Past Newsletters
Vol. 7 No. 10
| Brewery | Beers Featured |
| Nor'Wester Brewing Company | Oregon Pale Ale |
| Portland Brewing Company | Thunderhead Cream Stout |
| Saxer Brewing Company | Saxer Public Lager |
| Saxer Brewing Company | Saxer Dark Lager |
Nor'Wester Brewing Company
Nor'Wester not only makes great beer…they're helping to keep Oregon clean as well! The Brewery has made a bold promise to keep Oregon one of the most livable states in the country by teaming up with Stop Oregon Litter and Vandalism (SOLV). The Oregon Promise Series is a new line of beers from Nor'Wester dedicated to preserving Oregon's beauty. Nor'Wester is donating $1 to SOLV for every case sold in Oregon. This collaborative effort between Nor'Wester and SOLV is the first of its kind in the craft brew industry. Brewery President Steve Goebel says, "When companies say that a 'portion' of their proceeds or profits will be given, it could mean anything in terms of real dollars...everyone understands our promise to give one dollar per case. Additionally, our efforts will not be limited to cash donations. We intend to get down in the trenches with SOLV to fulfill the Oregon Promise. We invite other Oregon companies to join us in protecting our environment."
The Oregon Promise Series features the art of renowned Oregon photographer Ray Atkeson. The late Atkeson was the former Photographer Laureate of Oregon and is famous throughout the world for his photographs of the state. Atkeson's photography will grace the labels of Nor'Wester ales while the photography of Atkeson's stepson, Rick Schafer will be featured on Nor'Wester's seasonal ales and lagers. Vice President of the brewery, Liz Goebel commented, "In this way we capture the transition of one generation of great Oregon artistry to another and show that we can all play our part in providing the next generation with a clean and livable environment."
The initial release includes the introduction of Oregon Pale Ale which we're featuring this month. "We are excited about having designed a pale ale for Oregonians. The Oregon craft drinker is unique. It's a malty beer with an aggressive hop profile. It's also a little darker than a traditional American pale ale, according to Brewmaster Tony Gomes. He adds, "We use a unique combination of malt and hops and brew with a decoction method that is exclusive to our brewery in the Northwest."
For more information about the brewery and scheduled tours, call (503) 382-4153 or check out their web site at www.norwester.com.
Serving Temperature: 45-50° F
Original Gravity: 14.0° Plato
Final Gravity: 5.6° Plato
Int'l Bittering Units: 31.0
Alcohol by Volume: 5.6%
Oregon Pale Ale is brewed with a combination of imported and domestic two row pale, vienna, carastan, and crystal malts. Tony hops it up just a bit more than your traditional American Pale ale with Chinook, Goldings, and Centennial hops. We found the nose on the spicy hop side with a hint of maltiness. Look for a pleasant roasted malt profile in the flavor of this medium-bodied ale. Note a crisp floral hop finish. The decoction mashing used, whereby some of the mash is removed, heated to a boil, then returned to the mash tun, helps this beer achieve the qualities of many English ales. Overall, a nicely balanced, full flavored Pale Ale.
Portland Brewing Company
Founded in 1986, Portland Brewing Company is a pioneer in the craft brewing movement. From their old-world brewing vessels to their state-of-the-art bottling facility, no effort has been spared in producing the finest craft beers.
While there are more than 1,000 craft brewers in the United States (producing everything from tap-water to tomorrow's classics) more than 85 percent of this country's beer is still produced by just four companies. These brewing giants churn out huge quantities of mundane product for mainstream America - which is their business. Portland's business, on the other hand, is offering choice. And if it weren't for discerning beer lovers who recognize artful brewing and prized ingredients, they would have no one to sell to.
From their early days as a 1,000 barrel-a-year brewpub, the brewery has focused their efforts on one thing: crafting delicious beers for a small (but growing) number of discerning beer lovers. As this niche grows, so will their future. Throughout their 14 years of brewing, they've had the fortune of attracting a unique crew of devoted individuals who share their passion for hard work and fine beers.
For more information about the brewery and scheduled tours, call (503) 226-7623 or check out their web site at www.portlandbrew.com.
Serving Temperature: 45-50° F
Original Gravity: 16.9° Plato
Final Gravity: 5.4° Plato
Int'l Bittering Units: 35.0
Alcohol by Volume: 5.2%
Thunderhead is brewed with complex blend of grains including: two row pale, caramel, and black patent malts as well as malted wheat and oats. The wheat is used primarily for head retention and body. Our panel found it similar in style to the dry stouts of Ireland. You'll find the nose distinctly roasted, almost coffee-like. Note great head retention on this full-bodied ale. The color is opaque, the body rich and the flavor full and very roasted. The brewery hops it up with both Northern Brewer and East Kent Goldings which were evident, but somewhat dominated by the malt profile as one would expect in this style. Overall, flavor packed. We loved the complex malt profile which at times seems even smoky. We loved this bold ale! Don't drink it too cold! Let it sit out of the fridge for a half hour before you take it for a test drive.
Saxer Brewing Company
Commercial brewing in the Pacific Northwest began in 1852, when a German immigrant named Henry Saxer established his Liberty Brewery at the new village called Portland in the Oregon Territory. Henry Saxer missed being the first brewer on the Pacific Coast by three years; that honor went to San Francisco brewer Adam Schuppert in 1849.
Henry Saxer was among the vanguard in a growing parade of pioneer Northwest brewers who brought their art to a thirsty frontier. Introducing the careful brewing methods of the Old Country, these adventurous brewers set themselves to the task of satisfying what seemed to be a limitless demand. Saxer's modest beer plant was near First and Davis Streets in downtown Portland. It was the first of a number of early breweries in the Northwest Territory.
