Last Saturday saw the sixth installment of the NW Coffee Beer Invitational beer festival take place at Goose Hollow Inn in SW Portland. Once again festival organizers Dave and Jean Fleming were blessed with a dry January Saturday, although as thoughtful stewards they provided a fully tented and heated space for beer lovers to enjoy creations of 20 breweries.
With the exception of Kiitos Brewing, all of the participating breweries hailed from Oregon and southern Washington. "What’s the deal with Kiitos then?", one might ask. The answer is that they took home gold at GABF in 2018 in the Coffee Beer category with their Coffee Cream Ale. Had Bend Brewing not been at this festival with their Coffee N Cream Coffee Blonde, Kiitos would have gotten our nod for “best light coffee beer.” As it was, Bend Brewing offered a beer that had a great coffee cream aroma and a perfectly balanced, mild flavor and was more to our liking.
Two of the beers at the festival spoke to this imbiber saying, "I'm meant to be drank with food." The first was Von Ebert’s Hegel Sipped Coffee in Bamberg, a Roggenbier (smoked beer) with beech and cherry wood smoked malts. The smokiness of the malts came through and although a bit more body might be nice, what would be really nice would be to have this with food...like Von Ebert’s delicious wings.
The second food beer in our mind was from Fire on the Mountain Brewing. While we didn’t find much coffee character in the beer, the flavor spot-on matched its name: Mole Stout. The fact that they committed to the assertive flavor profile is to be commended and we think that although FotM is known for their wings, this might be mighty tasty with tacos. Or perhaps a taco pizza special at their Fremont location.
The remaining three beers that we particularly enjoyed were all on the darker end of the spectrum.
Sunriver Brewing His Dudness - Inspired by The Dude and his love of White Russians, this was the embodiment of a beer White Russian.
Wild Ride Brew Co. Nutty Joe Jr. Porter - Hazelnut isn’t a flavor we often see in beer (or at least used well in beer) but we still have a soft spot in our heart for it that goes back to our early craft beer explorations and Rogue Hazelnut. That beer and this beer likely taste nothing alike but Joe Jr. reminds us of the feeling we got back then drinking Rogue’s beer.
Ruse Brewing The Stages of Dawn - For having the highest ABV of the beers at the festival, 9.4%, it most certainly did not drink like it. The creamy imperial oatmeal breakfast stout came close to feeling as though it was being served on nitro, enough so that we would really hope to find it being poured that way in the future.
Thanks to all the breweries and coffee roasters that participated in this festival! It's one of our favorite and a great way to start a new year of beer festivals.
We think beer and cheese is one of the most perfect pairings to be found and recently our small group got together once again to play with pairing. At least the fourth time we've done it, we gathered as usual at our favorite watering hole, each toting cheese, eager to grab beers and dig in. After a quick round of sampling all of the cheeses on their on that's just what we did. Here are the highlights.
Taleggio from Italy (Market of Choice), suggested as a replacement for the Limburger that was currently sold out, it was one of the most versatile of the cheeses. The only caveat was that it took far longer than the standard two hours at room temperature to come into its creamy, slightly funky own.
- Not surprisingly its funkiness paired well with the assertive Mexican hot chocolate flavors found in Stone's imperial milk stout, Xocoveza.
- With Anchorage Nelson Sauvin Saison with Brett the cheese brought out the hop bitterness of the beer, which depending on one's personal preference might be a bit too much, but we enjoyed it.
- Paired with the relatively mild North Coast Berliner Weisse Cranberry-Quince it surprisingly did not overpower the beer but instead they took turns complimenting one another with the beer allowing the funk of the cheese to come through and the cheese returning the favor, allowing the bright, tart cranberry to come in at the end.
- Somewhat similarly to the North Coast pairing, when enjoyed with Ballast Point Sour Wench the cheese allowed the fruitiness of the beer to really shine.
Rivaling the Taleggio for versatility was the Creamy Toscano dusted with cinnamon (Trader Joe's).
