July may officially be Oregon Craft Beer Month but with the 10-day run of PDX Beer Week and other events in June it certainly rivals July for beer geeks' attention. There are too many things going on in June for me to list them all but there are some I'm really, really looking forward to. Expect more in depth preview posts throughout the month but for now, a quick snapshot of where you can expect to see me.
Friday, June 7 5:00 - 8:00 pm: Red Duck Ketchup Day at Coalition Brewing
I don't like to play favorites but Coalition is one of my favorite breweries in town and the idea behind this event, to celebrate National Ketchup Day, is a fun one. If you haven't heard about it, make sure to click the event link to read about the beer and more that will be there.
Friday, June 12 - Sunday, June 14: 5th Annual Fruit Beer Festival at Burnside Brewing
I've attended three of the last four years of this festival (had to miss one year due to a beercation to Colorado) and I always look forward to the creativity of the brewers that use not only traditional, sweet fruits but also less traditional fruits (that are sometimes miscategorized as vegetables) like tomatoes.
Friday, June 19 - Sunday, June 21: 11th Annual Oregon Garden Brewfest in Silverton
This will be my third year attending this festival and although the change in date from spring to summer puts it in greater competition with other beer events I'm excited to visit the gardens (traditionally our Friday morning post-breakfast, pre-festival plan) when they're in full bloom. Like the Spring Beer & Wine Fest, this is one where some of the smaller breweries that you won't see at larger festivals make an appearance.
Sunday, June 21 12:00 - 5:00 pm: 4th Annual Beer & Cheese Festival at The Commons Brewery
I waited too long last year and the event sold out before I could buy my ticket. Having greatly enjoyed this festival in the past this year I made sure to snag my ticket early. Some are still available if you haven't gotten yours but do expect it to sell out again this year.
Showing posts with label Beer and Cheese Festival. Show all posts
Showing posts with label Beer and Cheese Festival. Show all posts
Saturday, May 30, 2015
Tuesday, June 17, 2014
Beer & Cheese - Yes, Please!
The 10-day run of PDX Beer Week concluded on Sunday and one of the last events was one of my favorites - the Beer and Cheese Fest. We attended the first year and it was great! I missed out last year due to my indecisiveness; tickets sold out and I regretted not being able to attend. This year as soon as I heard tickets were on sale I made the decision that I would be going.
As the event approached I was looking forward to being unexpectedly delighted by pairings containing beers I don't generally like on their own. Of course I was also looking forward to finding that decedent, delicious favorite that was sure to be somewhere in the bunch.
Held at The Commons Brewery for the two last years, the event temporarily moved to Burnside Brewing this year. Although not as aestetically pleasing of a location the beer and cheese (and complimentary charcuterie from Olympic Provisions) were just as tasty.
Steve Jones, owner of Cheese Bar, curated the pairings, and his talent, if not evidenced enough by the awards he's won, was displayed once again at this event. Of the 11 pairings there was only one I felt was slightly off the mark; the rest were very enjoyable. Further adding to evidence of his talents, the majority of the pairings contained a beer I didn't find enjoyable on its own.
The pairings I enjoyed the most had one similarity: the beers they contained all fell on the dark end of the color spectrum. It's hard to pick a single favorite, so I give you my top four.
The Commons Dunkelweiss + Quadrello di bufala, a water buffalo cheese (Italy)
This is a cheese I hadn't had before but the creaminess (similar to a nice Brie) and the saltiness hit all the right notes for me. The Dunkelweiss is not a style I generally like and although I enjoy Commons beers this is not one I'll be ordering on its own. Together though they were magic.
Double Mountain Carrie Ladd porter + Isle of Mull, a cow cheddar (Scotland)
The beer is a big, chocolately porter and while the cheddar was mild it had enough of a back bite to stand up to the beer. The effect was that of putting salty cream in dark, cold hot chocolate.
Lompoc Brewing BBA Dark Side Porter + Cascadia Creamery Glacier Blue (Washington)
This was the pairing I was most excited about and it didn't disappoint. The beer gave off a robust bourbon aroma that followed through in the flavor but not to the extent of being overpowering. As for the cheese, I'm a sucker for blues, especially salty, cream ones like this and I could have eaten portions of this pairing until I burst.
Gigantic Brewing Company Too Much Coffee Man Black Saison + Kirkham's Lancashire (England)
I've had and enjoyed the beer before so that half of the pairing was a slam dunk. The aroma was that of coffee creme brulee with a pleasantly slightly burnt flavor. The creaminess of the cheese continued the creme brulee-ness of the pairing.
Held at The Commons Brewery for the two last years, the event temporarily moved to Burnside Brewing this year. Although not as aestetically pleasing of a location the beer and cheese (and complimentary charcuterie from Olympic Provisions) were just as tasty.
Steve Jones, owner of Cheese Bar, curated the pairings, and his talent, if not evidenced enough by the awards he's won, was displayed once again at this event. Of the 11 pairings there was only one I felt was slightly off the mark; the rest were very enjoyable. Further adding to evidence of his talents, the majority of the pairings contained a beer I didn't find enjoyable on its own.
The pairings I enjoyed the most had one similarity: the beers they contained all fell on the dark end of the color spectrum. It's hard to pick a single favorite, so I give you my top four.
