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BeerSmith Black Friday Sale and Asheville Boot Camp in March!

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Oregon Beer News, 11/09/2018

Oregon Beer, McKenzie craft festivalHappy Friday! We’re rushing headlong into the second weekend of November with a number of new beer releases, pairing events, a beer festival, and more, so you won’t be lacking for things to do. Here’s the weekend roundup for this November 9th through 11th; I’ll be updating this post throughout the day on Friday so keep an eye on it.

Friday, Nov. 9

The McKenzie Cider & Craft Beer Festival in Springfield kicks off Friday, and runs through Saturday. “This craft brewing festival is the premier fest in Lane County for craft beer & cider. Join us for live music, great food, brewing classes, family events, and more than 150 craft brewer tastings. The festival, now it it’s 7th year, is sponsored by the Springfield Rotary Club. All proceeds go to local charity programs supporting youth in our community. Come show your support for a great cause and have a terrific time tasting the best the Northwest has to offer in craft beer & ciders!” Tickets are available online for $15 for one day, or $20 for two days. There are nearly 60 breweries and cideries listed, with a nice representation of ciders, with at least a dozen pouring.

Crux Fermentation Project (Bend) celebrates the annual release of Tough Lough Imperial Stout on Friday, all day at the brewery in Bend and at The BeerMongers in Portland from 5 to 8pm (with brewer/owner Larry Sidor on hand). In Bend: “Join us in our Tasting Room for a celebratory toast and annual release of our most highly anticipated beers. This marks the official release of our 2018 [BANISHED] Tough Love Imperial Stout on draft along with 375ml & 750ml bottles. To make the evening even more special, we will also have a nitro version of Tough Love on tap along with 2016 & 2017 vintages. And you won’t want to miss the toast at 6pm from our head brewer, Cam O’Connor.”

Worthy Brewing (Bend): The brewery is hosting another of its Craft Beer, Cheese & Charcuterie Pairing events starting at 5pm: “The holidays are approaching and you have no idea what to serve your guests. Or, you are an avid beer enthusiast and would love to experience different varities and what to pair them with. Either way, you’re invited to Worthy Brewing’s craft beer & artisan cheese pairing November 9, 5:00-6:30pm. Guests can expect to have their senses dazzled by a Certified Cicerone beer presentation that compliments various types of local, artisan cheeses and select meats. Come and try many different beer & cheese pairings & charcuterie plates as well. Dessert will be provided as well! You will leave with tools to impress your holiday guests as well as a Worthy 6-Pack.”

McMenamins Cornelius Pass Roadhouse (Hillsboro) is hosting its Fall Brewers Dinner starting at 7pm Friday: “It’s a beer party in the Octagonal Barn–the quintessential fall gathering! Brewers will introduce their beers, which are paired with each course in this seasonal menu.” The menu is four courses plus an appetizer, though the beers to be paired aren’t listed. Price is $90 per person, and can be purchased here.

Caves Bier & Kitchen (Corvallis) is hosting a Deconstructed Prairie BOMB! Night starting at 4pm: “BOMB! is an imperial stout from Prairie Artisan Ales from Tulsa, Oklahoma that is aged on chilies, coffee, chocolate, and vanilla. We have kegs of the imperial stout which are solely aged on a single ingredient—only chili, only coffee, only chocolate, or only vanilla so you can taste the beer “deconstructed”. This unique tasting event is hosted in coordination with Shelton Brothers Oregon.”

Eugene’s Manifest Beer Company is releasing a new beer Friday at 5pm: “Join us Friday November 9th at 5:00pm as we release our next beer in our Single Day Series Havlova!!! Havlova is a fruited IIPAWe Drew inspiration for this beer from a favorite Dessert Pavlova!!! Brewed with coconut milk, vanilla, passion fruit, kaffir lime leaf, and raspberry. Hops used are are Mandarina Bavaria, Amarillo, Citra, Cluster, Polaris and Nelson.”

The Upper Lip at Bailey’s Taproom in Portland is hosting a beer release party for a collaboration brew between Logsdon Farmhouse Ales and Allegory Brewing: “Join us at The Upper Lip this Friday for the debut of Swordplay, a collaboration double IPA brewed by Allegory Brewing and Logsdon Farmhouse Ales. We will also be featuring several beers from each brewery showcasing their diverse portfolios. We look forward to seeing you!” The event runs from 4 to 8pm.

10 Barrel Brewing (Bend): The latest version of Rose Bois Belgian-style sour ale drops: “Join us [Friday] at our Bend, Portland, Boise, and Denver pubs as we release the 2018 edition of Rose Bois. Inspired by old school Belgian Sours, this brew took Jimmy 3 years to age to perfection. Using two types of wild yeast this concoction will take your senses on a wild trip through earth and time. Each pub will be featuring Rose Bois in a special 2-course dinner special tomorrow only. Join us for this special release for this special beer!”

Portland’s Lombard House is hosting Allegory Brewing and Von Ebert Brewing for a “Harvest Project” beer release and tap takeover starting at 6pm: “We are proud to present the Harvest Project:Viognier, a collaboration between my old coworkers Sean and Sam, who now run the show over at Von Ebert, and Charlie from Allegory Brewing. Harvest Project: Viognier is a farmhouse ale that was generously hopped with NZ Nelson Sauvin and fermented on nearly a ton of 2017 Anne Amie Viogner grapes from Twelve Oaks Estate. It was then aged in neutral oak barrels with a blend of Brettanomyces for 10 months. Before kegging, it was dry-hopped with even more white wine heavy Nelson Sauvin.”

Cascade Brewing (Portland) releases Cuvée du Jongleur, or ‘Blend of the Juggler,” on Friday in 500ml bottles and on draft at the Cascade locations. “Cuvée du Jongleur consists of select red, triple and quad sour ales aged in oak barrels for up to three years. The 2017 project pays homage to the original blend, juggling a variety of base beers that offer clean and complex flavors through the lactic fermentation process that has come to define Cascade’s Northwest sour ales. The original label, which featured a whimsical juggler, has been updated but still maintains the red and black checker pattern that defined the original release. Cuvée du Jongleur is a Tier One release and is limited in quantities. Fans are encouraged to purchase early, because once this beer is gone, it may not return for another 10 years.” Get some!

