Caldera Brewing Company - Pilot Rock Porter

This Brussels Beer Challenge gold medal winner pours a very dark brown – almost black – boasting garnet flashes when held to the light, with a creamy brown cap of lasting foam. On the nose, look for huge notes of cocoa powder to jump out right away, bolstered by touches of roasted coffee, hints of roasted nuts, deep down caramel, and dashes of Willamette’s spicy-herbal woodiness and dark fruit. On the palate, there’s a big core of roasted malt with impressions of very dark chocolate. A light touch of residual sweetness is easily countered by the roasty malt notes and moderate hop bitterness, leading to quite a dry finish. For pairing options, smoky barbecue and roasted or grilled meats and veggies are obvious complementary choices. Bacon-wrapped & coffee-rubbed pork loin sounds great, as do smoky brisket tacos, or venison stew. Chocolate-laden dessert pairings are fun, too; we like a simple chocolate cake a la mode, with a drizzle of caramel. 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.