Heard On Beer O'Clock -- Links for 2/18/12

This week, we heard from Portland’s Morton’s — the steakhouse. They are holding a fantastic-sounding beer and appetizer pairing event on Leap Day! What better way to enjoy the extra day (a whole 24 hours!) than taking in some wonderful eats and beery treats. You can get details and make a reservation here.

We also talked with Chris Baker of EyeLuvBeer. You can take a peek at his T-shirts and other clever creations here.

It was time for our monthly Homebrewers Corner and Jeremy of Steinbarts us about dry-hopping and when or when not to dump a beer. If you have homebrew questions, send ’em to me at real(dot)beergoddess(at)gmail(dot)com. I will make sure our homebrew gurus get them and we will share them on the air!

And our Beer of the Week: Alameda’s Bad Bunny Imperial Cream Ale — come sample it at Thatcher’s, 7906 SE Stark, on Tuesday — and enter to win a trip for two to Vegas!

Posted by Lisa Morrison on Feb 20, 2012

George Washington's Beer

In honor of President’s Day weekend, I present you a real homebrew recipe from the Father of Our Country: George Washington. Not only could he not tell a lie, but he apparently was a pretty mean brewer in his day.

“To Make Small Beer:
Take a large siffer full of bran hops to your taste-boil these 3 hours. Then strain our 30 gall[o]n into a cooler put in 3 gall[o]n molasses while the beer is scalding hot or rather draw the molasses into the cooler. Strain the beer on it while boiling hot, let this stand till it is little more than blood warm. Then put in a quart of ye[a]st if the weather is very cold cover it over with a blank[et] let it work in the cask-Leave the bung open till it is almost done working-Bottle it that day week it was brewed.”

Cooler? Wow, I didn’t know Igloo made stuff to keep your beer on ice way back then. ;)

Cheers!

Posted by Lisa Morrison on Feb 16, 2012

Beer O'Clock Goes To Spokane!

Great news! Our virtual pub we call Beer O’Clock will soon be heard in Spokane, Wash.!

Spokane has a thriving and growing craft beer community, and KYRS FM (92.3 and 88.1 FM) will be bringing Beer O’Clock to the region’s craft beer fans starting this (and every) Sunday at 5 p.m.!

I am thrilled that this community radio station (also a non-profit) is picking up the show and spreading the good beer gospel farther in our region than it has ever gone before, adding this station to the growing list of radio stations that are giving craft beer a voice!

So, let’s make sure to welcome our new pub mates and raise a toast to community radio KYRS FM in Spokane! Cheers!

Posted by Lisa Morrison on Feb 01, 2012

8 Can't-Miss Cans

The Daily kindly asked me to list my favorite top 6 beers in cans. I negotiated for 8, and even THAT was hard. Here’s my list — what would be on yours?

Posted by Lisa Morrison on Jan 28, 2012

Beer Survival Kit: BeerGyver Style

It’s 2012. According to the Mayan’s we are doomed! But whether you believe the end is near or you just like to be prepared, you might want to do like BeerGyver (aka Kerry Finsand of Taplister.com) and put together a “beer survival kit” to add to your roadside emergency kit for your car for all those beer emergencies.

The Basics:

1. Soft-sided cooler to hold everything (and keep bottles/growlers cold) ($20)
2. A growler or two
3. Large mason jars (for places that don’t fill growlers)
4. Bottle opener
5. Cups (Silipints or something else non-breakable)

BeerGyver-Recommended Extras:

1. 33 Beers – for taking beer notes ($4)
2. Craft Beers Of The Pacific Northwest – as a travel reference guide ($18.95)
3. Piaget Beer Gauge – Business card size measurement tool to ensure you are getting a proper pour in ounces ($2)
4. Beer Savers – Beer cap reseller so you can save your beer for later ($6.99)
5. Fort George Slap Wrap Coozie – Keep your beer cold with these fun slap Coozies ($5)
6. Brewpublic Wrist Bands – Show your support for Brewpublic while rocking theses stylish wristbands.
7. Flexible Ice Mats – Keep your beer cold with these reusable ice mat. ($3.25)

- There you have it. Be prepared, be a beer survivalist and make your own beer survival kit for around $30!

