Announcing The Session #125 SMaSH Beers

The Session #125: SMaSH Beers

The next installment of The Sessions, a.k.a. Beer Blogging Friday, on 7 July 2017, will be hosted here. This is #125 and the topic is SMaSH (single malt, single hop) beers.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

Our local, annual SMaSH Fest, part of Central Oregon Beer Week, happened two weekends ago. Sadly, I missed it this year due to a bout of illness. When considering whether I was going to make it or not, I jokingly asked myself if single malt and single hop beers can be considered a “thing” (trendy, etc.) until we have coffee-infused, barrel-aged, and fruit SMaSH beers. Maybe we do; I have not seen them yet though.

I will hopefully have brewed my first batch of beer—ignoring that attempt in Belgium in the early 1980s—between this announcement and The Session itself and, wait for it, that beer will be a SMaSH beer. It will be an all-Oregon, not too hoppy American pale, if anything.

So, at the moment, at least, it appears I think they have some value.

Here are some potential directions you could consider:

  • Answer my question above. Are they trendy? When would they be considered to be trendy? Have you seen/had a variant (x-infused, fruit, …) single malt and single hop beer? More than one?
  • What purpose do SMaSH beers fill? For you, personally, and/or generally.
  • Do they fill a niche in any beer style space? One that matters to you? Are they a “style,” however you define that?
  • Have you ever had an excellent one? As a SMaSH beer or as a beer, period.
  • Do you brew them?
  • Are there any styles besides pale ale/IPA that can be achieved via a single malt and single hop beer? (How about achieved versus done quite well.)
  • Do they offer anything to drinkers, especially non-brewing drinkers?

I consider this to be wide open and am interested in your thoughts, whatever they are, regarding SMaSH beers. I sincerely hope this is not too limiting of a topic in the number of people who have tasted and/or brewed single malt and single hop beers.

Resources

Some resources–mostly brewing-focused, sorry–about single malt and single hop beers:

Brewing

Keeping it Simple with SMaSH Brewing [AHA]

Single-Malt Brewing [All About Beer]

Brew Your Own 20/4 Jul/Aug 2014 Single Malt and Single Hop 55-64

Zymurgy 40/2 Mar/Apr 2017 Uncommon Taste of Place SMaSH recipe 35

Style Guidelines

Neither BJCP 2015, NHC 2017, Brewers Association 2017, World Beer Cup 2016, or GABF 2017 have anything on them based on searches for “smash” and “single malt.”

Event

This looks like an interesting set of events and I wish more breweries did something similar:

SMASH Vertical Tasting Event

For General Beer Drinker (non-brewer)

I did try to find anything specifically directed more to the drinker/general consumer rather than the brewer but I could not find any. I would be interested in anything along that vein any of you have seen.

For instance, neither Mosher Tasting Beer, 2nd ed. or Alworth, The Beer Bible or Oliver, ed., The Oxford Companion to Beer have anything on SMaSH beer, although single-hopped does make an appearance in some of these.

How to Participate in this month’s The Session

On Friday 7 July, you may comment on this post and leave the URL to your Session post in your comment, or you may email me with your URL at mark . r . lindner @gmail . com, or you may tweet your link with the hashtag #thesession and it wouldn’t hurt to @ me too @bythebbl.

By the way, my blog’s comments are moderated for first-time commenters but it will be quickly approved as long as it doesn’t look like spam.

Within a day or two of the first Friday (July 7th) I will post a round-up of all of the submissions with links.

Beer & Brewing Resolutions for 2017

These are my beer and brewing resolutions for this year, which I got from Beer Simple.

Pint of Oblivion beer on a wooden table top

1. Brew at home!

This has been my goal for two years now and I really hope this is the year I can pull it off. I need to get my kettle modified and acquire a few more pieces of equipment and also nail down my processes that I want to use. But I either need to do this or give it up.

2. Revisit (one of my) least favorite breweries and drink at least 4 of their beers

There are several local breweries who I almost never think about–we are that blessed here in Bend, Oregon thankfully–but perhaps they have improved. It is only fair to give them another chance. Perhaps I’ll find a new favorite beer or at least be able to give more up-to-date info to others regarding them.

I also hope to be making a trip to Salem, Oregon this spring and let me just say I trashed every post I started to write after my trip to Salem two years ago. I am not a “If you can’t say anything nice” kind of guy but had to keep deciding that was best in this case. I am looking forward to giving pretty much all Salem breweries another chance.

I want to do this locally too, though, as there are several new(er) breweries in town I have never even visited, although I have had some of their beer. Ergo, no visit previously.

3. Read at least 3 new-to-me beer or brewing books

This one should be extremely easy but it is still important. I am already well into Beer, In So Many Words.

4. Attend a new-to-me festival

I would really like it to be something like the Oregon Garden Brewfest (June 16-18, 2017) or the Hood River Fresh Hops Fest (September 23, 2017) but I will take any new one that interests me.

5. Find a new appreciation for a passé or overlooked beer style

Bock or malt liquor perhaps, although it will be tough to find many of either.

6. Write a letter to a brewery making one of my favorite beers and thank them

Do it!

7. Learn one scientific lesson that will improve my brewing

Water profiles, perhaps?

8. Attend a homebrew club meeting other than my own (COHO)

Cascade Fermentation Association in Redmond I expect.

9. Participate in at least 2 group brews

I definitely need more experience and watching and/or helping others and seeing other systems and processes in action is a great way to get it.

10. Re-take BJCP tasting exam

This is scheduled for July and I am hoping to get a 70 or above. I got a 68 last year on my first go, which was better than I expected, but I want to be eligible to take the written exam even if I never do.

There are other things I hope to do but I need a better formed idea in the first place for one, or more ideas to expand on another, or simply to remember/realize some things for others.

What are you hoping to accomplish in 2017 in your beer drinking, writing, appreciation, etc. and/or in your brewing? Cheers and Happy New Year!

Beer midlife crisis (The Session #111)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Oliver Gray at Literature and Libation who is hosting this month’s Session on Surviving a Beer Midlife Crisis:

I think that’s true about a lot of bloggers and beer writers. Some may work directly for breweries or distributors or behind the till in a beer store, but a lot of us toil in vocational worlds apart, spending our free time and free dollars on what can only (by definition) be called a “hobby.”

Recently, I’ve found my interest in said hobby waning. The brilliant luster of new beers and new breweries looks now, a few pounds heavier and a bunch of dollars lighter, more like dull aluminum oxide.

The thing I have embraced so fully and spent so much time getting to know and love, suddenly seems generally, unequivocally: meh. It’s like I’ve been living a lie, and everything I’ve done is for not. I’m having a beer mid-life crisis, yo.

Maybe it’s the politics of purchasing or selling. Maybe the subculture has peaked. Maybe this is the natural progression of a hobby that has no real tie to the industry behind it.

Maybe I’m way off the mark, and this whole thing is just a figment of my imagination.

But I’m willing to bet it’s not. All that talk of beer bubbles might prove true, but instead of a dramatic *pop* we’ll might see a slow deflation followed by a farting noise as some of the air leaks out and the hobbyist move on the spend their time and dollars elsewhere. It’s impossible to see the future, but if my fall from rabid beer fanboy to dude-who-drinks-beer-and-sort-of-wants-to-be-left-alone is indicative of a trend, I’ve got some signs to make a doomsaying to do.

