For this year's Limited Release, we've bottled one of our most requested seasonal beers- Moose and Squirrel Russian Imperial Stout. These screen printed, hand-dipped 1 liter bottles will only be available at our pubs for a limited time.
Dark as night, thick and rich. Big roast coffee flavors dominate this beer. Russian Imperial Stouts were first brewed for the Russian royal court. Today, this is one of our most anticipated winter releases. 8% ABV
M&S is also available on draft at 51st and Sandy Blvd.
Wednesday, December 10, 2008
Wednesday, December 3, 2008
Deschutes Brewery’s first seasonal release of the year, Buzzsaw Brown, honors the historic heritage of the brewery’s hometown of Bend, Oregon. The town’s history extends back to when workers spent long, hard days in the sawmills on the banks of the Deschutes River.
Buzzsaw Brown creates a tasty encore to the brewery’s winter seasonal, Jubelale. This will be Buzzsaw Brown’s third year as part of Deschutes’ strong seasonal line-up that also includes Cinder Cone Red and Twilight Ale. This remarkable brown ale is chestnut in color with a slightly sweet, biscuit-like flavor. Buzzsaw Brown is a highly drinkable beer that is rewarding for any occasion.
“Buzzsaw Brown is one of my favorite beers,” says Deschutes Brewery Brewmaster Larry Sidor. “The unique combination of the finest European and American malts makes it a very flavorful beer that pairs well with a wide variety of foods.”
Deschutes Brewery and Public House Head Chef Matt Neltner recommends pairing Buzzsaw Brown with Meatloaf and Malted Mashed Potatoes or your favorite Veggie Burrito.
Buzzsaw Brown will be available in 6-packs, 12-packs and on draft in 12 western states from January through March.
Tuesday, December 2, 2008
A few months ago, Annalou Vincent, Art Director for Beer Northwest magazine, had the honor of accompanying Matthew Brynildson - Brewmaster for Firestone Walker Brewery - to England to document his participation in the JD Wetherspoon's International Real Ale Festival. He was one of four brewers from around the world that was selected to brew a guest batch of beer in England for the festival, and Annalou was there to capture the shots, drink good beer, and soak up Jolly Old!
Starting this Friday, December 5th at 6pm, and for the entire month of December, Annalou will be showcasing some fine art shots along with a slide show from her trip to Europe at the Green Dragon in Portland, Oregon. As well, Firestone's DBA, Pale 13, and one of their limited kegs of UNION JACK will be on tap. Roll on down to the Dragon and support our fellow Beer Northwest co-hort, good art and good beer!
It's that time of the year for the annual Winter seasonal release frenzy from the brewers at Lompoc Brewing Co (N. Portland) and the New Old Lompoc Brewing Co. (N.W. Portland). This year's SIX seasonal Winter beers are now available throughout the Lompoc Empire, EXCEPT Brewdolph, which is a Holiday Ale Festival exclusive. Visit New Old Lompoc (N.W.), Hedge House (S.E.), Oaks Bottom Pub (S.E.), and the 5Q (N.) Portland locations to get your hands on the good stuff!
Blitzen (Holiday Ale)
Dry-hopped, spiced Golden Ale
This beer is the house Fool’s Golden Ale that was dry-hopped and spiced with coriander, and dried orange peel in the bright beer tanks.
Golden color, spice and orange aroma, with a balanced malt and hop finish.
Imperial C-note (Imperial Pale Ale)
Brewed and dry-hopped with all seven C-named hops (Cluster, Columbus, Challenger, Chinook, Crystal, Cascade, and Centennial)
Deep copper color, piney, citrusy, floral, resinous aroma and full hop flavor, rich caramel malt finish with an endless developing hop presence.
Strong Amber Lager
This cold fermented lager was brewed with a generous amount of Munich malt to develop the deep color and rich malt flavor.
Amber-russet color, malty flavor, balanced spicy hop bitterness, with a warming alcohol finish.
Old Tavern Rat
Imperial/double L.S.D (Aged Dark Barley Wine)
This ale was brewed last January and was cellared for 10 months prior to its release.
Deep mahogany –brown color, rich and complex malty flavor with enough hop bitterness to help balance the warming alcohol finish.
This robust Porter was infused with fresh vanilla beans.
Dark reddish-brown color, rich malty flavor with hints of vanilla, bourbon, honey and roasted malt.
Brewdolph (Available at Holiday Ale Festival ONLY)
Belgian-style Strong Ale
This beer was brewed with malted barley, flaked oats, malted wheat, and raw honey. The Belgian yeast strain used during fermentation produces a spicy clove flavor and aroma.
Reddish brown color, clove/spice aroma, malty and honey flavor on the finish.
Monday, December 1, 2008
The positive economic impact of Prohibition's repeal was felt virtually immediately. More than 50,000 jobs were produced nationwide in brewing and related industries during the height of the Great Depression, and $25 million in economic activity was generated across the country in just the first 48 hours following repeal. Since that time, the beer industry has grown exponentially into an economic force for America's farmers, manufacturers, retailers, and consumers.
Directly and indirectly, the beer industry employs approximately 1.7 million Americans, paying them almost $55 billion in wages and benefits. The industry pays over $36 billion in business, personal and consumption taxes, including $5.2 billion in excise taxes and $6.2 billion in sales, gross receipts, and other taxes. In addition to this positive economic impact, the repeal of Prohibition also ushered in a new era of responsibility in how alcohol is regulated and consumed.
"The past 75 years powerfully demonstrate that a healthy beer industry strengthens the American economy," said Beer Institute President Jeff Becker. "Looking forward, fair tax policies are essential to ensuring that brewers and beer importers can continue making significant contributions across the nation."
Today, the beer industry is burdened with an excessively high and regressive beer tax that unfairly hurts manufacturing employees and hits lower- and middle-income consumers hardest. Since the federal beer tax doubled in 1991, approximately 60,000 Americans lost their jobs in brewing, distributing, retailing, and related industries.
Rolling back the beer tax increase would provide a much-needed shot in the arm to the nation's struggling economy and help stimulate job growth. Additionally, a healthy and prosperous beer industry provides important revenue that helps fund many local projects such as new schools and roads.
"From coast to coast, our members stand united as we celebrate this important milestone," added Becker. "Together, we have built a strong record of growth and responsible community involvement, and that is something in which we can all take great pride."
Brewers and beer importers spend millions of dollars annually on numerous civic and community programs around the country. These include alcohol abuse prevention efforts, corporate philanthropy, and environmental initiatives. For more information on these programs and the industry's economic contributions, visit www.beerservesamerica.com.
3rd Annual Holiday Booze Bazaar
Saturday, December 13th, 2008, 1pm-5pm
Free to the public, 21 and over
Hosted by House Spirits Distillery
Sub Rosa Spirits (makers of the great Tarragon Vodka and Saffron Vodka)
Ransom Spirits (outstandingly crafted local grappas and port)
Absinthe Marteau (locally-made super yummy Green Fairy)
Imbibe Magazine (Portland published go-to for all things drinkable)
Joyas de Panama Cigars (importer of delicious, organic and sustainable Panamanian cigars)
Xocolatl de Davíd (2 words: BACON CARAMELS!)
Fraga Farm Goat Cheese (wonderful artisan cheese from Sweet Home, ORE.)
Oregon Cheese Guild (they're over a dozen Oregon cheesemakers strong!)
This event marks the long awaited release of the APOTHECARY line, to be sold exclusively in our on-premise store. The APOTHECARY line will consist of small batch, limited quantity liquors and liqueurs that come in handy 375ml bottles. We have a few items to be released, one being OREGON OUZO, that we'll be tasting at the event. The Booze Bazaar will also herald the opening of the store on Saturdays from 12/13/08 forward, hours TBA.
Wednesday, November 26, 2008
4th Street Brewing will feature a family-friendly restaurant, a brewery, a sports-lover's dream sports bar with 9 hi-def TVs, and unparalleled hi-tech meeting spaces on the second floor.
The brewery will open December 1st, and they are currently brewing in the new space already. The hand-crafted mainstay beers will be the same as the ones previously at Main St (for a list, click here).
In addition to the mainstay beers, Adam will also be brewing a wide variety of seasonal beers. One of the unique things about 4th street brewing is that they will be featuring a rotating lager year-round.
