A variety of drink makers have decided to locate their businesses outside of Seattle proper. By occupying industrial areas and quiet neighborhoods, they can offer free parking and for the most part lots of it — something downtown Seattle can’t do. We rounded up a few of those outliers you may want to visit.
Odin Brewing Co.
Known for their food-focused beer styles, Odin Brewing set up shop in Tukwila’s industrial area known as Southcenter 10 years ago. Owner Dan Lee explains what he strives for. “Very few of our beers have crazy alcohol levels, ultra-exotic ingredients or ultra-niche styles that only a few beer folks would be interested in much less enjoy,” he says. “We try to keep most of our beers within a certain alcohol and taste profile so they can be versatile pairings for a wide variety of food.”
Expect eight to 12 beers on tap at any time with seasonal changes. Many patrons prefer the staple Odin’s Gift, the brewery’s original dark amber.
Owner Jon Oppegaard likes to say Oppegaard Meadery is hidden in plain sight near Westfield Southcenter Mall in Tukwila. Mead, thought to be the oldest drink ever made, combines fermenting honey with water and fruits, spices or hops. Oppegaard uses mostly fruits and spices and all his offerings contain 14-percent alcohol.
“Oppegaard Meadery focuses on creating amazing quality meads at a mid-level price,” he says of why guests should drop by. “Our tasting room is an informal, kid-and pet-friendly shop where those 21 and over can taste different meads and buy bottles to take home.”
Future Primitive Brewing
Plenty of buzz circled around this super-group-style brewery that opened in White Center in late 2018 in the former home of beloved Big Al Brewing. Brewer Kevin Watson (Elysian, Hale’s, Allagash Brewing) teamed up with other Seattle beer elite Mike Baker (Baron Brewing Co.), Dean Hudgins and Ian Roberts (Pine Box and Seattle Beer Week founders). “Future Primitive harbors an uncommon reverence for tradition and a keen eye for community engagement,” says Watson. “Visitors should expect time honored treatment of classic lagers — with at least 12 weeks from grain to glass — a reminder of an era when IPAs were balanced but still bitter, and a host of events designed to bring people together.”
Beers range from classic American-style IPAs to a smoked lager and coffee porter featuring local roaster Middlefork. Traditional German fare is also offered, including the Crispy Hot-Link, named “Seattle’s Best Seattle Dog” by The Seattle Times.
Best of Hands Barrelhouse
With a tap list that ebbs and flow, Best of Hands Barrelhouse generally features 10-15 house beers. Among those, the IPAs sell the quickest, but they also feature farmhouse and sour ales.
“Those are the styles of beer we enjoy drinking and brewing, and we saw an opportunity to bring more examples of these expressive, rustic ales to the place we live,” says Nicholas Marianetti, head cellarman. “We showcase Washington and the Pacific Northwest’s terroir via the bounty of grains, herbs, spices and hops that are native to this land.”
Nota Bene Cellars
Winemaker Tim Narby also likes to underscore the essence of Washington State through its vineyards at Nota Bene Cellars in South Seattle’s South Park neighborhood. “We are particularly fond of our Una Notte, a Grenache-dominant red blend that includes generous helpings of Syrah and Mourvédre,” he says.
The 2015 Una Notte won gold medals at two local wine festivals in 2018. Nota Bene has also collected numerous 90+ ratings from expert wine reviewers.The winery is open on the second Saturday of the month, most months, for tastings from 1-5 p.m.