Oregon Beer News, 11/01/2012

Oregon BeerI hope everyone had a safe and beery Halloween (lots of pumpkin beers!) and don’t have too much of a candy hangover today. Meanwhile, here’s the news in Oregon beer for the first of November. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often to stay current. If you have news to share, please contact me and I can get that updated.

The Horse Brass in Portland, one of the best beer bars around, is celebrating their 36th anniversary today! New School has a post about it but otherwise it’s been mostly under the radar (as Ezra) points out; I know Boneyard Beer here in Bend brewed up a special anniversary beer, Stallion Strong Ale, for the occasion. And I’m sure there will be many other fantastic beers on tap, today would be a great day to be in Portland!

Belmont Station (Portland) has a tasting and meet the brewer tonight starting at 5pm, featuring Ontario’s Beer Valley Brewing who’s bringing in their fresh hop beers: “Brewmaster/Owner Pete Ricks of this far east Oregon craft brewery will pour tastes of his Black Flag Imperial Stout, Leafer Madness Imperial IPA, and Pigskin Pale Ale. We’ll have bottles of Fresh Hop Black Flag for sale and we’ll pour Fresh Hop Black Flag and Fresh Hop Leafer Madness in our Biercafe.”

Cascade Brewing (Portland): Today is the bottle release of their Noyaux available both at the Raccoon Lodge and the Barrel House. Noyaux is a “NW style sour ale features blonds and triples aged on oak for 18 to 24 months, then additionally aged for 12 months on raspberries and apricot noyaux” (“noyaux” means the kernels). The bottles will sell for $25 and there is a four bottle limit.

McMenamins Fulton Pub & Brewery (Portland) has a limited-edition tasting today starting at 5pm featuring a Vanilla Porter: “This porter has a nicely rich, chocolate flavor that blends nicely with the vanilla bean hammered inside the keg and allowed to age with the beer. The hops play a back-up role in this ale, allowing it to have a pleasant sweet quality. Smooth, rich, and delicious!” It will last until the beer is gone.

And McMenamins Old Church & Pub (Wilsonville) has a meet the brewer and special tastingtoday featuring their pumpkin beer (I wish I could make it for this one!), Lord Gourd Pumpkin ImperiAle, on cask. “This month enjoy our Church firkin filled with cask-conditioned Lord Gourd Pumpkin ImperiAle. This is how a pumpkin ale was meant to be drunk! Hand-chopped organic Oregon pumpkins were roasted and then mashed into the grain bed during the brewing process as well as added to the kettle as an “aroma” addition. Cloudy orange with an off-white lacey head and subtle spice nose, you will hardly notice the high alcohol content as you imbibe in this festive brew. Over 8 pounds of pumpkin per keg provide the color and meatiness while carefully chosen spices provide the seasonal backbone of the beer.” It’s 8.3% abv and goes on tap at 5pm; and when the keg is blown, it’s gone.

Deschutes Brewery (Bend): Two weeks from today, on November 15th, the 2012 edition of The Abyss is being released! (In fact, it is being bottled today!) On the 15th the Bend and Portland Pubs will have their release parties all day, with special 2008-2012 flights of The Abyss available (in limited quantities) starting at 5pm. Mark your calendars, this is one release day you won’t want to miss!

Oakshire Brewing (Eugene) has a new single batch release to celebrate the Day of the Dead (which is today, immediately after Halloween): “Today, on the Day of the Dead {Dia De Los Muertos}, we release upon you Dia De Los Rojos, an Imperial Red Lager. Available in our Tasting Room for growler fills! {pints tomorrow & Saturday!}”  I believe that name translates to “Day of the Reds.”