Beer List for the Portland Farmhouse and Wild Ale Festival

This weekend, April 5-7th is the 7th annual Portland Farmhouse and Wild Ale Festival with a lineup featuring some of America’s best farmhouse brewers and beers. While the list of breweries featuring highlights like Fonta Flora and Sante Adairius has been known, the final taplist for each day has been revealed. While the fest is 3-days, each session is different, with separate breweries and taplists that give plenty of reason to keep coming back.

FRIDAY

The Ale Apothecary: 2018 Ale Club Mixed Case

Alesong Brewing & Blending: Touch of Brett Mandarina
This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts, lending tropical fruit and spicy aromas. After aging, it was dry-hopped liberally with Mandarina Bavaria hops to complement the ripe pineapple, mango, grapefruit, and rose-like flavors that evolved during the aging time. ABV:8.5%

Alesong Brewing & Blending: Visions
A nod to Bob Dylan’s classic ode to the impossible and fleeting pursuit of perfection, Visions is a blended mixed culture ale that was matured in French Oak barrels for nearly a year and then bottle conditioned with Muscat Grape juice. Bright golden in color with pleasant fruity aromas of Asian pear, citrus blossoms, and ripe melon, this beer ends with mild zip of tartness balancing all of the elements. ABV:6.5%

Crooked Stave Artisan Beer: Colorado Reserva Elberta Peach
Golden Sour ale aged in barrels with Palisade peaches. 6.1% ABV.

Crooked Stave Artisan Beer: Surette Reserva Juniper & Gin Barrel
Provision sour ale aged in Old Tom Gin barrels with juniper and ginger. 9% ABV.

De Garde Brewing: Kriek Première
A Spontaneous Wild Ale aged in Oak Barrels with Montmorency Cherries ALC 8.4% BY VOL

De Garde Brewing: Ivy
A Spontaneous Wild Ale aged in Oak Barrels for 2 years ALC 6% BY VOL

Dwinell Country Ales: Fool’s Gold | Wild Lager
A Pilsner-style lager aged in freshly dumped Viognier barrels with a blend of wild yeast and refermented on freshly-pressed Viognier must. A smooth, biscuity pale lager with a subtle fruit character, a delicate acidity, and a touch of funk. Brewed in collaboration with Backwoods Brewing Company (Stevenson, WA). 8% ABV

Dwinell Country Ales: Levelheaded | Wild Ale
A mixed-culture, barrel-aged golden ale hopped with El Dorado, Azacca, and Citra. Soft malts and tropical hops, and an interplay of delicate oak are balanced by a lively acidity. 5% ABV

Engine House No. 9: Tayberry Farmhouse
Brewed and flavored with tayberries from our friends at Sterino farms. Fermented in oak barrels with our house brett strain. 6.4% ABV.

Engine House No. 9: Rhubarb Wild Ale
A multi barrel blend that was infused with amazing locally grown rhubarb from our friends at Sterino farms. 6% ABV.

Fort George Brewery: The Gallows – Barrel Fermented Mixed-Culture Hefeweizen
Brettanomyces does amazing things to the esters produced by other yeasts. Hefeweizen is known for producing isoamyl acetate, the compound responsible for the banana flavor in hefeweizens. Brettanomyces takes that ester compound and converts it into entirelydifferent flavors, often tropical fruit and rustic funky aromas. The unique combination of these yeasts, plus some saison yeast thrown in for good measure, was too exciting to not explore. The end result is a dry, fruity, easy drinking beer with layers of complexity. 6.8% ABV.

Freehand Brewery: Mods – Barrel-aged, golden, sour ale
Mods is a blended blonde semi-sour ale fermented in a variety of mixed-culture barrels that are ever evolving, yet somehow always similar. From batch to batch, you will see changes as we blend to maximize the character of each unique barrel.  Batch 1 is a 100% barrel aged mixed culture sour blonde. Meant to be rich, bright, and striking a balance between tartness and depth, we hope you enjoy it as much as we enjoyed blending it. Prost! 8.1% abv

Garden Path Fermentation Project: The Fruitful Barrel Boysenberries
A blend of mature barrel-aged beer refermented with fresh, whole Skagit Valley boysenberries in an oak puncheon, and naturally conditioned with blackberry honey from The Valley’s Buzz. 8.5% ABV.

