Light body with a zesty, fruitiness this beer finishes refreshingly crisp with a dry slightly tart finish. The aroma consists of spice, black tea, and just a hint of clove. Scuttlebutt Brewing/Farmstrong Brewing, Everett/Mount VernonĪvailable: On tap at Farmstrong Brewing and Scuttlebutt Brewing’s taproomįrom the brewery: Brewed in a hollowed out wooden log (known as a kuurna) on a bed of juniper boughs, this beer is both complex and delicate. On tap and 22-ounce bottles available at the brewery. Available on tap at the brewery.īarrel Aged Fade Out, Decibel Brewing: A barrel-aged version of the brewery’s imperial stout aged in Bad Dog Distillery’s whiskey barrels. “It’s a museum piece now,” joked Adam Chittick, Scuttlebutt assistant brewer.ĭormant Ryezome, Whitewall Brewing: Dry hopped with Citra, Mosaic and Chinook hops, this rye pale ale has a spicy backbone and piney and citrus overtones. If you visit Scuttlebutt, take a look around the taproom brewhouse and you might find the giant log that was used for the kuurna, waiting to be used once again. The beer was released last week at Scuttlebutt and Farmstrong’s taprooms, so hurry: Both breweries only ended up with a couple of barrels, and it could go fast. Tasting it off the brite tank recently, there wasn’t a lot of juniper flavor, but some of the woody characteristics shone through on the finish. Instead, the beer is slightly dry and very drinkable. It has the fruit flavors from the Belgian saison yeast without the big spicy finish you get with many saisons. The beer finished at 6 percent ABV and pours an amber color. The Scuttlebutt-Farmstrong sahti used a Belgian saison yeast and Chinook hops for bittering and Tettanger hops for finishing. Skagit Valley Malting’s Scott Pelton, who looked on during the brewing process at Scuttlebutt a few weeks ago, said caramelized triticale tastes like Raisin Bran and was excited to partner with the breweries on the sahti project. Skagit Valley Malting, located in Burlington, has quickly become a name in the craft beer world for their boutique malt variations.įor the sahti, SVM provided 40 percent triticale malt, a wheat-rye hybrid, and the rest caramelized triticale. It’ll allow the flavors to comingle and open up.įrom the brewery: Gentle berry and white peach aromatics show the way to an inescapable raspberry character balanced by the base Tripel 7’s malt and barrel notes.The beer was also a chance for Nord to brew a beer with 100 percent Skagit Valley Malting malts, something Farmstrong has already been doing regularly. Sip it in the late evening and let it warm up a bit. That said, it’s not a real quaffable beer. Like the Jalapeno Tripel 7, the nearly 9-percent Raspberry Moeite, which means trouble in Dutch, can sneak up on you. There is a subtle raspberry flavor that stays consistent from start to finish. The Tripel 7 takes over as the yeasty Belgian flavors take center stage and the tart finish is full and even. Thankfully, the fruit is toned down in the taste. It’s akin to a double Ruby, said Stromberg. Scuttlebutt Brewing Company 769 reviews Unclaimed American (Traditional), Breweries Edit Open 11:00 AM - 9:00 PM Hours updated 1 month ago See hours See all 470 photos View full menu 1205 Craftsman Way Everett, WA 98201 Edit business info Estimated Health Score 86 out of 100 Powered by Hazel Analytics Estimated Offers Takeout Phil and Scuttle B. My suggestion: Pour the beer in a tulip glass, stick your nose in and you’ll smell every single one of those raspberries. Stromberg got 10 pounds of organic raspberries and dropped them in the barrels, allowing the Tripel to age with the glorious red fruit.
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