This post is a reminder about a L.A. beer company that you can support while also learning about beer. It is Your Beer Friend and they have an upcoming event all about Oktoberfest. They will be “doing a public virtual tasting with six beers – all Oktoberfest themed. Learn the difference between Märzen and Festbier and what makes a beer officially an “Oktoberfest Bier”. And, for the truly adventurous, we’ll be blind tasting 6 Oktoberfest beers in order to rank your favorite.”
Register by September 30th right HERE for the October 11th tasting.
Almanac Beer Co. has joined the 8 Trill faithful with their Crowns & Hops collaboration, One Love Eight Trill West Coast IPA. Sure to please your charitable soul as well as your hop taste buds.
Usually my collaboration talk is between 2 breweries but today we are going to talk about 2 Towns Ciderhouse and their international cider collaboration with Japan’s Son of the Smith cidery.
Son of The Smith in Nagano is headed by Kota Ozawa, Takuro Ikeuchi, and Nobumitsu Miyajima and they “provided a unique yeast strain cultivated from raw Japanese maple sap and honey. This yeast was propagated in 2 Towns’ lab and used to ferment fresh-pressed Pacific Northwest apple juice in mead barrels selected by Ikeuchi. One barrel utilized the Japanese wild yeast, while the other employed a distinctive Brett strain from Takush’s favorite home brew originating in Alaska. The result is a blend of these two fermentations, creating a cider with complex, layered flavors.”
The cider is named Twin Peaks and it “is a bone-dry, unfiltered farmhouse-style cider with an ABV of 7.3%. Crafted from a blend of Pacific Northwest apples, this cider features an expressive apple-forward profile with delicate notes of stone fruit and floral character from the Japanese yeast. The Brett strain adds a mild Brett finish, enhancing the cider’s overall complexity.”
One day left in the Rose City and after fueling up with donuts ( Delicious Donuts ) and pizza ( Pizza Thief ) there were beers to be had and a last cocktail or two.
First up was Freeland Spirits which had an extensive Pride menu for their gins and bourbons. I went with the Butterfly G&T and it came in a big ol’ glass and was a vibrant purple. The base drink was not blown away by the blackberry tea and the pea flower.
Then, down the road was Great Notion and they were brewing beer. You could smell it in the air. Malt was a’ cooking. I figured that I should get something weird so went with the Orange Creamsicle Milkshake IPA. The ice cream part came through but the orange was a little lacking.
After a break, it was time for the last beer of the trip. And finally, I got to see inside of Function PDX. This beer bar hosts a single brewery each month from outside of Oregon and this month it was Dewey Beer from Delaware. I decided to go real big and chose an 11% stout ( which made the best of July list ).
Finally, since airport security was speedee, there was plenty of time to sample some Westward Whiskey. And we got a bonus taster as well. There was a White Dog, their flagship and a cask strength as well as Pinot Noir barrel-aged version, a stout barrel version and a rum barrel version. My favorite was the Pinot. Most were a little too on the hot side. There was a little mini- cocktail too.
I love imagining what my perfect beer bar would be and so to counteract the existential dread in the air, let’s dream for a while instead.
First, there would be inside and outside seating with the outside being a calm garden center zen zone. Inside would be a mix of bar seating and booths because I like comfortable seating. There would be no TVs. I think it pulls focus from the beers and sports bars do a better job of it anyway.
There would be a total of 12 taps. I think that is manageable in both keeping social media and your own bad menu updated. And that churn would keep coming back to see the new beers.
In regards to the beers, six would be from a guest brewery for the month ( stolen from Function PDX ). That leaves me to have two lighter beers, to IPAs and two stouts. Depending on the guest brewery, the local taps might switch to lighter beers heavy for example.
There would be a little bit of food but nothing fussy or hard to make. Chips and salsa. Cheese plates. Little plates that can be high quality. Outside food would be encouraged as well so that instead of spending time booking food trucks, that time could be spent on beer selections.
I would also have a few single cans in a fridge to-go as well. A curated selection of beers that I find fun.
I am going to start with two beers drunk later in the month starting in Mount Angel, Oregon at the Benedictine Brewery. Their St. Michael Helles was absolutely on point and very refreshing on a hot day. I do have to add that all their beers were good.
Dewey Beer Moelleux Au Chocolate Stout was the last beer of the trip and my first visit to Function PDX and their newer Alberta outpost. It was also my only “big” beer of the trip. It was super chocolately and very smooth.
Two other beers make the list of the month starting with the 2024 edition of Russian River’s Pliny for President. Not a surprising choice since Russian River hardly ever make a mis-step with hops. Lastly, El Segundo, also known for hoppy beers, came out with Crowner Kolsch which I think is one of their better “alternative” beera.
This second report will be more spirited than the first. We head to 23rd Avenue and gin at Aria. A lovely little spot with all sort of cocktail accoutrements. You got to taste the gin plus the summer seasonal cocktail tasters including a preview of their upcoming G&T canned cocktail.
Then, more gin, over at Aviation. And, of course, the special July cocktail flight which was Weapon X themed. Deadpool drinks. Leaving out the jalapeno infused Aviation cocktail the rest were fun and weird and Marvel-ous.
Right down ( Wade ) Wilson Avenue is Brujos Brewing and their gothic-witchy theme. I like a brewery that leans into their theme and Brujos does. There is a pulpit of beer to order at as well as some serious collaborations which tells you the status of this new brewery. I had an IPA done with Goal Brewing in San Diego.
Lastly was a trip to Scotch Lodge in a random building in the basement. But there was a cellar of spirits there. I had an Old Fashioned but it was no ordinary drink. The bourbon was a blend of four bourbons. It was great and the atmosphere was tres chic.
More spirits as the drive sent us to Forest Grove and Sake One where I got the Happy Lotus Sake made with Eastern Gold hops. A very gentle drink but also pretty boozy at 14.8%. Their was a distributor tasting going on at the same time and I sorta wanted to hear their thoughts.
It was a hop, skip and jump to my college town of McMinnville and the Hotel Oregon of McMenamins. Two MC’s. My lunch was better than the beer which was supposed to be a rye DIPA but seemed more a slightly rye session ale.
From there we walked a couple blocks down 3rd Street to Acorn & Oak the wine bar of The Linfield University. So, I had to have a beer. A really good Helles Lager from local ForeLand Brewing.
The last stop was supposed to be a whisky distillery but the world’s longest train was in the way so an audible was called and we headed to the Emerald Room at Aimsir Distilling for a mega spirits taster tray and vegan dumplings. Aquavit, gin, vodka and bourbon too. Appropriate for Portland, my favorite was the Rose Gin.
Last stop of the month is in Hood River but you will have to look for it. It is Spinning Wheels Brewing Project which is operating in speakeasy mode beneath the restaurant.
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Zoiglhaus Brewing’s contract brewing operation in Portland. is where the beers are made such as Shredipede Pale Ale and Enter the Forest a West Coast IPA. Andrew Rosette the owner, has just 5 different beers that are being perfected each time done with Zoiglhaus and brewmaster Alan Taylor.
