An Enterprising IPA

I quaffed my first pint of Terminal Gravity IPA last night. While considering my choices at McPeet's Tavern on Fremont Street, I found the branch-of-a-tree tap handle intriguing. Thankfully, the beer was right there with it.



Here's how Beervana describes the liquid from Enterprise, in the NE corner of the state:

Pours a surprisingly dark, deep amber/orange with a nice head that, not suprisingly, doesn't survive the alcohol long. Malt and alcohol dominate the nose, hops singing harmony.

I enjoyed this pint on the heels of Widmer's Broken Halo IPA, which was a refreshing opener to the night's beer session. Terminal Gravity's IPA provided a deeper, richer, more brooding experience and the perfect segue into even denser liquids of the stout variety.

One Of Beervana's Stalwarts Looks At Soaring Demand, Intends To Meet It

Note: The following post is reblogged from AdPulp



The Bulletin in Bend, OR has good news! Gary Fish, president of Deschutes Brewery needs 10 new 45-foot-tall made in Germany fermentation tanks to meet growing demand for his lineup of craft beers.

While a Bend expansion is preferred, other options under consideration include: acquiring another facility on the West Coast, building a new facility somewhere else, or contracting with another company to make beer outside Bend, Fish said.

"Does it make sense to make beer here in Bend and ship it off to Florida?" he asked, adding that expansion to the East Coast is not in the company's immediate plans. "We want to be the best-selling craft brewery in the country. Currently, that is a goal that is still far off."

Deschutes Brewery currently ranks No. 7 in terms of total volume of beer sold among the nation's craft brewers.
See the brewery's blog for more on the high desert hoppy beverage culture.

See the brewery's blog for more on the high desert hoppy beverage culture.

Hood River's Hoppy Hillside

I first stumbled in to Big Horse Brew Pub in downtown Hood River in 1996 when I was on an epic NW road trip. I remember being impressed with the location and the beer. We stopped in again today and things were as I last experienced them. Stunning views of the river and tasty beer.

Mike and Brian’s Excellent Adventure

Hammerhead. Ruby. Terminator Stout.

These are all well known items to craft beer drinkers in the Pacific Northwest, thanks to the Herculean efforts of two brothers, Mike and Brian McMenamin, owners of the entertainment empire that bears their name.

Edgefield. Kennedy School. The Crystal. The Bagdad.

These proper nouns are also well known. You can order a Hammerhead or Ruby in these places, but that's just the beginning. You can also spend the night, dip in an old school soaking pool, see a concert or movie, attend a wedding, and so on. Thanks once again to the beer brothers, Mike and Brian.



What started on SE Hawthorne Blvd. in 1983 is now a business with more than 50 pubs, hotels and music venues in Oregon and Washington. McMenamins sales in 2007 topped $27 million dollars. They employ 1,400 people and the brothers now run the third largest craft brew operation in the United States. They also produce and market wine, spirits and coffee.

So, what's the foundation for their success? Timing had something to do with it, as did their entrepreneurial makeup and powers of persuasion. The brothers were semi-normal tavern owners until 1985. That's the year they successfully lobbied lawmakers in Salem, Oregon, to allow patrons to consume beer at the place where it is made. They soon started brewing at their Hillsdale location and before their eyes an entire industry was born.

Another key that unlocked McMenamins success is the family-friendly atmosphere that they bring to their properties. While the beer is strong and the spirits stronger, there's something almost theme-parkish about each McMenamins property. The properties all share a fun, somewhat kitschy, look and feel. You instantly know you're at a McMenamins when you enter one, and that's a credit to Mike and Brian, as every business needs a strong sense of identity if it's going to stand out in the sea of sameness.

McMenamins, for certain, does more than just stand out in the neighborhoods they inhabit-they're often the defacto community center. Take Kennedy School in NE Portland. There's the building itself to consider. It spans an entire city block and is a lovingly restored architectural gem. Inside the old elementary school, former classrooms are now spacious accomodations for guests to the Rose City. Kennedy School also has live music and a movie theater, plus a restaurant and five bars, including the Honors Bar and Detention Bar (for good and bad citizens, as the case may be).

