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Since I was planning a trip north to my hometown of Milwaukie next month, I wanted an Oregon beer. And what did I see first? Grade A West Coast IPA from Crux Fermentation Project.
This Eastern Oregon IPA pours a dark yellow with orange tints. Getting Naval orange peel in the aroma. The first hit of flavor is more candied orange. I would peg the bitterness level above average. The significant malt backbone creates a nice counterweight.
I still get that giddy feeling when a special beer release happens and the 37th Black Butte Anniversary from Deschutes Brewing certainly qualifies.
It is “a tequila barrel-aged Imperial Porter, inspired by a tequila orange truffle. It layers rich chocolate, bright orange peel, and a kiss of spice over a smooth, bold malt bill.”
I will be checking those Untappd ratings as they roll in for sure.
The brewing world was very aghast when 10 Barrel Brewing gutted its multi award-winning brewing team led by icon, Tonya Cornett. But that team is back in the brewhouse with a new project: Upp Liquids. Not sold on that name yet.
They will be at the Immersion Brewing location and the group with Cornett, Ian Larkin, Jose Ruiz and Ben Shirley will partner up with Immersion Brewing owners Sean Lampe and Amanda Plattner and make the switch to Upp. Initial beers will be 1st Upp Super Juicy IPA, Chasin’ Sunsets a yuzu ginger tart ale, and Arriba a Mexican-style lager.
One of the great little surprises of the holiday season is the unveiling of the label art for Deschutes Brewery’s Jubelale. Granted, it comes way too early for my taste but that hardly dents the long running tradition.
“Cozy up fireside with this festive winter ale full of spice notes and a robust malt character of toffee and dusted cocoa.”
I totally get a cheese and beer pairing but a cheesed up beer? Well Oregon’s Rogue Creamery has collaborated with Crux Fermentation Project in Bend on limited-edition, lambic-style ale brewed at Rogue Creamery’s cheesemaking facility. And it didn’t utilize the ingredients of any cheese. It was the cheesemaker’s famous blue cheese, Rogue River Blue.
Crux filled up their Coolship portable vat with uninoculated wort, drove that Coolship to the Creamery. Rogue River Blue cheese was pitched into the beer wort and overnight inside Rogue’s facility the yeast and the went to work.
Two years later that beer is now ready. I will be following reviews on Untappd to see what the tasting experience is like.
It is tough to pick the beer to start the season with but sentimentality for my home state of Oregon and the fact that I love the rotating artwork each year means that Jubelale from Deschutes Brewing gets the nod.
“Cozy up fireside with this festive winter ale full of spice notes and a robust malt character of toffee and dusted cocoa.”
I have had a few Jubelales this year but let’s focus on the alternate Deschutes Jubel, Cherries Jubelale.
“This new take on the beloved Super Jubel receives a dessert-inspired twist with the addition of cherry and vanilla to its rich barrel-aged malty decadence. Barrel-aged in wine, the beer brings in the flavors of Jubelale, but with added strength and complexity from barrel aging.”
Craft brewing is about creativity and we need that creativity brought by people like Local Plastic at every business step of a brewery. With the massive spike in to-go 4 and 6 packs, we need to find ways to think about making this better. Like these cardboardy holders from Highland Park Brewery.
Looks like two Bend, Oregon breweries are partnering…
Most SoCal beer fans will have seen and most likely had a few Deschutes beers but Boneyard does not have a footprint down here so will be lesser known. Think of it as the heritage brewer / older sibling getting together with the rough edged / younger sibling. You can read more HERE. But I expect that more neighboring breweries may combine forces. Some will work and some will divorce later depending on how well they can balance the union.
We stay in Oregon for a stout from Goodlife Brewing in Bend, Oregon. Now I drove over the “pass” from Salem to Bend in November and there were moments where my hands were glued to the wheel for sure. A stout beer at the end of the journey would have been welcome indeed.