The Commons Releases Crème de Pêche


The Commons Brewery is releasing the next edition of its limited release Beetje Series this Saturday. I'm really looking forward to this one! Crème de Pêche was aged in gin barrels with fresh peaches and Brettanomyces Bruxellensis. I'm not a big fan of gin, but I love beers aged in gin barrels! This beer was aged in barrels previously used for Gin Enkel, one of my favorites from The Commons. For more details, check out the brewery's news release below. Save some for me!!


Follow this blog on Twitter or Facebook




The Commons Brewery Releases Crème de Pêche

Portland, OR – The Commons Brewery will be releasing Crème de Pêche, a cream ale aged in gin barrels with fresh peaches and Brettanomyces, as part of the Beetje Series on Saturday, December, 27th, 2:00pm at the brewery Tasting Room.

Brewed in December 2013 for the Pêche Fest hosted by Portland’s Saraveza, Crème de Pêche was added into barrels in January 2014 that previously held our popular Gin Enkel. Fresh July Elberta peaches from Oregon’s Baird Family Orchard were added directly into the barrels giving the finished beer a bright, juicy aroma and flavor. Flaked corn provides a creamy body that compliments the dryness and floral characteristics from Brettanomyces Bruxellensis. Crème de Pêche can be consumed now to enjoy the fresh peach qualities or cellared to further develop its Brettanomyces profile. 

Crème de Pêche will be available in 750ml capped bottles for $15 per bottle and will be available on draft as well in limited quantities the day of the release. The beautiful label art was once again created by Adam Burke, brother of Head Brewer Sean Burke. More information about Adam Burke’s art can be found at http://www.nightjarillustration.com.

The Beetje Series is a celebration of The Commons Brewery’s nano roots. First brewed in 2010 on a one-barrel system in Mike Wright’s garage, these small batch beers pay homage to the rustic brewery that continues to inspire us.

The Commons Brewery opened in December 2011 and crafts small batch, approachable and balanced beers inspired by European brewing tradition and Northwest-grown ingredients. The tasting room is located at: 1810 SE 10th Avenue, Unit E (entrance on SE Stephens between 10th & 11th). Tasting room hours are Thursday 5-9pm, Friday 5-9pm, Saturday 2-9pm, and Sunday 2-6pm.

For more information, contact Josh Grgas at josh@commonsbrewery.com.





Unibroue's Cranberry Éphémère


I first discovered Unibroue beer when I picked up a Unibroue taster pack at Trader Joe's back in 2011. Located in Chambly, Quebec (Canada), Unibroue specializes in Belgian-style beers. I loved their La Fin du Monde (Tripel) and gave it a 5 star rating.

Since 2001, the brewery has released Éphémère, a witbier. Over the years, different versions have been released featuring apple, blackcurrant, peach, and raspberry. For the first time in a decade, the brewery is re-releasing Cranberry Éphémère in the US.

The brewery sent me a sample, and I plan to uncork it this holiday season. Their beer cocktail recipe for Éphémère Cranberry Codder sounds particularly intriguing. I think it would appeal to both beer drinkers and non-beer drinkers alike. I'll make it at a holiday gathering and will let you know how it turns out.


Follow this blog on Twitter or Facebook




Just In Time For the Holidays, Unibroue Introduces Cranberry Éphémère, A Refreshing Beer Enhanced with Festive Cranberries

CHAMBLY, QC -- Unibroue, one of the most highly awarded breweries in North America, with world-renowned brands including La Fin du Monde, Blanche de Chambly, 17 Grande Réserve, Terrible and Maudite, is proud to introduce its latest seasonal release, Éphémère Canneberge, a unique beer enhanced with the refreshing tartness of ripe cranberries.

As its name suggests, Éphémère is an ephemeral ale that comes and goes with the seasons. It was developed as a series to feature a seasonal fruit in a refreshing, lightly spiced white ale. It first appeared in the Spring of 2001 and has since been celebrated on a variety of seasonal fruit ales featuring apple, cranberry, blackcurrant, peach, and raspberry. Ten years after its first introduction, the cranberry version is making its long-awaited return to the U.S. market in 2014. Of course, this new Éphémère will only be available for a limited time.

