By Ezra Johnson-Greenough
For the Oregon Beer Growler
Who’s afraid of the seasonal creep? It sneaks up when you least expect it with autumn pumpkin-spiced beers in August and malty, strong winter ales in September. The seasonal creep lures you in with your favorite summer seasonal when spring rain is still falling, but mysteriously disappears by August.
If you’re one of those people surprised to find 10 Barrel Brewing’s Jamaican Me Pumpkin available in the dog days of summer or Deschutes Jubelale before the first leaf hits the ground in fall, then you’ve been smacked by seasonal creep. Pumpkin beers are a controversial new seasonal hit, but usually debut in stores before pumpkins. As I write this, it’s a clear blue sunny day and there’s a bottle of 2016 Deschutes Jubelale on my desk. Ironically, this year’s Jubelale art is called “First Snow,” while winter still seems nowhere in sight.
Understanding why seasonal creep strikes is to understand consumer buying habits and the supermarket strategy. In many ways, craft beer has blossomed on the back of seasonal beer releases. Where bars and taprooms would once carry the same beers year-round, drinkers began craving diversity. Seasonals were the first rotating, specialty offerings before limited-edition one-offs were a thing. We grew accustomed to looking forward to our favorite seasonal all year. No doubt there is value in hanging a beer release on a holiday, but it’s a double-edged sword.
The quickest way to grow a brewery is by getting beer into bottles and onto supermarket shelves.
A store will grant a brewery a certain number of stock keeping units (SKUs) or how many varieties they’ll carry. These slots must remain filled because an empty row is lost revenue. It’s difficult to capture more than a few SKUs if you’re a small brewer, and if you can’t keep them filled, you’re out. As Jason Randles, digital marketing director for Deschutes Brewery explains it, “You can’t have empty shelves at retail, so you have to be ready to backfill with the next seasonal because they share the same SKU.”
Seasonals are often intrinsically connected to holidays. Breakside Brewery’s head brewer and former Oregon Brewers Guild president Ben Edmunds says, “We've found that brewing and rolling out a beer attached to a very specific season or holiday really shifts people's attention away from the beer and onto the season in question. And, unfortunately, this means that if you release beers "late" in a marketing season — say releasing a "winter beer" on Jan. 15 or a pumpkin beer on Oct. 20 — the beers don't sell as well as they would if they were released earlier.”
“Summer seasonals stop moving towards the end of August. Holiday beers like Jubelale stop moving on December 31st,” adds Jason Randles. “Another interesting point about seasonals is that the trends are very soft. In the past, consumers would go to seasonals for variety and change, but now change is everywhere. “
The McMenamins locations throughout the Pacific Northwest regularly tie their beer releases to holidays. Black Widow Porter is a rare McMenamins bottle that only makes an appearance around Halloween. McMenamins hopes that supply will be gone by Nov. 11 when the Christmas-themed Kris Kringle Traditional Yuletide Ale comes out.
“When should a winter seasonal be released? I'm not sure, but I do think that if you're putting a beer out marketed with snowcapped mountains, Santa Claus or winter landscapes on the label before Oct. 1, you're letting marketing drive a lot of your beer-making decisions” says Ben Edmunds.
Deschutes Brewery is the largest independent brewery in the state, the eighth largest in the country. Their winter seasonal Jubelale is one of the region’s most famous, now in its 29th year. But even a classic like Jubelale can struggle in the market. Jason Randles admits Jubelale has hit as early as late August to ensure sellout by the holidays. However, Deschutes is making attempts to release seasonals more in line with the actual seasons.
“We did our best to address this seasonal creep this year by introducing a fourth seasonal, Hopzeit, but it didn’t work out as well as we had planned,” Randles says. “Hopzeit was supposed to be available for about six-to-eight weeks in late August through early October, but Hop Slice went long and is still on the shelf in Oregon. Hopzeit was supposed to push the Jubelale release to its intended early October release date.” Still, October ain’t bad when compared to an August release.
