Cascade Brewing launches Sang Du Chêne, its first bottle release to feature a newly redesigned label and logo next Tuesday at the Barrel House. The new label is the first look at Tim Larrance’s overhaul and rebranding of Cascade Brewing. Larrance, son of Art Larrance, who owns Cascade, the Raccoon Lodge and Oregon Brewers Festival, brings more than two decades of experience in the trenches of beer and spirits distribution to the job. He’s a street-smart beer guy who acknowledges that Cascade’s high-end brand, with bottles ranging from $22 and up – is a hard sell in one way, but he’s confident that once people actually try the beers and realize the complexity of flavor and the quality of ingredients and the years of time that go into each beer, price becomes a secondary issue…
(here’s what the indispensable Chris Crabb sent for info on the new beers and labels:) Sang du Chêne means “blood of the oak,”e and comprises sour strong blond and triple ales aged in three large format oak vessels: foudres, puncheons and hogsheads. The oak influences provide flavors of toasted sugars, vanilla and spice, complemented by the bright acidity and fruity character of the beer.
Cascade has unveiled three distinct label formats, one for each of the three tiers of products it produces. The three tiers are based on the ingredients used in the beer, the time the beer is aged in the barrel, and the type of barrel used – all of which establish the pricing tier of the project.
The new graphics will be on all subsequent releases throughout the year; each beer within the tier will have its own color to delineate between brands. Sang du Chêne will be the first Tier 2 to be released, while Kentucky Peach (set to release in early March) will be the first Tier 3, followed by Apricot in April, which will be the first Tier 1.
Hopside Down IPL Release Party 4-7 p.m. Thursday, Feb. 9, Widmer Brothers Pub, 955 N. Russell St.;
It’s spring seasonal time in the craft beer world, if not in the real world, and Widmer Brothers is again releasing fan-favorite Hopside Down India Pale Lager, which combines the hoppiness of a traditional IPA with the clean character and finish of a cold-fermented lager. This approachable lager captures the essence of spring with a blend of a crisp lager profile and the aroma and flavor of Cascade hops.
Square Mile Cider is also releasing Ginger Pear, a semi-dry cider that is Square Mile’s original hard cider recipe with pear juice added to give it a tart complexity; after fermentation, ginger is added to give the cider a subtle spiciness. The launch party for Hopside Down IPL and Square Mile’s Ginger Pear Cider will feature Hopside Down and Ginger Pear being poured side-by-side with special, infused versions of each running through Randalls.
Buoy Beer & Charcuterie Pairing 5-8 p.m. Thursday Feb. 9, Chill N Fill, 5215 N. Lombard St. $11
Chill N Fill and Buoy Beer Co. join forces for an evening of beer and charcuterie, including:
Buoy Helles Lager paired with Capicola-Capicola made with the prized cut of the neck and shoulder, cured for ten days after then coated in back pepper, fennel seed, coriander and anise and slow roasted to produce a tender shoulder ham.
Exotic Tractor Farmhouse Ale paired with Sai Ua-Deeply sausage with Lemon Grass, Galangal and a unique blend of spices.
IPA paired with Sopressata- Classic Italian Salami seasoned with clove, oregano, fresh garlic and chili flake.
Strong Gale Winter Ale paired with Salami Nola-Italian inspired Salami flavored with black pepper, chili flake and allspice.
The One Motorcycle Show Friday Feb. 10- Sunday Feb. 12, 900 N. Columbia Blvd.; free admission.
When we think of Portland as the craftiness capitol of the world, we’re often thinking in terms of beer, coffee, chocolate, great breat, handmade bicycles and guerrilla knitting circles. But there’s a thriving alt motorcycle culture, too, one that has nothing to do with the showrooms full of glossy new motorcycles that can cost $20,000 and more. No, in this world coolness can’t be bought, you have to roll your own. Builders take old bikes as a starting point to cut, weld, modify and construct their own personal statements about what a motorcycle should be, whether that be chopper, bobber, cafe racer, rat bike or full-on trailer queen custom. The results are fascinating. Craftmanship ranges from sublime to downright dodgy, and one builder’s dream bike may be a nightmare to the rest of us, but the tenets of DIY/maker society – authenticity, passion, craft, all those fine words – are scrupulously adhered to.
And yes, PBR will likely be the beer of choice. Craft beers are sometimes regarded in this demi-monde as snooty and pretentious, though it seems to me that the principles of craft and authenticity apply equally to both worlds. Whatever the beer on tap, check it out – it’s a vivid scene.
