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From about downtown Milwaukie to downtown Oregon City, McLoughlin Boulevard is a.) An ODOT highway (99e) where cars have no intention of stopping on their way to work in Portland and on their way home to the Clackamas suburbs. b.) Home to car lots, strip joints, and hotels c.) A dangerous place to cross the street or ride your bike. d.) All of the above.
In other words, it’s a typical American highway that runs through neighborhoods and offers goods and shopping for nearby residents. (It was called the Superhighway when it was built back in the 30s.) And yet, the lack of anything resembling a brewery along this route is perplexing.
Enter Coasters Brew Pub.
Described as “a family style restaurant with a full bar featuring 16 taps,” Coasters opened in the fall of 2016 as more of a restaurant than a tap room. And owner Brian Grant is OK with that.
“We’re less beer nerds than we are beer lovers,” he said. “We’re in business to sell food—and beer. I tell my sales guys ‘get me something that’s going to sell well.’ ”
Grant is a veteran of the McLoughlin Blvd. restaurant scene, with gigs at Black Angus (later to become the infamous Portland Aquarium) in the 80s, the Rivershore Bar and Grill (pro tip: Breakside IPA on tap and a killer view of the Willamette), and The Keg (later known as The Kez for reasons unknown). It was this experience and the lack of a family place on McLoughlin that inspired he and his wife, Leigh, to open Coasters, also inspired by Oregon’s coast and Cannon Beach, where they both grew up.
To get Coasters off the ground Grant borrowed money from a friend and had heard that a local dive on McLoughlin was for sale. “Some of my friends that I was crazy because they saw the place, it was pretty rough around the edges. And we still fight that too because a lot of people don’t realize that we’ve completely remodeled it.”
A brewpub by name only, but still creating beers Though calling itself a brewpub might be odd, Grant says they had every intention of brewing their own beer onsite, but didn’t get off the ground. Instead, they’ve partnered with Oregon City brewers Magic Owl and Coin Toss for their own beer. Currently, Magic Owl’s Coasters Bavarian Wheat (Coasters’ name for its Harbinger of Hefe) is on tap. “It uses the oldest yeast strain known to brewing, originating in Bavaria, Germany,” said Magic Owl’s Casey Flesch. “In addition, generous amounts of wheat and a hefty dose of freshly ground coriander combine to produce a unique taste that’s unlike anything else out there. It’s our flagship beer and one that continually impresses consumers with its complex flavor profile and drinkability.”
Meanwhile, a collaboration with Tim Hohl at Coin Toss helped produce another beer on tap, Coasters Northwest IPA.
“We wanted an ingredient that related to the coast. We were thinking ‘sea salt’ but Tim suggested Sitka spruce tips,” said Grant. “The tips really give the IPA our own flavor and a coastal kind of vibe.” The result is described by Coasters as “a slightly cloudy IPA with hints of mango and pine and fresh flavor of spruce provided by 10 pounds of Pacific Northwest Sitka.”
They’re also starting to carry more interesting beers beyond the usual, including Pfriem (“ever since we put Pfriem on we’ve been blowing through it,” said Grant) and Baerlic. Their No. 1 seller is Buoy IPA “because it’s from the coast and really falls into our vibe.”
One of Grant’s mantras is if you build it they will come. “We just had to build something that people in the neighborhood would come to. Instead of going to Portland or Clackamas or Oregon City, there’s a little spot right here.”
Coasters is located at 18650 SE McLoughlin Blvd. For tap lists and food menu, visit their Facebook page.
Participate in the olympics, the Mcmenamins olympics of beer aka Battle of the Brews at the Hillsdale Brewfest on Feb. 24th. The Fest offers spectators/drinkers the chance to directly influence the results by judging each’s brewer’s ale-leticism in the form of taster trays. After sampling the 22 McMenamins-made varieties, fans cast their ballots for winners as brewers compete for the coveted title and gold medal belt.
