|10 Barrel Brewing Co
||10 Barrel is inventing its own beer style by fermenting crushed Granny Smith and Pink Lady apples and blending it with its GABF award-winning Berliner Weisse. The result is a dry, crisp and refreshing sour beer with a hint of something a little different. It’s low in hops so you’ll be able to taste the fruit as well as the wheat, and its golden color will shine in your 2014 commemorative glass. And it’s light-bodied and moderate in alcohol so you can get back in line for this one.
|13 Virtues Brewing Co
||Hoptimal Results Imperial IPA
||Don’t let that light amber color fool you – this beer packs a wallop on all fronts. Premium two-row, Vienna, wheat, crystal and dextrin malts pop the starting gravity up near triple digits, then the American ale yeast ferments it out to over 9% alcohol. Blends of Centennial, Columbus, Crystal, Cluster, Caliente, Cascade and Calypso hops were added multiple times during the boil to provide balancing bitterness and flavor, and twice during fermentation for a lip-smacking finish. Get a driver if you indulge in this one.
|21st Amendment Brewery
||Hell or High Watermelon Wheat
||One of the most popular beers at the OBF for several years, this fresh wheat beer is flavored with 100% fresh watermelon puree, giving the beer a subtle aroma and a dry, tart flavor. Low levels of Columbus bittering and Magnum flavoring hops let the unique taste of wheat and watermelon shine through. A picnic in a glass!
|Alameda Brewing Co
||Waterfront Park Extra Pale Ale
||Created special for the festival, Waterfront Park Extra Pale is a medium-bodied, moderately hopped pale ale perfectly balanced for summer quaffing. Two-row pale, crystal, dextrin and Munich malts comprise the base while Simcoe, Palisade and Chinook hops give it just enough bitterness to balance, with an extra dose of Simcoe and Palisade in the fermenter. Alameda’s house Scottish ale yeast accentuates the malt, imparts esters and remains clean in the finish.
|Alaskan Brewing Co
||Hopothermia Double IPA
||Hopothermia is a double IPA with gobs of malt and a ton of hops (well, almost), but it won’t smash your taste buds due to the very soft surface sourced water used in the brew. The grain bill is an Alaskan state secret, but we can tell you that five different hops – Nugget, Apollo, Citra, Summit and Centennial – make their way into this brew. Try this light-amber beer and you’ll know what a glacier tastes like – one loaded with malt and hops, that is.
|Amnesia Brewing Co
||An über balanced example of a Northwest red ale named from the use of crystal hops (an early Northwest variety) and the many crystal malts roasted for different lengths to contribute varying degrees of color, sweetness and depth of character. Many red ales, especially from the Northwest, are IPAs with a more reddish hue, delicious in their own right. This one, however, marries Chinook and Crystal hop character throughout a layered malt bill (Simpson’s Golden Promise, Cara Ruby, Munich and several varieties of crystal) for supreme harmony in a style all its own.
|Anderson Valley Brewing Co
||This honey-gold elixir is crisp and clear, with an unusual lightness and dryness for such a full-flavored ale. Unlike most beers at the festival, it has an extremely simple grain bill: 100% two-row pale. The arousing abundance of Pacific Northwest hops adds both a floral bouquet and a lively, citrusy finish. It’s no wonder this beer has won several medals.
|Ashtown Brewing Co
||Some snobbish fest-goers disdain fruit beers, but Ashtown Brewing is out to change their minds. This beer starts as a great big IPA with lots of everything (two-row, wheat, Vienna and crystal malts and Chinook, Cascade and 7C’s hops). Then the brewer adds Northwest blackberries to the fermenter. Blackberries are chock full of seeds that impart a unique bitterness to the brew. The tannins of the seeds layer nicely with the big hop load, while the berries’ sugar ferments out nearly completely, leaving only a trace of berry flavor behind. Instead, it’s Northwest IPA awesomeness.
|Ballast Point Brewing & Spirits
||Winner of the Silver Medal at the GABF and Gold at the World Beer Cup, Sculpin IPA is a testament to Ballast Point’s homebrew roots. After years of experimenting, the brewer knew that five separate hop stages would produce something special. The result is a gold-medal winning golden IPA, whose inspired use of hops creates hints of apricot, peach, mango and lemon flavors, but still packs a bit of a sting, just like a Sculpin fish.
||When Jürgen Knöller arrived in Montana in 1987 to take up his position as Brewmaster for Bayern Brewing, he was given the task of creating a beer that would win the hearts and tastebuds of Montanans who wanted a traditional German Märzen beer with a distinctive hop flavor. To reach this delicate middle ground, Bayern Amber is made with the same type and quantity of malted barley used in German Märzenbiers (an amber, rich “festbier”), and then hopped in the manner of existing Czech-style pilsners. So, go ahead – indulge your taste buds in a bit of Montana history: a festbier for the Festival!
