Beer In Ads #558: Vigor & Strength In Every Drop

Wednesday’s ad is Rainier Beer, from the Seattle Brewing & Malting Co. Like the other Rainier ad I’ve featured, For Pure Drink, it’s from the early years of the 20th century, probably in the first decade. It’s a simple ad showing a beautiful woman holding up a dainty glass of beer while leaning on a giant bottle of Rainier. And I love the message, which would be illegal in a beer ad today; “There’s New Vigor and Strength in Every Drop.”


Hard Liver Barleywine Fest Winners 2012

Here are the results from the 2012 Hard Liver Barleywine Fest in held at Brouwer’s Cafe in Seattle, Washington:

Congratulations to all the winners. (And special thanks to Sean Paxton, the Homebrew Chef, for sending me the results since I couldn’t be there this year.)

Beer In Ads #489: For Pure Drink Get Rainier Beer

Thursday’s ad is another ad for healthy beer, somewhat similar to yesterday’s Budweiser ad. This one is just a few years later, from 1907, and was sent to me by fellow blogger Lisa Grimm from WeirdBeerGirl (thanks Lisa). The ad is for Rainier Pale Beer, from Seattle Brewing & Malting Co., and shows a group of children using a giant beer bottle as a Maypole. Mother can be seen in the background, arriving on the scene with a tray full of beer bottles and glasses. Again, can you just imagine that ad today? The copy is equally interesting.

Pure Air, Pure Food, Pure Drink are essential to healthy growth … for Pure Drink get Rainier Pale Beer

Another beautiful sentiment.


Washington Beer

Today in 1889, Washington became the 42nd state.


Washington Breweries

Washington Brewery Guides

Guild: Washington Brewers Guild

State Agency: Washington State Liquor Control Board


  • Capital: Olympia
  • Largest Cities: Seattle, Spokane, Tacoma, Vancouver, Bellevue
  • Population: 5,894,121; 15th
  • Area: 71303 sq.mi., 18th
  • Nickname: The Evergreen State
  • Statehood: 42nd, November 11, 1889


  • Alcohol Legalized: December 5, 1933
  • Number of Breweries: 123
  • Rank: 2nd
  • Beer Production: 4,403,963
  • Production Rank: 16th
  • Beer Per Capita: 20.8 Gallons


Package Mix:

  • Bottles: 37.3%
  • Cans: 50%
  • Kegs: 12.4%

Beer Taxes:

  • Per Gallon: $0.26
  • Per Case: $0.59
  • Tax Per Barrel (24/12 Case): $8.08
  • Draught Tax Per Barrel (in Kegs): $8.08
  • 7% surtax (included in figures shown) added to excise tax rate plus environmental tax of $150 per $1 million value at the producer, wholesaler and retailer levels.

Economic Impact (2010):

  • From Brewing: $222,811,254
  • Direct Impact: $1,297,535,641
  • Supplier Impact: $935,595,943
  • Induced Economic Impact: $1,830,518,353
  • Total Impact: $4,063,649,937

Legal Restrictions:

  • Control State: No
  • 6 a.m.–2 a.m. A local government subdivision may fix later opening hours or earlier closing hours than those here specified
  • Grocery Store Sales: Yes
  • Notes: Beer and wine available in grocery stores and convenience stores every day (including federal holidays) from 6 a.m. to 2 a.m. Spirits for off-premise consumption are sold only in state-run or state-contracted liquor stores. All state-owned stores are open from 10 a.m. to 9 p.m. Mon-Thurs and 10 a.m. to 10 p.m. on Fri-Sat. Contract stores may still set their own hours, but liquor sales may not be rung up before 8 a.m. and may not be rung up after 11 p.m. A handful of state and contract stores are open Sundays from 12 p.m. to 5 p.m. State stores are open on most federal holidays, excluding New Year’s Day, Easter, Thanksgiving, and Christmas. Contract stores have the option to remain open on any holiday at the discretion of the store manager.
    Currently set to transition to a non-control state by June 2012.


Data complied, in part, from the Beer Institute’s Brewer’s Almanac 2010, Beer Serves America, the Brewers Association, Wikipedia and my World Factbook. If you see I’m missing a brewery link, please be so kind as to drop me a note or simply comment on this post. Thanks.

For the remaining states, see Brewing Links: United States.

Jennifer Talley Going To RedHook

squatters redhook
Here’s some surprising news. Jennifer Talley, the award-winning brewer from Squatter’s Pub Brewery in Salt Lake City, Utah, is moving to Washington to take over brewing for RedHook at their Woodinville brewery. Specifically, her title will be “brewing operations manager.” Talley had been with Squatters for at least 20 years. According to Pro Brewer, who broke the news yesterday, “Squatter’s produces about 1,250 barrels of beer a year. Redhook? About 170,000 barrels of beer annually.”