More from a press release:
Hazy IPA’s and fruity beers are the trend this year, and were made specifically for the brewfest. Other one-off beers range in styles from Pale Ales, Pilsners, Porters and more. New this year to the festival is live music! The Coastline will jam from 4:00 p.m. – 7:00 p.m.
This event is a McMenamins classic – as it takes place at the first brewpub in Oregon, which paved the way for future craft breweries in the state.
Below are a few competing beers that will be on tap this year, as well as more specific information about the event and check out McMenamins.com where you can see the full list of beers competing!
Cascadia Haze New England IPA
Hazy, dank and excessively dry-hopped, Cascadia Haze was made with Unmalted Wheat and Flaked Barley to assist with haze formation, dry-hopped with huge amounts of Cascade Hops, and the water chemistry was tweaked to lessen bitterness and let hop flavor shine.
Johnny Flipflops Tropical Sour
A tropical sour features a tart bite balanced by flavors of tropical and mango.
Old St. Francis Brewery
A nice, light, malty Cream Ale with some peaches and lactose for a fruity and smooth beer all the way down.
Oregon’s oldest brewery, BridgePort Brewing, has recently fell on tough times, but with a new pilot brewery and light brewpub remodel the team which includes Brewmaster Jeff Edgerton is hoping to get things back on track. It’s no secret that the old guard of craft breweries have been struggling with overs-aturation and staying relevant, but after years of asking, BridgePort Brewing has finally gotten a new 5-barrel pilot brewery and carteblanche to make new beers and just about anything the brew team can think up. Not only does this mean new recipes like the first hazy Northeast-style IPA, but also returning classics like Blue Heron Pale Ale.
One of the new features at Bridgeport’s pearl district pub is an actual bar in the main dining area, yes there is one on the upstairs mezzanine but it’s not very “pub” like and the spot always seemed to be more for wine and cocktails. The new bar sits right up front of the main entrance with fifteen taps of year-round and rotating seasonals and one-offs. Amongst the lineup will include a “Heritage” tap that pays well deserved homage to classics like Blue Heron Pale and likely returns of other beloved beers like ESB. Bridgeport has been frequently refreshing their lineup over the last handful of years and it sounds like even more shuffling is in-store for 2018 but with a focus on hops and a deal that gains them access to small batch test varietals of the most cutting edge hops being developed in Oregon and Yakima.
Bridgeport’s new 15 tap bar inside the pearl district pub
Veteran returning Bridgeport Brewing beers still available include their original classic IPA, Stumptown Tart, Old Knucklehead Barleywine, KingPin on Nitro and Tiny Horse Pils that was introduced in the last few years. But you will also find some new recipes like an all Mosaic Hopped Cream Ale, Bullpen Session IPA and MultiBall Double IPA. Meanwhile you can get a sneak peak at Bridgeport’s upcoming Hop Hero Series which will be rotating releases in bottles. Leading the way is Hop Hero Triple IPA, this big 10% abv beer is one for lovers of balance with an equal parts malt to hop presence and a mix of new and old hops. Hazy IPA is also making it’s way into the Hop Hero series starting April 1 2018, Bridgeport’s first try at a Northeastern/New England-style IPA that has the requisite cloudiness and new wave juicy hops though still a bit restrained, but very drinkable.
Description: When you need that big one, that monster IPA and a double isn’t enough: BridgePort Triple IPA. We use a huge charge of pure 2-row pale malt to make our biggest beer ever. No specialty malts to get in the way of the monster hop additions. We start in kettle with a ridiculous dose of Nugget hops followed by fragrant and fruity Mosaic and Citra hops in the Whirlpool. Then we strain the wort through our hopjack filled with Centennial hops and more Mosaic and Citra. Then we finish by dry-hopping near the end of fermentation with yet more Mosaic and Citra hops. Lookout, those hops are gonna get ya! ABV: 10.3% BU’s: 100
Description: A popular new style, our Hazy IPA creates a ton of hop flavor while keeping hop bitterness low. We use our pale malt combined with Malted and Un-malted White Wheat to create a smooth and slightly hazy background malt flavor. We then do something that we’ve never done before: we don’t add any kettle hops! To accentuate the incredible flavors of Mosaic, Centennial, and Liberty hops, we add all of the brew house hops in the Hopjack after the boil. This way we capture as much of the aroma of these excellent hops without creating a lot of bitterness. Near the end of fermentation we dry hop with Mosaic and an Experimental hop from John I. Haas. ABV: 6.9% BU’s: 42
Some of the other one-off beers currently on tap at BridgePort include Deep Cut Oatmeal Stout, India Dark Ale and First IPA in Space. The lineup will always have a Heritage tap featuring a beer of the past.
