Monday, January 9

This Month At Breakside: Seven New Beers & A Brewer’s Dinner


"Known for its creative, high quality beers and constant rotation of taps, Breakside Brewery (820 NE Dekum) is starting off 2012 true to form with seven new beers on tap this month. In 2011, Breakside released 92 different beers, and with this fast start in 2012 the brewing team of Sam Barber and Ben Edmunds look to match or exceed that number this year.

Currently on tap are Cedarbaumbier, an amber wheat ale made with Western red cedar and fresh ginger, and a Neo-Cream Ale, an American blonde ale fermented at lager temperatures with a touch of fresh fennel. Both these sessionable beers come in at under 5.5% ABV, and the response at the pub so far has been extremely positive, with both selling quickly. Later this week, the brewery will tap the sixth in its series of “chef collaboration” beers, a Chestnut Honey Bock brewed with Cathy Whims and Doug Derrick of Nostrana. The beer used over 50 pounds of Oregon chestnuts that were roasted in the wood-fired oven at Nostrana, as well as a portion of “kitchen malt”—barley donated by Eat Oregon First’s Scot Laney that was malted in the Nostrana kitchen and kilned in the same oven. This month will also see the debut of the brewery’s Munich-style Helles and the return of Breakside’s popular Brown Porter.

Two brews with interesting connections to the Portland brewing community round out this month’s offerings. Hoppy Hoppy Nanobeer is a double IPA brewed with Ben Love of Gigantic Brewing. While Gigantic prepares to open its doors, Love and partner Van Havig have been making collaboration beers with other Oregon breweries. This super hoppy brew will be available at Breakside and at Gigantic’s tasting room when they open. Finally, Alanbier is a strong ale made in homage to visionary brewmaster Alan Sprints of Hair of the Dog, whose beers helped establish Portland’s reputation as a world beer destination. Alanbier is a 9% ABV dark strong ale brewed in the Old World “Adambier” style. This beer traditionally uses some portion of smoked malt, but in a cross-cultural twist, Edmunds chose to achieve the brew’s smoky flavor through the use of lapsang souchong tea.

The Breakside team is also excited to announce that , on January 20th, the brewery will have its first Brewer’s Dinner at Aquariva Restaurant (470 SW Hamilton Court). The dinner includes four courses with beer pairings, one of which features Aquariva’s Italian Amber, a beer that the restaurant’s culinary team designed as part of the previously mentioned Chef Collaboration Series. The menu and tickets are available online here or by calling the restaurant directly at (503)802-5850. Barber and Edmunds, as well as owner Scott Lawrence, will be on hand for the event to discuss the beers and enjoy Aquariva’s excellent Italian cuisine."

Breakside Brewing
820 NE Dekum St.
Portland, OR 97211

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