Brewing, Beer

CITRAcalifragilistic - Fresh Citra® Hops from Carpenter Ranches!

CITRAcalifragilistic is a Fresh Hop Pale with an extra hoppy dosage of the Yakima Valley. The epic 500-mile round trip journey to Carpenter Ranches in Granger, WA reaped a harvest of extremely resinous and aromatic fresh-off-the-bine Citra hops! CITRAcalifragilistic’s classic light bready malt character unites melodiously with super citrusy and juicy flavors. Enjoy Fresh Hops as its fade is quite velocious, a pint of CITRAcalifragilistic will always make you precocious.

ABOUT CARPENTER RANCHES*
Carpenter Ranches was established in 1868 when Charles Carpenter departed from his hop-growing family in New York and settled in the Ahtanum area of the Yakima Valley, beginning with just a log cabin and an ox cart. As the first hop farm in Washington State east of the Cascade Mountains, Charles helped pioneer what is now the largest hop producing region in the world.

Carpenter Ranches, located in Granger, Washington grows hop varieties such as Mosaic®, Citra®, Palisade®, Simcoe®, Ahtanum™, Pahto™ and Sabro™ on their farms.

Carpenter Ranches, located in Granger, Washington grows hop varieties such as Mosaic®, Citra®, Palisade®, Simcoe®, Ahtanum™, Pahto™ and Sabro™ on their farms.

He transformed a once wilderness area into a hop farm with his own custom-designed irrigation system, hop press, and wood-fueled kiln. Six generations later, the Carpenter family maintains Charles’ same innovative and creative spirit. With a strong focus on ingenuity and sustainability, they thrive within a “built not bought” mentality, utilizing all of their own resources whenever possible to operate and expand the farm.

As a partner in Yakima Chief Ranches and Hop Breeding Company, the Carpenters are driven by the growing demand for unique varietal selections and the expanding craft beer industry. The family produces more than 21 varieties on their ranches and values their relationships within the brewing community, believing that craft brewers will continue to be on the forefront of new, exciting tastes.

In addition to industry demand, the Carpenters are driven to uphold their family tradition of growing quality hops. They pride themselves on being a family-oriented farm and enjoy watching each new generation grow into their role(s) on the ranch.

*Source: Yakima Chief Hops


MORE INFORMATION ON CITRACALIFRAGILISTIC

Stats: 5.5% ABV | 45 IBU | 12.5°P OG | 5 SRM

CHARACTER
Appearance: Bright | Light Gold
Aroma: Citrus | Juicy Fruit | Orange Blossom | Light Pine
Taste: Light Sweetness | Moderate Bitter Finish
Mouthfeel: Medium-bodied | Smooth

 COMPOSITION
Malts: 2-Row Pale | Wheat | Crystal
Hops: Fresh Citra from Carpenter Farms
Yeast: American Ale
Water: Lake Whatcom Watershed

Meet a Brewer: Steve Ellison

Favorite Boundary Beer:  Pilsner or a New IPA   Hometown:  Los Angeles   Favorite Style to Brew:  All   Hobbies:  Traveling to his son’s soccer matches.   Fun Fact:  Steve doesn’t just brew at Boundary Bay; he’s still an avid home brewer. While he does test out new recipes for IPAs from time to time, his homebrew style is dramatically different, focusing more on European-styles such as continental and Vienna lagers, and his annual Düsseldorf.

Favorite Boundary Beer: Pilsner or a New IPA

Hometown: Los Angeles

Favorite Style to Brew: All

Hobbies: Traveling to his son’s soccer matches.

Fun Fact: Steve doesn’t just brew at Boundary Bay; he’s still an avid home brewer. While he does test out new recipes for IPAs from time to time, his homebrew style is dramatically different, focusing more on European-styles such as continental and Vienna lagers, and his annual Düsseldorf.

It’s not even 7 a.m. and the brewery is abuzz. A cacophony of rhythm is coming from the brew deck while Pink Floyd’s ‘Meddle’ vibes throughout the brewhouse. Head Brewer Steve Ellison is lightly tapping on the hopper encouraging the last bit of malt into the Mash Tun. Behind him, the day’s first batch of IPA is already at a roaring boil in the kettle.

Once he’s satisfied with the Mash Tun, he pauses with an intense look as he reviews the brewhouse schedule for the day. He erases a note with his thumb, and then scribbles a message for the Cellar team to review. He grins.

