Today is National Caramel Day! Let’s get to learning. Americans began making sugary syrups in the 1600s, but the delicious chewy caramel we know and love today is a more recent innovation. Caramel candy emerged during the 18th century and quickly became one of the most popular sweets on the market. Milton Hershey’s first business was the Lancaster Caramel Company. Caramel is made with butter, brown and white sugar, milk or cream, and vanilla. It is usually enjoyed as an ice cream topping, a candy filling, or as a flavor in craft beer, at least according to Peaks & Pints. Stop by Peaks & Pints for a beer flight with strong caramel notes called Peaks & Pints Beer Flight: Caramel Day.

Peaks & Pints Beer Flight: Caramel Day

Anderson Valley Boont Amber

5.8% ABV

Anderson Valley Brewing’s Boont Amber is our customers’ go-to for highly drinkable amber. Boont Amber arrives a dark copper with a massive, pearly head. The aroma is clean and dry, like field grasses with subtle, sweet orange scents. The flavor is balanced and clean, with caramel, toffee, macadamia nuts, and pecan that last long into the aftertaste. The hops lend both a citrus flavor and a moderate level of bitterness. Boont Amber’s thin body goes down easy; the carbonation only slightly bites the sides of the cheeks.

Boundary Bay Scotch Ale

6.4% ABV

Boundary Bay Brewery & Bistro is the oldest craft brewery in Bellingham. It is the creation of Ed Bennett, a University of Washington alum who earned his master’s degree in winemaking from UC Davis before landing in another small college town, Bellingham, to begin exploring his new love, beer. In 1994, he signed the lease for the Thomas Burns building at 1107 Railroad Ave. to start building the Boundary Bay Brewery. His Scotch Ale became a Northwest classic with the inaugural brew in 1995. The long boil in the kettle caramelizes the wort, producing deep-copper tones. Scotch Ale hits the nose with caramel and biscuit, the flavor profile with added light spiciness, oak notes, and a touch of fruit.

Oakshire Order of the Thistle

6.8% ABV

Wrap yourself in the warmth of Oakshire Brewing’s rich, malty Scotch ale, where layers of caramel, toffee, and fruity notes dance on the palate. Pouring a deep copper with a creamy tan head, this full-bodied beer offers a velvety texture that is as chewy as it is comforting.

Oskar Blues Old Chub

8% ABV

Old Chub is a Scottish-style ale brewed with copious amounts of crystal and chocolate malts, a dash of beechwood-smoked malts, and Nugget hops. While Oskar Blues’ Dale’s Pale Ale showcases hops and pale malts, Old Chub celebrates malts. The cola-colored beer features a dense, tawny head, a creamy mouthful, and flavors of caramel, chocolate, and lightly roasted malt. Complex and rich, it finishes with a whisper of smokiness that calls a fine single malt scotch to mind.

Trap Door TrapRoom Vol. 2

11.5% ABV

Trap Door Brewing teamed up with TapRoom Beer Co. again to bring you this decadent stout. Released at the Fort George Brewery 2025 Festival of Dark Arts, it’s a blended stout with 80 percent fresh pastry and 20 percent 16-month barrel-aged stout. After picking a worthy barrel to blend in, they decided to adjunct this with a Compost Cookie theme in mind. In this imperial stout, you’ll find coconut, cacao nibs, Peruvian coffee from Puff Coffee, Graham Crackers, butterscotch chips, potato chips, and pretzels. We get notes from the whiskey barrel, caramel, chocolate, spices, and a thick, sweet mouthfeel.

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