 "I'm especially proud to say that we are one of the few breweries in the world to referment 100% of our ales directly in the keg, one keg at a time. This is also the case for our Cranberry Éphémère," says Brewmaster Jerry Vietz. "This festive version of the Éphémère is a white ale flavored with fruit and spices, with fine bubbles and a white lacy head. It has a delicate cranberry flavor, with just the right balance of sweetness and acidity."

"Our Cranberry Éphémère is a great addition to holiday get-togethers", says Sylvain Bouchard, Unibroue's Beer Sommelier, "blending in perfectly with traditional Thanksgiving flavors. Surprise your guests with this delightfully refreshing beer. Serve Cranberry Éphémère with triple-cream cheese, poultry, or chocolate desserts with berry coulis, or try our succulent Cranberry Éphémère Pork Roast."

The new Cranberry Éphémère is now available as a limited time offer seasonal release in the United States, in 750 mL bottles and on tap in various bars and restaurants — but only while supplies last. Now is the time to bring new flavor to your Holiday celebrations.

See our inspiring videos with Unibroue's Beer Sommelier presenting our Cranberry Éphémère and our Éphémère beer cocktail or for festive recipe ideas, log on to www.unibroue.com.

About Unibroue
Created in 1991, Unibroue is the leading craft brewery in Québec and among the foremost craft breweries in North America. Unibroue has carved out a special niche in the beer world with top quality products. It made history by becoming the first North American beer maker to use a brewing method inspired by the two-centuries-old tradition developed by Trappist monks in Europe—particularly in Belgium. Over the years, Unibroue has remained faithful to its origins even as it has grown to become an icon of the brewing world. It brews more than 15 beer brands and has won over 240 international medals since its inception. Unibroue is headquartered in Chambly, Canada, in the only brewing facility producing all of Unibroue's beers. For more information about Unibroue, please visit www.unibroue.com.

New Additions to Ninkasi's Flagship Series


Ninkasi recently announced a few new additions to its upcoming 2015 Flagship Series. Lux, a German-style Helles Lager and Dawn of the Red will soon be available for your year-round quaffing pleasure. Check out the details in the brewery's news release below.


Follow this blog on Twitter or Facebook




Ninkasi Brewing Company Announces 2015 Flagship Series Lineup
Dawn of the Red and Lux to Join Ninkasi’s Year-Round Offerings

EUGENE, Ore.—Craft beer fans can look forward to a revamped Flagship Series lineup from Ninkasi Brewing Company starting January 2015, featuring new additions paired with steadfast favorites. Started in 2006 by Nikos Ridge and Jamie Floyd, the brewery first entered the Oregon craft beer scene with highly-hopped, Northwest India Pale Ales – beers that quickly made a name for the brewery. Since then, Ninkasi’s brewers have created a diverse offering of beer styles, including traditionally-inspired lagers; rich, complex stouts; ales brewed with experimental hops; and single-batch brews.

Released in 2014 for limited times, Lux, a German-Style Helles Lager, and Dawn of the Red, an India Red Ale, won the admiration of beer drinkers, giving the brewery reason enough to bring on the beers full-time to its year-round Flagship Series. In 2015, these beers will join the Flagship Series lineup alongside Total Domination IPA, Tricerahops Double IPA, Oatis Oatmeal Stout, and Vanilla Oatis Oatmeal Stout with Vanilla.

“The 2015 Flagship Series offers something for every palate,” says Jamie Floyd, founding brewer and co-founder of Ninkasi. “With these six different beers you will find our very first recipes paired with beers that were created out of our desire to experiment and challenge ourselves as brewers.”

