Meet the brewer and try a new Flanders Brown Ale from Philadelphia’s Steaks & Hoagies. Woo Hoo!

Posted under Oregon beer, beer events, beer releases, events, places to drink beer

The weather is finally starting to cooperate and the shiny object in the sky has at last returned. Following a some recent events, such as Fred Fest, that have highlighted high gravity brews, we’ve decided that now is the perfect time to enjoy some sessionable and refreshing brews fitting for this great Spring weather.

The Bruery Hottenroth Berliner-Weiss: brewed in memory of Fred and Sarah Hottenroth, Bruery founder Patrick Rue’s grandparents, this tart German-style Berliner Weisse is as indicative of the style as any American brewery has made it. Using lactobacillus and a hint of brettanomyces to add a nice sharp tartness, Hottenroth’s low gravity (3.1% ABV) wheaten body makes it perfect for sunshiny days. Some folks prefer the traditional raspberry or woodruff syrup to counterbalance the tartness. Last we checked, The BeerMongers still had this beer pouring and offer the raspberry syrup as well. The Hop & Vine should keep this beer as a regular throughout the summer as well. The Bruery says “Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people.” They would be proud. Prost!

MacTarnahan’s Lip Stinger: This effervescent and rustic farmhouse ale is another unique brew to enjoy right now. A limited release ale for spring and summer months, ‘Stinger is fermented with cracked peppercorn to introduce a luring spicy nose and warming mouth feel derived from effervescent DuPont yeast and a Malaysian and Indian peppercorn blend. Get it while the gettin’s good, as this 4.8% Saaz and Mt. Hood hopped brew won’t be ’round for ever.

Vertigo Cyclone Cream Ale: Last summer when the mercury gauged 100+ degrees Fahrenheit, we were stoked that this beer was on tap in our home keggerator system. Cyclone is a light crisp summer ale brewed with Pale and Crystal malts, balanced with late additions of Saaz and Mt. Hood hops. We enjoyed playing around with flavored syrups with this brew as well to give it fruity character. The Vertigo brewers also produce an Apricot Cream rendition of this wonderful brew that beat out Pyramid’s Audacious Apricot in a head-to-head competition at Henry’s Tavern in Portland. Brew ya!

Widmer Sunburn: Widmer Brewing keep on pace with what’s doing on the the modern world of brewing. Unlike other breweries who have been around since the early days of the craft brew revolution, these folks continue to evolve with today’s ever-changing palate. Likely the next trend in brewing is the “slow beer” movement. This 4.8% ABV, 20 IBU seasonal brew comes light with the booze, but heavy with the flavor. A truly smooth, refreshing, and sessionable ale, Sunburn is light in color, body, and bitterness but carries a vibrant aroma through the Citra hop. Says Widmer: “Citra is aptly named for its thirst quenching citrus flavor and aroma. Sunburn Summer Brew is lighter in alcohol, full in flavor with a crisp finish making this a great beer for any summer afternoon” and we concur. The brewery accurately claims that this new beer goes well with “Yardwork, flip-flops, Backyard BBQs, front porch swings, and lighter dishes like Grilled Halibut with Lemon-Basil Vinaigrette, Orange Glazed Chicken, Grilled Scallop Kabobs, and chips with fresh salsa.” Summer in a bottle is here.

Redhook Rope Swing Summer Pilsner:  This traditional Czech-style brew is the first pilsner Redhook Ale Brewery has ever released and is quite refreshing. Rope Swing  is  soft on the palate and with bready crisp malt flavors (Pale, Carapils, Caramel, Munich malts are used) that are offset by a nice addition of Saaz hops (25 IBU). This spring and summer forget the adjuncty macros and reach for this beer, designed to pair well with barbecued chicken, bratwurst, spicy food, fresh fish, and green salad. Some beer geeks who only give merit to  high gravity barrel-aged brews may overlook this and other readily available beers by Redhook, but that is foolish considering you’ll be hard-pressed to find a better brewery anywhere in the world.

