Event: Seattle: Brouwer's Cafe gets some wood ... -aged beers, for Big Wood Fest, starting December 1st.

Sorry America, but nutritionists and physicians report that starting with October you're going to be getting fatter. Like some sick, cyclical joke, Americans overindulge during the holidays. From Halloween candy (and beer) to Thanksgiving, we consume so many calories that our colon is screaming for mercy.

So what's a bi-pedal to do about this oncoming realization that you're getting fatter? Well. You can either sign up for a gym membership, that you'll never use until January and then cancel. Or you can accept that New Year's resolutions are less than two months away, uninstall that diet app, and start drinking! We'll wait for you to decide.

Still here? Ok, good!

Given this is a beer website, we wanted to clue you in on a fun opportunity to enjoy some kickaS$ beers while drinking the holidays away. Hosted by Brouwer's Cafe you're encouraged to Uber, Lyft, Cab, Bus, or f'it! (as in walk) to Brouwer's Cafe for their annual Big Wood festival.

With the emphasis being on barrel-aged beers, the title Big Wood might inspire one to grow larger south of your mouth. Hey! I'm talking about your waistline! Sheesh. What do you think we were talking about?!

Ok. Enough introduction. Here's us getting to the point! As in the draft list! *subject to change by whimsy, a random carjacking, or just plain clerical ignorance.

  • Alesong Rhino Suit Bourbon Bbl-Aged Milk Stout 
  • Alvinne Wild West Sour 
  • Belching Beaver Barrel Aged Horchata 
  • Brasserie Des Franches-Montagnes Abbaye De Saint Bon Chien’14 
  • Birrificio Del Ducato My Blueberry Nightmare 
  • Black Raven Splinters ’14 Wee Heavy Scotch Ale 
  • Block 15 Figgy Pudding Brandy Bbl-Aged Strong Ale w/ Spices 
  • Boundary Bay Imp. Oatmeal Stout Aged in Jack Daniel’s Bbl
  • Breakside Cart Blanche Gin Barrel Aged Saison 
  • Cantillon Rosé de Gambrinus
  • Cascade Blackcap Raspberry Sour 2015 
  • Crux Fermentation Project [BANSIHED] Freakcake ‘14
  • Double Mountain Devil’s Kriek ’14 
  • De Garde Pâle Tart Rye Saison 
  • De Proef / Left Hand Brewing Wekken Sour Blend 
  • Deschutes Jubel 2015 
  • Dogfish Head Oak-Aged Noble Rot Ale with Grape Must
  • Ecliptic Barrel Aged Rastaban 
  • Elevation Signal De Botrange Chardonnay Bbl Imp. Farmhouse
  • Engine House #9 Blackberry Farmhouse 
  • Finnriver Pear Wood Oak-Aged Pear Cider
  • Firestone Walker Tequila Bbl-Aged Velvet Merkin 
  • Fort George “The Wieght” Barrel Aged Scotch 
  • Fremont Bourbon Barrel Aged Dark Star Imp. Stout ’14 
  • Georgetown BA Porter
  • Goose Island Lolita Belgian Style Wild Aged w/ Raspberries 
  • Green Flash Sepia Fermento Barleywine 
  • High Water Stella Blue Sour 
  • Holy Mountain Deadfall 
  • HUB Copperworks Bourbon-Aged Abominable 
  • Kulshan Shuksan Barrel Aged 2014 RIS 
  • Logsdon Cerasus ’14 Flanders Red 
  • Loowit Bbl-Aged War Tortoise Imperial Stout 
  • Lost Abbey Red Poppy Flanders Red Ale ’15 
  • Lucky Envelope Westland Sherrywood Imp Porter 
  • Mazama El Duque de Porto Spiced Strong Ale Aged in Port Bbl 
  • Midnight Sun Berserker ’15
  • Millstone Ciderberry Bbl-Aged Raspberry Cider 
  • Monkish Haiku de Saison 2 
  • New Belgium Love Felix 
  • North Fork Spontaneous Sour Ale Aged in Whiskey Barrels 
  • Pfriem Cognac Barrel Aged Strong Dark
  • Propolis Syrah & Sangiovese Blue Huckleberry Saison w/ Brett
  • Reuben’s Brews 2016 Bourbon Barrel Imperial Stout 
  • Rodenbach Foederbier 
  • Scuttlebutt 20th Anniv Oola Barrel-Aged RIS 
  • Skookum BA Breakfast Stout (11%) 
  • Snipes Mountain Terror in the Pews 
  • Sound Big Gin Bbl-Aged Tripel
  • Stillwater Oude Bae Oak-Aged Sour Ale
  • Stoup Dublin Down Bbl-Aged Imperial Red Ale 
  • Tahoe Mountain Evolution of the Barrel 
  • Three Magnets 1st Anniversary Ale 
  • Trinity Menacing Strawberry Saison 
  • Wander Boysenberry Fruit Puncheon

Brouwer's Cafe is located at 400 North 35th Street in Seattle's Fremont neighborhood with doors opening at 11am.

