Pelican Pub & Brewery of Pacific City, OR has teamed up with Red Rock Brewing of Salt Lake City, UT to produce a new beer called CoHOPeration (no relation to the Fort George Brewery’s fresh hop ale, “CoHOPerative”). In a recent press release, Pelican announced that 300 500ml bottles of CoHOPeration will be made available at select bottle shops around Oregon and a small portion will be be served on draught exclusively at Pelican’s coastal brewpub. Both Pelican and Red Rock boast being previous winners of the Great American Beer Festival‘s “Large Brewpub of the Year” award. According to a recent press release sent out by Pelican, the idea for CoHOPeration came about while Pelican brewmaster Darron Welch and Red Rock brewmaster Kevin Templin were judging at the North American Beer Awards in Idaho Falls, ID in 2011. Here’s more from Pelican:

The concept for this beer is to be very hoppy, with the hop bitterness and profile of an IPA, but with the hop character of a pilsner. Cleanness of the flavor profile will come from fermenting with lager yeast. Added spiciness will complement the malt character by including malted rye. A unique hybridization of existing beer styles has created something completely new and different.

“This was a great opportunity to create something new and different, yet with clear stylistic and historical roots, to learn by working with each other, and to just have a lot of fun making beer, which is an industry core value!

The Pelican Pub & Brewery, located 22 miles south of Tillamook on the majestic Oregon Coast, has become a Northwest landmark for craft beer and fine food enthusiasts. The oceanfront facility includes an outdoor patio and banquet room with unobstructed views of Cape Kiwanda and Haystack Rock. Celebrating its 16th year in Pacific City, the Pelican has created countless masterpieces such as Kiwanda Cream Ale, which was named to DRAFT Magazine’s Top 25 Beers in the World of 2008, 2009 and 2010. Other award-winning brews include India Pelican Ale, MacPelican’s Scottish-Style Ale, Tsunami Stout and Doryman’s Dark. The three-time Great American Beer Festival “Brewpub of the Year” winner is open seven days a week, serving breakfast, lunch and dinner. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.

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

Pelican Pub & Brewery of Pacific City, OR has teamed up with Red Rock Brewing of Salt Lake City, UT to produce a new beer called CoHOPeration (no relation to the Fort George Brewery’s fresh hop ale, “CoHOPerative”). In a recent press release, Pelican announced that 300 500ml bottles of CoHOPeration will be made available at select bottle shops around Oregon and a small portion will be be served on draught exclusively at Pelican’s coastal brewpub. Both Pelican and Red Rock boast being previous winners of the Great American Beer Festival‘s “Large Brewpub of the Year” award. According to a recent press release sent out by Pelican, the idea for CoHOPeration came about while Pelican brewmaster Darron Welch and Red Rock brewmaster Kevin Templin were judging at the North American Beer Awards in Idaho Falls, ID in 2011. Here’s more from Pelican: Read More…

Posted under beer news, beer releases, brewpubs, Oregon beer

Here’s a look at all the Oregon winners at the 2011 North American Beer Awards in Idaho Falls, Idaho: Read More…

Posted under beer awards, beer news

The Pelican Pub & Brewery won 11 medals at the 2011 North American Beer Awards—more than any other Northwest brewery for the second year in a row. Out of Pelican’s 11 medals, five of them were Gold, which tied the Pelican for first place with The Boston Beer Company as the most Gold medals won in this year’s competition. In its 15^th year, the North American Beer Awards takes place in Idaho Falls, Idaho and is sanctioned by the North American Brewers Association.