Upright Four: Upright Brewing’s lightest, most sessionable year-round beer is the wonderfully crafted Four. With its name indicative of the beer’s specific gravity (1.040), this Northwest take on the French farmhouse style is a real gem when it comes to warm weather quaffability. Brewmaster Alex Ganum accurately describes the Four as “truly a light yet flavorful beer.” The recipe uses a healthy percentage of wheat malt with Munich and Pale malts, and incorporates a sour mash into the process that is less aggressively tart than, say, a Berliner-Weiss, but equally as refreshing. “It has delicate aromas and flavors that span a range of floral, grassy and herbal notes” says Ganum. This is, in part, due to piquant and floral small additions of Hallertauer and Mittelfrüh hops. “The finish is extra dry and makes the beer a great beverage to pair with food, especially various cheeses and shellfish.” At 4.5% ABV, the Four will allow you to remain upright longer than with other brews. Try it at the Portland Farmers Market by Portland State University, Saturdays all summer long.

Black Star Double Hopped Golden Lager: Started by Minott Wessinger, fifth generation brewer and great grandson of Henry Weinhard, The Great Northern Brewery that makes Black Star, was built. The goal was to continue a family tradition and produce the finest hand crafted lagers available. Mission accomplished. After 7 years of brewing Black Star in Whitefish, Montana, Wessinger chose to stop production in 2002 when other projects didn’t allow him to give Black Star the time and energy it deserved. He decided to put Black Star in hibernation with the hope of one day being able to bring it back. Fast forward to 2010…Black Star has returned to brewery kettles, and in February Minott Wessinger and company reintroduced the beer in light of the beer’s 15th Anniversary of its first brewing. With a mild citrus and grassy snap, this straw yellow brew is a stellar way to beat the heat.  Look for it in both 12 ounce cans and bottles. Yeah!

Got a beer you’d like us to review? Email us at info@brewpublic.com or simply send it to us. Cheers!

Posted under beer reviews

This past weekend was great for many reasons. Great weather, great company, and of, course, great brew. On top of these three key factors, one of the coolest parts about the weekend was two awesome beer events right in our neighborhood. Brewpublic headquarters (this is fancy talk for our house), is off Southeast Division Street in Portland. Friday and Saturday witnessed the celebration of two spectacular new establishments in our little corner of Beervana that we suspect will not be leaving us anytime soon.

Friday: Apex Bar Grand Opening

We’ve mentioned this place a lot recently, and for good reason. Jesse McCann is the kind of guy is like a puddle of beer on a slug farm. Apex, his new pub at the corner of 12th and Division has been softly open for a few weeks now, but after announcing his official cork popper for Friday, swarms of who’s who in the local, and even West Coast brew community flooded the gates to wish McCann well. We showed up around 4pm before things were too crazy, and joined a thick crowd of pubgoers who were already soaking in the Friday rays in Apex’s frontside outdoor area.

As the hours weighed on, we saw lots of our favorite beer celebrities like Kurt and Rob Widmer, Full Sail Brewmaster John Harris, Double Mountain’s Charlie Devereux, Hopworks’ Ben Love, Preston “Beer Guy” Weesner, and so many others. The night was unbelievably fun with great draught pours that included Laurelwood Workhorse IPA, Cascade Spring Gose, and Lagunita’s Little Sumpin Wild.

Many thanks to McCann and his crew for doing it up right. As a special surprise, some rare bottles of brew made rounds to friends and family. We were fortunate enough to get a taste of Duvel served from a Jeraboam as well as a superbly hard to find 3-liter bottle of Toronado 30th Anniversary ale, a sour brewed special by Russian River. There was even a dolo pour of Skookum Cascadian Brown Ale from Phillips in Victoria, B.C., brought down by Jesse’s dad Dermot, who helped with much of the worked needed to get the bar open.

Saturday: The BeerMongers’ Bar Baptism

Kitty-corner from Apex Bar across SE Division is another top notch beer destination. The BeerMongers opened their doors to the public last fall and have been a staple craft beer bottle shop ever since. A wide variety of bottled craft beer from around the globe at very affordable prices has exemplified owners Sean Campbell and Craig Gulla’s proletariat passion for the pint. Recently, with the help of handyman and friend Christopher and plumber Dean “Dean’s Scene” Pottle, The ‘Mongers added a beautiful countertop and standing bar, made from Tropical Salvage wood.

To christen the new bar, Campbell showed thanks to his customers and community by opening some special bottles of his own while tapping a mix of Oregon and import brews. Special bottles included Urthel Hop-It!, Scaldis Prestige de Nuits, Upright Four Play, La Chouffe Belgian Golden Ale, and Sierra Nevada-Dogfish Head Life and Limb collaborator brew. On tap, a dry-hopped Fire Mountain Bad Henry’s IPA was a maltilicious piquant favorite. Other tap highlights included Heater Allen Pils, The Bruery Hottenroth Berliner-Weiss, Weihenstephaner Kristal Weissbier, Off The Rail Coal Porter, and Goose Island Matilda.