“It’s going to be a long day,” says Ellison. “But, we get to make beer, and beer is tasty.”

Ellison started at Boundary Bay Brewing Company in 2002 as a Cellarman and Maintenance Worker. As the Brewery flourished, so did his responsibilities. His first time captaining the brewdeck was for a contract brew for the now defunct Waimea Brewing Company.

Over the past five years Ellison has taken on a lot more responsibility as Boundary Bay’s Head Brewer. He handles everything from forecasting the brew schedule to ordering ingredients to battling cooler space and more.

For 17 years, Ellison and Boundary Bay have grown together, but before settling in Bellingham he had quite the journey. At the age of 20, Steve departed from his hometown of Los Angeles. He lived in Australia, and Hawaii, traveled through Europe and eventually settled in Amsterdam.

While his love for beer did not blossom in Europe, a seed was planted.

“I was cooking at a youth hostel in Amsterdam and told my bosses I was interested in home brewing, so they bought me a Belgian-style extract kit,” Ellison recalls. “It wasn’t very good.”

After six years in Amsterdam, Ellison and his sweetheart Cheryl, whom he met in Europe, moved to Seattle. Ellison received a culinary degree from Seattle Central University and continued his career as a chef; but his passion for food was waning, and his thirst for craft beer was budding. Thus, he started to take home brewing a little more seriously.

“My first all-grain brew really sparked my intrigue in the industry,” Ellison says. “I approached George Hancock of Maritime Pacific Brewing in 1999 and told him I didn’t want to make food for people anymore. I wanted to make them beer.”

Ellison worked in the cellar and brewed at Maritime Pacific for three years, before he decided to move to Bellingham. The Ellisons had just welcomed their son, Julius, into the world and wanted a change of scenery.

Before moving to Bellingham, Steve contacted Ed Bennett, owner of Boundary Bay Brewery, and secured a position in the brewery. The rest is history.

Faces of Boundary Bay: Ashlie LaLonde

A somewhat bittersweet edition of Faces of Boundary Bay, as we get to know, and wish a fond farewell to, Ashlie LaLonde. Ashlie was born and raised in the beautiful Adirondack Mountains of New York State. While the area’s natural beauty made a deep and lasting impact on her, the tiny village couldn’t quite contain her boundless enthusiasm, and, after graduating high school a year early, she set out into the world.

Ashlie riding with coworker, Shelly in the 12th Man Van for the Bellingham St. Patrick’s Day Parade.

Ashlie riding with coworker, Shelly in the 12th Man Van for the Bellingham St. Patrick’s Day Parade.

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She settled into Leadville, Colorado and enrolled into the Natural Resource Management program at Colorado Mountain College. While there she met Ryan Hogue, whom she would meet again, later in life. After her time in Leadville, she moved around a bit and eventually ended up in the Seattle area, where she studied at Earthworks Energy Healing Institute. Not only was this very beneficial to her personally, but it gave her the skills and abilities to help others become more healthy mentally, physically and emotionally, using techniques and processes outside the traditional bounds of modern health care.


When the Seattle lifestyle wasn’t quite to her liking, she drifted north to Bellingham, living out in Whatcom County for a while (back to the trees, mountains, and water she grew up with). One day, while lunching here at Boundary Bay (where she distinctly remembers being served by long time team member Pia Fischer) she ran into old friend Ryan Hogue, who was tending bar that day. In a very Bellingham way, one thing led to another, and shortly Ashlie was on our team, where she’s been for almost 12 years now.


Ashlie is a woman of many passions, one of the largest being music. She travels quite often to festivals and to see her favorite band, Phish. When she was 12, a friends mom went to get tickets for a Hootie and The Blowfish concert in Lake Placid NY (home to both the 1932 and 1980 winter Olympics). But, it wasn’t exactly Hootie as the tickets ended up being for Phish. Almost the same thing, right? It was the first show for Ashlie, and she has now seen them over 150 times, in all 4 corners of the country.


Some of her favorite venues were Red Rocks in Colorado, our own Gorge Amphitheater, Watkins Glen Speedway in the Finger Lakes region of NYS, and in the far northeast corner of Maine. Some of the acts she loves are Ani DiFranco, moe. and The Grateful Dead. She never got the experience of seeing The Dead with Jerry Garcia, but has seen every iteration since his passing.


