Seattle’s Holy Mountain Brewing Opens Tasting Room

Holy Mountain Brewing logo

Washington’s hottest new brewery, Holy Mountain Brewing Company, is finally opening its tasting room this Friday January 23rd. Located in Seattle’s Interbay neighborhood and just opened in October 2014, the long-awaited opening will even have the bartending skills of fellow blogger and tweeter Chris Devlin (aka @SocialRetard on twitter). Holy Mountain’s team of three well-respected local beer veterans have combined to start a 20bbl production brewery with an eye towards farmhouse and sour barrel-aged beers, as well as hoppy west coast styles and lagers–a winning combination in the Pacific Northwest.

In 2010 head brewer Colin Lenfesty and president Adam Paysse, both award winning homebrewers, rented an industrial space in SODO to expand their brewing efforts and prepare to open a commercial brewery. Lenfesty spent his days brewing professionally, and the two spent nights brewing pilot batches. Holy Mountain was born when the pair met Mike Murphy, whom Lenfesty knew from his day job. Murphy now runs the brewery’s sales operations.

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Holy Mountain’s taproom at 1421 Elliott Ave W. will showcase the brewery’s hop-forward, barrel-aged, and yeast-driven ales and lagers. The grand opening weekend will begin on Friday, January 23rd, at 3pm, with Saturday and Sunday hours starting at noon. All 12 taps will be stocked with Holy Mountain beers, including two nitro taps. There will be two tappings of a special brett-fermented version of Astral Projection Double IPA on Saturday, and a cask to be tapped on Sunday. Skillet Street Food will be on site serving up food from their truck on Friday the 23rd. The taproom’s draught system was designed to utilize a high pressure, direct draw system. Each tap is regulated separately to insure the carbonation level of the beer stays exactly as it was intended.

Regular taproom hours will be Monday and Thursday 3-9, Friday 3-10, Saturday 12-10, and Sunday 12-9. The taproom will be closed Tuesdays and Wednesdays.

32oz growlers of Kiln & Cone, the house pale ale, will be available in pre-filled growlers. Select beers will be available for on-demand growler fills after the grand opening weekend.

The taproom has parking on the west side of the building, which can be accessed from the alley off of W Galer St under the Magnolia overpass, or W Lee St, next to the Dog Lounge. There is also access from Elliott Ave, including ADA access. Outside food is welcome. Holy Mountain’s taproom is 21+ and pet free.

Beers available on draught will include:

● Kiln & Cone, an aromatic American pale ale
● King’s Head, a double brown ale brewed with oats
● King’s Head with coffee on nitro
● The Gray Tower, batch 1, the first in a series of blended brettanomyces aged saisons. Batch 1 was
partially fermented and aged in an oak foudre (only two kegs left in existence)
● Gose, a tart German style
wheat beer fermented in barrels with coriander
● Bonne Nuit, a Belgian style strong ale brewed with American hops
● Astral Projection, a massively hoppy Double IPA
● Watchman’s House, a common lager fermented in rye whiskey barrels
● The Seer, a hoppy saison
● The Ox, a farmhouse ale brewed with orange zest
● Wayward Black Beer, brewed in the spirit of the great English porters and dark milds
● Lager Beer, a well hopped golden lager

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: