Twelve String Brewing
11616 E. Montgomery Dr., Spokane Valley, WA
Opened: December 2011
The story: Guitarist Terry Hackler, hooked on craft beer from his first sip of Redhook's Ballard Bitter at a Seattle bar in the early 1980s, combined his love of brewing and music 30 years later by launching the Spokane Valley’s first modern-day brewery.
The scene: The cozy, comfortable taproom tucked into a business park is adorned with guitars of various sizes, along with guitar-themed art pieces, while a collection of growlers and old beer bottles sits on a shelf. It’s all tastefully done up in lighter woods, with the work handled by Hackler, a former residential remodeling contractor, and his wife, Sue – down to the tap handles, patterned after guitar necks complete with frets, and the guitar-shaped sampler trays. There’s a small patio off the parking lot.
Food: Snacks including peanuts, chips and salsa, hummus and a meat-and-cheese plate; food trucks on weekends; outside food encouraged for lunch.
Live music: No
Specials: Monday nights, free pizza with beer purchase; Tuesday, $10 growler fills; Wednesday, Wine and Barrel Night, $1 off wine and barrel-aged beers; Beer of the Week, $1 off pints and fills of a selected style.
Brewhouse size: 7 barrels
Taps: 22, including a beer engine for cask ales.
Beers: The regular lineup includes G String Blonde (4.5 percent alcohol by volume, 16 International Bitterness Units), Mango Mambo hefeweizen (4.3, 17), Arpeggio Pale (4.7, 45), Archtop Amber (5.4, 32), Jam Session IPA (6.6, 74), C#7#5 IPA (6.8, 110), Batch 201 IPA (7, 79), Electric Slide imperial IPA (8.3, 120), Don’t Fret Porter (5.5, 49) and Drop D Stout (6, 49). Also look for seasonals like the 12 Strings of Winter, Spring Reverb, Rhythmic RyePA , Roundabout Confusion harvest ale and annual anniversary beers, along with Crescendo series specialties and a wide range of barrel-aged offerings (celebrated in occasional Barrel Fests throughout the year, with at least two on tap at all times).
Other options: Wine and draft cider.
Don’t miss: While anything out of a barrel is worth a taste, it’s tough to top the cask-conditioned selections, typically dry-hopped IPAs, tapped every Thursday.