The 4th annual Portland Farmhouse & Wild Ale Festival is this Saturday and Sunday, March 26-27th, and today we reveal the full 70+ beer list and food specials menu. It’s easily the most extensive and impressive list of saisons, bieres de gardes, Flemish ales, and fruited and brett beers yet. General admission tickets will be available at the gates both days for $25, opening at 3pm at Saraveza, Bad Habit Room and in a tent along N. Michigan Street.
2 housemade charcuterie options:
Ale Apothecary: Carpe Diem Manana
Ale Apothecary: La Tache
Ale Apothecary: Be Still
Ale Apothecary: Sahalie w/ honey
Ale Apothecary: Ralph
Ale Apothecary: Shirley, You Can’t Be Serious
Ale Apothecary: Sahalie Fresh Hop
Ale Apothecary: Sahalie w/ blueberries and fresh pinot barrels
Ale Apothecary: La Tache w/ Strawberries and fresh chardonnay
Agrarian Ales: 2013 Oak Aged Biere De Garde
2013 Cold Season fermented ale aged in american oak with our farm funk.
Agrarian Ales: Autumn Song Tart Saison
Fall saison brewed with raw organic Red Fife heirloom red wheat and fresh wet Nugget hops from our farm, and kettle soured with our house lacto.
Agrarian Ales: 2015 Coalescence Spring Saison w/ Brett
2015 spring saison with oats and rye, cellared with B. Clausenii.
Agrarian Ales: 2016 Coalescence Spring Saison
Spring fresh saison with raw oats and raw rye from our neighboring organic grain farm.
Almanac: Elephant Heart de Brettaville
Elephant Heart de Brettaville takes its name from Elephant Heart plums, a fruit prized for its ruby red flesh and berry-like tartness. We began with a brett-fermented ale and aged it in wine barrels with this succulent stone fruit, then generously dry-hopped with El Dorado right before packaging. 6.5% Abv.
Blackberry Farms: Noble Cuvee
In keeping with the spirit of traditional Old-World Farmhouse Ales, we have crafted a golden, dry-hopped Saison featuring German Select, Tettnanger, East Kent Golding hops. This beer’s floor-malted pilsner grain bill and classic Belgian Saison yeast create a pleasantly light and balanced beer, accentuated by subtle earth and spice notes from the Noble dry hop addition. Extended bottle conditioning before release creates a light effervescent carbonation and a thick, creamy head when poured.6.3% ABV
Block 15: Psidum (2011)
Rustic farmhouse ale matured with guava fruit. Blended with 25% house Turbulent Consequence (fermented with house microflora, brettanomyces, lactobacillus, & pediococcus). Brewed with Belgian pilsner, French pale & wheat malts; Saaz & Citra hops; French farmhouse yeast. 6.2% ABV
Boulevard: Tank 7
Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish. 8.5% Abv.
Breakside: Belly Laugh
The third bottle in this series is a beer we call Belly Laugh.
Belly Laugh is a traditional saison brewed with a French farmhouse yeast, triticale (wheat/rye) malt, and a touch of elderfower and grains of paradise. very dry, bright, and highly carbonated!
Breakside: Wunder Brett
7.7% ABV, Experimental blonde beer fermented 100% with Brettanomyces, conditioned on aged whole leaf hops, and blended with our Sour Golden ale.
Breakside: Apollo & Dionysus (2014)
A saison brewed with Widmer Brothers using Crysanthemum flowers and then aged in gin barrels.
Breakside: Bon Vivant
We filled old Pinot Noir barrels from Archery Summit Winery with a hoppy Belgian golden ale and aged it for six months. The barrels contribute notes of light cherry, acidity, oak, and cola; mean- while the hops are Comet and Amarillo, varietals prized for their pungency and fruitiness. Together they harmonize beautifully with the yeast and malt character of the base beer.A Bon Vivant is not only someone who relishes the luxuries of life– a good beer, a great wine, a delicious meal–but who also loves sharing those luxuries with friends. We hope that you’ll embrace that gregarious spirit as you enjoy this rare beer. Cheers! 8.4% ABV 25 IBU
Block 15: Caves Saison
Our house saison brewed for our sister restaurant, Les Caves Bier and Kitchen, Caves Saison is brewed with pilsner & pale base malts and a touch of rye, wheat, and oats. Lightly hopped, and fermented with French Saison yeast for a lemony, spicy finish.