- No one in the group is much of a fan of pumpkin beers but the temptation of Southern Tier's rum barrel-aged Pumking was too much to pass up as we know that dark beers tend to work particularly well with cheese. In this instance the cheese allowed the pumpkin to come out and rival the barrel-aged flavors of the beer nicely.
- With the Stone Xocoveza the cinnamon in the beer and the cinnamon in the cheese played wonderfully off one another, neither overpowering the other.
- In a surprising pairing, at least on the surface, the cinnamon in the cheese and the cranberries in the North Coast Berliner Weisse worked together. Thinking on it further and savoring the pair, it was similar to the way cinnamon and fruit work together in a pie or crisp.
- The gathering also included slices of Crimson Crisp apples (a relative of Honeycrisp) which combined with the cheese and the Stone Xocoveza for a triumvirate of tastiness.
Beecher's Flagship Cheddar (Fred Meyer) was quite possibly the overall favorite cheese of the day on its own and it found a singular perfect partner in Ruse Clock Keeper Saison/Farmhouse. The recommendation came from David, the beertender on duty, and it was spot on with the beer nicely lightening the luscious, flavorful cheddar.
Another cheese superstar with our group was Cypress Grove Humbolt Fog (Fred Meyer). Great on its creamy own, it brought a pleasant (at least to us) sharpness out in the rich Stone Xocoveza.
The gooey-est cheese of the day, Triple Cream Brie with Wild Mushrooms (Trader Joe's), was another crowd favorite even for those who don't typically dig on gooey cheeses. As with the Taleggio it found delicious partners with multiple beers.
- Block 15 Azaccasicle IPA, with its blend of tropical and citrusy hops and touch of milk sugar, made fast friends with the earthiness of the cheese.
- The depth of Pints Chocolate Nut Brown, brewed with UK Phoenix hops that in fact taste like chocolate, found a partner in the mushrooms.
- Once again the North Coast Cranberry-Quince mixed and mingled with the cheese. Here the tartness from the cranberries and the Berliner Weisse base balanced the richness of the cheese while the mushrooms took the tart edge off the beer.
- A final pairing but not a beer one, that we found deliciousness in was pairing this with Ilchester Smoked Applewood Cheddar. We thought the smokiness of the cheddar, the earthiness of the mushrooms and the creaminess of the brie would make an outstanding grilled cheese (further exploration is impending).
Not as gooey as a brie but silky soft once it warmed was Mitica Drunken Goat (Fred Meyer).
- The sweetness of Southern Tier's rum barrel-aged Pumking balanced and was balanced by the saltiness of this soft but not oozy cheese.
- Reuben's Home From Home, a beer no one had a particular affinity for perhaps due to its super bitter-hoppiness (and this is coming from hop-loving folks), managed to become more balanced and drinkable when accompanied by the cheese.
Long Clawson Wensleydale with Cranberries (Fred Meyer)
- Pairing a fruit cheese with a stout is a bit of a no-brainer yet it still came as a bit of a surprise to find how delicious this cheese was with the Stone Xocoveza. The complexity of the beer had the potential to clash with the tartness the cranberries brought to this pairing but happily they worked harmoniously.
- With the North Coast Cranberry-Quince the cranberry-on-cranberry pairing worked nicely, being anything but one dimensional.
Stilton (Fred Meyer) is one of the more strongly flavored varieties in the blue cheese families and as such it did overpower some beers we tried it with.
- Surprisingly its powerful flavor mingled well with the North Coast Cranberry-Quince. Here the beer brought out additional, lovely funkiness in the cheese while still allowing the fruit in the beer to sparkle.
- The most decadent pairing of the day was here with the Stone Xocoveza. This is what post-dinner cheese course dreams are made of.
Face Rock Smoky Cheddar (Fred Meyer) is one of the creamiest cheddars we've had with a pleasant but not overpowering smokiness.
- A fun pairing with the North Coast Cranberry-Quince the saltiness of the cheese came out, followed by the sweetness of the beer.
- Finding its backbone it stood up to the Stone Xocoveza, bringing the cinnamon in the beer to the forefront.
