Thursday, July 7, 2016

Rogue Ales & Spirits Announces The Release of 2016 Rolling Thunder Imperial Stout

Newport, OR – Rogue Ales & Spirits announces the release of 2016 Rolling Thunder Imperial Stout, its first-ever beer aged in barrels made at Rogue’s cooperage. Brewed with ingredients grown at Rogue Farms and ocean aged in whiskey-soaked handmade barrels, Rolling Thunder Imperial Stout is the end of a long journey from ground to glass and barrel to bottle.

“Talk about a labor of love,” said Rogue President Brett Joyce. “Trying to figure out how to make our own barrels by hand, then making a beer aged in these barrels matured with our own whiskey is the kind of stuff we love to do. It’s not very efficient or economical as a brewery to also distill and cooper, but we couldn’t resist the challenge to see what we could do to bring together our beers, spirits and barrels.”

Black with ruby hues, Rolling Thunder Imperial Stout delivers a complex array of aromas and flavors that explode upon drinking, making this culmination of grain, oak, time and effort a revolutionary experience brought forth by the only brewery-distillery cooperage in the country. Rolling Thunder Imperial Stout will be available in extremely limited quantities on draft at all Rogue Meeting Halls and select retailers as well as in 1-liter swing-top bottles wrapped in wood grain labels starting July 15. For more information about Rogue and the DIY Revolution, visit

The Barrel to Bottle journey has been a long one, but it has been worth the wait. 

Rogue Cooper, Nate Lindquist, chars barrels at Rolling Thunder Barrel Works.- Courtesy of Rogue Brewing

How Rolling Thunder Imperial Stout Is Crafted 

From Barrel
Rogue acquired vintage French WW II era coopering equipment before knowing where to put it and who was going to make the barrels. Longtime employee Nate Lindquist volunteered to be Rogue’s first cooper and spent a year as an apprentice learning the ancient art form of barrel making.
Using Oregon White Oak, Nate assembles, raises, toasts, chars, hoops, heads, hoops again, cauterizes, sands and brands each barrel, one at a time all by hand. At full capacity, he makes one barrel a day.

To Distillery
The barrels are soaked first with Dead Guy Whiskey, which is distilled from Dead Guy Ale. During a year of aging, the Dead Guy Whiskey imparts its flavor into the oak, getting the barrels ready for the next step in the journey.
To Brewery
Eight different types of grains, including oats and Rogue Farms barley are brewed with Rogue Farms hops, brown sugar, sweet dark cherries, vanilla and chocolate to create a bold character that is perfect for aging. The Rolling Thunder barrels that once held Dead Guy Whiskey are filled with Rolling Thunder Imperial Stout and aged in the rich, salty air of Yaquina Bay on the Oregon Coast. After six months in the barrels, the beer is ready for the final step.
To Bottle
To complete the journey of barrel to bottle, the imperial stout is poured into 1-liter bottles to be bottle conditioned for another few weeks before being released. Rolling Thunder Imperial Stout can be enjoyed immediately or can be cellared for years to come. 


Ghostfish Brewing Opens Full Gluten-Free Restaurant

Courtesy of Ghostfish Brewing
Seattle, WA – Seattle’s Ghostfish Brewing is unveiling a full restaurant at their Sodo location, 2942 1st Avenue S.  “We are excited to finally make this happen” says Ghostfish co-owner Randy Schroeder. “We’ve planned this from the beginning, the timing just needed to be right – and the timing is right now.  Our new chefs Michael Bockelmann and Lisa Wildrick have some amazingly creative ideas for our menu – items that will change weekly as well as some solid ‘flagship’ plates including street tacos, pork sliders, ceviche, fresh oysters, paninis and a very special Ghostfish & chips.”  There are also plans to offer vegetarian and vegan options.

Chefs Bocklemann and Wildrick have a rich pedigree, holding executive chef or GM positions at Island Crust Café, Summit Hotel at the Big Sky Resort, Yellowstone Club, Rainbow Ranch Lodge, Circa Restaurant, Vineyard Park at Bothell Landing, Crystal Mountain Resort, and the Sun Valley resort among many other high profile eateries.  They are excited to create unique recipes using fresh Ghostfish beer, with suggested pairings in mind.