new salvaged wood tables in the Bridgeport brewpub dining area
BridgePort is not leaving behind cocktails either but bringing them back to beer. Bartender/writer and author of Cocktails on Tap: The Art of Mixing Spirits and Beer, Jacob Grier, has designed a new beer cocktail menu:
Chai Flip – Clear Creek apple brandy, Kashmiri amaro, Pub Porter, whole egg, demera sugar, nutmeg.
A new classic cocktail menu and barrel-aged cocktail menu will also be available.
new 5-Barrel pilot brewhouse at Bridgeport. On display behind tall pub seating.
With a new 5-barrel pilot brewery from Portland Kettle Works now prominently on display at the back of the restaurant, brewers can now experiment and brew nearly anything they wish. The pilot system was a long time request of brewmaster Jeff Edgerton who also successfully got new tables and bartops to give a more pub like feel. The changes are a welcome switch back to the brewpub of yore that was more wood and less shine and a casual pub like feel. The new bar, updated atmosphere and small batch brews are a step back towards making Bridgeport a beer establishment for the craft beer fan.
Bridgeport’s Brewmaster Jeff Edgerton belly’s up to the new bar
Lompoc Brewing has announced their 6th annual Black Out Beer Fest and 11th annual Chowder Challenge after taking last year off. Taking place on a single weekend on back to back days, March 2 and March 3 at 3901 N Williams Ave. On Friday, March 2, the 6th annual Black Out Beer Fest will take place from 4pm to 10pm; and on Saturday, March 3, the 11th Chowder Challenge returns from Noon to 3pm (or until chowders run out).
More from a press release:
Black Out Beer Fest
The Black Out Beer Fest is for people who love the decadent, dark beers of winter. The event features at least two dozen rotating dark beers – including dark lagers, porters, stouts, coffee beers and black IPAs – from Lompoc and more than 20 guest breweries from around the Northwest (and one from The Netherlands). Participants include 54-40, Baerlic, Breakside, Buoy, Burnside, Coin Toss, Double Mountain, Ecliptic, Everybody’s, Fort George, Gigantic, Lompoc, Occidental, Old Town, Oproer Brouwerij, pFriem, PINTS, StormBreaker, Thunder Island, Uptown Market, Widmer and Zoiglhaus.
Admission into the Black Out Beer Fest is free; tasting packages, required to taste the beers, cost $20, which includes a souvenir glass mug and eight beer tickets. Additional beer tickets are available for $1 apiece. All tasting packages and additional tickets are purchased at the door. The event is for ages 21+.
The Chowder Challenge is a blind tasting of a dozen samples of clam chowders by area restaurants and brewpubs. Attendees receive a tray with a dozen numbered two-ounce samples of chowder, then vote for their favorite; the chowder receiving the most votes is named the People’s Choice Winner. This year’s challengers include Burnside Brewing Co., EaT: An Oyster Bar, Ecliptic Brewing, Farm House Cafe, Ground Breaker Brewing, Lompoc Brewing, PINTS Brewing Co., The Riverhouse Nestucca, Produce Row Cafe, Renner’s Grill/The Hawthorne Hideaway, Saraveza and Wayfinder Beer.
A tray of all 12 chowder samples costs $15, or $20 for a tray and a Lompoc pint; all tickets are sold at the door. The event also features a beer garden, a raffle with prizes from the participants, and pub food for purchase. Minors are welcome at the family friendly event. All net proceeds are given to the Community Transitional Schooll for homeless children in the Portland area.
