Fluff’s Travels is a one-off variation on Fluffhead that features a dry-hopping with German Hallertau Blanc hops, as chosen by the Block 15 community. This uniquely fruity varietal complements Fluffhead’s base hop profile of tangerine, papaya, and spruce with notes of honeydew melon, lychee, and passionfruit.
Fresh Flow is a refreshing, tropically hoppy IPA featuring fruit-forward American and New Zealand hop varietals that are balanced by a crisp malt base designed for sunny summer drinking. Brewed in cooperation with Ashland artist Chris Herbst, Fresh Flow will be brewed often and released fresh throughout the summer.
The awesome blend of Columbus, Citra, Amarillo, and Smcoe Hops bombard this IPA with flavors of citrus, tropical fruit, and a little bit of pine. The light malt flavor comes from 2-row barley and a touch of crystal malt. 2012 GABF Silver. 2013 National Champion.
Van Run Red is a dynamic Northwest-Style Red Ale featuring a characteristically piney and spicy hop profile blended with a rich and expressive malt backbone.
This hop experience ale features ample additions of sticky, resinous, lupulin packed hop buds grown in the Pacific Northwest. Enjoy a hop decrescendo that begins with an aromatic blast of tropical fruits, citrus and dank herbs, transitions into intense hop flavor and then ends with a subtle bitter finish. Gently propped up by pale malted barley and fermented with specially selected brewer’s yeast designed to balance this immense hop experience.
Citra Fresh Hops, Galaxy and Amarillo dry hops
Citra Fresh Hops, Galaxy and Amarillo dry hops
Achieving a triple double in hoops is impressive, but achieving it in your beer is even better. With ten hop additions of three hop varietals, Mosaic, Citra, and Amarillo, this beer scores on your palate, rebounds in your nose with big aromas of grapefruit citrus and pineapple, and is assisted by the punchy, juicy citrus flavors to balance the slight upfront bitterness and big 8.5% ABV to make this a Rip City slam dunk.
Hazy Fresh Hop.
This fresh hop IPA uses over 100 pounds of fresh Mosaic hops provided by our friends at B.T. Loftus Ranches in Yakima, WA. These unique “wet” hops provide layers of tropical fruit, citrus, salted blueberry and earthy-pine flavors. Enjoy this once a year hop harvest brew!
This seasonal twist on our popular Tropic Pines IPA utilizes 150 lbs of fresh Mosaic hops from BC Farms in Woodburn, OR
Light, biscuit malt, grapefruit, pineapple, balanced bitterness
400 pounds of fresh centennial hops from CLS farms in Yakima.
Northbound and down…on the road and truckin’! We went north to select fresh Centennial hops from our friends at Roy Farms in the Yakima Valley to brew this Fresh Hop German style Kolsch. Once the hops were harvested, we headed back down to the brewery in Redmond to immediately get the hops in the kettle. With a focus on freshness, this Kolsch offers a pleasant floral aroma. A hint of citrus meets your taste buds before taking a turn and experiencing a sweet malt flavor from the grain bill, which features pilsner malts along with a light wheat addition. This fresh hop adventure will offer a nice subtle hop profile to complement this traditional Kolsch.
A colorful array of English malts and favorite local hops. A portion of the profits benefit Basic Rights Oregon
To craft this fresh hop tour de force, we’ve simultaneously harvested fresh hops from two valleys in two states on the same morning, combining them into a single kettle that very afternoon… dream big, right? Fully hop-forward with rich tropical qualities, this flavorful blend of fresh Willamette Valley Mosaic and Yakima Valley Simcoe hops is an Imperial IPA that’s double the trouble and downright delicious.
We love the intensity of the citrusy and juicy IPA’s we’ve been brewing, but we wanted to take it up a bit for the warmer weather. So we added just a touch of tangerine and pineapple. We think the interplay of hops and citrus fruit is gorgeous and delicious.
Oak-aged mixed culture farmhouse ale refermented with Reliance peaches from Peachwood Orchards (Hood River, OR).