Yes, there are five bars, all in one building. That's how the McMenamins roll.

There's something European about what the McMenamins are doing. Mike McMenamin has noted in interviews that bars in Portland were generally dark, hard-partying, slightly scary places when he got into the business. He had a different vision and he's executed against it perfectly. McMenamins pubs and hotels are now anchors in the communities they serve. In several cases, the buildings the McMenamins bought and refurbished were historically signigficant properties. Their way of doing business consciously improves the community while helping members of said community have a good time.

There are some rumblings from long time customers that the quality of the chain's food and the beer have suffered, after the company expanded into hotels and the concert business. "They're cutting corners now they never would have cut before," says Nathan Parr, who's been a fan since the early 1990s. There's likely some truth in his assessment. Furthermore, Mike McMenamin has lamented not knowing all his managers. And the widespread proliferation of the McMenamins brand is Starbucks-like in Portland particularly. Yet, if you weigh the positive contributions to local communities and to the craft beer culture in this region and nation, it's hard to fault Mike and Brian. The company they've built is as Portland as Nike, maybe more.

There's Whiskey In That Line Extension!

NEWPORT, OR – Rogue’s Dead Guy family has a whole new spirit—Dead Guy Whiskey, created on the Pacific Ocean and Yaquina Bay in a multi-step process.



Northwest Harrington, Maier Munich, Klages, and Carastan malts are combined with Free Range Coastal Water in a 100 BBL 3,000 gallon brew system. Distiller’s yeast is then added to the wort, fermented, and then hauled across the parking lot to the Rogue House of Spirits (est. 2006) where its double-distilled by Master distiller John Couchot in a 150 gallon Vendome copper pot still and then aged in charred American white oak barrels. Each 3,000 gallon batch yields 100 gallons of Dead Guy Whiskey.

Dead Guy Whiskey is created with the same 4 grains used to make Dead Guy Ale, which was created in the early 1990s to celebrate the Mayan Day of the Dead (November 1st, All Souls Day).

Dead Guy Whiskey has already received critical acclaim – placing 3rd in the World Beverage Competition in Geneva, Switzerland, competing against spirits from 25 different countries. It is now available in limited quantities in limited markets in a 750 ml serigraphed bottle.

Roadside In Rickreall

We went looking for Terrapin Cellars on Saturday. According to our source materials, the wine is produced in Rickreall, just west of Salem. We arrived in the small town by mid-afternoon and looked around a bit, but we didn't see Terrapin. I don't know if I imagined a shrine to the classic Grateful Dead album or what, but it wasn't there. We asked a local walking his two dogs and he said the winery--he couldn't think of its name--was on the edge of town. That's the lead we were looking for, so we motored over there and found Eola Hills ready and waiting to serve.



Unlike most of the wine tasting rooms we've been to recently, Eola Hills didn't charge us to taste their value-conscious wines. They did ask for a $5 fee on their higher end wines, but then they applied those fees to the purchase of wine, so there was no tasting fee after all. While there, we inquired about Terrapin and the woman said, oh yes, Terrapin is made on premise. Then she dodged off to get me the winemaker's phone number. It turns out lots of winemakers produce their wine at Eola Hills. So, for those in the Amity Eola Hills area with grapes and the requisite know how, but no winery, there's a community-oriented production option. Pretty cool.

As for Eola Hills, their wine is pretty decent for the price. Most bottles we sampled were going for $13 or $14. Some of their higher end offerings were $25 to $50. Their $50 bottle, the 2006 Oregon "Wolf Hill" Clone 667 Pinot Noir is right up there with the best of them. The complexity of Wolf Hill kept coming and coming. I'd love to take an entire bottle for a ride some night.

Oregonians Are In Fine Spirits

Oregon's artisan culture has given rise to a full fledged microdistilling movement. The Seattle Times published a detailed and glowing review of the scene last June.

