GARDEN PATH FERMENTATION
This month we are excited to feature Garden Path from Northwest Washington, which has ties to another of our favorite breweries. Founders Ron Extract and Amber Watts come from Jester King Brewing in Austin, Texas, where Ron was a managing partner for 6 years and Amber had a multi-faceted front of house role. Previously, Amber was a media studies professor and Ron received a master’s degree in philosophy from the University of Chicago, and studied brewing at Siebel Institute of Technology. He then spent nearly twenty years in the beer industry as an importer, retailer, distributor, and brewer before moving to Austin. Ron and Amber came to Washington in 2016 and started Garden Path Fermentation, making not only beer but wine, mead, and cider as well. Their production process draws on various old-world brewing and winemaking techniques, reinterpreted and adapted to take advantage of the abundant local resources of the area including locally grown and malted grain, fruit (much of which they tend themselves), honey, and organic hops from nearby farms. Fermentation takes place in oak barrels of varying sizes, including a large, open-top foeder, and each unique batch is a singular expression of time and place.
Cheers!
Beer Buyer
Justin Malesheetz
|
Garden Path Led To Flowered Farmhouse Saison |
|
|
Price: $6.99 per 16oz can/$24.99 per 4-Pack |
Fermented in an oak foeder with native yeast and can-conditioned. Pours a hazy pale gold with a lingering fluffy foam. Lots of spicy, herbal, and floral hop notes on the nose accompanied by aromas of red apples, apricot, and clove. Rich flavors of fresh pineapple, clementine and mandarin oranges, grapefruit, and a refreshing hop bitterness coat the mouth on the long velvety finish. |
|
Food pairings: Citrus salad, escargot, savory souffle |
|
|
Garden Path The Spontaneous Ferment 3 Year Blend 500ml |
|
|
Price: $26.99 per 500ml bottle |
Blend of 1-, 2-, and 3-year-old spontaneously-fermented beers, inoculated with fresh coolship wort. Pours a hazy gold with very little foam. The light nose and dry finish hides a beer bursting at the seams with sour citrus fruit and cherry, unripe pineapple and guava, green apple, thyme, bay leaf, hay, and a light touch of cinnamon the medium-length finish. |
|
Food pairings: Strong soft-ripened cheese, trout rillette, spanish chorizo |
|
Find similar articles
barrel aged beerbeerbeer clubbeer of the month clubcraft beersaisonWashington Beers
