Tuesday, March 31, 2015

Plans Announced for Cascade Brewing Expansion

Cascade brewing has announced a lot of exciting things that will be happening in the near future.

New Blending House
Cascade Brewing is in the process of moving all barrel aging, blending and packaging to a new facility located at 6770 SW 111th Ave., Beaverton, OR 97008.  This 23,000 sq. ft. building will also be our new distribution center from which all regional, national and international sales will be shipped.

The bulk of this facility has been committed to a climate-controlled hall wherein all packaging, blending and aging will occur. The hall will house nine oak foudres ranging from 50 to 65 hectoliters, as well as up to 2,000 oak barrels and puncheons. A secondary expansion is under permit review to extend the building to include a non-conditioned hall for barrel and keg cleaning, as well as fruit processing and storage. The transition will be complete by July in time for the start of this year’s fruit season. The Blending House will not have a taproom, nor will it be open to the public.

The move will leave an empty space at the existing Barrel House, but not for long. SUM Design Studio + architecture is excited to continue a partnership with Cascade Barrel House that has been ongoing since the two companies came together for the initial design of the Barrel House in 2009.  Since that time, Cascade’s growing brand, in conjunction with a burgeoning beer scene in the inner SE area, have placed a growing demand on the Barrel House that the owners and SUM seek to satisfy through a comprehensive expansion and redesign of the building in late 2015 and early 2016.

In the re-envisioned building, the entirety of the 7,100 SF space will be dedicated to the serving of Cascade’s extensive selection of sours and other beers, alongside an expanded food menu made possible by a full-production kitchen. According to Executive Chef Troy Harris, “We are all excited to embark on an adventure that will enable us to bring even more local and international flavors to our culinary program. Our mission to pair our cuisine with the complexities of our Northwest style barrel aged sour beer projects will continue to grow as we explore flavors from our region and the world.”

Existing production facilities will move off-site in order to make way for amenities like a central 40’ bar with the brewery’s signature “Barrel Taps” – creating room for more than double the taps currently on hand.  A “Barrel Room” will bring the unique barrel aging processes behind the beers into full view, and house small-scale gatherings and private events such as Brewer’s Dinners and food/beer pairings.  In all, interior seating for the space will be more than doubled, satisfying the growing demand and making it possible to host large-scale festivals.

Outside, plans are in place to create a generous raised outdoor patio with an overhead cover and heaters throughout to facilitate year-round enjoyment of the brewery’s offerings.  Integrated landscaping, a variety of seating options, and expanded outdoor bar service are all designed to providing an inviting street appeal for the re-vamped building, while making every season “patio drinking season” for the brewery’s loyal following.

New Bottle Releases
Blackberry 2014
Projected Release date: Wednesday, April 8, 2015
Description: This NW style sour ale is a blend of Wheat ales that were aged in oak wine barrels with blackberries for up to 12 months.
7.0% ABV | $20



Kriek 2014
Projected release date: Wednesday, April 22, 2015
Description: This NW style sour ale is a blend of Red ales that were aged in oak wine barrel with bing and Sour Pie cherries for up to 14 months.
8.5% ABV | $20







Sang Rouge 2013
Projected release date: May 20, 2015
Description: This NW style sour ale is a blend of Red ales that were aged in oak wine barrels and oak foudre tanks for up to two years. Made by combining vintages from 2011 to 2014, there is not spice or fruit in this beer.
8.4% ABV | $22

Craft Brewers Conference
Cascade Brewing is excited to welcome Craft Brewers Conference attendees to Portland this April. We will be open regular hours, and will have two bars as well as a food station on the production side of the Barrel House, serving our beers and a variety of sour and wild beers from breweries both near and far. This space will be 21 & over and open to the public as space allows. We expect to be at capacity a good deal of the time.

