A Greener Mood Lights Up Pike Pub

Pike Brewmaster Drew Clulely at a Brickskeller Beer Tasting a couple years ago.

Washington Post Beer Columnist Greg Kitsock (L) chats with Pike brewmaster Drew Clulely (R) at the Brickskeller a couple years ago.

As a result of the first-ever Seattle Carrot Mob (now called “Agent Green”) event held at the Pike Pub, and sponsored by Green Drinks Seattle on Earth Day, April 22, 2009, Pike committed 25% of that day’s sales to energy efficient retrofits.

So they partnered with Seattle City Light to upgrade their lights to LEDs. The upgrade saved 51,584 kWh per year, reducing greenhouse gas emissions by over 30 tons. And they implemented a new composting program with Cedar Grove Compost which they estimate will reduce their waste to landfill by 95%.

The brewery has other sustainability advantages too. Like many traditional breweries, it uses the natural force of gravity (the Pub is built into a hill) rather than electric pumps to transfer beer during the brewing process. They use steam for brewing, that comes from Seattle Steam, a public utility located one block away. Fortunately for Pike, Seattle Steam is introducing a new biomass burner (using urban waste wood), which will lower their carbon footprint (and that of the nearly 200 buildings, including Pike Brewery, they serve) by fifty percent.

Sustainability Is Delicious
Part of Pike’s commitment to sustainability comes in the form of deliciousness. Much of their food comes from local and sustainable producers. Burgers come from Heritage Meats in Olympia, wild salmon is fresh from Kodiak Alaska, and cheeses are all from local artisan cheesemakers: Quillisascut in Rice Washington;  Mt. Townsend from Pt. Townsend;  River Valley Cheese from Fall City, who also use Pike’s spent grain to feed their herd; and Estrella Family Creamery in Montesano who rind wash their Pike Brewleggio with Pike’s Tandem Double Ale. They buy tuna from Joe Malley’s Fishing Vessel, St. Jude, and their smoked salmon comes from Solly at Pure Food Fish, only steps away from the brewpub in the Pike Place Market. Uli’s Sausage makes bratwurst with Pike Kilt Lifter Scotch Ale and Salami comes from Salumi Salami just a few blocks away. Prosciutto travels from Iowa but is from the country’s first organic prosciutto maker, La Quercia.  For dessert, Pike XXXXX Gelato is made by Gelatiamo Gelateria a block away using Pike XXXXX Extra Stout in the recipe. Pike also offers an Ale and Choclate Pairing with Carter’s Chocolates from Port Orchard where Matt makes four truffles with Pike ales. And the Pike bar also features local, northwest spirits.

Whew! I’m full!

Green Drinks Thank You Event
Not all of this was a result of the Agent Green carrot mob, but Pike wants to thank them for pushing them to go greener with the LEDs and composting. With breweries, thanks usually comes in the form of beer. So if you’re in Seattle, stop down at the Pike on Wednesday, October 7th for a Green Drinks gathering from 4-6pm with specials on food and beer.

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