For a number of years Roots Organic brewery founder Craig Nicholls held annual vertical tastings of his big holiday ale at his Southeast Portland brewpub. Oregon’s first certified all-organic brewery showcases one last tasting of these five emboldened brews side-by-side at Portland’s premier bottleshop and tasting room, Belmont Station on Tuesday December 21, 2010 beginning at 5PM. This makes perfect sense since Roots has always unveiled new vintages of the Epic on the winter solstice. It’s bold ABV around 14% is enough to cut through the coldest winter chill and brighten the darkest and dreariest days of the year. With the Roots brewpub longer in existence, original founder Craig will be Belmont’s special guest as he taps every vintage (2005 through 2009) of Roots Epic ale for the final time. Belmont Station owner Carl Singmaster says “This is truly the last draft available of several of these vintages. We will serve flights of all five side by side.” Truly Epic!

Read our past articles about Roots Epic Ale:

A Beer of Epic Proportions

Roots Epic Ale Bottled

Epic Interview with Roots Craig Nicholls

Brewpublic Visits The 2009 Roots Epic Release. from Brewpublic.com on Vimeo.

Posted under Oregon beer, beer events, places to drink beer, vintage beers

For a number of years Roots founder Craig Nichols held annual vertical tastings of his big Holiday ale at his SE Portland brewpub. With the pub no longer there Craig will be our special guest as he taps every vintage (2005 through 2009) of Roots Epic ale for the final time. This is truly the last draft available of several of these vintages.

Craig Nicholls of Roots

Posted under Beer personalities, Oregon beer, events, places to drink beer, vintage beers

Yesterday marked the fifth anniversary of Roots Organic Brewing, Oregon’s first 100% certified organic brewery. Despite a variety of obstacles, the brewery is still alive. So to celebrate Roots is throwing a party today Friday March 19, 2010. In a recent email founder Craig Nicholls states:

“Holy mother of all beer Gods, We have made it to year 5!!!! What a crazy ride it’s been, hop shortages, Grain shortages, economy drops out, what else could happen? ….. Don’t answer that! Well were going to party like it’s March 18th 2005. We will have our party on Friday, March 19th, with live music in the Roots Annex. Giveaways, $4.00 20 oz Pints, food specials and the release of our special anniversary beer!

“We will be doing prize giveaways every 2 hours, so ask you server for a ticket to win. Shirts, Growlers, Growler Cozies, Epic bottles from years past, and much more.

“Me, my wife and kids and all the staff at Roots want everyone to know how much we appreciate all the support you have shown through the good times and these rough times. Thank you from the bottom of our Hearts.”

Roots Organic Brewing is located at 1520 SE 7th Avenue, Portland, Oregon

For more information, call 503-235-7668

Posted under Oregon beer, beer events, beer news, brewpubs

Friday: Cascade’s Deluge

Where o where to begin? Another great weekend in the books. Thanks to the much appreciated Martin Luther King, Jr. Day, it resumed until Tuesday. Friday was the second straight bottling day over at Cascade Brewing at the Raccoon Lodge. Here, Ron Gansberg and a small ensemble of beer geek henchmen bottled up 500 cases of this year’s Apricot Ale in 750 ml bottles. The tart and resonantly fruited beer is brighter flavored than last year’s batch without losing any of its vibrant olfactory luminosity. Still, the beer needs some time to condition. According to Gansberg, about a year and a half.

After work was through, I was fortunate enough to partake in the delving in of Cascade’s exchequer for some unique sampling. Some noteworthy favorites included the ever-compelling Sang Rouge, Sang Noir, a magnificently rubicund Saison, and a special blend of Gold Yeller with a splash of the Nightfall Blackberry Ale. This mix is a favorite of Raccoon Lodge owner Art Larrance, who, along with aficionado Preston Weesner, joined us for this much appreciated sampling experience.

Saturday Afternoon: Ambushed

We finally enjoyed BridgePort’s new seasonal, their Highland Ambush Scotch Ale over a wonderful lunch at their Hawthorne pub location. Lots of rich oaky, malten notes made it a perfect brew amidst the throes of January. Kudos to the BP crew for this treasure.

