Tuesday, December 6, 2011


 Join Us Thursday Dec 15th
for the first in a series of
Once a month we will be offering an all-inclusive Dinner Package.
Our first one epitomizes the traditional Steakhouse with a complete three course dinner: your choice of one of our house dinner salads, a 12 oz. New York Strip steak cooked to your specification accompanied by thick cut fries or a “fully dressed” baked potato and finished with a house-made dessert.  Also included is a pint of your choice from our list of fine brews.

All for only $22.95(plus tax) 
We'll be offering Table Reservations for groups of 4 or more. 

Wednesday, November 9, 2011

Jolly Roger Release Party!!! MONDAY, NOVEMBER 14th

Join the Maritime gang in the Jolly Roger Taproom starting at 5 PM when the official first keg of this years Jolly Roger will be tapped. Along with this year's Jolly, we will be pouring 4 other unique Jolly Rogers: 2010 aged on brandy soaked cherries, 2010 aged on oak spiced rum, 2010 aged on oak with dark Jamaican rum and this year's 2011 Firkin on the Bar, as featured at the 24 th Annual PNA Holiday Tasting of Jolly Roger " Real Ale" Cask Conditioned, fermented and aged in one of our bourbon barrels. All beers for this event are only $4.00. Show your  WABL Card and get your first beer for $3.00. A raffle for this year's Jolly Swag and more will be held a 7 PM.  Come by and have some "Jolly" good fun while getting your jolly on!

Monday, November 7, 2011

Brewers Night at Conor Byrne Tonight at 6 pm

Hey everyone! We are having a Brewers Night tonight at Conor Byrne in Ballard starting at 6 pm! We will have our Imperial IPA, Harvest XPA, and Dry Hopped Old Seattle Lager on tap all night long.  If that does not get you to come out, we will also be tapping a special cask of Bourbon Barrel Aged Imperial.  Conor Byrne is located in Historic Ballard at 5140 Ballard Ave NW.  C'mon down and enjoy some great beer and visit with the crew.  Cheers!

Thursday, October 27, 2011

Maritime Pacific Is All Treats and No Tricks As It Releases Harvest XPA on Halloween

October 24, 2011– Maritime Pacific Brewing Company is releasing its latest special offering, Harvest XPA, on Halloween night

Seattle, WA – Maritime Pacific is celebrating All Hallow’s Eve by treating everyone with the release of their latest special offering, Harvest XPA, in the Jolly Roger Taproom on Halloween night. The special Harvest Pale Ale will be available in draught on November 2nd at select pubs, taverns, and alehouses throughout Seattle and Tacoma.

Harvest XPA exudes freshness! It is brewed with 100 pounds of freshly harvested Amarillo hops from the Gamache Farms, as well as the finest Organic malts the Northwest has to offer. The carefully selected malts give the Harvest XPA a light amber hue as well as subtle caramel notes while the Amarillo packs the palette with loads of citrus flavor. At 5.5% ABV and 45 IBU, it is the perfect session ale for hop heads as well as people seeking ales made with local, fresh ingredients.

A crowd favorite, this is the first time the Harvest XPA has been brewed in 3 years.  It is also the first time that it has brewed with all Organic Malts from Great Western Malting in Vancouver, WA.  Head Brewer, Corey Blodgett, believes, “If you are going to brew a true harvest ale, you should at least use Organic ingredients when at all possible.”  The beer release will take place on October 31, 2011, in the Jolly Roger Taproom starting at 5 pm with the tapping of the inaugural firkin.  Come and join the celebration.

Maritime Pacific and The Jolly Roger Taproom, located near Historic Ballard, is a small, family-owned brewery featuring hearty fare as well as world-class ales and lagers. The 40 barrel brewhouse produces over 6,600 barrels per year for its taproom and for distribution throughout the Puget Sound and the Spokane area.

