Pike Brewing in Seattle will release Pike Dry Wit on May 1, and as part of the celebration has announced that Alice Waters, representing the Good Food Awards, presented Pike Dry Wit with an award at the first annual Good Food Awards Ceremony in San Francisco last January. Dry Wit is brewed with 68% organic two row pale malt and 25% organic malted as well as a small amount of Belgian aromatic and Carastan malts. The recipe also includes dried orange peel, coriander, chamomile, and organic lavender.
Deschutes Brewery and Boulevard Brewing Company have announced that they will release two versions of a new collaboration beer later this summer. The style, which is described by brewmasters Steven Pauwels of Boulevard and Larry Sidor of Deschutes as a White I.P.A., combines Boulevard’s expertise in making Belgian-style witbiers with Deschutes’ mastery in brewing hop-forward ales. The ale will be made at both breweries and released simultaneously throughout each of their distribution territories. The beer will contain 7.5% alcohol by volume and 60 IBU.
Breckenridge SumerBright Ale is back for the spring and summer. The 4.5% beer is brewed with wheat as well as two-row barley malt (plus Munich and Carapils), organic lemon peel and orange peel, and distinctive Northwest hops (Fuggle, Cascade and Willamette) to give it a citrus aroma and finish. Breckenridge has included a recipe for SummerBright Steamed Mussels at its website.
