Follow Sean Inman to the best in craft beer
I was quite the lucky fella to get gifted a Rogue Spirits Rolling Thunder Stouted Whiskey.
This is not a whiskey to trifle with. It comes in hot. Alcohol on the nose is first to acquaint you with that fact. First sip has a burn to it from start to finish. Underneath that is a bit of a cola taste. Not perceiving much stout influence here. I do get a bit of vanilla as I get used to the ABV. If you want to make a high octane cocktail this could do the grunt work.
Our last stop is in Boring, Oregon but their non-alcoholic beers will probably prove the opposite. LaLa Brewery is owned by Timothy Devlaeminck, a home brewer making the leap up into the N/A space.
You can read more about him where I got the lead for this HERE. But here are the possible beers, “Some of the house beers include: Red Kite, an Irish style Red ale brewed with Falconers hop blend. Super Monk, brewed with Monk Fruit to give a little sweetness and bermented with Belgian Yeast. And, Malt Root Beer, a malted root beer based off a prohibition recipe.”
This month I have been focused on new Oregon breweries but let’s flip that around and head over to the great New School Beer site to read HERE about the oldest breweries in Oregon.
Glad to see that Goldwn Valley from my college town of McMinnville is in the top 12.
Each year, usually in February, I pore over the anticipated brewery openings list compiled by the fine folks at The New School Beer blog. Go HERE to read the full list.
My first pick is Tiny Giants Brewing which will be heading to SE Ankeny with former Cascade and Fracture brewer Steve Beadouin in the lead. That resume is one reason why I chose it. The other is that they are using a space used by a former brewery while they search for a forever home.
Most of us old-timey beer fans have a few big growlers either getting dust in a cabinet or garage. It was super trendy for a super tiny amount of time and always seemed to come with caveats to it.
16oz cans basically killed off growlers and bomber bottles in one fell swoop but Double Mountain Brewing in Oregon has been rallying behind refillable bottles for quite some time now.
Matt Swihart from the brewery talked to OPB (Oregon Public Broadcasting) about recycling which you can check out HERE.
At this point, I think the battle is over. Cans have the upper hand and also, there is no beer chasing FOMO or big recycling push at the moment from the younger generation so I do not see who would take the extra time to do this.
Since the last Portland post was menus only, I thought that I would finish up with a few pretty pics to make you want to visit…
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.
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.
Since I will be in Oregon at the end of the month, I thought I would focus on some new NW breweries to check out starting on North Williams in Portland at Commensal Fermentation. According to their website, “the archaic meaning of Commensal is the people you bring to your table…”
Forty Rules – “our west coast session ipa featuring Idaho 7 and Mosaic hops. Notes of tropical fruit, citrus, a little pine are present in this 4.2% beer.”
Row of Ducks – “our Kölsch-style ale with a gentle nod to tradition. Notes of red apple, cracker and honey are present in this 5.2% abv beer.”
Crazy World, Lotta Smells – “hazy double ipa, double dry hopped with Citra, Ekuanot, and HBC 638.”
Tatluhan – “our blond stout with coffee and toasted coconut, collaboration beer with Mosaic Taphouse and Kalesa coffee, in Portland, Oregon.”
Now here is a throwback beer for ya’. Little Beast Brewing has teamed with Funky Fauna from Sisters, Oregon, to create a Brett IPA. “Story Forest was primarily fermented with Chico ale yeast, then aged with Brettanomyces anomalus var. clausenii (widely called Brett C) for several months. To bring out more flavor, we dry-hopped it with Nectaron and HBC 586 to add the final touch to this new elixir.”
Readers of the blog will know that I have attempted to enjoy many a Non-Alcoholic beverage. Was quite the fan of both Shirley Temples when out for a fancy dinner with my parents and Lime Rickeys at the now lost to time, Frederick & Nelson department store in Portland.
Preamble over, what would to RTD mocktails from Craftwell Cocktails taste like?
Starting with the Peach Mojito: peachy on the nose, like juice which is a good sign. The mint comes through right after the stonefruit. Has a really tart sparkle to it. A little puckery which I was not expecting. It is very tasty and I would say could be a good mixer start if you wanted to rum it up.
The Margarita has a pineapple chunks from a can taste. Glad it was not candy pineapple. Past that though, there is not much else going on. This one is way more of a mixer candidate. The other flavor notes are too far in the background and the lack of agave is really noticeable here.
Neither are unworthy of drinking as is but both seem more a starting point than an end one. That being said, I would pick the Peach Mojito first.