What say you?

This topic really spoke to me when I first saw it shortly after it was announced.

I have been feeling something is ‘off’ in my beer drinking and the culture around that for a while now. One might say something has been troubling me but I had no real idea what that was.

I reread the prompt before heading out on a road trip to a beer fest last weekend and just let it gestate way in the back somewhere. I read it again Monday morning so I could do the same on a shorter timeframe as I was heading out to do some weeding. All of a sudden I was writing down some good thoughts before I even got out the door.

A large part of my problem has been, and still is, a matter of reconciling what I want my beer drinking world to look like and what it actually does; limited storage, limited funds, very few occasions our drinking friends and us can get together, and other real world (and, admittedly, first world) problems. Major improvements have been made in attitude and some expectations have been adjusted, yet some of the core issues remain, especially limited time to drink with friends (and we all have a lot of beer that needs drank). Nonetheless, some peace has been made.

Still. Some things are nibbling at the back of my mind. Perhaps I have identified one of them. Here’s my current thoughts on my beerlife crisis, with a bit of a setup.

Since August 2012 I have lived in a beer heaven, Bend, Oregon. There is almost too much availability; certainly more than enough choice. Except for the large number of things not distributed here; including lots of other Oregon beer. 😉

I live in a town of 80,000+ and we have over 20 breweries with a total of 28 in the immediate Central Oregon region, with more on the way. I can not think about most of them on a routine basis and just mainly concentrate on the top five or six that I prefer. Life is that good here [see sidebar of Jon’s blog for a list]. I am not trying to brag but to simply express how freaking blessed we are here.

I started using Untappd on moving here. I currently have 2169 unique check-ins. Once I hit 2500 I’m not sure I’ll continue using it to track them. I may though as it the best, at-hand, tool I have to see if I had a beer previously and what I thought of it. That is a big part of trying to engineer my tasting experience towards only drinking better-than-average beers.

Besides the above issues, which seem perennial, I have come to realize that the issue  is that I’m pretty much over tasting different beers simply for their own sake, and perhaps seeing that number of ‘uniques’ go up. And now, while I’m still happy with a very wide variety of beers, new or not, I want good all of the time; my definition of “good,” not yours. 😉 I don’t want just different. That was never a major motivator but it certainly did play a role for a while.

Button from 20th Annual Legendary Boonville Beer Festival

Button from the 20th Annual Legendary Booneville Beer Festival

As I mentioned, I went to a beer fest last weekend, the 20th Annual Legendary Boonville Beer Festival put on by Anderson Valley Brewing Co. I went for the adventure and because I love some of Anderson Valley’s stuff and at the brewery I could get mostly stuff I haven’t had as it is not distributed, or certainly not up here. But that’s not enough anymore for my limited time and travel/fest budget and there are still several other fests we would love to attend.

Anderson Valley Brewing Company taplist

Anderson Valley Brewing Company taplist

03Tent

Home for my friend and me for two nights. [Windy when I took this photo.]

06FirePit

Someone’s extremely cool beer fire pit during an evening camp walkabout, which we did both Friday and Saturday evenings. Bahl hornin’!

08CampMtn

A small part of camp and the surrounding mountains.

09Fest

One small corner of the fest.

There were lots of beers, scores from breweries I had never even heard of. But it was almost all normal production/“standard” beer. Some were tasty; few needed to be poured out. But mostly meh. I did, though, drink several exquisite beers back at camp with the other five guys I was with.

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

The Rare Barrel No Salt [Saturday]

The Rare Barrel No Salt [Saturday]

Libertine Pepe Le Pluot [Saturday]

Libertine Pepe Le Pluot [Saturday]

12Libertine2

The back side of the Libertine. An absolutely gorgeous presentation on both sides. [Saturday]

13FarmhouseNoir

Sante Adairius Rustic Ales Farmhouse Noir (Batch 3) [Saturday]

Our own Bend Brewfest has been like that for me since our second year here. Just an awful lot of decent stuff. Meh. I am very glad that I went to Boonville, though. Despite the mostly mediocre quality of beer at the fest—that was only four hours—there were excellent beers and people throughout the weekend. And I got to see large parts of my country that I had never seen. So beer fests are fraught in their own way but we will continue to be selective as we refine what we want out of them.

Mt. Shasta

Mt. Shasta, California

Redwoods

Redwoods

Map of a small portion of our trip

Map of a small portion of our trip

Northern California coast

Northern California coast

Paul Bunyan and Babe and his big blues ... Oh. Wait.

Paul Bunyan and Babe and his big blues … Oh. Wait.At Trees of Mystery, Klamath, California

On the flip-side of any ‘crisis,’ I am extremely excited about new hop profiles that are emerging, whether based on new hops or on brewers learning to use hops differently than the recent past where it was mostly about bittering. I am here referring to mostly hop-forward beers like pale ales, IPAs, etc. But then, some of these hops and associated techniques can probably help create some amazing hop profiles in many non-hop-forward beers too. This is probably the thing I am most excited about in the beer world right now.

Thee beer world is all business and that can take its toll sometimes. Then again, so can movements. I am going to drink mostly local and mostly craft but you better believe I bought a 6-pack of 10 Barrel Cucumber Crush in cans because I could. I might never buy one again but I couldn’t let the absurdity of the availably of that beer in that way pass me by. I may well, though, buy it a can at a time in the future [six was too many to keep fresh]. The wife absolutely loves, and I appreciate, Goose Island Bourbon County beers and we will drink some of those in the future, especially as we have a fair few in our cellars.

The main point is my beer world is still evolving, as it has since I took my first sip four decades plus ago, and I wouldn’t have it any other way. Not everything is perfect but I am working to accept some things that simply are, and to shift focus and priorities in other directions to keep me interested.

Whether or not I have something like BJCP certification to work towards I will continue to read about beer history, the making of beer, the consumption and packaging of beer, and so on. I am also beginning to home brew; ok, still collecting equipment and I need to help my friends more often but that’s about as fraught an issue as getting together to drink so …. I certainly hope to be brewing by late summer here. Still need to acquire a few pieces and get my kettle modified.

To wrap up this rambling: things are evolving as they always have, I have amazing beer close at hand, I am beginning to brew myself, attitudes are being adjusted, realities are being accepted, I see emerging trends in beers that I am excited about, and, most importantly, I am still learning. I ain’t got no stinkin’ crisis.

McMenamins Old St. Francis School 3rd Annual High Gravity Extravaganza

On Saturday, January 16, 2016 we attended the McMenamins Old St. Francis School 3rd Annual High Gravity Extravaganza with 22 breweries & 4 cideries present. [updated beers drank 29 January 2016]

“Go Big or Go Home” is the motto.

For McMenamins passport fans there is an event stamp.

We got there pretty much at opening at 1 pm and like last year the weather was (or threatened to be) a bit wet so they had moved large portions into the theater. There were still couches and other seating available when we arrived so we joined some of our friends.

Photo of some of my notes, the program and two fest glasses from the McMenamins 3rd High Gravity Extravaganza

Disclosure:

Let’s just get this out of the way. I got put on the guest list so got a free entry package of tasting glass, 10 tokens, and a koozie. We did pay the $15 entry and got Sara her own glass and tokens though.

