The Old Rainier Brewery, rising above I-5 a bit south of Seattle's stadiums, has been divided into lofts and other spaces for design firms, a coffee roaster, even a small craft brewery (Emerald City). Here, the brand was brewed for over six decades, until company and brand were sold to Pabst and the building closed in 1999,
The Seattle Brewing and Malting Co. was organized in 1893, so this Georgetown plant had about a quarter of a century run until Prohibition shut it down. Today, Machine House Brewing does business in this space. Opened just about two years ago, Machine House stands out from the crowd by concentrating on session-strength (3.6% to 4.8%) English style ales and by pouring only from casks in the taproom.
Head brewer Bill Arnott came to Seattle from Norfolk, England where he learned the craft of making Real Ales. He works on this seven-barrel system, acquired from neighbor Two Beers Brewing. The first time he tries a recipe, Bill says, he lets it ferment all the way and records the finishing gravity. Then, for cask ales, he draws out the ale around .0015 to .002 points short of full fermentation and the ale finishes fermenting and carbonating in a steel firkin. The pub aims for a serving temperature of around fifty degrees F; the British reputation for warm beer being somewhat undeserved.
The pub was pleasant. no food cooked here but peanuts were for sale and food trucks were right around the corner on Airport Way. The big screen carries English football, Premier League matches, with Chelsea and Man City taking a 1-1 draw when I was there.