As you would expect for someone with a dozen years in around here, Ashlie has a great many memories of BB. She has always appreciated the team/family aspect of working here, and the way Boundary, both as a company, and as individuals, is always ready to pitch in and help support the people, places, and things that make our community great.  She also appreciated all the great folks she’s had the chance to work, and socialize, with. She had a few special shout-outs to former and current team members including Abbey Rose Hastings, Pia Fischer, Samantha Roeder, Ben Glass, and Dane Whitehead.


A thing she really misses from the menu is the Halibut Tostada (maybe we can whip one up for old times sake). And, she used to order the Pork Chop with mustard sauce so often the kitchen started calling her Pork Chop. While these days she mostly sticks to a glass of red wine, she does have a few brews she loved while here, including the Imperial IPA, Amber, Cedar Dust, and the recent Gratitude.

Burning sage to set the mood four our beer delivery photoshoot!

Burning sage to set the mood four our beer delivery photoshoot!


Ashlie is moving on to an exciting new chapter in her life, relocating to Northeast California to be with her love, Jonesey, and start a family. They’ve got some room and they’ll be working together in the alternative medicine field. Ashlie also plans on building a nice workshop for her art works, which she sells all across the country. As a long time Guinea Pig owner, another of Ashlie’s dreams is to open a rescue haven for the little cuties, so that all those adorable critters that might otherwise befall a worse fate, have a safe place.


While we are all very happy for these new and exciting developments, we’re also sad that her bubbly, fun, and supportive personality won’t be around regularly. I suspect though (a little unicorn might have mentioned it) that we might see her around the time of Summer Meltdown.  Please take a moment to wish Ashlie the best before she flies off, she has certainly made an indelible mark on the history of Boundary Bay.



January Featured Artist: Gretchen Leggitt

We are more than stoked to have the amazingly talented local artist, Gretchen Leggitt as our featured artist for the month of January!

Her outdoor-inspired artwork can be seen all over downtown Bellingham including the Culture Cafe, Hundred North, Mt. Baker Theatre, Vital Climbing Gym and Ciao Thyme. Recently her mural on Cornwall Avenue gained widespread attention as the largest mural in Washington State!

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We have a collection of pyrography pieces in house outfitting the walls inspired by mountain landscapes from around the world that Gretchen has travelled to as well as local destinations.

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What is pyrography? Pyrography is the detailed and complicated art of burning designs into wood. As you can imagine, burning pictures and patterns into wood leaves little room for error, adding to the intricacy and complexity of her artwork.

Hydrascape stickers are also on display, created by Gretchen with similar mountain landscapes that can be seen in her paintings and pyrography. Made from durable vinyl that is waterproof, UV protected and dishwasher safe, they are designed to wrap around water bottles to create an infinite landscape. These durable stickers also look great on coolers, skis, snowboards, laptops and car windows.

Come in to the bistro before the end of January to check out the amazing artwork of Gretchen Leggitt. Pieces on the wall are available for sale (pick up at the end of the month) and stickers in the front are available for immediate purchase.

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Photos taken from gretchenleggitt.com

Winter Salad Recipe by Boundary Bay Catering

This winter salad is perfect for the holidays and will make you rethink how you feel about leafy greens. The dressing is what sets this salad apart from all the other salads you’ve tried. Made from scratch, this dressing has deep flavor profiles brought out by caramelizing shallots and apples then blending them with a balsamic and sherry reduction. If you try it be sure to let us know what you think and be sure to check out our catering Facebook page for even more recipes!

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Winter Spinach Salad

Catering by Boundary Bay

Serves 4

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Ingredients:

1 apple, I recommend a hard, crisp, sweet apple

1 cup Shallots, trimmed and peeled, cut in half if large

1 cup Canola Oil

½ cup sherry

½ cup Balsamic Vinegar

¼ cup fresh Parsley, chopped finely

2 Tbsp fresh Chives, chopped finely

Juice and zest of 1 lemon

2 tsp Salt

2 tsp Freshly Cracked Pepper

2 T Agave Nectar

1 cup Olive Oil

½ pound Spinach

½ cup Cranberries

¼ cup Port

2 ounces Gorgonzola

½ cup Candied Pecans


Instructions:

Clean the shallots, peel outer layer, and trim ends. You can soak these in water for a hour or overnight to make peeling much easier. Cut in half if they are larger than a walnut. Wash, core, and cut apple into 1/8ths, leaving peel on.

