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Scuttlebutt brewing taproom cedar st8/16/2023 ![]() Scuttlebutt Brewing Company beers found in Taipei, Taiwan In the spirit of sustainability, all of their ingredients come from Washington and Oregon, and their spent grain goes back into the local agriculture to feed cattle in Washington. Founded by Phil and Cynthia “Scuttle” Barrett, their initial production was 170 barrels of three styles of beer, growing to production of over 20 different styles and almost 5000 barrels! In 2007, they moved from the waterfront to their current brewing location in Everett. ![]() Scuttlebutt Brewing Company has been around since 1996, with their roots on the Everett waterfront. Today, I found three offerings from Scuttlebutt Brewing Company of Everett, Washington. They also occasionally carry offerings from smaller breweries from Asia, Europe and North America. This past winter, City Super was my source for Abbaye des Rocs Bruin and Speciale Noel, as well as the 2007 Golden Carolus Cuvee van de Keizer and a number of other beers that are not typically found in Taiwan. I’m quickly realizing that City Super is THE place to go to find some interesting selections of craft beer to try! While waiting for our order to be ready, I stopped into City Super to pick up some items for tomorrow’s dinner, and decided to take a quick peek in the beer aisle. Light body with a zesty, fruitiness this beer finishes refreshingly crisp with a dry slightly tart finish.Today being Monday, I made my weekly pilgrimage to the Sogo in Tienmu to pick up Din Tai Fung’s Xiao Long Bao for take-out dinner. 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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