DB CO-OP Firkin-A

Last night Deschutes Brewery put on another outstanding event, Firkin’-A: Traditional Ales, at their Bend Public House.

Flyer for the DB CO-OP Firkin'-A event

Flyer for the DB CO-OP Firkin’-A event

This was the 2nd in their DB CO-OP series so far, which focuses on educating the community on local beer and local food, and which benefits assorted local causes via rallycause. The first two quarterly events were part of the Brewer Cooperative, while the last two will be part of the Central Oregon Culinary Cooperative.

Firkin’-A: Traditional Ales featured brewers from McMenamins, 10 Barrel, Brewers Union Local 180 and Deschutes. They all brought cask ales to share and Deschutes provided great traditional English bites to accompany them. Worthy was advertised as being there but I either missed them entirely somehow or they didn’t make it.

I began with McMenamins Note Taker IPA, followed by Brewers Union Local 180 Wotcha a la Challenger Bitter. Deschutes Pub Bitter came next and then I had 10 Barrels S1nist0r Black Ale which had been krausened with their Berliner Weisse (which I am assuming was German Sparkle Party). All of the beers were quite tasty and I had second sample of all of them.

Brewers Union Local 180 Wotcha ala Challenger Bitter

Brewers Union Local 180 Wotcha ala Challenger Bitter (Sorry about the bad photo)

The food, which consisted of an assortment of cheeses and sausages, bread and crackers, and some pickled vegetables, was quite tasty also.

Firkin tools and implements on display

Firkin tools and implements on display

Deschutes Brewer Veronica Vega, and others, put on an excellent party. Did I mention it was FREE? Big thanks to Deschutes and all of the other breweries and brewers in attendance for bringing their beers and spending their time with us. An especially big thanks goes to Brewers Union Local 180 for making the trek from Oakridge. I am really looking forward to visiting them someday soon. They come highly recommended from some serious beer drinkers that I trust.

The gentleman from Brewers Union Local 180 pouring traditional cask ale

The gentleman from Brewers Union Local 180 pouring traditional cask ale

The next two DB CO-OP events are:

By the way, I think the wristband idea is dead in the water and that you can just show up. It wasn’t needed for yesterday’s event. Feel free to ask on Facebook or via Twitter nearer these events as Deschutes social media folks are amazingly responsive.

 

Central Oregon Beer Week Recap

COBW-Logo-Banner-Med

The 2nd annual Central Oregon Beer Week (COBW)—our first—was, in my humble opinion, a booming success. It was definitely a busy week and involved one or more beers most days but since that is often the case it kind of goes without saying.

I don’t even remember everything we did or every beer I tasted. My daily journal is missing a few details, as usual, and not every beer got recorded in either my paper beer notebook or in Untappd. So be it. Nonetheless, I will attempt something of a recap.

Monday, 20 May, began for us with my event, Beer & Books at Broken Top Bottle Shop & Ale Café at 4 pm. We got there a little early and had some food and got set up. The time slot wasn’t the greatest so in the end there were seven people in the audience but I feel—and have heard—that it went well. Here’s the link for the bibliography for my talk.

Me giving my Beer & Books Talk at Broken Top for Central Oregon Beer Week

Me giving my Beer & Books Talk at Broken Top for Central Oregon Beer Week

I wouldn’t mind reprising it again on other occasions and also moving into other topics and informational resources related to beer resources. I definitely want to do it or something like it again next year. Maybe another venue and time a bit later in the evening would work better. We absolutely love Broken Top and they treat/treated us great but they have their Brews & Bands theme and activities already which takes up all of the prime hours of 5 – 9 pm. If I find other occasions to reprise the talk, though, I would definitely want to do it at Broken Top.

During my talk I had a pint of Vertigo’s Schwindel Alt which was quite tasty and refreshing. Afterwards I was talking with one of the audience and mentioned how much I loved hefeweizen so Dean of Below Grade, who was setting up for the free tasting, brought me some of his Volksvitzen South German Weissbock. I have had it before and it is quite tasty. Solstice Brewing from Prineville was also there and I tasted a couple of theirs including the Prinetucky Pale Ale.

After a short while we caught the Get-It Shuttle over to Worthy Brewing for the Beer Week Kick-Off Celebration. There we had 5 different SMaSH beers (single malt and single hop) from Worthy, Bend Brewing, McMenamins, Phat Matt’s and Deschutes. I thought BBCs, McMenamins and Deschutes were the best, and all quite tasty, with Deschutes getting my vote for overall best as it had the most complex taste. It had more going on, if you will.

As we left we picked up our commemorative COBW glasses—which are quite nice, and large—and caught the Get-It Shuttle back to Broken Top before heading up the hill to home.

On Tuesday we had dinner at Broken Top and I had a glass of Deschutes The Stoic from 2011. Freaking exquisite beer! Sara had a glass of Caldera’s Toasted Chocolate Coconut Porter which was also pretty tasty. Caldera and Deschutes were pouring for the Brews part of Brews & Bands so we sampled a few other things. Abe, from Deschutes, opened some bottles of Conflux No. 1: The Collage which is aging nicely. I have a bottle in The Cellar and plan on leaving it at least another six months or perhaps a year which I believe will continue to improve it.

Wednesday, we had been planning on going to Deschutes Beer-lesque at The Summit Saloon but we decided we weren’t in the mood for a crowd so we opted for the Brewers Reserve Night at Silver Moon and it was a great choice. We tasted five different and very special beers, several of which were barrel-aged. Actually, we sampled a couple more because our friend, Miles, was with us and we didn’t get the same five from the list of seven that he did.

Brewers Reserve Night Beer List at Silver Moon

Brewers Reserve Night Beer List at Silver Moon

Sara and I started with the Alpha Project #5: Uncle Jim’s Maui Wowie Double IPA which we both really loved. You won’t hear me often saying either of us love a DIPA but we both did and I gave it 5 stars.

Next, we had the Oak-aged Conquistador spiced Mexican brown ale, which is their Apocalypto “End of Days strong ale” aged in rum barrels for six months. Then we had the La Vengeance du Sorcier Belgian strong dark ale. Except it wasn’t. They had accidentally brought out a pitcher of their La Travail du Sorcier Belgian strong golden which we had had a week or so prior. It got straightened out and we got a glass of the Vengeance. Next up was the barrel-aged Demolition Man, a Northwest strong ale, which was very barley wine-like and aged in bourbon barrels for eleven months. Lastly, we had the Purgatory’s Oak Shadow, which is their Purgatory’s Shadow Belgian strong aged 6 months in Volcano Vineyards French white oak Shiraz barrels. It was darn tasty.

