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Portland Fruit Beer Festival Announces Special Featured Brewer Tappings & Rare Beers

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The 7th annual Portland Fruit Beer Festival is this Friday, Saturday, and Sunday, June 9-11th and has just announced the list of rare and rotating taps for the beer geeks, plus a number of featured brewer tappings not included in the main lineup. De Garde Brewing, Great Notion Brewing, Crux, Firestone Walker, pFriem and Cascade have special beers being featured on Saturday and Sunday at specific times, and there is much more rotating through this premiere celebration of fruit beers and ciders.

 

Bonus Featured Brewer Tappings:

 

Firestone Walker Brewing
Sat. June 10th 11am

Krieky Bones – What began as a birthday gift, took on a life of its own.  Proprietor David Walker cornered us one day and requested a sour cherry fermented beer for his 50thbirthday.  Done.  A handful were sold at a Liberation, after which our loyal patrons demanded more.  Voilà, Krieky Bones Batch #2!  This beer begins its life as a Flanders Red style beer aged 24 months in a 2200 gallon French oak foeder.  Sour Montmorency cherries are added and allowed a secondary fermentation. The aroma is of cherry pie complete with flavors of pie crust and spicy notes.  Vienna malt notes give way to an assertive acidity, and a bright carbonation.  A santé!

Barrel // Ratio // Maturation time

French oak // 100 % // 24 months

 

Bretta Rose – Thirty miles north of Barrelworks lies the fertile Santa Maria Valley.  Its warm days and cool marine layer-fed evenings allow for a cornucopia of fruits and vegetables to be grown in its rich soil.  One of Santa Maria’s crown jewels is locally grown raspberries.  We jumped at the opportunity to ferment fresh local raspberries with one of our Barrelworks creations.  Behold Bretta Rosé!  A low-alcohol Berliner Weisse style ale, acidified and matured in French oak puncheons for 6 months, is the foundation for this gem.  Add 1000 lbs. of fresh raspberries, allow a secondary  wild fermentation for 4 more months and voila (!), we have a crisp effervescent concoction, bursting with raspberry perfume and flavor, a rosé color, bracing acidity, and a clean and refreshing finish.

 

Cascade Brewing
Sat. June 10th 3pm

Orange Crusher 2016

Grapefruit Wheat 2016

Shrieking Violet 2016

 

pFriem Family Brewers
Sat. June 10th 7pm

Abrikoos – Lambic brewed with 3 pounds of apricots per gallon. 5.4% Abv.

Oude Kriek – Adding fresh, Hood River cherries to our barrel aged lambic ale makes us happy, but 10 months later, flavors of cherry pie and the dry, tangy finish are even more satisfying. 5.6% abv.

Peche – When we add juicy, heirloom peaches to our year-old Lambic, magic happens— they unite, gushing with bright acidity, nutty undertones and a tangy finish. It does take eight more months of aging, but it’s well worth the wait. 5.8% ABV

 

Crux Fermentation Project & De Garde
Sun. June 11th 11am

Crux: Sour Golden Pinot Gris – Sour golden aged 1.5 years in L’ecole red wine barrels with mixed culture fermentation. Fresh Pinot Gris grapes crushed and added to barrels. 11.3% ABV, 20 IBUs

Crux: A Taste of Summer Saison w/ Peach – Inspired by the warmer weather and sunny days, we too our Farmhouse beer and added peaches to the fermentation. Hints of summer peaches and herbal notes play on the nose, along with subtle sweetness on the backend of the palate. 6.5% ABV, 25 IBU

De Garde Brewing: Alle Krüge – A Wild Brown Ale Aged in Oak Barrels with Blackberries. Brewd In Collaboration with Freigeist Bierkultur ALC 6.8% BY VOL

 

Great Notion Brewing
Sun. June 11th 3pm

Orchard Reserve – a barrel-aged Saison fermented for 10 months in French Pinot Noir barrels with our house sour culture. The beer is conditioned with Tart Montmorency cherries.

Strawberry Shortcake – a tart ale made with Oregon strawberries. This is the strawberry version of our Zest Berliner Weisse series, the cousin to Blueberry Muffin and Key Lime Pie.

 

Also in the Rotation….

Burnside Brewing: Lime and a Coconut

A special fruit beer fest classic: Lime Kolsch blended with Coconut Water for a truly refreshing and fun summer favorite.

 

Culmination Brewing: 2016 Peche’

Barrel aged sour wild ale with peaches. 7% ABV

 

Deschutes: Tamarind Session Sour

The tamarind tree produces a pod-like fruit with a fantastic citrus quality. In this highly drinkable sour beer we pair tamarind with Victory malt, giving a slightly sweet biscuit note to help balance the tart acidity.

ABV: 4.0%  IBUs: 12

 

Double Mountain: Peche Mode

Belgian-style ale aged for 9 months on Hood River peaches. This beer also uses Brettanomyces as well as their house yeast. 8.6% abv.

 

Ecliptic Brewing:  Barrel-Aged Carina Peach Sour Ale with Brett (wild yeast)

 

Lompoc Brewing: Port Barrel Aged Cranberry Saison

 

Portland Cider Co: Bruce Lychee

Bruce Lychee is a medium cider from 100% northwest apples blended with fresh pressed lychee fruit. Exotic notes of melon and rose are balanced with subtle citrus aromas from Amarillo and Citra hops. 6.4% ABV

 

Reverend Nat’s Hard Cider: Bodhisattva of Compassion

A sour blending project made from Sacrilege Sour Cherry cider aged in Cascade Barrel House barrels, heirloom Golden Russet aged in Ransom Old Tom Gin barrels and pyro-concentrated Newtown Pippin aged in Le Vin de Grand Jon barrels. 8.3%

 

Ruse Brewing: Turquoise Mountain Sunrise

this golden ale was conditioned in pinot noir barrels for 8 months with our house brettanomyces culture, then transferred to stainless with pineapple puree. Tastes like a cocktail-hence the name!

 

Wander Brewing: Cranberry Fruit Puncheon

European specialty malts. German and American hops. Specialty farmhouse ale yeast. Aged in French oak red wine puncheons with organic cranberries from Starvation Alley Farms in Long Beach, WA. Pours ruby red. Begins semi-sweet, finishes tart and dry. Blood orange, blackcurrant, jammy, subtle tannic notes. 8.2% ABV

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

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