Drink Beer at Atomic Ale Brewpub, Richland, Washington

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Founded by Aaron Burks in 1997, Atomic Ale Brewpub & Eatery is the Tri-Cities’ first brewpub. Their handcrafted ales were born out of Aaron’s passion for the fine microbrews of the Northwest. Having been an aficionado (or at least a consumer) of all beer styles since his college days, Aaron continued to hone his taste buds on a world tour, sampling beers in twenty of the twenty-one countries he visited (Vatican City has no beer). After brewing beer at home and visiting and training at brewpubs throughout the Northwest, the result of his efforts can be tasted here today. Over the years, Aaron has enlisted the help of several part-time brewers. This eclectic group (an auditor, an engineer, a chemist, and a hippie) has created new beers and added their unique talents to the brewing tapestry at Atomic Ale. Below is a sample list of beers that might be served: Half-Life Hefeweizen: Get yer wheaties! Made with 60% wheat, this crisp, cloudy and slightly sour beer is served with a slice of lemon and is very drinkable. “Made for a woman, but strong enough for a man”. Atomic Amber: Deep amber in color with big malt flavor utilizing Northwest hops for bitterness and aroma. Delicious and very drinkable. Goes great with our bratwurst. Plutonium Porter: A dark, full-flavored ale with a rich, roasted slightly sweet malt flavor with a mild hop finish. Balanced chocolate malt roastiness with crystal malt sweetness. “Don’t be afraid of the dark”. Chinook IPA: The taste of this golden colored ale is dominated by hops, but contains an appropriate level of malt flavor as well. An intense but clean bitterness and hop flavor with citrus overtones reminiscent of grapefruit and orange. Oppenheimer Oatmeal Stout: Full and dark – generous dark malt and hops - but surprisingly mellow and smooth. With a 6.0% alcohol content, this beer will really blow you away! Seaborgium 106 Scottish Ale: This ale is made in a rather unique way compared to our regular brews. We use 50% more malt, including imported pale malt from the UK, mash the malt at higher temperatures using traditional Scottish methods, and ferment it slowly at cooler temperatures. These brewing methods require great care, but result in a full-bodied and deliciously malty Scottish style ale. Element 106 has recently been named Seaborgium in honor of the life-long efforts of the late G.T. Seabor – nuclear chemist and discoverer of plutonium. We thought it would be similarly fitting to name this beer Seaborgium 106 Strong Scottish Ale. Burks Blonde: Our first brew is back by popular demand. This is a light, clean tasting beer with a medium hop finish. For those of you who like domestic beer, this ale is a good first step towards more full-flavored hand-crafted beers. A perfect quencher for lite fare and warm summer days. IP2A - International Proton Pale Ale (version 3.14): This beer is the result of the anarchy that ensues when you let technical types run wild in the lab or brewhaus. Logistic limitations disappear as our collection of US hop varieties temporarily expand to include an International pot-pouri of hops from the United States, Europe, and Australia. These hops are scientifically chosen to provide an intense but clean bitterness and hop flavor appropriate for this style of IPA. Based on current understanding of hop chemistry and our desire to use the latest technology, we used pelletized hops to achieve the bitterness and hop flavor. The taste of this golden colored ale is dominated by hops, but contains an appropriate level of malt flavor as well. B-17 Brown Ale: The words “mild” and “brown” are two of the oldest terms used to describe English beers. Brown ales used brown malts which were kilned over a hardwood fire and originally had a smoky flavor. Brown ales became the overall term used to distinguished the darker stouts and porters from beers made with pale malts. Often, a stout and then a porter was drawn from the same mash of brown malts. Our B-17 Brown Ale uses seven different grains and three different hops to give it a complex malt profile and body with medium hops. Backscatter Blackberry Wheat: No extracts please! We used twenty-five pounds of real blackberries per barrel of beer, to give our first berry beer a fresh and natural blackberry taste. Using a light wheat ale base, our Backscatter Blackberry Wheat beer has a light bready undertone with a hint of blackberries. With a bright berry color, this beer is a fun diversion from our typical ales. A great summer brew! Snake Spice Ale: Named for the river - not the reptile, this brown ale is spiced with fresh orange peel, cinnamon, nutmeg, all-spice and “eye of newt”. This was our first seasonal beer when we opened in February of 1997 and it is back by popular demand for the Holidays. With a light brown color and a mild malt profile, this is a very smooth spice beer with lots of aroma. Try a pint of our special Holiday cheer! Jim’s Radioactive Rye: This fine ale starts with 18% Rye to make a medium bodied beer. Fuggles hops are added after the boil during the whirlpool to impart plenty of hop aroma. This is a nice summertime ale for those who enjoy hops but not a heavy beer. Dysprosium DunkelWeisen: Dunkel is German for dark and Weisen is German for wheat. Yes, you guessed it - this is a dark wheat beer. It is medium brown in color and is a mild, full-flavored brew. The rich, unfiltered body holds a dark wheat flavor while a medium dose of hops follows with a slightly bitter bite. A rich complex beer for our cooler fall weather. – or – A great summer dark beer for both light and dark beer lovers. Rad Dog Russian Imperial Stout: Handcrafted from the finest radioactive waste and aged underground for years in traditional leaky tanks. Following recipes so secret that even “they” don’t know what know what ends up in the tanks. Our brewers have created the only ale “hot” enough to glow in the dark. Rad Dog Russian Imperial Stout – double mashed for that extra bite.

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