Drank
Just as British pale ales brewed to higher gravity to
survive the seafaring voyage to India became known as India pale ales,
British porters fortified with extra alcohol to survive the sojourn to
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“Sake Fest PDX is next week; you should review some sake,”
said my editor, plonking two bottles from local producer SakeOne on my
desk. The first, a Moonstone Coconut Lemongrass sake, poured t
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The bubblegum-pink wax seal on Alameda’s
Bad Bunny Easter-themed spring seasonal should have been the tip-off.
But the concept of an imperial cream ale was just too interesting to
pass up. Cre
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India
Pale Ales (IPAs) pack a ton of hops as well as increasingly high alcohol.
Whereas they used to boast 5- to 6-percent alcohol by volume (ABV), topping
7-percent is commonplace. After all, the
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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
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What's the best way to spike a McDonald's Shamrock Shake?
Drank
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
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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
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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
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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
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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”
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