The official christening of The BeerMongers’ bar came around 5pm when Campbell gave a speech thanking his customers before uncorking a Methuselah (6-liter bottle) of Val Dieu Grand Cru. The crowd roared in appreciation before a few more beers from the cellar came out. These included a Rogue Chocolate Bear Stout, export Buckwheat Ale, both more than eight years old, and two ten year old bottles of McMenamins’ Hammerhead Ale.

Live music ensued as folks showed thanks for the great beer available and the cool dudes who made it all happen.

Sunday

After two big days in the ‘hood, Sunday was a day to relax and spend time with our moms. On this day or rest, we enjoyed 70 degree sunshine on the Columbia River in a boat sipping Zywiec Porter.

Hope your weekend was good to you and your mom.

Posted under beer events, beer news, beer reviews

Yesterday MacTarnahan’s Taproom held a special event for the official release of their seasonal Lip Singer Saison. Fermented with peppercorns, this ale is one of our favorite brews from both the Macs and Pyramid repertoire.

At this fun Cinco de Mayo event, MacTarnahan’s/PDX Pyramid’s head brewer Vasilios Gletsos was on hand to meet with folks. As an added bonus, Gletsos  tapped a special cask of extra dry-hopped Mac’s Amber using whole leaf Cascades. Also on tap was Pyramid’s latest Ignition Series release, a floral and aromatic Imperial IPA, one of the elite IPAs to emerge from the Pacific Northwest in recent memory.

We asked Vasili Gletsos about the new Lip Stinger, in its second seasonal release, to discover what went into this distinct Saison.The beer was enjoyed at this year’s Cheers To Belgian Beers. Though it did not use the requisite Wyeast #3726 strain of yeast to qualify it for an award, it was a popular offering that saw the keg drained earlier on.

“We used a DuPont yeast strain (for Lip Stinger)” said Gletsos. “We let it get real warm, like 26 to 28 degrees, which is higher than we ferment anything else. The beer has a simple as can be malt composition–wheat, 2-Row, and Pilsner. We use a slight bit of sugar in the kettle with some Perle (Mt. Hood) hops in the beginning and some Saaz hops in the end.” An essential component of  MacTarnahan’s Lip Stinger is the utilization of peppercorns to give it a spicy snap. The brewers were particular about this element of the beer’s flavor profile. In Lip Stinger,  Malaysian and Indian 4 pepper blend was used. “Peppercorns are used as a post-fermentation addition,” said Gletsos. “We tasted different amounts of peppercorns and came to a consensus. We wanted a subtle heat, but nothing too extreme.” According to Gletsos, the main components of Lip Stinger is the yeast. “We let the yeast shine of subtle hops and malts,” he said. “This strain of yeast brings out a citrus, lemony note.”

Along with Gletsos, Mark Carver, the longtime face of Portland Brewing and MacTarnahan’s marketing team was on hand to share samples of Lip Stinger as well as handmade h’oderves  from Mac’s kitchen.Legendary Oregonian beer writer John Foyston was also on hand to enjoy the event, as was former longtime Portland Brewing marketing representative John Balfe. Here everyone had the opportunity to enjoy great beer on a cloudy, cool late afternoon on the Taproom’s tented outdoor patio. Thanks to every one at MacTarnahan’s/PDX Pyramid for a fun time.

Here’s a video of the Dry-hopped Mac’s Amber firkin tapping:

Posted under Oregon beer, beer events, beer releases, beers on film

Heading north from Manchester, New Hampshire, we made our way up Interstate 93 past the State Capitol of Concord, east through the White Mountains National Forest. Into the heart the picturesque foothills of Mount Washington (New England’s tallest peak), we ventured into North Conway, New Hampshire. Only about ten miles from the Maine border, North Conway offers spectacular nature views and outdoor recreation as well as tourist shopping and resorts. Here we stopped for dinner at Flatbread Pizza, attached to a rustic inn and offering some of the best wood-fired pies anywhere in the land. The atmosphere was capped with high ceilings containing a signature rustic New England ambiance,replete with a brick oven that served as the hearth of the restaurant. Here, a delicious variety of Flatbread’s signature offerings were prepared.