The Chowder Challenge has taken place 10 times, and Lompoc Brewing has won seven of those; the three upsets were Morrison Hotel (2008), Ice Axe Grill (2013), and Farm House Cafe (2016).
For more information about both events, visit LompocBrewing.com and follow @LompocBeer, using hashtags #BOBF18 and #ChowderChallenge18.
About Lompoc Brewing
Lompoc Brewing creates eight flavorful year-round beers, plus a ridiculous number of seasonals. You can find Lompoc in bottles, cans and on draft at locations throughout Oregon and Washington, and at its four Portland neighborhood pubs: Fifth Quadrant and Sidebar in North Portland, Oaks Bottom in Southeast, and the Lompoc Tavern in Northwest. Proudly brewed in #LompocOregon, a state of mind.
Steve Gonzalez, Stone Brewing small batch senior manager of brewing and innovation, has been managing Stone’s barrel aging program since 2012. All the while he’s been experimenting with sours at the nearby off-site barrel warehouse in Escondido. Stone’s base sour is true to the traditional European sour, brewed with malted wheat, un-malted wheat, malted barley, three strains of Brettanomyces yeast, Lactobacillus and aged hops. Fresh fruit and blends of other barrel-aged beers will make each release unique.
“We live in California, one of the bread baskets of the world, said Gonzalez. “Fruit has a traditional place in sour production so it feels good to use what’s local. This project is near and dear to my heart. It’s an ode to traditional sours, but with new-world elements and the same do-it-your-own-way mentality that Stone brings to its approach with every beer.”
Stone Mission Warehouse Sour – Sauvignon Blanc was brewed with California Sauvignon Blanc grapes alongside red wine barrel-aged Stone Cali-Belgique IPA. The base brew was fermented with juice of the Sauvignon Blanc grapes, Lactobacillus bacteria, Belgian yeast strains and wild yeast. This blend was then combined with the Stone Cali-Belgique IPA, which had been foudre-aged for two years with three strains of Brettanomyces yeast.
The traditional techniques alongside unique blending methods creates a complex sweetness and mild tartness with lots of soft oak complexity. The grape flavors come through powerfully. The funk was intentionally limited to make for a cleaner tasting beer. Flavors will evolve over time, with some mild funk increasing with age. This beer is appropriate to drink now, and to cellar for years.
The first Stone Mission Warehouse Sour released quietly in 2017, selling out its very limited-volume stash in a matter of days. Stone will release only 400 four-packs of its debut release of 2018. Fans can expect quarterly sour releases throughout the year. A distinct fresh fruit will be the highlight of each, with some seasonality at play. Four-packs of 330ml bottles are priced at $32, which includes all taxes, service fee and CRV (if applicable). Stone Mission Warehouse Sour – Sauvignon Blanc bottles can be picked up from March 11 – 25, 2018 at select Stone Brewing locations.
“I’ve been into sours for 25 years,” said Greg Koch, Stone Brewing executive chairman & co-founder. “I first visited the famed Cantillon in 1995, just before founding Stone Brewing. Since then I have been enjoying the trial beers that our brewers have been quietly experimenting with. A LOT of planning and experimentation has gone into this program and we think the outcome is something really interesting, authentic and pleasantly unexpected of Stone.”
Name: Stone Mission Warehouse Sour – Sauvignon Blanc
Blend: 12% Foudre-Aged Stone Cali-Belgique IPA (2 years old), 88% Sour Base
Availability: Presale only with pickup in San Diego, Pasadena and Richmond
Appearance: Clear, deep gold.
Aroma: White wine, floral, estery-berry notes, honey-crisp apple and orange blossom. There’s a hint of wood and vanilla in the background.
Taste: The flavor spectrum of this beer has amazing complexity. Strong, up-front white wine is complemented by citrus, orange, honey and hints of vanilla from the barrel.
