The New School Beer aims to be the #1 source for craft beer, cider and mead industry news in the northwest. It focuses on breaking stories about new breweries, beer, reviews and interviews with the industry's best.
A favorite annual event and perhaps Portland’s best beer and food pairing event of them all is this weekend’s Snackdown 3D, presented by Gigantic Brewing and Portland Beer Week. This is the ultimate brewer/chef pairing throwdown with ten teams comprised of top breweries and restaurants offering a small plate and beer pairing while competing in a fun WWE wrestling theme with tunes by DJ Rev. Shines. This is a cant miss event for those who have made it before and it’s the official closing event of Portland Beer Week.
Hopworks at last years Snackdown
Tickets are $49 and worth every penny for what amounts to 10 courses and 10 small beers, this doesnt take into account the top notch talent represented here and the great deal of fun and showmanship that goes on. Attendees get to try all the pairings and vote on their favorite or who will receive the Snackdown belt – last year it was Buoy Beer and Danwei Canting. Snackdown 3D!!! is held in The Evergreen Ballroom above Loyal Legion beer hall this Sunday, June 17th from 1-4pm.
Pyramid Brewing is releasing their slickest beer yet with Coast Coast Day Dry-Hop Hazy Lager in giant 19.2oz cans. I must admit, this hazy pale summer seasonal sounds pretty good and looks even better with their best redesign work yet on a new summer release that will be available year-round.
More from a press release:
“Coast Day could not make its debut at a more perfect time,” said Head Brewer Ryan Pappe. “This beer’s crisp, refreshing flavor profile embodies summer. Whether you plan to enjoy it on the side of a mountain or poolside, it’s the perfect accompaniment for summer fun on-the-go.”
True to its Pacific Northwest roots, Pyramid Brewing Co. sourced the finest regionally grown ingredients for brewing Coast Day Dry-Hop Hazy Lager. Brewed with a unique blend of Nugget, Liberty, and Mount Hood hops and dry-hopped with Experimental Hop 09326, plus Centennials for extra flavor, Coast Day is a full-flavor, full-bodied beer that features tastes and aromas of citrus and berry.
Following a growing consumer preference for cans, Coast Day Dry-Hop Hazy Lager is sold exclusively in 19.2 oz cans at convenience stores throughout the Pacific Northwest, or on tap at Pyramid Alehouse in Seattle’s SoDo neighborhood.
“Our decision to package Coast Day in cans aligns with Pyramid’s unrelenting penchant for adventure,” said General Manager Robert Rentsch. “These canned brews are ideal for outdoor activities as they pack easier and chill faster, so craft beer and outdoor lovers can fully enjoy whatever adventure they’re about to embark on.”
Please share and enjoy Pyramid beers responsibly. For more news and events, follow Pyramid Brewing Co. on Facebook, Instagram and Twitter at @pyramidbrew and share your adventures with #findyourpyramid.
About Pyramid Brewing Co.
Born in the Pacific Northwest, Pyramid Brewing Co. crafts some of the PNW’s favorite brews from its year-round ales and lagers to the seasonal and Brewer’s Reserve series. In 1984, Pyramid discovered a new way of crafting beer, bringing together adventure, friends and bold new flavors and innovation. Today, Pyramid shares this spirit through its craft beers, and at its breweries and alehouses in Seattle and Portland. Pyramid Brewing Co. is part of the North American Breweries (NAB) family of breweries and brands with a purpose. To find your Pyramid, visit:www.pyramidbrew.com.
Carson, Washington’s Backwoods Brewing Company is coming to Portland with a Pub opening in NW Portland’s Pearl District in the former home of Pearl Tavern. Backwoods Brewing is a Washington gorge based brewery with a popular family friendly pub in Carson that focuses on pizza and NW ales. They plan to bring their vision of a pub to the corner of NW 11th & Everett Street.
More from an announcement:
“We have a lot of visitors stop by our pub in Carson to experience the backwoods scenery, as well as the delicious food and beers we have to offer,” said Jim Waters, owner of Backwoods Brewing, along with his wife, Debbie Waters. “We look forward to bringing that same backwoods culture to Portland.”