I like this festival as it brings together a lot of different McMenamins beers and brewers along with a fairly equal balance of beer from other local Bend breweries. The brewers from the 10 or so represented McMenamins breweries were there from 1-4 pm pouring their beers and I chatted with a couple including our local brewer, Mike “Curly” White. I didn’t get names but also a woman from Thompson (Salem) and a guy from Crystal (Portland) that I actually had conversations with and not just chit chat.

I didn’t bother to take any other pictures except of the names of the beers I was getting. Of course, I didn’t get pictures of the ones I tried via my wife and I didn’t get all of those written down. May well have missed one of the ones I got myself, photo-wise.

Definitely caught a good buzz. We stopped and got a pizza and drank a lot of water before heading home at a still reasonable time.

These are the beers that I tried in as close to the order that I had them (highly accurate):

  • McMenamins Old St. Francis School Midnight Scream Double Black IPA
  • McMenamins High Street (Eugene) 565 Strong Ale
  • Silver Moon Train Rye’d Barleywine
  • McMenamins on Munroe (Corvallis) Ballena Russian Imperial Stout
  • Deschutes The Descendant
  • McMenamins Anderson School (Bothell, WA) Into the Badlands IRA
  • McMenamins Thompson (Salem) Magnuson Strong
  • McMenamins Crystal (Portland) Another Day Malt Liquor *
  • Three Creeks Ten Pine Porter
  • Worthy Dark Muse 2015 Stout
  • McMenamins Edgefield (Troutdale) Edgefield Extra One Year Barleywine *
  • I am missing (at least) one that I had a taste of Sara’s and I believe that is Crux Snow Cave. [Bend Brewing’s Big Bad Russian is definitely missing from here. 29 January 2016]

My favorites were definitely the McMenamins Edgefield (Troutdale) Edgefield Extra One Year Barleywine and, very surprisingly, as 2nd oddest beer out, the McMenamins Crystal (Portland) Another Day Malt Liquor.

For the McMenamins Crystal (Portland) Another Day Malt Liquor I wrote:

“Haha. This shit is like crack. Sara had a sip, her face lit up, & had another before saying anything.”

That is surprising behavior for my wife with any lager-like beer except Samichlaus.

The alcohol wasn’t hidden from you, although it wasn’t exactly prevalent either, but you just wanted one sip after another and we aren’t talking small sips. This was a very dangerously “more-ish” beer and one of the best uses of corn ever in a beer. I was not expecting to like it under the context of the fest but it was exquisite. I got a chance to go back and tell the brewer all this after having it. That’s a feature of this fest, if you can go early.

For the Edgefield Extra One Year Barleywine I wrote:

“2014 barleywine in Hogshead Whiskey. Another (almost) crack beer.

? [unsure]

With palate cleanser cookie is awesomer in the opposite of Helldorado a deep dark chocolate barleywine. Crazy.”

Quite tasty. Not quite a crack beer because easier to tell its 10%+ ABV is present. But amazingly tasty. And far more “appropriate” for the time of the year.

I also enjoyed Deschutes The Descendant but that was the odd beer out for this fest. I don’t believe there were any other sours, and no other fruit beers either, I believe. Quite delicious.

Photo of the description of Deschutes The Descendant at the McMenamins 3rd High Gravity Extravaganza

My friend Jon Abernathy has a much better post and definitely more and better photos at his post, McMenamins High Gravity Extravaganza, thoughts and photos. If you check out Jon’s post you can see that we had pretty much the same thoughts on best beers of the day even though we did not have exactly the same ones.

My pre-post can be found here at McMenamins OSF Third Annual High Gravity Extravaganza 16 January.

If you are in Bend or the nearby area mid-January next year, and like high gravity beer, you ought consider this fest. I cannot comment on how it is in the evening as we insure that we are in and out before then, which is how we try to do fests. But we enjoy this one quite a bit.

McMenamins OSF Third Annual High Gravity Extravaganza 16 January

The Third Annual High Gravity Extravaganza is coming to McMenamins Old Saint Francis School Saturday January 16th. Keep reading for details.

We went to the Second Annual last year and had a grand time. Doppelbocks, barleywines, Scotch ales, etc. Beers to warm you on the inside. Hope to see you there!

“If the world is looking a little dreary post-holidays, here’s something to cheer you up: High Gravity Extravaganza brewfest at McMenamins Old St. Francis School (OSF) in Bend! This bold beer event celebrates high gravity brews in one of the country’s top craft beer destinations. Haven’t had a chance to attend yet? The brewfest inspiring you to “go big or go home” is back for a third year in a row.

At High Gravity you can sample over 20 high gravity beers and – new this year! – fresh seasonal ciders from McMenamins and Central Oregon’s top breweries amidst the rugged beauty of snowy high desert mountains, with outdoor fire pits and rich comfort food to keep you warm and happy. Live music from Sophistafunk and Dirty Revival will be grooving in Father Luke’s Room from 3-10 p.m. and brewers will be on hand to answer questions about their brews and discuss technique.”

Details

  • What: Third Annual High Gravity Extravaganza
  • When: Saturday, January 16, 2015 from 1-10 p.m.; Meet the Brewers 1-4 p.m.; Music 3-10 p.m.
  • Where: Old St. Francis School, 700 Bond St., Bend, Ore., 97701
  • Beer: OSF’s head brewer Mike “Curly” White is joined by McMenamins brewers from around the Northwest and local Central Oregon breweries including Bend Brewing Co., Deschutes Brewery, Goodlife Brewing Co., Solstice Brewing Co., Smith Rock Brewing, Three Creeks Brewing Co., and Worthy Brewing Co., Crux Fermentation Project, and more!
  • Cost: Free admission, 10 taster punch cards available for $15 or $1.50/taste (4 o.z.); All ages welcome; 21 and over to drink
  • Learn more: Third Annual High Gravity Extravaganza
    “Go Big or Go Home”
  • Bring your McMenamins Passport for the brewfest stamp, too.

Music Schedule

  • 3 p.m. til 6 p.m. Dirty Revival * Vibrant Neo-soul
  • 7 p.m. til 10 p.m. Sophistafunk * Funk & Hip-hop
  • Info on the bands can be found at the above link also.

Participating Breweries

  • Sunriver Brewing (Sunriver)
  • Ochoco Brewing (Prineville)
  • McMenamins Old St. Francis (Bend)
  • Deschutes Brewery (Bend)
  • McMenamins Thompson Brewery (Salem)
  • McMenamins West Linn (West Linn)
  • McMenamins Edgefield (Troutdale)
  • GoodLife Brewing (Bend)
  • McMenamins Monroe Brewery (Corvallis)
  • Boneyard Brewing (Bend)
  • McMenamins High Street Brewery (Eugene)
  • RiverBend Brewing (Bend)
  • Wild Ride Brewing (Redmond)
  • McMenamins Concordia Brewery (Portland)
  • McMenamins Roseburg Brewery (Roseburg)
  • Bend Brewing (Bend)
  • McMenamins on the Columbia (Vancouver, WA)
  • Three Creeks Brewing (Sisters)
  • Worthy Brewing (Bend)
  • Silver Moon Brewing (Bend)
  • McMenamins Crystal Brewery (Portland)
  • Crux Fermentation Project (Bend)

Holiday Beers (The Session #106)

This is my entry for The Session #106 with the topic of holiday beers; hosted at by Jay Brooks at Brookston Beer Bulletin, which is the home of The Session.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

The prompt

So for this Session, write about whatever makes you happy, so long as it involves holiday beers.