Total Domination, IPA
In 2006, founders Jamie Floyd and Nikos Ridge spent 18-hours brewing the very first batch of Ninkasi beer. The result? Total Domination IPA – a citrusy, floral IPA and a testament to Jamie’s love for Amarillo and Crystal hops. With a great malt backbone and fresh, citrus hop flavor, this beer finishes with a desire to return to this favored IPA again and again. 
Enjoyed Since: 2006 | OG: 1067 | IBUs: 65 | ABV: 6.7%

Tricerahops, Double IPA
Offering a double-dose of everything loved in an IPA, Tricerahops has acquired a cult-like following since it was first brewed in 2007. Offering a big, earthy, floral hop hit, this beer is balanced by a generous amount of malt, making for a very drinkable double IPA. 
Enjoyed Since: 2007 | OG: 1080 | IBUs: 100 | ABV: 8.0%

Dawn of the Red, India Red Ale (Available February – December 2015)
Originally released as a Rare & Delicious (R&D) Series beer, Dawn of the Red was brewed out of a want to brew an IRA using new hop varieties. Using El Dorado and Mosaic hops, this beer has an intoxicating tropical flavor. Dawn of the Red immediately became so popular that it was advanced to Ninkasi’s Special Release Series. Once again, the fanfare for this beer was so great, that making it a new addition to Ninkasi’s Flagship Series was an easy decision, available year-round starting in February 2015.
Enjoyed Since: 2014 | OG: 1072 | IBUs: 75 | ABV: 7.0%

Oatis, Oatmeal Stout
Brewed in 2007 as the second winter seasonal produced by Ninkasi, a love for Oatis developed right away. Named after a brewer’s dog, the popularity of Oatis promoted its move from a seasonal brew to a year-round offering in 2008. This stout has a dry finish with a significant amount of roasted flavor upfront. Its smooth mouthfeel comes from the use of rolled oats paired with a caramel complexity and coffee flavors.
Enjoyed Since: 2007 | OG: 1072 | IBUs: 50 | ABV: 7.0%

Vanilla Oatis, Oatmeal Stout with Vanilla
A more decadent take on Oatis, Vanilla Oatis features the addition of whole Madagascar vanilla beans. During the brewing process of Oatis, a portion of the beer is set aside in the brite tanks where hand-cut vanilla beans are added – the same process used to dry-hop a beer. This addition of pure vanilla acts as a natural sweetener, adding a more roasted flavor upfront followed by a vanilla finish.
Enjoyed Since: 2009 | OG: 1072 | IBUs: 50 | ABV: 7.0%

Lux, German-Style Helles Lager
Meaning light in German, Lux is Ninkasi’s lightest Flagship Series offering. Capturing the traditional and technical balance of the style, this Helles Lager has a toasty malt flavor balanced by the smallest amount of hops to bring about a quaffable drinkability. Allowed to ferment for a minimum of six-weeks, Ninkasi’s brewers accepted the challenge of producing a lager to the highest standards of balance. 
Enjoyed Since: 2014 | OG: 1050 | IBUs: 20 | ABV: 5.0%

About Ninkasi Brewing Company
Founded in 2006 by Jamie Floyd and Nikos Ridge, Ninkasi Brewing Company continues to grow from its first batch of Total Domination IPA, to two brewhouses, a 55-barrel and a 90-barrel brewhouse, located in Eugene, Ore.  Ninkasi’s Flagship beers are sold throughout Oregon; Alaska; Alberta; Arizona; California; Idaho; Washington; Nevada; and Vancouver, British Columbia. The brewery remains privately-owned and is committed to community support and giving. Ninkasi’s Beer Is Love program offers in-kind donations and support for organizations throughout its footprint. 

For more information, call 541.344.2739 or visit www.NinkasiBrewing.com.  

###

Pairing Food with Negra Modelo


During the last year, I’ve been writing more about beer pairing dinners. As more people discover good beer, the popularity of pairing beer with food will continue to grow. I recently received an interesting package from the folks at Negra Modelo. As you might expect, it contained beer (as well as matching glasses). But it also included four jars of spice rubs from The Spice House.  

