Oregon Beer News, 03/29/2016

Oregon BeerHere’s the news in beer from around Oregon for Tuesday, March 29 (winding down the month!). 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.

McMenamins Old Church (Wilsonville) has an interesting history event going on tonight that should be of interest to beerfolk: a History Pub presentation on “More Than 100 Years of Hop Growing” with Gayle Goschie of Goschie Farms. “Hops have been commercially grown in Oregon’s Willamette Valley for over 100 years. Oregon produces 15% of the US hop crop. At Goschie Farms, in Silverton, OR, the growing season is underway as they work towards the family’s 113th annual harvest. Join Gayle Goschie as she walks you through her family’s 100 years of growing this noble aromatic flower.” It starts at 6:30pm and is free (doors open at 5pm); definitely one I would be attending if I was in town!

The Green Dragon (Portland) is hosting the Portland release of Oakshire Brewing‘s Hellshire (bourbon barrel aged imperial stout) today, from 5 to 8pm. Brewpublic has the details: “In addition to Hellshire VI being available in bottles and on draft, the taps at Green Dragon will be pouring a total of six beers from Oakshire Brewing. The rest of the lineup will feature a dream lineup of fans of big beers. Yes, a astonishing vertical of Oakshire Barleywine will be tapped featuring vintages from 2013, 2014, and 2015. To make this vertical even more desireable is that there will be a very rare keg of Oakshire Bourbon Barrel Aged Barleywine 2014 being poured alongside the three year vertical. And in case you need a palate cleanser Line Dry Rye IPA will round out the six-beer lineup.” I predict this will be a busy night so get there early.

Cascade Brewing (Portland): Their Tap It Tuesday event at the Barrel House at 6pm is featuring Strawberries and Cream: “…a sneak preview of our 2015 Strawberry project with a little twist. Strawberries and Cream showcases a blend of wheat and blond ales with strawberries and a late infusion of vanilla beans. Fresh strawberry fruit flavors are complemented by a rich, vanilla cream sweetness – a perfect beer for warm spring days.” That sounds pretty tasty.

Fort George Brewery (Astoria): Tonight from 4:30 to 8pm they are hosting a benefit night for the North Coast Watershed Association: “Eating pizza and drinking beer is good for the environment? Yes, on Tuesday March 29. You can help raise money for the North Coast Watershed Association, a local nonprofit that restores rivers and the lands connecting them, by coming and eating and drinking upstairs at the Fort George. Fort George is donating a portion of the upstairs sales that night to the NCWA. You will also have the opportunity to participate in a raffle and to talk to local volunteers about the work the organization is doing and to get involved yourself if you’re interested.”

Deschutes Brewery (Bend): Tuesdays are also Deschutes’ own Community Pint Nights benefits at both their Bend and Portland pubs. In Bend all day long, they are donating $1 of every pint sold to the Latino Community Association. And up in Portland, the same donation amount will benefit the Friends of Trees organization. Cozy up to the bar and enjoy a pint or three to help fund some great causes.

Block 15 Brewery in Corvallis also has their “Dine Out” benefit taking place all day long today: “Join us [today] at our downtown Corvallis pub for a Dine Out to benefit Adams Elementary School. A portion of the day’s food sales will be donated to this awesome local school!” I don’t know if beer is included in the benefit so drink some just to be sure.

Ninkasi Brewing (Eugene): Their “Space Beer” is back! They’ve announced a second edition of their Ground Control Imperial Stout, the one brewed with yeast that was sent to the edge of space on a rocket. From the press release: “This year, the beer returns with its sequel—Bourbon Barrel-Aged Ground Control. Brewed with Oregon hazelnuts, star anise and cocoa nibs, this Imperial Stout is fermented with an Ale yeast that survived a trip to space, barrel-aged for four months and blended. Bourbon Barrel-Aged Ground Control can be found in limited-edition 22-ounce bottles starting April 12, 2016 throughout Ninkasi’s distribution territory. Available April 12, 2016, each 22-ounce bottle of Ground Control features a collectible outer-box illustrated by Eugene-based gig poster artist and illustrator, Neal Williams.” Yes, it’s a stunt beer, but it’s a tasty, tasty one.

The Raccoon Lodge (Portland) had a new “Tap 13” beer go on yesterday that sure sounds interesting: “Spice Bowl – 10.8% ABV / $8 – 8oz Glass / $3 Taster. Inspired by the countertop spice assortments commonly found throughout the holidays, Spice Bowl brings the warming aromatics of winter to your glass. This NW style sour consists of Quad ales aged in brandy barrels for 17 months with orange peel, cinnamon, clove and coriander. Not much around so try it while you can!”

Upright Brewing (Portland): They have a new first-of-its-kind-for-them beer coming out: “Upright Schade Imperial IPA is the first huge hoppy beer brewed at Upright! Formulated and made in collaboration with Chef Ben Schade of Old Salt Marketplace, this beer showcases a blend of columbia, crystal, warrior, and two experimental hop varieties over a basic grist yielding only enough malt character to support the mix of classic and modern hop flavors. The Schade, which we like to pronounce “Shady”, is very dry but smooth and drinks easy despite an abv of 10%.”

I wrote yesterday how Sunriver Brewing was canning their very first beer, Ripping Northwest Ale; today it continues, and they are canning up Fuzztail Hefeweizen, their easy-drinking unfiltered wheat ale.

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