Ochoco Brewing (Prineville) has a new beer release party Friday starting at 6pm: “This Friday we’ll be releasing Collaboration Coffee Stout! We’ve teamed up with Riff Cold Brewed Coffee to bring you all tasty infusion of their Off the Cuff cold brewed coffee and our Bandit Springs stout. Live music will start around 6pm with Kinzel and Hyde. Come on out!”

Claim 52 Brewing (Eugene) has its newest beer out Friday: “Celebrate Friday with the second iteration our Brut IPA, “Krispy”. This time we held out the Motueka and hopped it with Mosaic and Comet. It was just tapped at the Kitchen this morning, so come grab a pint, wind down and ease into the weekend.”

Saturday, Nov. 10

It’s The Abyss release at Deschutes Brewery! The 2018 edition of this barrel-aged imperial stout returns in time for winter, and all day Saturday the Bend and Portland pubs will be celebrating. Look for vintage vertical flights at the Bend Pub (and I’m sure Portland too) of years 2013 through 2018, as well as food specials; the Portland Pub will also be offering brunch. This is one of the best imperial stouts coming out of Oregon (or anywhere for that matter) so don’t miss out!

10 Barrel Brewing‘s Bend Pray For Snow release party takes place from 5 to 10pm Saturday at the east side pub: “This year we’re taking Pray For Snow to a whole new level. Join us for the Bend premiere of our very own ski and snowboard movie, Pray For Snow; featuring: Ben Ferguson, Curtis Ciszek, Eric Jackson, and Lucas Wachs. We’ll also have live music, prize giveaways, special beer tappings, and more! Proceeds from the event benefit Protect Our Winters!”

McMenamins 23rd Avenue Bottle Shop (Portland) celebrates its 3rd birthday this weekend, taking place all day long on Saturday: “Wish us happy birthday, and we’ll share our cake! To celebrate we’ve also got a Bottle Shop Birthday Taster Tray, 20% off Bottle Shop logo merchandise and bottled Birthday Reserve No. 3, a sour ale with plums and ginger that was aged in McMenamins Quince Cider barrels. Passporters, take a selfie with Homer, show us, and claim a sweet prize.” There will be tasting throughout the day and a chance to chat with the brewers of the Reserve No. 3 beer. Congrats!

Eugene’s 16 Tons is hosting its annual Imperial Stout Fest on Saturday: “Dark & delicious beers from Great Notion, Fort George, Modern Times, Grimm, Perennial, Deschutes, Fremont & more! Free entry, pay for tasters, bring in your own food from neighboring restaurants.”

Ecliptic Brewing (Portland): Starting at 3pm, Ecliptic is holding a release celebration for its latest beer, Star Party Brut IPA: “We’re throwing a star party in the pub as we toast our newest Special Release beer with an evening of music, drinks, and food specials! About Star Party Brut IPA: Behold the Cosmos! Star Party explodes with primordial hop character set against a background as dry and clean as the void of space. Raise a glass this season and join the party. 8% ABV. Star Party Brut IPA will be available on draft, along with champagne cocktail specials and bites from the kitchen. Our regular pub menu will also be available.”

The Bend Ale Fest returns to Bend’s Northwest Crossing neighborhood on Saturday from 11am to 8pm, featuring 20 breweries pouring 40 beers, almost all from Central Oregon (oddly, Double Mountain Brewery is included as well). The Fest does double duty as the finish line for the Bend Ale Run which takes place earlier in the morning. Entry is free and the pint glass costs $10, or you can get the package (pint glass and 10 tokens for $20).

Cascade Brewing (Portland) is hosting a Meet the Brewer event at its Lodge from 6 to 8pm: “Meet the Brewer! Drop in and join us on Nov. 10 for a Q&A with Cascade’s head brewer, Mike Mathis. The event will take place in the Brewer’s Den on the lower level of the Lodge at Cascade Brewing. Enjoy vintage draft and bottle tastings, special sour and non-sour projects, and fun food pairings from the kitchen! No RSVP and no cover charge. 21 and over.”

Heater Allen Brewing (McMinnville) is releasing its annual winter seasonal Sandy Paws, a Baltic-style porter, on Saturday: “Come try this year’s batch of Sandy Paws! Come by and get a taste or a stein and buy a few bottles.”

Sunday, Nov. 11 – Happy Veterans Day!

AleSong Brewing (Eugene) is holding its Fall Release on Sunday from noon to 6pm: “Fall is on it’s way, and its going to start getting chilly out there! Luckily, we think that’s perfect beer drinking weather and we’ve got a great line up of barrel aged beers to keep you warm as the seasons change! On November 11th we will be releasing four new beers and hosting our fall release party for our membership! As always, these beers will be released in conjunction with a celebration for our members at our tasting room. From 12-6pm on 11/11 we will have tastings of each of the new beers paired with delicious small bites, and live music!” The beers being released are Rhino Suit 2018, Raspberry Parliament, Four Merchants, and Farm Fresh (a Member beer).

General News

Climate City Brewing (Grants Pass) has a new beer on tap in time for the weekend: “Introducing Brown-Chika-Bow-Wow! Turn on the Barry White, light a fire and get cozy with this sexy American Strong Ale. It’s deliciously smooth and round, with just a hint of intriguing bitterness.”

Migration Brewing (Portland) will be opening a (pop-up?) location in Lloyd Center Mall in Portland: the Migration Brewing Burger Shack, opening on November 15.

The post Oregon Beer News, 11/09/2018 appeared first on The Brew Site.

