Portland Farmhouse & Wild Ale Festival Announces Beer List + Exclusive Logsdon Bottle Release
With just over two weeks to go until the Portland Farmhouse and Wild Ale Festival and inaugural Portland Farmhouse Weekend, we have the beer list and more on the official exclusive bottle release beer by Logsdon Farmhouse Ales. Portland Farmhouse Weekend runs March 31st – April 2nd with side events with Holy Mountain Brewing and The Commons, Upright Brewing’s 8th Anniversary, and more on the calendar. The main Farmhouse Fest will be held Sat. April 1st and Sun. April 2nd, featuring over thirty breweries and 80+ beers presented by Saraveza and Point Blank Distributing.
This year’s Farmhouse Festival features an exclusive new single barrel bottled and limited draft release from Logsdon Farmhouse Ales called “Portland Farmhouse Fest Saraveza Sour.” Only forty cases of 375ml bottles and two kegs were made of this unblended, spontaneously inoculated “Methode van Lembeek”-style beer will be on sale for $13 each. Saraveza has also unearthed two cases of last year’s official festival bottle release, “The Croze” from The Commons Brewery, which will be on sale for $12.
Portland Farmhouse Fest Saraveza Sour
Description: A single, unblended barrel brewed in the style of “Methode van Lembeek.” This beer was brewed with traditional methods & ingredients in the winter of 2016 and spontaneously innoculated in the coolship at the Logsdon Farmhouse Brewery. It spent nearly a year aging in French Oak before the final refermentation in the bottle. This beer embraces the raw natural flavors of the Hood River Valley flora. Ingredients: Water, Pilsner Malt, Raw Wheat, Aged Goldings. ABV: 5.5%
Participating breweries (subject to change): Logsdon Farmhouse Ales, De Garde Brewing, The Ale Apothecary, Benedictine Brewery, Holy Mountain Brewing, The Commons Brewery, pFriem Family Brewers, Upright Brewing, Alesong Brewing & Blending, Perennial Artisan Ales, Propolis Brewing, Agrarian Ales, Block 15 Brewing, Against the Grain, Blackberry Farms, The Bruery, Great Notion, De Garde, Culmination Brewing, Ruse Brewing, Little Beast Brewing, Reach Break Brewing, Solera Brewery, Stillwater Brewing, Three Magnets Brewing, Urban Family Brewing, Wander Brewing, Engine House No. 9, Wolf Tree Brewery, Yachats Brewing, Matchless Brewing and Sixpoint.
Beer List (Draft and Bottle)
The following beer will not be on tap all at once but some at booths and tables outside in a covered tent, and others rotating through the taps inside Saraveza and The Bad Habit Room over the full weekend.
Against the Grain: Wine Barrel-aged Coq de la Marche
This Session Saison safely falls into step with those beers striding confidently along that most fateful walk. Brewed with a dash of spelt and a healthy late hop addition this fine, frothy friend was fermented warm to perfect attenuation and carbed up high for a flavor that is at once bright, rich, juicy and ultra crisp. Strut your stuff, man. ABV: 5.8% IBU: 31.1.
Agrarian Farmhouse Ales: Curiosity
Biere de Mars 6%: This traditional spring farmhouse ale is bright a floral with a heavy dose of estate Mt. Hood hops. Two toast level Munich malt and a little Vienna malt make for a beautiful orange tint and balanced maltiness perfect for our balmy, Oregon springs.
Agrarian Farmhouse Ales: Apricity (2015 vintage)
winter saison 8%: With a simple, clean base of organic pils and pale malts, and a restrained hand of Cascade hops, we let the Belgian Saison yeast shine in this tradition-inspired golden ale. Aromas of spice and stone fruit seem to jump right out of the glass at you, drawing you into its enveloping realm of complex fruit, malt, and spice flavors. Dry and yet rich, Apricity is sure to live up to its definition – the warmth of the sun in the winter.
Agrarian Farmhouse Ales: Country Song Saison
(8.1%): Brewed in the classic style of a strong export Belgian Saison, with organic unmalted heirloom red wheat, organic pilsner malt, and generous additions of freshly dried, Agrarian grown hops, straight from our drier oast. It has all the fruity twangy spicy flavors you want in a good country song. Or rather, saison.
Agrarian Farmhouse Ales: Apple Fringe
(6%): This beer starts with our barn pressed, spontaneously fermented cider that is aged for a year in a used Pinot Noir French oak barrel. The dry, oaky and sour cider is then blended with our bright and fresh malty Biere de Mars to reach a smooth mouthfeel and crisp yet complex tart finish.
