Portland Cherry Festivus Beer, Cocktail, Food Specials this Weekend

Cherry Fest FB

The first annual Portland Cherry Festivus is this Saturday 11/21 at Bazi Bierbrasserie (unless you have a ticket for the sold-out Friday session) and the list of rare cherry beers (and a cider) is being complemented by a new cherry-infused food and cocktail menu. Plus, we have a look at some of the rarities that will be pouring that you may never see again. Advanced ticket guarantees you a glass and 6 tickets for $20, but there will be general admission available at the door Saturday from Noon – 11pm.

Cherry Cocktails:

Cherrywood Sour – Bourbon, kriek beer, lemon juice, egg white, thyme syrup

Cherry Festivus Daiquir – rum, lime juice, kriek beer, syrup

Chocolate-Dipped Cherry – pFriem strong dark, kriek beer

Food Specials:

Cerasus Stoovlees Stew – Painted Hills stew meat made with kriek beer and served on top of street frites

Choco Kriek Brownie served with Salt & Straw Double Fold Vanilla ice cream

Rare Beer (& a Cider) List:

10 Barrel Brewing: Spiral Staircase
A brand new Imperial Porter with Cherries from Brewmaster Tonya Cornett.
Block 15: Kriek
Oud Bruins matured in bourbon barrels with locally grown Montmorency tart cherries.  A blend of three seasons.  7.75% ABV

Breakside: Kriek
strong cherry ale fermented with our house “wild blend” containing three types of Brettanomyces, Lactobacillus and a saison yeast. 100% keg conditioned for maximum flavor development from the Brett. 7.9% Abv.

Cascade Brewing: Cherry Bourbonic Plague
This NW-style sour ale is a special treat from the blenders. We took a 20 month old Thai cinnamon version of the Bourbonic and aged it a further four months on Bing cherries. Dark cherries, Bourbon and spices greet you in the nose. Big, rich, dark cherries, dates, oak, leather and tobacco dance on the palate. Deep cherry notes, dark fruits and a warming Bourbon flavor finish this off as only the Bourbonic can. 13% Abv.

The Commons: Brotherly Love
Brotherly Love is our Belgian Dark Strong Ale, Little Brother, aged in second-use Bourbon barrels with Northwest grown sour cherries and Ecuadorian cacao nibs roasted by Woodblock Chocolate in SE Portland.

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Crooked Stave: L’Brett d’Cherry 
L’Brett d’Cherry starts as our favorite Golden sour barrels that we blend together into our large oak foeders for secondary fermentation with 4,000lbs of Colorado harvested sour cherries. 6% Abv.
Crooked-Stave-Mama-Bear's-Sour-Cherry-Pie-festivus
Crooked Stave: Mama Bear’s Sour Cherry Pie
We take our Burgundy sour base beer and age it in used Bourbon barrels before blending select barrels into our large oak foeders and additionally aging on 3,000 lbs of Colorado harvest sour cherries. 7% Abv.
Crooked Stave: Nightmare on Brett Cherry
The biggest of the three Cherry beers we made in 2015, we pack all the cherries we can into this beer aging for months in our foeders. The result yields cherry, cascara and coffee aromas and flavors with a light hint of whiskey barrel character to warm the finish. 9.666% Abv.
Culmination Brewing: Kriek
Wheat beer aged in a single Pinot barrel with Brett Brux and Oregon tart cherries. Funky brett aroma, medium red color. Mild tartness. Estimated 7.5% Abv.
De Garde: Cherry Blu Bu
Berliner-weisse style sour wheat beer brewed with Cherries and Blueberries.

Deschutes: The Dissident
The Dissident is an Oud Bruin, a distinctive Flanders-style sour brown ale, with a heavenly aroma and flavor. Our first wild yeast beer, we use Brettanomyces and local cherries to give The Dissident its characteristic sour taste. Our stiffest brewing challenge, it must be fermented in isolation from our other beers for a full 18 months, partly in pinot and cabernet barrels. The words coddled and “worth it” come to mind. 10.7% Abv.

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Dogfish Head: Higher Math
Higher Math is a tribute to that auspicious first beer and celebrates 20 off-centered years of Dogfish Head. It’s a golden strong ale fermented with sour cherry juice and cocoa nibs and clocks in at 17% ABV.