For more info, check out their new website at www.4thstreetbrewing.com
Tuesday, November 25, 2008
Head down to Brouwer's in the Fremont area of Seattle for their Big Wood Festival. Starting Thursday, December 4th at 11am and running until Sunday, December 7th, they'll have 40-50 wood beers on tap for your perusal. There's no entry fee, and beers will be available in sample sizes so you don't hit the floor after only a few. If you don't want to miss any of the beers, head down on Thursday; if you're looking to avoid the super crazy crowds, try Sunday afternoon. Either way, once these beers are gone, they're gone.
For more information, give Brouwer's a holler at 206.267.BIER
Monday, November 24, 2008
For the last 13 years the Cheerful Tortoise has hosted a FREE Thanksgiving turkey dinner for their customers as a way to say thank you for their business. Come down and get your gobble on from 11am-5pm on Turkey Day. 21 and over only, ID is required, and drinks are not included. The Cheerful Tortoise is located at 1939 SW 6th Ave. Portland, OR. Call 503.224.3377 for more information.
The Washington Beer Commission will present its 4th Annual Winter Beer Festival on December 5-6 at the Hale's Palladium at Hale's Ales Brewery & Pub and winter beer fans are in for a great treat. This year participating breweries are invited to bring multiple styles of beer. The result is the biggest beer lineup ever, almost doubling last year's list.
A new addition to the festival this year is a beer and chocolate pairings in partnership with Chocolate Box, a premium chocolate purveyor in downtown Seattle, adding another dimension to winter beer appreciation!
Hale's Ales Brewpub will serve up its fine pub cuisine straight from its kitchen to complement the bold flavors of the winter beers.
HOLIDAY GIFT SHOP:
At the Winter Beer Festival guests can get an early start on holiday shopping while enjoying the beer. The Holiday Gift Shop will feature a variety of brewery merchandise and beer-related goods waiting to be wrapped up and taken home.
$23 advance tickets or $25 at the door
Admission includes a tasting cup & six 5.5oz tastes
Designated driver admission is $5 and available at the door only
Must be 21 years old or older and have a valid ID
Tickets are on sale online at here and at select outlets.
WABL (WAshington Beer Lovers Club) members will receive two bonus tokens and will get to try the 2008 Winter Fest WABL Beer. WABL Beer is brewed by a different WA brewery for each Commission festival and is available exclusively to WABL members. In addition, WABL members will be admitted one hour only both Friday and Saturday during WABL Hour when they can have the entire festival all to themselves.
The Winter Beer Festival is a fund raiser for the Washington Beer Commission, the first commission of its kind in the nation. Washington Beer is recognized internationally as being the highest quality thanks to the dynamic energy and creativity of the brewers and fresh ingredients available in our state. Established in July 2007 the Commission represents all 90+ breweries in Washington State and its mission is to ensure that more beer enjoyed in Washington state is made by its own craft brewers, using ingredients from our state's agricultural industry.
Web site: www.washingtonbeer.com/wbf.htm
The Holiday Ale Festival is giving beer lovers a gift by opening one day early, and rewarding those who come with a selection of rare and vintage kegs!
The 13th annual Holiday Ale Festival will take place Dec. 3 through 7 at Pioneer Courthouse Square, located at 701 SW Sixth Ave. in downtown Portland. Hours for the event are 3 to 9 p.m. Wed., 11 a.m. to 10 p.m. Thurs. through Sat., and 11 a.m. to 7 p.m. Sun. The event has also expanded, increasing its capacity to better accommodate the crowds.
In addition to the three-dozen specialty winter beers that will pour all five days, the festival will tap a limited selection of hidden treasures on opening day; once they run dry, they're gone. Beer aficionados can look forward to tasting 2005 Samichlaus, the strongest lager in the world; BridgePort Old Knucklehead, Fred Eckhardt Vintage No. 11; 2006 and 2007 Jim, a strong ale blended specifically for the festival by director Preston Weesner and Hair of the Dog Brewing Co.; 2007 Scaldis Noel from Brasserie Dubuisson; 2007 Allagash Curieux, a Belgian tripel aged in Jim Beam barrels; and 2007 Anchor Foghorn, among others.
These rare beers will join the festival lineup of winter warmers, most of which cannot be found outside the event. Among the highlights, look for Alameda's Papa Noel's Special Reserve, Cascade Brewing's Drie Zwarte Pieten "Sangnoir", Deschutes' Mirror Mirror Barleywine, Collaborator Hallucinator, Firestone Walker's Velvet Merkin Stout, Full Sail's Dry Hopped Wassail, Golden Valley's Oaken Bomb, Hopwork's Noggin Floggin Barleywine, Lagunitas' Black Pepper Chocolate Stout, Lompoc's Brewdolph, New Belgium's Abbey Grand Cru, Stone's Smoked Porter with vanilla beans, Rogue's Yellow Snow IPA, Sierra Nevada's Bigfoot Ale, Pyramid's Snow Cap'n & Tennille, and Track Town's Oak Rum Stout. A complete list is available at www.holidayale.com.
Admission into the venue is free. To taste beer, the purchase of an initial $20 tasting package is required, which includes a souvenir mug and 10 beer tickets. It takes four tickets for a full mug of beer, or one ticket for a taste. Additional beer tickets can be purchased for $1 apiece. The festival stops selling beer tickets one-half hour prior to taps closing. The Holiday Ale Festival is for ages 21 and over.
Despite being held outdoors in the chilly month of Dec., more than 15,000 festival attendees stay warm and dry under a large clear-topped tent that covers the venue. Gas heaters create a cozy ambiance beneath the boughs of the region's largest decorated Christmas tree. In addition to beer tasting, the festival also features on-site food, event merchandise, complimentary root beer for designated drivers, mead sampling, and seasonal background music.
Returning to the event is the fifth annual Belgian Beer Brunch taking place on Dec. 7 from 10 a.m. to Noon on the upper level of Pioneer Courthouse Square. The auxiliary event features European pastries, meats and cheeses to accompany an assortment of Belgian winter beers not available at the festival itself. Tickets cost $35 and are available at www.holidayale.com.
About the Holiday Ale Festival
The Holiday Ale Festival is the most prestigious winter beer sampling opportunity on the West Coast, and is a joyous tradition among beer lovers who treasure the big beers of winter. Held outdoors in the chilly month of Dec., the festival pours more than three-dozen robust winter craft brews, the majority of which have either been created specifically for the event, or are vintage or reserve beers not available in the general market. For more information, visit www.holidayale.com or call 503-252-9899.
Friday, November 21, 2008
Check here for more information.
Chipotle is also launching its Harvest Program in Oregon and Washington stores only where
at the end of each day individual stores will refrigerate ALL their unused beans, rice, meats
2x weekly, and these items will be picked up and donated to local food relief agencies, including St. Vincent de Paul and Salvation Army Family Services.
Go out, get yourself a free burrito, and show your support for a place that's stepping up to help those less fortunate.
Tuesday, November 18, 2008
Pull up a bar stool and get ready for some free Ninkasi, dirty beers and beer cartoons!
PARTY #1: Ninkasi Bottle Release Party. Wed, Nov 19th
LET'S CELEBRATE W/ FREE BEER! You know you love a big Ninkasi bomber…and you may have already been lucky enough to enjoy their Oatis Oatmeal Stout draft-style. This Wednesday from 6-8pm it will be the best of both worlds as Jamie Floyd, Ninkasi's main man, pours samples of Oatis from a 22oz at Saraveza.
PARTY #2: Tailgaiting Party. Mon. Nov. 24th
PACKERS VS. SAINTS: Calling all green and gold!!! Join a roomful of cheeseheads for Monday night's 5:30 kick-off. Cheese and Summer Sausage plate passed as soon as the clock starts. Save belly room for our tailgaiting party (i.e. delicious 1/3lb. Old Country Brats on the grill). Dirty beers, red beers and mimosas all game long…..
PARTY #3: Grand Opening Shin Dig. Fri. Nov 28th AND Sat Nov 29th.
POST THANKSGIVING GRAND OPENING PARTY: Free pasties, brewers, beer cartoons, holiday beer tastings, tailgate party and much much more! Check website soon to find out specific times and details for all of the above festivities.
On a side note:
We're now open for lunch at 11am with DOUBLE the amount of booths! Enjoy a pasty for here or one for the road!
For more information about Saraveza, visit: www.Saraveza.com/. Now come'on – let's party!
New Belgium Brewing has retooled their tap handles for the first time in seventeen years!
New Belgium, the makers of Fat Tire Amber Ale, have announced that they're replacing their 17-year-old bar tap handles with a svelte, new bike rim-inspired handle. New Belgium will swap out more than 25,000 handles across nineteen states in the next three months. Old handles will be brought back to the brewery and repurposed for retail display and signage. New Belgium believes the new tap handles will better represent their respect for the bike culture.