If you've gotten this far, here's what the breweries had to say about each beer listed above.

Alesong Rhino Suit 12.2%
A blend of the first two batches of beer we brewed at Alesong, our Imperial milk stout was matured in bourbon barrels to add velvety layers of vanilla, coconut, and bourbon to the sweet and chocolatey malt flavors of the base stout. Read the full backstory here.

Alvine / Stillwater Wild West Sour Ale 6.0%
Golden blond ale brewed with our own hops and fermented with our Morpheus house yeast. Aged in Bordeaux red wine barrels for eight months. Discover the mildly sour taste of lactic acid produced by the Morpheus yeast.

Horchatta Imperial Stout (Barrel Aged) 9.0%
A salute to our south of the border brothers brewing great beer! An imperial stout brewed with vanilla, cinnamon and rice malt with a creamy medium body. It’s a real treat and dessert in a glass!

L’Abbaye de Saint Bon-Chien 11.0%
L’Abbaye de Saint Bon-Chien is an antique beer, a strong sour ale with 11% abv aged in old wine oak barrels during one year. After the aging period, the different casks are blended together in order to obtain complexity and lots of flavors. St Bon-Chien is one of the world's flagship's sour beers coming from a mixed fermentation. It first ferments with wine yeast, then during the cask's maturation, lots of microorganisms coming from the casks change  the beer's flavors' profile.

The best way to enjoy a good Bon-Chien is to serve it in a kind of wine glass or a Teku at about 16°C or 60.6°F paired with a duck breast or some panned foie gras for example. Don't hesitate to keep some bottles in your cellar and age it, I can remember a fantastic Bon-Chien 2004 that we shared with some friend after 9 years ...

Oh, I forgot it : Bon-Chien (Good Dog) was the first brewery's cat and she got holyfied when she died and became straight on Saint Bon-Chien. If you ever come and visit us, ask for it in French : "une Saint Bon-Ch' please" !

Birrificio Del Ducato My Blueberry Nightmare 9.5% *translated via Google
The history of this beer began several years ago and has been linked to the Black Jack Verdi Imperial Stout, which is a part of our program of aging in barrel and, above all, a piece of my heart. Our Black Jack is simply the Verdi Imperial Stout aged for a minimum of 10 months in casks of Scotch Whisky. The purchase of the barrels was not an easy affair, because the distilleries in Scotland are not very willing to sell their barrels, but after months of deal we finally got our first shipment of barrels. With a decisive test to place fresh blueberries and Pediococcus in the barrels containing the Verdi Imperial Stout to increase the acidity. After two years the result was disheartening because imparted notes extremely acetic, enamel and solvent. To remedy this, I decided to add to the mix some young Verdi Imperial Stout and cranberry juice. These additions be made much more enjoyable beer, keeping the depth and complexity given by the barrels Islay. I decided to call it My Blueberry Nightmare in honor of the Wong Kar Wai film (My Blueberry Nights), one of the most romantic films I've ever seen. But sometimes life plays tricks, and a love story ends do not always like the movies.

Black Raven Splinters ’14 Wee Heavy Scotch Ale 10.8%
Our Second Sight Strong Scotch Ale that has been aged in various Kentucky bourbon barrels. After many months of aging, the barrels are then blended together to form Splinters. This rare bird is Released annually.

Block 15 Figgy Pudding Brandy Bbl-Aged Strong Ale w/ Spices 10.5%
Our winter holiday offering, Figgy Pudding is an English-style strong ale brewed with black strap molasses and a blend of English pale and specialty malts, producing rich notes of caramel, toasted nuts, dark fruits, and a hint of bittersweet chocolate. Aging in freshly-emptied brandy barrels and gentle spicing with Ceylon cinnamon, nutmeg, and allspice infuses this complex sipper with warming holiday flavors.

Boundary Bay Imp. Oatmeal Stout Aged in Jack Daniel’s Bbl 9.5%

A meal in a glass. A black, very rich and full-bodied stout with a silky smoothness that gives way to a long "roasty" finish. A heavy weight monster of a beer - not for the timid! Try it with dessert, or better yet, give our Oatmeal Stout Float a try!

