Loving Deschutes, Firestone Walker and Fremont

I do not do this near often enough, so I want to pass on some of my current beer love which was prompted by a lovely lunch down at the pub yesterday.

Deschutes

Just want to give a shout out to the Deschutes Bend Public House, and Andrew in particular, for a grand lunch yesterday. Had a tasty salad and tasted 3 amazing beers and also had a taste of the production Pacific Wonderland on draft (3rd version for me; 2nd favorite).

Salad on plate, 2 taster glasses of beer, a pint of beer and a pint of water.

Black barleywine on left, Kaizen Cream Ale almost gone, and a pint of The Oregon Tr’Ale IPA

Stopped in for The Oregon Tr’Ale IPA and had tasters of Kaizen Cream Ale and Black Barley Wine. All were exquisite. The Oregon Tr’Ale is a collaboration between several local breweries (The Central Oregon Brewers Guild) for the American Hop Convention held just recently in Bend. It uses Mecca Grade malt and experimental hops from the Willamette Valley.

Deschutes, et al. The Oregon Tr'Ale bottle label

All photo credit belongs to Deschutes Brewery. Borrowed (and slightly cropped) from this tweet: https://twitter.com/DeschutesBeer/status/821881154349441024

Andrew always takes great care of me and I sincerely appreciate him and all of the staff at the Public House. Cheers!

Deschutes Brewery Bend Pubic House brewhouse on The Abyss 2016 release day (16 December 2016)

Deschutes Brewery Bend Pubic House brewhouse on The Abyss 2016 release day (16 December 2016)

The other two shout outs I want to give are to the two breweries I wish I were far closer to: Firestone Walker and Fremont.

I think of them as roughly equidistant—as in, far removed from here—but I guess they are not, in a stricter sense. According to Google maps (various routes rounded) it is ~700 miles to Paso Robles, CA (our main FW destination) from Bend or ~800 to Buellton, CA (my desire but not wife’s) and only ~330 to Seattle, Earth for Fremont.

Firestone Walker

We (the wife and I) have been loving Firestone Walker vintage beers—the “boxed beers”—since just after getting to Bend in 2012. We buy more FW “prestige” beers each year than Deschutes, since before now there simply were more FW ones (which we love) and now the Big D [my moniker for Deschutes; they are comparatively “big” in the craft beer world] is stepping up with The Abyss variants and more Pub Reserve series and such. Our taste buds and other sensory apparatus love it. Our pocketbooks do not.

Bottle, snifter full of beer, and box for Firestone Walker XX Anniversary Ale

But Parabola, Stickee Monkee, Sucaba [on hiatus this year], the Anniversary blends, Helldorado, Velvet Merkin, highly lamented Double DBA …, even the recently late and lamented Wookey Jack (perhaps my favorite black IPA/Cascadian dark). I have also loved the Luponic Distortion series. Um, where is #4 though?

Back of my wife's head taking a photo of Firestone Walker Helldorado glass and bottle with her iPad

Sara taking a picture of 2015 Helldorado blond barleywine

But those boxed beers from FW?! Oh. My. I have 47 checkins of FW beers in Untappd and they are mostly variants of the boxed beers.

Full snifter, bottle and box of 2014 Sucaba Barrel-aged Barley Wine No. 004

Fremont

Another brewery we have come to love for the same sorts of reasons is Fremont in Seattle [20 checkins]. They are masters of barrel aging and spicing and I will rarely say that of the first and, until now, never of the second.

Bottle of 2015 Coffee Edition Bourbon barrel-aged Dark Star oatmeal stout

Bottle of 2015 Coffee Edition Bourbon barrel-aged Dark Star oatmeal stout

I have had the pleasure to experience [their beers] Bourbon Barrel Abominable [B-Bomb], barrel aged Dark Star and their assorted variants. And I hope I am justified again this year but regular Dark Star Imperial Oatmeal stout in 12 oz cans, available for two months a year, is my go to again this year. I got a case last year but asked my guy to get me two this year. This would be my daily go to beer if I could have it year round. As it is I buy it in quantities nothing else compares to. Except perhaps the wife’s Oskar Blues Ten Fidy. Her go to beer.

