Garden Path Fermentation The Wet Hopped Ship

The Wet Hopped Ship pours a hazy golden hue with a dense, cloudlike white head that lingers elegantly, releasing waves of aromatics that immediately define its freshness. On the nose, the first impression is an invigorating burst of freshly cut grass, green hops, lemon verbena, and wildflower honey, wrapped in the soft, rustic character of Garden Path’s native fermentation. As it breathes, layers of white peach, gooseberry, and herbal citrus peel emerge, mingling with faint notes of hay, pepper, and sun-warmed grain...

The Wet Hopped Ship pours a hazy golden hue with a dense, cloudlike white head that lingers elegantly, releasing waves of aromatics that immediately define its freshness. On the nose, the first impression is an invigorating burst of freshly cut grass, green hops, lemon verbena, and wildflower honey, wrapped in the soft, rustic character of Garden Path’s native fermentation. As it breathes, layers of white peach, gooseberry, and herbal citrus peel emerge, mingling with faint notes of hay, pepper, and sun-warmed grain...

Garden Path Fermentation The Wet Hopped Ship 2025

Coolship Fresh-Hopped Saison – Hand-harvested Perle, Willamette, and Mt. Rainier hops from Hop Skagit were added to our coolship overnight, fermented in oak with our house native culture, and can-conditioned with honey 5.2%

 

Hyperlocal Ingredients – Oak Vessels – 100% Native Yeast

Located in the beautiful Skagit Valley in Northwest Washington, with its uniquely fertile soils and cool, temperate climate, Garden Path Fermentation is one of very few producers in the world that’s able to make beer, wine, cider, and mead, all using ingredients sourced from our own backyard, and may be the only one to do so using only native yeast fermentation.

Our own production process draws on old-world brewing and winemaking techniques from a variety of traditions, which we reinterpret and adapt to take advantage of our abundant local resources, including Skagit-grown and locally-malted grain, Skagit-grown fruit, much of which we tend to ourselves, locally-cultivated honey, and organic hops from our friends’ nearby farm. Fermentation takes places in oak barrels of varying sizes, including a large, open-top foudre, and each unique batch is a singular expression of time and place that we can never recreate.