If you haven't tried your own beer and cheese pairing we hope this post encourages you to give it a go. As we move into the holiday season you'll likely have more opportunities at gatherings you host or attend. They won't all be winners but if you go into it with an open, exploratory mind, we bet it will be fun. And if you discover some great ones make sure to let us know!
We're going back to the sour well this week with five of the six beers making our list in that camp.
Little Beast Dream State - Receiving one of our highest ratings this first fruit beer from Little Beast is outstanding. Generally strawberries are one of our least favorite fruits to be used in making a beer but the 100lbs of hand-picked Oregon strawberries displayed their heady aroma up front and with their lush fruit character following the mid-palate funk. It would be easy to drink the full 375ml bottle by one's self but we were fortunate enough that the person that shared it with us was feeling generous.
pFriem Bosbessen - Switching berries to blueberries, they impart a gorgeous color and tart blueberry aroma into this barrel-aged lambic-style ale. That's where they depart and the funk goodness takes over, dominating the flavor in the most delicious way.
Almanac Tropical Galaxy - The name Almanac is nearly synonymous with sour/wild beers although this one is distinctly different from many of the fruit-forward ones we've enjoyed before. A dry-hopped farmhouse aged in oak barrels with mango, lime and coconut the aroma is pretty funky with a flavor that is both smooth and balanced between the various components.
Our next two beers come from the same brewery - Urban Family - but couldn't be more different.
Guava Dawn, displaying a bright color from the pink guava that also infuses the aroma, it is subtly balanced by the Brett, Sacc and Lactobacillus mixed culture it was fermented with. The result is mimosa-like and crushable.
Dark Perennial goes to the dark side of sour beers with a nearly opaque color, a combination resulting from the blackberries, boysenberries and Midnight Wheat. The rhubarb contributes tartness, which often makes for a bit of an astringent mouthfeel, but here is pleasantly overpowered by the Midnight Wheat to provide the a velvet mouthfeel we've not before experienced in a sour beer. A fantastic winter sour.
Departing the sour train, the final beer making this week's list combines our second favorite drink - coffee - to create the most recently enjoyed lovechild of this union.
Ruse Grizzly Menace - A robust coffee porter that was conditioned on cold brew from Coava, the aroma is all coffee with a combination of coffee and chocolate characteristics in the flavor. Complimenting the aroma and flavor is a silky mouthfeel that could be associated with the use of lactose but here it comes from oats. While we love lactose for the mouthfeel and sweetness it imparts, the use of oats is more appropriate for a porter base and keeps the result from being sweet. We've had IPAs, sours and now a coffee porter from Ruse and we're thoroughly impressed with all of them. You can bet we'll be visiting their space along the orange Max line once it's open, currently slated for early 2018.
Nope, we didn't make a mistake on the date range in the title and you didn't read it wrong. This is a special, we-got-really-busy-moving-into-a-new-house double edition of Best Things. We only moved about a mile away from our previous house but whether one is moving a mile or a few thousand miles away the drill is the same and it keeps one really, really busy. So while we were still enjoying the hop juice, our writing about it got pushed to the back burner.
Fire on the Mountain Shocks of Sheba - The day we took possession of the new house we took our new house keys out to our favorite restaurant in town, Fire on the Mountain (Burnside), and celebrated the only way we know how - beer, wings and fries! This was one of the first beers Fire on the Mountain made when they started brewing and if we recall correctly, it has evolved with the current recipe now quite readily holding its own in the land of PacNW IPAs.
Culmination Obscured By Clouds - After a busy week and finally feeling more settled than not into the new place we headed out for a relaxing end to the week with beers and dinner at Culmination. Part of the current hazy IPA trend that we're fans of, this beer was citrusy and bright but also smooth. If you're a hazy IPA fan as well, make sure to try this before it's gone.
With only two beers living up to Best Things standards last week we wanted to reward you for your patience with our lapse so here's a rewind to the previous week, July 3 - 9, before we kicked into high gear on the moving front.