Palate: Mild with juicy sweetness up front. The finish is dry with complementary funk notes alongside underlying oak and vanilla tones.
Overall: This beer is made with Sauvignon Blanc grapes, which are known for making amazing white wines. We have a few people at Stone who spent some time in the wine industry. Their influence has been showcased in our barrels selection of beers past, and now in this unique sour offering. It’s been said that, “It takes a lot of good beer to make good wine.” Now you can see how aspects of the two benefit each other when combined in this very amazing, limited beer.
Back in November 2017 we showcased twelve Oregon brewers you should follow on instagram, little did we know it would be such a big hit that we have went back to the well to find ten more that we previously overlooked. These are ten more Oregon brewers to follow on instagram for a little inside look into the brewing world and the lives of those who make the beers we love to drink and talk about.
Mike Brady has brewed all over the Oregon beer landscape from stints at Boneyard, Breakside, McMenamins, Ordnance and now Riverbend Brewing back in Bend, Oregon. From his instagram page description, Brady is the “Brewer, sales, R&D, social media director, janitor, logistics, brewery chef, keg mover, comedic relief at Riverbend Brewing.” His feed is full of brewery goofing around and traveling where you can see the behind-the-scenes of lots of fruit beers like a meyer lemon, kumquat and ginger sour ale made at McMenamins to the fruited milkshake IPA’s he’s making now at Riverbend.
The alterego of Charlie Van Meter, currently the head brewer at one of 2017’s best new breweries – Allegory Brewing in McMinnville, Oregon. Charlie cut his teeth in the early days of Sasquatch Brewing before a stint at Logsdon Farmhouse Ales before taking the reigns at Yachats Brewing when they began. As head brewer at Yachats, Van Meter crafted some buzz worthy saisons and wild ales like their Peche and Salal Sour among many others. Following Charlie on instagram is equal parts a look at the dirty and romantic aspects of the brewer life as well as lighthearted fun, travels and food. You can often find a preview here of exciting new beers Van Meter is working on and drop him a line as he is usually quick to respond.
The account of Tom Fischer, a bartender turned apprentice brewer turned Breakside Brewery’s innovation brewer at the new Northwest Portland Slabtown Pub. Tom has quickly rosen up the ranks from bartending at Deschutes Brewery and Breakside’s original Dekum brewpub to putting in the work to become a brewer at their Milwaukie facility and recently risen to his envious position at the new NW brewpub. Tom chronicles his beer drinking and adventurous life with fellow beer industry devotee and his wife Janelle Harrie, a bartender at Bailey’s Taproom. This instagram is full of eccentric things that makes Fischer happy, from the strange sights of Beijing to some delicious Texas briskey and an overly full mash tun of malt.
Justin Miller is a brewer at Hopworks Urban Brewery and seemingly a world traveler from the looks of his instagram. Interspersed between beautiful majestic photos of his travels like an ancient temple in Bangkok, a foggy volcano in Costa Rica to the Painted Hills in Colorado. You may even find some beer pics like visiting Maui Brewing in Hawaii or enjoying a Tepache over the Columbia River Gorge. Regardless of your interests, his photos are beautiful and you will be envious of the locations.
Kyle Krause is a current brewer at one of Oregon’s best breweries – pFriem Family Brewers. Krause is a recent expat of the fallen The Commons Brewery and before that was with Widmer Brothers. On his twistedsnifter instagram you are going to get beer, brewing, beer and lots more brewing and that is a very good thing. There are some beautiful pics of some of the most photographable and inside perspectives of the art of brewing. Kyle doesn’t share images super often but when he does, it’s interesting stuff, from adding fruit to filling barrels.
Sarah Resnick is the young assistant winemaker turned Head Brewer at The Dalles Freebridge Brewing who we recently interviewed. Her instagram feed is a love letter to craft and the outdoors. Every shot lovingly taken of favorite food, people and things, even the brewing photos feel like an intimate personal snapshot into her life. An admittedly inexperienced brewer, she succeeds in showing the everyday struggles and simple passions that propeled her into a Head Brewer role in record time.
