Portland Fruit Beer Festival Announces Its 2017 Beer List

After a one-year stint in Portland’s North Park Blocks the Portland Fruit Beer Festival returns to its roots at Burnside Brewing from June 9-11, 2017. The times for the 2017 Fruit Beer Festival is as follows: Friday, June 9th from 4pm – 9pm, Saturday, June 10th from 11am – 9pm, and Sunday, June 11th from 11am-6pm.

For the 7th edition of the Fruit Beer Fest look for beers from both coasts of the United States from Brooklyn, NY to San Diego, CA but with a strong emphasis on Pacific Northwest breweries. Brewers have selected a wide range of fruits and styles to please every palate, from tropical Pineapple, Mango, Passionfruit and Guava to berries like Boysenberry, Blackberry, Strawberry and even Elderberry. Guests will also enjoy a variety of American Wheat beers and sours, Tropical juicy IPA’s, dark and light Lagers, Barleywines and Belgian Pales.

This all-ages event will feature a partially tented outdoor event with music from various DJ’s. The fest also features local food vendors consisting of HOTLIPS Pizza, Urban German Grill and Fifty Licks Ice Cream. For those that are not drinking, underage or the designated driver, Burnside will offer a few alternatives. Grab a bite or a bottle of non-alcoholic Oregon fruit soda from HOTLIPS or swing into Burnside Brewing Company’s pub for a full food and drink menu.

Fruit Beer Festival Brewery and Beer List:
Baerlic Brewing: Fancy Umbrella Drink
Pink Guava Kettle Sour Gose partially fermented in a gin barrel.

Breakside Brewery: Mango Sticky Rice

Buoy Beer: Foraged for Thought – North Coast Gruit
Brewed in absence of hops, and inspired by the terroir of our region. Brewed with freshly foraged Spruce Tips, Douglas Fir Tips, and Woodsorrel (or sour grass) along with local Knappa honey.  Conditioned atop Cranberries from Starvation Alley Cranberry farms along with Rose hips, fresh citrus zest and un-cracked Coriander. 5.2% // 0 BU

Burnside Brewing: Wheatberry Wine
Black Current, Boysenberry, Blackberry Wheat Wine

The Commons Brewery: Biere Royale
American Sour Ale brewed with black currants and Greek yogurt.

Culmination Brewing: Portland Beer Week “Hop Berry IPA”
A Pale IPA stuffed with fruity and tropical hops and balanced flavor, color and tartness from Oregon grown Marionberries.

Deschutes Brewery: Passionfruit IPA

54-50 Brewing: Chocolate Raspberry Schwarzbier

Fort George Brewery: There Will Be Blood
7% ABV – Hazy IPA with blood oranges

Gigantic Brewing: Marionberry Tart
Made with Oregon grown Marionberries and kettle soured for a subtle tartness. 5.5%

Hopworks Urban Brewery: Inflorescence
Barrel aged mixed-culture golden ale with foraged elderberry and fresh elderflower.

Laurelwood Brewing: Raspberry, Wheat, Lime
Brewed with brettanomyces

Lompoc Brewing: Benny Appleseed
This apple, cinnamon sour mash was a collaboration with Ben Flerchinger. 120 pounds of Granny Smith apples and a pound of cinnamon were added to the kettle of this crimson colored ale. Fruity and dry with a slight tart twinge.  7.0% ABV

Modern Times: Blood Orange & Hibiscus Gose

pFriem Family Brewers: Kumquat Farmhouse Ale
4.9% 24 IBUs

Portland Brewing: Clown Pie Banana Cream Ale

Reuben’s Brews: Cherry Pils

Ruse Brewing: Patchwork
This tart ale is kettle soured then conditioned with a touch of basil and a massive amount of local strawberries. 4.8%abv

Sixpoint Brewery: Blueish Hue
Belgian Pale Ale with Brett & Plums

StormBreaker: Boysenroggenbierry
Dark rye German-style roggenbier with boysenberries.

