Friday, September 26, 2014

Crux to release three new fresh hop beers

 Crux Fermentation Project is releasing three (3) fresh hop beers.  These will have a limited release due to the volatility and short shelf life inherent in fresh hop beers.  Crystal Zwickle will be available in bottles. However,being part of the experimental Brewdeck series only 100 cases will be produced.  Whereas, Cruxtennial and Off the Fence will only be available on draft.

Press Release below:

CRUX CELEBRATES THE NORTHWEST FALL HOP HARVEST WITH THREE FRESH HOP BEERS

(Bend, OR.) As many craft beer aficionados know, Crux brewmaster and co-founder Larry Sidor has been brewing for decades. But many do not know that Larry also worked for many years in the hop industry. Larry brings his deep knowledge of and passion for hops to the forefront with three new fresh hop beers. Brewed immediately after harvest, when the whole hop flowers are still swelling with lupulin oils, these beers are pungent with bright aromas and flavors. When they’re gone, they’re gone—we only brewed 98 hectolitres (or about 83 barrels) all together. All three beers are currently on tap at the brewery in Bend and also headed for select fresh hop festivals. Crystal Zwickle will be distributed in bottles across Oregon and Washington with limited availability.

Crystal Zwickle - Belgian Pale Ale 6% 30 IBU: Brewed with fresh Crystal and European Noble hops from Goschie Farms in Silverton, Oregon. This beer is named partly for the Crystal hops and Crystal malts, and partly for the unfiltered style.

Cruxtennial, 6% 30 IBU - Belgian Pale Ale: Brewed with fresh Centennial hops from Crosby Hop Farm in Woodburn, Oregon. This is our first fresh-hop beer of the season.



Off the Fence, 6% 30 IBU - NW Pale Ale: Brewed with fresh Cascade hops grown on the Crux Fermentation Project property in Bend, Oregon. This beer is the fresh-hop take on a house favorite, On the Fence.



Wednesday, September 24, 2014

5th Annual Sisters Fresh Hop Fest this Saturday

This Saturday, September 27, I'll be going to the Sisters Fresh Hop Festival.  This 5th rendition of the event will be held from 12pm - 8pm in Sisters Village Green Park. This event will feature brews from around the state of Oregon and their unique Fresh Hop flavors. All breweries that participate bring at least one fresh hop beer.  Most breweries are bringing two.  A complete, but subject to change, list of the beers that will be there this year is below.  Tasting mugs are $5 and will get you a 4 oz. pour.  Further tokens can be purchased for $1 a piece.  Over the last four years the Sisters Fresh Hop Festival has contributed over $10,000 to benefit the sisters community.  A portion of the proceeds will be shared with the Family Access Network of Sisters and the Kiwanis Food Bank of Sisters.  Both of these organizations provide food and other necessities for the less fortunate.

Brewery - Beer Style Description

10 Barrel Brewing - The Boss Fresh Hop Our Brew master Jimmy "The Boss" left his house at 3 am and drove over the mountains to pick up Fresh Centennial Hops at Umpqua Farms. The hops were in the hop back within hours of being cut. This Harvest Ale will only be around for a short time... so get it while you can. ABV: 5.5% IBU: 55

10 Barrel Brewing - Big Daddy Fresh Shawn Kelso, also known as Big Daddy, brewed this fresh hop in Boise using local Centennial hops from Gooding Hop Farm. This beer is as fresh as Big Daddy himself.  ABV: 6.1% IBU: 55

Base Camp Brewing Company - Fresh Hop Gnar Gnar, IPA Oh, what’s that?  You like Meridian hops?  How about HUNDREDS OF POUNDS of Meridian hops?  Specialty-malted barley and oats make for an IPA that’s velvety-smooth and full of fruity goodness.  Harness the Gnar! ABV: 6.7% IBU: 60

Base Camp Brewing Company - Wet-Hop Dry Hopped Helles A truckload of fresh Cascade hops went into the lager tank with this Helles lager.  Its super-clean, light lager body is a perfect way to show off a huge citrusy fresh-hop taste and aroma. ABV: 4.9% IBU: 22

BridgePort Brewing - Mettle and Mash; IPA BridgePort’s 2014 Hop Harvest Ale will be a reprise of a recipe that we first used in 2007.  It will be a 7% ABV OPA that will use 250 pounds of fresh Crystal hops from Sodbuster Farms in Woodburn, Oregon as a wet dryhop”.  This beer will be draft only and in limited production.

BridgePort Brewing - Witch Hunt; Spiced Ale ABV: 5.8%; IBU: 40 Prepare for the mod.  BridgePort Brewing is bringing back the beloved seasonal ale for a Halloween treat.  Witch Hunt Spiced Ale offers a deep caramel color and a rich mouth feel coming from a unique blend of caramel and Melanoidin malts.  With an intense dry hop character, Witch Hunt finishes off with subtle hints of cinnamon and nutmeg spice.

Burnside Brewing Company - Couch Select Lager, Helles Style Pale Lager Helles Style Pale Lager, brewed with quality pilsner malt, American Tettnang hops and fermented with the Bohemian lager yeast strain.  Cold fermentation produces a nice crispy snap to a beautiful malt flavor and subtle hop presence.   Burnside Couch Select, unlike other Burnside Beers is filtered.  Our new high tech filter allows us to polish up this traditional style to create a bright lager with a crisp finish to style.   5.0% ABV 18 I.B.U.’s

Burnside Brewing Company - Fresh Hop Oatmeal Pale Burnside Oatmeal Pale is brewed using 225 pounds of disturbingly fresh Goschie Farms Crystal Hops per 15bbl batch. This is a clean dry Pale Ale with low bitterness and lots of fresh hop flavor. We have chosen to add 75 pounds of Bob’s Red Mill rolled oats to increase body and give our Pale a sweet creamy finish to play off the delicate flavors Fresh Hops. Burnside Freshy Oatmeal Pale, in addition to most Burnside Beer is unfiltered.  This requires an increased time commitment, but pays dividends in the depth, character, and flavor profile of our offerings.   5.6% ABV                                

