Caldera Brewing Company - Caldera IPA

Caldera makes a variety of IPAs, but their famous yellow can version is the O.G., and is a favorite of ours when we’re looking for an in-your-face resinous interpretation. Made with whole flower hops, this brew pours a rich golden color with good clarity and a fluffy head of off-white foam that laces the glass nicely as we drink it down. In the aroma, big juicy citrus notes that tend toward orange hit right away, backed by complex secondary notes evoking pine, sweet tropical fruits, peach-like stone fruits, and sliced ripe melon, all decorated with some soft floral impressions. Expect massive hop character on the palate, with the fruity notes coming through loud and clear with big, zesty citrus rind supported by lots of pine resin. The malt backbone offers plenty of sturdiness, with a clean West Coast-style flavor and good body and smoothness, while the hop bitterness is super firm from the start to the lingering finish. For pairing options, we’d recommend sticking to bolder fare, and dishes with some fat and a bit of sweetness to stand up to the bitterness and give it something to cut through. Pork belly with a spicy citrus sauce, juicy burgers with jack and aged cheddar cheese, glazed ham, or a carne asada burrito are at the top of our list. 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.