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Beervana

http://beervana.blogspot.com/

Located in Portland

Last update: December 5th, 2016 at 03:30 pm

ping: http://ignoregon.com/ping/151

295 post clicks in the past 90 days

A blog about beer. Very good beer. Oregon beer.

“This is okay for, we call it ‘meditation beers’—special brews, specialty beers. These beers are beers you drink with your senses more than with your brain; birra da meditazione. When you drink a meditation beer, you really think about it. This taste reminds me of flowers; this taste reminds me of the food my aunt u

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 The beer blogosphere has had a long-running project called "The Session," in which a bunch of people post on the same topic. Bastard that I am, I've only one other time participated. But this month's question is too alluring to pass up. It comes from Stan, who asks: If you could invite four people dead or alive

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Yesterday, news came out that UNESCO had given Belgium a singular honor: Citing Belgian beer's integral role in social and culinary life, UNESCO is putting the country's rich brewing scene (with nearly 1,500 styles) on its list representing the Intangible Cultural Heritage of Humanity. Belgium's beer culture is one of 1

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I will have to do a fair bit of work before I can give you a proper report on Hill Farmstead, but here's a sneak peak--a photo series on the snowy day I visited eight days ago. Be sure to click the "read more" for more. The original Hill farmstead Exterior The original brewery, dating

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As the incessant thrum of cheery music attests, 'tis the season. If you want to get all your holiday shopping done in one stop, let me suggest two group signings this weekend. Illustrious authors will be in attendance, books and signing pens in hand--and I will be there, too. Come pick up a personalized copy for that beer g

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source When Alan Taylor conceived of Zoiglhaus brewing, it wasn't for the name. In a remote part of Germany, a medieval tradition of communal brewing still hangs on in a few villages. There, locals own a single brewhouse to which they all have access. They go to the brewery, whip up a batch of beer, and take the wort to th

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If you ever have a chance to sit with Nick Arzner in Block 15’s new taproom, I highly recommend it. Over the summer I sat with him drinking pints of Gloria!, the new pilsner he’d just released, and literally every person who came in the front doors stopped to chat with him. He greeted them with smiles and warm handshake

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I will be posting spottily this week--and you will probably be reading in the same mode. However, a Facebook post by Stephen Beaumont has been perking in my brain for the past few days: US Beer numbers: In 2015, AB InBev & MillerCoors together lost over 4.34 million barrels of volume, equal to about 18% of craft beer m

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Imagine you were looking out over the 4pm darkening sky as the wind rattled bare tree branches together like dry bones. The cold seeps through the window, creating a pocket of chill around you that won't dissipate until May. What you want is something hearty, smooth, and comforting. There are many ways to chase the damp and

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“There are six of these mash vessels per brewhouse, so I have 18 mash vessels. Those mash vessels, because we long-brew Bud Light, right?—we’re in the cooker for three hours—so to maintain that mashing cycle we had to have more mashing vessels. We long-brew the Bud Light. This is designed to make light beers with lo

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This past summer, I got sent on assignment to write a piece for Travel Oregon about breweries using native yeasts. The article didn't allow me to say much about the practices of these breweries, so I'm expanding on what I learned here.  One of the most interesting breweries in Oregon--and the US for that mat

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When I give talks on beer, I usually pin them to national tradition. Wine, a similar fermented beverage, is a product of the grape, of agriculture. Beer is a constructed beverage, like cuisine, and is a product of culture. What is culture? I give examples: local ingredients, history, tax laws, famine, war, and those ineffab

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Content will resume shortly. I'm still processing the election and I'm finding it hard to focus on beer (except the drinking-of-it part, which is getting a fair amount of my attention). Source: Robert Jones Update. In the meantime, you can read this article I wrote for Travel Oregon that apparently just wen

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When I was 16 years old, driver's license burning a hole in my pocket and all flush with a bad, nerdy case of early-onset political junkyitis, I jumped in the old yellow Karmann Ghia with my friend Steve and we went election-night party-hopping. This was 32 years ago, in Salt Lake City. As such, the scene at the Democratic

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How to see the relationships between beer styles. This is a puzzle I've toyed with since 2011, when I was working on the Beer Bible. There's a feature in the book in which, near the end of each style chapter, a sidebar offers other close styles for people to try ("If you like pale ale, try..."). What I discovered