Cascade Lakes Brewing Company - Farmer’s Choice Wet Hop Cascade Lakes wet hop brewed with 150 pounds of Centennial wet hops fresh from the Umpqua Valley.  Brewers and friends drive to Sumerland, Oregon early in the morning the day of the brew.  ABV: 5.8%; IBU: 65

Cascade Lakes Brewing Company - Paulina Lakes; Pilsner Paulina Lakes is a classic style Pilsner.  Light in color and well hopped with European noble hops.  This leads to a beer with few residual sugars to create a dry, crisp lager with bigger hop bitterness and aroma than your typical American lager.  ABV: 4.5%; IBBU: 30

Crux Fermentation Project - Crystal Zwickle I Belgian Style Pale Notes of citrus and sandalwood, pine and potpourri are bestowed by the yeast and aggressive hopping with morning-picked Crystals hops from Goschie Farms in Silverton, OR. Light Pilsner and Dark Crystal malts land this intriguing, clearly unfiltered pale squarely in the present moment. 6.0 ABV, 35 IBU

Crux Fermentation Project - Off The Fence I Estate Grown Fresh Hop Aggressively hopped in the hop back with Cascades from our “Estate Fence”. Less than 5 minutes from when the last hop was picked till it was infused with wort in the hop back. Brewed to the Pale Ale style, this is a super clean and fresh beer. 5.8 ABV, 35 IBU

Deschutes Brewery - Fresh Hop Oktoberfest; Marzen Lager Our 2014 Fresh Hoptoberfest utilizes German Vienna and Munich malts, as well as an authentic sour wort stain from Distelhauser in Germany for a refreshing zippy finish.  Fresh local Willamette hops define this brew as an authentic seasonal creation. ABV: 5.2%; IBU: 30

Deschutes Brewery - Fresh Hop Horse Ridge IPA This strong pale is brewed in traditional Northwest-style, you’ll be happy to know!  The hops are floral and pronounced; 75% of which are fresh Centennials from Goschie Farms.  The malt bill is made up of two types of crystal malt and two types of wheat.  This produces a well hopped, balanced beer with malty smoothness.  ABV: 6.1%; IBU: 59

Fort George Brewery  - Fresh IPA All Simcoe hopped Fresh Hop IPA; ABV 6.5%

Fort George Brewery - Cavatica Stout A rich, deep and satisfactory stout.  ABV: 8.8%

Full Sail Brewing  - Fresh Hop Pale Ale Brewed with Simcoe Hops.  A rich golden / orange hued pale ale. Full malty body with biscuit and caramel malt flavors favorably support hop notes of spice and citrus. 6.7% ABV; 58 IBU

Full Sail Brewing - Session Named “world’s best premium lager” at the World Beer Awards, this all-malt, preprohibition style lager reminds us what American lagers used to taste like. ABV: 5.1%; IBU: 18

Gilgamesh Brewing - Fresh Prince of Ales; Double IPA A double IPA brewed with copious amounts of Centennial hops fresh off the vines.  This triple wet-hopped ale has a golden color, short-lived bitterness, and an astounding aroma.  ABV: 8.2%; IBU: 90+

Gilgamesh Brewing - Mamba; Ale Ale with Black Tea and Tangerine Peel.  A unique malt beverage defined by black tea, bergamot, tangerine peek and rye.  Mamba is light-flavored and smooth-bodied with a taste that can only speak for itself.  ABV: 6.5%; IBU: 1

GoodLife Brewing - 150 Hippies; Fresh Hop Pale 150 Hippies is a collaborative fresh hop pale ale brewed with 150 pounds of hops from local farms and backyard enthusiasts.  ABV: 5.3%; IBU: 30

GoodLife Brewing - Sweet As; Pacific Ale “Why name a beer “Sweet As”?  This beer is brewed with New Zealand hops.  In New Zealand, “Sweet As” can be used to describe a dishing hole, a ski run, a sunset glowing behind a mountain or a set of legs that happen to be walking in front of you.  Sweet As means “Really Good.”  Now, let your imagination go wild and think how often you could say Sweet As to describe your GoodLife.  “Cheers to all the Sweet As experiences in life”  ABV: 6% IBU: 18

Groundbreaker Brewing - Meridian Fresh Hop Pale Ale   30 IBU ~5.8% ABV One day a year we have the opportunity to pick up freshly harvested Meridian hops and add them straight into a batch of our award-winning Pale Ale. We brewed up only 15 barrels of Meridian Fresh Hop Pale Ale using over 100 pounds of fresh, wet, Meridian hops from Goschie Farms in Silverton, Oregon. Gluten Free.

Groundbreaker Brewing - Cascade Fresh Hop Pale Ale 30 IBU ~5.8% ABV For the past two years we’ve offered a fresh hop version of our Pale Ale where instead of dry-hopping with Cascade and Meridian hops we have used fresh Meridian hops. This year we thought it would be interesting to offer a second version of this fresh hop beer featuring Cascade hops. We brewed up only 15 barrels of Cascade Fresh Hop Pale Ale using over 100 pounds of fresh, wet, Cascade hops from Goschie Farms in Silverton, Oregon. Gluten Free.

