Beardslee Public House & Craft Brewery is just one jewel in the crown of the esteemed John Howie Restaurant Group, whose namesake is a James Beard Award semifinalist with appearances in media from the New York Times to Martha Stewart Living. This rich history has certainly nourished the growth of Beardslee, but the brewpub has taken root in the community in its own unique way. Read on to learn more about what makes Beardslee Beardslee.

The Crew

Head brewer Drew Cluley has crafted beer on both sides of the Pacific, consulting in Japan and managing production locally at Pyramid, Pike, and Big Time. He's joined by certified cicerone Paige Zahnle, accomplished fine-dining chef Jed Laprade, and award-winning sommelier Erik Liedholm.

The Beer

Every brew here is made on the premises in Beardslee's 10-barrel brewery. Its six year-round offerings cover the spectrum from pale ale to porter, but it's the seasonals that truly intrigue. The Triple IPA, for one, packs 3 pounds of hops—or about 1/2,000 of an Asian elephant—into each barrel of beer.

The Food

Not only are Paige and Erik prepared to recommend thoughtful pairings, but the chefs are putting Beardslee's brews right into the food. Soft pretzels rise from spent brewing grains, and jalapeño hummus is infused with the Greenleaf IPA. Additionally, the kitchen grinds their own meat for burgers, cures their own charcuterie, and hand-tosses artisan pizzas.

The Respect

Beardslee couldn't be prouder of Bothell's ties to the logging industry. There's the overt gestures—naming beers Dubbel Cut Saw or Bad Axe, for instance—as well as the subtler cues. Drinkers of the Dry Irish Stout are encouraged to "count the rings" the creamy head forms in the glass after each sip.