Three beer releases for the season from Atwood Ales


Here is information about three new beer releases from Atwood Ales.

Autumn Rabbit  ABV 6.1% 

Farmhouse Ale w/ Carrots  500ml Bottle Conditioned

Pairings: substantial salads; rustic French dishes like cassoulet, herbed lamb, roasted chicken; works well with Indian and Middle Eastern cuisines; very nice with nutty (asiago) or tangy (feta) cheeses

What’s up, doc? This amber-hued, biere de garde style, farmhouse ale was not brewed with rabbits. Toasty malts and the light sweetness of candied carrots fade away to earthy, musty notes, a wisp of black pepper and ginger, and the mild, lingering astringency of black tea on the finish. Brewed with 100% estate-grown carrots and hops.


Raccoon Bacchanal ABV 5.2%

Saison w/ Sour Grapes 500ml Bottle Conditioned

Pairings: salads w/ vinagrette, fried chicken, calamari, ceviche; goat & blue cheese; fruit compote, cheesecake, plum upside down cake

In years past, our small crop of grapes has been decimated in a single night by a group of mischievous raccoons who leave only their muddy footprints on our grape trellises. After a mixed-primary fermentation with saison yeast and brettanomyces, red grape must was added to secondary, bringing hints of rosé, with very mild acidity and light funk notes. This beer’s acidity, aromas and flavors will continue to evolve over time due to the presence of wild yeast and bacteria from the grape skins. Dry hopping with Hallertau Blanc adds additional, subtleties of white grape, gooseberry and mild tropical fruit.

Vers l’Ouest ABV 4.9%
Saison 500ml Bottle Conditioned

Pairings: grilled meats and vegetables; fish tacos; instantly classic with funky, soft cheeses; fresh figs

Vers l’Ouest, or “Westward,” is the very first beer fermented in our newest tank, an open fermenter formerly used to produce lagers at North Fork Brewery in Deming. Vers l’Ouest is a very dry, crisp and refreshing saison-style beer with light spice, stone fruit and very mild barnyard funk flavors and aromas. Fermented with a mixed culture of Saccharomyces and Brettanomyces yeasts, and then bottle conditioned for 5 months. Brewed with estate-grown Cascade hops; Citra and Crystal hops; Canadian oats; and Skagit Valley barley and wheat malts.


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