NW Coffee Beer Invitational – Final Beer List

coffee-beer-3This Saturday the 2nd annual NW Coffee Beer Invitational takes place in Southwest Portland at the Goose Hollow Inn and we have the first look at the final beer list. Last week festival founders Dave Fleming and  Jean Heffernan got together with brewers from McMenamins and Pints Brewing to preview many of the special beers featured at this year’s festival. Creativity and variety is in full force in the lineup; most of the entries have something added or different then the usual stout with coffee added, and the Goose Hollow Inn and its adjacent covered lot will make for a welcoming location, rain or shine. I would not want to miss the festival this Saturday, January 24th.



Buoy Beer
Name TBD
The base for our Brown Coffee beer is a traditional malty brown ale that emphasizes chocolate and caramel notes. Ground Ethiopian Yirgacheffe coffee beans, roasted in Astoria at Columbia River Coffee Roaster, are added to secondary conditioning in a process that is similar to dryhopping. Cold steeping the coffee this way produces true coffee flavors and aromas that play well with the beer’s base to create an enjoyable treat. Grab a brew. 5.5% ABV, 20 IBU’s

Jumpy Juice
7.0% ABV 20 IBU
What do Portlanders and long haul truckers have in common? They both love coffee! We call it plain old coffee around these parts, but the truckers call it Jumpy Juice, a name we’ve borrowed for this special offering. At its base, Jumpy Juice is a dark Belgian ale…fruity Belgian esters and candi sugar sweetness pair delightfully with Seven Virtues Columbia Tello coffee, contributing notes of roast, pear, toffee, and white grape. We don’t condone drinking and driving, but when you get to that truck stop for the night, enjoy a pint of Jumpy Juice. 10-4, Coalition out.

Elysian Brewing
Cthulhu Imperial Oak Aged Coffee Stout
A malevolent Stout worthy of its ages-old Lovecraftian namesake, Cthulhu brings together components from Earth’s dark, dead corners: Crystal malt, Munich, roasted barley, chocolate and black malts, midnight wheat, and flaked oats. This monstrous stout was bittered with Jarrylo hops, along with some late Belma, then aged on American Oak staves and infused with Stumptown Cold Brew to set minions ululating with delight. SG 20°P; 48 IBU; 8.6% abv.

Fire On the Mountain Brewing
Spanish Coffee Mud
For this years Coffee Beer Invitational, we at FOTM Brewing Co. have brewed up what might be the perfect winter beer. What could be better than a rich beer form of the classic cocktail, Spanish Coffee? We started with our house chocolate oatmeal stout, Electric Mud, fermented it with sweet orange peel, and blended it with freshly roasted Guatemala Tikal coffee beans from our friends at Spella Cafe. From there, we conditioned it on rum soaked oak and vanilla beans. The result is a truly delicious beer that covers the major food groups; coffee, rum, and most importantly beer! Please enjoy responsibly for breakfast, lunch, or dinner. 6.7% ABV

Gigantic Brewing
Sabotage! Coffee Baltic Porter
Sabotage! clocks in at 8% ABV with a huge aroma and flavor of chocolate, caramel, dark fruit and roast melded with cold pressed Coava coffee.

Kell’s Brew Pub & Burnside Brewing Co.
Más cerveza, por favor?
We teamed up with Din Johnson from Ristretto Roasters to create Cafe Negra Limello. Our offering is a traditional Vienna Lager that was brewed in November and lagered for 8 weeks. We selected Burundi coffee for its vibrant citrus quality. The resulting beer drinks easy and has notes of toffee, chocolate and finishes with hints of lime.

Onward Caravan Turkish Coffee Ale
(Crystal Brewery • Dan Black and Drew Phillips)
We teamed up with McMenamins Coffee Roasters Martyn Leaper and Kelly Ockinga to make an ale based on traditional Turkish coffee. Along with a nut brown ale base full of smooth caramel malt tones, we highlight flavors and aromas of fresh nuts, chocolate, heavy cream, and golden syrup from our Kenyan and El Salvador locally roasted coffee beans. A slight roastiness rears up at the end, along with the full floral spiciness of ground green cardamom seeds added during the brewing process and post-fermentation. A unique, satisfying brew. Malts: Maris Otter, Rolled Oats, C-65, C-120, Chocolate, Roast. Hops: Nugget, Meridian. OG: 1.057 TG: 1.013 ABV: 5.68 IBU: 19 SRM: 16

Odilicious Strong Ale
ABV: 7.8% IBU 75
Odilicious was made with Costa Rican cascara (coffee pulp) from Sustainable Harvest located right here in Portland Oregon. Odilicious is deep mahogany in color and fills the palette with a rich malt body and pronounced notes of tobacco, raisins and dried red fruit. Healthy doses of cluster and fuggle hops balance out the fruit and earth profiles from the cascara.

Mocha Banana Split.
The base beer is PINTS’ Hibernator, a German-Style Weizendoppelbock (7.6% ABV, 18 IBU). It is like liquid banana bread, but in a really good way. Add cocoa nibs, a judicious shot of Portland Roasting’s Goose Hollow coffee, then toss a cherry on top and bam! That is a Mocha Banana Split.

Sasquatch Brewing
Wired Whale
Our Moby Dick Imperial IPA with a cold coffee extraction. Deep notes of citrus and coffee excite the senses! 9.5%ABV 90 IBU’s

Walking Man
Happy Feet Coffee Brown Ale
We worked with Bryan Wray of Compass Coffee in Vancouver fairly extensively to find a roast and origin of coffee that would pair well with our Barefoot Brown Ale. After a few jittery afternoon tasting sessions we settled on a medium roast from Kenya. It lends wonderful nutty and fruit flavors that play well with the malty hazelnut and caramel notes found in the the Barefoot Brown. 5.5% ABV 22 IBU

NW Coffee Beer Invitational 2015
Saturday • January 24th • 12–7pm
Goose Hollow Inn
1927 SW Jefferson St
Portland, Oregon 97201

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


  • Corey Blodgett
    Corey Blodgett
    Wed Jan 21, 2015 5:19 PM

    Do not forget Demitasse Coffee Pale from Widmer Brothers. An English Special Bitter dry hopped with Mandarina Bavaria and First Gold hops and conditioned in the secondary with whole bean Ethiopia Duromina coffee from our friends at Stumptown.