McMenamin’s Old St. Francis School - Thundercone Fresh Hop Ale This fresh hop showcase is made with Sodbuster Farms Brewers Gold hops.  Pilsner Malt was used as the base malt for this beer to impart a smooth foundation and Belgian Caramel Malt was thrown in for a little color and a slight maltiness.  Dried Chinook hops were used as First Wort Hops and as a flavoring addition.  But the real stars of the show are the Brewer’s Gold hops used for both flavoring and aroma.  Five pounds of fresh Brewer’s Gold  hops per barrel were added in three different additions in every batch. These fresh cones overwhelm “Thundercone Fresh Hop Ale” with an earthy, raw hop decadence that can only come from fresh hops.  ABV: 6.19%; IBU: 56

McMenamin’s Old St. Francis School - Mr. Peacock’s Special Bitter Fresh Hop Our OSF brewers went out to the D&D Ranch in Terrebonne again this year to hand pick hops. Fresh Fuggles and Mt Hood hops awaited us.  As we first arrived 4 peacocks greeted us with their majestic plumage and stately demeanor.  Thusly we chose to make a Special Bitter with the hops we picked from the D&D Ranch. An earthy yet fresh aroma greets your nose.  The mild malt body has a somewhat sweet taste at first but then finishes dry and easy going.  A great compliment to a sunny afternoon as well as an Autumn day. Malts: GWM Pale, Baird’s Pale, Best Vienna, Baird’s Crystal 30/37L and Thomas Fawcett & Sons Crystal Rye 70/80 Hops: Nugget and US Golding Special Ingredients: Fresh Hops- Fuggle and Mt Hood OG: 1.048  TG: 1.010   ABV: 4.9  IBU: 33 SRM: 7

Ninkasi Brewing Company - Jarrylo Ninkasi's Single Hop Series is a project to experience the unique characteristics of select hops and the individual flavors and nuances they impart. By using a standard malt selection, we have designed an elegant framework to showcase different hops. Each beer in the series is named for the hop in use and lends itself to a deeper understanding of the featured varietal.  Developed in Yakima Valley, Washington by Roy Farms Jarrylo, also known as experimental hop ADHA881, is a dual-purpose hop used for aroma and flavor. Pronounced Yar-i-lo, this hop is named after the Russian God of fertility. Paired with a crisp Pilsner malt base, this single hop beer highlights the pear, orange, spicy and fruity notes of the hop. ABV: 5.3% IBU 38

Ninkasi Brewing Company - 100 Years of Hopitude Pale ale brewed with fresh hop Centennial hops.

Portland Brewing Company - McTarnahan’s Fresh Hop Amber Ale This September, over 200 pounds of fresh ‘wet’ hops from Goschie Farms in Silverton, OR, were harvested and introduced into a small batch of McTarnahan’s Amber.  This batch yielded less than 80 unfiltered kegs.  We are making it available in only a small number of select locations for you to experience.  ABV: 5.1%; IBU: 32

Portland Brewing Company - Portland Brewing Company Zig Zag Lager ZigZag River Lager is a crisp, easy-drinking German-style lager brewed to bring you from the banks of the Rhine to ZigZag itself.  ABV: 5.1%; IBU: 25

Old Town Brewing Co. - Cent’s and Censability; Fresh Hop Pale A wonderfully floral fresh hop pale brewed with over 10 pounds of wet Centennial hops per barrel. Last year’s gold medal winner for Fresh Hop at Great American Beer Festival.  ABV: 5.2%

Old Town Brewing Co. Sterling Kolsch Our house Kolsch brewed with over 60 pounds of freshly picked Sterling hops.  The resulting beer is crisp and easy drinking with subtle fresh cut grass aroma.  ABV: 4.9%

Rat Hole Brewing - Blood Orange Fresh Hop Pale This easy drinking pale ale is refreshing and light.  Fresh blood orange compliments the nicely balanced flavor of the malt.  This beer uses a mystery blend of hops contributed by local growers.  This is a great summer beer.  ABV: 5.0%; IBU: 20

Rat Hole Brewing - Fresh Hop Rye IPA Rat Hole Rye IPA is brewed with this rustic grain for refined flavors – combining the peppery spice of rye and the bright citrus flavors of whole cone hops to create a complex ales.   The result is a crisp full-bodied beer and the taste of rye really comes through.  This beer uses a mystery blend of hops contributed by local growers. ABV: 6.7%; IBU: 69

Reverend Nat’s Hard Cider - Hallelujah Hopricot Fresh Hop Cider To the finest heritage apples, I have added hops, apricots, and a carefully selected mélange of spices to produce this highly drinkable libation.  This classic best-seller gets a special treatment each year during the hop harvest.  The pilgrimage is made to Crosby Hop Farms in Woodburn, Oregon to select the finest freshly-harvested Cascade hops.  Then they are rushed back to Portland and added to the cider.  Nearly 7 pounds of hops are added to each barrel of off-dry cider.  ABV: 6.7%

Seven Brides Brewing - Fresh Hopped Ember We took our pub favorite and combined it with one of the valley’s most famous hops.  The Cascade is known throughout the brewing world as a superb aroma variety.  Revered for its unique flavor and distinct aroma Cascade is this year’s choice for Fresh Hopped Ember.  Hops still wet from the field paired with the balanced blend of Munich and crystal malts make this ale sparkle with light citrus and earthy, ‘straight from the farm flavor’.  ABV: 5.0%; IBU: 45

Seven Brides Brewing - Fresh Hop Chinook Pale Its harvest time and Fresh hop beers are here.  Thanks to Crosby Hop Farms, Chinook Fresh Hop Pale is coming to you.  Light piney flavors and the fresh grassy aromas of harvest time in the Willamette Valley bring you flavor that makes us tip our hats to all the hard working hop growers and say, ‘I’ll have another!’  ABV: 5.25%; IBU: 50

Silver Moon Brewing Hoppopatmus; Fresh Hop Ale It’s big, it’s hoppy, and it’s the freshest hope ale all around.  We make HOPPO using 100% raw Oregon Cascade hops.  HOPPO is huge on flavor and spice.  Do you like IPA’s?  This limited edition Fall all will not disappoint.  ABV: 6.4%; IBU: 50+

Silver Moon Brewing VooDoo Dog; ISR This blood red ale has the character of an amber and the attitude of an IPA.  Cursed caramel malts collide with Simcoe and
Centennial hops in this wickedly refreshing ale.  ABV: 5.5%; IBU: 47