Gin meets Brett meets hops- a blend of our favorite flavors

“The most famous framboise,” according to beer writer Michael Jackson, and an undisputed World Classic – fully authentic, tart, not sweetened with sugar or syrup like all the rest.
Whole fresh raspberries are fermented in oak casks of Belgium’s classic beer – beer fermented by wild yeasts borne on the open air. Very dry, tart, and fruity, but also funky and complex, as a natural lambic should be. This is the real thing – definitely not one of those artificially sweetened soda-pop beers.

Cascade Blackcap Raspberry Sour 2015 6.6%
This NW style sour blond ale was barrel aged for 28 months before spending an additional two months on 300+ pounds of Black Cap raspberries: think Nouveau Boujoulais with blackberries. Vinous then sweet aromas of tart blackberries are the first to be noticed. Sharp, acidic notes of tart berries and leather on the palate lead to a sharp, dark berry presence and a finish with a prolonged dry fruit note. This limited draft-only offering is a blender favorite.

We’ve taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, Brettanomyces induced secondary fermentation flecked with sour cherries, raisins, cranberries, and figs for a mildly acidic ale. Want something even freakier? Lock it up in a cool dark place for a few years and see what happens.

Cherry season is upon us once again, and that means it’s time to peer into the tanks that have been sitting in the cellar for the last year or so. When we checked in on this slumbering beauty we found her to be funky, refreshingly tart, and devilishly deep crimson. Local Bing and Van cherries from the Double Mountain Orchard from the Columbia Gorge lend the color and a juicy character. Kept at cellar temperature on whole fruit for 12 months, and served in its own glass.

De Garde Pâle Tart Rye Saison 6.0%
A tart rye farmhouse ale aged in oak foeder.

Every year, De Proef Brouwerji of Lochristi, Belgium offers a new addition to their coveted Brewmaster’s Collaboration. For 2015, Left Hand Brewing and our co-founder Eric Wallace had the great privilege of being this year’s guest brewery in the series. Dirk Naudis of De Proef Brouwerji and Eric Wallace of Left Hand Brewing are proud to announce Wekken Sour, brewed with our renown Wake Up Dead Russian Imperial Stout and De Proef’s Zoetzuur Flanders Red style! This beer will available in limited quantities in our Colorado Tasting Room or can be purchased via the Beer of the Month Club nationally.

Deschutes Jubel 2015 10.4%
Affectionately referred to as “Super Jubel”, Jubel 2015 is an imperial take on our festive winter ale. Notes of toasted caramel, raisins, dates and figs are complemented by spicy and herbal hop aromas. Originally planned as a once-a-decade-ale; we just couldn’t wait another five years. (Released February 2015)

Noble Rot is the head-on collision of the beer world and the wine world ... and now we've aged it on oak ... for a whole year!

This saison-esque science project gets complexity and fermentable sugars from the addition of two unique white wine grapes, sourced with our friends at Alexandria Nicole Cellars in Prosser, Washington.

The first addition is the must of viognier grapes that have been infected with a benevolent fungus called botrytis. This 'noble rot' reduces the water content in the grapes while magnifying their sweetness and complexity.

The second is a pinot gris intensified by a process called 'dropping fruit,' where large clusters of grapes are clipped to amplify the quality and distinction of those left behind.

We then aged Noble Rot in one of our oak tanks for an entire year, making for a hazy ale that has a spicy white wine body and a dry, tart finish.

Ecliptic Barrel Aged Rastaban 7.4%
The star Rastaban is one of the dragon’s eyes in the constellation Draco. A Belgian-style brown ale, we brewed Rastaban Oud Bruin with raspberries and cherries and then age it in red wine barrels. Dark malty flavors meld with yeast spiciness. The tartness of the fruit is balanced with the oak, resulting in a character similar to a red wine. ABV 7.4%

Springtime in the Rockies means one thing, a chance of anything! Snow, wind, sun, rain, warm, cold and everything in between is possible. It’s unsettled, unpredictable, and exciting – just like our Signal de Botrange, made in the tradition of the farmhouse beers of the Wallonia region of Belgium. Eclectic, funky and a true original, Signal, is aged for twelve months in Napa Valley Chardonnay barrels, giving it flavor and aroma notes of Chardonnay wine, oak, acidity, and subtle floral hops. The mouthfeel is light, refreshing and dry with a medium to light body.

This Crew Selection is a blend of bittersweet cider, MLF (Malo-Lactic Fermentation) high acid dessert fruit, and a robust oaking to balance the sweet pear juice added to the finish. This is a rendition of our classic Pear Cider made with tannic apples, alternative bacterial fermentations, and a blend of barrel aged cider, oak staves, and cross cut oak blocks. It is a refreshing burst of tannic wood mellowed with sweet pear. I don’t think this will graduate from the Crew Selection line as it was difficult to put together in terms of sourcing and separate fermentations of bacteria, but I did put a lot of it into kegs so there will be reasonable draft availability in the next two months (In territories that carry our draft products).