"The new handle perfectly blends form and function in an environment that is often times more than a little visually assaulting," said Brian Kruger, Sales Co-Pilot at New Belgium Brewing. "We found local sources that could manufacture our vision and bring it life. Now, where wood, enamel and big bulbous heads reign supreme, we will enter a slender, aluminum bike rim that reflects New Belgium – literally."
The handle includes a New Belgium Brewing logo reflector and is made to represent a bike rim, complete with spoke holes and recessed edges. New Belgium wanted to use Colorado companies for the artistic execution and turned to Heritage Die Casting out of Denver and U.S. Precision Mold in Arvada to produce the one-of-a-kind creations.
"I think it's neat to see this whole process taking place right here in Colorado for a Colorado company," said Gregg Bannick, with Heritage Die Casting. "I am incredibly proud of the final product. Creation of this bar handle involved some intricate work with pretty elaborate tools, but we wanted to make New Belgium's vision a reality."
"In the end, a tap handle is primarily meant to inform the consumer what is being poured, while also representing who you are as a company," continued Krueger. "Our new handle is simple, clean, and direct and it's 100 percent a representation of who we are."
Catch the Amazing Race-style, no-holds barred, winner-takes-all battle royale as Team New Belgium rolls out the first new handles in their own hometown in this three minute video.
Click here for more info and support your local drink destinations, as well as local authors!
Monday nights in November, 2008 9pm
James Higgins and the Muddy Boots Band
Monday nights @ Boundary Bay Brewery in the tap room sees the return of the Muddy Boots Band with the addition of Bellingham, via Scotland, singer songwriter James Higgins. Come down for great folk original and traditional songs!
Click here for samples of his tunes.
Tuesday nights in November, 2008 9 PM $1
The Jazz Project presents Jazz Jam
Tuesday nights @ Boundary Bay in the tap room The Jazz Project presents Jazz Jam! Come enjoy, or bring your horn, sticks or axe and participate, in great live jazz music courtesy of local and regional players.
Click here for more information.
Friday, November 21, 10:30pm, $4, 21+
The Late Show presents The Love Lights and special guest
Boundary Bay Brewery invites you to stay up late Friday night with The Late Show starting at 10:30pm in the taproom and featuring Bellingham’s own purveyors of rock ‘n soul the Love Lights with special guests.
Click here for more information.
November 1st through November 21st
8th Annual “Don’t Quit Your Day Job”
Employee Art Show
Artwork on display and for sale.
November 28th through December 5th
RECYCLED art show
Recycled art from local artists and Ten Thousand Villages on display and for sale.
Last Week of November
Cabin Fever in 22 oz. Bottles available for the first time this year. Available for a limited time only.
Wednesday, November 12, 2008
Goose Island Brewing Company has been celebrating the annual release of its Bourbon County Stout since it was first created 16 years ago by brewmaster Greg Hall to commemorate the 1,000th batch at the original Chicago brewpub. As 2008 comes to a close, Goose Island has yet another reason to celebrate; thanks to larger distribution capabilities, the brewer is able to make the massive imperial stout, the first of its kind, available to beer connoisseurs throughout Oregon, California and Arizona. The beer begins shipping today and is scheduled to hit shelves of better grocery stores and beer specialty shops in the three states by mid-November, 2008.
When Bourbon County Stout was first crafted, Hall brewed an imperial stout in four-year-old bourbon barrels, where it aged for one hundred days. The 2008 batch kicked things up a notch by aging for 10 months in 16-year-old barrels. This process allowed the liquid to pick up its charred oak, chocolate, vanilla, caramel and smoke flavors. With an alcohol by volume of 13% and a shelf life of five years, the finished product is clearly not for the inexperienced drinker; Hall developed Bourbon County Stout for seasoned craft beer drinkers and high end spirit connoisseurs who appreciate beers that come along once in a great while. Like a fine wine, the flavor of Bourbon County Stout evolves as it ages over five years, thereby lending a different flavor and experience for the drinker, no matter when he chooses to enjoy it.
"Until now, beer drinkers didn't have access to massive imperial stouts in stores," Hall said. "We set out to change that. This year, thanks to our commitment of increasing our barrel-aging capacity in our brewhouse, we are proud to say that we can bring Bourbon County to more
beer enthusiasts than we ever imagined when we brewed the first small batch back in 1992. We think Bourbon County Stout will definitely make some memories and new fans this holiday season."
Described by some as "a great cigar beer," Bourbon County Stout is dark and dense. The flavor is so intense, Hall says, that only the most decadent chocolate dessert can stand up to it.
Bourbon County Stout will be available on tap at Goose Island's Clybourn and Wrigleyville brewpubs as well as in 12 ounce bottles in specialty stores, with suggested retail for a four-pack at $19.99. For more on this special release, please go to www.gooseisland.com
Widmer Brothers Brewing is sponsoring "An avalanche of MUSIC, FASHION, & FILM" at Grand Central Bowl on Wednesday, November 19th. They've brought together some great winter fashions including styles from Lizard Lounge, Icebreaker, and Holden. Rage Films is premiering "Such Is Life," which shows some of the world's elite skiers hitting the planet's best powder. This is the first event of its kind.
Tons of prizes are up for grabs too. The first 250 attendees will get a Big Chill Mixed CD courtesy of 94/7 and will also have a chance to win a Widmer Snowboard, a VIP Prize Package from Rage Films, a VIP Prize Package from Grand Central Restaurant and Lounge, and one of fifty Big Chill Goodie Bags courtesy of Scion, so come on out!
What do you get when you marry the best American gin and world class Oregon Pinot Noir barrels? Pink Gin, the latest world class spirit from Rogue.
Rogue master distiller John Couchot ocean ages his award-winning Spruce Gin in Oregon Pinot Noir barrels at Rogue's Newport, OR House of Spirits to create a new, slightly fruity, mellow gin with a pink hue.
The Beverage Testing Institute rates Pink Gin "Highly Recommended," describing it as a:
"Slightly hazy pale topaz color. Spice cake with lemon frosting, nutty praline, and resiny tree bark aromas. A round, lightly tannic entry leads to a dry-yet-fruity medium-to-full body of cinnamon, cream, minerals, and lemon curd. Finishes with a sweet spiced nut, lemon thyme, and wet sandalwood fade. Interesting flavors; try as a substitute for spiced rum in cocktails and toddies."
The original Spruce Gin was awarded the "Best American Gin" at the 2007 World Spirits Competition. Pinot Noir from Oregon's famed Willamette Valley is considered to be the finest in the world.
Available mid-November in 750ml serigraphed bottles, Pink Gin is made with 14 ingredients: spruce, Willamette Valley cucumbers, juniper berries, angelica root, orange peel, lemon peel, coriander, ginger, orris root, grains of paradise, tangerine, free range coastal water, champagne yeast and grain spirit.
Go on, get pink.
Monday, November 10, 2008
This November, Alaskan Brewing Co. is rolling out a limited edition release of Alaskan Baltic Porter in 22 oz bottles. This gourmet brew is the newest edition to Alaskan’s growing list of high-end, high-alcohol beers, including Alaskan Smoked Porter and Alaskan Barley Wine, to be released in 22's.
Substantial amounts of specialty malts, dark black cherries and gourmet vanilla beans make Alaskan Baltic Porter a deep, dense beer with a variety of aromas and flavors.
“This beer is all about the ingredients,” says Alaskan brewer Michael King. “A ridiculous amount of hand-peeled and seeded whole gourmet Madagascar vanilla beans were used along with nearly 500 pounds of dark cherries and a variety of specialty malts to create a dynamic and smooth experience. Aging on toasted French oak and the addition of vanilla beans really rounds out the flavor.”
Alaskan’s Baltic Porter is full bodied and jet-black in color with garnet highlights and a dense tan head, characteristics similar to a Russian Imperial Stout. The smooth, deep maltiness is accentuated by raisin and licorice notes as well as chocolate and mild coffee characters. The oak brings hints of bourbon and hot toffee. The higher alcohol content contributes to the warmth of this richly flavorful beer.
Alaskan Baltic Porter began the same way many of Alaskan brews get their start, as part of the brewery’s limited edition Rough Draft series.
“We first released Alaskan Baltic Porter on tap in 2007 as one of our Rough Drafts available only in Alaska,” explains Alaskan Brewing co-founder Marcy Larson. “It was an instant favorite among our Brew Crew and those in our home state that had the chance to try it. This year we decided to release a limited amount in bottles for people to take home and enjoy for years to come.”
