A Kelping Hand
Atwood Farm Brewery

Pours a hazy brown color with a light tan head that dissipates in seconds. I attribute this to the kelp eating the head. :-)

The nose is briny, like a dill pickle with some green olives tossed in for good measure, and a smidge of toffee as well. This is not your father’s Scottish Ale.

That dill pickle/olive note is forward on the taste and there’s a significant green pepper note as well, with a bit of toffee in the background. The mouthfeel is a bit on the softer side, which isn’t shocking given the 4% ABV.

I’m not sure how much of a Scottish Ale this is (maybe not of an Herb and Spice beer), but I’m really glad I had the opportunity to try it, because it’s a fun ride.

Poured into a MacAndrew's thistle glass. Pours a medium to dark coppery amber with a one finger off-white head with good retention and light lacing. Aroma of dry caramel malt, vegetal seaweed, apple juice and hints of mixed citrus. Flavor is pale malt with a hint of roast, seaweed, hints of smoke, black pepper, mild salt. Medium bodied with light creaminess. My second kelp beer, the first being a stout. There is a definite briny seashore character to this. The base is hard to place, although it is light, only moderately malty and a bit smoky. The seaweed gives a unique vegetal flavor, as well as the mild seashore air saltiness, with a spicy sharp note that was closest to black pepper. Interesting and unique. Now that I'm sipping on the end of the glass, I'm getting the olive flavors that are described in the brewers description. Not sure if this will become one of my go-to styles of beer, but I'm glad I tried it. The proceeds from this go to a project to protect kelp off Washington State. Worthy.