Firestone Walker Tequila Bbl-Aged Velvet Merkin 8.5%
Velvet Merkin is the beer that almost wasn’t…Indeed, this vintage oatmeal stout’s comical  (or is it scandalous?) name went off the grid for several years, but now it’s back due to popular demand. Velvet Merkin is aged for a full year in retired spirits barrels from Heaven Hill, Woodford Reserve and others, yet manages to offer mind-­boggling balance and restraint. You will wig out when you taste Velvet Merkin’s rich milk chocolate, bourbon and espresso flavors, preceded by aromas of vanilla, coconut, toasted oak and mocha.  

Fremont Bourbon Barrel Aged Dark Star Imp. Stout ’14 14.5%
Our Imperial Oatmeal Stout aged in 15 year old single use Kentucky Bourbon Barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout delight wrapped in gentle embrace of Bourbon Barrel aged warmth. A touch of sweetness dances in balance with the hops to finish with a wave and then she’s gone.

Last year, we short-filled the kettle to brew this imperial version of our Georgetown Porter. More roasty, more chocolately, more ABV and more delicious (if that’s even possible). Since then, the beer has been in first use Heaven Hills bourbon barrels, quietly waiting to be released into the world. Take all that roasty, chocolately goodness and add bourbon and vanilla notes from barrel aging, and you have a winter sipper sure to please.

Lolita is a pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels. Aromas of fresh raspberries, bright jammy fruit flavors and crisp, refreshing body make Lolita ideal for beer drinkers fond of Belgian Framboise.

Green Flash Sepia Fermento Barleywine 13.5%
A very strong ale with hop character, rich malt flavors, and prevalent alcohol with a very long finish.

Stella Blue is an American Sour Ale aged for one year in wine barrels with local blueberries, strawberries and rhubarb. Stella Blue was the first place Gold Medal winner at the 2015 California State Fair commercial craft beer competition. The delicate flavors of the springtime fruit are enhanced by the crisp tartness of the beers finish.

Holy Mountain Deadfall 9.0%
Our stock ale is brewed and aged in the tradition of the great English and American barleywines brewed with floor-malted Maris Otter, Munich, and a blend of Crystal malts, and hopped with Amarillo and Centennial. Deadfall was fermented with our house ale strain and then aged for six months in a Westland whiskey barrel which had previously held American bourbon. The barrel character is more akin to scotch than American whiskey, and the extended aging has enhanced the malt, hop, and yeast characters without overwhelming them. The fruity yeast and hops meld with the sweet malt character and notes of vanilla spice, and citrus of the cask, creating a complex array of caramel and bruleed sugar flavors, with an aroma of candied oranges.

HUB Copperworks Bourbon-Aged Abominable 7.7%
Collaboration with Brouwer’s, Burgrundian, and Bottleworks. Abominable Winter Ale aged in local Copperworks gin barrels.

Bold and strong, Mt. Shuksan scrapes the sky, is connected to the ocean, and has roots that run deep into the earth. Taste the complexity of nature, the intricacy of balance this world presents. Pain, love, beauty, and degradation, each are attributes of life.

This is our organic kriek or tart cherry beer, a barrel-aged West Flanders style Red Ale with two pounds of fruit added per gallon of beer. Both sweet and tart Oregon cherries are added to our oak aged Far West Vlaming during the aging process with a combination of several yeast strains and lactic bacteria to develop a secondary fermentation. The crystal malts, oak tannins, and fruit develope into a soft well rounded beer of Burgundian character. The beer will increase in acidity as it ages providing additional character.
8.5% ABV, 18 IBU

Imperial Stout available in both standard and barrel-aged variations.

Perhaps no country embraces the use of fruit in beers more so than Belgium. Numerous traditional as well as regional specialty ales are infused with every sort of fruit imaginable. In this way, the flavor of the fruit becomes especially prominent.
Red Poppy Ale is a veritable celebration of Sour Cherries in an explosion of aromas and tastes. Brewed from a brown ale base and aged in our oak barrels for over 6 months, this beer is not for the faint of heart.
The Golden Poppy is the state flower of California and the Red Poppy is found in Flanders Fields where our inspiration for this beer comes from. This beer is 5.5% ABV and is available in 375 ml bottles and on draft at inspired locations.

