The Beers of Belgianfest 2016

On Saturday, January 30th, the Washington Beer Commission presents Belgianfest. This year the event takes place at Seattle Center’s Fisher Pavilion and features Belgian-style and Belgian-inspired beers from 44 Washington breweries. In all, well over 100 beers will be poured at this year’s Belgianfest.

Tickets are on sale now. Below, the list of breweries and the beers they’ll pour. See our previous post for more details about the event. 

BelgianFest-300x300American Brewing Company

1) Fall Harvest Sour





















This beer is our sour biere de garde brewed with barley, oats, wheat and rye. It pours a deep red color with a nice beige head. Aromas of sour cherries, spice and citrus come forward as you raise the glass to your nose. A medium bodied beer with flavors of rye spice and sour cherries that finishes smooth with a silky mouthfeel given by the oats. 6.8% ABV / 20 IBU

2) Fireside Farmhouse











Our Fireside Farmhouse ale is a combination of a Belgian saison and a winter warmer. It pours dark brown with a slight red hue and a thin tan head. Aromas of cocoa and sour cherry abound from the glass. Roasty flavors meld perfectly with the spice of the rye and tart fruitiness from our signature yeast blend. Moderately high carbonation dances across your palate leaving you with a mouthful of spice and tart fruity flavors. 7% ABV / 26 IBU

Anacortes Brewery


1) Solstice Sour

Our rare dark, barrel aged sour will grace your palette with delicate prune notes, subdued chocolate flavor, grippy tannins and an effervescent tart plum aroma. Pairing suggestions include dark chocolate, cherries and goat cheese. We’re not afraid of the dark. 4.8% ABV

2) Brett IPA

Our inaugural “wild” ale is dry and crisp from secondary barrel fermentation with Brettanomyces. This unique session IPA has a hoppy aroma that combines citrus, leather and a slight barnyard funk while delivering a delicately bitter finish. Celebrate bacteria – it’s the only culture some people have! 5.8 % ABV

Aslan Brewing Company

1) Belgian Blonde

Belgian Blonde dry hopped with Nelson Sauvign and grapefruit peels. 6% ABV / 18 IBU

2) Barrel Project #2

Barrel project 2 is a blend of 75% American lager 25% red saison finished in a Hungarian oak barrel for 10 months with Brettanomyces Lambicus. 5.4% ABV / 16 IBU

Beardslee Public House

1) Widow Maker Wit

Widow Maker Wit Light, crisp & refreshing Belgian style wit. Flavored with orange peel & coriander. This wheat ale is a 400-year-old beer style that died out in the 1950’s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. Wit means “white”, a name that describes the beer’s pale color and cloudy appearance. “Widow Maker” is a logging term meaning a loose limb that may fall on a logger and make that loggers spouse a widow. 5.5% ABV / 28 IBU

2) Dubbel Cut Saw [ Newton ]

Our Dubbel is complex rich and malty. The Belgian yeast provides aromas of savory spice and dried fruit. We aged this in a Mark Ryan Winery french oak merlot barrel for 3 months with black mission figs and golden raisins. “Dubbel (Double) Cut Saw” is a type of saw that has cutting teeth on both sides. 8.6% ABV / 20 IBU

Big Al Brewing

1) Time Capsule March ’15

A barrel-aged 4-grain Petit Saison, a classic table beer originating in the farmhouses of Belgium, meant to be consumed during a hard day of work in the field. Light bodied, packed with flavor and supremely sessionable. 3.5% ABV

2) Time Capsule August ’08

This unique beer commemorates the opening of Big Al Brewing in August, 2008. A fractionally blended sour brown ale, this one of a kind beer has been growing with Big Al Brewing since day one. We’ve blended our favorite batches of beer with our house sour culture and aged the mixture for over 7 years in stainless steel.

