Herbal ales

One of our recent guests is a craft beer aficionado so on a trip to Port Townsend we sought out a local brewery we’d seen but not explored: Propolis Brewing.

My Danish grandmother allowed me tiny glasses of beer as a child so I’ve long enjoyed beer and ale. However, nothing quite prepared me for the Propolis beverages. Made with herbs and botanicals in an “Old World” style, the tastes were quite unlike what I’ve come to expect. The one on the left, above, was a Golden Saison brewed with lemon balm. The other was an Amber Saison brewed with sage, hyssop and thyme.

The brewery has won a number of medals for their craft brews. We took home a couple of bottles. As one who leans towards India Pale Ales – and drinks them infrequently – I can’t really say what I think of them. They’re certainly different.

Just looking

There’s a down side to looking for interesting things to photograph. Sometimes they start calling to you. Like this planter at Over the Fence. I was able to resist. It’s blue. I like blue but that’s not the right color.

Then I discovered it in white. White would work. “Not in the budget! Not in the budget!” The mantra is working. For now.

All that lavender

Here’s another way that the lavender in Sequim gets processed: it’s dried. We were invited into the drying barn at Kitty B’s Lavender where workers were busy processing bundles of lavender to be hung and dried.

Bundles are hung like string bound vines with fans running to keep down mildew.

Dried lavender is sold as aromatic bouquets and sachets, woven into wreaths and flower arrangements, and some strains have culinary uses as in herbs de Provence. It can be mixed into baking soda and used as a carpet freshener or mixed into sugar as a flavoring.