By Ben Waterhouse
For the Oregon Beer Growler
Our long, hot summer of sipping ice-cold radlers and macro tallboys in between wildfires has finally come an end, and I could not be happier to be returning to the big beers of winter. Fall is a time of rising ABVs and darkening malts as the temperature drops. The days grow shorter and we gather at the bar to salute the harvest. Here are eight season-appropriate beers to enjoy from the hop harvest through Oktoberfest and beyond — and not a one of them contains pumpkin.
Baerlic Brewing Company: Hellsner Helles Fresh Hop
5.0% ABV, 20 IBUs
As of this writing, the hop harvest was still in full swing, and few fresh-hopped beers had made it to bars. Baerlic, a 10-barrel brewery with a design-heavy taproom in Southeast Portland, was ahead of most, dropping three fresh-hopped beers in early September. The Pioneer Bitter, a gold medal winner from the 2017 Oregon Beer Awards, might be the most eagerly awaited, but my favorite of the bunch is this juiced-up Munich-style lager, which pours golden yellow. Flavors of mango and papaya mingle with floral aromas from a big dose of Santiam hops. It tastes like a bakery full of proofing bread with hints of apple juice. There’s no telling how long this one will stick around, but Baerlic’s lagers have been consistently strong of late, so if you can’t find Hellsner on tap one of its less-seasonal counterparts will likely suffice.
Hopworks Urban Brewery: Mt. Angel Volksbier Bavarian Session Ale
5.0% ABV, 40 IBUs
Hopworks released this limited-edition homage to Oregon’s largest Oktoberfest just in time for the event’s 52nd birthday in mid-September, when the Portland brewery’s beers were the only non-German offerings in the Biergarten. The mild, straw-colored brew owes its lightly spicy aroma to Hallertau hops sourced all the way from Bavaria — a radical allegiance to the Reinheitsgebot if ever there was one. The bready bitterness gains some floral and citrus notes as it warms, but overall it’s a pleasant ale to pound while you polka. It may not capture the imagination as well as Mount Angel’s own Benedictine brews, but it’s far more appropriate for all-day drinking.
StormBreaker Brewing: Stormtoberfest Marzen-Style Lager
5.1% ABV, 27 IBUs
The label for this Märzenbier features an anthropomorphized fermenter tank sporting a feathered cap, four-legged lederhosen and a single, baleful eye: an unsettling vision for a comforting beer. The latest lager from North Portland’s StormBreaker pours clear copper with no head and strong aromas of anise and bubblegum. Although the marketing copy brags of putting “heart, soul and lederhosen into every batch,” I taste no leather here. Despite the low IBU, this isn’t a barley bomb. It’s clean and classic, with a creamy texture and enough bite on the finish to offset its sweetness. It’s a beer for an Oregon autumn, inspiring visions of grey skies and damp denim. It would make a good companion to a plate of brats, but is even better suited for braising them.
Occidental Brewing: Festbier
6.3% ABV, [Unavailable] IBUs
North Portland’s Occidental brewing is dedicated to classic German styles, and this very classic Marzen has long been a feature of its annual Oktoberfest party. Now that it’s available in bottles for the first time, it can become a fixture at yours, too. Festbier pours a clear Pre-Raphaelite red with unusually bright, fizzy carbonation. It smells Negra Modelo and tastes like fresh-baked biscuits. There’s no clever tricks or new concepts here — Occidental takes on the style and nails it. This beer is fresh, clean, mild and dangerously drinkable. Stay safe by downing it alongside an abundance of pork products.
Deschutes Brewery: Hopzeit Autumn IPA
7% ABV, 60 IBUs
Deschutes’ newest autumn seasonal is “Marzenbier-inspired,” which I take to mean that it’s an Oktoberfest beer for those who don’t much care for Oktoberfest beers. Hopzeit pours a rich coppery amber, the color of fresh apple cider, with abundant fruit-salad aromas. It’s got the sweet booziness of a classic Oktoberfest ale, but it’s balanced with a hefty dose of Herkules, Sterling and Hull Melon hops that lend a bitter bite and lingering peppery finish. It reminds me of nothing so much as Sierra Nevada’s Celebration Ale. I’m not sure who the target consumer might be for this hybrid, but it makes for a pleasant pint. Just make sure you serve it straight from the fridge — as Hopzeit approaches room temperature, it becomes unpleasantly syrupy.
Ninkasi Brewing Company: First Rule IPA
7.5% ABV, 60 IBUs
According to Ninkasi, the first rule of this new IPA is “Do not talk about this IPA.” Rules are made to be broken. This bright, fruity special release is the star of the brewery’s 2017 IPA variety pack and hardly seems like it could be the product of the same brewery that brought us Total Domination and Tricerahops. A clear golden ale with strong aromas of passionfruit and nightshades, it packs a huge tropical wallop of mango and papaya giving way to a smooth finish that leaves you wanting more. With a hop bill including El Dorado, Mosaic and Calypso, it reminds me a little of tropical punch. I want to sip it from a tiki mug with a tiny umbrella while basking under a sun lamp, but I’m more likely to schlep a couple of six-packs to the next neighborhood house party.