Three Creeks Brewing Company - Cone Lick’r Fresh Hop Pale The 2014 iteration of our annual fresh hop pale features 300 lbs. of wet centennial hops from BC Farms in Woodburn, OR.  The hops went from farm to brew kettle in 4 hours.   The abundance of hop resins create a spiciness along with the classic orange rind notes of the fresh centennial. ABV: 5%

Three Creeks Brewing Company - Hop Wrangler Fresh Hop Red   A fresh hop version of our Firestorm Red utilizing 150 lbs. of freshly harvested Chinook hops direct from Independence, OR. ABV: 5.8%

Three Mugs Brewing Company - Big D’s Memorial Fresh Hop Imperial IPA Named for a family member we lost on August 29, Big D, Diablo, was a huge, sweet, lovable Doberman who was part of our brew family.  Just like Big D, this beer has a huge heart: tasty malt backbone and a complete hop profile with balance in bitterness, flavor and aroma, plus a whole lotta fresh Simcoe for an added punch!  This beer is awesomely flavorful and deceptively incapacitating…quaff with care! RIP Big D!  ABV: 9.3%; IBU: 100

Three Mugs Brewing Company - Firey Wench Imperial Red Ale; NW Style Red The ‘Wench’ is an Irish-Style imperial red ale, with a substantial matliness and alcohol warming that won’t be ignored, plus a beautiful red-mahogany color that is as inviting as the malt aroma.  The Wench may hurt you, but you’ll keep coming back for more.  ABV: 9%; IBU: 84

Wild Ride Brewing - Journey to Planet Fresh Hop Prepare to experience a flavorful journey that only takes place once a year!  Fresh hop brews use hops that are freshly picked and transported immediately for brewing.  These hops are not dried prior to being shipped, which creates a unique flavor profile in these styles of beers, including having a lower bitterness and an earthy profile.  Wild Ride’s Journey to Planet Fresh-Hop uses Nugget hops from the Willamette Valley.  The use of Nugget hops creates flavors which can be described as pleasant, spicy, and herbal.  Expect all of these flavors to be blended and balanced into this pale ale, which will take you and your taste buds to a different world. ABV: 6.6% IBU 40

Wild Ride Brewing  - 3 Sisters American Red Ale Faith, Hope, and Charity. The backdrop of Central Oregon features these lovely sisters which are three of the highest peaks in Oregon. We use three main types of malt and hops to represent these Central Oregon landmarks. This beautiful beer has a sunset red appearance to remind us of their presence at the end of the day. Like many peaks you might aspire to climb, these sisters can be both bitter and sweet, as the select hops represent the northwest in every way possible. OG: 14 TG: 2.8  ABV: 6% IBU: 45

Worthy Brewing - The Big Sticky; Fresh Hop Pale Ale This is a “sessionable ale” that really lets the fresh Meridian hops shine through.  We used 200lbs of these sticky beauties from Willamette Valley’s Goschie Farms throughout the brew – in the mash, whirlpool, hop back and as a dry hop.  We know you’ll enjoy the unique flavor that only comes once a year.  ABV: 5% IBU: 45

Worthy Brewing - Easy Day Kolsch Our Easy Day Kolsch is a light, crisp, straw colored beer that’s easy to drink and fun to savor. We brewed this quintessential German style ale with imported Munich malt and a touch of wheat, added in Perle hops for bittering and Willamette hops for a hint of old Europe spiciness, and brought home that signature subtle green able aroma with a true Kolsch yeast.  ABV: 4.5% IBU: 25


Tuesday, September 23, 2014

Peche Fest Beers Announced

Peche Fest beers have been announced the beers and descriptions for their second annual festival by Saraveza. The event will take place in The Bad Habit Room at Saraveza located at 1004 N. Killingsworth St in Portland. More details can be found below.

Peche Fest
Saturday October 11th
2pm -10pm @ Saraveza 3pm- 10pm @ The Bad Habit Room
$10 for a Glass and 2 drink tickets good for 5oz pours. Additional tickets $2.

If you do not like peaches, then this fest is not for you, but if you love beer, cider, and the world’s most delicious fruit, then the 2nd annual Peche Fest may be the greatest thing that’s happened since God tempted Adam and Eve with a forbidden fruit (that most certainly was a peach).

From the creators of the Portland Fruit Beer Festival and Farmhouse and Wild Ale Festival comes the 2nd annual Peche Fest.

Featuring 19 beers, 5 ciders, and a mead from some of our favorite crafters, many of which are extremely rare and some even one-off creations exclusively for this festival. A $10 entry fee gets you a beautiful Peche Fest stamped glass and 2 drink tickets good for 5oz pours. Additional tickets are $2 each.


Presented by Saraveza and Bad Habit Room with a special menu of peach food specials, a peach cocktail, and fermented peach drinks. Advanced tickets are on sale now.

Peach Food Specials:
Peach Braised Pulled Pork Sandwich served with Smokey Peach BBQ Sauce & Peachy Coleslaw
Peach Cobbler
Peach Beverages

Almanac Brewing - Brandy Barrel Peche: Historically, fruit-infused sour beers were a way of preserving the summer harvest. In that tradition, this blonde ale was added to brandy barrels with high-summer peaches, hand-picked by the Loewen family at Blossom Bluff Orchards in Reedley, California. We aged this liquid gold for six months until we needed a reminder that summer will come again. Pair with Prosciutto, crusty bread and fruit preserves.

Block 15 Brewing - Fuzzy Wuzzy: Berliner/farmhouse hybrid with brett and peaches, briefly aged in 2nd run gin barrels.

Breakside Brewery - Peach Sour Golden: Our seasonal passionfruit Sour minus the passionfuit, but aged on peaches instead!

The Commons Brewery - Créme de pêche: A flaked corn based farmhouse ale aged in second use gin barrels with brett brux, lactobacillus and July Elberta peaches from Baird Family Orchards. ABV: 6%

De Garde Brewing - Vielle Peche

Deschutes Brewery - Peach Slap: Originally created for the Portland Fruit Beer Fest, brewed again due to popular demand! A crisp, tart, Belgian ale brewed with juniper berries and pink peppercorn. The addition of house made peach and habanero syrup rounds out this light and refreshing beer with a little subtle heat.