The brewery suggested I use the spices to make a few dishes to pair with Negra Modelo. In full disclosure, they also included a gift card to buy the needed groceries. Since I like to cook (in addition to making beer), I thought it would be a fun and tasty project.



The label on each of the spice jars provided suggested uses. Since I couldn't decide which one to use, I endeavored to make a trio of meats. Mind you, I'm not a huge meat eater, but this seemed like the perfect opportunity to indulge. I gave each of the proteins a solid rub down with different seasonings. I used Bavarian Seasoning on the lamb chop. Bicentennial Seasoning on the chicken breasts, and Quebec Beef Spice on—you guessed it, the beef!



Negra Modelo is a Vienna Lager. The style features a malty sweetness that's balanced by hops, but not overly bitter. I thought it would make a good marinade, so I poured some beer over the lamb and beef and let it rest in the fridge for a few hours.



I roasted the chicken in the oven for about 40 minutes and grilled the lamb and beef in a pan for about 8 minutes each. I did a pretty decent job because the chicken was moist and the lamb and beef were cooked to medium-rare, my desired temperature.



So then it came time for the pairing! The beer itself has flavors of toasted and caramel malts. It has mild earthy hop flavors in the middle, and finishes with subtle nutty notes. It paired nicely with each of the proteins, but my favorite combination was with the roasted chicken. In general, I think chicken tends to be somewhat flavorless. The beer's malt sweetness combined with the spice rub (flaked salt, cracked Tellicherry pepper, sugar, minced orange peel, coriander, and turmeric) combined to provide a very flavorful combination! The beer marinade also helped to keep the lamb and beef tender.



Beer is an ideal complement to food. You can use it in the preparation of your meal, pair it with food, or both! Celebrity Chef Rick Bayless has partnered with Negra Modela to create some recipes that will pair nicely with the beer. Or if you're more adventuresome, create your own recipes or pairings. Don't overthink it—try different combinations, see what works best for you, and have fun!


Follow this blog on Twitter or Facebook

Widmer & Deschutes Collaborate on AltBitter


Last week, Widmer Brothers Brewing announced 6 new releases in their 30 Beers for 30 Years series. Now they're launching their latest 30th Anniversary collaboration. This time, Widmer is teaming up with Deschutes Brewery to create AltBitter, a blend of rye barrel-aged beers from each brewery.

For more details about the collaboration, check out the news release below.




Follow this blog on Twitter or Facebook


WIDMER BROTHERS BREWING AND DESCHUTES BREWERY BLEND THEIR CLASSICS AND CREATE ALTBITTER
Two Oregon Craft Beer Pioneers Team Up For Widmer Brothers’ 30th Anniversary Collaboration Series

PORTLAND, Ore. – December 10, 2014 –Two of Oregon’s craft beer pioneers, Widmer Brothers Brewing and Deschutes Brewery, came together to brew a unique collaboration beer, AltBitter. The collaboration is part of a yearlong celebration of Widmer Brothers’ 30th Anniversary and an example of the great camaraderie in the Oregon craft brewing scene. AltBitter is inspired by two of the first recipes from each brewery and is available now in select markets across the country.

AltBitter is a unique blend of two favorites from the pioneering breweries: Deschutes Brewery’s Bachelor Bitter and Widmer Brothers Brewing’s Altbier. Imperial versions of both classic beers were brewed and aged separately in rye whiskey barrels for eight months. AltBitter is a two-thirds blend of the barrel-aged versions of each beer with one-third non-barrel aged beer. The result is a hoppy ale with a big, malty backbone, which pays homage to the breweries’ respective German and English influences, yet is still uniquely Oregon.

“We have been friends with Gary Fish since the early days of Deschutes Brewery,” said Rob Widmer, co-founder of Widmer Brothers Brewing. “It really means a lot to have both of our breweries come together to create a beer. We have always respected Deschutes and love what they’ve done for the Oregon craft beer community. The beer is a blend of our histories and it’s great to have finally done something together after all these years.”