The Jolly Roger Taproom features eleven (11) different Maritime beers at all times with two (2) cask conditioned ales on the beer engines.  Happy Hour runs from 3 to 6 pm daily, with a great menu of food and $3 pints.  The Taproom is located at 1111 NW Ballard Way, is kid friendly, and its hours are: Monday through Wednesday from 11:00 to 10:00; Thursday from 11:00 to 11:00; Friday and Saturday from 11:00 to Midnight; and Sunday from Noon to 9.


For More Information Contact:

Wednesday, July 27, 2011

Firkin Friday is Back this Friday July 29th!!!!

This Friday we got a special yummy, flavorful and hoppy brew for those so inclined to taste a rare, aged cask conditioned ale. We are tapping a 2 month bourbon barrel aged Imperial IPA firkin at 4 PM. It's awesome and it won't last long. Come by and try it if you get a chance we know you won't be disappointed...  CHEERS!

Thursday, July 21, 2011

Clipper Gold Hefeweizen is Back!

Clipper Gold Hefeweizen is back for the season. Rolled into our Seasonal Program last year to help in our production of Jolly Roger, Clipper Gold will be around until the end of August. This American style  hefe is perfect for those hot summer days ( if they ever get here in the Northwest ) with a slice of lemon ( or not ) or even a slice of orange if you're so inclined. Now on Draft in the Taproom. Come by and try it. Happy Summer!

New Special Slider at the Jolly!!

The Jolly just changed it's Special Slider this week. Now available and being heartily received is our own creation on the classic bacon cheese burger. It's gooey, messy and prefect for this time of year. Come by and try it.

                          " Double Smoked Bacon-Cheese Burger Slider"

Flame broiled ground beef and bacon patty topped with smoked cheddar cheese and sliced pepper bacon. Served on our custom bun with a shallot/onion aioli, fresh arugula and a sweet pickle and cucumber relish.

Thursday, June 23, 2011


Our new summer seasonal "OATMEAL PALE ALE" is now on tap in the Jolly Roger. No, oatmeal is not just for breakfast any more, or stouts. This small single batch of beer is unique and tasty.  We've blended 15% of natural rolled oats into our two-row barley giving this beer a smoothness and flavor profile uncommon for a light summer ale. Hopped with all Amarillo hop also gives this beer a citrus and floral finish. Available now in our taproom and soon in local alehouses.   


Wednesday, June 22, 2011

" MINOR " Changes here at the Jolly!!

Yes, minor changes have happened here at the Jolly Roger. As of Friday June 17, 2011 the Jolly Roger went to opening it's doors to ALL AGES with currently the only restriction being that there can be NO MINORS at the bar.

Feelings have been mixed but the consensus is that it's a good thing with some commenting that "It's about time".  The Jolly will still be the Jolly but now we really have Lil Jolly's!!!!

Monday, May 23, 2011


That's right folks, it's time again for our second annual Jolly Daze Vertical Tasting.  Beginning at 5PM on Tuesday, May 24th you will get to try the current 2010 vintage alongside three other vintages:  2009, 2007, and a very special 1997 (yes, you read that correctly. At least that's when we think it's from.  It's old...)

Pricing for the beers will be as follows:

                   2010          '09,'07,'97
5 oz.           $2.50              $3.00
12 oz.         $3.75              $4.25
16 oz.         $4.50              $5.25
20 oz          $5.00              $6.00

A Vertical Sampler of all 4 Vintages (5 oz. pours) is yours for just $11.00.

We will also have the Jolly Goblets for sale again this year.  They will run you $10 if you just want the goblet, but what fun is that, right?  For $13 you can get one filled with Jolly, and you can continue to fill it all night at the 12oz price of your choosing.

Also very special this year, we will have those 22oz Vintage Dated Jolly Bombers we spoke of a few weeks ago.  They will be available TUESDAY NIGHT ONLY for the astonishing price of $7.49.

