chimacum valley brewerY

We grOW this beer.

Both commodity agriculture and the beverage industry have scaled up so much that the distance between farming and beer ‘manufacturing' has grown ever bigger. We wanted to bring it back in — soil sustained, land-based, handled by a few sets of hands— beer at village-scale.

Chimacum is our village...Drive down through Center Valley and you travel from the ‘corner store’ to our organic grain fields in a mile and half, and from there it’s another mile to our home farm and the Grainery maltroom and barn brewery. The whole operation is viewable on that 3.5 mile journey. And if you live near by, you’ll see Keith passing by on the tractor in spring, then rolling back and forth on the combine in late summer, then loading the truck in the autumn to bring the grains to Sam, who will spend the rest of the year getting them malted and brewed.

And the outcome of this seasonal series of agricultural acts?

We get to drink our fields!

And to share this Grainery beer with you, knowing where it came from, who made it and how.

Grainery maltster and brewer Sam Dressler grew up in these parts and has been an avid brewer for decades. Sam’s glad to be malting and brewing for a living, and carrying these locally grown grains through the process from the field to the maltroom to the tanks to you!

Interested in kegs of our IPAs, Pilsner, Stout or Saison for your establishment?
Email the brewer at: beer@chimacumgrain.com

We plant.
We harvest.
We malt.
We mash.
We brew.
We bottle.

Why Beer Here?

Beer goes way way back. Ancient cultures around the world gathered and fermented grains and praised the god/desses who made the land fruitful and the beer nourishing. Mesopotamians left evidence of their beermaking back in the 5th millennium before the common era and archeology shows that similarly beery traditions arose around the world — so much so that some folks believe that the convergence of beer making and bread baking were the formative ’technologies’ of human civilizations.

For us at the Grainery, beer is one more wonderful way to share the goodness that grows from the green and gold fields of Chimacum. It’s nothing less than magical to stand in a sunbathed barley field in summer and realize that the land is drinkable!

This is a micro-farm-brewery operation, with the intention of giving people on the Peninsula and around Puget Sound an opportunity to taste fine craft beers produced from organically grown grains in an unusually integrated, farm-grounded brewing model.

Questions or comments?
Email the brewer at beer@chimacumgrain.com

now brewing

We offer a seasonal rotation of locally grown beer on draft and currently offer the following in 16 oz. cans:

GRAIN HOPPER RYE IPA

Chimacum style RYE IPA, unfiltered. Brewed with our organic, valley-grown, floor-malted Talisman barley. Dry hopped to bring out flavors of citrus and pine. Light straw color and medium body with balanced malt character. A “Grain hopper” is the bin on the combine that holds the harvest, like this beer. 6.8% abv.
GRASS IS GREENER PILSNER

An unfiltered, German inspired Pilsner. Brewed with organically grown and traditionally floor malted barley from our Chimacum fields. The pale style malt shines through, making for a flavor forward brew balanced by light floral hop spice. A clean effervescent sipper as you watch the grass grow. 5% abv.
WINTER STORM OATMEAL STOUT

Dark roasted barley and smooth chocolate character evoke a broody afternoon in the valley. Brewed with a bucketful of organic Cascade hops, and our Chimacum grown organic Talisman barley, with a bit of roasted barley malt, chocolate malt and crystal malt in the mix. And the addition of flaked valley-grown Streaker Oats. A winter ale with full complex mouthfeel and a hint of sweetness to smooth the stormy edges. 8% abv.
HAZY & HARROWING IPA

A cloudy brew with a Spring attitude. Made with our Chimacum-grown, organic floor-malted Talisman barley. Creamy mouthfeel and smooth body thanks to a healthy addition of our homegrown, organic Streaker Oats and a WSU Bread Lab red wheat named Ruth. Medium straw color. Bittered with Azacca and dry hopped with Citra and Nelson Sauvin for deep hop layers. Finish is bright grapefruit and juicy melon. A “harrow” is a field cultivator we pull behind the tractor. 6.5% abv.