Here’s the news in Oregon beer for Tuesday, the 17th of December. 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 posted as well.
The Brewers Association yesterday released numbers for the economic contribution of craft brewers to the U.S. in 2012—and Oregon was the number one state in output per capita, with $448.56 for 21 and over persons. That’s pretty amazing! Oregon didn’t make the top five for the 2012 overall output (those would be California, Texas, New York, Pennsylvania, and Colorado) but it’s interesting to note that of those states, only Colorado joins Oregon on the top per capita output.
Cascade Brewing (Portland): Tonight’s Tap It Tuesday at the Barrel House at 6pm is featuring “Live” Chocolate Bourbonic Plague. “This NW style sour ale is a spiced double porter that was aged 24 months in Heaven Hill Bourbon barrels with spices and dark fruit. Complex aromas of dark malts and spices combine with sweet vanillin and notes of Bourbon. Tart, rich Bourbon, vanillin and dark fruits with notes of dates, oak, leather and tobacco and hints of milk chocolate dance on the palate. Tart dark fruits and a warming Bourbon and chocolate flavor finish this off as only Bourbonic can. 12% ABV | $8 Glass | $3 Taster”
Stickmen Brewery & Skewery (Lake Oswego) has their own new release today: “Please welcome The Bitter X to the Stickmen lineup. This is a big Triple IPA with four pounds of hops per barrel! Chinook, Columbus, Simcoe, and Centennial provide flavor and aroma that jump out of the glass. Bitter citrusy piney pleasure – Enjoy! 10.1% ABV, 134 IBU’s”
Worthy Brewing (Bend) has their new beer on tap now as well: “The first in our Heart and Soul series, straight from our Pilot System: Cuckoo Kawfee Porter, made with Ethiopian Yirgacheffe kawfee beans from Thump Coffee.”
Fearless Brewing (Estacada) is growing, and planning for expansion over the next year: “Our plan is to double brewing capacity in our current location over the next year. In March we built a huge building to house the cans. We have even taken down a wall to make room for more tanks. Yesterday we blasted through the back wall to put in a new, roll-up door—one big enough to accommodate our forklift carrying 9-foot-high pallets of beer cans. Stay tuned.”
Apocalypse/Opposition Brewing (Medford): They’re brewing up an interesting winter seasonal today, set to release sometime next month: “It’s an Imperial Peppermint Mocha Stout of course!! With nearly 2 gallons of cold-brewed coffee from the Human Bean, loads of coco, and just the right touch of peppermint… this is sure to be a winter-time favorite! Should be out of the fermenter and online sometime early/mid January!” That’s more or less the same type of beer I reported last week that Cascade Brewing put on tap—are mint stouts this year’s flavor?
This Saturday, the 21st, is the Winter Solstice and there are a couple of mini beer fests falling on that day:
- Amnesia Brewing (Portland) is holding their Winter Solstice Brew Fest all day, which will be their last one in Portland—after that, it will move to their Washougal, Washington pub. “This year’s winter brew fest lands on the solstice, Saturday December 21, 2013 and will feature a number of the region’s finest craft breweries’ winter offerings including a handful of seasonal releases from Amnesia, too. $10 entry gets you a collectable stein glass and drinking tickets (more tickets are available to purchase).” Bonus: fundraiser for Angelo de Ieso!
- Agrarian Ales (Eugene) is holding their Winter Solstice Celebration to celebrate the changing of the season. “The Solstice will bring new beer releases to be paired with live music from Breakers Yard and Dirty Spoon.”
Planktown Brewing (Springfield) has a new beer on cask for their “Newton’s Pin” day today: “For Newton’s Pin Tuesday we have our newest ale, The Blazing Caber, dropping for only $4 a pint until its gone! This Scottish Wee Heavy ale is rich & dark, with dried figs, dates, & raisins. This week we added scotch soaked oak chips to this warming ale!”