Peaks and Pints we will host an all-day Mountain Beer Festival Saturday, June 3. Craft beers and ciders from mountain community breweries and cideries as well as mountain moniker brews will flow from our Western red cedar tap log and into keepsake Peaks and Pints Mountain Beer Festival glassware, for those who want to donate to Green Tacoma Partnership. At 8 p.m., Tacoma bluegrass band Barleywine Revue will perform their hits live inside our lodge, including “Peaks and Pints,” the song the band wrote specifically for us.
Let’s meet Mountain Beer Fest participant Uinta Brewing Company and its Cucumber Saison that will be on tap Saturday, June 3.
The Craft: Uinta Brewing Cucumber Saison
Where in the World: 1722 Fremont Dr., Salt Lake City, Utah
Mountain Cred: Will Hamill wanted to brew the country’s best craft beer. So, in the winter of 1993 he moved to the country’s least beer-drinking state, renovated a mechanics garage in Salt Lake City and named his brewery after the nearby mountain range that nobody could pronounce (you-in-tah). Sitting at 4,226 feet above sea level, the brewery sits at the base of the Wasatch Mountain Range.
Portland, Portland, Salt Lake City: Will Hamill realized he wanted to be in the craft beer industry while homebrewing in his hometown of Portland, Maine. It eventually lead him to the other Portland, Oregon, where he found his way into the commercial side brewing and began formulating a business plan for the future Uinta Brewing Company. Avid skier and mountain biker Hamill chose Salt Lake City for the brewery location so he could partake in his passions when he wasn’t brewing. He also saw a chance to make his mark in the state’s craft beer industry, as there were only a handful of brewpubs at the time. The company is 100 percent wind-powered and is committed to using renewable resources.
Uinta Cucumber Saison: “We brew this beer with rye, wheat and oats and some caramel malt for sweetness,” explains Isaac Winter, head brewer at Uinta. “We use German Perle and American Vanguard hops for a balancing bitterness. We blend a few different saison strains that I like to ferment, and ferment warm. We add cucumber puree late in fermentation to help preserve the aromatics while allowing the yeast enough time to ferment out any sugar that may be in the puree. Centrifuge only.” There is 20 percent gin-barreled saison in the blend — Old Tom Gin barrels charred out Chardonnay barrels — from Salt Lake City’s Beehive Distilling.
Prize Package: At 2 p.m., one lucky winner will receive Uinta hammock, Uinta flag, Peaks and Pints growler, All Purpose Storm Kit and applause from the crowd.
PEAKS AND PINTS MOUNTAIN BEER FEST, 11 a.m. to 11 p.m. Saturday, June 3, Peaks and Pints, 3816 N. 26th St., Basecamp Proctor, Tacoma, no cover
LINK: Meet Grand Teton Brewing’s craft beer and prize package that will be at the Peaks and Pints Mountain Beer Fest
LINK: Meet Dru Bru’s craft beer and prize package that will be at the Peaks and Pints Mountain Beer Fest