Craft Cleaning: Cylindroconical Fermentor CIP

Craft Cleaning: Cylindroconical Fermentor CIP

Brewers often joke that they spend more time cleaning than on any other aspect of the job. That isn’t quite true at Sapwood Cellars, but the cleaning aspect has been the biggest change from homebrewing. By comparison, wort production hasn’t been that difficult or different. Sure it took a few batches to acclimate to the efficiency and losses on our 10 bbl Forgeworks brewhouse (as with any new brewing system), made more challenging by an unreliable flow meter. Even 15 batches in despite hitting our target mash temps, wort fermentability seems to be lower than expected. We’re also still dialing in hop utilization given the thermodynamics involved with large wort volumes. Still, the concepts, ingredients, and techniques are all pretty similar to homebrewing.

When it comes to cleaning and sanitizing though, we’ve had to relearn the entire process. You really can’t fill a fermentor with 360 gallon of Oxiclean Free and soak overnight or swirl and scrub… I miss those days. First, let’s talk about chemicals and what they do. Our main supplier is AFCO, but Berko, Five-Star, and Loeffler all have fans. Prices seemed similar, we just didn’t think about ordering until a couple weeks before we started brewing and picked the one with the quickest turnaround time. We buy most of the chemicals in 5 gallon jugs, and pump them into beakers to measure and dose.

The chemicals we use to clean and sanitize our brewery.
Chemicals

Caustic (5229 Caustic) – Caustic is the primary cleaner used by most breweries. Usually sodium hydroxide based and heavily alkaline. It is ideal for breaking down and removing organic deposits (e.g., krausen rings). You can do a bit of trading-off between time, temperature, pressure, and concentration. That said, 2-3% caustic at ~150F (66C) for 20-30 minutes through the sprayball has been a pretty good place to start for us. Caustic is dangerous because it is capable of breaking down your skin (the lye used in soap making is similar). We started with a powdered caustic (Wash-It), but given the price and efficacy we transitioned to liquid.

Phosphoric-Nitric Acid Blend (5397 Microlex Special 30) – Acid helps to remove inorganic deposits, i.e., beerstone (calcium oxalate). It also helps to neutralize any residual caustic (not that there should be any with adequate rinsing) and to passivate stainless steel. Acid blend is used at similar temperatures and cycle lengths as caustic, although slightly cooler, ~130F (54C).

Five Star Peroxyacetic Acid (PAA) – While there are many sanitizers available, PAA is the most popular for breweries. At the right concentrations it is a robust sanitizer with high effectiveness. It breaks down to acetic acid, so it can be used no-rinse. It is a powerful oxidizer, which makes it important to drain any residual before fermented beer enters a tank or keg. Our bucket was leftover from the old brewery in our space, so we bought a pack of test strips and it still reads the expected concentration after dilution.

Five Star PBW – We have a bucket of this alkaline powered cleaner for soaking hot-side equipment and other gear where we don’t want to have to be as careful as we would with caustic. We both used it at home, so were more comfortable with it than the Chlorinated Manual Cleaner we started with.

Iodophor (4330 Spark I2) – Similar to the PBW, it is nice to have a less hazardous sanitizer for spraying ports or soaking fittings. It is only effective on clean surfaces, so it is important to remove of detritus before expecting it to work.

Grain Alcohol – Given its quick kill times and evaporation ethanol is the ideal sanitizer for spray bottles and any surfaces that are highly sensitive (e.g., yeast culturing). Isopropyl alcohol is another option.

General Concepts

Pre-Heating – At this scale a tank has so much thermal mass that you can’t simply put 15 gallons (57 L) of hot water to a tank and expect it to still be hot after circulating. As a result if you want the caustic or acid to stay hot, you need to pray hot water into the tank. A tank with an electric element (like our keg washer has) helps too.

Sprayball – Most tanks have a port that leads to a sprayball, a small metal orb that spins and sprays when liquid is forced through. These aren’t always perfect, and can have blind spots, especially in ports and above it. In addition, it isn’t effective at cleaning its own exterior.

A sprayball from our kettle.
Passivation – This is what makes stainless steel stainless, a thin layer of chromium atoms at the surface that prevents iron from rusting or leeching into the beer (which weakens the equipment and shortens its lifespan). With a pristinely clean surface, the oxygen in the atmosphere is enough to accomplish this, but acids (especially nitric) are more effective.

Safety

These chemicals aren’t anything to joke about. Many brewers have scars gained from caustic or acid dripping onto their skin . Safety glasses, long gloves, chemical resistant boots and pants are a must when handling them. Read the safety data sheet for each chemical you are using and know what to do if some gets on your skin or in your eyes. I don’t get to drink as much beer as I used to because the end of the day is usually the most dangerous time.

Scott and I prefer to have all of the tank’s arms connected from the start, allowing us to use valves to direct the flow of the cleaning and sanitizing solutions. We started off using a manifold coming off the pump, but have changed to daisy-chained T’s between the arms. Many brewers prefer to simply move a single output line from the pump between the arms. This requires less setup time, but more active effort once cleaning begins (moving the hose from arm to arm ~10 times through the process). It also carries additional risks if you move the hose without closing a valve.

Our Fermentor CIP Process

1. Once the beer is out of a tank, we turn off the glycol jackets and open the dump valve. We then shoot high-pressure cold water through the sprayball to remove most of the hops/yeast struck to the sides and bottom.

2. We use our on-demand hot water heater to generate 130F (54C) water to spray through the sprayball and manually through a hose to dislodge the bulk of the crud stuck to the sides/top of the fermentor. We’ll run it through the pump to get good coverage.

Tankless on-demand hot water heater.
3. We briefly remove the lower fittings on the tanks (including manway, racking arm, thermometer, sample port) to spray out the trub caught in them.

4. We blow compressed air through the sprayball at ~30 PSI with the bottom valve open for 30 minutes. CO2 neutralizes caustic, so best to remove as much as possible before proceeding. This long is likely overkill for a 10 bbl tank, but can’t hurt.

5. We assemble our cleaning rig, usually a pump running to the sprayball, with a T to connect it to the racking arm and another to the blow-off.

The pump we use for cleaning.

