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.