Double Mountain: Devil’s Kriek
Cherry season is upon us once again, and that means it’s time to peer into the tanks that have been sitting in the cellar for the last year or so. When we checked in on this slumbering beauty we found her to be funky, refreshingly tart, and devilishly deep crimson. Local Bing and Van cherries from the Double Mountain Orchard from the Columbia Gorge lend the color and a juicy character. Kept at cellar temperature on whole fruit for 12 months, and served in its own glass. 9.3% ABV, 9 BU
ABV: 9.3% IBU: 9
Double Mountain: Tahoma Kriek
The Tahoma Kriek uses a strong Belgian Blonde ale for a base prior to the addition of local Rainier Cherries. Our house yeast strains and Brettanomyces Lambicus, was allowed free reign to develop its sour and complex character, resulting in a stronger, more bracingly tart and juicy ale than the more classic beers in the style. This beauty was kept at cellar temperatures on the whole fruit for 13 months. Best enjoyed with a good cheese and better company. 10.3% ABV, 10 BU
ABV: 10.3% IBU: 10
Ecliptic Brewing: Capella Porter with Cherries
Capella Porter with Cherries is named after a bright star in constellation Auriga. Sweet dark malt aromas are followed by a nice medium body. Flavors of chocolate and caramel meld with just a touch of roast.  A collection of American hops (Nugget, Chinook, Centennial and Cascade) brighten this lively porter. Cherries were added in a secondary fermentation for an added layer of subtle sweet cherry flavor.
Golden Valley: Cerisely Funky
Golden Valley’s first kriek (cherry beer) was aged on locally grown fruit, all of which was hand-picked by our brewmaster.  Cerisely Funky spent six months conditioning with Brettanomyces in French oak wine barrels, sharing that space over the final few months with 60 pounds of Royal Anne cherries.  Bright cherry, meet Brett funk. OG  1.044 IBU  8 ABV 5.2%
Hanssens: Scharrenbecca
Lambic brewed with wild Belgian Schaerbeek sour cherries.

Hopworks: Petites cerises de valeur
One of the first beers created for Hopworks’ new sour barrel program. This one is a Flanders-style red made with Hard Red Spring Wheat from San Juan Island. The beer aged two years in Pinot Noir barrels and received an addition of organic cherries.

trans kriek

New Belgium: Transatlantique Kriek

New Belgium Brewing and Old Beersel of Belgium have partnered to create Transatlantique Kriek, a spontaneously fermented lambic ale made with sour cherries. This authentic kriek beer began life in the oaken vessels at Gert en Jos Christiaens’ brewery in the Lembeek region of Belgium. After more than two years aging, Oud Beersel’s offering shipped across the Atlantic and found its way to the intuitive palate of New Belgium’s brewmaster, Peter Bouckaert. After much sampling and internal consultation, Peter and his brew staff created a full-bodied Belgian golden lager to round out the light-bodied kriek. The cherry nose gives way to a pleasingly sour flash across the palate that rolls gently into a slightly sweet finish. Crisp, effervescent carbonation keeps the mouthfeel bright and delightfully tingly. 8% Abv.

Oakshire Brewing: 8

Eight years after brewing our first batch of beer, we felt the need to celebrate our success with the small community of our most loyal supporters. To commemorate this occasion, we crafted this Belgian Ale and matured it in a handful of select pinot noir wine barrels and aged it with Northwest grown cherries . This Belgian Kreik-inspired ale has flavors of  tart fruit, oak, and just a touch of funkiness from the Brettanomyces.  Raise your glass of Oakshire’s Brewers Reserve 8, and say it out loud, “Cheers to Eight Years!

Pelican Cherry Poppin DoryPelican: Cherry Poppin Dory (Whiskey barrel-aged Doryman’s Dark with Cherries)Our award-winning Doryman’s Ale is aged for 4 months in wheat whiskey barrels with a blend of two Oregon cherry varietals. Lose yourself in the complex aroma of ripe cherries and delicate oak while the roasted malts and Northwest hops tie everything together. The sweet cherries pair harmo- niously with the roasted malts while the sour cherries leave a subtle and pleasant tartness on your palate. The Cascade and Mt. Hood hops provide just the right amount of their wonderfully assertive character to give this beer its clean and balanced finish.
Reverend Nats Hard Cider: Cherried Winter Abbey Spice 
This cider is a take on a very old recipe dating from early 1600s colonial America, with a modern twist of added carbonation. Raisins, unrefined cane sugar, cinnamon and nutmeg were fermented to dryness with oak. This special Cherry Fest keg has the added delight of juice from Washington-grown Montmorency and Hungarian Balaton tart cherries.
Schooner Exact: Sodo Weisse with Cherries
Tart and refreshing, our kettle sour is a take on the style of a classic Berliner Weisse. Honey cereal and slight floral and fruity notes on the nose transitions into a pleasant burst of acidity in the mouth followed by a lingering dry malt finish. Method: 72 hour kettle souring with lactobacillus followed by traditional boil and fermentation.  Approximately 10 lbs/barrel Montmorency cherries during final 10 minutes of boil. 3.4% Abv.
Slaapmutkske: Flemish Old Style Kriek
A newly released sour Red ale with Cherries.
Solera: Kriek
0 IBU, 5% ABV

Upright Brewing: Heart’s Beat
A barrel-fermented Saison with fresh Cherries added from Baird Family Orchards. The Hearts’ Beat pours intensely red and drinks with a huge tannic quality, showing bits of brett lambicus and orchard yeasts in the flavor.

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Vanberg & Dewulf: LambicX Kriek, 2014
The first Kriek Lambic in our LAMBICKX line! Wonderful aroma of almonds, macaroon and cherry stones. Dry, elegant fruit palate. Lightly sparkling to still. Lambics are truly the “wines” of the beer world. Just as wines vary by season, soil, climate, and aging method, lambics (unlike any other type of beer) vary by season, brewery location, barrel size and wood type and length of aging. 6.5% ABV.

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Cherry Festivus
Saturday, November 21st Noon – 11pm $20

1522 Southeast 32nd Ave.

Portland, OR 97214
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

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