You’re driving down Highway 19, maybe heading toward Port Townsend or just wandering through the rural sprawl of Jefferson County, and you see it. It’s a building that looks exactly like what it is—a repurposed, oversized wooden barrel. This is The Keg and I, and if you’ve spent any time in Chimacum, Washington, you know it’s way more than just a weirdly shaped roadside attraction. It’s a taproom. It’s a community hub. Honestly, it’s one of those rare places that manages to feel like a neighborhood living room despite being shaped like a giant vessel for beer.
Chimacum is a farming community at its soul. It's quiet. Most people pass through it on their way to somewhere else. But for the locals and the savvy travelers who actually pull over, this taproom is the center of the gravity.
What The Keg and I Actually Is (And Why People Get It Wrong)
Some people think it’s a full-blown restaurant with a massive kitchen. It isn't. Others think it’s just a tourist trap for people to take selfies with a giant keg. They're wrong too. At its core, it is a craft beverage taproom that focuses heavily on the Pacific Northwest. We're talking about a curated selection of regional beers, ciders, and even some wines that represent the best of what Washington and Oregon have to offer.
The building itself has a history that predates the current taproom vibe. It was originally built back in the late 1940s or early 50s—accounts vary slightly depending on which local historian you’re chatting with at the bar—and served as a roadside stand. Over the decades, it’s been a lot of things. A gift shop. A place for knick-knacks. But when it transitioned into its current life as The Keg and I, it finally found its true purpose. The name is a clever, local nod to The Egg and I, the famous book by Betty MacDonald about life on a chicken farm in the nearby Chimacum valley. If you haven't read it, you should; it explains a lot about the quirky, rugged spirit of this corner of the world.
The Vibe Inside
Step through the door and the scale changes. It’s cozy. Sometimes a bit loud when the local bluegrass bands start picking, but always welcoming. There is no pretension here. You’ll see a farmer in dirt-stained Carhartts sitting right next to a tech worker who just moved up from Seattle. They’re both drinking the same IPA.
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The tap list changes constantly. That’s the draw. They don’t just stick to the big names like Elysian or Deschutes. You’ll find small-batch stuff from breweries in Port Angeles, Poulsbo, and Bremerton. They lean heavily into the "local" aspect because in a place like Chimacum, "local" isn't a marketing buzzword. It’s the economy.
Why This Spot Matters to the Olympic Peninsula
It’s about more than the alcohol. We have plenty of places to get a drink in Washington. The Keg and I serves as a vital "third place"—that space outside of home and work where people actually talk to each other. In an era where everything is digital and isolated, this weird barrel-shaped building forces proximity.
The owners have been very intentional about making it a community space. They host trivia nights that get surprisingly competitive. They have live music that features local talent rather than just touring acts. During the pandemic, it was one of the spots that really fought to stay connected to its regulars, pivoting to growlers and outdoor seating as fast as the regulations allowed.
- The Selection: It isn't just beer. They are big on Washington ciders. If you think cider is just sugary apple juice, a flight here will change your mind.
- The Food Situation: They don’t have a massive deep-fryer-laden kitchen, but they do have snacks and often partner with local food trucks. You can usually grab a bag of locally made jerky or some nuts to keep you going.
- The Location: It’s right at the intersection of Highway 19 and Chimacum Road. You literally cannot miss it.
The Reality of Running a Business in a Giant Barrel
Let’s be real for a second. Running a business inside a structure built to look like a keg comes with challenges. Space is at a premium. The layout is... circular. It’s not the most efficient use of square footage for a bar, but that’s part of the charm. You’re never far from the person next to you.
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There’s also the maintenance. Maintaining a vintage, novelty-architecture building in the damp, moss-prone climate of Western Washington is a full-time job. The exterior needs constant attention to keep that iconic wooden-stave look from rotting away in the Olympic Peninsula rain. The fact that it still looks as good as it does is a testament to the care the owners put into it.
What to Expect on a Saturday Night
If you show up on a weekend, expect it to be packed. The parking lot isn't huge. You might have to walk a bit. But once you’re in, you’re part of the crowd. It’s the kind of place where people actually move over to make room for a stranger at the bar.
The music is usually acoustic. Think folk, Americana, and traditional Irish tunes. It fits the wood-heavy interior. It’s the kind of environment where you can actually have a conversation without screaming over a sound system, unless the crowd gets particularly enthusiastic during a chorus.
Things You Should Know Before You Visit
First off, check the hours. Small-town Washington isn't 24/7. They usually close earlier than a city bar would. Also, keep an eye on their social media or their website. They are very active about posting what is currently on tap. Since they rotate kegs so fast, that specific barrel-aged stout you saw a picture of yesterday might be gone by the time you arrive today.
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If you’re coming from out of town, make a day of it. Hit the Chimacum Corner Farmstand across the street for some local produce and cheese. Maybe head over to Finnriver Farm & Cidery just down the road. The "Chimacum Triangle" of food and drink is legit.
The Legacy of The Keg and I
A lot of these novelty buildings across America have disappeared. They get torn down for strip malls or just fall into disrepair. The fact that The Keg and I is thriving in 2026 is a small miracle of local support and good management. It honors the history of the Olympic Peninsula while serving the needs of the modern community.
It’s a landmark. It’s a waypoint. It’s a place where the beer is cold, the wood is old, and the people are genuinely glad you stopped by.
Actionable Steps for Your Visit
To get the most out of your trip to this Chimacum icon, keep these points in mind:
- Arrive Early for Music: If there is a band scheduled, show up at least 45 minutes prior. The limited seating fills up incredibly fast.
- Try a Flight: Don't just commit to one pint. Their tap list is diverse enough that you’ll want to sample the range, especially the local ciders which are world-class.
- Talk to the Staff: They know the brewers. They know the stories behind the labels. If you're into the "why" behind your drink, they are a wealth of information.
- Respect the Neighborhood: Chimacum is a quiet residential and farming area. When you leave the taproom, keep the noise down and be mindful of the local traffic.
- Check the Food Truck Schedule: If you’re hungry for a full meal, see if there is a truck on-site. If not, plan to eat at the Farmstand or one of the nearby cafes before they close.
The best way to experience this place is with zero expectations and a thirsty palate. Just pull over, walk into the big barrel, and see what’s pouring. You won't regret it.