AltBitter is part of a series of limited release collaboration beers commemorating Widmer Brothers’ 30-year history. The 30th Anniversary Collaboration Series is a celebration of the Oregon brewing community and the unique bond among craft brewers in Oregon. The series has previously featured collaborations with Boneyard Beer, Breakside Brewery, 10 Barrel Brewing, and Gigantic Brewing.

“Getting together with Widmer Brothers for this beer was really a lot of fun,” said Gary Fish, founder of Deschutes Brewery. “The whole process – from brainstorming beer ideas to bringing this beer to life – was a pleasure. We are happy to be a part of their 30th Anniversary celebration.” AltBitter will be available starting today in 22-ounce bottles and on draught, with limited distribution in select markets, including Portland, Seattle, San Francisco, San Diego, Minneapolis, New York City, Boston, and Philadelphia.

For more information, visit www.widmerbrothers.com or follow the brewery on Facebook.

About AltBitter
AltBitter is a unique, blended beer inspired by two classic favorites from two pioneering breweries: Deschutes Brewery’s Bachelor Bitter and Widmer Brothers Brewing’s Altbier. Imperial versions of both beers were brewed and aged separately in rye whiskey barrels for eight months. AltBitter is a two-thirds blend of the barrel-aged versions of each beer with one-third non-barrel aged beer. The result is a bold homage to the breweries’ respective German and English influences, done in a uniquely Oregon way.
  • ABV: 9.5%
  • IBU: 55
  • OG: 22P
  • AE: 5P
  • COLOR: 40 SRM

Cider Riot's Never Give an Inch Oregon Blackberry Cider


When I moved to Oregon from the midwest, I was captivated by Himalayan Blackberry. It grows like a weed, has thorns as sharp as needles, and tastes so good! I had never experienced anything like it. Native to Armenia and Northern Iran, the Himalayan blackberry now thrives in Oregon. Although it's technically classified as a noxious weed in Oregon, it has numerous admirers always willing to battle its thorns during late summer to pick its sweet and tart berries.

For the first time, Cider Riot! is releasing Never Give an Inch Oregon Blackberry Cider in bottles. If you're looking for a unique winter warmer for your holiday get-togethers, check out the mulled cider recipe below. Cheers to the most delicious and persistent berry in Oregon!  


Follow this blog on Twitter or Facebook




Cider Riot Releases Never Give an Inch Oregon Blackberry Cider


PORTLAND, Oregon -- Cider Riot!® releases Never Give an Inch™ Oregon Blackberry Cider. Already a cult hit on draught, Never Give an Inch Oregon Blackberry Cider makes its bottled debut in Portland bottle shops and food co-ops Wednesday, December 3.

“Growing up in rural Yamhill County, I saw folks try to fight blackberries with everything from caterpillar tractors, to goats, to chemicals, fire, machetes, you name it, says Cider Riot! founder and cidermaker Abram Goldman-Armstrong. “The blackberries always came back the next year. Never Give an Inch celebrates that Oregonian resiliency, the ability to carry on against all odds. Himalayan blackberries are a worthy opponent when we pick wild apples for Burncider®, plus they are tasty, so we thought we’d dedicate a cider to them.”

Oregon blackberries and blackcurrants give Never Give an Inch a fruity aroma and flavor and royal purple hue. Fruit flavors and tannins and the dry finish give it an almost wine-like character, though the balanced dry cider is fermented with ale yeast.

The label is features one of John Foyston’s “rusty truck” oil paintings (Foyston is a Portland oil painter and beer writer). "I come upon many of the subjects for my paintings during motorcycle trips on the backroads of Eastern Oregon, Idaho, Montana and the Palouse in Washington, and either paint on the spot or make reference photos,” says Foyston. “The truck in the painting is a '40s-era Dodge that languishes to this day by the side of Hwy 20 just east of Dayton, Wash. I'm drawn to old trucks and abandonment in general because of the way nature gentles and subsumes cast-off machines and buildings, and because rust, moss and decay create such great colors --- the perfect excuse to buy the BIG tube of Gamblin Indian Yellow."

