Toast the Sultans of Sour
6 p.m. Friday Oct. 10, Cascade Barrel House, 939 S.E. Belmont St.;
That would be Art Larrance and Ron Gansberg, who had the vision to open the Cascade Barrel House five years ago and who did a lot to put blended, barrel aged sour beers on the map. The anniversary continues through Saturday with a number of special beers on tap and at 6 p.m. on Friday evening, there’ll be a special anniversary toast and tapping of Cherry Bourbon Double Red – a replica of the very first LIVE barrel – with Cascade Brewing founder Art Larrance and Brewmaster Ron Gansberg.
Fort George Fresh Hop Tap Takeover
5 p.m. Friday Oct. 9, Bridgetown Beerhouse, 915 N. Shaver St.;
Taste this year’s Fort George fresh hop beers, including: Fresh Hop Suicide, Squeeze Session IPA, Fresh Hop Optimist IPA and Co-hoperative IPA, brewed with hops grown by Fort George neighbors and customers in Astoria.
3-10 p.m. Saturday Oct. 10, Saraveza, 1004 N. Killingsworth St.; $10 for glass and two tix.
Peche Fest is Oregon’s only festival dedicated to peach beers and the fourth annual features more than 25 rare peach beers and ciders, plus food made with peaches and cocktail specials. Beers include Upright Fantasia, Logsdon Peche ‘n Brett, Block 15 Peche, Epic SOUR Brainless on Peaches, Finnriver Peach Brett Tart Cider, Double Mountain Peche Mode and a new beer from Tonya Cornett brewed exclusively for the fest. Also: a special peach-infused food menu with savory and sweet treats and a peach cocktail.
Pineapple Express Release Party
4 p.m. Saturday, Lucky Lab Multnomah Village,
Brewer Josh Huerta spent a lot of time perfecting a beer for his wife, who doesn’t like most beers. He came up with Pineapple Express, and I’ll let the proud author tell you about his beer:
Eight years ago when I started homebrewing my wife asked me to brew something she might liked. Since she does not likes beer at all. I asked her what style would that be and she said Pineapple beer. And that’s how Pineapple Express was born. Max Tieger helped me formulate the original recipe, a hefeweizen and that beer won the Widmer Collaborator Project in 2011.Widmer brewed 17 barrels of it to be poured at The Oregon Brewers Festival and the beer has since won me about 8 different medals in homebrew competitions. It’s my lucky hharm and friends can’t get enough of it. A couple of years ago I changed the base style to a German-style Kolsch. Here are the current specs:
German-Style Kolsch. 5.2 percent, 25 IBU. Brewed with Pilsner base malt a bit of white wheat and Vienna Malt and noble hops – Saaz and Perle. Caramelized pineapple added on secondary fermentation for about five days giving the beer a balanced pineapple flavor and aroma without the acidity. Thin body, crisp and very drinkable.
Beers Made By Walking
Noon-5 p.m. Saturday Oct. 10, at pubs listed below.
Taste the beers and cider inspired by the trails of Portland’s Forest Park. Thanks to a collaboration with the Forest Park Conservancy, monthly public hikes with brewers in Forest Park inspired them to brew beers incorporating ingredients such as licorice fern, dandelion, cedar, wild berries, Oregon grape, grand fir and more. The resulting beers will be tapped at four Southeast Portland bars and proceeds from the beer are donated to Forest Conservancy. Here’s the list of bars and their beers, cut-and-pasted – yes – from the press release, plus there’s an optional walking tour between pubs:
Bazi Bierbrasserie – 1522 SE 32nd Ave.;
Base Camp Brewing: Forest Park Wild Yeast Barrel Aged ‘Shroomed Pilgrimage Saison
The Commons Brewery: Tinderbox Saison with redwood, cedar and pine smoked tea.
High Street Homebrew Club: HSHC Spruce Lee made with Simcoe hops and aromatic spruce tips.
Hopworks Urban Brewery: Samsara Belgian Pale with licorice fern, wild ginger, and extra light maple syrup.
10 Barrel Brewing: Sweet Chariot Belgian style fruit beer kettle soured and fermented with sweet cherries.
Belmont Station – 4500 SE Stark St.;
Hopworks Urban Brewery: Cedarcalifragilisticexpialidocious, a hoppy red ale brewed with Western Red Cedar tips.
Laurelwood Brewing: There Gose the Neighborhood, gose with the addition of strawbeeries.
Reverend Nat’s Hard Cider: Newtown Hawthorne, Newtown Pippin cider with Hawthorne berries, dandelion root, burdock root and cedar chips.
Upright Brewing: Barrel Aged Six – A blend of two veteran casks with a poplar bud tincture.
Horse Brass Pub – 4534 SE Belmont St.;
Burnside/Coalition Collabo: Bustin’ Grapes a tart gruit bittered without hops, using Oregon grape root instead.
Humble Brewing: Trail Time Saison brewed with Hawthorn berries and lemon balm tea.
Hopworks: Mandering Brewers Bitter, An ESB inspired by Portland’s Forest Park.
Likewise Bar – 3564 SE Hawthorne Blvd.;
Ecliptic: Cedar Canopus, Canopus IPA aged on Western Red Cedar.
Hopworks: Morning Brew and The Situationist, a strong ale brewed with tips from Western Hemlock, Doug Fir, Grand Fir and Cedar.
Widmer Brothers Brewing – TBA
Second Annual Breakside Oktoberfest
Nonn – 8 p.m., Sunday Oct. 11, Breakside Brewing Milwaukie Taproom & Brewery, 5821 SE International Way; $15 includes glass and five tix.
This all-ages event was a big hit with Breakside fans and the Milwaukie community last year, and again features special beers, German style food and music, authentic glassware, games and family-friendly activities all happening in a covered outdoor area.
Epic Big Bad Baptist Release Party
6- 9 p.m. Thursday Oct. 15, NW IPA, S.E. Foster Rd.;
The NW IPA crew will have three vintages of Baptist on tap – 2013, 2014(#34) and 2015(#53) – plus some special bottle pours of different batch numbers from the cellar. Flights will be available and bottles. And I’m reminded of my one of favorite jokes:
Q: You’re going fishing with a devout Baptist, so how do you keep him drinking all your beer?
Taste this year’s fresh hop beers from Deschutes Brewery, including a couple of pub-only specials: Fresh Hop City Imperial IPA, brewed with 200lbs of fresh Centennial hops and Fresh Hop Scottish Ale brewed with fresh Tettnang hops, plus Chasin’ Freshies brewed with fresh Lemondrop hops this year and Hop Trip Pale Ale brewed with fresh Crystal hops. The Imperial folks will be offering a specially priced four-beer taster tray.
John Foyston is Oregon's longest serving beer writer, and wrote a
weekly beer column for The Oregonian until just recently. His
work has appeared on CNN, and in Beer Connoisseur, Celebrator Beer
News, Oregon Beer Growler, Mix Magazine and other publications and
will occasionally appear on these pages, at least until Angelo and DJ
get tired of him too...He can be followed on Twitter at @beerherejohnny.