Happy Star Wars Day—May the Fourth be with you! Here’s the news in Oregon beer for this Wednesday; as usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often for updates. And if you have news to share, please contact me and I can get that updated as well.
The Green Dragon (Portland) has teamed up with Portland’s unique Unipiper to present today’s Brew Crew release of Pickled Piper: “You’ve seen him on television, social media, and of course the streets of Portland. Now, the Unipiper and the Green Dragon Brew Crew have joined forces to create a brew unlike any other. Pickled Piper is kettle-soured cucumber Gose that was dry-hopped with Sorachi Ace hops and infused with a healthy dose of pickling spices and fresh cucumber. It’s a beer almost as weird as the Unipiper himself. Join us Thursday, May 4th at the Green Dragon (May the Fourth be with you) for the exclusive release of this brew and to meet the creative minds behind it.” That definitely sounds like a unique beer! Be there at 5pm for the tapping.
Cascade Brewing (Portland) has a new special beer tapping today: Tequila Sunrise. “Today we tap Tequila Sunrise, a Northwest sour blond ale aged in a tequila barrel for 24 months with fresh orange peel. We then add a splash of cherry juice into the glass to create the look and taste of a classic Tequila sunrise!”
Continue reading →
Once again this year, Bend-based Deschutes Brewery is celebrating National Burger Month all through the month of May by offering a special burger menu featuring a new and unique hamburger special each day. Here’s their event details:
Join us for beers & burgers through the month of May! We will feature one unique burger on our daily specials menu every day throughout the month. Stop by & enjoy a juicy burger made with Borlen Beef & locally sourced carefully prepared ingredients. Below are a few highlights of what we have planned. Cheers to yummy cheese burgers & beers!
MAY BURGER NEWS
Daily UNIQUE burger special everyday in May!
Featured FAN Burger on Locals Night
5/2 Meet & Greet Matt Borlen from Borlen Beef Company 5-7pm
5/28 National Burger Day! We’re going big on this day so stay tuned.
Get Your Burger Punch Card!
Get a stamp for every Special Burger.
5 Stamps = Free Prize & Entrance For Grand Prizes!
Weekly Burger Updates @
Have a favorite burger recipe? Enter on our Facebook page and get your burger featured!
Last night (Monday, May 2nd) we were invited to a media event for dinner to preview the upcoming burger menu as well as meet Matt Borlen and Chef Brian Kerr. On the menu (as with each Monday this month) was the “fan” burger, in this case one dubbed The Ludwicki:
All natural Borlen Beef patty, Face Rock Creamery aged cheddar, apple wood bacon, mayonnaise, & stoned ground mustard on a house baked brioche bun.
It was suggested by James Ludwicki, who used to work for Deschutes and who is now the head chef at 10 Barrel Brewing’s pub. Most of us at the table ordered it, and everyone thoroughly enjoyed it.
All of the ground beef at the Bend Pub is supplied by Borlen Beef, a cattle ranch located in Alfalfa (about 15 miles east of Bend). Borlen has been supplying the beef to Deschutes since 1995, and in turn the spent grain generated from the downtown Pub brewing system is provided to Borlen for cattle feed. Borlen in fact has a similar partnership in place with Silver Moon Brewing, Bend Brewing Company, McMenamins, Boneyard Beer, and Cascade Lakes Brewing all here in Central Oregon. They in fact take in about 70,000 to 80,000 pounds of spent grain per week.
And in fact, Matt Borlen’s father originally got involved with the Brewery under a different business, Agri-Cycle, which treats and manages waste water for soil preparation and fertilizer, back in 1993. Breweries of course produce a prodigious amount of waste water, and Agri-Cycle helps manage the excess output, turning into fertilizer for their own ranch pastures which in turn feeds the cattle. So there are multiple avenues to sustainability at play here.
Matt Borlen of Borlen Beef
Back to the food and Burger Month. Mondays will feature the “fan burger” to allow fans on social media to participate in selecting the burger special, but for the rest of the month, the menu is locked in. Chef Brian Kerr developed the menu by going through last year’s menu to determine what had already been done, and what was the most popular, to be able to recreate some of the popular recipes and come up with all new ones. This year in particular they have a bigger selection of vegan and vegetarian burger options, which will include a Curry and Lentil Burger, Falafel Burger, and Portobello Burger.
Deschutes is in fact getting ready to roll out an all-new menu for the Pub, Kerr told us, which will also include an expanded vegetarian focus. And in fact to highlight some of their options besides the burgers, we were provided with two appetizers, a calamari platter and a sausage board, and a vegetarian pizza (the crust recipe in particular has been tweaked).
