As a brewery famous for its experimental ales, the company’s history is just as wild. Founded in 2008 by Patrick Rue, The Bruery began when Rue, a recent law school graduate and homebrewer, figured out that he loved the hobby so much, he’d start a brewery instead of studying for the Bar. Later, in 2015, Rue launched Bruery Terreux — loosely translated as “Earthy Brewery” — as a dedicated space to provide the freedom (and bacteria) to get weird with wild and sour ales. Indeed, in just a handful of years, the brewery created one of the largest barrel-aging programs in the business. We suggest enjoying an in-house flight of The Bruery at Peaks & Pints before or after the Blues Vespers show today. Pastor Dave Brown and Chaplain Dave Wright presents another Blues Vespers concert hosting the award-winning Stacy Jones Band in the Kilworth Chapel at the University of Puget Sound. The 5 p.m. show will also feature poetry and “a little something to think about,” which might include a mention of Brown’s recent heart procedure. This Blues Vespers supports the Bryant Neighborhood Center and their work with those in need and unhoused. Please bring winter essentials such as coats, blankets, socks, gloves, and stocking hats.
Peaks and Pints Beer Flight: The Blues and The Bruery
8.5% ABV, can
Mischief is a hoppy Belgian-style golden strong ale that’s fiendishly dry-hopped with American hops to add a layer of complexity and mystery to its fruity, dry Belgian-style character. Citrus and resin diabolically combine with ripe melon, pear, and slight peppery spice in a precariously effervescent mixture.
10.2% ABV, bottle
Rue’s Tonnellerie series showcases his “wildly traditional bière.” French for “cooperage,” each beer in the series shares one core trait: they were all fermented in oak. Beyond that, the recipes and styles are as unique as the cues they take from nature. Quadrupel Tonnellerie, a barrel-fermented Belgian-style quad with blackberries, is no exception. A style known for being at the more malty, complex, and rich end of the Belgian strong ale spectrum, the fruit addition lends a brighter streak to what is typical of the style, lending a fruity verve, while the wild organisms from the barrel-aging give a tart, acidic cut throughout. It still boasts the typical quad notes of sweet caramel, dark fruit, fig, and complimentary undercurrents of oak, just in a more lifted, tightly wound package. The natural esters from the Belgian yeast compliment the rustic, earthy qualities derived from the barrels and piquant flavors from the fruit for a dynamic flavor profile and mouthfeel that will evolve over time.
11.1% ABV, draft — bottle in the cooler
If you’re counting, the lucky recipient ends up with 23 birds by the end of the popular holiday tune “The Twelve Days of Christmas”. And maybe more: some believe the “5 golden rings” is a reference to the rings of ring-necked pheasants. The original song had “colly birds” appearing on day 4 and subsequent variants said the birds were “canary”, “collie”, “colley”, “colour’d”, “curley”, “coloured”, “corley”, and finally “calling” when English composer Frederic Austin re-wrote in 1905. Rue thought, “if the birds were calling their favorite treat, we think it’d be gingerbread — which is why this gingerbread-inspired ale is the perfect addition to our 12 Days of Christmas lineup”. Using a festive blend of orange peel, allspice, nutmeg, and star anise, this Belgian-style dark strong ale makes for a perfect dessert (or lunch — it’s the holidays, we don’t judge.)
13.7% ABV, can
Laptops perched in the brewhouse; video meetings filled with laughs — this virtual collaboration with Boulevard Brewing during the pandemic packs a bold introduction. The Bruery‘s One & Dunn is brewed with a traditional triple mash technique before successive aging in hand-selected premium rye whisky barrels. Pouring with a thick body, this imperial stout boasts big, rye oak barrel character balanced with notes of roasted malt and dark chocolate.
19.4% ABV, bottle
Born from arguably the most miserable day in the history of The Bruery, Black Tuesday quickly became legend and lore in the craft beer community. A 16-hour brew-day, overflowing mash, burns from scalding water and frustration resulted in the base for this now legendary imperial stout. Rue was so angry with the beer that he condemned it to bourbon barrels for a year. The result? The most decadent of ales, developing deep, warming notes of vanilla, caramel, dark chocolate, bourbon, dark fruit, and singed oak.