Métier Brewing opens a new bar in the central district
Founded in Woodinville nearly four years ago, Brewery has won numerous Washington Beer Awards for its “damn good beer”. Now, co-founders Rodney Hines and Todd Herriott (of Capitol Hill’s Craft Racing and Coffee) have expanded to a second location in the Central District — it’s Seattle’s first black-owned brewery.
Behind its rolling doors, the new tavern features the usual Métier flourishes: a list of beers and dishes decorated in collaboration with another black-owned business, Umami Kushi. The chef behind the popular Japanese street eatery, Harold Fields, is still finalizing the menu, but for now, the crowd-pleasing okazu skillet, jerk chips and soft Philly pretzels (served with mustard coconut infused) are available.
Umami Kushi is just one of many black-owned businesses Hines and his team worked with to create their new space: entrepreneur Marc Greene of Greene Home Redesign led the construction, and artist LeLeita McKill provided the large black and white photograph that hangs above the counter.
Enlisting BIPOC and women-owned businesses for the new site was an intentional and key decision, Hines says. A year ago, Métier and Reuben’s Brews launched the Mosaic State Brewers Collectivea mentorship program designed for minorities and underrepresented groups who want to learn more about careers in the beer industry.
Hines says it is his responsibility as a business and as a private citizen to invest in the community. And as a resident of the Central District for nearly 25 years, he has seen the black business owners and locals who once filled the neighborhood routinely pushed out.
“I feel like I’m still a newcomer. And other people who come into the community, hopefully by claiming it back home, they look at what the history of the community is and how do they recognize and respect that? »
One of the ways Métier did this was by hiring staff with ties to the neighborhood. Hines hopes to do the same with the musicians performing in the bar.
“In a way, I think beer can taste better when you know the mission and purpose behind it.”