Inosculation Wild Ale

Hardy Kiwi Berries from Red Cedar River Farm – Poulsbo, WA

Wow, do we have a treat for you! Gluten free kiwi beer! We found these local hardy kiwis and had to give them a try. This tiny fruit is packed with rich vitamins and antioxidants and is at the center of Inosculation Wild Ale, our newest limited release, available on draft in the Taproom now.

Hardy Kiwi Berries

The kiwi berry, also commonly known as hardy kiwi, is about the size of a grape and even more sweet than the large kiwis you’re used to. The outer skin on the kiwi berry is thin and completely edible. “A farmer friend of mine mentioned the fruit, and I listened to a naturalist podcast that had a segment on the hardy kiwi that was really inspiring. I was curious how it would perform/how viable this fruit would be for brewing purposes,” said Ghostfish Head Brewer Reid Ackerman. We learned that hardy kiwi berries flourish in the Pacific Northwest and sourced ours from Red Cedar Farm in Poulsbo, WA. On this beautiful 25-acre farm, the hardy kiwi grows on a vine and needs periods of winter chill to successfully cultivate.

Our distinctive Inosculation Wild Ale embodies classic farmhouse saison characteristics like cracked pepper, meyer lemon, banana, and dried mango; you won’t want to miss this one! Fermented with native yeasts and Saphir hops, it has a vague tartness and full mouthfeel.

Inosculation Wild Ale

During the brewing process, the batch was split with one part aging in a wine barrel while another part fermented with wort from Shrouded Summit Belgian White Ale, one of our signature Flagship beers. Blending the two parts at the end of the process, we are left with a wonderfully unique and complex brew.

The name, Inosculation Wild Ale, is a nod to this blending process. Inosculation refers to the phenomenon of two trees growing together, like a natural grafting process.

How cool is that?! This latest boundary-defying craft beer can be found at our Seattle Taproom and available in crowlers, growlers, and kegs. Or, join us for a pint while seated at one of our open-air and outdoor tables. In compliance with COVID-19 SafeStart requirements, we are open 7-days a week from noon – 8:00 p.m. Visit the Taproom page for more information >>

Inosculation Wild Ale on draft

Covid-19 Updates

Update: Thursday, April 1, 2021

The indoor dining ban has been lifted! We have opened up a few more tables to operate at 50% capacity and look forward to serving you soon. 

The Taproom hours are:

Sunday – Thursday NOON – 8:00 p.m.
Friday & Saturday NOON – 10:00 p.m.

As we have throughout this pandemic, we will continue to diligently follow the guidelines set up by the CDC and governor’s office to maintain an environment that is as safe as possible for our employees and customers. 

Guests will be required to:

  • wear a mask at all times when not seated at their table actively eating and drinking.
  • maintain 6-ft distance between themselves and other guests/employees by following the guided steps and directional arrows to navigate the Taproom safely.
  • Maximum of six people per party. Though the state has said up to ten people may gather, our largest table seats six people. Due to space restraints, we cannot push tables together to accommodate larger groups at this time.

We want to make sure guests in our restaurant know we have stringent protocols in place to maintain an environment that is as safe as possible for our employees and customers. Some of those protocols include:

  • Staff symptoms check logs, clarifying their wellness before they work.
  • Deep cleaning and daily sanitation checklist detailing the protocols directed by the CDC, including a rigorous sanitation schedule of public restrooms and high-touch surfaces.
  • Using CDC and EPA approved cleaners to sanitize all areas.
  • Offering hand sanitizer and disposable masks to all guests in need. 
  • Mandatory mask-wearing for staff and guests.
  • Limiting patron capacity below the required maximum. We are operating at 25% max occupancy.
  • Provide alternative hands-free access to our products with no-contact curbside pick-up, and home delivery. 
  • Voluntary Contact Tracing Logs for guests. 
  • Maintaining a minimum of six feet between groups of customers, with guided steps and directional arrows to navigate the taproom safely.
  • Meals served in single-use and compostable containers.
  • Guests are encouraged to dispose of their waste to ensure less contact for employees.
  • Operate with open doors producing airflow throughout the building.
  • Constant sanitation throughout the brewing process.
  • We follow all GMPs (Good Manufacturing Practices).

Are you in another state and looking for Ghostfish beer?

Thank you for your support during this tumultuous year. Be safe out there friends.