Caldera Brewing Company - Ashland Amber

Caldera’s Ashland Amber presents a medium amber color in the glass beneath a voluminous cap of beige foam. Amber ale can be a rather varied category, with some tending towards bright hoppiness while others – the majority – embracing the maltier side. On the nose, Ashland Amber strikes a nice balance, no doubt contributing to the many gold medals it’s won at the World Beer Cup, Brussels Beer Challenge, North American Beer Awards, Great Beer & Cider Competition, and the Los Angeles County Fair. We get a bright American hop profile upfront, filled with touches of citrus juice and zest, some floral touches, and even a wisp of berry. Look for a nice dose of caramelized malt to underpin things. This amber continues to deliver a well-balanced personality on the palate, too. That central core of caramelized and lightly toasty malt offers sturdy structure without bending into overt sweetness or heaviness, while the Centennial and Cascade hops bring their quintessential Pacific NW character, full of citric brightness. Smooth on the palate throughout, Ashland Amber finishes with a dash of toasty malt that gives way to a lingering, zesty, and drying hop note. For pairing options, your options are wide. Pizza is always a great go-to, as is barbecue – particularly pulled pork or chicken. Spicy fare should be considered, too, particularly chili, along with burgers and other grilled items. Cheers!

Caldera Brewing Company is one of Oregon’s most storied and important breweries. As a young man, Caldera’s founder, homebrewer Jim Mills, went to work at Rogue – another one of Oregon’s famous breweries, whose Dead Guy Ale is a West Coast icon. Initially a bartender, he ended up eventually working as a brewer’s assistant before being elevated to Rogue’s head brewer in 1994. The next year, he started working on a business plan for his very own brewery, and in 1997 he launched Caldera with himself as head brewer, producing and selling its first beers in kegs.

Initially, Caldera produced their beer exclusively in kegs to service regional draft accounts, but soon demand had developed to the point that a retail expansion was warranted. In 2005, Caldera made the bold choice to embrace cans, becoming the first West Coast brewery – and one of the first in the country – to do so. Aside from the superior protection from damaging light, the cans were much lighter than glass and easily recyclable, helping to fulfill Caldera’s goal of sustainable beer production. In 2011, Caldera opened a brand new 28,000 sq. ft. facility including a full restaurant in addition to a new 30-barrel brewing system. Additionally, their original 10-barrel system remains in use to this day to craft smaller-batch, experimental beers.

Caldera currently produces a wide array of year-round and seasonal beers, in addition to a line of hard seltzers, plus craft sodas and sparkling waters. They believe their mountain water and dedication to using whole flower hops instead of the more common, cheaper, and easier hop pellets, are among their major differentiators, especially with IPAs and other hoppy styles. After enjoying their beers greatly, we find it hard to argue with that! For more info on their brewery and restaurant, visit them at calderabrewing.com.