The chronicles of Aaron Gillham, a homebrew shop pro turned professional brewer who has taken the reigns at Yachats Brewing & Farmstore. Gillham has a creative and playful mindset and his instagram photos reflect that. If you are interested in brewing shots you are going to dig Gillham’s adventures like slicing and pureeing 360 lbs of watermelons to add to barrels or writing numerous messages of “send nudes” in chopped vegetables or loose dried hops. His instagram is fun, goofy, interesting and always entertaining.
Follow Ryan Buxton, the Head Brewer at Portland’s popular charity driven Ex Novo Brewing. Ryan is a veteran of Epic Brewing in Denver, Colorado and has been with the brewery for a few years where he has helped lead the way into cans, hazy IPA’s and some great fruited sours. Currently he’s pumped about a new coolship at Ex Novo Brewing where he hopes to make the first spontaneously fermented beer in Portland. His instagram varies between kids, brewing and pop culture and friends.
Natalie Burnside is an R & D brewer at Breakside Brewery and also one of the people behind the breaksidetwinsagain account. On her instagram you will find a bit of beer, a bit of style and a lot of friends. From frequent pictures of the hashtag #ladybrewergirlgang and the brewing life, favorite things from coffee to pastry to her dog and travels. But most of all Natalie’s feed showcases the incredible gap between the less glamorous and hard work of brewing like new work boots or washing out a mash tun to photo shoots with Willamette Week and Girls Inc. You will also get the feeling that Natalie enjoys every minute of it and perhaps more than anything has a love of the people, friends, family that keep the industry a tight knit group.
Richard “Rik” Hall is the co-owner and co-head brewer of southeast Portland’s Baerlic Brewing. The 10bbl DIY-style brewery and tasting room is truly a small operation, with a small staff that does everything as proved by Rik’s instagram feed where you will get a sample of everyday life from brewing to sink cleaning. There is plenty of inside beer stuff here from short promo videos on Baerlic and their beers to previews of upcoming releases and designs. There is a lot of cool stuff here for fans and Rik will keep you updated with cool event info too.
Hood River, Oregon’s pFriem Family Brewers is not one to sit back on their standby’s, instead, they constantly rotate through new beers in bottles like the just introduced Golden Coffee Pale and Rum Barrel Aged Porter. These two new bottle releases recently arrived at my doorstep and are now available in stores and even on pFriem’s website as an early adopter of mail order beer. Read about each below.
Golden Coffee Pale
Fruit forward, Kenyan coffee brewed and roasted by Coava Coffee, and aromatic, hops create a perfect harmony in pFriem’s Golden Coffee Pale—Rich nutty flavors combined with citrus and stone fruit make for a quaffable, bright treat for both coffee and beer lovers alike! ABV 6.0% IBU 30 Flavor Profile: Cherry Chutney, Tropical, Nutty, Citrus
History: In new world Craft Brewing, adding coffee to beer has become a trend in recent time. Most often stouts, porters, and other dark styles of beers are infused with coffee, and even more popular is to have Imperial versions of these beers. The idea has been to play off the roasty and powerful notes of each beverage.
pFriem has taken a different approach and collaborated with our friends at Coava Coffee. Coava is known for using beautiful, fruit forward, and bright beans. We decided to compliment these flavors by making a golden beer with fruity and citrus hops to compliment the coffee flavors. The result is a very drinkable, bright, aromatic beer that combines these wonderful flavors.
Story of this coffee bean:
Found in the Cheptais district, the producers of Kimama Farmers Cooperative meticulously pick only ripe coffee cherry and meet some of the highest standards for processing. This commitment to excellence results in an incredibly complex and clean coffee. It is always a privilege for us to offer such outstanding coffees from Kenya because they stand apart from all other coffee growing regions. Kimamaisno exception.
Kimama yields flavor notes of raspberry lemonade, papaya, and blood orange.
