Here is the news in beer from around Oregon for Thursday, October 12. 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.
McMenamins Edgefield (Troutdale) has their Meet the Makers beer tasting tonight from 5 to 8pm, pouring Sour Fuzz and a chance to meet the brewers: “Sour Fuzz is a Kettle Sour infused with a pound of peach and passionfruit puree per gallon. It’s a touch tart, a touch sweet, and a lot tropical fruity. Sour Fuzz will pop your socks off.”
Bend’s Broken Top Bottle Shop is hosting the first of four release parties for the GoodLife Brewing and The Ale Apothecary collaboration project, Brett Lager. This was a Dortmunder lager brewed at GoodLife and ultimately aged in barrels with the Ale Apothecary fermentatio blend. Brett Lager will be pouring, and BTBS will have GoodLife beer on tap as well—and of course, other Ale Apothecary beers are available from the bottle shop. The release is from 5 to 7pm tonight.
De Garde Brewing (Tillamook): Today marks the return of The Purple, their Brett-aged beer with raspberries: “The Purple begins with our coolship inoculated golden wild ale made with a combination of regionally grown and malted barley and raw wheat, in addition to aged local whole leaf hops and a small amount of fresh pellet hops. After cooling overnight and picking up our local yeast and bacteria, it is transferred into oak puncheon barrels that previously held red wine, where it ferments and ages on the lees for an extended period. For this blend, the average age of the components was approximately 18 months. Post maturation, the beer was blended into secondary French oak tanks with a large amount of locally grown and freshly picked Black and Red Raspberries.” One you will not want to miss!
Baerlic Brewing (Portland) has a beer release today starting at 4pm, for Artificial Life Vienna Lager: “The OG of the OG lager originally brewed by Anton Dreher shortly after the isolation of lager yeast way back when. Expect rich, bready and toasty malt character with a balanced hop character. Prosit! Brewed with all German malt and Oregon-grown hops of German heritage, this is a beer near and dear to our heart. Just toasty enough, just rich enough, just hoppy enough, just dry enough and just crushable enough—balance is the name of the game on this one!”
Widmer Brothers Brewing: Their Thursday Tap Day is featuring Fresh Hop Hefe X, featuring Experimental Hop HBC 431: “It may be dreary outside, but we’re still enjoying the sunny flavors of fresh hop season! This week we tapped Fresh Hop Hefe X, (HBC 431), a fresh hop take on Widmer Brothers’ flagship Hefeweizen. This year, we’ve been experimenting with adding different hop varietals to Hefe for the Hefe X series. Once fresh hop season rolled around, we couldn’t resist using experimental hop HBC 431 for this latest version of Hefe X. HBC 431 is a complex hop with layers of peach, berry, and tropical fruit aromas mixed with an earthy herbal aroma. This brew weighs in at 4.9% ABV, 45 IBU, and is now tapping at the Widmer Brothers Pub. These fresh hop brews have been going quickly, so stop by the pub to try this delicious beer before it’s gone!”
McMenamins 23rd Avenue Bottle Shop (Portland) is hosting Salem’s Gilgamesh Brewing and Santiam Brewing for a Super Salem Team-up today from 6 to 8pm. No ideas on what beers will be pouring, but I would look for some fresh hop beers as a likely possibility…
Full Sail Brewing (Hood River): Tonight is their Fall Harvest Brewmaster Dinner starting at 5pm: “Join us for our Fall Harvest Brewmaster Dinner. Four courses paired perfectly with five our ridiculously tasty beers. The first one of the fall season is Thursday, October 12th. Dinner service from 5:00pm to 8:00pm. $45 Per Person – Limited Seating”