Like Alaskan Smoked Porter, the Baltic Porter can be enjoyed fresh or aged like a fine wine. The vanilla characteristics are more apparent in fresher vintages while the malty and complex dark fruit flavors become more dominant with age. Hit up their website for more information.
Sunday, November 9, 2008
DESCHUTES BREWERY HOLDS LAUNCH PARTY FOR THE ABYSS
Deschutes Brewery's wildly popular Reserve Series beer, The Abyss, will be hitting store shelves soon and to celebrate, the Portland Deschutes Brewery and Public House will be holding a late night release party on the evening of Nov. 14th.
In addition to a special small plate menu focusing on lighter fare, attendees will have access to a rare vertical tasting featuring the 2007 and 2008 batches of The Abyss.
Beer enthusiasts will be excited by the opportunity to purchase The Abyss before it hits retail shelves, although at this party customers will be limited to a 6 bottle purchase per person. A limited number of Abyss gift boxes will be available for purchase, which include both the 2007 and 2008 versions and a collectible Abyss t-shirt.
Friday, November 14th from 10:00 p.m. to 12:00 a.m.
Portland Deschutes Brewery and Public House
210 NW 11th Avenue
Portland, OR 97209
Thursday, November 6, 2008
The tap room and dining room of Boundary Bay Brewery have long been used as a gallery space to promote local and regional artists. Bellingham has a very strong art community and the brewery strongly believes that one way to support the community is to support local art and artists.
This month they are highlighting the art of their many, talented employees. For the past seven years, they've held an annual employee art show and this year they are absolutely thrilled by the quality of work.
The work encompasses a range of mediums from photography, painting, jewelry making and much more. Stylistically, you are sure to find something that appeals to you since you will see both classical styles of art and more contemporary, modern pieces in the show. Head down to Boundary Bay before November 28th to see the many talents of the brewery staff who work hard to bring you the food and beer you love!
The Rogue Nation Department of Agriculture has planted 122 acres of winter malting barley near Tygh Valley, Oregon.
Rogue has entered into a strategic alliance with Dr. Bill McAllister to grow malting barley for Rogue Ales and Rogue Spirits. Together with Rogue Farms' own hops from its hop yard in Independence, Oregon, proprietary Pacman yeast from Wyeast Labs in Odell, Oregon and free range coastal water, Rogue will brew an all-Oregon ingredient Sesquicentennial Ale in 2009 to celebrate the state's 150th birthday.
In addition to the 122 acres of winter barley, McAllister and neighbor Scott Laney will plant an additional 103 acres of spring malting barley. The result will be a summer harvest of nearly 500,000 pounds of barley, which will be malted at Great Western Malting.
McAllister and Laney have set about "Rogueifying" the area around the barley fields. They have set a large boulder, excavated while preparing one field, on the roadside, proclaiming it "Rogue Rock." A few yards away, "Rogue Pond" empties into "The Little Rogue River." Other boulders unearthed during field work will be arranged into "Roguehenge."
The Rogue Nation Postal Service will issue a stamp to commemorate the barley farm, the Department of Energy is placing a webcam on site so Rogues worldwide can check the crop's progress and the Rogue Nation Treasury has added a 4 hopoe note with McAllister's picture to its official currency.
Rogue is proud to participate with Oregon Farmers in the growing of the two major agricultural ingredients in beer, connecting the dots between what's in the ground and what's in the glass.
Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America's first 50 microbreweries. Rogue has 550+ awards for taste and quality and is available nationally and in 20 countries.
Friday, October 31, 2008
Firestone’s anniversary series, a unique blend of barrel aged beers, has become quite a phenomenon each year as beer fans from all over the U.S. seek out this special limited release.
Last year’s release, “Eleven”, sold out at the brewery in just over a week and celebrated 11 years of business for the brewery.
“Not only has this project allowed us to explore the boundaries of what we can do with beer, it has gained a real following from fans all over the U.S.,” said Brewmaster Matt Brynildson.
Brynildson enlisted the help of Paso Robles, CA area wine makers to assist in the blending of several barrel-aged beers into the finished product. Parabola, a Russian Imperial Stout and Bravo Brown, an Imperial Brown are just two of the beers making up the final blend. Some of the component beers have spent over 2 years aging in a combination of retired bourbon, rye, and wine barrels. This process contributes unique and one-of-a kind flavors not typically found in beer.
The anniversary release will be available to select accounts in limited quantities throughout California and Oregon later in the month. Only 600 cases of this vintage beer were made and Firestone Walker co-founder David Walker doesn’t expect it to last long.
“Our anniversary beers have become somewhat of a phenomenon. Each year beer fans make the pilgrimage to the brewery to get this limited release and before we know it, it’s gone,” said co-founder David Walker.
Sure the forecast is calling for a week of rain and the grey clouds are rolling up the Columbia River as I type this email, but I assure you relief is on the way. The line up for our Holiday Ale Dinner is sure to whisk away seasonal depression disorder for at least one evening. Please see the attached menu for beer and food pairings. An all-inclusive cost of $65 a person will guarantee that you leave with a brighter outlook on the grey days to come. We are also still offering a season pass discount for people who purchase 4 brewer’s dinner tickets at once. The cost for the season pass is $200 all-inclusive. The Holiday Ale Dinner is on November 19th from 6-9pm. Seats are on sale now and are sure to fill up fast. So call 503-325-PINT(7468) to reserve your spot.
Holiday Ale Dinner Wednesday, November 19th 2008
House Smoked Turkey and Tart Cherry Sausage with Sauerkraut and Dijon Mustard
Great Divide Brewing Company – Hibernation Ale
Classic Tijuana Caesar Salad with Garlic and Anchovy Croutons
Sierra Nevada Brewing Co. – Celebration Ale
Pumpkin Bisque with Blue Schorcher Rye Bread Croutons and House Smoked Pumpkin Seeds
Elysian Brewing Co. – Night Owl Pumpkin Ale
Crown Roast of Pork served with Croquette Potatoes, Ratatouille and Brandy Apricot Sauce
Fort George Brewery – North II Grand Cru
Cranberry, Almond, Caramel Tart with Cinnamon Ice Cream
Hopworks Urban Brewery – Noggin Floggin Barleywine
Thursday, October 30, 2008
Free to the public, 21 and over
2025 SE 7th, Portland, Ore.
House Spirits Distillery in Portland, makers of Aviation Gin, Medoyeff Vodka and Krogstad Aquavit, opens it's doors on Saturday, November 8th from 1pm-4pm to taste, tour and talk about their current and up-coming products. This event will also mark the BIG release of Absinthe Marteau, the highly anticipated domestically-made, historical & beautiful child of Gwyidon Stone, which will be for sale in the House Spirits Store. Tastings will also be taking place in the House Spirits store, and tours will be conducted every 20 minutes from 1pm-3:40pm. (Photo: ANNE MARIE DISTEFANO / TRIBUNE PHOTO)
Wednesday, October 22, 2008
You know you want to see what that looks like.
Head out to the 5th Annual West Coast Giant Pumpkin Regatta this Saturday, October 25th to watch the pumpkin boat races, participate in pumpkin decorating, and enjoy music and good food.
The event runs from 10am to 2pm on the lake at Tualatin Commons, 8325 SW Nyberg Street in Tualatin, OR.
Saturday is your last chance to enjoy this year's crop of Oregon fresh hop beers as the Eugene brewers and Oregon Brewers Guild present 2008's final Fresh Hop Beer "Tastival" in Eugene.
More than 20 beers, brewed with hops fresh from the farm, will be available at Ninkasi Brewing, 272 Van Buren St. from noon to 9 p.m. Oct. 25.
Fresh hop beers are brewed just once a year, at harvest time, when brewers travel to the hop yards to gather hop cones, still wet with oils, straight from the bine. The beers are often brewed within hours of harvest. Normally, hops are kiln-dried, baled and pelletized to increase their storability, but that processing changes the hops' flavor profile.
Participating brewers come from near and far, from Eugene's Ninkasi, Eugene City Brewery and McMennamin's High Street to Ashland's Standing Stone Brewery and Ontario's Beer Valley Brewing. The beers sport names such as Killer Green, Leafer Madness, Hop Press and Hoppapotamus. The beer styles represented run the gamut from Oktoberfest lager to strong ale with plenty of pale ales and IPAs.