I have also simply adored a few of Fremont’s fresh hop beers. Packaged fresh hop beers! I can only imagine how transcendent they would be at their own pub.

Bottle and two glasses of 2016 Rusty Nail Imperial Stout with cinnamon, licorice and smoked barley

2016 Rusty Nail Imperial Stout with cinnamon, licorice and smoked barley

Prairie Artisan Ales

I also want to throw a bit of love at Prairie Artisan in Tulsa, OK [8 checkins]. We have had a few things out here and they are lovely. A friend did point out the trend to incapacitating ABVs to which I had to agree, especially since even I made it in reference to one of their beers. But I consider a non-brazen 12-12.5% beer to beer fair game as long as you know what you are getting in to. We prepare for that scenario. We live that scenario.

I simply adore their labels, by the way.

Bottle and glass of Pirate Noir at BTBS

But Apple Brandy Barrel Noir, Vanilla Noir (as a non-fan of most beers with vanilla), and Pirate Noir? Simply amazing beers.

I have a second Pirate Noir, which I just had in last few days, to try in future; currently slated for 4th quarter this year. I had the Apple Brandy in July via a bottle brought home from Corvallis Brewing Supply (Love you folks!). Doubt I’ll ever get to try it again. My checkin comment was “Tastes like chocolate-covered apple brandy. It does.” That cracks me the heck up. I assume that was a good thing at the time.

Bottle and glass of Apple Brandy Barrel Noir

Untappd 2500th unique

I am one unique beer away from 2500 unique checkins on Untappd. I have decided it will be the Firestone Walker 2015 Parabola barrel-aged Imperial Stout. Not sure why I haven’t checked it in already but no worries; I will tonight after work.

Screenshot of my Untappd profile page showing 2499 unique checkins

Recap

So big love and thanks to Deschutes Bend Public House, Firestone Walker, Fremont and Prairie Artisan. I could definitely see myself spending lots of quality time at both Firestone Walker’s and Fremont’s pubs. Some day we will get there. Or so I tell myself anyway. Mighty glad though that they are distributed here.

Just wish they were closer so I could drop in and hang for an afternoon every once in a while.

Snowed In (The Session #108)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Jon Abernathy at The Brew Site who is hosting this month’s Session:

“The theme is “Snowed In,” and I want it to be open-ended. It’s the first week of February—we are solidly in the grip of the winter, which means hunkering down from the cold and, depending on where you live, waiting for warmer days to thaw out the ice and snow. But perhaps it’s one of those winters, where the snow starts falling… and falling… and falling some more, and the next thing you know, schools are closed, there’s four or more feet of snow on the ground—and you are effectively snowed in and not going anywhere.

So what’s next? That is what I want you to write about—as it pertains to beer, of course! …

My birthday is 2/3rd of the way solidly into winter, late in February. People can complain about winter weather all they like—as do I on occasion—but my birthday is during that hell of sleet, rain, ice, snow, freezing winds and everything else that comes with being in the Midwest or Central Oregon in the dead of winter. I used to despise it but now I embrace it. I want it all. And I want all the winter types in February! Now I’m not sadistic; I am perfectly pleased with a day or two of each of the bad kinds of winter weather or even a good gobsmacking by two or three all in one day. Then it can go away. It can, of course, be as nice as it wants; although, admittedly, I’d be a bit freaked out by temps over 60F/15C.

All of that to say, I am fully down with Jon’s topic. And while perhaps not as prepared as I would like “knowing the snow’s coming” we are not unprepared either. Both contingencies will be addressed, as will most of the ideas Jon proposed.

