Co-Owners Piper Corbett & Robert Horner

Our History

Propolis was established in June of 2012 with the sole intent to produce high-quality handcrafted herbal ales inspired by Old World tradition, local resources and the rhythms of nature. Our ales are brewed with various wild-crafted herbs and are seasonally based. Many of our Ales blend several styles and are hard to classify by those that subscribe to the standards. We are primarily inspired by the farmhouse tradition of France and Belgium, as well as Old World Ales that no longer exist. We are artists and scientists at heart and we aspire to challenge the norm.

Propolis Brewing began brewing on 1bbl (31 gallons) Brewhouse in a small book bindery studio on Hastings Avenue in Port Townsend, WA. For the rst 3.5 years we ventured to over 7 farmers markets in the region to represent and sell our unique capped & corked 750ml Champagne bottles of handcrafted Ale.

In 2016, needing important space to grown, we nally opened our rst Taproom, in an old metal lumber building & historical brick making building in the Port District, of Port Townsend. The new location has provided us space for our 15bbl Brewhouse, as well as retail space and outdoor seating. We have been able to continue the production of our core/seasonal organic ales as well as expand our barrel-aged fruit & sour program. Since opening our taproom Propolis has expanded our format options to allow for 375 ml bottles in addition to our well known 750 ml bottle format.

We invite our guests to experience “A taste of our home”, by connecting, exploring and expanding the culinary art of our Ales and the celebration of the beautiful and unique botanicals ingredients that create our terroir, inspire our art and deepen our sense of place and community. Propolis Taproom is an all-ages taproom, serving our community through positive inclusion and maintaining a safe tranquil environment for the appreciation of our Ales & Community.

Pro - Polis

“Before” - “City”

The term “propolis” comes from two Greek words: “pro,” which means “before,” and “polis,” which means “city.” This ancient term came into being centuries ago when some early Greek student of Nature established the fact that honeybees use propolis to narrow the opening into their “cities,” or hives, to keep out unwelcome intruders. Propolis is a sticky resin that seeps from the buds of some trees and oozes from the bark of other trees, chie y conifers. The bees gather propolis, sometimes called bee glue, and carry it home in their pollen baskets. They blend it with wax akes secreted from special glands on their abdomens. The term “Propolis” is a metaphor...a reference to a time long past. Propolis encourages us to look to our surroundings for inspiration and health.

Just as the bees look to the local plants for the ingredients that make up their Propolis, we also look to our environment for the seasonal ingredients that make up our herbal ales. Similar to the antiseptic properties of bee-propolis, many of the herbs historically utilized in brewing were incorporated for anti-bacterial and medicinal properties. For thousands of years beer served as food and medicine; it had anti-septic, anti- bacterial and anti-viral properties. Old world ales were referred to as “gruits” and were created from various malted grains and bittering herbs. Proprietary herbal blends were passed down from generation to generation as was the knowledge of how each herb served to promote health throughout the year. We carefully selected local herbs and botanical that bitter and avor our ales. Our herbal blends are developed to harmonize with the spectrum of malt that shifts from light to dark with the sun and the harvest.

Ingredients

Propolis Ales are brewed using 100% Certi ed Organic Paci c Northwest Malted Barley and Wheat, as well as Organically sourced unmalted wheat, spelt, oats and rye. We utilize locally grown organic herbs, wild-craft herbs fruits and owers from the forest and the elds that surround Port Townsend. The sustainable approach to our ales extends beyond the walls of our brewery as we partner with local farms and wild-crafters from the collection of fruits and owers to the composting and reclaiming of spent grain. We craft every ale in small batches, bottling, corking, capping, labeling and waxing by hand. Many of our ales are brewed in batches under 50 cases with each vintage unique to the “Flavors of the Season”.

Many of our ales are also rooted in the traditions and techniques of the farmhouse ales of France and Belgium. These ales were historically crisp, light & refreshing. Saisons were brewed for farm workers to enjoy during the hot summer work in the elds. Historically, these ales incorporated wild yeast and were very dry with a rustic bite. Our ales are brewed in a rustic fashion to produce a dry ale with a well- balanced pro le. We brew with seasonal herbs & botanicals that contribute avor and bitterness.

Mixed Culture

Propolis Ales are fermented with a blend of yeasts and bacteria. Our Ales are blends of French & Belgian Yeast cultures, as well as local indigenous yeast and bacteria cultures. We isolate and cultivate many wild Brettanomyces strains speci c to the Olympic Peninsula. These cultures take residence in our barrels residing for many years while they slowly consume the very regimented and controlled diet we have provided for our microbial partners during our long brewing process.

We utilize locally sourced varieties of ancient land- race grains that serve as food caches during the barrel aging phases of our ales. Our barrels our sources from local wineries, and are selected speci cally for existing cultures, past varietals and quality.

Each Propolis Ale is carefully blended for the ideal taste, clarity and balance. We vintage all of our ales as to distiguish the uniqueness of the seasonal swings that each year brings. Our Ales are conditioning in both keg and bottle formats. This enlives the cultures of the ale and provides stability and longevity.

Bottles

Historically Belgian-Style ales are bottle-conditioned for superior aging and stability. We Cork and cap our bottles for the most reliable and stable closure. As our ales are capable our aging in the cellar for multiple years we utilize thick-walled Champagne- style bottles for durability and quality of glass. As cellars can sometimes be dark and dank, we cap over our corks to protect the cork and prevent the cork from escaping the bottle.

We o er our ales in both 750ml and 375 ml format. Large format bottles are ideal for cellar aging and sharing with friends or enjoying with food. Small format bottles are more approachable for single servings, and also allow consumers to purchase multiple samples of the same ales for aging. This allows consumers the option to appreciate the manner in which the ales increases in complexity and balance as they are aged.

Corks

We Utilize a high-quality Diam II cork, traditionlly used in ne Belgian-style beers. This cork allows for a superior closure and will ensure that any Propolis Ale that is aged for multiple years will be consumed and enjoyed as was intended.

Awards and Recognition

2013

Sahti - Silver medal Tacoma Craft Beer festival

2014

Beltane- Gold Medal - Great American Beer Festival - American style Brettanomyces beer

Litha - Bronze medal Washington Beer awards - Belgian Ale

Spruce - Gold-Best of the Northwest SIP magazine - Belgian Ale

2015

Beltane - Gold medal Washington Beer awards - American style Brettanomyces beer

Gardin - Silver medal Washington Beer awards - American style Brettanomyces beer

Fennel - Bronze medal Washington Beer awards - Herb and Sprice beer

Cedar - Bronze- Best of the Northwest SIP magazine - Belgian Ale

Zephyros - Silver- Best of the Northwest SIP magazine - Wild Ale

2016

Pi- Bronze Medal - Great American Beer Festival - Fruit Wood aged sour beer

Sigrid- Bronze - Best of Craft beer Awards

2017

Wild Woods- Double Gold- Best of the Northwest SIP magazine - Wild Ale

Beltane - Silver- Best of the Northwest SIP magazine - Wild Ale

Melissa- - Silver- Best of the Northwest SIP magazine - Saison

Rubus Kiss- Gold- Best of the Northwest SIP magazine - Fruit Beer

Kriek - Gold- Best of the Northwest SIP magazine - Sour Beer

2018

Oak Aged Sour- Bronze Medal - Great American Beer Festival - Wood aged sour beer

Birch - Gold- Best of the Northwest SIP magazine - Wild Ale