Never Give an Inch is fantastic year-round, but for a special winter warmer, try mulling Never Give an Inch over low heat with holiday spices.

  • 2 bottles of Never Give an Inch
  • 1/8 teaspoon cloves,
  • 2 juniper berries,
  • ¼ teaspoon allspice,
  • ¼ teaspoon mace,
  • ¼ teaspoon nutmeg,
  • ¼ teaspoon mace,
  • a dash of orange peel.

For more information contact Abram Goldman-Armstrong, ciderriot@gmail.com, 503.730.5597, @ciderriot on twitter and Facebook. Cider Riot!® is a an urban cidery in Portland’s North Tabor neighborhood dedicated to the production of dry, flavorful ciders. 


Beer Run: Christmas Ales


Each year, Portland plays host to the Holiday Ale Festival, the nation's preeminent winter beer festival. The 2014 festival closed yesterday. I attended, sampled a few of the beers and had a great time. But I'm still in the mood for more winter beers. With Christmas just a few weeks away, I decided to taste a few brewed specially for the holiday. To make my tasting list, the beer had to have "Christmas Ale" in its name. Believe it or not, I found four that met my stringent criteria:



I hope to taste and write about all of these before December 25th. Anchor Brewing has also released a Christmas Ale for forty consecutive years. I wrote about the 2010 edition, but have not tasted it since. If you've tasted this year's version, please let me know what you think.

What beers do you like to drink at Christmas (regardless of their names)?


Follow this blog on 
Twitter or Facebook





12 Tastes at Holiday Ale Festival '14


Holiday Ale Festival is one of my favorite Portland beer events. The unique beers and cozy venue add to its charm. The 19th annual yuletide beer extravaganza opened on Wednesday and closes on Sunday, December 7.

During my four hours at HAF, I managed to taste 12 four oz. samples. In the pictures below, you can see the beers I sampled, in the order I tasted them. I captured my tasting notes on the fly using the Untappd app (a must for all beer geeks).










Now that we've discussed the beer, here are a few random thoughts and observations about HAF '14:

  • Clear tasting glasses (instead of the hazy mugs) were provided for the first time to purchasers of VIP packages. I was glad to see these and hope they can be offered to all guests in the future, perhaps as an upgrade.  
  • The entry fee of $35, which includes the tasting mug and 12 tickets, isn't cheap. But I suggest you look at it in terms of value. Where else can you find a large diversity of unique beers in one place? If you know of such a place, please tell me about it.
  • While OBF has changed their taster pour size to 3 oz., HAF still provides 4 oz. pours for $1.
  • These are generally high alcohol beers. I conducted this statistical analysis a few years ago.  It holds true today.
  • I used to believe it was a crime against humanity to dump beer. However, given the high alcohol content of these beers, I now have no hesitation about dumping something I don't fully enjoy. The way I see it (given the constraints of a functioning liver), consuming a beer I don't enjoy will prevent me from drinking one I might enjoy. As a result, three of my samples met their untimely demise (down the drain) during my tasting sessionand the beer gods didn't strike me down!
  • Most of the beers cost one ticket. Several cost two or three. Since the festival has so many great options priced at one ticket, there isn't a strong need to pay up. I tried two double ticket tasters, didn't like them, and dumped them.  
  • And I didn't drink a single IPA!

For more opinions, check out the thoughts of my beer blogging brethren at Beervana, The New School, and Beervana Buzz. Cheers to holiday beer!

What were your favorite and not so favorite tastes of HAF '14? 


Follow this blog on Twitter or Facebook



Widmer's 30 Beers for 30 Years: 2001 - 2006

  
Widmer Brothers' 30 Beers for 30 Years series marches on! The brewery just announced the release of six beers representing the years 2001 - 2006. Only 30 cases of each are being released in 22 oz. bottles.

