By Erica Tiffany-Brown
Of the Oregon Beer Growler
For the last three years, I’ve dressed up as a hop during the Halloween season because a.) hops are awesome, and b.) I’m both too lazy and not creative enough to conjure up some other costume. Although I love traditions, I’m growing tired of doing the same thing year after year. But one thing I never get tired of is Oregon beer — so, I’ve decided to brew up some new rituals for all of us featuring our favorite treat. Below, you’ll find four different fall activities — beyond just Halloween — and the beers that go with them. October will never be the same again!
Ashland’s Caldera Brewing is already Halloween-friendly thanks to their logo, a bubbling black cauldron. But what will really put you under their spell is the Toasted Coconut Chocolate Porter. The brewery uses in-house toasted coconut chips and natural liquid chocolate to create nothing short of Mounds bar goodness. The beer already claims to be dessert in a glass, so why not take your state of sugar-induced bliss one step further by pairing it with the Hershey’s tropical treat? | 6.2% ABV, 24 IBUs
Aside from having a great name, Nut Crusher Peanut Butter Porter from Wild Ride Brewing in Redmond blends the chocolatey, caramelly, nutty notes loved by porter fans and amplifies them times a thousand with an undeniably creamy peanut butter flavor. It’s a beer that pairs well with E.T.’s favorite food group — Reese’s Pieces. Added bonus: The candies will double as a type of breadcrumb trail when you’ve imbibed too many beers and can’t find your way back home! | 6% ABV, 18 IBUs
Fall Activity Pairing: Trick-or-Treating
Even though you’re too big to get away with going door-to-door asking for candy — unless you secretly steal from your kid’s stash — there are likely plenty of leftovers from that giant variety pack you had every intention of handing out to costumed little monsters. Instead of ravaging it like a zombie, here are some more Oregon beer and candy pairings to help you savor every last bite: Rusty Truck Brewing’s Taft Toffee Porter with Heath bars, Base Camp Brewing’s S’more Stout with Peeps marshmallows, and Rogue’s Hazelnut Brown Nectar with Ferrero Rocher.
Pumpkin Spice and Everything Nice
Pumpkin beer (or pumpkin anything for that matter) is one of those things people either seem to love or hate. But even the biggest pumpkin skeptic could be made into a believer with Rogue’s annual Pumpkin Patch Ale. “Crafted from patch to batch,” each year Rogue employees pick fresh pumpkins from Rogue Farms in Independence, load them up and drive them 77 miles to the Newport brewery. The pumpkins are then roasted and pitched into the brew kettle, creating a final product that rivals even the best witch’s brew. | 6.1% ABV, 25 IBUs
Complex enough to be in a category all on its own, Cascade Brewing’s Pumpkin Smash is not for the average pumpkin beer fan. The Portland barrel house is highly regarded for its sour beers, and Pumpkin Smash does not disappoint. Each year’s batch offers a different experience — for example, their 2015 version is a blend of blond and quad ales aged in bourbon and brandy barrels for up to 22 months with pumpkin and spices. In September, the brewery released the 2015 blend on draft only, with vintage 2013 and 2014 bottles available for purchase. If the spirits are in your favor, you’ll likely still be able to score a rare bottle at the brewery, or at bottle shops such as Portland’s Belmont Station and The Bier Stein in Eugene. | 10.8%-12.35% ABV
Fall Activity Pairing: Pumpkin Patch
Check out Heiser Farms in Dayton for the ultimate pumpkin overload. On Saturdays and Sundays in October, the farm has cannons that shoot pumpkins more than a quarter of a mile! They will also be serving Heiser Pumpkin Ale from Silverton’s Seven Brides Brewing, a brew made with pumpkins grown right on the farm.