The public opening is set for Thursday, July 14.  The current hours of 3-9 pm weekdays, 3-10 pm Friday & Saturday and 12-7 pm on Sunday will stay the same, but there are plans for occasional brunches and game days specials.  Catering may also be part of future plans.

Ghostfish is family friendly (under 21) until 7 pm and dog friendy all hours.

For more information about Ghostfish Brewing, visit You can also follow Ghostfish on Facebook at and Twitter @ghostfishbrewco.

About Ghostfish Brewing Company
Ghostfish Brewing is the first and only dedicated gluten-free craft brewery located in Washington state. Since opening in February 2015, Ghostfish Brewing has been exploring the uncharted waters of never before-used brewing techniques and testing the limits of what can be created without wheat, barley, rye or oats. Ghostfish brews five year-round beers; Watchstander Stout (2015 GABF® Gold Gluten Free Beer), Vanishing Point Pale Ale (2015 Gold U.S. Open Beer Championship Gluten Free Beer), Shrouded Summit Witbier, Grapefruit IPA (2015 GABF® Bronze Gluten Free Beer), and Peak Buster Double IPA. The production brewery and taproom are located at 2942 1st Ave. S., Seattle, WA.

Learn more at

Pike Brewing Releases Pike No.4 Session IPA

Courtesy of Pike Brewing Co

Seattle, WA: Pike No.4 Session IPA delivers well balanced hop flavors and aroma with a low ABV for summertime fun. This bright and floral session IPA is brewed with Skagit Valley Alba malt and the Ales for ALS proprietary hop blend. Together these ingredients create a clean and bright beer with citrus and stone fruit flavors and aroma.

Pike Brewing offers a tip of the hat to Loftus Ranches and Hopunion who created Ales for ALS, to Kraig Knutzen for growing our Alba barley and to Skagit Valley Malting for malting the barley.
Pike Brewing donates $1 per pint of Pike No. 4 Session IPA sold in our pub and suggests the same donation for pubs, bars and restaurants who pour this summer seasonal beer.

MALT VARIETIES: Skagit Valley Alba, Munich, Carapils and Club Wheat
HOP VARIETIES: Galena, Mosaic and Ales for ALS proprietary hop blend. Dry hopped twice with Ales for ALS proprietary hop blend.
IBU: 26
ABV: 4.20%
OG: 1.048

Pike No.4 Session IPA is available now as a seasonal release. You can find it in 22 oz. dinner bottles and on draft. Take a look here for stores, bars and restaurants that carry Pike Brewing Company beer.

Courtesy of Pike Brewing Co

About Pike Brewing Company: The Pike Brewing Company is an independent and family owned craft brewery located in the historic Pike Place Public Market neighborhood. It was founded in 1989 by craft beer pioneers, Charles and Rose Ann Finkel. Pike Brewing handcrafts beers of character including the Pike Pale Ale, Pike IPA, Naughty Nellie, Space Needle IPA, Kilt Lifter, Monk’s Uncle, and XXXXX Stout along with seasonal offerings such as Hive Five, Post Alley Porter, No.4 Session IPA, Harlot’s Harvest, Old Bawdy, Auld Acquaintance, and Octopus Ink. The Pike Pub is known for local, sustainable and seasonal pub fare and for housing the world-famous Micro-Brewery Museum, illustrating 9,000 years of beer history.

20th Annual Legendary Boonville Beer Festival Raises Over $140,000 For Local Anderson Valley Non-Profits

2016 Wee Boont Donation Photo-Courtesy of Anderson Valley Brewing
July 7, 2016 – Boonville, CA – Once again, the Legendary Boonville Beer Festival brought near-record crowds to the Mendocino County Fairgrounds on Saturday, April 30th in a celebration of craft beer while raising money for a good cause. With the continued support of Anderson Valley Brewing Company, the Wee Boont Foundation donated over $140,000 in proceeds from this year’s festival to local non-profits.  Over the past 20 years, the Anderson Valley community has benefited from a total of over $1.4 million dollars in donations from the annual event.

Featuring nearly 90 breweries, cideries, and meaderies as well as dozens of food trucks and vendors, the widely popular festival has built a cult following since its inception in 1997. With nearly 7,000 craft beer fans in attendance to celebrate this year’s “Roaring Twenties” theme, the event has become an annual pilgrimage for craft beer fans from across the nation and around the world, many of whom have aptly nicknamed it “The Bucket List Beer Fest.”

