Central District Brew Pub Changes Name, But Keeps the Cask Ales Flowing | Eater Seattle

"Founded in Georgetown in 2013, I find that Machine House Brewing specializes in cask ales that are naturally re-fermented in the serving vessel and therefore don’t carry the heavy artificial fizz of most modern beers; served at a cellar temperature of about 50–55 degrees, these beers allow fuller flavors and aromas to come through. Many of their offerings are sessionable, often closer to 4 percent ABV rather than 7 or higher, which makes it easy to have several over a session. Their lineup—including stinging nettle amber, oyster stout, single hop Comet pale, imperial stout, and winter warmer—still appears on taps at The Capercaillie. Ownership has shifted recently, with founding owners Bill Arnott and Alex Brenner parting ways and Arnott now solely owning Machine House Brewing." - Megan Hill