The fermentor during the cleaning process.
5. We preheat the tank for a couple minutes by spraying 160F (71C) water in and letting it drain. We hook the water line in right before the pump so we can immediately go to cleaning once it is preheated. Our goal is to get the tank to read ~130F (54C).

6. We then use the hot water heater’s built-in meter to send 10-15 gallons of 160F (71C) water into the tank. We dose in 3 oz of caustic per gallon (2.3%) using a stainless steel elbow on one of the ports (chasing the caustic with water to ensure it get in). We then turn the elbow down to allow that port to equalize the pressure inside the tank, while preventing caustic from spitting out.

7. I like to send a little flow through the blow-off and racking arm first to soak them during the 20-25 minutes sprayball at full pressure (60 hz on our pump – or a bit slower if it cavitates). Then five minutes through the other arms, before a final five through the sprayball.

6. Dump the caustic. Rinse each arm with hot water, then burst rinse 10 times for 10 seconds at 130F (54C) through the sprayball, allowing it to drain before each successive rinse. I’ll often put 10-15 gallons (38-57 L) into the tank once or twice and recirculate at the end to make sure there is enough pressure to spray all the surfaces. You can check the pH of the drained rinse water to ensure it has returned close normal before proceeding.

2. We then take off all of the fittings (including the sprayball itself), soak them in PBW or caustic. We inspect the fittings and gaskets, rinse and put into a bucket of iodophor. For the ports we spray, scrub and spritz with iodophor before reassembling. We also take the chance to inspect the interior with a flashlight to ensure there are no deposits.

7. We run acid blend at 2 oz per gallon (1.5% by volume) using roughly the same process and times as the caustic. Significantly higher concentrations should be used on new equipment and once a year to ensure adequate passivation.

8. Usually we’ll air-dry at this point unless we need the tank the following day. In that case we’ll rinse and then sanitize with peroxyacetic acid in cool water at 200 PPM using the same rig, and pressurize the tank to 4 PSI of CO2 to ensure it holds. The next morning we’ll dump any residual sanitizer from each port before running wort or beer in.

The whole process including sanitation takes three hours, but most of that time isn’t active (just waiting for a purge, or cycle). Going longer on any of the times isn’t a big deal, so it is easy to run while working on other things if you keep track of your progress and don’t miss a step.

We haven’t gotten a CIP cart with dedicated vessels and pump, so our biggest issue currently is that it is difficult for one of us to clean a tank while the other person brews because they require some of the same equipment. Luckily our current schedule of two batches a week doesn’t make that too much of an issue.

I am by no means holding this up as a perfect or ideal process. It’ll likely be viewed as overkill by some, and inadequate by others. But if you have constructive suggestions, I’d love to hear them! I’d rather err towards overkill because we’re dealing with several yeast strains (including killer wine yeast, Saccharomyces cerevisiae var. diastaticus, not to mention Brettanomyces and Pediococcus in a dedicated tank), although we do have the advantage of only dealing with kegs stored cold.

Other Pieces

We addition we’ll pump the same chemicals through our heat exchanger and carbonation stone. For the heat exchanger we also heat pasteurize by running 180F (82C) water for 20 minutes inline once we assemble our knock-out rig (we discard the water until we see wort before sending to the fermentor). Our keg cleaner automatically does the same process on our sanke kegs, including air and CO2 purges to recapture the caustic and sanitizer.

Drink Beer, Think Beer with John Holl – BeerSmith Podcast #181

Drink Beer, Think Beer with John Holl – BeerSmith Podcast #181

This week John Holl joins me to discuss the Craft Beer revolution and also his new book “Drink Beer, Think Beer”.

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Topics in This Week’s Episode (49:36)

  • Today my guest is John Holl, author of the new book Drink Beer, Think Beer (Amazon affiliate link). John is also senior editor at Craft Beer and Brewing magazine and author of The American Craft Beer Cookbook (Amazon affiliate links) as well as a beer judge.
  • We discuss his work as editor at Craft Beer and Magazine as well as introduce his new book “Think Beer, Drink Beer”.
  • John explains a bit of the history of the modern beer renaissance (craft beer revolution) and also how critical home brewing was to it.
  • We talk about the role of big breweries and how the line between craft beer and big beer is increasingly blurred by the complex ownership relationships now.
  • We discuss beer flavors and how flavor has a significant role in craft beer.
  • I bring up the dominance of IPAs and we discuss whether it will continue to force other styles off the shelf.
  • We discuss judging and tasting beer.
  • John talks about some of the down sides of the craft beer revolution (shadows in beer).
  • He explains how the way we enjoy beer in tasting rooms has evolved and contrasts that with beer at home.
  • We talk about the “death of subtlety” in beer.
  • John discusses the leveling off of growth in craft beer and how it may be part of the normal business cycle.
  • He shares his closing thoughts.

Sponsors

Thanks to John Holl for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

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Oregon Beer News, 11/07/2018

Oregon Beer, The Bier SteinHere is the news in Oregon beer for this Wednesday, November 7—does anyone have a post-Election Day hangover? (Not necessarily alcohol related!) As usual I’ll be updating this post throughout the day so keep checking back. And if you have news to share, please contact me so I can get it posted.

The Bier Stein (Eugene) is welcoming Washington’s Finnriver Cider this evening for a Finnriver Speakeasy Soiree from 7 to 9pm: “You may already be familiar with our cider selection in the cooler, but on November 7th we will be stretching our definition of cider with Finnriver Farm & Cidery. Make your way to our back bar space to explore some of Finn River’s more unique products including their Cacao Brandywine and Apple Port Wine. We will also be pouring their Artisan Sparkling Cider, which drinks like a champagne! Throw on your fanciest outfit for a chance to win the prize for “best dressed” and relax over a cider cocktail from 7-9pm.”

The23rd annual Holiday Ale Festival is coming up on November 28 through December 2, taking place at Pioneer Courthouse Square in Portland, and advance tickets are on sale now. “Advance General Admission Tickets include a festival glass, 15 beer tickets and expedited entry (if fest is not at legal capacity) all five days with wristband and current year’s glass.” These tickets cost $40, and if you want to splurge on VIP you can drop $100. To help wet your whistle, check out the 2018 standard beer lineup.

