20 Corners Brewing Co.

This place is awesome. Pretty small, tucked into a industrial space. Great service. Small, but very good pizzas. More importantly, the beer is great. Had about 12 beers on tap. Fun vibe too, easygoing. Lots of TVs.

Visited shortly after they first opened, and had a great experience, but waiting a little while for them to get broken in before adding a review. Located in a business park area that you aren’t quite sure if you took a wrong turn or not when arriving. The brewery really stands out once you see it though. Across the street from the Des Voigne Wines and Brewery. Might as well hit both! Very modern feel here. Over a dozen beers on tap, all visible on the digital menu. Good pizza focused food menu, though there are other options as well. Prompt and friendly staff every time. Comfortable place, and a very nice outdoor patio out front. Good beer, good food. Fun place to grab a beer and watch the game.

Beautiful new place that is very sports bar oriented, with lots of TV screens. You can tell they poured some money into this place, as it’s modern and sleek. They had about 10 beers on tap, all available for tasters or flights. Reasonably priced. They also specialist in pizzas and related foods, including some veggie options. Beer quality was good, especially the IPAs. Definitely worth checking out.

The world needs a few thousand more neighborhood breweries, right? I’m not even kidding around--I sincerely believe that bringing brewing back down to the neighborhood and town level will make life better in many little ways. These guys have made a serious commitment to investing in brewing for the future of Woodinville. This place is massive, and impeccably equipped.

You’re in the burbs, in strip mall and office park land for miles in every direction. Woodinville wine country is not far from here, but this just feels like an endless labyrinth of 4-lane roads and newer construction. Not sure if this space was something before, but they’ve clearly made the most of it as a brewery space. Once you navigate the roads, there’s plenty of parking.

There are big roll-up doors, with a bit of patio seating next to the parking lot. Inside, there are several picnic tables, highboys, and a long bar fronted with stool after stool. There are HUGE flatscreens as well as merely enormous flatscreens everywhere, all tuned to the game. We didn’t peek into the brewhouse, which must be behind the bar, but you can clearly see into a good-sized kitchen.

The tables have pipeworks for legs, and the name of the brewery branded (quite literally) into the wood tabletop under a layer of shellac. None of this is cheap. You walk down the hall to the loos and there are huge long runs of custom wallpaper with the name of the brewery shown in a wide variety of logos and fonts. Custom wallpaper? Seriously? Yep. Custom wallpaper. Lots of breweries are bootstrapping it, trying to get their hands on wooden barrels and whatnot, and here we see custom wallpaper all the way down the hall and into the bathroom--at least the men’s room. There was also a big wall of 3-foot stone tiles, but that might have been the landlord’s doing, not sure.

The kitchen was similarly highly-equipped. There’s a huge pizza oven, taller than anybody walking around in the building. The menu explains that their pizzas and "folds (similar to a calzone, I think) are "flash-cooked" in the pizza oven, but I watched them put pizzas in there on the oven deck and leave them for a couple minutes. If you get a pizza oven as hot as the typical pizza oven, you’re turning them every few seconds so they don’t scorch--and I saw a couple pizzas come out with moisture still shining on crusts and toppings, so maybe they are still breaking in the oven, and don’t fully crank it yet? I dunno. I’ve never been a chef, to say the least. They also had a mammoth Hobart mixer for their pretzel dough (their pretzels sounded awesome, and probably are, as they were sold out) and pizza dough, as well as a good-sized combi oven. It’s hard to imagine they aren’t running a brewhouse of comparable proportions, which is an even more expensive proposition than setting up a kitchen like this.

We had the pale and an IPA ("Autonomous"), which were both solid, no flaws, but a bit out of balance with esters and spicy notes poking through unexpectedly. There’s a lot of potential here, and they certainly do not want for materials in any way. It would be interesting to learn more about their background and to watch where they go from here.