Discuss your favorite holiday beer.

Review one or more holiday beers.

Do you like the idea of seasonal beers, or loathe them?

What’s your idea of the perfect holiday beer?

Do have a holiday tradition with beer?

Are holiday beers released too early, or when should they be released?

Do you like holiday beer festivals?

Those are just a few suggestions, celebrate the holiday beers in your own way. Happy Holidays!

General thoughts

I seem to have a somewhat fraught relationship with “holiday beers.” I’m going to talk about some generalities, some specific beers, and then answer Jay’s questions in the prompt.

This is what I recently wrote in a post about McMenamins’ 2015 Kris Kringle:

“Shortly after moving to the Pacific Northwest a couple years ago I looked forward to trying different winter warmer beers. I have gotten over them as quickly as I have pumpkin beers. Actually, I like some pumpkin (and yam) beers. What I pretty much despise are pie beers. Use the freaking pumpkin to flavor your beer. Keep the f’ing spices out of pumpkin beers though. I guess if you like Creme Brulee Stout and its ilk then have at it. But I think pie beer sucks.

Many, if not most (I’m betting), winter warmers are the equivalent of pie beers. Full of spices that are good for a sip or two but become gagging if I have to contemplate more than a couple ounces of said beer. Can’t stand beer like that.”

So my basic stance is “Um, no.”

But I followed those paragraphs up with “This is NOT one of those winter warmers.”

I also keep trying pumpkin, squash and yam beers and hoping they aren’t pie beers because I appreciate the subtle influence of those ingredients used well. Fort George has the wonderful Squashed Stout at the Festival of the Dark Arts, or has the last 3 years. There are others.

Perhaps more to the overall point, as Jay pointed out in his announcement post:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? Different breweries, thankfully, do this in many, many different ways. Some use unusual spices or fruits, some use special malts or hops, some use other uncommon ingredients like spruce or rye, and some make a style that itself is unusual. So there’s nothing to tie these beers together apart from their celebration of the season.”

Thus, no stylistic rules to go by and while winter warmers do not fall into a coherent style many holiday beers are within its purview. But then anything “made to impress” can also be a holiday beer.

So I keep trying them.

Impress me. Please.

Specific beers

I have written positively about Kris Kringle twice now. But it is extremely lightly spiced and an otherwise well-executed amber perhaps. [McMenamins Kris Kringle (2015 | 2013)]

We recently shared a bottle of pFriem Winter Ale which turned out to be a very lightly spiced PNW IPA. It was a well-executed beer and I found it tasty although not what was expected. The wife spit and called them heathens. I told her that was a bit much but tilted her way a tad bit. Thankfully there are plenty of other pFriem beers we both adore.

Deschutes Jubelale is an annual ritual at the Deschutes Bend Public House. It gets some particular love for the free poster-sized artwork (which the labels are based on) with a signing by the artist each year. We have them all since we moved here in 2012 (um, 4 then). And the signing starts at a good time if you aren’t worried about dinner. Go to the bar at the Deschutes Pub and order a very fresh Jubelale and get in line to get your poster signed. We may have been first this year for posters. It is an easy in and out and you get to drink tasty beer, meet a talented artist and get a free, signed poster. Be sure to tour the brewery to get a view of the real artwork from most of the years as you finish your tour. Much of it is breathtaking. Thanks, Deschutes!

I actually need to pick up a six-pack of Jubelale as this is now the time of year for me to drink it. Was kind of craving it Tuesday night when we finally got home from work and the store. It is quite delicious this year. I don’t drink lots of it but a sixer or two each winter seems proper.

Wednesday night we had a Fermentum OG 1111 (2012?) [brewed at the Santa Maria al Carrabiolo convent per RateBeer] which I picked up a couple months ago at Corvallis Brewing Supply.

Carrobiolo

“birra stagionale invernale” = winter seasonal beer

This was an odd one. Smoked which I guess all of the flames on the label ought have tipped us off to. The aroma was of light smoke as was the taste. As it warmed that smoke became somewhat peat-infused. It was medium-bodied with the light peatiness lingering in the finish. Neither of us are smoked beer fans, nor especially of peat, but this was oddly drinkable. It wasn’t an awesome beer to us but I’m glad I tried it.

Deschutes Red Chair NWPA – fresh, in early to mid-Winter, it is one of the best beers in the world.

Maybe this is not actually a holiday beer I guess but I think of it as such seeing as it is a winter seasonal (available January – April). This beer has been named The Best Beer in the World a couple times, which is honestly ridiculous. But for about four to six weeks each year in early winter this is one of the world’s best beers. I don’t believe it would be if it was available year-round although it would still be an excellent beer. Just give me my several Red Chair between January and my birthday in February. Just please keep the nitro away from mine! Yes, I am a winter baby. Has something to do with my attitude towards holiday and winter beers, methinks.

Jay’s suggested questions answered

Discuss your favorite holiday beer.

In those special moments, that beer that makes, and marks, its own moments in time.

Review one or more holiday beers.

See McMenamins Kris Kringle (2015 | 2013) posts.

Do you like the idea of seasonal beers, or loathe them?

The idea is perfectly fine. It is the execution. And differences of opinion and literal taste and all that.

What’s your idea of the perfect holiday beer?

Nonsensical question to me. In a special context or situation—like I take it we assume “the holidays” to be—then I want a special beer. For me, and the wife, that is probably a massive imperial stout or a similar barleywine; quite probably barrel-aged. For me it could also be an excellent lambic or gueuze or Berliner Weisse on the rare occasion I get a chance to enjoy such lovelies. It could also be an aged Samichlaus. Considering so many other people who are routinely under the misguided impression that many of those are not year-round beers are now thinking the weather is right ….

There just are no holiday beers (as more commonly thought, but see below) that I have found yet that reach the pinnacle of my palate. Some are quite tasty and are indeed worth drinking by the numbers one can do on two or three  or maybe even four hands over the course of a couple months [see Jubelale and Red Chair, above]. But none have reached the level of preference for special occasions, or even if I just want a beer I will love [well, OK, extremely fresh Red Chair is a beer I will love BUT ONLY for a 1-2 month window].

For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period. And some are quite exceptional beers in their own right but they impress me in ways I consider differently, I guess.

Do have a holiday tradition with beer?

Deschutes The Abyss release day is a tradition for us. It is also a holiday for us. As far as I am concerned, it is one of the most important days of the year! The wife would also add Deschutes’ birthday which is (usually) release day for their Black Butte Reserve anniversary beer, which might be my second favorite Deschutes beer. Tis her first by a head.

The release the last couple of years [2013] has been between the second and third week of November so a great pre-Thanksgiving start. Last year (our 3rd) we got our first snow of the year the night before and it was a big one. The next day we faced the tough decision of whether to trudge the one mile each way to the pub in snow boots or to use our snowshoes. We opted for boots and was there for opening through a foot of snow, drifts were deeper.