In addition to the food that paid large focus to sustainable and healthful practices, Flatbread offered a great selection of regional microbrews. We opted for a citrusy spiced Moat Mountain Weiss, brewed right in North Conway, and Tuckerman’s Pale Ale, brewed in neighboring Conway, New Hampshire. Both were exceptionally well crafted and paired perfectly with our veggie-laden pies. After a well-needed refuel at Flatbread, we continued east about ten miles into the great state of Maine..

Posted under beer and food, beer reviews, places to drink beer

Block 15  Brewery has been a positive force in the  Oregon brew scene of late and we are pleased to discover a new Spring Wheat Ale flowing at the Corvallis brewhouse. Brewer and founder Nick Arzner provided us with the following information on this refreshing seasonally appropriate offering:

“Our spring seasonal wheat ale brewed with malted barley & wheat, locally gathered chicory honey, Sorachi Ace & Amarillo hops. Pours a cloudy bright golden glass with a thick white head. Delicate aromas of lemon peel, orange and honey with a nice crisp flavors and smooth finish. Similiar to running through a field of blooming honeysuckles. Presented in our .5L imported Weizen glas ware. 5.5%alc/vol 25IBU’s.”

Guess it might be time for another quick road trip to Corvallis. Arzner is soon off to Belgium to obtain more inspiration for his brewery (like he needs it). Look for a future post from him. Prost!

Posted under Oregon beer, beer releases

Brewpublic Visits Cascade Brewing at Raccoon Lodge from Brewpublic.com

Posted under Oregon beer

It’s nice to see a mild ale being released amidst all of the gargantuan brews of late. Enter: Redhook Mudslinger Spring Ale… a soft highly sessionable nut brown ale from the Craft Brewers Alliance. Sure, uber extreme beer geeks fresh off a Beer Advocate tasting might scoff at such a beer, but I say kudos to such an approachable offering that I can sink my teeth into and not be belly up after three glasses. Redhook brewmaster Greg Deuh puts it plainly “Mudslinger is one of my favorite beers.”

The American Brown Ale is far from a shocker and that is why it is so good. Traditional notes of caramel and sweet malts, the overall impression is not far off from most browns your father has grown to love. Amidst the up-flexing of other large brewers to accommodate an seemingly ceilingless growth in big hops and world of American bigness, here rests a beer that is just a beer and designed with the utmost precision.  5.8% ABV, 30 IBU, perfect. Don’t get me wrong…I love boldly hopped, high octane, and sour beers, but those are the now beers; the chic fads. We are witnessing more dynamic breweries scrapping their brown ales but thankfully, the real heads still know what’s up. A brew like this is one that you could pour yourself over and over and be impressed with not only the drinkability but the subtle complexities Yeah, I know it sounds pretty cliche…but what can I say…I am a brown noser.

Feel free to sling mud at me anytime…

Posted under beer releases, beer reviews

Last weekend before my brother Mario headed back to work at his teaching job, we celebrated the new year and the finale of his winter vacation with a tour of some of Portland’s best beer bars. We headed out in the early afternoon to get a jump on things, and to our delight, shared some laughs and discovered some awesome brews, while revisiting some old favorites.

County Cork Public House

Portland’s County Cork Public House on Northeast Fremont Street is named for the Contae Chorcaí, one of the traditional counties of Ireland also known as “The Rebel County.” The original County Cork was a prominent historical region where the War of the Roses and the Irish War of Independence were fought, and the area held Ireland’s position as an anti-treaty stronghold during the Irish Civil War. From the War of the War of the Roses to the City of Roses, Portland’s County Cork is a public house with a distinct Irish attitude. A magnificent wooden bar back, tall ceilings, and a couple of stables housing dart boards make this place quite welcoming. It is quite clean and not as lived in or authentic feeling as other Irish-themed establishments, but definitely a great place for where an imperial pint of good beer can be enjoyed with friends. Actually the tap selection at CC is not just good, it’s exceptional. From what I’ve heard, the owner is married to a local beer distributor giving the pub first dibs on many Russian River beers. It’s a place where Pliny the Elder can be readily found when other beer geek spots can only wish. I ordered a half-liter of Russian River Damnation, a nice, peppery, well-hopped Belgian-style golden ale, while my brother opted for a Victorian pour of Belhaven ale from the cask engine. I am a big fan of a real honest pint that exceeds even the expected 16-ouncer, but the prices at CC are a little steep. Around here, two beers for $10 doesn’t fully promote a public house clientele. Regardless, I’ve enjoyed the pub from time to time and on this day had a good time shooting the shite and some darts before carrying on to our next destination.

