By Theo Skourtist

My wife and I had the fortunate opportunity of spending this last weekend (September 2-3, 2011) in Bend, reveling in the beauty of Central Oregon and consuming what Bend is now known for – copious amounts of delicious craft beer. One of the events we had intended on traveling to for some time but had missed out on in past years was The Little Woody Barrel-Aged Brew Festival. The Little Woody was created in 2009 to commemorate one of Central Oregon’s cultural hallmarks — beer — and its third year was its most popular yet. This year, the event was spread over two days to allow for maximum beer enthusiasts to enjoy the fruits of the brewers’ labor. Read More…

Posted under Oregon beer, beer events, beer releases, beer reviews, places to drink beer, weekend in review

This Friday, from 5-8PM, The BeerMongers will be hosting Nick Arzner of Block 15 for the official Portland release of their latest bottling. La Ferme de la Ville Provision is a blend of young and old farmhouse ales aged in Pinot Noir barrels with Brettanomyces, set to mimic the early farmhouse ales which we’re open air fermented, allowing various microbes into the beer.

“We’ll have nine cases total available, with a two per person limit,” says Mongers’ Josh Grgas. Look for  the following beers on tap from Block 15′s cellar and core lineup: Read More…

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

Tonight promises to be another fun filled and flavorful evening at Belmont Station as the 5th Annual Puckerfest continues with special guests Block 15 of Corvallis.

If you’ve missed out on any of the first three nights of Puckerfest with Flat Tail, Double Mountain, or Upright Brewing, you certainly do not want to pass on what Thursday has in store. Read More…

Posted under Beer personalities, Oregon beer, beer events, beer news, beer to do list, brewpubs

By Oakshire Brewmaster Matt Van Wyk

Ahh, Oregon Craft Beer Month…..how I love thee.  And how you keep me so very very busy.  As we crank through the month of July here in the great state of Oregon, and as we tick another beer event off of our calendar, I am reminded of one of my greatest irritations, and that is the references to, and the naming of, the now wildly popular Belgian-inspired ales laced with Lactobacillus and other such organisms that folks refer to as “sours.”

I’ve been watching Read More…

Posted under Beer Education, Beer personalities, Oregon beer

We’ll have this years Portland Cheers to Belgian Beers winning beer, Logsdon Farmhouse Ales “Seizoen Bretta” on draft. Also, bottles of both the “Seizoen” and “Seizoen Bretta” available for to go purchases. Dave Logsdon and Charles Porter will be here from 5pm-8pm for any questions you might have on this new Oregon brewery.

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

Our trip to the first ever national (some say even international since we had a bloke from the U.K. with us) Beer Bloggers Conference was a terrific experience. During this weekend of learning, sharing, and quaffing bloggers and industry folk congregated to extend our scope in a multifaceted effort to nurture and cultivate skills within our trade. Earlier we listed some of the highlights of the weekend, and undoubtedly, one of the pinnacles was trying new beer and acquainting ourselves with the folks who facilitate many palatable offerings. One particular noteworthy encounter was getting to sample some new to market releases like Breckenridge Brewery’s Christmas Ale, Stone Brewing’s Lukcy Bastartd Ale, and Odell Brewing’s Double Black IPA (Cascadian Dark Ale to those in the Pacific Northwest region). During a speed blogging event, we met many talented and impassioned reps and brewers. One of these good folks was Odell brewer Joe Mohrfeld.

Following the conference, we extended our stay in Colorado and ventured north to Fort Collins, an oasis for artisan beer. Here we encountered first hand the Odell’s Brewery where Mohrfeld exercises his skills in the trade on a regular basis. We caught up with the brewer to learn more about the beer he helps create and to put some perspective on the daily goings-on of Odell’s. Read More…

Posted under Beer personalities

Before heading to Boulder, Colorado for the weekend’s Beer Blogger Conference, we made our first night one in Denver. Colorado’s largest city, Denver is also one of the state’s most vibrant craft beer areas as well. Our plane arrived in the late afternoon, and after a shuttle ride about 40 minutes from the airport to downtown, we finally were set loose into a warm evening prepared to soak in some of the city’s craft beer culture.

