KillerBeerFest 4 Beer Lineup Announced

Bailey's Taproom staff (left to right) Nick, Geoff, Michael, and Scott

The highlight of KillerBeerWeek remains KillerBeerFest at Bailey’s Taproom. And for the 4th annual KBF, we’ve put together a list of beers we think you, the craft beer lover, will appreciate.

Here’s the lineup of beers and some details:

Upright/Breakside/The Commons “BreakUps r Common” v. 1 & 2

For this year’s KillerBeerFest, Breakside Brewery, Upright Brewing, and The Commons Brewery got together to make two collaboration beers. The brewers decided to make the beers “Iron Chef Style,” that is, they divided themselves into two teams and agreed to make a killer beer of their own design using a common ingredient. The teams are Brewmasters vs. Assistant Brewers. The ‘secret’ or common ingredient to both beers was that both had to blend in some portion of Upright’s Sweet Cherry Barrel-Aged Six with Brettanomyces.

UpWright: Upright brewmaster Alex Ganum (left) and Commons brewmaster Mike Wright

BreakUps r Common #1: “Rusticity”

Farmhouse Rye Stout made by Alex Ganum, Mike Wright, Jacob Leonard and Ben Edmunds, blended with 25% of the Upright beer

BreakUps r Common #2: “Secret Saison”

Single-hop amber saison made by Sean Burke, Gerritt Ill, Josh Grgas, Sam Barber, and Andrew Horne blended with 13% of the Upright beer

Angelo and Ben Edmunds at Sean Fest

Cascade Black Cap Raspberry:  6.55% ABV

This NW style sour blond ale was barrel aged for 28 months before spending an additional two months on 300+ pounds of Black Cap raspberries: think Nouveau Boujoulais with raspberries. Vinous then sweet aromas of tart raspberries are the first to be noticed. Sharp, acidic notes of tart berries and leather on the palate lead to a sharp, dark berry presence and a finish with a prolonged dry fruit note. This limited draft-only offering is a blender favorite.

Ryan McCarthy (left) and Preston Weesner of Cascade Brewing at Killer Pumpkin Fest 2012

Bison Organic 2011 Tangarine Trees & Marmalade Skies

Belgian Tripel brewed with navel orange marmalade aged in Evan Williams Bourbon barrels, 9.5%
Another first in its history, Bison Brewing aged its special draft-only release Belgian Tripel brewed with locally-sourced navel orange marmalade into Evan Williams Bourbon barrels for 5 months. The result is a full-bodied ale boasting rich notes of toasted oak, vanilla, sugar cookie and burnt caramel with hints of orange zest and a slight alcohol warmth.
“Picture yourself in a boat on a river, with tangerine trees and marmalade skies. Somebody calls you, you answer quite slowly, a girl with kaleidoscope eyes.

Duke Geren of FH Steinbart Co (left) and Dan Del Grande of Bison Brewing at Sean Fest

Oakshire Bourbon Barrel Stout

A creation of Oakshire brewmaster Matt Van Wyk, here is a Foreign Style Stout aged 10 months in Heaven Hill Bourbon Barrels. Full of flavor is this warming winner from Eugene with love. 8.5% ABV.

Oakshire Brewmaster Matt Van Wyk and Saraveza GM Jonathan Carmean at Saraveza's 2nd Annual IIPA Fest

Vertigo/Gigantic Hitchcock Pixies “We Know Jack!” Pumpkin Dubbel

A collaborative brew made by the brewers at Vertigo Brewing and Gigantic Brewing at Vertigo’s brewery in Hillsboro, Oregon. The name may be a mouthful, but it fits this big beer. This Belgian style Pumpkin Ale is a whopping 8.8% ABV and is everything you want in a pumpkin beer “This beer has it all, from classic flicks to classic licks!  It’s a mash up of all the goodness of a Belgian Dubbel and George Washington’s favorite brewing gourd!” -Van Havig, Gigantic Brewing

Mike Haines and Michael Kinion of Vertigo Brewing at MikeFest at Roscoe's Pub during the kickoff of KillerBeerWeek at Roscoe's Pub

Rock Bottom/Walking Man Skeletor

A collaborative brew between Rock Bottom brewer Charlie Hutchins and Walking Man brewer Bolt Minister, this strong malty amber lager, known in some circles as “Somnambulator” is a fitting brew for drinking in the midst of autumn. Brewed on Rock Bottom’s Portland brew system, the beer, as Hutchins explains, is “ a plot between Bolt and I to take over Castle Grayskull.”