Thursday began with an early post-lunch stop at GoodLife to try their daily Bourbon & Barrel-Aged Tap of the day, the JAM!, which is a light pale aged with Oregon marionberries in a Syrah oak barrel.

In the afternoon we helped one of the organizers hang the COBW banner at Crow’s Feet Commons for the Ale Apothecary Sahati Bottle Release event that was taking place that evening.

That evening I had the first session of my Beer Sensory Analysis class through COCC with Amanda from Deschutes. Afterwards I met Sara and some friends at Broken Top and had another wonderful glass of The Stoic 2011. Thank you so much Broken Top for storing that keg since early 2011!

Friday, after work, we started at Crows Feet Commons for the Weekend Kick-Off Fire Pit Party but when I mentioned a CDA throw down at Platypus Pub to our friend it was decided we were in the wrong place. So off we went to the Platypus Pub for the Friday Fight Night between Boneyard and 10 Barrel. For $4 we each got a 4 oz taster of both of their CDAs and a ticket to vote on which was the best. After tasting these and voting I got myself a pint of Rat Hole’s–Bend’s newest brewery–Hazelnut Brown Ale.

Crux Bottle Release Party

Crux Bottle Release Party

Saturday morning we headed to Crux Fermentation Project early for their Bottle Release Party where we picked up three bottles of Tough Love Banished Imperial Stout 2013 and two of the Impasse Saison. I had hoped to have burritos for breakfast there and then get a small snifter of the Tough Love but after getting our bottles the burrito line was pretty long. Due to picking up Sara’s bike from REI and having the Cake concert in the evening we chose not to do any more beer events on Saturday.

Tough Love Banished Stout 2013 and Impasse Saison (4th bottle for Miles)

Tough Love Banished Stout 2013 and Impasse Saison (4th bottle for Miles)

Sunday we went out to Sunriver for the First Annual Sunriver Resort Brewfest which was the capstone event for COBW. We stopped at The Mountain Jug beforehand and grabbed a few things to bring home. At the brewfest we were able to taste a few things from Sunriver Brewing (our 1st from them), Full Sail, and GoodLife. Sadly, all of the breweries ran out of beer fairly quickly. Otherwise, it was a pretty good event but they’ll need more beer next year, or need to charge a small fee to hopefully rein in the suds suckers, and they could use another food tent in a different location on the grounds. On the way home we all—Miles was with us—stopped at Broken Top and continued our great conversations and had some more tasty beer.

1st Annual Sunriver Resort Brewfest

1st Annual Sunriver Resort Brewfest

Monday, the 8th and final day of COBW, found us at the Deschutes Pub in the evening for their Class of ’88 Imperial Smoked Porter Tasting Party. Let me just say that Deschutes does it up right! They had tasters available of their Smoked Bruin, Pub Smoked Porter and the Class of ’88 Imperial Smoked Porter. They also had plenty of tasty food. And all of it was FREE! We liked the Smoked Bruin, which bordered on being a dessert beer, and the Class of ’88 the best. We will certainly be picking up a couple of bottles of the Class of ’88 to cellar.

Thanks Deschutes for another classy party! We heard lots of great comments regarding your spread and hospitality from folks who were visiting you for the first time. Bravely done!

Deschutes Class of '88 Imperial Smoked Porter

Deschutes Class of ’88 Imperial Smoked Porter

We also stopped by the new Brew Wërks location twice for lunch and beers during COBW. It is hopefully going to be a better space for them. I kind of liked the previous space but it was NOT a good location for them at all. Mike made a very tasty mashup of his Audacious Amber by using a saison yeast that he called Amber Saison. It may sound weird but it was quite good.

In summary, I would say Central Oregon Beer Week was a great time for us. I participated as an official sponsor and held an event, which I would like to continue next year. I must say the organizers of COBW took great care of me—as a sponsor and as an attendee at numerous events—and I hope to be on that side of the fence going forward. Sara and I had a grand time attending many events, often facing hard choices of what to do versus what to skip, and we had quite a few very tasty beers and a goodly number of quite drinkable beers.

Beer & Books for Central Oregon Beer Week

COBW-Logo-Banner-Med

In a previous post I mentioned that I am a “Proud sponsor of Central Oregon Beer Week” and that I was doing an event on Monday, 20 May at 4 pm at Broken Top Bottle Shop & Ale Café.

Here is my flyer [link to full-size pdf]:

My flyer for my Beer & Books event

My flyer for my Beer & Books event during Central Oregon Beer Week

I will discuss eleven kinds of beer books and the various sources for them—online or in a physical store, library or other location with an emphasis on what your local libraries can do for you. Then I will talk about a few specific books with representatives from most of the categories. Note: I will not be discussing home brewing books, though, as I currently have little experience in that realm.

There will be books on hand for you to browse and I will have a few handouts, including somewhat more detailed information than I can cover in my talk and a bibliography of all of the books that I discuss, plus some.

My talk will take approximately 30-40 minutes with time for questions after. It will be followed by free tastings from Below Grade Brewing, Cascade Lakes Brewing, and Solstice Brewing.

Please join me if you can next Monday, 4 pm at one of my favorite places in Bend, Broken Top Bottle Shop & Ale Café.

And be sure not to miss some of the other great activities going on during Central Oregon Beer Week.

COBW-Poster-SM-5-03-13

Three Creeks March Maltness 2013

Saturday afternoon Sara and I headed out to Sisters for the Three Creeks Brewing March Maltness 2013 event. This was a takeoff on March Madness, of course, with six beers from six different Oregon breweries in the competition.

Poster for Three Creeks March Maltness 2013

Poster for Three Creeks March Maltness 2013

The beers were presented in full taster glasses and brought out at the same time. Three Creeks provided small handouts with the names of the beers and their breweries, room for our tasting notes and a place to record our top four choices, in order of preference [Sorry. Failed to get a picture of it]. The winner will be announced once the first keg blows (Mon. afternoon it seems; see below), which means they are also selling sampler flights of the six beers to others that came after the actual event.

As we sampled the beers they brought around trays of tasty appetizers. There were Thai peanut chicken spring rolls, pear pesto gorgonzola pizza, Caprese bruschetta, and smoked salmon turnovers. All were quite tasty. The food was the main benefit of coming for the actual event. [The wife says thatI am to stress that the food was quite tasty.]

Placemat with descriptions of the six beers in the competition

Placemat with descriptions of the six beers in the competition

The beers were, in suggested order of tasting:

  • Lompoc (Portland) Brewdolph Belgian Red
  • Coalition (Portland) Off the Wagon Dunkel Rye
  • Three Creeks (Sisters) McKay’s Scottish Ale
  • Crux (Bend) Double Cross Strong Dark Belgian Ale
  • 10 Barrel (Bend) Doppelbock
  • Oakshire (Eugene) Black Moon Rye-Sin American Rye Stout

Most of them were rather tasty. I thought the Oakshire was reasonably good but it had a definite smoky taste not mentioned in the description. Smoked beers are such an acquired taste—I do like a few but must be in the mood—that I feel that it should always be noted in any description.

