Our family owned farm and brewery produces a variety of ales, with many in the spirit of the French and Belgian farmhouse ales that help to inspire our brewing passion. Grange, Lodge, Dark Harbor and Mos are our regular offerings, with an endless stream of seasonals, experiments, sours, blends and estate beers pouring alongside and complementing them.
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The beauty of farmhouse ales is that they aren’t as much about style as they are about brewing philosophy. We make beer that we like to drink, using ingredients we have available and don’t worry about what box someone wants to put it in. Grange is the French word for “barn,” which we think is an appropriate homage to the 100 year old structure wherein this beer is born and raised. Our love of malt flavor slowly crept into what was originally a light, saison recipe, and turned the end result into something completely different and unique. Toast and biscuit flavors lay the foundation for clean bitterness, and a spicy, peppery finish.
“Grange” is a registered trademark, used under license from the National Grange of The Order of Patrons of Husbandry.
A beer for my beauty wife, who likes to keep light and refreshing saisons with mild spice and fruit character stocked in our fridge. This seasonally influenced saison features rotating ingredients grown here on our farm.
Previous versions & featured ingredients:
Sour Blonde Ale
This is the lemonade of beers – a light, refreshing, easy drinking, sour blonde ale. This beer’s mild tartness is created by a blend of Lactobacillus bacteria cultured from yogurt. Dry hops (Citra, Ekuanot and Mosaic) add tropical and citrus fruit to the tangy aroma. No Whey, Bro’s flavors and acidity are all balanced components of what is at its core a crushable, light, refreshing beer with a bit more complexity than a standard blonde ale.
Beer and oyster shells have been hanging out together for hundreds of years, with oyster shells providing a source of calcium carbonate for adjusting brewing water chemistry. Somewhere along the way, the entire oyster — shell, meat and brine — ended up in the kettle, and thus “oyster stout” was born. Our “black ale with bivalves” is a collaboration with Drayton Harbor Oyster Company, whose oyster beds lie just 2 miles directly west of the brewery. A subtle, underlying, caramel wave carries a slight brininess all the way to the roasty shores of barley town. In the fall and winter, major low tides occur at night, leaving our local oyster farmers to brave the “Dark Harbor” to work the tide flats and harvest their bounty.
Abbey Style Ale
Our family farmhouse was built in 1918. This beer marks our 100th batch, brewed in March of 2018. To celebrate the “hundreds” of accomplishments of both our farmhouse and our brewhouse, we brewed this “dubbel centennial” abbey-style ale, using Belgian and Skagit Valley malts, our estate-grown Centennial hops and a fresh pitch of Trappist ale yeast. 1918 is a malt-forward beer with dark fruit and caramel notes, light fruity esters and phenols, and a light, dry finish. Cheers to another 100 years and another 100 beers!
Barrel Aged Blueberry Sour Ale
Brewed with Lactobacillus, Brettanomyces, organic blueberry juice from Bow Hill Blueberries, and aged in oak barrels for four months. The resulting purple beer has mild berry, funk and oak flavors and an approachable level of sourness. Brewed in Whatcom County with 100% estate hops, 100% Skagit Valley malt and 100% Skagit Valley blueberries.
Brown Ale with Coffee
Is it the beer, or is it the coffee? That is the question. A big, balanced, brown ale with roast, toast and caramel flavors from the… malts? Or are they from the coffee? What about the light, fruity notes from the… yeast? Or the coffee? Whatever the case may be, it tastes like a good morning. This beer features cold brewed “Bellingham Bay Blend” from Bellingham Coffee Roasters.
We have utilized the brine leftover from the hundreds of oysters shucked everyday at Drayton Harbor Oyster Company in downtown Blaine. Salty brine, citrusy coriander and mild sourness work together to create a refreshing and unique beer.
Farmhouse Ale w/ Carrots & Spices
What’s up, doc? This amber-hued, biere de garde style, farmhouse ale was not brewed with rabbits. Toasty malts and the light sweetness of candied carrots fade away to earthy, musty notes, a wisp of black pepper and ginger, and the mild, lingering astringency of black tea on the finish. Brewed with 100% estate-grown carrots and hops.
Blackberry Farmhouse Ale
The peripheries of Atwood Farms are loaded with blackberries every August. We hand picked and processed 50lbs of berries to add mild blackberry color, aroma and flavor to this balanced farmhouse saison. It’s more “La Croix” than “New Glarus” in it’s fruit character. Available once a year, just a few weeks after the blackberry crop hits it’s peak.