Wolves & People Farmhouse Brewery: Tractor Pull Tawny Old Ale
8.5% ABV, 32 IBUs
This hefty English-style old ale has been kicking around in bottles since early 2017, but there’s something distinctly autumnal about the vanilla and cinnamon that give this tawny brew its kick. Sold in sturdy 500-milliliter bottles with cheery yellow labels, Tractor Pull pours a deep nut brown and smells like an orchard after harvest, with hints of cocoa and coffee. It’s brightly fizzy and tastes of rye bread, molasses, cinnamon and subtle vanilla. It reminds me of pain d’epices and Dr. Pepper, and should probably be sipped alongside a plate of fresh-baked spice cookies. Looking for even more autumn? Watch for Trolley Pull, a version aged in Eagle Rare barrels made in collaboration with North Portland bar Interurban, coming out soon in 750-milliliter bottles.
Claim 52 Brewing: Bird Up Milkshake IPA With Strawberry
7.3% ABV, 30 IBUs
Strawberries don’t exactly scream “fall,” but, thanks to a late harvest, this strange beast of a beer dropped in September. Bird Up is the latest in a series of “milkshake” IPAs from this small Eugene brewery in recent months, brewed with lactose in the manner of creamy, fruity brews from Pennsylvania’s Tired Hands and Seattle’s Urban Family. This one, available only in cans, was made with strawberries and vanilla and pours an enticing peachy-pink with thick haze. Its enormously hoppy nose is heavy on grapefruit. The strawberries contribute tart acidity and a lingering floral sensation. It reminds me of an Orange Julius, or maybe a scoop of strawberry sherbet floated in a pint of Claim 52’s coveted Fluffy IPA. Stout floats are common enough — why not other ales? Bird Up is a limited release, but if you can’t get your hands on a can I bet there’s another milky fruit concoction coming our way soon enough.
By Andi Prewitt
Of the Oregon Beer Growler
It’s no secret that Oregon’s soil is rich with buried treasure. But only a small segment of the population possesses the knowledge to unearth the goods.
The hunt is unusual — the map moves and the untrained eye can’t tell whether they’ve discovered prize or poison. But over the years, foragers have helped create a thriving mushroom and truffle industry in this state. Lately, beer lovers have been able to sample these intriguing forest organisms in liquid form, as an increasing number of local brewers have started experimenting with tops and tubers to create unique seasonals and one-offs. To better understand these wild ingredients as well as how they can be incorporated into the brewing process, two beer makers helped explain their methods. Additionally, a fourth-generation chef at a mushroom- and truffle-themed restaurant described the practice of gathering the traveling fungi.
“The best season for hunting mushrooms is the season when it rains,” said Christopher Czarnecki, head-of-the-kitchen at The Joel Palmer House in Dayton.
That means hunting for mushrooms in Oregon is somewhat of a marathon. Of course, no two years are exactly the same when it comes to the harvest. A plot of land that was flourishing one season may become a dud the next. Czarnecki said rainfall, humidity and elevation can all affect growth. He’s pleased that 2016 has been particularly good for morels and chanterelles. Just like with crops you’d find at the farmers market, the seasons produce different varieties of mushroom. Finicky morels, for instance, tend to pop up in spring in Oregon and are known for emerging from the charred land following fires.
“Morels are particular. Those are the ‘Where in the World is Carmen Sandiego’ of the mushroom world,” Czarnecki described.
Chanterelles, however, tend to be a little more reliable. Currently, professional and home cooks are taking advantage of Oregon’s fall chanterelles. A smaller, firmer version arrives in spring. The closest thing the state has to a dry period for mushrooms is in the dead of summer. But Czarnecki explained that even then the motivated hunter need only drive a little farther out of town. The region’s consistently damper areas, like coastal woods or the Mount Hood National Forest, still host mushrooms even when temperatures climb in the Willamette Valley.
Czarnecki is deeply familiar with mushroom growth, and not just because he needs to know how to plan his menu. His family does much of the foraging to supply the restaurant, which was owned by his father before he took it over nearly 10 years ago. The tradition of hunting for and cooking with mushrooms has been passed down, father to son, four times, with Czarnecki’s great-grandfather opening what was initially a tavern in 1916.