I believe there was a big problem with the Crux and had hoped to talk with Three Creeks head brewer Zach about it but he never made it over to our table. Keep in mind, as a Belgian-style strong dark ale it was my first pick based on style alone, even before tasting any of them. But sadly, it had an immense aroma and taste of “cleaning fluid” or turpentine or something like that. Now it was 12% ABV but we drink a lot of high ABV beers and this was not simply alcohol badly masked. And even if it was then it was still a problem. I don’t know if it was the beer itself, or simply the keg Three Creeks had, or a bad tap line for just that beer as the others did not have a hint of the problem, or what. It is shame because despite not being able to get past the—to me—highly offensive odor and taste I could tell that there was a darn fine beer behind it. The wife liked it just fine, which still baffles me. But the other two folks at our table didn’t like it at all from the first sip. I kept trying and as it warmed the offensive odor and taste lessened until when it was fully at room temp it was mostly gone. But by then my entire palate was awash in the odor and taste already. Whatever the issue was, it kept this beer out of the running.

[I just got back from a visit to Crux Fermentation Project to pick up some of their freshly released beers in bottles. I had a taste of the DoubleCross and it was perfectly fine. In fact, I grabbed two bottles of it, along with one of their porter. I chatted with the Crux bartender and he thinks perhaps it was my glass the other night. I realized that I never did smell or taste Sara’s or anyone else’s glass of DoubleCross. ::sigh:: I wish I had asked about it from one of the staff or else sampled Sara’s. Oh well. Another lesson, hopefully, learned.]

Here are the final results as posted on Three Creeks Facebook page on Monday afternoon:

Hey “March Maltness” enthusiasts. You voted and the results are in. It was neck and neck! Here’s your “Final Four” :

  1.  “Brewdolph” (Lompoc)
  2.  “Mckay’s Scottish Ale” (Three Creeks)
  3.  “Doppelbock” (10 Barrel)
  4.  “Off the Wagon” (Coalition)

Thank you to all who participated in our very first “March Maltness” and for making the event so fun and successful!

 Interestingly, I nailed it. [Of course, if my Crux had tasted like it is supposed to then my order would have been different.]

All in all, another excellent event from Three Creeks. My hat is again off to them. Thank you, Heidi, Mark, Zach and all involved Three Creeks staff, and all the other breweries who supplied beers for this event!

They are also having something similar in April they are calling IPApril. It isn’t an event per se but over 26-27 April (I believe) they will be having several different IPAs on tap from assorted PNW brewers with a similar kind of ranking system. Keep an eye out on their facebook page for details.

 

Fort George Festival of the Dark Arts

This weekend Sara and I made a ‘quick’ (~7 hours each way) trip to Astoria, Oregon to attend the Fort George Brewery Festival of the Dark Arts, “A Carnival of Stout.”

Fort George, along with other breweries, has declared February as Stout Month. Seeing as February is my Birthday Month I consider this a wonderful declaration! They have many of their own stouts on tap all month along with having quite a few guest taps. But it all comes to an orgiastic head during Zwickelmania when Fort George hosts the Festival of the Dark Arts. Forty-seven stouts (47!) all housed in one brewery campus! They had 14 of their own stouts and the rest were guests. There was also lots of arts and artists present, tarot card reading, tattooing, blacksmithing, music, fire dancing, music and other diversions.

The Fort George Public House during the Festival of the Dark Arts

The Fort George Public House during the Festival of the Dark Arts

Art on the Taproom wall at Fort George

Art on the Taproom wall at Fort George Brewery

The event was hosted across Fort George’s brewery and public house and went from 2 – 10 pm on Saturday. We got up early on Saturday morning—well, not really as we always get up early, but we did get moving and left the house early and drove up to Astoria. We left around 7 am and arrived about 2 pm. We checked into our Air BnB and got our stuff together and walked the 12 blocks—mostly downhill—to Fort George.

Our Festival of the Dark Arts glasses

Our Festival of the Dark Arts glasses

Entrance was free but a cool glass mug for drinking from was $8 so we each dropped a $20 bill on a mug and 12 tokens. Some of the stronger and usually the barrel-aged stouts were 2 tokens per 3 oz. pour but most were only 1 token.

Fort George Brewery Festival of the Dark Arts token, both sides

Fort George Brewery Festival of the Dark Arts token, both sides

Sadly, we seem to have lost our Festival map which had descriptions of all of the stouts. The webpage announcing the lineup does at least profile the Fort George beers. I do know which ones we had and in what order as I was writing them down. Some people thought that was too organized but they also usually thought I was making tasting notes. I knew better than that! I simply recorded the names.

Almost all were good but there were one or two I wasn’t overly fond of, and there were a couple of the bourbon barrel-aged ones which tasted more like someone had poured a shot of bourbon in a stout; not all, just some.

Barrels at Fort George Brewery

Barrels at Fort George Brewery

The following list comprises the 21 (out of 47 available) stouts that we sampled, all in 3 oz. pours:

  • Bison Organic Chocolate Stout
  • Fort George Squashed Stout
  • HUB Army of Darkness (bourbon bbl-aged)
  • Fort George Kentucky Girl
  • Fort George Viva La Stout
  • Great Divide Espresso Oak-Aged Imperial Stout
  • Block 15 Super Nebula
  • Fort George Meeker’s Mark Stout
  • Fort George Polish’s Black Walnut Stout
  • Astoria’s Bad Ass Stout
  • Laurelwood Bbl-aged Moose & Squirrel Stout
  • Boneyard Bbl-Aged Suge Knight
  • Elysian Omen
  • Fort George Three Wisemen
  • Stone 2008 Imperial Russian Stout aged in bourbon barrels
  • Burnside Red Light District Stout
  • Lucky Lab Pavlov’s Russian Imperial Stout
  • Fort George Bourbon Bbl-Aged Cavatica
  • Fort George Coffee Girl
  • McMenamin’s Whiskey Bbl-Aged Terminator
  • The Abyss

I liked the Bison and I quite enjoyed the Fort George (FG) Squashed. It had a sort of “bright” taste to it the I liked. The FG Viva La Stout was a Mexican chocolate stout with cinnamon, vanilla and almond. If you had told me it was a milk stout with almonds I may well have said, “This is interesting.” All I could taste was sweet almond and stout and perhaps a hint of vanilla; no chocolate or cinnamon. It really needed those flavors to give it some balance. The Block 15 Super Nebula we had last year at The Little Woody and were disappointed when it was recently released but not sent to Bend (I emailed Block 15 to enquire) because we both thought it was the best beer at The Little Woody. Thus, we were happy to get to try it again. Sara still thought it was amazing; I thought it was excellent but have since had 2 to 3 better stouts in the intervening months.

