Eastern Washington farmers grow around 75 percent of the country’s hops, which make their way into beers throughout the world, but Seattle’s oldest independent brewery was the first to incorporate Washington-grown grains, too, from Skagit Valley Malting in Burlington. For a truly local drink, order a crisp Pike IPA, made with Yakima hops and local pilsner malt.
From crusty ciabatta to Fridays-only challah, this longstanding bakery’s loaves are about as local as they come, made with flour from Northwest mills including Washington’s Small Family Farm and Shepherd’s Grain. Stop by any of Grand Central’s five Seattle bakeries to grab bread and pastries to go or to enjoy a sandwich filled with more regional ingredients like Beecher’s Handmade Cheese.
This bakery uses spent grains from Washington breweries to make snacks—granolas, scones, cookies—that are available at Pike Place Market. And if you’re rewarding yourself with a pint at one of these craft breweries, like Reuben’s Brews in Ballard and Cloudburst Brewing in Belltown, keep an eye out for the bakery’s treats for Fido, including Brew Dog peanut butter dog biscuits.
*Visit Seattle Partner
Westland imbues superb single-malt whiskeys with Pacific Northwest verve. Stop by the SoDo HQ to taste mini-cocktails or flagship whiskeys American Oak, Peated, and Sherry Wood neat—they’re made in part with grains from Washington maltsters like Great Western Malting (Vancouver) and Mainstem Malt (Walla Walla). Westland is even using some of its own Washington-grown peat to smoke local malt, though the results are still aging in barrels.
*2931 First Ave S
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