supports more than 9,000 breweries - and that number continues to grow despite over-saturation worries. said he remembers thinking 2,000 breweries in the nation was a lot a decade ago. Since beginning to can a few years ago, Scuttlebutt now distributes about two-thirds of its lineup in cans instead of bottles.īannan Jr. Things have changed so much that not only is Scuttlebutt now coming up with cool names for its beers - Lightspeed Lager and Rollerbowl Kolsch are two recently released beers - but they’re moving away from bottles to what’s become the industry norm: cans. Hence Scuttlebutt’s Amber, Porter and Hefeweizen. The market was so barren, it was common to name beer simply after the style of beer. Scuttlebutt joined the likes of Elysian, Hale’s, Diamond Knot and Redhook in trying to convert Rainier and PBR drinkers over to a more elevated drinking experience. Microbreweries were a nascent idea, with only a few players even in Seattle. Light body with a zesty, fruitiness this beer finishes refreshingly crisp with a dry slightly tart finish.When Scuttlebutt began brewing beer 25 years ago, the craft-beer landscape was completely different.
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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