Saturday Night: John Foyston’s night at Roots

It’s obvious how much people in the craft beer community love and respect John Foyston. Foyston is the nonpareil beer reporter in Portland amidst a seemingly endless sea of us. Not only is Mr. Foyston a talented journalist with his finger on the area’s beer pulse, he is also a pro motorcycle mechanic, and accomplished painter. An installment of Foyston’s oil paintings are currently showing at Roots. On Saturday the talented gentleman was on hand for this unique showing of some intriguing depictions of Eastern Oregon and Washington imagery. It was quite evident the admiration folks in the community have for him, as the place was packed. It was a great experience to sit down and quaff a handful of Roots’ organic brews like the Burghead Heather Ale, the Island Red, and the Exxxcalibur Stout. There was even a Craig Nicholls sighting. All in all, a great time was had everyone.

After our fun and flavorsome experience at Roots, we headed home, stopping by The BeerMongers to pick up the essentials: a four-pack of Maui Coconut Porter, a bottle of Stone and Brewdog’s BASHAH Belgian Black IPA, and a few other beers. Thanks to Sean for hanging out and sharing his brews.

Sunday: Chill

Sunday was a relaxing day where not a lot happened. A little football was watched during the day before enjoying a wonderful dinner with our friend Alex Ganum of Upright Brewing. Alex shared selected bottles of Upright’s Billy the Mountain Old Ale and Oyster Stout, and even brought a special bottle of bourbon barrel stout from Old Market Brewing in Beaverton that was off the chain! It was a great cellar-raiding, quaffing good time.

Monday: MLK Day

Not much exciting to speak of on this day. However, we did slip away from a Netflix marathon long enough to return some materials to the Multnomah County Library and snag lunch at New Old Lompoc’s Hedge House alongside a glass of the new Old Tavern Rat Barleywine and a Condor Pale Ale back.

So here we go…back to the week. Looking forward to another long weekend ahead.

–Angelo

Posted under beer events, beer reviews

By Ezra “Samurai Artist” Johnson-Greenough and Jimmy Blum

Alaskan Smoked Porter

Alaskan Smoked Porter is the prototype for US craft smoked beers. Many still consider this smoked ale the best of its kind, and the numerous medals it has won at the Great American Beer Festival certainly justify this belief. Geoff and Marcy Larson, owners of Alaskan Brewing Company in Juneau, Alaska, created the beer in 1988. Marcy’s research into traditional smoky beers brewed during the Alaskan gold rush at the turn of 20th century provided a launch point for the project.

The Taku Smokery, neighbors of Alaskan Brewing Company, added another impetus for this smoky creation. The folks at Taku would often visit the brewery, bringing smoked fish to enjoy with some Alaskan beer. The Larson’s repeatedly noticed that the flavor of their amber ale was overtaken by the smokiness of the fish. They decided that something bigger and bolder was in order; Alaskan Smoked Porter was the beer to fit the bill. And, the Taku Smokery even lent a hand, allowing the Larsons to use their facility to smoke the malt for this porter.

Today, the malt for Alaskan Smoked Porter is smoked in-house over alder. The smoking regimen entails both hot and cold smoking, a method originally developed by John Maier, a prior brewer for Alaskan who now works as brewmaster at Rogue.

Each and ever year, this beer delivers a robust and roasty smooth body that backs up its pronounced smokiness. The beer pairs wonderfully with a wide range of foods, particularly smoked fish and blue cheeses. In addition, the smoke acts as a natural preservative, which makes Alaskan Smoked Porter ideal for cellaring and vertical arrangements. Look for this beer when it is released once annually in the autumn.

Roots Epic Ale

Roots Epic Ale is, perhaps, the world’s biggest organic beer. This astonishingly complex ale, which clocks in at 13.5% alcohol by volume, is produced just once each year on the Winter Solstice by Roots Organic Brewery out of Portland, Oregon.

The brewers begin this brew by soaking cherry wood in Cognac, Glenlivit and cherry juice. Then, they hand smoke sixty-five pounds of malt over this infused wood at the home of Craig Nicholls, owner of Roots, using his home smoker. Once the brew is finished fermenting, it is conditioned for about one year before its release, allowing the brew to fully attenuate and giving the alcohol and intense flavors a chance to mellow.Roots releases this beer on draft at the brewery and in a very limited number of hand numbered waxed bottles in magnums (1.5lt) and bombers (22oz). The brew has become a cult favorite of local beer drinkers and collectors all around the US.