The Rogue Nation has two beers at the festival, both brewed with hops from Rogue Farms in Independence, Ore. Rogue's Independence Hop Ale is a hearty pale ale brewed with Willamette and Centennial hops. Eugene City's McArdle's Hammer, named for the mayor of Independence, a former University of Oregon track and field standout, is a pale ale showcasing fresh Willamette hops.
Rogue will also provide the food for the event, featuring pizza and Kobe Beef Haute Dogs.
Admission is free. Souvenir glasses, which are required for tasting, are $5 and 4-ounce samples of beer are $1 each. No minors will be allowed at this event.
Harmon Brewing in Tacoma, WA is hosting their 11th annual "Pray for Snow" party on November 6th at 6pm. Benefitting the Mary Bridge Child Abuse Intervention Program, the event is all ages with live music, prizes and giveaways.
Come out, pray for some good powder this season, and get your drink on for a good cause.
Go to www.harmonbrewingco.com for more information.
Naked City Taphouse in Seattle, WA is opening to the public TODAY October 22nd at 4pm. The 'Brewery' itself is still in the permitting process and Don and Donald hope to have it up and running by the end of the year. This week, the Dons are going to brew a Naked City recipe up at Lazy Boy in Everett and will at least get a 'teaser' on tap soon.
They'll be starting out with a limited food menu with the main focus right now on the Beer and soon to be the Brewery. As things get rolling, the plan is to expand the menu, as well as the hours.
Meanwhile, there will be 24 taps featuring a wonderful variety of Washington beers and other fun stuff the Dons can get their hands on:
Boundary Bay Scotch Ale
Maritime Pacific Islander Pale Ale Dry-Hopped
Two Beers Echo IPA
Flyers Spit Fire Best Bitter
Georgetown Chopper's Red
Silver City Hefeweizen
Big Time Coal Creek Porter
Diamond Knot Industrial XIPA
Anacortes Old Sebastes Barleywine
Snoqualmie Wild Cat IPA
Roslyn Dark Lager
Skagit River Scullers IPA
Elysian Avatar Jasmine IPA
Big E Crem Brew Lay
Elliott Bay Pilot Light
Chuckanut Organic Amber
Laughing Buddha Pandan Brown
Hale's Cream Ale
Big Al Abbey Wheat
Schooner Exact 3 Grid IPA
Pike XXXXX Stout
Lazy Boy Big Trouble Double IPA.
They'll also have a fine collection of bottled beer to enjoy at the pub or to purchase to go, with just over 60 selections primarily from the U.S. and Belgium, with a few offerings from England, France, Germany, Holland, Italy, Japan, Poland, and Sweden.
Find them at:
Naked City Taphouse
Hours: 4pm to Close
8564 Greenwood Ave N
Seattle WA 98103
Monday, October 20, 2008
Come Dressed as your Favorite Hitchcock Character, Sip Samples of the Dangerously Dark Brew and Celebrate the Release of the Next 22-Ounce Big Brew Packaged with an Awesome 3-D Label
BridgePort Brewing Company, Oregon's oldest craft brewery, is unveiling its next limited-edition 22-ounce Big Brew, Raven Mad. At 7.3-percent ABV, this Imperial Porter is a deliciously dark porter brewed with naughty intentions. Aged in bourbon and pinot noir barrels, this brew conjures a unique blend of roasted malts, hints of vanilla and subtle oak flavors. Stronger and bolder than typical craft brewed Porters, Raven Mad is the perfect brew for those with an adventurous spirit who enjoy a porter that is as pitch black as the bird it’s named after. Moreover, the brewers have taken this ale to the next level and packaged it with a 3-dimensional label. Each 22-ounce bottle will be sold with a pair of 3-D spectacles that are to be worn while enjoying this latest brew produced by BridgePort Brewery’s mad scientists.
BridgePort will host a Raven Mad release party Thursday, October 23 from 5-8 p.m. at the BridgePort brewpub + bakery in the Pearl at 1313 NW Marshall St. Free and open to the public, attendees can be among the first to try free samples of the new brew while supplies last and purchase the limited-edition 22-ounce bottles of Raven Mad. Guests will receive a pair of 3-D glasses in order to check out the fantastic 3-D graphics on the label and for those looking to win some extra dollars, come dressed as Alfred Hitchcock. Cold hard cash will be awarded to the winner of the look-alike Contest.
About BridgePort’s Raven Mad Imperial Porter Ale
This 22-ounce Big Brew is masterfully blended with BridgePort’s Porter, transforming the classic ale into a villainous black, rich and complex libation. With the addition of hops, comes a bitterness that swoops in to round out the flavor. BridgePort’s Raven Mad Imperial Porter Ale will be on tap at BridgePort brewpub + bakery and at BridgePort Ale House. With 1,300 cases produced, this limited edition brew will also be sold at retail grocery stores throughout Oregon and Washington while supplies last.
The classes are really more targeted towards those serious about getting into craft distilling as a business, so if you are looking for a crash course in how to get into this business a trip up to Spokane might be worth your time.
Pacific Distillery says the drinking strength of this gin is 84 proof. Notes from the bottle indicate this gin is crafted "using only 19th century artsan distiller techniques," by hand in an authentic copper alembic potstill. Botanticals included in this gin are juniper, coriander, licorice root, cardamon, aniseed, lemon, orange, orris, angelica and cassia.
It should hopefully be on store shelves shortly. Pacific Distillery is also working on an absinthe.
Friday, October 17, 2008
~Oregon Bounty at SakéOne Oct. 1 to Nov. 30
Oregon Bounty celebrates Oregon artisan wines, spirits and brews and a plethora of fresh, local cuisine during the annual gastronomic extravaganza. SakéOne invites you to their tasting room to develop your appreciation of fine local saké and learn how it’s made. We’ll demystify saké with a Kura (brewery) tour and Oregon Bounty tasting that explores our craft-brewed saké paired with local delights such as Rogue Creamery Oregonzola Blue Cheese & delectable Moonstruck chocolate, such as the Cashew Boules. Learn why saké, a pure and simple beverage, offers unlimited possibilities. Tasting Fee is $10 per person. At SakéOne: 820 Elm St., Forest Grove, OR 97116
~Sakétini Saturday at SakéOne Oct. 18, 11AM to 5PM
SakéOne salutes the classic cocktail this month at Sakétini Saturday. We invite you to witness how we reinvent the classics using fresh craft saké. The $5.00 tasting fee includes a flight of four sakés, three sakétinis and a tour. The tasting room is open from 11:00am to 5:00pm. Brewery tours will be at 1, 2 and 3PM. At SakéOne: 820 Elm St., Forest Grove, OR 97116
~Aqua 5 Course Tasting Menu Featuring SakéOne
October 21, 2008 6:00pm
Chef Adam Kekahuna, Corvalis, OR
Chef Adam Kekahuna, master of Asian Rim & Hawaiian cuisine, tempts us with mouthwatering dishes such as the Ahi "Ménage à Trois” and Beef Tenderloin with Ying Yang Sesame Miso Sauce. Dewey Weddington, SakéOne Vice President of Marketing, will be on hand to discussing the various saké styles and pairings.
Ahi “Ménage à Trois”
New Wave Tataki, Traditional Hawaiian Poke and Reconstructed Spicy Tuna Tartare ~Momokawa Silver Saké~
Beef Tenderloin with Baby Bok Choy, Braised Lotus Root and Ying Yang Sesame Miso Sauce ~G "Joy" Saké~
$75 per person LIMITED SEATING BY RESERVATION ONLY
Aqua The Water Street Market, 151 NW Monroe Avenue, Corvallis, OR 97330 Phone: 541-752-0262
~Sakétini Saturday at SakéOne Nov 15th
Be the first on your block to taste our newest holiday sakétinis from our test kitchen. The $5.00 tasting fee includes a flight of four sakés, three sakétinis and a tour. The tasting room is open from 11:00am to 5:00pm. Brewery tours will be at 1, 2 and 3PM. At SakéOne: 820 Elm St., Forest Grove, OR 97116
~Rice is Nice: Niiname-sai Harvest Festival
Thanksgiving Weekend At SakéOne
Explore the wonders of rice and its extraordinary role in saké fermentation. SakéOne invites you to experience the new Rice Exposed Tour where you’ll try fresh Oregon koji rice as well as kasu, the rice cake pressed from fermented saké which is commonly used as a pickling agent in Japanese cuisine. And the best part, tasting America’s most honored saké paired with delectable delights such as Rogue Creamery Oregonzola Blue Cheese, Moonstruck Chocolate’s Cashew Boules and heavenly hazelnut sweet cream. Wrap up the tasting with our latest & greatest sakétini; the Spiced Cranberry Toddy is the ultimate winter warmer. Ask about our holiday shopping special “The Big Saké Deal”. Niiname-sai, an ancient rice harvest festival is celebrated each year on November 23rd in Japan.
