Home · Articles · Food & Drink · Drank
 

Drank: Apple Beer (Buckman Botanical Brewery)


Drank
The boundaries between beer and cider are blurring. Cidermakers now add hops to their libations; brewers pour apple juice into their beer (or, in the case of Redd’s Apple Ale, made by MillerCoors, �   More
 
Wednesday, June 12, 2013 REBECCA JACOBSON

Drank: The Field of Fruits


Drank
Geography is destiny, Napoleon said. The emperor wasn’t talking specifically about booze, but he could have been. Europe is almost evenly split into wine and beer. South of the Alps, where fruit   More
 
Wednesday, June 5, 2013 MARTIN CIZMAR

Drank: Pipewrench IPA (Gigantic Brewing)


Drank
One of the problems with the cutting edge of brewing is, you’re just as likely to get nicked yourself. Gigantic Brewing, with its eclectic array of brewing oddities and schizophrenic label des   More
 
Wednesday, May 22, 2013 JORDAN GREEN

Drank: Lila (Hair of the Dog)


Drank
Old dogs are notoriously reluctant to perform new tricks. So someone give Hair of the Dog brewmaster Alan Sprints a good belly scratching for his new Lila Maibock. Sprints’ brewery will celebr   More
 
Wednesday, May 15, 2013 MARTIN CIZMAR

Ries Above

Testing 11 grocery-store-bought Oregon rieslings.


Drank
Oregon rieslings are not like German rieslings. Grown in the cool climates along the Rhine river, traditional German rieslings are sweet and fruity. Though the Willamette Valley is also known fo   More
 
Wednesday, May 15, 2013 KAITIE TODD

Pickin’ Apples

A massive blind taste test of Portland-area apple ciders.


Drank
Like the national census or U2’s popularity, a cider boom recurs about once a decade. We’re nearing the crest of a wave right now, according to Wandering Aengus co-owner James Kohn. “The n   More
 
Wednesday, May 8, 2013 ENID SPITZ

Drank: El Cuatro (The Ale Apothecary)


Drank
The Ale Apothecary’s Paul Arney revels in making concoctions that are tough to wrap your head around. The former Deschutes brewer, who now works alone in a small barn outside Bend, outdid hims   More
 
Wednesday, May 1, 2013 MARTIN CIZMAR

Drank: Espelette (Agrarian Ales)


Drank
Chili peppers—25 varieties of them—were once the top crop at the Tilley family’s 25-acre farm in Eugene. Hops now get more attention from Ben and Nate Tilley, but they haven’t plowed the peppe   More
 
Wednesday, April 24, 2013 BRIAN YAEGER

Drank: Hop Project (10 Barrel Brewing)


Drank
Is IPA the new Amber? Though still the top-selling style of craft beer in Oregon, lately it’s seemed as though brewers have exhausted every possible permutation of suitable hops and malts. For   More
 
Wednesday, April 17, 2013 MARTIN CIZMAR

Drank: Beard Beer (Rogue Ales)


Drank
Rogue Ales has been mashing the vino-centric concept of terroir into beer more aggressively than anyone else in Oregon. Some of the Newport-based brewery’s initiatives have been mostly about m   More
 
Wednesday, April 10, 2013 MARTIN CIZMAR
 

Web Design for magazines

Close
Close
Close