The 2nd annual Baker’s Dozen coffee beer and doughnut (donut?) festival takes place this Saturday, March 12th, at Culmination Brewing. If you don’t have tickets yet you better act quick, as it’s nearly sold out. There likely won’t be any tickets at the door, but if you ask nicely, Brian Yaeger might give you a cup of hot coffee (yes they will have that, too.)
If you already have a ticket, or are wondering why you should get one, I attended a little preview the other night and got to try a few of the scrumptious beers and donuts. This isn’t really a set pairing event; it’s more like a snacking and sipping event. The beers and donuts are not paired, but you’re free to make your own pairings. The fluffy soft and buttery insides of a sweet donut are a perfect foil for the sharp, often bitter roastiness of a coffee beer.
Brian Yaeger with Donuts
If you’re a fan of very subtle coffee and like a high level of creaminess, check out the Culmination Brewing Coffee Mild. For a much more pronounced but balanced coffee beer, there is the Unicorn Brewing Bad Beard’s Coffee Milk Stout. For the extra desserty and decadent, check out Great Notion Brewing’s Double Stack with a wallop of real Vermont maple syrup. And, for the supremely smooth and balanced beer that will make you forget that coffee is bitter, check out the Modern Times Black House Stout.
Get your tickets for $24 (plus service fees) right here.
Some official verbiage on the festival here: In a city with as many coffee roasters as there are craft brewers, the marriage of the two brews is a natural pairing, that itself pairs majestically with doughnuts. Paid admission includes a souvenir beer glass and 4-oz samples of all 13 coffee beers as well as samples of all 13 doughnuts. (Additional drinks may be purchased at the bar.) New this year is a Doughnut Decoration Station for kids and non-kids. Actual coffee will be provided, too, along with house-made breakfast sandwiches available for purchase. Live music can be enjoyed throughout the fest. Tickets are limited and only available for those 21+. Keep up on event info at Facebook.com/BakersDozenPDX or Twitter, @BakersDozenPDX. Cheers.
Baerlic Primeval Knievel brown (Cellar Door Coffee)
Coalition Morning Sesh session (Ristretto)
Culmination Coffee Mild (Ole Latte)
Deschutes Nitro Baltic Porter (Nossa Familia)
Ecliptic Cosmic Coffee IPA (Caffe Vita)
Great Notion Double Stack “Breakfast stout with coffee & maple” (Clutch)
Labrewatory Napoleonic “Imperial Brown Ale with coffee, chicory, and curry” (Coava)
McMenamins Mathonwy’s Coffee Stout (McMenamins Coffee)
Modern Times Black House stout (Modern Times Coffee)
Melvin Coffee Murphy porter (a local roaster in Jackson Hole, WY)
Old Town Warp Speed coffee pale ale (Stumptown)
Stung Caffe mead (Caffe Umbria)
Unicorn/John Lovegrove BadBeard’s Coffee Milk Stout (BadBeards)
Blue Star Donuts, Raspberry Rosemary,
Coco Donuts, Hole in the Dark, (chocolate cake donut hole with espresso)
Delicious Donuts Apple Fritter,
Donut Byte Labs, “French Toast” mini doughnut
Donut-o-rama, crème brulee, minis
Joe’s Donuts, Cronut, (Yes, from all the way out in Sandy!!!)
Pip’s Mobile Doughnuts & Chai, Honey & Sea Salt, (Yes, truck on site)
Rocking Frog Café, Cinnamon Cake,
Staccato Gelato, Ginger-Mead doughnut hole with Stung mead,
Tonalli’s Doughnuts & Cream, Chocolate Banana Buttermilk Bar,
Tulip Bakery, Marionberry Fritter
*World’s First Collabonut,Vietnamese Coffee, Chocolate Stout, Candied Bacon Doughnut
*Collaboration beers–that is, beers made by two or more brewers–aren’t new. But we believe this is the world’s first Collaboration Doughnut. With ideas coming from Penny from Delicious, Marissa from Coco, Victor from Tonalli’s, Dieter from Donut Byte Labs, and the actual baker himself, Steve from Staccato Gelato, behold the old-fashioned buttermilk doughnut made with Culmination Chocolate Stout, Ole Coffee espresso to make a Vietnamese coffee glaze, then topped with candied bacon bits.