Out of the Portland, OR area.

We’ve brewed a beer for this year’s Malt Ball being put on by the Portland Mercury. We’ve been paired to brew a beer inspired by local band Denver, and to complement their classic country western, we’ve crafted an East Coast Pale Ale, in the vein of Yuengling lager. This should be a great event celebrating musical and brewing creativity!

Finally, we’ve got the usual slew of monthly releases coming up. Here’s the rundown of what will be pouring through our faucets between now and April 1st:
Belgian IPA: One of several beers we’re brewing for this year’s Portland Cheers to Belgian Beers Festival. This should be on tap in the next few days, and it is
a big 8.5% IPA with huge dry hop aromas.

Le Pigeon’s French Fennel Farmhouse: The next beer in our collaborations with Portland restaurants and chefs is designed and brewed by Gabriel Rucker, chef and owner at Le Pigeon and Little Bird. This wheaten farmhouse ale uses heirloom spelt as well as three types of fennel (seed, bulb, and pollen). The result is a mildly tart, phenolic and dry beer with a complex layering of anise and a touch of citrus.

Salted Caramel Milk Stout: A dessert stout brewed with lactose caramel and fleur de sel, inspired by our friends Tyler & Kim Malek at Salt & Straw. Tyler has been working on perfecting a lactose caramel syrup that mimics the flavor in his sea salt and caramel ice cream. After a few test blends, we’re worried that this might be the most addictive dessert beer ever made.

Toro Red: The smokey amber beer that we made with John Gorham of Toro Bravo/Tasty n Sons/Interurban has proven so popular that we’re bringing it back for another round. Look for this on tap at the restaurants mentioned above and at our pub.

Also returning for a second look is Hoppy Hoppy Nanobeer, the double IPA we brewed with Ben Love as part of Gigantic’s collaboration series.