Prayer Flags for Saurpani

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Help in the Nepal earthquake recovery efforts by purchasing a paper prayer flag when you dine at Boundary Bay. We are raising funds for the village of Saurpani, a Gurkha village located near the epicenter of the recent 7.8 earthquake in Nepal. Our GM Janet Lightner recently travelled through Nepal to base camp on Mt. Everest, where she met some extraordinary people along the way. Fortunately, the friends she made on her journey are safe, however, many of their homes and villages were destroyed.

Working with Jwalant from Crystal Mountain Treks, our goal is to raise $10,000 to help rebuild the village of Saurpani. Our staff will be selling paper prayer flags starting at $1 — write a prayer, thought, or wish on your flag. At the end of the day, we will string them together and hang them up throughout the brewery. We hope to adorn our walls will several flags and well-wishes in the up and coming weeks. All proceeds raised during this fundraiser will go towards the rehabilitation efforts in Saurpani. We sincerely appreciate any donation towards this cause. Thank you.

Stay tuned for an official fundraiser in our Beer Garden.


Thursday, April 30th: UPDATES
The Bellingham Farmer’s Market reached out to us this morning and told us they would like to get involved in our Prayer Flag Fundraiser by setting up a booth at the market on Saturday, May 9th. They will be selling paper prayer flags starting at $1 — Stop by the booth and make a donation. Thank you BFM!
The Legendary Chucklenuts also reached out and told us they would like their June 19th show to be dedicated to the fundraiser. Rather than be paid, they would like would like funds be directed towards the Prayer Flag Fundraiser.
 We are delighted by the generosity and outpouring of support we have received on behalf of this fundraiser. Lets keep it rolling, Bellingham! THANK YOU!

Safety Break ISA: Crafted to Reduce Gluten

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Safety Break ISA is crafted to reduce gluten. The finished product contains gluten. As of 2013, ELISA testing of hydrolyzed products is not recognized by the FDA. Those with Celiac disease/severe gluten intolerance should not consume any product that contains gluten. 

The Galbraith Mountain Series continues with batch No. 5, Safety Break India Session Ale. Even bigger news on the Boundary front; Safety Break was crafted to reduce gluten, with more batches on the horizon.

So what’s the difference between Gluten-Free and Gluten-Reduced Beer, and why is it labeled this way?

Beer in it’s strict definition is an alcoholic drink made from yeast-fermented malt flavored with hops. Gluten-Free Beer is made with entirely gluten-free grains, including sorghum, millet, buckwheat or rice and contains zero barley, wheat or rye. Thus, it can be officially be labeled as “gluten-free” according to the FDA.

In the United States, the FDA will not allow any product or beverage made with wheat, barley or rye to be labeled “gluten-free.” even if ELISA testing finds less than 20ppm gluten in the product. What you can state is; “crafted to reduce gluten.”

How do you make a gluten-reduced beer, when Barley is a main competent?

An enzyme (WLN400 Clarity Ferm) is added in the brewing process, that breaks down the proteins in barley. While gluten is not entirely removed, it significantly reduces the level of gluten. For those looking to reduce their daily gluten intake, this is a viable option.

A TTB Certified Beer Laboratory ELISA tested Safety Break India Session Ale and found gluten levels to be less than 10 parts per million, however, the FDA policy states there is no valid test to verify the gluten content of a fermented product. Thus Safety Break ISA cannot be deemed “risk-free” or safe for everyone, as the beer does contain small amounts of gluten. We tested Safety Break ISA through the ELISA certification process in order to provide people with additional information they can use to judge whether or not they want to consume the product.

“I’m very supportive of a beer that is reduced gluten, as long as it’s in accordance with the TTB label requirements. You’re supposed to say that the beer is crafted to reduce gluten, that the beer does contain gluten and that the tests that are now available are not reliable enough to measure the impact of the gluten. If somebody does that, I want to compete with them because that’s a fair practice.” — Pedro Gonzalez, founder of New Planet Beer Co. 

