pFriem RyePATap#1 Pfriem - Mt. Hood and the Gorge
Flavors of gingerbread and spice with an aroma of lychee fruit. There are notes of rum and vanilla.
Flavors of gingerbread and spice with an aroma of lychee fruit. There are notes of rum and vanilla.
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.
Ever wonder how to say grapefruit in French? Some say a scurvy old French sea captain was the first to discover grapefruit on the island of Barbados. Well, today we raise a glass to scurvy old sea captains, and celebrate the pamplemousse! This deep golden, medium bodied Citrus IPA offers up refreshment that will satisfy all your senses. Four hop varieties along with real grapefruit juice build a solid hop bitterness highlighted by citrus notes, both on the tongue and in the nose. 5.8% ABV
Amarillo fresh hopped IPA
Sodbusters #5: Fresh hop pale made with Simcoe hops, and love.
Fresh hop Pale.
Among the swelling base and heavily hopped riffs, a uniting dissonance appears. Wheat and oats load in sustained distortion and vast amounts of feedback. From the Juice yeast emerges an ethereal realm with suspended ambient fruit and lupulin resonance. Aromatic and resinous, the primal essence of Modern Times, Holy Mountain, and Fort George rises like a Monolith….no, make that a Triolith of IPA reverence. 3-Way IPA, reverbating across the Pacific Northwest starting June 2018.
The “Pride of Cascadia” winning entry in this year’s Timber’s Army Duane Graf Memorial Homebrew Competition brewed with Doron Richartz. Pale orange in color with big notes of tropical fruit and citrus coming from the Mosaic and Citra hops. 7.1% ABV
Germans aren’t well known for big hoppy beers, but Portland is, so we put our brewers to work creating the ultimate German IPA. Hop-forward, spicy, herbal and citrus aromas from the German hops meld with the clean backbone of German malts and yeast. What does this explosive mix create? A hop bomb, or as the Germans say it: Hopfenbombe! (Formerly known as ZPA)
This IPA offers the ultimate challenge of ancient and deadly weapons…hops! Penetrate the secret chambers of an IPA that has no barriers. Full of pithy citrus rind, ripe fruits and a strong hop bitterness, the hazy red color and huge citrus nose will overtake your senses. Enter the dank if you dare, there is no escape!
“Millennials Hate Centennials”. Of course we’re using Centennial hops direct from @crosbyhops, packed late in the brew process to preserve as much of the delicious oils as possible. Get it soon because these are limited batches!
Fresh Hop Imperial Cascadian Dark Ale
Dry Hop Saison
Fresh Hopped IPA with Centennials.
Brewed with 200 pounds of Centennial fresh hops from Sodbuster Farms. Pale orange in color, with a big hop aroma and citrus flavors. 4.3%ABV
Centennial Wet Hop version of Spacefruit. Toasty malt with a citrus bite of lime peel. More like a tang of kumquats with a whiff of grapefruit. Everything is restrained and fruity, without too much bitterness or acidity. This seems like the right way to do a citrus IPA.
Brewed with flaked corn reminiscent of your great great grandpappy’s favorite chuggin’ beer from the 1880s but with notes of ripe fruit, fresh spring flowers and a touch of citrus in a beer made for drinkin’! Fresh hopped with Amarillo hops.
Nothing’s better on a warm summer day than a refreshing breeze and a casual stroll through the neighborhood, especially when accompanied by a premium pilsner brewed on those same city streets. Stop and smell the roses, and catch a whiff of this crisp and clean German style pilsner. Enjoy the scenery alongside its full flavor and notes of caramel, toast, and a light hop finish. Stay cool with the sun on your back and a cold pint in your hand. 5.0% ABV
Beer Name: Centennial Fresh Hop Pale Whale
Brewery Name: Ancestry Brewing Company
Style: Wheat Pale Ale
Fresh Hop varieties: Centennial
Fresh hop Pilsner featuring Salmon-Safe certified grain and hops from a single estate, Goschie Farms in Silverton, Oregon.