Great Notion Brewing: Funky Pants
Funky pants is a Belgian inspired beer beer, with a mild acidity and a funky Brett character. We fermented and aged this beer in stainless with a unique blend of yeast and bacteria.

Great Notion Brewing: Sorcerer’s Apprentice (Cherry)
Sorcerer’s Apprentice: Cherry was started with a blend of 3 and 12-month old barrel aged saison re-fermented with our house mixed culture. Then, we stuffed oak barrels to the brim with whole fresh Hood River cherries and aged this beer on fruit for an additional 6 months. This Sorcerer’s Apprentice is an assertively sour beer with loads of over the top cherry flavor and a clean citrus lactic finish. By aging on whole cherries, pits and all, the beer has a layered and complex depth to the fruit character.

Holy Mountain Brewing: Sacred Geometry
Sacred Geometry is a blend of various oak aged, mixed fermentation beers. After blending, it was racked on top of a large amount of fresh Raspberries from Spooner Farms in Puyallup, WA. It then went through a secondary fermentation on the fruit in freshly emptied red wine barrels. 6% ABV.

Holy Mountain Brewing: New Jerusalem
New Jerusalem started as a blend of oak aged, mixed fermentation beers, and was then racked on top of an enormous amount of Robada Apricots grown by our friends at Gilbert Orchards in Yakima, WA. It then went through a secondary fermentation on the Apricots in a variety of Washington wine barrels. Conditioned with Brett. 6% ABV.

Jester King Brewery: Spon Three Year Blend
our blend of one, two and three year old 100% spontaneously fermented beer. Our goal is to honor tradition while making a beer unique to the Texas Hill Country, our winter microflora, and the people of Jester King. We brew with water from our well, grain from our local maltster (Blacklands Malt), old hops from the attic of our barn, and ferment with ambient yeast collected overnight as the wort cools in our coolship. We spontaneously ferment in oak barrels, blend across three years, and 100% naturally condition for almost a year in kegs and bottles resting on their sides. 5.5% ABV.

Little Beast Brewing: Dutchy
Pinot Barrel aged Bruin with Montmorency cherries and cacao nibs – 8.5%

Little Beast Brewing: Dream State
Foeder aged strawberry ale – 7.0% abv

Logsdon Farmhouse Ales: Spontane Blanc
Spontane Wilde aged on Riesling juice and whole Gewurztraminer grapes.  

Matchless Brewing: Bright & Brux
Bright with Brux is a barrel-aged version of our hoppy Belgian Blond collaboration with Well 80 Brewhouse. Our original intent with this beer was for a table blond with a real “new world” hop aroma and flavor. For this round we wanted to see what time, Brett and oak would do with our intent. the Beer is naturally conditioned, dry, light, hoppy, and funky while still tropical and fruity. Its a refreshing reminder of lighter things any time of year! 5.75% ABV.

Perennial Artisan Ales: La Cosecha
Mixed-fermentation saison aged in wine barrels with peaches.

pFriem Family Brewers: Brouwer’s 14th Anniversary
7.1% | 10 IBU | Ripe berries, white flowers, lemon zest
pFriem Brouwer’s 14th Anniversary is a collaboration between two old friends that began with one idea: huckleberries. Sweet aromas of jasmine, honeysuckle, and strawberry rise gently, and notes of candied melon, acai, and pomegranate delight. This Cascadian partnership celebrates Brouwer’s 14 years of craft beer leadership in the North West.

pFriem Family Brewers: Rhubarb Farmhouse Ale
6.2% | 29 IBU

pFriem Family Brewers: Bretta II
6.1% | 9 IBU | Pineapple, Melon, Mineral, Funk
Seeking the wild and wonderful? pFriem Bretta II is a dynamic beer, pouring radiant straw gold. Featuring aromas of pineapple, honeydew, and kiwi alongside notes of yuzu, wet wildflowers, and peaches, it’s funky, fruity, and nothing short of wild. Seek and you shall find!

pFriem Family Brewers: Gin Barrel Aged Saison
8.7% | 29 IBU | Pineapple, Melon, Botanical
With Gin Barrel Aged Saison, we’ve begun with a robust Saison of malted and unmalted wheat, Spelt and Barley, but rather than aging in the traditional neutral oak vats of old, we’ve used freshly dumped Old Tom Gin Barrels. As tradition dictates, we’ve brewed this beer in the coldest month of the year and waited as long as we could bear before release. The Summer season has arrived, and just in time for this tropical, botanical, fruity, dry, beauty.  

