Chantrelles and Ales – a Beer & Food Pairing Celebration

Chantrelles and Ales is a new, small food and beer celebration of local beers and specialty dishes made with local mushrooms from some of the regions top restaurants. Taking place this Saturday, November 3rd at Solera Brewery in the gorge, tickets are now on sale and there are discounted rooms available at the Copper Spur Resort. This is a great excuse to get out of town, even if just for one night.

A small beer and food celebration where world renowned wild and spontaneous fermentation brewers pair with exceptional Oregon restaurants. Enjoy specially curated beers paired perfectly with dishes made with local mushrooms.

Tickets are $50 and include a paired taste from each brewery/restaurant and a commemorative glass.
Only 100 tickets will be sold, they must be purchased online and will likely sell out. Minors are permitted until 8pm at Solera Brewery.

Make it a weekend in Parkdale!
Stay just up the road at Cooper Spur Resort: They are offering a 20% discount for all lodging on November 3rd for all guests of the festival. Simply call 541-352-6692 to make reservations or book online using promo code: beer2018 for the discount.

This event is presented by Solera Brewery in collaboration with The Caputo Group.

Food and tasting service will run from 3:30 to 6:30 with music after from 6 to 9 with Kit Garoutte.

Brewery/Beer and Restaurant Pairings:

Ale Apothecary and Coopers Hall
Sahalie: Ale Apothecary’s flagship wild ale
Paired with:
Chestnut mushroom and celery root conserva, potimarron squash puree, hazelnut, duck confit and crispy sunchoke
Upright Brewing and Grain & Gristle
Upright: Self Portrait in Three Colors, a blend of nepali peppercorn & sage wit with a single cask of ives, Upright Brewing’s stock funky wheat beer.
Paired with:
A PNW oyster in a half shell topped with with pink, blue, yellow and elm oyster mushroom minonette and herb-infused beer foam
Logsdon Farmhouse Ales and Toro Bravo
Logsdon: Spontane Wilde,7.5%  Spontaneous coolship beer brewed in the traditional “Methode de Lembeek.” Cave aged in oak 1-2 years
Paired with:
King Oyster mushroom confit in pork fat and top with jamon compound butter served with a sea weed and sea bean salad
De Garde Brewing and Raven and Rose
The Kriek : A Spontaneous Wild Ale Aged in Oak Barrels with Montmorency & Morello Cherries
Paired with:
Venison stuffed Yorkshire pudding, Lion’s Mane mushroom ragu, pink onion, and sea salt.
Solera Brewery and 80:20 Fine Foods
Sour Apricot ale with fresh apricots from Mt. View Orchards aged for 3 months in French Oak barrells. Crisp, fruity and refreshing.
Paired with:
Purple and yellow chanterelle mushroom strudel with sage and locally made blue cheese
A pallet cleanser will be included with the tastings, a lager from Dirty Pretty.
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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