Logsdon’s IPA, west coast style and dry hopped with Simcoe, Mosaic, Mandarina Bavaria and Chinook, becoming a core brand beer for us that we change the dry hopping each brew
Logsdon Lager is an unfiltered Pilsner made with German malts and Hallertau Mittelfruh hops. All German Ingredient pilsner, super crushable and becoming a core brand beer for us
This evolving series is an exploration of hop-perception, pushing the limits of your lupulin receptors. Each batch is limited and brewed exclusively for the Pacific Northwest.Codename: KAY
A fresh-hopped pale ale brewed with Willamette Valley Amarillo fresh hops that we picked up at the hop farm hours before adding them to a custom “hop back” tank, which we then pumped hot wort through on its way to the fermenter, extracting vibrant notes of orange marmalade, resinous herbs, and ripe citrus.
Vienna lager with agave
Blended spontaneously fermented sour ale, aged 2 years in Cognac barrels.
Inspired by its luminous namesake, Quasar is our light pale ale brewed for summer. Simcoe and Mosaic hops give Quasar Pale Ale a huge, fresh, tropical hop aroma. Flavorful and easy drinking, Quasar is a stellar beer for enjoying out under the sun.
300 pounds of Strata Fresh Hops all added to the whirlpool. Tropical fruits, citrus, coconut and mild dank terpenes.
Our own lager, with classic czech pilsner ingredients and styling. Crisp, crushable with a nice hop bite.
Astra, the Latin word for star, shines with Cascade and Centennial hops. A crisp, clean lager to celebrate the annual hop harvest.
It is considered polite in Belgium to stand for a toast. Stand now, and raise a glass to sweet aromas of orange and spice, light-creamy flavor and a refreshing finish. Here’s looking at you, Wit.
Fresh hop Kellerbier with German malts and fresh Centennial hops.
Farmhouse spelt pale ale packed with container-loads of tangy, aromatic hops.
our new core brand Wit, brewed with bitter and sweet orange peel, Indian coriander and Hoegaarden yeast
Our hefeweizen is of the classic Bavarian variety. Made with 70% wheat, lightly hopped with German Hallertauer, it’s refreshing and slightly dry with the beguiling banana and clove notes that give away the provenance of the true weizen yeast we use. This is a German-style wheat beer the way it should be–no lemon needed to make up for inadequacy.
Session ale with a subtle malt bill and fresh hopped with Idaho 7 from Crosby Hops.
A blended saison aged in oak foeder
Logsdon collab with Von Ebert Glendoveer, extended boil Saison brewed with golden naked oats, vienna and pilsner malts, East Kent Goldings and Urban Encore yeast
Our organic farmhouse ale is brewed in small batches on a traditional farm brewery as it has historically been made for hundreds of years. This unfiltered bottle of seizoen, with its beeswax seal, is naturally refermented and carbonated with select yeast strains, producing complex fruity and spicy flavors balanced with hops and a soft malt character.
Schwarz means black in German but don’t let pFriem Schwarzbier’s dark color fool you. This is an elegant lager with a light roastiness and hints of caramel and honey. Once you’ve experienced the notes of cocoa and toffee, you’ll be happy to join the dark side.
Head Full of Fresh Hops starts with select fresh hops harvested in Yakima and loaded into the brew kettle within 24 hours of harvest. Fresh hop beers signal the harvest season in the Pacific Northwest and are the height of our brewing year. “Friends bring happiness into your life, best friends bring fresh hop beer.”
Wild fermented blueberry farmhouse ale.
Rustic saison brewed with dark rye malt, liberty hops, and a blend of saccharomyces, brettanomyces, and lactic acid bacteria. Aromas of toasted bread and spicy rye back up a classic brett saison profile with a refreshingly tart finish.
Last year, we started the Heavy Wetal collaboration with Cloudburst Brewing in Seattle. The goal was to create a fresh hop collaboration, and quickly after we all decided it should be an annual release. This year, Steve Luke the founder of Cloudburst, traveled down to Camas to help create a West Coast American Pale Ale with fresh Citra from Perrault & Son Farms in Toppenish, WA. This beer has huge aromas of citrus and fresh orchard fruit from the use of the Citra as well as Rakau, a varietal we like from New Zealand.
A drinkable English brown, both toffee and nut flavors, additionally offset by noble and spicy hops.
Brewed with specialty English malt, this rustic barleywine was matured for 12 months in freshly-emptied French cognac barrels, imparting an entrancing complexity that features notes of plum, caramel, Red Flame raisins, marzipan, orange marmalade, and a whisper of barrel character.