Dogfish Head - Festina Peche: A refreshing neo Berliner-Weisse.
Served as an apertif or summertime quencher, Festina is delicately hopped and has a pale straw color. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup. In Festina Peche, since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup. Just open and enjoy!

Elysian Brewing - Depeche Mode Dry Hopped Peach Sour: This melody maker of Lactobacillus, combined with peach purée and Citra hops, brings the new wave synth to your palate. Meanwhile, pale, white wheat, and rye malts gets the balance right. Trust us – you just can’t get enough. 10.3 OG, 14 IBUs, 4% abv

Elysian Brewing - Gourdgia On My Mind Peach Pecan Pumpkin Amber: Brewed with Pale, Munich, TF Amber, pale chocolate, & brown malt.
Pecan meal added to the mash, bitterer with Magnum hops, with 6 gallons of karo syrup to kettle, cinnamon in the whirlpool and 126 pounds of peach purée added during fermentation.
6.4% abv  24 IBUs

Epic Ales - Brainless on Peaches: We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.

Flat Tail Brewing - Corvallian Imperial Peach Ale : Strong Golden Ale is hopped and dry hopped with cascade, simcoe, and chinook, and fermented with 10# per barrel Oregon peach purée. Weyermann acidulated malt provides a tart finish that keeps this citrusy, peachy strong ale drinkable and perfect for fall harvest time. 10.5% abv

Gigantic Brewing - Le Petit Peche Batard: Cask table saison with fresh peaches added to the pin.  4.3% abv 15 ibu

Hi-Wheel Wine & Mead - Peche Deesse: Lemon base is used in this yummy summery treat. A whole box of organic peaches is added to the secondary fermenter to honor the goddess of peaches.
Logsdon Farmhouse Ales: Peche n’ Brett: Our Seizoen Bretta oak aged and loaded with tons of local organic peaches (a pound and a half per gallon).

Lompoc Brewing - Peachy Keen : A golden ale that was brewed in Sept 2013, fermented with and aged on 200 pounds of peaches for a year.  Huge peach aroma and flavor finishing dry and tart.  4.5% ABV

Mazama Brewing - La Gaule du Matin: Port Barrel Aged Belgian Blonde with Peaches.  "Take our popular Sour Sunrise with its bright peach fruit and age it in a port wine barrel and you get an incredibly complex yet easy drinking beer. This is a great summer sipper with layers of fruit, vanilla spice, and barrel character that will keep you coming back for more.” ABV 8.5%

Oakshire Brewing - Peach Reunification: Reunification Berlinner Weisse aged on fresh peaches for one month. 4.5%

Upright Brewing - Fantasia Batch 4: It differs from previous batches in that we blended 80% beer aged one year on oak with 20% beer aged two years (from batch 3). I feel like we got extra depth from having two different peach varieties and different aging times, so even though we haven’t really tasted the truly finished beer yet, I think it’s going to be a great batch based on samples. Abv is 5.75%

Widmer Brothers Brewing: Peaches & Widberry: Hefeweizen with black raspberries and peaches added, 4.4% ABV

Baird & Dewar Farmhouse - Peach & Apricot Cider: 70 lbs of fresh Baird Family Orchards Apricots & 400 lbs of Baird Lucky 13 Peaches, pitted and infused in 275 gallons of 2013 Farmhouse Cider for 2.5 months.  Sparkling, dry and aromatic, 7.2% ABV

Blue Mountain Cider - Peach: Sparkling apple cider and a splash of fresh peach meet to make the perfect combination of acidity and sweetness.

Bushwhacker Cidery - Crabby Persica: A blend of Gravenstein, Akane, and Dolga crab apples, fermented with white wine yeast, and infused with fresh peaches

Cider Riot - King of the Bop: Named after a Nipple Erector song. Local Peaches pureed with the skins on fermented with a blend of Weihenstephan and Scottish Ale Yeast with local apples from Hood River and Yakima Valley. 6.9% ABV

Reverend Nat’s - The Swami’s Peach: Peaches, almonds and honey are the only ingredients in this rustic wine based on an ancient Sanskrit text of holy drinks. 6.6% ABV

Nectar Creek - Pollinator Peach Mead: Oregon grown and crafted, our Peach Session Mead is a tribute to the summer. Flavors of luscious Oregon Peaches and Willamette Valley honey combine to make the ideal summer beverage. Good job Oregon. Truly delicious. 5.5% Abv

Friday, September 19, 2014

Midnight Sun Brewing Co. - Moscow Review

Brewery: Midnight Sun Brewing Co.
Location: Anchorage, AK
Beer: Moscow
Style:Russian Imperial Stout
Serving: Snifter Glass (22 oz.) 
ABV: 11%
IBUs: 45

Part of Midnight Sun Brewing Co.'s Alaska's Most Wanted Series, I picked up a couple of these bottles on my trip to Midnight Sun Brewing.  My oldest brother insisted that this was one of the best Russian Imperial Stouts he'd and also that I get two.

A (3/3): Completely opaque black beer with a lasting, creamy dark brown head. The head stays nice and foamy while drank, leaving behind a dark lacing.

S (10/12): Incredibly complex aroma with lots of dark and roasty malts, hints of spicy rye, raisin and light smoke with a dash of molasses. Slightly alcoholic but this should be expected at the 11%. However, not a detraction at all.

T (19/20): The aroma transitions nicely into this incredibly great and flavorful beer.  This is what a Russian imperial stout should taste like.  Chocolate-y and roasted notes erupt and you take the first sip.  The next drink gives loads of raisin and molasses with the spicy rye flavor that that was so present in the aroma. Simply fantastic!

