By Ben Edmunds
Breakside Brewery, one of Portland’s newest brewpubs, is excited to announce its schedule of upcoming, small batch releases. Join us every Wednesday, when we tap a new, experimental beer. These are small batch (one keg only!) brews, created on our pilot system while we finalize installation of our main brewhouse. These beers are tapped at 3 PM each Wednesday; when the keg is finished, the beer is gone, and there is no guarantee that we will ever brew the beer again. The first releases in this series–our gose, Belgian chocolate stout, rye pale ale, best bitter, and pumpkin saison–have all been crowd favorites at the pub and have sold out quickly!
October 20: Whiskey-Aged IPA. An Amarillo heavy IPA that has been aged on oak soaked in Maker’s Mark bourbon.
October 27: Imperial IPA. A classic double IPA featuring Simcoe, Centennial, and Amarillo hops. This is a tongue bruising beer sure to please the NW palate.
November 3: Night of the Smoked Porters. Try our smoked porter in five different expressions: we’ll release versions aged with maple syrup, honey, coffee, and chipotle chiles, as well as the original.
November 10: Gratzerbier. We will resuscitate this extinct German beer style, which is a slightly smoky amber ale with apples and spice. A perfect late fall seasonal!
November 17: Imperial Pumpkin Cream Stout. A dark, sweet pumpkin beer that is a fitting drink for Thanksgiving dessert. We’ll also feature a 1/6 bbl of ‘pumpkin mild beer’ made from the second runnings of the stout grains.
November 24: Hoppy Belgian Blonde. Inspired by the hoppy brews of Belgium, such as De Ranke XX Bitter, and Taras Boulba, this is a clean, strong, and bitter brew.
December 1: Funked Up Barleywine. An American barleywine with added complexity from the use of wild yeast and bacteria.
Outside of the experimental beer series, our Breakside Amber Ale will be tapped in the coming weeks and will likely join our lineup of full time beers. This beer is a classic American amber ale with strong caramel malt character and lots of late kettle hop additions. Plus, our beer will be featured outside of our brewpub at these upcoming events: This Saturday (10/23), our Ghost Chile IPA, brewed with the naga jolokia chile–the hottest pepper on earth, will be on tap at Brewpublic’s Killer Beer Fest at Bailey’s Taproom. And, we are excited to announce that Breakside’s Winter Belgian (Belge d’Hiver) will be on tap at this year’s Holiday Ale Festival. Expect a strong, ‘blond barleywine’ with loads of Continental hops and some secret spicing.