Oregon Beer News, 11/18/2015

Oregon BeerHappy Hump Day! I hope your week is cruising right along. Here is some Oregon beer news to hopefully make it go quicker. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often for updates. If you have news to share, please contact me and I can get that updated as well.

McMenamins Oak Hills (Portland) has a limited-edition beer tasting today starting at 4pm, featuring Aloha Elsinore Imperial Cream Ale: “This bold cream ale was inspired by the short days and long nights. Light and sweet, creamy and strong, this easy drinking cream ale was aged on Madagascar Bourbon Vanilla Beans that adds a touch of sweetness and a hint of vanilla and the end. Cascade hops provide just enough bitterness to balance the sweetness, and Simcoe hops provides the hint of citrus flavors and aromas that adds to the sweetness and creamy sensation. Then spiked with organic Pineapples just ’cause.” It’s 8.4% abv and I am definitely intrigued!

The Bier Stein (Eugene) is hosting Reverend Nat’s Hard Cider today for their Winter Abbey Spice release: “A new cider from Portland’s zany Reverend Nat’s will be gracing our taplist and bottle cooler. Just in time for the cold season, this cider is brewed with raisins, unrefined cane sugar, cinnamon and nutmeg, fermented to dryness with oak. A rep will be here with free samples of the Winter, Deliverance Ginger Tonic, and Newtown Pippin.” Release party is from 5 to 8pm.

Rock Bottom Brewery (Portland): Tonight from 5:30 to 6:30pm they are having a “Krampus Kookies” beer tapping: “A delicious Belgian Ale with a pinch of cinnamon so good even Krampus will forgive us for all of our naughty deeds.”

Belmont Station (Portland) is welcoming Corvallis’ Nectar Creek tonight for a mead tasting from 5 to 7pm: “Erica Tate from Nectar Creek will be on hand to sample a variety of their session meads, including their 3rd Anniversary, a barrel-aged sour raspberry mead fermented with brettanomyces. Erica will also be offering a “honey flight” to showcase the honey they use in their products!”

Ochoco Brewing (Prineville) has moved down the street to a new location, and today is the opening for that new spot: “Good afternoon everyone. We’re happy to announce that our new location is open! Thanks to everyone for the help moving and getting the new place set up. Come on down and check it out!”

Baerlic Brewing (Portland) has a new beer coming out this afternoon: “Tapping at 4 pm TODAY, a very small batch of First Crack Coffee Pale Ale. It placed in both Peoples Choice and Judges Round of this year’s @willametteweek Pro Am! We brewed it with our good buddy @_paul_key_ with @wateravecoffee honey processed Sudan Rume coffee! And since we steeped whole beans in the finished beer, there’s tons of aroma and flavor with very little caffeine! Come get it!”

Alameda Brewing (Portland): Tasty-sounding beer available now: “Stubs Old Crow Hazelnut Porter – named for the one-legged crow that hangs around the brewery and oversees our shipping and receiving. It’s available at the Brewhouse now.”

7 Devils Brewing (Coos Bay) has a hazelnut-infused beer of their own on tap today: “The Dark is Rising. Our Hazelnut Stout is on tap today! It is best consumed by the fireside in a house smelling of rich mahogany and leather-bound books. Bottles will go on sale the day before Thanksgiving.” This one is 8.75% abv.

Walkabout Brewing (Medford) has a stout back on tap as well—it must be dark beer season! “St. Outback Stout is back on tap! Terry has made it his own and we are very happy with the results! Come try it and see for yourself!”

Gigantic Brewing (Portland): Today is the release of their awesomely-named MOST Most Premium Bourbon Barrel Aged Russian Imperial Stout. It’s going to be on limited draft at the brewery and in bottles, of course. Ezra at the New School has some additional details on the beer: “You may remember Gigantic Brewing’s acclaimed Most Premium Russian Imperial Stout from late 2014; this is the bourbon barrel-aged version that has earned an extra “Most.”MOST Most Premium Bourbon Barrel Aged Russian Imperial Stout was aged in bourbon barrels for 18 months.”

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