Then you work on permitting with the city. First you sign a Letter Of Intent, which lays out the initial, big terms of the lease. There’s permitting, contracts, and leases. You have to be strategic and think at least 1 to 2 years ahead. KG: Has it been difficult to open a new place in a new state? There’s a downtown Ballard with some nicer restaurants. But when they get hungry, I don’t know what they do. Instead of bar hopping, people brewery hop from tasting room to tasting room. There’s a ton of breweries within a 5 block radius. PR: Ballard is the beer capital of Washington. KG: How’d you choose Ballard as your new neighborhood? And we’ve done collaboration beers with our friends at Fremont, Reuben’s Brews, and Cloudburst. PR: We started doing more tap takeovers up there. KG: How have you gotten your name out in a new market? That’s different than where I grew up with on the East Coast. We’ll say hi in the street and we’ll look at you. They care about being nice to each other. On the whole, people really care for their local communities and the environment. Seattle is kind of just a bigger version of Portland. ![]() Portland is a pretty small city and the next biggest city is Seattle. But right now, the easiest way to get our beer to customers is to create exciting places for people to come drink. In the future, maybe we can even create mobile taprooms. To do that, we can create our own taprooms, or even ship it. From the beginning, our business model has been to sell our beer direct to customers. ![]() (Fyi, the new spot in Ballard will have 20 taps.Paul Reiter: We started talking about Seattle a couple years ago. When you crack open one of our cans, we want it to completely smell like someone poured way too much maple syrup on their pancakes."Īnd whatever worry that Great Notion beers are more gimmick than good is entirely dissolved by the seriously tasty flavors that come out of their taps or cans. "And we want to emulate all the senses too, not just the taste. Or a pancake breakfast, you know, full of coffee and maple syrup getting spilled everywhere," explains Reiter on the brewery's devotion to taking its flavor cues from the culinary world. "The way I say it is, we're inspired by fun food dishes, such as a blueberry muffin that maybe you helped a parent bake a long time ago. The brewery was an early adopter (perhaps even the first in the region) of the hazy IPA and is often credited with boosting the Pacific Northwest's "haze craze." Beyond all things hazy, though, Great Notion's styles run the beer spectrum from coffee stouts to jammy tart ales. Great Notion cofounders James Dugan, Andy Miller, and Reiter all hail from the East Coast, but when they landed in Portland they brought the hazy IPA brew style with them. We've already made beers with them before, so I think it'll be pretty cool." "We're just excited to be with all of our friends there-like Cloudburst is moving in there, Reuben's is right across the street," says cofounder Paul Reiter, who adds that he's friends with Adam Robbings of Reuben's Brews. It plans-hopes, anticipates, longs-to open in summer 2020. Specifically, Great Notion Brewing will make its Washington debut at 5105 14th Avenue Northwest (next to Reuben's, and near Stoup and Obec). That's why it's particularly exciting that the Portland-born brewery is bringing such palate-pleasing ales to-where else?-one of Seattle's most concentrated beer zones: Ballard. ![]() Beer Advocate, Thrillist, Bon Appétit, Imbibe, USA Today-for a brewery that began life in Portland just a few years ago, Great Notion Brewing has landed on national top lists and nabbed awards aplenty for its beers that skirt the line between conceptually kooky and really effing good.
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