All were really good-to-excellent, and I was impressed by the calamari and the pizza in particular. I would highly recommend both to anyone who’s mouth is watering from these pictures. And the burgers, of course, which will be the highlight of the entire month. Here is the calendar:
Myself, I’m most intrigued by the Benedict Burger, the Poutine Burger, the Biscuits and Gravy Burger, the Bahn Mi Burger, and the Parisian Burger (mostly because I don’t know if they are going French with it or the one made popular at Linda’s in Mountain View, California back in the day).
Finally, because this is a beer blog, here’s a gratuitous picture of the first of my beers, Hop Slice Session IPA that was on cask:
Here is the news in beer from around Oregon for Tuesday, May 3. As usual, I’ll be periodically updating this post throughout the day, so check back often for the latest news. If you have news to share, please contact me and I can get that updated as well.
Cascade Brewing (Portland): Today’s Tap It Tuesday at the Barrel House at 6pm is featuring Margarita Sour, “made in celebration of Cinco de Mayo. This sour blond ale was aged for 20 months in tequila barrels with lime and sea salt. Just like the classic margarita cocktail, this northwest sour ale delivers flavors of fresh lime juice and tequila with a slightly briny finish from the sea salt – the newest addition to our series of cocktail inspired sour beers.”
The Hop & Vine (Portland): Today they are invoking the spirit of Cinco with their “Saison de Mayo” event starting at 3pm: “Taco Tuesday doesn’t get any better than this! Saison/Farmhouse beers pair famously well with food and our weekly tacos provide the perfect partner in our 4th annual edition of Saison de Mayo! The beers: Upright Dry-Hopped Saison, Ordnance Saison Af Urt (“of herbs”) – red-wine-bbl brett saison w/ lemongrass, chamomile, cayenne, cadamom, & rosebuds, Firestone Walker Opal – dry-hopped saison, and Blackberry Farm Classic Saison”
Continue reading →
Happy Monday—and happy May! Here’s the Oregon beer news for Monday, May 2 to kick off the month. As usual, I’ll be periodically updating this post throughout the day with the latest news as I find it, so check back often. And if you have news to share, please contact me and I can get that posted as well.
Crux Fermentation Project (Bend): Their weekly Monday night event series continues tonight with their latest BEER’ducation event: Hefeweissen vs. Marzen. “Join us in exploring the wonderful nuances and breadth of craft beer every Monday evening in our Tasting Room. Our BEER’DUCATION SERIES of beer menu specials are designed to stimulate greater appreciation and understanding of craft beer through the self-guided experience of comparing and contrasting variations in styles and brewing processes. Each Monday evening, a different Crux beer will be highlighted via a special beer menu offering that includes a tasting guide to help you make the most of your experience.” It runs from 4 to 9pm.
In just under two weeks, the annual Cheers to Belgian Beers fest is taking place in Portland—and this year they are celebrating their tenth anniversary! “This year’s 10th annual event will take place May 13 and May 14 at The North Warehouse, 723 N Tillamook St. Hours are 1 to 9pm on Friday and Noon to 8pm on Saturday. The festival is unique in that it features up to 70 Belgian-style beers all brewed by Oregon craft brewers using the same single yeast strain. Admission to the event is free. In order to drink, it costs $20 for a souvenir glass tasting goblet and 10 drink tickets. Beers are available by taster only; most beers cost one ticket for a taste, though some may cost double. Additional tasting tickets are available for $1 apiece.”
Continue reading →
TGIF! I hope you’re looking forward to the weekend, I know I am. And tonight I’ll be at Bend Brewing’s anniversary (see below), with books to sell, so it’s definitely starting off beery! Here’s the Oregon beer news for the final weekend of April. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often. If you have news to share, please contact me and I can get that posted as well.
Bend Brewing Company is celebrating their 21st anniversary today (Friday the 29th) with a block party in front of their brewpub from 4 to 10pm! “There will be a huge tent outside with FREE live music featuring Elektrapod, Moon Mountain Ramblers & Broken Down Guitars Trio. We will be pouring 21 different styles of BBC beer to commemorate 21 years ! Come down and celebrate with us!” They also post that the event is all ages. And if you want to know a bit more I have an article on the party and their anniversary beer in today’s local Bulletin newspaper. Come on down!
Great Notion Brewing (Portland) is releasing a new collaboration beer they brewed with Tillamook’s De Garde Brewing this Friday, Sometimes a Great Cow: “de Garde and Great Notion Brewing’s collabo beer, a Passionfruit IPA named Sometimes a Great Cow will be released shortly. Crowlers of Great Cow will be available to the first 100 people in line. Limit two per customer. Then it’s draft only.” The crowlers will be available from 11am to noon, then the beer is generally available.
Continue reading →