washington, will discontinue its in-house brewing operation after more than a decade of brewing on-site. The move comes as market forces, including shifting consumer habits, have rendered the restaurant’s brewery operation unsustainable. Although the brewery is ceasing operations, the restaurant will remain open.
“This was an extremely difficult decision, but one we needed to make for the long-term health of Beardslee Public House,” said Chef John Howie, the renowned local chef and restaurateur who founded the business 11 years ago. “We are very proud of the beers we have produced and grateful to everyone who has enjoyed them over the years. While we will no longer brew our own beer, we remain committed to offering our guests great craft beer and supporting the talented independent breweries in our region.”
Beardslee will continue serving its current lineup of house-brewed beers while supplies last. As those beers run out, they’ll be replaced by a rotating selection from small, independent craft breweries.
The closure also marks the departure of longtime brewer Drew Cluley, who has been with Beardslee since it opened and has overseen its brewing program throughout the restaurant’s history — operating largely as a one-person brewhouse in recent years.
“Drew has been an important part of Beardslee from day one, and we have been honored to work with him,” Howie said. “His knowledge, passion and dedication to his craft have been remarkable. This decision is not a reflection of Drew or the quality of his work. We are incredibly grateful for everything he has contributed to Beardslee and wish him nothing but the very best.”
Beardslee Public House will continue to offer its full food, cocktail, wine, and beer menu, with its beer selection shifting to feature beers from craft breweries across the Pacific Northwest and beyond.
Want us to share your news here on the Washington Beer Blog? Click here to learn how to reach us.
