Portland, OR Monday, March 20th, 2016 -
The 4th annual
Portland Farmhouse & Wild Ale Festival announces their most extensive and rare beer list thus far today with over 70 beers from across the country being poured
March 26th and 27th
in N. Portland. Festival organizers would like to note that not all 70+
beers will be on at once but will rotate through with about 42(!)
pouring at one time. To feed those who attend the largest farmhouse fest
yet, can look forward to a special Saraveza snack and main dish menu
made to pair with these French and Belgian-inspired brews.
 |
| Courtesy of The Commons Brewery |
Bottles of the official 2016 Farmhouse Fest exclusive beer "The Croze" from The Commons Brewery will be on sale both Saturday and Sunday for just $10 a 750ml bottle.
The
Croze is an oaked open-fermented saison brewed with pilsner malt,
malted wheat, and German hops, bottled and keg conditioned. The Croze
was made using a unique technique of fermenting in open top oak barrels.
5.3% ABV and very limited.
Beer connoisseurs
will want to attend both days of the festival to get the full spectrum
and rare bottles and draft. For instance the final day of the fest, Sunday March 27th will feature the bottles/tappings of Sante Adairius Saison Bernice, The Bruery Batch #1731, De Garde Saison Mélange No. 3, Perennial Saison Blanc, Jester King/Stillwater: Audio Palette and Jester King: Simple Means among many, many others.
General admission tickets for $25 will be available at the door both Saturday and Sunday with entrance beginning at 3pm. The Farmhouse and Wild Ale Festival is all-ages but is geared towards adults.
Saraveza's Farmhouse Fest Food Menu Specials:
2 house made charcuterie options:
- Duck liver pate with sour cherry compote paired with whole goat cheese.
- Pork roulette with apple compote paired with a hard sheep cheese.
Mains:
- Flemish beef stew with bread.
- Prosciutto sandwich with sheep’s cheese and sweet onion compote.
Dessert:
2016 Beer List
(subject to change and not all will be available at once but will rotate)
Ale Apothecary: Carpe Diem Manana
Ale Apothecary: La Tache
Ale Apothecary: Be Still
Ale Apothecary: Sahalie w/ honey
Ale Apothecary: Ralph
Ale Apothecary: Shirley, You Can't Be Serious
Ale Apothecary: Sahalie Fresh Hop
Ale Apothecary: Sahalie w/ blueberries and fresh pinot barrels
Ale Apothecary: La Tache w/ Strawberries and fresh chardonnay
Agrarian Ales: 2013 Oak Aged Biere De Garde
Agrarian Ales: Autumn Song Tart Saison
Agrarian Ales: 2015 Coalescence Spring Saison w/ Brett
Agrarian Ales: 2016 Coalescence Spring Saison
Almanac: Elephant Heart de Brettaville
Elephant
Heart de Brettaville takes its name from Elephant Heart plums, a fruit
prized for its ruby red flesh and berry-like tartness. We began with a
brett-fermented ale and aged it in wine barrels with this succulent
stone fruit, then generously dry-hopped with El Dorado right before
packaging. 6.5% Abv.
Blackberry Farms: Noble Cuvee
In
keeping with the spirit of traditional Old-World Farmhouse Ales, we
have crafted a golden, dry-hopped Saison featuring German Select,
Tettnanger, East Kent Golding hops. This beer’s floor-malted pilsner
grain bill and classic Belgian Saison yeast create a pleasantly light
and balanced beer, accentuated by subtle earth and spice notes from the
Noble dry hop addition. Extended bottle conditioning before release
creates a light effervescent carbonation and a thick, creamy head when
poured.6.3% ABV
Block 15: Psidum (2011)
Rustic
farmhouse ale matured with guava fruit. Blended with 25% house
Turbulent Consequence (fermented with house microflora, brettanomyces,
lactobacillus, & pediococcus). Brewed with Belgian pilsner, French
pale & wheat malts; Saaz & Citra hops; French farmhouse yeast. 6.2% ABV
Boulevard: Tank 7
Most
breweries have at least one piece of equipment that’s just a bit
persnickety. Here at Boulevard we have fermenter number seven, the black
sheep of our cellar family. Ironically, when our brewers were
experimenting with variations on a traditional Belgian-style farmhouse
ale, the perfect combination of elements came together in that very
vessel. You could call it fate, but they called it Tank 7, and so it is.
Beginning with a big surge of fruity aromatics and grapefruit-hoppy
notes, the flavor of this complex, straw-colored ale tapers off to a
peppery, dry finish. 8.5% Abv.