Over dinner at an Read More…

Posted under beer reviews, places to drink beer

By Frank James

Here’s the conclusion of the interview with Nick Arzner, the owner/brewer from Block 15 Restaurant and Brewpub in Corvallis. He talks about breaking into the competitive Portland craft beer market, barrel aging beers and of course, he talks about the delicious beers that flow from his tanks. He also extends an invitation to Brewpublic readers to tour his ever-expanding brewpub and sample some of Block 15′s unique and tasty beers, if they ever find themselves in Corvallis. As someone who’s done just that, this writer can attest to the fact that the trip is very much worthwhile.

NA: We’re extremely critical of our beers. So it’s great that in a such short time we’ve gotten a lot…a lot of people have noticed our beers. Maybe our style of brewing, or our styles of brewing, out commitment to quality. So it is a little surprising, at how busy we’ve been in our pub, we never thought we would, everyone says, did you know you’d be this busy. I say, yea, I thought we would be successful and make it…things just kind of aligned up in the right way. We’re very pleased with how people feel about our beers. But we’re not satisfied with where we’re at, we’re gonna keep on rolling. Hopefully when we’re 5 years old, I’ll feel pretty satisfied with that. It’s been fantastic.

Do you have any specific goals as either a brewer or a business owner over the next 5 years or so?

NA: We have a term: we’re growing quality, not quantity. We have some goals so far as where we want to get our beers and maybe kind of find some patterns with some of the really unique beers that we do and expanding what we’re doing to create what we feel is the ultimate brewpub. We don’t have any goals as far as building another Block 15 or building a production brewery or anything like that – short term. We keep all options open long term. But for now its just loving what we’re doing, re-tooling what we’re doing and making…really just brewing world class beers, day in, day out.

How did you break into the Portland market? Was it just a matter of knowing people, people contacting you or did you actually go out and actually solicit the business?

NA: I think the very first person was, the very first establishment was Bailey’s Taproom. I think (owner) Geoff (Phillips) emailed me…that’s his commitment to bringing in different and unique beers. I think he emailed me, I sent him some beers up there and they got some really positive feedback. We’ve never been able to distribute much at all, because our demand is so high here, and we won’t push out beer before it’s ready. It kind of snowballed from there. I’ll get emails from different bar owners in Portland, taprooms that would want our beer on tap. Unfortunately, I’m not able to take it up there too often. But this year I might be able to, every other month, take some kegs up to Portland, type of thing, but never really a big distribution. But that’s kind of how that worked in Portland, it was really Bailey’s reaching out first, then some other taprooms reaching out, then maybe a couple of beer festivals we’ve done up there. Special events like that. We started off, we started brewing we had 6 tanks, and we have 17 now, it gives us hopefully at some point the flexibility to have more, to do double batches and to be able to take a few kegs up to Portland. And we do, we actually take some kegs every once in a while down to the Bier Stein in Eugene. They’re very big supporters of us, also.

That’s a pretty quick expansion: from a 6 to 17 tanks. Did you anticipate that?

NA: Well we reinvested pretty much all of our profits back into our business. That’s what we feel we should do, and that’s what is going to make us a better brewery in the short run. So we just keep reinvesting. In fact, I have more tanks coming within the next month, so we should get up to about 20, and having an open fermenter, a custom open fermenter, Koelschip-type vessel made, so we can start doing more open fermentation for our wild ales. And start playing with some spontaneous fermentation-like stuff. We’re fortunate that people really enjoy what we’re doing and they come here and support us so we feel that we should in turn keep evolving and create more unique and interesting and higher quality beer.

You presented a beer at the Cheers for Belgian Beers fest up at Hopworks this past spring. What beer did you present there?

NA: Ferme de la Demons. It was a…cause we had the farmhouse yeast we had to use, and within the dark (color guideline), we were assigned a high alcohol, about a 6% dark beer. So again, it was just one of those ideas, what would be a flavor combination, in our minds that worked and what are some barrels we have around, so we did a black farmhouse ale, essentially aged in bourbon, pinot noir and Oregon oak barrels. And then we blended it with some cherry.

And it was chosen as the People’s Choice, the best beer that day?

NA: Yea, it was pretty cool

I recall drinking it and it was definitely a very unique beer.

