Bailey's Announces Lineup For BelgianFest

Bailey's Taproom

Bailey’s Taproom has announced their first annual BelgianFest, featuring at least 18 taps dedicated to Belgian-style brews by Oregon breweries.


Those who have been hankering for a festival of Belgique brews will find them all under one room at the taproom and won’t have to wait until spring to experience the annual Portland Cheers to Belgian Beers event. Further, unlike PCTBB, Bailey’s BelgianFest will not restrict breweries to one specific yeast strain. Many of the brews obtained by the staff are one-of-a-kind, first release, or vintage kegs.


Bailey’s founder and uber beer geek Geoff Phillips says “Similar to our anniversary and CellarFest earlier this year we will be running it like a mini festival; a token system will be in place, plus a souvenir tasting glass is including in the admission.”


It also appears that more special beer events are on the horizon for Bailey’s Taproom. Phillips informs us that CellarFest 2011 will return in January2011 as well as an inaugural GermanFest planned for April 2011.
Here’s a look at what you can expect for Bailey’s BelgianFest:


10 Barrel Dubbel Woody Cabernet
A deep amber brown.  Spicy and Complex.  Aged in Leonetti Cabernet
Barrels for 8 months.  7.7%

Ambacht G++
Belgian Golden Strong Ale. Slightly darker and very smooth 8%

Astoria Blueberry Lambic
165 pounds of blueberries and an additional 3.5 pounds to each keg. Brettanomyces was added along with oak chips soaked in wine barrels and aged for five months.

Barley Brown’s Trappist Strong Ale
Crystal malts along with some Munich Bonlander, a touch of rye malt and flaked oats. Simcoe and Amarillo hops. 8%, 50 IBUs

Beetje Blonde Beetje
A blond ale with a twist. Clean pilsner base layered with a dash of Golding and Sterling hops. A dose of lambic blend and oak chips in secondary adds a hint of funk.  5.8%

Bend Wicked Medicine
Belgian Strong Ale.  Aroma teases of ripe banannas, sweet candy and warm spices.  Taste of sweet malt, dark mexican sugar and an underlying spicey cherry essence. 10.6%

Block 15 La Fermé de Demons (The Demon’s Farm)
Black Farmhouse ale aged in Bourbon, Oregon Oak, and Pinot Barrels
with Brett.  Blended with a touch of Oregon tart cherry.  8.8%, 31 IBUs

Caldera Vas Deferens Ale
Belgian-Style Strong Ale brewed with blood orange zest, orange bitters, and dark Belgian candi sugar. 8.1%

Cascade Bain de Brugge
This Belgian Spice Porter has a nice rich porter flavor with soft
spiced undertones. Spiced with nutmeg, cinnamon, star anise and orange
peel makes for a complex finish.

Deschutes The Marooned Belgian
Named for some experimental hops which got marooned their cooler, its
high strength and color. This may just keep you stranded here longer
than you predicted. 13.7%

Fort George ’08 North II
Grand Crue is a Belgian-style barleywine. Canadian Pilsner Malt, Golden Promise from Scotland, Belgian Wit yeast, raw Hawaiian sugar,
and oats from the mainland USA.

Laurelwood Oud Bruin
Chad Kennedy brewed this beer for the fest.  It is still fermenting, so we don’t much additional info yet.

Lompoc ’08 Brewdolph
Belgian style red ale features a malty and creamy body, it boasts a mild fruitiness and a spicy clove character and has been aging in Port barrels for about 1.5 years 7.6%

Lucky Lab Doggie Kong sour lychee saison

sour mash with about 20% of the grain bill. no hops lychee fruit during fermentation that gives it just a hint of fruitiness to balance the sour flavor. 6.4% ABV, 0 IBU

Oakshire Oak aged Collaborative Evil ’09
Belgian Golden Strong Ale. Aged in an Oregon Pinot Noir barrel for 15 months. Mild vanilla notes blend with flavors of cinnamon and fruit. 9.5%

Roots Brune “O”
Belgian Brown brewed for the Cheers to Belgian Beers festival early this year. One of the few remaining kegs from Roots Brewing. 7.2%

Seven Brides Abbey Dubble
A spicy nose and a complex fruity taste that lingers for some time. Full-malt taste, with deep, smooth flavors and almost no hop aroma.7.8%, 18 IBUs

Upright Barrel-Aged Seven
A batch of Seven that has been aging in two wine barrels since August 2009, one with brett lambicus and the other with Brett Clausennii. This is a blend of both.

Bailey’s Taproom is located at 213 SW Broadway in Portland, Oregon. For more information, visit their website: www.baileystaproom.com or call (503) 295-1004.

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