Propolis Brewing: Pi
Cab/Cab franc Barrel-Aged saison brettanomyces with strawberries and Rhubarb 7.0%

Propolis Brewing: Salmonberry
Syrah barrel-aged saison brettanomyces with wild salmonberries – 7.5%

Ruse Brewing/The Ale Apothecary: Dreamscape
The official beer of the 2018 Farmhouse Festival.

Sante Adairius Rustic Ales: Family Whistle
A barrel aged saison with passion fruit 7.5% ABV.

Von Ebert Brewing: Diegetic Sound
A foeder fermented Grisette, dry hopped w/ East Kent Goldings (served from bottles)

Von Ebert Brewing: The Lime and the Sea
A collaboration between Von Ebert Glendoveer and The Commons Brewery. A farmhouse ale w/ hand foraged Oregon sea salt, limes in the sparge water and dry hopped with Wakatu hops.

Wander Brewing: Wild Warehouse
Barrel-aged farmhouse ale. 6.8% ABV.

Wander Brewing: Plum Bob
9 months aging in an American oak foeder on 500 lbs. of whole Washington grown plums.

Wolves & People Farmhouse Brewery: Helder
dry-hopped biere de coupage

Wolves & People Farmhouse Brewery: Goldberry
framboise-style saison with golden raspberry

Yachats Brewing: Flanders Style Red Ale
Brewed in early 2017, and aged quietly on the Oregon coast  in neutral wine barrels. This beer pours with a light tan head, and begins with flavors of cherry, toasted barrel, and brettanomyces. As it warms flavors of dried fruit and honey arise. 6.4%

Yachats Brewing: Buddha’s Hand
6% Saison with Buddha’s Hand Fruit

SATURDAY

Alesong Brewing & Blending: Kriek
Robed in bright vermillion and with an aroma reminiscent of fresh cherry pie, our Kriek is a humble nod to Belgian Lambic brewers who craft these tart, fruity and complex beers. Ours was matured with a blend of two different Oregon-grown cherries that burst from the glass to provide a luscious, sweet and sour experience. 7.8% ABV.

Alesong Brewing & Blending: Friend in Commons
Our first of two collaborations with The Commons Brewery resulted in this tart, mixed-culture farmhouse ale matured for nearly two years and then dry hopped with Citra. Friend in Commons is a ‘beetje’ tribute to the wonderful folks at The Commons. If you know, you know. 6.1%

Crooked Stave Artisan Beer: Sour Rosé
Wild ale fermented in oak with raspberries and blueberries. 4.5% ABV.

Crooked Stave Artisan Beer: L’Brett d’Or
Surreal golden sour ale aged in oak barrels. 5% ABV.

Freehand Brewery: Verse – Robust farmhouse ale
Verse is an Abbey-inspired farmhouse ale featuring our favorite Belgian yeast.  Darker, yet just as eminently drinkable as its sunnier Saison cousins, you may want to call Verse a Saison Brune, or maybe a wayward Dubbel. You may want to drink it in a taller glass. Maybe you’ll have it with a riper cheese than usual. Regardless of the glassware and accompaniments you may choose, cheers. 7.2% abv

Freehand Brewery: Prims – Barrel-aged, Flemish-inspired sour red ale
We are creatures of habit, most of them good ones—including our dedication to the sour red ales of Belgium. Prims is a Northwest re-interpretation of the classic Flemish red ale. Rich, tannic, and tart from a pinch of microbiological “magic,” each vintage will be different as our sweet (and sour) barrels age. We hope you enjoy them all. 7.6% abv

Jester King Brewery: 2018 Spon Shiraz & Cabernet Sauvignon Blend
We blended 75% beer from 2017 that was about 20 months old with 25% beer from 2015 that was about three-and-a-half years old. The blend was then refermented with Shiraz grapes from Brenham, Texas and Cabernet Sauvignon grapes from Sulphur Bluff, Texas. 7.6% ABV.