Backwoods Brewing is about to enter its 7th year of business, and is ranked in the top 25 largest breweries in the state of WA, according to WA Beer Blog. However, there are still plenty of people who have yet to try their beer or visit the pub in Carson. “Our hope is that a pub in the Pearl will make it easier for folks in the Portland metro area to experience the same Backwoods hospitality that so many have already found after a good hike out in the Columbia River Gorge,” continued Waters.
Backwoods’ Pearl location will boast their seasonal, special release and core brews, such as Logyard IPA, Copperline Amber and Blueberry Wheat. It will also feature local ciders and wines on tap, as well as a vast selection of spirits for craft cocktails.
Like Backwoods’ Carson pub, the food menu will focus on sourcing local ingredients and producing as much hand-made goods as possible. “We understand that this isn’t Carson, and the selection in Portland is vastly larger in comparison,” said Steve Waters, CEO of Backwoods Brewing. “We will keep true to our priority of using top-notch local ingredients, and will aim for a menu that stays true to who we are at Backwoods: fun, delicious, and appealing to all ages.”
When asked whether he thinks Portlanders will enjoy Backwoods’ backcountry feel and homestyle hospitality, CEO Steve Waters replied, “I think we’ll really resonate with the Portland crowd. We learned a long while ago, through interactions with hikers, bikers, and campers we see in Carson, that there’s a really broad appeal to our rustic style. We’re finding out more every day that there’s a little bit of Backwoods in everyone.”
Kurt Huffman, owner of ChefStable Group and part owner of Pearl Tavern, is happy to be passing the space on to such an exciting local brand. “We love Backwoods and we couldn’t feel better about who will be taking over this amazing space. Ryan [Magarian, fellow owner of Pearl Tavern] and I are already making plans to come have a beer and see what Backwoods has done with the space once they open.”
Magarian also recently posted on Facebook that he expects Backwoods’ new location to “offer the neighborhood a super awesome place to enjoy each other’s company and some rad beverage and food to boot.”
Backwoods Brewing is excited to join some great breweries from the Northwest, such as Deschutes, Rogue and the newer Von Ebert brewery, all of which are located in the Pearl District. When asked about the increasing number of breweries in Portland, Kevin Waters, Brewmaster for Backwoods, commented, “Good beer is good beer no matter what, and our corner of the Gorge is becoming well known as a mainstay on many tap lists in the Portland area as it is. We’re excited to show everyone what we’re all about!”
Backwoods is aiming to open doors at the new location late June/early July. In the meantime, they’ll be transforming the space to have that backwoods feel that so many people have come to know and love from their experience with the original pub in Carson. The Carson location will remain open and continue to serve its local customers, as well as the many visitors that come out after a hike or camping trip.
When the new Pearl location does open, it will welcome all ages, and offer both lunch and dinner menus. Hours of operation will be 11:30 – 10 PM, Sunday through Thursday, and until 11 PM Fridays & Saturdays.
About Backwoods Brewing Company – Backwoods Brewing is located in the heart of the Columbia Gorge, in the small town of Carson, WA. It was founded by the Waters family in 2012, as a single-barrel brewpub. They now operate on a 20-barrel system in their newer Stevenson facility, kegging, canning and bottling beer for the WA/OR markets. Their focus is on balanced beers, such as the flagship Logyard IPA. Backwoods works with local producers to source their hops, grain and yeast. The brewpub in Carson is open daily, from 11:30 AM – 9 PM, and welcomes all ages.
As you all probably know, it’s Portland Beer Week and as usual their is a Seminar Series sponsored by the Caputo Group that many of you may not know about. While some great casual seminars have already passed, there are three killer ones still to come like tonights Barrel-Aged Beer Seminar, the Sour & Wild Ale Seminar on Thursday and the Branding for Beer Seminar on Friday.
Discover the art and skill of barrel-aging in this educational but fun tasting event and seminar presented by Portland Beer Week and the Caputo Group.