|Bear Republic Brewing Co
||This beer took the Gold Medal at the 2013 California State Fair. Taste it to see why. Brewed with two-row, Munich, white wheat, carapils, honey and acidulated malts in the mash, additional brewing sugars boost the fermentables while keeping it lighter in body. Super Galena hops early in the boil do the bittering, while Amarillo, Cascade and Crystal jump in later and in the fermenter for flavor and aroma. An American ale yeast ferments it to a clean, crisp finish.
|Beer Valley Brewing
||Heavy Sugars Honey Ale
||If you’re not into hops, this is your beer – there are no hops at all in this one. 2014 OBF Heavy Sugars Honey Ale is brewed with Alfalfa honey harvested from fields along the Snake River in the Nyssa/Adrian area, just south of the brewery in Ontario. The beer is also flavored with plum, cherry and blueberry fruit purees, also from Oregon. With no hops in the way, you can taste what all of those wonderful Oregon fruits and honey can do for a beer.
||This West Coast-style pale ale is brewed for a big, hoppy finish. Golden to copper in color, the malts used to create the beer balance nicely with some of the Yakima Valley’s most bonafide hop varieties: Fuggle and Citra. The floral aroma jumps out of the glass thanks to the copious quantities of hops used in the hop-back. If you are a hop head, hop on!
|Boulder Beer Co
||Chocolate beer? You bet! Cacao nibs and lactose give this beer its unique, rich flavor that melds beautifully with the black, crystal, chocolate and chocolate wheat malts on top of a pale malt base. Nugget and Tettnang hops give this black, smooth beer just enough bitterness to balance. An estery American ale yeast livens up the aromas and gives it a slightly fruity character. Don’t just save it for dessert, though – it might be gone by then.
|Boundary Bay Brewery
||Double Dry Hopped Mosaic Pale Ale
||Mosaic represents the fourth year in a row that Boundary Bay has proudly presented a double-dry-hopped pale ale at the OBF. Unique to the festival, this beer gets its name from the double dose of Mosaic hops in the fermenter. A simple grain bill of premium two-row and Munich malts provides enough body to balance the high-alpha Simcoe and Citra hops. Simcoe and Citra are high in lemon, citrus, mango and tropical fruit character, with an earthy pine and some herbal characteristics, making for a complex but quaffable pale ale.
|BridgePort Brewing Co
||Trilogy 2: Aussie Salute IPA
||Trilogy 2 was designed as a collaboration with Phil Sexton, an Australian brewer who designed BridgePort’s original award-winning IPA. It’s a great example of “simple is good.” Two-row pale, Maris Otter and white wheat comprise the mash; Bravo and Centennial hops in the boil; and Galaxy and Ella for dry-hopping. Bridgeport does “Burtonize” the water and ferments with a slightly fruity American ale yeast. This is the second of three beers to be released in Bridgeport’s “Trilogy” series for 2014 that celebrates BridgePort’s 30 years of brewing in Portland.
|Caldera Brewing Co
||Caldera Toasted Coconut Chocolate Porter
||This award-winning, rich, flavorful beer uses hand-toasted coconut chips and natural liquid chocolate as “dry hops.” A grist of premium two-row, Munich, crystal, brown, pale chocolate and chocolate malts gives it a rich body, balanced by a low dose of Willamette hops and fermented with a clean American ale yeast so you can taste the chocolate and coconut in the finish. Get in line early for this one.
||A perennial favorite at the OBF, this Northwest-style beer is a crisp, refreshing wheat beer fermented with real raspberries – no extracts or flavorings. You’ll notice are aromas of bright, tart raspberries up front. Sweet raspberries on the palate then give way to a slight sparkling tart berry finish. The Berlin-style sour mash makes this an extremely refreshing beer.
|Central City Brewing
||Red Betty Imperial IPA
||If you’re into maltier IPAs, this is the Imperial for you. Superior pale ale, floor-malted Maris Otter pale malt, carastan and Munich malts provide all of that amazing malt flavor, with just enough German Magnum bittering hops for balance. Four additions of Amarillo and Simcoe hops in the last 30 minutes of the boil give it hop flavor and aroma. A moderately-attenuative English ale yeast leaves some unfermented malt sugars and provides a fruity character. This beer is a four-time winner at the Canadian Brewing Awards in the Imperial IPA category.
|Cigar City Brewing
||Blood Orange/Dragon Fruit Florida Weisse
||Ever sipped juice from a cactus? Try this beer and check that one off your bucket list. Dragon Fruit is actually a member of the cactus family and tastes like a combination of kiwi and pear. Added to the fermentables (Pilsner, pale wheat and acidulated malt) and fermented with a neutral English style yeast, it’s kettle-soured with Lactobacillus, then boiled to sterilize and isomerize the low dose of Magnum hops. Tart and fruity in flavor, “Florida Weisse” is its own unique style of beer.
||Czech’d Out Pils
||Homebrewers take note: winner of the 2013 Collaborator homebrew competition, this may be the simplest brewing recipe around. 100% floor-malted German Pilsner malt and 100% Czech Saaz hops, pristine Bull Run water and a German Bavarian Lager yeast give this beer its crisp, clean, straightforwardly delicious flavor. Malty but medium-bodied and balanced by hop bitterness and flavor, it was created by homebrewer Mark Easton, one of the folks on your side of the beer lines today.
