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The oldest sure records of brewing date back around 6,000 years ago to ancient Sumeria, most of which is now known as “The Cradle of Civilization” and sometimes, “Iraq”. No one knows exactly how it happened of course, but probably some bread or grain got wet, some yeast, and undoubtedly an Irishman, got into the mix somehow, and civilization (at least as we understand it here at Northern Ales) was born.

4000 years ago or so, in the same area, a piece called “Hymn to Ninkasi” was composed and committed to a seal. Ninkasi was the goddess of brewing at the time (the present goddess of brewing is my wife Andrea) and the hymn not only sang the praises of this divine art of brewing, but was illustrated with pictures of bread and barley. The “Hymn” states that this drink had made people feel "exhilarated, wonderful and blissful", so it must have resembled my Northporter Stout. (see below)

Afterwards, not much exciting happened in the history of brewing until the summer of 2007, when Northern Ales opened in Northport, Washington. It is said that all true ale lovers must, if they can, make a pilgrimage to Northern Ales once in their lives if they wish to experience paradise. I suggest you try a Wednesday evening and take in some of the local musicians while you‘re at it.
 
Pale Ale is a staple of the brewer's art. On some planets, (no, I don't know which) brewers who do not include Pale Ale in their repertoire must eat worms. Our Pale Ale is a delicious and refreshing 4.5% alcohol, leaving 95.5% for pure flavor. There are two secrets to my American style Pale Ale. Stop in and order one, and I'll tell you what they are.      English styled Pale Ale is made with amber, and crystal malts, and maybe just a pinch of dark malt for color. If you don't know what they mean by "smooth hoppy flavor", kiss someone who has just finished a pint of my English. If you don't like it, at least you've gotten to first base.
 
E.P.A.I.P.A is Northern Ales' special variation of Indian (or sometimes Imperial) ale. (E.P.A refers to a government agency) The story behind this ale is that long sea voyages required a high alcohol content in order to arrive in exotic locations unspoiled. Whether you're headed for India, China, or maybe just down to the river for some fishing, this ale is guaranteed to be be a fine companion.   Mmmmm... stout. If you don't know why they call it "stout", that's because you haven't tasted it. I make a couple of different stouts, each with its own dash of dark brilliance to make it unique. The rumor is, you know it's ready when a chopstick will stand upright in a pint. Of course, that's not true, I use a regular spoon.