Sunriver Brewing: Tiki Club
This version of the Tiki Club is based around a moderately hopped India Wheat Ale.  We combined a unique blend of real fruit (Mango, Pineapple and Lime) along with fruity Denali and Citra hops.  The overall impression is tropical, juicy and hoppy, with just a hint of tartness. 7% ABV, 40 IBU.

10 Barrel Brewing: Key Lime 
A new conceptual beer that fuses cream ale with American sour and tropical fruit into a fruity milkshake of a beer, both creamy and refreshingly tart.

Upright Brewing: Kiwi Cocktail
Saison Vert is a year round wheat based beer that uses sun dried black limes in the kettle. This special version is a blend of one vermouth cask and one Old Tom gin cask that had kiwi puree added post fermentation. 5.2%

Fruit Beer Festival Cidery/Hard Cider List:
Cider Riot: Grapefruit Cider

Finnriver Farm & Cidery: Honey Berry Sour
Soured cider, made with cranberries and Honey

Hi-Wheel Fizzy Wines: Blueberry Lemonade
Refreshing blueberry lemon fizzy wine, lightly carbonated at 6.8% ABV.

Portland Cider Co.: P.O.G. Cider
Hard cider brewed with passionfruit, orange and guava!

Reverend Nat’s Hard Cider: Whiskey barrel-aged POGPache
Tepache (native Mexican beverage made from only Pineapples, no apples) with Passion Orange and Guava added. A mere 3.5% and a perfect blender with wheat beer.

2 Towns Ciderhouse: Prickle Me Pink^2
Brewed with Prickly Pear (Nopal Cactus Fruit) and watermelon!

The Sunday Crowd at Portland Fruit Beer Fest a few years back held at Burnside Brewing where Foodies Welcome.

In addition to these beers and ciders there will also be other special one off tappings throughout the three-day festival.

Fruit Beer Festival Rare & Rotating Brewery and Beer List:

Sat. June 10th 11am
Firestone Walker Brewing
Krieky Bones – What began as a birthday gift, took on a life of its own. Proprietor David Walker cornered us one day and requested a sour cherry fermented beer for his 50thbirthday. Done. A handful were sold at a Liberation, after which our loyal patrons demanded more. Voilà, Krieky Bones Batch #2! This beer begins its life as a Flanders Red style beer aged 24 months in a 2200 gallon French oak foeder. Sour Montmorency cherries are added and allowed a secondary fermentation. The aroma is of cherry pie complete with flavors of pie crust and spicy notes. Vienna malt notes give way to an assertive acidity, and a bright carbonation. A santé!
Barrel // Ratio // Maturation time
French oak // 100 % // 24 months

Bretta Rose – Thirty miles north of Barrelworks lies the fertile Santa Maria Valley. Its warm days and cool marine layer-fed evenings allow for a cornucopia of fruits and vegetables to be grown in its rich soil. One of Santa Maria’s crown jewels is locally grown raspberries. We jumped at the opportunity to ferment fresh local raspberries with one of our Barrelworks creations. Behold Bretta Rosé! A low-alcohol Berliner Weisse style ale, acidified and matured in French oak puncheons for 6 months, is the foundation for this gem. Add 1000 lbs. of fresh raspberries, allow a secondary wild fermentation for 4 more months and voila (!), we have a crisp effervescent concoction, bursting with raspberry perfume and flavor, a rosé color, bracing acidity, and a clean and refreshing finish.

Sat. June 10th 3pm
Cascade Brewing
Orange Crusher 2016
Grapefruit Wheat 2016
Shrieking Violet 2016

Sat. June 10th 7pm
pFriem Family Brewers
Abrikoos – Lambic brewed with 3 pounds of apricots per gallon. 5.4% Abv.
Oude Kriek – Adding fresh, Hood River cherries to our barrel aged lambic ale makes us happy, but 10 months later, flavors of cherry pie and the dry, tangy finish are even more satisfying. 5.6% abv.
Peche – When we add juicy, heirloom peaches to our year-old Lambic, magic happens— they unite, gushing with bright acidity, nutty undertones and a tangy finish. It does take eight more months of aging, but it’s well worth the wait. 5.8% abv.