At Breakside Brewery, they have found their own way to stay out of reach of the seasonal creep.
“Our solution has been to avoid attaching our bottled, rotating beers to a particular season. You won't see any of the seasons or holidays specifically mentioned in the marketing or imagery for our rotating beers. The exception to this is some draft beers” said Ben Edmunds.
So if you’re as afraid of seasonal creep as I am, do your best to support year-round beers and drink your seasonals fresh and in high quantity!
By Andi Prewitt
Of the Oregon Beer Growler
“New year, new you!” “Start the new year right!” “Out with the old and in with the new!”
More than any other time of year, January shoves our head in a toilet bowl filled with cloyingly motivational platitudes and won’t let go while we desperately try to reach for the flusher and skip to February. Every advertisement, magazine cover and lifestyle show shames the behavior of the previous year so that customers will shell out money for exercise equipment or lock themselves into a gym membership.
Sure, you probably drank too much brew in 2015. Exercise may have slowly redefined itself as making laps in the grocery store beer aisle while deciding what to buy or carrying two growlers at a time to the car. It would be really easy to ignore the usual New Year’s calls to action and hunker down until June. After all, it’s cold outside. It’s dark. And there’s rain. But an abundance of options await when it comes to staying active this winter. You can then celebrate the effort it took to leave your home with a well-deserved beer — or several. The following is a guide to both in four categories: snow, ice, wood and rock.
Re-explore the hiking routes in the Mount Hood National Forest when they’re coated in snow. The sparkling, clear lakes and wildflower-filled meadows are gone, but the winter transformation is not any less engaging than the summer scenery. Water normally alive with swimmers and boaters has gone still with a layer of ice. Tree branches and trails are frosted in white. And when it’s snowing, the skies are a beautifully subdued shade of slate.
To really get an appreciation of the setting, though, shake off the crowds that congregate at Timberline and Sno-Park parking areas. Strap on some snowshoes and escape to the backcountry where the effort it takes to complete the trails tends to deter a lot of people. If you don’t have any gear, not to worry. Mt. Hood Adventure (88335 E. Government Camp Loop Road, Government Camp, 503-715-2170) located on the upper story of Ratskeller, has rentals for adults ($15) and kids ($10). That includes shoes and poles for 24 hours in case you can make an overnight escape and get a couple of treks in. The guy normally behind the counter is a wealth of information when it comes to where to go and what to do if you get lost or end up braving the elements overnight. He’s so passionate about winter recreation, he’s practically vibrating with excitement. To get you started, here are three snowshoeing routes in order of increasing difficulty:
Distance: About 5 miles
Difficulty: Riding a tauntaun through the snow in “Star Wars: Episode V”
Directions: From Portland, travel 31 miles east of Sandy on Highway 26 to about 2.5 miles east of Timberline Road. Follow the signs to Trillium Lake and turn right into the Sno-Park.
Some hikes are easy to knock to the bottom of your list because they’re not very challenging and often teeming with people. Trillium Lake meets both those criteria in the warmer months, but come snow season the path gets longer and a little more demanding. And about a mile in, you distance yourself from everyone who is just there to play in the snow — not complete the entire loop. The distance increases because you’ll be snowshoeing in from the Trillium Lake Sno-Park parking lot rather than driving in to a day-use area next to the water. Forest Road 2650 will be free of cars, so tromp along the wide, sloped path that’s blanketed with powder until reaching a fork about .5 miles in. Either direction curves around the lake, but going left gets to the scenic shore more quickly. Reward yourself by saving the best view for the end of the hike and take a right. Open prairieland that’s dotted with clusters of trees eventually gives way to a thicker forest that surrounds much of Trillium.