So get on down here and get Vertical!  (...although if you like your Jolly like I like my Jolly, horizontal is way more likely...)

Monday, May 16, 2011


Well, the big week is finally here!  Thursday night is the kickoff party for Seattle Beer Week 2011 at the Taproom and the Brewery.  Here's a list of what we will be doing here at Maritime Pacific for the week...

Thursday May 19
Seattle Beer Week Kickoff Party / 5:30 PM
Join us here at Maritime Pacific Brewing Company.  We'll have a bar set up in the brewery where one of two Special Cask Conditioned Decompression Ales will be tapped right at 5:30 PM to officially mark the beginning of the 2011 Seattle Beer Week.  We'll also be serving Decompression on tap in both locations.  All beers are only $3.00.  Special tokens purchased in the taproom will allow patrons to get beer in the brewery.  Tokens purchased that night will be honored all Beer Week in the taproom except on the other Special Event nights listed below.

Saturday May 21 / Runs till the beer is gone
Falconer Flight Day
"First time for everything" here at the Jolly Roger.  7 different breweries on Tap, plus Maritime's own Decompression Ale.  All beers have been brewed using only Falconer's Flight Hops.  $1 from each pint purchased will be donated to the Glen Hay Falconer Foundation.  Come join us and experience a variety of different recipes using the same unique blend of hops.  Goes ALL DAY until the kegs are dry!

Tuesday May 24 / Starts at 5PM
Jolly Daze
Vertical Jolly Tasting of 4 vintages of Jolly Roger: 1997, 2004, 2009, and 2010.  Also, for one night only, limited release of the 2010 vintage dated, screen printed, 22 oz Jolly Bombers.  Come early, the last vertical went fast. 

Friday May 27 / Starts at 4 PM
Firkins on the Bar
4 firkins on the bar plus the beer engines and nitro taps.  Bosun's Black ages on coconut and rum.  Jollygator.  Bourbon aged Decompression.  Aged and dryhopped Salmon Bay ESB.  Islander Tropicale aged on citrus and other tropical fruit.  Join us for these and others.  They are all unique and delicious.

Friday, April 29, 2011

Maritime Pacific Releases Decompression for Seattle Beer Week

April 29th, 2011 – Maritime Pacific Brewing Company is releasing its newest Spring Seasonal as the Commemorative Beer for the 2011 Seattle Beer Week

Seattle, WA – Maritime Pacific is releasing its latest creation, Decompression, as its newest spring seasonal. The American Strong Ale will be available in 22 oz. bottles at select stores around Washington state beginning on May 2; and available in draught on May 19 at select pubs, taverns, and alehouses throughout Seattle and Tacoma. Decompression has also been tapped as the Commemorative Beer for the 2011 Seattle Beer Week.

Decompression, a classic American Strong Ale, has an enticing medium amber color with notes of caramel and toasted bread provided by carefully chosen American and French malts.  It is hopped exclusively with Falconer’s Flight hops, a proprietary blend of hops created for the Falconer Foundation, giving it a fruity, northwest hop flavor profile. At 80 IBU and nearly 8% ABV, it packs a wallop!

The beer has become a beast. Initially, Decompression was created in memory of Glen Hay Falconer with some of the proceeds going to the Falconer Foundation, a non-profit organization the helps brewers and would-be brewers get more education in their craft.  To learn more about the Foundation and Glen visit their website at www.glenfalconerfoundation.org.  Decompression has since been tabbed to be the Commemorative Beer for the 2011 Seattle Beer Week from May 19th through May 29th.  The event will kick off on May 19th at a special ceremony in the Maritime Pacific brewery where the first cask will be tapped at 6 pm.  To read more about this and other events brewing during Seattle Beer Week, visit their website at www.seattlebeerweek.com.

Maritime Pacific and The Jolly Roger Taproom, located near Historic Ballard, is a small, family-owned brewery featuring hearty fare as well as world-class ales and lagers. The 40 barrel brewhouse produces over 6,600 barrels per year for its taproom and for distribution throughout the Puget Sound and the Spokane area.