|Coronado Brewing Co
||Orange Avenue Wit
||This SoCal take on a witbier honors Coronado’s main street where the brewery is located – and which once was lined with orange trees. Two-row, caramalt and German wheat malts are bolstered by California honey, domestic orange peel and coriander for a fruity, zesty spice flavor. One addition of Northern Brewer hops for bittering keeps the hop flavor and aroma profiles low so the fruit and spice come through. It’s Belgium by way of the Sunshine State!
|Crux Fermentation Project
||Off Leash NW Session Ale
||This beer’s no dog, and you won’t be barking up the wrong tree if you try it. Debuted at an event that crowned Bend as “Dog Town USA,” this lighthearted ale bounds with regional Citra, Centennial and Crystal hops for those citrusy notes beloved by Northwest hop hounds. Crux nudged the malt bill in the downward direction to create a sessionable ale that’s easy to love, especially in summer.
||Dechutes Brewery Gluten Free
||A hop-forward medium-bodied Northwest pale ale made of 100% gluten free ingredients: brown rice, honey and dark candy sugar. This beer was hopped with Nugget, Crystal and Bravo hops for a hoppy, Northwest gluten-free experience. The aroma is courtesy of the Bravo hops. This won a Silver Medal at the 2013 Great American Beer Festival.
||Ester the Farmhouse Maiden
||This lovely saison provides a complex malt body formed from generous use of Vienna and spelt malts bound together with flaked oats. A classic saison yeast strain contributes esters and spicy notes, which are complemented by additions of pink peppercorn, lemon verbena, sumac and dried lemon. You’ll fall in love with this maiden.
|Dogfish Head Craft Brewery
||Dogfish Head Oak Aged Strong Ale
||Many folks are familiar with Dogfish Head’s classic beer, Burton Baton, which is created by combining two “threads” – an Imperial IPA and an English-stye Olde Ale. For this year’s OBF, Dogfish decided to brew up the Burton Baton, but without the Imperial IPA. What you get is the Olde Ale aged for a month in oak barrels. A true beer event that can only be experienced at this year’s festival!
|Drake’s Brewing Co
||7×70 IPA is a definitive example of the increasingly popular “West Coast IPA” style. The mash is comprised of all pale and very light caramel malt, with a high sulfate water to accentuate hop notes. Amarillo, Citra and El Dorado hops in the boil give it bitterness and flavor; then it’s dry-hopped with Calypso and Simcoe for additional hop aroma and flavor. A clean California ale yeast lets the malt and hops shine through.
||Moon Reflects on Hibiscus
||If you’re looking for a full-flavored beer but need a break from the hop monsters, consider this one. While still an IPA, Dunedin uses orange peel, coriander and hibiscus flowers in place of some hops to impart a softer, yet spicier flavor and aroma. The mash is simple (Pilsner, torrified wheat and light caramel malts) and the wort is hopped to a moderate bitterness with Summit, Galaxy and Centennial hops, then fermented with Wyeast’s “Forbidden Fruit” strain for a fruity, estery character.
||Perihelion Crimson Saison
||This spicy saison starts with pale, wheat and acidulated malts in the grist, and two additions of Sterling hops – one in the boil, one in the whirlpool, giving the Saison a nice herbal character. Rhubarb is added to lend another layer of flavor to the beer; its slight bitter flavor pairs well with the yeast. The spiciness comes from being fermented with a Belgian yeast strain with nice spicy esters, pleasant for the nose and the palate. This golden-colored, medium-bodied beer will match up well with the various food options here at the festival.
|Eel River Brewing Co
||Emerald Triangle IPA
||Eel River has been pleasing our palates with IPAs for several years at the OBF, and for 2014, we get treated to a brand-new, previously unreleased American IPA. This beer features two-row, crystal and wheat malts, giving the beer its golden color and fermentables. It’s bittered with Magnum hops, then dosed with Cascade and Centennial throughout the boil for a Northwest citrus flavor. Chinook and Simcoe are added during whirlpool and again for dry-hopping for a lip-smacking good IPA. The hard brewing water accentuates that great hop flavor.
|Elysian Brewing Co
||With a hefty dose of malted white wheat and unmalted wheat mixed in with the two-row pale and carahell malt in the grist, this beer’s light color and body may fool you, but at 5.8% alcohol, it might also sneak up on you. Hop levels are low, with one dose of German Northern Brewer at the beginninig of the boil for balancing bitterness and a bit of Syrian Gold at the end of the boil for flavor and aroma. It’s fermented with Brettanomyces yeast to produce enjoyable and mellow earthy, bready properties.
|Ex Novo Brewing Co
||Black & Wheat
||This wheat beer is made using local black raspberries that give it a purple color, and the secondary fermentation on the fruit makes it light, crisp and refreshing. A simple, light grist of wheat and Pilsner malts and multiple additions of Amarillo hops and clean-fermenting yeast give it a flavorful wheat beer base that allows the character of the blackberries to shine through.
