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Friday, May 27, 2016

Brewery Event: Bellingham: Chuckanut Brewery and Kitchen hosts artist Katie Johnson, May 28th.

Press Release

Art can sometimes pair together effortlessly with food and drink so Chuckanut Brewery & Kitchen, located at 601 W. Holly St. Bellingham, will be adding a unique set of work by local artist Katie Johnson! Katie is known for her talented creation of the Bellingham Brew Deck, which consists of portrait illustrations of the craft beer community in Bellingham. The art that will be displayed in the Kitchen from May 28 til July 16 will consist of small mixed media studies inspired by her muse.
Who is Katie’s muse you might ask? A furry, four-legged cat named Hobbes! He was the purr-fect inspiration behind her experimentation on creating mixed media with the use of graphite, color pencils, and pastels. Katie has a unique creation process behind her art with the build up of layers contrasted with exposed canvas and the use of charcoal in the under drawings. What makes her style so unique is the practice of exposing these under paintings.
Katie Johnson has been actively drawing and creating since childhood, which led to the decision to study studio art at Western Washington University. She graduated in 2010 and still resides in the Bellingham area. She feels Bellingham is the perfect place for artists, entrepreneurs, and people taking on start-up projects because it is an encouraging, vibrant community with an incredible network of support. When Katie is not creating art, you can find her trail running on one of many trails in Bellingham, out exploring near Padilla Bay, or pouring beers and serving food at Chuckanut Brewery & Kitchen!

Chuckanut Brewery & Kitchen, located at 601 W. Holly St, was awarded Small Brewpub of the Year 2009 and Small Brewing Company 2011 at the Great American Beer Festival in Denver, CO. The full service “Kitchen” serves an eclectic fresh local menu for all ages. $3 Pint Night on Monday and Kolsch Night Tuesday’s are some of the extra activities offered at the “Kitchen”. Currently underway is the building of a second production facility and brew hall in Skagit Valley located at 11937 Higgins Airport Way, Burlington. Learn more about Chuckanut Brewery & Kitchen at www.chuckanutbreweryandkitchen.com.

Brewery News: Kent: Airways Brewing announces updated logo, new taproom location, and expanded hours.

Press Release
image courtesy Airways Brewing
Airways Has a New Look
Over the past 6 years, a lot has changed. As we get ready to move the brewery and expand production, we've spent some time reflecting on where we want to go, and what makes Airways unique in a region that loves airplanes and beer.

Our new logo, which you'll start to see today, reflects our founder's passion for the glamorous era of airline travel. While the airplanes are of course a huge part of that, we also wanted to capture the spirit of the people in the industry. These were innovators in an age before computers, and hard-working crews that worked long hours to make flying a luxury. Our new logo pays tribute to their stories and the enduring friendships that have been passed on to us at Airways.  

New Tap Room Location and Expanded Hours Starting June 14
If you haven't heard the news, our brewery and the attached tap room are moving to a much larger location.

The original Tap Room, on West Valley Hwy and 196th, will be open through Friday, June 10th.

We’ll re-open in our new location at 2 pm on June 14th with expanded hours. Here’s the info on our new place:  
8611 S 212th St. Kent, WA 98031
Sunday: Closed
Monday: Closed
Tuesday: 2pm–9pm
Wednesday: 2pm–9pm
Thursday: 2pm–9pm
Friday:  2pm–10pm
Saturday: 2pm–8pm
Pints, tasters, growler fills, and packaged products will be available. Guests are able to bring in food from surrounding restaurants, and well behaved dogs are welcome. Please note that this is a 21+ facility.

For more of what's happening at both Airways Brewing Company locations, visit airwaysbrewing.com.

"Festival News: OR: Portland: Portland Fruit Beer Festival" draft list announced. Tickets still on sale!

Press Release
image courtesy Portland Fruit Beer Festival
... Portland, OR - 
The 6th annual Portland Fruit Beer Festival announces their largest beer & cider list yet, with more participating breweries and cideries than ever before. The festival also makes a new home at a larger and greener location in the North Park Blocks. Twenty-Nine Breweries and Seven Cideries combine for Thirty-Six regularly pouring taps, plus a selection of rare and rotating tap lines that will shift through even rarer small kegs throughout the festival. All together over 60 different beers will be poured.