Cold weather beer styles

My cold weather beer styles are pretty much my normal beer styles, although a few specific beers creep in during the colder temps. Imperial stouts and barley wines, barrel-aged or not, are our go-to beers, all year-long. I am not a fan overall of the winter warmer category but a few like Deschutes’ Jubelale and Anchor’s Our Special Ale/Christmas Ale do get put into the winter line-up, at least a couple of each. It also means trying more of them to hopefully find others that can do spicing the way I prefer; not many do. There are also other winter seasonals, such as Deschutes’ Red Chair, that also need a few or more imbibed.

Dip into cellar? Something special?

Here is where we are already prepared. Our cellar is two smaller fridges—4.4 and 11 cubic feet—which are temperature controlled, for which we have a by shelf inventory (spreadsheet). We also—as we buy more beer than we can actually cellar—have several boxes full, all of which is also accurately inventoried. Then there’s the general drinking beer which we do not bother (anymore) to put into the spreadsheet. “General drinking beer” may still be an Impy stout or a barley wine but we simply had no intention of cellaring them when we acquired them; we simply meant to drink them “soon.” We were buying mostly cellar beer for a good while. Had to get that (somewhat) under control. We also used to put every beer into the spreadsheet. We were young. Or something.

So … “snowed in and not going anywhere”? We do have projected dates for most of the cellared beers but we adjust some of the longer, more hopeful, dates based on drinking as we go. Some have definitely moved up across time. We also realized we needed to drink a lot more of them sooner rather than later based on incoming amounts so we are “suffering” our way through that. 😉

I am going to assume this is around my birthday in a couple weeks; thus, as of now anyway, first up would be my last Firestone Walker Double DBA Proprietor’s Reserve Series No. 001 (2012). I drank the previous one February 28th last year and it was freaking ridiculous. It was simply one of the best beers I have ever had the pleasure of tasting and we had a whole 22 oz. bottle to the two of us. I got four of these from our friends at Broken Top Bottle Shop & Ale Café in late 2013 and they have been amazing all along but the improvement along the way has been off the charts! So I have chosen this as this year’s birthday beer. Could change my mind but not thinking I will.

Next up for consideration:

Some of the tasties we are already scheduled to drink soon: 2013 editions of Brasserie Dieu du Ciel’s Péché Mortel, Dogfish Head’s World Wide Stout and Crux’s Tough Love. There are far more coffee stouts than the Péché, like a 2013 BCBS Coffee, a Stone 2013 IRS Espresso and a Founders’ Breakfast Stout. among a few others.

We might finally get on with our Fort George Cavatica Stout tasting. We have 16 oz cans of regular Cavatica Stout from 2014, along with the barrel-aged versions from the last few years: 2013 Rye, 2014 Rum (also 16 oz cans) and 2015 Bourbon (22 oz bottle). Should make for a fun excursion.

I spy a 2014 Firestone Walker Velvet Merkin slotted for sometime in 2016. Snowed in seems like as fine an occasion as any for it.

Perhaps one evening as we’re winding down, we could sip on a Westvleteren XII (2012) and contemplate our moments of good fortune. I still have three of these that I got in the “fix the roof” six-pack.

Like I said, there are others, listed in the spreadsheet or not, but these are some of the more intriguing and, in a few especial cases, better—fully world class—beers that would fit the extended snowbound occasion.

Stock up on go-to beer

Depending on the timing, I would want a case of Deschutes’ Jubelale. This year’s (2015) is my favorite so far. Every time I drank it I wanted another. Sometimes I chose not to but the “but I want another” was strong for me in this year’s Jubelale. The thing is … I only drink this fresh. Same as with Red Chair. And I do mean fresh. If I can’t verify this is only a month old or less I generally won’t touch it. My choice, I know. Saw a 12-pack at Haggen’s (supermarket) the other day (first week of January) for a reasonable price and I had a tough time rationalizing my way into following my own principles. I adore both of these beers but can only drink them for a few weeks each year as if it isn’t fresh it is not the same to me. I am not so much on this level of freshness with any other beers. Not at all. Don’t get me wrong I like fresh beer (and appropriately aged beers, no doubt) but this is some kind of hyperfreshness fetish. But, to me, when definitely fresh, these are both world class beers of the highest order but when not quite fresh anymore they rapidly start to approach “Meh. There’s better beer available in this town/bar/pub.” I don’t want to be there with either of these beers. So I self-limit in an odd way.