When: November 28, 29, 30 from 11:00AM to 5:00PM
Tours: Daily at 12:00, 1:00, 2:00 and 3:00PM
At SakéOne: 820 Elm St., Forest Grove, OR 97116
Tasting Fees: $6 - $10
The Deadliest Ale will be available in serigraphed 22oz. bottles that feature Captain Sig’s boat, the Northwestern. The crest on boat symbolizes family, heritage, history and has 3 points that represent the three Hansen brothers. Captain Sig’s Deadliest Ale is India Pale Ale meets Red Ale that combines the traditional maltiness of a red ale with the hoppy profile of an IPA.
Captain Sig’s Deadliest Ale will be available in Alaska, Oregon, Washington, Northern California, Maine, Massachusetts, the Gulfs of Florida and Texas, Canada, and Norway.
A portion of the proceeds of Captain Sig’s Deadliest Ale will be given to the Fisherman’s Fund, a non-profit foundation established by the Hansen families that benefits various Northwest charities.
In celebration of Deadliest Ale, Rogue has added a Captain Sig hopoe to the currency of the Rogue Nation.Rogue Nation embassies in San Francisco, Portland, Eugene, Astoria, Newport, and Issaquah, Washington will be serving Captain Sig’s Northwestern Roast coffee.
Captain Sig’s Deadliest Ale is created using 9 ingredients: 2-Row Pale, Munich, Carastan, and Chocolate Malts; Amarillo and Cascade Hops; Pacman Yeast and Free Range Coastal Water.
Thursday, October 16, 2008
Nearly 1,300 spirits enthusiasts sampled the finest creations of America's new breed of craft distillers at the 4th Annual Great American Distillers Festival held Aug. 23 and 24 in Portland, the Mecca of craft distilling.
Nearly 30 craft distillers – from as close as right around the corner to as far away as Freeport, Maine—brought their tastiest vodkas, rums, gins, whiskeys, brandies and other spirits for two days of sampling, seminars and informal interaction with the distillers at the historic Gerding Theater in the Pearl District. More than 50 micro-distilled products were available.
The festivities lasted a full week with an opening reception at the Rogue Distillery & Public House, a tasting of barley-based whiskeys and beer and two nights of cocktail events pairing participating distillers with local bartenders. There was even an infusion demonstration at the Pearl District Farmer's Market. Distillers and members of local and national press were treated to a tour of several of the Portland area's eight craft distilleries. Writers from Beer Northwest, The Portland Mercury, Imbibe Magazine, Celebrator Beer News and several freelancers tasted the best of local spirits on an all-day bus tour.
Attendees also tasted many of the featured spirits in cocktails designed by the distillers themselves and saw how some of Oregon's most talented bartenders used the spirits during the second Mixmaster Mixology Contest sponsored by the Oregon Bartenders Guild, Rogue Spirits and Imbibe Magazine.
Twenty bartenders started the two-day competition, each mixing their own creations using any of the spirits featured in the festival. The top four mixologists made the finals, where they had to create a cocktail using a surprise ingredient—in this case one of four Loft Liqueuers. Jamie MacBain of Portland's Park Kitchen shook, stirred and strained his way to the top prize of $1,000. Blair Roberts of Acadia claimed second place and a $500 check from Loft Liqueurs. Third place bartender Chris Churilla of Cloud 9 in Corvallis did not walk away empty-handed, thanks to booze bloggers the Munat Brothers, who pooled the cash they had leftover from the weekend to hand him a cash prize of $77.77.
Bill Owens, president of the American Distillers Institute presented a snapshot of the state of the craft distilling movement and his vision of its future in a Saturday afternoon presentation. His view? Whiskey and other "brown spirits" are the coming trend.
Cocktail expert Robert Hess presented a spirited history of the cocktail to start Sunday's seminars. Other presentations explored the history of rum, new distilling technology and the resurrection of absinthe.
Monday, October 6, 2008
Here is the lineup of the freshest beers on tap that will be available at both events. These two festivals will be the only place where hopheads can find all these beers in one location!
Astoria Brewing Co., Hoptimus Prime, Fresh Hop Ale
BridgePort Brewing Co., Hop Harvest, Imperial Pale Ale
Cascade Lakes Brewing Co., Warrior Fresh Hop Ale, Fresh Hop Pale
Deschutes Brewery, Sodbuster, Golden Ale
Deschutes Brewery, Mirror Pond made with Fresh Hops, Pale Ale
Deschutes Brewery, Hop Trip, Pale Ale
Double Mountain Brewery, Killer Green, IPA
Eugene City Brewery, Fresh Hop Pale, Pale Ale
Fort George Brewery, Ft. George Cohoperative, Pale Ale
Full Sail @ Riverplace, Lupulin, Fresh Hop Ale
Golden Valley Brewery, Tour De Willamette, Pale Ale
Hopworks Urban Brewery, Fest of Fury, Organic Oktoberfest
Hopworks Urban Brewery, Parsec Pale, Strong Pale
Laurelwood Brewing Co., Hop Bale Pale, Pale Ale
Laurelwood Brewing Co., Fresh Nugs, Pale Ale
Lompoc Brewing, Proletariat Red, Organic Red
Lompoc Brewing, Octobock, Bock
Lompoc Brewing, Hop Press, Organic Pale
Lucky Labrador Brewing, the Mutt, Fresh Hop Ale
Ninkasi Brewing Co., Mt Hops, Pale Ale
Pelican Pub & Brewery, Elemental Ale, IPA
Rock Bottom Brewery, Hop Harvest, Fresh Hop Ale
Rogue Ales, Independence Ale, Pale Ale
Roots Organic Brewing Co., Hoppapotamus, ESB
Widmer Brothers Brewing Co., Teaser, Xtra Pale Ale
Come get your drink on, hopheads rejoice!
Friday, October 3, 2008
Travel Oregon Names "Hike, Fish & Go Camping Punch" the "Unofficial Official Oregon Cocktail"
PORTLAND, Ore. – October 2, 2008 – Distillers, mixologists and Oregon enthusiasts came together yesterday at Bluehour Restaurant & Bar to sip, sample and select the winner of Travel Oregon's "Create the Oregon Bounty Cocktail Contest," presented in conjunction with the Oregon Distillers Guild. After surviving three rounds of judging, and being selected as one of seven regional finalists representing Oregon, "Hike, Fish & Go Camping Punch" proved to be the overall favorite, successfully incorporating Oregon's artisan distilled spirits and local ingredients to best represent the spirit and character of the entire state.
"With more than 20 craft distilleries across the state, Oregon is making its mark as the home for the most unique, original and flavorful artisan spirits," said Holly Macfee, director of brand strategy for Travel Oregon. "We poured through nearly 200 daring and delectable contest entries to select our seven finalists and the winning drink – and it was a tough job. Nearly all of the entries highlighted Oregon's bounty of spirits and fresh ingredients, and everyone's creativity showcased how much product diversity we have here."
The winning concoction, "Hike, Fish & Go Camping Punch," which represents the region of Eastern Oregon, is an easy, fun-loving punch that serves as a new cross between the youthful "Hop, Skip & Go Naked" and a classic Whiskey Sour. The recipe was submitted by Cheryl Meloy, a resident of Portland, and features Pendleton Whiskey, Terminal Gravity IPA and huckleberry syrup. Meloy won the grand prize package, which includes Nambé barware from Macy's and a two-night getaway to meet and taste with Oregon's artisan distillers at the Oregon Distillers Guild Spirits Tasting, Oct. 11, at McMenamins Edgefield in Troutdale.
All seven finalists earned a spot for their recipes in the Oregon Bounty Recipe Book. Complete descriptions and recipes are available by downloading the Oregon Bounty Recipe Book at www.TravelOregon.com/Bounty.
This contest is part of Oregon Bounty, the annual statewide promotion that celebrates the state's abundance with two months of unique travel experiences, fresh hop beer "Tastivals," artisan spirit events, fall harvest festivals and special overnight packages at historic inns and hotels, all designed to highlight Oregon's diverse and plentiful culinary landscape. In addition, more than 60 restaurants throughout the state will feature three-course prix fixe menus matched with Oregon wines, beers or spirits. The Oregon Bounty celebration runs Oct. 1 – Nov. 30 across the entire state.