Jester King Brewery: Provenance Lemon Lime
Provenance takes the vibrant flavors and aromas of lemons and limes and presents them in the unique way that only wild fermentation with native yeast and bacteria can. Unfiltered, unpasteurized, and 100% bottle-conditioned. 6.2% ABV.

Little Beast Brewing: Country Wizard
Brett Super Saison 8.5% abv

Little Beast Brewing: Wolf Camp
Hoppy Saison 6.2% abv

Logsdon Farmhouse Ales: The Continental.
The Continental is our Spontane Wilde aged in hogshead Cognac barrels for 24 months, then naturally refermented in the keg/bottle with pear juice as the priming sugar.  

Logsdon Farmhouse Ales: Deep River Blues
DRB is a barrel aged mixed culture farmhouse ale aged on organic Hood River, Ivanhoe blueberries.  

Logsdon Farmhouse Ales: 2018 Spontane Wilde

Logsdon Farmhouse Ales: Rupert’s Rye
Mixed Culture rye saison blended with foudre aged Flander’s Red.  

pFriem Family Brewers: 2018 Druif
7.3% | 6 IBU | Light berry, white flowers, green apple, Champagne
Riesling grapes from Brooks Estate Vineyard mixed with our Lambic-inspired base imbue pFriem’s Druif with inviting aromas of fresh bread and berries. Its notes of delicate rose petals, pear and green apple, and its dry, sparkly finish may think its fine wine, but it’s beer— we promise.

pFriem Family Brewers: Bretta II
6.1% | 9 IBU | Pineapple, Melon, Mineral, Funk
Seeking the wild and wonderful? pFriem Bretta II is a dynamic beer, pouring radiant straw gold. Featuring aromas of pineapple, honeydew, and kiwi alongside notes of yuzu, wet wildflowers, and peaches, it’s funky, fruity, and nothing short of wild. Seek and you shall find!

pFriem Family Brewers: Gin Barrel Aged Saison
8.7% | 29 IBU | Pineapple, Melon, Botanical
With Gin Barrel Aged Saison, we’ve begun with a robust Saison of malted and unmalted wheat, Spelt and Barley, but rather than aging in the traditional neutral oak vats of old, we’ve used freshly dumped Old Tom Gin Barrels. As tradition dictates, we’ve brewed this beer in the coldest month of the year and waited as long as we could bear before release. The Summer season has arrived, and just in time for this tropical, botanical, fruity, dry, beauty.        

Propolis Brewing: Beltane
GABF Gold Medal winning elderflower saison with brettanomyces. 7.5% ABV.

Propolis Brewing: Cuvee Reserve
Cognac Foeder aged saison brettanomyces 6.5%

Ruse Brewing/The Ale Apothecary: Dreamscape
The official beer of the 2018 Farmhouse Festival.

Ruse Brewing: Sleeping Comet Saison

Sante Adairius Rustic Ales: Matrices
Side Project’s Cory King and the brewers here at SARA chose several strains from East Coast Yeast, in addition to both breweries respective house cultures, and elected to ferment individual barrels with each, with the ultimate goal of blending the entirety into a final, mature, bottle conditioned Saison. The result is wonderfully complex and the perfect illustration of the shared philosophy between both us and Side Project

Sante Adairius Rustic Ales: Like Minds
A barrel-aged Buckwheat saison 7% ABV.

Solera Brewery:’18 Solera Kriek, 6.5% ABV
Spontaneously fermented on fresh, local Montmorency cherries in the same barrels that have born the last 4 vintages of our kriek. Intensely sharp, bright sour cherry flavor and aroma.

Solera Brewery: Beer/Wine Hybrid, 8.0% ABV
The result of feeding some of our multigenerational solera barrels with freshly pressed Pinot Noir juice from our friends at Syncline winery.