The Pelican Pub & Brewery’s award-winning beers include: Read More…

Posted under beer awards, beer news

In case you missed it, you can read part 1 here

After a week of serving as a beer judge at the North American Beer Awards (NABA), a week in which my palate and liver had been tested, I was excited yet reluctant about my final two days in Idaho Falls, Idaho. First off, I was excited to be a part of a personally modifying, didactic, and challenging experience that had, to this point, afforded me the opportunity to confabulate with a variety of craft beer loving minds, the bulk of which were from a region I had spent little time in. You see, Idaho Falls falls at the confluence of the Pacific Northwest and the gateway to the mighty Rocky Mountains. Many of the people who I tussled with were from places like Salt Lake City, Utah (a three miles drive to the south), Boise (a four hours drive to the west), Jackson Hole, Wyoming (a two hour drive to the east), and a smattering of small to medium sized settlements in Montana to the north. Portland, Oregon, by comparison was a world away, nearly 12 hours by car and a timezone away. The thing about living in a remote region such as Eastern Idaho is long commutes are an acceptable part of life. In the bubble of Portland where the world is at your fingertips, public transportation is not only available, it’s reliable. In Idaho Falls, the only city of any considerable population for hours (around 51,000 people in the city and 123,000 in the “metro” area; it is the third largest in the state and the largest in Eastern Idaho), life is at a much slower pace. Speaking with a fellow beer judge named John, who had moved to the region from California two decades prior, I asseverated what I had already suspected. “This is no place for young people” said the middle-aged man with a chipper smile. “It’s boring. There’s nothing to do.” But he admitted his contentment in being in such a locale at this particular stage in his life. Fortunate for John, he loved craft beer and homebrewing, and the annual NABA it appeared to serve him great deal of enjoyment.

Folks not in the know, as I’ve said before, often are unable to wrap their minds around the fact that beer judging is more than a festival of samples. My brother who is a teacher and guidance counselor likes to razz me when I speak of beer judging by delineating it as such. With great sarcasm, he says throws out the phrase “sensory work,” a tag line used to explain the cognizant evaluatory processes employed by serious beer judges along with their adeptness to articulate and valuate a plethora of sub-styles while disregarding any prejudice toward personal preference. My brother says he doesn’t like dark beers or sour beers. And, not to slight him in the least, as his life is filled with the purpose of his own constructed reality (this could be taken to say that he is not as much of a “beer geek” as his younger brethren). He confers his approval, like most folks, with a beer based on personal preference with terms such as “good” and “bad.” With adequate beer adjudicating, more questions are raised like how, what, and why. Why is it good? Is it appropriate for the style? What is the style? Is the beer technically flawed? Also, the oft taxing process of palating flight after flight of samples necessitates a workable vocabulary and an ability to modify, elucidate, and expound upon thought. My brother undoubted is articulate, creative, and able to perform such functions, but, like many people perhaps doesn’t view beer as a worthy polestar for such cognition. Perhaps his stance holds some validity. Afterall, loving the beer the way many people found at a judging panel love it probably doesn’t always lead to instituting and toward moderation. Still, there is the argument that a lot of people who say they love beer really have no clue what they are drinking or why they like it other than an acquired taste, brand loyalty, or in some extremes, blind alcohol dependency.

When I said I approached the “sensory work ” with reluctance, it was for the the health concerns. Putting in full days of drinking, even with small samples and a healthy dose of H2O has its effects. This likely wasn’t aided by the post-judging nights that often included a more informal and relaxed environment with fellow judges and, you guessed it, more beer. Beer by the pint no less. Despite the darkly humored saying “the liver is evil and must be punished (I admit to owning a Scuttlebutt Brewing t-shirt bearing this slogan)”, it is often easy to take for granted our liver’s highly important role in our health. Our liver’s specialized tissues regulate a wide variety of high-volume biochemical reactions, including the synthesis and breakdown of small and complex molecules, many of which are necessary for normal vital functions. Basically the liver is a tremendous and seemingly miraculous filter that takes out the bad stuff our body doesn’t really need like alcohol and other toxins. Without our liver, life would suck and drinking craft beer would not be an option.

So, with a nod to my zoetic filter organ and a steady regiment of water to combat the potations, I pushed forth alongside my more than 60 fellow judges to wade through my assigned flights. Many of the judges were brewers with beers entered into the competition. So, to be fair, the rules for judging a particular category of beer meant brewers and brewery employees could only judge in categories they did not have entrees in. For me, this meant I would be judging beers from tiers with popular submissions. However, this wasn’t true of the first evening when I arrived hitching a ride in with my friend, Shawn Kelso, the brewer of Barley Brown’s Brewpub in Baker City, Oregon.