Thursday, October 2, 2008
A SPIRITED AFTERNOON
Saturday, October 11 · Edgefield
It’s kind of like a brewfest – except with locally made spirits! What’s not to like? We’ll have samples of our own Edgefield Distillery spirits, plus those from vendors like Bendistillery, House Spirits, Sub Rosa and many others, along with guest speakers and more. Tickets are available online now, so get yours before they’re gone.
Told you we'd find something else besides Rogue news...
Rogue Harvests Independence Hop Ale
A limited release fresh-hop beer, Independence Hop Ale was brewed in two 50-barrel batches, following the harvest cycle of the hops. The first batch was brewed with 500 pounds of fresh, unkilned Centennial hops. The second was brewed a week later with 750 pounds of wet Cascade hops picked, stuffed into sacks, driven 77 miles to Newport and tossed in the brew kettle before they had a chance to start drying. After fermentation, the two batches were blended together. The result is a light copper-colored, unfiltered ale marrying the two distinctive hop characters of each batch.
Independence Hop Ale is brewed with 8 ingredients: Two-row, Munich, Caramel Wheat and Carafoam malts, fresh, unkilned Centennial and Cascade hops, proprietary Pacman yeast and free range coastal water.
In May of 2008, Rogue entered into a strategic alliance with heritage hop growers the Coleman family. Rogue planted 22 acres of hops and will add 20 more this fall on the former John I. Haas Alluvial Hop Farm just south of Independence. The land, at the end of Wigrich Road, is part of a historic hop farm called the Wigrich Ranch, that in the 1920s was the largest hop yard under a single trellis in the world.
Rogue Farms' hop yard puts the brewery in the position to be able to brew beer with proprietary hops, much like wineries are able to make estate wines. That means from bine to bottle, from plant to pint, beers with Rogue Farms on the label will be 100% pure Rogue. Rogue hops will be picked, kilned and baled on site.
In 2009, Rogue will add proprietary malted barley from Rogue Farms' newly acquired barley farm near Tygh Valley, Ore. for a beer made with all-Oregon ingredients to celebrate Oregon's 150th birthday.
Independence Hop Ale will be available in Oregon and Washington in serigraphed 22-ounce bottles and on draft while supplies last. The Rogue Post Office has issued a commemorative stamp in honor of the hop farm and has a 24-hour webcam where Rogues can watch the Rogue hops grow (www.rogue.com).
Dedicated to Independence, Oregon, the hop capital of the world. 15º PLATO, 80 IBU, 75 AA, 14.1º L.
Rogue will also offer distillery tours with distiller Melissa Heim. We encourage you to come in, take a tour and taste some of our award winning spirits. In addition, Rogue will also be hosting other Oregon distilleries who will have their spirits available for tasting as well.
Come celebrate the launch of these three new spirits and over five years of creating award winning multi-ingredient small batch spirits.
NEWPORT, OR, September 15, 2008 – Strap on your snow shoes and keep your eye out this winter for Rogue’s Yellow Snow IPA in a 5 Liter Can. The can uses a convenient “Pull and Turn” tapping system that makes this the perfect gift to share with friends at the mountain, the lodge, or the local motel. Yellow Snow is Rogue’s tribute to winter sports everywhere—downhill skiing, snowboarding, cross country, ice hockey, ice fishing, snowmobiling, and even curling.
Yellow Snow IPA is Dedicated to Common Sense.
Yellow Snow will be available November 1 in select mountain communities across the country. In addition to the 5 Liter Can, Yellow Snow IPA is available in serigraphed 64oz jugs (aka the Rogue boda bag), 22oz bottles, and on draft.
Yellow Snow IPA is created from 6 Ingredients: Two-Row Pale, Cara Foam & Melanoiden Malts; Amarillo Hops; Free Range Coastal Waters & Top Fermenting Pacman Yeast. Pale golden in color with a hoppy fruity aroma. Big hop flavor up front complimented by medium body and hoppyness mid-pallet. It finishes with a characteristic, lingering bitterness. Yellow Snow IPA measures 15º PLATO, 70 IBU, 76 AA, 14º L.
Monday, September 29, 2008
The awareness campaign is designed to get a message about prostate health to men in a fun and non-threatening way. So far the campaign has reached more than 10 million people with a simple message: get your PSA (prostate specific antigen) test.
"Pints for Prostates is an awareness campaign designed to reach men through the universal language of beer. Early detection is the key with this disease and we wanted to find a way to get more men to ask for a PSA test from their physicians," says Rick Lyke, a senior partner with marketing communications firm Eric Mower and Associates and drinks journalist who was diagnosed with prostate cancer in February. After successful prostate surgery in April at Northwestern Memorial Hospital in Chicago, Lyke contacted Us TOO International about the concept for the Pints for Prostates campaign.
The campaign has taken off from there. A number of beer-related publications have donated ad space, including All About Beer, DRAFT magazine, Beer Northwest, the seven regional Brewing News newspapers, Imbibe, Beer Advocate, Celebrator Beer News, Bartender Magazine, Modern Brewery Age, and Beer. Also donating full-page ads are regional editions of major consumer magazines, including Time, Newsweek, U.S. News & World Report, The Week, Sports Illustrated, Details, GQ and Men's Vogue. Several breweries and retailers have stepped forward to make donations and host events for Pints for Prostates, including Rogue Ales, The Flying Saucer Draught Emporium, Carolina Beer, Rock Bottom Restaurant & Brewery in Charlotte, Dogfish Head Brewery and others.
As part of the outreach effort during October, Pints for Prostates will have booths at the World Beer Festival in Durham, N.C., (Oct. 4); the Fall Beer Festivals in Austin, Texas, (Oct. 4) and Fort Worth, Texas (Oct. 11); and Great American Beer Festival in Denver (Oct. 9-11). Nearly 60,000 beer fans are expected to attend these combined events.
"This started out as a grassroots campaign and it has been encouraging to watch it grow as people and organizations get involved," Lyke said. "Men can tell you about their favorite IPA (India Pale Ale), but few know about their PSA (Prostate Specific Antigen). Pints for Prostates is helping to bridge that gap and reach men who might not otherwise visit a doctor or ask for a PSA test."
Us TOO Board Chairman, prostate cancer warrior and support group leader Jim Kiefert says, "Early diagnosis is essential. When I was 50-years-old a PSA test was the first step in my successful battle with prostate cancer. Pints for Prostates is helping to reach millions of men and some of Us TOO's 325 local chapters are getting involved with special events held around the country as part of the effort. We are very encouraged by the way the beer industry is getting involved to help get this critical health message to more men."
For more information on the program please visit www.ustoo.org/pints.
The lineup of brewers offering tastes of two beers each include Double Mountain Brewery, Full Sail Brewing, Big Horse Brew Pub, Elliot Glacier, Walking Man, Mt. Hood Brewing and, well, too many more to name.
An expanded menu of food, nearly 20 arts and crafts vendors, a selection of Gorge wines, a robust children's play area, and a day-long lineup of live music will guarantee fun for the entire family.
The event is situated in downtown Hood River between 5th and 7th streets and Cascade and Columbia streets. Admission to the grounds is free. To taste beers, visitors must buy a 14-ounce commemorative tasting mug for $5, and taste-tokens -- $1 for a 3-ounce taste, $4 for a fill. Food and crafts vendors also set prices separately.
"Hops Fest started as a tribute to the great, fresh-hopped microbrews of the Pacific Northwest, and that still is the reason that thousands of people attend," says Charlie Devereux, who is helping coordinate beer vendors for the event, which is organized by and operates as a fund-raiser for the Hood River Downtown Business Association.
Visitors can supplement their tasting with food from Gorge restaurants, including BBQ from Apple Valley Country Store, seafood and burgers from Nora's Fish House, Thai Winds dishes from Thailand, and Mexican food from Michoacan Sport & Grill. As befits beer tastin in October, Johnsonville will be dishing up its savory brats.
Under the coordination or Randy Haines Productions, the day-long musical lineup will include singer/songwriter Colin Spring, traditional Bavarian style sounds from Dieter Nachmann, honkabilly from the Wasco Brothers, and blues notes from the Mt. Kings, Terry Robb and Lloyd Jones.
Separate admission provides access to an expanded play area and climbing wall, a great opportunity for families to help the kids burn off all that renewable energy. Children are welcome from noon until 6:30 p.m., after which the venue will be open to adults only until its close at 9 p.m.