Boundary Bay Brewery Gluten Sample_8879

Further reading on Gluten Reduced Beers:

The Supper Series

We’ve been busy over here at Boundary Bay, planning a summer full of entertainment for Bellingham residents and visitors alike. What’s in store for this summer? You can expect good ol’ classics like our Friday Fish Fry’s, Brewers Cruises on the Bay and Happy Hour BBQ’s with Robert Sarazin Blake — but we’re switching gears and adding even more entertainment to our weekly lineup: Irish music Monday’s to start, Outdoor Improv with the Upfront on Tuesdays, acoustic open mic nights, food truck Wednesdays and The Supper Series. More details to come on these events as we near June.

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One of the things we’re most excited about, is the Boundary Bay Supper Series we’re launching this spring and continuing on into summer. Brewer Bryan Krueger, Head Chef Matt Hansen and Floor Manager Daniel Trulson, have been collaborating over the last few months to bring you a delicious, informative and cohesive series of Beer Pairings Dinners and Preview Nights. The Supper Series is geared towards those looking for an introduction into the world of food and beer pairing, with the ultimate goal to increase overall knowledge of the art of paring. Call it, courses within a course, if you will.

Bryan, Matt and Dan are professionals within their individual fields, but what’s more special, is seeing their passion and expertise unite as they prepare and collaborate for the series. Join them this Saturday, March 28th at 4p.m. for the first Supper Series Preview Night at our New Brew Facility (located right next door to Boundary Bay at 103 Railroad Ave. Bellingham, WA 98225). Enjoy hors d’oeuvres paired with a small flight of craft beer as a brief introduction to our first five course Pairing Dinner on April 11th. Preview Night menu:

  • Cedar Dust IPA with Chichirone, roasted Serrano coulis
  • Irish Red with Washed Rind cheese (cowgirl red hawk)
  • Dubbel with venison slider

Give us a call to make a reservation for Saturday’s preview: (360) 657-5593. ($6 per person, 21+ )

GET ON THE BUS!

safecoYou’ve been asking…so here you go! Once again Boundary Bay invites you to GET ON THE BUS and head to Mariners Opening Game vs. Anaheim on Monday, April 6th @1:10pm!

[This is a fundraiser — all proceeds raised will go towards the Bellingham St. Patrick’s Day Parade Non-Profit

Tickets to get on the Boundary Bay Bus to the Mariners Home Opener game cost $80.00 and include beverages on the bus, lunch and snacks, for the game, plus raffles and Boundary Bay Brewery merchandise giveaways!  Tickets not yet available – stay tuned.

On April 6th, get to Boundary Bay by 9:30AM and be ready to depart at 10am.  The game starts at 1:10pm, but the on-field festivities begin earlier. We want to make sure we have plenty of time to get down to Seattle for the pre-game festivities. We should arrive back in Bellingham late evening. Get on the bus!

Fat Tuesday and Cajun Wednesday at Boundary Bay

If you missed Fat Tuesday yesterday, don’t worry. We decided to keep the special cajun menu around for one more day!

Here’s the menu.

ROAST BEEF PO’BOY

Braised beef shoulder doused in spicy debris gravy, piled on top of a soft roll with mayonnaise & Iceberg lettuce. Served with your choice side: salad, roasted potatoes, or Tim’s potato chips.  $10.99

GUMBO

A rich and hearty stew full of tender chicken thigh meat, Andouille sausage, bell peppers, onions, okra, scallops and shrimp. Seasoned with Cajun spices and a dark roux. Served with rice. $8.99

TROUT MEUNIERE

Seasoned, de-boned fresh trout, pan fried and topped with a traditional brown butter, lemon and shallot sauce with a splash of our Irish Red Ale. Collard greens simmered with ham hocks and bacon, and red beans & rice on the side. $16.99