Eight years after beginning brewing in 1852, Henry Saxer's original small wooden house had grown to three large adjoining two-story buildings. In 1862 Saxer sold his brewery to a young German brewer named Henry Weinhard from neighboring Fort Vancouver, across the Columbia River. Thus began the epoch of Oregon's longest-running brewing company. Today, The Saxer Brewing Company carries the name of its pioneer namesake because he embodies the spirit and tradition of making the finest handcrafted beer in the Pacific Northwest.
For more information about the brewery and scheduled tours, check out their web site at www.saxerbeer.com.
Serving Temperature: 40-45° F
Original Gravity: 11.2° Plato
Final Gravity: 3.2° Plato
Int'l Bittering Units: 20.0
Alcohol by Volume: 4.7%
Saxer Pubic Lager is brewed with two row pale and munich pales malts in the tradition of Henry Saxor's German heritage. The brewery uses Mt. Hood and Tettnang hops to balance this straw-colored lager. We picked up a hint of lightly toasted grains in the nose with a bit of floral hops as well. Look for a malty palate and lingering hop bitterness in the finish. Note good head retention in this light to medium bodied lager. Overall, we found it well balanced and a great representation of a German Lager. Consider pairing it with spicy food such as Thai or Indian.
Serving Temperature: 40-45° F
Original Gravity: 12.1° Plato
Final Gravity: 3.5° Plato
Int'l Bittering Units: 21.0
Alcohol by Volume: 4.5%
Saxer's Dark Lager is brewed with a combination of two row pale, munich, caramel, and black patent malts. The brewery uses Mt. Hood, Northern Brewer and Tettnang hops for both aroma and bitterness. This tasty dark lager was the recent recipient of a Gold Medal at the Great American Beer Festival. Also brewed in the German style, even those who claim not to like dark beers should enjoy this. It's brown, with hints of red, but pours with a dark tan head that holds very well. We picked up a chocolate maltiness up front which was a perfect preamble to a nicely balanced, clean malty body. You'll find the finish slightly spicy and leaving you with a desire for more. Overall, a wonderfully flavorful dark lager! We wish more U.S. breweries would take on the style!
Ask Murl
Hey Murl!
I've got a case of Sierra Nevada's Bigfoot Barley Wine riding on the outcome of your answer pal…so be kind! I bet my buddy that a keg of beer (half barrel) is roughly equivalent to about 7 cases. He says, "No Way! It's more like 15 cases" I told him I knew how I could find out exactly how many if he wanted to put his money where his mouth was! So, who's right?
Jason Fink
Bloomington, IN
Yo Finkster!
I got a better question for you first! How in the hell did someone in Bloomington Indiana hear about Bigfoot?! It's brewed in very small quantities and hard enough to find on the west coast much less in the middle of a cornfield! More power to ya sporto. You instantly won my respect after I learned of the legal tender you chose to wage.
So, who many beers to a kegger, is it? Takes me back to my college days it does. We had bar we build out wood from an old apartment complex owned by one of my roomies that was torn down. It was bad. Could fit 3 kegs under it no problem. Some folks made money on their college parties. We prided ourselves on NEVER running out of beer…which seemed like a good premise at the time but WHOA!!! You shoulda seen some of the dregs of society that were lurking around at 3am. You know…the ones' that had some kind of gene that wouldn't allow them to abandon a partially full keg. Guys with names like "Frogman" and "Stumpy". And then of course, there was my roommates and me…
Right. To the question. There are in fact 1984 ounces to a half-barrel. Translation: 165 twelve oz. Beers. 66 really big Beer bongs. 6.89 cases of twelve oz. Beers. Pay up Sucka! It's Bigfoot time! Enjoy your Barley Wine, Doris the Finkel-saurus!
Woof!
Murl.
Food For Thought...
Saxer Beer & Seafood Fest
This is a serious recipe for serious appetites. What more could you want? You got your potatoes, your shellfish, your fatty fish, your meaty fish, some nice spice and a vegi to boot. And of course, one of the best handcrafted lagers in the country. So what are ya waitin' for Julia? Get busy!
- 12 oz. Sea bass fillet (skin on)
- 12 oz. Salmon fillet (skin on)
- 8 oysters in shell, brushed and cleaned
- ½ lb. Cleaned mussels
- 4 russet potatoes peeled and cut in an oval
- 1 lb. Asparagus tips
- ¼ tsp. Caraway seeds
- 3 oz. Good butter
- 12 oz. Saxer Public Lager
- 2 Tbsp. Chopped parsley
- salt, pepper to taste
Cook potatoes thoroughly in salty water. Cook asparagus al dente in salty water, then refresh in iced water. Cut each fish fillet in 4 slices and season with salt and pepper. Butter bottom of a lg. Saucepan, add fish pieces plus the 8 oysters and pour the beer and caraway seeds into pan. Bring to boil, cover and reduce heat. After 2 min., add potatoes and mussels. Cover and let simmer until mussels open. Remove the fish, shellfish and potatoes to a deep plate. Bring the remaining liquid to a boil. With a whisk, gently introduce the cold butter to the liquid a little at a time. Turn the flame on and off to keep the butter from breaking. Add the asparagus to the liquid and pour over the seafood. Sprinkle with fresh parsley and proceed to inhale food in mass quantities. Recline to couch and pop in "Raising Arizona" video for good laugh. Do not attempt to clean kitchen.
Norm's Corner...
As spoken by Cheers' Norm
Coach: What would you say to a nice beer, Normie?
Norm: Going down?
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