M (5/5): A full bodied beer with a silky, creamy and velvety smooth mouthfeel having a soft carbonation and a smooth lightly chalky finish.  The alcohol is barely noticeable and almost nothing when considering the 11.0% ABV, as the beer warmed it because a little more noticeable but still not bad.

O (9/10): Definitely one of the best stouts I've ever had.  Balanced, sweet and toasty and just great in every way possible.  This beer is damn near perfect

Total: (46/50)

I later found out that this beer can be purchased at Belmont Station as of last week.  Go grab one before they are gone.

Wednesday, September 17, 2014

Crux Fermentation Project to expand distribution


Crux Fermentation Project has announced a partnership with Colombia Distribution. This will expand their relatively small footprint, that has been remained small due to self distribution, to the further reaches of Oregon and Washington. Allowing those that do not live in Central Oregon or Portland to enjoy their beer. Read the full press release below:

(Bend, OR.) It’s time. The crew at Crux Fermentation Project has met its threshold to self-distribute its limited quantities of experimental, artisan ales. After completing a thoughtful and thorough selection process, Crux is excited to announce its partnership with Columbia Distributing and its newly assembled team focused exclusively on specialty craft beer.

At the heart of Crux’s brewing pursuits are those special artisan beers that are experimental and high-touch. Larry Sidor, Crux Fermentation Project Founder and Brewmaster, expands: “The complexity and nuance of barrel-aged beers like our [BANISHED] Tough Love and [BANISHED] Freakcake are what get us brewers really inspired.” These beers are of limited quantity, and the challenge for Crux has been in effectively reaching a broader geographic area beyond Central Oregon and Portland. “We’re excited to share our [BANISHED] beers with more beer lovers in the northwest along with our crowd favorites such as Outcast IPA and Impasse Saison.”

“We recognize the importance of reaching more quality points of distribution so that discerning craft beer drinkers can more easily find Crux beers— both in bottles and on draft,” said Russell Crecraft, Crux Fermentation Project President. “Columbia [Distributing] has assembled an impressive team of craft aficionados that understand the importance of quality. They get that there is a valuable niche for these special beers— there’s significant alignment behind the vision for Crux’s future.”

The agreement will expand the footprint of Crux in both Oregon and Washington. While not entirely new markets for Crux, Columbia Distributing can support more locations and increase frequency of delivery, two important tasks that Crux could not fulfill on their own. Adds Sidor: “Self-distribution requires a great deal of effort that distracts us from what we’re best at— making beer.”

“We’re thrilled to be partnering with Crux Fermentation Project. Our goal is to offer the world’s best beers to our customers. Crux fills that bill perfectly,” said Gregg Christiansen, CEO of Columbia Distributing. "The addition of Crux to our portfolio enables Columbia to supply beer from the region's most exciting emerging craft brewery. We look forward to offering our customers the exceptional craft of legendary brewmaster Larry Sidor and his team in Bend," Mark Walen, President of Columbia Distributing— Oregon.

4th Annual OMSI After Dark Brewfest


OMSI will be holding its annual brewfest September 24th.  Featuring beer related demonstrations, activities, lectures, exhibits, and of course lots of local beer to drink.  The event unoffically kicks off at 5:00 PM with happy hour at Theory, the new eatery at OMSI, with the actual brewfest starting at 6:00PM.  The brewfest package includes a souveneir pint glass and 10 tasting tokens with more tokens available for $1 each.


Date: Sep. 24, 2014
Time: 6-10pm
Location: OMSI, 1945 SE Water Ave, Portland, OR 97214
Price:
Brewfest plus OAD: 
$25 non-members
$15 OMSI members
$5 OAD members 
OAD only: 
$13 non-members
$6.50 OMSI members
Free OAD members

A list of everything that is going on as well as the breweries whose beer will be poured is below:

Demonstrations & Activities
  • Beer Pong Physics: Catapults and video analysis of pongs in motion.
  • Microbrew Under the Microscope: Hops, grains and yeast...magnified!
  • Beer's Law of Beers: Know a pils from a hef? Prove it. With science.
  • Bubble Shower: Life would be so flat without CO2
  • Stupid Beer Tricks: Stupid beer tricks including ultrasonic beer geyser, flash freezing beer and beer can crushing.
Lectures in the Planetarium
  • Hopped Up: Blake Crosby of Crosby Hop Farm discusses the different types of hops and how to grow them.
Tap Into History: The Story of Hops & Brewing at OSU
  • Oregon's craft brewing industry has kept people busy for the past 3 decades, but it wasn't until the Oregon Hops & Brewing Archives was established in 2013 that an archivist joined the work. This presentation will tell the story of how OHBA worked with communities to save and share an amazing history of agriculture, science, and culture in the midst of a movement..
Featured Exhibit: Animation
  • Explore the many sides of animation, including story-boarding, character design, and drawing techniquest to movement, timing, filming and sound. Larger-than-life graphics of popular Cartoon Network characters provide a colorful backdrop to the exhibit, which also examines the history of animation and features a screening room and a cartoon museum.
Featuring Beer From:



Alameda Brewing Co
Ambacht Brewing
Aspall Ciders
Base Camp Brewing Co
Blue Dog Mead
Breakside Brewery
Burnside Brewing
Columbia River Brewing Co
Deschutes Brewery
Elysian Brewing Co
Fire Mountain Brewery
Fort George Brewery
Full Sail Brewery
Gigantic Brewing
Hopworks Urban Brewery
Lagunitas Brewing
Laurelwood Brewing Co.
Merchant du Vin
Migration Brewing
New Belgium Brewing
Ninkasi Brewing Co
Portland Cider Company
Sasquatch Brewery
Widmer Brothers Brewing
Worthy Brewing

Tuesday, September 16, 2014

Breakside Brewery to Release Limited Edition Bourbon Barrel Aged Aztec


A Breakside Brewery crowd favorite has returned for a limited time. Bourbon Barrel-Aged Aztec Ale is a barrel aged beer made with chocolate and two types of chilies. This limited edition beer will be available in September and October in 22 oz. and 1/6 BBL.  See press release below:

Bourbon Barrel-Aged Aztec Ale is one of Breakside's most award-winning and signature beers with an intense balance of whiskey, chocolate and chile heat. A strong amber ale made with chocolate and two types of chilies, it quickly gained a loyal following among the small brewpub's regulars. But, what can you do to improve upon a beer that's been named one of the top 5 beers in Oregon? A beer that's many of Portland's most badass chefs have named as their favorite? The simple answer...age it in whiskey barrels. The 2014 barrel-aged version of our Aztec Ale is 10.6% ABV, 36 IBUs and delicious as hell. Notes of chocolate combine with vanilla, coconut and habanero to produce a beer that is aggressive rich and balanced. Skeptical? You'll have to taste it to understand: this beer is about Breakside since day one.