RED BEANS & RICE WITH ANDOUILLE

Red beans slow cooked with onion, celery, bell pepper, garlic, smoked ham hocks, and Andouille sausage. Served with rice and traditional  Louisiana-style smoked sausage. $10.99

CAT FISH PO’BOY

Catfish seasoned with paprika, cayenne, thyme, oregano, blackened and served on a fresh roll with pickles, Iceberg lettuce, and a remoulade made with our Irish Red Ale. Served with your choice side: salad, roasted potatoes, or Tim’s potato chips.  $11.99

MUFFULETTA SANDWICH

Provolone cheese, smoked Mozzarella, Genoa salami, Capicola salami, and Mortadella (contains pistachio nuts) topped with an olive salad and served on a focaccia. Served with your choice side: salad, roasted potatoes, or Tim’s potato chips.  $10.99

Catfish Po'Boy

The Catfish Po’Boy

Trout Meuniere

Trout Meuniere

Sustainable Connections honors Owner Ed Bennett & General Manager Janet Lightner

On Thursday Feb. 12, Boundary Bay Brewing Co. Owner Ed Bennett and General Manager Janet Lightner accepted a Lifetime Achievement Award from Sustainable Connections in Bellingham, Wash. For two decades Boundary Bay Brewing Co. has operated out of a historic 1922 warehouse on Railroad Avenue in Downtown Bellingham. Sept. 16, 2015 marks the 20th year Boundary Bay has been a part of the Bellingham community.

Ed and Janet were recognized for the support and generosity they give community and the sustainable measures they take with their business, according to Sustainable Connections. They think local first, take care of their employees and live the principled life.

“It’s so nice that we have a way to recognize Ed & Janet,” Sustainable Connections Membership Coordinator Abby Hade Terpstra says. “We know that they are far from done but they’ve already achieved so much.”

This is the 5th annual Lifetime Achievement Award given by Sustainable Connections. Past winners include John Blethen of New Whatcom Interiors (2013), Chuck & Dee Robinson of Village Books & Paper Dreams (2012), Duane Jager of ReUse Works (2011) and Fred & Lynn Berman of Pastazza (2010).

Boundary Bay Brewery Owner Ed Bennett and General Manager Janet Lightner hoist the 2014 Ski to Sea trophy.

Boundary Bay Brewery Owner Ed Bennett and General Manager Janet Lightner hoist the 2014 Ski to Sea trophy.

Barb’s Beer: Seattle Launch

Did you ever think drinking a beer could help find a cure for cancer? Well now it can. At 6 p.m. on Wednesday, Feb. 11 Barb’s Beer was launched in Seattle at Serious Pie & Biscuit in Westlake.

Here are the details about this great program..

MISSON: Barbara Murphy was a great runner. She was a talented interior designer and a wonderful wife, mother and friend. In 2007, Barb was diagnosed with non-smoker’s lung cancer out of the blue and fought it valiantly before passing away in December, 2013. She never complained. Instead she focused on doing what she could to create awareness for this disease which afflicts a quarter million Americans a year, including 30,000 people – mostly women – who like, Barb, never smoked.

PROGRAM: Barb’s family created the idea of “Barb’s Beer” — a beer that would be brewed specifically to raise awareness and funds for finding a cure for lung cancer. Originally launched and brewed by North Sound Brewing Co., our very own Brewer, Bryan Krueger, was passed the baton over the summer, and Boundary became the official brewers of Barbs Beer!!

We are directly involved with the Barb’s Beer Foundation – marketing to restaurants and taverns to put Barb’s Beer on their taps. The goal is to raise funds to support research to find a cure for lung cancer. Funds will be directed to Cancer Grace, a project founded by Barb’s oncologist, Dr. Howard West, a physician and nationally recognized cancer research specialist at Swedish Hospital in Seattle.