As previously mentioned, the road from Boise to Idaho Falls is a rangy one traversing betwixt pastel hills and open boundless skies. Time seemed to stand still. No billboards or commercial properties, just a quiet expanse of the rock and sand speckled with short shrubs and looming formations of clouds to contrast a royal blue sky. With our water supply getting ill-preparedly short and our bladders reaching maximum capacity, the need to find a place to break became apparent. After several miles within a void of beauteous repetitiveness, we spotted a sign that pointed us to an approaching rest area. Shawn and I commented on how immaculate this quaint little spot was. Seemingly fit for surgery, the only downside was that there was no water fountain, and the three soda machines, no matter how we persisted, would not accept our currency. So we pushed forth eastbound until we finally made it to the I-84/I-86 interchange, nearly three hours drive since leaving Boise. We were still had nearly two more hours to go.

In Fort Hall we found a gas station and convenience market attached to a somewhat dilapidated casino. Here we re-upped on petrol as well as two quintessential components of road travel: corn nuts and Gatorade. For curiosity’s sake, I quickly scanned the beer cooler to discover what was to be sadly expected out here: light lagers, malternatives, and not the one craft beer to be found.

Less than an hour to go and we’d be in Idaho Falls. Shawn’s GPS told us we’d be rolling in about ten minutes late to our destination at the Red Lion conference center. As we passed the considerable city of Pocatello, we passed acres of farm land surrounded by high-reaching snow-capped peaks. In this stretch is where some of the best malt in the West grew. It is also the home of two prominent malting plants, that of Anheuser-Busch and Grupo Modelo. Not far from one another and in the foreground of the Rockies, were seemingly as altitudinous.

As sun began more prominently lowering toward the horizon to our left and we approached our destination (county seat of Bonneville County at 4,700 feet above sea level) the clock reached the top of the hour.  Turns out the GPS was right.

Arriving a tad late, I was introduced to Bob Beckwith. Bob is the judge coordinator of the NABA who proved to be a good humored portly man with a goatee that surrounds a vibrant smile. Bob’s long running involvement with NABA has proven to be a vital component of its perennial success. He exhibited great appreciation for the participants, and the feeling appeared to be unanimously reciprocated. Since we were late to the conference center, we were awarded the left overs of the judging panels. This included the last two categories on the sheet: Category #26, non-alcoholic malt-based beverages and carbonated soft drinks. Turns out we’d get our sodas after all.

Posted under beer reviews

A few years ago, if someone was to tell me that Idaho Falls, Idaho was a must visit spot for craft beer, I’d have laughed at the notion. However, as the craft beer revolution unfold before our very palates, more towns like Asheville, Astoria, and now Idaho Falls are putting up a good fight to liberate libators of the dud suds. Granted, there’s a lot of work to be done, and the battle is uphill. It was evident from the tap selection at pedestrian establishments like Appleby’s that the conglomerate macrobrewers still have a stranglehold on people’s options and perception of beer. One good thing about macrobeer and big scale craft beer, is you can often count on invariability. The Blue Moon White, Widmer Hefeweizen, and New Belgium Fat Tire I drank at Appleby’s were all certainly clean, crisp, and as I expected them to be. You’d be hard pressed to find one of these beers on tap and be a sour or butter bomb (save for somewhere that doesn’t move the beer quickly enough, stow it properly, or neglects keeping taplines clean). On this first evening in Idaho Falls, I was satisfied knowing that there would be a lot of different beers in the week ahead. Not just the flights of beers to judge, but at the Mountain Brewers Beer Festival that would be the highlight of the week. Further, my roommate for the week, Shawn Kelso of Barley Brown‘s, brought growlers of his hop-forward craft beers that I prefer to most.

Judging at the North American Beer Awards

At the conference center of Idaho Falls’ Red Lion hotel, panels of beer judges, including myself, worked through what would be 149 flights and nearly 1,200 beers. Following a truncated first evening of judging on Tuesday, the real legwork began Wednesday at  a.m. Many folks not in the know might perceive beer judging as a drinkfest; one that is fun, easy, and cool to do. But judging beer, as anyone who is a seasoned BJCP (Beer Judge Certification Program) student knows, is hard work that requires arduous note taking, advanced sensory awareness, adequate communicative skills, and the innate ability to discern an array of characteristics and off-flavors in an objective and categorical manner.