Trying to be real House of sour get other sour brewers together

During the Craft Brewers Conference (April 14th -17th), Cascade Brewing will be holding a Sour and Wild Invitational. Brewers will be at the Barrel House in Portland, presenting their beers.  The final schedule will be posted on their Facebook page as CBC gets closer and the list if finalized.  We did get a preview of some of the breweries that would be in attendance:
  • Russian River Brewing
  • Perennial Artisan Ales
  • Almanac Beer Co
  • Jester King Brewery
  • Dark Horse Brewing
  • The Rare Barrel 
  • Wicked Weed Brewing
  • and more

Owner and Founder Art Larrance talked briefly about two bills he is helping to sponsor related to the craft beer industry in Oregon.  The Oregon Brewers Festival founder continues to be a strong advocate for Oregon beer even into his seventies.  If you're interested in reading the two bills a link and brief description can be found below.
House Bill 2731
This bill would allow brewers outside of Oregon to ship beer direct to consumer

Senate Bill 138
This bill would raise the self distribution limit to 7,500 barrels per year.

Double Mountain Bottles Gypsy Stumper IPA

Hood River, OR—March 31st, 2015 —Double Mountain Brewery & Taproom releases bottles of their much loved Gypsy Stumper IPA. An instant taproom favorite from it's debut last year, this complex IPA is currently available on draft and by bottle at the Double Mountain Brewery & Taproom located in downtown Hood River. Gypsy Stumper can be found in both bottles and on draft throughout the Northwest, British Columbia, and Southern California in early April 2015.
“Our approach with Gypsy Stumper was to create an IPA layered in flavors, and something with a little punch to it. While many of our beers employ a minimalist approach, Gypsy most certainly does not. Pilsner and Vienna malts make up the majority of the malt bill while Mosaic, Simcoe, Challenger, and Centennial hops intertwine to craft a wonderfully hop forward brew, with different flavors stratified throughout.It's sturdy and assertive enough to get you through cutting down tree stumps. However, we don't condone the use of an axe or chainsaw while enjoying."-Head Brewer Kyle Larsen
Gypsy Stumper
IPA7.5% ABV, 80 BU

Description: In the spring of 1980, a bearded, ragtag work-crew known as Gypsy Stumpers were hired to clear stumps out of the new runs on Hood River Meadows. Camped at lift tower 10 on HRM, they worked long hours falling trees six feet in diameter, but only three feet tall. Much like the stumpers, this beer works twice as hard for your riding pleasure. Tangerine and herbal flower notes make their way through the resinous, pine forest nose. Its sturdy body holds the weight of the vigorous hopping, resulting in an assertive balance. ABV 7.5%, 80 BU
About Double Mountain Brewery and Taproom: Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. Founders Matt Swihart and Charlie Devereux opened the brewery with a clear mission: make great beer for craft beer fans. Double Mountain Brewery’s unique location lends to not only using pure and clean glacial water for their beers, but they also take advantage of regionally grown hops. Double Mountain Brewery and Taproom’s unfiltered and long-aged beers deliver maximum flavor and character. They can be found on tap and in bottles throughout the Pacific Northwest and Southern California. Learn more at www.doublemountainbrewery.com



Tuesday, March 17, 2015

Ninkasi introduces Ground Control Imperial Stout with Space yeast

EUGENE, Ore.—March 17, 2015—Seven years after Ninkasi Brewing Company, an independent craft brewery based in Eugene, Ore., opened its doors, the brewery decided the sky was not the limit. In 2014, the brewery’s co-founders embarked on a new kind of mission – the Ninkasi Space Program (NSP), with one ultimate goal: send brewer’s yeast to space, return it to Earth and use it to brew delicious craft beer. After a successful rocket launch in October 2014 from Spaceport America, Ninkasi is proud to introduce Ground Control, an Imperial Stout brewed with Oregon hazelnuts, star anise and cocoa nibs and fermented with an Ale yeast that survived a trip to space and back. Ground Control will be available April 13, 2015, in limited edition 22-ounce bottles at select retailers across the country.

“After almost two years of research, development, lab time, and two separate rocket launches to garner space yeast, we have finally completed our mission,” says Nikos Ridge, Ninkasi CEO and co-founder. “It was a project born out of passionate people coming together to try something new and we can’t wait to share it with the world.”

