Which OBF Beers Should I Try?

Each year the Oregon Brewers Festival (OBF) grows its selection to a more and more mind boggling level. Last year’s addition of a buzz tent meant that in addition to the more than 80 “regular” festival beers, folks can try almost 50 additional specialty and one-off flavors. The lists on the OBF points to a total of 130 beers! This leads to a very important question. Which beers should I try? Even if one attends all four days of the festival, that means drinking about 33 different beers each day would be required to try them all. Understandably, many beer lovers, especially those living in Beervana have had many of the local offerings at OBF as well as those on the stores’ shelves. So, for argument’s sake, let’s say a person has previously tried even half of the beers pouring at OBF, that’s still about 16 different beers a day. It’s quite conceivable that this can be done, but in reality, most folks don’t make all four days of OBF and the beers are not all available at times conducive to anyone’s particular schedule. So…it’s rather probably that trying every beer at OBF is out of the question. Hence, how does one formulate a plan of attack for OBF? We’ve found some answers in a few different approaches.

Taking it as it comes approach

Everyone has her own way of approaching a beer festival; expectations vary from one attendee to the next. A fun and relaxing way to enjoy the festival is to arrive early before crowds, long lines, and hot weather arrive. Not only does this keep stress levels low, it often allows for the pick of the litter when it comes to the beer (save for the buzz tent beers that tap a specific times throughout the weekend). While some folks navigate a carefully pre-mapped course toward their goal brews, others take pleasure in moseying around the grounds and opt for an seemingly appealing beer when they find it at its station. Again, keeping in mind that it is not necessary, probably, or healthy to try every beer available.

Methodological approach

This approach is one many uber-beer geeks employ when festival going. The great thing about the OBF is its comprehensive website; very informative with detailed lists and descriptions of the beers. And, to the staff’s credit, it is usually quite accurate. By scoping out the bucket list brews of the fest, and those you simply haven’t tried before, a methodological beer enthusiast can expand her palate and learn of more exciting styles.

It’s safe to say that the buzz tent will be rocking with beer geeks aiming to get their paws and palates on the brew that will certainly make their Beer Advocate or RateBeer pals envious. In fact, we’ve got our sights on some brews in the buzz tent that we hope to taste if our schedule permits. However, it’s always important not to put to much pressure on yourself or to have ultra high expectations in the event a scheduled keg fails to show. After all, things happen, and that is part of life.

Our approach to OBF tends to lie somewhere in between the “taking it as it comes” and “methodological” approach. We enjoy revisiting beers we know we’ll love while targeting those we’ve yet to experience. Find a way that works for you, and remember, it’s a beer festival in the middle of summer, so it should undoubtedly be fun.

That being said…

Leaning a little on the methodology side of things, we’ve found some beers that we figure most Oregonian beer drinkers haven’t tried yet since these brews are not readily available in the market (if available at all). We hope to try the following brews at this year’s OBF:

Boulevard Farmhouse: A simple beer from a technical standpoint, what makes it unique is the blend of a Belgian yeast and citrusy Amarillo hops on a grain bed of pale malt, malted and unmalted wheat, and corn flakes. Yes, corn flakes. And with that milky white head, you could call it breakfast. It’s named for the famously “recalcitrant” fermentation tank in which it came to life.

Caldera Hibiscus Ginger: This beer is not about the hops. Ginger root, beets and hibiscus flowers provide its unique spicy, zesty flavors and aromas. Belgian candi sugar boosts the fermentables provided by 2-row and Carafoam malts. Ginger and hibiscus are boiled with the wort, along with a small amount of Willamette hops. The beer is “dry-flowered” with hibiscus. It was brewed special for the OBF, so get it before it’s gone.

Boundary Bay Double Dry Hopped German Tradition Pale Ale: Made especially for the Oregon Brewers Festival, this beer gets its name from the German Tradition hops used in all four hop additions, including two dry-hoppings. Two-row and Munich malts fill out the simple grain bill and provide malt balance to Tradition’s medium-level bittering and citrus flavor and aroma.

Flying Fish Exit 4: This inspired Belgian-style Trippel has a hazy golden hue and the aroma of citrus with hints of banana and clove. Predominant Belgian malt flavors give way to a subdued bitterness in the finish. This beer is worthy of high praise, having won a gold medal at the 2009 Great American Beer Festival and named by Men’s Journal as the best Belgian beer brewed in America for 2009.