This year's beer/cider list is also the most diverse and regional yet, with more breweries from across the country but still a majority from Oregon. The brewery list highlights Portland favorites like Burnside Brewing, Hopworks and Breakside Brewery. From south of Portland comes Deschutes, Ninkasi and Sunriver. From Washington and California, Fremont Brewing, Lagunitas and Ballast Point Brewing enter the festival for the first time. There are also brand new buzz-worthy breweries like Culmination Brewing and 54-40 Brewing.

A world class selection of local food vendors will be on-hand to soak up the beer and cider and provide sustenance. Covering four of our favorite beer drinking food groups: HOT LIPS Pizza, Sausages & Pretzels from Urban German GrillBUNK Sandwiches and Fifty Licks Ice Cream. Hot Lips will also have their all natural fruit sodas for non-alcoholic refreshments for adults and kids. 

The three day, all-ages festival is open to the public and underage or non-drinkers at no extra cost. Tunes will be provided by all-star DJ's each day and an alternative Burnside Brewing Co. can garden will offer affordable and crushable non-fruit beers to the masses. 

The Portland Fruit Beer Festival is now seeking OLCC certified volunteer pourers with special double ticket bonuses for some shifts. Fill out the form to volunteer here http://www.fruitbeerfest.com/?page_id=811


Alameda Brewing: Saison and Black
Saison with black currants
Inspired by amber saisons of France and the English tradition of combining black currants with beer, we brewed this tangy, garnet colored ale for your summertime enjoyment. Starting with a Belgian pilsner malt base, we add specialty Belgian malts for a nutty, fruity flavor, wheat malt for body and black currants for a bright, earthy berry sharpness. The French saision yeast finishes dry, keeping you coming back for another and another. 7.9% ABV

Ballast Point: Mango Even Keel
our ideal beer for easy drinking. This hoppy, session ale gets a flavor boost from mango, which perfectly plays off the citrusy hop bouquet. With fruit, hops, and a low ABV, this beer truly is on another level. 3.8% ABV – 40 IBUs

Block 15 Brewing: Guelah Papaya (IPA with Papaya puree)
IPA brewed with Citra, Azacca, & Galaxy Hops, conditioned on yellow papaya and then dry hopped with Citra, Azacca, and Halleratau Blanc Hops.  A tropical fruit jam session. 7.3% ABV

Breakside: Lightning Punch
Sour ale fermented with a mixed culture of Brettanomyces and Lactobacillus and lemons. Dry hopped with an experimental hop from Roy Farms that smells like fresh Oregon strawberries. I'm lovin' it. 5% Abv and 5 IBUs.

Burnside Brewing: Guanabana Gose
a house lacto-cultured Gose carefully soured in the kettle and brewed with a delicate balance of noble hops and Jacobsen sea salt. A cold side infusion of fresh lime zest and soursop purée gives this beer a refreshing twist.  Abv 4.5%, ibu 10

The Commons:  Butterflies Hovering
Saison with pineapple and kaffir lime leaves ABV: 5.9%

Culmination Brewing: Sun Rey
Sun Rey is a tea radler brewed with Jasmine Pearl tea lime and raspberries and kettle soured with lacto for a tart and refreshing summer sipper. 4% ABV and 5 IBUs.

Deschutes Passion Fruit IPA
Passion fruit concentrate was used in this brew contributing tropical, tart fruit character. Juicy citrus aroma and flavor is highlighted by fruity hop aromatics and delightful caramel malt notes in the background. 6.4% ABV and 62 IBUs.

Dogfish Head: Romantic Chemistry IPA
What you have here is a serious India Pale Ale shacking up and hunkering down with mango and apricots. At the same time! Romantic Chemistry is brewed with an intermingling of mangos, apricots and ginger, and then dry-hopped with three varieties of hops to deliver a tropical fruit aroma and a hop-forward finish. It’s fruity, it’s hoppy, it’s tasty! 7.2% Abv and 40 IBUs.

