Here is the beer news from around Oregon for Wednesday, the 26th of August. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often for updates. If you have news to share, please contact me and I can get that updated as well.
Alameda Brewing (Portland) is celebrating their 19th anniversary today all day long, with an amazing beer deal: “We’re gonna party like it’s 1996 with $1.90 pints ALL DAY! We’ll do a huge raffle with some great giveaways and swag from 7pm-9pm and recognize many on our crew who have worked so hard to bring us this far! We want to see you there to celebrate with us and take home some awesome gear and prizes! Cheers to 19 years!” Congrats on 19, and here’s to 19 more!
McMenamins Crystal Ballroom (Portland) has a special beer tasting today taking place at Ringler’s Pub from 5 to 9pm: Dying Embers Imperial Stout. “The song, “Cold Old Fire,” by Dublin, Ireland, folk band Lynched, inspired this dark concoction. It’s meant to evoke grey days in Dublin & memories of good times and bad spent by a fire, whose flame, like a glass of tasty, strong beer, inevitably will disappear. We sought out flavors to mimic the atmosphere of sitting around the “dying embers of a cold old fire.” Tao of Tea’s pine-smoked black tea provides the smoke, while organic habanero peppers provide the slight heat. Wintergreen leaves bring up the last note on the palette, signifying the chill that sneaks up like a thief around such a scene. Stout and black tea-well, in terms of Dublin, they sort of speak for themselves, don’t they?” Yum!
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Here’s the Oregon beer news for Tuesday, August 25. As usual, I’ll be periodically updating this post throughout the day, so check back often for the latest news. And if you have news to share, please contact me and I can get that posted as well.
With the amount of smoke in the air as a constant reminder of how bad this year’s fire season is, it’s good to see some Oregon breweries stepping up to show appreciation for the hard-working firefighters out on the lines. Eugene’s Ninkasi Brewing is teaming up with Maletis Beverage to launch “Funds for Firefighters,” donating $5 of every Ninkasi keg sold the Portland area during the month of September to Portland Firefighters’ Association, Local 43.
And Bend’s Boneyard Beer posted today a fantastic growler fill deal for firefighters: “In an attempt to thank you for everything you do, we will be filling growlers for .25 cents for all credentialed firefighters through the end of August! Come on in and get some beer…you deserve it!” Great job all around!
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The Beers Made By Walking program visited Bend three times this past summer, inspiring brewers from Worthy Brewing, Crux Fermentation Project, and Deschutes Brewery to create unique beers incorporating elements from Oregon’s High Desert. And coming up September 16, Broken Top Bottle Shop will be hosting the release party and the tapping of these three beers. Proceeds from the event will go to benefit the Oregon Natural Desert Association (ONDA), which led the hikes.
Here are the details from the press release:
ONDA experts led brewers from Crux Fermentation Project, Deschutes Brewery, and Worthy Brewing Co. through current and proposed wilderness areas and including the Oregon Badlands Wilderness, Scout Camp at the confluence of the Deschutes River and Whychus Creek, and Black Canyon at Sutton Mountain. The beers that come out of this collaboration are inspired by the surrounding high-desert.
For the event Worthy Brewing brewed “Walk on the Wild Side,” which was inspired by the Badlands, just east of the brewery. Their beer is with buckwheat, sage, local honey, and yarrow. After a hike at Scout Camp, Crux Fermentation Project brewed “Redbarn Farm,” a red Saison ale with rye, rosehips, and fermented with Brettanomyces, a wild yeast strain. Fresh off the hike at Black Mountain, Deschutes brewer, and BMBW veteran, Veronica Vega was leaning toward making an IPA with yarrow and black currant and is putting finishing touches on the recipe.
Entrance is free; beers may be purchased in sample or pint sizes.
All of these BMBW beers are such a distinctive expression of place that you’ll want to attend this event to taste them if you can. And I would say the High Desert in particular is such a unique environment compared to other BMBW locations that these beers could be particularly interesting—I was intrigued to see two of them incorporating yarrow, for instance.
The tapping event will be taking place from 6 to 9pm on that Wednesday the 16th, and you’ll be able to meet the brewers, pick their brains about their creations, and learn more about what ONDA does.
Happy Monday! Here’s some Oregon beer news for your perusing pleasure. As usual, I’ll be periodically updating this post throughout the day with the latest news as I find it, so check back often. If you have news to share, please let me know and I can get that updated as well.
Mondays are “Growler Mondays” at McMenamins locations, featuring $8 growler fills on a select beer at each location (higher-gravity fills are $10). Over at Bend’s Old St. Francis School, the special is Mandalorian Double IPA, while at Hillsboro’s Cornelius Pass Roadhouse, you’ll find Squeeze Play IPA on tap.
This Saturday, August 29, there’s yet another brand new beer festival taking place: the Beaverton Craft Beer Festival (I probably don’t need to mention where it’s taking place). For first year fest the price seems a bit steep—$30 but that gets you the glass and 12 tasting tickets, though they will donate $1 per ticket to HomePlate Youth Services. You can pre-purchase online or wait til entry. Brewpublic has the beer list, so check it out and if you’re in the Beaverton area Saturday, you might want to look into this new Fest.
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If you are in or around Portland today the public wake for Fred Eckhardt is taking place at McMenamins Crystal Ballroom from 2 to 6pm. Eckhardt, widely credited as the Dean of American Beer Writers as well as Craft Beer’s Muse, passed away August 10 at the age of 89. A slideshow will be running throughout the event as well, celebrating Fred’s life in pictures.
John Foyston wrote an excellent obituary for the Oregonian, which you should read if you haven’t yet. I love this bit about how Fred became interested in good beer and brewing:
Eckhardt was a U.S. Marine in World War II and Korea, a photographer and a swim instructor well before he was a beer guru. His epiphany came with the Cuban Missile Crisis in the early 1960s: If the nukes did hit the fan, as seemed likely at the time, the post-apocalypse world would have little need of either swimming instructors or guys who took portraits of cute babies.
He remembered when he was a Marine, the mess sergeant always had a still going within hours of hitting the beach. “That sergeant was much loved,” Eckhardt said, “and I realized people who make booze always are.” That’s when he set out to teach himself and others how to brew at home and take beer back from the mega breweries that had made it a bland, fizzy commodity.
Today there will be many stories told and much beer consumed in Fred’s honor. If you can’t make it, Lisa Morrison posted a link to the funeral home’s online guest book so you can pay your respects online.