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A quick follow up on Friday's post about The Commons doing an exclusive beer for Bailey's Taproom. I asked why more pubs don't do this. Turns out there is a small and large reason. The small reason is volume: it would be hard for most pubs to move through a batch of beer before it got stale, unless the brewery made pretty s

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Source: DigitalPour As we ease into the weekend, a little aperitif to whet your whistles. (And the first time I've done two posts in one day in a long, long time.) An email came over the transom about a local project, reminding me of a concept I've been surprised is not more widespread. It comes from Bailey's T

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The Beervana Podcast rides again. (Sorry for the long delay. Life...) In our most recent episode, Patrick and I discuss one of the crown jewels in the beer world. We cover turbid mashes, long boils, wild inculcations, and the strange and wondrous samba our friends the microbes dance inside the oaken foeders. We turn to

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Without much comment: New York and Houston, Texas—Today, Anheuser-Busch announced an agreement to acquire Karbach Brewing Co., a leading Texas craft brewer and one of the country’s fastest-growing craft brands. Karbach joins a diverse portfolio of craft breweries within The High End, the business unit within Anheus

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I got into an unexpected Twitter conversation two days ago following this exchange: Maureen's obvious and mild comment then sparked a discussion that ran 51 tweets, was joined by eleven people, and lasted 21 hours before everyone finally got exhausted by the terrible medium and wandered away. (Or anyway, that's ho

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“On one side of the equation you have to have quality and consistency and that is balanced on the other side of the equation by flavor and character. There are breweries that specialize in producing high quality, very consistent beer—companies like Budweiser and Carlsberg and Heineken. They produce high quality, very co

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I wanted to start the week off with a reminder that it will end with a rousing evening at Litcrawl when I'll be speaking at the Big Legrowlski: Jeff Alworth at LitcrawlBig Legrowlski Friday, Nov 4, 7pm 812 NW Couch St, Portland Free! The subject of the talk--which I hope is punctuated by chatty discussion from attendees--

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source Four days ago, Eric Trump toured the Yuengling brewery with 73-year-old Dick Yuengling Jr, and declared himself impressed. Thereafter, on behalf of the brewery, Dick endorsed another scion of a famous dynasty for president. Our guys are behind your father,” Yuengling said. “We need him in there.”

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My cursor hovered over a link to "the best IPAs in each state." I wondered--did they get Oregon right? But, in that moment of indecision, I asked myself another question: why do you care what some random site thinks? On a Saturday morning a few weeks back, live tweets from Denver started announcing winners at the

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If you follow beer news at all closely, you notice that at any given moment, there's a gestalt to the way the stories coagulate. Each one seems to arrive as a piece in a larger puzzle, one we slowly assemble in our minds. A few years back, that news gestalt told a happy story: the beer biz was forever improving, buoyed by e

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A few months ago I was sitting in an Irish pub with The Beer Nut and I did what any American would do: I held my pint glass aloft and said "Sláinte" with gusto. Hey, that's what the Irish do when they offer a toast, right? Fortunately, just as the word was dying in my mouth, shamrocks, leprechauns, and Blarney st

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In a bit more than two weeks, Portland's premier literary event, Wordstock, hits town. As one component of that, on Friday, November 4, there will be a simultaneous happening across downtown and in the Pearl--mostly in places that serve drinks. In three phases, book events, readings, and various literary fun stuff will happ

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The idea of a session IPA is irresistible: all the intense flavor and aroma from a traditional IPA without all the booze (and calories, if you care about that). The problem is that they're hard to make. With a standard IPA, brewers have a very solid foundation to work with--lots of malt body and often a touch of caramel fla

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Is there anything that could make me dislike Not Your Father's Root Beer more? Of course there is:  Small Town Brewery, the creator of Not Your Father’s Root Beer, and esteemed spirits brand Jägermeister have teamed up for the first time to create innovative fall cocktails with a touch of herbs and spices;  the key el

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There is a cafe in Brussels. It is close and cozy, feminine in a way that is unlike pubs anywhere else I've visited. The walls are so coated in objects and pictures that you are able to confirm their existence largely by inference. The tables are small and dainty, as are the chairs. The beer list is extensive, but I didn't

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