To be honest, my beer judging experience coming into this year’s panel was rather limited, though I was working from a mostly hermeneutic consistency standpoint. This means I have, for some time, analyzed beer in a manner that is consistent and involves coherent explanation. Basically, I’ve critically tasted a boatload of beers with the objective of identifying the characteristics that substantiate each one. I’ve been involved with a few BJCP courses and have come to appreciate the range of interpretations one person’s palate can hold over that of the next. Still, the majority of my critiquing of beer has been at homebrew competitions and in various round tables with other beer-minded folks.

In the room was a smorgasbord of varying experience levels when it comes to critical analysis. To be honest, I would have to rate myself somewhere in the middle. I view this experience as a stepping stone toward further enhancing my ability to characterize and methodologically understanding what defines a beer as more than simply “good” or “bad.” In the room was accomplished brewers like Pelican’s Darron Welch, Widmer’s Ben Dobler  and founder Rob Widmer, to name a few. These are folks I respect deeply when it comes to quality, consistency, and dedication to their trade. They each have a practical scientific and theoretical understanding of brewing, from boiler to bar top, that I’d be safe to say dwarfs my own. Still, from my vantage point, the hermeneutics behind me probably tasting more brands of beers critically than the average brewmaster could have added an interesting element to the equation and outcomes. I was nonetheless approaching this experience humbly and with much to learn.

Discussing the elements that qualify and quantify beers is a great way to learn and enhance your palate and perception. The average beer drinker likely knows a badly skunked beer when she tastes it, but the nuances of ingredient play and subtle off-flavors like diacetyl and DMS are probably not on everyone’s mental checklist. Most folks, even those who train themselves in the ways of objectiveness, are still swayed by marketing, especially attractive and beckoning labels on beer. The great thing about beer judging is trying a brew in a bare-bones environment where the appearance, aroma, taste, mouthfeel, and overall impression are what dictates your feelings about the beer. There’s also the biases each judge and taster brings with him to the table. For someone who really doesn’t enjoy the bitterness of an IPA or the sourness of a lambic, it is quite important for him to be cognizant of these feelings as personal preferences, and to develop the ability to discern quality in accordance with fixed style guidelines.

Wednesday June 2

The first full day of judging at NABA began early. While 9 a.m. typically is a good time to begin your day, it’s not, at least for me, the ideal time to begin ingesting alcoholic beverages. So, it’s safe to say, it was hard to get going. At my first table of tasting beer with alcohol (the night before I judged carbonated soft drinks and non-alcoholic beer), I was  joined by brewer Rudy Borrego of Snake River Brewing in Jackson Hole, Wyoming, Todd Campbell of Pelican Brewing, a few NABA folks, and a nice woman named Michelle from Ball Corporation, world’s leading suppliers of rigid metal and plastic packaging products and services (among many things, Ball makes cans for beer). Local homebrewer and NABA volunteer named John was also in the panel. A friendly man, John provided me with a little insight to the goingson in Idaho Falls. “There’ s really nothing here for young adults” he commented “It’s boring.” John was content living here and enjoyed the quiet life. I figured that by the end of the week, I’d be ready to return to Portland where there’s no shortage of great beer and progressive artistic culture. While waiting for our first flight to arrive, John spoke of the two malting facilities in town. Anheuser-Busch and Grupo Modelo (makers of Corona) were two imposing structures visible from highway 15 as we approached town. Talking with John and folks from AB and Modelo, the grain of Idaho is a matter of local pride. The region boasts some of the best and widely abundant barley harvest and malt production in North America. Interestingly, John mentioned that Idaho Falls has more beers per capita than any other city.

At 9:30 a.m., our table received a flight of entries for the brown porter category (10A). Being a preliminary round, it was our table’s mission to find the three best representations of the style and advance them to another round. By 11 a.m. we were working on Irish Reds (category 8D). And, at noon, the hotel staff catered in food. It would turn out to be the same offering each day, cold cuts, not something I as a vegetarian was too enthusiastic about. Still, there was beer, a lot more beer.

