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Zoo Brew
First off, I'd like to invite all of you to join us this evening at the Portland Zoo for Zoo Brew. We'll be there from 5 til 10 PM tonight pouring Free Range Red and Workhorse IPA. It's a fundraiser to try and bring lions back to the Zoo. Check out their website for more info.
On Tap Now
At 51st Ave. SPF 35 Pale Ale, Indy's Strong Golden Ale.
At Pizza Co. La Rouge Single Hop Ale, Mibutsr Brown Ale.
At Laurelwood NW. SPF 35 Pale Ale, Wry Pale Ale waiting in the wings.
At 51st- All the standards (OK Stout and Hooligan are MIA until Saturday) plus SPF 35 Pale Ale- see the description below.
Pizza Co. All standards plus new seasonal Brown Ale- another description below.
LWNW- All standards plus SPF 35 Pale Ale.
Keep cool this weekend.
Chad
SPF 35
Pale Ale
A different take on an American classic, we used a few “new to us” hop varieties. They’ve been around for a while but we’ve only recently discovered the joys of Palisade and Cluster hops. Both hop varieties give this beer a fruity, citrus-like flavor and aroma that we think makes this the perfect beer for welcoming the Sun back to our neck of the woods.
6.4% ABV
35 IBUs
O.G. 14.6º Plato
Mibütsr Brown
This American Brown Ale contains 6 malts and 4 hop varieties creating a quaffable, amber colored beer. Medium bodied and medium hoppiness.
5.7% ABV
35 IBUs
O.G. 14º Plato
First off, let me start by thanking everyone who's helped make the Organic Green Elephant release such a success. When we started our new seasonal bottling program, GE was one of the first beers to be mentioned as a great candidate for 22 oz bottles. Your excitement over this beer has proved that guess true. Ain't it fun to see a strong Organic IPA out on the grocer's shelves?
And drum roll please...
On Tap at 51st and Sandy: Standards plus Organic Green Elephant IPA, Darkhorse India Dark Ale, and from the vault Himmelbrau Helles.
At Pizza Co: Standards plus Green Elephant, La Rouge Single Hop Ale, Saison D'Arduinna.
At Northwest Public House: Standards plus Wry Pale Ale, Darkhorse and Green Elephant on deck.
Cheers!
Chad
Ken Wells: Travels with Barley: A Journey Through Beer Culture in America
Wells, a Wall Street Journal reporter and a guy who truly enjoys a great brew, has crisscrossed the U.S. visiting breweries and bars to find out just what makes beer the nation's leading adult beverage.
Charles Papazian: The Complete Joy of Homebrewing Third Edition (Harperresource Book)
In case you want make your own beer, start with this book. It provides very thorough information including some great recipes and insight into where beer comes from as well as its many different styles and how they are made.
Garrett Oliver: The Brewmaster's Table : Discovering the Pleasures of Real Beer with Real Food
This well-written book surveys the major beer styles and discusses the best food pairings for each, teaching skills that help the reader decide what beer to pair with which food.
Michael Jackson: Michael Jackson's Great Beer Guide
This leading beer critic has spent years probing the mysteries of malt and the magic of hops. Here he reveals how the world's greatest beers are created. The photography is so good you'll be thirsty.
Ray Daniels: Designing Great Beers : The Ultimate Guide to Brewing Classic Beer Styles
If you are interested in brewing to style, you need this book. Even if you just want to learn about different beer styles, this book provides a wealth of well-written and beatifully-presented information.
Sam Calagione: Brewing Up a Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery
For those who like their business advice mixed with tales of the trials and tribulations of starting a new business, this book will go down as smoothly as a pint of Immort Ale, one of Dogfish Head's signature brews.
Steve Hindy: Beer School : Bottling Success at the Brooklyn Brewery
This winning tale of the rise of the Brooklyn Brewery follows the basic pattern of every entrepreneur's memoir: a restless visionary sets out to accomplish a dream, barely survives a series of setbacks, emerges victorious—and ready to tell readers how they can do the same.