Pineapple Witbier aged in Maryhill Chardonnay barrels for 6 mos. Hints of pineapples with oaky overtones. Fresh and clean.
Beer Name: Fresh Hop Royale Pilsner
Brewery Name: Royale Brewing Co.
Style: Fresh Hop Pilsner
Fresh Hop varieties: Cascade from Sauvie Island Hops
Originally created for the 3rd annual Willamette Week Beer Pro/Am, beers created by local homebrewers and brewed on professional systems, local brewer Josh Huerta brewed this fun kolsch with tons of pineapple.
Dank fresh hopped pale.
Named for the neighborhood of Baerlic’s second location, a easy drinking pale.
Mother Nature is a wonder. Each year she decrees what her bounty will bring, regardless of what we think it should be. Thusly, Sodbuster Farms in Salem brought us hops early this year. Luckily, we were ready and willing. The consortium of the hops and malt provide the Killer Red with aromas of spiced blood orange, pineapple, granny smith, and forest. A healthy malt bill balances the top end and lends candied fruit, biscuit, and caramel character to the tongue. When life hands you hops, make fresh hop beer!
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 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.
Farmhouse/Saison style generously dry hopped.
This summer, beat the heat with a witbier that’s pure, unfiltered refreshment. Boasting a bogs’ worth of coastal Oregon cranberries, this wit’s berry-induced tartness is balanced by a softness from Willamette Valley wheat. Hints of clove and cranberry float on your taste buds with each sip, while citrusy aromas dance to the season’s rhythm.
Our award-winning doppelbock is a dark and rich malty lager with a perfect balance of caramel, melanoidin, and a touch of roast malt. Its initial, subtle sweetness mellows nicely with subsequent sips, and a pleasant alcohol finish.
This Northwest Red ale is malty and full bodied with a deep, rich red color. Proletariat Red reminds us that work is the curse of the drinking class!
It’s harvest time! Sodbuster Farms in the Willamette Valley graced us with some beautiful Centennial and Simcoe hops straight from the vine. Fresh, bright evergreen, red fruit and blood orange lead the way, pulling juicy pine and kind herb in tow through the finish. Be green. Drink Killer Green. 7.6 % ABV, 95 IBU
Marrying German malts and yeast with freshly picked hops honors the nuptials of Crown Prince Ludwig and Princess Therese. Their festivities sparked the advent of the Oktoberfest celebration in Munich. Auburn in color from the Munich malt, which provides a rich and distinctive aroma, Oktoberfresh starts malty but ends crisp and refreshing. Every year we select a hop from an Oregon hop farm partner for the fresh hop addition. 2018 featuring Hallertau hops from Goschie Farms. Prost!
A smash hit at Occidental’s Oktoberfest, this year’s Festbier is a rich yet quaffable lager in the old tradition of Oktoberfest beers before light colors and flavors began to dominate the style. German noble hops provide a delicate hop character to pair with a firm malt profile featuring Munich and Vienna malts. Portland-area beer drinkers can enjoy these flavors during the transition from summer to fall while admiring the beer’s beautiful, deep mahogany color.
Fruity Pebbles, toffee, burnt caramel, evergreen.
A strong pale ale in the style of a english ale.
We named this beer for Rick’s late brother Bob; the person who sparked his interest in brewing lager beers in general and Oktoberfest beers in particular. Bright amber color. Rich, malty, and smooth, with a just touch of clean hop bitterness. If you can’t make it to Munich this fall, this beer is the next best thing.
This English-style brown ale was brewed with British Maris Otter and a host of specialty malts, producing a silky mouthfeel and a malt profile full of toasted nuts, baker’s chocolate, and roasty malts. A dry finish brightens this complex malty beer with a refreshing quality that’s perfect for hot summer days.
A good example of balance…North West Style. Good malt profile provied by Munich and Vienna malts, perfectly complememted by both Noble and High Alpha hops. Dry-Hopped to provide a perfect amount of hop aroma.
Big. Bold. Smooth. Our patriarch of beer will warm even the coldest in the family. Dark chocolate, dark fruit, and coffee notes envelop the palate for a truly enjoyable quaff.