Trey White, president and owner of Anderson Valley Brewing Company, said: “Twenty years is a long time; it’s impressive to see this event continue to grow as it has each year.  The sense of camaraderie among our fellow craft breweries, the Anderson Valley community, and all the beer fans is truly remarkable.  To come together each year to enjoy great beers, live music, and good people all in an effort to raise funds for worthwhile community causes is something we’re glad to be a part of, because many of these organizations throughout Mendocino County say they wouldn’t be able to sustain their efforts without the generosity of The Wee Boont Foundation.”

The inaugural Legendary Boonville Beer Festival was first held at Anderson Valley Brewing Company in 1997. With such a successful turnout, the brewery decided to invite other breweries and vendors and charge admission to raise profits for their community. Over the past twenty years, the proceeds have been shared by multiple non-profits such as the Anderson Valley Animal Rescue, AV Historical Society, AV Fire Department and Volunteer Firefighters Association, Navarro River Resource, AV Land Trust and KZYX Public Radio. The 21st Annual Legendary Boonville Beer Festival will be held on Saturday April 29th, 2017 so mark your calendars!

For more information on volunteering and participation opportunities, please contact:
Debi Paslay (
Administrative Assistant / Event Coordinator
Anderson Valley Brewing Company
(707) 895-2337, x10

Wednesday, July 6, 2016

Block 15 Releases 16oz Cans of Gloria! Unfiltered Pilsner

Courtesy of Block 15 Brewing

Available in-house and at a selection of Oregon bottle shops and beer bars, with increased distribution planned in the coming months.

Corvallis, OR — This week, Block 15 Brewing will begin releasing 16oz cans of Gloria! to a selection of bottle shops and beer bars around Oregon. Also available for in-house purchase at both of Block 15’s Corvallis locations, this unfiltered pilsner will see increased distribution around Oregon throughout the summer. Gloria! will be available in cans  year-round.

Blending delicate malt character and zesty hops, Gloria! is Block 15’s vision of the crisp, unfiltered pilsner. Brewed with floor-malted pilsner malts, it pours a hazy, straw-colored pint. European and Oregon-grown hops impart citrus and floral spice, while select lager yeast finishes clean and refreshing. This immensely drinkable lager is their brewers’ choice after a long day in the brewhouse.

“We pay close attention to when Gloria! is packaged, with the goal of perfectly-timing a balance between vibrant hop bouquet and complex yeast character at the time of canning,” said Nick Arzner, Block 15’s founding brewer. “Packaged after four weeks of cold lagering, this snapshot in flavor and aroma will last for a couple weeks, when stored cold. With extended cold storage, Gloria! mellows out to further balance these lively hop and yeast notes with its intricate malt backbone. When stored cold, Gloria! drinks beautifully for up to three months.”

Grains: Bohemian Pilsner, Pilsner, Carafoam
Hops: Magnum, Hallertau, Oregon-Grown Mt. Hood, Czech Saaz Yeast: Czech Pilsner
ABV: 5%
FG: 1.005

Gloria! is available in 16oz cans, featuring artwork from local artist Patricia Smith. Learn more about Gloria! at:

Courtesy of Block 15 Brewing

  About Block 15 Brewing Company
Offering unique hop forward ales, crisp lagers, barrel-aged rarities and one of the Northwest’s most extensive wild & sour programs, Block 15 produces a range of artfully crafted beers, brewed with a nod toward fresh ingredients and fresh thinking. Established in 2008, and brewer-owned from day  one.

29th Annual Oregon Brewers Festival - July 27th through July 31st.

Wow, hard to believe that in just three weeks the Oregon Brewers Festival celebrates its 29th year. We love the Oregon Brewers Festival and we're looking forward to attending this year.
See details below for the 29th Annual Oregon Brewers Festival

Courtesy of the Oregon Brewers Festival

PORTLAND, Ore. — One of the nation's longest-running and best-loved craft beer festivals, the Oregon Brewers Festival is a craft beer destination, and 80,000 annually make the pilgrimage to Beervana to drink up what the festival has to offer. The 29th annual event will take place July 27 through July 31 at Tom McCall Waterfront Park in downtown Portland. Gates open at 11:30am daily, and taps are open from Noon to 9pm Wed. through Sat., and Noon to 7pm Sunday.

