Emerging from its 3-month slumber, Duck’s Ass from Foggy Noggin Brewing releases February 19th.
Released come rain or shine, Bothell’s Foggy Noggin Brewing, makers of English-influenced ales are releasing their latest edition of Duck’s Ass, February 19th.
An ode to traditional English barleywines, Duck’s Ass is made with 100% English malted barley, before being fermented for over 3 months at low temps. Despite its flavors, the beer doesn’t receive any additional aging. Per the brewer, this is done “…because this beer is so good on its own, you wouldn't want to take the spotlight of the star of the show”.
More on Duck’s Ass from the brewer’s own mouth.
11.2% ABV – 91 IBU - 1.109 OG
1.025 TG – 21.7 SRM – 152 Mash in – London Water Profile – WLP002 – Fullers Yeast Added to complete fermentation
Malts
Crisp Maris Otter – 88%
Crisp 120 L – 4%
Crisp 77 L – 4%
Castle Biscuit – 4%
Hops
Magnum @60 left in the boil - 88 IBU
UK Goldings @15 left in the boil - 3 IBU
This beer takes 3 brewing's on our small 1/2 BBL brew system to get a full batch. 1 pound of dried fruits (figs, plums, apricot and cranberries) are added at first work on each batch.
And it’s available this Saturday, along with a limited amount of prior vintages going all the way back to 2015. To help you plan ahead, the brewery has broken down the cost per bottle from 2021 back to 2015.
2021 - $10
2020 - $12
2019 - $14
2018 - $16
2017 - $18
2016 - $20
2015 - $22
For more information, including hours of operation and other relevant information, visit www.foggynogginbrewing.com
