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Let us serve you a beer

We are a brewery and taproom in the Ballard Neighborhood of Seattle creating farmhouse beers rooted in the place we live. We have 18 taps pouring our farmhouse ales, guest beer, wine, cider, and bottles available for onsite enjoyment and to-go. Enjoy one of our many seats in our covered and heated beergarden, our open-air Orchid Room or in our main taproom. The Ballard neighborhood has become a destination in the US for beer drinkers. We are proud to be one of twelve breweries all within walking distance.

Our kitchen with 49th Street Beast is officially open! Fermented foods, dry aged meat, and classical French & English techniques with a modern twist. A tight menu offering of vegetables, sharable cuts of beef, and not to be missed desserts.

Cheers!

We are a 21+ Taproom

Location

936 NW 49th St
Seattle, WA 98107
Directions

Taproom Hours

Tuesday
3pm – 10pm
Wednesday
3pm – 10pm
Thursday
3pm – 10pm
Friday
3pm – 10pm
Saturday
12pm – 10pm
Sunday
12pm – 9pm

Kitchen Hours

Wednesday
4pm – 9pm
Thursday
4pm – 9pm
Friday
4pm – 9pm
Saturday
4pm – 9pm
Sunday
3pm – 8pm

THE MENU FOR BEAST & CLEAVER AT 49TH ST

STARTERS

Heirloom Tomato & Corn Panzanella

corn tamari, fermented green garlic, confit yeast, herbs

 

Grilled Cabbage*

caesar dressing, whey miso, sourdough, parmesan

CHARCUTERIE

all charcuterie served with mustard, pickles, bread

Pâté Rustique*

Ham Hock & Parsley Terrine*

 

MAIN

THE BURGER*

100 day dry-aged beef, american cheese, ketchup, beef garum (add bacon)

Braised Wagyu Beef Shank

turnips, tarragon veloute, burnt onion, fougasse

London Royale*

top round, garlic butter, bread

Duck Confit

buttermilk waffle, peaches, mostarda, amazake caramel

Grilled Albacore Tuna*

summer squash, red bell pepper kombucha, dill, egg yolk

BEAST & CLEAVER MEATS

From Pure Country Farms, Moses Lake, WA. All steaks served with black koji jus, blackened garlic scape, charred onion

 

Bone in Pork Chop* - 16oz (1-3 people)

Japanese Wagyu Ribeye *- 6oz

 

DESSERT

Amazake Plum Parfait

peanut praline butter, marjoram mousse, lemon verbena

 

Spotted Dick

a traditional British steamed pudding with smoked wagyu fat, caramel cream

 

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions*

OUR TAPROOM KITCHEN IS OFFICIALLY OPENED AND

NOW SERVING FOOD AS 49TH STREET BEAST

Supported by Beast & Cleaver's main butcher shop on NW 80th St, the food at 49th St Beast is a marriage of fermented foods, dry aged meat, and classical French & English techniques with a modern twist.

Kitchen Hours:
Wednesday - Saturday | 4pm - 9pm
Sunday | 12pm - 5pm

Current Offerings

Fair Isle Draft

American Primitive Lager

Draft icon
4.0%
Collab with Otherlands Brewing. Triple-decocted Pilsner with WA Malt

House Pils

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5.2%
Czech inspired pils with saaz hops and link malt

made with time honored traditions and Washington malts

Rachelle

5.1%
a saison with rhubarb

Eugene

7.1%
obscuring the line between IPAs and saisons

Escoffier

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6.5%
Hoppy Saison in collab with Beast & Cleaver

Bobbi

6.1%
a new world hoppy saison

Miro

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6.5%
Blend of raspberry and hoppy saison steeped with raspberry leaf

Alicel

5.3%
a saison with Hallertau Hops

Baker

4.9%
a saison with ginger and lime

Hanami

6.2%
oak-aged ale with Sakura Sencha tea and conditioned on Meadowfoam Honey

Val

6.2%
an oak-aged ale refermented with Montmorency Cherries

Mataro

8.7%
an oak aged ale with Mourvèdre grapes

Gemma

4.9%
a saison with foraged elderflower and rose hips

Alexandra

4.7%
a saison with foraged fireweed

Our house saison

Winston

8%
BEER COCKTAIL berto bianco vermouth with ‘pjotr’ our ale aged in peated whisky casks from westland distillery