NA: I wasn’t able to make the festival, unfortunately. But what we ended up doing was, we re-barreled, we re-barreled the beer we’ll release it in October because well, we brewed another batch of it, mainly because I didn’t want to release a 9 percent black farmhouse ale in May going into the summer. So, we re-barreled it and the pinot noir barrels we had, had tested for some Brettanomyces from the wine barrel we had in front of it, the flavor hadn’t really developed so we inoculated with a [garbled] pristinamycin, we’ll bring it out in October and it’ll have another layer of flavor to it.

So that particular beer will be here on tap in October?

NA: In October. Originally we were going to bottle a part of it and I wanted to have another beer bottled, the Ferme de la Ville Provisions, which was a different farmhouse ale, part aged in oak barrels for about 12 months before we had blended it back in with a batch of [unintelligible] but labeling has taken a hell of a lot longer than I thought it would…the bureaucratic fun stuff.

Are you doing any bottling at this point?

NA: Well not yet, we’re moving towards that. We’ve done some test bottling. In fact, we’re test bottling some more stuff today. And then the plan, our plan has always been we’re going to start bottling…I almost can promise, mid-November we’ll have a beer called Figgin Pudding that we’re gonna bottle and it’s somewhere between an English olde ale/barley wine aged in brandy barrels with figs and spice. So we’re gonna do…I think in the first year we’re gonna bottle roughly 6 beers and we’re doing all bottle-conditioned beers in 750 milliliter Belgian bottles with cork and wiring finish. So we’re doing all really high end, mainly barrel-aged beers that we’ll pretty much just sell out of here. Maybe a couple of other places if we have enough beer.

Like Bailey’s Taproom or Belmont Station -

NA: Yea…sure…we’re talking about bottling only about 80 cases of each beer so we’re not talking about a whole lot of it. But we’re definitely bottling Pappy’s Dark this year, there’s a strong going in bourbon barrels –

You brought that to the Spring Beer and Wine Fest (in Portland)

NA: That’s right…

That was a definitely a very memorable beer. Very nice.

NA: That was one of the first beers I believe, we brought to Bailey’s that first year and it kind of put us on the map in Portland I think. People were like…wow, this beer is…different! We designed it as a beer really to showcase the bourbon barrels rather than most beers are designed to add a bourbon, maybe that barrel complexity to the beer, we thought let’s do one to showcase the bourbon barrels. We used a bunch of British and Belgian specialty malts and it kept it more like a bourbon color. It’s kind of one of those things you do the first time and you go, holy shit, we did that right the first time, alright! (laughs) That’ll make it into bottles this year. I think the first year we only did four bourbon barrels, last year we did a few batches, we did 12 and this year we’re going to get a couple dozen bourbon barrels. Then we’re gonna…we’ll have a lot more on draft. Its funny, we’ve been saying a lot more, we’re really talking pretty small production. We’ll bottle about 80 to 100 cases of that. That should be available, next February. We always release in February.

What are some of your favorite beers. I know it’s kind of like picking out your favorite child, but if you were to sit at the bar and pick out your favorites, what would they be?

Steve Van Rossem and Nick Arzner

NA: I think, for right now, what we have on tap, the Belgian Blonde. I love that. I love getting off work…I really enjoy that beer right now. Like I’ve said, we’re kind of re-tooling it. My wife and I spent a couple of weeks in Belgium May and there’s a Blonde in every cafe. It’s amazing actually how different a lot of them are. So we really kind of shot for in that range. We changed up our yeast this year and some of our grain sugars. Anyway, I think it’s really refreshing, but also relaxing…this reminds me of sitting in a cafe. So right now, I get off work and that’s what I have: the Blonde. I really enjoy that beer. And I drink our IPA a lot also. I probably drink IPA’s 50% of the time and everything else 50% of the time.

Is that the Alpha IPA?

NA: Yes.

Very tasty also.

NA: So, right now, that’s my favorite. I’m really excited for a couple of beers coming out. Like our Hemp Nut Brown…which just came out. It just came out. I just got back in town and I haven’t had a full pint of it yet. It’s a really nice brown ale. I like a lot of Belgian-style ales. We normally always have one on tap. When we can keep up with that.

This particular Belgian Blonde is a specialty, is that correct?

NA: Right. Every summer we do that.

Anything you’d like to say in parting? Anything about the brewpub or the brewery that you would like folks to know about?