We aged our Imperial Porter in three Westland Distillery whiskey barrels (Flagship Whiskey, WA Oak, & Sherry Wood). These Barrel-Aged beers will released in limited amounts on our 1st Anniversary, May 7th 2016.

Made by aging out Grand Cru in Port barrels for 3+ months. Immediate notes of toasted oak resolve into red currant, Italian plums, wildflower honey, cantalope, and a hint of cinnamon. Finishes with Seville orange peel.

Vicious and viscous, this menacing brew pours opaque black with a dark madurocolored head. Its aroma offers up seductive bourbon, chewy wine, dark fruit and lavish tobacco. This imperial stout invades your taste buds with in-your-face flavor. Berserker is out-of-control.

Millstone Ciderberry Bbl-Aged Raspberry Cider
Crafted from local raspberries and cranberries, pressed straight from the farm then blended with our oak aged cider. Complex, tart, and fruity; in our opinion a berry good cider.

Haiku de Saison is a lovely beer and we're excited to share it with you! It's a mixed-fermentation saison that aged in our French oak foudres (large 1400gal wine vats) with our house mixed culture of wild yeast and souring bacteria. For over 20 years these foudres aged Sauvignon Blanc; as a result this tart, earthy, complex saison has layering notes of white wine and oak. This tart saison will continue to evolve with age. This is the first beer from our foudres that we're releasing. 6.3% ABV (750ml corked & caged champagne-style bottles).

New Belgium Love Felix 7.5%
Felix is New Belgium’s blonde sour ale aged in oak foeders at the brewery. It is blended in various proportions in many of New Belgium’s sour wood-aged beers, such as Le Terroir and Tart Lychee. 

How to tell you’re drinking the Felix version of Love: should be straw to orange / amber in color, not dark caramel or brown. If it’s called "Love" on a pub or festival menu, it’s most likely Felix and not Oscar.

Belgians say, “Op uw gezondheid’” when toasting, but you don’t have to speak Flemish to appreciate the bold, complex flavors of fig dipped in dark chocolate, ripe fruit and toffee in this immense Ale. Op uw gezondheid!

Propolis Syrah & Sangiovese Blue Huckleberry Saison w/ Brett 6.5%
Golden Saison Syrah Barrel Aged with Wild Huckleberries
2-Row, wheat, caramel, toasted malt, noble hops, bittering and aromatic wild-crafted herbs and wild huckleberries
Ale brewed with Propolis microbes, brettanomyces and wild yeast - cellar +2 years

We pulled this years batch out of the barrels back in June and are letting it age out in our cooler, to soften and round out some of the 12% alcohol notes.  We think by mid November it will be in the perfect place! A nose of cherry, vanilla, tobacco and rich chocolate, with a little leather as the beer warms. A rich, smooth, and warming mouthfeel brings in notes of raisin, plum and prune, with some oak in the finish to wrap up the sip. We're excited that we managed to increase production of BBIS this year, but we still anticipate it not lasting long in the taproom.

Rodenbach Foederbier 6.0%
Foederbier is unfiltered and unpasteurised... drawn from the wooden pipes.

Stillwater Oude Bae Oak-Aged Sour Ale 6.5%
This is Oude Bae and it is a sour ale with Pinot Noir grapes that is aged on French oak.

caramel and and toasted bread. The subtle grainy sweetness in this clean, malt forward beer is balanced by a strong addition of bittering hops and warming alcohol. Time in Jameson Irish Whiskey barrels adds a depth of richness to the beer bringing warmth to the belly after each satisfying sip.

Tahoe Mountain Evolution of the Barrel 6.7%
Blended barrel-ged gueuze sour

Three Magnets 1st Anniversary Ale 11.2%
A blend of port and bourbon barrel aged ale. Our pub opening its doors in November 2014. Since then, we’ve brewed over 40 unique beers and made lot of great friends along the way. We’ve put together this special blend of barrel aged beers to celebrate our incredible journey.

Grist: Golden Naked Oats and Pilsen, Fresh/Whole Strawberries, Raw Sweet Potato, Pumpkin Meat, and Grains of Paradise, Free-Rise Fermentation with a Proprietary Yeast Blend, Pair with a slow cooked Pork Tenderloin or Chocolate Cayenne Mousse Frosted Artisanal Cupcakes. 6.5% ABV, 45 IBUs of Mosaic hops; rare.

Wander Barrel Project Release #3 Boysenberry Fruit Puncheon goes on tap at the Brew Hall at noon today! 100 lbs of boysenberries from Schuh Farms in Mt. Vernon aged on Anita Rustic Ale for 2 months in one of our 132 gallon wine puncheons! #wanderbarrelproject #local #bellingham #wanderbrewing