As soon as this premium porter passes the lips you’ll be hit by the creamy taste of dark chocolate. Stand by and wait for the dark cherry and hints of coffee to join the party. Brewed with dark wheat, rauch, and chocolate malts, this beer strikes a fine balance between heavy and light. It’s robust enough to sip, but smooth enough to have another… and maybe another… and well, you get the picture. 6.4% ABV
IRA with serrano, habanero peppers, and blood orange zest.
Midnight in Paradise is a whimsical and surprisingly refreshing stout that was fermented on pink guava and passionfruit. Its bright tropical aromas blend with a gentle dark roast character, producing a unique combination that evokes vinous red wine and chocolate-covered tropical fruit. Its flavor follows, with a deeper roast character unfolding alongside fruity acidity, earthy guava, and vibrant passionfruit on the finish.
All Fugged Up British ESB – 6.4% ABV This balanced, easy drinking bitter offers solace from massive palate annihilators. Toasty honey and malt sturdiness give way to an herbal spice aroma. Dry hopped with UK Golding and Fuggle hops, this fuggalicious ale will help mad dogs and Englishmen survive the midday sun.
Slightly malty amber lager, well balanced and crushable.
New Move is a NW inspired Farmhouse Extra Pale dey hopped with Amarillo.
A tart and refreshing wheat ale brewed with house cured lemon salt and toasted coriander.
Occidental’s take on the lager style that changed the beer world forever, this is a largely Bohemian-style pilsner with a bit of Bavarian pedigree. Crisp, clean, and dry, Czech Saaz hops crown this beautiful beer.
My Grandpa Clyde was born in 1921, on the farm where he would live his entire 92 years. Clyde’s Dry cider is my tribute to his life and his love of the farm. It is a blend of more than twenty varietals, including sweets and sharps grown on the family farm and loved by Grandpa, farming until his very last days. It has a decent amount of tannic character from the blend and the addition of some locally-picked Manchurian Crab apples.
Collab. brewed with Level and Loyal Legion, this American hefe is packed with blackberries and strawberries, perfect for the end of summer and the coming fall.
Brewed with malted and unmalted wheat coriander & orange peel. Light body. Thirst quencher, lemon zest on the finish.
German Wheat, Pilsner and Munich malts provide the light breadiness, German hops give this beer a light spicy flavoring. The Bavarian Hefeweizen yeast strain provides the rest: banana ester with a light phenolic clove note.
A full-bodied, golden, Bavarian lager. Balanced malt sweetness with slight breadiness shows off delicate German noble hop flavors and aromas.
American wheat ale with pineapple and pineapple express turpenes
Session Premium lager is an extremely tasty import-style lager, like the kind of beer made back in the pre-Prohibition days— plenty of flavor that goes down clean and smooth, we like to call it “Session-ability.” American and European hops offer a wonderful noble hop aroma, and the two-row barley malt and a touch of wheat malt give a pleasant, refreshing finish. Why have a beer when you could have a Session!
Medium bodied Pils with malty, cracker-ish notes; floral, fruity hop profile with aromas of black currant and lemon-lime. Crisp, refreshing, distinctive. Available at Restaurant St. Jack, Portland, OR.
Gray skies are a regular part of life in Western Oregon. Overcast Espresso Stout is the dark and silky stout we crave while giving us the shot of organic espresso we need.
A true dry Irish style stout.
Deep chestnut in color, toasted malt with biscuit undertones leading to carmelized pear and cinnamon. Good balance between malt and hops. 6.2% ABV
New England Style Milkshake IPA.
Refreshingly balanced & flavorful, our Amber Ale pairs wonderfully with a variety of foods while holding its own as a session beer. Brewed with five mails and three hop varieties.
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”.
Rich, malty, flavorful red ale. Deep lush red color. Subtle tropical Fruit and berry hop aroma. Toffee, caramel, baked bread malt aromas and flavors. Medium-bodied. Clean finish.
