TGIF and happy Friday! Today would ordinarily be Tax Day but due to Emancipation Day falling on a Saturday this year (tomorrow), you’ve got a reprieve until Monday—that’s worth a beer or two this weekend! Here’s the news for the weekend of the 15th; as usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often. If you have news to share, please contact me and I can get that posted as well.
Cascade Brewing (Portland) is teaming up with The Bruery’s Bruery Terreux on a year-long collaboration and this Friday evening at the Barrel House they are holding the kick-off party with some special pours: “The evening begins at 5pm with the tapping of five Bruery Terreux sour beers and one non-sour (from The Bruery). Fans can look forward to tasting Filmishmish, Humulus Terreux, Oude Tart with Cherries, Sourrento, Blue BBLS and White Chocolate. Also at 5pm, we’ll put on our collaboration blend, The Elaborate Rueuze, which includes 50% Bruery Terreux Rueuze, a Belgian-style lambic; 40% Cascade Frite Gaulois, a sour blond with coriander, orange peel and salt; and 10% Cascade Grapefruit Wheat. The Elaborate Rueuze is both refreshing and complex, capturing notes of stone fruit, barnyard funk and a kiss of grapefruit. A limited 10 gallon batch was created solely for this event, so get it while you can.” The Bruery Terreux team will be on hand as well, so don’t miss out!
The Bier Stein (Eugene) teamed up with Springfield’s Plank Town Brewing to brew up an Imperial Stout, named From Russia With Stout, and this Friday the 15th starting at 5pm the Stein is hosting the bottle release of this beer: “One of the ways we enjoy our local brew scene is to actually go and brew. Chip, one of the owners, used to brew before starting the Stein, and has collaborated almost yearly with a local brewery on something that inevitably turns out delicious. This year, instead of a walloping hop bomb, he went over to Plank Town in Springfield and brewed a Russian Imperial Stout with his old friend and brewing mentor Steve van Rossem. The 15th just happens to be the 3rd anniversary of our tenure in the new space. It’s wonderful to mark the occasion with a beer brewed with friends and the support of our community!”
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Here is the news in Oregon beer for this Thursday, April 14. As usual, I’ll be periodically updating this post throughout the day, so check back often. And if you have news to share, please contact me and I can get that updated as well.
McMenamins Edgefield (Troutdale) has their Meet Your Maker beer tasting today from 5 to 8pm, featuring barrel-aged Mayan Apocalypse: “The latest in our Edgefield Barrel Series is a Three Rocks Rum Barrel Aged Nut Brown with Cinnamon and Chili Peppers. Dark brown with a fluffy white head, this beer has aromas of spice, a little heat, and vanilla. Flavors of chilies, cinnamon, and Rum pair well with the underlying bready character of the Nut Brown. Sit back with this great sipper and enjoy!”
Laurelwood Brewing (Portland) will be at NWIPA today for a meet the brewer event starting at 6pm: “Laurelwood Brewery will be in house and they are bringing some tasty IPAs with them including both Green Elephant and Green Mammoth plus there recently reissued Boss IPA. Brewers will be in attendance and James will have swag for your bag bud!”
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Today, April 13, is Thomas Jefferson’s birthday, one of our Founding Fathers who was most definitely a beer drinker. Celebrate the day with a toast to our third President and author of the Declaration of Independence! Here’s the new as well; 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.
The Bier Stein (Eugene) is teaming up with Hopworks Urban Brewery for a beer dinner tonight starting at 6pm: “Mark your calendars for another great beer dinner! Tickets are $55 *including gratuity and beer*, be sure to buy them in advance as these always sell out. Check out the killer menu, this time with a bit of an Asian theme.” It’s a six-course meal paired with HUB beer so check with the Stein for ticket availability if you’re interested.
Belmont Station (Portland) is hosting a beer tasting with St. Killian Imports tonight from 5 to 7pm: “Enjoy a sampling of a wide array of great imported beers from this world-class importer. St. Killian’s Portland rep will be sampling Crabbie’s Alcoholic Ginger Beer (both Original and Raspberry), Bitburger, Wells Banana Bread Ale, and Belhaven Scottish Ale. Come taste a variety of the wide spectrum from St. Killian!”
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One of the perks of my day job is that my company has affiliations with The Growler Guys, so (full disclosure) I get to taste a fair amount of beer and from time to time meet new folks in the industry. Such was the case this week, as Todd Marshall, the regional sales manager from Boise, Idaho’s Sockeye Brewing stopped in to drop off samples of their new pineapple-infused IPA that they brewed as a collaboration beer with The Growler Guys.