Breakside: Belly Laugh
The third bottle in this series is a beer we call Belly Laugh.
Belly
Laugh is a traditional saison brewed with a French farmhouse yeast,
triticale (wheat/rye) malt, and a touch of elderfower and grains of
paradise. very dry, bright, and highly carbonated!
Breakside: Wunder Brett
7.7%
ABV, Experimental blonde beer fermented 100% with Brettanomyces,
conditioned on aged whole leaf hops, and blended with our Sour Golden
ale.
Breakside: Apollo & Dionysus (2014)
A saison brewed with Widmer Brothers using Crysanthemum flowers and then aged in gin barrels.
Breakside: Bon Vivant
We
filled old Pinot Noir barrels from Archery Summit Winery with a hoppy
Belgian golden ale and aged it for six months. The barrels contribute
notes of light cherry, acidity, oak, and cola; mean- while the hops are
Comet and Amarillo, varietals prized for their pungency and fruitiness.
Together they harmonize beautifully with the yeast and malt character of
the base beer.A Bon Vivant is not only someone who relishes the
luxuries of life– a good beer, a great wine, a delicious meal–but who
also loves sharing those luxuries with friends. We hope that you’ll
embrace that gregarious spirit as you enjoy this rare beer. Cheers! 8.4%
ABV 25 IBU
Block 15: Caves Saison
Our
house saison brewed for our sister restaurant, Les Caves Bier and
Kitchen, Caves Saison is brewed with pilsner & pale base malts and a
touch of rye, wheat, and oats. Lightly hopped, and fermented with
French Saison yeast for a lemony, spicy finish.
4.6% ABV
The Bruery Batch #1731
a
100% brettanomyces-fermented hoppy session ale created by homebrewer
Kevin Osborne of Los Angeles. When we judged through all of our
competition entries, his complex yet quaffable creation shouted WINNER!
(as well as tropical!, funky! and dry!). It puts El Dorado, Mosaic and
Chinook hops on a pedestal as much as one possibly could.
The Bruery: Jardinier
Jardinier,
which is French for “gardener,” was inspired by the fresh, sessionable
beers so often found on the Belgian dinner table. Bright and flavorful
with an assertive hop character, Jardinier is a perfect beer for any
occasion, casual or ornate.
The Commons: Three Point Six
100% Brettanomyces fermented hoppy session ale
The Commons: Pumpernickel Rye Saison
Dark farmhouse ale with Little T rye bread, cardamom and caraway
The Commons: Biere de Garde
Amber French style farmhouse ale
The Commons: The Croze
an
open oak fermented saison brewed with pilsner malt, malted wheat and
german hops, bottled and keg conditioned. The Croze was made using a
unique technique of fermenting in open top oak barrels. 5.3% Abv
Culmination: Peche Rocket
Pinot
Barrel Aged Brett Farmhouse with Peaches features(ripe peach aromatics
and crisp refreshing mild funk and acidity). 7% Abv.
Culmination: Euphoric Brett IPA
A
hazy tropical IPA brewed with Brett yeast and Mandarina Bavaria, Citra,
Cascade and Chinook hops. Tropical, citrus and pineapple flavors on
highlight this moderately bittered IPA.6.2% Abv
De Garde: Grand Rouge
A Wild Red Ale with Zinfandel Grapes
De Garde: Tres Grand Blanc
A
wild rye ale aged in oak foeder, refermented sdsddddddon late harvest
Oregon Riesling grapes, then dry hopped in oak with Nelson and a pinch
of Citra.
De Garde: Saison Melange No. 3
Blended from
first use Gin and Wine barrels. Aged up to two years, providing a
delicate Brettanomyces complexity to balance the characterful barrel
contribution and expressive yeast notes. Tart, fruity, spicy, delicious.
Great Notion: Señor Blanc
A saison brewed with Kiwi, Pear and Sauvignon Blanc Grapes aged in Hungarian Oak with house sour culture. 7% ABV.
Jester King: Le Petit Prince
e
Petit Prince is a 2.8% ABV farmhouse table beer brewed with pilsner
malt, wheat, a touch of Caramunich and acidulated malt, lots of Czech
Saaz hops and farmhouse yeast. This is a beer we’ve been excited about
for quite some time now, as we believe that it’s a clear, simple
expression of the delicate, delightful interplay between noble hops and
farmhouse yeast.