Awards:

Best Barrel-Aged Beer in the Northwest- Northwest Brewing News 2013
Bronze Medal / Experimental Beer – Festival of Barrel-Aged Beer 2013
Bronze Medal / Specialty/Hybrid – Best of Craft Beer Awards 2014

BBA Aztec limited availability Sept/October 2014 in Oregon and Washington in 22 oz. bottles and 1/6 bbl draft


Monday, September 8, 2014

Two new sour beers from Breakside Brewery

Breakside Brewery is getting into funky and sour beers.  They will be dedicating four taps at the Milwaukie Breakside Taproom & Brewery, as well as two new beers.  Bottles of two new releases will be available for purchase at 14$/750 ml bottle. You can read more in the press release below.

Breakside Brewery, is unveiling new "Funky & Sour" dedicated taps and two limited edition new sour/wild beers in bottles. On Saturday, September 20th Breakside will release "The Man Who Made Dessert" and "Wunder Brett" the first of a series of sour and wild ales brewed with brettanomyces or lactobacillus that will be available exclusively at the  location for $14 a 750ml bottle.

Both The Man Who Made Dessert and Wunder Brett will also be available on draft for a limited time in the new "Funky & Sour" beer list. With growing interest in these sour and wild beers and Breakside brewers continued interest in experimentation the brewery will be one of the few destinations for fans of sour beers with at least four (or more) on tap at the Milwaukie Taproom & Brewery from now on.

The Man Who Made Dessert 6.4% 12 IBU
Experimental biere de garde fermented entirely with Brettanomyces and aged on Turkish apricots. Perfumey, floral, and mellow with a nice body and hints of fruit.

Wunder Brett 7.7% 21 IBU
Experimental blonde fermented 100% with Brettanomyces, conditioned on aged whole leaf hops, and blended with our Sour Golden ale.

Breakside Milwaukie Taproom & Brewery
5821 SE International Way
Milwaukie, OR 97222

Hours:
Mon-Friday- 3-8
Sat-sun - 12-8

Saturday, September 6, 2014

Midnight Sun Brewing Interview/tour

During my trip to Alaska I was able to get an interview with Gary Busse the general manager of Midnight Sun Brewing. He was kind enough to show me around their tasting room and brewery.  Midnight Sun produced 5,500 barrels last year and are on track to make 6,900 barrels this year, seeing double digit growth for almost 10 years.  Which has kept pace with the craft beer industry as a whole.

We talked a little bit about the Alaskan liquor laws and the difference between a brewery and a brewpub licence.  A brewery can self distribute and has no limits on volume distributed, however they can only sell 36 oz. per person per day in their tap room. While a brew pub has limitations on volume that they can self distribute and produce, but they can sell liquor and don't have the 36 oz. limit per person.

I sampled a few of the beers from the barrel aged Alaskana series and all were excellent.  Midnight Sun annually produces a series of unique beers in addition to their standard fare.

I asked Gary about difficulties of being located in Alaska for the brewery.  The main issue he said was shipping to and from the lower 48.  This makes brewing a fresh hop beer extremely cost prohibitive, since the hops have to be over-nighted.  Not only do they have to ship ingredients up but they also must ship their finished beer for distribution down south.

We took a tour of the brewery and I got some pictures and met a couple brewers. The last thing he showed me was a salmon on the wall.  Midnight Sun used to share a building with a taxidermist that also owned the building.  As a departure gift from they gave the brewery a taxidermied salmon.  The stuffed fish dispenses beer out its rear vent when the front fin is pulled.

Beer dispensing Salmon
Conical Fermenters and Brite tanks
Yeast filtering centrifuge
Bottle labeling line
Canning line
Tasting Room

A very special thanks to Gary Busse for showing me around the brewery and talking to me about Alaskan beer.

Thursday, September 4, 2014

Gabe Fletcher of Anchorage Brewing Company Interview

     On my trip to Alaska for my brothers wedding I had a chance to interview Gabe Fletcher of Anchorage Brewing Company. Pulling into The Snow Goose Restaurant and Sleeping Lady Brewing Company, I was greeted by Gabe who was in the middle of a brewing a batch.
     Anchorage Brewing currently rents his brewing equipment from Sleeping Lady and then pumps the wort to the basement where he does all the fermentation and barrel aging.  Anchorage Brewing will be moving to a new location with a much larger location at 148 West 91st Ave which will be much larger and have a full tasting room.  Anchorage Brewing also contract brews Arctic Saison for Hill Farmstead under the Grassroots label.  In between brewing processes I was able to ask Gabe a few questions about brewing:

Portland Craft Beer: Where did you receive your brewing education? Formal or on the job?
Gabe Fletcher: I wasn't looking to be a brewer I just sort of fell into it.  Someone heard about me and heard I was a good worker.  I started on the bottling line and I was bottling that day and in a year and in half I was the head brewer.

Sleeping Lady Brewing System
PCB: What was the first beer you recall drinking?
GF: I don't remember what it was called but I found this beer and it had a lady that was in bikini that you could scratch off, and I thought that was pretty cool.

