beer release

Breakside Brewery Cellar-bration of Rare Barrel-aged Beers from the Past, Present, and Future

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Breakside Brewery is celebrating a major ramp up in its barrel-aged program with a month-long Cellar-bration of rare barrel aged beers from the past, present and future. This is ahead of an expansion of the brewery’s wild, sour and wood aged beer offerings in 2018. Also, if you love barrel-aged beers, check out our profile of ten new barrel-aged Imperial Stouts available now in bottles or cans.

More from a press release:

Starting on “Black Friday” (Nov 24, 2017) at Breakside’s NW and NE locations (1570 NW 22nd Ave & 820 NE Dekum) customers can purchase highly sought after bottles of rare beers directly from our coveted library. Each Friday through the end of the year will feature a new offering of beers available for purchase and to sample. Expect to see wild and sour ales, bourbon barrel aged beers, and special treats from the cellar. For many of the beers, you will never see them again, so sip them while you can!

 

Head Brewer Ben Edmunds added:

 

“We’ve been working with a wide-range of barrels since we started as a small brewpub in 2010. Over the last few years our barrel program has expanded dramatically, and today, we have over 200 casks in our sour and wild program, and three times that in our cellars for strong ales. We’ve been deliberate about always storing away a few cases and kegs of the most rare blends for a special occasion, which is now. We believe many of our beers deserve to be re-visited; because age and maturation can make good beers great, and great beers world class.

 

Join us as we dip into our library of award-winning beers and share some of our favorites with you, our Breakside community. Special offers include complimentary sample trays with the purchase of four (4) bottles.  At our Dekum Pub, we will also host a special beer dinner to mark the release of our 2017 Bourbon Aztec TBC for mid-December.

 

 

Menus for the month will be highlighted throughout our social media channels and website (www.breakside.com/cellarbration ) over the course of this holiday cellar-bration so keep checking back for updates!

 

Key highlights below:

 

Strawberry Ballyhoo: Brett heavy wheat beer fermented with, and conditioned on Strawberries
Pause for Effect: Mixed culture blend of Saisons aged on over 300 pounds of Apricots
Bourbon Barrel Aged Aztec : Flagship Strong Ale w/ cocoa and chilis aged in Bourbon Barrels
Bon Vivant : Dry Hopped Farmhouse Ale aged in Pinot Noir Barrels
Bricolage : Saison with Brett
Bellwether : Gin Barrel Aged sour double wit
Man Who Made Dessert : Biere de Garde fermented with Brett and aged on Turkish Apricots
Homunculus : Rustic Pale Ale combining Belgian Farmhouse yeast, American hops, and 6 barrel aged brett beers

Carte Blanche : Gin meets Brett meets hops
Du Cidre/Jouissance: [Insert]
Wunder Brett-: Experimental blonde beer fermented 100% with Brettanomyces, conditioned on aged whole leaf hops, and blended with our Sour Golden ale
Celestial Empire: [Insert]
#MakingFriendsMakingMemories : Flanders-inspired blend of sour ales aged on Oregon-grown raspberries
Fitzcarraldo: Barrel Reserve cuvee – primarily Belgian Strong Dark aged in bourbon barrels
Dog & Pony Show: Blended sour peach beer fermented in oak
New World Bruin: Flanders inspired sour
Habitus: Gin Barrel IPA
Alan from the Wood: Strong smoked amber ale aged in rye whiskey barrels
Portmanteau: Rich blend of wood aged sour ales

BBSCS: Salted Caramel Stout aged in Bourbon Barrels

 

…And many more!

 

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: [email protected]

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