One place worth a pause is the Summit Meadows Pioneer Cemetery. The plot of land, not much bigger than a dining room table, is marked by a white picket fence, some tombstones and a wooden sign posted on a tree — if not all obscured by snow. You can take a moment to imagine what it might have been like trudging along the Barlow Road section of the Oregon Trail. Not long after that, though, the sight of a handful of cabins will snap you back to modernity and perhaps inspire a future weekend getaway. Soon you’ll start to spot small windows in the three branches revealing the lake. The best view comes after crossing the dam — a hill of pines arches up to one side of the lake, the vast expanse of water stretches out in front of you. On a clear day, Mount Hood towers over Trillium. When finished with selfies and scenery, continue the loop to return to the parking lot. When you reach the fork, there’s one hill to contend with — but rest assured you’re nearly done at that point.
Distance: About 7 miles
Difficulty: Getting chased by Jack Nicholson through a snow-covered hedge maze in “The Shining”
Directions: From Portland take Highway 26 east past the junction with Highway 35 to the Frog Lake Sno-Park.
If you’ve seen one lake in the Mount Hood National Forest, you’ve seen them all. It’s easy to sum up the beauty of these shimmering gems nestled around the peak with one camping trip, one hike, one Instagram photo. But after you start exploring more of the region’s lakes, you’ll begin to appreciate the subtle differences and hidden side trips only experienced hikers can reveal. What makes the Twin Lake trail unique is revealed in the name — there are two watering holes that, although similar, offer separate experiences.
From the Frog Lake Sno-Park, head toward the picnic table and turn right onto the Pacific Crest Trail. Upon reaching an intersection, veer right to continue onto Twin Lakes Trail No. 495. It’s a gentle climb under the thick boughs of old growth weighed down by snow. The first lake comes into view after you amble down a ridge about 2 miles in. A fairly expansive campground provides plenty of places for a pit stop, complete with luxury log seating. The frozen patch of water is ringed by towering evergreens that look like they’ve been iced by a giant cake decorator.
The path to the Upper Twin is narrower and steeper. This is where you’ll start stripping off some of those layers because slogging through the snow headed uphill is enough to keep you warm. At times, you’ll come near a stream that slashes a black, jagged stripe through the white snowbanks before reaching the second lake, which is smaller and shallower. Unless clouds are in the way, Mount Hood’s tip will be peering over the crowd of trees surrounding Upper Twin’s perimeter.
Trail No. 495 links to Palmateer Point via Trail No. 482, but only continue if you’re a skilled hiker/snowshoer and have navigating equipment, as the snow tends to get thicker farther up. To call it a day, simply turn around at Upper Twin and go back the way you came. For those who’ve heard the mysterious Camp Toilet might exist along the route — it’s true. But wait until summer to seek it out. Not only is it probably buried in snow, a white lid is also mighty difficult to spot this time of year.
Frog Lake Butte
Distance: About 6 miles
Difficulty: Liam Neeson running through frozen Alaska while punching wolves in “The Grey”
Directions: From Portland take Highway 26 east past the junction with Highway 35 to the Frog Lake Sno-Park.
You wouldn’t know it when whizzing by on Highway 26, but the Frog Lake Sno-Park parking area is bustling with activity. Of course, you’ll find people crouched over to secure snowshoes or cross-country skis, but the lot is also shared with dogsled teams and toy haulers that contain the leaf blowers of recreational gear — the snowmobile. Even though they’re despised by some outdoor enthusiasts for their incessant drone and malodorous motor, it’s best to keep your cool and play well together. You won’t see much of the snowmobilers once you’re out on the path, but the noise never completely comes to a halt.
Begin by heading right on Forest Road 2610, which is spacious to accommodate vehicles in the summer. This is no flat stroll, however, as you’ll become painfully aware of about a half mile in. Take the steep and unforgiving Frog Lake Butte Road for 2,000 miles straight up. Poles are your pal on this snowshoe. There’s not much to describe in terms of scenery on the way. You’ll be too focused on lifting one foot in front of the other on the grinding course to appreciate it anyway. And that’s what the summit is for. At nearly 5,300 feet, there’s a whole lotta view. Mount Hood soars above rolling hills dotted with lakes like Timothy and Clear. Mount Jefferson is also visible on the horizon. The flat, open butte can get blustery, so find a grove of trees and catch your breath. If you packed a growler, toast your ascent before heading down.
