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Fremont Brewing’s Field to Ferment series of fresh hop beers – releases begin today

 

Fremont Brewing is about to start releasing this year’s Field to Ferment fresh hop pale ales. The first in the series goes on tap today at the Urban Beer Garden.  Also available in six-packs at the brewery. Will also be available in stores. See the press release below for all the details.

Fremont Brewing Announces Release of Craft Beer’s Biggest Fresh Hop Ale:

Field to Ferment Fresh Hop Pale Ale – First in series of fall seasonal fresh hop brews to be released September 6, 2017

SEATTLE — – Fremont Brewing of Seattle, Washington will release its fall seasonal, Field to Ferment Fresh Hop Pale Ale, on Wednesday, September 6th at the Urban Beer Garden on draft and in six-packs starting at 11:00 a.m. Fremont will brew this single fresh hop ale throughout the entire hop harvest in Yakima, with three individual hop varieties sequentially as they are harvested. The first release will feature early harvest Centennial hops from Carpenter Ranches followed by Amarillo from Virgil Gamache Farms, and finally Citra, also from Carpenter Ranches. Field to Ferment will be sold across Fremont Brewing’s entire distribution network through September and part of October while supply lasts.

The vision behind Field to Ferment is to showcase the purest possible essence of individual varieties of freshly harvested Northwest hops, celebrate the farmers who grow them, and provide craft beer lovers the rare opportunity to experience and even compare the distinct flavor profiles of fresh, juicy hops. It builds upon the acclaim and limited supply of Fremont’s wildly popular Cowiche Canyon Fresh Hop Ale, a small-batch blend of organic hops grown exclusively for Fremont on a single farm at the mouth of the Cowiche Canyon Conservation area in Yakima and released annually in early October.

“With Field to Ferment, we share our passion for the fleeting joy of these once-a-year fresh hop beers which are one of the most unique offerings of Northwest craft beer,” said Matt Lincecum, CEO of Fremont Brewing.  “The harvest season is a marvel of ingenuity and hard work as Yakima’s farmers work 24 hours a day, 7 days a week until the harvest is finished, and we brew around the clock to keep up with them. Fresh hop beer is truly the iconic seasonal release for the Pacific Northwest.”

Field to Ferment is the most extensive rotating fresh hop beer experiment on the West Coast. Production requires extra planning and logistics as load after load of hop cones must be harvested, separated from the bines, stored in specialized bins, and transported over the Cascades in a refrigerated truck to Seattle. Each 80-barrel batch will contain approximately 1,300 pounds of fresh hops (16.5 lbs per barrel) placed into the mashtun within 24 hours of harvest.

“From our Centennial hop fields to the kettles and fermenters! The Carpenter family farm is excited to be a part of the Fremont Brewing fresh experience,” said Brad Carpenter of Carpenter Ranches. “Your taste buds will be tickled!”

 


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