North Coast Passionfruit-Peach Berliner Weisse - This is the second Berliner Weisse that we've had from North Coast and while we were skeptical with the first one from a brewery that we tend to associate with stouts, we were excited to see another arrive on the shelf. This beer, with its peach Scratch 'n Sniff aroma and mildly tart but full-of-fruit flavor, solidifies their Berliner Weisse chops with us and has us looking forward to the next one.
Coalition Herbs of A Feather - The second beer in their Two Flowers Series of beers that are infused with CBD, it's lemony and super yummy. The basil is subdued and fills a supporting, complimentary role in this summery, lightly sour beer. Consume out of doors on a sunny day for maximum enjoyment.
We're big fans of Ruse Brewing, both the beers Shaun is making and Shaun himself. We're also super excited for and about the opening of their own space in SE PDX near the Max Orange Line later this year. Two of their beers conclude this week's list, one we'd had before and one that is new to us.
Papyrus Iris - Another hazy IPA that hits the mark, our friend Warren nailed it with his description that this is a lighter, fruiter version of the current, ever-so-delicious version of Fort George's 3-Way.
Multibeast - We tried this beer for the first time over a year ago and loved its burgundy barrel-aged farmhouse, conditioned with Brett flavor from the get-go. Subsequent drinking of it has continued to confirm that they've got a solid winner in this beer.
We hope you're enjoying the summer, now at an approximate midway point, along with plenty of delicious beer. Cheers to our friends, near and far!
We've all heard the saying "don't judge a book by its cover" but we also know we've gotten burned when we fell to the temptation of an awesome label/name only to find that the cover was far better than what was contained inside. So, too, are new food trends sometimes more hype than substance. Put all of those doubts aside as we take a look at Wasabi Sushi PDX's new brick and mortar location.
Three short years ago Alex and Phyu Naung met with Steven Shomler to discuss an interest in opening a food cart and in the fall of 2015 they did just that. The following year they opened a second cart and an indoor location at CARTLab PDX. This year they are opening their first brick and mortar location, complete with full catering capabilities, at 980 SE Madison. We had the pleasure of attending a preview of the new location yesterday, including a new addition to their menu - the Sushi Burger.
Steven, guru of all things food and beverage in Portland, has not only coached the Naungs but is also managing the bar at the SE Madison location meaning that the four taps are pouring an excellent selection of local, craft beer. Selected to compliment the food menu, the opening line up consists of Culmination Phaedrus IPA, Little Beast Bes, Ruse Translator IPA and The Commons Citrus Myrtle with Zoiglhaus and Sunriver kegs waiting in the wings. For non-beer or equal opportunity drinkers there are also two sake options from Sake One, a trio of Whoa Nelly! wines, a pair of Vin de Days wines and bottles of Reverend Nat's Revival and Deliverance Ginger Tonic.
While we were definitely impressed by the liquid offerings the food was most impressive as well. Sushi is possibly the most an eye-pleasing of all cuisines but here, especially in the case of the sushi donuts (above), that eye candy is taken to a whole 'nother level. Similar to a maki roll in composition, there are three flavor combinations, each competing to be the prettiest and served on a nori sheet to facilitate eating by hand just as one would a sweet, doughy creation.
One item, new and available only at the Madison location, is the Sushi Burger served with fries, that upon quick glance might be mistaken for something one is used to. But taking a second, more detailed look (and taste!) all four options are served on buns made from pressed Forbidden/black rice seared on the grill with a side of sweet potato fries dusted with Old Bay seasoning. We sampled the shrimp katsu version whose elements - avocado for creaminess, slaw for texture and a spicy sauce - combine with the fried shrimp to form a complete package. As with any delicious burger, this one will get messy by the end but the use of multiple napkins is well worth it. The sweet potato fries (a food we are admittedly not a fan of generally) are thinner than most, cooked to achieve actual crispness and find a perfect flavor partner in the Old Bay were so good that we ate them all.