Ecliptic Brewing: Blood Moon India Session Ale
Blood Moon India Session Ale is named after the color of the Moon at the peak of a Lunar Eclipse. Blood Moon has a bright orange color from the Blood Orange used to brew it.  Lime zest and 100% Citra hops are also added to make this beer pop with zesty citrus flavors and  aromas. ABV 4.5  IBU 65

Ex Novo Brewing: Cactus Wins the Lottery
Berliner Weisse with Prickly Pear. Pink and sour with a sweeter fruity finish.  4.2% Abv.

54-40 Brewing: Cucumber-Honeydew Bright Ale
Crafted with nearly 400 lbs of honeydew melon and well over 100 cucumbers! The resulting fruit beer is crisp and refreshing with a wonderful bright melon nose and fresh cucumber taste. 5% ABV 12 IBU

Fat Head’s: Apricot IBUsive IPA
Our IBUsive IPA aged on apricots for a month. 7.2% Abv and 75 IBU’s.

Fort George: Chasing the Dragon
Light bodied blonde Kettle sour, with Dragonfruit, and black currant added post-fermentation. Slight sweetness with a tart finish. Enjoy chasing the dragon to the bottom of your glass! ABV: 5.4%

Fremont Brewing: Cantaloupe Summer Ale
Summer Ale tastes like tangerine flower in a glass—endless days distilled into the sweet nectar of barley and hops. Four hundred and twenty reasons to enjoy this beer. Summer Ale is our answer to bigger is better. One grain, one hop. Simplicity…yet so much more. “Beer has food value, but food has no beer value.”—VWP. 5.2% ABV

Gigantic Brewing: Gigantic & Juice
Gigantic IPA with Pineapple, Tangerine and Grapefruit juices. 6.7% Abv and 70 IBUs.

Hop Valley: The Fruit Man 2016
This beer is a first in a series of fruit beers, and is brewed to blend the boundaries of both “fruit beer” drinkers, and “Hop Forward” beer drinkers. It is an American wheat ale hop bursted and dry hopped with copius amounts of simcoe and mosaic hops, and peach and apricot pureed and added to the fermenter to accentuate the qualities of these two varieties. Fruit and hops in harmony, two fruits two hops, one beer, one love! 6.25 % Abv and 25 IBUs.

Hopworks: POG IPA
The unofficial drink of Hawaii. Blend of Passionfruit, Orange, and Guava mashed together with a NW style IPA. 6.3 % Abv.

Lagunitas: Calamansi Equinox
We dosed our creamy Equinox Oat Ale with Calamansi for a lil' kumquaty, mandarin-orangey blast. This one's packed full of real beer flavor and all the things you yearn for! 8.0 ABV %

Laurelwood: Kiwi Wit (Name TBD)
A small portion of this beer was soured which will give it a nice tartness. The grist is pilsner malt, lots of various types of wheat, and a bit of rolled oats. It uses Mosiac and Galaxy hops to help accentuate the kiwi. This is about all we know right now, other than it should be ready, or close to it, by the media event. Hope this information is helpful. 5.1% ABV, 20 IBU's

Lompoc Brewing: Raisin Hell
This Oatmeal Raisin Rye is reddish in color with a malty body and a chewy, raisin flavor. Malted rye and rolled oats were added to the mash with 60 pounds of raisins added to the fermentor. 6% ABV

Ninkasi Brewing: Ginger & Juice
Ginger and Apricot Farmhouse Ale
Crisp and complex, this Saison is crafted in the traditional farmhouse- style with subtle hints of real ginger and apricot. Distinctively fruity and slightly peppery with an energetic effervescence, Ginger & Juice finishes dry and satisfying, perfect after a long day’s work. 5.5% Abv 25 IBUs
Ruse Brewing: Patchwork (Strawberry Basil Tart)
This tart ale is kettle soured then conditioned with a touch of basil and a copious amount of local strawberries. 4.8% Abv