Originally released as a seasonal in 2014, Ninkasi’s Dawn of the Red has become almost as much of a cult classic as the movie it’s named after — 1978 horror film “Dawn of the Dead.” The brewery’s label designer and art director, Tony Figoli, is obviously a fan of the film, so what better reason to add this zombie-themed pairing to your to-do list this Halloween season and beyond? According to the Eugene brewery, “it doesn’t take brains to know this IRA is a delicious choice any time of year!” | 7% ABV, 75 IBUs
The infamous Black Widow only summons herself two weeks out of the year, but she always leaves a lasting impression. Originally brewed at the McMenamins Thompson Brewery 25 years ago on October 15, 1991, this deep-black porter infused with licorice root is so enchanting she will be the star of her own “Widow’s Weekend” at various locations. While she’s available October 15 through Halloween at all McMenamins pubs, the Thompson Brewery usually releases the popular seasonal earlier than the rest. But don’t get too lost in her web, as she won’t be here for long! | 7.35% ABV, 30 IBU
Fall Activity Pairing: Scary Movie Marathon
Although there is a 1987 crime thriller which shares the name “Black Widow,” McMenamins has a lot more to offer than that in the scary movie department this month. The company’s Mission Theater and Pub in Portland offers a variety of screenings all year long, but in October, you’ll find that classic spooky movies are their specialty. “The Craft” and “Scream” are both celebrating their 20th anniversaries, “Little Shop of Horrors” is celebrating its 30th, and “Carrie” is celebrating its 40th. There will be multiple showings of each, along with the movie “Se7en.” Don’t forget to order your favorite McMenamins beer as liquid courage as you prepare to be scared!
Putting the Oktober in Oktoberfest
If you’re pumpkin-phobic, have no fear, Deschutes is here! The brewery recently added a new fall seasonal to its lineup: Hopzeit Autumn IPA. While this beer may or may not conform to the Reinheitsgebot (a German purity law only allowing water, barley and hops as ingredients), the beer is at least “100-percent gourd free” according to the brewery, and “blends the malt body and flavor of a Marzen with the hop profile of an IPA.” It even has its own hashtag: #SayNoToPumpkinBeer. | 7% ABV, 60 IBUs
For those of you wanting something you could drink a few steins of without being frightened by flavors, this section’s for you. Block 15 Brewing’s Autumn Farmhouse Ale, dubbed as a “harvest celebration of Pacific Northwest regional farms,” is a part of the brewery’s seasonal bottle-conditioned series. The beer truly lives up to its description, featuring organic North American malts, organic oats from Green Willow Grains, Willamette Valley hops, and honey from Queen Bee Apiaries, also located in Corvallis. | 7.4% ABV
Fall Activity Pairing: Oktoberfest
Although Munich’s famous Oktoberfest may be over, luckily for you there are still some Oregon breweries that are hosting their own versions of the revered German celebration this month, including Block 15’s Bloktoberfest on Oct. 21 (Pro Tip: You get free entry if you wear German-themed clothing). On Oct. 8 in Portland, not only is Zoiglhaus Brewing hosting its own Oktoberfest, but Widmer Brothers Brewing will be putting on an Oktoberfest at Pioneer Courthouse Square featuring rock band X Ambassadors.
No matter how you’re celebrating this month, don’t be too spooked to try a new Oregon beer!
By Kirby Neumann-Rea
For the Oregon Beer Growler
the process of fermentation involved in the making of beer, in which sugars are converted to ethyl alcohol
Dan Peterson is the microbiology-trained brains and brawn behind Ferment, one of Oregon’s newest breweries. Based in Hood River but brewed in Portland, Peterson plans a Hood River brewery and a Portland pub.
“Food will be made to suit the beer,” Peterson said. The pub should open by late summer and the brewery would follow in late 2016 or early 2017.
“It’s nice to have this kind of clean slate opportunity and say, ‘This is what I want to do,’” described Peterson. Last year, he left pFriem Family Brewers in Hood River, where he was one of Josh Pfriem’s first hires, to start his own brewery.
“It was a tough decision, but it was a great opportunity at the right time to have creative control over the beers,” Peterson said. He is doing the entire brewing process himself, and distribution is limited at this point. Peterson focuses on “balanced, English-style” beers.
