Burnside Brewing brings the Sweet Heat

Brewer/Owner Jason Mcadam looks on at the Beer Caviar sampler plate
Burnside Brewing Co. opened just over a month ago and has been slowly rolling out new beers, science experiments, and food specials in their ‘Fermented Hour’ with some great deals. Today, Tuesday, February 8th, they release their latest new brew, dubbed ‘Sweet Heat’. We have the details on the beer and specials.

Pictured in the headline photo above is Burnside’s latest experiment, Beer Caviar. It is a sample of 3 of their beers served side by side with an edible ‘beer caviar’ that is essentially gelatanized versions of each beer. They are soft, chewy, and slightly salty, and the flavors of each beer become somewhat more concentrated in a solid form. It is an interesting experiment that chef Ronnie Vance is still perfecting, and he hopes to add carbonation to the beer caviar soon.
‘Sweet Heat’ is a wheat beer brewed with an addition of 200 pounds of apricots, then dry-hopped with imported Jamaican Scotch Bonnet peppers. Anyone familiar with some of brewer Jason Mcadam’s pepper beers at Roots knows he understands how to integrate them well, and ‘Sweet Heat’ is based on one of my favorites: Calypso, a beer that was created mostly for the OBF many years ago.
Reminiscent of a Caribbean chutney, Sweet Heat has a subtle tartness from the fruit and a slight spiciness from the peppers, which also adds a fruitiness to the aroma.
4.9% ABV
9 IBU’s
The next new beers up for Burnside are a dry Irish-Style Stout, and, by this summer, a Berliner-Weisse.

Pictured above is the ‘Cohiba’, which is Duck Confit rolled in a crispy crepe, fried, and than wrapped in collared greens. Because of the form factor, Chef Ronnie has had fun modeling it after a cigar and going so far as to buy huge 70’s looking glass ashtrays for serving each one. Instead of ash, that’s dehydrated duck fat that melts when you dip your “Cohiba” into it hot. This is just one of many new options on the Fermented Hour Menu for $6, including $3 Imperial Pints all day Wednesday and Sunday and $3.50 Imperial Pints from 3-6pm every day.

701 E Burnside
Portland, OR 97214

(503) 946-8151

Full Fermented Hour Menu (Click to Enlarge)

Samurai Artist
Samurai Artist

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

Discussion

  • Portland Charcuterie Project
    Portland Charcuterie Project
    Wed Feb 9, 2011 6:20 PM

    I stopped and had a pint right after they opened.. nice people and good beer.. I’ll definitely be stopping by after work friday to try a sweet heat and cohiba.. thanks for the info!!

    • Anonymous
      Anonymous
      Sun Mar 20, 2011 7:47 AM

      I Heard the beer was great,But after meting Their Chef Ronnie Vance A complete Obnoxious A-Hole,I will never step foot In this establishment.To think someone In the service industry would Act like such a Drunk-n A-Hole In someone else’s restaurant Is Amazing.Ronnie Vance Is A Tool!!

      • Anonymous
        Anonymous
        Fri Apr 27, 2012 3:30 PM

        I agree.He is no longer there:)