In July, 2014, Mission One of NSP took flight as a rocket launched by the Civilian Space eXploration Team (CSXT) and Team Hybriddyne made its way to space, carrying 16 vials of brewer’s yeast. Due to unforeseen circumstances, the payload of yeast remained lost on the desert floor of Nevada’s Black Rock Desert for 27 days, leaving the yeast not viable for brewing. In October, 2014, a second opportunity presented itself for Mission Two with private spaceflight corporation, UP Aerospace Inc.. This time, six vials of brewer’s yeast traveled 77.3 miles in altitude aboard a rocket, and returned safely to Earth. The result: healthy, hungry and viable yeast, ready for brewing. The yeast was cold-transported back to Ninkasi’s lab in Eugene, where it was propagated and tested before being used to ferment its first beer, Ground Control.

“This is all about exploring the future of brewing,” says Jamie Floyd, Ninkasi founding-brewer and co-founder. “While these groups are working to push the boundaries of access to space, we are hoping that our missions will help propel the brewing industry forward – well into the future.”

Ninkasi worked hand-in-hand with gig poster artist, Neal Williams to create the key art that inspired the label and special edition packaging for Ground Control. The Eugene-based illustrator and screenprinter whose works include concert posters for Queens of the Stone Age, Dave Matthew Band, Interpol, and The Head & The Heart, drew from his own fascination with space, sci-fi and retrofuturism to create the art behind the beer. Williams’ artwork will be featured on Ground Control merchandise, including limited edition serigraph posters, hand numbered and signed by the artist, available for purchase online.




Ground Control Stats
Ground Control boldly combines local and out-of-this-world ingredients. This rich, complex Imperial Stout is brewed with Oregon hazelnuts, star anise and cocoa nibs, and fermented with an Ale yeast that survived a trip to space and back. Mankind will enjoy the sweet finesse of this beer that only fares better with time.

Style: Imperial Stout Brewed with Oregon Hazelnuts, Star Anise, Cocoa Nibs, and Ale Yeast Sent Into Space
Available: April 13, 2015
ABV: 10.0%
IBU: 80
OG: 1100
Malt: 2-Row Pale, Black, Chocolate, Munich, Crystal, Honey, Special Roast, Peated
Hops: Apollo, Bravo, Comet
Packaging: 22oz. Bottles

Stay informed about the release of Ground Control by visiting nsp.ninkasibrewing.com or following @NinkasiInSpace on Twitter.

Monday, March 16, 2015

10 Barrel PDX officially opens their doors today!

March 16, 2015 (Bend, Oregon) – Portland! We promised you a pub and we have come through. Our 10 Barrel Portland brewpub will open its doors to beer lovers on March 16, pouring 20 taps of year-round and limited release beers. The brewpub is centered around our Portland-made Metalcraft Fabrication 20-barrel brewhouse where head brewer Whitney Burnside will be brewing one-off and unique beers, most of which will only be available at the pub. Alongside Whitney’s beers the taps will be pouring an ever-changing list of year-round and limited release beers from Bend and Boise including many of Shawn Kelso and Tonya Cornett’s award winning beers.

“We are thrilled to finally open our Portland pub after much anticipation,” said Garrett Wales, co-founding partner of 10 Barrel. “We’re stoked to have Whitney on board, unleash her talents, give her the freedom to take every creative liberty imaginable in the brewhouse, and watch what happens. The pub menu will have some of our Bend and Boise favorites, including our infamous Steak & Gorgonzola Nachos and hand-crafted pies, as well as some new things created just for Portland.”

“I’m so excited to have the pub open and get these taps flowing,” added Burnside. “I have the freedom here to brew whatever I want to, so there are definitely some big ideas in the works; and to be right here in the Pearl in the middle of all the buzz of excitement for innovation and good beer and food is pretty amazing.”

The 10 Barrel Portland brew pub is located at 1411 N.W. Flanders St. in the Pearl District and will be open from 11am-11pm Sunday through Thursday, and 11am to Midnight on Friday and Saturdays. The pub will be staffed by 94 beer loving locals and plans to host unique beer events throughout the year.  The Portland pub will carry on 10 Barrel’s Charity Tuesdays tradition, where all proceeds from sales on the last Tuesday of the month will benefit a designated charity. The 6,229-square-foot space can seat up to 175 and is on track to open additional rooftop seating by the summer.

