You have to look hard to find Lazy Boy, behind the Everett Mall and squeezed in between a state L&I office and a UPS shipping facility. I parked on SE 100th and walked past the Labor and Industry offices to their tasting room (W-Sat 12-5). The whole operation is visible from the tasting table, and the question came to mind: how does a micro get its product bottled? No bottling line could be seen. Brewer-owner Shawn Loring enlightened me. He contracts with Microbeer Source out of Issaquah, who brings in a mobile bottling unit once a month. This unit can fill four or five pallets in a day with 22-oz or 12-0z bottles. Loring has Odom Distributing get most of this to the retail outlets.
Lazy Boy's
website lists their standard and seasonal creations. One unusual feature was two hefeweisens: a northwest and a Bavarian style. Shawn said he used different yeast strains in the two. On my tongue, the Bavarian seemed a bit maltier and the northwest had a fruitier finish. Their IPA is no doubt their best seller; it is the bottle most frequently seen in stores.
(Visited 7/29/10)
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