This classic American Porter is smooth and has the perfect balance of chocolate malt, with a slight touch of caramel.
Ol’ Money by Culmination Brewing Company is a Barleywine, collaboration with Wayfinder Beer.
Gayle is an American-style IPA brewed with farm fresh Crystal hops from Goschie Farms. Named as a tribute to Gayle Goschie, this fresh hop IPA has the aroma of an Oregon forest and the complex bitterness of a Pacific Northwest IPA.
Collab with 2 time Oregon home brewer of the year, classic Helles with 10% smoked malt added, tasting great in the tank
20#/bbl fresh Mosaic from Perrault Farms in Washington for a cavalcade of hop haze goodness.
Unfiltered kellerbier lager. Light hazy straw in color, with crisp and bready flavors of Pilsner malt, hulled oats, whole leaf Perle hops, and bavarian lager yeast.
Hazy Pale Ale with Wet Idaho 7 Hops
Delicious Japanese Rice Lager collaborated on by Dirty Pretty and Loyal Legions GM Adam Keefe
Lisa from Heater Allen, Andrew and Tim from Modern Times, and Kevin from Wayfinder were blown away with some of the new school pilsners brewed in Italy right now. They’re crazy expressive new-world riffs on German-style pilsners, typically dry-hopped with modern Euro hops. Taking some hints from the Italians, we hopped this with 2#/bbl of spice heavy German hops; Spalt Select and Tettnanger. Then we dry-hopped it with Polaris and more Tettnanger, krausened with fresh Czech Pils wort, spunded and cold-conditioned to perfection.
Our special ale developed for and served at the Corvallis Knights Baseball games. Brewed in the German Kolsch tradition with Pilsner malts and special Kolsch yeast. This ale yeast ferments at cooler temperatures resulting in a lager like qualities. Summer Knights pours a gold, slightly hazy pint with crisp pilsner aromas, light fruit notes and a hop balanced finish
Citra Fresh Hop 2019
Ripe and juicy, we use real fresh-pressed pineapple and passion fruit to craft this tropical hard seltzer.
We love beer. We love peanut butter. Nut Crusher Porter is here to bring the best of these two worlds together! All of the wonderful flavors of a nutty, chocolatey, caramel porter, complimented by the addition of creamy peanut butter flavor. It’s a true liquid peanut butter cup, and it’s here for you to enjoy.
True to its name. Cascade, Centennial, Crystal and Simcoe create a citrusy hop confluence that continuously embiggens with each drink. The embodiment of our brewing philosophy to “Never Give An Inch”.
Crushable cream ale on Nitro.
With a dark beer as our first and flagship brand, Black Butte defined Deschutes as a radical player. A slight hop bitterness up front enhances the distinctive chocolate and roasted finish. It’s prized for its creamy mouthfeel and intense complex flavors.
With 37 IBUs, Pineapple Kush IPA is an American IPA using Centennial, Idaho 7, and Mosaic hops. This blend comes in at 7.1% ABV and is brewed with 2-row, Crystal, and Dextrose grains.
A fairly strong, highly roasted dark stout.
A dark, malty celebration ale with layered flavors and beautifully balanced hopping. Jubelale pours deep garnet in color, medium bodied, with notes of chicory, earth, spice and fruit. To beer lovers, it’s like Yule fire and family.
KINGPIN is a full-flavored, red-colored ale that uses a rarely-grown Willamette Valley Hop varietal known as Liberty Hops from fourth generation hop farmer John Annen of Annen Bros. Farm in Silverton, Oregon. Jeff and his team of brewers also used rye and caramel malt leading to a unique flavor profile; triple-hopped for bitter aroma and a unique dry-hopped character.
A light refreshing ale that exhibits lager characteristics. Barley, corn, and oats mixed together with bitter gold hops to provide a drinkable summer delight.
A homage to Common’s Urban Farmhouse made with the same yeast and malt bill.
traditional West Flanders style. A combination of light, crystal, and dark barley malt, wheat, and oats are brewed with local whole-cone hops and a variety of select yeast and lactic bacteria. We age our red ale in oak barrels for a period of time to develop complex richness, soft tannins, and fruity tart character. The aged beer is then blended with young beer to create the desired balance of malt sweetness with a dry finish.