Black Raven Brewing Company

1) Raven De Garde

Strong Pale with Brettanomyces. This Northern France inspired strong pale hybrid has gone through a seven-month secondary fermentation with the “wild” yeast strain brettanomyces lambicus, then dry hopped in order to meld bright fresh hop aroma and accent with aged wild yeast character. Pear and citrus hops play with tropical fruit, smooth earth, and light hay flavors from the wild yeast. 7.4% ABV

2) Corvus Frambicus 2015 Vintage

American Raspberry Sour. This pours bright and red with strong raspberry and mature soured notes on the nose. It drinks crisp and dry with a slight ‘raspberry hard candy’ note on the front. This soon gives way to a huge acid content which pushes the edge of comfort on the back of the palate. The finish is surprisingly clean and lingering. The base was brewed back in 2012 and soured using one of our two house sour strains, “Angelica”, which we grew up from wild bacteria and yeasts native to the Skagit valley. Copious amounts of local, seasonal and farm direct raspberries were harmed year after year in the making of this beer. 5.6% ABV / 9 IBU

Boundary Bay Brewery

1) Wonderland (2013 Batch):

The beer is a moderate golden-orange color with a fine, clean, off-white head that laces elegantly in the glass. Flaked wheat and pilsner malts enhance the head retention and body; while the use of acidulated malt, proper yeast handling, and high carbonation result in a deliciously crisp, refreshing warm-weather beer with a definite citrus-like tang! With subtle-to-moderate Belgian-yeast aromas of clove, complex fruit esters, and mellow herbal, earthy, and peppery flavor undertones. 8.5% ABV

2) Not Shawn’s Saison:

A balanced, dry, crisp, and memorable beer, inspired by Belgian Farmhouse saisons This Saison is bright as crystal and provides a sun-kissed straw/golden color. Given a little extra time in during the fermentation process to allow the free-rise ferment (no temperature control) to work it’s magic. Very subtle notes lemon and melon create refined aromas similar to a French-inspired Saison. Though subtle the Tardif noble hops harmonize with local Alba malt from Skagit Valley Malting. Flavors of white pepper, melon and tangy pear are prevalent upon first taste. 5.5% ABV

Diamond Knot Craft Brewing

1) The Binnacle

A Light Belgian-Style Ale. Pours golden yellow with a spicy aroma. Subtle flavors of honey and cloves. Finish is light with a slightly dry sweetness. 5.5% ABV / 20 IBU

Dru Bru Brewery & Tap Room

1) Wit – Belgian Wheat Ale

A Belgian inspired ultra-pale wheat ale that’s brewed with a modest amount of coriander and bitter orange peel. A complex mix of clove and banana ester flavors present over a light bodied malt backbone to produce a truly refreshing experience. 4.3% ABV / 11 IBU

2) Summit – Belgian Pale Ale

A light bodied, bronze colored, session ale with flavors of pear, apple and mild pepper. A Belgian Abbey yeast, first cultivated by Trappist Monks, produces a complex blend of fruit ester and mild phenolic flavors to create a refreshing and unique summer beer experience.
4.9% ABV / 23 IBU

E9 Brewery

1) Fuzzy Claus Belgian Golden Strong Ale

9.5% ABV

2) Wild Tacoma Black Currant Sour Ale

4.0% ABV

Elliott Bay Brewing

1) Nordic Saison

Brewed with sea buckthorn berry juice and elderflower syrup. 5% ABV

2) Big Pun Sour Ale

A Flanders Red style ale with generous acidity and malty heft. 5.75% ABV

3) Big 5-0

Hoppy and dry-hopped light-bodied Saison brewed to celebrate our owner’s 50th birthday. 5.25% ABV

4) The Mystery Ale

This tap will be a game day call depending upon what we think is tasting delicious.

Elysian Brewing

1) Brett Porter

Belgo-American porter fermented primarily with American ale yeast and finished with brettanomyces. Flavors of lightly toasted biscuit, plum, and fresh leather. 6.75% ABV

2) Hoppy Grapefruit Saison

Pale with a touch of malted white wheat. Bittered with chinook, late additions of cascade and dry hopped with hopsteiner, grapefruit zest added to the fermenter. Citrus and grapefruit flavor and aroma along with some fruity, spicy saison yeast character. 6% ABV

Fish Brewing

1) Imperial Saison

Brewed with coriander and orange peel. The beer was then aged in single use red wine boudeaux barrels for 4 months. 7% ABV / 25 IBU