The discussion will follow techniques, styles and other theories on aging beer in barrels as well as covering multiple kinds of spirit barrels. Attendees not only get a one-of-a-kind learning experience but will get to sample two specialty barrel-aged beers from each brewer over the course of the roughly two hour seminar. Time will be allotted to ask questions and mingle with the brewers and drink more exquisite barrel-age beer at the end of the talk.
This years speakers and beers:
Darron Welch (Brewmaster, Pelican Brewing Co.)
Mother of All Storms – Based on Stormwatcher’s Winterfest, our English-Style barleywine, Mother of all Storms spends a year aging in Kentucky bourbon barrels. Now at its peak, Mother of all Storms delivers deep flavors of toasted malt, bourbon and oak. The finish rewards with whispers of vanilla, toffee and caramel.
Queen of Hearts – The fruity and spicy aroma of the farmhouse Belgian yeast, herbaceous Goldings hops, and the well-rounded malt character of Saison du Pélican pair exquisitely with the latent botanical flavors imparted by Ransom Distillery’s Old Tom gin barrels. In the practice of their craft, distillers only bottle the “heart of the hearts” (the best part of the distillate), which is why we dubbed our Saison “the Queen of Hearts.”
Meanstick Rye Maibock – ABV 9.9% IBU 22: 100% aged in freshly emptied Rye whiskey barrels for 6 months. Deceptively smooth and drinkable, floral, slightly herbal, fruity, clean full malt character with a big whiskey nose.
Black Butte Cubed – ABV 14.1% IBU 44: The Imperial Black Butte base recipe, 100% aged in first use whiskey barrels that previously aged Black Butte Whiskey. Notes of bourbon, chocolate, caramel, vanilla and oak with a slightly smoky, roasted finish.
Ben Edmunds (Brewmaster, Breakside Brewery)
Braggadocio 2014 – Bourbon Barrel Aged London Porter. Collaboration with Stone Brewing.
Err to Excess 2017 – Bourbon Barrel Aged Salted Caramel Stout with Hazelnuts and Cacao Nibs
Sam Pecoraro (Brewmaster, Von Ebert Brewing)
OPM – Imperial Stout with cinnamon, chocolate and ancho chilis aged in Port barrels. 11.7% ABV
City of Thunder – Belgian Golden Strong aged in High West Manhattan barrels. 10.2% ABV
This annual seminar expolores wild, spontaneous, mixed culture and other sour and funky ales and how they are made. Featuring a panel of expert brewers who will discuss everything from production, to aging and sampling. Seminar attendees will not only learn about sour ales and talk to the brewers but also get to sample 8+ rare examples of the style from each panelist. Hang out after the seminar to hob nob with the brewers and finish some rare bottles! Tickets are $46 and on sale here.
Paul Arney – The Ale Apothecary
Two/Three – a huckleberry brew aged in 2nd use bourbon barrels
Ponderosa – A Ponderosa pine version of Sahalie.
Mark Goodwin – Burial Beer Co.
River to Hell Runs Red – Dark Sour Ale with raspberries and blueberries
Oud Bruin Style Ale aged 6 months in our Brunello foudres. Re-fermented upon fruit in Sanctuary Vineyards Tempranillo barrels for 9 months. 75% aged upon raspberries and 25% aged upon blueberries. Bottle Conditioned. 7.5%abv
Separation of Light And Dark on Peaches – Mixed Culture Saison Ale with Carolina Peaches
The conception of our wildest dreams and most simple desires, this Mixed Culture Ale is made with NC barley and wheat from Riverbend Malt and aged in our Brunello Foudre. Dry-hopped with Hallertau Blanc hops this year we have aged the beer atop 2 pounds per gallon of fresh Carolina peaches. 6.0%abv
Josh Pfriem – pFriem Family Brewers
2018 Druif (won’t be released to market until July
Riesling grapes from Brooks Estate Vineyard mixed with our Lambic-inspired base imbue pFriem’s Druif with inviting aromas of fresh bread and berries. Its notes of delicate rose petals, pear and green apple, and its dry, sparkly finish may think its fine wine, but it’s beer— we promise.
