Bend Brewing Co. is releasing their award-winning and much loved Ching Ching sour ale in 16oz cans along with Devil’s Cabbage Dank IPA. Both beers will be available through Running Man Distributing and Bigfoot Beverages.
More from a press release:
Ching Ching starts with a base of German pilsner and wheat malt and is kettle soured using BBC’s house Lactobacillus culture. Organic Hibiscus flowers are adding in the whirlpool staining the beer a striking pink hue and contributing floral aromatics before a final addition of pomegranate in the fermenter. Wonderfully tart and effervescent, Ching Ching goes equally well with a day at the beach or a 5 course meal. Ching Ching Sour Ale has garnered numerous awards over the years at GABF and World Beer Cup and is recognized as one of the pioneering beers to utilize the kettle souring technique and help define American Sour Ales.
Devil’s Cabbage Dank IPA first debuted in summer 2018 as one of the first beers to come out of BBC’s NE Bend production facility. An instant hit with our regulars we decided to bring Devil’s Cabbage back as the first release in our new quarterly High Desert Hop Series. Oregon grown Columbus hops along with Simcoe, Mosaic and Amarillo produce a pronounced “dank” aroma. Brilliantly bright golden colored with clean bitterness, Devil’s Cabbage is the quintessential modern Northwest IPA.
To celebrate this double release, Bend Brewing Company will be hosting a number of events around the state throughout the month of March. It all kicks off with a can release party at our original Brooks Street pub in downtown Bend on Friday March 8, 2019 featuring live music from 6-8:30 pm. The party continues Wednesday March 13 at Eugene’s Bier Stein with a BBC Hops vs Sours tap takeover. On Wednesday March 20, BBC invades NE Portland’s Saraveza for another Hops vs Sours event. Friday March 22 BBC will be at Belmont Station sampling the new cans before finishing the month off back in Bend at The Brown Owl for our final Hops vs. Sours event on Saturday March 30th.