Saraveza Bottle Shop & Pasty Tavern

It’s best to never start a pub crawl at Saraveza, because you might feel let down at every following stop. Their great atmosphere of classic breweriana (think Schlitz, Hamms, Blatz, and many more) and beer knick knacks screams from every wall that these people don’t just love beer, they live beer. The appreciation for classic beer is evident and likely a result of owner Sarah Pederson being a from Wisconsin, a land of sky blue waters, and a rich history of German-American brewing.

At Saraveza, the staff is always educated about beer and most importantly friendly and concerned about each and every customer who walks through the front door. During our afternoon visit the narrow interior of the bar was exceptionally roomier, but this would change as night approached. Where County Cork is a bar for a variety of middle class beer drinkers from the casual weekend warrior to part-time beer geek, Saraveza is a haven of indulgence for the utmost geek of liquid malted barley. On any given visit, you can expect anything from an India Pale Ale to a wild yeast fermented sour and have preference of lager or ale. Here you can find something as dark and imposing as Deschutes the Abyss, and something as light and refreshing as a Victory Prima Pils. There is also a schwag tap of American lager readily on tap, usually Hamms or Rainier, for the old school beer nut. On top of all this, Saraveza offers a few hundred excellent beers to go.

We ordered our brews–my brother a Pike’s Naughty Nellie Golden Ale, and myself a New Belgium Wild Fall Shishondra Berry Sour Ale (see what I mean about variety!). We sat by the window enjoying each other’s company, periodically resting our brews on one of the establishment’s handsomely crafted bottle cap-topped tables. Like many of Portland’s classic pubs, Saraveza is quickly carving its own niche and we love it!

Widmer Brothers Gasthaus

The nice thing about this quaint little pub is its uncompromising nature. Despite the success and growth of Widmer’s mainstream brands, the Gasthaus continues to maintain its original personality. On top of that, you can always find at least a couple offerings unique to this taproom that never make it in bottles. In its recent history, the Gasthaus has added growler fills and improved the size and form of their pint glasses. They also serve their flagship American-styled Unfiltered Wheat Ale in a tall, fitting chalace with a slice of lemon–a unique and innovative marketing move. On our visit this day, we were not going to grab the available-everywhere in town Hefe, but rather the latest seasonal release from the brother, the w ’10 Pitch Black Cascadian Dark Ale. The w ’10 is perhaps the best beer Widmer has brewed to date-a dark black-brown bodied beer with fragrant, piney and citrus hops bill of an India Pale Ale with a mild toast character. Simply put: simply fabulous. We could have easily closed out our day faced at the Gasthaus draught system, but we had other bars and other beers to attend to.

Prost!

The name of this pub says it all. Along the heart of the recently gentrified Mississippi neighborhood of Portland, Prost! is Mississippi’s latest greatest beer bar. Near the likes of hotspots such as Mississippi Pizza, Amnesia Brewing, Crowbar, and Bridgetown Beerworks, Prost! is a unique German-themed watering hole. For fans of German dining, Prost! does it right, featuring bratwurst mit sauerkraut, a wurst sampler, and a kassler rippchen mit sauerkraut. For vegetarians, they offer a housemade Bavarian-style soft pretzel with mustard. We were not here to eat, we were here to drink beer. The ten taps offer a variety of traditional German beers like Paulaner Hefe, Radeberger Pils, Dinkel Acker Dunkel, and Erdinger Dunkel Weiss. My brother ordered a krug of Spaten Lager and I a tall glass of Franziskaner Weiss. I may have been persuaded to make my choice by the Franziskaner lanterns that hung from each wooden column in the pub, or perhaps I knew it was a hell of a good beer.

Prost! did bring some modern American elements to the equation, like a flat screen television behind the bar broadcasting American football. It is said that Prost! is the only bar on Mississippi with a TV. Outside there is also a large wooden deck for enjoying the warmer months. If meat-based German food is not your bag, next door is row of veggie-friendly food carts. I’m not sure how they feel about you bringing in outside food, but you should not take your beer off the grounds. That kind of behavior is not encouraged, or technically permitted.

