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Leaving the farm for city life
Slippery Pig Brewery moves to downtown Poulsbo

Moving from the farm to town won’t change the Slippery Pig.

Dave Lambert said the new downtown Poulsbo location for his Slippery Pig Brewery will have increased production capacity, but he plans to stick mostly with the same distinctive beers he’s been brewing for the last few years at Red Rooster Farm just outside the city limits.

“We didn’t have any room for expansion up there,” Lambert said. “We’re actually going to more than triple what we can produce.”

He also got tired of wrangling with the county over zoning issues when he had the craft brewery and a small taproom on the farm, another reason Lambert’s glad to be joining the downtown scene.

“The city of Poulsbo has been absolutely amazing to work with,” he said.

The new location’s grand opening was scheduled for June 27 in the renovated space at 18801 Front St. that last housed the Himalayan Chutney Restaurant.

Slippery Pig is known for unique beers, often brewed not just with hops but with the crops grown by Lambert and his wife, Shawna, on their farm. That will continue at the larger brewery.

“We’re going to kind of stick with what we’ve always done,” Lambert said, as the brewery ramps up to potentially produce 300 barrels of beer a year. “We’re hoping to boost production on the farm to keep up here. And we’re working with other farmers to bring in rhubarb, nettles, dandelions …”


“It’s probably my favorite beer,” Lambert said of the Curly Tail Stinging Nettle Pale that uses 10 pounds (fresh weight) of nettles per barrel. Slippery Pig is also where you can try a pint of seasonals such as Rhubarb IPA and Dirty Tail Dandelion Bitter.

As the brewery’s website says, “We are farmers first, and our beer reflects that.”

The Lamberts have brought touches of the farm to their new joint in the city, along with flourishes of Poulsbo’s Little Norway heritage.

“My wife’s interior decorating skills came out big time,” Dave Lambert said.

“We’ve built a very large wraparound bar out of locally milled timber, from a big Doug fir tree we had on site at the farm,” he said. “It looks awesome on the bar top.”

They also had a young local artist, Magnus Cain, make some recreations of old Norwegian woodcuts that adorn the restroom doors. He also painted a large Thor’s hammer on the taproom floor.

About one fourth of the 4,600-square-foot space will be used for the brewery. That will leave enough space for the Slippery Pig to host live music, and Lambert said he wants to develop that kind of venue.

There’s no kitchen and no plans to add one, but the taproom will stock prepackaged snacks from other local businesses — smoked salmon and cheeses from Crimson Cove, and CB’s Nuts.

Lambert said they may occasionally host catered events such as farm-to-fork dinners, and patrons are welcome to bring in their own food. The taproom will have to-go menus for ordering from downtown restaurants.

After being closed for about a month to make the move, Lambert said he was looking forward to welcoming his old regulars to the Slippery Pig’s new digs.

“I think a lot of people are gonna walk into this place and be like ‘wow,’” he said.

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