More from Pro Brewer:

When Squatters opened a microbrewery in 1994, Talley became head brewer when the previous head brewer moved over to Salt Lake Brewing’s sister company, Utah Brewers Cooperative, which makes Wasatch Beers.

Talley got her first award — a gold medal at Denver’s Great American Beer Festival for a Vienna lager — in 1997. She proceeded to name her daughter Vienna when she was born two years ago. Since then, she has won numerous awards at the GABF, including another gold last weekend for Squatters’ Fifth Element ale. Squatters will search nationally and locally for a new head brewer.

Congratulations to Jennifer on the new gig.

Jennifer Talley (2nd from the left) after a panel discussion at GABF on women in brewing in 2007. From left: Carol Stoudt (from Stoudts Brewing), Talley, Natalie Cilurzo (from Russian River) and Teri Fahrendorf.

Filling Your Beer From The Bottom

Here’s an odd new innovation (sent in by my friend Mike C.) from GrinOn Industries of Montesano, Washington. They’ve created the Bottoms Up Draft Beer Dispensing System. As they claim, “GrinOn’s proprietary Bottoms Up Dispensing System is the fastest dispensing system in the world and fills at a rate of up to nine times that of traditional beer taps.” Take a look at in action below.

GrinOn lists a litany of benefits to their system, though the most obvious is that it “improves speed-of-service increases customer satisfaction and sales.” I don’t know about the “customer satisfaction” but an increase in sales makes sense in the right setting, such as an environment where long lines make speed a real issue, and one where plastics cups are the only option. It seems ideal for a sports stadium or a fair. The homepage features a video showing two people filling 44 cups of beer in one minute, without even breaking a sweat. There are also a number of additional videos on a separate page.

Below is what the dispenser base looks like.

They also claim that their system “reduces the stress and cost of ‘foamy beer problems.'” Filling the beer from the bottom does seem like it would produce head in a very different way, though in the video it certainly seems adequate for the type of beer being poured. It also must use a proprietary cup, though the website talks about there being a FDA approved MAG™ — a round magnet — at the bottom of the cup which seals the cup. It apparently can also be used after you drink the beer as a refrigerator magnet, and they even can sell you a customized magnet that can be a souvenir after the fact or otherwise used promotionally.

I can’t see it being used by small breweries or brewpubs, or even most beer bars, but where volume of just a couple of different beers — the big macros and high volume micros seem likeliest — is the key to the business, then it seems like it could be viable. What do you think?

Starbucks Beer

An alert reader just forwarded me this (thanks Shaun). Today, a Starbucks coffee shop in Seattle, Washington, is test-marketing a new menu item: beer. According to an AP story the Starbucks on East Olive Way “reopened Monday [and] is the first under the Starbucks brand to offer alcohol.” The AP story continues with the following. “Craft beer and local wines go on sale after 4 p.m. The idea is to offer drinks and a wider variety of savory food that will attract customers after the morning espresso rush.”


USA Today has a fuller story about how and why the chain is testing beer, wine, cheese and other foods. Their pronouncement is that the “Starbucks of the future arrived today.” They speculate that if successful, this new model could become “the prototype for the next generation of stores for one of the world’s most influential brands.” Here’s how they describe the new look of the renovated Starbucks.

A very different kind of Starbucks is on tap. It will serve regional wine and beer. It offers an expansive plate of locally made cheeses — served on china. The barista bar is rebuilt to seat customers up close to the coffee.

Most conspicuously, the place looks less like a Starbucks and more like a cafe that’s been part of the neighborhood for years — yet that’s “green” in design and decor. This is the calling card of independent java joints that have been eating and sipping away at Starbucks’ evening business for decades. U.S. Starbucks stores get 70% of business before 2 p.m.

The corporate eyes of Starbucks — and the nation’s ultracompetitive, $15 billion chain coffee business — are laser-focused on this Starbucks store on Olive Way in Seattle’s bustling Capitol Hill area. The 10-year-old location was closed for three months to be revamped into a Starbucks that may not look or sound like any Starbucks you know. But if this location is a hit, some version of it may eventually come to a Starbucks near you.


Inside, the floor is stripped to highly polished concrete. Some of the chairs were salvaged from the University of Washington campus. Empty burlap sacks — once used to transport Starbucks coffee beans — hang from the walls. And an oversized table — designed for customers to share — is made from flooring salvaged from a local high school.

There’s also a video of the new Starbucks’ project to sell both beer and wine.