If you want to try them all, head down to First National Taphouse for a release party at 5pm on Thursday, December 4. I recently attended a beer pairing dinner at First National Taphouse. If you've never visited, this is a great opportunity to check it out!

Cheers to 30 years of great beer!




Follow this blog on Twitter or Facebook


WIDMER BROTHERS RELEASES SIX BEERS IN 30 BEERS FOR 30 YEARS SERIES
New Beers Represent 2001 to 2006 in the Brewery’s 30-Year History

PORTLAND, Ore. – December 1, 2014 –Widmer Brothers Brewing today announced the next six beers in the 30 Beers for 30 Years Series, which is a series of 30 beers each brewed to commemorate a specific year and beer in the brewery's 30-year history. These beers are some of the most memorable, innovative or otherwise important beers in the brewery's history.

The beers announced today are: Hop Jack (2001), Cherry Bomb (2002), Dër Ubër Tübër (2003), Sommerbrau (2004), Broken Halo (2005), and Re-Gifted Red (2006).

All six beers are available now in the Portland area for a very limited time, with only 30 cases of each beer packaged and distributed. All were brewed at Widmer Brothers’ 10-barrel pilot brewery to the original recipes and specs from their year of origination. Each release in the 30 Beers for 30 Years Series features label artwork by Portland-based artists.

Hop Jack is our long time go-to Pale Ale that was named after a piece of trusty brewery equipment used to amp-up the hop character of a beer. Hop Jack is a classic NW Pale Ale that is always a fan favorite when Widmer Brothers brewing team does a small batch for the pub. Tyler Lang of Always With Honor designed the label.

Cherry Bomb was brewed specifically for the Oregon Brewers Festival (OBF) in 2002, marking the still-standing tradition of brewing one-off beers for this iconic fest. Widmer Brothers added Oregon cherries to our classic Doppelbock creating an incredibly robust flavor profile with Cherry Bomb. Rory Phillips of GoGo Picnic created the label.

Dër Ubër Tübër was Brewer Joe Casey’s brainchild for the 2003 OBF. Casey devised this brew to be made using Russett potatoes in the mash, resulting in a crisp, clean profile, and plenty of hops to balance it out. Dër Ubër Tübër clocks in at 7% alcohol by volume (ABV) and requires that you yell the name of this beer with a very strong German accent. The design team responsible for the Dër Ubër Tübër label consisted of Josh Kenyon, Colby Nichols, and Brett Stenson at the Jolby and Friends studio.

Sommerbräu was introduced as Widmer Brothers’ summer seasonal in 2004. The beer is the brewery’s take on a Kölsch – and only the second time in 20 years the brothers created one – this beer uses Widmer Brothers’ house Hefeweizen yeast, but was cold fermented for a crisp, clean profile. The Sommerbräu label was designed by OMFGCO.

Broken Halo was also borne out of a Portland beer festival creation. In 2004, one of Widmer Brothers’ brewers, Angel Marquez brewed an Imperial IPA called Halo for the Oregon Brewers Festival, which was met with rave reviews. Widmer Brothers then created a more sessionable IPA from the recipe, and since there’s a mix of good and bad in everyone, the beer was named Broken Halo. Sasquatch Agency created the Broken Halo label.

Re-Gifted Red is an imperial version of NW Red, better known as Brrr Seasonal Ale, which was originally slated to be launched as a seasonal in 1999, but never was due to Snow Plow Milk Stout’s release. With the eventual introduction of Snow Plow as the brewery’s winter seasonal, NW Red was shelved. The brewers loved the beer, however, and for the Holiday Ale Fest in 2006, Widmer Brothers brewed this aggressive version again to turn some heads. Ben Parsons of Ficusamongus designed the Re-Gifted Red label.

Widmer Brothers is hosting a launch party for all six beers at 5:00 p.m. on December 4, 2014, at the First National Taphouse in Downtown Portland.

