Killer Farm-To-Glass Fest Tonight at Imperial Bottleshop and Taproom

Help us celebrate the historic and symbiotic relationship between farmers and craft beer at Imperial Bottleshop and Taproom with the new Killer Farm-To-Glass Fest tonight, Wednesday, October 21 from 5:00pm – 9:00pm. This not-to-be-missed fundraiser for the National Brain Tumor Society (an important charity to help folks like Brewpublic co-founder Angelo De Ieso who live with brain cancer). The entire List for this event will feature beers and ciders sourced directly from local farms, or even cultivated by the brewers themselves.

There will be no charge for admission. Drink tickets will be $1.50 per 4 oz pour, or you can purchase 10 tickets for $13. Some particularly pricey beers will cost 2 tickets per 4 oz pour. A portion of proceeds will be donated to the National Brain Tumor Society on behalf of BREWPUBLIC.

Tonight’s killer taplist is as follows:

Agrarian Ales
Michelada: Belgian ale brewed with steam pressed tomatoes, farm-fresh jalapeños and a pinch of salt
Nitro Belgian Amber

Rogue Farms
Good Chit Pilsner: Taste the terroir of Rogue Farms barley that they grow, harvest and floor malt in small batches. Also brewed with Rogue Farms Liberty Hops.
7 Hop IPA: brewed with Liberty, Newport, Revolution, Rebel, Independent, Freedom & Alluvial Hops, all grown exclusively at Rogue Farms.

Double Mountain Brewery
Devil’s Kriek: Flanders Red-style Belgian ale that boasts 200 lbs local Bing and Van cherries from the Double Mountain Orchard in the Columbia Gorge.

Hopworks Urban Brewery
Pig War White IPA: made with Hard Red Spring Wheat grown on their San Juan Island farm exclusively for Hopworks. This specialty grain imparts tart flavors, medium body and a signature wheat beer haze.

Heathen Brewing
MegaMint Imperial Stout: for Heathen’s latest farm to table beer venture, they visited Seely family farms in Clatskanie, OR to pick mint and produce a cool imperial stout with cocoa nibs.

Cascade Brewing
Cranberry: NW Sour wheat ale barrel aged for up to 12 months with orange peel, cinnamon, and cranberries from Oregon Cranberry Farms.

Almanac Beer Co.
Farmer’s Reserve Citrus Sour: Sour blond ale with the intensely aromatic zest of Buddha’s Hand citrons and the bracing tartness of Yuzu and Blood Oranges from Hamada Farms.

Fort George Brewery
Squash Buckler Pumpkin Ale: Squash Buckler begins with the gathering of the fresh crop of sugar pumpkins by Organically Grown Company and their community of local farms, sometime around early September. Whole pumpkins are then sliced and diced, roasted in the Fort George wood-fired oven to caramelize the sugars, and then placed in the boil of this autumn seasonal. There are no additional flavorings or spices. Squash Buckler simply packs rich organic malts and fire-roasted pumpkin into a deep amber ale.

Crux Fermentation Project
Crystal Zwickel Fresh Hop Pale Ale: Rather than conjuring old-world hops, this unexpected ale epitomizes our local hop harvest. Notes of citrus and sandalwood, pine and potpourri are bestowed by the aggressive hopping with morning-picked Crystal hops from Goschie Farms in Silverton, Oregon. Light Pilsner and Dark Crystal malts land this intriguing, clearly unfiltered pale squarely in the present moment

Oakshire Brewing
Hermanne 1882: Oakshire’s brewmaster joined forces with Oregon’s Anne Amie Vineyards to create this beer/wine hybrid. They used Anne Amie’s classic Muller Thurgau grape and artfully blended it with a Belgian golden ale and matured it with Brettanomyces in Anne Amie’s Pinot Noir Barrel for a year.

Block 15 Brewing
Autumn Farmhouse: A harvest celebration of Pacific Northwest regional farms, brewed with organic North American malts, organic oats from Green Willow Grains, Willamette Valley hops, and honey from Queen Bee Apiaries. This locally inspired ale features aromas of fruit and spice and a refining smoothness that balances a rustic hop finish.

de Garde Brewing
Beaucoup Berry Bu: Tart Berliner Weisse aged in oak barrels with locally grown blackberries, boysenberries, and red and black raspberries.

Finnriver Farm & Cidery
Black Oak Barrel-Aged Black Currant Cider: made from thirty gallons of fresh black currant wine made from currants grown in Port Angeles by Cyndi Ross, then aged in American oak barrels for two months and blended back to create a nuanced, deep version of Finnriver’s flagship Black Currant Cider.

Art + Science
West Valley Cider: dry and tart, appealing to connoisseurs of cider and newbies alike, and made from apples and quince foraged from friends, neighbors and strangers in the countryside of Sheridan, Willamina, Amity, Rickreal and Perrydale, commonly referred to the West Valley.

Imperial Bottleshop & Taproom
3090 SE Division St.
Portland, OR 97202