King

7%
BEER COCKTAIL Lemon sake with ‘wren’ our meridian hopped saison

Cellared Bottles

Bobbi batch 3

Glass Pour icon
6.2%
2020 batch of our new world hoppy saison with wonderful funk and pineapple notes

Himmat

6.5%
a saison refermented on raspberries

an oak-aged ale dry hopped with Barbe Rouge

Fair Isle Bottles and Cans

glass pour Glass Pour bottle Draft can Can bottle Bottle

Mataro

8.7%
an oak aged ale with Mourvèdre grapes

Syrah

8.9%
an oak-aged ale with Syrah grapes

Méi Zi

4.5%
an oak-aged farmhouse ale with Plumrose Oolong Tea

Vince

7.7%
A farmhouse ale aged in gin casks from Copperworks Distilling Co.

Tove

6.4%
an oak-aged ale refermented with blackberries

Lora

5.2%
a Piquette-inspired farmhouse ale with a field blend of berries

Leila

5.1%
a saison with Purple Egyptian malts

Madrone

5.9%
a saison brewed with ingredients foraged from the Olympic Peninsula: Madrone Bark, Yarrow and sea water from the Pacific Ocean. 

Val

6.2%
an oak-aged ale refermented with Montmorency Cherries

Montgomery

7.0%
a farmhouse ale aged in Copperworks Gin casks with foraged Larch tips

Myrtle

4.1%
a saison with Myrica Gale

Paulie

4.3%
a dark farmhouse mild

a farmhouse Dark Mild conditioned on cherries

Paulie

Can icon
4.3%
a dark farmhouse mild

Fay Fuller

5.2%
a can conditioned saison with Tettnanger and Hallertau Blanc

Alexandra

Bottle icon
4.7%
a saison with foraged fireweed

Ana

Bottle icon
7.3%
a saison with kiwi fruit

Eugene

Can icon
7.1%
obscuring the line between IPAs and saisons

Himmat

Bottle icon
6.5%
a saison refermented on raspberries

Pierre

Bottle icon
5.4%
a spelt saison with Saaz hops

Pjotr

Bottle icon
7%
a saison aged in a peated whiskey casks

Eleanor

Bottle icon
6.7%
an farmhouse ale refermented on elderberries

Odelette

Bottle icon
7.7%
a foeder lagered biére de garde

Our house saison

Bobbi

Can icon
6.1%
a new world hoppy saison

Pedro

6.5%
FLANDERS STYLE ALE AGED IN FRENCH OAK FOR THIRTY MONTHS

Guest Beer, Wine & cider

We offer a curated list of rotating guest beer, wine, cider, and non-alcoholic beverage to enjoy in our tasting room or purchase to-go. Our guest offerings include those that shape our trajectory, compliment the beer we make, challenge us, or frankly, just something we are excited to share with you.

Food

Our kitchen with 49th Street Beast is officially open! Fermented foods, dry aged meat, and classical French & English techniques with a modern twist. A tight menu offering of vegetables, sharable cuts of beef, and not to be missed desserts.

Kitchen Hours:
Wednesday - Saturday | 4pm - 9pm
Sunday | 12pm - 5pm

Guest Draft

Beneficial Brewing N/A Kombucha

- Black Lime Chamomile - Ginger Hibiscus - Earl Gret Coriander

Ghia N/A Aperitif

Non-Alcohalic herbal canned cocktail

Dwinnel Russet Dry Cider

Can icon
7.5%

Wine

glass pour Glass Pour bottle Draft can Can bottle Bottle

Vignerons Ardechois 'Rose'

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50/50 Grenache and Caldoc, a hybrid grape made from a cross between Grenache and Malbec. Classic southern French rose, bone dry with red berries and crushed flowers

Domaine de La Patience 'Chardonnay'

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Dry, medium with moderate acidity and alcohol. Its flavors range from apple and lemon to papaya and pineapple

Gaspar Pinot Noir

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Azimut Penedes Red Blend

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Organic Negre is rich, medium-plus bodied, approachable wine with a dark red fruit and earthy palate of black currant and mulberries