10 Barrel Portland Preview

Rendering of the new roof deck
On Friday I had the opportunity to visit the new 10 Barrel brewpub in Portland located at 1411 N.W Flanders St. the previous home of Mellow Mushroom.

The brewery employs 94 people and has the seating capacity for 175 thirsty patrons.
The brewpub will be opening to the public early this week with the roof deck opening mid summer with an estimated 100 person capacity

Co-Founder Garret Wales and Head Brewery Whitney Burnside


Co-Founder Garrett Wales talked to us a little bit about why their head-brewer Whitney Burnside was chosen for the Portland Brewery. In putting together the team for the Portland 10 Barrel, Whitney was chosen because of her innovation and creativity.  Coming from a culinary background, which was currently lacking on the 10 barrel team, Whitney brought a new perspective to the brewing team.
Whitney will basically just be doing R&D Brewing in Portland.  There will 20 taps at the brewpub, 10 of which will be Whitney creations.  If a beer becomes popular enough to bottle, the recipe will be transferred to the production brewery in Bend. This will allow Whitney to work on developing new and unique beers without having to worry about production schedules.

20 Barrel Brew House
Since the InBev acquisition in November 2014 Garret said there really hasn't been many changes on the brewery side.  Behind the scenes there has been some changes, like a lot more attention to health and safety concerns, more conference calls, and other changes that come along with being folded into a large corporation.  However they have benefited from being purchased as well.  Raw ingredients have been much easier to come by.  DUB, A popular brewery only IPA, is now going to be bottled. Pre-acquisition 10 Barrel was unable to source enough hops to make a production run, but now with the InBev buying power they will be able to.

The first beer out of the new 20 Barrel Metal Craft brewhouse was Pearl IPA.  A fantastic beer using Cascade, Mosaic, Simcoe and Amarillo hops.

The Menu was your basic pub fair of burgers and pizza with some nice additions.  Oyster Shooters, brussel sprouts as well as steamer clams all were on the menu, as well as some PDX flare with the "Portland Salad" and the "Hipster Pie" Pizza which is just a re-branded "Hippy Pie."  10 Barrel Portland has a great deal on their taster tray, with 10 beer samples for a meager $10.  I didn't have an opportunity to verify this but that is what the bartender said and I assumed he knew.

All around this was a great experience if you can put aside the politics of being owned by a corporate beer giant I think you'll have a great time.  The food is very good and the staff is phenomenal, very attentive and customer oriented.  Not to mention the new creative beers that Whitney will be putting out.

Location:
10 Barrel Brewing
1411 N.W Flanders St.
Portland, OR 97209
Hours:
Sunday-Thursday 11am-11pm
Friday-Saturday 11am-Midnight


Wednesday, March 11, 2015

3rd annual Portland Farmhouse and Wild Ale Festival


Portland, OR - You know it’s Spring when the Portland Farmhouse and Wild Ale Festival comes around for it’s 3rd and freshest year yet with more than 70 different beers, artisan cheese, charcuterie and pickles. Taking place Saturday March 28th and Sunday March 29th at Saraveza Bottleshop & Pasty Tavern, outside along N. Michigan street and in the Bad Habit Room, this years festival has the grandest selection yet of saisons, barrel-aged, fruit, herb, spice and wild yeast inflected beers. Expect more than 30 beers on tap at one time at multiple stations with more than 70 beers total rotating in as kegs run out.

Crooked Stave, Almanac and Holy Mountain Brewing debuts
Oregon is a hotbed of Farmhouse inspired beers that will be well represented but the festival is extremely excited to introduce nationally known brewers Crooked Stave Artisan Beer Project from Denver, Colorado and Almanac Beer Co. of San Francisco who will both have their own booths outside on both days of the festival. Also debuting is Holy Mountain Brewing, a white-hot new brewery from Seattle who will be introducing their beers to Oregon for the first time with a special tapping and meet-the-brewers at 11am on Saturday.