Posted by Lisa Morrison on Jan 28, 2012

'The Walls Come Tumblin' Down' In Bend

Deschutes’ former brewmaster Larry Sidor breaks ground, er walls, on his new brewery, tentatively given the working title of the “Yet-To-Be-Named Brewery.” Check it out!

Posted by Lisa Morrison on Jan 24, 2012

A Big Week in Beer!

January is typically a slow(er) time around here in the craft beer world, but apparently that’s no longer the case! There’s quite a bit going on, with two southeast Portland establishments even holding two separate “weeks”: Belmont Station’s Bigger, Badder, Blacker Week and Cascade Barrel House’s Scottish Week.

Here’s what Belmont Station says about B3 Week:

We turn the taps to thick, dark, extreme brews for one cold week. Expect limited beers from Barley Brown’s, Great Divide, Lagunitas, Deschutes, Full Sail, Hebrew, Emelisse, Brewdog, Evil Twin, Mikkeller, Block 15, and more.

Bigger Badder, Blacker Highlights:

Monday January 23: We Begin the Descent into Darkness at 3PM with two amazing beers from Barley Brown’s, possibly the last we’ll have that were brewed by Shawn Kelso, the 13 (dark strong ale) and Turmoil CDA. Plus Mikkeller Tequila Barrel aged Black Hole alongside Peated Whisky Barrel aged Black Hole, Laurelwood Moose & Squirrel Imperial Stout, New Belgium Clutch (sour stout), and Deschutes Black Butte XXI.
Wednesday January 25: Full Sail Barrel-aged night. Brewmaster John Harris will tap 3 Barrel-aged beers: Top Sail Imperial Porter 2010, Black Gold Imperial Stout 2011, and the brand new Top Sail 2012. This is a special preview of the 2012 Top Sail before it’s offically released in February, so don’t miss it!
Friday January 27 Fort George Stout Night: As a prelude to this Astoria Brewer’s Stout Month in February they will debut four of the best here: Maker’s Mark Barrel-aged Cavatica, Spank (Pepper) Stout, Mexican Chocolate Stout, and Squashed Stout (with Butternut Squash).

And here’s the info for Cascade Barrel House’s Scottish Week (just in time for Robert Burns’ birthday, appropriately enough):

Join us for Mc Shagger Strong Scotch, a seasonal offering from the brewers designed to cut the chill and warm from within. Sweet malts with hints of chocolate and smoked peat greet you in the nose. Dark malts and hints of molasses and chocolate on the palate lead to a creamy finish with notes of peat and whiskey (7.9% ABV, $5 teardrop);

Lil’ Bo Peat, a peated Scotch blonde that features light sweet malts and grains that greet you in the nose. Soft grasses and grains lend a creaminess to the palate that leads to a light, sweet crisp finish with notes of hop spice (5.6% ABV, $4.5 Imperial pint);

Black Sheep Stout, an easy drinking stout designed to shepherd you at any time on your beer journey, be that breakfast, lunch or supper. Sweet chocolate and roasted malts greet you in the nose. Smooth round notes of coffee and roasted barley on the palate lead to a creamy dark malt finish with a slight spiced hop bite that lingers like fog in the Highlands (5.8% ABV, $4.5 Imperial pint); and

Scottish IPA, an off-kilter seasonal from the brewers that’s a showcase for Calypso, Citra and Sorachi Ace hops. Dark citrus, hop spice and caramel malts greet you in the nose. Light peppery notes and a slight hop burn on the palate lead to a lingering hop presence that leaves you wanting more, much like a bagpiper’s last note (6.8 % ABV, $4.50 Imperial pint).

In keeping with the theme, tomorrow’s Tap It Tuesday at 6 pm is Soured Mc Shagger, a Northwest style sour Scottish ale that was barrel aged for 12 months in French oak. Smoke, peat and caramel malts greet you in the nose. Rich dark caramel, dark breads, peat and a hint of smoke on the palate are followed by a sweet dark candy finish that ends with a crisp dryness that lends itself to another sip for further contemplation (8.9% ABV, $6.50 glass).