Thaw Out Beers
Everyone loves a ski chalet after a long day on the mountain because they’re cozy and feature the most enjoyable way to warm up: alcohol. Mt. Hood Brewing Company (87304 Government Camp Loop, Government Camp, 503-272-3172) fits the bill on both accounts and it’s just off Highway 26 near all of the recommended snowshoe trails. There are at least six house-brewed beers on tap and several beer cocktails. A fireplace nook to the left of the entrance with oversized leather chairs and a large coffee table is the place to relax if you can snag it. When occupied, grab a table in the back or a stool at the bar, where there’s a frosty strip embedded in the countertop to keep pints cold. No matter what, you’ve got a better seat than any of the suckers crawling along 26 to Portland in the never-ending line of homeward-bound ski traffic.
Remember when all it took to entertain you as a kid was a rink, a little music and some flashy lights, along with the possibility you’d hold your crush’s hand during the partner skate? Return to the thrills of middle school at the Sherwood Ice Arena (20407 SW Borchers Drive, Sherwood, 503-625-5757), where they turn off the fluorescents, start spinning the disco balls and pump up the Top 40. Public skate sessions are held throughout the week, but the mood lighting and DJ are only available on Fridays from 7:35-9:35 p.m. The dark also provides some anonymity to those wall clingers who spend more time on their tailbones than up on skates. But after a few wobbly laps, your Rollerblading experience from the ‘90s should kick right in like you haven’t missed a day. Admission and skate rental for two costs $20. The arena offers a date night special, which includes mini pizzas and medium drinks for five bucks more, but eating concession stand food in a lobby that smells like a hamper full of musty gym socks isn’t worth the extra dough. Instead, drink like an adult before you play like a kid and order pints at NW Growlers (21025 SW Pacific Highway, Sherwood, 503-822-5426) just across the street.
If it’s too much of a stretch to get to the suburbs for a spin around the ice, embrace a classic by going to Lloyd Center (953 Lloyd Center, Portland, 503-288-6073). The rink was the first of its kind to open in a mall in 1960 and its legacy is inextricably linked to Oregon’s infamous figure skater Tonya Harding. Given that the slab of ice isn’t really the main attraction here since it is a shopping center, the space is small and feels like it, both on the ice and in the waiting area where you’ll fight for a seat with 6-year-olds while the Zamboni does its thing. Be warned that the skating here isn’t cheap. Sure, $17 on a Sunday covers skate rental and access to the rink all day. But let’s be honest — no one is going to do laps here for eight hours. It would be forgivable if you took that $17 to the food court instead. However, you may want to get your time on the nostalgic rink while you can. Lloyd Center says it’s planning an overhaul in 2016 that will improve rink aesthetics, but shrink the size.
While there’s nowhere to grab a beer in the mall proper, two walking-distance options should satisfy your thirst. Upright Brewing (240 N. Broadway #2, Portland, 503-735-5337) makes four lovely saisons year-round that you can enjoy at tables tucked away in a dimly lit basement surrounded by brewing equipment. To get to the bottom floor, go to the very back of the building and press on through a labyrinth of halls and staircases that lack signs. Order a sampling tray before hitting the ice, but be sure to bring cash or a check to pay. Since Upright has limited hours and no kitchen, Broadway Grill & Brewery (1700 NE Broadway St., Portland, 503-284-4460) is another option. It has eight of its own craft beverages, a book for a menu and stays open longer. Either way you go, the combination of beer, blades and ice would surely get you grounded if your mom had anything to say about it.