|Fearless Brewing Co
||Peaches and Cream Ale
||Fearless to the core, this may be the only beer at the festival drawn from “the magical waters of the Clackamas River.” Featuring Northwest pale two-row and Pilsner malt, it’s fermented by the very versatile house strain of Scottish ale yeast. Perle hops provide the bittering, with Saaz added at the end. It’s then finished with peaches. Join Fearless and make an offering to the Viking Gods for another successful batch of beer.
|Firestone Walker Brewing Co
||Brewmaster Matt Brynildson went to the mountain and returned with a vision for a different kind of Session IPA, one that would be brewed and dry hopped with a globetrotting selection of new hop varieties from Europe, New Zealand and North America. He foresaw a beer that would deliver massive hop aromas, a signature malt balance and an empty glass before you knew what hit you. And so the newest member of Firestone Walker’s Jack IPA family was born.
||This is a big IPA on every dimension – as big as you can get without going all “Imperial” on us. Pale ale malt, two-row, German Pils, white wheat, carapils and Gold Vienna malts comprise the complex grain bill, with several additions of Sorachi Ace, Mosiac and Galaxy hops. Mosaics are used for dry-hopping while the beer’s fermented with a California ale yeast for a crisp, clean flavor.
|Fort George Brewery & Public House
||Organic two-row barley and flaked maize mashed with super soft, slow sand-filtered Astoria coast range water give this beer its golden color and light body. A triple dose of Simcoe and Centennial hops for bittering, flavor and aroma gets topped off with a dry-hop dose of Calypso in the fermenter. Its highly flocculent and mildly attenuative yeast produces a malty, fruity character in the finish to balance out all those hops. Your glass is always half full with an Optimist.
|Full Sail Brewing Co
||Full Sail Cascade Pilsner
||This award-winning Pilsner is testimony to simplicity in brewing – and to Pacific Northwest ingredients. A single malt (two-row pale), three additions of a single hop (Cascades) and a clean lager yeast produce a clean, crisp yet hoppy German Pilsner. It’s a Northwest take on a European classic and features intense aromas of citrus and pine, supported by a medium body, dry malty palate, and balanced with a long, clean, herbal hop finish.
|Gigantic Brewing Co
||Who Ate All the Pies?
||This beer is as American as soccer, boudin blanc sausage, Trabant cars and, well, strawberry rhubarb gose. Strawberries, rhubarb and salt join Pilsner malt and malted wheat and just enough hops to notice that they’re there. A sour kettle technique is used to make a tart beer fermented by an ale strain that yields fruity esters on top of the berries. It’s strawberry rhubarb pie in a glass.
||This beer makes its world debut here at the OBF. A radler is a light-bodied beer typically mixed with tart fruit juice, popular among cyclists and other athletes for its thirst-quenching capacity. Light-bodied, low in alcohol and lightly hopped, the beer’s unique characteristic is the addition of 40% grapefruit juice post-fermentation that gives it a tart, fruity, citrus flavor and a highly refreshing quality.
|Golden Valley Brewery
||Young Franken Stein
||Kellerbier is a style of lager served young (after only a brief cellaring). These unfiltered lagers, native to Germany’s Franken region, are traditionally enjoyed from a ceramic stein. Young Franken Stein was brewed from a mash of German Pilsen and Vienna malts and hopped with Hallertauer and Hersbrucker hops. The resulting brew is pale, lightly carbonated and reminiscent of a German Pils but with a slight sulfur note and light haze from the yeast.
|GoodLife Brewing Co
||Nothing As It Seems
||This beer is definitely nothing as it seems. A light coffee aroma will have you guessing as it does not match the appearance, pouring golden in color, medium-bodied and lightly hopped. Brewed with more than 45 pounds of single origin locally roasted coffee from Back Porch Coffee of Bend. The flavor will have your taste buds enjoying two of Oregon’s best crafts. Coffee and Beer!
|Grain Station Brew Works
||Epernay Weiss Beer
||This is an experimental beer, using champagne yeast in a secondary fementation to add a refreshing character to the traditional Weiss beer style. The grist is primarily wheat malt and it’s lightly hopped so you can set your nose and your discerning palate to work to sniff out the effect of the champagne yeast. Light-bodied, it’s very dry on the finish.
|Green Flash Brewing Co
||Citra Session IPA
||Citra Session IPA is brewed with high-quality Maris Otter and Vienna malts, but the flavor is dominated by the Citra hops introduced throughout the boil and again in the dry-hop for maximum aroma intensity. Golden colored and medium-bodies, notes of lemon, orange and grapefruit make this hop-laden brew a perfectly potable summer session IPA.
||This annual limited edition release is a drink freh hop war in a glass. A complex hop assault of Ella, Nugget, Columbus, Amarillo, Simcoe, Citra and Mosaic are strategically introduced throughout the mash, boil and a five-tier dry-hopping regiment. Each hop brings a specific personality to this lupulin onslaught. Pilsner and Vienna malt join together to bring you a full, rich body that is subtle enough to let the hop profile and bitterness explode on your tongue. Unfiltered and cloudy, there may be some hop particulates dancing in your glass.