The Ale Apothecary: 2015 Spencer
Wild harvested blackcurrant in aged Sahalie
The Ale Apothecary: El Cuatro
Ale aged in Oregon pinot barrels and brandy barrels
The Ale Apothecary: City Beer Store blend
Collaboration with City Beer Store in SF. Beer aged in one distillery 209 gin barrel and one miraflores port barrel. Beer dry-hopped with redwood prior to packaging
The Ale Apothecary: Connor
Collaboration with Mason Ale Works of SD. Oregon marion berries and magic veeder vineyard barrels
The Ale Apothecary: Therapy Ferret
Collaboration with Tin Bucket. ale aged in 3 different whiskey barrels with rhubarb
The Ale Apothecary: Dry + Wet hopped La Tache
Our La Tache aged additionally on 3 varieties of wet hops after our traditional dry-hopping stage.
The Ale Apothecary: Chenin La Tache
Collaboration with Twist Wine Co out of Pacific City. La Tache aged in 2 Bull Run whiskey barrels with 75# of chenin blanc grape must in each barrel.
Alesong Brewing & Blending: Shake Your Tree (peaches)
American Wild Ale aged in oak barrels with Peaches. 5.4% Abv.
Alesong Brewing & Blending: Saison du Vin
Farmhouse ale aged in oak and acacia barrels and conditioned with Muscat Juice. 8.4% Abv.
Alesong Brewing & Blending: Cherry Parliament
Wild red ale aged in Pinot Noir and bourbon barrels with cherries. 7.4% Abv.
Alesong Brewing & Blending: Here Comes the Sun
Biere de Mars dry-hopped ale with citrus and spices. 5.6% Abv.
Benedictine Brewery: Saint Benedict Farmhouse Ale
Light, rustic and spicy. Brewed with pilsner and wheat, and a touch of sugar, we let the Belgian yeast ferment at its own pace and temperature, usually landing between 78-82 degrees F. ABV 4.7%.
Benedictine Brewery: Mea Culpa I (one)
NW/Belgian Wild Ale. The beer started as a Belgian IPA, and evolved into a wild ale. An accident, my fault, for sure. Citrus, fruit and subtle spice flavors from the grains and yeast are in balance with the hops from our own farm. And as the beer ages, the barn is finding its way into the flavor. ABV 7.0%.
Blackberry Farms: New World Cuvee (dry-hopped Saison)
Inspired by classic Old World farmhouse ales, balanced by the bright character and nuances of New World hops, this golden dry-hopped saison features Wakatu, Equinox, and Comet hops. 6.3% Abv.
Block 15 Brewing: Here Comes the Sunshine 2017
Bière de Mars. Our nod to Northern France’s springtime farmhouse ales, this Bière de Mars is inspired by budding flowers, new growth, and the sun emerging from its winter slumber. Its blend of North American malted barley, French Pilsner malt, and locally-grown white wheat produces a rustic grist character that is complemented by gentle hopping with Oregon and European varietals and fermentation with a pair of characterful yeast strains. Together, they produce a bright and lively farmhouse ale offering nuanced complexity and a crisp, refreshing finish.
Block 15 Brewing: Caves Saison
Wild house cultured saison brewed exclusively for Block 15’s spinoff restaurant & bar Les Caves in Corvallis, Oregon. 5.1% Abv.
The Bruery: Tonnellerie Rue
Tonnellerie Rue is a special variation of our rye saison that has been 100% fermented in oak barrels. Using this more traditional storage technique during the fermentation process adds further complexity to an already complex beer by allowing the natural yeast and bacteria, still nestled within the porous oak from previous fermentations, to eat away at the wort’s sugars while it slowly evolves into delicious beer. The final product is dry and earthy with a slight sour tinge, light rye spice and earthy funk.
The Bruery: Jardinier
Jardinier, which is French for “gardener,” was inspired by the fresh, sessionable beers so often found on the Belgian dinner table. Bright and flavorful with an assertive hop character, Jardinier is a perfect beer for any occasion, casual or ornate. 4.5% Abv.
The Bruery: Elements of Funk Brett Claussenii
designed to showcase the similarities and differences between four strains of Brettanomyces, which the cool kids call “brett”. This release features the Brettanomyces Claussenii strain. 6.5% Abv.
The Bruery: Elements of Funk Brett Lambicus
designed to showcase the similarities and differences between four strains of Brettanomyces, which the cool kids call “brett”. This release features the Brettanomyces Lambicus strain. 6.5% Abv.
