This post was written by Angelo on February 12, 2013
This post was written by Angelo on February 12, 2013
By C. Baker
There’s a rumor going around about a new(ish) Growler that has been spotted roaming the streets of Northeast Portland. My friend, Mark confirmed the gossip, reporting a sighting at Breakside Brewery’s NE Dekum location on Sunday. A few clicks of the mouse this morning led me to the company that spits out what I would say are fine pieces of art. They refer to themselves as the Portland Growler Company (PGC). According to their website they began in the summer of 2010. The company consists of designers and ceramicists who collectively work together to create locally made, beautiful clay based-growlers. The PGC growler, which brings to mind the Kentucky Bourbon Whiskey jug, comes in several styles and colors. One design, called The Sprocket even pays homage to our vibrant cycling community by sporting a handle that looks like Read More…
This post was written by C Baker on February 7, 2013
“A beer for sophisticates and flaneurs, The Royal is a golden concoction of fruity and citrusy flavors meant for whiling away one’s time in brasseries, cafes, and pubs, or anywhere friends can be found.”
Gigantic Brewing‘s forthcoming release, The Royale is a Belgian Pale Ale. 6.3% ABV, the brew uses Weyermann Pils as its base malt, as well as a bit of Munich and Crystal malt. For spicing and aroma, it is hopped with Cascade, Crystal and Mt Hood. This beer denotes the fifth release in what the brewery calls “the endless series of limited edition of artists and artisan beers.” The striking label art for The Royale is that of Fawn Gehweiler, who currently resides in Portland, Oregon.
“We’ll be brewing (The Royale) through December along with Black Friday, a new Imperial CDA (Cascadian Dark Ale)” says Gigantic Brewing co-founder/brewmaster Ben Love. Read More…
This post was written by Angelo on October 16, 2012
By. D.J. Paul
While biking back from Widmer Brewing’s tank installation on Monday morning I noticed a brand new OLCC Liquor License Application in the window at the former location of Ellington Leather Goods. Native Tap House will be located at 1533 NW 24th Ave, just one block north of Stepping Stone Café and a block west of the now defunct New Old Lompoc.
According to the sign in the window they ownership plans on making this tap house “neighborhood craft beer establishment that also serves wine, light food and non-alcoholic beverages. The mission is to offer exquisite beers as well as a Read More…
This post was written by DJ on May 22, 2012
By Ben Kilduff
In a town of only 960 people, you might be surprised to find good craft brew — much less two craft breweries. In Wallace, Idaho they do indeed have two breweries. The newest kid on the block is North Idaho Mountain Brew.
Nestled just off the historic downtown area, North Idaho Mountain Brew is at the entrance of the Wallace RV Park. Brewer and on-site park owner Mark Burmeister along with his partners Pamela Burmeister (his dedicated wife), Don Hofmann, Chris Conley and Pam Conley, gutted the old building that once housed apartments, turning the building into a great seven-barrel brewing facility and soon-to-be restaurant. They have only been open for a few weeks now and, at the time of the Read More…
Posted under beer reviews
This post was written by Ben Kilduff on May 24, 2011
Lisa Morrison, aka the Beer Goddess, is a well known proponent of craft beer. Lisa’s prolific coverage of everything beer related has taken her around the world in much the same fashion as one of her mentors, the late great British beer writer Michael Jackson. Like Jackson, Lisa’s undying passion for craft beer and the culture has remained unwavering for more than a decade. Writing for national publications such as Celebrator, Brewing News, Ale Street News, and many more, her words have impacted and helped to compass beer enthusiasts of all ages (above 21 of course). She also hosts Beer O’Clock, the region’s only radio show completely devoted to beer. Recently Morrison and Timber Press released her first book aptly named Craft Beers of the Pacific Northwest. Described as “a suds-soaked adventure through the 115 key breweries and brew pubs in Oregon, Washington, and British Columbia,” this comprehensive coverage of our ever-expanding corner of Beervana focuses on all the best of the best (and there’s a lot of bests) that the region has to offer, from the smaller commercial microbreweries to the well-known nationally distributed producers of artisan brew. After reading a copy of the Beer Goddess’ first solo publication, she was kind enough to answer some question for Brewpublic to provide us with a behind the scenes look at some of the work (and she sure had her work cut out for her) that went into writing Craft Beers of the Pacific Northwest. Read More…
Posted under Beer personalities
This post was written by Angelo on May 13, 2011
Pendleton, Oregon is probably best known for its Round Up Rodeo held each year in mid September. Hundreds, maybe even thousands come out and watch Professional Bull Riding (PBR), pageants and parades. Something will be different at this year’s Round Up. This will be the first year that visitors and locals alike will be able to enjoy beer from the town’s first microbrewery. Prodigal Son Brewing opened its doors about three months ago and has been converting the local Coors drinkers into craft beer drinkers.