Once Epic Ale reaches the glass, it proves the ultimate sipper. Notes of chocolate, cherry, toasted malt and alcohol warmth unite in each sip, all punctuated by an underlying smokiness. The beer is comparable to chocolate and cherry pie; paired with a cigar it is a contender for the ultimate winter dessert beer.

Draft Epic Ale does not travel outside of Portland, and bottles rarely make it much further. Beer hunters living outside the city may find it worthwhile to visit Portland in the winter and visit one of the few specialty bottle shops that sells the brew to go.

Aecht Schlenkerla Rauchbiers

Aecht Schlenkerla smoked beers iconic classic German rauchbiers. Although there are many smoked beers produced in Schlenkerla’s home city of Bamburg, this brewery’s products have earned a place of prominence owing to quality and export efforts.

The Schlenkerla takes its name from the Frankish vernacular in which “Schlenkern” means to walk crookedly, like an intoxicated individual. Popular history holds that the name refers to a local brewer who had an odd manner of walking, owing either to an accident or overindulging in beer, perhaps even both! Locals began calling him “Schlenkerla” and the name soon spread to the nearby tavern and brewery.

Although the brewery originally resided at the heart of Bamburg, in the 1930’s it relocated about one mile south to the Stephansberg section atop one of the town’s “seven hills.” Today, this facility manages to malt and smoke their own malts in order to produce all of their own beer for both local and international consumers. Because the smoked malts and wood must be aged a considerable amount of time, a huge portion of the brewery is dedicated to storage space; Schlenkerla sometimes seasons its locally harvest beech for up to two years before it is ready for smoking!

Most of Schlenkerla’s rauchbiers are lagers and must be cold aged. In order to accomplish this task, the brewery conditions their beer in deep sandstone caves below the brewery. At one time, in fact, similar caverns extended throughout much of the underbelly of Bamberg. Although Schlenkerla is the only brewery in Bamberg to utilize these caves for lagering, many local breweries did use the caves for a similar purpose in ages past.

A finished Schlenkerla rauchbier is truly unique, be it the urbock, weizen or märzen. Many first-time drinkers are overcome by its powerful smokiness, which is reminiscent of smoked bacon, or any one of a number of smoked meats. The seasoned rauchbier drinker craves this smoke intensity, which Schlenkerla delivers in spades.

Schlenkerla rauchbiers are compelling compliments to baked beans and barbeque. Some even claim these beers work wonderfully as a breakfast drink, right beside some eggs and, of course, bacon. Many good beer bars and restaurants, along with most specialty bottle shops, carry Schlenkerla’s line of rauchbiers in 16.9oz bottles.

Posted under beer history

ep-ic [ep-ik]–adjective Also, ep-i-cal.

1. noting or pertaining to a long poetic composition, usually centered upon a hero, in which a series of great achievements or events is narrated in elevated style: Homer’s Iliad is an epic poem.

2. resembling or suggesting such poetry: an epic novel on the founding of the country.

3. heroic; majestic; impressively great.

4. of unusually great size or extent:

–noun

5. an epic poem.

6. any composition resembling an epic.

7. something worthy to form the subject of an epic.

Origin: 1580–90; < L epicus < Gk epikós. See epos, -ic*

*Dictionary.com Unabridged; Based on the Random House Dictionary, © Random House, Inc. 2009.

Roots Organic Brewing since its inception in 2005 has been pushing the envelop as far as the definition of what a beer can be. At Oregon’s first all-certified organic brewhouse, Roots founder Craig Nicholls has never been bashful when it comes to inventive beer recipes. He and original founder Jason McAdam, who has since left the brewpub to start his own venture, brought a new light to the Northwest with styles ranging from hopless herb-infused gruits to barrel-aged sours. Perhaps the most imposing brew of Roots’ repertoire has been their Epic Ale. A special holiday brew and one of five distinct “beers of winter”, Roots’ Epic is more than just a warmer. Born out of Nicholls and McAdams collaborative effort that evolved from a beer known as the Winter Warlock more than a decade ago when Nicholls was brewing for Alameda Brewing and McAdams was homebrewing, this legendary beer has risen to great heights to become one of the boldest and most reknowned beer of the cold season. At about 14% ABV, Epic is designed for the long haul. Perfect for cellar aging and comparitive annual side-by-side comparison, Roots hardy brew is, in a sense the real Vertical Epic.