Von Ebert Brewing: Diegetic Sound
A foeder fermented Grisette, dry hopped w/ East Kent Goldings (served from bottles)

Von Ebert Brewing: The Lime and the Sea
A collaboration between Von Ebert Glendoveer and The Commons Brewery. A farmhouse ale w/ hand foraged Oregon sea salt, limes in the sparge water and dry hopped with Wakatu hops.

Wolves & People Farmhouse Brewery: Helder
dry-hopped biere de coupage

Wolves & People Farmhouse Brewery: Goldberry
framboise-style saison with golden raspberry

Wunderkammer: Vol. 10 A Winter’s Landscape
Ale brewed with lemon, pine and honey. Fermented in oak barrel with mixed culture.

Yachats Brewing: Buddha’s Hand
A unique and bright citrus aroma accompany a slight bitterness with classic Belgian flavors. This saison was fermented with a blend of Brettanomyces yeast, then blended with a traditionally fermented saison, and “dry hopped” with Buddha’s Hand fruit. 6% ABV.

Yachats Brewing: Watermelon Sour
This beers pours a light gold/pink hue with bright white head. This wonderful sour beer blend was aged in barrels with fresh local watermelons, and has a crisp sour bite with a smooth refreshing watermelon flavor. 7.8% ABV.

SUNDAY

The Ale Apothecary: Cognac Cherry El Cuatro

The Ale Apothecary: Double Peach La Tache

The Ale Apothecary: 2017 Faerie Tears

Ruse Brewing/The Ale Apothecary: Dreamscape
The official beer of the 2018 Farmhouse Festival.

Allegory Brewing: Near/Far
A beer that represents the things we love both near and far from us, exotic hops, being in wine country, farmhouse yeast strains and most of all, playful experimentation. Near/Far is a bright farmhouse ale featuring local Twelve Oaks Estate Viognier grapes, a yeast strain captured in Belgium and brought back, and multiple additions of New Zealand Nelson Sauvin hops. Crisp and clean with dry white wine notes. 8.1% ABV.

Allegory Brewing: Kiwi Berry Funk
Mixed fermentation beer conditioned on 400 pounds of local kiwi berries from Hurst Berry Farm and fermented with Brett C and blended with our house lacto culture. Sour, funky, fruity all in one. 6.4% ABV.

Allegory Brewing: Muts Verandering
Mixed culture blend of fruited Brett beers (oak & stainless) – 6.4%

Burial Beer Co.:Ascent of the Blessed
Golden Sour Ale with Pinot Gris and Viognier grapes 8.76 % ABV

Burial Beer Co.:The Separation of Light and Darkness- Mixed Culture Saison Ale with Peaches.
The conception of our wildest dreams and most simple desires, this Mixed Culture Ale is made with NC barley and wheat from Riverbend Matl. It was aged in our Brunello Foudre and the rested upon 2 pounds per gallon of fresh Carolina peaches. 6.5 % ABV

Burial Beer Co.:The Perished Vision Remains – Sour Ale with Botanicals           
Our plunder into the bounty of botanical essence is a never-ending ascent into a heavenly sensory extravagance. This mixed culture ale began in steel where primary fermentation was met with a blend of bittering botanicals and warming Crystal hops, that add to the herbal tea-like aromas found in this beer. Extended aging with brettanomyces and lactobacillus has rendered a bright acidity, reminiscent of lemon pulp and Picpoel-esque white wine. 7% ABV.

De Garde Brewing: The Boysenberry
A Spontaneous Wild Ale aged in Oak Barrels with Boysenberries ALC 6.4% BY VOL

De Garde Brewing: The Rosé
A Spontaneous Wild Ale aged in Oak Barrels with Mourvedre Grapes ALC 8% BY VOL

Engine House No. 9: Du Vieux Monde
Old world saison ale. Blend of fresh and oak-aged saison. Bottle conditioned with our house brettanomyces strain. 6.8% ABV.

Engine House No. 9: Ferme Agrume
Brett Saison brewed with cara cara oranges and azacca hops. 6.1% ABV.

Engine House No. 9: Tayberry Farmhouse
Brewed and flavored with tayberries from our friends at Sterino farms. Fermented in oak barrels with our house brett strain. 6.4% ABV.

