To answer your first question: Yes, this
is beer with milk in it. Sort of, anyway. Milk stouts are made by adding
lactose, the sugar in cow’s milk, to a base of dark, chocolaty malts.
Stodgy old gin has seen something of a renaissance of
late, with West Coast craft distillers livening it up with lavender,
caraway and malted barley. “Gin” is broadly defined, with spirits
In some ways, a brewery or brewpub should
be judged solely on the quality of its beer. But it’s hard not to give
Salmon Creek, Vancouver’s only brewpub, a few extra points. Established
Medford’s Porter Lombard makes wine unlike anyone.
Porter Lombard’s laboratory is dim and cluttered, its
shelves packed with mismatched bottles of purple and red fluid
surrounded by knives, beakers, notebooks, plastic tubing and one giant
We mustn’t begrudge successful rock musicians their
gentlemanly hobbies. As with all gentry who didn’t amass their fortunes
by working too terribly hard, they’re tasked with developing pursu
Raking through Oregon’s wide selection of seasonal beer.
Like those soggy leaves you should be
raking up about now, autumn beers come in different shades of yellow,
orange and brown. For brewers, the months between summer’s crisp lagers