At 25-years-old, N. Portland’s Lompoc Brewing is still not one to sit on their laurels, and this Thursday, August 22nd releases a gorgeous new beer/wine hybrid called Zin Sin. This zinfandel wine-inspired saison will be on tap with an incredible taco food special pairing. But, Zin Sin isn’t the only interesting beer Lompoc Brewing head brewer Bryan Kielty has crafted as of late; look for his Paloma Smoothie IPA and Peach Pilsner on tap too.
Zin Sin gets the spotlight this Thursday at Lompoc Brewing’s Sidebar barrel room from 4pm to close. Zin Sin is a splendid saison fermented on Maryhill Winery Zinfandel grapes, then aged on Maryhill Zinfandel barrels for a one-of-a-kind beer and wine hybrid. I stopped in for an early glass of Zin Sin (as well as the Paloma IPA and Peach Pils) and was surprised by how dark this beer is, appearing almost as a porter but with distinct violet hues and very slightly purple tinged cascading head. Don’t let the color fool you, it’s not a heavy beer but it is strong and winey, like a deep sip of rich red wine and a deceiving 6.5% ABV.
5th Quadrant kitchen manager Chris Mann has prepared beef brisket tacos for the release party. Mann slow braised the brisket in the Zin Sin for six hours – it’s served with red onions and jalapenos pickled in a 50/50 blend of Zin Sin and red wine vinegar. The tacos are finished off with Queso fresco, pico and red cabbage on organic, non-GMO blue corn tortillas from Three Sisters Nixtamal.
Paloma Smoothie IPA is head brewer Bryan Kielty’s second smoothie IPA beer, a bold hazy IPA brewed with grapefruit puree and served with a salted jalapeno rip and a wedge of fresh grapefruit. While this is certainly inspired by the new trend of IPA’s and the Paloma cocktail, I found the big grapefruit pith and tangy bitterness to be reminiscent of the unintentionally hazy citrus IPA’s of the early 2000’s. It’s a perfect combo for those tacos and an approachable 6.4% ABV.
Peach Pilsner is what it sounds like, but not, at the same time. The base is a Pilsner but the brew team blended in a little bit of aging brettanomyces wild yeast beer into tanks with the fresh beer and both whole peaches and peach puree. The result is similar to a cream ale with the breadiness and light body of the pilsner, the brett is in the background but helps to dry out the beer so the sweet-tartness of the peaches don’t overwhelm and add a little barnyard. It’s a real fruit lovers beer and just 5% ABV.
Also on tap will be 2017 Franc’ly Brewdolph, 2015 Great Frost, Hazy Memories IPA, Rosemary Stout, Another Day in Lomparadise, SaazAll Pilsner, The Baron, Kick Axe Pale Ale and Cider Riot Everybody Pogo Hoppy Cider.
About Lompoc Brewing
Established in 1996, Lompoc Brewing is a longtime Portland favorite that brews eight year-round beers and an ever-rotating lineup of seasonals. You can find Lompoc in bottles, cans and on draft at locations throughout Oregon and Washington, and at its three Portland neighborhood pubs: 5th Quadrant and Sidebar in North Portland, and Oaks Bottom in Southeast. Lompoc beers are proudly brewed in #LompocOregon, a state of mind. For more information, visit LompocBrewing.com and follow @LompocBrewing on social media.
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.