Seattle’s breweries are full of fruit right now. The same types of peaches, nectarines, and plums at roadside stands and farmers markets are also fermenting inside oak barrels.
These soft and aromatic fruit beers take months or even years to develop. Breweries around Washington—like Engine House 9, Dwinell Country Ales, Holy Mountain Brewing, Urban Family Brewing, and Garden Path Fermentation—are spending the summer making Belgian-inspired beers with local fruit, but no brewery has gotten more attention more quickly for its fruited beers than Adam Paysse’s Floodland Brewing in Fremont.
“I didn’t really go into it planning to do as much fruit as we do, but I just kind of got carried away because it’s fun,” Paysse said. “I like working with the farmers. It’s a thing you do during a certain time of year, and then you move on to other things. I like the fleeting component to it.”