2) Oak Aged Imperial Saison

We also referemented this beer with Brettanomyces while in the oak barrel. The end result is a dry, mildly fruity brett character with hints of oak. 7% ABV / 25 IBU

Flying Lion Brewing

1) Belgian Pale

A malt-forward, Belgian Pale. A slight sweetness blends nicely with flavors of citrus rind and hints of black pepper. 5.8% ABV

2) Belgian Quad

A dark, nearly wine colored, strong Belgian Ale. Hefty alcohol content yet slightly sweet and smooth. Reminiscent of plums and dried cherries. 11% ABV

3) Belgian Stout

Heavily roasted and with subtle dried fruit character. This dark and complex Belgian-style Stout pairs well with long winter nights! 7% ABV

Fremont Brewing

1) Harvest Ale

An American farmhouse-style beer graced with fruit and bread aromas and touched by wine notes reminiscent of apricots and apple. Harvest Ale finishes dry and crisp and is unfettered by spices. 6.5% ABV

2) Sour Weisse

Touched by lactobacillus through a traditional souring process where we let this naturally occurring bacteria – found on all barley – have free reign of the wort before we boil it and ferment with our house yeast. This all-natural process lowers the pH of the wort giving it a pleasant tartness. We then ferment out any residual sugars with our house yeast so the beer finishes dry and delicious. 4.0% ABV

Georgetown Brewing

1) Le Raul

This effervescent beer was fermented cold to suppress a heavy Belgian character, resulting in a light bodied, dry ale. Citrus aromas come from the addition of orange peel and coriander, and the spicy, bitter from Equinoz and Sterling hops. 8.6% ABV

2) Le Raul Sour

A sour version of the same beer that we used Bret in.

Hilliard’s Beer

1) Saison

Traditional Belgian style farmhouse ale. 6.6% ABV

2) Extra Special Belgian

Traditional ESB grain bill with Saison yeast. 7.3% ABV

3) Chardonnay Saison

Saison aged one year in Chardonnay barrels. 7.5% ABV

4) Suffering Bastard Saison

Saison & ESB aged one year in BIG GIN Bourbon barrels. 7.6%

5) Saison Reposado

Saison aged for 5 months in Herradura Tequila barrels. 7.3%

6) Jameson Whiskey Barrel Sour

Kettle sour aged 4 months in Jameson Whiskey barrels. 5.5%

Holy Mountain Brewing

1) 2015 Bonne Nuit

Belgian-style strong ale brewed in collaboration with our friend and beer-itual advisor, Jerome Seipp. Bonne Nuit (Good Night) is brewed in the tradition of the great Belgian strong ales, and magnificently hopped in the American tradition with Centennial, Cascade and Columbus. 10.3% ABV

2) Misére Au Borinage (Oak Aged Grisette)

Aged in one of our oak foudres with a mixed culture of Brettanomyces and Lactobacillus, Misére (Mee-Zair) is brewed with a large portion of raw and malted wheat. This Grisette is tart and dry with a pleasant Brett character. 5.3% ABV

Issaquah Brewhouse

1) White Frog

Belgium style Witbier. 5.5% ABV / 13 IBU

2) Ménage Á Frog

Belgium style Tripel. 10.5% ABV / 30 IBU

Lantern Brewing

1) Sombre

Our 2015-16 Winter Ale; deeply flavorful and complex, it’s done in the tradition of an Abbey style Quadrupel with aromatics of dark fruit, wood, and toasted spices. 10.4% ABV.