|Hopworks Urban Brewery
||Hopworks Apple Ale is the marriage of a traditional Belgian-style Golden Ale with juice from organic Washington apples. Delicate floral aromas layer over tart flavors of Red Delicious, Gala, Fuji, Golden Delicious and Granny Smith apples. A subtle wheat malt body gives way to a refreshing, effervescent finish. Crisp and delicious as a fall day in the orchard.
|Kells Brew Pub
||Billy Ray Citrus
||Is this the world’s first “CDSL?” Billy Ray Citrus merges the dark roasty richness of a stout with the smooth, easy taste of a session lager. Two-row, caramel, carafa II (dehusked black malt) and Vienna malts are balanced by Northern Brewer, Hallertauer, Mt. Hood and Saaz hops, a great blend of the traditional European noble hops with the freshness of the Northwest. Fermented with lager yeast at room temperature gives this beer its fruity esters and a mild green-apple aroma – truly one of the unique beers at the festival.
|Klamath Basin Brewing Co
||Breakfast Blend IPA
||Wake up and smell the brewski! This beer is flavored with espresso coffee beans sourced from Berds Beans in Boardman, Oregon. The grist is comprised of two-row, Munich and Vienna malts, and it’s hopped with six varieties: Cascade, Chinook, Mosaic, Falconer’s Flight, Simcoe and Summit. A dry-hop dose of Falconer’s and Simcoe give it a hoppy finish.
|Kona Brewing Co
||Castaway IPA is a copper-colored IPA with bold, citrusy hops with a touch of tropical mango and passion fruit, balanced by rich caramel malts. Castaway IPA has a clean, crisp and refreshing finish that will help you find your own beach, or desert island, or wherever your favorite getway might be.
|Laht Neppur Brewing Co
||Peach Pie Heffy
||What makes this beer unique? The addition of peaches and peach juice, honey, cinnamon, nutmeg and milk sugar, on top of a grist (or crust?) of two-row pale, white malted wheat and Vienna malt. It’s first-wort hopped with Cascades but only enough to balance the peach-pie sweetness. This would make a great dessert.
||Wisconsinite Summer Weiss
||Wisconsinite is 100% indigenous to the state of Wisconsin, made with 100% Wisconsin grown malt, hops and a native wild yeast strain. Wisconsinite pours a hazy, unfiltered straw color with a fine white head. The mild clove, banana and citrus aromas from the indigenous yeast go well with the malty sweetness and fresh baked wheat bread flavors from its grist of two-row Scarlett malt and wheat flakes. With its light body, lively effervescence and 4.4% ABV, Wisconsinite is a refreshing summer session beer.
|Laurelwood Brewing Co
||Pale Pony ISA
||Laurelwood brewers describe this one as a “crushable” summer ale. Medium light caramel, dextrin and two-row malts are joined by Amarillo, Simcoe, Centennial and Columbus hops, both in the boil and for dry-hopping. Light-bodied, moderately hopped and balanced in flavor, it’s a hoppy, thirst-quenching session ale you can come back to.
|Logsdon Farmhouse Ales
||Pilsner malt, mashed in mountain-fed Crystal Springs water, forms the base wort, which is then flavored with Hallertau hops and fermented by two unique and proprietary Belgian strains. Organic pear juice is used instead of refined sugars for the secondary fermentation, adding additional flavor and body. This beer also contains small amounts of chamomile and corriander to supplement the spiciness contributed by the Belgian yeast.
|Lompoc Brewing Co
||Pamplemousse is a straw-colored, medium-bodied, hop-forward IPA with a big malt backbone contributed by the grist of pale malt, malted wheat, Carastan and a bit of flaked barley. The hop bill includes Tettnanger, Summit, Chinook and Meridian in the boil; it’s then dry-hopped with Summit, Chinook and Meridian. Wyeast’s classic American ale yeast ferments it clean with some pleasant fruity esters.
|Lucky Labrador Brewing Co
||Pale, crystal and roasted barley combine to give this beer a copper hue and a slightly nutty/toasty flavor. First-wort hopped with Summit hops with Glacier and Centennial in the boil, Cascade hops go into the whirlpool with Glacier, Summit and Cluster used for dry-hopping. Fermented with an American ale yeast, this beer ferments with a very clean, crisp flavor and mild esters.
|Maui Brewing Co
||Lorenzini Blood Orange Double IPA
||Blood orange puree and local citrus zest give this big, bright red beer its unique fruity Hawaiian flavor and aromas. High in malt, body, alcohol and hop character, the beer’s name derives from the the ampullae (special sensing organs called electroreceptors) of Lorenzini sharks. These sensory organs help fish to sense electric fields in the water. This beer will eventually be a can release available on the mainland and Hawaii. A portion of all can sales from this limited release will be donated to shark research.