Fermenters at Fort George Brewery

Fermenters at Fort George Brewery

Astoria’s Bad Ass Stout was quite drinkable but I wanted more from it with a name like that. The Laurelwood Bbl-aged Moose & Squirrel was quite tasty. The Boneyard Bbl-Aged Suge Knight wasn’t hitting the right notes for me this weekend. I have tasted this version in a small taster before and enjoyed it a bit more and I have spent a (very) recent evening nursing a non-barrel aged Suge Knight in a large snifter, which was exquisite. [And what is with the name of this beer? I have seen it spelled in probably 6-8 different ways, including a couple of different ways from the brewery.]

Tap Handle for a Fort George stout

Tap Handle for a Fort George stout

I would say that the Elysian Omen let me down but that’s only partly true. I generally like Elysian beers and I find their Dragonstooth to be quite toothsome. But the Omen is one of their 12 Beers of the Apocalypse from last year (2012) and I have had 3 of those so far and have not been impressed by any of them. The Omen is a Belgian raspberry stout. I am not a big raspberry fan but I have had a couple raspberry stouts that I found incredible. I am also a huge Belgian beer fan, having lived there for over 3 years. This just did not work for me, though. I do have a sad over the whole 12 Beers of the Apocalypse as if you’re going to go all out and have a line with that name then they best be incredible beers. The Stone 2008 IRS was incredible! The Burnside Red Light district, a strawberry stout, was quite drinkable but definitely a once in a while taste. The Abyss was, well, The Abyss; appropriately named.

Fort George Brewery courtyard at night with blacksmithing and fire dancers

Fort George Brewery courtyard at night with blacksmithing and fire dancers

Fort George descriptions:

  • Squash Stout, — 6.7% butternut and acorn squashes
  • Kentucky Girl — Coffee Girl on bourbon barrels, ONE KEG LEFT; http://www.fortgeorgebrewery.com/beers/occasionals/kentucky-girl/
  • Viva La Stout — 7.6%, mexican chocolate stout, cinnamon, vanilla, almond
  • Meekers Mark — 8.0%, oatmeal stout on Maker’s Mark barrels
  • Polish’s Black Walnut Stout — 6.4%, 6 lbs of walnuts – nutty, toasty
  • 3 Wisemen — 9.9%, whiskey, rum, and tequila barrels Oatmeal Stout; http://www.fortgeorgebrewery.com/beers/occasionals/three-wisemen/
  • Bourbon Bbl. Cavatica — 2 months on Makers Mark barrels
  • Coffee Girl — “strong malty chocolate profile” oats, malts, molasses; http://www.fortgeorgebrewery.com/beers/seasonal/coffee-girl/

These are the Fort George ones we did not try:

  • Campout Stout — 7.0%, dark chocolate, caramel, marshmallows
  • Rye Whiskey Bbl. Cavatica Stout — 9.2%, barrels for 6 months, special for festival
  • Long Dark Winter — 5.8%, milk stout with oatmeal
  • Murky Pearl — fermented with oysters, salty ocean; http://www.fortgeorgebrewery.com/beers/occasionals/murky-pearl/
  • Cavatica — 8.8%,
  • Spank Stout — honey malts and 30 lbs of roasted peppers – Spicy!

We had a grand time, met some folks, got our tarot cards read, got some brewery/festival clothing, and brought home a four pack of the 2013 Barrel Aged Cavatica Stout which has been aged in Heaven Hills Rye Whiskey Barrels, some of which will be cellared.

Fort George Cavatica Stout aged in Heaven Hills rye barrels

Fort George Cavatica Stout aged in Heaven Hills rye whiskey barrels

We are hoping to make this an annual tradition for us—weather depending, it is a 7-hour drive in February—although we hope to extend it a few days for a more leisurely pace and to allow for more sightseeing and experiencing of the local culture(s) along the way. We also are thinking of trying to volunteer at the Festival next year.

One of the many volunteers hard at work

One of the many volunteers hard at work

And on that note a big “Thank you” to Fort George and their staff and another even bigger one to all of the awesome volunteers who made this thing work so smoothly!

A few more photos follow. FYI: photos are not in the order taken.

A very important sign in the courtyard the next morning

A very important sign in the courtyard the next morning

The Fort George Brewery courtyard the morning after the Festival of the Dark Arts

The Fort George Brewery courtyard the morning after the Festival of the Dark Arts

The Fort George Public House façade and the Blue Scorcher bakery

The Fort George Public House façade and the Blue Scorcher bakery

The Fort George building, 1924, home of the Fort George Public House and the Blue Scorcher bakery

The Fort George building, 1924, home of the Fort George Public House and the Blue Scorcher bakery

TCBC Beer 101

Saturday evening Sara and I attended Beer 101 at Three Creeks Brewery in Sisters. All in all, it was an enjoyable time. Zach, the head brewer, gave us a small talk and a handout on beer and brewing. It covered what beer is, the ingredients of beer and some details about those ingredients, the Reinheitsgebot and beyond, and beer styles.

Sign advertising TCBC Beer 101

TCBC Beer 101

We also received a taster tray of all 10 of their beers currently on tap and Zach provided an overview of what went into them, how they differed from each other when similar, and what he was trying to accomplish which each one.

TCBC Tap List on Saturday, 9 February 2013

TCBC Tap List on Saturday, 9 February 2013

We also got a tour of the brewhouse and a description of the brewing process from Zach (see pictures below).

Flight of 10 TCBC Beers

Flight of 10 TCBC Beers – In order as listed below, begins in back row left to right

The ten beers were: Knotty Blonde, Stonefly Rye, Ponderosa Pale, Firestorm Red, Hoodoo Voodoo IPA, Fivepine Chocolate Porter, Big Bad Sisters Coffee Stout, Hodag Cascadian Dark Ale, McKay’s Scottish Ale and Raptor Rye IPA.

Knotty Blonde is Three Creek’s version of the “lure ’em away from fizzy, yellow beer” or, as Zach put it, “an alternative to the big industrials.” It uses all Sterling hops, has a nice biscuit aroma and a thin body. Fairly tasty for its style. 4.0% ABV, 18 IBUs.