Roscoe’s (Portland) is hosting StormBreaker Brewing for a StormBreaker Pumpkin Night from 5 to 8pm: “Join StormBreaker Brewing at Roscoe’s to try three variations of their Pumpkin Pedaler beer. 2018 Pumpkin Pedaler, 2017 Rum Barrel Pumpkin Pedaler, and 2017 Single Cask Scotch Barrel Aged Pumpkin Pedaler. The Crew from Stormbreaker will be in the house to answer questions about the beer, and we will also be tapping a fresh keg of Nobody Puts Hazy in a Corner IPA. We hope to see you there.”

Deschutes Brewery (Bend): The Bend Tasting Room is introducing New Beer Wednesday starting today: “We will tap a NEW BEER, every WEDNESDAY. Walk, ride or crawl your way to us every Wednesday to grab a taste, sample or pint of our latest beer creation.” No mention (yet?) of what today’s new beer might be…

Some updates with Prineville’s Crooked River Brewing, which hasn’t actually been brewing beer yet: Bend’s local paper, The Bulletin, ran a story yesterday on the brewpub and its upcoming plans to brew beer on a six-barrel system as well as make cider. And today, the brewery posted a similar update: “Our new 6 barrel system is now being built for our on-site brewery! It took a long time but we are completely approved for our brewery and in the final stages of our winery approval process (to produce ciders and wines). We have a couple award winning brewers just waiting to jump in and some collaboration projects in the hopper with a couple great Oregon and Colorado breweries too, AND Amber has been perfecting the fine art of cidering. Great beers and ciders are on their way!”

Portland Cider Company announced today that it signed with three distributors in Northern California to start selling in our southern neighbor. From the press release: “The distributors include:
– Morris Distributing in Sonoma, Marin, Mendocino, Lake, Napa and San Francisco counties
– Saccani Distributing Co. in counties ranging as far north as Siskiyou County and as far south as Solano County
– Bay Area Distributing in East and West Contra Costa, Alameda, and Marin counties
Portland Cider Co.’s year-round favorites, including Apple, Sangria, Hop’ Rageous, and its new imperial cider, The Perfect 10, will be available in cans, bottles and on draft. Seasonal favorites like Concord Grape, Pineapple, Pumpkin Spice, and Cranberry will be available in draft kegs.”

The post Oregon Beer News, 11/07/2018 appeared first on The Brew Site.

Oregon Beer News, 11/05/2018

Oregon Beer: Hoptopia historyHappy Monday! Welcome to this first Monday of November, the 5th, I hope you had a great weekend! Let’s get back into the swing of things and kick off a new week with the news in beer from around Oregon. As usual I’ll be updating this post throughout the day so check back often.

The Oregon Historical Society in Portland is hosting a cool event this evening: Hoptopia: The History and Science Behind Pacific Northwest Beer. “In celebration of the OHS exhibit, Barley, Barrels, Bottles, & Brews: 200 Years of Oregon Beer (opening October 26), a historian and scientist will present together on the history and present condition of the state’s hop and beer industries. First, Peter A. Kopp, author of Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley, will overview the global origins of the hop and beer industries that arrived in Oregon from European traditions in the nineteenth century. Second, Thomas Shellhamer, a world-renowned brewing scientist housed at Oregon State University, will dig deeper into the biology and chemistry of hops and their function in beer making.” This event takes place from 7 to 8:30pm.

Vertigo Brewing (Hillsboro) has a new beer release dropping today: “Starting today (11/5), you can come taste our collaboration beer with our neighbors at Big Bottom Distilling. Our Cascadian Dark Ale – Bob Barley is dark, dank and delicious. While the majority of this batch is aging in barrels, we kept a few kegs out to enjoy now. Taproom opens at 4:00. Hope to see you this afternoon.”

McMenamins Grand Lodge (Forest Grove) is hosting a Friends & Family Night fundraiser to benefit the Friends of Banks Public Library tonight starting at 5pm: “In addition to this emphasis on supporting local communities in which McMenamins has a presence, we focus contributions on three key areas: education, human support services and community development. So on Friends and Family Nights, bring everyone you know out for burgers, beers, wine, cocktails, salads, sandwiches, tater tots, the day’s specials and more – because at the end of the night, 50% of the evening’s total sales are donated to the beneficiary! The more you order, the more is earned for a good cause!” This is a good cause, and 50% of the night’s proceeds from the Ironwork Grill at the Lodge will be donated—that’s beer, food, everything.

Portland’s Belmont Station is celebrating The Dark Side of beer this week—actually, from November 2 through 7— “As we “fall back” to standard time, we are going to The Dark Side with special drafts of imperial stouts starting on Nov. 2 and running through Nov. 7 — the Days of Darkness! Along with the release of Founders CBS we will also be tapping special kegs from Prairie, AleSmith, Great Notion, Fremont, and others.”

This weekend, on Friday and Saturday, November 9 and 10, the McKenzie Cider & Craft Beer Festival returns to Springfield, the seventh annual iteration of this event. “Springfield Rotary Club will present the 7th Annual McKenzie Cider & Craft Beer Festival on November 9th & 10th at the Bob Keefer Center located at 250 S. 32nd Street in Springfield. This craft brewing festival is Lane County’s premier fest for craft beer & cider. Join us for live music, great food, brewing classes, family events, and more than 150 craft brewer tastings. All proceeds go to local charity programs supporting youth in the community. Come help out a great cause and have a terrific time tasting the best the Northwest has to offer in craft beer & ciders!” (From the Facebook event page.) Tickets are available here and cost $15 for one day, $20 for both days.

McMenamins celebrates five years of its passport program today: “Happy 5 years to our Passport Program! Five years ago we set out to connect with customers and show them the pubs, small bars, nooks and crannies and aspects of McMenamins that they had never known about. Thank you to all of our Tripsters new and old who have travelled near and far to be a part of this wild ride! Today only, get a special 5 year stamp at any location, and all day happy hour to our Cosmic Tripsters!”