Now, at the bookend of 2009, a special five year vertical of Roots Epic Ale will be available in limited quantities at the brewpub for what Nicholls calls “the biggest baddest beer release of the year!”

Count on a jampacked house of beer lovers on hand at the pub in attempts to withstand a monstrous events for the ages. Even though the Epic will be served in five eight ounce tasters, you may want to call a cab after this one.

Details from Roots:

“This will be our 5th year of Epic Ale, and to celebrate, we will have all 5 years of Epic on tap for one night only. That’s 2005 – 2009. There will be (3) three ways to do the tasting

1.Buy one or all Epic years for regular price of $6.50 for a 10 oz. glass at your leisure.

2. Buy the package deal of all (5) years Epic in 8 oz glasses, which includes dinner, for $36.

3. Buy the package deal of all (5) years Epic in 8 oz glasses, for $26.

As always, we will have our special release, 1 liter bottles, for $34 and 22 oz bottles available for$22.

Party starts at 6 pm The drawing for the Sale of the first 50 numbered bottles starts at 7 pm.”

See you there!

Read more about Roots Epic Ale and the smoking process that goes in to making it in an upcoming post by Ezra Johnson-Greenough and Jimmy Blum (“Smoke and Beer–Part 3″) this weekend. Johnson-Greenough, also known as Samurai Artist, is the artist behind Roots’ Epic Ale label art. Check out more of the Samurai Artist’s art on his Photobucket page.

Posted under Oregon beer, beer releases

We began our weekend heading north to the great Olympic Peninsula of Washington State, and as always, whatever beer we were afforded would be at the centerpiece of our everthirsting palates.

Our overriding purpose was to celebrate the marriage of two dear friends, Jean-Paul and Amy, who we have enjoyed the company of for many years. Our final destination was Sequim, Washington, known for scenic access points to both Port Townsend and Port Angeles in the heart of the giant and picturesque peninsula.

Before leaving town, there was a gravitating pull of Portland’s Roots Organic Brewery just blocks from our home. You see, at Roots, a special cask pour of their Island Red aged in bourbon was flowing from the hand pump. Tres bien. Soonafter this mouthwatering fill and a Craig Nicholls sighting, we hit the I-5 north as the sun began to make its decent, not only for the night, but seemingly for the dwindling summer.

Our first destination on this nearly four-hour one-way excursion was to be in Olympia. Capital city of the Evergreen State, Olympia is somewhat suffering for craft beer culture as compared to Portland (I guess this could be said of most anywhere in the world) but we were locked in on an old favorite, the Fishbowl Pub where Fishtale Ales and Leavenworth beers continue to flow. Here we settled for dinner and delicious pours of a German Pils and a piquant IPA. As I handed the keys off to my trusted partner, I opted for a nightcap of sorts that consisted of an extremely deep and robust midnight-colored Imperial Stout. As it warmed up, so did I, and the journey ahead seemed to be more exciting.Before leaving Olympia, we stopped at Tops Food in West Olympia to stock up on some bottled beer. Here we found a decent selection of bottled microbrews including Elysian’s Jasmine IPA in 22 ounce bottles as well as some utilitarian half-racks of Sierra Nevada’s Anniversary Ale and Samuel Adams’ Boston Lager.

