And Oregon Craft Beer Month rolls forward, leaving tired livers in its wake. Notably, Puckerfest has delivered a tour de force of great beers, one that continues tonight when Block 15's Nick Arzner brings a four-pack of his wonderful barrel-aged beers. If you haven't been to Puckerfest yet, definitely go. I've been really impressed with the pricing structure; it encourages you to get many small pours. Many of these beers are exceedingly rare, so Belmont Station could be charging a mint. Anyway, I've been sipping and snapping (pics) of beers as I go along, and here are a few highlights.
Flat Tail Corvaller Weisse
I have now tried exactly one of Dave Marliave's Flat Tail beers, which looks impressive when you compare it to the previous total (100% increase!). At some point I'll make it to Corvallis and do a proper survey. In the meantime, I was quite pleased with the Corvaller Weisse he brought for Puckerfest. Just 3.6%, it was a great example of how flavorful small beers can be. Lots of lactic tart with a wheaty background, crisp and light, perfect for that summer we may one day get. A very nice example. Below are Dave and his beer.
BJ's Enfant Terrible
It's probably sends the wrong signal to call this a zombie beer, but I mean it only in the best sense: it's the last keg of a 2007 batch of brett-aged beer made by Vasilios Gletsos when he was at BJ's. (There's another zombie at Puckerfest, Roots' Epic.) Sometimes aged beers get mellower, sometimes they don't. Brettanomyces is not a gentle yeast, and it has roughed this beer up pretty good. Still, I enjoy tastes of the past. Plus, it was purty.
Upright Lambicus Six and Blend Love
Four Uprights were pouring last night, but two were aged in gin barrels. Let us speak no more about that. (Gin fans should consult Nicole, who likes a nice gin-soaked beer.) The two I liked were Blend Love, the kind of sour that brings folks together, and Lambicus Six, which divides them. Blend Love was a toothsome mixture of tart and sweet, shot-through with rich, summery fruit flavor (raspberries, cherries, and strawberries). Lambicus Six, made with the rye-based Upright Six and aged with a lambic blend, was deeper, funkier, and much more sour. Some of the sour-heads were giving it a big smile, others wrinkling their noses. I smiled.
Breakside Beach Saison
This is not a Puckerfest beer, nor is it sour. Rather, it's a pretty traditional Dupont-style saison made with Dupont's yeast. (A yeast Breakside's Ben Edmunds and I used in a Grisette collaboration I'll tout heavily next week.) This is a classic saison: rich with tropical fruit flavors, crisp, dry, and moreish. It's a fantastic beer, and I could drink gallons of the stuff.
Deschutes White IPA (But Not That One)
Before last night's Timbers game (another topic about which we shall not speak), I stopped in at Deschutes to see what was shaking. In addition to the usual goodies--a nice pils, Armory XPA, Black Butte XXXIII--they have a remarkable beer called Chainbreaker White IPA. This isn't the White IPA that came from the collaboration with Boulevard--still not released--but a milder, super tasty version. It's not remotely an IPA: nothing in it has even distant familial connections to that old style. Rather, it's a hoppy wit, or a spiced wheat pale, or something. It's a soft, delicate beer that has a spine of zesty hops that merge perfectly into the spices. I suspect they used sage in this recipe, as they did in the collaboration brew--in any case, my mind couldn't shake the connotation. It's one of the most interesting beers I've tried in a long time, a fusion brew that actually finds breaks new ground in tastiness, not just bizarreness.
Where I Want To Go: Proof
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