Today, Beardslee Public House in Bothell releases its Cherry Sour Ale. Like most of the beers that head brewer Drew Cluley (below) and his assistant brewer Paige Zahnle create at Beardslee, you’ll have to head up to the public house to try it.
While you’re there, get some food too. Like the beer, its awfully good. I’m a big fan of the burger, but the baby iceberg wedge salad would probably better accompany the cherry sour ale.
Here’s the word from Beardslee Public House:
Beardslee Public House today released a brand new beer, the Cherry Sour Ale.
This special seven barrel batch was made from 280 pounds of hand-crushed organic Washington Bing Cherries from Olmsted Orchards – which equates to 1.3 pounds of cherries per gallon of beer. The cherries soured in the kettle for two days (to a low PH of 3.5 prior to boiling) and the beer was aged on the cherries for 11 days.
This fruity pink elixir – made by head brewer, Drew Cluley, and assistant brewer, Paige Zahnle – is deliciously light and crisp, very lightly hopped and a refreshing summer thirst quencher [IBU ~14; Alc/Vol. 5.2%].
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