Concordia Ale House

Twenty-two rotating taps of microbrew makes Concordia Ale House a no-brainer as far as where to go whilst in Northeast Portland. They also offer some great bottled beer choices. The Ale House regularly features blind tasting competitions like their Beer Brawl and Snow Brawl, which are great ways for people to challenge their palates and for Concordia to move beer. My brother is a bigger sports fan than me (if this is possible), so we enjoyed catching some BCS bowl games on Concordia’s flatscreens while shooting some pool. I grabbed a Southern Oregon Vanilla Porter while my brother enjoyed a beer that escapes me at this time.  After knocking down the 8-ball and our brews, we headed back to Southeast Portland for our final beer destination of the day.

Horse Brass Pub

The mother of all Portland beer bars. It’s always good to close out on top, so the Horse Brass is the perfect choice for a final brew of the day. Here, you can enjoy more than 50 great beers on tap, served by an intelligent staff with a passion for brew. The Horse Brass is like no other bar. In its more than 30 years in existence, countless noteworthy beers have passed through their tap lines and countless noteworthy beer drinkers have enjoyed them. It is more than a bar, it’s a home away from home. The place has been lived in, smoked in, and loved by the folks like founder Don Younger, who is a pillar of the top notch Portland beer community. If Portland ever had one bar that truly represents the fabric of what an Oregon public house should be, the Horse Brass is undoubtedly it. Most beers are served in imperial pint glasses, the prices are reasonable, and there’s darts, whiskey, and unique traditional beer paraphernalia and memorabilia from the United Kingdom that stamps the Horse Brass with a seal of genuineness beyond words. Here at the Horse Brass there are no television, and rightfully so. As you sit and enjoy your pint, you are actually living a part of Northwest beer history. It’s one of those places that is easily taken for granted to those who live in Portland, but to tourists and visitors from afar, it is an absolute must visit stop when in town. Their tag line sums it up, stating “A bit of England where good companionship is the order of the day.”

A seat at the bar is my favorite spot in the house. My brother and I parked here for imperial pints of ale–he elected a Hair of the Dog Blue Dot Imperial IPA, and I a Sierra Nevada Pale Ale. These are two beers you can usually count on at the Brass, and for good reason–they are delicious Northwest specialties. After the final slurpings of our respected brews, we scampered off into the night bidding adeau to the weekend and my brother’s winter vacation.

Posted under places to drink beer

Just as Double IPA’s have been for some time, barrel aged brews, much like sour beers, are in vogue these days. And why not. The range of flavors and complexity the booze-soaked wood offers the brewer’s product can be quite wondrous.

Keeping on pace with this zymurgilogical trend, Rogue Ales have developed their own barrel-aged series. This unique marriage of barrels and brews remains in line with Rogue’s vertically integrated practices utilizing the company’s liquor barrels from their award winning distillery in conjunction with their award winning beer. Enter: John John.

Rogue’s renowned brewmaster John Maier has been a household name for hardcore beer geeks since his days at Alaskan Brewing back in the 80′s. His repertoire of rapturous beers including Dead Guy Maibock Ale, Juniper Pale Ale, and Hazelnut Brown Ale have inspired many brewers in the Northwest and around the world. Now, these three superb beers have been aligned with some delectable spirits of the company’s Master Distiller John Couchot.

The series began with Maier’s Dead Guy Ale spending three months soaking in the flavors of Couchot’s Dead Guy Whiskey. This distinct bourbon uses the beer’s wort and is aged in oak barrels. A 3,100 gallon batch of John John Ale produces 1357 cases of beer.

This limited release Dead Guy Ale along with a John Juniper Pale Ale, Rogue’s Juniper Pale Ale matured in Rogue Spruce Gin barrels, and the John John Hazelnut Brown Nectar, maturing Rogue’s Hazelnut Brown Nectar in Rogue’s Hazelnut Spiced Rum barrels have pushed the envelop of imagination and creativity.

John John Dead Guy Ale will be available on draft and in 22oz bottles at select retailers in January 2010.

John John Dead Guy Ale is made with Northwest Harrington, Klages, Carastan and Dare malts, Saaz and Rogue Micro Farm Revolution hops, Rogue’s signature Pacman yeast and free range coastal water. John John Dead Guy Ale is a German Maibock, deep honey in color with a malt aroma, a caramel, vanilla, and oak finish.

Posted under beer releases