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The latest special release from the fellers at 10 Barrel Brewing Company, which received a hearty thumbs-up from everyone here in editorial, is now available for purchase. Precursor Imperial Red Ale—they only made 2,600 of ’em!
Finding the delicious 10%, 85 IBU beer won’t be easy, though.
One of the best things about the holidays are the delicious high-alcohol winter seasonals that breweries start to roll out beginning in November. These boozy, heavily-spiced beers often divide our beer loving staff and the community at large: there are those who love the flavorful, wintery touch and those who would just as rather have another piney IPA in their clutches.
Slip that butcher knife underneath the couch pillow, because tonight marks the debut of the new Ryan “Glee, Nip/Tuck” campy psychosexual spook fest, American Horror Story (FX, 10 pm). Here’s a description from this week’s I Love Television™:
The plot: An unhappily married couple (Connie Britton and Dylan McDermott) and their teen daughter (Taissa Farmiga) are intent on pulling their family back together.
What are fresh hop beers and why are they so darn good?
The answer is relatively simple: Beers made with fresh hops (duh). The brewing process is similar, but instead of using dried, or preserved hops, wet/raw/fresh hops are utilized to impart a distinct earthy, fresh, vibrant taste.
It’s not quite fall, let alone winter.
Nothing was able to usurp Deschutes’s Solace Rose at Little Woody, but some came damn close.
Already a great beer, Ninkasi’s Maiden the Shade which was aged in a Ransom Distillery Old Tom Gin barrel, became heavenly. Light on malt and still plenty hoppy, its time in the wooden gin barrel did something magical to the popular brew.
The Bourbon Ace of Spades from HUB was pretty righteous. And still on my sour/saison-style beer kick, I thought the La Ferme Du Funk from Oakshire lovely. Though you did look like a complete wanker drinking what appeared to be a rosey blush.
There were plenty of folks who got a good head start on Saturday’s festivities (see below). If you weren’t there, we hope you were doing something worthwhile.
Beer carefully produced from established brewers that has spent the last 6-18+ months in a barrel, absorbing flavors from the Pinot Noir/bourbon/gin /rum that previously lived in said barrel is generally pretty awesome.
That’s my take after spending 2.
The focus downtown right now is the massive Masters Road National Championships that’s closed off pretty much every important intersection and the area is packed with fans cheering on the riders.
But don’t let those road closures keep you from making it down to the Little Woody Barrel-Aged Brew fest.
This weekend, aside from being Labor Day, is also the Little Woody Barrel-Aged Brew Fest.
There’s a comprehensive guide to all the specialty beers from Oregon breweries that will be on hand both Friday and Saturday at the Des Chutes Historical Museum near downtown in this week’s issue, which is hitting the streets soon here.
A crappy winter and spring may result in beer drinkers shelling out more for their favorite swill.
Because of flooding in Australia and Canada, two of world’s largest barley producers, the price of the coveted crop has increased significantly.
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