Jester King: Autumnal Dichotomous
The
7th in the Dichotomous series, reflects the flavors of autumn. 2015
Autumnal Dichotomous is brewed with Texas Satsuma mandarins and
cinnamon, using a simple malt bill to evoke the flavors and aromas of
autumn baking. 6.8% alcohol by volume, 28 IBU, 4.22 pH at the time of
packaging, and has a finishing gravity of 1.002.
Jester King: Simple Means
Our
farmhouse altbier with smoked malt. For us, Simple Means is an exercise
in succinctness and restraint. Both the use of smoked malts and mixed
fermentation with native yeast and bacteria predate modern brewing
techniques, lending flavors to our farmhouse altbier that are evocative
of a simpler, much earlier time. 5.6% alcohol by volume, and at the time
of bottling was 4.3 pH, 26 IBU, and had a gravity of 1.4 degrees Plato
(1.005).
Jester King: Ol' Oi
In Britain, what
started out as young or “mild” dark ale was once aged in oak barrels to
make beer that was likely similar to sour brown ales of East Flanders.
Using a similar base recipe to Commercial Suicide Farmhouse Mild Ale,
Ol’ Oi is our tribute to that tradition.6.5% Abv.
Jester King/Stillwater: Audio Palette.our
spelty farmhouse ale with American hops, brewed in collaboration with
Stillwater Artisanal! The motivation behind Audio Palette stems from our
mutual love of music. Stillwater Artisanal Founder/Owner Brian Strumke
and Jester King Head Brewer Garrett Crowell are both musicians, and
Garrett named the beer in reference to Brian’s musical background.
Garrett for years has been highly influenced by the work of composer and
musical theorist John Cage. Cage embraced “natural variance” and
unpredictability in his compositions, which Garrett sees as paralleling
mixed culture fermentation. .3% alcohol by volume, 51 IBU, and has a
finishing gravity of 1.001 (0.25 degrees Plato). It was packaged on
November 30th, 2015.
Logsdon: Cerasus
A Flanders-style Red Ale, oak-aged, with 45 pounds of local cherries per barrel. 8.5% Abv.
Logsdon: Peche n Brett
Logsdon's Seizoen Bretta oak aged and loaded with tons of local organic peaches (a pound and a half per gallon). 10% Abv.
Logsdon: Far West Vlaming
Our
organic red ale is brewed in traditional West Flanders style. A
combination of light, crystal, and dark barley malt, wheat, and oats are
brewed with local whole-cone hops and a variety of select yeast and
lactic bacteria. We age our red ale in oak barrels for a period of time
to develop complex richness, soft tannins, and fruity tart character.
The aged beer is then blended with young beer to create the desired
balance of malt sweetness with a dry finish. 6.5% Abv.
Perennial: Procatstination
Our
4 way collab between Northdown, Off Color, Side Project and Perennial.
This is a barrel fermenter saison that uses Off Color's house yeast, the
funky cocktail from Perennial's Funky Wit and was fermented and aged in
French oak red wine barrels til maturity. It was then blended with a
touch Side Project's Foedre Beer at bottling to brighten it up 7.0%
Perennial: Funk Wit Raspberry
Our foeder-aged Funky Wit base finished in barrels on raspberries 5.0%
Perennial: Anniversaria
100% Brettanomyces-fermented Belgian-style pale ale pulled from our solera system 7.7%
Perennial: Owen
A
light, golden Saison that is gently hopped with Mosaics and keg
conditioned with Brettanomyces bruxellensis var. Drei. 4.7% Abv
Perennial: Savant Blanc
100% Brettanomyces fermented Belgian Blonde Ale aged for 5 months in Chardonnay barrels with Chardonel grapes
pFriem: Bretta
Notes of Pineapple, Fennel, Tangy 6.5% | 25 IBUs
pFriem: Flanders Red
Notes of Bright Cherries, Tobacco, Leather, Tart 7.0% | 10 IBUs
pFriem: Flanders Blonde
Notes of Lemon, Green Apple, Bright, Beautiful 7.1% | 19 IBUs
pFriem: Brux
Notes of Plum, Earth, Spice, Funk 6.9% 30 IBUs
pFriem: Peche
When
we add juicy, heirloom peaches to our year-old Lambic, magic happens—
they unite, gushing with bright acidity, nutty undertones and a tangy
finish. It does take eight more months of aging, but it’s well worth the
wait. 5.8% ABV, 6 IBU’s
Propolis: Beltane
Elderflower
Saison with Brett. Spring floral nose, citrus notes of tangerine,
pineapple and tropical fruit golden straw hue, light buttery - creamy
body with rustic honey tartness bright floral highlights, crisp and dry
finish. 7% Abv.
