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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
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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
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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
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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
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The folks at 10 Barrel Brewing are eager
young Turks. The Bend brewery, founded in 2006, already has a “Product
Development Team” and plans to expand across state lines with a Boise
brewpub
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The scent of apples baked in cinnamon and nutmeg wafts out
of Corvallis’ 2 Towns Ciderhouse’s Nice & Naughty Spiced Bad Apple
seasonal. It’s like a pie fresh from your grandma’s oven o
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2011’s finest brews from Portland and the rest of the state.
Drank
Oregon makes—and drinks—a lot of beer. No one keeps a
comprehensive list of every Oregon beer released, but informal estimates
suggest at least 2,000 brews were crafted here this year. From th
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Well, that about says it all, doesn’t it? This new release
from Portland’s Deco Distilling is Christmas in a bottle: a very sweet,
thick, rum-based liqueur with strong flavors of clove, cinnam
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You’ve probably had a stout very much like Fort George’s
Cavatica. The Astoria brewer’s dark, glowing bauble of a beer, which
debuted in cans last month, is “made in the tradition” of Mc
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Horse Brass proprietor Don Younger was an icon and
instigator, deserving much credit for putting Portland toward the top of
the American beer scene. Younger passed away in January, just missing
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