Over the past five years there has been a lot of beers served in Eugene at 16 Tons Taphouse and its more recent addition, 16 Tons Café. For those of you lucky enough to be in Eugene this week, 16 Tons has a lot in store for its 5th Anniversary. This celebration will take place all of this week through Sunday, May 3rd.
Some of the events lined up for the week include the tapping of limited barrel-aged releases, low priced growler fills of Boneyard RPM, Cheese Wars VIII, and culminates on Saturday with Wild Ale Festival. 16 Tons is also excited for the bottle release of its special 5th Anniversary Ale from Logsdon Farmhouse Ales named Sech ‘n Brett.
Last night 16 Tons Taphouse had a night of sour ales. This included the tapping Crux Fermentation Project Freakcake. If you’re lucky maybe there’s still some left to be had today.
Tonight, Wednesday, April 29th, 16 Tons Taphouse will feature an evening of barrel-aged beers from Oakshire Brewing, Agrarian Ales, Breakside and many more. Check 16 Tons website for current offerings.
Sech ‘n Brett, the 16 Tons 5th Anniversary Ale from Logsdon Farmhouse Ales will be released on Thursday, April 30th at 16 Tons Taphouse. Logsdon brewer Charlie Van Meter calls this beer “a session-style Szechuan Brett Seizoen.” It’s a 6.5% ABV version of the popular Seizoen Bretta infused with peppercorns.
On Saturday May 2nd, 16 Tons Taphouse will host its 5th Annual Wild Ale Fest featuring more than 40 Wild Ales. Check back with the16 Tons website for its wild ale offerings.
Then to switch gears and bring it back to Thursday, April 30th for Cheese Wars VIII that will take place at 16 Tons Café beginning at 8:00pm.
Cheese Wars is a food-pairing showdown between two ancient beverages. We will feature 5 courses of carefully selected cheese. Each cheese course will be paired with a beer and a wine.
Claim 52 Brewers Trevor Ross and Joe Buppert will choose and present the beers. Mark Nicholl of the Oregon Wine Lab will present the wines for Cheese Wars VIII. Which pairings work best only you can decide.
Cheese Wars is a fantastic opportunity to learn about the processes of making beer, wine, and cheese. This is a fun and lively sit down affair!
Tickets are limited. $25 advance tickets include all tasting and food (cheese and bread). Purchase tickets at 16 Tons Cafe and 16 Tons Taphouse or online at Brown Paper Tickets. (Purchase tickets the day of the event for $30.)
The five cheeses to be featured at Cheese Wars VIII will be the following.
- Cremeux de Bourgogne (FR) = This triple-creme from Burgandy is a buttery, mushroomy, tangy delight. Soft and oozing on the edges with a firmer paste in the middle, it melts on the palette and will leave you wanting more.
- Point Reyes Toma (CA) = Semi-hard table cheese with a natural rind. Creamy, buttery flavor with a grassy tang finish. The perfect any time snacking cheese.
- Truffle Tremor (CA) = Marriage of ripened goat cheese jam-packed with Italian black summer truffles. Elegant and sophisticated, you’ll enjoy the heavy floral, herb, and mushroom notes in this earth-shaking masterpiece.
- Red Alder (WA) = This natural rind Alpine style cheese is carefully hand-washed and aged to enhance its nutty and fruity flavor characteristics. Red Alder takes its name from the majestic trees lining the rivers of the Olympic Peninsula.
- Dunbarton Blue (WI) = This cutting edge Wisconsin Cheese combines all of the greatness of a fine English Cheddar with the bite and creaminess of a French Blue. Open air aged in a cellar to enhance its rich flavor.
So make sure to check out many of these fun events at 16 Tons Taphouse and 16 Tons Café. Just raise a glass to Mike Coplin on five successful years!
16 Tons Taphouse
265 E 13th Avenue
16 Tons Café
2864 Willamette #500