Sun. June 11th 11am
Crux Fermentation Project & De Garde

Crux: Sour Golden Pinot Gris – Sour golden aged 1.5 years in L’ecole red wine barrels with mixed culture fermentation. Fresh Pinot Gris grapes crushed and added to barrels. 11.3% ABV, 20 IBUs
Crux: A Taste of Summer Saison w/ Peach – Inspired by the warmer weather and sunny days, we too our Farmhouse beer and added peaches to the fermentation. Hints of summer peaches and herbal notes play on the nose, along with subtle sweetness on the backend of the palate. 6.5% ABV, 25 IBU

De Garde Brewing: Alle Krüge – A Wild Brown Ale Aged in Oak Barrels with Blackberries. Brewd In Collaboration with Freigeist Bierkultur ALC 6.8% BY VOL

Sun. June 11th 3pm
Great Notion Brewing
Orchard Reserve – a barrel-aged Saison fermented for 10 months in French Pinot Noir barrels with our house sour culture. The beer is conditioned with Tart Montmorency cherries.

Strawberry Shortcake – a tart ale made with Oregon strawberries. This is the strawberry version of our Zest Berliner Weisse series, the cousin to Blueberry Muffin and Key Lime Pie.

Also in the Rotation….

Burnside Brewing: Lime and a Coconut
A special fruit beer fest classic: Lime Kolsch blended with Coconut Water for a truly refreshing and fun summer favorite.

Culmination Brewing: 2016 Peche’
Barrel aged sour wild ale with peaches. 7% Abv.

Deschutes: Tamarind Session Sour
The tamarind tree produces a pod-like fruit with a fantastic citrus quality. In this highly drinkable sour beer we pair tamarind with Victory malt, giving a slightly sweet biscuit note to help balance the tart acidity.
ABV: 4.0% IBUs: 12

Double Mountain: Peche Mode
Belgian-style ale aged for 9 months on Hood River peaches. This beer also uses Brettanomyces as well as their house yeast. 8.6% abv.

Ecliptic Brewing: Barrel-Aged Carina Peach Sour Ale with Brett (wild yeast)

Lompoc Brewing: Port Barrel Aged Cranberry Saison

Portland Cider Co: Bruce Lychee
Bruce Lychee is a medium cider from 100% northwest apples blended with fresh pressed lychee fruit. Exotic notes of melon and rose are balanced with subtle citrus aromas from Amarillo and Citra hops. 6.4% ABV

Reverend Nat’s Hard Cider: Bodhisattva of Compassion
A sour blending project made from Sacrilege Sour Cherry cider aged in Cascade Barrel House barrels, heirloom Golden Russet aged in Ransom Old Tom Gin barrels and pyro-concentrated Newtown Pippin aged in Le Vin de Grand Jon barrels. 8.3%

Ruse Brewing: Turquoise Mountain Sunrise
this golden ale was conditioned in pinot noir barrels for 8 months with our house brettanomyces culture, then transferred to stainless with pineapple puree. Tastes like a cocktail-hence the name!

Wander Brewing: Cranberry Fruit Puncheon
European specialty malts. German and American hops. Specialty farmhouse ale yeast. Aged in French oak red wine puncheons with organic cranberries from Starvation Alley Farms in Long Beach, WA. Pours ruby red. Begins semi-sweet, finishes tart and dry. Blood orange, blackcurrant, jammy, subtle tannic notes. 8.2% abv.

Portland Fruit Beer Festival crowd on a warm June afternoon.

Advance tickets to the Portland Fruit Beer Festival are now on-sale with costs ranging from $20.00 ($22.09 after fees) to $25.00 ($27.40 after fees). To purchase advance tickets click here.

The Portland Fruit Beer Festival is now seeking OLCC certified volunteers! For a few hours of your time volunteering to pour you receive free drink tickets, food, afterparty and fun! Please visit the website here to fill out a volunteer form.

Burnside Brewing
7th & E. Burnside
Portland, OR 97214

Add a Comment

Your email address will not be published. Required fields are marked *