Nectarine Golden Ale (2018 World Beer Cup Gold)
We age pFriem Nectarine Golden Ale in fresh Napa Valley Sauvignon Blanc barrels, before adding perfectly ripened Flavortop Nectarines, grown right down the road by our friends in Maryhill. After another six months of aging, the resulting aromas of marmalade, graham cracker and citrus zest, and notes of peach nectar, cantaloupe and Sauvignon Blanc practically leap from the glass.
Ben Edmunds – Breakside Brewery
Strawberry Ballyhoo -Blended sour beer fermented and aged on Oregon strawberries
Big Bug Hunter – Award-winning blend of sour beers aged in gin and white wine barrels
Learn from some of the best designers in the industry on how to build your visual beer brand using the language of graphics and lettering for a cohesive feel that separates a brand from the rest. This panel of experienced beer branding experts will be lead by Baerlic Brewing owner and former designer Ben Parsons who will us through designing logos fit for merchandise to designing beer labels and cans to telling your story through visual interpretation. Each seminar attendee will receive one free drink ticket exchangeable for a beer at Wayfinder Brewing.
Our panel of experts:
Ben Parsons – Baerlic Brewing owner, former freelancer and designer at OMFGCo
We are only a few weeks away from Portland’s largest cider fest the 2018 Cider Summit PDX which has just announced their participating cider list and live music lineup. The 8th annual Cider Summit Portland will take place Friday, June 29 from 3pm to 8pm and Saturday, June 30 from 12pm to 5pm, at The Fields Park, 1099 NWOverton St. in Portland’s Pearl District.
More from a press release:
The event will feature 209 hard ciders from 62 producers, including more than 100 ciders from Oregon, and 75 percent from the Northwest; half of the ciders have never been poured at the festival. The ciders hail from five states––California, New Hampshire, New York, Oregon and Washington––and five countries, including Canada, England, France, Spain, and the United States. The complete list of ciders can be viewed at https://www.cidersummitnw.com/producers.
Eighteen of the ciders are part of the 4th annual Oregon Fruit Products Fruit Cider Challenge, which features pilot batch fruit ciders using Oregon Fruit Products puree, with the optional use of Enartis oak chips. Attendees vote for their favorite Fruit Cider Challenge entry via text, and the winners are announced at the conclusion of the event on Saturday.
The festival presents live music, produced in conjunction with the Cascade Blues Assn., that features several of Portland’s legendary artists. On Friday, attendees can hear the sounds of Robbie Laws and Ed Neumann; the Ty Curtis Duo; and Lloyd Jones. On Saturday, the event will open with Norman Sylvester, continue with the Ellen Whyte Trio, and finish up with the Lisa Mann Band. The schedule is available at https://www.cidersummitnw.com/portland-1.
Cider Summit PDX also features a variety of food offerings from Green Zebra Grocery, Dano’s Dogs, Full Moon Crepes, Blue Star Donuts, Cypress Grove Cheese, and more; a Dog Lounge hosted by DoveLewis and Portland Pet Food Company; and an on-site store featuring festival merchandise and select bottles to go from participating cidermakers.
General admission tickets include a souvenir tasting glass and 12 tasting tickets and cost $30 if purchased by 11pm on June 28; or $35 at the gate. VIP tickets include a souvenir tasting glass, 16 tasting tickets, and one hour early admission on opening day and cost $40 if purchased by 11pm on June 28; VIP quantities are limited and are not available at the gate. Event tickets may be purchased at http://www.cidersummit.com. All tickets allow re-entry on Friday and Saturday with an attached wristband and the current year’s tasting glass.
Designated driver tickets are available for $5 and include a bottle of water; DD tickets are only available at the gate. Minors are not allowed at the festival.
Cider Summit Portland is presented by Cider Bite Cider House and Green Zebra Grocery. Supporting sponsors include Oregon Fruit Products, Enartis, Hood River Juice, Heathman Hotel, Portland Streetcar, Maletis Beverage, and Portland Pet Food Co. Media partners include 94/7 Alternative Portland, Portland Mercury, and CIDERCRAFT Magazine. The event is a benefit for Cascade Blues Association, Northwest Cider Assn., DoveLewis Emergency Pet Hospital, and The Institute for Myeloma & Bone Cancer Research.
