Please note all beer donated is considered a donation, and any leftover beer may not be returned. DAYS until we celebrate 9 years! So join us for our 9th Anniversary Weekend from Friday to Sunday, August 11 to 13.Don`t miss out on this year`s anniversary shirt, they sell out quick, so get your order in today.
🔱🧜♀️🍺🔱🧜♀️🍺🧜♀️🔱🍺🧜♀️🔱🍺🧜♀️🔱🍺ĩth Anniversary t-shirts are available for pre-order now (online at link in profile or in the taproom) and for pick-up starting on Friday, August 11 at 3 p.m. #ninthanniversary #breweryanniversary #savethedate #sublimenine Anniversary Imperial Grapefruit IPA will be on tap & available to-go And a little history, we started fancy anniversary glasses at year 3…who has all of them? 11 nine years ago we opened our doors, so join us for our 9th Anniversary Weekend from Friday to Sunday, August 11 to 13. #aleswithdepth #venturabeer #independentbeer #craftbeer #facingbunsen #beertogo #stayathomebeer #beerisessential #togetherbutseparate #alonetogether #outdoordining #patiodining #parkinglotpatio #indoordining #localbeer #localbeerisbetter #seektheseal. #calicommon #venturacounty #150yearsofventuracounty Rustic yet complex, this beer is all about returning to our roots and commemorating a time-honored brewing style that also celebrates over 150 years of the #Borchard family’s farming heritage in the #Oxnard Plains. It’s a medium-bodied ale with a toasted and caramel-like malt character in flavor and aroma, is also mildly fruity, and yet has an assertive hop bitterness. This method of fermenting dates back to the late 1800s in California when refrigeration was a great luxury. They’ll be helping us celebrate the #BorchardBeer release and party hosted by from 3-7 p.m.īorchard Beer is a #CaliforniaCommon, also known as a #SteamBeer, that is a 100% American-style lager brewed with a lager yeast strain that ferments at warmer ale-like temperatures. Light body with a zesty, fruitiness this beer finishes refreshingly crisp with a dry slightly tart finish.Have you been missing #empanadas w/ your beer? We’re so excited to welcome back today 2-7 p.m. 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.
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.
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