Exclusive Beer and Bottle Release from Upright Brewing
Upright Brewing, Portland’s first farmhouse brewery has kindly done an exclusive single cask wild ale with just 55 bottles and a few small kegs for the festival this year. Upright Farmhouse Festival Reserve is a single barrel-aged wheat-based saison transformed by adding several extra layers - oak spice, light minerality and metallic notes, mellow acidity, and a pinch of dark cherries. Still, with all those components to the profile, it still drinks crisp and easy while showing the hallmark of farmhouse style beers - individuality. 4.75% abv

Bottles of Upright Farmhouse Festival Reserve will be available for purchase on Sunday 3/29 for FESTIVAL ATTENDEES ONLY. Tickets for bottles will be available at the door when we open at 11:AM. Tickets are a limit of one per person and are $15 CASH ONLY. You may then redeem your bottle starting at 2:PM and we'll be tapping a keg of the beer at 1:PM, so you can try the beer right away!

Artisan Cheese, Charcuterie and Pickles
This years festival features an expanded outdoor area with booths for Cascadia Creamery, Olympia Provisions and Saraveza’s kitchen pickle plates. Festival attendees can snack and pair their beer with locally made and crafted foods as well as purchase a Cheese, Charcuterie or Pickle Plate or hot dogs. Cascade Creamery and Olympia Provisions will also offer their fine products available to-go.

Brewery Booths
The Ale Apothecary will have their own booth both days of the festival with bottle pours and the debut of a brand new hoppier beer line called “Carpe Diem MaƱana” as well as their Sahalie and other even rarer bottles.

De Garde Brewing will have a booth at the festival Saturday 3/28 only and be offering pours of “Imperial Raspberry Bue”, “Saison Deuxieme” and “Saison Troisieme”

Block 15 Brewing and Agrarian Ales will share a booth on both Saturday and Sunday pouring up to 3 different rare beers each.

Almanac Brewing will be featured at their own booth both days of the festival featuring the debut of their new “Farmers Reserve Strawberry” along with four other saisons and sours.

Crooked Stave Artisan Beer will debut new distribution in Oregon with a booth operated both days of the festival and rotating between six different beers including their “Nightmare on Brett Port Barrel aged” as well as Cassis, Wild Sage and Noir beers.

Propolis Brewing who recently won a Gold Medal at the Great American Beer Festival will operate a booth with 3 of their beers (including the medal winner - Beltane) pouring on Sunday 3/29 with rare bottle treats

FHF Brewers Brunch
To kick-off each day of the festival, Bad Habit Room is hosting a Brewer's Brunch on Saturday, March 28th and Sunday, March 29th.

For $25 you receive a full belly (your choice - order off the menu), a sneak peak of some of the Farmhouse Festival beers from Holy Mountain Brewing on Saturday and Propolis Brewing on Sunday, tip for your server and early entry into the fest. (FHF entries sold separately.)

A brewery or two will be highlighted at each breakfast with a brewer there to discuss their beer and chat with customers.
Breakfast starts at 9:30am. This breakfast is Advanced ticket-only and has limited seating.

Rare Beer Debuts and Highlights:
pFriem Family Brewers will debut their first barrel-aged and sour beers, a Flanders Red and Flanders Blonde. Follow Portland Farmhouse and Wild Ale Festival on Facebook for tapping updates.

Ecliptic Brewing will share their first wild/brett beer “Syrah barrel aged Aries Brett Pale”

Crux Fermentation Project will debut an extremely rare “Brett’ed Saison aged on Pears”

Pelican Brewing has sent us two rare barrel-aged kegs “Nector Sectorr” a Chardonnay Barrel Aged Saison with Nectarines and “Queen of Hearts” a Gin Barrel-Aged Saison.

Oakshire Brewing has busted out rare wild ales “Hermanne 1882” a barrel-aged brett saison with wine grapes, “Admiral Raspberry” a sour Framboise-style beer and “Oude Bes” a Flanders Red with Strawberries and Balsamic.

Parking and Public Transportation Options
First come, first serve off-street parking is available in PCC Cascade Parking Lots C & D, on either side of the Telephone Exchange Building, located at 1011 N. Killingsworth Street, directly across from Saraveza during festival hours.

#72 & #4 bus lines run right to the Festival/Saraveza and the MAX Yellow line N. Killingsworth stop is just a few blocks away.

