Growing up in the greater Seattle area, Scuttlebutt Brewing Company was always, and continues to be, a household name. This July, Scuttlebutt celebrates
20 years of brewing.
“We’ll have some really super beers to celebrate our 20th anniversary,” said Phil Bannan Sr., founder and owner.
Scuttlebutt will kick off the celebration with four different styles of beer ranging from a barrel-aged beer to an “anniversary beer.”
Beer is Bannan’s drink of choice and he began researching local, now national, favorites like Redhook Brewery and Pyramid Breweries that started popping
onto the scene in the 1980s.
“I thought, ‘that’s terrific, I wonder if that’s something we could do’,” Bannan said. “It was kind of the right time in our personal lives to make the
move and we jumped in.”
Starting from a home brewing kit for Father’s Day in 1990, Scuttlebutt has always been a family affair. The name Scuttlebutt, meaning “a drinking fountain
on a sailing ship” or gossip, came from Bannan’s wife, Cynthia. She was nicknamed “Scuttlebutt” by her father before her birth when the gossip around
Norfolk Naval Station was Cynthia’s parents were having a baby.
A business plan was established in 1995, and Scuttlebutt’s first beer, an amber ale, was brewed on July 4, 1996. They brewed a hefeweizen on July 5 and
a porter two weeks later.
That first year, Scuttlebutt brewed three types of beers and sold 170 barrels. Today, they brew 20 different styles throughout the year and produced more
than 8,000 barrels last year. IPA is Scuttlebutt’s most popular beer. Gale Force IPA, an “aggressively hopped ale with a medium malt body,” is served
year round, while the KEXP Transistor IPA, described as “a crisp and light beer with pleasant floral and woody hop flavors,” is a seasonal brew.
“Scuttlebutt beer is served at many of the better restaurants and alehouses around,” Bannan said, including most of the local grocery stores.
In 2007, the brewery moved from the waterfront location in Everett to a larger space across town, on Cedar St, leaving the old location as a restaurant.
The restaurant later moved to the current location, on Craftsman Way in 2010. The full service restaurant bustles with locals during lunch. The menu
offers a wide variety of options, including the fish and chips, dipped in Scuttlebutt’s special beer batter.
The brewery is open for tastings and tours by appointment. Scuttlebutt’s staples are the Homeport Blonde, a Hefeweizen, an Amber Ale, the Gale Force IPA,
and a Porter. Seasonal brews can vary. This summer customers can try the KEXP Transistor IPA, Triple 7 Belgian style beer, Hoptopia imperial India
pale ale, Golden Mariner pale ale, and a Weizenbock.
“Beer is four main ingredients, and it’s amazing how it can make all kinds of different styles by mixing up those ingredients,” said Bannan. “We’ll show
you how the magic happens.”
To learn more about Scuttlebutt Brewing Company, or to schedule a tour, visitwww.scuttlebuttbrewing.com