For more information, visit CiderSummit.com and follow @CiderSummit on social media, hashtag #CiderSummitPDX.
One of Oregon’s largest beer festivals, the Bend Brewfest, returns to central Oregon and the Les Schwab Amphitheater in Bend’s Old Mill District on August 16-18, 2018. Over the three-day event, visitors will enjoy an inspired lineup of brews from more than 70 breweries, along with creations from regional cideries and wineries.
More from a press release:
Breweries from across Oregon and the region, including new participants from as far away as Michigan, will share their craft brews with the 2018 festival’s thousands of patrons. A list of breweries and tentative beer lineup can be explored here: https://bendbrewfest.com/brews.html
“Craft beer is a large part of our culture here in Bend and the Bend Brewfest celebrates this to its fullest,” said Marney Smith, director of the festival. “As we enter our 16th year holding this festival, we are looking forward to our participating breweries bringing their most unique beers to our visitors. We have become the festival where brewers tend to showcase their specialty, very low production beers at the X-Tap tent that you can’t find anywhere else.”
WHEN: August 16-18, 2018, Thursday, Friday & Saturday from 12 noon – 11pm, Family friendly till 5pm
WHERE: Les Schwab Amphitheater
ADMISSION: Admission is free. For beer tasting, purchase a 2018 Brewfest tasting mug for $20, which includes five tasting tokens. Limited edition Deluxe mugs are available for $30 and include 10 tokens. Additional tokens are $5 each sold in packs of four.
Each year, the event offers over 200 craft beers and ciders from around the country raising money for local charities. Founded in 2002, the Bend Brewfest has raised over $70,000 dollars for charity since its inception. Money raised in 2018 will serve the following four nonprofit organizations: Deschutes River Conservancy, Big Brothers Big Sisters of Central Oregon; Neighbor Impact; and Bend Fire Department’s Community Assistance Program.
Smith continued, “Our beneficiaries are really at the heart of the Brewfest and we are looking forward to the community coming together once again in 2018 to support them in a significant way.” Over a thousand volunteers help support our nonprofit partners by pouring tasters. Sign up to join in this fun favorite community opportunity. Shifts now open at https://bendbrewfest.com/volunteer.html
Bend Brewfest features booths from well-known breweries all the way to small-batch nano-breweries. Local food vendors and a festive atmosphere round out the well-loved annual event. For more information and details, visit www.bendbrewfest.com.
About the Les Schwab Amphitheater
The Les Schwab Amphitheater is Central Oregon premier music venue, providing a beautiful outdoor riverfront space for concerts, festivals, sporting events and more. Opened in the historic Old Mill District in 2002, the Amphitheater was named in honor of a remarkable Central Oregonian, Leslie Schwab. The venue accommodates approximately 8,000 patrons for some of the biggest names in entertainment, and the Bend Brewfest in August. www.bendconcerts.com
About the Old Mill District
One of the Pacific Northwest’s most distinctive and dynamic mixed-use developments, the Old Mill District is located on 270 acres that formerly housed one of the largest sawmill operations in the world. The rich history of the land is coupled with spectacular mountain views, scenic river vistas and an extensive trail system to enjoy the outdoors. More than 55 local, regional and national retailers and businesses call the Old Mill District home. The Old Mill District – Bend’s most unique shopping, dining, living, and entertainment experience. www.theoldmill.com
You may remember Brewed by Gnomes, a startup Portland gypsy brewery who makes unusual farmhouse inspired styles including hopless Gruits. Brewed by Gnomes had kind of found a taproom in Growlers Hawthorne that dedicated a room to the brewery but later sold the business. Well Brewed by Gnomes is back with a new Hawthorne boulevard partnership, this time with Tabor Bread on SE 50th that they are calling “Gnomes on Tabor” and launching this Sunday, June 17th at 4:30pm for Portland Beer Week.