Stonefly Rye is a wheat beer but with 20% rye malt. It is an unfiltered, cloudy beer with a slight spice flavor. It might make a good transitional beer for those not yet ready for a full on weizen or wit. But, for me, as a fan of those types, while I appreciated the rye, I found it a bit lacking, primarily in its spiciness. 4.6% ABV, 28 IBUs.

Ponderosa Pale, if I heard correctly, uses Cascade, Crystal and Columbus hops. It has a citrus aroma and a grapefruit taste. 5.3% ABV, 50 IBUs.

Firestorm Red, which is hoppier than their regular amber, has a grapefruit and caramel taste. 5.8% ABV, 65 IBUs.

Hoodoo Voodoo IPA uses Centennial and Liberty hops for flavor and aroma and Columbus for bittering. Zach also said it was dry hopped but I did not catch which hops was used in that stage. Aroma and flavor of grapefruit, hops throughout. 6.2% ABV, 82 IBUs

Fivepine Chocolate Porter has 22 pounds of dark chocolate in each 10 barrel batch. Light cocoa aroma. Coffee taste initially, cocoa after warms. 6.2% ABV, 55 IBUs.

Big Bad Sisters Coffee Stout was previously described in this post and was just as tasty this time around. Sara even managed to swap one of her IPAs for another 101er’s coffee stout. 9.2% ABV, 60 IBUs.

Hodag Cascadian Dark has a malt bill like a typical IPA but then adds a couple of de-bittered dark malts. It uses Crystal, Columbus and Bravo hops and is also dry hopped. It has a grapefruit aroma and taste and I liked it a lot more once it had warmed up. 6.4% ABV, 75 IBUs.

McKay’s Scottish Ale uses a different, fruitier, yeast strain, whereas all of their other ales use the same American yeast strain. It uses Maris Otter malt for an earthy and nutty flavor and malted golden naked oats for a “sweet berry” flavor. It has an aroma of fresh baked bread and is fairly sweet. I found it quite tasty but also wishing it was a bit less sweet. I believe it was Sara’s favorite after the stout. 6.3% ABV, 25 IBUs.

Raptor Rye IPA. Sorry but I don’t have a lot of notes on this one. It was hard to hear at this point (see below), I was busy tasting earlier up the list, and I am not a big IPA fan (anymore). Dry hopped. Grapefruit aroma and taste. 6.2% ABV, 80 IBUs.

Barley mill

Barley Mill

Mash tun with the Kettle peaking out from behind on the right.

Mash tun with the Kettle peaking out from behind on the right.

Head brewer Zach and the mash tun with the kettle in the middle and fermenters in the background.

Head brewer Zach and the mash tun with the kettle in the middle and fermentation tanks in the background.

Heat exchanger used to cool the just boiled wort on its way to the fermenter.

Heat exchanger used to cool the just boiled wort on its way to the fermentation tank.

Fermentation tanks

Fermentation tanks

Fermentation tank close-up

Fermentation tank close-up

Bright tank from which beer is bottled or put into kegs.

Bright tank from which beer is bottled or put into kegs.

As I said above, it was an enjoyable afternoon and early evening. But. There was one problem and it was kind of a big one. Before the event started a large group of people had congregated around the pool table and were clearly having themselves a grand time playing pool and socializing. Lots of loud talking, occasional shouting, and high-fiving. Typical bar behavior. But this made it extremely difficult for many at the event to hear what Zach was saying. There was another brewery employee present who was able to take over the discussion at the table nearest the jolly revelers and Zach talked to the table we were at and another. Nonetheless, it was still difficult to hear much of what was said.

I am not sure that anyone is at fault here and as rude as I want to say that group’s behavior was I do not think they had any idea whatsoever that they were bothering anyone. This is certainly something Three Creeks will have to figure out for any future events, though. Either the events will need to move into the restaurant area somehow or, perhaps, the pool table will need to be put off limits during events such as this.

Sara and I had sat about as close as could be to where Zach was so we probably had the least issue with the noise but we still had some problems hearing. I have no doubt that some of the other folks in attendance were far less pleased with the situation. I am not sure what Three Creeks could have done at the time but it is something they will certainly have to consider for the future.

That said, it was a good event and a definite bargain for $10 each as the beer alone would normally cost much more than that.

Thanks again Three Creeks for another enjoyable event! We’ll be keeping our eyes open for an announcement when Zach pulls out the currently barrel-aging stout to blend with next year’s coffee stout. 😀

1st Annual Beer & Dessert Pairing at Three Creeks Brewing

Yesterday afternoon we drove out to Sisters for Super Secret Date Night (more about that in a moment). Turns out Sara was taking us to the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing Co.

We drove out to Sisters a little early so we could browse at Paulina Springs Books. I picked up a copy of Lisa Morrison’s Craft Beers of the Pacific Northwest, published in 2011. I have been eyeing it for a while now and finally snatched it up. I will review it but have no idea how soon as there are several other books in the review queue.

1st Annual Beer & Dessert Pairing

We got to Three Creeks minutes before the event started and there was plenty of room in the bar area where it was held. Eventually I’d say about thirty people were in attendance. It was clear that they were expecting appreciably more, which was later confirmed by one of our hosts when we signed up for another event in a few weeks. If you RSVP for something folks you really ought to try and make it whether or not you paid in advance as they probably went to a LOT of trouble for your sake. In this case, the chefs did an amazing job making some fairly (and extremely tasty) desserts. “Extra” beer can always be sold but it is much harder for the pub to offload all of those desserts.

This was the 1st Annual Beer & Dessert Pairing for Three Creeks and we, and others in attendance, are definitely looking forward to the 2nd. Our hosts for the evening were brewer Zach Butler, chef Mark Perry, and hostess Heidi Hausner, all of whom did a great job.

There were four pairings. The desserts were all full-size portions while the first three beers were ~4 oz. pours in taster glasses, with the last being a good 10 oz. in a snifter.

Menu for the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing in Sisters

The menu for the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing in Sisters

First up, the Raptor Rye IPA paired with an apple, pear and pecan strudel accented with cranberry raisins topped in butterscotch whipped cream.

The IPA was 6.2% ABV and 80 IBUs and with the rye it was well-balanced. It had a floral aroma and fruity hops flavor. I found it a tasty IPA and not excessively hoppy. I gave it 4 stars (out of 5). The strudel complemented the ale well but I found it almost mellowed the rye and hops too much. Still, they tasted quite good together.

1st pairing at the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing

Raptor Rye IPA and apple, pear & pecan strudel

Next up was the Dark Hollow Harvest Ale with a crème caramel, a vanilla bean flavored flan with a light caramel ‘sauce’ and orange slices.

