Fall in Oregon is one of the best times of year!  The leaves turn, the air is getting crisp, and Duck football is in full swing!  Oh, and it's time for some new beers!  We’re stoked to have some awesome fall beers that reflect both the fruits of this year’s harvest and some wintry themed darker beers that go superbly with a warm fire now that the rainy season is upon us! Look for more detailed posts about each of these beers on our blog and make sure you're on the mailing list if you want to have access to all of them!  November 19th is the official release at our new tasting room, so mark your calendars!

 

Terroir: Pinot Gris


The third in our series of wine grape-matured farmhouse ales, Terroir celebrates the grape harvest in the Southern Willamette Valley and the closing of another successful year. Freshly pressed 2016 Pinot Gris juice from King Estate Winery was added to this farmhouse ale to add underlying aromas of honey and pear with bright citrusy flavors of orange, and meyer lemon. Toast the upcoming holiday season with a taste of Oregon terroir. Click for the full backstory

ABV:7.1%
IBUS: 18
Cases Produced: 250
Malt: Castle Pils, Weyerman Pils, Weyerman Acidulated, Rahr White Wheat, Malpass raw wheat, Crisp Torrified Wheat, Weyerman Carafoam, Flaked Oats
Hops: Lambic blend aged hops, Lemon Drop, Huell Melon
Yeast: Blend of Brettanomyces
Barrels: Oregon Pinot Noir
Fruit: 90 gal freshly pressed Oregon Pinot Gris
Food pairings: Sauteed grouper with lemon and capers, roasted chicken salad, herbed goat cheese, cinnamon apple pie

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Terroir: Pinot Gris
Back Story

Apricot Sky


After nearly a year aging in oak and acacia barrels with Brettanomyces, this petite blond ale was matured on apricots. Tart, crisp, and lively, this refreshing beer is packed with juicy stone fruit flavors and finishes with a lingering acidity.Click for the full backstory

ABV:5.2%
IBUS: 1
Cases Produced: 50
Malt: Rahr 2-row, Rahr White Wheat, Weyerman Acidulated, Malpass Raw Wheat
Hops: Lambic blend aged hops
Yeast: Blend of Lactobacillus and Brettanomyces
Barrels: Oregon Pinot Noir and Chardonnay
Fruit: 1lb/Gal Apricots
Food pairings: Fish tacos with mango salsa, buffalo mozzarella, fresh fruit cobbler, berries and cream

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Apricot Sky
Back Story
 
 

Vanilla Rhino Suit


Imperial Stout aged 12 months in a blend of bourbon barrels and finished on Singing Dog’s Indonesian Vanilla beans and Chocolate Alchemy’s Honduran Cacao beans. Velvety aromas of vanilla, coconut and oak layer on top of flavors of dark cocoa and sweet vanilla, finishing in a symphony of bourbon-barrel-aged deliciousness.Click for the full backstory-

ABV:11.0%
IBUS: 31
Cases Produced: 250
Malt: Simpson Golden Promise, Rahr 2-row, Weyerman Munich I, Weyerman Caramunich II, Simposn DRC, Simpson Light Crystal, Gambrinus Honey, Simpson Coffee, Patagonia Perla Negra, Simpson Chocolate, Crisp Black Malt, Simpson roasted barley, flaked oats
Hops: Magnum, Kazbek, Huell Melon
Yeast: Saccharomyces
Barrels: Freshly emptied Old Forester, Early Times, and Woodford Reserve bourbon
Food pairings: Smoked Venison, Aged Parmesan, Dark Chocolate Raspberry Mousse Cake

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Vanilla Rhino Suit
Back Story
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dubbel


Let the quiet calm of abbey life envelope you as you contemplate this deep amber-colored, Belgian-style dubbel in front of a crackling fire. Malty notes of dark fruit, caramel, and cocoa punctuate the aroma while flavors of fruity and spicy Belgian yeast give way to a clean, medium-bodied finish. Click for the full backstory

ABV:7.1%
IBUS: 24
Cases Produced: 200
Malt: Weyerman Pilsner, Rahr 2-row, Weyerman Abbey Malt, Weyerman Carafoam, Castle Special B, Rahr White Wheat, Crisp Torrified Wheat, Weyerman Acidulated, Weyerman Caramunich II
Hops: Progress, Sterling, Saphir
Yeast: Saccharomyces (Inland Island Monk Ale II and Gnome Ale blend)
Food pairings: Rosemary crusted rib roast, washed-rind Chimay Premiere cheese, chocolate bread pudding

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Dubbel
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