Heat oven to 350F.

In an oven safe pan (stainless or french steel would be my recommendation) heat the canola oil. Fry shallots until golden brown on all sides but not burnt. Add apples to the pan, and put into oven. Roast until shallots are nicely caramelized, and apples have taken on a nice golden brown hue and are soft. Pour oil, shallots, and apples into a heat safe dish. Deglaze pan with sherry, add that to pan with oil, shallots, and apples. Cool in fridge, uncovered.

Cover cranberries with port. Set aside.

Crumble gorgonzola. Set aside.

Once cool, add all ingredients, except olive oil into a food processor or blender. Blend until mostly smooth, then add olive oil in thin steady stream until incorporated and emulsified.

In a large mixing bowl, toss spinach with ⅓ cup of dressing. Mix gently with wooden spoons. You can add more or less dressing to suit your tastes. Sprinkle in half of each: candied pecans, port soaked cranberries, and gorgonzola, reserving the rest of each. Mix, and plate. Use the remaining cheese, cranberries, and pecans to top each individual plate of salad.

If you don’t like gorgonzola, warm chevre medallions also go excellently! Cheers!

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Faces of Boundary Bay: Cliff Goff

Let’s meet another member of the team here at Boundary Bay Brewery, Cliff Goff.

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Cliff is a Whatcom County native, growing up in the bustling little border town of Blaine. Blaine is also a shore town, with a view of the Boundary Bay that we’re named for. Being close to the water helped spark an interest in the outdoors and wildlife that Cliff carries to today.

While in high school, he worked in some of Blaine’s small restaurants, and he found an interest in the kitchen. After graduating he moved to the “big city,” Bellingham. In a non-food related job, Cliff spent a year as a tour guide at Deception Pass State Park. A benefit was being able to keep a daily eye on a family of eagles as the babies grew, and one lucky day while leading a tour, Cliff and his group were able to see the eaglets take their first flight. Another memorable moment was the time a Gray Whale transited the pass, against the tide and current, and made a couple breaches in the process.

After that, it was off to Le Cordon Bleu Culinary institute in Seattle to further his chef chops. This led to the chance to cook in the Chianti region of Italy for a few months, and while the experience wasn’t quite what he had hoped, valuable skills were honed.

Back home in the PNW, Cliff was in the kitchens of area restaurants including Beach Store Cafe on Lummi Island and the late, lamented Copper Hog. One of the more memorable opportunities he had was working for the Nooksack Tribe. He helped run the food at the Northwoods casino, and was the go-to guy whenever there was an important event for the tribe. Sometimes this could be feeding a large group, or preparing a fine dining experience for Tribal leaders and visiting V.I.P.s. Somewhere in all this, Cliff also spent 2 years creating tasty treats at Chocolate Necessities.

While Cliff came on board in the spring of this year, his earliest memory of Boundary Bay happened when he was about six. His Mother and he were in town for the day and came in to eat. Cliff had the Smoked Salmon Pizza, and it was something of a revelation to him, as it was unlike anything he had tried at home, or could find in Blaine. One of the reasons he wound up here with us was the way Jabez Richards, and other coworkers with BB in their background, would speak about it. In the sometimes volatile world of kitchens, everyone Cliff spoke with had great things to say about having worked here.

Cliff is filling several spots in the kitchen, working both Hot and Cold sides, as well as his work creating our in-house desserts. He is putting out our seasonal favorite pumpkin pies, and building up new items to go with our existing line-up. Given his background and creativity, there should be plenty of goodies to come. Cliff mentioned though, that if anyone has a suggestion, to please mention it to him. One of the things that really got Cliffs attention once with us was the sheer amount of beer we brew. Although obviously familiar with Boundary Bay beer, he’s now more aware of just how much of our quaffable delights are available.

Away from work, in addition to spending time with his girlfriend Brittany, there’s several things that keep his hands busy. He does some homebrewing, and harkening back to his youth, he works with the Marine Wildlife Strandation Network. He’ll get a call to try to help rescue various marine mammals, and, on the occasional call, have to rescue a creature that has fallen to the hands of some our less than upstanding citizens. This can even go so far as to having to save evidence, and pass along remains for forensic research.

Overall, this busy guy has a lot going on, but feel free to say hello and to share a beer.