Their take on a late fall/early winter warmer had a slight malt aroma and was a decent version and drinkable. It was 6.5% ABV and 36 IBUs and I gave it 3.5 stars. As a pairing the dessert had almost the opposite flavor this time. The hops in the harvest ale were definitely brought to the forefront and it almost seemed like the rye from the IPA was transferred in. It really was kind of odd. Again, they were tasty together but it was not the effect I was expecting. Sara and I both agreed that the pairing might well have been better if the flan had a graham cracker crust; that is, if it had been treated as more of a cheesecake. We think the graham crackers would have brought out the malts more.

2nd pairing at the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing

Dark Hollow Harvest Ale and Crème Caramel

Third, was a barrel-aged Crosswalk Imperial Porter. It was a blend of about 60% whiskey barrel-aged (9 months) Crosswalk Imp. Porter, 20% non-aged Crosswalk, and 20% Fivepine Chocolate Porter per Zach. It was 10% ABV and 66 IBUs.

Whiskey notes in the aroma and whiskey, tobacco and chocolate in the taste with a hint of vanilla from the oak. I gave it 4.5 stars and my opinion of Three Creeks beers definitely went up a notch or two. The dessert pairing was a chocolate hazelnut torte filled with strawberry buttercream, covered in a bittersweet chocolate ganache, with slices of fresh strawberry on the side. It seems I failed to make any notes on the pairing as I was enjoying it too much. They were exquisite together! Even the strawberry slices and beer paired wonderfully. This was definitely Sara’s favorite pairing of the day and it was probably mine too. (I’m not good at favorites, particularly when there is more than one good thing around.)

3rd pairing at the 1st Annual Beer & Dessert Pairing at Three Creeks Brewing

Barrrel-aged Crosswalk Imperial Porter and chocolate hazelnut torte

Last but certainly not least, was the Imperial Big Bad Sisters Stout. They described it thusly: “This huge imperial stout was brewed with 10 different malts and all Cascade hops, then infused with 7.5 gallons of cold pressed Sumatra coffee from our friends at Sisters Coffee Company.” Zach went on to explain that Sisters Coffee basically cold pressed 5 lbs. of Sumatran beans into 7.5 gallons of coffee which was then added to the bright tanks. Each snifter had the equivalent of about 8 oz. of strong coffee in it!

The stout had a massive aroma of coffee and the taste of coffee was even more massive. But it was good, strong coffee and not burnt at all like so many coffee stouts seem to be, including some with cold pressed coffee. Whatever the brewers and coffee folks did was correct in this case. The ABV was 9.2% and the IBUs 80.

The pairing was an Imperial stout infused chocolate mousse cake using chocolate reclaimed from brewing their Fivepine Chocolate Porter and accented with a bittersweet chocolate covered espresso bean. They were also exquisite together.

4th pairing at 1st Annual Beer & Dessert Pairing at Three Creeks Brewing

Imperial Big Bad Sisters Stout and Imperial stout infused chocolate mousse cake

Zach, the brewer, had reminded folks to let the stout warm up some so the malts and other flavors could come through. Well, we were there for quite a while nursing these massive stouts and although they warmed up plenty it was still mostly coffee in the aroma and taste. But that is not a complaint! This was possibly the best coffee stout I have ever had. Clearly, with this much actual coffee in it it isn’t an everyday coffee stout but it was still a 5 star beer without a doubt.

By the way, this all was only $15 a person. The last beer was easily an $8 (or more) beer. This was, in essence, a steal.

Super Secret Date Night

Back at the start I mentioned Super Secret Date Night. It is something Sara started several years ago when we were still dating. One of us plans a date that we know, or at least highly believe, the other will really enjoy and we put it on the calendar as “Super Secret Date Night” and let the other know it is scheduled. Often the other won’t know until we arrive what the event or outing is; sometimes they learn because of where we’re heading to get there. This time Sara planned the outing. We have gone to concerts and all sorts of things this way. It is really a simple thing but adds just that little extra bit of spice to being out together.

Brewey/Brewpub Events

I have been thinking I go to too many Deschutes events and may be neglecting the other breweries/brewpubs but the truth seems to be that many don’t have these kinds of events very often. Few of them have the kind of space needed for anything large or even to be able to segregate a group of 25 or less. That’s kind of a shame in my opinion. I realize they each have their own niches–e.g., Silver Moon has a lot of live music, Boneyard has no space–and that is a good thing. I just would like to see all of them engaging other parts of the community in more and varied ways. Entice me to your establishments and events, folks; help me drink your beers.

On this note, Sara and I are going back to Three Creeks on Saturday, February 9th (weather cooperating) for TCBC Beer 101. There will be a presentation from brewer Zach Beckwith on the basic ingredients in beer and the brewing process and tour of the brewery. This will be followed by a sensory analysis based on a full flight of the 10 beers currently on tap. The cost is $10/person, which is again a steal as the flight alone would cost you $15.

Zach was saying last night that they hope to have some kind of event like these each month. I say kudos to Three Creeks Brewing. Keep up the good work.

DBU: Winter beer and cheese

Tuesday night, along with some friends, we attended Deschutes Brewery University (DBU): Winter Beer and Cheese Pairing, which was a joint production of Deschutes Brewery and Tumalo Farms. Our hosts were brewer John Abraham and cheesemaker Flavio DeCastilhos.

Title slide for Deschutes Brewery University - Winter Beer & Cheese Pairing event

Title slide for Deschutes Brewery University – Winter Beer & Cheese Pairing event

They paired 6+ winter beers with 6 cheeses from Tumalo Farms and then told us a bit about each of the beers and cheeses as we sampled them and then chose to sample whichever cheeses (and other small nibbles) with the beers as we saw fit. The reason I said 6+ is that they could only find 3 bottles of the Fantôme de Noël which meant only a half pour each so they added a 7th beer, Duchesse de Bourgogne, and gave us a pour of that too. These two were beer(s) 2A and 2B in the list.

Menu for Deschutes Brewery University - Winter Beer & Cheese Pairing event

Menu for Deschutes Brewery University – Winter Beer & Cheese Pairing event

The beers in order were:

  • 1 Hub Abominable from Hopworks Urban Brewery in Portland, Oregon
  • 2A Fantôme de Noël from Brasserie Fantôme in Soy-Erezee, Belgium
  • 2B Duchesse de Bourgogne from Brouwerij Verhaeghe in Vichte, West Flanders, Belgium
  • 3 St. Bernardus Christmas Ale from Brouwerij St. Bernardus in Watou, Belgium.
  • 4 Delirium Noël from Brouwerij Huyghe in Melle, Belgium
  • 5 Super Jubel from Deschutes Brewery in Bend, Oregon
  • 6 The Abyss (2012) from Deschutes Brewery in Bend, Oregon

The cheeses, all from Tumalo Farms, in order (clockwise starting at 12) were:

Cheese plate at Deschutes Brewery University - Winter Beer & Cheese Pairing event

Cheese plate at Deschutes Brewery University – Winter Beer & Cheese Pairing event

During the intro, John or Flavio (sorry, can’t remember which one), said my newest favorite phrase, “favorably contradictory,” when talking about some of the things we might look for as we made our own pairings of beers and cheeses. “Favorably contradictory.” So many potential uses in taste sensations but hopefully even some broader uses. 😉

And as John said, “Beer and cheese. It’s not rocket science.”

