Wednesday, March 18, 2015

New Beer and Brewers Dinners, Breakside Brewing On a Roll in 2015.

Breakside Brewing keeps rolling along in 2015 with the release of Fortunella, the second addition to the Farmhouse Funk & Fruit series. Breakside Brewing is also releasing a Guava IRA, and has two upcoming beer dinners. See info below.

Portland's Breakside Brewery isn't slowing down in 2015 with the release Fortunella, the second beer in the new Farmhouse Fruit & Funk Series and a brand new Guava IRA finished off with a series of top notch brewers dinners with some of Portland's finest. On March 24th Breakside re-teams with our favorite sushi joint Hokusei for a new izakaya inspired pairing menu and then on April 4th invite our friends at The Bent Brick to prepare dinner at our brewery in Milwaukie. Before next week though, we have two new beer release parties taking place on March 18th and 19th.

Courtesy Breakside Brewing

Fortunella - Strong Witbier with Kumquats and Spices
Fortunella is the contested scientific taxonomy of the delicious Kumquat fruit, and the beer before you is a tribute to it's tart, juicy and beguiling flavors. Our brewers have crafted a Belgian-style Witbier with both oats and wheat. While many beers in this style are made with Orange peel, we've substituted in whole Kumquats instead and fermented the beer entirely on the fruit. The resultant beer is lightly tart, shows a huge aroma of fresh citrus, and has a dry and spicy finish.

This is the second release in our new Farmhouse, Fruit and Funk Series. This set of six beers--each available for two months of the year--showcases the deft and playful ways in which our brewers use non-traditional ingredients to make complex, flavorful beers. From Lychee and Yellow Chilies to Oregon-grown Peaches and California Kumquats, this line of beers stakes a claim for the "culinary beer" as an emergent, delicious and elegant new beer style.

6% ABV. 20 IBU. Malts: German Pilsner and Wheat, Flaked Oats. Hops: Opal. Also: Kumquats, Coriander and Chamomile.

Suggested Food Pairings: Coconut braised Pork loin with Habanero salsa, Kale salad with Dates and Pumpkin seeds, Eggs Florentine, Pan-seared Salmon with creamed Spinach and Nettles, Grilled shrimp in Garlic and Chile sauce.

Available now in 22oz Bottles and Limited Draft.

Fortunella Release Party
Wednesday March 18th 6-8pmBailey's Taproom
213 SW Broadway, Portland, OR 97205
(503) 295-1004
On Tap:
Lunch Break ISA
EuroTrash IPL
Guava IRA
Apollo & Dionysus (Gin Barrel-Aged Saison)

Guava IRA
This special release combines two things that we love to use in the brewery: Hops and Fruit. Originally a commemorative beer designed by our assistant brewers for our 4th anniversary, this is a hoppy Red Ale accentuated with the tropical notes of Guava fruit. Our head brewers were so impressed with this beer that they decided to scale up the recipe so that a wider audience could try it!

The resinous and citric notes of Simcoe hops, meld with some big juicy fruit character from Australian Galaxy hops and a rich Guava character from the fruit itself. A light use of caramel malt gives this beer some balancing sweetness to counter the hop bitterness and light acidity. Cheers!

7% ABV. 65 IBU. Malts: Two Row, British Munich, Crystal 70L. Hops: Cascade, Simcoe and Galaxy. Also: Guava.

Suggested Food Pairings: Pork or Beef Ribs Adobo, Herb-rubbed Pork shoulder, Red-cooked Pork Belly with Coconut Curry, Bison Burger with Tomato Jam, Shepherd's Pie with Curry mashed Potatoes.

Available now on Draft only.  

Guava IRA Release Party
Thursday March 19th 5-8pmBridgetown Beerhouse
915 N Shaver St, Portland, OR 97227
(503) 477-8763

On Tap:
Guava IRA
Safeword Triple IPA
Euro trash IPL
Lunch break ISA
Photographer: Andrew Thomas
Breakside Izakaya dinner at Hokusei
Tuesday March 24th 630pm $40
Hokusei Sushi
4246 SE Belmont St
Portland, OR 97215
(971) 279-2161

Executive Chef Cody Auger and Chef Dwight Rosendahl of Hokusei present: Fukami Dinner Series with Breakside Brewery for an izakaya inspired evening. Hokusei is pairing five courses around five wonderful Breakside beers using seasonal ingredients to the northwest and Japan.

Dunkel- rabbit confit crepinette, w/sansyo, shyoga and pickled mustard greens

Bavarian Hef- konbu heated shiromi sashimi w/hatcho miso salt and pickled cherry blossom

- shime saba, karashi aoli and dikon oroshi

Juggling Plums Gose- ume shiso pork skewers

Tropicalia- dessert to be announced

Make your reservations at 971-279-2161

Hops & Hops: Beer Dinner with Breakside & The Bent Brick
Saturday, April 4, 2015 6-9pm $45 Event Brite Ticket Link
Breakside Milwaukie Taproom & Brewery
5821 SE International Way
Milwaukie, OR 97222

Breakside Brewery is excited to team up with our good friends at The Bent Brick for a multi-course beer dinner at our Milwaukie Production Brewery. Breakside will be debuting four collaboration beers designed for the 2015 Craft Brewers Conference in mid April and this will be the first time they are available to the public.
Just in time for Easter, this dinner is themed around rabbit and features meat and produce from Laney Farms. The menu is designed by Chefs Scott Dolich and Ryan Mead. Dinner includes a brewery tour in addition to meal and beers for $45 a seat, available here. Gratuity not included.
Welcome Beer - Fortunella 

Passed Appetizers with Bonfire Walk With Me (Spontaneously Fermented Old Ale, Bonfire Brewing Collaboration)
Rabbit Liver Mousse
Hoppy Popcorn
Rabbit Pasty
Salads with Nice Pair (Gin Barrel-Aged Belgian Ale with Pears, Iron Goat Brewing Collaboration)
Roasted beets, candied hazelnuts and goat cheese terrine
Jerusalem artichokes, pesto, brown butter, and preserved lemon
Entree with Imperial Honey IPA (NoDa Brewing Collaboration)
Rabbit Choucroute Garni 
Dessert with Braggadocio (Bourbon Barrel-Aged Imperial London Porter, Stone Brewing Collaboration)

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