The Commons Brewery: Brett Urban Farmhouse Ale
our flagship, award winning farmhouse ale aged in oak barrels with Brettanomyces Bruxellensis
The Commons Brewery: Citrus Myrtle
dry hopped sour ale with grapefruit peel, orange peel and yuzu juice
The Commons Brewery: Farmhouse to Market
saison with white sage and white peppercorns made specially for Zupan’s Market
The Commons Brewery: Viognier Grissette
barrel aged table bier with Viognier grape juice
Culmination Brewing: Foed for Thought
A foeder fermented NW Farmhouse Ale that was dry hopped with Southern Hemisphere hops. It is straw colored and hazy in appearance with flavors and aromas of white wine, pineapple, coconut, oak, and bright citrus fruits. 7.1% ABV 14 IBU
De Garde Brewing: The Archer
Lambic-style ale aged in oak barrels with pinot noir grapes. 7% Abv.
De Garde Brewing: The Lily
One of the oldest barrels from our stock, a lambic influenced sour ale.
We added a hefty harvest of whole cluster Southern Oregon grown Tempranillo grapes from a favorite vineyard. Big rustic and spicy fruit aromas with a bracing acidity, and earthy backdrop. 7% Abv.
De Garde Brewing: The Vigne
A wild ale aged in oak wine barrels with Zinfandel Grapes
De Garde Brewing: Elements of Composition
We’re pleased to introduce Elements of Composition, a blend of beer and friendship spanning the course of years. In February 2016, brewers from De Garde Brewing, Jester King Brewery, and Sante Adairius Rustic Ales in met in Tillamook, Oregon to blend beer from each of their respective breweries. Three year old, 100% spontaneously fermented beer from De Garde was blended with two year old, 100% spontaneously fermented beer from Jester King, and mature, foudre aged saison from Sante Adairius. The result is a beer distinct from, but not greater than, the sum of its parts. 6.2% Abv.
De Garde Brewing: Special Rouge
Wild red ale aged in oak with raspberries and cherries. 6.5% Abv.
De Garde Brewing: Nectarine Premier
A wild farmhouse ale aged in oak wine barrels with nectarines. 7.1% Abv.
De Garde Brewing: Bu Weisse
Our version of a barrel-fermented and barrel-aged Berliner-Weisse, but fermented with ambient yeast and bacteria. Tart with citrus and fruit notes, a subtle grain character, and a hint of funk. 2.3% Abv.
Engine House No. 9: Redamancy
Engine House No. 9: Tayberry Saison
Brewed with Tayberries, fermented in oak with a house brett strain. 6.4% Abv.
Great Notion Brewing: Petal of Roselle
Petal of Roselle’ is a Farmhouse Ale brewed with Continental Pilsner, Munich malts, white wheat and oats. The beer was fermented with a Belgian yeast strain and conditioned in French wine barrels with a mixed culture of bacteria & brett for two months. The Petal of Roselle (hibiscus flowers) were added to the beer three weeks before packaging, to add a soft floral flavor, and beautiful pink color.
Holy Mountain Brewing: The Seer
Foudre aged hoppy Saison
Holy Mountain Brewing: Anareta
Sour ale fermented in oak and aged on blueberries
Holy Mountain Brewing: Covenant
Barrel fermented dry-hopped Saison
Holy Mountain Brewing: Dust to Dust
Barrel aged Brett Pale Ale brewed in collaboration with Jolly Pumpkin
Holy Mountain Brewing: Crystal Ship
Foudre aged Saison brewed with hop bract
Little Beast: Fera
Farmhouse saison crafted with European malts and Noble hops, and then fermented entirely with Brettanomyces yeast. Drinks dry and crisp with a mildly tart, fruity and complex finish.
Little Beast: Bes
Tart Wheat Ale brewed with Belgian malts and Noble hops. Fermented with a blend of unique Saccharomyces yeast and then conditioned with lactobacillus.
Logsdon Farmhouse Ales: The Conversion #1
Logsdon’s first wild ale, this is a tart, juicy ale brewed in the farmhouse tradition and opened to wild fermentation. 7.8% Abv.
Logsdon Farmhouse Ales: Kriek Vier
A quadrupel based beer with intense Kriek flavor aged for 4 months in bourbon barrels with cherries. This beer was compiled by the Logsdon crew of 4 with 4 of our initial seizoen yeast strains and 4 more cultures of Brettanomyces and lactic bacteria. Krieke Vier is a big beer with great flavor intensity and incredible cherry complexity that is smooth and easy to drink. 9.2% Abv.