Engine House No. 9: Rhubarb Wild Ale
A multi barrel blend that was infused with amazing locally grown rhubarb from our friends at Sterino farms. 6% ABV.

Fonta Flora Brewery: Brine
Mixed Culture Oyster Saison

Fonta Flora Brewery: Blubade
Appalachian Wild Ale with pink lemonade blueberries

Garden Path Fermentation Project: The Subtle Blend Montmorency Barrels
A blend of barrel-aged beer refermented  with fresh, local, whole Montmorency cherries, blended with additional mature, barrel-aged beer, and naturally conditioned with blackberry honey from The Valley’s Buzz 7.6% ABV.

Garden Path Fermentation Project: The Garden Paths Led to Flowered
Hoppy blonde ale fermented with native Skagit Valley yeast in an open foudre, blended with oak-matured beer, dry-hopped, and naturally conditioned with Skagit blackberry honey from The Valley’s Buzz 7% ABV.

Holy Mountain Brewing: Crystal Ship
Foudre aged saison. 5.5% ABV.

Holy Mountain Brewing: Demonteller
A mixed culture saison hopped with Galaxy and Mosaic. Demonteller was fermented and aged in one of our foudres, creating a delicate oak character that balances out a subtle acidity. 5.1% ABV.

Holy Mountain Brewing: The Gray Tower
The Gray Tower is the fourth blend in an ongoing series of barrel blended Saisons. This blend was taken from a variety of mixed culture Saison barrels that had been aging anywhere between 6-12 months in oak sourced from various wineries across Washington. 6.2% ABV.

Perennial Artisan Ales: Distant Land
Saison packaged conditioned with Brett C.

Perennial Artisan Ales: Funky Wit Charentais Melon
Foeder-aged Witbier with Charentais Melon

Perennial Artisan Ales: Carondelet Wilderness Refuge
Wine Barrel-aged Belgian Strong Ale

Upright Brewing: Vintage Ives Blend
is a draft-only cut of our best casks, dating back to 2016 and 2017. This select blend shows complex brettanomyces development in the nose and layers of well integrated and balanced acidity, finishing with long lasting minerality and appetizing dryness. 6.2%

Upright Brewing: Barrel Aged Wit
was brewed last summer with 100% Skagit Valley Malt of northern WA. Traditional spicing of coriander and bitter orange was supplemented with calendula flowers, a favorite here at Upright. The wit then spent several months in old pinot barrels with Baird Family Orchard apricots before being blended just in time for the brewery’s tenth anniversary. 4.5%

Von Ebert Brewing: Diegetic Sound
A foeder fermented Grisette, dry hopped w/ East Kent Goldings (served from bottles)

Von Ebert Brewing: The Lime and the Sea
A collaboration between Von Ebert Glendoveer and The Commons Brewery. A farmhouse ale w/ hand foraged Oregon sea salt, limes in the sparge water and dry hopped with Wakatu hops.

WHAT: Portland Farmhouse and Wild Ale Festival
WHERE: Glendoveer Golf Course / Von Ebert Brewing Glendoveer, 14015 NE Glisan Street Portland, OR 97230
WHEN: April 5-7th, 2019
COST: $25, Tickets at https://www.merctickets.com/events/93154332/portland-farmhouse-and-wild-ale-festival
WEB: http://portlandfarmhousefest.com/
FB: https://www.facebook.com/PortlandFarmhouseAndWildAleFestival/

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

Discussion

  • Steve A
    Steve A
    Mon Apr 8, 2019 4:25 PM

    I really wish these folks had posted how many tokens it took to purchase these beers. I went on Sunday and counted 35 beers on tap at the festival. I think there were only 3 one-token beers, and only 2 or 3 two-token beers. There were more eight- and ten-token beers than one-and two-token beers. I know, a lot of these are expensive to make, take a long time to age, blah-de-blah. But $10 for a 4-ounce taster? Had I known what the expense really was, I wouldn’t have attended. And if that was their aim, to hide the true cost until I got there, then that’s pathetic. Because I certainly won’t be back. I thought I was getting an opportunity to sample a wide variety of beers I had little knowledge of. Instead I found out I needed to make a major investment to do that.