In 2000, Harvard political scientist Robert Putnam introduced the thesis that civic engagement in the U.S. has been declining since the 1960s. To illustrate the argument, he used a vivid, empirical phenomenon — plenty of Americans were still bowling as a form of recreation, yet few did so in leagues as they once used to. This was one example used to highlight the importance of social capital and how joining networks gives one a sense of stake in community. Perhaps what further drove bowling to become a more isolated activity was the subsequent rise of the casino-like alley: fast-paced video screens, pop music and booths swaddled in black leather. The experience has become more about being stimulated by the atmosphere, and it’s also a hell of a lot more expensive to knock down some pins in these newfangled palaces of play.
Fans of old school alleys will appreciate those that are left and remain untouched by the frills of the 21st century. Although you’re not likely to work up a sweat, it’s still a way to burn more calories than spending an evening disappearing into the living room couch. AMF Pro 300 Lanes (3031 SE Powell Blvd., Portland, 503-234-0237) is one place to get the ball rolling on the wood. It features 36 lanes, plastic seats, a lounge and zero pretension. Prices top out at $5.19 per person, per game. Just because the building is dated, doesn’t mean the beer is. Craft is on tap, including at least one beer, appropriately, from neighboring Hopworks Urban Brewery (2944 SE Powell Blvd., Portland, 503-232-4677). After your 10 frames, cross the street for a burger and more beer, making it a 1950s-kind-of bowling night that would do Putnam proud.
Maybe you’ve seen the REEL ROCK Film Tour and felt inspired by those adventurous athletes or overheard conversations about the amazing grip strength developed by bouldering. Whatever the motivation, you decide you want to give one of those climbing gyms a try since all of the outdoor rocks are wet and slippery in winter. The Circuit has two Portland locations (410 NE 17th Ave., 503-719-7041 and 6050 SW Macadam Ave., 503-246-5111) and one in Tigard (16255 SW Upper Boones Ferry Road, 503-596-2332) with drop-in day passes for $14 and $4 shoe rentals. All locations are also located next to beer. The business has even gone a step further by partnering with Base Camp Brewing Company (930 SE Oak St., Portland, 503-477-7479), Culmination Brewing (2117 NE Oregon St., Portland, 971-258-2808), Migration Brewing (2828 NE Glisan St., Portland, 503-206-5221) and NW Growlers (6141 SW Macadam Ave., Portland, 503-245-4509). Look for price breaks at any of those locations after climbing or falling because you haven’t yet developed that superhuman grip. At least the floors are padded.
By Branden Andersen
For the Oregon Beer Growler
The winter warmer holds a special place in the beer industry’s heart. While old-world breweries celebrated the passing of seasons with spring beers like saison and Maibock, the American beer industry instantly grabbed onto the winter seasonal as its golden child for rotational styles.
It all started with Anchor Brewing, which released its first Christmas Ale in 1975. Label artist Jim Stitt has been designing the labels since that year, drawing a different tree for each edition ranging from a California palm to a Douglas fir.
“We’ve always believed handmade beer deserves a handmade label,” an Anchor representative said in a promotional video. “So rather than running to the computer, we run to our friend Jim Stitt, a wonderful illustrator and wonderful watercolorist.”
The idea, according to an Anchor press release, is to keep the labels changing just like the beer inside the bottle. Each year, the brewers work off of a caramel and toast malt base while adding a different combination of hops and spices that they refuse to disclose to the public.
Anchor set the pace for the hundreds of breweries that popped up in the years that followed. Local breweries now hold on to their winter seasonals and build releases around them. 10 Barrel hosts Pray for Snow parties across the state to celebrate the release of their beer. Hopworks Urban Brewery’s Abominable Winter Ale’s bright blue monster cans and tap handles are seen around bars as a celebration of the season.
Possibly the most recognized and revered winter release in Oregon comes from Deschutes Brewing. They’ve brewed and bottled their winter seasonal Jubelale since opening their doors in 1988, with different labels wrapping each bottle. From 1988 to 1995, Bend local Ed Carson designed wreaths for the labels, updating them once every two years.
