Seattle's Fremont Brewing will release it's fall seasonal, Field to Ferment Fresh Hop Pale Ale, on draft and in six-packs starting at 4:00 p.m. on Friday, September 7^th at the Urban Beer Garden. There will be three single-hop versions of Field to Ferment this year and the first two Centennial and Simcoe will be on tap on the Washington Beer Night on Sept. 21st at the Portland Fresh Hop Pop-Up Beer Fest. Expect a Citra version to be released in late September.More from a press release:This year’s hops were sourced from Carpenter Ranches, Cornerstone Ranches, and Perrault Farms. Field to Ferment will be sold across Fremont Brewing’s entire distribution network through September and part of October while supply lasts.The vision behind Field to Ferment is to showcase the purest possible essence of individual varieties of freshly harvested Northwest hops, celebrate the farmers who grow them, and provide craft beer lovers the rare opportunity to experience and even compare the distinct flavor profiles of fresh, juicy hops. It builds upon the acclaim and limited supply of Fremont’s wildly popular Cowiche Canyon Fresh Hop Ale, a small-batch, blend of organic hops grown exclusively for Fremont on a single farm at the mouth of the Cowiche Canyon Conservation area in Yakima and released annually in early October. (Cowiche Canyon Fresh Hop Ale is Washington state’s first Salmon-Safe certified beer.)Field to Ferment, which won a Silver medal at GABF in 2017, is the most extensive rotating fresh hop beer experiment in Washington and one of the largest in the country. Production requires extra planning and logistics as load after load of hop cones must be harvested, separated from the bines, stored in specialized bins, and transported over the Cascades in a refrigerated truck to Seattle. At a glance, the Field to Ferment project requires:

• A total of 43,000 pounds of fresh hops per season
• 1,320 pounds of fresh hops per 80-barrel batch (or about 19 lbs. per barrel).
• 20 trips between the hop farm in Yakima and brewery in Frēlard
• Speed and efficiency: 6 hours to a maximum of 24 hours between harvest to hop-in.

 “With Field to Ferment, we share our passion for the fleeting joy of these once-a-year fresh hop beers which are one of the most unique offerings of Northwest craft beer,” said Matt Lincecum, CEO of Fremont Brewing.  “The harvest season is a marvel of ingenuity and hard work as Yakima’s farmers work 24 hours a day, 7 days a week until the harvest is finished, and we brew around the clock to keep up with them. Fresh hop beer is truly the iconic seasonal release for the Pacific Northwest.” Stay tuned to Fremont’s social media channels for release dates and times for future Field to Ferment releases, and be sure to join them at their tasting room on Wednesday, October 3^rd for a chance to taste all of Fremont’s fresh hop creations side by side. About Fremont BrewingFremont Brewing is a family-owned craft brewery founded in 2009 to brew artisan beers made with the best local ingredients we can find. Our beer is distributed in kegs, cans, and 22 oz. bottles and can be enjoyed every day at our kid- and dog-friendly Urban Beer Garden in Seattle’s Fremont neighborhood. Because Beer Matters!