I failed to write this up last year, which is one of my great ones along with nothing about Fort George’s Festival of the Dark Arts our 2nd and 3rd years.

It was an epic day but in a mostly fun and enjoyable way. We were able to spend several hours drinking our vertical flights and still leave while it was light out.

We will be there at opening (11 AM) this year on 17 December [got pushed back a bit this year but even more “holiday” now]. Cannot wait to compare 2011-2015 vintages and “Please, please, please!” have a truffle, Deschutes!

Based on this recent tweet I suspect they are. Not sure what that silvery gunk is but I imagine it is good or I can ignore it.

Official 2015 The Abyss release day info (10th release this year):

Sounds awesome but even I find that a tad insane. I’ll take my flight at 11 AM and settle in for the next couple of hours of tasty bliss.

If you want to read my sort of love letter (let’s be honest) to The Abyss then here it is. If all goes well I will get to have this experience again next month with even more vintages, all 10. Please, life. I am begging you.

Are holiday beers released too early, or when should they be released?

Ones that get wide distribution are released too early, in my opinion. Smaller, more local ones seem to be better timed.

Do you like holiday beer festivals?

I have not been to many. The only one that comes to mind was the 1st Annual Winter Beer Fest, sponsored by Growler Guys and hosted at GoodLife on 14 December 2013. The beers and the event were alright but we also had another beer event that evening, the inaugural event of a friend. We did not make last years event. This year’s event is the 3rd, now called the Central Oregon Winter Beer Festival.

Seems like it could be a festive mood in which to try various offerings and in smaller quantities. That’s one of those fraught questions which arises considering other beers in different styles, or various processes or ingredients: if it is only tasty for, say, 2 to 6 ounces can I call it a good beer? Let any superlative you choose that fits the context stand in for good? Is it then? I haven’t answered this one for myself yet. I can’t  answer it for anyone else.

Other holiday beers on hand to drink

HolidayBeers

I kept a couple Anchor 2014 Christmas Ales and picked up the pFriem and Stone yesterday.

Anchor Christmas Ale [Our Special Ale] 2015 release is here. This is its 41st year. See all of the labels here and see which trees have been used by artist Jim Stitt over the years.

We did drink one of the 2014s we held on Thanksgiving as our noon beer and it was OK. I don’t think the year did it any favors though.

pFriem Belgian-style Christmas Ale. Ah yes. Belgian (or Belgian-style) Christmas beers could almost be a class in itself. Not revisiting the others from over the years here. For instance, Delerium Noël or Fantôme Noël, which we had along with others at a Deschutes Brewery University class on Winter beer and cheese back in January 2013. Bring these DBU classes back please, Deschutes.

Stone Xocoveza Mocha Stout has just been rereleased (due to popular demand, by the way) and this time, now in 12 oz bottles versus first-run 22 oz bottles (bombers), it claims to be “For the holidays and the new year.” OK. It’s a holiday beer posing as a Mexican hot chocolate. It was damned tasty last time. Here’s hopin’.

It’s brewed with cocoa, coffee, chile peppers, vanilla, cinnamon and nutmeg. This semisweet milk stout was excellent last time. This is what I said about it in my Untapped checkin:

A full-on trigeminal attack. Oily mouthfeel; var. astringencies; spice & aroma of peppers w/hint of heat. 4.75

Oh yeah. I remember this. If you ever need a beer to engage every possible sense perception in your mouth, throat and nose this is a number one contender.

So. Much. Going. On.

In there all at once and in weirds successions and … It was mind-blowing actually. An experience, as they say.

Boy. I hope this can stand up to my hopes and memory now. But if this is a holiday beer then bring them on.

Final thoughts

So my holiday beer thoughts and experiences are fraught and complicated. I truly appreciate some beers that have spices and other flavorings; see Kris Kringle, Jubelale, and Xocoveza above as examples. Just as I do quite appreciate some pumpkin, squash and yam beers.

But these do not circumscribe holiday beers as Jay Brooks has described them for years in the annual holiday beer tasting for the Celebrator Beer News. Also above [with the clipped bit]:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? … So there’s nothing to tie these beers together apart from their celebration of the season.”

As I said above,

“For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period.”

These are not the same things to one of a philosophical bent but I’m not defining “holiday beer” for anyone else either. Certainly not for myself for all time. This isn’t even a view I held 5 years ago.

But I see some overlap.

As I prefer a beer that impresses me–and those above that I want to drink several of do–I think they fit Jay’s description perfectly. [I am not claiming that he sees it as a definition.] The fact that they would only greatly impress me if they kept their seasonal, whatever the “season,” release and thus remain somewhat restricted is irrelevant.

Speaking of beers that impress me, I want to leave room in my description of holiday beers for the narrower one of “my favorite holiday beer:”

In those special moments, that beer that makes, and marks, its own moments in time.

Much overlap but these may also be beers that would make any occasion special, raise it from the ordinary, force you to pay attention. To it and to what is going on around it. They bring you back to yourself.

Cheers!

Thoughts from a real beer writer

Just in time, a new article by K. Florian Kemp from the Stylistically Speaking column in All About Beer v. 36(6) dated 2 December on the history of some kinds of holiday beers.

My previous posts for the session (one is by me wife)

6th Annual Little Woody Barrel Aged Brew and Whiskey Fest (2014)

My current favorite beer fest, which thankfully is a local one, the 6th Annual Little Woody Barrel Aged Brew and Whiskey Fest arrives in Bend Friday, 29 August and Saturday, 30 August.

The fest opens at 5 pm on Friday evening and noon on Saturday. If you value tasting your beer and smaller crowds then I suggest you get there as close to opening as possible on each day. If you value the party more then come out later on Friday and Saturday. We’ll be there for opening both days.

The fest is 21 and over only and takes place next to the Des Chutes Historical Museum, 129 Northwest Idaho Avenue in downtown Bend.

Basic entry including commemorative glass: $10

Tasting package: $20. Includes glass, entry and 10 tokens

Whiskey tasting: Tokens will apply to both beer and whiskey

Tokens: $1 each and tastes cost 2-5 tokens each

VIP package includes Brewer’s Shirt, Admission, Tasting Glass, and 10 Tasting Tokens for only $40! [That is a nice shirt. I got one at Big Woody.]

Notice those tasting prices. This is not an inexpensive fest. Tokens are $1 each and each pour is 2-5 tokens. I like it that way. Slows down the drunks some. When beer fests are cheap many people go to them primarily to get drunk amongst a crowd. I am not saying it isn’t a legitimate reason. I just prefer not to be around those people.

The website, particularly the beer “list,” could really use some work. Side-scrolling/clicking from brewery to brewery is not cool. I appreciate that each brewery gets a bit more space to tell us about themselves and their beers as I want to know about them before I choose to try them. But the brewery profiles could be pulled out into a single page on the website with links from the beers and a much better layout for the beer information in a much more compact format. Please.

I liked what the Bend Brewfest tried to do with their beer list this year. It could have been really impressive but I feel for anyone who used it as their data was beyond bad. In multiple ways. The wife took all she could get from the website and the booklet and so on and cleaned it up as best as she could and released it into the world as a public Google spreadsheet. Her version was vastly much improved from the official results but it still sometimes was based on conflicting information so had a few problems. I want to give props to Bend Brewfest for going this route but you really need to look at data entry and, before that, standardization of the data. It is not useful if there are so many conflicting forms of data in a field that sorting cannot work in a useful manner. I hope more beer fests look towards something along the line of what Bend Brewfest did with its online tap list this year. Just get the data right. Or do not bother.