The Bruery Batch #1731
a 100% brettanomyces-fermented hoppy session ale created by homebrewer Kevin Osborne of Los Angeles. When we judged through all of our competition entries, his complex yet quaffable creation shouted WINNER! (as well as tropical!, funky! and dry!). It puts El Dorado, Mosaic and Chinook hops on a pedestal as much as one possibly could.
The Bruery: Jardinier
Jardinier, which is French for “gardener,” was inspired by the fresh, sessionable beers so often found on the Belgian dinner table. Bright and flavorful with an assertive hop character, Jardinier is a perfect beer for any occasion, casual or ornate.
The Commons: Three Point Six
100% Brettanomyces fermented hoppy session ale
The Commons: Pumpernickel Rye Saison
Dark farmhouse ale with Little T rye bread, cardamom and caraway
The Commons: Biere de Garde
Amber French style farmhouse ale
The Commons: The Croze
an open oak fermented saison brewed with pilsner malt, malted wheat and german hops, bottled and keg conditioned. The Croze was made using a unique technique of fermenting in open top oak barrels. 5.3% Abv
Culmination: Peche Rocket
Pinot Barrel Aged Brett Farmhouse with Peaches features(ripe peach aromatics and crisp refreshing mild funk and acidity). 7% Abv.
Culmination: Euphoric Brett IPA
A hazy tropical IPA brewed with Brett yeast and Mandarina Bavaria, Citra, Cascade and Chinook hops. Tropical, citrus and pineapple flavors on highlight this moderately bittered IPA.6.2% Abv
De Garde: Grand Rouge
A Wild Red Ale with Zinfandel Grapes
De Garde: Tres Grand Blanc
A wild rye ale aged in oak foeder, refermented sdsddddddon late harvest Oregon Riesling grapes, then dry hopped in oak with Nelson and a pinch of Citra.
De Garde: Saison Melange No. 3
Blended from first use Gin and Wine barrels. Aged up to two years, providing a delicate Brettanomyces complexity to balance the characterful barrel contribution and expressive yeast notes. Tart, fruity, spicy, delicious.
Great Notion: Señor Blanc
A saison brewed with Kiwi, Pear and Sauvignon Blanc Grapes aged in Hungarian Oak with house sour culture. 7% ABV.
Jester King: Le Petit Prince
e Petit Prince is a 2.8% ABV farmhouse table beer brewed with pilsner malt, wheat, a touch of Caramunich and acidulated malt, lots of Czech Saaz hops and farmhouse yeast. This is a beer we’ve been excited about for quite some time now, as we believe that it’s a clear, simple expression of the delicate, delightful interplay between noble hops and farmhouse yeast.
Jester King: Autumnal Dichotomous
The 7th in the Dichotomous series, reflects the flavors of autumn. 2015 Autumnal Dichotomous is brewed with Texas Satsuma mandarins and cinnamon, using a simple malt bill to evoke the flavors and aromas of autumn baking. 6.8% alcohol by volume, 28 IBU, 4.22 pH at the time of packaging, and has a finishing gravity of 1.002.
Jester King: Simple Means
Our farmhouse altbier with smoked malt. For us, Simple Means is an exercise in succinctness and restraint. Both the use of smoked malts and mixed fermentation with native yeast and bacteria predate modern brewing techniques, lending flavors to our farmhouse altbier that are evocative of a simpler, much earlier time. 5.6% alcohol by volume, and at the time of bottling was 4.3 pH, 26 IBU, and had a gravity of 1.4 degrees Plato (1.005).
Jester King: Ol’ Oi
In Britain, what started out as young or “mild” dark ale was once aged in oak barrels to make beer that was likely similar to sour brown ales of East Flanders. Using a similar base recipe to Commercial Suicide Farmhouse Mild Ale, Ol’ Oi is our tribute to that tradition.6.5% Abv.