Rock Bottom brewers Charlie Hutchins (left) and Bolt Minister

Columbia River Brewing Paddler’s Porter

A Chocolate a Vanilla Baltic Porter ABV: 8.5% • IBUs: 46
This rich Baltic Porter from award winning brewmaster Rick Burkhardt is made with a blend of seven malts and both Nugget and East Kent Goldings hops.  The addition of chocolate nibs and Madagascar vanilla beans make this beer smooth and creamy.

Columbia River Brewing's Rick Burkhardt

Rogue 2005 XS Russian Imperial Stout

Here is a rare treat. This 7 year-old beast is referred to as “The Emperor of Stouts” for its rich texture, broad , soft and creamy mouthfeel. One of the most robust and fullest of all stouts.Made with 12 Ingredients: Malts: Great Western, Harrington & Klages, Hugh Baird XLT-80, Black, Munich, Chocolate and rolled oats. Hops: Willamette, Cascade and Chinook. Specialty: Two Secret ingredients. Yeast & Water: Rogue’s Pacman Yeast & Free Range Coastal Water.Think you’ll ever find this vintage on draught again? Doubt it.

Rogue Ales president Brett Joyce at 2011 GABF

Ninkasi 2010 Critical Hit Barleywine

In the Ninkasi tradition, this Barley Wine is hopped to high heaven. Critical Hit has a rich malty expression but the 11 varieties of hops linger on the palate. Two-hundred and twenty pounds of hops were used to make only 17 barrels of beer! Its high gravity nature warms the cheeks and soul. Pull out your 20-sided die — Critical Hit does double damage so you might have to roll versus save if you take this ale for granted. Massive citrus, earthy, resinous and grassy hop flavor is balanced with the melanoidin complexity of port and sherry notes to create a powerful and warming taste experience.

Ninkasi's Morgan Miller

Laurelwood Brewer’s Cut Double IPA

This Double/Imperial IPA is no joke, weighing in at 9.6% ABV, 110 IBU. This beer celebrates the 2012 crop of hops (or Brewer’s cuts). Malts Organic 2 row, Golden Promise, Caramunich, Dextrose. Hops: Simcoe, Cascade, Amarillo, Centennial. Brewer’s cuts: Chinook, Centennial, Mt Hood, Nugget, Calypso, Cascade,Columbus, Simcoe, Amarillo, Citra, Mosaic, Columbus, 4 experimental varieties.

Laurelwood brewmaster Vasilios Gletsos shows off his latest hardware from GABF

“We created this beer to recreate and celebrate this experience with our patrons. We used a very neutral Ale yeast and light malt body to really leave the stage to the hops. We crammed the cuts we brought back from hops selection as well as other hops we had on hand, into the mash tun, as the wort ran to the kettle, in the boil, whirlpool, hop back and fermentor. The vast amount of hops used create layers of pine, tropical fruit, citrus and floral aromas and flavors.Like our annual pilgrimage to hop selection, look to the return of this beer next year. Cheers!” -Vasilios Gletsos, brewmaster.

Eugene Brewer’s Collaboration EugenerWeisse  

A super mild 2.9% ABV Berliner-Weiss style was brewed at Falling Sky Brewing in collaboration with all the breweries in Eugene/Springfield: Eugene City Brewery, Hop Valley Brewing, McKenzie Brewing, Ninkasi Brewing, and Oakshire Brewing. EugenerWeisse was brewed in the traditional method: mash hopped, single decoction, soured with grain and Lactobacillus delbrueckii for six days, boiled for 15 minutes and fermented with a German yeast strain.

Eugene Beer Week celebration at Izakaya Meiji

10 Barrel Fresh Hop Cryst-Alt

A unique take on a harvest time fresh hop beer … This german style Altbier combines american grown Crystal hops (originally hailing from the Hallertau region) supplied by Goshie Farms, with all german made malts to create a very drinkable harvest time ale bursting with hop flavor and aroma from hops only hours off the vine. This cold fermented ale is a well rounded example of a german style with a great Northwest twist that only brewing so close to hop country allows.

Oregon 10 Barrel Brewing Brewmaster (L to R): Tonya Cornett,  Shawn Kelso, and Jimmy Seifrit

Elysian Omen Belgian Raspberry Stout

A soothsayer’s sip of Omen will settle the matter once and for all, combining the dark richness of stout, the brightness and tang of Washington raspberries and the heady flavors and aromas of Classic Belgian yeast. You won’t need an oracle to tell you it’s delicious. Czech Saaz hops portend a spicy touch to a heart of darkness tinged with fruit.  Interpret its depths in bottles and on draft as October’s entry in the 12 Beers of the Apocalypse.