“Deschutes Brewery owner and founder, Gary Fish, and our graphic designer at the time, Ed Carson, came up with the idea to celebrate the beer and the holiday season,” explained Deschutes digital marketing manager Jason Randles, “and I guess you could say the rest is history.”
While Carson oversaw the Jubelale art project until 2003, he handed off the art reins to local artists.
“As Gary Fish likes to say, ‘Jubelale packaging is all about the art,’” recounted Randles. “It’s a fun project that celebrates the craft of brewing and art and brings them together in a real unique and festive way.”
This year, Central Oregon transplant Taylor Rose found her way into the discussion for Jubelale’s 2015 label, and quickly made her way to the top of the list.
“I figured there was a huge wait list,” Rose said. “I was just reaching out to see what I had to do to be included. They brought me in and started talking about the project, and it turned out I got the job.”
Randles said that Deschutes prioritizes Central Oregon artists, tasking them to create winter-themed art.
“It was very hands-off,” Rose said. “I sketched up my idea and they told me to go for it.”
Rose said her inspiration came from her newfound love of fly-fishing. Since moving to Bend from New Hampshire, she has been inspired by all of the outdoor recreation that the area has to offer and she incorporated that into her work.
“A friend took me out to the Crooked River to go fishing,” Rose said. “We didn’t get anything that time, but just being in the environment, I loved it.”
The Jubelale label, titled “First Tracks First Cast,” is a tribute to that memory and how inspired she has been by the Central Oregon outdoors. She used her fantasy-like style to portray an outdoor scene of a couple with their dog preparing to cast into a fish-filled river.
“We like the detail, vibrancy and playfulness of her work,” Randles said about Rose. “We’re always looking for something different from the previous year, whether that be style, medium or subject matter.”
The original art, which is hanging in Deschutes Brewery’s tasting room, took roughly 80 hours from start to finish. Rose said it’s the biggest project she’s ever done, and admires Deschutes for giving artists the opportunity.
“How awesome is it that Deschutes does this,” Rose said. “They gave me total creative freedom and make it all about the artist.”
Rose got the whole royal treatment, including her picture on Deschutes press releases and a poster-signing party at the pub as the art was revealed. Suddenly, Rose said she was recognized by locals. Besides that, her art was placed all around town, on six-pack carriers and boxes in the beer aisle.
Ron Gansberg (right), brewmaster for Cascade Brewing Barrel House, says the biggest challenge when creating spiced beer is having enough time to spend with the spice in raw form to obtain the most complete understanding of how to use each one. Kevin Martin, lead blender, agrees that time is a huge ingredient. Photo by Emma Browne
By Kris McDowell
For the Oregon Beer Growler
The holidays wouldn't be the same without spices — they infuse the air with warm, welcoming aromas and contribute distinct flavors to food and drink — bringing to mind memories of gatherings filled with family, friends and cheer.
Cascade Brewing Barrel House, led by Ron Gansberg, is a brewery that fully embraces the use of spices in their beers. While they offer spice beers year-round, many people tend to associate fall with the flavorful variety as we begin to turn to seasonal food that works well with spices, like pumpkins and apples, which are also in abundance. One of many spiced beers Cascade turns out is called Pumpkin Smash, which is made with local, organic Cinderella pumpkins from Sauvie Island that are then roasted in-house. The Northwest-style sour ale is barrel aged for 11 months and still highly drinkable at 11.4 percent ABV due to a combination of spices that bring to mind pumpkin pie.
The use of spices is not new, having been a mainstay in beer making since the beginning, but in recent history their presence has been overshadowed by other ingredients — primarily hops. Ron’s work continues to buck that trend and it’s an ongoing project to master Cascade’s spiced beer game. When asked what the biggest challenge is when creating spiced beer, his answer was having enough time to spend with the spice in raw form to obtain the most complete understanding of how and when to use each one. Some spices are more stable than others, retaining consistency throughout the life of the beer; others might be more prominent early on only to eventually fade, quickly or slowly, as the beer matures. That factor is particularly important at Cascade since so many of their beers spend time aging in barrels. Kevin Martin, lead blender at Cascade, explains that when making spiced beer, it must be understood that "time is a huge ingredient."