The Jolly Roger Taproom features ten (10) different Maritime beers at all times with two (2) cask conditioned ales on the beer engines.  The Taproom is located at 1111 NW Ballard Way and its hours are: Monday through Wednesday from 11:30 to 10:00; Thursday from 11:30 to 11:00; Friday and Saturday from 11:30 to Midnight; and Sunday from Noon to 9.


For More Information Contact:

Wednesday, April 20, 2011

"Egg Hunt Bar Hop" This Weekend!

This Saturday April 23rd we are supporting the Laying of EGGS and the Marsha Rivkin Center for Ovarian Cancer Research by donating beer to the "Egg Hunt Bar Hop" on Ballard Ave.  Visit any of the following Ballard Ave pubs and restaurants and order a pint of Maritime and a portion of the proceeds will go to the research center.  Have fun and good hunting for a good cause!!

Participating Venues:
The Sunset
People's Pub
Moshi Moshi
Hattie's Hat
King's Hardware
Ballard Loft
Lock & Keel Tavern

The Return of the (Vintage) Jolly Bomber!!!

Tuesday, April 12, 2011

Chicken 'n' Waffles... Oh yeah!!!

Got your attention, huh?  A new lunch menu rolled out today and Chicken 'n' Waffles is on it! (There's a bunch of other good stuff too, but come on...)  Click HERE to check out the new items, and click HERE to check out the new "Slider Special" that started today too.


Monday, April 4, 2011

First Annual (!) Dock Sale

"Holy Brewery, Bottle Man!!!  A case of micro beer for under 20 bucks?"

"That's right Boy Bottler!!  Maritime's doing their first Annual Bottle Dock Sale Saturday, April 16th from 12-3 PM."

"Holy beer foam, Bottle Man!!  We gotta go!"

"Right you are, Boy Bottler!!  Get the Bottle Dolly."

The following cases will be on sale for
$18.00 per case plus tax 
(no partial or mixed cases, please):


There is also a good supply of
which will be for sale at the astounding price of
$20.00 per case plus tax
(no partial or mixed cases, please.) 

Simply pay for your beer in the Jolly Roger Taproom and then present your receipt at the Brewery to pick up your cases.


Come See Us At The Cask Festival!!!

Come see us this Saturday at the Washington Beer Commission's annual CASK FEST.  We will be pouring the following beers:

1) Jolly-Gator
This is our take on an English Old Ale. We blended a well-aged cask of our Jolly Roger with a cask of our Navigator Dark Weizen Bock. The result is subtle hints of the Bavarian Hefeweizen yeast with notes of chocolate and dried fruits finishing with a pleasing bitterness.

2) Tropicale
Not only did we dry-hop this cask Imperial IPA, we also infused it with the zest of orange, tangelo, and grapefruit resulting in a refreshing citrus character. All you need now is a hammock on the beach!

Click the logo above for all the information you need...


Friday, April 1, 2011

Happy, Happy, Hour, Hour...

Just got my hands on a copy of the NEW HAPPY HOUR MENU.

Habanero Garlic Fries.... MMMMM.....

Click HERE to check it out.


Monday, March 28, 2011

First Batch Fermenting Away...

The first batch of Decompression is in the tank and fermenting away!!!!

Thursday, March 24, 2011


As you may (or may not) know, this years Seattle Beer Week beer features Falconer's Flight hops from the good folks at HopUnion.  If you read Corey's description of the beer HERE you know a little about these very special hops.  To get the good word from HopUnion, click HERE...

Brewing commences...

 The gang from Seattle Beer Week is in the house and the brewing of Decompression is under way!!!

Waiting to Decompress...

Bags of specialty malt awaiting milling and transformation into Decompression Ale, the official beer of 2011 Seattle Beer Week.