Sixpoint: Raspy Sauce (Raspberry Berliner-Weisse w/ Raspberry-Jalapeño syrup)
The true Sixpoint Sauce. We made a special variation of our Lil' Raspy for this year's Fruit Beer Fest using our Raspberry-Jalapeño syrup. The OG Lil' Raspy rocks a low ABV with a soft, white, fluffy cap and the raspberry puree he’s brewed with gives him a pinkish hue. He might be little, but he’s jammed with 300lbs of raspberries per batch and just for this festival he's been dosed with our special sauce. Additionally a sour lactic fermentation makes Raspy Sauce a sweet, tart, and slightly spicy sensation. 4.3% ABV

Stormbreaker Brewing:  When I Fruit, I Fruit for the Timbers
Log slices? Cantaloupe slices? This beer is what we hoist over our heads after each goal. We aged this crisp, light, easy drinking blonde ale on 180 lbs. of cantaloupe, which extenuates the flavors of stone fruit and citrus.  And even though they ‘Can’t Elope’, it’s the perfect marriage of beer and fruit. ABV: 5.2%

Sunriver Brewing: Blueberry Pancake Pale Ale
This beer combines the doughy, bready and biscuit character of three outstanding British pale malts along with a healthy dose of NW blueberries.  The resulting brew is reminiscent of a stack of blueberry pancake.  Beer for breakfast anyone? 5.8% Abv.

10 Barrel Brewing: Plum Spectacular
From Tonya comes a small batch kettle sour made especially for the Portland Fruit Beer Festival. It has a crisp, clean, assertive sourness with loads of plums. Exactly what Portlanders love in a sour! 6.4% Abv and 10 IBUs.

Upright Brewing: Jasmine Pearl Pils
is a delicately layered beer based on the classic German lager style but with the addition of Townshend's Dragon Pearl Jasmine tea and both whole dried lemons and lemon peels. The beer is light, floral and fruity with a satisfying finish.

Widmer Brothers Brewing: Le Ferme de Pêches
Belgian Style Spelt Farmhouse with Peaches
6.2 % ABV 24 IBU


Cider Riot: Chaos de Tejas Blood Orange Amarillo Hopped Cider
Oregon-grown Amarillo hops from Crosby Hop Farms lend their zesty citrus notes to a cider made with Blood Orange Puree from Oregon Fruit Products. A perfect summer quencher. 6.9% abv

Finnriver Farm & Cidery: Black Stave
A special edition of Finnriver's well loved Black Currant Cider, farmcrafted with organic Washington apples, fermented dry, stave aged for depth and then married with an oaked, funkey currant ferment. A limited release of the award winning, contemporary dark fruit cider made with wood. 6.5% Abv.

Hi-Wheel: Tamarind Ginger Fizzy Wind
Crisp and tart citrus based and spiced with tamarind juice and ginger. 6.8% Abv.

Portland Cider Co.: Boysenberry Hop
By blending Oregon boysenberry with an off-dry cider infused with citrus spice New Zealand hops, we have created a crisp and colorful cider for your pleasure. This is the first in Portland Cider Co.'s summer hop series limited release ciders.

Reverend Nat’s Hard Cider: Spicy Mango Tepache (Pineapple Cider)
The crowd-pleaser returns with a mango twist!  Spicy hot ¡Tepache! with Ghost Peppers and fresh mango juice.  3.2%  ABV

2 Towns Ciderhouse: Throne of Thorns
A limited release fruited cider brewed with fresh-pressed NW apple juice and Oregon-grown blackberries and raspberries. Fermented with a special Vinho (sic) Verde Portuguese yeast strain to bring out all the exceptional characters of the fruit. Dry, high in acid, but rich in ripe cane-fruit character, the Throne of thorns was created with spring in mind. 6% Abv.

