While I am enjoying Denver. You get this review of a beer from Oregon that is at GABF. Rogue!
[youtube=http://www.youtube.com/watch?v=tC1-hG9hOtk]
Right vs. Wrong
” I didn’t want to do what was right. I didn’t want to do what was wrong. I just wanted another beer.”
-Don Younger
Saraveza and Hop Shake
I saw this on the Saraveza newsletter…
On a recent trip to the Annen Brother’s Hop Farm, Saraveza beertender, Jonathan Carmean, picked up some hop shake to spice up your suds. Next time you’re in at Saraveza, ask your beertender to top off your pint with some Hop Kief.
From what I understand, this is a powder that you add to your beer. Sounds intriguing.
BeerMongers !
Portland and Beer. What else can I say that others haven’t? It just keeps getting better there. Not only do they have Belmont Station and Saraveza, now they have Beer Mongers.
Check out their website to see their selection.
If you are in North East Portland …
…then you should check out this event. Lompoc makes some good beer. LSD is one of my personal favorites. Even the roasty smoky beer has piqued my interest.
PORTLAND, Ore. – Sept. 4, 2009 – The brewers at Lompoc Brewing are welcoming autumn with a release party of their newest seasonal, Lompoc Oktoberfest. The event will take place Sept. 11 from 4 to 9 p.m. at the Sidebar, Lompoc’s new tasting room located at 3901A N. Williams.
Staying true to the theme, the evening will feature a buffet of sausages and snacks, as well as five other specialty and barrel fermented beers, and the opportunity to mingle with the Lompoc brewers.
Pale orange in color, Lompoc Oktoberfest features a clean malt flavor artfully balanced by a touch of Perle hops. A portion of the grains used was roasted in the oven at Lompoc’s Fifth Quadrant restaurant, giving the beer a slight biscuity flavor. The beer is 5% ABV and 15 IBUs. Lompoc Oktoberfest will be on draft in all five of Lompoc’s pubs beginning Sept. 14.
Party attendees will also have the opportunity to preview tasters of Monster Mash, Lompoc’s Halloween seasonal. An imperial porter, Monster Mash is a dark ale with strong chocolate and roast flavors and a touch of red fruit. It weighs in at 8% ABV and 50 IBUs.
Other beers on the menu include Smoked Gold, a twist on the brewery’s popular Fool’s Gold that includes the addition of beechwood smoked malt for a subtle note of wood smoke (4.6% ABV, 16 IBU); Flower of the Gods IPA, a summer seasonal hopped with Simcoe and Tettnangers for a slight citrus flavor followed by a spicy finish (6.4% ABV, 60 IBU); Barrel Fermented Red, Lompoc’s Proletariat Red 100% fermented in a vintage white English oak barrel for a malty and full bodied ale with a deep, rich red color and a slight touch of oak (6.2% ABV, 45 IBU); and Bourbon Barrel Aged LSD, a deep mahogany strong ale crafted with seven specialty malts, then aged in bourbon barrels for three months and cellared for an additional 10 (6.9% ABV, 58 IBU).
Lip Stinger
MacTarnahan’s Lip Stinger Farmhouse Ale with peppercorn is now on shelves for the late summer and fall season. It’s the first in a series of specialty 22-ounce-only offerings form MacTarnahan’s, which plans to bottle just 3000 cases. Lip Stinger is an effervescent and rustic farmhouse ale that brewers add a cracked peppercorn blend during fermentation to introduce a spicy nose and warming mouth feel.
Downtown Portland gets McMenamin's Hotel
from the Oregonian & The Portland Business Journal
The new McMenamins Crystal Hotel will occupy prime land near the Brewery Blocks
“An eagerly anticipated hotel project in downtown Portland is taking shape after the spiraling economy temporarily shelved it.
“McMenamins Hotels, Pubs & Breweries secured a permit from the city of Portland on July 20 to proceed with its Crystal Hotel project at 303 S.W. 12th Ave., a former bath house, hotel and reputed gangster hangout that has been empty for about two years.”
Lipschmacker Gose
Lipschmacker Gose – A NW version of a historic German wheat beer that was almost lost to the world. Unlike most beers from Bavaria which are Lagers, or bottom fermented, this beer was historically top fermented. Gose which originated in the small town of Goslar, near Leipzig which at the time was outside Bavaria and did not have to adhere to Reinheitsgebot, the German purity law. This historical wheat beer was made with the addition of coriander, and hint of salt. It then under goes a second lactic fermentation. Similar in style to a Geuze, but with a slight hint of spice. This is a perfect beer for quenching your thirst the heat of summer. It is 4.8% alcohol by vol.
Photos from the OBF
Click HERE to see some photos of the Oregonian’s coverage of the Oregon Brewers Festival 2009.
What's in the ol' fridge
I’ve got (2) Rogue beers waiting their turn to be tried. First is the Track Town Honey Orange and then I will have some Portland Sesquicentennial.