We spoke with Former Seedstock Head Brewer Jason Abbott about Seedstock Baltic Porter.

BC: Who came up with this beer’s recipe?
Myself and Seedstock’s former intern Rich.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect is the drinkability of this high-gravity beer. 

BC: Where does this beer’s name come from?
Seedstock rarely names its beers; we like to keep it simple and often just name our beers based on their style!

BC: Is this your “desert island beer?”
It is absolutely a desert island beer. 

BC: Can you describe this beer in 10 words or less?
Rich roasted malt balanced with nutty molasses.  

BC: Do you know a story – or have a personal story – that revolves around this beer?
Rich wanted to make a Baltic Porter so we came up with this beer for his school project. 

BC: What's a good food pairing for this beer?
Ice cream and cookies. 

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We spoke to Former Seedstock Head Brewer Jason Abbott about Grandpa's Pipe.

​​BC: Who came up with this beer’s recipe?
This one was mine.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The subtle balance of malt and smoke.

BC: Where does this beer’s name come from?
The beer – and its name – is inspired by the Abbott family's Grandpa’s pipe. 

BC: Is this your “desert island beer?”
It’s definitely not an “all the time” beer; it’s more of a treat. 

BC: Can you describe this beer in 10 words or less?
Soft brown ale with a kiss of smoke. 

BC: Do you know a story – or have a personal story – that revolves around this beer?
The Abbotts’ grandfather was in Europe in WWII. Though he didn’t talk about the war much, he did talk about Europe’s smoky beers and the tobacco pipes he bought in England. Today, our family members still smoke tobacco from one of his old pipes he bought in England during the war!

BC: What's a good food pairing for this beer?
Smoked brisket, beans and peach cobbler (and now we’re hungry)!

We spoke with Snow Capped Cider Cider Maker Kari Williams about Wickson Crabapple.

BC: Who came up with this cider’s recipe?
Wickson Crabapple was a blend that was fermented and finished by me. Wickson crabapples have been planted in our orchards for over a century. They are used for cross-pollination. The Wickson's razor-sharp acidity is a nice contribution to cider, but as a single varietal I have focused on balancing the 
tart acid structure so that it is not so overpoweringly dry or tart.

BC: Where does this cider’s name come from?
This cider's name comes from the single-varietal apple used within.

BC: Can you describe this cider in 10 words or less?
Extraordinary balance between razor-sharp acidity and high sugar content.

BC: Do you know a story – or have a personal story – that revolves around this cider?
Wickson is a single-varietal apple in my specialty line. 100% crabapple cider tends to be overly tart and drying on the palate. My Wickson is finely balanced to express a lingering balance between acidity and sweetness. 

BC: What's a good food pairing for this cider?
Pulled pork, creamy risotto, rich cheeses.

We spoke with Snow Capped Cider Cider Maker Kari Williams about Dabinett.

BC: Who came up with this cider’s recipe?
Dabinett was a blend that was fermented and finished by me. Dabinett is my reserve line -- a 100% single-varietal apple that I have grown over the past eight years in our high-elevation orchards at 6,130 feet. 

BC: Where does this cider’s name come from?
This cider's name comes from the single-varietal apple used within.

BC: Can you describe this cider in 10 words or less?
Rich in flavor, soft notes of butterscotch, complex flavor development.

BC: Do you know a story – or have a personal story – that revolves around this cider?
Dabinett is the unsung hero of cider apples. I have always felt it was undeveloped with high potential. I set out to highlight this 1800s apple by enhancing it with high-elevation growing, which produces hyper-expressive flavor. It took nearly two years of ferment trials until I felt I captured the essence of the tannins and flavor of this apple as a single varietal.

BC: What's a good food pairing for this cider?
Butternut squash, pork chops or charcuterie.

We spoke with pFriem Family Brewers Co-Founder and Brewmaster Josh Pfriem about pFriem Coconut Stout.

BC: Who came up with this beer’s recipe?
This beer was a collaborative effort with the brewery management team.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
That it tastes like toasted coconut goodness without being overly sweet and doesn’t taste like suntan lotion. 

BC: Where does this beer’s name come from?
Just like most beers at pFriem, we just call them what they are.

BC: Is this your “desert island beer?”
Although this beer is big and dark, it would drink well on a tropical island, but it is not my desert island beer. 

BC: Can you describe this beer in 10 words or less?
Cozy aromas of dark chocolate, toasted coconut, toffee, macaroons & hazelnut. 

BC: Do you know a story – or have a personal story – that revolves around this beer?
It's just super fun to see how many different walks of life and palates get excited about this beer. 

BC: What's a good food pairing for this beer?
Although this beer pairs very well with many chocolate-based desserts, it holds its own as a tasty after-meal dessert by itself.

We spoke with pFriem Family Brewers Co-Founder and Brewmaster Josh Pfriem about Big IPA.

BC: Who came up with this beer’s recipe?
This beer was a collaborative effort with the brewery management team.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Big, punchy, tropical notes that drinks way easier than the ABV actually is. 

BC: Where does this beer’s name come from?
Just like most beers at pFriem, we just call them what they are.

BC: Is this your “desert island beer?”
Although this beer is fun, it is not my desert island beer. 

BC: Can you describe this beer in 10 words or less?
Seeing as this is our Big IPA, why not have two ten-word phrases? The first: Aromas of ripe guava, papaya, stone fruit, gooseberries and blackberries. The second: Powerful flavors of fresh berry jam, pineapple, tangerine and tropical punch.

BC: What's a good food pairing for this beer?
Pimento cheeseburger with a half-pound beef patty, house pimento cheese, red leaf lettuce, sweet onion, pickle chips, house aioli, potato bun and served with piping hot hand cut fries. 

We spoke with pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause about Bretta III.

BC: Who came up with this beer’s recipe?
This beer's recipe was driven by Gavin Lord, our head brewer at the time, in collaboration with our lab team and their Brettanomyces project.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The aroma on Bretta III is bursting with tropical fruit. The punch of the pineapple and guava from the Brett ferment melds with the mango and passion fruit from dry hopping in a really unique way. 

BC: Where does this beer’s name come from?
Bretta is both a descriptive name, denoting a 100% Brettanomyces-fermented beer, but also a tribute to the legendary original, Mo' Betta Bretta. 

BC: Is this your “desert island beer?”
I'm a tough sell for this "desert island beer," so probably not. Bretta III is a wonderful tasting experience, but isn't really meant for session drinking.

BC: Can you describe this beer in 10 words or less?
Bright funky complexity bursting with ripe pineapple, guava and kiwi.

We spoke with pFriem Family Brewers Co-Founder and Brewmaster Josh Pfriem about pFriem Czech Dark Lager.

BC: Who came up with this beer’s recipe?
This beer was a collective effort from the brewery management team, but was driven heavily by Bryan Cardwell, who was inspired by his travels in the Czech Republic and Slovakia where he fell in love with the style. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The rich, smooth and delectable nature of this beer while also being light and very quaffable. 

BC: Where does this beer’s name come from?
Just like most beers at pFriem, we just call them what they are.

BC: Is this your “desert island beer?”
If it was a cold and frozen island, this would be a good contender. 

BC: Can you describe this beer in 10 words or less?
Flavors of milk chocolate, anise & caramel deluge the taste buds. 

BC: Do you know a story – or have a personal story – that revolves around this beer?
Less of a story and more of the impact of this beer on the pFriem crew: Every Winter when this beer goes on tap around 4 to 5 pm each day at the brewery, you see many employees around the building with big smiles holding and drinking the dark, frothy goodness that the Czech Dark Lager provides.