Why Beer and Cheese? slide at Deschutes Brewery University - Winter Beer & Cheese Pairing event

Why Beer and Cheese? slide at Deschutes Brewery University – Winter Beer & Cheese Pairing event

Since my notes on the cheeses are so poor, let me say upfront that every one of these cheeses is exquisite! I will certainly be looking for Tumalo Farms cheeses more actively in the future [and I did link them all above].

Abominable and Pondhopper:

7.3% ABV, 70 IBUs. Grapefruit, pepper, light caramel.
Goat’s milk and Deschutes Mirror Pond Ale.
The Pondhopper really brings out the hops in the Abominable, which also paired nicely with the Rimrocker. The Nocciola really brought out the grapefruit in the Abominable.

Fantôme de Noël and Jewell:

10% ABV, barrel-aged, assorted spices. Grapefruit smell.
Failed to make any notes about the Jewell, which should not reflect on its taste.

Duchesse de Bourgogne and Jewell:

Aged in rum barrels. Cherry, vanilla, oak, green apple, rum. Tastes a fair bit like a green Jolly Rancher.
Tastes quite good with dried apricot.

They had us take a small bite of the pickled ginger at this point to clear our palates. Ugh!

St. Bernardus Christmas Ale and Rimrocker:

10% ABV, Belgian strong ale. Boozy dark fruits, clove, cinnamon, oak.
Again, failed on cheese notes.
The St. Bernardus was really mellowed by the Jewell. Was quite good with several of the cheeses (think I tried it with 4), although most, except the Jewell, didn’t affect the taste of the beer much.

Delirium Noël and Classico Reserve:

10% ABV, Belgian strong ale. Berries, plum, figs, raisins.
100% goat’s cheese, cave-aged for one year. Very nutty.
The Classico Reserve really mellowed out the Fantôme de Noël in a very good way and was also good with the Duchesse de Bourgogne.

Super Jubel and Nocciola:

10% ABV., 100% pinot barrel-aged for 6 months. Well-balanced hops & malts.
Oregon hazelnuts.
A really good pairing, sweetens the beer.
Super Jubel also quite good with the cracker with figs.

The Abyss and Fenacho:

11% ABV, 70 IBUs, Italian brewer’s licorice, blackstrap molasses, dry hopped with vanilla beans and cherry bark.
Fenugreek seeds. Hints of butterscotch at the finish.
The Abyss and the candied walnuts = O.M.F.G.

I apologize that my notes are so poor for both the cheeses and the beers. I am new to this level of studied appreciation and lack some of the vocabulary and still have a fairly undeveloped palate; all of which I am trying to remedy quickly. It is also quite hard to pay full attention to whoever is providing you info and taste beers and cheeses (or whatever food) in assorted combinations and keep up with it all. Also, after a while, several small glasses of strong beers begin to take their toll. My first goal in all of this is to pay as full attention to the experience of tastes and aromas as I can, and only secondly to worry about notes.

I will say that all of the beers and cheeses were quite good, as were the pairings set up by John and Flavio. I gave the first 5+ beers all 4 stars and based on some of the cheese and other foods paired with The Abyss (2012) I gave it a 5 star rating for the first time. I am still a long way from considering it the Best Stout or Porter in the world but it is still an amazing beer with lots more potential than I suspected [see my previous notes on The Abyss here and here]. I’m telling you, The Abyss and candied walnuts!

We would like to extend a definite “Thank you!” to John and Flavio who did an excellent job hosting this event. Feel free to do some other pairings in the future for us!

This was Sara’s and my 3rd DBU and we are looking forward to many more! See you there!

[This post, DBU: Winter beer and cheese, originally appeared on habitually probing generalist on 6 December 2012.]

Deschutes beer tasting night at the Platypus Pub

I had a very bad afternoon yesterday (Thursday, 29th) and by 3:30 pm I was ready to start drinking some very dark, very strong beer. But I didn’t.

Then around 3:50 I saw this tweet from @DeschutesBeer

Meet the brewer & taste The Abyss ’11, ’12, BBXXIII, BBXXIV, & Jubelale on Nitro @platypuspubbend #inbend 2nite 6-8pm. See you there??

Sara and I decided to go since we had not yet had Black Butte Porter XXIII. We headed over around 5:15 to check out the bottled beers upstairs—looking for Midnight Sun Berserker Imperial Stout, in particular. Didn’t find any but there are several Midnight Suns and a few other things we’d like to try soon. Headed downstairs and got a table before the proceedings were to start. Turns out that they even had Black Butte Porter XXIII on tap so we got a 10 oz. snifter to share and some food.

Snifter of Black Butte Porter XXIII at The Platypus Pub

Snifter of Black Butte Porter XXIII at The Platypus Pub

This is what I put into Untappd when I checked this beer in:

Mmmm. Tobacco, figs, slight wine notes, pepper on sides. XXIV is better but this is darn fine.

The event started a bit early but we had our food and it was an ongoing thing for a couple hours so we chilled and ate. The brewer and some other folks were there and had some ingredients—brewer’s licorice, vanilla beans and cherry bark, and something else (I forget)—in jars for smelling and tastes of the beers.

While we were eating we saw that they had flights of the 5 beers so we ordered one. It came with the BBP XXIII & XXIV, The Abyss 2011 & 2012, and Jubelale on nitro. Then they told us there was a special 6th one which we would get from the brewer but a few minutes later a guy from the Platypus Pub came by with our 6th glass and said “Here’s your XXII.” Holy WTF, Batman! Black Butte Porter XXII. Sara immediately texted Stacey and Beth. Beth was able to come join us.  All of the beers were quite good but I wasn’t very good at making notes last night.

Flight of Deschutes beer at the Deschutes beer tasting night at the Platypus Pub

Deschutes flight: Back L –> R: BBPXXIII, BBPXXIV, Abyss 2011. Front L –> R: Abyss 2012, Jubelale 2012 (nitro), BBP XXII

BBP XXII was much smoother than the XXIII and XXIV and tasted more of vanilla and dark malts, with a very slight bourbon/whiskey taste. I think Sara and Beth like it the best of the three but I still like XXIV the most. Perhaps that is because I have had it more frequently and in more varied situations. Sure wish I could give the XXII that chance, too.