Click HERE to read Head Brewer Corey Blodgett's take on the beer.

Wednesday, March 23, 2011

Seattle Beer Week Kickoff!

Seattle Beer Week OFFICIALLY kicks of tomorrow with the brewing of the first batch of this years commemorative beer: "Decompression."  You can read a little about it HERE.  Check back in a few days to see pics and get the lowdown on this sure to be tasty ale...

Monday, March 21, 2011

New Dinner Menu and Dessert Item...

Click HERE to check out our latest dinner offerings.  Click HERE to check out the new dessert.  Please also check out our new menu formats both online and in the pub.  Items are more clearly split out into Chefs List, Lunch, and Dinner.  Hope you like...


Tuesday, March 15, 2011

The Evolution of a Beer Part II: What is in a Name?

Once an idea has been hatched; once a beer style has been chosen; once you have a recipe in mind; it is time to decide upon a name. Thinking up a good name for a new beer makes a marketing department salivate like it had just been served a perfectly cooked 16 ounce sirloin. But we here at Maritime Pacific do not have a marketing department, so it is up to a select few individuals to brainstorm ideas and choose a name.  We must come up with a name that will cause the same reaction in a beer consumer that we got from said marketing department.

Finding a good beer name is not as easy as it sounds. There are several factors that can give brewers massive headaches or can cause them to want to stick a pencil in their eye.  The first factor is we are an industry that has been strong and healthy for over 30 years now. And, you know what they say…There are no original ideas. Finding a name after 30 years of growth in an industry is difficult to say the least. Add to this fact, you a happy person with bottles of beer flying off the shelf only to wake one morning to find a “Cease and Desist” letter in your mailbox telling you to stop selling your beer because some other brewing company in who-knows-where has copyrighted the word “The.”

Of course once you have maneuvered through this river of taken names, now you must deal with the TTB because they must approve every beer name. There are obvious words that I will not get into here because George Carlin has done a perfect job listing them.  But there are other words, words such as “strong”, which cannot be used because of their connotation. Now imagine giving yourself a pat on the back because you think you have a clever name for you beer; one that has not been used before; and you have a perfect label made up only to hear back from the TTB telling you that the name you have chosen has not been approved because they do not like the use of the word “the.”

In addition to the TTB and the myriad of used names, there are a couple of factors to coming up with a beer name to which I was not accustomed. The first was the name had to be nautical or maritime in theme.  I was born in a small farming community in the Midwest. What do I know about all things nautical? The other factor was there were up to five people trying to come up with this nautically themed name.  For nine years prior to my arrival at Maritime Pacific, I created my own beer names. I worked solo.  Needless to say working in a group gave me massive headaches and I wanted to stick a pencil in my eye.

There was one thing that kept popping in my head as we all tried to come up with the perfect name. Do you remember the episode of the Simpson’s (yep…a cartoon reference) in which a group of writers were sitting in a conference room and are being asked by Krusty the Klown and some executives to come up with a name for a new character they wanted to introduce to the Itchy and Scratchy cartoon?  The main honcho tells the writers, “Something along the lines of Poochie, only not so stupid.” After Krusty and the honchos leave the room, the writers look at each other with one saying, “Soooo, Poochie okay with everybody?” All the writers agree and said meeting is over. Well…that is what this process felt like at times.

After three weeks, we as a group came up with a list of possible names, but none of them gave us that feeling. You know the feeling. Personally I was getting frustrated and desperate. It had never been so difficult to come up with a name for a beer before.  So I started asking everyone to help including: my beloved, my father-in-law, the pub staff, and that guy that was sitting next to me at the bar. You know that guy.  Anyway, it seemed hopeless. Our deadline to get the label done and approved by the TTB was quickly approaching. With one last attempt, I turned to Glen Falconer’s brother, Quentin, who served up a tasty morsel of information.  Glen was into SCUBA diving.  What a find! I turn this tasty morsel over to George, and by the next morning we had our name: Decompression.  It was the first name I had heard (that was not in use…Thank you very much Big Time for using Maelstrom!) that had it. There was no more discussion. We have our name.

