Just call Thursdays the “Night of 100 Pints.”
Starting this week, that’s how much craft beer will be poured every Thursday at Walla Walla’s new Burwood Brewing Co.
After at least five months of planning, form-filing, organizing and creating, David and Jennifer Marshall are able to open their doors in the winery incubator complex, 602 Piper Ave., at the Walla Walla Regional Airport.
The limited quantity of beer available is due to the relatively small size of the current system at Burwood. It produces only enough for 100 pints. A bigger system will be brought in, and a spring grand opening is in the works.
In the meantime, the 100 Pint Nights start at 4:30 p.m. Thursdays and will last until the beer is gone. Only one style of beer will be poured each week. It will be available by the glass only. A different style of beer will be poured each week.
Burwood is the first brewery to join the incubator village. But the Marshalls are no strangers to beer.
Both of their résumés include work for Seattle’s Pyramid Brewering, where David Marshall was head brewer and later manager of quality, process and development. He also has his viticulture certificate from Walla Walla Community College, in addition to his practice brewing and applications certificate, and has been assistant winemaker at Long Shadows Vintners.
Jennifer Marshall will work the administrative and marketing end, bringing years of experience on the office end and account management. She’s been with Keystone Fruit Marketing since 2005.
According to their application with the Port of Walla Walla, the two plan to produce five core beers and four seasonal ones. A tap room will be provided for guests to drink by the glass or order to go. Production of the fully developed recipes is slated to start at 200 barrels and slowly ramp up over the next five years to 450-plus barrels. To learn more, follow Burwood Brewing Co. on Facebook or email email@example.com.