McMenamins on Monroe (Corvallis) has a special beer release tonight from 5 to 9pm, featuring Dry Hop Wade’s: “This is a so called double IPA. First wort hopped with Chinook then Columbus for Bittering. Flavored with Chinook and finished with Columbus. Dry hopped with Centennial pellets in the fermenter. Then dry hopped in the keg with Mosaic. This is a beer for serious hop heads. Needless to say our Fearless Leader picked this beer style. Prost!
Malts: Premium Two-Row, Pilsner malt, Midnight Wheat, and Crystal 120L”
Terminal Gravity Brewing (Enterprise) has a new beer out, a Pre-Prohibition style Pilsner named Wallowa Lake Lager, that will be out for late spring and summer. From the press release: “The addition of corn to the malt bill actually provides for a unique flavor profile that mutually benefits an assertive, but not aggressive hop presence. Some have called this style of beer “Uniquely American”. Wallowa Lake Lager is a session-able beer, (4.75 ABV) perfect for a summer patio sit. At 37 IBU’s, Ultra and Crystal hops provide for an unexpected crisp bitterness. It’s named after one of Wallowa County’s most beautiful landmarks, Wallowa Lake. Available in Portland, Eugene, Bend and surrounding Oregon markets; Wallowa Lake Lager will be released in ½ bbl kegs. A release party is set for Thursday May 14th, 2015 at The White Owl Social Club from 5-8 PM.”
Ecliptic Brewing (Portland) recently collaborated with Stone Brewing and Asheville’s Wicked Weed Brewing to brew up a “Barrel-Aged Beer LITERALLY Unlike Any Other” (hyperbole much?)—Points Unknown IPA. From the press release: “Starting today, fans can look forward to a truly unique West Coast imperial IPA blended with a Belgian-style tripel that was aged in reposado tequila barrels previously used to mature red wine. The beer incorporates two disparate styles—a hop-forward, distinctly American IPA and a fruity Belgian tripel, both brewed with blue agave nectar—with influence from red wine- and tequila-saturated oak. It begs the question: What does this taste like? Tropical fruit aromas and flavors come courtesy of hop bursting, which is used to extract maximum character from a mixture of Amarillo, Calypso and Jarrylo hops late in the brewing process.” I hesitate to go the “unlike any other route”—I’m sure something similar has been done somewhere, sometime—but this does sound pretty unique!
Speaking of collaborations, Astoria’s Fort George Brewery is set to release this year’s 3-Way IPA, a collaboration brew with Hood River’s Pfriem Family Brewers and Seattle’s Georgetown Brewing. The first tappings are this week: “The beer is in the bright tank. It’s almost time. Your first chance to get this year’s 3-Way IPA on tap is at Cannon Beach Hardware and Public House, Thursday at 4pm. Followed closely at 5pm in Vancouver at By the Bottle, which will have a limited number of cans as well.” And I keep hearing how good this year’s version is going to be, so make sure to snap some up when you get the chance.
Plank Town Brewing (Springfield) has a new beer on tap this week: “Brand new and also our Beer of the Week – our new Alpine Trail Pale is now on tap! This deep golden ale features pilsner malt from Malteries Franco Belges and Canadian Honey Malt resulting in a rich and very non-traditional pale ale. Extremely well-balanced and subtly hopped for a hint of citrus and herbs. We think it might even inspire you to visit it’s namesake, the real life Alpine Trail near Oakridge where you can enjoy the spectacular views. 4.8%/44 IBU”
Baerlic Brewing (Portland): They have three new beers going on tap this week: “1) Dark Buffalo – Belgo American Dark Ale with Cara Cara Oranges. Think Cocoa, and dark fruits with a bright citrus finish! 2) SHop Class: Cascade – Single Hop IPA with Crosby Hop Farm grown Cascade hops. Ginormously grapefruity and delicious! 3) Nice & Easy – Salted Oat Gose. Oaty and slightly tart and oh so quenching and crushable! Dryhopped with Santiam for a nice floral aroma.”
McMenamins Roseburg Station, as part of Roseburg Beer Week, has a special “Meet Your Maker” beer release tonight from 5 to 7:30pm, featuring Barrel Aged Locomotivator: “This German Lager style was considered liquid bread by the monks of Saint Francis of Paula, who were the first to brew Doppelbock in Munich in 1634. Locomotivator is a dark brown Doppelbock that features a rich malty flavor that dominates the subtle continental hop character. Fermented cool with Bohemian Lager Yeast, it is smooth and strong, somewhat sweet and full-bodied. Slightly toasty with a hint of chocolate, Locomotivator is a meal in a glass. 6 weeks of aging in a used whiskey barrel from Edgefield adds flavors of oak vanilla with a hint of whiskey.”
PFriem Family Brewers (Hood River) has tapped a new beer today: “Our pFriem Traditional Saison has been tapped and is ready for you to enjoy! This golden farmhouse ale is filled with aromas of orange zest, dill and lemon and engulfed with round flavors of earth and green beans. So sit back, relax and tip your hat to farmers everywhere!”
Base Camp Brewing (Portland) tonight is hosting the latest book signing event for author Niki Ganong and her new book, The Field Guide to Drinking in America, at 6pm. Beer and books, you can’t go wrong! Be there!