The main festival will serve 88 beers from craft breweries across the nation, including two gluten-free products. The International Beer Garden will feature another 25 products, with six breweries from Japan – Baird, Iwate Kura Beer, North Island, Shiga Kogen, Shonan and Y Market; seven breweries from The Netherlands – De Molen, Frontaal, Maximus, Oedipus, Oersoep, Oproer and Van Moll; one brewery from China, Jing-A; plus two breweries from Germany – Brauerei Nothhaft and Lang Bräu. The brewers from each country will be available daily to talk about their beer. The International Beer Garden was incorporated three years ago as part of a cultural exchange of ideas, knowledge and the celebration of craft beer.

The Oregon Brewers Festival offers a wide variety of beer styles ranging from Belgians to braggots, cream ales to coffee beers, goses to gluten free, pales to Pilsners, radlers to reds, and saisons to stouts. The event also features five days of live music, food booths, craft vendors and homebrew demonstrations.

The Oregon Brewers Festival is not a ticketed event, and there is no admission charge to enter the festival grounds. In order to consume beer, the purchase of a 2016 12 oz. souvenir tasting mug is required and costs $7. Beer is purchased with wooden tokens, which cost $1 apiece. Patrons pay four tokens for a full mug of beer, or one token for a taste. The purchase of mugs and tokens is made on-site. The event is cash-only, with eight ATMs located on-premise.

The Oregon Brewers Festival encourages responsible drinking and urges patrons to take the Tri-Met MAX Light Rail, which has a station just one block away from the main entrance. Attendees can also take advantage of the Hopworks Urban Brewery secure bike corral. The Crater Lake Soda Garden provides complimentary handcrafted root beer and soda to minors and designated drivers; minors are allowed into the event all hours when accompanied by a parent.

The Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brewing industry was just getting off the ground. Today, that industry has flourished, especially in Oregon, which as of July 1, 2016 had 206 brewing companies, operating 246 brewing facilities in 74 cities across the state. The Portland Metropolitan area alone has 96 breweries. The economic impact of the festival on the local economy is annually more than $30 million.

For more information visit or follow and @OregonBrewfest on Twitter and Instagram, hashtag #OBF16. For a complete list of participating breweries, visit

Event Name
29h annual Oregon Brewers Festival

Tom McCall Waterfront Park, Portland, Oregon
Main entrance at S.W. Oak Street and Naito Parkway

July 27 through 31, 2016 — “Always the last full weekend in July”

Wed through Sat, gates open at 11:30am, taps are open from Noon to 9pm
Sun, gates open at 11:30am, taps are open from Noon to 7pm
Token & mug sales close one-half hour prior to the taps shutting off (8:30pm daily, except 6:30pm Sunday)

The OBF is not a ticketed event; admission into the festival venue is free. In order to consume beer, a one-time purchase of a 2016 tasting mug is required and costs $7. Beer is purchased with wooden tokens, which cost $1 apiece. Patrons pay four tokens for a full mug of beer, or one token for a taste. Cups and tokens are sold on-site; they are also available up to two weeks prior to the festival at select local locations, including Raccoon Lodge & Brew Pub, Cascade Brewing Barrel House, Belmont Station, Deschutes in the Pearl, Rogue Ales Public House and the Green Dragon. The festival is cash only, and there are eight ATMs on-site.


  • 29th year of the festival.

  • 88 independent craft beers are poured in the main festival, from 87 different breweries (Deschutes has two entries, one Gluten-Free).

  • 24 independent craft beers are poured in the International Beer Garden.

  • There are 103 participating breweries: 87 from the United States (with 88 beers); one from China (with four beers); six from Japan (with 11 beers); two from Germany (with two beers); and seven Dutch (with seven beers) in the International Beer Garden.

  • Five countries are represented: China (1), Germany (2), Japan (6), Netherlands (7), and United States (87).

  • 15 states are represented: California (8), Colorado (3), Delaware (1), Florida (1), Idaho (2), Michigan (1), Minnesota (2), Montana (1), New Jersey (1), Ohio (1), Oregon (55), Utah (1), Washington (9), Wisconsin (1) and Wyoming (1).

  • In the states, Lakeland Brewing from Lakeland, Florida, traveled the furthest with a distance of 2,522 miles. Internationally, Jing-A Brewing from Beijing, China, traveled the furthest, at 5,492 miles.