NA: Well, for Brewpublic readers and people in Portland one cool thing is that if they are ever coming down here to make a special trip feel free to email me. If I’m around I love showing people what we’re doing here. Dual cellar…part of our cellar expansion which hopefully will be done in November…and I’ll show you when we do a little tour down here, we’ll have a bunch more barrels and an open fermenter and a little brewer’s lounge area, that’ll make it nice and comfortable, so when I do tours I’ll have some special beers on tap. You can just kind of sample and hang out. I really love, I love what we’re doing here, I think its a…I love showing people what we’re doing. It always blows them away when they see, wow, it’s a little brewpub in Corvallis that’s doing all that stuff. So mainly just that…if you’re coming down to the area, get hold of me, we’ll give you a tour

… Alright, thanks very much for your time, it’s been excellent. **

Posted under Beer personalities, Oregon beer, brewpubs, places to drink beer

Another jam-packed weekend it was for Brewpublicans here in Beervana.

Belmont Station

On Thursdays July 8, Belmont Station, with one of the most impressive calendars for Oregon Craft Beer Month (OCBM), kicked of their fourth annual sour week, known as Puckerfest, with very special event. Billed as a pre-party for the week wilds, Thursday marked the release of Double Mountain’s 2010 Devil’s Kriek. Brewed with orchard cherries grown in Hood River by brewmaster Matt Swihart, attendees were offered free samples of the brewer’s freshly picked fruits as well. Swihart and founding partner Charlie Devereux were in attendance to meet with friends and fans of the brewery. Deep amber bodied and with a well-rounded Brettanomyces yeast character, patrons had the opportunity to do some comparative sampling of this beer beside last year’s rendition. We are convinced that this is Double Mountain’s best one yet.

Also flowing from the stand-up taps at Belmont Station on this night was the Bruery’s Orchard White, a choice Belgian-style witbier brewed with coriander, citrus peel and lavender. Baker City’s Barley Brown’s Hot Blonde Ale brewed with jalapeno peppers was a light and refreshing summer-appropo golden ale exhibiting a welcomed chili spice snap without being too aggressive on the heat. The Hot Blonde won a gold medal at this year’s 2010 NABA and it was easy to see why. A keg we sampled a few weeks ago at The BeerMongers with brewmaster Shawn Kelso, kicked in less than 24 hours.

On Friday July 9, Puckerfest rocked on without missing a beat, this time with three special kegs from Jolly Pumpkin brewing of Dexter, Michigan. These rare pours included Calabaza Blanca, Oro de Calabaza, and Luciernaga. Blanca is, as the name suggests (translates literally as “White Pumpkin”), a white ale brewed in the classic biere blanche tradition and spiced with orange peel and coriander. Like most of the JP brews, it is distinctively tart and very refreshing. The Oro is a a Belgian-style strong ale aged in oak barrels and is brewed in the Franco-Belgian tradition of special golden ales. In truly JP fashion, Oro is quite peppery and effervescent with a gentle hop bouquet and the beguiling influence of wild yeast. The Luciernaga (meaning “firefly”) is another sort of hybrid brew commercially described as an “artisan pale ale brewed in the Grand Cru tradition.” With a hazy golden and carbonic body and medium hop aroma, Luciernaga is accented by the addition of coriander and grains of paradise. Spicy, tart, sour, hoppy, and somehow smooth, this was many people’s favorite of the three. However, it was impossible for us to decide which one we liked best since all three were top notch brews.

Saturday July 10 brought great weather to Portland. The three-straight 90 degree days were finally in the rearview and we were able to enjoy perfect 75-80 degree sunshine. During the day we hung out with the Daily Pull’s Brady Walen and prepped for our interview with Three Sheets alco-median Zane Lamprey who was in town on the last leg of a 53 city stand up comedy and book release tour. We prepared questions for the jokester during the day amidst picking up some special bottled brews to share with him during our interview. We were a little uncertain of how the interview would go. Since Brewpublic is dedicated to craft beer over fraternity party-esque drunkenness, we formulated an interview plan that would allow for an entertaining yet informative interview. Videographer and documentarianist Alison Grayson would capture the interview.

