Oregon Beer News, 05/21/2015

Oregon BeerHere’s the Oregon beer news for Thursday, May 21. As usual, I’ll be periodically updating this post throughout the day, so check back often. If you have news to share, please contact me and I can get that posted as well.

The Bier Stein (Eugene) is hosting the “Salem Invasion” today, as a featured stop on the Salem Fermentation Project tour: “Welcome all Salemanders! The Bier Stein is proud to be a stop on the tour of the Salem Fermentation Project, an idea conceived by Todd Hutchens, a rep for Wandering Aengus Cider. Salem, as it turns out, has a small but bustling brew scene. The Salem Fermentation Project’s mission is to grow awareness of the breweries and cidery in Salem, and to bring the brews together, tap takeover style. The Stein is a pretty good venue for that sort of activity, and so it shall be. Come on in and taste what Salem has to offer!”

The Tin Bucket (Portland): Their second anniversary continues, and today they are wiping the dust off and tapping vintage kegs: “For day 2 of our anniversary we will be tapping some rare beers we have be holding on to for the past year. Here’s the breweries that will be on draft: 2 Towns, Aeppel Treow, Ballast Point, Breakside, Crux, De Molen, Goose Island, Great Divide, Jolly Pumpkin, Mazama, Mikkeller, Nectar Creek, Russian River, Bells, The Commons, Oakshire, Allagash, Ox Bow, Green Bench, Barrel House, Lagunitas, Bells, Founders, and more TBA.” Tapping starts at 2pm.

Belmont Station (Portland) has a tasting today with Southern Oregon’s Apple Outlaw Cider: “Taste what this great southern Oregon cidermaker is all about! Our tasting will include Apple Outlaw’s new Blackberry Bounty, plus their Rabid Dry, Original, Ginger Bite and Hoppin’ Holdup.” It runs from 5 to 7pm.

McMenamins Kennedy School (Portland) has a limited-edition beer tasting today starting at 5pm, featuring a beer named El Diablo: “The evil twin of our Nebraska Bitter! El Diablo started with the same recipe, but got one wicked addition, Hot Peppers! A combination of Jalapenos & Habaneros were added to kick the evil up a notch! You’ve been warned!”

Chetco Brewing (Brookings): Their new tap room is open! “We will be open all this Holiday ‘week’, Wed-Wed.  Live Music! Great Beer! Nice People! We’ll be posting special’s, games and events- Stay Tuned! PS? This fab, fun-filled week is NOT to be confused with our ‘GRAND’ opening which will happen once our Marketing Maven, Stacey Reynolds returns from the Mid West.” As for hours, they posted in a comment, “1:00 Thurs, 12 Fri, 10 Sat (come have a Superfly inspired Red Beer and watch the Parade!) 12 Sun, 12 Mon…and we’ll see, probably regular like will be Fri-Mon 3-9.”

Hopworks Urban Brewery (Portland): Their new cider is about to hit the market—in cans! They’ll be officially released as of June 1. Here’s their short description: “With a goal of making a year-round cider with high-organic content, our cider is proudly made from 60% organic apple juice concentrate and 40% fresh pressed apple juice. The cider juice is sourced entirely from the Northwest. HUB Hard Cider is a semi-dry hard apple cider, straw colored with fresh apple aromas. Slightly tart with a Champagne-like acidity, HUB Hard Cider finishes slightly sweet and fruit-forward. The cider is naturally gluten-free and is 6.8% ABV. HUB will also offer HUB Hard Cider in 22 oz. bottles this summer.”

Double Mountain Brewery (Hood River): Their single-hop IPA made with all Cluster hops is back: “It’s baasaack! New label, same Clusterf#@k! Now available in the Taproom. Hitting shelves and taps throughout the NW the first week of June.” Aside from the punny name, you don’t see many beers made with the older Cluster hops variety so this is a good one to seek out.