2) Blondine

Our Belgian style table beer, light blonde in color, crisp and light in flavor and aroma. 3.9% ABV

3) Lucienne

Our sour blend ale created in the tradition of the Flemish Red ales, weaving barrel-aged, cultured sour, and freshly brewed ales into a tapestry of unique and delicious flavors. 5.4% ABV


1) Atomium Belgian Pale Ale

Named after the iconic structure in Brussels, this Belgian Pale Ale is chestnut colored with an intoxicating dried fruit aroma. It has a medium body and starts with a little earthy bitterness, then rounds out with a salivating malted fruit backbone. 5% ABV / 34 IBU

2) Ambrosia Berry Belgian

This unique ale is brewed with raspberries and boysenberries using a favorite Belgian yeast strain. The result is a complex layering of fruit flavors and spicy phenolics. The berry flavor is dominant and refreshing and the Belgian yeast adds its own fruity flavors as well. Be careful, this easy drinking beverage is a hard hitter. Sip slowly and enjoy the elixir of the gods in mid-winter. 7% ABV / 20 IBU

Mollusk (formerly Epic Ales)

1) Secular Celebration

Belgian Christmas Ale – Fruity, dark and malty. Seasoned with a secret blend of spices. 7.5% ABV

2) Hoppel

Hoppy Belgian Session Ale – hopped with Celeia, Pekko and El Dorado, fruit esters buoy the resinous richness of hops. 5% ABV

Northwest Brewing

1) Three Skull Blood Orange Wit

Blood Orange Wit is a true Belgian-style White beer brewed with German wheat and pilsner malt along with rolled oats for a palette-filling experience while still being refreshing. Banana, spice, and citrus notes come from a strongly flavored Belgian yeast strain, two different types of orange peel, and hand crushed coriander. 5.5% ABV / 20 IBU

Odin Brewing

1) Thor’s Equinox

Dark Strong Ale. Hints of rum, dates and figs compliment the spicy phenolics in this strong Belgian style ale. Locally made dark candi syrup this helps keep the body surprisingly light in this big a beer worthy of rumination. 9% ABV

2) Thor’s Sunstone

Tripel. The Viking’s sunstone was a calcite crystal used to help locate the sun even in the cloudy northern seas. Artfully crafted and deviously strong, Sunstone Tripel effervesces with white peach, tangerine and clove flavors and is a worthy reward for any storm-drenched Viking’s homecoming. 7.9% ABV

3) Brett IPA

This bright and crisp IPA was fermented in barrels with 100% Brett. The orange, grapefruit and apricot characters from the hops marry delightfully with the clean pineapple of the fast-fermenting Brett yeast with brilliant effervescence. 6% ABV

Old Ivy Brewery

1) St. Ivy Belgian Dubbel

Yeast: Ardennes. 7.5% ABV / 21 IBU

2) Oro Del Diablo Belgian Golden Strong Ale

9.3% ABV / 23 IBU

Paradise Creek Brewery

1) Daily Dubbel

A Belgian-style Dubbel ale, on the strong end for the style. Very complex, with malty aromas of biscuit and toast. Heavy on the dark fruit and caramel flavors derived from the Belgian yeast as well as our house-made candi sugar. 8.6% ABV / 18.6 IBU

2) Culture Shock Sour Wit

An unrestrained wild ale in every aspect! This one is a Belgian-style witbier we aged in a red wine barrel for 18 months, along with a touch of Brettanomyces and Lactobacillus to give it something special. A little bit of funk and tartness accentuate the citrus, spice, and wheat, which makes for an incredibly complex yet still refreshing ale! 5.4% ABV / 18 IBU

3) Belgian Patersbier

This little known Belgian Style is considered the lawnmower beer of the monastery style beers. It was brewed for the monks to drink and still be able to tend to their duties yet still have plenty of flavor. Pilsen malt with a good dose of rye adds a bit of a peppery character to complement the fruity and spicy Belgian yeast and noble hop flavors. 4% ABV / 21 IBU

4) Belgian Blood Orange Chocolate Stout

A unique style, brewed with Trappist yeast, this beer brings together the spicy and fruity notes of a hefty quadrupel with the dark and chocolatey flavors of a classic stout. While historically a Belgian style, we put our own twist on it by adding loads of blood orange to the fermenter and conditioning on cacao nibs. 8% ABV / 20 IBU

Postdoc Brewing

1) Rye on Rye

Homeroom Rye Belgian Pale Ale, aged in a fresh dumped rye whiskey barrel. A fairly strong whiskey character up front, while aging has muted the rye from the original brew.

