At last the folks at Burnside Brewing Co. are on to bottling up their liquid gold. Today, with the help of Green Bottling, a Portland-based mobile bottling company, Brewmaster Jason McAdam and company are putting 30 barrels of Oatmeal Pale in 22-ounce bombers. Look for these at the brewpub at 701 E. Burnside in Portland and to be distributed by Maletis Beverage.
In other Burnside Brewing news, Brewmaster McAdam recently brewed a collaboration beer with Breakside Brewery‘s Ben Edmunds at the Breakside’s Northeast Dekum pub. On Wednesday Novermber 9, 2011, the beer will be released at Spints Alehouse (401 NE 28th Avenue, Portland, OR) between 5PM and 8PM.
The B-Sides’ Collaboration Fall Harvest Ale is a unique beer brewed with corn, chilies, roasted tomatoes and lime. Here’s more details from Burnside about this beer and others that will be pouring at Spints:
Two of Portland’s most creative brewers Jason Mcadam of Burnside Brewing and Ben Edmunds of Breakside Brewery have come together to collaborate on a beer as unique as they are known for being and one again designed with food pairing in mind. Collaboration Fall Harvest Ale is a limited small batch beer brewed at Breakside and will be tapped this Wednesday at Spints Alehouse. Come meet the Head Brewers behind both Burnside Brewing and Breakside Brewery and try their new beer and additional seasonals from each.
Also on tap from Burnside Brewing is the new winter strong ale Permafrost with a special food pairing of honey ice cream and sponge cake designed by Spints Owner/Chef Alyssa Gregg.
Breakside’s new Festbier a lager made in collaboration with Podnah’s Pit will also be on tap with a food pairing choice of a mini meat sampler of sweet meats or jumbo upgrade.
Collaboration Fall Harvest Ale Description:
A collaboration beer between Jason McAdam and Ben Edmunds, head brewers at Burnside and Breakside Brewing respectively. This is a malty golden ale brewed with 50 lbs of roasted Sauvie Island corn, 10 lbs of roasted New Mexico Hatch chiles, 25 lbs of roasted tomatoes, and lime zest. The beer uses an unlikely combination of ingredients from the late summer/early fall harvest, and the result is a surprisingly drinkable and complex beer that pairs beautifully with roasted and smoked foods.
Spints will have a special goat and raisin chile relleno dish to pair with the Fall Harvest Ale made with a chocolate mole and sour cream.