Jester King/Stillwater: Audio Palette.our spelty farmhouse ale with American hops, brewed in collaboration with Stillwater Artisanal! The motivation behind Audio Palette stems from our mutual love of music. Stillwater Artisanal Founder/Owner Brian Strumke and Jester King Head Brewer Garrett Crowell are both musicians, and Garrett named the beer in reference to Brian’s musical background. Garrett for years has been highly influenced by the work of composer and musical theorist John Cage. Cage embraced “natural variance” and unpredictability in his compositions, which Garrett sees as paralleling mixed culture fermentation. .3% alcohol by volume, 51 IBU, and has a finishing gravity of 1.001 (0.25 degrees Plato). It was packaged on November 30th, 2015.
A Flanders-style Red Ale, oak-aged, with 45 pounds of local cherries per barrel. 8.5% Abv.
Logsdon: Peche n Brett
Logsdon’s Seizoen Bretta oak aged and loaded with tons of local organic peaches (a pound and a half per gallon). 10% Abv.
Logsdon: Far West Vlaming
Our organic red ale is brewed in traditional West Flanders style. A combination of light, crystal, and dark barley malt, wheat, and oats are brewed with local whole-cone hops and a variety of select yeast and lactic bacteria. We age our red ale in oak barrels for a period of time to develop complex richness, soft tannins, and fruity tart character. The aged beer is then blended with young beer to create the desired balance of malt sweetness with a dry finish. 6.5% Abv.
Our 4 way collab between Northdown, Off Color, Side Project and Perennial. This is a barrel fermenter saison that uses Off Color’s house yeast, the funky cocktail from Perennial’s Funky Wit and was fermented and aged in French oak red wine barrels til maturity. It was then blended with a touch Side Project’s Foedre Beer at bottling to brighten it up 7.0%
Perennial: Funk Wit Raspberry
Our foeder-aged Funky Wit base finished in barrels on raspberries 5.0%
100% Brettanomyces-fermented Belgian-style pale ale pulled from our solera system 7.7%
A light, golden Saison that is gently hopped with Mosaics and keg conditioned with Brettanomyces bruxellensis var. Drei. 4.7% Abv
Perennial: Savant Blanc
100% Brettanomyces fermented Belgian Blonde Ale aged for 5 months in Chardonnay barrels with Chardonel grapes
Notes of Pineapple, Fennel, Tangy 6.5% | 25 IBUs
pFriem: Flanders Red
Notes of Bright Cherries, Tobacco, Leather, Tart 7.0% | 10 IBUs
pFriem: Flanders Blonde
Notes of Lemon, Green Apple, Bright, Beautiful 7.1% | 19 IBUs
Notes of Plum, Earth, Spice, Funk 6.9% 30 IBUs
When we add juicy, heirloom peaches to our year-old Lambic, magic happens— they unite, gushing with bright acidity, nutty undertones and a tangy finish. It does take eight more months of aging, but it’s well worth the wait. 5.8% ABV, 6 IBU’s
Elderflower Saison with Brett. Spring floral nose, citrus notes of tangerine, pineapple and tropical fruit golden straw hue, light buttery – creamy body with rustic honey tartness bright floral highlights, crisp and dry finish. 7% Abv.
Golden saison ale brewed with elderflowers and aged in a syrah barrel with wild salmonberries. 7.5% Abv.
A barrel aged strawberry rhubarb golden ale. 7.5% Abv.
An Imperial golden ale brewed with cedar and honey. 9% Abv.
A Golden saison brewed with sage, hyssop & thyme. 4.5% Abv.
Propolis: Blackberry Sage
A Barrel-Aged Flemish red/brown ale with blackberries
Ruse Brewing: Architect Saison
Our dry-hopped Saison is packed with flavor: rustic, bright, and endlessly refreshing. It contains a perfect balance of acidity and hop character making it extraordinarily pallateable for any occasion. Drink one after a long day in the field, while listening to your favorite band, or while watching sports with your friends. Kick back, relax, and enjoy!
