The Bier Stein (Eugene): Tonight they are hosting Corvallis’ Nectar Creek Honeywine for a mead and honey tasting from 6 to 8pm: “Still wondering “what the heck is mead?” Wonder no more! The guys from Nectar Creek will be here to demystify the process and flavors of this ancient beverage. We’ll have several of their wares on tap, and they will be coming around with samples– but step up to the bar to taste several different varieties of honey (yes, there is more than just clover and wildflower…).”
McMenamins Edgefield (Troutdale) has a limited-edition beer tasting today starting at 5pm featuring, appropriately enough considering the proximity of St. Patrick’s Day, Whiskey Barrel Aged Irish Stout (on nitro): “In honor of all those who really liked a good sip of whiskey, we’ve aged our St. Patrick’s Day McMenamins Irish Stout in a pair of Edgefield Distillery’s Hogshead Whiskey barrels. Over the course of three months in those American oak barrels, this dry stout has been infused with flavors of toffee, mild unsweetened chocolate, and, of course, whiskey. This ebony- colored ale is poured on a nitro tap to add a bit of body and to top off the pint with a thick, long-lasting head. A moderate hop bitterness balances pleasingly with the hearty roast-malt backbone, while tiny nitrogen bubbles enhance the sensation on your taste buds with a smooth, silky creaminess. One sip will have your head in the Emerald Isle clouds.”
Full Sail Brewing (Hood River): Tonight their March Brewmaster Dinner is taking place at their main pub starting at 5pm, and this month’s featured theme is Saint Paddy’s (of course!). There are four courses loosely following that theme paired with Full Sail brews, all for $40.
Worthy Brewing (Bend): Their Local 36 Red Lager is back on tap: “This limited release only comes once a year and is made in honor of the Local 36 Asbestos Worker’s Union in Portland. Pair it with today’s special: Chive Cream Pasta with herbed cod and shiitake mushrooms!”