“The cool thing is they go really well with food. And with Ferment, the focus is more experience-focused rather than beer as a liquid or beverage or commodity or bottles being distributed as far possible. It’s the synergy of food, beer, experience and environment.”
Ferment brewery and pub will both be known simply as “Ferment.” The pub will be in Portland, at a location soon to be announced. The brewery, however, will be in Hood River. Peterson is looking at a variety of locations, including a planned building on the Hood River waterfront, two blocks from pFriem.
Peterson, a University of Vermont microbiology graduate, got his fermenting start at Brooklyn Brewery in New York. He had worked in a cancer research lab before his love of homebrewing took him to a combination lab/entry-level brewing job at Brooklyn in 2003. He then came west to work at Full Sail in 2009.
“I was brewing with friends and I slipped down the slope of thinking a lot about brewing and thinking of it as a profession,” Dan said.
Peterson started Ferment in Portland in 2015, brewing at Pints in Old Town and at the new Zoiglhaus cooperative. His yeast concoctions start wild on the slopes of Mt. Hood, where he leaves cultures out overnight.
At this point, Peterson experiments with small batches. “This is a chance to do recipe development — see how things are received on a really small scale. I can get a couple of kegs out there to places and check in with people,” he said. “I’ve been doing test batches, making tweaks. And instead of just tasting them myself and deciding whether I like it, this is a way to see, in general, how consumers like it,” Peterson said.
He uses special malts out of England for most of the brews in order to find a balance with the hops and yeast. “My background is mostly English-style brewing practices,” he said. “There’s not a whole lot of English-style brewing in the Northwest. I like seeing what people think of it — to say, ‘This is a pale ale that’s not all that hoppy,’ compared to our standards now.”
In general, the yeasts will tend to exhibit a “pretty fruit ester character,” Peterson said, adding that they flocculate easily and leave a clear beer.
“Traditionally, (the English) brew a lot in casks and count on the yeast to settle in the bottom and expect the beer to be really clear. That’s kind of my goal also.” Peterson is not currently cask conditioning, but said, “I want to in the future as I get more established and have some good cask offerings.”
In Portland, you can find Ferment on tap at Clyde Common and The Richmond Bar. In Hood River, Ferment beers are available at Camp 1805 Distillery, Pine Street Kitchen and Volcanic Bottle Shoppe.
By Patty Mamula
For the Oregon Beer Growler
Finally, a craft brewery has arrived in the Lents neighborhood of Portland. Zoiglhaus Brewing Company, at Southeast 92nd Avenue and Ramona Street, is an oasis in a desert of family-friendly gathering places. The spacious, German-inspired pub opened September 2015, after more than four years of planning.
Of the many stories behind the brewery project, the one about its name seems the place to start. Zoigl is a variety of beer made in eastern Bavaria, which dates back to ancient times. The tradition is still practiced in the small towns of the Oberpfalz region. Locals share a communal brewery where they mash before taking them home to ferment. When the homebrewers of Oberpfalz put the Zoigl sign outside their house, it’s an invitation to come enjoy their beer. The sign is a six-pointed, blue-and-white star shaped from two triangles. The first symbolizes the brewing elements of fire, water and air. The second symbolizes the ingredients of malt, hops and water.
For co-owner and brewmaster Alan Taylor, the name Zoiglhaus was perfect. He said that when he and the other two owners met with the marketing representative to hammer out the concept of the brewery, they had three different ideas.
“We all came together behind the idea of the Zoigl and the name Zoiglhaus just followed. We liked the idea of a community brewery, of supporting the neighborhood, of sharing our brewhouse with other breweries, and of the traditional German heritage style of brewing.” The red-and-white logo features the traditional star.
Taylor’s interest in and love of Germany is deep and wide. As an undergraduate at Linfield College, he studied German and math and found time for homebrewing. He traveled to Germany numerous times for study and work, eventually combining his education and passion into German beermaking.
Taylor secured a brewing internship in Berlin at the Luisen-Brau in May of 1997. Competition for internships was fierce then, since there was only one main brewery, a handful of pubs and at least a dozen people vying for the spots. “I showed up week after week at the pub and finally wore the owner down,” he said.