Logsdon Farmhouse Ales: Seizoen Bretta
Special Brettanomyces yeast provides added dryness and crisp complexity to the Seizoen Bretta. Bottle conditioned with pear juice for a natural carbonation.
Logsdon Farmhouse Ales: Portland Farmhouse Fest Saraveza Sour
A single, unblended barrel brewed in the style of “Methode van Lembeek.” This beer was brewed with traditional methods & ingredients in the winter of 2016 and spontaneously innoculated in the coolship at the Logsdon Farmhouse Brewery. It spent nearly a year aging in French Oak before the final refermentation in the bottle. This beer embraces the raw natural flavors of the Hood River Valley flora. ABV: 5.5%
Matchless Brewing: Pink Moon
A foudre aged mixed culture beer
Belgian-style Saison Dry-hopped with German Hallertau, Package Conditioned, Brewed in Collaboration with The Commons 5.5%
Perennial: Uncle Buck
Amber Bière de Miel with Dutch Gold Buckwheat Honey from Lancaster, PA 8.2%
Perennial: Savant Blanc
100% Brettanomyces fermented Belgian Blonde Ale aged in Chardonnay barrels with Chardonel grapes 8%
Perennial: Foeder Saison
Mixed Fermentation Foeder Aged Saison 5%
Perennial: Working Title
Belgian-style Pale Ale conditioned with Brettanomyces 6.2%
pFriem Family Brewers: Oud Bruin
Jammy, Leather, Vinous, Lovely
pFriem’s Foudre barrel aged Oud Bruin is a deep crimson beer featuring aromas of marionberry, apple butter and Cabernet, big notes of raspberry, fig, Sherry and leather with a tart, jammy finish that will make any beer lover tip their hat. 8.7% ABV, 10 IBU
pFriem Family Brewers: Flanders Red
Bright Cherries, Tobacco, Leather, Tart
pFriem Flanders Red is a tribute to the Burgundies of Belgium, the red ales that once captivated the country. Each glass is rich with notes of cherry, hints of passionfruit and a Pinot-like flavor that comes from the eighteen months it spent in an oak barrel. Take one sip, savor the tart finish and you’ll understand how one beer could charm a country. 7.0% ABV, 10 IBU
pFriem Family Brewers: Barrel Aged Saison
Pineapple, Citrus, Floral, Mineral
Our rustic Barrel Aged Saison nods to its storied Belgian roots but is a thoroughly modern Oregonian beer. Six months in Chardonnay barrels followed by generous dry-hopping produces a full flavor with a satisfying blend of pineapple and melon, followed by a slightly tart, creamy, dry finish. 6.5% ABV, 30 IBU
pFriem Family Brewers: Abrikoos
Apricots, Baked Lemon, Jammy, Tart
2.7 lbs. of fresh apricots per gallon of our Lambic-inspired Ale in pFriem Abrikoos may seem like a lot, but the aromas of grape, and cantaloupe and tart notes of baked lemons and pineapple nectar don’t lie. It’s just right! 5.4% ABV, 6 IBU
Propolis Brewing: Osoberry
Tempranillo barrel-aged Amber Saison with wild Indian Plum. 7.5% Abv
Propolis Brewing: Beltane
Elderflower Saison with Brettanomyces. 7.5% Abv.
Propolis Brewing: Litha
Saison with lavender, sage and chamomile 7.5%
Propolis Brewing: Blue Huckleberry
Sangiovese Barrel-aged Saison with Wild Blue Huckleberries 7.5%
Propolis Brewing: Fennel Saison
Brewed with Valencia orange, clove and Fennel 7.5%
Reach Break Brewing: PDX Farmhouse Fest Saison
A rye saison spiced with ginger and hibiscus.
Sixpoint Brewing: Farmhouse Renovation
Aged for 6 months in Brooklyn Winery red wine barrels innoculated with a healthy culture of Brett. Funky, light acidity, lots of bright fruit character.
Solera Brewery: Weather Witch Cuvee
Our classic saison brewed with pilsner malt, wheat, corn and Pekko hops blended with a 4 year old Solera barrel (Gen. 1) for bright acidity. 6.5% ABV, 22 IBU.
Stillwater Brewing/Toccalmato: Toats Gone Wild
100% oat malt saison fermented with multiple brettanomyces strains and dry hopped with Galaxy & Pacific Gem. 6% Abv.
Stillwater Brewing: Pineapple Fields
Wild IPA brewed with Pineapples. 6.7% Abv.