Picked up a case of Oskar Blues’ Ten Fidy Imperial Stout end of January. This is currently the wife’s go-to beer whenever I am drinking one of the many things I have around that she isn’t into. I also quite like it and generally leave it to her but with a case I can have a few. We’d been buying it by the 4-packs but realized I should just ask “my guy” for a case. Making that request a couple weeks ago reminded me I have no Anderson Valley Barney Flats Oatmeal Stout in the house either. Went through several cases of that the last couple winters especially as that was my go-to beer. Might need to grab a 6-pack or two and see how it’s tasting. Could need to talk to my guy about that again too.

I have been drinking a boatload of Pelican’s Umbrella Single-Hop IPA with Ella hops from New Zealand as my go-to beer lately. I’ve been loving the heck out of that! Also a bit strange as there are only a few IPAs—of any kind or color—that get me excited. And never one I have bought by the 6-pack! I was so excited when Umbrella was put in 12 oz 6-ers and made year-round. Crazy but there it is. Seems I need a good hop bite with none of that “Is it the roast malts, or the bitterness from the hops/coffee/chocolate/ … WTF is that bitterness?” that we get frequently in many of the beers we love.

Even more lately, I have been drinking Fremont’s Dark Star Imperial Oatmeal Stout in 12 oz cans. Fremont has just recently begun distributing in Bend but I have had several of theirs previously thanks to a local friend, Ryan, who is a big fan of them. In fact, he gave me one of these for my birthday last year. I gave it 5-stars (of 5) and wrote “Very creamy. Fruity. Nice. I like this a lot.” I left out the ridiculous roastiness, the massive mouthfeel during and long after, and the lingering complexity. This is big and chewy and at 8% seems even bigger.

Whoa! just checked Fremont’s website and they say this beer is only available January 1st to February 29th. Oh. Hell. No. Just shot my guy a message. Got a case on its way. This is stocking up on go-to beer, right?

Too late for more Jubelale for me this year but maybe if I truly knew the big one was coming I’d break my prohibition as it would still be a tasty beer, to say the least. I would want a case of at least one of the stouts but preferably the Ten Fidy as we need something Sara is happy to consume without investing lots of thought. Going with the Fremont for now but would not a couple 6-packs of the Barney Flats for something more sessionable and also of Umbrella. Need a little variety in your drinking beer, I do.

Homebrewer

I am a fledgling home brewer so do not yet even have all of the equipment and certainly not any ingredients for brewing up something on the spot—well, that’s a lie as I have a good 3/4 lb or so of Cascade pellet hops in the freezer that were given to me.

I have also not brewed in the snow yet but look forward to it. If I can find a way to make it possible.

I think a nice roasty, toasty porter or stout would be a good match for the weather and goes along with many of my other choices in this post.

“Desert island beer” but colder – snowed in for all of winter

Well … this depends. Is this something available and affordable to me? Is it something I choose for myself or for the wife and I both or something we choose together? Those questions will all influence the answer.

Considering that if it isn’t available to me (for whatever reason) or I cannot afford it (one of those reasons) then I’m not going to get it so we will just forget that blissful group of beers and move on.

I think, as of now, the easy answer is Barney Flats if only I’m choosing and Ten Fidy if I am for both of us, and possibly if we both choose one between us. I would go with the almost sessionable Barney Flats over the not-at-all-sessionable Ten Fidy myself as it would have a bit more range.