I took a look through the beer list and this is what I found that sounds most interesting so far:

These are my top picks:

Mazama La Gaule du Matin – Port Barrel Aged Sour Belgian Blonde :: I love most of Mazama’s beers and they now, barely a year old, have some mighty tasty beers coming out of barrels. This will be a new one for Little Woody according to the owners. One of my favorite beers of both Oregon Brewers Festival and The Bend Brewfest was their El Duque do Porto, which was their Grand Cru from port barrels. It was a “special” beer at both fests and cost 2 tokens in each case. My second taste was because I may well never get it again and it was damned tasty. Even out of plastic.

Deschutes Sour Raspberry Wit (Pub Exclusive) :: Raspberry is not my favorite fruit flavoring (for much of anything) but I love Deschutes pub beers. I also believe raspberry could work well in a Wit.

Below Grade Kiss Me Kate :: We had this at last year’s Little Woody, and then at the Winter Fest at GoodLife in December and we were one of the very few to acquire a bottle which we drank and loved. I have consistently given it 4.5/5 stars. It is a barrel-aged Imperial IPA. I do not intend to miss this beer.

McMenamins OSF Grandma’s Oatmeal Porter Rum Barrel Aged :: Brewed here in town at the McMenamins Old St. Francis School by Michael “Curly” White and Vance Wirtz this is an oatmeal porter which spent four months in McMenamins Three Rocks Rum barrels. 

Bend Brewing ROMANOV, Bourbon Barrel Aged Russian Imperial Stout :: BBC has been crafting excellent big beers for a good while now. I am guessing this is an Ian Larkin recipe (but if anyone knows different let me know) and that excites me.

Silver Moon Wild Turkey Barrel Aged Train Wreck Barley Wine :: We have had and liked (me) or loved (her) Train Wreck but not sure we’ve had the barrel-aged version.

HUB Imperial Stout (Bourbon Barrel Aged Motherland RIS) :: I generally like HUB’s stouts and this is no exception. I gave it 4.25/5 stars but wrote this: “At P&S. A bit thin. Want to like more. Will age help?” I am, by the way, very tough on stouts. The barrel-aging may make this even thinner so keep that in mind. I hope not as taste is most important but an amazingly tasty stout that is thin is getting whacked by me in ratings. This is true but also funny as I kept trying to “defend” (and suggest as a stretch for folk’s palates) the Orlison Brewing Underground Stout (a lager) at Bend Brewfest. Sadly, people weren’t having it and even telling me that stouts cannot be lagers. I just told them to learn some history of brewing in the Baltic States particularly and in particular about porter and stout once Russia imposed to high of fees on British imports. Then I quietly left them alone. 

These are the next group of interest:

Wild Ride Nitro Bourbon Barrel Aged Bitch Stout :: I have had a couple beers from pretty much brand-new Wild Ride out of Redmond but haven’t been overly impressed. I do need to get to the brewery and I am looking forward to seeing if they can do a bourbon barrel-aged stout.

Silver Moon Oregon Spirit Distillers Bourbon Stout ::

Bridge 99 / Platypus Pub Collaboration Red Eye Rye

HUB Pink Drink (barrel-aged Belgian Style Tripel with raspberries) :: Again with the raspberries but it a tripel with raspberries could work.

Stone Arbalest (Belgian Ale aged in Bourbon Barrels)

Hop Valley Oakeroo (Festeroo Winter ale)

21st Amendment Monk’s Blood

Good Life Proprius  (brown naturally soured with Brett in a Volcano Vineyard’s Syrah Barrel for a year)

Deschutes Mirror Mirror :: If you have not yet had this year’s batch of Mirror Mirror then try this now. Then grab a few bottles if you can find any left on shelves and store it away for a couple of years. It is damned tasty now but I guarantee if you treat it even half-decently in storage it’ll be even better in 6-months to a year. We have 7 bottles and are going to keep one for at least 5 years.

Worthy Barrel Aged Dark Muse Imperial Stout :: I have had the base beer, Dark Muse, a couple three times and it is a perfectly respectable stout. I found it a bit thinnish, at least on my first go, so it too could be even thinner from the barrel-aging. I primarily want to see how Worthy are handling barrel-aging at this point.

Lagunitas Sonoma Farmhouse Ale

10 Barrel Dry Fly (huge wheat wine, in Dry Fly rye whiskey barrels for 14 months)

Three Creeks Vanilla Night Ski Oatmeal Stout

Three Creeks Night Moves (blend of stouts aged in Pinot Noir Barrels AND Bourbon Barrels)

McMenamins OSF Brandywine Bridge Red Ale

Closing

I certainly will not get to all of those but they are what I am focusing on for now. Tap lists can change and moods can be very different out on the fest grounds versus sitting at a computer at home a few weeks in advance. Thankfully the cost will help keep down the number I try. The flip side of that is one best hope they like most of their beers. It is an easy choice to throw out a $1 sample but much different at $2-5 each.

Hope to see you at the 6th Annual Little Woody Barrel Aged Brew and Whiskey Fest this upcoming weekend, 29-30 August, 2014. Gate open at 5 pm Friday and noon on Saturday.

27th OBF: a photo non-essay

This photo non-essay (as in pretty much no words except for captions) covers all three days I attended the 27th Oregon Brewers Festival at Gov. Tom McCall Waterfront Park in Portland, Oregon.

[Note: minor edit to fix misidentified Rogue character. Thanks, Jon! (see comment below)]

Day 1: Wed., 23 July

Oregon Brewers Festival sign as I approach the entrance to the fest.

Oregon Brewers Festival sign as I approach the entrance to the fest. 2:40 pm.

Saying Hi to festival friends - Ginger Johnson of Women Enjoying Beer http://womenenjoyingbeer.com/

Saying Hi to festival friends – Ginger Johnson of Women Enjoying Beer

Roaming musicians weren't going to let gray skies and rain dampen anyone's spirits.

Roaming musicians weren’t going to let gray skies and rain dampen anyone’s spirits.

Large amounts of rain? Who cares? The crowd fits fine under the big tents so is non-plussed. North tent. 3:49 pm

Large amounts of rain? Who cares? The crowd fits fine under the big tents so is non-plussed. North tent. 3:49 pm

Day 2: Thu., 24 July

Trailer 4 waiting on opening for Paradise Creek Huckleberry Pucker. 11:53 am

Trailer 4 waiting on opening for Paradise Creek Huckleberry Pucker. 11:53 am

(Some of) the Dutch brewers chatting with Art Larrance.

(Some of) the Dutch brewers chatting with Art Larrance. Yes, they really were constantly smiling the whole time. I’m not the only one who noticed either. 12:29 pm

People on the grounds of Oregon Brewers Festival and the Specialty Tent. 12:52 pm

People on the grounds of 27th annual Oregon Brewers Festival and the Specialty Tent. 12:52 pm

Tap locator sign in center of 27th annual OBF grounds. 12:58 pm

Tap locator sign in center of 27th annual OBF grounds. 12:58 pm

People under the North tent, I believe. 1:52 pm Have had tons of questions re crowds so here's some idea. Not bad at all.