Now we have our newest seasonal and its new name. From start to finish it almost took two months to come up with the idea, the style, and its name. I am exhausted and need a beer. Of course there could not be any other surprises in store for us that would make this new endeavor even better. Could there?

Corey Blodgett
Head Brewer & Blogger


If you like Reuben's and sliders, you're going to dig this one...

The "Reuben / Burger" slider is now available for your enjoyment.  We put sliced, grilled Pastrami on a fresh beef patty, topped it with aged Swiss cheese and fennel/rye sauerkraut, and sauced the whole thing with a spicy house-made Russian aioli. 


That little bundle of love is yours for just $3.25 (available all day...)


Wednesday, March 9, 2011

The Evolution of a Beer Part I: How a Beer is Born

Forget everything you have seen on television or heard through the grapevine whilst sipping on your favorite beer in regards to how a beer comes to fruition. It does not come from the mind of suits in a well-oiled marketing department hoping to come up with the next big thing.  And contrary to popular belief, a beer does not come merely from a good recipe. No. Like all good things, beer starts as an idea. It is either borne from a momentary flash of Zen inspiration or from eons of deep, deep thought.  In the case of our newest ale it was the rare combination of both months of deep thought followed by a lightning bolt of inspiration that brought on its evolution.

When I signed on as Head Brewer here at Maritime Pacific last April, George and I agreed that I could have one beer to “create.”  For my purposes, this was needed because if one does not stretch his or her muscles in recipe development they become a flabby mass of weak flesh.  I liken it to when Bugs Bunny tries to make a muscle and instead his arm becomes limp as a noodle.  (Yes if you know me, anything can be likened to a cartoon, usually Bugs Bunny.)  From the Brewery’s perspective, it is one more way to show our loyal customers we care.  And with many of the glitches of a newer and larger brewery hammered out, it was time for my mind to exercise after 15 months of slumber.

I dread exercise. I dread everything about it, which is funny considering I love to exercise my brain.  Most times, however, I just want to get straight into it, learn on the go.  Unfortunately in brewing, one cannot do work by trial and error because there is little to no margin for error.  For the creation of a good beer, preparations must be made.  There is no willy-nilly in brewing, just ample amounts of patience.  And so because I just could not throw myself into a brand new brew, my mind took over and did what it does best…Think.

What beer do I want to do? What yeast should I use? How do I want it to taste? What am I going to call it? How many questions can I ask before I get tired and need a pint?  All these things go running through my mind as if it were in a marathon. And I would just blurt out random questions, mostly at home at the dinner table, and my beloved and my friends would roll their eyes and begrudgingly answer my questions.  Of course, for all we knew, this beer would not be born until the fall at the earliest.  There was no timeline, just the knowledge that it was going to happen.  That is, until I received a letter from HopUnion announcing its plan to release a special hop pellet in honor of Glen Hay Falconer.

As you may or may not know, the Falconer Foundation gives out 3 scholarships to either Siebel Institute in Chicago or the American Brewers Guild. They created the Foundation and the scholarships in honor of Glen Falconer, a jovial and inspiring brewer who passed away in 2002. Jacob Leonard (now a brewer at Widmer) and I were honored to receive the Falconer Scholarship in 2007.  Since that time I have been a proud preacher of the work of the Foundation and it only made sense that I create a beer using that hop exclusively.  And I knew exactly the type of beer I wanted to create: an American Strong Ale.  The months of ceaseless thinking finally had the bolt of inspiration it needed.  Now I had to propose it to the man who calls the shots.

Before I could talk to George, I had to get all my ducks in a row as they say.  I gathered up all the information I could on the Foundation and the hop.  I put it all together in a small proposal and at the right moment I would give it to George to think about.  And like most things, I over-thought my strategy because after hearing what I had to say, George agreed to the beer saying it would be a nice fit to our new seasonal program.  All the work I did and all the stress I put myself under was unnecessary. It was just that easy. The beer had been born.