Just as hops can be added during the boil, during aging or even right before serving by using a Randall, spices may also be introduced at different points throughout the beer-making process. Cascade's spice regimen includes kettle spicing, barrel spicing and spicing at blending, all of which have been developed over time with the help of detailed notes that track how the spices are expressed in the beer. The careful note taking allows Cascade to refine its processes.
Kettle spicing happens during brewing and builds a good base layer of flavor. When added at this point, the flavors have the opportunity to not only be more integrated, but they may also be transformed at the molecular level during fermentation. Barrel spicing doesn't provide the level of integration that kettle spicing does, but just as an application of salt and pepper enhances a dish before it’s served, adding the element as the beer ages is an important step in creating the final product. Both methods are important, each providing their own flavor contribution to the beer. Then comes the "eleventh hour correction," or spicing at blending. This is the blender's last hurrah with the beer in an effort to make it the perfect concoction.
Vlad the Imp Aler, a sour ale that is a blend of blonde quads, tripels and blondes that have been aged more than 18 months in bourbon and wine barrels, was the first spiced beer that Ron made at Cascade. When asked why he first decided to make a spiced beer, Ron said it was because he felt that the spicing complemented where the beer was going and also helped define and frame the brew. As for the how — his process and way of doing things — that’s something he’s intentionally developed through trial and error without turning to other breweries’ methods as a model. While one might think it would be useful to learn from what others are doing, his view is that if he learned other breweries' processes, essentially he'd just be making their beers instead of making his own. That's a pretty enlightened view, even if it has meant that he's had to work harder to figure it out on his own rather than learning from others.
Ron’s independence isn’t the only element that makes Cascade’s beers so unique. The brewery’s extensive blending program also sets it apart. Vlad the Imp Aler is a prime example, drawing from multiple styles and likely multiple vintages each time it's created. And blending is not for the faint of heart. While with brewing you can experiment with test batches, blending cannot feasibly be done small-scale. As Ron explained it, blending is something he’s just had to go forward with despite any fear of the outcome. Were he to have proceeded with caution, giving into uncertainty and concern, Cascade would be light-years behind where they are today. Thankfully, Ron forged ahead.
One of his newest creations is Mulled Apple Sour. Just as Pumpkin Smash was made with spices you’d associate with pumpkin pie, this beer is reminiscent of freshly baked apple pie due to the spices, vanilla and honey. Presented for the first time this year, as the chill was just starting to creep into the air, it's a strong opening act to Glueh Kriek. Cradling the glass of warm liquid is as comforting as being handed a plate of fresh-from-the-oven pie that was almost cut too soon, allowing the warm goodness to ooze out.
Glueh Kriek, a mulled beer some may have enjoyed last year, is both sweeter and more acidic than the Mulled Apple Sour, with an intense cherry flavor and undeniable presence of cinnamon and clove. Deep red in color, served with a clove-spiked orange slice, breathing in its aroma is like breathing in the best of the holidays. It’s a beer that fully embodies the depth and breadth of Cascade’s spicing and blending program.
So what's next for Cascade? There's no clear answer, but Ron is continually bringing in new spices and experimenting with them to determine which express themselves well and which do not. Those in the former group will get further attention to figure out how and when to apply each spice to bring them to their fullest potential. Then there are some that fall in between, such as cardamom, which are much more challenging to apply. Not one to shy away from the challenge, it's more a matter of when, not if, Ron will unlock the key to using it. Whatever the result, it's sure to be a unique creation — the result of the dedication to the craft of brewing, spicing and blending that Cascade is known for.
Cascade Brewing Barrel House
[a] 939 SE Belmont St., Portland
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