Elizabeth Stoudt is the cheesemaker for the business now. Behind the brewery section, one walks through a huge space (70,000 square feet) just devoted to antique sales by some 300 dealers every Sunday. Past the antiques mall is her bakery and cheesemaking section, and an organic and good food market. Elizabeth explained that she buys from local dairies that don't use pesticides, the process of getting certified as an organic producer is too time-consuming for a lot of these small dairies and they don't bother with it. Back to the beer: they focus on German styles, Kolsch, Pilsener, Helles, Gold Lager (much like Chuckanut at home, so my orange Chuckanut cap was suitable attire), along with IPAs and Pales. Their stout does not play on the family name; it is called Fat Dog Stout to honor Ferdie, the family pooch.