Before meeting with Lamprey, as mentioned, we stocked up on beer for the entertainer from a number of Oregon breweries that we thought any libation lover, not just a craft beer lover would appreciate. These included bottles of Upright Six, Cascade The Vine, Pelican Heiferweizen, Heater Allen Coastal Common, and a six pack of Caldera IPA . Just prior to our scheduled interview time, we dropped by Bailey’s Taproom to enjoy a glass of MacTarnahan’s Lipstinger. At Bailey’s we ran into our friends Bruce and Dave with BS Brewing. They were also preparing to interview Lamprey, just before we were. By the time the interview was to begin, we were already a bit McKenna’d (this is a term Lamprey uses in reference to his college buddy Steve McKenna synonymous with intoxicated). The interview was brief as we motorboated through questions and beers. Lamprey, surprisingly, wasn’t into drinking much off camera. This was understandable since he had a long night ahead of him and had already been cruising around town knocking back avocado daiquiris and other crazy concoctions for his TV show. Basically he had been on a drinking spree since the end of April when his tour kicked off. Still, he was nice enough to try some of the beers we brought before McKenna was called over to shotgun some Caldera IPAs with us.

After we left to allow Lamprey ample time to prepare for his show, we reluctantly departed our beer stash left in the green room and joined the rest of the three-quarters filled Roseland upstairs.  The show started with the ever-drunken McKenna introducing comedian Marc Ryan. Ryan’s content sought humor in STDs, DUIs, and mostly lewd material that teenage beer-bongin’ fratboys might find appealing.  Early in, we were ready to never see McKenna again. We didn’t even muster a chuckle the entire time he was on stage (and we’d been drinking and were in a good mood). Quickly realizing  that homophobia, womanizing, and drinking for the soul purpose of getting loaded were topics bolstering this show, we were in fact able to tolerate the show as long as we did in part because the other folks in the audience paid $25 to be here and, as a courtesy to our hosts, we were waiting for things to improve.  Sadly, they didn’t. Lamprey’s stand up was more fun loving and less lewd, but his go at standup was a little weak.

It was apparent that this show had a devout audience, but it simply wasn’t our cup of tea and jello shots.

Before the show was over, we had to leave for a prior engagement. It was fairly apparent from our interview and the his stage presence that Zane Lamprey doesn’t really care about the geekier side of craft beer. And, fair enough, not all people do. He projects to is the lowest common denominator, which are people who like to party. Granted this is sometimes funny, because let’s face it,  the notion of being drunk or stupid can be humorous, and travel shows where you get to peak in other cultures is at times rather fascinating. But Lamprey’s disparaging, shock-value, anything-for-attention humor was evident when he Tweeted about doing Fondue shots (dropping a shot of melted cheese into a beer and chugging it) with McKenna at the Widmer Gasthaus) reminded us of being kids and seeing that one kid eat an earthworm for a dollar, or  to make a girl scream and get his buddy to laugh. His success, we feel is partly due to his ability to be spontaneous and at times charismatic.  Despite not really enjoying the stand up show,  it was a treat to actually meet Zane Lamprey and wrap with him. Also, the Three Sheets show is rather entertaining and we are sure a lot of people would have loved to been in our shoes. Lamprey’s PR person, Karen was very cool, so big BIG ups to her!

Sunday morning we enjoyed pints of Boneyard Black 13 and Heater Allen Coastal Common at The BeerMongers while watching the final match of the World Cup.With allegiance to neither Spain nor Holland, we somehow found ourselves pulling for Holland purely based on a better craft beer selection. We weren’t the least bit disheartened when Spain ended up winning it all.

The weekend wrapped up with a great party at the Horse Brass pub to celebrate the birthday of three prevalent area beer personalities. Horse Brass founder Don Younger, accomplished beer scribe Lisa “the Beer Goddess” Morrison, and Point Blank Distributing founder Scott Willis. Together this triumvirate of  craft beer prowess celebrated 162 years of life, many of which they’ve each, in their own way, used to champion breweries in Oregon and beyond. A special tap menu of strong and hoppy brews graced the taps like Steelhead Hopasaurus Rex, Caldera Hopportunity Knocks, and Russian River Blind Pig IPA. There was even a band performing some blues numbers that had the legendary publican shaking it by the dance floor. It was a great time with lots of local beer folks like Full Sail brewmaster John Harris, Belmont Station original founder Joy Campbell, current owners Carl and Amy Singmaster, Charles and Teresa Culp, Northwest Brewing News’ John and Linda Norton, Bailey’s Taproom founder Geoff Phillips, and beer fest organizer Preston Weesner. Even Music Millenium founder Terry Currier was in attendance. Needless to say, it was a lot of fun.