5.4% ABV

2) Barrel aged Alpha Factor IPA with Brett

Our Alpha Factor IPA aged in an oak barrel with brettanomyces, then dry hopped with more Centennial and Amarillo. The classic brett character melds nicely with the hops. 6.8% ABV

3) Barrel aged Gose with Brett

We took our original kettle soured beer Going Going Gose, then put in an oak barrel with brettanomyces for a few months. The result is bretty, lightly tart with a little bit of tropical fruit, cherry pie, and a whole lot of deliciousness. 4.8% ABV

4) Barrel aged Gose with Brett and Pineapple

Same as above, but with pineapple in the barrel! The pineapple compliments the tropical fruit flavors from the brett. 4.9% ABV

Propolis Brewing

1) Beltane

Golden Saison brewed with Elderflowers and Brettanomyces. 7.5% ABV

2) Wild Woods

Barrel aged blend of Spruce Saison and Birch Saison.

7.5% ABV

Redhook Brewery

1) Dubbelhook

Belgian style Dubbel Ale. Malt: Pale Malt, Wheat Malt, Special B, Chocolate Malt. Hops: Hallertau 7% ABV / 25 IBU

Yeast: Wyeast 3787 – Trappist High Gravity

2) LaMontagne

From the top of the Mountain comes this special farmhouse version of our winter seasonal. 6.2% ABV / 50 IBU

3) Winterhook

Malt: Pale Malt, Aromatic Malt, Dark Chocolate Malt, Crystal 120, Rye Malt. Hops: Nugget, Saaz, Centennial, Cascade. Yeast: Saison

Rooftop Brewing

1) Bourbon Aged Belgian Quad

Aged with bourbon soaked oak chips, this Quad will get your night started the right way. Rich caramel flavors with obvious an obvious high alcoholic boost, this beer was made for bourbon and oak. 12% ABV

2) Citrus Saison

Brewed with experimental yeast from Wyeast, this farmhouse style ale is citrussy as all get out. Brewed on our pilot system – Only being poured at Belgian Fest! 6% ABV

Schooner EXACT

1) Northwest Sour Beer

Our first sour release of 2016 is a wheat based beer from the wood farm. NWSB was brewed in August of 2014 and put in second use sour barrels to age for 14 months. We’ve followed this one closely as it was our first attempt at brewing the base beer with Belgian Saison yeast. Breathe in this beer’s fruity aromas of papaya, apricot and citrus. Then, look forward to its wonderfully crisp, lactic acidity and classic Bret depth in the finish. Get in quick because this very limited release will not last long! 5% ABV

2) Amarillo Saison

An easy-drinking saison that is full of aroma and Amarillo hop flavor. Floral nose, light bodied and crisp with notes of spice, mandarin orange, and a dry peppery finish. 4.4% ABV

Silver City Brewery

1) Giant Made of Shadows

Behold, The Giant! This strong, dark, malty Belgian-style ale is rich in dark fruit, caramel and coffee character. 9.9% ABV

2) Dry Hopped Farmhouse Ale

Light, dry and a little tart, this Saison was finished with lemon zest and Washington’s finest crop of juicy Citra hops. 6% ABV

First Session Rotating Tap:

Noon: Le Fat Sour Scotch

1pm: Bourbon Barrel Giant Made of Shadows

2pm: Chardonnay Barrel Liquid Sunshine Tripel

3pm: BTown Sour Brown

Second Session Rotating Tap:

5:30pm: BTown Sour Brown

6:30pm: Chardonnay Barrel Liquid Sunshine Tripel

7:30pm: Bourbon Barrel Giant Made of Shadows

8:30pm: Le Fat Sour Scotch

Skookum Brewery

1) Murder of Kraalen

Belgian Stout

2) Wudewasa

Belgian Saison aged on Quilceda Creek Cabernet barrels. Citrus, pepper and oak.