Bourbon Barrel Aged Brown Ale
This is a very special, extremely limited release for our first anniversary in business! What makes it so special, you ask? We brewed an American brown ale with a whole bunch of oats in it and aged it in some cute, little, Chuckanut Bay Distillery oak bourbon barrels for 10 months. Then, we brewed the same brown ale recipe again, but fermented it with Belgian yeast. Finally, we blended the Belgian brown with the bourbony brown and put it in some bottles to hang out for a couple more months. It’s rich aromas of booze, vanilla and dark chocolate betray the medium-bodied, easy drinking beer in your glass. A multitude of complex flavors and tannins from the oak aging process swirl around your tastebuds, before the beer finishes with a mild acidity. Only 9 cases of this beer were created!
Spiced Crab Gose
Two of the greatest things about living in the Pacific Northwest are the easy access to great beer and great seafood. If drinking beer and eating seafood is great, could drinking seafood beer be even better? This collaboration project with our friends at Lynden Liquor explores the combination of Gose-style sour ale and crab boils. Mild tartness, sweet crab, peppery spice and citrus notes find balance in this easy-drinking spiced sour ale. Just remember, “If you mess with the crabbo, you get the stabbo!”
Gose-style Sour Ale
Originally brewed in the German town of Goslar, and popularized nearby in Leipzig, this sour ale was brewed with slightly salty & mineral water from the Gose River. Our water isn’t salty, so we added salt, and also coriander, to our kettle sour base beer, to give you this pilot batch of refreshing, almost margarita-like, summertime beer. Sour, sweet and salty somehow all work together to give you the “insert-hydrating-sports-drink-name” of your dreams.
Built on the same recipe and process as our flagship Grange Farmhouse Ale, but with the addition of three different strains of Brettanomyces yeast for bottle conditioning. Conditioned for 6 months, the Brett adds mild funky, barnyard character with notes of tropical and stone fruit to the toast, biscuit, spice and pepper flavors of our classic Grange recipe.
“Grange” is a registered trademark, used under license from the National Grange of The Order of Patrons of Husbandry.
This blonde ale has been “kettle soured” with a blend of lactobacillus bacteria to give it a very light, lemony, yogurty flavor across the sides of your tongue. The mild, tart flavor is a balanced component of this crushable, light, refreshing beer with a bit more complexity than a standard blonde ale.
Biere de Garde
The malty brother-in-law to saison, our “beer to keep” is inspired by the malt forward farmhouse ales of northern France. Both rich and light, hearty and refreshing, clean and musty, this complex beer features an amber hue, spicy, toasted malt and a crisp finish.
This earthy, blonde colored ale utilizes our estate grown potatoes to lighten the body and boost the gravity, much the same as a many Belgian-style beers use sugar for the same purpose. The potatoes don’t lend much, if anything, to the flavor, but they do lend a dry finish and light body to make this deceptively strong beer drink more like a session ale.
A handsome bearded man once said, “I love the taste of beer, so if I’m going to drink beer, I want to drink beer.” When you’re thirsty for beer and don’t want to be on your lips after two pints, you’ve got to either pace yourself carefully or aim for something sessionable. Lodge is our riff on some of our favorite non-farmhouse beers: the malty session ales of Scotland. Search for the subtleties of caramel, toffee, toast and just a wee bit of roast, with a dry finish.
Sometimes, my wife wants a funky saison, so we brewed this funked-up version of her Mo’s Saison. Fermented with a mixed culture of Saccharomyces and Brettanomyces yeasts, and then bottle conditioned for 7 months. Mild funky, barnyard character with notes of tropical and stone fruit. A great introduction to Brett beers, particularly for folks who are afraid of classic Brett descriptors like “horse blanket” and “ox urine!” Brewed with 100% estate grown, Tettnang hops. First released as part of our 1st anniversary celebrations in April of 2017
Rotating Fruit Ale – Cherry Variant
Steve (or Pa-jee to his grandkids) nurtures and then picks many of our fruits here on the farm. Our fruited farmhouse ales aim for balance between the malt and hop character of the base beer, the flavor and aroma of the fruit, and mild levels of acidity and Brett character. Produced in very limited quantities using only 100% estate-grown, hand-picked and processed fruits. The current limited release is brewed with native bitter cherries.