WHAT: 3rd annual Portland Farmhouse and Wild Ale Festival presented by Saraveza, Willamette Week and Maletis Beverage.

WHEN: Saturday March 28th 11am - 9pm and Sunday March 29th 11am - 7pm

WHERE: Saraveza - 1004 N Killingsworth St. Portland, OR 97217

TICKETS: $25 Entry includes 10 beer tickets and a commemorative tasting glass. Choose from 70+ Rotating Farmhouse and Wild Ales. Tickets available at the door or advanced presale at http://www.beerboutique.com/product/portland-farmhouse-and-wild-ale-festival-entry

Follow on Facebook for updates at: https://www.facebook.com/PortlandFarmhouseAndWildAleFestival

Brewery - Beer

  • Crux - Brett’ed Saison aged on Pears
  • Crux - Freakcake
  • Sierra Nevada - Ovila Saison
  • Deschutes - Winter Harvest
  • Crooked Stave - Progenitor Noir
  • Crooked Stave - Vieille
  • Crooked Stave - Surette
  • Crooked Stave - CO WildSage
  • Crooked Stave - Nightmare on Brett
  • Crooked Stave - Surette Reserva Cassis
  • Elysian - Saison Gris
  • Almanac - Saison Dolores
  • Almanac - Farmers Reserve Strawberry
  • Almanac - Valley of the Heart’s Delight
  • Almanac - Farmer’s Reserve Citrus
  • Almanac - Dogpatch Sour
  • Logsdon - Cerasus
  • Logsdon - Far West Vlaming
  • Logsdon - Oak Aged Seizoen Bretta
  • Ommegang - Glimmerglass
  • Ommegang - Hop House
  • Ommegang - Hennepin
  • North Coast - La Merle
  • North Coast - Puck petite saison
  • Firestone Walker - Opal
  • Firestone Walker - Lil' Opal
  • Boulevard - Tank 7
  • Boulevard - Saison Brett
  • Pelican - Nector Sectorr
  • Pelican - Queen of Hearts 
  • Ecliptic - Syrah barrel aged Aries Brett Pale
  • Oakshire - Hermanne 2013 Vintage
  • Oakshire - Oude Bes
  • Oakshire - Admiral Raspberry
  • Breakside - New World Bruin
  • Breakside - Brett Belgo Pale
  • Breakside - Framboise
  • Breakside - 2014 The Man Who Made Dessert
  • Breakside - 2015 Wunder Brett
  • The Commons - Myrtle
  • The Commons - Buckwheat Grisette
  • The Commons - Plum Bretta 
  • Stillwater - Rio de Sauvin
  • Double Mountain - Experimental X
  • Propolis - Zephyros
  • Propolis - Granum
  • Propolis - Beltane (GABF Gold Medal Winner)
  • Propolis - Cedar
  • Hill Farmstead/Brasserie Blaugie LaVermontoise - La Vermontoise
  • Saint Somewhere - Saison Athene
  • Grimm Brewing - Color Field Wild Ale
  • Saint Somewhere - Cynthiana Saison
  • Propolis - Huckleberry
  • Propolis - Grewit
  • Upright - Farmhouse Fest Single Cask Exclusive
  • pFriem - Flanders Red
  • pFriem - Flanders Blonde
  • pFriem - Little Saison
  • Agrarian - Oak aged Biere de Garde
  • Agrarian - Nine Black Ryeders Saison
  • Agrarian - Akane Saison wild oak aged Apple Ale
  • Block 15 - ????? TBA ??????
  • Holy Mountain - The Goat
  • Holy Mountain - Ceremony
  • Holy Mountain - Table Beer
  • Holy Mountain - The Third Nail
  • Holy Mountain - River of Ash
  • Solera - French Tickler
  • Ale Apothecary - Sahalie
  • Ale Apothecary - CDM
  • Ale Apothecary - Specialty Cases
  • de Garde - Imperial Raspberry Bu
  • de Garde - Saison Deuxieme
  • de Garde - Saison Troisieme

Tuesday, March 10, 2015

Coin Toss Brewing scheduled to open in June


OREGON CITY, ORE – March 10, 2015 – Oregon City’s burgeoning craft brewing scene will soon be joined by Coin Toss Brewing Co., slated to open in early June at 14210 Fir St, Suite H (off Beavercreek Rd., just west of Highway 213). The brewery is the vision of local radio personality Tim Hohl, who, like so many pioneering craft brewers before him, is taking his passion for homebrewing to the next level.

