As the last of the fresh hop releases come dripping out and the beer fans of Central Oregon prepare for a genteel end-of-year segue into stout season, a couple exciting things are hitting the scene at the same time: the commemorative IPA from Boneyard, and a new name visiting from the suburbs of Seattle. By […]
Brewery
Posted inFood & Drink
Little Bites: Local Breweries Take Gold at the Great American Beer Festival
When it comes to bastions of beer culture, Oregon definitely represents. We already know it to be true, but some validation from the outside world never hurts. This past weekend, 21 medals went to Oregon breweries during the Great American Beer Festival in Denver. Here’s a brief recap of some of the local winners. Local […]
Posted inFood & Drink
A Goblin in Your Goblet
Kobold Brewing prepares for year two
When Steve Anderson retired from his career with the Federal Aviation Administration, he knew what he was looking to do next. “I worked for 26 years in air traffic,” he said, “looking at a radar scope. When I left, I figured I’d run my own business of some sort. I wanted to follow a passion, […]
Posted inSpecial Issues & Guides
Malt: The Meat in Your Beer
Want to source your malt locally? Get in line.
“If hops were salt and pepper, malt would be the steak.” In case you were curious about the relative importance of each ingredient in your beer, that quote from Madras resident Seth Klann should set some things straight. Here’s another way of putting it: Barley–and its resultant product, malt–is the bulk that makes up most […]
Posted inCulture
The Art of Beer
This Year’s Jubelale Artist Brings On the Holiday Spirit
On Sept. 26, Deschutes Brewery’s iconic holiday beer Jubelale went on tap. For locals, it marks the beginning of the holiday season. While most look forward to its arrival for the beer’s signature layered seasonal flavors, the local artwork displayed on its label each year is another part of what makes the brew beloved by […]
Posted inFood & Drink
Home Brewed Beer, Made with Love
If it’s not abundantly clear to anyone out there by now, know this: Central Oregonians love their beer. We love drinking it, talking about it…and yes, even making it ourselves. One such home brewer in our midst is the Source Weekly’s Brian Jennings, who has these tips to share about the fermentation and home brewing […]
Posted inFood & Drink
Bourbon County Gets Flashed
How would pasteurization affect a barrel-aged stout?
It seems fair to say that Chicago’s Goose Island Beer Co., owners of the largest barrel-aged beer program in the United States, would like to have a do-over on last year’s Bourbon County Brand Stout release. Four out of the six BCBS variants released in 2015, including both the original and variations like the Coffee […]
Posted inSpecial Issues & Guides
The Beer Issue
You drink it, maybe even daily. You wear the swag and you herald the scene. When you live in Central Oregon, a love of fermented beverages comes almost as natural as a daily dose of full sun. In this year’s beer issue, it’s not just about flavor and the end product. Like all craft products, […]
Posted inSpecial Issues & Guides
How ‘Bout them Apples?
A look at sourcing in cider—the beverage cutting into beer’s bottom line
When it comes to locally-sourced beverages, cider makers have no trouble finding their main ingredient pretty close to home. With the plethora of apple varieties available, one might think a blend would go into making a hard cider. Alas, that’s not the case. At Bend’s Atlas Cider Company, it’s the Granny Smith that contains just […]
Posted inSpecial Issues & Guides
Hop to It
Everyone’s favorite flower is now growing in Central Oregon
Living in Beertown, USA like we do, we don’t forget that brewing is an art form and that each batch has its own special little notes that makes it original. Let’s get scientific for a second. Hops are the flowers (also known as seed cones or strobiles) of the hop plant Humulus lupulus. They stabilize […]