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Oregon Truffle Festival

Know as the white diamonds and black gold of the culinary world truffles are a seasonal prize that the most famous chefs love to create dishes for. Most famously coming from France and Italy, other countries are discovering they have the rare delicacies growing in their soil as well. Croatia and China have been the biggest up and comers in the industry but Oregon is also making its mark. It makes perfect sense if you think about how Oregon is famous for its Burgundian style Pinot Noir due to being on the similar attitude and having similar terror. While the history of truffles here in Oregon is not as lengthy as those in Europe, the desire is.

Although you can obtain some sort of truffle all year-long, the most prized are the winter white and blacks. They have a very short season and grow completely underground. Scientists have never been able to grow any in labs and they perish extremely fast. Only found in fertile soil in damp areas within the reach of certain trees all adds to the extreme price of the truffles. Dogs are specially trained to sniff them out and then the rush begins to get them to market.

The Oregon truffle festival has several events taking place in the state but the one I attended was the market place in Newberg. Located in the heart of the Willamette Valley wine country truffle hunters, wine producers, chefs, and foodies later to offer their delights. There was an open market where you could purchase fresh harvested truffles from pickers. I picked up a 1/2oz of white truffles for $20. When I worked on the Las Vegas strip we use to sell them for $10 a gram so 14 grams for $20 is quite the steal. Several booths were offering other accompaniments such as local cheeses, vinegars, honey, fruits, and cured meats. Local chefs also featured tasting of their food paired with truffles in advertise their business. There were also live cooking demonstrations and even a truffle hunting education seminar featuring one of the truffle hunting dogs.

What would the truffle festival be though without some wine pairing. Several wine producers brought out their best local wines to pair with the truffles dishes and offer up a taste. Most of them were offering discounts on their wine so it was also a great opportunity to stock up on the bottles as well. Some of the wines featured were Argyle, Penner-Ash, Angela, Willamette Valley Vineyards, and Ladyhill. Most had hosted a wine dinner with a local chef previously or had just hand selected some of their best to help feature the truffles. A local distiller also featured some Oregon whiskeys and vodkas. I even had the opportunity to experience a white truffle beer. There was a new brewery who had not opened his facility yet but was kicking off the event featuring his hazelnut stout that was infused with fresh Oregon white truffles.

Wether you are looking to go on a truffle hunting expedition, experience a decadent meal prepared with one of the finest culinary ingredients, or just are a food and wine lover, look for the Oregon Truffle Festival next year in February. Several events occur not only in Newborn but also in Eugene and the Eastern portion of the state. Also take advantage of visiting some local wineries while there as they tend to be slow during the festival.

January 27, 2016
Counterfeit Wine and Spirits

Have you ever heard they saying that more ’82 Petrus was been sold and drank than was ever produced? When we think of counterfeiting we think of money and paintings, but counterfeit alcohol has become big business. Recently I have come across a few articles on both counterfeit wine and alcohol being sold across the world. While I worked for Southern Wine and Spirits I was able to attend a lecture by The Wine Detective Michael Egan, who told of his very fascinating work that he did with the FBI on a few cases of wine fraud.

Michael Egan is an assigned expert with the Compangnie Nationale des Experts MCHT in Paris, France and was accepted as a registered expert at the Bordeaux Appeal Court. He has not only worked for the FBI as an expert witness in the case of United States v. Kurniawan but been hired privately by plaintiffs suing people who have sold them counterfeit wines. Originally from England Michael worked for Sotheby’s Auction House in London, England for 24 years, becoming their wine director. In 2005 he moved to Bordeaux, France and has been authenticating commercial and private wine collections. His line of work has let him see and examine countless collections of authentic high end wines which makes him an expert.