Ascendant Beer Company (formerly Pints, of Portland) announced that it signed with Maletis Beverage for distribution: “We’re over the moon to announce that we have joined the Maletis Beverage portfolio!! That means more small batch ales and lagers are coming your way and will be available in all of your favorite pubs. Help us celebrate with launch parties at Bridgetown Beerhouse, Belmont Station, and Loyal Legion!”

Cascade Brewing (Portland) is releasing a fan favorite beer this Friday: “Back in 2008, we released a beer that was only to be sold in our own brewpub, but since then has become one of the biggest “white whales” in Cascade Brewing history! Cuvée du Jongleur or “Blend of the Juggler,” has been sold/traded amongst beer collectors worldwide fetching upwards of $100 per bottle. This Friday, Nov. 9, the Jongleur returns in a 500ml bottle and on draft. Cuvée du Jongleur consists of select red, triple and quad sour ales aged in oak barrels for up to three years.”

Old Town Brewing (Portland) has a new beer out: “‘Mind Your Elders’, our newest release, is on tap now! This nuanced brew showcases a complex depth of flavors and aroma, while maintaining an elegant and refreshing spirit. Notes of sweet elderflower play brilliantly with its soft hay and lemony character. Mildly sweet and crisp, with a semi-dry finish. Available at both locations now!”

The post Oregon Beer News, 11/05/2018 appeared first on The Brew Site.

Sulfur and Rotten Egg Aromas in Beer – Off Flavors in Home Brewing

Sulfur and Rotten Egg Aromas in Beer – Off Flavors in Home Brewing

This week we take a look at sulfur and rotten-egg aromas in beer and how to troubleshoot and mitigate it. This is part of my ongoing series on off-flavors in home brewed beer.

Sulfur or Rotten Egg-Aromas in Beer

A sulfur or rotten-egg aroma is common for fermenting beer with many yeast strains, particularly lagers. The most significant source of rotten egg smells is hydrogen sulfide gas which is often produced during active fermentation as a byproduct of the yeast processing sulfur. Sulfur itself comes from several sources including kilned malts, as some sulfur is produced when the malts are kilned or roasted. Hops also often contains some sulfur compounds and aromatics, and certain water profiles are high in sulfur. Yeast itself may also contain some sulfur, and certain yeast strains such as many lagers produce higher levels of sulfur gas during fermentation.

Unfortunately humans are extremely sensitive to sulfur compounds like hydrogen sulfide gas. Because sulfur compounds plan an active role in many decay processes like stagnant water and rotting foods, humans have developed a very high sensitivity to them. Some sulfur based compounds can be detected at a parts per trillion threshold.

The two most common sulfur compounds found in beer are sulfur dioxide and hydrogen sulfide. Sulfur dioxide has the aroma of a early burning match or gunpowder, while hydrogen sulfide has the strong rotten egg or volcanic gas aroma to it. Fortunately these gases are also very volatile so they will evaporate out of the beer in a fairly short time period. It is very common to smell both of these during active fermentation and as I mentioned they are more frequently associated with certain yeast strains including many lagers.

Mitigating Sulfur Aromas

To reduce the sulfur aroma in your finished you first want to consider your yeast strain as certain strains are far more prone to sulfur production than others. Selecting the right strain, particularly for lagers, is important. Also avoid high sulfur content in your brewing water.

If you detect sulfur gas in your finished beer, the best thing to do is give it more time. Lagers, in particular, often require extended aging periods and the sulfur aromas and flavors will fade with time. It is important to age your beer in a fermenter, if possible, to allow the gas to dissipate, as prematurely bottling or kegging a sulfuric beer will often just trap the sulfur gas in the bottle or keg.

That’s a quick summary of the cause and mitigation of sulfur/rotten egg aromas in your beer. Thanks for joining me on the BeerSmith Home Brewing Blog. Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing.

Seasonal Beer Styles with Conner Trebour – BeerSmith Podcast #180

Seasonal Beer Styles with Conner Trebour – BeerSmith Podcast #180

This week Conner Trebour joins me to discuss making pumpkin beer for the Fall as well as holiday ale for the upcoming winter holidays.

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Topics in This Week’s Episode (32:11)

  • Today my guest is Conner Trebour. Conner is CEO of Sensorshare LLC and maker of the BrewPerfect digital hydrometer. He is also an avid home brewer.
  • We start with a discussion of pumpkin beers beginning with what makes a great pumpkin beer.
  • Conner shares what kinds of pumpkins work best in pumpkin beer as the typical “Jack-O-Lantern” variety is not ideal for beer.
  • We discuss preparing fresh pumpkin as well as how to use canned pumpkin.
  • He explains some of the difficulties in brewing with pumpkin including its sticky/messy nature as well as how to contain the pulp.
  • Conner shares his thoughts on a base beer recipe to use for pumpkin ale as well as use of hops and malts.
  • We discuss spices that belong in a pumpkin beer and reflect the flavors of the season.
  • We next move on to holiday or Christmas ales which a strong ales that reflect the flavors of the holiday season.
  • He shares some of his favorite flavors to use as well as what to look for in a base recipe.
  • We discuss the use of seasonal fruits like cranberry.
  • Conner shares his thoughts on spices for a holiday ale.
  • We spend a few minutes at the end discussing his BrewPerfect business and some upcoming changes.

Sponsors

Thanks to Conner Trebour for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

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Oregon Beer News, week of 10/29 – 11/04/2018

Happy Halloween!I have an abbreviated week for being online, so I won’t be able to reliably have daily news posts up, so here is the summary of news and events for this final Halloween week of October all in one. I will work on keeping this post updated with the latest news, so check back in from time to time.

I won’t be detailing individual Halloween parties or events, unless they are specifically beer-related; I’m confident folks can find a Halloween party near them with a quick search. ?