Tabor Bread is an amazing tiny bakery and cafe that has served beer and will now dedicate their taps to Brewed by Gnomes beer. Tabor Bread chef Gevara is creating a special small plate food program to pair with Brewed by Gnomes beers and kombucha.
Keeping with the mystical, fantasty story-book vibe of the Brewed by Gnomes brand story, the launch party is called “Beer, Food and Magical Gnome Stories.” Owner Shay Hosseinion will lead the event with a story telling session on his history and brewing background and just how his magical gnome brewery came to be. There will of course be drnks and bites and there is no charge to visit. Stories start at 5pm sharp.
Asheville, North Carolina’s the Thirsty Monk celebrates their Portland Grand Opening this Friday, June 15th for Portland Beer Week. Since announcing they were acquiring southeast Hawthorne boulevard’s euro bar Bazi Bierbrasserie in November 2017, the transition has been slow and methodical as they build up to relauncing the bar under the Thirsty Monk brand and debuting their first Portland-brewed Thirsty Monk beers.
Thirsty Monk has just finished renovating the former Bazi Bierbrasserie space, though it’s still recognizeable but with more monk like features and possibly down the line it’s own in-house brewery. The remodel has wooden pew benches, artwork of Monks and monasteries, comfortable wooden swivel barstools, and a statue of Brussels’ famous Manneken Pis which will feature rotating game-day soccer scarves to honor Bazi’s Soccer Bar history and patrons.
More from a press release:
“While Thirsty Monk expanding across to the Northwest might sound like a far reach, it actually feels more like coming home,” says CEO Barry Bialik about the Asheville-born company that also operates a brewhouse in Denver, Colorado. Bialik designed the original Thirsty Monk Belgian Bar in downtown Asheville based on his favorite Northwest pubs from his years spent living in Seattle and Anchorage, Alaska, and his wife moved to Asheville after 17 years in Portland. “Some of our nearest and dearest friends live here, and my brother and his family moved here to manage the Thirsty Monk,” continues Bialik.
Thirsty Monk’s Head Brewer Brian Grace, who is based in Denver, recently visited Portland to brew the company’s first Oregon-brewed recipe with well-respected Portland brewer Carston Haney. This beer, a flagship Abby Blonde, will be on tap along with nine other Thirsty Monk beers to celebrate Thirsty Monk’s Portland grand opening on Friday, June 15 at 4pm. Thirsty Monk Portland will also be debuting its new Food Menu featuring our Expertly Beer-style paired burgers and Food Flights.
Thirsty Monk PDX – 1522 SE 32nd Avenue Portland, OR 97214 503.234.8888 www.monkpub.com/portland
ABOUT THIRSTY MONK
Founded in 2008, Thirsty Monk currently operates four locations in Asheville, North Carolina including Thirsty Monk Downtown, Thirsty Monk Biltmore Park, Top of the Monk Craft Cocktail Bar, and Brother Joe’s Coffee Pub, Thirsty Monk in Denver, and the former Bazi Bierbrasserie just off Hawthorne Street along Southeast 32nd Avenue in Portland, OR. Find the company online at monkpub.com.
Deschutes Brewery has opened their highly anticipated Portland International Airport (PDX) location. Now you can enjoy beers and bites from Oregon’s largest independent brewery just before or after catching a flight if you head to Concourse D. Deschutes has teamed with SSP America to start the airport location which was granted a contract to open in PDX last summer in 2017.
More from a press release:
“Portland’s airport is well-known for showcasing Oregon’s most iconic, high quality brands to visitors,” said Michael LaLonde, Deschutes Brewery president and CEO. “We’re proud to be joining SSP America’s select group of vendors to bring our unique pub culture, our amazing food and our damn tasty beer we’ve now been brewing for 30 years to the more than 19 million travellers who come through PDX every year.”
“We enthusiastically welcome Deschutes Brewery to the PDX family as a cornerstone representation of our state’s brewery culture,” said Shane Andreasen, senior manager of concessions development for the Port of Portland. “This partnership has been years in the making, and we are thrilled local travelers and visitors alike will be able to enjoy a Deschutes experience at the airport.”
