My Writing — Jake Uitti

Re-bar occupies a strange and lovely place in Seattle – both spatially and historically. The bar, located in the nebulous Denny Triangle, has provided a safe space for queer nightlife in the city for decades. It’s also where Nirvana staged its record release show for Nevermind (and where the band was famously kicked out of that same night). For many, Re-bar is the last remaining semblance of a Seattle quickly slipping through our collective fingertips. But the club’s owners remain hopeful they can keep the culture alive as apartment buildings are built, flanking and practically engulfing the favorite nightspot.

ImbibeJake UittiMay 1, 2017Queerspace Magazine

Here’s a timeline that explains how beer went from brilliant mistake to hipsterific

Everywhere you look, there’s a tap handle ready to pour you a nice tall pint of IPA. The rise in popularity of craft beer is astounding, but also, in some ways, predictable. Beer is one of the oldest beverages in human history. It dates back to roughly 5,000 B.C. One could say it’s essentially in our DNA.

ImbibeJake HansonApril 26, 2017Salon

Nine 420-Friendly Songs To Smoke To

There’s no shortage of weed-centric music. Everyone knows the funny “Because I Got High,” the cheeky “Smoke Two Joints,” the personifying “Last Dance With Mary Jane” and the anthemic “Hits From The Bong.” They’re all great, if blunt (pun intentional) chronic-friendly tunes. However, other songs—those that don’t necessarily put weed in the song title—implore you to take that first puff and spark your imagination with their musical subtleties. So in honor of today’s holiday, here are nine recordings to smoke to amidst your THC giggles, as you enjoy the celebration that is April the 20th.

ImbibeJake UittiApril 20, 2017Paste

California’s First Micro-Malthouse to Open in Bay Area

Admiral Maltings, California’s first small-batch malthouse of commercially available malted barley, is slated to begin production in May or June in the San Francisco Bay Area.

One of about 30 other micro-malthouses in the US, Admiral Maltings will offer locally sourced malted barley to California’s regional breweries which, until now, have had to source their malted grains from out of state (Montana, North Dakota) or internationally (Canada, Germany, England).

ImbibeJake UittiMarch 1, 2017Beer Advocate

Beer Hall of Fame Inductee: Alaskan Brewing Amber

Along with being the 49th state in the American union, Alaska is known for its harsh winters, wild animals, mining and the Alaskan Brewing Co. And the brewery’s flagship beer, Alaskan Amber, was born out of all the traditional elements normal to the country’s largest state.

Sipping the brew, one notices its candy-like under- and overtones. While the malt doesn’t overpower the palate, it is certainly present. But the beer, born in Juno in 1986, also drinks softly even when chilled close to ice cold. The recipe’s original brewer, Geoff Larson, a co-founder at Alaskan Brewing, says he practically stumbled upon the recipe when his brewery was just beginning.

ImbibeJake UittiFebruary 16, 2017Sip Northwest

What Exactly Is a Cicerone, Anyway?

In the world of beer, one word is growing in popular recognition. And, perhaps surprisingly, it’s not a style or a brewery. It is, rather, the title of beer expert: a cicerone.

It’s the beer equivalent of sommelier, or wine expert. Perhaps you’ve heard of it, perhaps you haven’t. But what is a cicerone, exactly? How does a person become one, and what happens after that?

ImbibeJake UittiDecember 14, 2016Seattle Weekly

Bringing Beer Back to Where It Began

Before the Industrial Revolution, women ruled the beer-brewing world. It’s true. The act, associated with the kitchen primarily, was handled mostly by women, who first brewed beer for their families, then for their communities, and later, when a little money was available, for paying customers in tap houses.

ImbibeJake UittiNovember 30, 2016Seattle Weekly

How The Lack Of POC In Brewing Is Hurting The Industry

In many ways, the Pacific Northwest is leading the craft beer movement. Washington’s Yakima Valley is the largest producer of hops in the world and the number of craft breweries in the Seattle and Portland areas are growing faster than you can say, “Imperial IPA.”

ImbibeJake UittiNovember 16, 2016The Fresh Toast

Five Seattle Dive Bars Worth Your While

Look around. Seattle is getting more and more sterile with its prefabricated buildings, gentrified neighborhoods, and predictable cement-floor-and-exposed-pipe taphouses. The new wave of hangouts in this city are elaborate but often underwhelming. Where is the unique, the halting, the rugged? If you’re a beer drinker, where can you go to have a frosty pint that’s not out of a glossy magazine? Well, Beer Hunting has you covered with five great local dive bars (all of which also offer live music) where you can feel like you’re in an old-fashioned saloon.

ImbibeJake UittiSeptember 21, 2016Seattle Weekly

Damn the Weather’s Take on This Classic Cocktail Is Something Else

The Old Fashioned is, well, old-fashioned. But it’s also a drink experiencing a resurgence, in part thanks to its role in the dearly departed television series Mad Men. The drink, in a way, is a perfect metaphor for star character Don Draper: Its appearance is handsome, even bright. And it drinks with that edge that only rye whiskey offers, with a touch of well-worn sweetness.

ImbibeJake HansonAugust 3, 2016Seattle Weekly

Georgetown Brewing's Manny Chao on Making it in the Beer Business

Started by brewmaster Manny Chao 11 years ago, Georgetown Brewing is located in an unassuming industrial building in Seattle's Georgetown neighborhood. Large yellow and black sliding doors open into the tap room stocked with nine beers on tap, from Chopper's Red Ale to Roger's Pilsner to, yes, Manny's Pale Ale. Plus, a wall full of growlers. Samples here are free, but there are no sit-down pint sales.

Behind the taproom stand tall, pristine silver vats that make the brewing room feel much like a Willy Wonka laboratory. Manny recently showed Eater around the space and answered a few questions in the back office (where Tootsie pops and granola bars litter the shelves).

ImbibeJake UittiJune 18, 2014Eater Seattle

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