Seattle, WA
Epic was one of those stops that sets itself apart with the unique beers they make. There are a handful of breweries we’ve visited that make such original beers, and they’ll be remembered for quite some time. These guys have basically a garage that they call a brewery. One of the guys is a self-taught forager, and uses many ingredients he finds in the woods for their beers. Mushrooms is one of them. They had three on tap – a beet lambic, a belgian brown with spruce tips, and a red ale. Each was served in a beautiful tulip glass to be enjoyed on one of the two picnic tables they set up. Both guys were friendly, and eager to talk about the beer. The beet lambic, apart from the two or three other beet beers we’ve had, actually had a beet flavor to go along with the tartness that defines the lambic style. And the brown easily allowed the spruce to come through, while keeping it mild and a bit fruity. We also picked up bottles of the mushroom sour, and two farmhouse ales – one made with a few grains, and one made with ginger and chamomile. Can’t wait to try them! Probably if we went back in a couple months, they’d have entirely different beers. These guys clearly love what they’re doing, and they’re a big reason we can’t get enough brewery visits.