A first ever of its kind beer and cider festival debuts at Cider Riot! this Saturday, September 21. Terp Fest NW will feature eight different beers and ciders infused with non-cannabinoid based terpenes from local company True Terpenes.
Although the prevalence of commercially produced terpenes has risen with the full legalization of cannabis, one of the goals of this festival is awareness, normalization and education about these compounds. For those wondering A) what terpenes are and B) how are they related, or not related, to cannabis the short answer is that terpenes are a large and diverse class of organic compounds produced by a variety of plants (including cannabis), that give each flower, herb and fruit its own unique scent and flavor. For a longer explanation, check out True Terpenes' terpology page. BIG NOTE: None of the beers or ciders presented at this festival contain any amount of CBD or THC.
Recently we were able to preview some of the festival's offerings. Take a gander.
Cider Riot! Sage and Savory - The first whiff of this cider is solidly savory while the flavor rides the line between a semi-dry cider and a savory creation that seems screams out to be paired with food. The 6% cider is a combination of the cidery's Everyday cider, sage-infused cider brandy and Cherry Pie terpenes.
West Coast Grocery Co. Sonic Cherry Lime Blast - Inspired by the Sonic restaurant chain's cherry limeade, it sports an amber-red color and uses Black Lime terpenes blended with their key lime and cherry lacto IPA. A complex beer popping with flavor, it is reminiscent of a well-crafted cocktail where the sum is far greater than its parts.
Xylem Cider Works Trans-dimensional Cowboy - Xylem is the originator of terpene ciders even though according to Co-Founder Nick Fillis they don't want to be known for just that. Be that as it may, this semi-dry cider is a work of drinkable art. Starting off with a swoon-worthy horse blanket aroma, the flavor brings together blueberries and Jack Herer terpenes, finishing with a crisp citrus-ness.
We will leave it at for that for now because we wouldn't want to give away all the fest has to offer. Plus you know you want to experience it first hand! So come and learn how terpenes can be used to enhance the craft beverages we love.
Terp Fest NW
Saturday, September 21st 12-8pm
Cider Riot!
807 NE Couch Street
Tickets in advance or at the door:
$15 - Terp Fest NW festival glass + 4 tasting tickets
$25 - Terp Fest NW festival glass + 8 tasting tickets
"Patio weather" seems to have been in shorter supply than usual so far this year but the forecast looks more yea than nay for the rest of the week. We especially have our fingers crossed for Mother Nature to cooperate on Friday when Coalition Brewing will be hosting their Two Flowers CBD Beer Fest starting at 3 pm.
Two Flowers was the first CBD beer Coalition, and in fact any brewery in Oregon, produced. Debuting in January 2017, we have enjoyed it multiple times since then and we are looking forward to trying the other CBD beers that will be pouring at this event. Ensemble, a NW Pale Ale with OG Kush terpenes will also available; it is their latest project with True Terpenes, Portland makers of organic, food grade terpenes.
Besides just enjoying the beer during the course of the 7-hour event there will be:
- 4:20 pm special toast
- live music
- The Jamaica House food cart
- terpene sensory station by True Terpenes
- games
- giveaways
- 6:00 pm panel discussion featuring a hemp lobbyist, hemp community advocate, CBD educator and hemp clothier
Coalition's gorgeous new patio has been open since March (along with new, open daily hours) so if you haven't checked out this Friday's event is the perfect excuse to do so.
Coalition Brewing
Two Flowers CBD Beer Fest
Friday, April 2oth 3 - 10pm
2705 SE Ankeny St
Earlier this week we took part in a 52-person tasting panel at Widmer's recently remodeled pub. Alerted to it by a Facebook posting, "Become a Widmer Brothers Taste Tester!" it was billed an an opportunity to give their innovation brewmasters feedback on unreleased beers they're working on for next year. Following the link we found an application that was a bit different than we had expected. In addition to asking the reasons applicants felt they were qualified to participate, it asked which breweries applicants bought beer from and/or visited on a regular basis. Not a strange question but instead of a list there was a text box to type in the answer. While the format may have been somewhat random we thought it was an interesting approach to it; we put more thought into it than if we were simply checking the boxes next to a given list.
Whatever they were looking for we apparently met their criteria and were notified we'd been chosen. On our way there we pondered what styles of beers we might be tasting. Would their be a hazy offering? Would we be trying things that would be broadly marketable with the intent to be bottled? Would they be pub-only offerings?
Arriving, noticing the differences that had been made during the remodel, we grabbed seats next to a couple of familiar faces. The bones of the space have remained the same but the overall feel is more nightclub-esque with a stage and colored lights shining on the brewing tanks that are visible through glass windows. The biggest change however may be that they have ditched the kitchen. With the exception of a few snack offerings - chips and salsa and the like - patrons are invited to bring their own food in. This includes grabbing something from the food truck parked across the street, which on that night was the Chicagoland deep dish pizza truck.
But back to the reason we were there - to try the beer. A small group of marketing and innovation brewery representatives got things rolling, introducing the first beer, a pale ale named Hashburst. The pale ales that tend to tickle our palate the most are of the hoppy variety that come closer to being IPAs. This one didn't quite get there but the presence of the hops late palate and in the aftertaste were enough that we would consider drinking this if it ended up making the cut.
Next up was actually a trio of beers that featured hibiscus and other ingredients on a Berliner Weiss base.
Hibiscus Orange - The huge orange aroma and flavor overpowered the dry-finishing beer.
Hibiscus Grapefruit - As with the orange, the grapefruit flavor dominated the beer but then, oddly, all flavor completely fell off at the end.
Hibiscus Azacca - Finally the hibiscus got to take the lead with this beer but at the expense of a complete lack of hop character and like the grapefruit version, zero flavor in the finish.
Our impression was that all three of these were "training wheels" sour beers, ones that might play well enough in markets that are not familiar with sour beers on the whole. In a mature market like Portland it would be difficult to imagine them doing well in their current form.
The final beers were a pair of terpene-dosed beers. Terpenes are essential oils and in this case essential oils of hops' cousin, marijuana.
Dreifecta Pilsner - Huge weed aroma with a cedar backbone, the flavor had more pilsner characteristics with the cedar continuing its presence.
Hospitality IPA - A more balanced aroma, the flavor was consistent with that of an IPA with lingering pine-grapefruit notes.
Of the two beers the aggressively-dosed Pilsner seemed least successful with its cedar flavor being something that is unlikely to be appealing to the majority of consumers. The IPA had more commercial potential but we were left wondering "why terpenes?" on the whole. Perhaps Widmer is looking to ride the wave of weed's popularity (and legality) without incurring the cost of CBD oil. Who knows, perhaps it will be the next big thing once the hazy craze loses its shine.
Overall the evening was an interesting experience and we'll be interested to see:
A. If any of these beers make it to market.
B. If Widmer does future tasting panels.
C. If we'll be invited back.