Omen was brewed with Northwestern 2-row, Weyermann Dark Munich, Castle Amber, Franco-Belges Kiln Coffee and Crisp Roasted, Chocolate and Black malts, bittered with German Northern Brewer and finished with Czech Saaz hops.   Starting gravity 17.3° P/1.070; 7.2% ABV; 45 IBU.

Elysian's Dave Chappell and Dick Cantwell at Killer Pumpkin Fest 2012

Coalition Hanso Vs. Bulleit

“Hanso Vs. Bulleit is our bourbon oak aged stout.  Hanso stout is aged on oak spirals which have been soaked in bulleit bourbon for a mellow oakiness and light vanilla tones from the whiskey.  6.4 % ABV” -Elan Walsky, co-founder.

Coalition's Elan Walsky (left) and Kiley Hoyt

Boneyard Bourbon Barrel Suge Knite

This barrel-aged imperial stout, dubbed Suge Knite, and pronounced just like the infamous gangsta rap producer – is the Evander Holyfield of ales: a serious heavyweight. Inspired by another oversize stout, the Dark Lord, from Indiana’s 3 Floyds brewery, with whom Boneyard Brewmaster Tony Lawrence previously collaborated on Boneyard’s Cascadian ale, Armored Fist. Suge Knight is a massive beer that Lawrence said took some real coaxing throughout the brewing process. The result is a near masterpiece that is proving popular with people who might not usually reach for a Russian stout at the end of their shift. 14% ABV.

Boneyard co-founder Clay Storey at the taps

Logsdon Farmhouse Fresh Hop Seizoen

This is our Seizoen produced with fresh hops.  We hand picked and combined 12 varieties this year to produce our Fresh Hop. Comprised of Traditional UK, European land race varieties, traditional heirloom American varieties, and modern hybrids such as Cascade, this beer gives a whole hop experience (literally and figuratively).  Our regular Seizoen has only 4 varieties of hops, so this beer is a deviation from the normal. Larch Creek Farms and Oregon HopHouse hops (Eric Miller and Pat Leavy respectively).

The Logsdon Farmhouse crew L to R: David Logsdon, Charles Porter, and John Plutshack

Bourbon Barrel Aged Vortex IPA

Vortex IPA aged in first use Wild Turkey barrels for 6 months.  After barrel conditioning, the beer was transferred straight into the bright tank and dry-hopped with another 2.25lbs of Amarillo and Simcoe hops per barrel.  Heavy notes of bourbon and oak do not mask the grapefruit attack from the last dry hop addition.   A special release for Brewpublic’s 4th Anniversary, this is the first tapping.  7.7% ABV.

Powered By Yeast's Tim Ensign (left) and Fort George's Tim Ensign

Walking Man Kriek

This special one off keg is a blend of our Crosswalk Wheat brewed with Orange Blossom Honey and put into barrel with a pitch of Brett. & 100 lbs of cherries.  The barrel was then blended back into a fresh batch of our Crosswalk recently for KillerBeerFest!  The resulting blend is spicy and horsey without any extreme biting sour qualities.  4.8%% ABV, 10 IBU.

GoodLife Pass Stout ‘n a Wine Barrel

GoodLife’s winter stout that has been aged in Volcano Vineyards Syrah barrels for 12 months.  Look for this beer to have a well-balanced cherry and wine character that blends exceptionally well with the dark chocolate and coffee flavor from our Pass Stout.  Blended nicely with a slight French oak flavor from the barrel, this stout sits perfect with a cold winter night. 7.8% ABV

Living the GoodLife (Brewing) at OBF: Brewer Curt Plants (left) and co-founder Ty Barnett

Mt. Tabor “The PTA”  

“The PTA, or Pale Torque Ale, is a pale ale that we add Meriwether’s Cold Brewed Coffee concentrate prior to fermentation to give it a balanced coffee and beer flavor. Smooth drinking with a caffeinated kick.” -brewer Eric Surface.  5.4%ABV, 49 IBU.

Mt Tabor founder Eric Surface

Further detail for KillerBeerFest 4:

Where: Bailey’s Taproom, 213 SW Broadway, Portland, OR (google maps)

When: Saturday October 27, 2012 2p.m.-11:59p.m.

Cost: $5 entry gets you a commemorative KillerBeerFest nonic glass. No tickets, Beers are sold in 4, 8, and 16 oz.*

*not all beers will be served in 16 oz. pours due to higher ABV or cost.