PCB: What was the first craft beer you recall drinking?
GF: Sheaf Stout

PCB: What was your worst brew day ever?
GF: While at midnight sun I dumped a double stack of bottles with a forklift. There was glass shattered all over the floor.
PCB: Describe the brewing scene in Anchorage. Is it a pretty tight knit group or mostly everyone keeps to themselves?
GF: For the most part people kind of keep to themselves.  There's some guys that kind of hang out with each other.  I don't see the guys from Mooses Tooth coming over here or Midnight Sun.  Every once in a while someone will pop in but its not super close knit.  The home brew community is really close knit and all the beer drinkers just not so much the professional brewers.

PCB: What made you decide to leave Midnight Sun and start Anchorage Brewing?
GF: I just knew, its obviously every brewers dream to open their own brewery. I just thought it was time and I just had to go for it.  Also I didn't want to do production beer anymore I just wanted to do artisinal beer only and only do stuff I enjoy I don't want to be cranking out amber every single day and then do a barrel aged beer every once in a while, I want to do barrel aged beer all the time.

PCB: What is your favorite beer brewed by Anchorage Brewing Co.?
GF: Right now I try and put everything into every beer that I make.  Its not like I have 10 taps and I have my blonde ipa and my stout and my porter and my pislner and then I have my specialty beer I put all of my work into that I'm really proud of, I put everything into every single beer.

PCB: What is your favorite beer not brewed by Anchorage Brewing Co.?
GF: One of my all time favorite beers is Oro De Calabaza from Jolly Pumpkin.

PCB: What is the hardest aspect of your job?
GF: Probably the paperwork, taxes and all of the office crap.

PCB: Do you enjoy the Art or Science of brewing more?
GF: Probably the art, but they go hand in hand.

PCB: What did you do before you worked at Midnight sun?
GF: I had two jobs at the same time, I was working on the ramp loading planes at Alaska Airlines and I was also working at a winery, like a brew your own wine shop.  I would help people make wines, basically like box wines and ferment it and then bottle it for their wedding.  That's kind of how I got started a little bit.  Then someone heard I was doing a good job at Midnight Sun.

Anchorage Brewing Oak Foudres
PCB: How would you describe your beers? Would you say it is influenced by any specific brewery or style?
GF: We were, at the time, even 4 years ago, there were not a lot of people doing what I'm doing now. just in the last 2 to three years it seems like there has been a huge influx init. Back when we opened we were the only one in the US doing 100% of our beer fermented in wood.  We definitely take inspiration from other brewery's, Jolly Pumpkin, Farmstead, greats like Cantillon stuff  like that but we definitely try to do our own thing.

PCB: What unique challenges have you had to face as a brewery in Alaska.\
GF: You know, there's not that many.  I mean you have to drive your forklift out in the snow, but they have to do that in the midwest too.  I would say there's not many in Anchorage maybe if you lived in Kodaik or somewhere way up north its a little more extreme.  But, Anchorage is a city so you can get stuff shipped up here easily I would say the biggest problem is the cost of shipping .  We have to add so much more to the cost of our malt compared to everyone else down south plus everything has to ship down south.  probably the biggest thing is that we are so disconnected from the US that we have so much more shipping cost.

PCB: Do you have a house strain that you primarily use you use or do you use commercially available yeast?
GF: We use a lot of commercial yeast, we use some house strains we uses basically a different yeast on almost every beer. generally all the beers have three different yeast for the most part.  There's always some sort of brett and maybe a wine yeast for bottle conditioning and a Belgian yeast for primary.

PCB: You've been in the brewing industry for over 17 years what would you say is the biggest change you have seen?
GF: I would say the acceptance of craft beer and how big the media has made it, whether Facebook or Untappd and all these beer blogs, and all this stuff has just allowed for smaller craft breweries to grow without having to spend a lot of money on advertising.  It seems like if you make good beer you'll be successful.  But the quality of the beer I feel like has improved, and there's more people making good beer.

PCB: Do you think that the craft bubble will burst with the market getting so saturated that breweries will shut down.
GF: It will happen, and it will mainly happen to the ones aren't making good beer the public's pallet is getting so good no that you cant just make craft beer anymore and survive you have to make good beer.  I think the key for a lot of these breweries is they are opening small and they are pretty much selling most of their beer out of their taproom.  So their basically just opening up a bar almost, and their making their own beer. That's the best margins for every small brewery anyways,  if they're selling a keg of beer out the door they make like $30 and if they sell the same keg out of their tasting room they make $500.

I started asking him about the success that Anchorage Brewing had even early on, being voted best new brewery in the world.  He attributed a lot of it to people hearing about his work at Midnight Sun and to his distributor.

GF: The Shelton brothers basically said that they would buy all my product.  They are the only person other than my local distributor that buy my beer. They distribute my beer to almost every state in the US and Europe.  Their mainly an importer they import all these beers like Cantillon and Mikkeller and the list goes on their portfolio is huge. They represent all these small artisinal breweries around the world they just buy all of my products and then they sell it to the distributors.  I only get like 15 checks a year, but that's like all my money for the year its sort of weird but they are big checks. But, they're filling up connexes at a time. We only bottle once every other month but when we bottle we do a thousand cases.  its a really different way of doing things.  My idea is to stay small, I don't want to have a bunch of employees and get disconnected to my beer.  

As we were leaving, we walked through a dimly lit alcove in the brewery with a couple stainless steel tanks.  Gabe informed me this is where he blended his beers, and that was the only time the beer touches stainless steel after the boil, everything else is done in wood.  A large wooden souring tank sat against the wall.  This held a souring culture donated by Vinnie at Russian River for his sour beers. Also showing me two  kegs with yeast cultures in them, one from Shaun at Hill Farmstead and one from Mikkel at Mikkeller preparing for future beers.

A huge thanks to Gabe Fletcher for hanging out with me and answering my questions.  Be sure to look for his beers if they are sold in your area, especially if your a brettanomyces fan.