Hop Valley Alpha Century Binary IPA: Hop Valley commemorated its 100th brew with this 100-IBU Imperial. The brewers mixed Galena, Simcoe, Cascade, Centennial and Amarillo hops in four additions, including a generous dose for dry-hopping, to give the beer intense pine and citrus flavors and aroma. They backed it up with plenty of 2-row and Munich malts to balance all those hops.

Marin Bluebeery: You can usually find this beer in 22-ounce bottles around Beervana, but to have it on tap is something special. This three-time GABF gold medal winner starts with a pale 2-row and white wheat malt base. Chinook hops at the beginning of the boil add just a hint of bitterness. Blueberry extract formulated especially for Marin gives it a gentle fruit profile, enhanced by the English-style yeast and the soft alkaline water.

Boulder Kinda Blue: Oregon blueberries added during conditioning flavor this delicate beer, made from pale, wheat and honey malts, two doses of Mt. Hood hops and pure Arapahoe Glacier water. American ale yeast keeps the palate clean so you can taste the fresh berries. This fruit-infused wheat ale is Boulder’s 10th entry in its famous “Looking Glass” series. Yay, bluebeeries!

Kona Coco Loco aka Big Island Brown: Toasted coconut adds a sweet, nutty flavor to this dark, moderately hopped ale. Chocolate, Carapils, Munich and Victory malts add color, body and roasty flavor to the base 2-row malt. Warrior, Millennium, Cascade, Willamette and Mt. Hood hops put the Northwest into this tropical taste treat. The beer is also “dry-nutted” with additional coconut in the hop back.

RAM Barefoot Wit: Coriander seed along with bitter and sweet orange peel help the moderate amounts of Vanguard hops provide balance to this beer’s malt bill of 2-row and wheat malts and oats. The result is a Belgian-style white ale, delicately spiced for an exotic, refreshing flavor.

The Bruery 7-Grain Saison: Two-row pale malt, rye, oats, unmalted wheat, flaked rice, flaked maize and spelt comprise this unique beer’s complex grain bill. By contrast, only moderate amounts of Magnum and Sterling hops balance the malt’s sweetness. The house Belgian-style strain provides a spicy character in the finish.

Surly Bitter Brewer: On top of its base of 2-row pale ale malt, Simpsons Golden Naked Oats, crystal malt and roasted barley gives this beer its extra smooth, slightly sweet taste and dark amber color. Glacier hops are used as first-wort hops, in the whirlpool, and for dry-hopping, with Columbus for additional bittering. The result is a malty, moderately-hopped, highly drinkable session bitter.

Widmer Capt Shaddock IPA: People sometimes describe the aromas and flavors of hoppy IPAs as “grapefruit.” Hell, why not use some then? Widmer’s brewing team used a simple IPA recipe and added a generous amount of dried grapefruit peel to the end of the boil. The aroma is a melody of citrus, with a slight spice undertone, accentuated by the use of Citra hops. The flavor is that of nice hop forward IPA with the bitterness of grapefruit.

Sierra Nevada Tumbler: Sierra Nevada uses malt within days of roasting at the peak of its flavor to give Tumbler a gracefully smooth malt character. Two-row pale, crystal 40, chocolate and smoked malts give it a malty complexity. Challenger hops in the boil add balancing bitterness, while more Challengers and some Goldings give just enough hop flavor in the finish to balance all that malt.

Golden Valley Festival Kolsch: Although it’s an ale, Kölsch-style beer is fermented cold, like a lager, to reduce the production of aromatic esters and give the beer a very smooth mouthfeel. A simple recipe of Great Western 2-row and Weyermann’s wheat malt are balanced with a light touch of noble Czech Saaz and Northwest Sterling hops to accentuate the malt flavor.

Collaborator Sunstone Pils: Created by Portland home brewer David Hayes and brewed in Widmer’s Rose Quarter brewery, Sunstone Pilsner combines a traditional German Pilsner with a twist. Inspired by the grain bills of the Wallonian Farmhouse ales, the brewers blended European Pilsner malt with about 35% American wheat, which adds a zesty “snap” to the finish and lightens the body. A bracing dose of Tettnanger hops balances all that rich, bready malt. Lagering makes it smooth and crystal clear.

For a complete list of OBF beers visit their website here.