The design of the space capitalizes on natural light and echoes the energy of the airfield and the original Deschutes Brewery location in downtown Bend, Oregon. Passengers will experience a true public house/beer hall feel with open ceilings, barrel stave walls and comfortable surrounds. A 35’ craft beer bar, a state-of-the-art digital fireplace and a custom stainless-steel wall depicting the history of Deschutes add visual interest to the space.
Deschutes’ defining beers such as Black Butte Porter, Mirror Pond Pale Ale and Fresh Squeezed IPA and seasonal, small batch beers will be on draft as well as a beer exclusively available to the PDX passenger. SSP America’s culinary team has worked closely with Deschutes Brewery Corporate Executive Chef Jeff Usinowicz and his team to craft an expanded menu for the airport location, accented by a variety of items which use the beers as a key ingredient.
SSP America is a long-term operator at PDX, and the opening of Deschutes is the latest example of the company’s focus on bringing a ‘taste of place’ to North American airports. Scott Welding, vice president of business development, commented, “Our team has a tremendous commitment to the PDX community and share the airport’s focus on local and regional concepts. Deschutes Brewery is an incredible partner and a committed member of the greater Portland community. We’re going to work very hard to deliver an exceptional experience to PDX passengers.”
About SSP America
SSP America is a division of SSP Group, a global leader in the business of creating restaurants, bars, cafés and marches in environments where people are on the move. With over 50 years of experience, SSP Group’s 35,000 employees serve over one million passengers daily in more than 30 countries. Our operations span an estimated 2,500 restaurants across 140 airports and 280 rail stations representing over 450 of the world’s best brands.
The SSP America team is driven by a shared vision to bring authentic restaurant experiences to every airport in North America. Our employees have a passion for exceptional food served by people who believe in heartfelt hospitality. Our airport partners trust SSP America to deliver a world-class portfolio of brands with broad passenger appeal and lasting commercial viability. Our brands include locally renowned restaurants, national brands with worldwide recognition and our own exclusive brands tailored for each market. www.foodtravelexperts.com/america
About Deschutes Brewery
Family and employee owned since 1988, Deschutes Brewery – Bend’s original brewpub – has become the cornerstone of Central Oregon’s legacy craft brew culture. Known for defining beers such as Black Butte Porter, Mirror Pond Pale Ale, and Fresh Squeezed IPA, the brewery also keeps fans on the edge of their bar stools with the release of small batch experimental beers. Now available in 30 states and Washington, D.C., Deschutes’ flagship brewpub has been joined by a main brewing facility overlooking the Deschutes River in Bend, a pub in Portland, and in coming years, a new east coast brewery in Roanoke, Virginia. www.deschutesbrewery.com
This Monday, June 11th is The New School’s annual New Breweries and Cideries Showcase at Bailey’ Taproom as part of Portland Beer Week. We have pulled together our final list of ten breweries and one cidery (all opened within the last year) and what beers and ciders will be pouring below. For more on the participants, read our original post here.
Come by Bailey’s on Monday from 5-8pm to meet-the-brewers and owners of these spots as well as The New School crew.
Rag Top Summer IPA – resinous summer IPA. 6.3% ABV.
8 Bitte Helles Lager – Mild, malty honey-sweetness, cracker finish, herbal and noble hop spices. 5%ABV.
Hazy Town IPA – Hopped with Mosaic, Citra and Idaho 7 – 6.4%
Calling Card Farmhouse Ale – Saison with Meyer Lemon and Szechuan Peppercorn – 7%
Von Ebert Brewing
Volatile Substance West Coast IPA
Oregon Sunstone Dry Hopped Sour Wheat w mango.
12 Bridge Ciderworks
Tilikum Tropic Thunder – tropical freshness of passionfruit blended with Oregon-grown blueberries. ABV: 6.6%
Steel Black Cherry – fresh now apple and black cherry juices come together. This cider is made with a Nouvea-style wine yeast, which allows the fruit characteristics and flavors to shine through. ABV: 6.5%
Dirty Pretty x Breakside Brewery “Call Me Hazy” Pale Ale – juicy, hazy pale ale and official beer of the 2018 Portland Beer Week.