|Courtsey of Portland Fruit Beer Festival|
2017 Portland Fruit Beer Festival
Bonus Featured Brewer Tappings
- rare/rotating taplist
Firestone Walker Brewing
Sat. June 10th 11am
Krieky Bones - What began as a birthday gift, took on a life of its own. Proprietor David Walker cornered us one day and requested a sour cherry fermented beer for his 50thbirthday. Done. A handful were sold at a Liberation, after which our loyal patrons demanded more. Voilà, Krieky Bones Batch #2! This beer begins its life as a Flanders Red style beer aged 24 months in a 2200 gallon French oak foeder. Sour Montmorency cherries are added and allowed a secondary fermentation. The aroma is of cherry pie complete with flavors of pie crust and spicy notes. Vienna malt notes give way to an assertive acidity, and a bright carbonation. A santé!
Barrel // Ratio // Maturation time
French oak // 100 % // 24 months
Bretta Rose - Thirty miles north of Barrelworks lies the fertile Santa Maria Valley. Its warm days and cool marine layer-fed evenings allow for a cornucopia of fruits and vegetables to be grown in its rich soil. One of Santa Maria’s crown jewels is locally grown raspberries. We jumped at the opportunity to ferment fresh local raspberries with one of our Barrelworks creations. Behold Bretta Rosé! A low-alcohol Berliner Weisse style ale, acidified and matured in French oak puncheons for 6 months, is the foundation for this gem. Add 1000 lbs. of fresh raspberries, allow a secondary wild fermentation for 4 more months and voila (!), we have a crisp effervescent concoction, bursting with raspberry perfume and flavor, a rosé color, bracing acidity, and a clean and refreshing finish.
Sat. June 10th 3pm
Orange Crusher 2016
Grapefruit Wheat 2016
Shrieking Violet 2016
pFriem Family Brewers
Sat. June 10th 7pm
Abrikoos - Lambic brewed with 3 pounds of apricots per gallon. 5.4% Abv.
Oude Kriek - Adding fresh, Hood River cherries to our barrel aged lambic ale makes us happy, but 10 months later, flavors of cherry pie and the dry, tangy finish are even more satisfying. 5.6% abv.
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.
Crux Fermentation Project & De Garde
Sun. June 11th 11am
Crux: Sour Golden Pinot Gris - Sour golden aged 1.5 years in L'ecole red wine barrels with mixed culture fermentation. Fresh Pinot Gris grapes crushed and added to barrels. 11.3% ABV, 20 IBUs
Crux: A Taste of Summer Saison w/ Peach - Inspired by the warmer weather and sunny days, we too our Farmhouse beer and added peaches to the fermentation. Hints of summer peaches and herbal notes play on the nose, along with subtle sweetness on the backend of the palate. 6.5% ABV, 25 IBU
De Garde Brewing: Alle Krüge - A Wild Brown Ale Aged in Oak Barrels with Blackberries. Brewd In Collaboration with Freigeist Bierkultur ALC 6.8% BY VOL
Great Notion Brewing
Sun. June 11th 3pm
Orchard Reserve - a barrel-aged Saison fermented for 10 months in French Pinot Noir barrels with our house sour culture. The beer is conditioned with Tart Montmorency cherries.
Strawberry Shortcake - a tart ale made with Oregon strawberries. This is the strawberry version of our Zest Berliner Weisse series, the cousin to Blueberry Muffin and Key Lime Pie.
Also in the Rotation….
Burnside Brewing: Lime and a Coconut
A special fruit beer fest classic: Lime Kolsch blended with Coconut Water for a truly refreshing and fun summer favorite.
Culmination Brewing: 2016 Peche'
Barrel aged sour wild ale with peaches. 7% Abv.
Deschutes: Tamarind Session Sour
The tamarind tree produces a pod-like fruit with a fantastic citrus quality. In this highly drinkable sour beer we pair tamarind with Victory malt, giving a slightly sweet biscuit note to help balance the tart acidity.
ABV: 4.0% IBUs: 12
Double Mountain: Peche Mode
Belgian-style ale aged for 9 months on Hood River peaches. This beer also uses Brettanomyces as well as their house yeast. 8.6% abv.
Ecliptic Brewing: Barrel-Aged Carina Peach Sour Ale with Brett (wild yeast)
Lompoc Brewing: Port Barrel Aged Cranberry Saison
Portland Cider Co: Bruce Lychee
Bruce Lychee is a medium cider from 100% northwest apples blended with fresh pressed lychee fruit. Exotic notes of melon and rose are balanced with subtle citrus aromas from Amarillo and Citra hops. 6.4% ABV
Reverend Nat's Hard Cider: Bodhisattva of Compassion
A sour blending project made from Sacrilege Sour Cherry cider aged in Cascade Barrel House barrels, heirloom Golden Russet aged in Ransom Old Tom Gin barrels and pyro-concentrated Newtown Pippin aged in Le Vin de Grand Jon barrels. 8.3%
Ruse Brewing: Turquoise Mountain Sunrise
this golden ale was conditioned in pinot noir barrels for 8 months with our house brettanomyces culture, then transferred to stainless with pineapple puree. Tastes like a cocktail-hence the name!
Wander Brewing: Cranberry Fruit Puncheon
European specialty malts. German and American hops. Specialty farmhouse ale yeast. Aged in French oak red wine puncheons with organic cranberries from Starvation Alley Farms in Long Beach, WA. Pours ruby red. Begins semi-sweet, finishes tart and dry. Blood orange, blackcurrant, jammy, subtle tannic notes. 8.2% abv.