atwood-anniversary

Atwood Ales Farm Brewery releasing anniversary beers this month

 

Atwood Ales Farm Brewery, located on a family farm in Blaine, Washington, is about to release some new beers to commemorate its second anniversary. All three of these special beers are barrel-aged and bottle-conditioned. The brewery’s award-winning, small-batch beers are typically available first at the Bellingham Farmer’s Market (Saturdays in downtown Bellingham) and then distributed thereafter to bottleshops around the region. That’s how they’ll handle this series of second anniversary beers.

“Our first brew day was March 18th 2016 and first release date was May 16th 2016, so we celebrate [our anniversary] in the middle of April during Bellingham Beer Week,” says the release announcement from the brewery.

Concurrently #1
Barrel-aged, bottle-conditioned Brown Ale with black currants. 500 ml bottles.
7.0 percent ABV
Release date 4/7/18
“This garnet-colored ale was aged for 5 months in oak barrels and then for an additional 3 months with black currants. Layers of dark chocolate, espresso, vanilla, and fruit preserves ride tandem with mild acidity, tannins and a moderate dose of cattle barn funk.”

Concurrently #2
Barrel-aged, bottle-conditioned Farmhouse Ale with black currants. 500 ml bottles.
5.1 percent ABV
Release date 4/14/18
“This ruby-colored farmhouse ale was aged for 6 months in oak barrels with three different strains of Brettanomyces, and then for an additional 3 months with black currants. Time in barrels with Brett and whole fruit brings out not only black currant flavor, but raspberry and stone fruit esters as well. The impression of mild fruit sweetness is subdued by oak tannins, acidity and funk.”

Red Bretta
Barrel-aged, bottle-conditioned Farmhouse Ale. 500 ml bottles.
5.1 percent ABV
Release date 4/21/18
“This amber-hued farmhouse ale was aged for 9 months in oak barrels with three different strains of Brettanomyces. Our friends, Oak and Brett, add mild acidity, (pillowy lactic acid and touch of acetic acid); some tannins and dryness (like an oaked chardonnay); fruity esters (berries and stone fruit); and an indeterminate funk blast.”



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