So many things go into making a good beer.  A good recipe must be formulated from notes on how the final product tastes. We as brewers must pick the right malts and the right hops to create a flavor profile that will make many different palettes happy.  Strong healthy yeast must be chosen to do all the work we are asking of it.  And a good name must be chosen.  Oh, jeez…The name.  How to pick the name?  That is a process all on its own.  We shall save that for another day.

Corey Blodgett
Head Brewer

Monday, March 7, 2011

Triple Cask Tuesdays Taking A Rest...

We're giving Triple Cask Tuesdays some time off.  That doesn't mean we won't be pouring special casks now and again, but the every other Tuesday program is officially on hiatus.  Please check back here for information on any special cask events, (or any special events for that matter.)


Monday, February 28, 2011

Hope you enjoyed your Jolly's

Thanks to everyone who came out to our open house this past Saturday.  I had a wonderful time showing you all our little brewery here in Ballard.  I also hope you all enjoyed your gifts and didn't drink them all in one sitting (but if you did, kudos to you...)  Keep checking back here and in the taproom to find out about new beers and special events in the coming year. 


Tuesday, February 22, 2011


If you are in the Ballard hood this Saturday and would like an up close look at our brewery, come on by between 12 and 4 PM and check us out.  Tours will depart from the Jolly Roger Taproom about every half hour.  Hope to see you there...


Thanks to everyone who came out and helped celebrate our anniversary last weekend.  We hope you enjoyed the food and beer and can't wait to see you again next year (and maybe even a few days in between!)  Here's to year number two...


Wednesday, February 16, 2011

Anniversary Celebration Food Specials

We told you the kitchen would be rolling out some special food to go along with the special cask lineup the brewery has put together, and here is the list to whet your appetite...

Thursday:  Double Smoked Sausage Wraps with house-made sauerkraut

Friday:  Seared Halibut Cheeks tossed in Moroccan spices with pistachio cous cous & preserved lemon

Saturday:  Smoked Pork Spare Ribs dressed in ghost chili-mustard BBQ sauce served with Cheese Grits

Sunday:  Deep fried calamari lightly breaded in blue corn and seasoned flour served with a Habanero / Buttermilk aioli

All Small Plate Specials start at 3 PM and the special casks are tapped at 5 PM daily.

Happy Anniversary Jolly Roger Taproom!!!

New Slider Special Starts Today...

Click HERE to read about our new "Smoked Brisket" slider which starts today.

Tuesday, February 15, 2011


To help celebrate the Jolly Roger Taproom's First Anniversary, we will have some VERY SPECIAL beer pricing for the festivities.  On Thursday (17th), Friday (18th), and Saturday (19th), ALL PINTS are only $3.00. On Sunday (20th), (the actual anniversary date,) ALL PINTS are just $2.50.  Come on down and celebrate!!!

Cheers... (INDEED!)

Friday, February 11, 2011


One year ago, the Jolly Roger Taproom opened its doors at  its new location at 1111 NW Ballard Way.  We would like to thank our loyal patrons who patiently waited for the doors to re-open and helped our first year to be successful.  From February 17, 2011, through February 20, 2011, we will be releasing a special Cask-Conditioned beer to commemorate the Taproom's First Birthday.

At 5 pm each night of the celebration, we will roll out a firkin of a new or specially aged beer to help us celebrate with our faithful patrons.  The list of exciting beers is as follows:

     February 17th - Dry Hopped Salmon Bay ESB aka Jane's Bitter
     February 18th - Special Release of Navigator Weizenbock aged with vanilla beans
     February 19th - Dry Hopped, Oak Aged Imperial IPA
     February 20th - Jolly Roger Christmas Ale aged with Oak Chips soaked in Rum

These specialty beers will only be around until the cask is empty, so come when the firkin is tapped.