Stillwater Brewing/Cigar City: 21st Century Means
Multigrain brett Saison brewed with Buckwheat and Rye. 8.5% Abv.
Three Magnets Brewing: Because Ghosts
a lightly smoked Brett farmhouse brewed as a collaboration with the yet to open Northish Brewing out of Tacoma
Three Magnets Brewing: 2nd Anniversary Ale
sour red ale aged in red wine puncheons for 18 months
Three Magnets Brewing: Staying Alive
pH 3.2 Lacto, Brett, and Sachromyces combine in a completely anerobic fermentation to create a lip puckering, yet refreshing, summer sour ale. Dry hopped with Amarillo to accentuate the fruity character. This beer is not a kettle sour; live Lacto! 5.6% Abv.
Three Magnets/Logsdon Farmhouse Ales: Sleeveless (Hoppy Black Saison)
Pitch black with dank hop notes and a spicy finish this black saison hits all the notes with a powerful malt foundation, assertive hopping, and a blend of Logsdon’s house saccharomyces yeast along with Three Magnets blend of sacc and brettanomyces. 7.5% Abv.
Upright Brewing/Ruse Brewing: Sun Circles
A collaborative two cask blend of light saisons from Ruse and Upright, both aged in wine casks with fresh nectarines and brettanomyces.
Upright Brewing/Level Beer: Saison
Urban Family Brewing: Of Both Worlds
Nelson Sauvin hopped farmhouse, bolder, big mouthfeel
Urban Family Brewing: Magnolia Redux
Simcoe hopped farmhouse, cleaner/crisper than Of Both Worlds
Urban Family Brewing: Ruby Soho
A mixed culture fermentation (house saison yeast, Brett, and Pedio) with pomegranate. Its not a fruited sour, by any means. Its a traditional wild fermentation that we kegged and have been aging out for a few months.
Wander Brewing: Wild Warehouse Barrel-Aged Farmhouse Ale
European specialty malts. Slovenian and British hops. Aged nine months in fresh Chardonnay barrels. Glowing golden orange in color. Nectarine, fresh apple, pear, clover, tart. Dry. GABF 2016 Gold Medal Winner. 6.8% ABV // 23 IBU // 9 SRM
Wander Brewing: Sauraha Barrel-Aged Sour Blond
American and European specialty malts. German noble hops. Conditioned 12 months in wine barrels with choice multiple strains of yeast and bacteria. Pours a hazy straw color. Distinct aromas of pineapple and nectarine give way to milder notes of funk and sea salt. Moderately tart, with flavors of kiwi, white grape must, and lemon zest. Dry and effervescent. 7.1% ABV // 5 SRM // 6 IBU
Wander Brewing: Sossusvlei Flanders-Style Red Ale
European specialty malts. German noble hops. Conditioned 18 months in wine barrels with choice multiple strains of yeast and bacteria. Pours a hazy burgundy color. Dark fruit aromas give way to milder notes of funk and citrus. Strong lactic sourness balanced with acetic notes and flavors of red wine must and citrus zest. Semi-dry and effervescent. 6.6% ABV// 14 IBU // 18 SRM
Wander Brewing: Addo Kriek
European specialty malts. German Noble hops. Mixed culture fermentation. Foeder aged for 9 months followed by 3 months of aging on Montmorency cherries. Crimson hued. Dark tart fruit, oak, clove, effervescent, sour. Dry. 7.3% ABV // 5 IBU // 18 SRM
Wolf Tree Brewery: Rosemary’s Saison
Rosemary, Farmhouse, Delicious. 5.5% ABV IBU 20
Wolf Tree Brewery: Barrel-Aged Spruce Tip Ale
Spruce Tip Ale aged in Pinot Noir barrels. Blending oak and red wine flavors with our flagship beer results in a super smooth, easy drinking ale. 6.5% ABV
Yachats Brewing + Farm Store: Cape Ranch (hoppy Saison)
The use of Idaho 7, Chinook, and Cashmere hops in this hoppy saison bring out a juicy, fruity and citrusy character.
Yachats Brewing + Farm Store: Viewpoint
Saison with Lemongrass + Rose Bud
WHEN: Sat. April 1st 11am – 9pm and Sun. April 2nd 11am – 6pm
WHERE: Saraveza, The Bad Habit Room and along N. Michigan street at 1004 N. Killingsworth St, Portland, OR 97217
COST: $25 General Admission ticket for a branded glass and 10 drink tickets, additional tickets $1, 4oz pours 1-4 tickets.