After the break, three more categories would find their way to groups I was assigned to. After meeting an assortment of mostly friendly and interesting people, and laboring through Belgian Wits (16A), American Pale Ales (6c), and  liver-bending Wood Flavored Beer (18c), the work day had commenced. As interesting as evaluating myriad beer styles, was the side conversation of folks. Gathering an understanding of these Americans’ backgrounds and lives. One gentleman offered an idea for a beer blend consisting of Anchor Old Fog Horn and Pyramid Apricot that I will have to try someday soon.

After Wednesday’s judging was complete, Shawn and I retired to our room to relax and unwind. A spot of  Barley Brown’s Turmoil Cascadian Dark Ale was surprising well received by my body after this full day of sipping. Soonafter, we headed over to Idaho Brewing near downtown to attend a private party being thrown for NABA judges. This wonderful event included a spread of free food, a live band, and a variety of free beer from different Idaho breweries. Of all the tasty craft beers available, my preferred brew of the night was Lost Continent Double IPA from Grand Teton Brewing in Victor. Despite troubling weather reports, the evening stayed dry and relatively warm. This made for a nice relaxing experience on the brewpub’s deck that featured a beautiful pink sunset.

Thursday June 3

Morning seemed to come sooner Thursday than it did the morning before. Perhaps the second Double IPA and nightcap were not the wisest of decisions. A 9 a.m. panel featured a sizable number of American Pale Ales (6c), followed by Strong Pale Ales (6E), German Pilsners, and a medal round flight of Brown Porters. Again, this education experience was filled with getting to meet new people like Tony Savoy, the brewer-owner of Flyers Restaurant and Brewery on Whidbey Island in Washington. I’d actually met Tony before at festivals, but never got to talk to him much though I have greatly enjoyed his beers. I really enjoyed judging with him and learning more about his brewing background that involved a stint at Skagit River in Mount Vernon, Washington.

Near the end of the judging day around 4pm, Andy Shaw of Grupo Modelo, a local guy who has been involved with NABA since its inception back in 1997, announced a barbecue that he was hosting at his home. I was quick to see that Andy was a charismatic presence at the event and most of the returning judges where friendly with him. Andy arranged a taxi shuttle to bring groups of people to his home about three miles from the Red Lion. Here, Andy and his wife graciously provided an amazing spread of food coupled with some of Andy’s impressive homebrews. On tap he offered a stout, Bavarian hefe, and perhaps the hit of the night, a pale ale brewed exclusively with New Zealand Nelson Sauvon hop, that emitted a wonderfully floral gooseberry and chive aroma. Matt Beamer from Squatters Brewing of Salt Lake City, Utah also provided tasty bottles of their Hop Rising Double IPA and their Saint Provo Girl Pilsner.

Around 7 p.m., I was quite tuckered  and ready to call it a night. So, back to the hotel to catch some of the NBA Finals on television and rest up for the next morning. On Friday a bit more judging would continue before the NABA medals would be doled out at 5 p.m.This was going to be the home stretch for the judging. However, the Mountain Brewers Beer Fest on Saturday, I knew, would likely be the biggest beer event of all.

To be continued…

Posted under beer awards, beer events, beer news, beer reviews, places to drink beer

Living in Oregon, it’s easy to forget that Idaho is also part of the Pacific Northwest. Driving from Portland to the eastern boarder and into Idaho is a roughly 380 mile trip that takes more than six hours by car (if you obey the speed limits). On a quest for more craft beer flavor, I was easily persuaded by my friend Shawn Kelso to visit Idaho Falls to serve as a beer judge at the 2010 North American Beer Awards (NABA) . Four days of qualifying almost 1,200 entries seemed daunting yet exciting. Perhaps the most anticipated part of the excursion would be the Mountain Brewers Beer Fest (MBBF) that would follow the days of judging. MBBF boasts being the most attended one-day festival in the country, and draws more crowds in a single day than any other fest shy of the Great American Beer Festival in Denver. Now in it’s 16th year, this giant celebration of beer, has grown form 22 breweries to more than 100. Declared by Idaho’s governor as a “Beer and Brewing Day,” the event happens each year in June, and since its inception, has outgrown two venues. Now, since 2001, MBBF has been held at the spacious Sandy Downs on the southern outskirts of Idaho Falls. The grounds feature  a race track with wide open views of distant imposing mountains create a perfect festival environment.

