It’s a bit of last minute notice, but here in Central Oregon there’s an event taking place Saturday, June 25 (that’s tomorrow!) that might be of interest to beer-minded folks: a Beverages Farm Tour with High Desert EATs (Educational Agriculture Tours). Full details are below, but be aware you will need to sign up/purchase your tickets today for $35 (Friday the 24th).
Join us in the third farm tour event in the Jefferson County Farm Tour series, High Desert Educational Agricultural Tours (EATs). Have you ever wondered how our local libations are produced?
Taste milk fresh from Poland’s Organic Diary cows, tour Jefferson County’s only malting facility at Mecca Grade Estate Malt, check out how spirits are made at New Basin Distilling, and learn what makes the high desert soil great for growing grapes at Maragas Winery!
Tour Runs from 8:30am – 1:30pm
Lunch and wine tasting is included in ticket price: $35.00
This tour is recommended for ages 21 and up!
Tour Starts/Finishes at Maragas Winery.
Free Shuttle departs Maragas Winery at 8:30.
Tour Stop #1: Poland’s Organic Dairy Farm, 9:00 – 10:00
3751 NW Elm Lane, Madras
Tour Stop #2: Mecca Grade Estate Malt, 10:15 – 11:15
2048 NW Columbia Drive, Madras
Tour Stop #3: New Basin Distilling, 11:30 – 12:15
1789 NW Mill St., Madras
Tour Stop #4: Maragas Winery, 12:30 – 1:30
15523 SW Hwy 97, Culver, OR
Shuttle with 4-H Club guide service available for the first 24 registrants.
Water is available on the tours courtesy of Earth20.
We love pets but please leave yours at home for the tours.
Questions? Contact Maura at 541-325-1064.
Especially relevant to beer lovers is the Mecca Grade Estate Malt tour—Central Oregon’s only (as far as I know) maltster. They will have a selection of estate-malted and brewed beers pouring specially for this tour. I’ve had some of those beers at homebrew club meetings—they are very good and showcase the malts nicely!
I’ve been remiss in mentioning that it is currently Oregon Cider Week, the fifth annual one in fact, so I decided to write up my reviews of the two ciders sent to me recently by 2 Towns Ciderhouse of Corvallis. Without getting spoilery of the reviews themselves I will say that 2 Towns has really been impressing me lately with their interesting, complex cider offerings. Seek these two out.
Imperial Hop & Stalk
This “imperial” cider is made with Citra hops and Crimson Red rhubarb, not a combination you would expect to see, well, in most alcoholic beverages. But it works. They write:
Hop & Stalk features an outrageous amount of Citra hops, locally grown Crimson Red rhubarb, and fresh-pressed Northwest apples. With 8% ABV and fragrant floral passionfruit notes this cider stands up to bold Indian curry, fiery Mexican dishes, and even complements a subtle home-churned vanilla ice cream.
Hop & Stalk will be available to distributors from May through August in 500 ml bottles and ⅙ BBL and ½ BBL kegs.
Appearance: Pale straw yellow, amazing clarity, no head but a sparkling effervescence in the body.
Smell: Clean apple cider (green apple and white wine) with a kiss of citrus hops and a tart, earthy rhubarb fruitiness.
Taste: Flavor is very reminiscent of a fresh stalk of rhubarb (yes, I know exactly what this tastes like, growing up with rhubarb in the garden), though it’s not as sour—it’s earthy with a hint of bitterness and an acid level tempered by the sweet apple character. Some of that earthiness might be from the hops, otherwise I can’t really taste them.
Mouthfeel: Light, crisp, tart, and refreshing, with a good spritzy finish.
Overall: This is a tasty cider with a terrific rhubarb character.
La Mûre Lambic-style Blackberry Cider
This is part of their “Cellar Series” of specialty ciders released in 750ml bottles and generally only available from their tasting room in Corvallis. Definitely interesting; they say:
This Cellar Series cider will be available in a limited quantity (70 cases) only through the tap room and to select accounts.
Inspired by the flemish beers of Belgium, La Mûre is 6.9% ABV, bone dry, and holds complex fruit character. La Mûre is aged in local Pinot Noir barrels with lactobacillus for over a year, resulting in a strong backbone, light oak flavors and a wild lactic tang.
Appearance: Purple color, reminiscent of blackberry, with a fizzy ring of head around the inside of the glass. Held to the light, it’s nicely clear and a deep red color.
Smell: Tart, vinegary aroma punctuated by not-quite-ripe berries. Balsamic like. A bit of horse blanket funk (classic barnyard character).
Taste: Very tart and acidic at first, with a vinegar-barnyard-funky character that turns jammy with tangy berries. Nicely dry without any residual sweetness but the acidic blackberry essence is captured well. It does remind me quite a bit of a lambic-styled beer.
Mouthfeel: Light-bodied, puckeringly tart with a nice wine-dry finish.
Overall: I really quite like this, it’s complex and balsamic vinegar-like in an appetizing way and does a great job capturing “blackberry” when drinking it.
Today is the fifth annual Fermentation Celebration here in Bend, a unique “walking tour” of Central Oregon’s breweries and cideries that takes place from 4 to 10pm in the Old Mill District. (The Old Mill is the shopping, dining, and arts district located next to the Deschutes River—where the old mills used to be.) I believe all but six of the local breweries will be pouring beer, and all six (yes, six now!) cideries will be on hand as well. I wrote a guest blog post for the Old Mill with additional details, if you’re interested.
Also my latest print article for The Bulletin is out today, where I wrote about this weekend’s Cruxapalooza 5 anniversary party hosted by Crux Fermentation Project this Saturday the 25th. They will have 60 taps of their beers! That might be a record.
And on Monday the 27th, Deschutes Brewery is holding their 28th anniversary party; don’t forget to wear your old school Black Butte Porter shirt for it.
This came yesterday:
From Small Town Brewery, who has been on fire lately with their “Not Your Father’s” products. I will say I’ve had their Root Beer and couldn’t finish a bottle—too sweet and cloying. But I will definitely try this and report on it.
Corvallis’ 2 Towns Ciderhouse has been on a roll lately, releasing a number of seasonals (for which I have some reviews coming up), rolling out a new package design, and adding to their can line-up. The latest to hit cans is their Made Marion cider, a six-pack of which arrived yesterday from the cidery:
“Ripe and juicy, Made Marion unites fresh-pressed 100% Northwest apples with whole, locally grown Marion blackberries.” It’s part of their year-round line so you’ll be seeing it on shelves soon if not already.
I’ve sampled Made Marion before but I’ve never written about it; stay tuned.