Higher Costs/Keeping Prices Low = Challenging Times!

On the average milk is up 21% since last year and orange juice 31%. Rising fuel costs contribute but have you heard about ethanol? But consider: Biofuels use corn oil and that corn which used to go to the table or livestock is now going for a new demand: Biofuels. In the world of supply and demand where there is less corn for feed and less corn for the table, there you will find higher corn prices! Across the board food costs have been steadily going up for one reason or another.

Since May of 07 Hale's has been serving Organic Greens – we love them, and hope you do too, but … they're expensive! We hope to increase the organic products in our menu and someday we will. However, right now we are struggling with the fact that we need to raise our menu prices just to keep up with the current increases we are receiving.

Hale's is going to raise each menu item by approximately 6% or less. A customer with an average ticket price of $12.00 will pay an additional 72 cents, raising the ticket to $12.72. We plan to make this necessary evil as painless as possible while still accomplishing the goal of good business.

Our sincerest hope is that you won't notice anything but good service, great food, and a comfortable atmosphere. It has always been Mike Hale's goal to provide his customers the best product with the best value. As costs rise we will meet the challenge of doing just that.

To be or not to be?
That is the question

The ole' Bard said it well even though he wasn't referring to organic produce. In the above article I mentioned that we have been serving organic greens in our salads since May 2007. For a very brief period we purchased all organic produce, but quickly learned that it was too cost prohibitive requiring that we raise food prices considerably. The chef then figured that we could cut back but continue to have all organic salad greens. We have been doing this. BUT, the question I want to ask my customer, YOU, is: Would you be willing to pay more for ALL organic produce, and, how much more?

I would love to hear from you. Please email Kathleen@halesbrewery.com

Interview with Gaye Anderson

We here at Hale's have had the great pleasure of knowing and working with Gaye Anderson for many, many years. As the proprietor of the New Orleans Restaurant in Seattle's historic Pioneer Square, Gaye was one of the very first Seattle restaurateurs to pour draft Hale's Ales. We asked Gaye a few questions about her time at the New Orleans.

Where do you come from Gaye?
I was born and raised right here in Seattle.

Before opening the New Orleans, what did you do?
From 1980 to about 1985 I ran a lunch spot called the Bumblebee around the corner here in Pioneer Square.

How would you describe the type of music you showcase at the New Orleans?
Jazz in all its forms. We do traditional Dixieland, big bands, jazz swing, zydeco and blues. They'll all related.

How would you rate the live music scene in Seattle these days?
There are not enough live music venues anymore. Owners often take the cheap way out and hire disc spinners. But the Pacific Northwest has so much talent!

You've been at the New Orleans since 1985. How would you describe the changes in Pioneer Square over the years?
There have been highs and lows, but lately there's been lots of growth and improvements.

The New Orleans Restaurant is one of the city's longest running live music venues and Gaye's support of the northwest jazz /blues music community is nearly legendary. Check out the New Orleans where you'll find high quality Cajun cuisine at very affordable prices and an excellent music venue all located in Seattle's picturesque Pioneer Square district.

Brewmaster Dinner

Set aside October 29th for your Halloween Celebration. Hale's has decided to throw a Halloween Party as our Brewmaster Dinner theme. You will be served by fairies and goblins and who knows who else will show up. We will be posting the menu on our website. Go to Halesales.com then click on the Events tab.

Kolsch Marinade for Prawns or Scallops

The summer's sun lends its golden light color to our lovely Kolsch. This German style summer lager has enough character to be the main ingredient in our Prawn Marinade. Allow the prawns to marinade over night.

1C Kolsch
1⁄4 cup Lime Juice
1⁄2 cup Roasted Garlic
2 Tbsp Salt and Pepper
11⁄2 Tbsp Smoked Pimento
1 Tbsp Minced Garlic
2 cup Olive Oil

Combine all ingredients except oil in food processor and then slowly drizzle oil in to emulsify. Marinate prawns over night then grill until done.

'Tis the Season...

Cooler nights, shorter days, colors changing, all these signs point to one thing – more beer choices! As the Fall and Winter "darker" months begin to unfold, the special Seasonal beers begin to appear from everywhere. Hale's Brewery is no exception – the coming months will see a number of old favorites reappear on tap and on the grocer's shelves.

First up is O'Brien's Harvest Ale, a perennial favorite since 1988. In the world of hops, the beginning of September is actually the "New Year" and is celebrated by brewers with the same enthusiasm as Jan. 1. Harvest Ale is designed annually to showcase the best of the new crop. Hoppy (of course!), with a complex malt backbone, this is a rich ale to savor. Enjoy it with something good to eat and contemplate the "up" side of the end of summer.

While Hale's is one of the few breweries to offer a Fall seasonal, the Winter seasonals begin to appear rather quickly in the (not so) late autumn – earlier every year it seems. Our annual entry into these much anticipated heavy-hitters is "Wee Heavy Winter Ale". Wee Heavy was first introduced in 1985, one of the first seasonal ales ever brewed by any craft brewery. It has evolved and changed over the years (for many years it was a cinnamon "spiced" ale), has won numerous awards, and in any rendition has always been a big, bold, chewy mouthful of ale. An excellent, warming bulwark against the chillier months, look for it beginning November 1.

Few beers evoke as much anticipation amongst avid ale enthusiasts as a brewer's annual "barleywine". These signature ales – highly concentrated, with unique flavor profiles - are truly the brewmaster's opportunity to leave a personal stamp on that year's brewing activities. It is a statement that can have enduring quality: barleywines are one of the few beer styles that can actually benefit from cellaring. Many aficionados stash away a collection of each "vintage" and conduct vertical tastings periodically. Hale's Brewmaster J. Kipling has annually designed "Rudyard's Rare Barleywine" since 1997. It has a classic, British style: very high gravity (making it deceptively strong), with a dominant malt structure that is balanced well by a subtly complex blend of aromatic hops. It is eminently sippable (as a Brit might put it) – perfect for a warm conversation, excellent as an aperitif, or heck... wait ‘til July 4th to open a bottle you've saved and raise a toast to the brewer's art.

Finally, the switch from light to dark: two Hale's beers that are currently sharing the spotlight through the year are "Kolsch German Style Ale" and the infamous "Troll Porter". Kolsch will begin to hide on October 1, and the Troll will appear in its place, on tap and in stores. They will trade places again on April 1.

A toast to variety! – truly the spice of the seasons.

Situated above Hale's Brewpub sits a private facility ideal for groups of 20 to 75. Enjoy the ambience of being in a brewery by viewing our production floor from the room's wall of arched windows.

Our In-House catering and staff make it easy for you to plan your event. Hale's kitchen staff offers several catering options, and will work with you to design the menu that best suits your occasion. Call Marta at 206 706-1544 to arrange your next party or email her.

This edition's stories from Haleians Phil O'Brien, Bill Preib, Bill Monk and Kathleen Hale.

Cheers from Hale's!