My friend, Shawn, also the brewer at Barley Brown’s Brewpub in Baker City, Oregon, was no stranger to this fest and had done quite well in the past with his beers at NABA, taking home more than 30 medals in four years. It was on Shawn’s recommendation to both myself and  NABA judge coordinator, Bob Beckwith, that I became involved with one of the most interesting, educational, and entertaining beer-related weeks of my life.

A mostly mountainous state within storied The Rockies, Idaho is of substantial size, ranked at 11 of the 50 (Oregon is 10th; Idaho is slightly larger than neighboring Utah and larger than than all of the New England states combined). Idaho’s population is a different story than its massive expanse. With just over 1.54 million people, Idaho ranks 39th out of 5o states in this department. Vast pastel high desert glacially  formed hills and porous shrub-cover lava flows roll up rigid landscapes to  snow-capped high mountain peaks making Idaho easily one of the most beautiful spaces in North America, if not the world.

Though a little skeptical of setting off for nearly a week toward Idaho Falls, I finally figured out a plan that would make it feasible. There was no way in hell I was going to make the entire trek by car. You see, getting to Idaho is one thing, but that’s just over half the distance to Idaho Falls from Portland. I’ve made long car trips and monumental road trips as well, but even so, by car, Idaho Falls is still more than 5 hours from the Oregon border (again, if you adhere to the speed limit), meaning that the total drive, not counting breaks for gas, food, and sanity, is roughly 11 or 12 hours. So, I booked a flight into Boise. Though only 420 miles from Portland by way of Interstate 84, by airplane Idaho’s largest city was a mere hour away. From Boise, Shawn would pick me up and I’d make the remaining four-plus hour drive by car (Baker City where Shawn lives is about two hours from Boise).

Arriving at the Portland airport at about 9:30 a.m., I survived the annoying airport checkpoints and set up camp at one of Laurelwood’s pubs of PDX International right next to my gate. By 10:30 a.m. I was finished with a breakfast pint of Spaced Stout and ready to adhere to my section’s boarding announcement. The plane departed around 11 a.m. and soon after I was treated to a complimentary glass of Redhook Copperhook Ale. Life was good and the hops were aromatic and the malt was crisp. Before I could sneeze, what would have been a grueling drive dissipated into a quick quaff.

Shortly after touching down in Boise, Shawn picked me up and we took me to a brewery in town I’d been wanting to visit for a while. Sockeye Brewing was the home of brewer Josh King’s boisterously hopped brews. Here, after a tour of Sockeye’s cozy 7-barrel brewhouse, we enjoyed a delicious lunch matched with an assortment of artisan brews. On tap, Sockeye poured a Dagger Falls IPA, an insanely hopped Precocious IMperial Pale aka P.I.M.P., and an even more insane Hopnoxious Imperial IPA. In addition to these lupulin goliaths, I was able to enjoy their Pi Tripel, Galena Summit Kolsch, and a test taste of a powerfully complex Bavarian Hefe Rauch. With melding flavors of banana clove and smoked malt, this brew was undeniably refreshing yet robust.

Time was of the essence and since crossing into the Mountain timezone, an extra hour had slipped through our fingers. We had to make it to the first rounds of beer judging by 7 p.m., and it was now almost 3 p.m. with a four-plus hour ride ahead of us (again, provided we oblige the speed limitations). So, we reluctantly yet anticipatively pulled ourselves away from the Sockeye Brewpub, their amiable staff and uniquely palatable brews, and shot off into the eastern horizon toward Idaho Falls.

For many miles and many minutes, nothing but seemingly repetitive beauty rolled past us. In some ways it was reminiscent of a trip I made to Iceland yet with slightly more pronounced vegetation. It seemed like ions before a rest area would be found to relieve us of Sockeye’s bounties. Discouragingly the surgically clean rest area’s three vending machines, for some strange reason, would not accept our currency. It wasn’t until we reached a gas station on the Shashone-Bannock Tribes Reservation that we were finally at liberty to enjoy a spot of hydrating water (future note: pack lots of water for this drive).

After a long drive from Boise, at last made it to Idaho Falls, Idaho just a few minutes past 7 p.m. Shawn introduced me to Bob Beckwith, as he was greeted by many of the perennial faces of the fest. “You gonna save any medals for the rest of us this year?” one brewer joked rhetorically.

