Pairing beer with food has been a cornerstone of many veteran craft beer brewpubs and it’s been a philosophy since Pike Brewing’s inception. It’s also a concept that has come full circle. While many modern breweries have relied on food trucks to provide dining options with the thought process that the beer is what draws craft beer consumers first and foremost, a place like Pike in Seattle remained steadfast in integrating a full kitchen into its operation.
Former President Drew Gillespie shared how the brewery’s commitment stems from its founders’ passion for beer and food and, more importantly, their enjoyment of them together since opening in 1989 with Charles and Rose Ann Finkle.
“If Pike’s gonna go someplace with beer, it’s going to be with food at the same time,” Gillespie said in a November 2023 interview with Brewer Mag. “That’s built into our culture and DNA.”
The brewpub model, once a necessity due to licensing laws, has evolved into a strategic advantage for Pike Brewing. While many breweries emerged in industrial spaces with minimal food offerings, Pike has focused on creating a holistic experience where guests can enjoy a pint alongside a well-paired meal.
For brewers, this means thinking beyond just the beer itself and considering how it interacts with the menu. Head Brewer Leslie Shore takes an intentional approach, developing beers with specific food pairings in mind. This especially happens when it comes to taproom-only releases.
“A lot of the one-offs, I definitely think about food,” Shore said. “Whenever I’m cooking, I’m thinking about what I’m going to drink with this. And when I’m thinking of a beer recipe, I think about what I like to drink first and what food is going to really go well with it.”
This philosophy allows her and her team to create beers that complement the brewpub menu in ways that extend beyond market trends. One example given at the time of the interview was a brewpub-exclusive Hefeweizen.
“The Hefe was a good example,” said Gillespie, who stepped down as President at the end of 2023. “Leslie is talking to the team, and they’re saying they’d love to have a Hefe to go with the menu. But for me, running the business side, a Hefe isn’t something that would be a smart move to take to market in Seattle — it’s not a growth SKU.
“But we made a batch for our restaurants, and it sells really well here.”
This synergy between food and beer enhances the guest experience while allowing the brewery to experiment with styles that may not work in a broader retail setting. Shore takes inspiration from the kitchen’s menu when developing recipes, considering how unique ingredients can enhance both the beer and the dishes it accompanies.
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“We have these really unique grains that not a lot of folks have access to,” Shore said. “So I’m going to use this, and you know what? That’s really going to accentuate the chewy texture of our pretzels, but it’s also going to offset our brats or our burger really well.
“Regardless of whether it’s a full entree or a snack, I want to make sure that it hits something on the menu.”
By prioritizing beer and food together, Pike Brewing sets itself apart in a crowded market. The ability to craft beers that enhance the dining experience while maintaining a sustainable business model demonstrates how brewpubs can leverage their kitchens to create something uniquely appealing for guests
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