9/29/17: Our new tasting room is open at 106 Union Ave in Snohomish!
We frequently release new small batch beers, and many of them are only available at the tasting room. The best way to get up to date info is by following our social feeds. Below are some of our recent releases as well as a few upcoming beers.
Recent Releases: Hibiscus Saison - This saison has the same base as our French Creek Saison, until it is split off and aged on dried hibiscus for a week before being kegged.
Summer Sour Blend - This blend is a combination of our Hibiscus Saison, Marion Berry Sour, and Oud Bruin.
Oud Bruin - This brown sour ale is aged in oak barrels with our house sour yeast culture for 10 months before being packaged.
Upcoming Releases: Golden Sour on Peaches - This beer is a collaboration between Spada Farmhouse and 20 Corners Brewery. The golden base was primarily fermented with French Saison yeast before being transferred into oak barrels for 8 months of aging. The beer spent a few weeks on peaches before being packaged.
First Light Apricot Sour - This is the second release of our barrel aged golden apricot sour, we upped the fruiting rate for this batch.
In early February we brewed our first collaboration beer with 20 Corners brewing in Woodinville Wa. We brewed a 15 barrel batch of Saison at 20 Corners, and post fermentation the beer was transferred it into Oak Barrels in the cellar at Spada Farmhouse. We have a few different versions of this beer currently aging. The first was primary fermented in oak barrels with our house sour yeast blend. The second was primary fermented with a saison yeast strain at 20 Corners before being transferred into barrels with our house blend. The final version was transferred into a newly acquired barrel from Skip Rock Distillers. This barrel was first used to age red wine, followed by Skip Rock's Double Rum, and last the barrel held Apple Brandy before it was emptied and then filled with this collaboration sour. When the beer has finished aging we will add 48 pounds of peaches to each barrel to pair with the layered tart, oak, and funky flavors of the sour ale. The target release date for the beer is mid July.
We also just opened up a new account, Pete's Liquor and Wine in Bothel. Look for our Forte Peach Sour to go on tap soon! We will also be participating in Pete's summer event which will feature Snohomish breweries. More details to come on the event.
You can soon find two of our sour beers on tap at Trails End Taphouse in Snohomish. The first is the Tart Cherry Sour Red with Blackberries. The second is our 4 Barrel Blended Sour, which is a blend of 4 different barrel aged sours (including previously released Tart Cherry and Apricot). The 4 sour ales were combined with our Belgian Dubbel, and the result is a moderately tart beer that expresses layers of fruit and malt flavors as it warms.
Sour Program Expanded
We've collected 12 new barrels in the past week in order to expand our sour beer production. Thanks to JM Cellars for the wine barrels and Skip Rock Distillery for the rye whiskey barrel. Our first stout is currently fermenting. and afterward it will go into the rye barrel for aging.
The Golden Sour barrel was filled for the second time yesterday. Our house sour yeast culture has taken hold in the oak and is working its magic.
Tree Farm Sign
This sign belonged to my great grandpa who established the farm that now houses Spada Farmhouse Brewery.