This is a cheese I hadn't had before but the creaminess (similar to a nice Brie) and the saltiness hit all the right notes for me. The Dunkelweiss is not a style I generally like and although I enjoy Commons beers this is not one I'll be ordering on its own. Together though they were magic.
Double Mountain Carrie Ladd porter + Isle of Mull, a cow cheddar (Scotland)
The beer is a big, chocolately porter and while the cheddar was mild it had enough of a back bite to stand up to the beer. The effect was that of putting salty cream in dark, cold hot chocolate.
Lompoc Brewing BBA Dark Side Porter + Cascadia Creamery Glacier Blue (Washington)
This was the pairing I was most excited about and it didn't disappoint. The beer gave off a robust bourbon aroma that followed through in the flavor but not to the extent of being overpowering. As for the cheese, I'm a sucker for blues, especially salty, cream ones like this and I could have eaten portions of this pairing until I burst.
Gigantic Brewing Company Too Much Coffee Man Black Saison + Kirkham's Lancashire (England)
I've had and enjoyed the beer before so that half of the pairing was a slam dunk. The aroma was that of coffee creme brulee with a pleasantly slightly burnt flavor. The creaminess of the cheese continued the creme brulee-ness of the pairing.
Monday, June 18, 2012
Beer & Cheese
These are two of my favorite things. Generally, however, I don't make a concerted effort to have one with the other. But they do go incredibly well together so when the opportunity arose to attend an event that was curated by Portland's own award-winning cheese monger, Steve Jones, hosted by The Commons Brewery, there was no way I could pass it up.
The first Beer and Cheese Festival was one of the last events of PDX Beer Week and what a way to wrap up a great 11 days of beer events. The advance sale only ticket price of $27 entitled attendees to 10 beer and cheese pairings, a glass snifter plus a huge variety of cured meats and pates from Chop Butchery & Charcuterie. On the surface "10" might not seem like a lot and I'll be honest that I thought I might end up buying extra individual tickets. However, once the fest began and I got a few pairings in it was obvious that 10 oz of cheese and approximately 30 oz of beer was going to be plenty.
My top three, in no particular order were:
Solera Berlinerweiss/Grisette Blend with Sartori Bellavitano (cow's milk cheese from WI)
Solera is one of Oregon's newer breweries and this was probably my favorite beer of the day. Sartori is a cheese maker I was already familiar with, in particular their Raspberry BellaVitano that is soaked in New Glarus Raspberry Tart ale. The bonus was that I had the chance to meet head brewer Jason, who worked under Minnesota's own Mike Hoops.
Gigantic Rauchweizen and the Bandit with Willamette Valley Cheese Co Brindisi (aged Fontina cow's milk cheese)
I have to admit this was a pairing I wasn't looking forward to as I'm not a Rauch beer fan. As suspected, the beer was smoky in both aroma and flavor. When paired with the noticeably salty cheese (and I mean this in the best way possible) my eyes were opened to a way to enjoy the style. I would love to see Gigantic start to carry this cheese as I'd happily purchase the pair next time I meander down to the taproom.
Block 15 Figgy Pudding with Colston-Basset Stilton (cow's milk cheese)
Figgy Pudding is a big (11%) brandy barrel-aged beer that is strong enough to stand up to the deliciously assertive blue cheese flavors of the stilton. Mag described the pairing as feeling like, "I'm doing something naughty," and I agree that this was the most decadent pairing of the day. It was also my final pairing and the perfect "dessert."
As with the Fruit Beer Festival last year, I hope this first year festival returns in the future. It was a great time and something that while simple in concept, was executed very well and from all the comments I heard, an absolute hit. Thank you to Steve for allowing us to benefit from his mastery of cheese, The Commons for hosting, Chop for sharing their delicious work, Ezra for putting together another great event and all of the other folks that made it possible.
The first Beer and Cheese Festival was one of the last events of PDX Beer Week and what a way to wrap up a great 11 days of beer events. The advance sale only ticket price of $27 entitled attendees to 10 beer and cheese pairings, a glass snifter plus a huge variety of cured meats and pates from Chop Butchery & Charcuterie. On the surface "10" might not seem like a lot and I'll be honest that I thought I might end up buying extra individual tickets. However, once the fest began and I got a few pairings in it was obvious that 10 oz of cheese and approximately 30 oz of beer was going to be plenty.
My top three, in no particular order were:Solera Berlinerweiss/Grisette Blend with Sartori Bellavitano (cow's milk cheese from WI)
Solera is one of Oregon's newer breweries and this was probably my favorite beer of the day. Sartori is a cheese maker I was already familiar with, in particular their Raspberry BellaVitano that is soaked in New Glarus Raspberry Tart ale. The bonus was that I had the chance to meet head brewer Jason, who worked under Minnesota's own Mike Hoops.
Gigantic Rauchweizen and the Bandit with Willamette Valley Cheese Co Brindisi (aged Fontina cow's milk cheese)Block 15 Figgy Pudding with Colston-Basset Stilton (cow's milk cheese)As with the Fruit Beer Festival last year, I hope this first year festival returns in the future. It was a great time and something that while simple in concept, was executed very well and from all the comments I heard, an absolute hit. Thank you to Steve for allowing us to benefit from his mastery of cheese, The Commons for hosting, Chop for sharing their delicious work, Ezra for putting together another great event and all of the other folks that made it possible.
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