In addition to the "donuts" and "burgers" there are Sushi B-Rittos (including one coated with hot Cheetos and containing wasabi sauce) that rival the bulk of many traditional burritos. Fans of more standard fare will find familiarity in the sushi roll and bowl offerings.
Tonight at 5pm is the friends and family, soft opening with the grand opening on Thursday. The full menu will be available tonight and as an added incentive, pints are specially priced at $4.
After last week's marathon of a list we've dialed it back with just three Best Things, followed by four [very] honorable mentions.
Against The Grain Fruitis The Farmer Beescake - Selected during our recent beer and cheese pairing fun day (more to come on that) this melon Saison finished with Brettanomyces, a part of their Wild Series, displayed a sharp, almost cider aroma with a flavor that was definitely Brett-forward. Oh yum!
Three Magnets Helsing Tempranillo - One of the more difficult to find beers from Three Magnets, we have to give huge thanks to Chris for sharing some of this delectable drink with us. The flavor that is packed into the mere 7.5% combined with the great wine aroma is impressive, even for one who knows little about wine and drinks even less of it. Wine barrel aged on Tempranillo grape musts and bottle conditioned with champagne yeast, this is definitely worth picking up if you run across it.
Boneyard Incredible Pulp - Juicy and yummy, especially for a pale ale, while we most recently enjoyed it on tap, the artwork it pretty damn cool, too, if you run across it in packaged format. Boneyard is an expert with hops and this citrus-forward example further proves that.
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| Ruse Translator IPA |
In the honorable mention category come two beers that we've had in the past, Ruse Brewing Translator IPA which was enjoyed in last Friday's brilliant sunshine outside at Culmination Brewing, and Little Beast Fera that after debuting the previous week found its way onto the taps at our favorite haunt. Both beers were ones that we couldn't pass up enjoying again.
Additionally, we found two other beers that really tickled our summer taste buds. Uinta Lime Pilsner, in a very attractive can, was refreshing and although we really, really like lime and thought it could have used a touch more, this should be right up the alley of anyone that loves a bright, citrusy, easy-drinking beer.
The other was one we had seen in the cooler and mistakenly thought we'd had before. Upon checking however, Modern Times Fortunate Islands had not yet passed our lips. Rectifying that we found a refreshing surprise that was both more hoppy and tropical than wheaty.
All of these beers clock in at 8% or less, perfect for the beautiful, more seasonal weather we've been promised is coming this week.
In reviewing our drinking last week it turns out that we had a lot of good beer, in fact so much that we decided to distill this post down to only the top two.
Ruse 4th Kind - Ruse is one of those breweries that holds a special place in our hearts, in part because we got to know owner/brewer Shaun Kalis when interviewing him for a piece in the Oregon Beer Growler last year. His brewery is housed inside Culmination, where he is also part of their brewing staff. This Northeast-style oatmeal pale ale, brewed with lactose, is citrusy and juicy and hazy as one would expect for this style of beer we're seeing an abundance of lately. Certainly one of the best hazy beers we've had the pleasure of enjoying it is not "traditionally pretty" but it's so damn delicious it doesn't even matter.
The Commons & Grains of Wrath Pay No Attention to This IPA - The collaboration beer, from another special-to-us brewery and a new-to-us brewery, is definitely something to pay attention to. Earlier this year The Commons brewed its first IPA which was delicious and showed that while they don't usually make this style they are more than capable of making a very good one. This time around they have surpassed the initial IPA bar they set for themselves and gotten us excited about future beers from Grains of Wrath, the Washington brewery from former Fat Head's brewer Mike Hunsaker. With so much hoppy yum-ness we know we'll be missing it once it's all been consumed but in the meantime we'll do our part to drink plenty of it.
While those two were our favorites, close runners up and tasty in their own right were:
- Block 15 Animal Cookies IPA
- Culmination Away Days English IPA (brewed for The Toffee Club)
- Modern Times City of the Dead barrel-aged coffee stout
- Modern Times Oderville IPA
- Montavilla Citrasphere IPA
- Pono El Garrote IPA
- Schilling Grapefruit Cider Special Release