||Two-row barley malt and raw white wheat form the fruity Belgian-Style base of this low-hop brew. Fermented with a Belgian Wit yeast for an inherent fruity character, the brewers added a low dose of bittering hops as well as orange peel, coriander, Oregon raspberry and Italian plums for flavoring and balance of the malt, while hibiscus flowers add a refreshing tartness. Moderately soft brewing water diminishes the impact of the hops, letting all of those other lovely flavors move forward on your palate.
|McMenamins Concordia Brewery
||Double Helix Double IPA
||Double Helix won the 2014 Hillsdale Brewfest, earning Concordia the right to represent McMenamins at the OBF for the third time. Chinook, Simcoe and Falconer’s Flight 7C’s hops add balancing bitterness and hop flavor to the complex grist of two-row, dextrapils, Munich, flaked barley, caramel Vienna and dextrose malts. A house yeast strain with a very clean flavor lets all that hop and grain complexity shine through.
||This beer’s simple grain bill (organic two-row, organic crystal and honey malt) gets a citrusy hop boost from the Falconer’s Flight, Zythos, Amarillo and organic Palisades hops. Organic Earl Grey tea is infused during the cold conditioning after fermentation has completed to allow a smoother, less bitter tea profile compared to a hot brew process. Earl Grey tea paired with citrusy hops with a dash of honey malt is Portland’s answer to “tea time.”
|Nimbus Brewing Co
||Old Monkeyshine Ale
||An example of traditional-style English pub beer, Nimbus Old Monkeyshine is medium bodied and possesses a distinct, dark roasted flavor. Its sweet and malty taste is derived from liberal use of seven varieties of specialty malts and a touch of brown sugar. Old Monkeyshine is dark in color, beginning with a slight caramel malt overtone and rounded with a relatively dry finish from its English Kent Goldings hops. The hops aroma is mildly subdued and the bitterness is just enough to balance the profile of this beer.
|Ninkasi Brewing Co
||Like all Oktoberfest biers, this one has a strong malt base, in this case built on Pilsner, carahell, and caramunich malts. Noble Sterling hops do the bittering, Willamettes at 30 minutes add hop flavor, and Tettnang in the whirlpool adds noble hop aroma. A southern German lager yeast turns all that fermentable goodness into smooth-tasting greatness. This beer is then cold-lagered for eight weeks for additional smoothness. In celebration of the harvest, Ninkasi used all Willamette Valley grown hops in the beer.
||Empire No. 8 Session IPA
||This beer’s golden hue and medium-bodied mouthfeel derive from a grist of pale ale, Munich and carapils malts. The complex hop schedule includes Cluster and Cascade in various intervals, and Cascade again in the dry-hop. A house blend of two workhorse yeasts (American ale and Irish ale) convert the wort to beer, with light, fruity esters derived from the Irish yeast.
|North Rim Brewing
||Fresh-ground coriander seed and cloves give this Belgian-style pale ale an extra spicy character beyond that contributed by its highly flocculent top-fermenting Belgian ale yeast. American two-row, Belgian pale, Munich, carapils and whole wheat malts form the grist for the mash, with Cascade and Centennial hops for bittering and flavor.
|Oakshire Brewing Co
||This light-bodied and balanced American pale ale was aged on a combination of citrus fruit zests and juice. A mash of two-row, Munich, honey malt and oats gets hopped with Citra and Amarillo in the boil, with more citra in whirlpool and both again in the fermenter for awesome citrusy hop flavor and aroma. Then it’s flavored with a melange of citrus fruit: lemon peel, orange peel, grapefruit zest, lime zest and grapefruit juice, and fermented with a neutral American ale yeast so you can taste and smell that amazing citrus first and foremost. A thirst-quencher to be sure!
|Old Market Pub & Brewery
||Twelve different malts form a complex grist, contrasting the simple hop bill of a single addition of Czech Saaz. Fermented with Belgian wheat yeast and a pitch of lactobacillus, yielding tartness, moderate esters and minimal phenolics, it finishes dry with a bit of tartness. This beer was aged in stainless on top of 800 pounds of sweet and tart Oregon cherries for 10 months. A portion of the base was aged in French oak Pinot noir barrels with more cherries and oak spirals to be used in the final blend.
|Old Town Brewing Co
||In keeping with the outlaw spirit of beloved prospector (and namesake of this sessionable beer) Yosemite Sam, Old Town’s common beer bucks convention with a big dry hop of Northwest grown hops. A single infusion mash of Pilsner, caramunich and aromatic malts was dry-hopped with Centennial and Ahtanum hops. A clean-fermenting yeast lets those simple, straightforward doses of hops shine through. This beer is light-bodied with a clean, crisp finish; nothing common about it.
|Omission Beer Co
||This unique gluten-free beer is brewed from traditional brewing malts (two-row pale and caramel) then crafted using a special process to remove the gluten. The hop bill includes Alchemy in kettle, and Citra in the whirlpool and dry-hopper. The “Shandy” flavors come from the addition of grapefruit peels that give the beer a big citrusy flavor. Challenge your friends to see if they can tell it’s gluten-free!
