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Drank: Kili Wit (Logsdon Farmhouse Ales)

Logsdon’s white beer has a sweet spot. Made by a Hood River-based organic brewer specializing in saisons—including our favorite Oregon beer of 2011, the Logsdon Fresh Hop Seizoen—it uses O   More
Wednesday, March 21, 2012 MARTIN CIZMAR

Spiked Shamrock

What's the best way to spike a McDonald's Shamrock Shake?

Shamrock Shakes are not delicious. Please don’t let anyone tell you otherwise. The green concoctions McDonald’s rolls out about a month before St. Patrick’s Day—regular ol’ vanilla-fla   More
Wednesday, March 14, 2012 MARTIN CIZMAR

Pils Off

Pining for Oregon’s best pilsner.

The Pilsner was created after the pissed-off townsfolk in the beer’s namesake village dumped their skunky suds down the gutter—or so the legend goes. The Czechs then built a new brewery and    More
Wednesday, March 7, 2012 MARTIN CIZMAR

Drank: Ginger Liqueur (New Deal Distillery)

Great things are happening at Portland’s New Deal. One of the first of the last decade’s explosion of small craft distilleries, the brand was for its first six years known only for vodka. Th   More
Wednesday, February 29, 2012 BEN WATERHOUSE

Drank: Schwarz (Heater Allen Brewing)

Not many American craft brewers count a Pilsner—the stalwart style that includes big names like Beck’s and Stella—as their signature brew. For marketing purposes, they’re probably too clos   More
Wednesday, February 22, 2012 MARTIN CIZMAR

Drank: Betsy Ross Golden Ale (Philadelphia’s)

Portland has nearly 40 brewing companies, which get wildly varying amounts of hype. Among the most neglected is Philadelphia’s Steaks & Hoagies. It doesn’t help that the word “Brewing”   More
Wednesday, February 15, 2012 BRIAN YAEGER

Drank: Clem’s Cream Ale (Migration Brewing Co.)

The appeal of cream ales lies mostly in nostalgia—the style’s popularity peaked in the ’70s, led by lighter-than-lite Genesee Cream Ale. With Clem’s Cream Ale, Portland’s Migration Brewi   More
Wednesday, February 8, 2012 MARTIN CIZMAR

Drank: Chili Beer (Calapooia Brewing Co.)

Call me boring, but I like my beverages to come without prefixes, especially when it comes to beer. Bring on the ale, leave out the fruit, please. But I was pleasantly surprised by how well the    More
Wednesday, February 1, 2012 BEN WATERHOUSE

Drank: Blue Dog Mead

Although mead is usually the stuff of Ren faires and amateur beekeepers, if you can ferment something in Oregon, someone will. Thus: Eugene’s Blue Dog Mead. Floral and slightly rubbery on the    More
Wednesday, January 25, 2012 RUTH BROWN

Drank: Cider Wit (Flat Tail Brewing)

At first glance, it’s a run-of-the-mill wit. Belgian-style witbiers, or wheat beers, are commonly spiced with coriander and orange peel. But this one is more complex. The aroma is funky, both in   More
Wednesday, January 18, 2012 BRIAN YAEGER

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