The 1,400 sq. ft. facility will house a brand new 10-barrel brewhouse, including four 10-barrel fermenters, all fabricated by Practical Fusion, stainless steel tank fabrication experts based in Portland. The brewery will eventually include a taproom, slated to open in July, that will serve the brewery’s flagship Black Hole CDA (Hohl’s most popular homebrew), as well as an IPA, a Golden Ale and a Stout.

Perhaps most interesting will be Coin Toss’ rotating “Heritage Series” that will feature a regular selection of beers brewed using historical recipes. Hohl recently brewed a small beer based on a recipe found in a journal entry belonging to George Washington, using ingredients that closely resembled those of our founding father.

“The more time I've spent telling stories about the craft beer industry, the more I've wanted to be a part of it,” said Hohl, who has been homebrewing for 20 years. “The people, the creativity, and the collaborative spirit are an inspiration. Plus I love history and the idea of merging it with my love of craft beer. I can think of no better place to do that than historic Oregon City.”

Hohl will serve as head brewer, with input from local brew guru Dave Fleming, who has served as a mentor to Hohl since he decided to take his homebrewing to the next level. The two first brainstormed the idea of collaborating on a new brewery while brewing together at Lompoc Brewing back in 2012.

Despite his passion for brewing, Hohl has no plans of leaving his current job as News Director and host of “First Edition,” the morning news show on KPAM radio in Portland; he’ll just be a bit busier than usual. This is good news for the brewing community that enjoys his “Beer Geek” segment every Thursday morning.
In order to develop an inventory, Hohl has already begun brewing at several area breweries and will debut two of them at the Spring Beer & Wine Festival in April at the Convention Center: Black Hole and George’s Honest Ale, the inaugural beer in the Heritage Series. His goal is to have his beers on tap at a number of area establishments in Oregon City, Lake Oswego and West Linn prior to the brewery opening.

Coin Toss Brewing Co. is named for the historic 1845 coin toss between Asa Lovejoy (from Boston) and Francis Pettygrove (from Portland, Maine) for the right to name the city that is today known as Portland, Ore. Pettygrove won, two-out-of-three. The coin toss took place at the Ermatinger House, which still stands at the corner of Sixth and John Adams in Oregon City.

For more information, visit www.cointossbrewing.com or follow the brewery at Facebook.com/cointossbrewing and @cointossbrewing on Twitter.

Tuesday, March 3, 2015

Lompoc's Dagda Pan Gaelic Red Ale release party

Kick off St Patrick’s Day early at Lompoc Sidebar (3901 N Williams Ave) on Friday, March 13 from 4pm to close with the release of Lompoc Brewing's Dagda Pan Gaelic Red Ale. Join the Lompoc brewers for an Irish celebration including corned beef & cabbage, real live Irish music (from the radio) and pints of specialty ales.

Dagda features a rich, malty body and underlying hoppiness. The brewers employed a small portion of black malt and a four-hour boil to give the beer its ruddy red color and sturdy body.

Dagda is named after named after the “good god” of the Celts who was in important figure in Irish mythology. Tales depict the Dagda as a figure of immense power, armed with a magic club and associated with a cauldron. The club was supposed to be able to kill nine men with one blow; but with the handle he could return the slain to life. The cauldron was known as the Undry and was said to be bottomless, from which no man left unsatisfied. He also possessed Daurdabla, a richly ornamented magic harp made of oak which, when the Dagda played it, put the seasons in their correct order; other accounts tell of it being used to command the order of battle.

Sidebar is Lompoc Brewing’s barrel tasting room and bottleshop and offers a dozen taps – including one reserved for cider – featuring a number of the brewery's barrel aged and seasonal specialty beers. It also offers a full bar and food menu.