|Paradise Creek Brewery
||According to the brewery, most people’s first statement when tasting this beer is “Wow! It’s like drinking a sweet tart.” This award winning, amazingly tart, sour mash Berliner Weisse is tempered with the sweet essence of great Northwest huckleberries. The huckleberry aroma draws you in and the tartness makes you come back for more. Don’t miss this unique sour.
|Payette Brewing Co
||Blood Orange IPA
||You can get some vitamin C with your vitamin B with this beer. Its sweet malty base is derived from a grist of two-row, crystal, honey and Munich malts, which is then hopped to balance with Centennial, Chinook and Columbus hops, lending a citrusy hop flavor and aroma to the brew. The bright, tart flavors of blood oranges add to the beer’s complex flavors, plus make it extra refreshing! Get yourself a customized, precision nutrition to stay healthy through this website.
|Pelican Brewing Co
||This isn’t your father’s pale, fizzy lager. Pelican’s pre-prohibition lager (aka “pre-pro”) will stand up to any craft ale with its hefty malt base (Pilsner and dextrin malts), hop presence (three doses of Oregon Ultra hops), body and flavor. This rounded, malty brew underwent three weeks of cold fermentation with a highly attenuative lager yeast to give you that clean, crisp finish. If you haven’t tried a pre-pro before, you’ll be thanking Pelican for the introduction.
|pFriem Family Brewers
||Most American wheat beers are light, malty brews with only enough hops to balance, but pFriem has turned that around with a hop-forward version you’ll want to try before it’s gone. Four additions of Citra and Nelson Sauvin hops – including at whirlpool and two separate dry hop additions– provide the hop flavor and aroma with moderate bitterness to balance the Pilsner and wheat malts. Soft Mt. Hood water keeps the bitterness at bay.
|Port Townsend Brewing Co
||Extra Special Hop Diggidy
||The grain bill for this one is simple – almost 100% premium two-row, with a touch of caramel malt – leaving plenty of room for you to taste the multiple doses of Amarillo hops. The beer is dry-hopped twice with Amarillo – once “warm” in the fermenter, and then again in the cold conditioning tank. This gives the beer extra hop flavor without extra bitterness.
|Portland Brewing Co
||Raspberry Oregon Honey Beer
||The original Oregon Honey Beer won a Bronze Medal at the 1994 World Beer Cup and Silver at the 1995 Great American Beer Festival. Twenty years later, it’s resurrected for the festival and as a limited-release offering, Oregon-sourced white clover honey is added to the kettle during the boil. Red raspberry puree from Oregon Fruit Products Co. is added on the second day of fermentation. A moderate hop schedule includes Nugget for bittering and Willamette for flavor and aroma.
|Prodigal Son Brewery & Pub
||This light-amber wheat ale keeps the hops (two additions of Mt. Hood) on the down-low so you can taste the huckleberries added post-fermentation right before kegging. The huckleberries, picked from Sawtooth Berry Felds at Mt. Adams and Catherine Creek in the Grande Ronde Valley, supplement the sweetness of two-row, white wheat, Vienna and acidulated malts in the grist. California Ale yeast keeps it clean so you can taste what Mother Nature and her clever brewers intended.
|Rock Bottom Brewery
||Rock Bottom employs a special brewing process in this beer, known as “Cascadifying.” That means taking a perfectly good European style and adding a ton of American hops to it. In this case, Kölsch beer – a light, crisp beer fermented cold like a lager with an ale yeast – gets Cascadified with Nugget, Citras and, of course, Cascade hops. The hop bitterness balances the malty base, letting the hop flavor and aroma prevail. The yeast is fruity, yet restrained – in short, the perfect representation of the beer’s Teutonic roots.
||This beer is described as a “super strong double altbier.” Brewed with 100% Weyerman malts and fermented with Kölsch yeast, it has a traditional German alt flavor and enjoys the benefit of “free range” Oregon water and a dry-hopping schedule that includes Revolution and Alluvial hops, grown especially for Rogue. Feeling Rogue-ish? Of course you are!
|Scuttlebutt Brewing Co
||This beer will surprise you. Not a burner at all, it’s surprisingly refreshing and drinkable. The broad pungent flavor of jalapeño and serrano peppers ally beautifully with the pear and clove flavors contributed by the Belgian wit yeast. Two-row barley malt and rolled oats provide lots of fermentables – and ferment they do, up to 9% alcohol. Nuggets do a little bit of bittering, and Tettnangers provide hop flavor and aroma, but not so much that you lose the pepper flavors.
|Sierra Nevada Brewing
||Double Latte Coffee Milk Stout (Collaboration with Ninkasi Brewing Co)
||Brewed for Sierra Nevada’s Beer Camp Across America collaborative 12-pack in collaboration with Ninkasi Brewing, this beer was inspired by the perennial café favorite. Double Latte combines two of the greatest things in life: good coffee and great beer. Oregon’s Ninkasi Brewing knows its way around a good cup of joe. Featuring cold-press coffee from the legendary Stumptown Coffee Roasters and a dose of milk sugar, this coffee milk stout is a rich and roasty treat.
