Garden Path Fermentation

The Curious Mix Methods. (4th Edition)

The Curious Mix Methods combines multiple brewing styles and techniques and our fourth edition is one of the more eclectic blends we’ve ever relea...

The Curious Mix Methods combines multiple brewing styles and techniques and our fourth edition is one of the more eclectic blends we’ve ever released. A good portion of the base is a blend itself, of the last batch of spontaneous beer brewed in the 2019/2020 season, and a portion of the base of the base beer we use to make The Wet Hopped Ship (without the wet hops!) that was inoculated with spontaneous wort in the fall of 2020. To this blend, we added a single, very oaky, barrel of hoppy blonde ale brewed in June of 2018, a barrel of “solera beer”, and a portion of the previous edition of The Curious Mix Methods that we'd set aside. Look for notes of oak, stonefruit, and earthiness on the nose, the palate is soft and rounded, with hints of tropical fruit, and a lightly tart finish.

Served at: Saturday - 2pm

The Gentle Hint of Smoke.

Lichtenhainer-inspired blend of two native yeast ales with maple and Garyana oak smoked barleys.

Served at: Sunday - 3:30pm

The Local Harvest Cider: Rustic Field Blend.

Field blend of traditional cider apples from the WSU research orchard and wild heritage fruit from the Skagit Valley, fermented in neutral oak with...

Field blend of traditional cider apples from the WSU research orchard and wild heritage fruit from the Skagit Valley, fermented in neutral oak with native yeast for two years and bottle-matured.

The Old School the New. (Barrel Aged Edition)

Our take on what an IPA once was, using a coolship full of hops fermented with native yeast in an open foudre, aged in oak puncheons, and naturally...

Our take on what an IPA once was, using a coolship full of hops fermented with native yeast in an open foudre, aged in oak puncheons, and naturally conditioned with local honey.

Served at: Sunday - 2pm

The Spontaneous Ferment: 3-Year Blend. (2023}

Our 2023 blend of 1, 2, and 3 year-old barrels of beer that was spontansously inoculated with native microbes while resting overnight in our coolsh...

Our 2023 blend of 1, 2, and 3 year-old barrels of beer that was spontansously inoculated with native microbes while resting overnight in our coolship, naturally conditioned with young coolship wort.

The Spontaneous Ferment: Tayberries & Plums.

A blend of spontaneously fermented beers from 2019 and 2021, refermented with a generous amount of tayberries from Lenning Farms in Mount Vernon an...

A blend of spontaneously fermented beers from 2019 and 2021, refermented with a generous amount of tayberries from Lenning Farms in Mount Vernon and plums from The WSU Research Orchard in Mount Vernon and Sauk Farms in Concrete.

Served at: Saturday - 12:30pm

The Strong Fruit Ale.

A barrel-aged high gravity blend refermented with loads of burnt clover honey, Skagit plums, and Skagit-foraged blackberries.

Served at: Saturday - 3:30pm

The Sun Beams.

Our newest draft-only release - a hoppy, refreshing, citrus-accented bière de coupage dry-hopped with Laurel

The Transcendental Blur.

Barrel-aged native yeast ale refermented with pinot noir pomace, then blended with a combination of one-, two-, and three-year old spontaneous beer...

Barrel-aged native yeast ale refermented with pinot noir pomace, then blended with a combination of one-, two-, and three-year old spontaneous beer, and bottle-conditioned with blackberry honey.

Served at: Sunday - 12:30pm