To see all six labels and the rest of the labels in the 30 Beers for 30 Years Series labels, and to learn more about the artists and individual beers, please visit www.30beersfor30years.com. For more information about Widmer Brothers Brewing, visit www.widmerbrothers.com or follow the brewery on Facebook.

About Widmer Brothers Brewing
Founded in 1984, Widmer Brothers Brewing is celebrating 30 years of beer in 2014. Founders Kurt and Rob Widmer helped lead the Pacific Northwest craft beer movement in 1984 when, in their 20s, they began brewing unique interpretations of traditional German beer styles. In 1986, Widmer Brothers Brewing introduced the original American-style Hefeweizen, which elevated the brewery to national acclaim. Since then, the brewery has continued to push the boundaries of craft beer, developing a variety of beers with an unapologetic, uncompromised commitment to innovation.

Based in Portland, Ore., the brewery currently brews a variety of beers including Hefeweizen, Upheaval IPA, Alchemy Pale Ale, Drop Top Amber Ale, a full seasonal lineup, and a series of limited edition beers. For more information about Widmer Brothers Brewing, visit www.widmerbrothers.com.

# # #

Commons 3rd Anniversary Party: December 6th

  
Look who's turning three! Just a few short years ago, Mike Wright renamed Beetje Brewery and moved it out of his garage. Since then, The Commons has grown, produced many amazing beers (has the medals to prove it), and grown some more. It's no surprise that they've outgrown their current space and are preparing to move to a new location on SE Belmont in 2015.

To celebrate the milestone, The Commons is hosting a 3rd Anniversary party from 2-9 pm on Saturday, December 6. Check out the taplist below and stop by to taste old and new favorites!


Follow this blog on Twitter or Facebook




Commons Brewery 3rd Anniversary
Commons Brewery Tasting Room
Saturday, Dec 6th, 2-9 PM
1810 SE 10th, Unit E

In December 2011 we unlocked our doors, feeling uncertain how many people would actually show up to our humble little brewery. Just about 3 years later we are still proudly making beer, a few of which have won awards at World Beer Cup and GABF, all the while scrupulously scanning over blueprints for our new building on SE Belmont. 

These past few years have taught us a lot and have also brought us new friends. On December 6, we hope you can join us to celebrate the last 3 years, from the great beers to the bruised backs, and wish us all many more. Our taplist will be a mix of a few favorites from the cellar, a few debut beers (including a special Imperial Stout made specifically for this event) and some sessionable mainstays.


Opening Taplist
1. Urban Farmhouse  - Our flagship saison has been on tap 1 everyday the brewery has been open for business.
2. Buckwheat Grissette - Belgian table beer with Buckwheat and Brettanomyces.
3. Trillium - Blended farmhouse ale aged in Pinot Noir barrels with Brettanomyces Bruxellensis, Brettanomyces Lambicus and house grown cultures.
4. 3rd Anniversary Stout - Imperial Stout featuring 10 different malts aged in Bourbon barrels previously containing Bourbon Little Brother and Brotherly Love. 
5. 2014 Bourbon Little Brother - Sneak preview of our popular winter bottle seasonal. Belgian Dark Strong Ale partially aged in Bourbon barrels. 
6. 2014 Maybelle - Farmhouse ale aged in wine barrels with BSI’s Brettanomyces Bruxellensis variant Drei.
7. Putin from the Wood - Baltic Porter aged in Bourbon barrels.
8. Pils - Because everyone needs a pilsner. Northern German Style with Perle and Spalt hops. 

5PM Tapping
Gin Enkel - This just might, possibly, maybe be the last keg of one of our most popular beers. Belgian table beer with spelt and rye aged in fresh Old Tom Gin barrels with apricots. 
Dark Czar - one off Baltic Porter / Imperial Stout blend with Stumptown Guatemala Finca el Injerto coffee and vanilla beans.

…plus a special to be announced keg from a friendly midwest brewery.