Oregon Beer News, 03/06/2014

Oregon BeerHere is the beer news from around Oregon for Thursday, the 6th of March. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often for updates. And if you have news to share, please contact me and I can get that updated as well.

Deschutes Brewery (Bend): Today is the release of their Reserve Series Mirror Mirror which last appeared in 2009. All day starting at 11 (when they opened) the Bend Pub and Portland Pub are celebrating: “Not only will you get to take home up to 6 bottles per person, but we’ll have some great specials going on all day. Order a snifter of this barley wine and get a small bite food pairing to accompany your beer. Order one of the food specials of the day and get a 4 oz sample of barley wine to pair with your tasty meal. Either way, it’s a win win (or Mirror Mirror) situation for all!”

Belmont Station (Portland) is hosting Corvallis’ Flat Tail Brewing today for a bottle tasting and meet the brewer from 5 to 8pm: “Flat Tail’s brewmaster Dave Marliave will be donning his cucumber suit (yes, he really owns one) as we release this year’s El Guapo Cucumber Lime Habanero beer, Humulus Nocta, a barrel-fermented sour ale fermented entirely with Brett. Lambicus, and a brand-new Seriously Low-Budget Double IPA  in the bottle shop. We also will be pouring some tasty Flat Tail beers in the Biercafe, including the Humulus Nocta and Tailgater Kolsch.”

Continue reading “Oregon Beer News, 03/06/2014” »

Deschutes Mirror Mirror media event

Today is the release celebration for the first of Deschutes Brewery‘s 2014 Reserve Series beers, Mirror Mirror, which is taking place at both Pubs all day long. (Event pages here and here.) As a precursor to today’s celebrations, Deschutes hosted a media event last night at their “secret” barrel warehouse, pouring up samples of Mirror Mirror and two other beers along with homemade crackers, while brewer Ryan Schmiege and owner Gary Fish talked about the beer and answered questions.

In addition to a “sneak peek” tasting of the new Mirror Mirror, there were also tastes poured from Big Red, the first of the new Pub Exclusive series of bottled beers (released on New Year’s Eve), and a sample direct-from-the-barrel of “Not the Stoic,” a Belgian-style strong dark ale in the Reserve Series being release in late April. And at the end of the event, everyone got to take home a bottle of Mirror Mirror.

This year’s vintage—the first in five years, the last version of Mirror Mirror appearing in 2009, the year many were also inadvertently infected with Brett—is 11.2% abv and 53 IBUs, and was 50% aged in wine barrels (Oregon Pinot Noir, Temperanillo, and Malbec) for 10 months. Only 956 barrels were brewed total. It’s a good beer, particularly if you like Barleywines (and I do!); the wine notes come through plummy on the  nose. It’s certainly drinkable now, but will age very well if you want to put some away (and you should).

One other bit of news—this year’s Reserve Series Black Butte XXVI is brewed with cocoa nibs on the conditioning side (in past years they added the nibs during the boil) as well as Oregon cranberries.

Overall, an enjoyable and well-presented media event. I snapped a few pictures for you to enjoy:

Oregon Beer News, 03/05/2014

Oregon BeerHere is a late-edition Oregon beer news for Wednesday, March 5. I will be updating this post very occasionally throughout the rest of the afternoon, so if you have any news to share please contact me to get it updated.

The Bier Stein (Eugene) has Reverend Nat’s Hard Cider in the house today preaching the ways of cider from 6 to 8pm: “The small Portland cidery produces an array of distinctive apple concoctions. In one corner are the classics; single-varietals such as Newtown Pippin. In the other are his experiments; Hallelujah Hopricot (with hops and apricot, fermented with an ale yeast), Sacrilege Sour Cherry (fermented with 100% lactobacillus), and more. We will have two of his ciders on tap: Hallalujah Hopricot & Newtown Pippin.”

Sky High Brewing (Corvallis) has the release party for their Monk’s Mana Belgian Honey Tripel going on today from 4 to 6pm: “We got shwag to raffle away! Posters, Growlers, T-Shirts and Sky High Brewing Logo Glasses. Hoppy Hour Pricing too! Come join the party! Celebrating Trappist Monks, our Belgian Honey Tripel is brewed with 100% Belgian malts, Corvallis wildflower honey and Crosby Farm hops. We’ve created a brew of intense lushness, with wildflower bouquet and spicy, funky, Belgian character. With a honey trip of a finish, you’re drinking Mana from Heaven.”

Continue reading “Oregon Beer News, 03/05/2014” »

Oregon Beer News, 03/04/2014

Oregon BeerHere’s the Oregon beer news for Tuesday, the 4th of March. I took a day off from the beer news yesterday, and I’m considering putting this mostly-daily feature on hiatus for the near term—between the time I’ve been devoting to the book and a busier-than-usual schedule at work (the day job), these news posts aren’t really getting the attention they deserve. That being said, I’ll be updating this post throughout today, so if you have any news to share please contact me and I can post that as well.

Belmont Station (Portland): Today they are hosting Eugene’s Oakshire Brewing for a meet the brewer and bottle release of Oakshire’s Perfect Storm, from 5 to 8pm: “Oakshire brewmaster Matt van Wyk will be on hand to talk about the beer as the first bottles of this year’s Perfect Storm make their way into thirsty Portland beer fans’ hands. In the Biercafe, we will be pouring Very Ill-Tempered Gnome and Hellshire IV. Very Ill-Tempered Gnome was the base for Hellshire this year, so it will be interesting to taste the two side-by-side to see where that Gnome is hiding in Hellshire.”

Cascade Brewing (Portland): Today’s Tap It Tuesday event at 6pm and their Barrel House is featuring “Live” Franken’ly Berry. “This NW style sour ale was barrel aged six months before additionally aging on strawberries and spices. Great breakfast or dessert beer! $8 Glass, $3 Taster”

Continue reading “Oregon Beer News, 03/04/2014” »