Propolis: Salmonberry
Golden saison ale brewed with elderflowers and aged in a syrah barrel with wild salmonberries. 7.5% Abv.
Propolis: Pi
A barrel aged strawberry rhubarb golden ale. 7.5% Abv.
Propolis: Cedar
An Imperial golden ale brewed with cedar and honey. 9% Abv.
Propolis: Erthe
A Golden saison brewed with sage, hyssop & thyme. 4.5% Abv.
Propolis: Blackberry Sage
A Barrel-Aged Flemish red/brown ale with blackberries
Ruse Brewing: Architect Saison
Our
dry-hopped Saison is packed with flavor: rustic, bright, and endlessly
refreshing. It contains a perfect balance of acidity and hop character
making it extraordinarily pallateable for any occasion. Drink one after a
long day in the field, while listening to your favorite band, or while
watching sports with your friends. Kick back, relax, and enjoy!
Russian River: Supplication
Brown
Ale aged in used Pinot Noir barrels from local Sonoma County wineries.
It is aged for about 12 months with sour cherries, brettanomyces,
lactobacillus, and pediococcus added to each barrel. Flavors from the
cherries, Pinot Noir and oak balance each other nicely with a little
funk from the brett.
Sante Adairius: Saison Bernice
An
exquisitely fermented farmhouse ale. Dry and refreshing, Bernice is
made of the freshest on-hand and locally available ingredients. She
receives multiple yeast additions, including Brettanomyces, and is
further aged in the bottle.
Seven Brides: Marionberry Saison
A
tart refreshing quencher aged in red wine barrels for 22 months with a
kiss of fresh marion berries in the last month. 8.1% abv.
Solera Brewery: The French Tickler
Grisette-Style
Ale. As Saison was considered the drink of farm workers, Grisette was
the brew of the miners. Brewed with pilsner and wheat malts, hopped with
Citra. A simple, clean and bone dry French-style session beer. 4.0%
Abv, 20 IBU.
Stillwater: 'Fear of Ghosts'
a funky sour smoked wheat
Other Half Brewing/Stillwater: Rockstar Farmer
Farmhouse session IPA with wild yeast
Upright Brewing: Anniversary Saison
A
blend of three wine barrels and one gin cask filled with a cascade
hopped light saison. Small additions of apricot and brettanomyces give
the beer layers that go across several elements we love in saisons - dry
and minerally, bitter and grainy, lightly fruity and earthy, capped by
soft acidity and a long finish. 6.25%
Upright Brewing: Upright Saison
A
one-off made with a yeast from the Dupont brewery (but not the
"typical" Dupont strain"). An extra light grist of Czech pilsener malt
with moderate hopping using liberty, santiam, and columbia hops yields a
classic profile with herbal ingredient driven notes playing alongside
fruity and spicy fermentation based flavors. 5.2%
Urban Family Brewing: Lady of the Night
This
sour ale combined tropical and vinious hops with a lacto tartness. The
perfectly pair with each other as well as the sourness and the dry
finish complements the mouth taste and feel. 6.19% Abv
Urban Family Brewing: Clouds of Pale Gold
This
farmhouse ale was brewed with the zest and pulp of meyer lemons as well
as fresh picked dandelion greens, the resulting beer is tart citrus and
dank bitterness marriage. 5.3% Abv
Urban Family Brewing: Signs of Erosion Grisette
Inspired
by the 68’ French riots, this delicate grissette really highlights it’s
noble hops and soft cereal mouthfeel. Brewed with wild yeast this beer
will develop additional flavors as it ages. 4.6% Abv
Worthy Brewing: Lyrical Genius Flanders Red
Inspired
by the Flanders region of Belgium and the greatest living rockstar,
this Flemish Red is tart on the tongue with notes of tobacco, caramel,
ripe berries and dates. It was aged in oak Sangiovese barrels for 18
months with brettanomyces, lactobacillus, & pediococcus, giving it a
complex and round finish that lingers. 8% ABV 15 IBU
WHAT: 4th annual Portland Farmhouse and Wild Ale Festival
WHEN: Saturday & Sunday March 26th & 27th. General Admission 3pm – 10pm
LOCATION: Saraveza 1004 N. Killingsworth St, Portland, OR 97217, Bad Habit Room and N. Michigan and Killingsworth
