For our first official release out of our new tasting room, we’ve got a great variety to finish out your summer - some fruity acidity, some funk, gin- and bourbon-barrel-aged offerings and a beer brewed with local Oregon honey - there's something for everyone!  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!  September 3 is the official release at our new tasting room, so mark your calendars!

Kind of Blue

Our light bodied Belgian-style ale was matured on whole local blueberries for a deep purple color and a balanced berry aroma. The oak aging layers in hints of vanilla and mild dry tannin notes. Secondary fermentation adds in a firm acidity and an earthy character that will continue to develop over time. Click for the full backstory

Cases Produced: 220
Malt: Pale 2-row, Weyerman Dark Munich, Castle Cara Blonde, raw wheat, Weyerman Acidulated
Hops: Lambic blend aged hops, Vanguard
Yeast: Saccharomyces, blend of Lactobacillus and Brettanomyces
Barrels: French oak, Oregon Pinot Noir
Special Ingredients: 2 lbs / gal whole Willamette Valley grown blueberries
Food pairings: Asian Chicken salad with mandarin oranges and blueberries, Fresh ricotta cheese, Angel Food cake with strawberries and cream
Technical Details
Back Story

French 75

Our dry, French-style saison aged in Oregon distilled Old Tom Gin barrels for nearly 9 months absorbing citrus, juniper and pepper-like flavors. Drawing inspiration from our mixologist brethren, we further aged it on fresh lemon zest and a mix of gin botanicals. A dusting of complex herbal flavors layer over the base saison resulting in a dry, lemony and spicy finish. Click for the full backstory

IBUS: 20
Cases Produced: 45
Malt: Pale 2-row, Weyerman Pilsner, white wheat, raw wheat, Weyerman Rye, Weyerman Acidulated
Hops: Magnum, Amarillo, Lemondrop
Yeast: Saccharomyces and blend of Brettanomyces
Barrels: Old Tom Gin barrels
Food pairings: Grilled salmon with dill and lemon, herbed Havarti, gingerbread cookies
Technical Details
Back Story

Pinot Spontanee

This deep pink to crimson colored beer was spontaneously fermented on Pinot Noir must from Benton-Lane Winery and has notes of dark berries, dried fruit and hints of forest floor on the finish. The wild fermentation created a medium acidity and a touch of barnyard funk to lend subtle complexities to our first lambic-inspired ale. Click for the full backstory

Cases Produced: 40
Malt: Weyerman pilsner, flaked wheat, Malpass farms raw wheat, Weyerman acidulated, Weyerman carafoam
Hops: Lambic blend aged hops
Yeast: Wild yeast (spontaneous ferment)
Barrels: Oregon Pinot Noir
Special Ingredients: Destemmed Willamette Valley Pinot Noir (Pommard Clone)
Food pairings: Marinated lamb chops, Brie en croute with spiced apples, wine poached pears
Technical Details
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Bailey’s Joy

In celebration of a decade of beer service at Portland’s iconic Bailey’s taproom, we collaborated on a blend of Imperial Stouts that were aged in Early Times and Old Forester bourbon barrels and finished on toasted coconut and Nigerian cocoa nibs. Velvety layers of vanilla, coconut and bourbon marry with dark chocolate flavors for an indulgent treat fit for marking this momentous anniversary. Cheers to Bailey’s Taproom! Click for the full backstory

IBUS: 28
Cases Produced: 50
Malt: Pale 2-row, Simpson Golden Promise, Weyerman Munich 1, Gambrinus Honey, Simpson Light Crystal, Simpson Double Roasted Crystal, Weyerman Caramunich 2, Simpson Coffee, Patagonia Perla Negra, Patagonia Dark Chocolate, Black Malt, Roasted Barley
Hops: Magnum, Kazbek, Huell Melon
Yeast: Saccharomyces
Barrels: Freshly Emptied Early Times and Old Forester Bourbon Barrels
Special Ingredients: Toasted coconut, Nigerian cocoa nibs
Food pairings: Roasted chicken with Oaxacan mole, smoked Gouda, dark chocolate raspberry mousse cake
Technical Details
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Oregon Honey

Locally grown malts and locally harvested honey come together in this unique farmhouse ale. Dry Hopping complements mild honey aromatics and a light bodied and balanced mouthfeel gives way to a medium dry finish. The small batch malt and wildflower honey lend a wonderful complexity to this approachable farmhouse ale. Click for the full backstory

IBUS: 25
Cases Produced: 140
Malt: Mecca Grade Pelton, Mecca Grade Metolius, Mecca Grade Rimrock, Mecca Grade Opal, Malpass Farms Raw Wheat, Weyerman Acidulated, Flaked Oats, Weyerman Pilsner, Rahr 2-Row.
Hops: Centennial, Amarillo, Sorachi Ace
Yeast: Saccharomyces
Special Ingredients: Queen Bee Apiaries wildflower honey
Food pairings: Grilled bratwurst with dark German mustard and sautéed onions, medium English cheddar, maple walnut cake.
Technical Details
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