Meet the Hophouse IPA Challenge Winners 2- 5 p.m. Saturday, Feb. 11, Hawthorne Hophouse, 4111SE Hawthorne St.;
For the second year in a row Hophouse customers voted Breakside IPA the top beer during the month long Hophouse Oregon IPA Challenge blind tasting, followed closely by pFriem. They’ll have Breakside IPA on tap Saturday, plus swag. For the second year in a row Hophouse customers voted Breakside IPA the top beer during the month long Hophouse Oregon IPA Challenge blind tasting, followed closely by pFriem. They’ll have Breakside IPA on tap Saturday, plus swag and Breakside brewers in the house…
TropicAle Midnight Breeze CDA Release Saturday Feb. 11, Three Mugs Brewing, 2020 NW Alocek Dr., Hillsboro;
Homebrewer Tim Brinson, Heart of Cascadia Homebrew Competition Best of Show runner up, brewed his CDA with the Three Mugs crew, and you’re invited to meet Tim and help celebrate – and drink – his beer with them.
Whisky School 2-5 p.m. Sunday Feb. 12, Lewis Room in the Paramount Hotel, 808 SW Taylor St. $80 Registration and pre-payment required: 503-805-6763
Stuart Ramsay knows his whiskies, and after you take his classes, so will you. This class on Japanese and Irish whisky is the third of four in-depth, comprehensive classes exploring major whisky categories. Each class is three hours long (with a food break provided by the Swank & Swine restaurant), and will cover the history, culture, production methods, and flavor profiles of the whisky category. At least five classic whisky will be sampled per class, representing regional and production styles, and every participant will receive a whisky booklet related to the class. Ramsay’s own WhiskyBack beers, designed to pair with whisky, will be integral to the experience.
Oyster Social Sundays Noon-4 p.m. Sunday Feb. 7, 14, 21 & 28, Gigantic Brewing Co., 5224 SE 26th Ave.;
Gigantic teams up with Tournant to bring you Oyster Social Sundays starting this Sunday with the release of Nevørmind Oyster Stout. They traveled to Netarts Bay for oysters from Nevør Shellfish Farm. They put 12 dozen oysters and 45 liters of oyster “liquor” into the boil to create a roasty and chocolatey stout, with subtle mineral and briney notes that pairs perfectly with fresh oysters on the half shell, shucked to order from Tournant.
2 for $5
$15 half dozens
BREWPUBLIC Presents My Beery Valentine 5-9pm Tuesday, February 14, Bazi Bierbrasserie, 1522 SE 32nd Ave.;
Spend your Valentine’s Day with a decadent craft beer, dessert beer pairings and specialty themed cocktails when BREWPUBLIC’s 8th annual My Beery Valentine returns on Tuesday, February 14th at Bazi Bierbrasserie.
My Beery Valentine Draft List:
Alesong Brewing and Blending:Mocha Rhino Suit Imperial Milk Stout – aged in Bourbon barrels with Stumptown coffee, cocoa nibs and vanilla beans
Lagunitas:One Hitter High West Imperial Coffee Stout – aged in High West Rye barrels
Palm: Spéciale – Belgian Pale Ale with a complimentary Belgian chocolate pairing (while chocolates last)
Base Camp Brewing:Dark Times Stout – with raspberry puree.
Russian RiverConsecration – sour dark ale aged in cabernet sauvignon barrels with currants
Culmination Brewing/Little Beast Brewing:Freya – wit beer with chamomile
Sierra Nevada Brewing:Cherry Chocolate Stout
Ecliptic Brewing:Wine Barrel-Aged Rastaban Oud Bruin – with raspberries and cherries
Upright Brewing: Heart’s Beat – Kriek with Brooks cherries Barrel Aged in wine barrels
Worthy Brewing: Kama Citrus IPA
New West Cider: Sweetheart Cider – especially made for the event with sweetheart candies
A special beer taster flight at BREPUBLIC’s My Beery Valentine held at Bazi Bierbrasserie in Portland, Oregon. A taster flight will be $8.00. The kitchen at Bazi will also be preparing a special stew that will incorporate one of the beers pouring and for desert there will be a Belgian waffle with a beer reduction.
Beer Cider Love 5-9pm Tuesday, February 14, Beer Belly, 1205 SW Washington St.; No reservations required, food pairings available until sold out. Food Pairing Flight $15, Beverage Pairing Flight $15
Celebrate Pacific Northwest craft with Fort George Brewery’s Tim Ensign and Finnriver Farm & Cidery’s Jana Daisy-Ensign. The evening features a specially curated draft list with five pairings from the Beer Belly kitchen.
Fort George Beta IPA; Citrus Salad, Chicory, Fennel & Honey Goat Cheese
Finnriver Habanero Apple Cider; Hush Puppy, Habanero Jelly
Finnriver Oak & Apple Cider; Smoked Pork Loin Crostini, Apple Butter, Cheddar
Fort George Matryoshka Stout; Prosciutto Wrapped Fig, Gorgonzola Dolce
Fort Gorge Matryoshka & Finnriver Sour Cherry Collabo; Black Forrest Cupcake
John Foyston is Oregon’s longest serving beer writer, and wrote a
weekly beer column for The Oregonian until just recently. His
work has appeared on CNN, and in Beer Connoisseur, Celebrator Beer
News, Oregon Beer Growler, Mix Magazine and other publications and
will occasionally appear on these pages, at least until Angelo and DJ
get tired of him too…He can be followed on Twitter at @beerherejohnny.