If I could somehow get fresh deliveries but only of the same beer I might for go this year’s Jubelale but that’s not really possible over Winter anyway since by then Red Chair has replaced it as a seasonal.

Beer book(s) paired with which beer

Well, there’s the easy answer of the appropriate style with each book in the Classic Beer Styles series from Brewers Publications, for instance Pale Ale with one’s favorite pale. I’m not sure what my favorite pale is although I know I like a few. Poking UnTappd I’m going to have to say either Deschutes Hop Trip, Block 15 Print Master’s Pale, Mazama Oregon SMASH, or Crux The Pale Ale.

I own Pale Ale (Foster), Porter (Foster), Stout (Lewis), and Barley Wine (Allen & Cantwell) (all of which I’ve read) and Vienna, Marzën, Oktoberfest (Fix & Fix) which I have not.

Probably couldn’t get very far at a time with Barley Wine unless sipping very slowly. I’ll leave it to you to choose appropriate beers for these and the following.

Might I suggest some possible combinations for your own consideration:

Boak and Bailey  Brew Britannia with the best approximation [if not in the UK] of English beer, preferably a sessionable one, that you can achieve in your location. Actual British beer would be preferable, with something from one of the upstarts even better. Perhaps you ought sit in your local and enjoy your beer there while you read it. That would be my choice. [Learned to read in bars in college & grad school, basically across my 40s. “Retired” from the Army and started college full-time to finish undergrad degree and eventually grad school.]

Patrick Dawson – Vintage Beer with anything cellared for over three years.

Sam Calagione – Extreme Brewing with some Dogfish Head Palo Santo Marron, or one of their other off-centered beers [same issue as Barley Wine above, though].

Terry Foster – Brewing Porters & Stouts with tasty porters or stouts or an assortment of the various sub-styles if your tastes are eclectic enough. Mine are. I can appreciate a well-made porter or stout of any origin.

There’s also the Brewing Elements series from Brewer Publications:

Stan Hieronymous – For the Love of Hops with a nicely hopped (whatever that is for you), hop-forward beer, with either your favorite hops or some of the newer German varieties or anything from New Zealand.

John Mallett – Malt with tasty malt-forward beers.

Chris White & Jamil Zainasheff – Yeast with tasty yeast-driven beers. [not yet read]

John Palmer & Colin Kaminski – Water with, well, not sure what a water-forward beer would be, but tasty beers where the style is heavily-dependent on the water profile seems a good start. [not yet read]

Then there are potentialities like working your way style-by-style through some of these:

Mirella Amato – Beerology [read, not yet reviewed]

Garrett Oliver – The Brewmaster’s Table

Jeff Alworth – The Beer Bible [read, not yet reviewed]

Randy Mosher – Tasting Beer

Brian Yaeger – Oregon Breweries (or your own state/region) with a selection of Oregon (or other “district” as appropriate)  beers

Jon Abernathy – Bend Beer [still need to do a proper review of this]

Pete Dunlop – Portland Beer (or your city)

Joshua Bernstein – The Complete Beer Course [not yet read]

Michael Jackson – Michael Jackson’s Great Beers of Belgium with as many of the great beers of Belgium you can (easily) get to hand. [not yet read]

Leaving the easy to come by—self-evident—beer-related pairings:

Anne Brontë – The Tenant of Wildfell Hall with some “home-brewed ale.”

“‘Sine as ye brew, my maiden fair,
Keep mind that ye maun drink the yill.’*”

“From ‘Country Lassie’, a song by Robert Burns (1792). ‘Sine’: then; ‘maun’: must; ‘yill’: ale (Scots dialect). Cf. the proverb, ‘As they brew so let them drink’ (ODEP, 85).” 227/433

If you are still reading, thanks. Sorry for going on so long but I was inspired by Jon’s topic, even if it was mostly meaningful to me.