Monday, Oct. 29

The Bier Stein (Eugene) is hosting a fundraiser Monday evening—Sluggo’s Real Men Wear Pink Fundraiser. “Join Sluggo & the Eugene Emeralds at the Bier Stein on Monday, October 29th from 6:00pm – 9:00pm for an evening of fun, prizes, and delicious food & drinks while raising awareness and funds for Sluggo’s Real Men Wear Pink campaign that supports Breast Cancer Awareness and the American Cancer Society. We will have a raffle to win a variety of prizes, including your very own, personalized 2018 Championship Ring! We also have Real Men Wear Pink calendars and an Emeralds Breast Cancer Awareness Tee available for purchase. Ninkasi’s Dawn of the Red and Prismatic will be featured on tap. We will donate $1 per pint of each beer sold throughout the day to the American Cancer Society and Ninkasi has agreed to match our donation!”

Portland’s Imperial Bottle Shop continues its pairing of Halloween candy with Block 15 beer this week, through Halloween on Wednesday—sort of adult trick-or-treating? “From Oct 26 through Halloween, we’ll be offering 8 beers from Block 15 Brewing Co. paired with 8 Halloween candy favorites. 4 pairings will be offered at our Division taproom, and 4 at Alberta. All beers will be available as a 4 oz sample or 12 oz glass with candy (most available as a pint as well).”

Worthy Brewing (Bend) has a new beer on tap Monday afternoon: “A new Heart and Soul Series beer is on tap at Worthy! The Wild & Hazy IPA! Six hop varieties yield a tropical taste with a smooth finish- Hops include: Amarillo, Cascade, Chinook, Ekuanot, El Dorado, Strata. 5.1% ABV, 28 IBU”

Vanguard Brewing (Wilsonville) has a new beer on tap as well: “Blackberry LPR – Imperial Oatmeal Stout; (Roasty – Fruity – Sweet); ABV 9.1%. A slight twist on a classic that is sure to delight stout and fruit beer fans alike. Blackberry LPR is a full bodied, creamy, roasty and sweet stout with tons of flavor complexity from roast grains, blackberry and honey.”

Bent Shovel Brewing (Oregon City) has a new seasonal out, International Waters: “Enjoy our newest seasonal beer “International Waters” which boasts prominent flavors of Rum, vanilla, toasted malt and slight spice. This golden brown strong ale will take you to your happy place! Barrel aged in rum soaked charred oak barrels this beer drinks smooth with a dry finish. 8.6% 20 IBU on tap at the brewery and beyond this week!”

Tuesday, Oct. 30

Deschutes Brewery (Bend): Tuesday is Community Pints day at the various Deschutes locations, where $1 from every pint sold goes to benefit a non-profit—for October, the beneficiary is Planned Parenthood and this is the final Tuesday of the month to help out PP.

Oregon City Brewing hosts its Charity Pint Night fundraiser starting at 5pm on Tuesday, and this week benefits John McLoughlin Elementary School. “Let’s cheers our beers to help support our littlest Pioneers! Join us for a pint to help raise much needed school funds for John McLoughlin Elementary School. See you there!” $1 from every pint will benefit the school.

Bridge 99 Brewery (Bend): Tuesday the brewery is releasing its Bog Trotter, brewed from an old Irish ale recipe: “The Bog Trotter Irish Ale is back! This Irish Family inspired Ale is finished with buckwheat honey. It has balanced sweetness and earthy hop undertones. 7.4% ABV 29 IBU, rich and warm to sip by the fire!”

Oakshire Brewing (Eugene): The brewery’s winter seasonal, Ill Tempered Gnome, is back and going on tap on Tuesday: “Ill Tempered Gnome has arrived- a winter-warming brown ale known to make even the most sullen gnomes smile! We’re officially releasing him tonight at our Public House 6pm.”

Sky High Brewing (Corvallis) has new beer on tap on Tuesday: “Whole Nutta Love Now on Tap! A traditional American brown gone nuts! Filberts (hazelnuts), the Oregon state nut, blend beautifully with roasted barley, chocolate malt, and light cascade hops. 75lbs of Oregon filberts roasted in house and introduced both in the hot and cold brew phases. This brew will inspire the nut lover in all of us and add a little nuttiness to all of our everyday lives! ABV: 7.5 IBU 7”

Wednesday, Oct. 31 – Halloween!

McMenamins Kennedy School (Portland) has its limited-edition beer tasting from 5 to 7pm, featuring Whiskey Widow, the Halloween seasonal with a punch: “The Black Widow has emerged from her hiding place and is spinning a whole new web! Whiskey Widow is a darkly sublime Porter that has been aged for nine months on a bed of whiskey soaked American Oak chips. The result is a dark elixir, rich with oaky smoothness, a bold whiskey aroma, and hints of vanilla. This is truly a dark beauty that packs a vicious bite!”

Deschutes Brewery has a new beer on tap at the Bend Public House: “JUST TAPPED: Body Surfin’ Brown. IBU: 43 ABV5.3% Brewers notes: An American style brown ale featuring Sterling hops. Toasted bread malt character with a balancing bitterness on the finish.”

Orenco Taphouse (Hillsboro) is hosting “Monsters vs Dragons with Fremont & Modern Times” on Halloween night starting at 7pm: “This Halloween come to Orenco and party with Fremont Brewing and Modern Times! Both make some of the best BA Stouts in the industry and we’re pitting them against each other for you to enjoy.” There will be quite a lineup of Fremont’s and Modern Times’ bourbon barrel aged stouts to drink.

Hopworks Urban Brewery (Portland) has new beer on tap, a triple IPA: “Three Sides to Every Story is our newest beer in the Imperial Hop Experiments series. This Triple IPA is brewed with three malts and three hops and at 10.5% ABV it may even have you seeing triple. This limited release beer is now available at all 3 pubs.”

Portland’s Thirsty Monk (formerly Bazi Bierbrasserie) is raising money for Trailkeepers of Oregon this week with a new IPA on: “This week we are Tapping All Our Hops! Today is Trail Monk IPA, a maple IPA and the first of the Karma Series, where a portion of each full pour goes to Trailkeepers of Oregon to protect and enhance OR hiking.”