After another hour plus on the road, we settled in for the night at a splendid site alongside the Hood Canal. At Seal Rock we pitched our tent beneath a lush canopy of domineering and protective trees. After waking to the steady downpour of rain the next morning, we saluted said trees and ventured on toward the top of the mighty peninsula. Before arriving at the ceremony in Sequim, we made a first time trip to Port Angeles. Here lies the launching point of the daily run ferry to next weekend’s Great Canadian Beer Fest in lovely Victoria Island. Port Angeles, however, not so lovely. A struggling blue collar town, Port Angeles has been suffering from economic depravity since the closure of its paper mill a few years back. A ruffian attitude surrounded a stymied economy that seemed to be driven by seafarers as much as the recent vampire romance film Twilight for which at a tourist shop bustled with patrons. One lonely brewery lives in Port Angeles. This is Peak Brewing. Just south of downtown, Peak employs organic practices on its 60 gallon set-up and offers a range of guest taps to loyal townsfolk. Upon our eager arrival, we ordered a four beer sample tray that I really wanted to like, but couldn’t. Infected beer at this level is unforgivable. Sour, buttery, and funky in a bad way brews can just not be ignored and overshadowed by good company.  On tap was the Lincoln Street Bitter, Peaks ESB, Wanda Fuca Gold and a Wedding Ale. After briefly chatting with brewer in training, Jeff, who admittedly didn’t have much of a palate for craft beer or the know how to produce it (head brewer known as Wild Ed was not present on this visit), our fears were actualized by the unfinishable small pours that simply sucked. It breaks my heart to trash on a small handmade brewer, but Peak just couldn’t find one I’d willingly finish here. The Lincoln Street Bitter was of a nice hazy blonde body but like the others just reeked with Pediococus and un-meant sour and metallic notes. Perhaps the worst was the ESB. Sour, diacetol, alcoholic and awful. If I had to rate it, I’d give it a straight F. The Wanda Fuca Gold poured a deep murky mustard hue and had prominent citrus hoppy nose, but there was unwanted funk that ran rampant with all these Peak brews. The hops only served to mask it momentarily. A match might mask a terrible fart for some time, but the fart is still there. The Wedding Ale kept in line with the problematic perception. Tawny amber bodied but the English yeast that laid victim to the Lactobacylic liability made this tasting four and no more. Guest taps of Laughing Dog Dogzilla Black IPA, Wells Bombardier and beers from Deschutes, Left Hand, 21st Amendment exemplified some concerted efforts though the house brew debauchery was, to say the least, disheartening.

Posted under beer reviews

You can count on Roots' Craig Nicholls for a smile and a brew

March into sustainable living and raise a glass to Oregon’s first all-organic brewpub, Roots, celebrating their fourth anniversary on Wednesday, March 18th From 5 – 8 pm.  According to co-founder Craig Nicholls, “$10 will get you a Pint & a Plate”

Festivities will also include the live music of Mathew Lindley & Troubadour Deluxe as well as this month’s art installment featuring the work of Traci Hill

Roots is located at 1520 SE 7th Avenue, Portland, OR. 503-235-7668

Posted under beer events

Here’s a quick look at a few brewery’s in the Pacific Northwest that are taking steps to meet higher standards of ecological mindfulness.  It also makes sense that cutting waste and renewing/reusing makes more sense not only from a health perspective, but an economic one as well.  We are more concerned with the environmental impact here, so we dug up a few tasty brewpubs from the region that exemplify that is can be easy being green.

Christian Ettinger

Hopworks Urban Brewery: Founder Christian Ettinger, began his legacy as a brewer at Laurelwood where organic brewing and sustainable practices still exist under the eye of Chad Kennedy. Along with the help of Abram Goldman-Armstrong (speaker at this year’s Craft Brewers Symposium on organics and sustainability) the HUB is employing the use of composting, rainbarreling, firing used oven oils to fuel brewing process, waste oven heat used to heat water, providing spent grains to local farmers for cattle fodder, bar constructed of recycled materials, a bio-diesel delivery truck, and other little details such as energy efficient lighting. Also, Goldman-Armstrong has been a staunch proponent of and writer about sustainable living for some time. He is currently in the process of installing an eco-roof on his home.

Abram Goldman-Armstrong

Roots Organic Brewing: Craig Nicholls and Jason McAdam were at the forefront of organic brewing in the Pacific Northwest. In fact, Roots is the first certified all-organic brewery in Oregon. Nicholls is an outspoken proponent of sustainability and like Hopworks, Roots’ pub is put together of predominantly recycled materials. Roots with the help of Goldman-Armstrong host the annual North American Organic Beer Fest, the largest of its kind featuring organic and sustainably minded brews from around the world.

