The Commons Brewery: Créme de pêche
Description: A flaked corn based farmhouse ale aged in second use gin barrels with brett brux, lactobacillus and July Elberta peaches from Baird Family Orchards. ABV: 6%
De Garde Brewing: Vielle Peche
Deschutes Brewery: Peach Slap
Originally created for the Portland Fruit Beer Fest, brewed again due to popular demand! A crisp, tart, Belgian ale brewed with juniper berries and pink peppercorn. The addition of house made peach and habanero syrup rounds out this light and refreshing beer with a little subtle heat.
Dogfish Head: Festina Peche
A refreshing neo Berliner-Weisse.
Served as an apertif or summertime quencher, Festina is delicately hopped and has a pale straw color. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup. In Festina Peche, since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup. Just open and enjoy!
Elysian Brewing: Depeche Mode Dry Hopped Peach Sour
This melody maker of Lactobacillus, combined with peach purée and Citra hops, brings the new wave synth to your palate. Meanwhile, pale, white wheat, and rye malts gets the balance right. Trust us – you just can’t get enough. 10.3 OG, 14 IBUs, 4% abv
Elysian Brewing: Gourdgia On My Mind Peach Pecan Pumpkin Amber
Brewed with Pale, Munich, TF Amber, pale chocolate, & brown malt.
Pecan meal added to the mash, bitterer with Magnum hops, with 6 gallons of karo syrup to kettle, cinnamon in the whirlpool and 126 pounds of peach purée added during fermentation.
6.4% abv 24 IBUs
Epic Ales: Brainless on Peaches
We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.
Flat Tail Brewing: Corvallian Imperial Peach Ale
strong Golden Ale is hopped and dry hopped with cascade, simcoe, and chinook, and fermented with 10# per barrel Oregon peach purée. Weyermann acidulated malt provides a tart finish that keeps this citrusy, peachy strong ale drinkable and perfect for fall harvest time. 10.5%abv
Gigantic Brewing: Le Petit Peche Batard
Cask table saison with fresh peaches added to the pin.
4.3% abv 15 ibu
Hi-Wheel Wine & Mead: Peche Deesse
Lemon base is used in this yummy summery treat. A whole box of organic peaches is added to the secondary fermenter to honor the goddess of peaches.
Logsdon Farmhouse Ales: Peche n’ Brett
Our Seizoen Bretta oak aged and loaded with tons of local organic peaches (a pound and a half per gallon).
Lompoc Brewing: Peachy Keen
A golden ale that was brewed in Sept 2013, fermented with and aged on 200 pounds of peaches for a year. Huge peach aroma and flavor finishing dry and tart. 4.5% ABV
Mazama Brewing: La Gaule du Matin – Port Barrel Aged Belgian Blonde with Peaches | ABV 8.5%“
Take our popular Sour Sunrise with its bright peach fruit and age it in a port wine barrel and you get an incredibly complex yet easy drinking beer. This is a great summer sipper with layers of fruit, vanilla spice, and barrel character that will keep you coming back for more.”
Oakshire Brewing: Peach Reunification
Reunification Berlinner Weisse aged on fresh peaches for one month. 4.5%
Upright Brewing: Fantasia Batch 4
It differs from previous batches in that we blended 80% beer aged one year on oak with 20% beer aged two years (from batch 3). I feel like we got extra depth from having two different peach varieties and different aging times, so even though we haven’t really tasted the truly finished beer yet, I think it’s going to be a great batch based on samples. Abv is 5.75%
Widmer Brothers Brewing: Peaches & Widberry
Hefeweizen with black raspberries and peaches added, 4.4% ABV
CIDERS & A Mead
Baird & Dewar Farmhouse: Peach & Apricot Cider
70 lbs of fresh Baird Family Orchards Apricots & 400 lbs of Baird Lucky 13 Peaches, pitted and infused in 275 gallons of 2013 Farmhouse Cider for 2.5 months. Sparkling, dry and aromatic, 7.2% ABV
Blue Mountain Cider: Peach
Sparkling apple cider and a splash of fresh peach meet to make the perfect combination of acidity and sweetness.
Bushwhacker Cidery: Crabby Persica
A blend of Gravenstein, Akane, and Dolga crab apples, fermented with white wine yeast, and infused with fresh peaches
Cider Riot: King of the Bop
Named after a Nipple Erector song. Local Peaches pureed with the skins on fermented with a blend of Weihenstephan and Scottish Ale Yeast with local apples from Hood River and Yakima Valley. 6.9% ABV
Reverend Nat’s: The Swami’s Peach
Peaches, almonds and honey are the only ingredients in this rustic wine based on an ancient Sanskrit text of holy drinks. 6.6% ABV
Nectar Creek: Pollinator Peach Mead
Oregon grown and crafted, our Peach Session Mead is a tribute to the summer. Flavors of luscious Oregon Peaches and Willamette Valley honey combine to make the ideal summer beverage. Good job Oregon. Truly delicious. 5.5% Abv
WHAT: 2nd annual Peche Fest
DATE: Saturday October 11th, 2014
TIME: 2pm -10pm @ Saraveza & 3pm- 10pm @ Bad Habit Room
LOCATION: Saraveza 1004 N. Killingsworth St, Portland, OR 97217, Bad Habit Room 5433 N Michigan Ave.
COST: $10 for a glass and 2 drink tickets good for 5oz pours. Additional tickets will be available at the door for $2/each. Advanced tickets available now at: http://www.beerboutique.com/product/peche-fest-entry