How to Manufacture a Beer Trend

  In principle, beer is incredibly simple: use hot water to coax sugars out of malted barley, spice with hops, and then let some microorganisms gorge themselves. But in practice, the wide variety of available malts, hops, and yeast strains means that brewers have nearly limitless opportunities for creativity and innovation. [...]

By |2018-10-18T13:21:09+00:00April 26th, 2018|

Brewer for a Day: Brewing at Atwood Ales Farm Brewery

It’s 6:30 in the morning on a cold and dreary Wednesday in February. I pull up to the Atwood Ales Farm Brewery, which is a mere 2 miles south of the U.S.-Canada border, and I see owner/brewer Josh Smith quietly laboring away through the fogged-up windows of the old barn. After [...]

By |2018-10-18T13:21:12+00:00March 8th, 2018|

Bellingham’s newest Menace: Steve DeMoney

Menace Brewing, part of a Bellingham beer trifecta alongside The Local Public House and its neighboring Annex, has brought delicious and memorable beer to the Fountain neighborhood for officially over a year now. Before their brewery opened its doors, co-owner and brewer Ben Buccarelli made beer and perfected recipes for the [...]

By |2018-10-18T13:21:12+00:00February 27th, 2018|

Brewers Association’s 2017 Craft Beer in Review

  Boulder, CO • December 13, 2017 – Strong brewery growth, increased beer tourism and the launch of the independent craft brewer seal—with more than 2,700 craft brewers signed on—were all part of a watershed year for craft beer in 2017. The Brewers Association (BA) —the not-for-profit trade association dedicated to small and independentAmerican brewers—looks back on [...]

By |2018-10-18T13:21:15+00:00December 15th, 2017|

Méthode Traditionnelle attempts to define a growing category of American-made, Lambic-inspired beers

An increasing number of American breweries are making beers similar to Belgian Lambics using traditional methods, such as spontaneous fermentations, turbid mashes, long boils, barrel aging, etc., along with traditional ingredients such as raw/unmalted wheat and aged hops. Some are even blending one-, two-, and three-year-old batches, similar to Belgian Gueuze [...]

By |2018-10-18T13:21:20+00:00October 25th, 2017|

Farm to pint

  Sitting down for a meal and deconstructing where everything on your plate came from is something many Bellingham residents are guilty of. What can we say? We love buying locally and knowing exactly where our food is from. It’s easy to look at a plate of huevos rancheros and be [...]

By |2018-10-18T13:21:21+00:00October 5th, 2017|

Atwood Ales Farm Brewery harvests its own hops

It’s an exciting time of year in the Northwest. We’re now knee deep in hop harvest season, which typically runs from August through late September, depending on the hop variety and the local climate of the hop field. It’s also prime time for making “fresh” or “wet” hop beers, which are [...]

By |2018-10-18T13:21:22+00:00September 13th, 2017|