In addition to specialty beers, our chef will be cooking up something special to help up celebrate.  Over the next few days we will be finalizing any other details and will keep our customers updated on our website, Facebook, and Twitter about any changes or special events.

Thanks again to our loyal customers for helping make the Jolly Roger Taproom's first year at our new location a success.  We want the warmth, the camaraderie, and the memories to last for many more years.


For More Information Contact:




Wednesday, February 9, 2011

New Lunch Foods...

Change is in the air once again...

Another new lunch menu rolls out on Wednesday, February 9th.  Come on down and check out some of the absolute best sandwiches Ballard had to offer. Click HERE and scroll down to Lunch to read all about it.

See you there!


Tuesday, February 8, 2011

Happy Anniversary!

It's hard to believe it's already been one year, but it's true... 

It seems like just yesterday we were working feverishly to put the finishing touches on the new Jolly Roger Taproom.  Today the gang is finishing up their first annual cleanup party.  We want to thank everyone for their patience while we have been closed the past two days for this cleanup.  And now for the exciting news...

On Thursday the 17th we will kick off a four day celebration which will end on Sunday the 20th, the actual first anniversary of the new taproom opening.  There will be special casks each day and special food items from the kitchen.  Check back right here for more details as they become available.  

We hope to see you all down here to celebrate this very happy anniversary.

Monday, February 7, 2011


The Jolly Roger Taproom will be CLOSED today and tomorrow (Monday and Tuesday) for cleaning.  See you on Wednesday!


Wednesday, February 2, 2011

Triple Cask Tuesday and Taproom Closure...

We have realized that the next Triple Cask Tuesday is slated for next Tuesday when we are closed.  To  makeup for this scheduling mishap, we will be pouring a special cask from the bar on Wednesday the 9th at 5 pm. Same Triple Cask Tuesday pricing applies.  Thanks for your understanding...


Monday, January 31, 2011


Well how about that?  We have been asked and have accepted the honor of brewing the Official Beer of Seattle Beer Week 2011.  You can read all about it here.  Stay tuned for more details as they develop...



The taproom will be CLOSED the following days for an annual cleaning party:


We will be reopening on Wednesday at the regular time.

Thanks for your patience and don't say you weren't warned!

Thursday, January 20, 2011

Big News in Lil' Burger World!!!

There is a new addition to our Lil' Family (Jolly, Mahi, Oyster...)

Introducing the Lil' Veggie!

From the updated menu:
"Vegan slider made with black beans, hominy, onions, garlic, and spices.  Served on our custom bun with your choice of one our house made sauces."

This new addition is of course also available in "Royal" form with grilled smoked onions and American cheese and in Combo form with fries or salad. 

Also new to the menu...PoutineIf you've never heard of it or tried it, you should.  Our fresh-cut fries topped with Montreal style brown sauce and fresh cheese curds.  YUM!  Get on down here and try it yourself...


Thursday, January 13, 2011

New Food at the Jolly Roger Taproom!!!

Our new dinner menu kicks off today.  Click HERE and scroll down to "Dinner Menu" to check out the new offerings.

We also have a new slider - the "MEATBALL FROM HELL"!  Click HERE to read about it and to check out some special dessert offerings...


Wednesday, January 12, 2011


Be sure to check back tomorrow to see what we will be offering on the new menu...

Tuesday, January 11, 2011

Triple Cask Tuesday Tonight!

Come on down for the first Triple Cask Tuesday of the new year.  Tonight we will be featuring a special cask of our Flagship Red Ale.  It's been dry-hopped with Mt Rainier, Ahtanum, and Vanguard hops and cellared on white American Oak, giving it a bold, floral nose and complex, earthy palette.  Imperial IPA and Islander Pale Ale round out the trio.  All cask pints are only $3.25 starting at 5 PM.