Snipes Mountain Brewing

1) Macizo Wild Golden Ale

A hoppy golden ale aged in oak barrels and blended with a clean, light-bodied French saison fermented with white grape juice. Funky, complex and slightly sour. 8.6% ABV / 29 IBU

2) La Mora Sour Marionberry Saison

A blend of french and saison yeast, a belgian golden stong strain and Brett brux fermented a wheat base with pureed Marionberries. 5.4% ABV/18 IBU

Snoqualmie Falls Brewing

1) Spring Fever Belgian Style Ale

Orange hues, rich malt flavors, spicy coriander overtones, and fruity, tropical aromas. Frafted from the finest English Pale Ale, Munich, Carastan and Belgian Aromatic malts, Columbus and Czech Saaz hops, spiced with coriander, and fermented with authentic Belgian ale yeast. 6% ABV / 32 IBU

2) Belgisch Trekpaard

Brewed with 2-Row pale, dark Munich & British brown malts, and Belgian dark candy sugar. Bittered with German Spalt hops, and fermented with Trappist Belgian yeast. Belgisch Trekpaard (Belgian draft horse) is rich and malty with a fruity aroma. Dark cherry and chocolate dominate, with a short, dry finish. 8% ABV

Sound Brewery

1) Dubbel Entendre

Comforting aromas of chocolate malt and dark toffee, with a hint of banana and stone fruits. A dark abbey style ale with a subtle rich maltiness and a dry, spicy finish.

2) Tripel Entendre

Complexity and balance from a simple recipe of the finest ingredients obtainable. Clear and light in color, this strong Belgian ale drinks smooth and easy but has the complexity to complement the finest meals or to savor alone at the end of the evening.

3) Ursus Spelaeus

Named for a long extinct Russian Cave Bear, Ursus Spelaeus is as deep and dark as the caves its namesake inhabited. Spelaeus has thick, rich maltiness with notes of chocolate, coffee, toffee, and subtle licorice in the nose and on the tongue with just enough hops to keep it balanced. The Belgian yeast strain adds touches of fruit, herbs, and spices.

4) Entendez Noel – Macallan Barrel aged

Like most big Belgian holiday beers, Noel is bursting with subtly complex flavors and fits no particular beer style. Its explosion of sensations comes from just Belgian Pilsner malt, cane sugar, Motueka hops, Trappist yeast, water, and fermentation. We then aged this 2015 Edition in a Macallan single malt whiskey barrel.

Strong Arm Brewing

1) Behemoth Dark Strong with Raisins and Chocolate

A huge beer with lots of caramel notes. We add raisin puree and let it sit on coco nibs for 10 days. Our head brewer describes it “like a toasty, biscuity, boozy raisin cookie with a little chocolate.” A perfect treat for winter time! 10.5% ABV

2) Goldilocks Blonde Strong with Cranberries aged in a Gin barrel

A clean beer that really highlights the Belgian flavors coming through. We take this beer and put it in an oak barrel that aged gin previously with 6lbs of cranberry puree per keg and let it cold condition for 2 months. Oak from the barrel, tartness from the cranberries with the juniper, bitter orange peel and gin notes to round it out. This beer will make you feel warm all over. 9.6% ABV

Stoup Brewing

1) Hoppy Farmhouse

Brewed with a Saison yeast and dry hopped with Nelson Sauvin, this hoppier Farmhouse style is spicy and fruity with a dry finish. 6% ABV / 30 IBU

2) Stoup Sour #2

Belgian-style pale ale with Brettanomyces Lambicus and Lactobacillus. We took our Belgian Pale Ale collaboration with Pike Brewing and aged it in a Burgundy barrel for 12 months. Classic Brett nose with a touch of sourness. 6% ABV / 19 IBU

3) Stoup Sour #3

Belgian-style Sour Blonde. A blonde ale brewed with a healthy dose of Lactobacillus to create a firm sourness and Brettanomyces Lambicus to add cherry and funky notes and then aged 9 months in White Burgundy barrels. 5% ABV / 9 IBU

Sumerian Brewing

Brewers Choice

Stop by and see what we’re pouring.