Sierra Nevada Brewing: For some time SNBC has been employing green practices including thermal energy and growing their own hops outside of the brewery. As of late, the brewery has made news by turning brewing waste into ethanol. Through the use of microfuelers, discarded yeast can produce up to 70 gallons a week of 100% ethanol. The company manufacturing the microfuelers is based in Chico where SN is located.

microfueler

Standing Stone Brewing Company: As previously mentioned here in Brewpublic, Ashland, Oregon’s Standing Stone was presented with the second annual Oregon Governors Sustainability Award for their green practices. This year, two Oregon breweries were honored with the award in the “Small Business” category. They were Full Sail Brewing (Hood River, OR) and Klamath Basin Brewing (Klamath Falls, OR). Full Sail, like Widmer is a proponent of wind energy to cut back on energy waste. Klamath Basin, is unique in that the brewery is fueled by underground geothermal flows.

As stated on the Oregon Economic and Community Development Department’s website, “The Governor’s Sustainability Awards Program is intended to promote and advance the inclusion of sustainable practices in government and the private sector. Sustainable practices are broadly defined as those that strive to optimize an organization’s financial, environmental and social performance. Also, Winners will show a commitment to sustainability that goes beyond compliance with regulatory requirements. Winners will be innovators in their fields and show that becoming more sustainable is not in conflict with achieving the organization’s core mission, whatever that may be. The Awards broadly defines sustainable practices as those that strive to optimize an organization’s financial, environmental and social performance.”

There are a lot of ways businesses can do their part in being more sustainable. Sometimes green-washing, or throwing the word “green” around to make businesses like Wal-Mart or Costco try to appear more sustainable can damage the efforts of smaller community minded businesses who are honestly trying to give back to the community and protect the environment. By now, most of us in the PNW are familiar with the phrase “Think Global, Drink Local.” Well, this is an important cornerstone to our future. Considering the impact of our actions and reducing consumption is the key to the future of the life on earth (at least for humans). It is encouraging that the spirit of many businesses and consumers in this region is at the forefront of taking action to ensure a better future. However, we still have a long, long way to go.

Posted under brewpubs

Last Wednesday’s release of the Flanders Red from Root Brewing created quite the buzz of the week. Brewpublic was present for the release and had to return later in the week to get another tasting of this wonderful beer from Roots.  While bloggers all over Portland have had some mixed reviews of the beer, Brewpublic would like to congratulate the brewer’s over at Roots for branching out and trying to brew something that for one, took about two years to create and two, exhibited Craig Nicholls‘ love for Belgian style beers. This brew was definitely a labor of love.

Flanders Red from Roots

I found this beer to have a nice cherry, raisin fruity character with a moderate tartness. For being 9%, this beer was surprising smooth and definitely exhibited that wine-like quailty that is common with this style of beer. While I have not had the oppertunity to taste a wide range of Flander Red style beers I’d have to say that this was a great attempt of Roots to experiment with a style that is not easy to brew.

Looking at what is to come this week with tastings and beer releases, Root’s Flanders Red may have given the month of January the kick start it needed to make it an exciting beer month after all.

At Belmont Station

Monday Jan. 19, 6-8 PM. Laughing Dog Tasting and Meet the Brewer

Black Albert

Thursday Jan. 22, 6-8 PM. Alaskan Tasting and Smoked Porter Night.

Monday Jan. 26, Struise Black Albert Keg Tapping (a rare Russian Imperial Stout)

At The Green Dragon

Saturday Jan. 24, 3 PM. Struise Black Albert Tapping.

Announcements

Southern Oregon Brewing

Southern Oregon Brewing bottles.

From Mark Weksler at Green Bottling:

“We just got back late last night from a HUGE bottling at Southern Oregon Brewing in Medford.  That brewery was without a doubt the most impressive craft brewery I have ever seen.  We bottled approx 900 cases of Porter, Gold, and Pale Ale.  It should be on the shelves in Portland within a week or two.  And if you get a chance to see it I highly recommend trying their barley wine!!!”

News from Rogue

After 150 years of statehood, Oregon deserves its own beer.  And Oregon’s own Rogue Ales – which is

celebrating its 21st birthday this year – is brewing it.

Oregon 150, the non-profit organization responsible for planning the state’s sesquicentennial celebration, selected Rogue to brew a special commemorative ale for the state’s 150th birthday. Sesquicentennial Ale will be available starting Feb. 14—Oregon’s birthday – on draft and in limited edition 22-ounce serigraphed bottles.

Posted under beer events