THURS. APRIL 16TH from 5 to 9PM Fort George Brewery, Finnriver Cidery & Saraveza present: “F-Bomb!” We’ll be bringing together 10 specially selected draft offerings ranging from well-loved favorites to the unique, including limited release offerings, barrel-aged ciders, beer collaborations and a specially created cider & beer cocktail for a line up, The F-Bomb! is an event not to miss!
The evening’s taplist will consist of the following:
Fort George Brewery:
Tuesday’s Lunch— A smooth, well-balanced stout made with roasted Spanish peanuts and blackberries. At 9.3% abv, this beer will definitely pack your lunchbox.
Beta IPA— The Beta IPA Series allows the brewers to test new ingredients and techniques. Beta 8 is the test batch series for 3-Way IPA (2015), a Fort George collaboration with Georgetown Brewing and Pfriem Family Brewers. 5.7% abv
OMEGATEX— An imperial IPA. Like Vortex, only bigger. 9.9% abv
Plazm Farmhouse Ale— A dazzling display of fruity esters, clean floral hops, with a hint of roast and a crisp finish. The current seasonal, this is a Fort George collaboration with PLAZM magazine and The Commons Brewery. 6.5% abv
Karate Hopped – Brewed small batch by the outside sales team, Karate Hopped is the latest Sweet Virginia series beer. This Northwest hop bomb has dry malt character with resinous hop profile imparted from 7 different types of hops, boasting 6lbs of hop per barrel at 8% abv.
Finnriver Cidery:
Berry Barrel Sour— A combination of pear and apple wines fermented in barrels and in steel tanks, soured with Brettanomyces yeast, Lacto-bacillus and Pediococcus bacteria and then combined. Once blended, 25 pounds of fresh raspberries were added to create a cider lambic. 6.5% abv
Oola Gin Barrel Aged Forest Ginger— A seasonal botanical cider made with Organic Washington Apples, Grand and Douglas Fir needles and ginger specially aged here in gin barrels from Seattle’s Oola Distillery.
Golden Russet— This cider is a slowly fermented blend of classic russeted apples, grown in the Finnriver orchard and sourced around the region. The blend of high acid cider fruit with the gentle bittersweet tannin profile offers a thoughtful combination with layered complexity in the mouth.Off Dry, 8.5% abv
Black Currant— Organic Washington Apples and luscious Black Currant fruit in a complex, semi-sweet purple swirl. 6.5% abv
Dry Hopped– Organic Washington Apples meet local, organic whole cone Cascade hops. The aromatics of a Northwest IPA with a bright, dry apple finish. 6.5% abv
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