We’re always brewing something new

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Located in Seattle Washington, Mollusk is a craft brewery.

Mollusk Brewing embraces contemporary brewing techniques while recognizing and honoring tradition. We aim to brew memorable beers that showcase an attention to detail and a creative approach.  We love that our small size means we can take risks and also serve the freshest possible beer both at our pub and in stores and bars across western Washington. 

We see mollusks as our emblem - like beer - mollusks are mind-bogglingly diverse, ranging from the humble slug to incredibly complicated octopus. We highlight that diversity by making the cleanest lagers and the funkiest farmhouses, sharing the soft earthy nuances of noble hops and the bold flavors of modern new world hops. 

Some days call for a refreshing session IPA, others require the deep contemplation of a barrel aged sours ale, both make life a bit easier and both are expressions we focus on. 

Our brewhouse is an electric powered seven barrel system, being powered by the Columbia river means we're a green operation with nearly zero water waste. With precision control, we are able to produce any style of beer. We package our beers in both draft and 500ml. 



(206) 403-1228


803 Dexter Ave. N.
Seattle, WA 98109





Born and raised in Seattle, Washington. His first memories of beer were cans of Rainier his father would let him sample. He grew up walking to the Redhook Brewery in Fremont with his father. Cody attended the Evergreen State College. There he studied Philosophy, Art and History and fell in love with homebrewing. In 2009 he founded Epic Ales LLC in the SoDo neighborhood of Seattle. It slowly grew from a one barrel system to a three barrel before rebranding to Mollusk and growing to a seven barrel system. 

"Beer can be art, where the artist challenges expectations and conventions or it can be a craft, where the craftsperson hones expectations and perfects conventions. It can be either/or, and that is a beautiful thing."


Raised in Yellow Springs, Ohio, Carey moved out west to Seattle to attend University of Washington. He received a BS in chemistry and worked at research lab in Seattle. He had developed a deep appreciation for the vast variety of beer while living near the Stumbling Monk on Capital Hill. He had begun homebrewing when he decided to change careers and work as a professional brewer. His first job was at Northwest Peaks, a nano brewery in the Ballard neighborhood. There he quickly became the headbrewer. He joined Cody at Epic Ales in 2015. His favorite things about brewing is the community, the depth of knowledge and the currents scientific inquiry that adds layers upon layers of complexity everyday. 





PUB JUICE Pale Ale (4.9 abv) Modern west coast pale. Incredibly clean yeast profile with a dry finish. Hopped with Centennial and Mosaic. Hints of citrus, pine and melon rind. Hop forward but balanced. Available in 500ml bottles.

DEXTER DAILY Tavern Lager (5.5 abv) Perfectly balanced lager. Clean and refreshing with equal parts malt and hops. Old world hops provide a background of coriander and lemons with a slightly grassy finish. 

VOLKSBIER Rye Pilsner (3.3 abv) Hazy and crisp, this assertively hoppy lager is refreshing and highly crushable. 

VALLEY ST WEIZEN (4.3 abv) Clean and refreshing traditional hefe. Mild banana and clove aroma with light body and snappy finish.

IT'S PRETTY AWESOME IPA (6 abv) Fruity, hazy and super smooth. Loads of tropical fruit and coniferous notes with a mildly bitter bite.

PARTYTIME!!!  Bright and funky kettle sour. Lots of lemon and earth with a touch of barnyard. Great on its own or also fun for a cocktail. Available in 500ml bottles.


BRUNCH BEER Witt Beer with oranges and lactose sugar (4.5 abv) Semi-sweet and perfect for breakfast! Our ode to the mall classic, Orange Julius. 

THE FALL Rye Brown Ale (4.6 abv) Earthy, peppery with hints of caramel. Crisp like a fall morning. Strikes an absolute balance between malty and refreshing.

NEWPORT CRUSHER Oatmeal Pale (4.8 abv) Our rotating Crusher series explores a single hop each batch. Currently it's Newport, known for flavors of earth, wine and citrus. The oats provide a smooth finish.

SOGGY SHOES Winter Ale (7.7 abv) More hop forward than a typical NW Winter Ale. 