Wildcraft Cider Works: Oregon Kiwi Berry
We bring you our inaugural batch of Oak Aged Kiwi Cider.  This cider began at the start of winter when we received 900 lbs of fresh kiwi berries straight from the vineyard.  Whole kiwi berries fermented wild on the skins for two weeks before pressing the juice and allowing a natural referment in neutral American Oak barrels.  After 4 months of barrel aging, we blended the Kiwi wine with our wild Ida Red, Melrose and Gravenstein cider lending a balance of fruit-forward Kiwi aromatics and flavor, rounded oak tannins, and spicy Gravenstein flavors that blend harmoniously into one of the most exciting and unique ciders we’ve ever tried.
Enjoy the Wild. 6.8% Abv.

(Subject to change, these small kegs will rotate throughout the 3 day festival.)

Almanac:Tropical Platypus
Almanac: Apricot de Brettavill
Almanac: Farmer's Reserve Blackberry
Ballast Point: Watermelon Double IPA
Bend Brewing:  Plum Provisional Sour
Bend Brewing: Lovely Cherry Baltic Porter
Wander Brewing: Sour Cherry Millie
Wander Brewing: Cranberry Fruit Puncheon
Fat Head's: Gin Barrel Aged Prickly Pear Saison
Hopworks: Smoke Cherrywood and Cherry Doppelbock
Breakside: Bourbon Barrel Aged Sour Rye Beer w Coconut
Hop Valley: Pinot barrel aged Blueberry Saison
Cider Riot: Blueberry Cider
10 Barrel: Peche
pFriem: Frambozen
pFriem: Oude Kriek
pFriem: Blabier
pFriem: Peche
Cascade:Shrieking Violet
Cascade: Orange Crusher
Cascade: Grapefruit Wheat
Burnside: Lime and a Coconut
Golden Valley: Cerisely Funky
Golden Valley: Bramble in the Barrel
Wildcraft: Cherry Quince

WHAT: Portland Fruit Beer Festival

WHEN: Friday June 10th 11:30am - 9pmSaturday June 11th 11am - 9pmSunday June 12th 11am - 6pm

WHERE: North Park Blocks (downtown Portland) entrance at NW Davis Street between 8th & Park ave.

PRICE: $25 (includes a branded cup & 12 drink tickets). Advanced ticket purchasers get 3 Extra Drink Tix at http://portlandfruitbeerfest.merctickets.com

LINKS: FruitBeerFest.comPortland Fruit Beer Festival on Facebook, @FruitBeerFest on Twitter, @FruitBeerFest on instagram.

Thursday, May 26, 2016

Brewery Release: ID: Coming Soon ... Odell Zard-Alu Sour Apricot Ale

Press Release
image courtesy Odell Brewing
Fort Collins, CO – On May 27, 2016, Odell Brewing will release its most recent Cellar Series beer, Zard-Alu, a Sour Apricot Ale. 

“Stone fruits are one of the top aroma notes in some hop varieties, but the bitterness doesn’t always pair well with sour beer,” said Eli Kolodny, Quality Control Manager. “So, we wanted to make a sour stone fruit beer and Zard-Alu was born.”

Native of the Persian territory, apricots are commonly referred to as Zard-Alu. Apricots shine bright, while peach and pear-like flavors mingle in the background, as Brettanomyces and Lactobacillus create the tie that binds all the components. The end result is a complex ale that is playfully sour, light and refreshing.

Zard-Alu is 100% bottle conditioned. This Cellar Series beer will be available in 750ml cork and cage bottles in all of the brewery’s 12 state distribution footprint. Celebrate this release in their tap room on Friday, May 27 and during their Small Batch festival over Memorial Day weekend.
About Odell Brewing - Odell Brewing is an independent, family and employee owned regional craft brewery. Since 1989, the culture of family and collaboration has thrived, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted and innovative brews. Odell Brewing is committed to providing exceptional service to its customers while making positive contributions to their co-workers and community through its outreach and charitable giving programs. Odell Brewing was named the “Best Medium Sized Company to Work For” in Colorado in 2015 and is the 32nd largest craft brewery in the United States.

