The folks over at The Bruery have another collaborative effort with Chef Brooke Williamson, a trio of beers that focus on an element each. There is “a beer-wine hybrid with one of Chef Brooke’s oldest inspirers, Andrew Murray, of Andrew Murray Vineyards. A huckleberry fruited tripel, inspired by the love of tripels shared by both us and Chef Brooke and a thyme spiced stout that showcases Chef Brooke’s love of gardening and growing her own herbs with our love of brewing stouts.”
These three became available on Thursday, 7/16.