An early glimpse of Prodigal Son was provided by fellow blogger Jason Wallace in a post he contributed to Brewpublic back in May 2010 (originally appearing on Jason’s Beer & Music blog). Making the three-hour drive from Portland to Pendleton, we greatly anticipated experiencing the brewpub first hand. Upon entering downtown Pendleton, the first building we see to our left is Prodigal Son. The huge storefront had a great presence on the street. Walking into this spacious restaurant with pub in the back it is hard to image this space use to house a Packard Dealership back in the day. Rustic looking with old murals on a brick wall, thick wooden pillars hold up a vaulted ceiling making the space appear even more imposing. Instantly we knew that this is great spot for families and friends to gather and enjoy a meal and a beer.
Operating on a 10-barrel brew system from a now defunct Bell Tower Brewery of Vancouver, Washington, the system sat unused in storage until it was obtained and revitalized by Prodigal Son. Brewmaster Brian Harder attended Siebel Institute in Chicago before becoming a brewer at Rogue in Newport, Oregon. When approached by childhood friend Tim Guenther and Guenther’s wife Jennifer, Harder knew opening a place of his own would be the right move. The three, along with another long time friend, Matthew Barnes moved forward headlong into this venture. Excited to be apart of history in Pendleton, Barnes accepted the position of Prodigal Son’s chef and kitchen manager.
While Pendleton might not be the first location one might think of when wanting to open a brewpub, it made perfect sense for these four friends who wanted to bring a part of Oregon culture to their hometown. Further, still having family in the area made the move a little easier for each of them. To make matters even better, the City of Pendleton has been continually undergoing considerable urban renewal efforts. According to the city’s website, “Pendleton’s Urban Renewal Plan was created by members of city council, citizens, business leaders, and government officials in 2003 to increase the vitality of downtown and to connect the Urban Renewal District to the Umatilla riverfront. Its focus is to rejuvenate Pendleton as a convention and tourism destination and to develop a range of housing options in order to create a mixed-use downtown.” With the city offering grants and loans to improve the historic downtown area the dream of Pendleton’s first modern day craft brewery was born.
How did Prodigal Son Brewing begin in Pendleton, Oregon?
Tim Guenther: We got started in Pendleton because there are no other breweries or brewpubs here and that was the original motivation for getting started here. My folks live in Pendleton and I was living in Portland at the time. There would be no place really to go when I came to visit. Brian (the Brewmaster) was living in Newport, OR and we started talking to him. There was an urban renewal project happening in Pendleton to renovate some of the old buildings downtown. There seemed like there was great potential for a pub with good atmosphere, somewhere where I wish I could go and drink beer. That was the motivation for getting something started here.
Tim, how do you know Brian and Matthew?
TG: We actually all went to school together. Matthew was in the same class and Brian was friends with my younger brother.
Brian Harder: That is correct. I spent some time brewing down there. It is where I cut my teeth, it is where I learned to brew. I really enjoyed working there, I worked with some of the best people in the business. They have an incredible brew staff and everyone there I learned a lot from.
Tell us about the beers you have on tap at Prodigal Son.
BH: To start off, I am a big fan of Porters. I guess that comes from brewing on the coast too, you get use to having stormy weather nine months out of the year so you really need a dark style beer to get you through the winter time. So that is were I got my affection for Porter from. That and the first really beer I got into was a Porter. Having that first sip you don’t think this is normal beer, like the stuff you drink at parties or the stuff your parents drink. Porter was the gateway beer for me. There is a special spot in my heart for Porters.
Being from Pendleton, we thought it was important to have a wheat beer on tap because this is a big agricultural community. There are a lot of wheat farmers out here so our beer should reflect what is being grown out here as well.