Tasting Notes: Slightly off-white foam on top of a golden bronze body. Aromas of mango and papaya combined with roasted almonds with cherry chutney. Rich nutty flavors married with citrus and stone fruit. Aromatic hops and bright coffee notes dance together in harmony finishing with a tantalizing experience.
Rum Barrel Aged Porter
We age our Imperial Porter for a year in barrels kissed by the Caribbean, giving pFriem’s Rum Barrel Aged Porter notes of chocolate truffles, ripe cherries and vanilla beans. Drink in this captivating brew and taste luscious decadence. ABV 9.5% IBU 45. Flavor Profile: Chocolate Truffles, Rum Cake, Vanilla Bean, Cinnamon
History: Common porter was the dominant brew in England during the cusp of the 18th and 19th centuries, bringing rock-star fortunes to the beer barons of London and great beer to a global clientele. Porter was sent to the East Indies well before India pale ale, and it was just as revered in the Baltic regions as it was at home.
The heartiest forms of the style survive today as Baltic and imperial porters. These two porter progenies represent a harkening to British maritime roots as well as a Continental modification. Siblings to the more famous imperial stouts, the strong porters became templates for brewers in Scandinavia, Russia, and Poland and adapted to local brewing practices and preferences. Some versions are bottom-fermented, others top, and they range from malty brown to roasty black. They are malty, full, and round on the palate.
We take our Imperial Porter and put it into Rum Barrels that came from the Caribbean and age the beer for one year. Over the course of the year, the beautiful tannins of the oak and Rum seep into the beer. The result is a luscious, round, dynamic, and captivating beer.
Tasting Notes: Black walnut with ruby red hues sitting beneath the dense khaki foam. Seductive aromas of Belgian Chocolates, cinnamon, nutmeg, red velvet cake, and molasses. Luscious flavors of vanilla bean, chocolate truffles, rum cake, ripe cherries, and Mexican hot cocoa. Finishes soft, round, and decadent.
Portland’s premiere St. Patrick’s Day Festival hosted by Kell’s Irish Pub and the Kell’s Brewery runs Friday March 16 through 18th at four different venues. The the three day 2018 27th annual Kells Irish Festival includes everything from a boxing match to Irish jewelery vendors, magicians, bagpipers, dancers, and even a beer festival. A growing part of the festivities is the second annual Irish Beer Festival.
More from a press release:
Portland’sIrish Beer Festival will feature specialty Irish style beer and cider from a score of Northwest breweries and cidermakers, plus two from Ireland. The event will take place on March 16 from 12pm to 1am and March 17 from 11am to 1am in the tented and heated parking lot of Kells Brewery, located at 210 NW 21st Ave. Minors are welcome each day until 4pm.
The Irish Beer Festival will also present Irish dancers, bagpipers, fortune tellers, and meet the brewer sessions. Attendees are encouraged to travel between the Irish Beer Festival and the 27th annual Kells Irish Festival, taking place inside the brewpub next door, with live music, dancing, bagpipers, and Irish food specials.
Festival participants include 54°40′ Brewing Co., Ancestry Brewing, Cider Riot!, Coalition Brewing, Deschutes Brewery, Grixsen Brewing Co., Ground Breaker Brewing, Kells Brewery, Lucky Lab Brewing, McMenamins Edgefield Brewery, Migration Brewing, Mt. Hood Brewing Co., Ninkasi Brewing Co., O’Hara’s Brewery (Ireland), Old Town Brewing, pFriem Family Brewers, PINTS Brewing Co., Portland Cider Co., Soul Water Creative Beer Project (Ireland), Sunriver Brewing Co., and Widmer Bros. Brewing. Each brewery or cidery is serving an Irish themed product, ranging from Irish red ales, stouts, and cream ales, to Irish ciders, bitters, and lagers.
General admission, which includes a souvenir festival glass and seven tokens, will cost $10 for Friday between Noon and 5pm; $20 for Friday from 5pm to 1pm; and $20 all day Saturday. Most beers will cost one token for a taste or five tokens for a full glass; both ciders and select beers will cost additional tokens. Ticket will go on sale on Feb. 14 on the event website.
