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Co-op brew corner

Skagit Brew Corner: Evolving Truffled Beer

evolvebeertrufflesRejoice at the beer-flavored truffle! Bellingham chefs Shannon and Christy Fox have produced a special, limited edition collection of Evolve chocolate truffles: A Local Collaboration of Alchemy, featuring the flavors of locally brewed Whatcom County craft beers.

This six-pack of locally crafted beer-infused truffles are also made from locally sourced fresh berries, spices, fruit, cream, coffee beans, cacao, & bacon from Whatcom County and Washington state. Just in time for Father’s Day, June 15th!

Evolve Beer Truffles are available in the following flavor infusions:

BBScotchAleUnfortunately, most of these brews are not available in bottles, with the exception of Boundary Bay’s Scotch Ale. Recently the Co-op brought in Boundary Bay’s India Pale Ale, and it’s a hit! Now help us welcome Boundary Bay’s Scotch Style Ale to our beer department. On sale now for just $3.99 per 22 oz. bottle!

Scotch Style Ale from Boundary Bay Brewing, Bellingham, WA. 6.4% ABV. This hearty red ale is brewed in a Scotch and Wee Heavy style. It has a rich, robust malty body that is smoothed out with just the right amount of hops. The result is a slightly smoky and bittersweet classy ale.

Don’t just reserve this for cool months; this Scotch-Style Ale is a year-round favorite. Pair it with snacks and chips, including sharp cheddar cheese, Co-oEp Deli-made Roasted Red Pepper Hummus and crispy vegetables; or try its earthy, malty goodness alongside your favorite BBQ and black bean burgers. This Scotch Ale is incredibly food friendly, and also goes well with elegant desserts, such as creme caramel or chocolate truffles!


By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.