Volunteers are still welcome, to sell mugs and tokens, or help with pouring. Call 541-386-8860 to sign up.
For event updates, go to the Hops Fest web site (www.hopsfest.com/
Friday, September 5, 2008
Full Sail Brewing Celebrates the Bounty of the Hop Harvest with Lupulin Fresh Hop Ale
Hood River, Or - Full Sail Brewing is proud to announce the release of Lupulin Fresh Hop Ale as part of their Brewmaster Reserve series. Brewing a fresh hop ale to celebrate the hop harvest is an annual tradition at Full Sail. Every year, the Full Sail brewers travel to area hop fields and gather all the fresh hops they can carry to brew this special beer. This year's Lupulin Fresh Hop Ale is brewed with three varieties of fresh hops straight from the harvest: Mt Rainier, Cascade and Nugget.
According to Full Sail Brewmaster, John Harris, "Lupulin Fresh Hop Ale is a veritable hop lover's delight. The beer is all about hops. It's wet hopped, kettle hopped, hop back hopped, wet hopped in the fermenter, and dry hopped in the fermenter with 135 pounds of hops per 24 barrel batch. That's 5.62 pounds of hops per barrel! Expect a bold hop aroma of citrus and spice and a nice caramel flavor with a pronounced citrus character." Due to the limited availability of fresh hops, Lupulin is brewed in small batches, so Harris suggests that you enjoy this once a year tradition while you can. Harris goes on to explain that, "This beer is rightfully named Lupulin, as the lupulin glands are the sticky resins inside the hops that carry the bitterness and essential oils of the hops. They are what gives beer its wonderful flavor and aroma." (5.8 ABV 70 IBU)
Lupulin was awarded the coveted 2007 "Satori Award" by beer aficionado/blogger Jeff Alworth. (http://Beervana.blogspot.com) Alworth writes, "In Zen Buddhism, satori is the moment of sudden enlightenment when the mind realizes its own true nature. The Satori award, honors the beer that in a single instant allows the drinker to realize the true nature of beer." Full Sail invites you to experience the nature of this year's Lupulin when the brewery will tap the new batch at their Tasting Room and Pub in Hood River, and at their Riverplace Brewery in Portland, on Wednesday, September 10th at 5:00PM. For more information contact the Full Sail Tasting Room and Pub at 541-386-2247 or Full Sail at Riverplace at 503-222-5343.
Full Sail's Lupulin Fresh Hop Ale will be available in limited quantities mid September to November on draught in pubs throughout the Pacific Northwest and at Full Sail's Tasting Room and Pub in Hood River and at their Riverplace brewery in Portland, Oregon. It will also be available at various fresh hop beer festivals throughout the northwest and at a special Oregon Brewer's Guild fresh hop beer tasting at the Great American Beer Festival, in Denver, Colorado this October.
- The Lake Oswego Review reports the Ram Restaurant and Big Horn Brewery on the Willamette River in Lake Oswego has abruptly closed up shop. No word from Ram as to the reason for the closing. Ram's two other Oregon locations remain open.
- If you happen to be looking for a beer festival this weekend, take note: the latest Widmer newsletter reveals details of the brewery's annual Oktoberfest, set for Saturday, September 6 from 3 to 11:30 pm. The full details are as follows.
"Get your taste buds ready for some authentic full German fun: bier, pretzels, and sausage with kraut. The 4th Annual Widmer Brothers Oktoberfest celebration takes place this Saturday, September 6, from 3 p.m. - 11:30 p.m., at, where else, our Portland, OR brewery.
Widmer's Oktoberfest is a tribute to the world-renowned celebration in Munich, Germany, a 16-day festival which draws more than six million people annually. Our version, although smaller in scale, is huge in Oktoberfest spirit. Just like our German friends', the big day will feature a variety of craft beers, traditional German food, yodelers, accordion players, and live music throughout the day.
The early bird gets the worm, and in this case the "worm" is a preview of our newest beer, a pale ale set to be released in 2009 (and yet to be named). Quantities are extremely limited, so get there quick if you want a taste!
Admission is free (21 and over only) but a 2008 souvenir stein is required for drinking. Ten bucks will get you the stein and two beers. All event purchases can be made with tokens, which cost $1 each - stock up when you arrive and it will feel like everything's free all night!
Oh! And if for some bizarre reason you're not familiar with our brewery, we're located at 929 N. Russell Ave in Portland, OR."
Tuesday, September 2, 2008
Beer Festival Brewing in Astoria
Summer may be ending, but things are just heating up on the coast! You’ll have a chance to taste some of the best craft beers the region has to offer in Astoria at the 7th annual Pacific Northwest Brewcup this September. Festival organizers aim to have a variety of beers, which are new and diverse to the coastal beer drinking community.
The focus of this year’s festival is to promote handcrafted artisan brews. An estimated three-dozen northwest microbreweries will have beers available for sampling. Root beers and ginger ales will also be available, making this a family-friendly event. There will be food vendors, three days of live music, and an opportunity to vote for your favorite beer.
This year, organizers from the Baked Alaska Restaurant are joining forces with Astoria’s newest brewery, the Fort George Brewery + Public House. The Fort George hopes to make this an especially brewer-friendly event, and is inviting other regional brewers to participate and attend.
Proceeds from the festival will go to the Clatsop County Food Bank. Nearly one third of the county’s residents tapped into the food bank last year to help their families. A new food pantry is in the works to meet the growing need and volunteers are gearing up for a long winter, providing to families in especially tough economic times.
The Pacific Northwest Brewcup takes place in downtown Astoria September 26th, 27th and 28th at the Astoria Public Plaza on Duane between 11th and 12th streets.
For more information log onto wwww.fortgeorgebrewery.com or call (503) 325-PINT and ask for Jack or Chris.
Thursday, August 28, 2008
Bridgeport Brewing Company releases its 2008 Hop Harvest Ale on September 12
The Brew that Launched BridgePort’s 22-Ounce Big Brew Series is Back, Taste the New Brew and Celebrate Hop Harvest with BridgePort on Sept. 12
PORTLAND, Ore. – August 28, 2008 – BridgePort Brewing Company, Oregon's oldest craft brewery, is releasing its 2008 Hop Harvest Ale. This year’s brew is a triple hopped imperial style ale made from fresh cone Centennial hops. Hop Harvest Ale was the first brew in BridgePort’s 22-ounce Big Brew series that launched a year ago. To date the BridgePort Big Brew series includes the 12th edition of the barley wine style ale, Old Knucklehead, it’s first berry fruit infused ale, Stumptown Tart, and an Imperial IPA, Hop Czar.
BridgePort’s Hop Harvest Celebration September 12 features live music by BridgePort’s brewmaster, Karl Ockert, and band.
Join BridgePort on Friday, September 12 from 5 p.m. – 8 p.m. at the BridgePort brewpub + bakery in the Pearl at 1313 NW Marshall St. Taste this year’s Hop Harvest Ale and listen to live music from the BridgePort Reunion Band, a bluegrass and acoustic folk band featuring BridgePort’s very own brewmaster, Karl Ockert, on the ukulele. BridgePort will also tap a 2007 vintage Hop Harvest Ale keg for guests to sample. BridgePort’s Hop Harvest Celebration is free and open to the public.
About Hop Harvest and BridgePort’s Hop Harvest Ale
The harvest for each variety of hops is limited and lasts only two to three days, making BridgePort’s Hop Harvest Ale even more unique due to its special brewing process and limited availability.
This year’s Hop Harvest Ale is an imperial style, amped up version of BridgePort’s Blue Heron. BridgePort mashed in their brew at 6 a.m. then drove to B & C Hop Farms in Woodburn, Ore. to pick up 250 pounds of fresh cone Centennial Hops. Within two hours the fresh hops were added to the hot brew on its way to the fermenter. The fresh cones steep in the beer giving it a complete charge of fresh hop flavor.
With 2,500 cases produced, this year’s limited edition Hop Harvest Ale can be found on tap at BridgePort brewpub + bakery, BridgePort Ale House and will be sold at retail grocery stores throughout Oregon and Washington while supplies last.
BridgePort’s Hop Harvest Ale Stats:
Ingredients: Pale, Chocolate and Carmel Malts. Oregon Cluster Hops for bitterness and freshly harvested Centennial Hops for flavor and aroma.
Description: This triple hopped ale is a bottle conditioned Imperial Style Ale. The fresh green Centennial Hops add floral overtones reminiscent of citrus fruits. Pleasingly strong fresh hop aroma, with good malt tones.