Ruse Brewing: Multibeast
A burgundy barrel-aged modern farmhouse ale, conditioned with our house brettanomyces culture. 5.6% Abv 15 IBU’s.
Russian River: Supplication
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Sante Adairius: Saison Bernice
An exquisitely fermented farmhouse ale. Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients. She receives multiple yeast additions, including Brettanomyces, and is further aged in the bottle.
Seven Brides: Marionberry Saison
A tart refreshing quencher aged in red wine barrels for 22 months with a kiss of fresh marion berries in the last month. 8.1% abv.
Solera Brewery: The French Tickler
Grisette-Style Ale. As Saison was considered the drink of farm workers, Grisette was the brew of the miners. Brewed with pilsner and wheat malts, hopped with Citra. A simple, clean and bone dry French-style session beer. 4.0% Abv, 20 IBU.
Stillwater: ‘Fear of Ghosts’
a funky sour smoked wheat
Other Half Brewing/Stillwater: Rockstar Farmer
Farmhouse session IPA with wild yeast
Three Magnets: Dry-Hopped Brett Belgian Pale
Super dry pale ale fermented with a low phenol and ester producing Belgian ale yeast and Brett. This beer is fresh, crisp and bitter with a big hit of Lemon and funk on the nose followed by more lemon herb on the tongue finishing with crackers and a firm bitterness. The Brett character is mild but will develop over time, but as this is a young beer it is more a showcase of clean Belgian yeast, Brewers Gold and Styrian Golding hops. 5.8%ABV, 45IBU
Three Magnets: Brett Gold Strong Ale
Classic Belgian style Gold Strong Ale fermented with Brett and Sac. The beer starts in the nose slightly perfumey and funky with notes of musk and Myer lemon. It hits the tongue soft and dry, lightly spicy with tones of over ripe pear and honey. 8.5% ABV, 30IBU
Three Magnets: Tart Helsing Junction Farmhouse Ale
This is the sour half of our house Saison. Helsing is made by blending fresh fermented Sac and Brett beer with six month to a year aged version of its self 50/50. In the time it takes to age out a portion of the blend the beer goes from a dry fruit forward Saison with mild Brett aromatics to a well balanced sour ale with healthy a dose of Brett esters, peach, orange and lemon. Mildly funkey and dry with a light bitter finish. 6.8% ABV
Upright Brewing: Anniversary Saison
A blend of three wine barrels and one gin cask filled with a cascade hopped light saison. Small additions of apricot and brettanomyces give the beer layers that go across several elements we love in saisons – dry and minerally, bitter and grainy, lightly fruity and earthy, capped by soft acidity and a long finish. 6.25%
Upright Brewing: Upright Saison
A one-off made with a yeast from the Dupont brewery (but not the “typical” Dupont strain”). An extra light grist of Czech pilsener malt with moderate hopping using liberty, santiam, and columbia hops yields a classic profile with herbal ingredient driven notes playing alongside fruity and spicy fermentation based flavors. 5.2%
Urban Family Brewing: Lady of the Night
This sour ale combined tropical and vinious hops with a lacto tartness. The perfectly pair with each other as well as the sourness and the dry finish complements the mouth taste and feel. 6.19% Abv
Urban Family Brewing: Clouds of Pale Gold
This farmhouse ale was brewed with the zest and pulp of meyer lemons as well as fresh picked dandelion greens, the resulting beer is tart citrus and dank bitterness marriage. 5.3% Abv
Urban Family Brewing: Signs of Erosion Grisette
Inspired by the 68’ French riots, this delicate grissette really highlights it’s noble hops and soft cereal mouthfeel. Brewed with wild yeast this beer will develop additional flavors as it ages. 4.6% Abv
Worthy Brewing: Lyrical Genius Flanders Red
Inspired by the Flanders region of Belgium and the greatest living rockstar, this Flemish Red is tart on the tongue with notes of tobacco, caramel, ripe berries and dates. It was aged in oak Sangiovese barrels for 18 months with brettanomyces, lactobacillus, & pediococcus, giving it a complex and round finish that lingers. 8% ABV 15 IBU