Bridgeport’s ﬁrst cream ale is our take on a classic. Our Cream Ale is top fermented with ale yeast resulting in a sessionable, full ﬂavored beer. Bridgeport Cream Ale is ﬁnished with whole cone mosaic hops imparting a slightly sweet fruit ﬁnish that blends perfectly with the creamy malt base – making it a go-to easy-drinking ale anytime of the year.
Collaboration with Charles Culp.
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.
This beer was Fermented slightly warmer than we normally do with our other saisons to create a dry and drinkable beer with a complex aroma profile. Big banana and bubble gum flavors greet you on the nose followed by a rich creamy malt characteristic.
Rustic saison fermented in freshly emptied Maybelle barrels from The Commons.
Twinkling in the autumn night sky is Capella, a pair of binary stars. Capella Porter marks the end of the harvest season (Samhain), as we transition into the darker half of the year. A collection of American hops (Nugget, Chinook, Centennial and Cascade) brighten this lively porter. A chocolate nose is followed by caramel notes and a smooth finish.
Rosenstadt Festbier is deep copper in color, with aromas of fresh bread, golden raisin and walnut, accompanied by noble hop bitterness.
A crisp, smooth ale to quench your thirst on a sunny day. Dark purple in color with a big, fruity aroma and flavor. 5.0% ABV
Farmhouse saison crafted with European malts and Noble hops, and then fermented entirely with a strain of Brettanomyces yeast known for its bright fruit character.
This raspberry Belgian style Farmhouse ale was a collaboration between
Lompoc and Oproer Brouwerij of Utrecht, The Netherlands. Fermented on raspberries and then aged for 3 months in Maryhill Winery Zinfandel barrels and inoculated with brettanomyces.
Fruity. Rustic. Hoppy. A sessionable pale ale fermented with Norwegian kveik yeast and lightly dry-hopped with Nelson Sauvin. Hints of melon and papaya give way to a clean, quenching finish.
A homage to Common’s Urban Farmhouse made with the same yeast and malt bill.
Traditional Kolsch-style beer. A trial run, but after a great response this will definitely become a regular seasonal.
Razzé gone dark! Bursting with Black Cap Raspberry puree from Stahlbush Farms and fermented with our house lacto culture. This deep purple beer is rich, tart and juicy.
Razzé all day and now all night!
This Belgian style Farmhouse ale was brewed with and aged on Viognier grapes from Maryhill Winery for 8 months. Golden in color with notes of melon and pear finishing dry. 5.0% ABV
I start with a secret blend of Washington-grown apples and add piloncillo, dark brown evaporated cane juice, purchased direct from Michoacan, Mexico. I ferment this dark base to all the way to dry using two exotic yeast strains: a beer yeast known for the round mouthfeel in Saisons and a rarely-used secret culture which produces aromas of pineapple, guava and peaches. This cider is brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage.
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.
Blitzkrieg Hop Estate Hopped Cider.
Belgian style farmhouse ale.
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.
Ching Ching is a Berliner Weisse with pomegranate and hibiscus.
Benedict Cumberbatch is our Gose with Cucumbers added. We’re talkin 100lbs of Freshly chopped & juiced Cucumbers added directly to our Gose at the end of primary fermentation. The result is a refreshing beer that screams summer with a massive aroma of fresh Cucumbers backed up by hints of lemon zest and a slighty salty character from the addition of Jacobsen’s Sea Salt.
Delicious Salted Oatmeal Gose, sweet and savory in a glass.
Kettle soured beer with tons of raspberry.
Barrel aged sour wit.
THE VAPORIZER is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, our sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. We dry-hop THE VAPORIZER to pump up the hoppy goodness.
Non Alcoholic Lemon Ginger Beer with CBD.
After many years of experimenting, Happy Mountain Kombucha was created to find that perfect balance between sweet and sour. What’s left is the best tasting kombucha available. Light and bubbly, it doesn’t matter if you’re an advanced kombucha drinker or if you are just trying it for the first time, we are confident you’ll love it.
Cranberry Blood Orange sparkling drink with CBD