You know, the story is gross enough to gag a maggot.....
There was a nearly 1 million$$$$$ injection to rebrand the Kombucha Mama,,, not a rags to riches story....
BTW, what is happening in the MAKER'S DISTRICT???
Me, calm down?!? If you knew me, you'd know that would be like asking a fish not to swim! Beer excites me and my writing style is not for everyone! Cheers!
Dwagner, It typically lasts through the holiday season, but their release date is pretty much always October. As far as flight availability, it may only be around until they've exhausted their resources.
Heidi is there a specific window each fall when abyss flights are available at the pub? All month in November? Longtime fan of the abyss but wasn't aware of this. Sounds great.
Sorry for the delay here Roger! I don't get many comments! Most of the beers from Little Beast have some funk to them, for sure! I am glad you like the drinkability scale. I apologize for the lack of use in my last few stories. It's tough to score taster trays and such. Cheers
Thanks for the article but unfortunately we still live where everyone is trying to out Hop the other guy. Its almost impossible to find an Oktoberfest or a Dopplebock around here.
Hi Earl -- Care to elaborate? Not sure what you're seeing... I'm confused.
Wow, Ferme Rouge sounds scrumptious! Is there much of a brett/funk component to the flavor profile?
I appreciate that you evaluate the beers performance on your drinkability scale. That is good info to have when seeking out new beers to try.
I took a deep breath when I read this piece of nonsense review of Trinity. "A lightly sweet banana aroma". "A beautiful mix of banana and clove". What?? "An explosion of coriander ....leading to citrus". Huh? This is a cascading rubbish of "tangy botanical qualities ... " shallow writing gush, striving to seek something that is not there. There's no way a single yeast can bring out such a plethora of dreamlike different flavors all in one mouthful. Only in an imagination bereft of reality can such a taste be experienced. Calm down.
Settle down, people. I was there on Tuesday, after work. The beer was delicious. The food was good. The staff was friendly. And plenty of people were having a good time.
The more the merrier, I say. When Bend is overrun with tourists and lookyloos during the summer...they need somewhere to go. They can't all fit inside Deschutes Brewery at the same time.
Just don't put another one of those cyclepub things on the road. ANNOYING.
The vegan hacky sack-themed brewpub opening across the street next month is totally gonna give them a run for their money.
a disc-golf themed brewpub? I'm glad I wasn't drinking a milkshake just now. It would've been coming out of my nose. I won't stop laughing for another half hour.
Bend is officially a parody of a caricature, of a stereotype, of a mockery of itself.
That is correct - we have roughly 160 brewery and associate members. And yes, we have participated in KLCC and plan to continue to do so, as well as expand our participation in events statewide.
Just to clarify - the Guild does not have 281 brewing company members and the Guild has been at KLCC microbrewfest with a booth since 2004.
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Re: “Don't Be Afraid of the Dark”
Interesting and informative article!
I think Cascadian Darks are a different animal from merely black IPAs though. According to beeradvocate.com. (Goldman-Armstrong is the co-inventor of the CDA style.):
In early 2010, Goldman-Armstrong organized a CDA symposium in which brewers and beer writers tasted, discussed and finally built a consensus on the style’s characteristics. For one thing, they agreed, a CDA must be something more than a simple IPA that happens to be black. A brewer can achieve the color without added body simply by cold-steeping dark grains or—as in some dark lagers—with de-husked black malt, neither of which provide adequate roasted character, they said.
And for another, CDA must be brewed with the Northwest’s distinctively aromatic hops, including Amarillo, Centennial, Chinook and, yes, Cascade. This wasn’t just a matter of local pride. When the resins of Northwestern hops mesh with the roasted malts, said some brewers, they tend to produce an almost minty or rosemary quality—a quality that is missing when the ale is made with British Fuggles or East Kent Goldings.
“It’s a very different beer,” Goldman-Armstrong said when I asked him if he could taste the difference between an IPA and a CDA with his eyes closed. “If you have any palate at all, you should recognize it’s a different beer from standard India Pale Ale.”