:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60265921/32472105_2069456653088990_8760368540801826816_o.0.0.jpg)
The Central District will have access to Georgetown-born Machine House Brewing’s new location starting July 6, just in time for watching the World Cup quarter-finals. The new bar, which will pour the brewery’s English-style cask ale (sometimes known as “real ale” for its natural carbonation) hosts its grand opening from 7 a.m. to 11 p.m. on July 6. The early-morning hours will continue on July 7, with an opening again at 7 a.m. for more World Cup viewing.
The Central District taproom will pour nine Machine House ales (like the brewery’s stinging nettle amber, oyster stout, single hop Comet pale, imperial stout, and winter warmer) through custom beer engines made in England, alongside four guest taps. The new pub also promises “a small but delicious food menu” of English-style bar fare, plus two televisions for sports viewing and a small patio.
Machine House, founded in Georgetown in 2013, has earned its place on the list of Seattle’s essential breweries for its excellent cask ales, which are naturally re-fermented in the serving vessel and therefore don’t carry the hefty artificial fizz of most modern beers. The cool “cellar temperature” they’re served at — around 50 to 55 degres — also means these beers aren’t ice-cold, which can put off unfamiliar drinkers but also allows fuller flavors and aromas to express themselves. And many are “sessionable,” with a lower-than-average alcohol by volume — they might stick close to 4 percent rather than 7 or higher — which allows a customer to drink several over a session.