Valentine’s Dinner

valentines_posterOne of our favorite evenings here at the Brewery, is our annual Valentine’s Dinner. It’s a chance for our brewery to switch gears for a night and get a little bit cozier. We whip up a special menu, bring in table side music and set up lots of tables for two.  While our regular menu will still be available, we’re hoping to tempt you with some delicious treats that you can’t always find here at Boundary:

  • Trio of Scallops with Grapefruit Gremolata and Basil Puree
  • Blood Orange & Date Salad
  • Arctic Char with Blood Orange Hollandaise, Sumac rice pilaf and Broccolini 
  • 12 oz. Rib-Eye Steak with whipped gorgonzola served with mashed potatoes and chard

To make your reservation for this Saturday’s Valentines Dinner, give us a call at 360-647-5593. Reservations are available between 5pm and 9:30pm. Cheers!

Barb’s Beer: Phase Two Brewed by Boundary Bay Brewery

On Thursday evening, Oct. 2, 2014, a day Bellingham Mayor Kelli Linville declared “Barb’s Beer Day,” Barb’s Beer Foundation presented $3,125 to Dr. Howard West, president of cancergrace.org and renowned oncologist at Swedish Medical Center, for lung cancer research.

Barbara Murphy, an avid runner, skilled interior designer, wife, mother and friend, lost her battle to non-smokers lung cancer in December 2013. Her husband, Tom, started the Barb’s Beer Foundation to help raise money to find a for cure lung cancer. The Barb’s Beer Foundation works with restaurants and taverns to put Barb’s Beer on their taps.

Phase One’s beer was launched on July 1, 2014 at La Fiamma in Bellingham and Boundary Bay Brewery was given the opportunity to brew the next batch of Barb’s Beer.

“We are excited to help a great foundation continue to grow,” Boundary Bay Brewery General Manager Janet Lightner says. “We are grateful to be part of the cause and can’t wait to see where Tom takes it.”

Boundary Bay Brewer Bryan Krueger started the batch for Phase Two on Saturday, Sept. 27. The original recipe was written by local resident Chuck Hohing. Phase One was brewed at North Sound Brewing in Mount Vernon. The recipe for Phase Two has been tweaked slightly and will resemble a classic Northwest pale ale:

Barb’s Beer is a traditional NW American Pale Ale. With deep, golden color, an off-white head of foam that laces beautifully, and an aroma of fresh-baked bread, citrus and resinous pine – this pale ale sings songs of balance. The clean, 2-row barley malt backbone is brightened on the palate by classic Cascade hop tones of mild grapefruit and pine, with Amarillo hops providing an extra flash of citrus brightness. Enjoy Barb’s Beer with a variety of American cuisines, from grass-fed burgers, to lighter pasta, fish, or chicken dishes; and, make a toast to the roots of craft beer! OG 12.3 // 21 IBUs // 5.8% ABV

Boundary Bay Brewery is now the official brewer of Barb’s Beer, working with the Foundation to find taverns and restaurants to put Barb’s beer on their Taps. If your interested in selling Barb’s Beer please visit barbsbeer.org. Help us spread the word by using the hashtag #BarbsBeer online. Cheers!

Tom Murphy discusses his plans for Barb's Beer with Boundary Bay Brewery Bryan Krueger while Chuck Hohing, original recipe writer, sips Barb's Beer.

Tom Murphy discusses his plans for Barb’s Beer with Boundary Bay Brewery Bryan Krueger while Chuck Hohing, original recipe writer, sips Barb’s Beer.



Tom Murphy, founder of Barb's Beer Foundation, meets Boundary Bay Owner Ed Bennett.

Tom Murphy (right), founder of Barb’s Beer Foundation, meets Boundary Bay Owner Ed Bennett (left).

The Barb's Beer coaster helps create interest in the beer at restaurants.

The Barb’s Beer coaster helps establish interest when placed in front of patrons at restaurants.

Chuck Hohing shows Boundary Bay Brewer Byran Krueger the original recipe for Barb's Beer.

Chuck Hohing shows Boundary Bay Brewer Bryan Krueger the original recipe for Barb’s Beer.