We have an Amber and an IPA. Being from the Northwest you have to have an IPA, there is no excuse.
The Amber was one of our first adventures. We decided to experiment so we decided to use Rye to set it apart from other beers. We ferment really dry. That is my goal as a brewer, I like drier beers, I love hops as well. My purpose as a brewer is to make a drier beer that exenterates the hops but keeps it from being astringent.
Click here to check out more details on the beers of Prodigal Son Brewing.
Matthew, as the head chef, do you try to incorporate the beers into the recipes or offer pairing suggestions with the specials on the dinner menu?
Matthew Barnes: I try to do a little bit of that. Right now we have a Porter marinated flank steak sandwich. Something we have started doing and will continuing doing is a three-course dinner where we pair the beers with each course. There are a lot of great agriculture resources out here. I grew up here and there is a lot more available, a lot of farmer’s markets to go to and it is fun to pair with the beer that we have.
We heard mention of experimental grains that may be made available to you. Tell me more about that.
BH: OSU has an experimental grain program in the area and we hear a lot about it. I was out there a couple of weeks ago talking to some folk and the problem is there is a lot of grain but there is no micro-maltery. So what we need to do is get the micro-patches to a micro-maltery so it can be transformed into something that as a brewer I can turn into microbrew. I have been hearing a lot about a malt called Charles and am excited to use it, once we are able to malt it that is.
You decided to open the brewery out here because you have family here. How has the community been receiving there being a brewery in town.
TG: So far amazingly well. People will come in and have a couple of beers and think “Wouldn’t it be cool to open up our own brewpub.” But so far no one has carried it forward. I think that many people have had the idea to do this here but for whatever reason no one has quite carried it there. So by the time we did there was definitely a backlog of anticipation and interest of having something like this here. I thought we were going to have people come in and want to order a Keystone or Coors light or whatever and think what is this microbeer stuff. Instead they come in try the Porter and the Hefe, the Hefe is probably their favorite and they seem impressed by the taste.
MB: It’s neat to see people come in from a wide range of backgrounds, all walks of life and drink the beers. The stereo-typical person you see come in here is usually a Coors light kind of guy but then they order a Porter and talk about how much they love it. It is really neat to see.
BH: I do have to say I was really surprised how much people like Porter out here. I thought I was going to be the only one and I was like “Tim, please let me brew a Porter. I’ll drink it if no one else does.” And as much as the locals like the Hefe, they really like the Porter too. Even out here is Coors light country. We are out of IPA today so they even really like the hoppy beers. The funny thing is people started to order their Hefe with grapefruit. That is the new thing in Pendleton. It has always been popular to put lemon or an orange wedge in your Hefe but now grapefruit. Maybe people are just starting to run out of citrus to put in their beer. It’s not gimmicky but it works, it is actually a good pairing. It’s unique, it’s quirky.
Is there any history to the building you are located in?
TG: It was built in 1915 and was a Packard dealership. They sold Packards and other high end luxury cars until the depression and then, I’m not sure of the exact history but they started selling GMCs and Buicks in the 1940s and then Studebakers until the 1950s. Then they started selling Caterpillars, John Deer and other heavy farmer equipment. After that it was a second hand store and really no one has really loved it since it was built. We kept it pretty rustic. The mural behind us was covered over, painted over and was on the neighbors building. It was for the Albers Brothers Milling Company, which is an actual brand that is still around. There was a bakery next door when the building first went up and the first thing you would see as you drive into town was this mural. Since, it has been preserved indoors for 90 years until we uncovered it when getting our place ready.
Any closing comments that you would like to make about Prodigal Son?
TG: I just really wanted to bring good beer to Eastern Oregon besides Terminal Gravity, which is the domination for beer over here.
MB: We are glad to bring it back to our hometown. It is kind of exciting to be a part of something here.
BH: And we never thought we would come home again but here we are. That’s why we are named Prodigal Son.
TG: It is a kind of returning home story. It is the story of our lives.
BH: Thanks for coming all the way out here.
Hey, anything for beer! Cheers guys!!
Prodigal Son Brewery is located at 230 SE Court Avenue in historic downtown Pendleton, OR.