The beer itself is essentially their Dagger Falls IPA brewed with pineapple purée, and will be on tap (I believe) exclusively at most of The Growler Guys locations in all three Pacific Northwest states as well as at Sockeye itself (I would assume). Sockeye brewed up the beer in collaboration with the Meridian, Idaho Growler Guys, and they are able to distribute at least a keg to each of the other participating locations. Todd dropped off not only several crowlers of the new Pineapple Dagger Falls to sample, but also a lineup of their other beers.
Naturally, we had to do a side-by-side tasting of the regular Dagger Falls with the pineapple version.
These were the first beers I’ve had from Sockeye Brewing, so while I cannot speak to their overall lineup (yet), I can confidently say their year-round Dagger Falls IPA is a solid American/Northwest example of the style, with citrus bittering and plenty of pine and juniper notes to make it floral and resiny. It’s well-balanced at 6.5% alcohol by volume, is a clear golden-orange in color, and, as Dolly of The Growler Guys said, “It’s legit!” It hits all the right marks and is clean and drinkable.
On to the pineapple. My understanding is, it’s the same base beer, just with the added pineapple purée, so this provides an excellent illustration of how the fruit changes the beer. If you’ve had Ballast Point’s Pineapple Sculpin, you’ll likely recognize similar characteristics; and in fact I’ve tried Pineapple Sculpin fairly recently with friends, and didn’t care for it that much—compared to regular Sculpin IPA and in particular Grapefruit Sculpin, I found the Pineapple lacking both in fruit flavor and hop character.
The story here is similar—however (spoiler alert!) I will say I think the Sockeye version is better than the Ballast Point version and the fruit is more prevalent. But, the hop character is definitely diminished (as with the Sculpin) which leads me to speculate whether the same enzyme in pineapple that tenderizes meat (bromelain) also degrades hop flavor.
You can tell from my picture above that this beer is hazy, and a lighter golden yellow color than the regular IPA. It’s definitely less pungent, with a muted aroma that has hints of the fruit with the resiny hops taking a background role.
The flavor story is similar: it’s a bit sweet up front with pineapple rind and juice, and the hops become more woody and herbal, almost pitchy, in the presence of the pineapple, and recede a bit into the background. While more “woody” it’s less bitter, which is where I get the impression of pineapple rind. Other impressions I wrote down while I was drinking this are: aloe vera, prickly pear fruit, hop stems, earthy, pineapple skin, bark (not sure what kind of bark though), and underripe stone fruit.
Don’t get me wrong, it’s a nice beer that will play very well with warmer weather, and like I said above I think it’s a better pineapple IPA than the Sculpin version from Ballast Point Brewing. Just don’t expect to get the same hop-juice IPA character that you will from the regular Dagger Falls—you’ll get an entirely different kind of juice character, and the fresher you can get this, the better it will be. If you’re interested in trying this, keep an eye out at your local Growler Guys for when it goes on tap.
How about that Devils Backbone huh? Here is the news in Oregon beer for Tuesday, the 12th of April. As usual, I’ll be periodically updating this post throughout the day, so check back often for the latest news. And if you have news to share, please contact me and I can get that posted as well.
Belmont Station (Portland) is welcoming Sunriver Brewing today for the release of their cans plus their summer seasonal (SUP) tasting: “Sunriver releases its SUP (Stand Up Paddle) seasonal ale AND their new cans this night, and to help celebrate, they are hosting a tasting in the bottle shop. Sample the new cans: Fuzztail Hefeweizen and Rippin NW Ale plus SUP and Viscous Mosquito IPA (which are available in 22-ounce bottles). We also will be pouring two special Sunriver kegs in the taproom: Motorhead Black Barley Wine & Cinder Beast Imperial Red Ale.” It takes place from 5 to 7pm and you won’t want to miss out!
The Green Dragon (Portland) is hosting Sisters’ Three Creeks Brewing today for a special beer release event, Double Circuit Chocolate Stout: “If you love chocolate stout, then you’ll want to be at the Green Dragon Tuesday, April 12th for a special limited release of Double Circuit Chocolate Stout, crafted by Green Dragon Brew Crew member Dylan VanDetta. Double Circuit is a chocoholic’s dream. Four pounds of chocolate in the mash, 20 pounds in the boil. Lots of chocolate was harmed in the making of this beer. Dylan brewed it at Three Creeks Brewing in Sisters – his reward for winning a homebrew contest at the brewpub. Rumor has it there are only three kegs of Double Circuit Chocolate Stout in existence, and the only keg in Portland will be at the Green Dragon. Drop in and join us for a pint before it’s all gone!” It starts at 5:30pm.
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