Rogue Ales Eastside Pub in Portland (formerly the Green Dragon) has a new Green Dragon brew on tap on Wednesday: “Come join us for some adult treats. See what tricks the Green Dragon Brewers can do with the Great Pumpkin. Black Dragon Imperial Pumpkin Stout tapped at 5:00”

Thursday, Nov. 1 – El Dia de los Muertos

Three Creeks Brewing (Sisters): The brewery is hosting its annual Fall Brewers Dinner starting at 6pm, featuring four courses paired with select beers for $55. “Join us for our semi-annual 2018 Fall Brewer’s Dinner! We will be pairing some of our favorite beers with gourmet meals, created by our talented kitchen staff. November 1st at 6pm, book your seats today! 541-549-1963”

Imperial Bottle Shop is hosting a Deschutes Dissident and Moonstruck Chocolate pairing Thursday at the Division location: “As part of their 30th anniversary celebration, Deschutes Brewery is releasing three variants of it’s classic Dissident. In addition to the standard sour brown ale aged in oak with cherries, they are also releasing a version fermented 100% with brettanomyces (wild yeast) and a version that uses marionberries in place of cherries. We’ll be pouring a horizontal tasting of all three 2018 Dissidents, along with 2017 Dissident, and a pairing with Moonstruck Chocolate Co. chocolates! We will only be offering 40 chocolate pairings, which will be first come, first serve. All beers will be available separately without chocolate in a sampler tray or as individual pours.”

The Horse Brass Pub in Portland kicks off its three-day celebration of its 42nd anniversary on Thursday! “It’s our 42nd Anniversary Thursday November 1st. We are going to take that first day and just chill with it, but come the weekend we are going to tantalize your taste buds.” The Horse Brass might be, in my opinion, historically and otherwise, the most important beer bar in Oregon. If you can visit during the anniversary, you should.

Newport’s Wolf Tree Brewery will be taking over the taps at The Civic Taproom in Portland: “Join us for an evening with Wolf Tree Brewing! Come sample some beers from one of Oregon’s great, coastal breweries.” Wolf Tree brews some funky and interesting beers, worth checking out.

Friday, Nov. 2

Belmont Station (Portland) is hosting Founders Brewing for the release of CBS (Canadian Breakfast Stout) with a release party from 5 to 8pm: “We are hosting Founders for the release of CBS (Canadian Breakfast Stout), both on draft and in bottles. For those whom may not yet be familiar with this beer. CBS is a maple syrup Bourbon barrel aged coffee chocolate imperial stout, which Founders describes as a beer with rich maple syrup, roasted coffee and velvety chocolate meld together in what can only be described as a transcendental drinking experience.”

The Bier Stein is hosting the new Cyderish cidermaker from Eugene with a bottle release party Friday from 5 to 8pm: “Come celebrate with us Nov 2nd from 5-8pm! We’ll be popping bottles of brand new Cyderish Imperial Dry Cyser that you have been enjoying in keg as ‘Hardcore & Dry’.”

McMenamins is celebrating the release of Samuel Smith’s Winter Welcome across many locations on Friday. This is a class Winter Warmer, one which many American craft winter ales were modeled on (particularly in the early days) so it’s neat to see McMenamins bringing this to the taps. “Winter Welcome was first exported from England to the U.S. in 1990, and we’ve been welcoming it ever since. This ale is honey-amber colored with a creamy head of small bubbles, floral aroma and delicious caramel maltiness. It finishes with a fine hop aroma and a fruity note from fermentation in a “Yorkshire Square,” a two-level fermenting vessel. Throughout history, beer of somewhat higher alcohol and richness, like this one, has been enjoyed for the winter holidays when old friends get together to enjoy the season. Come share one with us as we welcome winter!”

Saturday, Nov. 3

McMenamins Old Church & Pub (Wilsonville): Saturday is the 6th annual Boone’s Ferry Autumn Ale Fest, taking place all day long: “We’re back for the sixth year with more than 20 different beers and ciders that are perfect for the season. Help choose the best beer or cider of the bunch, whose maker will be awarded the famed Boone’s Ferryman oar trophy. We’ll have beer and cider from McMenamins and local guests, and live music!” The list of participating breweries is here, and a tasting package (glass plus 12 tokens) costs $22.

Saturday is the annual American Homebrewers Association’s Learn To Homebrew Day, where “thousands of people will gather at Learn to Homebrew Day sites worldwide to brew beer and and learn about the hobby of homebrewing.” This is the 20th annual event, which started in 1999, and you can find an Oregon event on the AHA site—or register an event if your homebrew club is hosting an event. As of Tuesday morning, here’s the list of Oregon events:

McMenamins 23rd Avenue Bottle Shop (Portland) is hosting a 2 Towns Ciderhouse tasting from 2 to 4pm.

Breakside Brewery (Portland): The Slabtown location is hosting a book signing of Craft Beer Country with Kirk Richardson on Saturday from 5 to 8pm: “Share a pint with author Kirk Richardson and celebrate Craft Beer Country’s chapter on Breakside Brewery!”

Sunday, Nov. 4

Ecliptic Brewing (Portland) is hosting IPAs for Eyes, in partnership with OHSU Casey Eye Institute, to help raise funds for glasses: “On Sunday, November 4th, Ecliptic Brewery will be partnering with the OHSU Casey Eye Institute (Casey) Community Outreach Program to host IPAs for Eyes, a sudsy benefit to help fund quality prescription glasses statewide for underserved Oregon residents through the Casey Community Outreach Program. In addition to Ecliptic donating 10% of ALL pub sales from the day to help fund these glasses, the event will include a special IPA taster tray and a raffle for some exclusive prizes donated by Ecliptic, Breakside, Zoiglhaus, the Trailblazers, Oregon Zoo, Winterhawks and many others at 4:30 PM. Raffle tickets can be purchased at the brewery from October 28th to November 4th.”

The post Oregon Beer News, week of 10/29 – 11/04/2018 appeared first on The Brew Site.