Drank Seattle’s Elysian Brewing is the pumpkin king of the Northwest, brewing 13 different pumpkin beers and hosting a massive pumpkin brew festival that draws entrants from as far away as Norway. E   More

Drank Axes of Evil is a fence mender. Despite the massive flying skull on the side, Indiana’s Three Floyds Brewing didn’t make half this beer. (“I didn’t even know that happened,” said the g   More

Drank Chocolate beers, like chocolate bars, fall along a wide sweetness continuum. Put Rogue’s popular chocolate stout right in the middle. Far to one side, there’s the layered bitterness of Brookly   More

Drank With Cascade Brewing Barrel House tapping  a bizarre new sour concoction pretty much every week, it’s hard to get too wound up about a new release. Honey ginger lime and elderberry? Again   More

Drank Portland may be the least religious city in the country, but something tells me the Reverend Nat will find his flock here. He may not save us from our fornicating or slothful or ass-coveting ways,   More

Drank You won’t find any woodruff syrup for sale in Portland. That’s a shame, because it’s just what we need to take Full Sail’s excellent Berliner Weiss to the next level. In Germany, the sli   More

Drank Though it’s labeled a porter, Black Butte XXIV is as stout a brew as you’ll find. Stouts are  basically stronger, thicker porters, often using roasted barley to give a beer more coffee an   More

Drank Dry-hopping is an increasingly popular brewing technique with pale ales and IPAs. Hops—usually milder varieties—are added during fermentation to enhance aroma and taste without bludgeoning the   More

Drank Beer festival—wooooo! Woooo? Come now, surely I can get a “woo” for this weekend’s Oregon Brewers Festival, known as the biggest and best of Beervana’s keg-based parties. There wil   More

Drank Traditional krieks were lambic beers spiked with cherries, and were once the sole provenance of Belgium’s Senne Valley. Nowadays, sour beers made with wild yeasts appear almost everywhere, and k   More