Atwood Ales announces this April releases, including one already on shelves.

Long overlooked by busy tourists on their way to British Columbia, Atwood Ales is a one-of-a-kind brewery in Blaine, Washington. With a dedication to producing and bottling a majority of their farmhouse ales, the brewery is one worth your attention if you find yourself at the Bellingham Farmers Market or a nearby bottle shop in Whatcom county. So consider this another polite reminder. 

Already almost two weeks into April, Atwood Ales is happy to announce the following releases, named and celebrating the 2nd anniversary of their first brew day, March 18th, 2016. Without adieu the following beers are available or will be available in the coming weeks.

Concurrently #1 ABV 7.0% *released April 7th at the Bellingham Farmers Market. Check your local bottle shop for availability. 

Barrel-aged Brown Ale w/ Black Currants 500ml Bottle Conditioned

This garnet-colored ale was aged for 5 months in oak barrels and then for an additional 3 months with black currants. Layers of dark chocolate, espresso, vanilla, and fruit preserves ride tandem with mild acidity, tannins and a moderate dose of cattle barn funk.

Concurrently #2 ABV 5.1% *pending release, April 14th at the Bellingham Farmers Market. Check your local bottle shop for availability after April 14th.

Barrel-aged Farmhouse Ale w/ Black Currants 500ml Bottle Conditioned

This ruby-colored farmhouse ale was aged for 6 months in oak barrels with three different strains of Brettanomyces, and then for an additional 3 months with black currants. Time in barrels with Brett and whole fruit brings out not only black currant flavor, but raspberry and stone fruit esters as well. The impression of mild fruit sweetness is subdued by oak tannins, acidity and funk.

Red Bretta 5.1%ABV *pending release, April 21st at the Bellingham Farmers Market. Check your local bottle shop for availability after April 21st.

Barrel-aged Farmhouse Ale 500ml Bottle Conditioned

This amber-hued farmhouse ale was aged for 9 months in oak barrels with three different strains of Brettanomyces. Our friends, Oak and Brett, add mild acidity, (pillowy lactic acid and touch of acetic acid); some tannins and dryness (like an oaked chardonnay); fruity esters (berries and stone fruit); and an indeterminate funk blast.

The brewery has also indicated they will follow up in the coming days with any updates or new beers on the horizon. For more information visit http://www.atwoodales.com.

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