Saison w/ Nettles
A new, spring-season riff on our rotating saison, brewed for my beauty wife. We’ve taken our light and refreshing saison and added freshly foraged stinging nettles. The nettles bring earthy undertones, as well as notes of fresh cut grass and spinach salad to the game, playing off the mild spice and fruit character from our house saison yeast and estate grown Tettnang hops.
Estate Fresh Hops Pale Ale
This classic American pale ale uses only classic American ingredients, grown within 50 miles of our brewery. Brewed using 100% Skagit Valley malts and 100% estate-grown Cascade and Centennial hops. Our fresh hops pale ale utilizes our Cascade hops for bittering, flavor and aroma additions in the kettle, and our fresh Centennial hops for whirlpool and hopback additions. Our estate grown hops travel a distance of just 100 yards from our hopyard to our brew kettle, and were hand processed by our family and a group of dedicated volunteers. Like our other beers, this one is about striking a balance of flavors while still featuring our best estate-grown ingredients. Farm to table, bine to glass.
Estate Fresh Hop Pale Ale
Built on a bed of bready base malts and mild crystal malt, our fresh hop pale ale utilizes our estate grown Cascade hops for bittering, flavor and aroma additions in the kettle and hopback. Our estate grown hops travel a distance of just 100 yards from our hopyard to our brew kettle, and were painstakingly hand processed by our family. The terroir of our farm adds earthy notes to the classic floral and citrus Cascade flavors. Like our other beers, this one is about striking a balance between malt, hops, yeast and water, while still featuring our best farm grown ingredients. Farm to table, bine to glass.
Belgian-style Pale Ale
“Opa!” There may not have been plate smashing, corks popping, or dancing, but this easy drinking pale ale was brewed in collaboration with the owners of Overflow Taps to celebrate their first year in business. A toasty, biscuit-like malt foundation is balanced by clean bitterness and a subtle Belgian yeast character, with just a hint of fruity Mosaic hops. This beer is only available for a limited time, on draft, at Overflow Taps.
Spiced Winter Ale (Belgian Strong)
Our strong, dark, and spiced winter ale is inspired not only by Belgian brewing tradition, but also by the flavors of some classic holiday baked goods. The rich, toasty, malt flavors of this ale are balanced by firm bitterness, notes of citrus and dark fruits, familiar holiday spices, and alcohol warmth. Our winter ale is the perfect complement to a roaring fire.
Sour Grape Saison
Many years, our small, grapes crop is decimated in a single night by a mysterious group of raccoons, who leave behind only muddy footprints on the grapes trellises. This beer’s mild tartness is created by a blend of Lactobacillus bacteria cultured from yogurt, and the acidity, aromas and flavors will also continue to evolve over time due to the presence of wild yeast and bacteria from the grape skins. Dry hopping with Hallertau Blanc adds additional layers of white grape, gooseberry and mild tropical fruit to the aroma and flavor.
Sour Ale w/ Rhubarb
We added our farm grown rhubarb to a kettle soured blonde ale. The result is this refreshing, easy drinking ale with a layer of fruity deliciousness. This beer’s mild tartness is created by both a blend of Lactobacillus bacteria and the rhubarb itself.
Rhuty is a “2018 Good Food Awards” WINNER!
Red Saison with Ginger and Turmeric
The recessive genes of a blonde ale and a brown ale combined to create this ginger hued, ginger infused saison. This red colored beer utilizes a special German malt to achieve it’s bright color. Freshly shredded ginger and turmeric roots, combined with our house saison yeast, give this red hued farmhouse ale a peppery and earthy snap.
Brewed with a large percentage of malted wheat-rye hybrid grain called, Triticale, as well as malted wheat and barley. Triticale adds some earthy spice to this beer’s flavor profile and complements the spicy, fruity character obtained from the mixed culture fermentation of of Saccharomyces and Brettanomyces yeasts. This beer has thus far been bottle conditioning for 4 months, and will continue to evolve over time, with further enhanced, mild funky, barnyard character with notes of tropical and stone fruit. A great introduction to Brett beers, particularly for folks who are afraid of classic Brett descriptors like “horse blanket” and “ox urine!” Brewed with 100% estate grown, Tettnang hops and 100% Skagit Valley Malt.
Bronze Medal – 2018 New York International Beer Competition
Red Saison w/ Sweet Potatoes & Spices
George Washington Carver identified 118 different products that could be made from sweet potatoes, including alcohol. Our red saison uses sweet potatoes, classic pie spices and Brettanomyces to create this autumn colored, autumn flavored, farmhouse ale.