Many types of mushrooms can be found within the state’s borders, and Czarnecki isn’t the only one who’s conducted some culinary research on the various options available. Andrew Lamont, head brewer at Old Town Brewing in Portland, can tick off the list of mushrooms that didn’t make the cut: oyster, portobello, shitake. When he decided he wanted to make a mushroom beer, his trial work started in the kitchen. Lamont shared that his wife hates mushrooms, so examining options for the recipe was actually a fun opportunity to cook with an ingredient that rarely sees his stove. Ultimately, for the beer he envisioned, most of the flavors were dull. Lamont wanted something that stood out. He eventually found what he was looking for in the candy cap, which has more of a maple syrup character instead of the typical earthy notes found in many mushrooms.
So why the foray into fungi, beyond yeast, to begin with? Turns out, the answer is pretty simple.
“I’ve never had a mushroom beer!” Lamont said with a big laugh. “That was really the reason behind it. I never had one and it was just one of those ingredients that I never really heard anybody doing before, so I decided to give it a go.”
Lamont was also looking to bring a bold, new creation to the Oregon Brewers Festival last year. The event is one of the nation’s longest running when it comes to beer, which means plenty of producers use the platform to showcase something unusual. For Lamont, that became 1-Up Mushroom Ale, with a nod to Nintendo nerds in the name.
Once the mushroom was chosen, Lamont had to figure out how to incorporate them into the batch. Rather than tossing candy caps into the wort, he “dry hopped” them after standard fermentation. The cold soak lasted almost two weeks, which was plenty of time to allow the sweet mushroom flavor to make its imprint on the liquid. Lamont also researched this route by making a tea beforehand — a practice he employs when working with any sort of powder or peel.
“So I’ll take the dried mushroom, or whatever [the ingredient] is, put it in some hot water, let it steep for a certain amount of time and then I’ll actually taste that tea,” Lamont outlined. “That really gives you a good idea of how those flavors are going to be put into the beer.”
If he likes what hits his palate, the next step is a two-day cold soak in a growler. Almost immediately after a sip of that candy cap tea, Lamont realized Old Town had a beer on tap that would serve as a solid base — an alt. To help ensure the batch with mushrooms wouldn’t taste like a sugar bomb — going form a subtle sweetness to a triple-decker waffle tower dripping in maple syrup and melted Werther’s Originals — Lamont toned down the caramel notes and amped up the bitterness. He only needed about 2 ounces of candy cap per barrel, the supply coming from Oregon Mushrooms LLC in Southern Oregon. In the end, he struck a good balance as evidenced by an August limited-edition bottle release of what many fans have described as “pancake beer” going so fast, it even surprised Lamont.
“I just didn’t think that many people would want a mushroom beer!” he laughed.
Truffle beers have also proven popular, possibly in part because they’re still extraordinarily rare. However, a few Oregon breweries have released bottles made with the beneath-the-surface brethren of the mushroom. One of those is La Truffe, a stout infused with Oregon white truffles and hazelnuts — the result of a collaboration between Wolves & People Farmhouse Brewery in Newberg and the Oregon Truffle Festival. The event, which takes place again Jan. 20-22, 2017, happens to coincide with the beginning of harvest season for the Oregon Winter White. The state is home to four of its own truffle species recognized for their culinary value, according to the Festival. And you don’t necessarily need the exhaustive search party to track them down like you do with mushrooms. Chef Czarnecki explained that if you return to a tree where you found truffles before, you’ll find them there again as long as the roots weren’t damaged.
But that doesn’t blunt the thrill of the hunt. Wolves & People founder Christian DeBenedetti exuded enthusiasm when recounting the opportunity he had to accompany experts and their truffle dogs.
“One minute, you’re standing out in an open field; next you’re crouching in the underbrush of a young pine forest. And the dogs are going crazy, and pretty soon you’re digging,” he described. “You’re on your hands and knees digging through the soil to find your own truffles and picking them out, one by one. It’s really incredible.”
After that, he knew he had to follow through with an idea he’d been kicking around for years: making a truffle beer. DeBenedetti approached Oregon Truffle Festival organizers, who essentially ended up loaning him 5 pounds of Oregon white truffle for the project. That’s right — Wolves & People could return the fungi since they weren’t being destroyed or altered by the brewing technique. So truffles that helped shape La Truffe could have gone on to make another truffle lover happy by showing up in a different form on a dinner plate.
The borrowed truffles got very cozy with 50 pounds of custom-roasted hazelnuts from Springbrook Farm near the brewery. “We don’t like to go into extreme detail,” DeBenedetti explained, “about our method.” But he did say that the filbert was an excellent vehicle for the truffles.
“We found that by infusing those hazelnuts, which are very rich in fatty acids, with the aroma of truffles that the essence really kind of hitchhiked into the beer nicely,” DeBenedetti said.