With 17 microdistilleries in Oregon, and eight more startups expected across the state by year's end, spirits aficionados haven't seen anything like this in recent memory.

Collectively, the distillers help shape the bar and culinary scene in Portland. The Rose City is now seeing a renaissance of classic cocktails, and some high-end restaurants are trying experimental pairings of food with spirits.

"The distillery scene here is where the wine industry in California was in the 1960s," said Steve McCarthy, owner of Clear Creek Distillery, one of the nation's first microdistilleries. "We are rewriting all the rules. The artisan distilleries are making up a whole new industry."

One of the most valuable offerings in the piece is the sidebar, where the state's microdistillers are listed.



In Portland, there's Clear Creek Distillery, House Spirits Distillery, Ransom Spirits, Sub Rosa Spirits, Integrity Spirits, Highball Distillery, New Deal Distillery, Rogue Spirits Portland and Edgefield Distillery.

Elsewhere in the Beaver state there's Bendistillery, BU-TAY Vodka and Liquid Vodka in Bend. Plus Brandy Peak Distillery in Brookings; Dolmen Distillery in McMinnville; Hood River Distillers in Hood River; Indio Spirits in Cottage Grove; and Rogue Spirits in Newport.

Among the spirits being crafted here: whiskey aged in Oregon oak, pear brandy, pinot noir brandy, gewürztraminer grappa, Eastern-style gin, hazelnut spiced rum, vodka infused with hot pepper, saffron, tarragon, chocolate and basil.

Listen to OPB's Think Out Loud show dedicated to the topic.

Roll With The Market Changes @WestCafe

West Cafe co-owner, Sean Concannon, has been playing with numbers. Ever since the precipitous drop of the Dow jones last November, West Cafe has been offering drink specials inspired by daily fluctuations in the market.

According to Oregon Business Magazine:

On Nov. 6, the Dow was down 443 so $4.43 got patrons a glass of “hallucination inducing” Lucid Absinthe; on Nov. 21, the Dow was up 494 so a draft beer and two sandwiches went for $4.94.

With tongue firmly in cheek, Concannon describes the drink deals as part of the restaurant’s economic stimulus plan for Portland.

West Cafe is also driving local Twitter users to the restaurant with this coupon.

Learning My AVAs

American Viticultural Areas, or AVAs, define wine growing regions throughout the U.S. It's a program administered by the ATF. Lately, I've been studying the local wine producing regions by visiting the areas on weekends and by looking at maps, like this one, care of the Oregon Wine Board.



According to WinesNW.com, when Willamette Valley AVA was first authorized 1984, its geographic description included some 3.3 million acres. Twenty years later, winemakers and wine growers succeeded in submitting applications for approval of six sub-regions within the Willamette Valley, to better describe micro climates proven over the years to be distinctly suited for the growing of wine grapes. McMinnville Foothills, Dundee Hills, Ribbon Ridge, the Yamhill-Carlton District, Eola-Amity Hills District and the Chehalem Mountains were all authorized as official American Viticultural Areas (AVAs) in 2005 and 2006.

Once that data kind of sinks in, it's time to start identifying certain wines with the characteristics found in a given AVA. For instance, we know that 2006 was a great year for pinot noir in the Willamette Valley. But was it a better year in Dundee Hills than it was in Eola-Amity Hills? I don't know, but I know it's going to be fun finding out. Some of the famous producers in Dundee Hills include Sokol Blosser, Archery Summit, Domaine Drouhin, Domaine Serene, Erath Winery and The Eyrie Vineyards. In other words, the classic Oregon producers. Eola-Amity Hill is more of a mystery. I'll need to go looking for a bottle of Witness Tree or Strangeland.

BTW, where is the best place to buy locally produced pinot noir in NE Portland?

Welcome to Liquid Oregon

Liquid Oregon is a space dedicated to the promotion of locally-produced coffee, wine, beer, micro-distilled spirits, drinking vinegars, water, soda and juice. Thankfully (for fans of fine beverages), Oregon serves up all of the above in copious amounts.