Hale's Ales, located in Seattle's Fremont neighborhood, is happy to announce three beers to warm the heart and body.
Starting November 1st, Hale's will release a Whiskey barrel-aged edition of their Wee Heavy Winter Ale.
Mahogany colored and rich in flavor with an extra complexity from the addition of 2 year old whiskey barrel aged Wee Heavy. Hale's Wee Heavy was a Gold Medal Winner at the 2000 & 2003 United States Beer Tasting Championships.
Early November, the brewery is happy to release their newest beer. Halestorm is a re-imagining of their (2010) Seattle Beer Week beer Double India Pale Ale.
Brewed with Munich and aromatic malts to stand up to aggressive hopping, along with oats for a silky body. Called "Pineapple Express" by our brewers due to the aroma and flavor which are loaded with pine, citrus and tropical flare. 7 different hops were used in this beer. Strong and drinkable at 8.7% ABV. IBUs: Above Threshold.
Finally the brewery will re-release (mid-November) their perennial favorite, Brewer's Choice Barrel-aged Series Rye Whiskey Barrel Aged Imperial Stout.
We didn't set out to reinvent the wheel, just to perfect and personalize it. Brewed in 2013 and laid to rest in rye whiskey barrels for 16 months. Made with Crystal, Carafa, roasted, chocolate and aromatic malts with a touch of wheat, rye, and oats for additional body. Hops include Caliente, Willamette, and Exp 6300. All the components are present: a rich, roasted taste with hints of chocolate from the malt; coconut, vanilla, and whiskey from the barrel. Our version is unique in our use of oats and rye in the grist and rye whiskey barrels for aging. 9.9% ABV. 40 IBUs.
Look for all three beers, to be available in bottles and (limited release) kegs, starting the 1st week in November.
A favorite phrase around Hale’s is “the main thing is to keep the main thing the main thing”. And of course THE “Main Thing” here is making great beer in the Brewery, and serving great food and drink in the Pub. The original vision, in 1983, for Hale’s Ales was to produce world-class ales, by the use of traditional English methods, using locally sourced natural ingredients, and to deliver the finished ales to local beer lovers as absolutely fresh as possible. That vision and mission remains unchanged today.
When the Brewery and Pub on Leary Way was opened in 1995, that same commitment to quality was applied to our food service: use fresh local ingredients to create tasty pub food, offered at good value in a relaxed, family-friendly environment.
Northwest Beer Guide