A spontaneous wild ale aged in oak barrels blended from two years with fresh citra and mosaic hops
Is built on a base of foeder and barrel aged saison. Already dank and fruity before blending, the beer reaches a new level with the addition of fresh citra hops, with deeper tropical notes and an oil rich mouthfeel. The Sideline is intended to be flavourful and forward but restrained enough to remain sessionable.
Pono’s take on the classic saison. Rye whiskey barrel-aged.
Saison with 150 pounds of grapefruit.
Grisette with boysenberries fermented with Kveik
We blended our Hazy Pale Ale Aperture with Alter Ego’s Strawberry Margarita inspired Hard Cider, the result is a deliciously juicy little snakebite.
Once per year, when the hop harvest is underway, I make a very special batch of my award-winning Hallelujah Hopricot using fresh-from-the-field hops.
A draft-only blend of sour quad aged in Bourbon casks, Flanders Red aged in French oak barrels, and blonde farmhouse ale; refermented on cherries.
Fall in the Pacific Northwest brings the harvest of one of our beer-loving state’s most prized crops – hops! We took advantage of this year’s bounty by stuffing fresh Centennial hops from nearby Norton Hop Farm into barrels of an aged, light-bodied, and tart farmhouse ale. The transformation brings fruity, citrusy and grassy flavors and aromas, awakening a whole new beer. It’s Farm(house) Fresh!
This year’s release of our community harvested cider is a special collaboration with the Upper Willamette Stewardship Network. Comprised of six well-known local nonprofits, UWSN is a unique partnership working together with communities to care for land and water in the Upper Willamette. Learn more at this year’s Wild & Scenic Film Festival hosted by UWSN. This cider is a blend of many varieties of apples, pears, and plums that were brought in from all stretches of our Eugene neighborhoods in trade for pint or juice vouchers. Our community’s efforts in support of even greater stewardship projects through the tradition of cider making.
Oregon has a state flag, song, flower, and this my friends is our nomination for a state cider. A dark hue of purple fills the glass as we took zero short-cuts with this fine blend of Oregon Black Berries and Elderberries. The tartness of the blackberries is rounded out by the complex characteristics of the elderberries. Filled with tannins the cider leaves a delightful dry and rich finish that red wine lovers will especially enjoy. Cheers to Oregon berries.
Apple cider brewed with strawberries.
Unfiltered rustic cider. Single varietal.
Tart IPA brewed in collaboration with Grains Of Wrath Brewing, named after a classic thrash metal album.
Brewed with live cultures (not kettle soured) and generously dry-hopped with Waimea, Rakau, Motueka, Chinook, and Mandarina Bavaria.
Huge tropical fruit, citrus, and pine aromas. A hint of tartness, and subtle bittering make this a unique IPA.
IPA No. 5 is brewed with roasted chestnuts, roasted lentils, and Belgian-style candi sugar. Crystal and Santiam hops are used during the boil and for dry-hopping. Crystal hops bring the classic Northwest IPA pine and citrus notes while Santiam adds hints of tropical and stone fruits.
Live fermented with Lactobacillus Plantarum and finished off with a neutral ale strain, this refreshing fruited sour is lively; but balanced. Blended with 100% pomegranate juice, this delicious ale brings to life the delicate flavors of this old-world fruit and highlights the subtle, softer elements of lactic fermentation.
Classic Gose style.
Carefully selected Devil’s Kriek from 2014 aged on Hood River Valley Bing and Vann cherries was given extra time in new French Oak barrels and blended with a small portion of next year’s Kriek. It’s time in the oak gave it more depth and wisdom, and ripened the fruit imparting a sherry and dry red wine character. The blend brings some youth and vivacity of the fruit to the table. With this beer we pay homage to the traditions set before us, and welcome the future ahead. 9.5% ABV, 12BU
Collab with Loyal Legion, Idaho 7 fresh hopped kettle sour.
Unpasteurized sour ale dry hopped with Mandarina Bavaria. Hot Break is made with Pilsner and wheat malts, and rolled oats. Unique Lactobaccilus fermentation with Saccharomyces, then dry hopped.
A refreshing English style ale with light malt flavors from Simpsons Maris Otter, wheat, and a touch of Bairds Cara. Interesting apricot aroma from fermentation. Light golden color with an orange tint.
Non Alcoholic Lemon Ginger Beer with CBD.
CBD beverage with passionfruit and turmeric.