Long known for highlighting intentionally-sourced ingredients, Birdsong Brewing Co. will release the popular seasonal Doin’ Thyme Witbier on Feb. 22.

For the second year in a row, Birdsong will use thyme grown by 100 Gardens, a Charlotte non-profit focused on implementing aquaponics and urban farming programs in schools, institutions and in communities of need.

A portion of the proceeds from Doin’ Thyme sales will again benefit 100 Gardens. Last year, the brewery donated $1,400. The total is expected to be higher this year, says Chris Goulet, principal owner of Birdsong.

The brewery anticipates using about 20 pounds of 100 Gardens thyme to make this year’s batch of Doin’ Thyme. “The first delivery of neighborhood-grown thyme arrived earlier this month,” Goulet said. “That much thyme is the product of several dozen plants.”

Doin’ Thyme is a Belgian-style wheat ale, brewed with fresh thyme, coriander and lemon peel. Brewed since 2013, Doin’ Thyme has a slightly cloudy appearance with a crisp, refreshing finish and an ABV of 4.3 percent.

The beer will be available in cans and on tap across the Birdsong distribution footprint, which includes Eastern and Western North Carolina and upstate, Greenville and Columbia in South Carolina.

“It’s the perfect Spring beer for the Carolinas,” Goulet said.

Seasonality of ingredients is an integral part of the Birdsong ethos. The brewery uses sweet potatoes (the North Carolina state vegetable) in it’s beloved fall favorite St. Tuber Abbey Ale. Honey Pie Double IPA is dosed with Cloister Honey from Charlotte.

Seasonal limited releases on the horizon for this spring and summer include Pink Robots, the wildly popular kettle sour brewed with 250 lbs. of fresh raspberries and blackberries and Weasels on Woodpeckers, a barrel-aged petit saison with peaches.

Read more at source Brew Bound