Oregon Beer News, 02/04/2015

Oregon BeerHalfway through the work week! (Unless you work on weekends…) Here’s the Oregon beer news for Wednesday, February 4. 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.

It’s a big day for Bend anniversaries. First, Broken Top Bottle Shop kicks off the celebration of their third anniversary which has five days of free live music and beer specials (including a tasting and release with Sisters’ Three Creeks Brewing tomorrow). Over the past three years Broken Top has become one of the go-to, best beer destinations in Central Oregon for a great tap lineup and excellent food; you have five days in which to find some time to stop in and enjoy a congratulatory beer, so do!

And Worthy Brewing is celebrating their second anniversary today with a special tapping of GTX (Go Time Extra Pale), which was the very first beer brewer Chad Kennedy brewed on their system way back in December of 2012 (they officially opened February 2013). Starting at 2:30pm they’ll have “Hoppy Hour” specials until closing; and you can also pick up bottles of this year’s Dark Muse Imperial Stout. And later this month, watch for the return of bottles of Local 36 Red Lager, “dedicated to the Local 36 Asbestos Workers Union in Portland, Oregon, as a way of saying thank you for their dedication and sacrifices.” Happy anniversary Worthy!

The BeerMongers (Portland) has California’s Anderson Valley Brewing in for a “Barrel Aged Draft Night” starting today at 5:30pm: “The fine brewers at Anderson Valley have access to a seemingly unlimited number of WIld Turkey Bourbon barrels and they are putting them to good use. Tonight we will have several of our favorites on draft including Huge Arker, Pinchy Jeek, Wild Turkey Stout plus other special guests. Bahl Hornin!”

Juniper Brewing (Redmond): Tonight they’ll be at the Mountain Jug in Sunriver for a tasting and meet the brewer from 5 to 7pm. “Jolly Black and Tap Root Red will be on tap and samples of our Bronze Medal winning Sippin’ Sauce Saison, Old Roy IPA, Milkman Wit, and Kesseler Kolsch as well as some swag being given away!”

Saraveza (Portland) is holding a beer tasting with Hood River’s Full Sail Brewing tonight from 6 to 9pm: “Join Full Sail’s Maia Chong for a bottle tasting of Full Sail & Session beers and your chance to win fun prizes!!! We’ll also be tapping kegs of: Session IPA & Full Sail “Powder Stash” Pale Ale.”

This interesting: Lake Oswego’s Stickmen Brewing (formerly Stickmen Brewery & Skewery) is undergoing a change in focus: “As some of you may have noticed we are making some changes at Stickmen. While owners Tim and JT were passionate about the Yakitori skewer concept and general Asian influence on the menu, it was never fully embraced by the community. Recognizing this, the owners have decided to revamp the menu to provide quality, beer friendly, and pub focused food. We plan on launching the new menu in early February and look forward to seeing you here at the (soon to be renamed) Stickmen Brewing Company.” I was there once (and wrote about it) and I should note that the “Skewery” part of their (former) name didn’t apply for lunch, as that service began at 3pm, but I would have liked to try it. But, it sounds like they are shifting to accommodate customer preference, which isn’t a bad thing.

De Garde Brewing (Tillamook) has a couple of new releases available: “Hop Bu- our foeder fermented and aged Berliner dry hopped with Centennial and Simcoe. Big grapefruit and citrus zest character and a clean tart finish. Yer Bu- our foeder fermented and aged Berliner with Yerba Mate and citrus peel. Earthy with a big citrus backdrop.”

BricktownE Brewing (Medford) has a new release of their own: “This is the moment you have all been waiting for; The Strong Scotch Ale is back. This year it comes in at 8.9% and it is supersmooth and malty just as you remember it. Come get it while it’s here. If you have been around in previous years you know just how quickly it disappears.”