Using a whole truffle “in all its glory,” as DeBenedetti puts it, was imperative. Experts advised him to avoid extracts, oils and salts, which are sometimes composed of artificial or chemical ingredients. And then, of course, there’s that addicting smell emitted by a ripe truffle that just can’t be beat. Researchers have found that that truffles have chemical compounds that mimic the reproductive pheromones of mammals. What’s not so clear, though, is how that translates in terms of flavor.
“One of the most common questions I get is, ‘What does a truffle taste like?’ And I’m like, ‘Well, it doesn’t really taste like anything.’ It in itself does not have any flavor. It’s all in the aroma,” Chef Czarnecki said.
DeBenedetti characterized the gas as exotic and almost fuel-like. “Some have compared it to the aroma of ozone, which is not something I could pick out, necessarily, in a lineup. But once you learn to identify the smell, it’s a little fusel-y.”
The key is that the gases attach themselves to fatty oils — those found in meats, cheeses and eggs. When a truffle mingles with steak or butter, for instance, it imparts its unique properties to those foods.
“Something fatty that really likes to coat the palate, that’s when you can ‘taste it’ because what’s happening is its coating the inside of your mouth. You’re inhaling, you’re exhaling,” Chef Czarnecki said. “You’re getting what my dad likes to refer to as the ‘truffle burp,’ and that’s the closest thing you ever get to tasting the truffle.”
While most brewers haven’t yet taken a chance on mushrooms or truffles, Lamont and DeBenedetti seem to be part of a growing, brave group — including Portland’s Base Camp Brewing Company and de Garde Brewing in Tillamook — that embraces fungus along with all of the challenges and rewards that come with it. Increased interest in these ingredients can be attributed to a few factors: brewer curiosity, the urge to express originality and relying on the local environment to provide sustainable, inspiring new resources.
“To me, it’s just something that’s unique. Something different. Whenever you go to a bar, it’s the inquisitive nature of, ‘Hmmm … mushrooms,’” said Lamont. “I think brewers are just being more creative, especially up in this region.”
“I think any brewer who is interested in taking his or her brewing to the next level in terms of local ingredients — foraging, sourcing from right here where we live — that it’s a natural progression to try something with mushrooms or truffles,” DeBenetti offered. “As difficult as it may be, I think it’s at the very least a fascinating experiment, and at its best can be truly something delicious.”
Paul Long is an engineer who has designed his own steam brewing system, in operation at his brewery near Newberg.
Photo by Gail Oberst
By John Locanthi
Tucked away in the fertile wine country of Yamhill County, a brewer tinkers away in his nondescript brewing shed. Paul Long, winner of the 2005 Ninkasi Award for homebrewers and founder of Long Brewing, has a well-earned reputation as not only one of the state’s best brewers, but as a maker of some of the finest commercial beers in the state.
The electrical engineer-turned-brewer has a secret up his sleeve: a brewing system of his own design.
“I had to have it custom made because there wasn’t any system out there that could do what I wanted to do,” says Long, who spent 40 years as a wine drinker before going all-in with beer brewing.
The three-and-a-half barrel, all-steam system is perfectly suited for the Newberg brewer’s needs.
“I like to make delicate beers,” says Long, who is currently working on a north German-style pilsner. “Clean beers with defined layers.”
Steam allows for a soft boil, gently succoring out the softer notes of the malts and hops. Even on his heavier beers, such as the aptly named Wee Heavy, you’ll taste each of the 12 malts in a succession through the finish. You’ll find no acid bombs or oily ales in Long’s oeuvre. He believes his beer is best served in a wine glass.
It’s all a part of Long’s “no compromise” motto.
“I make beers without compromise,” says Long as he rubs one of his frozen cascade hops from Yakima between his hands and takes a long whiff. “I use only the best hops from two farms—never pellets—only the best malts and the perfect yeast for every one of my beers.”
Long approaches brewing with the meticulous attention to detail you’d expect from a former engineer for Hewlett-Packard.
The still is equipped with four separate clusters of five temperature sensors. The entire system is hooked up to the Wi-Fi, allowing him to monitor it from his phone when he’s judging beer miles away.
“A single degree off and the beer changes entirely” says Long.
Every step of the process is as closely monitored, from the soft boiling to the pumping—”We learned with wine that you need to crush the grapes gently, I use the same approach with pumping” says Long. The whole brewing process is designed to mitigate oxidation, tannins and diacetyls to create clean beer.
And Long is always looking for new techniques to improve his beer.
“I freeze my hops in a vacuum-sealed bag to dry them but I’m always looking for better ways to preserve my hops,” says Long as he swirls his Vienna lager in a wine glass. “This is an exciting time in brewing. My hop-growing friend employs a chemist now. There are ways to locate the sulfur compounds in a hop down to the quadrillionth—the quadrillionth!”
“We are just now getting into the real science of brewing.”
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