Posted under beer events, beer reviews

In Beervana, the weekend weather may have not felt like a lead-up to summer, but as far as the beer was concerned, we really couldn’t have ask for any better. Though today, Monday the 21st, marks the actual first day of summer, and the longest day of the year, Saturday June 19 marked the day for Cascade Brewing’s Summer Solstice Celebration at the Raccoon Lodge. This family friendly event was a multifaceted affair, featuring all four of the brewery’s revival brews, and was wittily dubbed “The Four Goses of the Apuckerlypse.” On the serene Douglas-fir laden beer garden, the barbecue crackled and many a tasty beer was poured including a special cask of Cascade’s floral Summit and Chinook-hopped Summer Solstice IPA and the latest version of The Vine, a special blend of their Triple, Blonde Quad, and Golden ales that have been re-fermented with the fresh pressed juice of white wine grapes. Spending more than six months of lactic fermentation and aging in small oak barrels, this beer, as some might remember was a hit at this year’s Fred Fest at Hair of the Dog Brewing.

After ordering up a flight of the Four Goses, we joined Brewmaster Ron Gansberg and Curtis Bain for an always welcomed trip into the brewhouse, where we experiences some more specialty treats. These included a new Brettanomyces brew with cherries known as Beckomyces Asscracky, a young incarnation of the latest Vlad the Imp Aler (rumored to soon be making its way into bottles), and perhaps the highlight of the Cascade tasting experience, a special on-hand barrel blend of a forthcoming The Bourbonic Plague, featuring three different barrel-aged dark ales consisting of dark fruits, and Bourbocide, a mind-tingling oaky delight.

After the blending madness commenced, some bottles were enjoyed. We opened a cellared bottle of Ithaca Brewing’s Excelsior! Le Bleu, a blend of 8 different wine barrels of aged sour beers from 2007, 2008 and 2009 each spiked with 50 pounds of fresh, hand-crushed New York blueberries, then inoculated with Drie Fonteinen Brett yeast and conditioned with champagne yeast. This beer that was a gift from our dear friends Joshua and Buck who currently reside in Upstate New York was quite effervescent a crisp, mildly tart, and poured a pretty garnet hue with a long standing white head.

Curtis dug into the cellar and pulled out a treat of his own. From his native state of Utah, he managed to get his hands on a 750ml bottle of Squatters Fifth Element. Brewed December 2007 and laid down to age in oak barrels January 2008. This highly regarded brew poured a straw yellow color with a large toppling white head. It’s commercial description indicates “It has light peach/fruit notes and a beautiful golden hue. High carbonation created during bottle conditioning gives it a champagne like texture on the pallet. It finishes slightly tart and cleansing.” That pretty much sums it up. One of the most refreshing Saisons to pass our palates in some time.

To complete a bottle trilogy, Cascade brewer John Berry, the architect of Cascade’s aforementioned Summer Solstice IPA, went into the coffers and extricated an unmarked champagne bottle filled with last year’s Vlad the Impaler. Named one of Draft Magazine’s top 25 beers of 2009, Vlad also took home a silver medal at last fall’s Great American Beer Festival in the wood and barrel aged beers category (In case you missed the news, the gold medal in this delineation went to none other than the Bourbonic Plague!). Being one of the first souls to experience a side-by-side of the two Vlads was a distinct pleasure.

Wood aged Pale Quadruppel. Imagine a blend of Scaldis and Cantillon Pure Kriek. Forget it, there is nothing like it (yet). Vlad is shocking to your sour beer senses and taste buds, which do not understand that such a balanced delicate sour beer can be so drinkable and appeal to so many people while being extreme. But don’t forget, it will still open a can of 10.2% whoop-ass on your ass after all the pomp & circumstance of what an amazing beer it is subsides.

After all the mayhem amidst the cooperage, the late spring sun made a cameo and Gansberg’s bluegrass-folk band, Black Lodge, hit the stage and knocked out some toe tapping tunes that included a slice of Americana and some beloved rock and folk covers.

Despite the slow start to the warm season, at least this year, the festivities at the Raccoon Lodge didn’t include rain. Last year’s June 22 Solstice celebration saw folks run for cover and pack under the tent when large drops plopped down.  Warmer, shorter days are on their way….

Posted under Oregon beer, beer events, beer reviews, brewpubs, places to drink beer