BIRU SENCHA Lager brewed with green tea (4.4 abv)  Bone dry, light and clean. Green tea provides a subtle citrus and grassy bite.

DANKTOBERFEST Dry-Hopped Lager (4.4 abv) Our northwest twist on the German classic. It starts a midly malty Oktoberfest and is generously dry hopped with Summit, Comet and Simcoe, creating a rich density of dank goodness.

METAMORHPOSIS  Dark Ale (6 abv) Brewed with Women Refugee Alliance. Malty with a big bracing hoppy bite from Simcoe hops. Using locally grown malts. $1 of each bottle goes to Women Refugee Alliance of Washington.

ILLUMINATING PAYCHECK ACTIVITY IPA (6.5 abv) Hazy and Tropical. Soft and smooth.

BRINY DEEP Oyster Stout (8 abv)  Brewed with oysters from Washington's famed Hama Hama oyster farm. Rich and hearty with a savory finish.

SAISON DU MOLLUSK Classic Saison (6.5 abv) Our rustic ode to the farmhouse ales of Belgium. Old world hops provide a nice mild grassy bite that plays wonderfully with lemon and earth notes of the distinct yeast strain. Currently on tap at Dexter Brewhouse.

HOPE Botanical Farmhouse Ale (6 abv)  Brewed with barley and wheat and seasoned with allspice, saffron and orange blossoms, this unique farmhouse ale won Gold in 2015 for Herb/Spice at the Washington Beer Awards.

DESPAIR Botanical Farmhouse Ale (6.5 abv) Pitch black and exotically spiced. Black lemons, grains of paradise, mahleb and sumac make for a crisp and bold beer.

ABBOT'S PRIVATE RESERVE Belgian Strong Ale (11.1 abv)  Huge and complex, winner of bronze for abbey/belgian strong at the 2016 Washington Beer Awards. Fruity and spicy. Supremely balanced. Currently on tap at Dexter Brewhouse.

BOG MONSTER Peat Smoked Imperial Stout (12 abv) Using Washington harvested peat, this huge stout is easy to get lost in. Rich, dense and utterly complex. Currently on tap at Dexter Brewhouse.

INTO THE WOODS #1: SASSAFRAS Wood Fermented Strong Ale (8 abv) Using the distinctly flavored wood, this ale has a spicy complexity and expression of wood rarely seen in beers. Part of a series. 

APPLE SOUR American Wild Ale with Apples Added (5.2 abv) Showcasing the bright green apples of Yakima Valley, this brew is made with a blend of wild yeasts and bacteria. 

BEACH BEER Margarita Sour (4.8 abv) A new world twist on the oddball German classic. We used limes, agave nectar and sea salt to make a perfect sunny day beer, 

CRANBERRY SOUR  American Wild Ale with Cranberries Added (5 abv) Get ready for the most sour sour that has ever soured. A bracing 2.8 pH. Beautiful in color and utterly memorable in tartness.

PLUM SOUR American Wild Ale with Plums Added (5.8 abv)  Using Washington grown plums, this sour is wonderfully balanced with fruit forward 

CHERRY SOUR American Wild Ale with Cherries Added (5.7 abv) Super fruity and bright. A great introduction to the style of sour ales.

TART MISO American Wild Ale brewed with Miso Paste (4.2 abv) Our savory and creative re-imagined version of a gose, slighty salty, very tart and utterly refreshing. Currently on tap at Dexter Brewhouse.

BRETT LAB On going series of bottles exploring the funky realm of mixed fermentation. Please see bottle for details.

COQUILLE D'ESCARGOT Barrel aged Wild Ale (6.8 abv)  Aged for 15 months in barrels that once held Old Warehouse. Bone-dry, fruity and funky.

FRAMBOISE DOREE Barrel aged Wild Ale with Golden Raspberries Added (6.9 abv) Barrel aged for 15 months this bright and funky sour ale has plenty of fruity aromatics.

BEET DOWN Barrel aged Wild Ale with Beets Added (6.8 abv)  Insanely unique and beautiful beer. Earthy, fruity and funky. 



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Local Public House
Miir Flagship
Oly Taproom
Ounces Taproom & Beer Garden
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Tippe & Drague Alehouse
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