  • There are 27 breweries making their first appearance at the festival this year, including 54° 40′ Brewing Co, Aslan Brewing Co, Baird Beer, Brouwerij Frontaal, Coin Toss Brewing Co, Culmination Brewing Co, Doomsday Brewing Co, Everybody’s Brewing, Feckin Brewery, Iwate Kura Beer, Jing-A Brewing Co, Lakeland Brewing Co, Lang Bräu, North Island Beer, Ordnance Brewing, Riverbend Brewing, Rusty Truck Brewing Co, Schooner Exact Brewing Co, Seaside Brewing Co, Shiga Kogen Beer, Shonan Beer, Slanted Rock Brewing Co, Three Mugs Brewing Co, Thunder Island Brewing Co, Van Moll, Y Market Brewing & Zoiglhaus Brewing

  • There are 36 beer styles represented.

  • 53 of the beers are unique to the festival.

  • The lowest alcohol beer is a three-way tie at 3.5% ABV: pFriem Family Brewers’ Mango Sour, Oersoep Brewery’s Schnappi and Buoy Beer’s Dragon Weisse.

  • The highest alcohol beer is a two-way tie at 11% ABV between New Holland Brewing Dragon’s Milk Reserve Mexican Spice Cake and The Lost Abbey Serpent Stout, both bourbon barrel fermented stouts.

  • Number of volunteers at the festival: 2,000.

  • Number of anticipated attendees: 80,000 from all over the world.

  • Number of breweries that have participated in the Oregon Brewers Festival since its inception: 429

  • The following breweries have never missed a festival: Bayern, BridgePort, Deschutes, Full Sail & Widmer. Both McMenamins and Rogue have each missed only one.

For more information visit or follow and @OregonBrewfest on Twitter and Instagram, hashtag #OBF16. For a complete list of participating breweries, visit


Courtesy of Hopworks Urban Brewery
Vancouver, WA - Hopworks Urban Brewery announces plans to open a new 6,000 square foot brewery and restaurant in east Vancouver, Washington. With construction currently underway, the Vancouver brewpub will be located at 17707 SE Mill Plain Boulevard, and is scheduled to open this Fall. The Vancouver site marks the third Hopworks location and second brewery site.

“The beautiful city of Vancouver has a great sense of community, it’s packed with families and people who love craft beer, and it has a rich brewing history,” said Hopworks brewmaster and founder, Christian Ettinger. “We have set out to deepen our roots in the Pacific Northwest and Vancouver has everything we’re looking for. We can’t wait to start brewing.”

Known throughout the brewing industry as leaders in sustainable brewing practices, the new site embodies Hopworks’ commitment to keep as low an environmental footprint as possible. Plans for the brewery include a 7 bbl brewhouse and an initial goal of brewing 1,000 barrels of beer in the first operating year. The brewpub will serve exclusive beers containing organic barley malted in Vancouver, and a combination of local, organic, and Salmon-Safe hops from Washington and Oregon.  
Courtesy of Hopworks Urban Brewery
The restaurant - which will seat more than 300 people and includes an outdoor beer garden - will offer up pub-centric favorites made with local and thoughtfully sourced ingredients. The brewpub is a Salmon-Safe Certified development and contains a 10Kw solar array, native landscaping, and energy and water efficient design. At the intersection of two connecting bike paths, the building also features ample bike parking in true Hopworks fashion.

Leading the construction is PacTrust Pacific Realty Associates, known in the region for the transformation of Washington High School. Interior design and construction is handled by Siteworks, the team responsible for the EcoFLATS building where Hopworks BikeBar is located in addition to expansion and retrofitting of Hopworks Urban Brewery in SE Portland. 

Courtesy of Hopworks Urban Brewery
About Hopworks Urban Brewery
Hopworks Urban Brewery strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in. Utilizing organic malts and a combination of locally-sourced, organic and Salmon Safe hops, the company’s 20-barrel brewery produces 13,500 barrels of beer and cider a year for HUB’s brewpubs and for distribution throughout the Northwest. Hopworks is a family-owned and operated business, the first Certified B Corporation brewery in the Pacific Northwest, a gold-level bike friendly business, and is recognized as one of the Best Green Companies To Work For In Oregon.