Black Butte Porter XXII carton at Deschutes beer tasting night at the Platypus Pub

Black Butte Porter case

These are amazing beers and I want to thank Bend for being the town that it is, Platypus Pub for hosting this evening, and to especially thank Deschutes for brewing so many outstanding libations and sharing them with us.

[This post, Deschutes beer tasting night at the Platypus Pub, originally appeared on habitually probing generalist on 1 December 2012. It was slightly modified in that I removed the initial disclaimer about it being tagged DigiWriMo.]

Deschutes Brewery University: Barrel-Aged Beer event

On 6 Nov. we attended the Deschutes Brewery University: Barrel-Aged Beer event with 6 of ours friends. We got there a little early and Sara was able to grab a table so all 8 of us could sit together. The room was pretty full so I assume they had sold all 25 seats.

We tasted 8 different barrel-aged beers; four were from Deschutes, one was a collaboration between Deschutes and Hair of the Dog, and three were from other breweries. Hors d’oeuvres were served about midway through the beer sampling.

We also got a presentation from Jacob Harper, the barrel master at Deschutes. The beers were arranged in the order he figured was lightest to heaviest, but was slightly complicated by the fact that four were sours so they were placed at the back half.

We began with the Calabaza Blanca from Jolly Pumpkin (Traverse City, Ann Arbor and Dexter, Michigan). It is a light wheat/white ale hybrid that was slightly sweet and slightly sour. I thought it was fairly tasty but would not want to drink it in quantity or frequently. ~5% ABV. I gave it 4 stars.

Next was Ale D’or Fort from Deschutes, which I had never heard of. Turns out it was brewed for a special Oregon beer festival (missed the name) last year where all the brewers took a particular Brettanomyces yeast strain from Unibroue and competed with what they produced from it. It was light, almost wine-like, a strong gold which had been aged in French Pinot barrels. No carbonation. It tasted a lot like Ashton’s Fresh Hop London Strong Gold without the fresh hops, which is to say, amazing. 9%+ ABV. 5 stars.

Third was Deschutes’ Black Butte XXIV, which we have had a fair bit of and of which neither of us would tire of ever having. I have three bottles in the Cellar. It is an Imperial porter with dates, figs, chicory and other bits for flavor. 20% was aged in bourbon barrels. We were told that next year they plan on aging 50% of the batch in bourbon barrels, which will up the ABV a few %. I think everyone present let out a loud and appreciative “Oooohhh” at that. 10.8% ABV. 5 stars+

Fourth, and the last non-sour, was Deschutes’ The Abyss (2011). I have been really wanting to try this as this year’s version is being released today. It is an Imperial stout that used licorice and molasses in the kettle. It was 28% barrel-aged (11% Pinot noir, 15% bourbon, 2% raw Oregon oak barrels). It is relatively the same each year. My first reaction was a thoughtful “Hmmm.” I didn’t want to be hasty but I was definitely underwhelmed. It has a chocolate taste late in the mouth. It is tasty but I have to say it is no Black Butte Porter XXIV. 11% ABV. I gave it 4 stars and am hopeful for this year’s batch. It won World’s Best Stout & Porter at the 2012 World Beer Awards, which in my humble opinion it does not deserve. A damn fine beer it is but Black Butte XXIV Porter is better and Midnight Suns’ Berserker Imperial Stout blows them both away.

With any luck we will be one of the lucky few at the release party today to get in on the vertical tasting of 2008-2012 batches of The Abyss. Perhaps I’ll revise my opinion then. [Turns out they have moved up the time when the limited flights will be available and it isn’t looking good. We both questioned this on Twitter—mostly as to what time they really were being served—and got an interesting reply back so we’ll see.]

Fifth, and the first sour, was Tart of Darkness from The Bruery (Orange County, California). It was a sour stout made with cherries and aged in oak barrels. It tasted much lighter than it looked. 5.6% ABV. 4 stars.

Next was The Dissident from Deschutes, which we have also had recently and of which I have 2 bottles in the Cellar. It is made every other year and uses a secondary fermentation with Brettanomyces. Currently made in batches of 200 barrels they are aiming to begin producing it every year. 11.4% ABV. 5 stars. This won World’s Best Oud Bruin and Americas Best Oud Bruin at the 2012 World Beer Awards. World’s Best? I don’t know but it is certainly one of the finest sours produced outside of Belgium.

Next to last was Sang Noir from Cascade Brewing (Portland). Pretty darn sour. Light and thin but very sour. Cherries. Aged in French oak and bourbon barrels. 9.5% ABV. I gave it 4/3 stars. For me it was a 3 but I wondered if I were judging it too harshly since it had pushed past my acceptability for sourness.

Last was The Collage, also from Deschutes. We have also tasted this since being here and have a bottle in the Cellar. It comes from a collaboration with Hair of the Dog (Portland) and is a blend of Deschutes’ The Dissident (but unsoured) and The Stoic (a quad we are still waiting to try) and Hair of the Dog’s Fred  (10% ABV Golden Strong ale) and Adam (10% ABV; their 1st beer). It is 100% barrel-aged in 6 different types of barrels. Hair of the Dog uses a peat malt. It is tasty, no doubt, but it seems all the work is over much for the end result. 11.6% ABV. 4 stars.

I must say, though, that I am definitely looking forward to tasting Fred and Adam and other Hair of the Dog beers some day.

After the tasting we were still hungry so we moved downstairs for some dinner. Sara and I shared an Ashton’s Fresh Hop Strong London Gold which was excellent but perhaps not the best idea after all those other strong beers. And I had even been finishing a couple of Sara’s that she did not. I really felt it the next day!

It was, of course, election night and some of those at our table had been (::grumble:: understandably ::grumble::) refreshing their phones all evening as returns came in. During dinner we learned of a couple states’ equal marriage bills passing, Colorado’s passing of their marijuana bill, and of the reelection of Obama. Many people in the pub seemed genuinely happy at much of this but there were definitely groups of assorted sizes who were not. “Sorry if our reasonably joyous celebrations were disturbing you.” No, honestly, I’m not. Deschutes County is a lot more red than I ever might have imagined before moving here. I can see it now but I still find it hard to believe.

All in all, it was a tasty and enjoyable evening.

One of my favorite lines from Barrel Master Jacob Harper was one of the reasons why one might want to barrel-age a beer: “To add mystique to an already good beer.” I’ll raise my glass to a little mystique!

 

[This post, Deschutes Brewery University: Barrel-Aged Beer event, originally appeared on habitually probing generalist on 15 November 2012.]