The Irish Beer Festival is part of the 27th annual Kells Irish Festival, the largest Saint Patrick’s Day Festival in the Northwest, taking place March 16 through March 18 at three venues: inside the original downtown Kells Irish Pub at 112 SW 2nd Ave.; in a festival tent located in the parking lot directly behind the pub; and at Kells Brewery.
For more information about the Irish Beer Festival, visit KellsBrewery.com or follow @IrishBeerFestPDX on Facebook and Instagram and @IrishFestPDX on Twitter. For more information on the Kells Irish Festival, visit KellsPortland.com.
About Kells Brewery
Kells Brewery is an Irish family-owned and operated 10-barrel brewery located in the heart of Northwest Portland. The brewery, which offers a full service bar and restaurant, is open to all ages from 11:30 a.m.to close seven days a week. Learn more at www.kellsbrewery.com and @kellsbrewery on social media. For more information, call 503-719-7175.
Beergarden in Eugene, Oregon hosts the 3rd Annual Bacon, Bluegrass & Beer Fest Featuring Boneyard Beer on Thursday, February 22nd thru Sunday, February 25th.
More from a press release:
Every year the food trucks at Beergarden go bacon crazy for four days in February and this year is going to be better than ever with multiple dishes from each of the five food trucks. Beergarden loves hosting live music on the patio. Yes, the entire patio is covered and heated all season long and children are welcome ‘til 10pm each day. There will be four days of music with no cover for Bacon Fest! How could this event get any better? With a complete line up of Boneyard beers, that’s how!
Food Truck Menus:
Bacon on a Stick
Candied Bacon and Hickory Bacon
Deep-Fried Snickers Bar wrapped in bacon drizzled with Bacon Ganache
Pokerrito—garlic scallops and bacon with deep fried avocado drizzled with dynamite sauce
Once Famous Grill:
Bacon wrapped shrimp
Bacon wrapped hotlink sandwich
Bacon infused Philly’s
Pound of Bacon
Surf and Turf Pretzels with Pork Belly and Local Dungeness Crab
Pork Belly Poutine
Sweet and spicy pork belly over white rice with a side of fresh pineapple
Bounty Meat & Cheese:
Bacon Mac n Cheese
Bacon Grilled Cheese Sandwich served with a side Simple Salad
One of Oregon’s longest running festivals, Lucky Lab’s Barleywine Festival and big beer tastival returns for their 21st year this March 2-3rd, 2018. The fest takes place Friday and Saturday, at the Lucky Labrador Beer Hall in Northwest Portland. Both days will run from Noon to 10 p.m.
More from a press release:
The impressive festival line-up includes over 70 barleywines. Twenty taps will rotate new and vintage barleywines throughout the weekend. Barleywine is a beer with a significant malt character and an alcohol level from about 8-10% ABV (alcohol by volume.) Colors range from amber to dark brown. The word wine is used to describe the higher alcohol characteristic even though barleywine is strictly a beer.
A festival glass and four tokens run only $15 with additional 4 oz. pours for $2 each. Lucky
Lab’s full menu of hand-tossed pizza, deli sandwiches, salads, and snacks will be available. The Lab’s tap list of ales and ciders will be on hand as well. The Lucky Lab is conveniently located near tri-met lines 16, 15, 77, and the Portland streetcar. Biking, walking, and the use of buses and light rail are highly recommended modes of transport.
The Lucky Labrador Beer Hall, located at 1945 NW Quimby, is a casual brew pub located in an old truck manufacturing facility. Dogs are allowed on the spacious, covered patio. The pub features outstanding pizza as well as deli sandwiches, soups, salads, and other snacks. The Lab has three other pubs in Portland located on N Killingsworth, SE Hawthorne, and SW Capital Highway. Hours of operation are Monday through Saturday, 11 a.m.–11p.m. and Sunday, 12 noon – 10 p.m. Minors are welcome until 10 p.m.