Three Magnets Brewing

1) Autumnal Saison Blend

Blended back with 30% wine barrel aged Helsing Junction Farmhouse Ale. A veritable cornucopia of fruit like smells, culminating from aromas of apples, pears, berries, and stone fruit. Tartness is added through the addition of barrel aged beer, sweetness from the caramelized grain, and spiciness from the rye malts. 7.8% ABV / 25 IBU

2) Helsing Junction Farmhouse Aged Blend

This batch is blended back with 30% wine barrel aged Helsing Junction Farmhouse Ale. Domestic pilsner malt, wheat malt, and a touch of French Vienna supply this saison with a clean soft malty background, while Sazz and Halertauer hops deliver a spicy nose. The diverse yeast cultures of Brett Drei as well as the Dupont and Fantom Sacro present mild tartness, barnyard, peaches, pineapple, and spices with a high degree of dryness. 6.8% ABV / 30 IBU

3) Dryhoped Belgian Pale Ale

Supper dry pale ale fermented with a low phenol and ester producing Belgian ale yeast and Brett. Fresh, crisp and bitter with a huge hit of lemon on the nose followed by more lemon herb on the tongue finishing with crackers and a firm bitterness. Brewers Gold and Styrian Golding hops. 5.8% ABV / 45 IBU

4) Single Barrel Sour #1

A barrel aged version of our Helsing Farmhouse Ale and aged it on 100lb of Pluots for nine months followed by four more months mellowing in stainless to produce this tart fruity wild ale. The aroma starts with fruit skin and oak and is followed on the tongue with mild acidity, fruity esters and just enough farmhouse funk to dry up on the pallet. 7% ABV

Tin Dog Brewing

1) Pater Beer

Modeled after the beer the monks brewed for themselves. It is light rustic in flavor, due to the nut like character of the Alba 6 row malt that was grown in the Skagit Valley and malted by Skagit Valley Malting. Made with noble hops to style. 5.5% ABV

2) Imperial Winter Saison

Rich Red Winter Seasonal Saison with a hint of vanilla and cinnamon. 8.2% ABV

3) Saison

Our flagship beer with a light peppery finish, Washington grown grain and blackberry honey. 6% ABV

4) Pumpkin Saison

Fall Seasonal Saison with full pumpkin flavor and light nutmeg without the heavy pumpkin pie taste. 5.5% ABV

Triplehorn Brewing

1) STUPID MONK-E: Belgian Tripel, 2014

Aged Vertical of our Medal winning Tripel. Spicy and sweet, with strong notes of clove and honey. Subtle esters of banana and orange peel. We use locally sourced honey from Woodinville! 9% ABV / 32 IBU

2) STUPID MONK –E 2015; Vertical Part 2


Belgian Strong Dark. Deep malts with notes of caramel, dried fig, and subtle spice. 9.9% ABV / 27 IBU


Farmhouse Wild Saison. Clean and crisp refreshing Belgian style saison. Honeysuckle, clove, and mild earthy spice. A well-built, sessionable farmhouse ale. 5% ABV / 18 IBU

Wander Brewing

1) Golden Raspberry Fruit Puncheon

Saison aged for three months in a red wine French oak puncheon with 80 lbs. of locally grown golden raspberries. 8.2% ABV / 23 IBU

2) Sauraha Sour Blond Ale

Aged 12 months in oak barrels inoculated with both Belgian ale and a sherry yeast strains and multiple cultures of lactobacillus and pediococcus. 7.1% ABV / 6 IBU

3) Together Belgian Dubbel

European specialty malts and dark Belgian candi sugar. Noble hops and house Belgian yeast. Dark copper color and malty sweet on the palate. 7.2% ABV / 24 IBU

4) Plum Millie Sour

Belgian inspired sour ale with plums and lactobacillus. Salmon hued in color, dry and assertive. 4.4% ABV / 5 IBU

Wingman Brewers

1) Flanders Red Aged in Wine Barrels

Our Flanders Red recipe has been aging for some time now in Red Wine barrels from Woodinville WA. The beer was brewed in the traditional way with barley, wheat and corn then fermented with our house wild yeast blend.

2) Peche Noel

Dark Belgian Candi Sugar, Pilsner Malts and Peaches. This is a fun experiment we ran with our Winter Seasonal Belgian style Noel. Belgian yeast mixes with the raisiny/dark fruit flavor of the Dark Belgian Candi sugar in this brew. Then we add peaches and the finished product is like peach candy.