This post was written by Margaret on July 25, 2010
Thanks to a recent facility expansion, the team at Hood River’s Double Mountain Brewery & Taproom are now able to deliver even more variety to their already-robust lineup of tasty brews. The brewery is very proud to welcome “THE VAPORIZER” as a full-time brand, joining “Kölsch”, “India Red Ale” (aka “IRA”), and “Hop Lava” Northwest IPA on the year-round roster. Double Mountain brewed “THE VAPORIZER” as a seasonal last summer, and it was so well-received that they’ve decided to promote it to the starting lineup.
“THE VAPORIZER” is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, the brewery’s sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. Brewmaster Matt Swihart and his team of brewers dry-hop “THE VAPORIZER” to pump up the hoppy goodness. It’s an appetizingly dry, clean and pure-tasting take on a hoppy Pale Ale. 6.0% alcohol by volume, 50 bittering units.
Double Mountain will be celebrating the widespread release of “THE VAPORIZER” with a Kick-off Party at Apex, the hot new beer bar recently opened by local craft beer impresario Jesse McCann. Come on down Thursday June 10 from 5 to 9pm — the Double Mountain brewers will be hanging out and raffling off Vaporizer t-shirts and other goodies. Apex is located at 1216 SE Division in Portland.
In other news, the Brewery’s popular Taproom will be open for lunch seven days a week all summer, from Memorial Day Weekend on through to September. Summer hours are 11:30am to 11pm Sunday through Thursday, and 11:30am to midnight on Fridays and Saturdays. They’ll be adding a few new lunch-oriented items to bolster the food menu, too. Be on the lookout for “The Jersey Sub”, “Jamon Torta” and other goodies, including more daily specials, as the season progresses.
This post was written by Angelo on June 4, 2010
Minott Wessinger, fifth generation brewer and great-great grandson of brewing pioneer Henry Weinhard, is thrilled to re-introduce Black Star Double Hopped Golden Lager to the Pacific Northwest and Northern California. Initially introduced in Montana in 1995, Black Star was on hiatus from the market for seven years prior to being reintroduced. Following a fifteen year hiatus for the brand, Wessinger has introduced it to select natural food stores and on-premise locations this week.
“Given our family history of brewing – which dates back to 1865 – Black Star is a true legacy beer and I am thrilled to re-introduce it to the market place,” said Wessinger. “The traditional European-style Pilsner beer, refreshing with lots of taste, is the perfect beer for summer.”
Black Star is a double hopped (dry-hopped) golden lager based on traditional European Pilsner beers made with both Bavarian Mittelfrüh and Czech Saaz hops and two row malting barley. “By hopping it in the kettle and then again prior to finishing, Black Star opens with a distinct hop aroma and a rich full bodied flavor, while remaining remarkably crisp and refreshing,” noted Wessinger.
Black Star is brewed at the Great Northern Brewing Company in Whitefish, Montana, a traditional Gravity Flow style brewery built by Wessinger in 1994. The mostly automated brew house is one of the most complex for its size in the country. The fermenting and packaging area, known as the Cellar, is open and roomy, allowing for many brewery operations to take place at the same time.
Consumers will recognize Black Star by the distinctive bright gold labels, meant to “mimic the golden color of the beer inside,” said Wessinger.
As demand for Black Star grows, it will be brewed at its original home in Whitefish, Montana as well as Milwaukee, Wisconsin. “Black Star is a true passion project and something I’ve always wanted to bring back when the timing was right,” Wessinger says. “Providing a beer to consumers that combines flavor and refreshment of traditional lagers is the fulfillment of a lifelong dream.”
Black Star retails for $7.99 for a 6-pack and $14.99 a 12- pack and will be available in select bars and upscale natural and organic grocery stores. For more information, and a list of accounts where Black Star beer can be found please visit Black Star’s Store Locator http://blackstarbeer.com/beer-locator/.
About Black Star Beer
Black Star Double Hopped Golden Lager was first brewed in Whitefish, Montana at the Great Northern Brewing Company in 1995. The beer was created by Minott Wessinger, a 5th generation brewer and great-great grandson of West Coast brewing pioneer Henry Weinhard. After seven years of brewing Black Star, Wessinger chose to stop production in 2002 when other projects prevented him from giving Black Star the time and energy it deserved. In February 2010, Black Star returned to the kettles at the Great Northern Brewery and was first reintroduced in Montana.
This post was written by Angelo on May 5, 2010