People under the North tent, I believe. 1:52 pm Have had tons of questions re crowds so here’s some idea. Not bad at all.

Festival glass and both sides of the tokens.

Festival glass and both sides of the tokens.

Library Instruction West conference Portland Spirit voyagers group photo

Library Instruction West conference Portland Spirit voyagers group photo. This is simply to prove I was in Portland for (er, with) the librarians. Hi, lovely wife.

Day 3: Fri., 25 July

Books I was ogling and/or fondling at Powell's. Bickerdyke's The Curiosities of Ale and Beer.

Some of the books I was ogling and/or fondling at Powell’s. Bickerdyke’s The Curiosities of Ale and Beer.

Loftus' Sustainable Homebrewing

Loftus’ Sustainable Homebrewing

Fix's Principles of Brewing Science

Fix’s Principles of Brewing Science

Fisher & Fisher's The Homebrewer's Garden

Fisher & Fisher’s The Homebrewer’s Garden

Keeping Portland weird. The Rogue food vending stall side: Cut-out of Rogue head brewer John Maier's head and a cow with a bondage hood on a surfboard. Why not? 12:54 pm

Keeping Portland weird. The Rogue food vending stall: Cut-out of Rogue head brewer John Maier’s head and a cow with a bondage hood on a surfboard. Why not? 12:54 pm [edited to fix misattribution]

Crowd under tent on Day 3 at 2:33 pm

Crowd under tent and at beer lines, which are at worst 3-4 people deep, on Day 3 at 2:33 pm

I honestly never waited more than 2 minutes for a beer and the average was probably closer to 45 seconds, except for at the Specialty Tent. Even there I usually only had 4-6 people to stand behind. Sometimes none. Once I was about 12th in line and we waited for about 10 minutes but that was because it was just 2 pm and the daily specialty beers were a bit slow coming out. Nonetheless, several people were complaining. I had an extremely hard time refraining from kicking them in their shins.

OBF Beer Garden 2:56 pm

OBF Beer Garden 2:56 pm Day 3

Here ends my assorted babblings about the 27th Oregon Brewers Festival. It was my 1st OBF and I had a grand, and apparently tasty, time.

27th annual Oregon Brewers Festival: Recap recap

Recap of my first Oregon Brewers Festival

Overall, Oregon Brewers Festival was great. I found it well run and everyone was upbeat. This was my 1st year attending and I was able to attend in the first couple of hours each day Wed.-Fri. So it was mostly relatively quiet for me.

Gripes for OBF

I have only two gripes overall. One of them, smoking, I addressed in my previous post. Probably not much can be done about it for a good while.

Drinking water is my second. There was plenty of rinse water at the fest, although all except the rinse station at the Specialty Tent had crappy water pressure/flow. Bottled water was available from assorted vendors and I bought mine from Rogue each day for $2/each. But honestly, $2 for a bottle of water is too much of a markup when every possible means to get people to also consume water should be the goal. Moreso if it is sunny and hot out. There is probably some agreement between the fest and vendors but perhaps the fest ought vend the water at $0.50 or even a dollar. That should make them a decent profit. I am truly grateful for the $2 bottles of water being available; I bought one every day I attended. I am particularly glad they weren’t priced like at the movie theater! But it is still a ridiculous markup when water consumption should be heavily encouraged.

Some may dismiss these gripes as small. I admit in ways they are. I doubt anything will or can be done easily in either case. It’s all good. I’m trying to spend a good bit of space and a lot of time to talk about my experience so I get a couple small gripes.

Props to OBF

At each of the trash / recycling areas the fest had volunteer Trash Talkers. I sadly got no good pictures; their shirts proudly proclaimed them to be from that rare breed the “Trash Talker:” people who help you by taking your assorted refuse and/or help you get it in the right bins. Some were willing to help educate and some just got the job done. I appreciated it and want to say “Kudos” to the Oregon Brewers Festival folks. Well-implemented.

More props to the Oregon Brewers Festival crew: 10 out of my 33 beers were rated highly by me. That is a 30% “success rate” (for my palate) for beers they brought to the fest. And it gets even better. Darn good job! [More info below.]

Stats, various, from my OBF 27 visit to Portland

  • Total # tried: 33 at fest (1 was a repeat from an earlier occasion); 5+ not at fest [fest: 14 day 1; 10 day 2; 9 day 3]
  • Int’l beers (at fest): 8 Netherlands; 1 Germany. (Out and about 3): 1 “Ireland”; 1 Germany; 1 Austrian Trappist
  • Special beers: 4; 1 of which was Canadian
  • Beers rated 4.5-5: 10. 30% “success rate.”

Top Beers

Top Beers (4.5+) = 10
It turns out there were ten beers which I gave a 4.5+ in Untappd so I will declare them my “top beers” (or “favorites,” if you insist) of OBF 27. There were two 5s and 8 4.5s. Of these 10, only one was a special beer and two were international. That means 70% of my top rated beers at OBF 27 were a single token each. That’s pretty good.

  • Dogfish Head Oak Aged Strong Ale (posing as “Shelter Pale Ale”) 5 “Amazing! My kind of old ale.”
  • Mazama El Duque do Porto 5 “Their Grand Cru from port barrels.” $
  • Sprecher Abbey Triple 4.5 “A tad sweet but otherwise amazing! Exceeded expectations and hopes. Aroma = heavenly.”
  • Deschutes Ester the Farmhouse Maiden 4.5 “Excellent.”
  • Bear Republic Grand Am APA 4.5 “Tasty.”
  • ‘T IJ Ijwit (Netherlands) missed checking in ? 4.5 “Damned tasty. Could use a tad more CO2. Very lightly spiced.” $
  • Boundary Bay Double Dry Hopped Mosaic Pale Ale 4.5 “A: pine and a lt fruitiness. C: sl hazy orange. Oh yeah.”
  • Logsdon Straffe Drieling (tripel) 4.5 “A: lovely. Lt pear & some acidity. C: med hazy med yellow. I like this.”
  • Full Sail 26th Anniversary Cascade Pilsner 4.5 “I was skeptical of a NW Pilsner but damn fine job, Full Sail! Happy anniversary!”
  • Cigar City Hunaphu Imperial Stout 4.5 “A: cherry over roast malt. Vanilla w/hint of bourbon. Sweet finish w/choc/cocoa & cherry. Not as good as hoped.” $

Sara asked me on the drive home if I enjoyed it enough to make it a regular trip—we’re still trying to find and program in the fests we like—and I had to say no. If it worked out like this time where we were in Portland anyway, and relatively cheaply, and I could attend the same time of day. Sure! Otherwise not so much. I did say I would like to do the brunch and parade some year, but again I’d want all the other stipulations too. So maybe won’t happen any time soon. I did truly enjoy myself and can only imagine what it was like for those who couldn’t get there until the weekend. For me, it worked well.

Thanks, to the Oregon Brewers Festival crew and all volunteers, breweries, distributors, vendors and so on. Also, a big thanks to Art Larrance for bringing the Dutch and German brewers and their beer to the fest. Massive thanks to Chris Crabb and Jon Abernathy for getting me hooked up to go.