Brewery Release: NW: Coming Soon ... Fort George/Melvins/Barley Browns' 3-Way IPA

Press Release
image courtesy Fort George Brewing
Throwin’ down the truth about 3-Way IPA 2016, straight from the OGs in charge – Chris Nemlowill at Fort George, Tyler Brown of Barley Brown’s Beer, and Jeremy Tofte from Melvin Brewing (with translations for the non-brewers).


Chris Nemlowill: “Straight up, mad props for your hops. If your kettles had kicks, they’d dunk on Motumbo.”

Jeremy Tofte: “Word. All your ickies are stickies and your drank is dank.”

Tyler Brown: “My Brewers! Bring it in.”

3-Way IPA is a collaboration based on mutual admiration. It’s a chance to share ideas and techniques with some of the world’s finest IPA brewers. Ultimately that knowledge is utilized in the brewing process and refined over the course of extensive beta batch testing. Four test batches were brewed this year, each with subtle changes to ingredients, amounts, and timing of additions.


Tyler: “Shoot for 7.4?”

Chris: “7.3 ABV works for me.

Jeremy: “7 point 35, right down the middle. Call it a sessionizzle.”

Tyler: “Fo shizzle.”

With the grain bill the goal was to produce an ultra-pale color, creating a simple yet solid canvas for maximum hop expression. 2-row barley is the base with additions of Pilsner, C15, and wheat (although Carapils was used in one test batch). A lower than average mash temp decreased the amount of residual sugar. This allowed the beer to have sweetness derived from the hop character rather than the malt. Astoria’s slow sand-filtered water is ideal for brewing. This was enhanced with gypsum and calcium chloride to decrease the mash PH and improve hop utilization.


Jeremy: “Mo’ hops, mo’ money.”

Chris: “Long as my pint is phat, I don’t give a f*** where my IBUs at.”

Tyler: “I feel ya. Make the beer, don’t let the beer make you.”

Hop additions were as follows:
1st - Apollo hops for bittering - a high alpha hop that tends to exude grapefruit notes and contributes to an elaborate citrus character as it interacts with the aroma hops.
2nd - Simcoe, and a lot of it. This addition is 2x the quantity of the 1st addition.
3rd - Simcoe, Citra, and Mosaic, added later than the average 3rd addition to decrease bittering and magnify the pleasant citrus character.
Dry Hopping Double dry-hopped with Galaxy, Mosaic, and Citra. These hop additions create peach, pineapple, and grapefruit taste and aroma. The second dry hop addition is roused with CO2 to boost the hop efficacy.


eremy: “We cool?”

Chris: “Keepin’ it real.

Tyler: “One love.”

3-Way IPA is an unfiltered beer, pale in appearance, combining a balanced juicy body, superb lacing, and every citrus fruit aroma you can imagine. Give your beer its props - keep it cold-stored and drink fresh.
Look for Fort George 3-Way IPA in 16-ounce four-packs and draft starting the week of June 13th and throughout the summer. Fort George beer is distributed exclusively in the Pacific Northwest. For a preview join Chris, Tyler, and Jeremy at the following release parties:

Boise, Idaho - Thursday June 9th - 5pm to 9pm
PreFunk Beer Bar - 1100 W Front St
3-Way IPA and an assortment of taps from
Fort George, Barley Brown’s, and Melvin Brewing

Portland, Oregon - Friday June 10th - 5pm to 9pm
White Owl Social Club - 1305 SE 8th Ave
Live music from Brass Monkeys - no cover
3-Way IPA and an assortment of taps from
Fort George, Barley Brown’s, and Melvin Brewing

Seattle, Washington - Saturday June 11th - 5pm to 9pm
Brouwer’s Cafe - 400 N 35th St
Live music from Brass Monkeys - no cover
3-Way IPA and an assortment of taps from
Fort George, Barley Brown’s, and Melvin Brewing

Peace out.

Fort George Brewery
1483 Duane Street
Astoria, Oregon 97103

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In accordance with new FTC regulations regarding bloggers and endorsements, the affiliated companies mentioned have not paid me for my opinion unless explicitly mentioned within the post. All products reviewed are freely purchased by the author unless otherwise disclosed.

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