Happy Hump Day! I hope the week is going well for you so far, only a couple of days left ’til the weekend! Here’s the Oregon beer news for Wednesday, September 16. 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.
Full Sail Brewing (Hood River) has a new release to their Pub Series lineup: O’Fest, an Oktoberfest Lager. From the press release: “‘This four-time, gold-medal winner is a smooth, malty lager brewed in the true Bavarian style, using two-row pale, Vienna, caramel and imported roasted Munich malts, moderately hopped with imported Czech Saaz and Yakima sterling hops,’ says Jamie Emmerson, Full Sail’s Executive Brewmaster. ‘It is complex and beautifully balanced, with flavors reminiscent of honey, nougat and roasted nuts.’ O’Fest is now available in six-packs and on draft. Prosit! ABV 5.7% IBU 26”
McMenamins Murray & Allen (Beaverton): They have a limited-edition beer tasting today being tapped at 3:30pm, featuring the unusually-named Blassen Vanille Bauern Ale: “This is a traditional Belgian Farmhouse Ale made with Pale malt, Rolled Oats and CaraPils malts. Light in color and body but full of flavors thanks to the Wyeast French Farmhouse Yeast(3711). Traditional Belgian notes of clove and banana are present along with citrus flavors and floral aromas. Aged with Oak chips soaked in Whiskey and spiked with a vanilla bean makes this keg a one of a kind.” That sounds pretty tasty.
The Bend Beers Made By Walking release is taking place tonight at Broken Top Bottle Shop from 6 to 9pm; this is the culmination of the three BMBW hikes that took place with Crux Fermentation Project, Worthy Brewing, and Deschutes Brewery, and the resulting beers sound pretty interesting. “For the event Worthy Brewing brewed “Walk on the Wild Side,” which was inspired by the Badlands, just east of the brewery. Their beer is with buckwheat, sage, local honey, and yarrow. After a hike at Scout Camp, Crux Fermentation Project brewed “Redbarn Farm,” a red Saison ale with rye, rosehips, and fermented with Brettanomyces, a wild yeast strain. Fresh off the hike at Black Mountain, Deschutes brewer, and BMBW veteran, Veronica Vega was leaning toward making an IPA with yarrow and black currant and is putting finishing touches on the recipe.” Free entry, and you can order tasters or full pints.
The Green Dragon (Portland): Tonight’s Green Dragon Brew Crew release is featuring Limited Recall Imperial Red Ale: “Rogue’s very own “Shoeless” Joe Jackson joins the Brew Crew this week with his Limited Recall Imperial Red Ale. Joe’s somewhat secret recipe includes a mash bill of Munich and Crystal malts, plus some roasted barley thrown in for color. Then he added Nugget hops for bittering and Amarillo hops for their amazing aroma. Joe is a self taught homebrewer who loves crafting big, bold beers. With an ABV topping 8%, all it will take is one pint and you’ll understand why Joe called Limited Recall Imperial Red Ale.”
Ground Breaker Brewing (Portland): They have some new beers on tap today, including fresh hop beers! “Today at the pub, in addition to the special Wednesday menu, we will have the 2015 release of our Fresh Hop Meridian Pale Ale and….. Our 2014 GABF medal-winning Dark Ale on NITRO! and…. Huckleberry Sour Ale, a kettle soured ale with fresh local huckleberries (not vegan) and…… Fresh Wild Hop IPA, made from hops harvested at Love Farm Organics. We don’t know what kind of hops we used but the results are delicious.”
Worthy Brewing (Bend): They had a minor fire last night in their pizza oven chimney, and as such, they are unable to make pizza today. “Due to a small mechanical fire in our chimney, we are unable to make wood-fired pizzas today. Sorry for inconvenience. We’ll have the oven up and running by the end of the week with Rauchbier and smoked gouda.” The flue fire was caused by a failure of an automated vent cleaning fan, and fortunately only did $1000 worth of damage.