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Skagit Brew Corner: Local Scuttlebutt Ales On Sale


Local Scuttlebutt Ales on Sale!

Slide into Springtime with a couple of classy sipping brews from Everett’s own Scuttlebutt Brewing – on sale now!

Support this local, husband and wife-owned company that sources all of its ingredients from Northwest producers. Beer is mostly water, and Scuttlebutt uses pristine drinking water from the Spada Reservoir in the Cascade Mountains. Their barley comes from Vancouver (WA), hops from Yakima and Mabton, with a proprietary yeast strain from Odell, OR. The brewery also recycles its spent grain to help feed a herd of 120 beef cattle on a local farm outside of Arlington, WA.

Now on sale for $6.99 per six pack:

Tripel 7 Belgian Style Ale from Scuttlebutt Brewing, Everett, WA – 9% alcohol by volume / 11 IBU. This approachable and substantial Belgian style ale somehow manages to pull off delicate aromas of tropical fruit, banana, spice and white pear. Gentle Bullion and Czech Saaz hops make for low bitterness and big flavor with a hint of tartness. High alcohol content makes it a terrific smooth sipping beer, perfect for those sunny afternoons and sunset evenings of early spring. Pair with your favorite cheese, hearty chili and stews, as well as burgers and pasta dishes.

Amber Ale from Scuttlebutt Brewing, Everett, WA – 5% alcohol by volume / 23 IBU. Scuttlebutt’s classic amber ale is a copper hued brew suitable to pair with almost any meal. It has a spicy aroma and balanced refreshing bittersweet flavor from local Mt. Hood and Willamette hops.  Try this solid American amber brew with nachos, chips and salsa, hummus and pita and other quick appetizers and snacks.

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.