This Saturday, Logsdon Farmhouse Ales will host a release party for its two latest offerings, Monikken Kruin – Belgian Style Quad and its award winning Peche ‘n Brett. The release party will take place at the brewery’s new Logsdon Barrel House & Taproom in downtown Hood River on Saturday, November 14 from 4:00pm to 8:00pm.
A few months back the news broke here on Brewpublic of Chuck Porter’s exit from Logsdon Farmhouse Ales as one of the brewery’s founders and its Head Brewer. Since this time David Logsdon stepped in to be the Head Brewer and is now being assisted by Curtis Bain (formerly of Cascade Brewing) and Shilpi Halemane (formerly of Widmer Brothers Brewing).
For the release on Saturday, Logsdon Barrel House & Taproom will be pouring the draft only release of Monikken Kruin – Belgian Style Quadrupel Ale along with the fall seasonal release of Peche ‘n Brett on draft and in bottles, with a 6 bottle limit.
Monikken Kruin – Quadrupel Ale is described as a malt heavy beer brewed in the Trappist tradition with our signature Northwest farmhouse twist that was developed by both Logsdon and Bain. This 2015 holiday cheer is made using Northwest organic pilsner and crystal malts and whole groat oats. Monikken Kruin is dry for the style, yet rich with caramel maltiness and balanced with a generous addition of Northwest hop varieties. Translated as the ‘The Monks Tonsure’, or Monk’s bald head, this beer pays homage to the biggest and best of the Abbey spirit from our farm to you. 10.5% ABV
Peche ‘n Brett is a beer that has been a year in the making. Having previously won a Gold Medal at the 2012 World Beer Cup and a Silver Medal at 2014 GABF, this year’s version has contributions from many of the Logsdon brewers of 2015. This includes the Porter and Charlie Van Meter that have moved on from the brewery and current brewers of Logsdon, Bain and Halemane. Peche ‘n Brett is the brewery’s beloved oak aged peach beer that is made by adding 1200 pounds of local Oregon peaches to its Seizoen Bretta in both the brewing and re-fermentation process. This translates into one and a half pound of peaches are added to each gallon of Bretta to produce a secondary fermentation resulting in complex oak-derived fruity esters and dryness. Final re-fermentation with pear juice provides natural carbonation with added aromas and flavors captured in the bottle. 10% ABV
Logsdon Barrel House & Taproom 101 4th Street Hood River, OR
D.J. is a Portland, Oregon based writer that spent his formative years in the Midwest. With over 20 years under his belt of drinking beer at festivals across America and the world, he has developed a strong appreciation and understanding of craft beer and the industry that surrounds it. He can be found in any of the great breweries or beer bars that make Portland the best beer city in the world. His writing can also be found in Northwest Brewing News and can be followed on Twitter at @hopapalooza.