Most of the flights had already been assigned for this truncated first day of judging, so Shawn and I were both placed on  table where carbonated soft drinks and non-alcoholic brews were the first two tickets. After eight different super sweet beverages, my head was spinning from a sugar high. Then, we delved into a short flight of “near beers” that was something like trying to award good Samaritan badges to a group of convicts (well, that’s probably a bad analogy). After this short introduction to NABA judging, the group was dismissed for the night around 9 p.m.

Shawn and I were pretty tired from traveling all day, but after an hour settling in to our hotel room at the downtown Red Lion, figured we’d scope out the town a bit. By now it was past 10 p.m. and downtown on a Tuesday night was without a pulse. So, we did as any blue blooded American would and parked ourselves at the closest Appleby’s where we were welcomed to the neighborhood. The craft beer line-up here consisted of Widmer Hefe, New Belgium Fat Tire, and Blue Moon White. Well, at very least, we were pleased to see Oregon representing the otherwise macro market well with their flagship hefeweizen. The only dinner I had on this night was the lemons I removed from my crisp and quenching American wheat ale.

After shooting the breeze and unwinding some, Shawn and I retired to our room to rest up for the first of three consecutive 9 a.m. judgings.

To be continued…

Posted under Uncategorized

Idaho Falls, Idaho – 2010′s North American Beer Awards were a tour de force by Oregon brewers. Oregon led the way with 29 medal, more than any other state, including Washington, who finished second with 22 wins. Idaho came in third with 18 medals.

Leading the pack for Oregon at this year’s awards was Pelican Pub and Brewery of Pacific City, Oregon. At one point the three representative brewers circled podium like congo line. Nine medals for Pelican nearly matched 11 from Anheuser-Busch‘s collective brands that included Budweiser, Michelob, Natural Ice, Busch O’Douls, and King Cobra.Three of Pelican’s awards came for Kiwanda Cream Ale, which won three silver medals alone. Pelican’s Stormwatchers Winterfest and Surfers Summer Ale were bestowed with gold as well. Interestingly, Kiwanda Cream and Surfers Summer Ale took first and second place in the Light Ales category.

Other big winners for Oregon included Barley Brown’s Brewpub of Baker City, a perennial multi-medal winner at NABA, who raked in four medals. The high win for brewer Shawn Kelso was being awarded gold for his Hot Blonde in the Chili Beer bracket. Caldera, Deschutes, and Bend Brewing each won three medals, Widmer, and RAM Big Horn of Salem each won two medals, while Full Sail, Ninkasi,and RAM Big Horn of Happy Valley rounded out Oregon’s winning ways by winning one a piece.

Oregon swept two categories, winning all three medals in the Imperial IPA and English Summer Ale categories.

Here’s a look at the Oregon winners:

Pelican Brewery & Pub, Pacific City, Oregon

Silver 11D – Foreign Stout – Tsunami Stout

Gold 12C – English Barley Wine – Final Round Stormwatchers Winterfest

Gold 14B – Light Ales – Surfers Summer Ale

Silver 14B – Light Ales – Kiwanda Cream Ale

Silver 14C – Blonde or Golden Ale – Kiwanda Cream Ale

Silver 20D/E – Strong Belgian Ales – Saison du Pelican

Silver 2A – Kolsch – Kiwanda Cream Ale

Bronze 5C – (Extra Special) Strong Bitter ESB – Nestucca ESB

Silver 6A – English Summer Ale – Surfers Summer Ale

Barley Brown’s Brewpub, Baker City, Oregon

Silver 11E – American Stout – Disorder Stout

Gold 17E – Chili Beer – Hot Blonde

Bronze 21 – Specialty and Experimental Beers – Turmoil

Silver 6G – Double/Imperial India Pale Ale – WFO IPA

Bend Brewing Company, Bend, Oregon

Bronze 11A – Dry Stout – Dry Irish Stout

Bronze 12B – English Old Ale – Outback X

Bronze 6A – English Summer Ale – Metolius Golden Ale

Caldera Brewing Company, Ashland, Oregon

Bronze 11F – Imperial Stout – Caldera Old Growth Imperial

Gold 18A/B – All Smoke Flavored Beers – Caldera Rauch Ur Bock

Silver 3A – Munich Helles – Caldera Helles Lager

Deschutes Brewery

Bronze 12C – English Barley Wine – Jubel 2010

Gold 5C – (Extra Special) Strong Bitter ESB – Bachelor ESB

Gold 6A – English Summer Ale – Twilight Ale

Widmer Brothers

Bronze 15A – American Hefeweizen – Widmer Hefeweizen

Bronze 6G – Double/Imperial India Pale Ale – Deadlift

RAM Big Horn Brewery, Salem, Oregon

Bronze     19D – Belgian Dark Strong Ale – Ski Lifter

Bronze     4B – Helles Bock / Maibock – Salem Spring Bock

RAM Big Horn Brewery, Happy Valley, Oregon

Bronze 7A – American Amber Ale – West Village Red

Ninkasi Brewing Company, Eugene, Oregon

Gold 6G – Double/Imperial India Pale Ale – Tricerahops Double IPA

Full Sail Brewing Company, Hood River, Oregon

Silver 13B – American Premium Lager – Session Premium Lager

Other notes:

Washington breweries swept all three medals in the Scotch Ale category as follows:

Gold Laht Neppur Brewing Company, Waitsburg, WA – Piper Canyon Scotch Ale

Silver Walking Man Brewing, Stevenson, WA – High Road Scotch Ale

Bronze Black Raven Brewing Company, Redmond, WA – Second Sight Strong Scotch Ale

Four American-style India Black Ales (aka Cascadian Dark Ales/Black IPAs) advanced to the medal round of experimental and specialty ales (category 21). According to NABA judge coordinator Bob Beckwith, a new category will be added for these beers next year. Congratulations to Barley Brown’s for winning bronze in category 21 this year. Had there been a category specific to this style, the brewery would have won gold.

Almost 1200 entries were submitted at this years judging, featuring 149 judging flights for 74 medal rounds. Congratulations to all the winners and thanks to all those participating.

For a complete list of NABA winners, visit http://www.northamericanbrewers.org/awards/NABA2010-WinnersByBrewery.html

Read more on this year’s NABA on The Northwest Beer (aka The Pickled Liver) site.

Posted under beer news, Oregon beer

As we all know…Pelican is a very special brewery. After entering 11 beers into the 2010 Australian International Beer Awards, Pelican came away with 11 medals.

This is the fourth year in a row Pelican has won at least 10 medals at this competition. Over 1,170 beers were tasted at Australia’s premier beer competition, which was started in 1987 to reward excellence in the field of brewing and to assist in the promotion of the brewing industry. The Pelican Pub & Brewery’s award-winning beers include:

Gold – Mother of all Storms (formerly known as The Perfect Storm), in the Hybrid Beer Packaged/Wood Age Beer category

Silver – MacPelican’s Wee Heavy Ale, in the Scotch Ale & Barley Wines Packaged category

Silver – Saison du Pelican, in the Belgian and French Style Ales Packaged/Saison category

Silver – Grand Cru de Pelican, in the Belgian and French Style Ales Packaged/Other category

Silver – Bridal Ale, in the Belgian and French Style Ales Packaged/Other category

Silver – Doryman’s Dark Ale, in the Dark Ale category

Silver – Kiwanda Cream Ale, in the Ale Packaged/Other category

Silver – Tsumani Stout, in the Stout Packaged/Other category

Silver – MacPelican’s Scottish Style Ale, in the Ale Packaged/Other category

Bronze – India Pelican Ale, in the India Pale Ale category

Bronze – Stormwatcher’s Winterfest, in the Scotch Ale & Barley Wines Packaged category

Now you may we wondering, where can I go taste some of these Pelican beers. Bottles of Pelican beer can be found at your local beer store, such as The BeerMongers. Or, if you want draft, Pelican beers will be available at the following festivals coming up.

Zoo Brew, Portland OR

June 4, 2010

North American Beer Awards & Mountain Brewers Beer Festival, Idaho Falls, ID

June 5, 2010

North American Organic Brewers Festival, Portland, OR

June 25-27, 2010

Posted under beer awards