Iron Goat Brewing
1302 W. Second Ave., Spokane, WA
Over five-plus years, the Goat has gone from a modest operation in an obscure industrial neighborhood to a bustling taproom in a historic downtown Spokane building, distributing draft and bottled beers across Washington and North Idaho (including a couple of newer IPAs, the Mosaic-hopped Brick and Steel and juicy Buzzsaw McThunder). Core styles are supplemented by taproom specialties and sours (some barrel-aged); there’s also a small but sophisticated food menu centering around pizzas, packed Thursday trivia nights and frequent live music.
Opened: June 2012
The story: Two couples – Greg and Heather Brandt, and the late Paul Edminster and his wife Sheila Evans – launched this brewery named after the garbage-eating goat sculpture in Riverfront Park.
The scene: Like the original, out-of-the-way location on East Mallon, Iron Goat's new home in the former Jones Automotive Engines building on the west end of downtown (around the corner from River City) is a brick building that dates back about 100 years. But it’s more than twice as large – 10,000 square feet, compared to 4,000 – allowing for an expanded brewing operation and a bigger, more accessible taproom with food service. The vintage industrial-style space is bright and airy, with a high, open-beam ceiling accented by metal gridwork. The walls in the hallway leading to the restrooms are painted in the rust color familiar from the old taproom, and there again are no TVs, to encourage conversation. Two long common tables in the middle of the room, atop a restored terrazzo floor, add to the communal feel, with smaller tables closer to the windows and bench seating along the west brick wall (corner couches are on the way). Reclaimed wood tops the tables and the long bar, the base of which is covered in black metal that was coated with linseed oil and beer and torched, creating random patterns. The brewery operation in the back is visible through glass above and on either side of the bar, with tanks lined up along the large windows on Adams Street (with sidewalk seating on the way). An alley patio on the west side of the building has room for 140 people.
Food: In-house kitchen serves a menu centering around salads, pita sandwiches and pizza (including vegetarian options).
Live music: Occasional.
Specials: Mondays, Game Night Slider Night, play games (feel free to bring your own) plus $8 sliders and sides special;Tuesdays, $10 growler fills; running club Wednesdays at 6 (in season), $1 off pints for participants; trivia night Thursday.
Brewhouse size: 8.5 barrels
Beers: The regular lineup includes Trashy Blonde (5 percent alcohol by volume, 38 International Bitterness Units), Garbage Pale (5.2, 43), Bleating Red (5.4, 38), Head Butt IPA (6.7, 90), Impaler imperial IPA (8.5, 72) and Goatmeal Stout (5.6, 23). There’s also a wide range of seasonal and specialty offerings like the Irish Kate imperial red, Farmhouse French saison, Belgian-style Tripel, Shin Kicker session IPA, Blackberry Apricot Sour, Cap’n Kidd Scotch ale, Punkid pumpkin ale and Goatnik Russian imperial stout; the latter three occasionally show up in barrel-aged versions as part of an expanding barrel and wild ales program. Half and 4-ounce pours are available along with full pints.
Other options: Cider, wine and kombucha.
Don’t miss: The barrel-aged beers and sours, when available.