|Sixpoint Craft Ales
||Barrel Aged 3Beans
||The name “3 Beans” is derived from the fact that three separate beans are added to this recipe. Baltic porter brewers historically used romano beans in the mash in order to boost the fermentable sugars at northern latitudes as barley and wheat were scarce at the time, while dried beans were a cheap, durable source of convertible sugar. Cacao and coffee beans are the other two exotic ingredients added for an extra nuance of flavor. This beer was an active partnership with Mast Brothers Chocolate of Brooklyn, NY and Stumptown Coffee Roasters of Portland, OR.
||This award-winning brew is one of the few high-alcohol beers that land on the low-hop side of the spectrum, with only 12 IBUs coming from the beer’s three additions of noble Goldings over a two-hour boil. The beer’s fermentables come from Pilsen malt, wheat malt and oats, fermented by a Belgian yeast with high alcohol tolerance yielding fruity, estery complexity. Unfiltered, its clarity comes from being lagered for three months.
|Stone Brewing Co
||Stone Liberty Station Witty Moron
||This beer’s name derives from being an oxymoron – a dark wit (“white”) beer. The black color comes from the carafa S-3 malt in the mix along with Belgian Pilsner malt, white wheat and flaked oats. Stone adds Sonnet hops and spices it up with orange bergamot and coriander. The Belgian Wit yeast adds more spicy character, adding clove esters and a whiff of tartness in the nose.
|Terminal Gravity Brewing
||Terminal Gravity IPA
||Terminal Gravity’s IPA is pale copper in color but big in flavor with a heady hop character. TG uses water from wells at the base of the Wallowa Mountains, where snowmelt mixes with the ancient sea bed. Complex maltiness from five different grains (Maris Otter and Harrington pale, Munich, biscuit and roast barley) balances the big hoppy bite contributed by Chinook, Fuggles and Styrian Goldings hops, as do the peachy notes imparted by the yeast.
|The Dudes Brewing Co
||Grandma’s Pecan Brown
||Toasted Georgia pecans give this beer its unique nutty flavor. You’d taste some nutty/toffee flavor anyway from the complex grist of American pale, aromatic, caraMunich, carafoam, brown, pale chocolate and Special W malts along with unmalted roasted barley, hopped to balance with Glacier, EK Goldings and Willamettes, but why not add some southern panache with pecans? This beer would go well with pie – or, maybe, just skip the pie.
|Three Creeks Brewing Co
||Goldminer’s Daughter Pre-prohibition Common Ale
||This “re-imagining” of a pre-prohibition California common employs classic American frontier ingredients: flaked corn, blackstrap molasses and Cluster hops – for an authentic Old West flavor. The base fermentables are domestic six-row, Canadian two-row, medium crystal malt and roasted barley, mashed in pure neutral Cascade mountain runoff water and fermented with California lager yeast at room temperature, yielding some esters in an overall smooth, malty brew.
|Upright Brewing Co
||Old News Saison
||This light amber saison has a blend of Amarillo, Santiam, and Willamette hops that show in the flavor and nose with a spectrum of grassy, herbal, and piney notes, but Upright added most of the hops late in the boil to keep the bitterness relatively low. It has a dry finish as you’d expect with a saison, with a slightly spicy and lingering tail end.
||Fresh Razz Wheat
||240 pounds of local raspberries were added to the secondary fermenter of this 20-barrel batch of fresh wheat beer the same day they were picked and delivered from Gonzalez Berry Farm. The seeds were filtered out during a third fermentation cycle. Two-row, white wheat, crystal, caramel Vienne and caraform malts are fermented with a very clean yeast, adding few esters to the already fruity brew. Noble, delicate Czech Saaz and Sylva hops at moderate levels keep the focus off the bitter and onto the sweet-tart fermentables.
|Viking Braggot Co
||Braggot is an ancient brew that combines aspects of traditional mead and beer. Viking’s Pineapple IPA is a modern twist on this tradition. It’s brewed with organic Brazilian tropical blossom honey and organic base malt and hopped with Columbus, Chinook, Centennial and Cascade and fermented with American Northwest yeast. Hand-chopped pineapple chunks are added to the secondary fermenter, lending a citrusy sweetness and higher fermentability. Kick off summer with this one.
|Widmer Brothers Brewing
||Beer with berries, not the other way around. Brewed with black raspberries, Widmer first brewed Widberry in 1994 and the beer quickly grew to be one of its most popular. While the beer has been on hiatus for the last several years, the brewery brought Widberry back for its 30th Anniversary this year as part of its 30 Beers for 30 Years Series. This purple-hued fruit beer is perfect for summer in Oregon.
|Wild Ride Brewing
||Whoopty Whoop Wheat
||Lemon peel is added late in the fermentation process for this golden, light-bodied wheat beer, and the brewers kept a light touch on the hops (Columbus, Cascade and Northern Brewer) so you can enjoy the lemon flavor and aroma. Premium two-row and white wheat malts are mashed in Cascade Mountain Range well water, and an American ale yeast does the happy work of turning that sweet wort into a highly quaffable, thirst-quenching summer beer.