I have decided there will be one more post on Oregon Brewers Festival. It will consists mainly of a baker’s dozen or so pictures.

[Full disclosure: Oregon Brewers Festival provided me with a festival glass and 12 tokens for free. Thus I got in for free and had a couple free beers. Take that for what you will.]

27th annual Oregon Brewers Festival: Recap day 3

Day 3: Fri, 25 July

I started this day feeling much better than the one before. Again, I had plenty of time to wander around. Having learned the evening before that I was only a dozen or less blocks from the heart of the Pearl district I headed down there. I tweeted to see what there was to do. [I full well know about Powell’s and was trying to avoid it.]

Got to Deschutes eventually. Not open.

A Twitter friend recommended Lovejoy Bakers so I found it and had 2nd breakfast there. It was indeed quite tasty and affordable.

Got the expected Powell’s response.


Being well fed I wandered around seeing assorted sights in the Pearl District with almost no one around. Kind of liberating. But also interesting things not yet open. Tried to avoid Powell’s while exploring a few streets / further than other times. Ended up there anyway. 

I headed straight to the beer / brewing section and had four books in my hand at one point but slowly narrowed it down to one, while chatting with a couple of guys. After getting in line I took the book I had chosen and put it back (is brand-new and was pricey) and settled on another. I ended up getting Pete Brown’s Three Sheets to the Wind based on one of the guys recommendations; plus, he’s a beer writer I am aware of but unfamiliar with.

Three Sheets to the Wind Three Sheets to the WindPete Brown; Pan Books 2007WorldCatLibraryThingGoogle BooksBookFinder 

After Powell’s I went back to Deschutes a couple minutes before opening. A crowd was beginning to form; lots of folks needing to kill an hour before OBF opened. I followed a guy in to the bar on opening and he asked me to join him. Nice guy; I liked him. We chatted a good bit. Wanting a pub beer, I had a small glass of Altnomah Falls. It was tasty enough. I gave it 3.5 stars. Also glad I had my Ester the Farmhouse Maiden at OBF as, at least at opening on Friday at the pub, it was no longer on tap. After ours beers, my new friend and I walked together to the fest. I left him at the glass & tokens tent and went after my first OBF beer of the day.

1st OBF beer of day: Duits & Lauret Kiem Helles Bock.

Duits & Lauret Kiem Helles Bock. 1st OBF beer of day 3 for me.

Duits & Lauret Kiem Helles Bock. 1st OBF beer of day 3 for me.

Untappd data issues. I have been experiencing more and more things with bad/incomplete data. Much of it is “geographic”: Oregon breweries not in list of Oregon breweries; boats listed as such in FourSquare and Untappd not counting as such. There have been a few others lately too that I can’t think of currently.


Smoking on fest grounds?

I got an email that I got a response but I never saw (or could later find) the tweet in my timeline. Weird. Hmm. I think maybe it was pulled. I have the tweet text in the email but the gist is that “although we rent out the park it is still for the public.” I understand (legally). But I don’t want to.

Recreational usage.


Crowd navigation.

Humoring myself regarding Cigar City Hunaphu Imperial Stout.


Last tokens.

After the fest I met Sara to visit the Portland Art Museum which was free that evening. Turns out it was still $5 each to see the special Tuileries exhibit but we willingly paid that and saw some interesting things throughout the museum.

Hercules Battling Achelous as Serpent, 1824.

Hercules Battling Achelous as Serpent, 1824.

Plaque for Hercules Battling Achelous as Serpent, 1824.

Plaque for Hercules Battling Achelous as Serpent, 1824.

We headed downtown as Sara was after good beer choices. We tried to go to Bailey’s Taproom but it was stupid busy. We ended up around the corner and above them at their offshoot, The Upper Lip. I got a Maisel Weisse Original .3l and Sara got a very generous 4 oz pour each of Pelican Stormwatcher’s Winterfest and Stift Engelszell Benno Trappistenbier, which caused some serious confusion with identifying it. Turns out they had the right name but the wrong style listed. I wasn’t impressed with anything, although I think I definitely liked the Stormwatcher’s Winterfest more than I do Mother of All Storms. I was pretty burnt out on beer at that point.

Sitting at the Upper Lip this is what we saw out the window. I tweeted a snarky tweet regarding the “brewery fresh” light being off. Sara decided she was hungry and we should try going there. We got in right at the end of happy hour (6:59 pm) and after a taste or two we ordered the brown they had. We left 80% at the table when we were done eating. Guess I got repaid for being snarky. Or, I should have listened to myself. Food was pretty tasty, though.

Tugboat Anchor Tug (American brown)

Tugboat Anchor Tug (American brown)

While we were finishing up at Tugboat Sara was keeping an eye on Bailey’s Taproom. She finally saw an open table and ran across the street while I gathered up our stuff and came across more leisurely. She had a Mazama Nightside Eclipse. I had a few sips but I was basically done. I can now say I’ve been to Bailey’s Taproom but that was not my scene; at least not on a Friday evening, of OBF. I never even saw the tap list. Maybe I can drop by during a weekday next trip. [I see they open at noon. Thank you!]

Day 3 beers: Deschutes

  • Altnomah Falls 3.5

OBF

  • Duits & Lauret Kiem Helles Bock 3.5 $
  • Boundary Bay Double Dry Hopped Mosaic Pale Ale 4.5 “A: pine and a lt fruitiness. C: sl hazy orange. Oh yeah.”
  • Logsdon Straffe Drieling (tripel) 4.5 “A: lovely. Lt pear & some acidity. C: med hazy med yellow. I like this.”
  • Fort George The Optimist [2nd checkin – bad can] 4 “Nice. I could go for a bit more flowery/fruitiness but nice.”
  • Maximus Imperial Saison (Netherlands) 3.5 “Ok. Was hoping for more.” $
  • Full Sail 26th Anniversary Cascade Pilsner 4.5 “I was skeptical of a NW Pilsner but damn fine job, Full Sail! Happy anniversary!”
  • Cigar City Hunaphu Imperial Stout 4.5 “A: cherry over roast malt. Vanilla w/hint of bourbon. Sweet finish w/choc/cocoa & cherry. Not as good as hoped.” $
  • Central City (Surrey, BC) Bourbon Barrel-Aged Imperial Porter [not checked in] “A: bourbon; vanilla. C: Mostly opaque pomegrante-black. A tad thin.“$
  • De Molen Bommen & Granaten English Barleywine (Netherlands) 3.5 “A: Oh. My. C: dk amber. Sweet. Ok. Def malty but needs a tad more hops.”$

Upper Lip (Bailey’s Taproom)

  • Maisel Weisse Original 3
  • Stift Engelszell Benno Trappistenbier [Saison] 2.5

Tugboat

  • Anchor Tug (American brown) 2.5 [photo – left most]

Best beers of the day:

  • Boundary Bay Double Dry Hopped Mosaic Pale Ale
  • Logsdon Straffe Drieling (tripel)
  • Full Sail 26th Anniversary Cascade Pilsner
  • Cigar City Hunaphu Imperial Stout

Day 3 ended fairly well. The next day we’d head home.

My next and last post in this series will cover my top-rated beers and one more small(?) gripe about the fest. See smoking above but realistically nothing can probably be done about that any time soon. There truly were not very many people smoking while I was there but then I went during the “quiet” times.