Ghostfish Brewing Company

Traditional methods, non-traditional ingredients

Living in the Pacific Northwest, there is no shortage of craft breweries. Beer is getting better, more unique, and more diverse. You would think there is something for everyone, but a few years ago, the founders of Ghostfish Brewing Company realized there actually wasn't.

Randy Schroeder and Brian Thiel had been home brewing, and the idea arose to start a brewery. They knew they wouldn't be brewers; Brian spent 25 years in the aluminum can industry, and Randy is an architect and had his own construction company. "I had insight into the industry," explains Brian. "I've worked with huge firms like Anheuser Busch and Molson, and directly with craft breweries. Randy's business and construction experience has served us well, especially in the renovation of our building."

In 2012, Brian and his wife attended the Great American Beer Festival. She has Celiac disease (gluten intolerance), so they tasted all the gluten-free options, but there weren't many. "Gluten-free food has come a long way," says Brian. "That's not the case with beer. When we got home, I said to Randy 'Just hear me out on this. We can be one of 2000-4000 craft breweries or we can find the right person to brew 100% dedicated gluten-free beer and bring the craft aspect to the process.' He bought it and we started researching and experimenting."

They evaluated commercial brewers, but no one with the right experience/desire popped up. Turning to the ranks of gluten-free home brewers, they ran into someone on the Internet using the pseudonym of Igliashon (Jason Yerger). "We found his blog," says Brian, "and used some of his tips. Our beer really improved. We wanted to talk to him, but couldn't find him. Eventually, I found an old My Space page with his real name and an email address."

l-r: Brian, Randy, Jason, courtesy of Ghostfish Brewing

Jason grew up in San Francisco, and was a beer swilling college student. At 25, he was diagnosed with Celiac disease and had to give up beer. "I dealt with it for 3-4 years, when my then-girlfriend decided she wanted to make mead. I thought maybe I could make gluten-free beer that doesn't suck. After a year-and-a-half, I realized I didn't want to be an acupuncturist, I wanted to brew beer. I researched and networked, and started a blog called 'Brewing Beyond Barley.'"

Jason finished grad school (traditional Chinese medicine), broke up with his girlfriend, had no idea what his future held, and was "at the bottom of my existence." He planned to load his car with his best beer and drive around the country and sell himself. "I took a break from packing to check email. One said 'Greetings from Seattle' and wondered if there was any chance I'd be interested in relocating to Seattle. I'd been in Seattle about a year before and was impressed with how gluten-free the city was: menus had gf notations on them. The clouds parted; I came up in June 2012 to meet Randy and Brian."

They were ready to offer him employment. "I had this feeling inside that he was the right person," says Brian. Jason still had money from his college fund, so instead of becoming an employee, he became an equal partner. Between the three of them and one investor, they've opened without any debt. "Our mantra is 'the power of three,'" says Brian. "You see it throughout the brewery." (Like the picture of the Three Stooges on one column.) "We make decisions together. We each have strengths that help us succeed."

Courtesy of Ghostfish Brewing

The building began life as a steel foundry in 1926 and has been repurposed numerous times. The glass front was put on 12 years ago. The last business (closed four years ago) was a Cuban-themed nightclub with dance floor (now the actual brewery). "We've taken it back to its industrial roots," says Brian. "The kitchen was already built out, which saved us a lot of money."

Taking possession in August 2014, they brewed their first batch in the building in December, and opened in February 2015. They offer four flagship beers: Grapefruit IPA, Watchstander Stout, Vanishing Point Pale Ale, and Shrouded Summit Witbier. Additionally, there are seasonal brews and small-batch experimental beers (over 80 now), available only at the brewery. While they don't put anything out they wouldn't drink themselves, they let their customers determine the winners and it can lead to big things. Their Grapefruit IPA started as an experimental beer and took a bronze medal at this year's Great American Beer Festival in the Gluten-Free Beer category (Watchstander Stout took a gold medal). Vanishing Point took a gold at the US Open Beer Championship, an international event. "Experimental beers fit into who we are: we're breaking down the perception of what gluten-free beer is or should be," says Brian.

Taproom bar

With a tavern license, they can't prepare food, but they do offer granola made from their spent grain, salads, and gluten-free pizzas from Sodo Pizza on Airport Way (thin crust) and Razzi's Pizzeria in Greenwood (thick crust). "We're all foodies and want to have a full menu eventually. Brian and his wife Amber have a company called Healthy Edge and they know what to look for in a chef," says Jason. "We've pushed boundaries on the beer side," says Brian, "and Jason hasn't scratched the surface of what he can do. We want to do the same for gluten-free food, and then we'll start pairing beer with our food."

The taproom and beer have taken off. "Our focus is making the best beer possible," says Brian. "If you think you don't like gluten-free beer, we simply ask that you try ours." As Kendall Jones of Washington Beer Blog says: "These guys are making really solid beers that just happen to be made with something other than barley, wheat, and rye." They use malted and roasted millet and buckwheat, and unmalted brown rice. You won't realize you're drinking gluten-free beer.

Unmalted chocolate roasted millet

Ghostfish Brewing Company
2942 1^st Ave S
Seattle, WA 98134
206-397-3898

www.ghostfishbrewing.com

Connie Adams/November 2015