Arguably, that’s a statement that applies to all of Cloudburst’s beers. “This is not a country-club beer, and it’s not going to apologize,” says this beer’s description. The Alternative Facts IPA was purportedly brewed with 1.5 million pounds of Centennial, Citra, Amarillo, 522, and Mandarina Bavaria hops.Īnother unforgettable Cloudburst beer is the Swedish Prison Orgy, a Triple IPA hopped with six different hops. For example, 10 percent of the revenue generated from the Rhythm Method IPA was donated to Planned Parenthood. They might not always be available, but the Cloudburst beers are remembered for their bold names and the causes they support. “That risk is minimized because we brew such small batches,” Luke says. Luke and Kornfeld brew them on their 10-barrel system, often taking risks on process and ingredients. The Market Fresh Series, and most of Cloudburst’s beers for that matter, don’t last long in the tasting room. We try not to think about it until the day-of.”īecause the beers don’t last long, the tasting-room beer menu is built to change frequently. “We just go down to the market and grab some ingredients.
Every couple of months, Luke and Kornfeld shop at Seattle’s Pike Place Market for ingredients for their next Market Fresh Series. The beer is aromatically spicy with juicy sweetness. Next, Luke pours Batch #9 of the Market Fresh series, a saison brewed with plums and green cardamom.
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“We always get to revisit this Pilsner, to tweak it, figure out how to make it better.” Even though I think experimental brewing and recipe development are the most fun parts about brewing, there’s still a part of us that remembers the feeling and pride of repetition and perfecting recipes like a production brewery does,” he says. “Both Brewer Zach Kornfeld and I have come from production brewing backgrounds. Happy Little Clouds is the only beer that Cloudburst tries to keep on tap year-round. “And that perceived ease yet high degree of difficulty carries over to Pilsners-the best ones taste so effortless, but as brewers we know how difficult that style is to master.” “I grew up watching it, which usually resulted in screaming frustration as I could never master and replicate what Bob Ross made seem so easy,” Luke jokes. In case you were wondering, the name Happy Little Clouds is indeed a reference to Bob Ross’s The Joy of Painting show that ran on PBS from 1983 through 1994. We want to give the aroma a slightly fruity and tropical twist but not overwhelm the style.” In addition to going easy on the Mosaic, they also adjust the water slightly to give a touch more minerality and snap to the beer.
“We use Magnum, Saaz, Mandarina, Loral, and Mosaic-so some old German, some new German, and then a twist of New American hops. “This beer is our bastardized German Pilsner.” “Bastardized” because it is brewed with Mosaic and other American hops in addition to a touch of noble hops, Luke explains. “We always reserve a fermentation tank for our horribly inefficient Pilsner that takes anywhere from eight to nine weeks from brew to package,” Luke says. “It’s one of those labors of love,” he says.Īnother one of those love labors is Cloudburst’s Pilsner, Happy Little Clouds. Smoked beers don’t really sell well, Luke says, but he thought it would be fun to brew the style anyway. It’s pretty mild, and it finishes fairly fruity. “We use two different types of smoked malt for this beer, cherry wood–smoked and a little bit of peated malt. “This is the Dumpster Fire smoked oatmeal stout,” he proclaims. Luke is the kind of guy who marches to his own beat, which-if not apparent from his funky brewery space and eclectic attire-becomes obvious when you get to know the beer at his Belltown neighborhood brewery, Cloudburst Brewing.
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He’s sporting a warm beanie over his long blonde hair and a zip-up hoodie with a rainbow patch sewn on to it. Steve Luke is pouring stouts in a colorful, industrial tasting room just a couple of block’s north of the iconic Pike Place Market in Seattle, Washington.
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