Chef Troy has created some delicious specials for this week to pair with our Scottish beers, including: Lamb Shepherd’s Pie featuring braised lamb, celery, onion, carrot, mushroom, peas & corn in a rich red wine sauce and topped with creamy mashed potatoes ($5.5); Scottish Egg Deconstructed – breaded pork sausage topped with a barrel-brined hard boiled egg, whole grain mustard hollandaise & sweet roasted beet relish ($4.5); and Mixed Berry Irish Cream Trifle, a layered individual dessert with Irish cream-soaked pound cake, vanilla custard, tart mixed berry jelly & whipped cream ($4). Soup of the week is Chicken Leek. We’ll also be offering white & dark chocolate nibs for $1.

Go forth and drink good beer!

Posted by Lisa Morrison on Jan 23, 2012

You Had Me At 'Pamplemousse'

Got this brief message from Josh over at Commons Brewery (the brewery formerly known as Beetje). Nothing like getting your vitamin C with your beer:

Tonight we’re tapping the latest in our small batch one-off series of beers. Our hours are Friday 5-9 and Saturday 4-9PM. Hope to see you all there!

Saison De Pamplemousse
ABV: 5.8%
IBU: 21
Malts: Organic Pilsner, Organic Malted Wheat
Hops: Magnum, Cascade
Yeast: Wyeast 3522 Belgian Ardennes,Wyeast 3538 Leuven Pale Ale

A wheat and pilsner malt based saison with organic ruby red grapefruit and pomegranate juice added during fermentation as well as organic Oroblanco and Ruby Red grapefruit zest added during maturation.

Posted by Lisa Morrison on Jan 20, 2012

Around the World in Totchos

Well, I know what I want to do the next six Mondays … check this news release out from Lompoc!

The Oaks Bottom Public House, a Lompoc pub in the Westmoreland neighborhood of SE Portland, has long been recognized as the place in the city to order Totchos – nachos made with tater tots instead of tortilla chips. Starting Monday, January 23, Oaks Bottom will present “Totchos of the World,” a six-week culinary journey exploring the crispy, crunchy snack.

Oaks Bottom traditionally serves a Tex Mex version of Totchos in a volcanic mound of piping-hot tater tots covered with cheddar cheese, diced tomatoes, sliced jalapeños, olives and onions, and topped with sour cream and a crater full of salsa.

Every Monday, from Jan. 23 to Feb. 27, Oaks Bottom will feature a new culinary Totcho treat from a different country on its menu. Executive chef Mike Parmenter has come up with Totcho recipes inspired by cuisine from Italy, Cuba, Jamaica, India, Peru and Spain. The flavor of the week will be available Monday through Sunday for the six-week period.

The first week’s order comes with a passport. The pub will stamp your passport for every country’s flavor you try. Patrons who collect all six stamps will receive a free large order of regular Totchos and a pint of Lompoc beer.

Oaks Bottom is located at 1621 SE Bybee Blvd. For more information, visit www.lompocbrewing.com or call 503-232-1728.

Posted by Lisa Morrison on Jan 20, 2012

The Beer Report: Bravo for Barley Wines

Each week, I get a chance to talk about beer for about a minute on Saturday mornings on FM 101 in Portland. Here’s this week’s topic:

On these dark winter nights, don’t you want to snuggle up with something warm and strong? I know I do! And no beer is better designed for snuggling with than barley wine! Among the strongest of beers — both in flavor and in alcohol — barley wine just begs to be sipped slowly — shared and savored.

Barley wines are just what their name implies: wine-strength sippers made from grains instead of grapes. Typically, most craft beers range in alcohol by volume from 4 percent to upwards of 8 or 9 percent ABV, but barley wines often start at that amount and can soar higher than 15 percent. Their high alcohol and rich, complex flavors make barley wines a perfect beer to sipped during the winter months, often revealing different nuances in the nose and on the palate as the liquid warms in the glass.

Barley wines can be cellared and aged much like a fine fruit-based wine. In fact, many barley wines are brewed with the expectation that they will be laid down. With time, the flavors begin to marry, and the components become more complementary and rounded. It’s a fun, longstanding tradition to enjoy several “vintages” of a favorite barley wine in a vertical tasting much like those enjoyed with fruit wines.

Many of our local and regional breweries release barley wines this time of year. And we will be talking more about barley wines today on Beer O’clock — the show for people who love great beer.

You can hear the report right here:

Posted by Lisa Morrison on Jan 14, 2012