In the fall, he began attending the Versuchs- und Lehranstalt fur Brauerei in Berlin, a brewing institute for professionals started in 1883 by the German brewing and malting industry. He successfully completed the intensive 10-month course and received his degree in 1998. After that, Taylor jumped back and forth between the states and Germany, finding plenty of work at breweries, including Widmer Brothers Brewing until 2011 when he started planning his own brewery.
“The first hurdle was finding a location,” Taylor said. With backing from investor Nick Roberts, he looked at 50 or 60 different locations around town — on the west side, in St. Johns, in Southeast. It took two years to locate the building in Lents, which was owned by the Portland Development Commission. It was a good match. The PDC had been looking for a tenant for the 28,000-square-foot building, close to the Lents Town Center/Foster Road MAX Station, after a failed bakery left them with unpaid loans and a gaping hole in services for the proposed Lents Town Center.
From Taylor’s view, the building was perfect for a brewery, with nearly 7,000 square feet for a restaurant and 3,000-plus for the onsite brewery with a loading dock in back, a freight elevator to take the grain and other supplies to the full basement and the possibility of developing event space on the second floor.
But the brewery project slowed, and at that point Taylor “told Nick to stop paying me for a while.” He went looking for an in-between job — one that would keep him financially solvent while he moved his brewery project forward. That’s how he ended up as head brewer at PINTS Brewing Company in Old Town Portland. Taylor increased the beer production and business at PINTS almost overnight. “We went from 13 barrels a month when I first started to 106 in July,” he said.
In time, PINTS owner Chad Rennaker saw the opportunity in Lents and joined forces with Taylor and Roberts. He also bought nearby property, including the New Copper Penny nightclub, and plans to build a mix of affordable housing and retail on that site. Other property in the immediate area is also slated for development.
In another twist to a complicated business relationship, Taylor agreed to assist Rennaker with his brewery in Albuquerque, N. M. — the Ponderosa Brewing Company. Taylor trained the brewer there and oversees production, making monthly visits to the brewery. Until recently, he was back and forth between PINTS and Zoiglhaus. All the brewing was happening at PINTS because the 10-barrel brewhouse expected in September was delayed. Now that it’s arrived, Taylor is excited about its big brewing capabilities.
“The PINTS brewhouse, built in 1997, is not made to handle ‘big’ beers,” said Taylor. “The 3.5-barrel system works best for ESBs and lagers.”
The new equipment is from Newlands Systems in British Columbia, Canada, and custom designed to Taylor’s specifications. By the time this goes to print, the brewhouse will be operational. Even with all the shiny tanks and three extra fermenters for other operations, the brewhouse has room to grow. When it’s at capacity, they can produce 10,000 barrels annually. Of the extra fermenters onsite, one belongs to a founding member of The Oregon Public House, a nonprofit brewpub in North Portland, and the other two are for a startup brewery soon to find its home in Hood River.
Taylor plans to brew three or four days a week at Zoiglhaus, one or two days at PINTS and travel to Albuquerque, N.M. once a month. At Zoiglhaus, two other brewers will assist him. The tap list at Zoiglhaus currently has 10 beers, including a couple of IPAs and a red. The German beers include dunkelweizen, schwarzbier, hefeweissbier and a crisp kolsch. There aren’t plans for guest taps.
Even though Taylor has embraced modern conveniences in his brewing practices, choosing electricity instead of wood fires, and kettle whirlpools for cooling instead of coolships, he wants to brew in accordance with the German purity laws that says brewers can only use water, hops, malted barley and yeast — unless its top fermented and then they can use anything that’s maltable. “The whole idea here was to have German beer done right.”
The menu features several traditional German dishes, such as homemade sauerkraut and sausage, kaesespaetzle with layers of Swiss cheese and caramelized onion and jagerschnitzel, along with more traditional pub fare.
Zoiglhaus Brewing Company
[a] 5716 SE 92nd Ave., Portland
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