When I first walked into the lecture I figured that to authenticate a wine you could just simply do some scientific chemical analysis and determine that it was a fake. Actually as Michael explained that yes this will prove grape varietals and give you an approximate age there are still several things wrong with this. First the bottle has to be opened, and when we are talking about a $30K magnum bottle of 82 Chateau Petrus, that isn’t always an option. Second there are numerous factors that can affect the outcome of the results such as exposure to heat, oxidation, and other storage issues that come with old wines. Instead Michael focuses more on the bottle its self. He will determine various things such as is this the type of bottle shape, color, and size they would have used. Next he examines the labels to see if not only the printing and designs are correct but that the paper is old enough and the technology of the printing and even the glue would have been used at that time. There is also an inspection of the cork to make sure that it is the appropriate length and has the correct markings and correct capsule.

Recently I read an article from the Associated Press about Rudy Kurniawan that inspired me to write this article since I remembered hearing about the case from Michael Egan himself. In Late 2015 the courts had ordered that the over 500 bottles of counterfeit wine that was being held in evidence from his conviction in 2013 to be destroyed at their location in Texas. US Marshals poured out every bottle into a compost pile and had a local recycling company haul away the glass bottles. Rudy also lost his appeal in the 2nd Circuit Applet Court located in New York, upholding his 10 prison sentence and approximately $25 million in fines and another $25 million in restitution. He filed his appeal alleging that the FBI did not have a properly obtained warrant to enter his house.

Rudy scammed people into buying his counterfeit wines by throwing elaborate parties where he would invite local millionaires to come for a meet and greet so he could make more friends. At his parties he would show off his extensive and expensive wine collection and pop plenty of pricy bottles for his guests. People would become so intrigued with his collection that they would inquire as to how he obtained them. He would respond that he was an avid wine collector and had undisclosed ways of scouring the world for the most prestigious bottles. Naturally they would want to get in on the action and he would tell them he would see what he could do. Then like magic a few weeks later he would call them up with the delightful news that he had found them their bottle. In actuality Rudy had purchased large quantities of lesser expensive Napa Valley and Burgundy wines and make a proprietary blend in his kitchen, then slap a knock off older vintage label of what you wanted on the bottle. Rudy was first accused of counterfeiting wines by Chateau Le Pin in 2007 when he attempted to sell several Magnum bottles of ’82 Chateau Le Pin to Christie’s Auction House in Los Angeles, California. A representative from the Chateau contacted the auction house and told them that they were fakes. Later that year Sotheby’s also accused him of selling counterfeit magnum bottles of ’47 Lafleur in 2006 stating that only 5 bottle had ever been produced. Then again in 2008 he was accused of counterfeiting wine by Domaine Ponsot as he attempted to sell their bottles ranging in vintage from 1945 to 1971, but the wine makes stated that he had never produced wine from the Grand Cru Appellation of Clos St. Denis before 1982. Later he was sued by billionaire wine collector Bill Koch in 2009 for selling him counterfeit wines. And finally in 2012 the FBI raided his home and ended his counterfeiting career.

Michael Egan stated that most of France’s high end wine producers are taking steps to ensure their wines are not counterfeited in the future by implementing such security measures as micro printing, watermarks, and etching of serial numbers to help protect themselves. Also they are making it harder for anyone outside of reputable importers and distributors to buy their product, and in purchasing their wines are contractually obligated to keep detailed records of their transactions so there becomes a paper trail for each bottle. But he did express a concern for more middle priced wines to be counterfeited since more people are less suspicious of wines that range from $500 a bottle to just a couple of thousand and the counterfeiters can make up the differences by moving larger quantities of wine at that price point. So if you get the opportunity to try an exceptionally rare wine, stop and think if was really made by whom and were it was suppose to be.

Michael Egan

January 2, 2016
Sierra Nevada OTRA VEZ™

Sierra Nevada adds a new beer to its available year round line up and that they chose a gose style beer is a testimony to the strength of the sour beer trend in the U.S. As is tradition in gose beers, this is based from part malt and part wheat. The sourness from the lactobacillus is aided by the addition of tangy prickly pear cactus. I am generally not a fan of brewers putting things into my beer no matter how historically based the idea might be, but this was so well integrated, I would have never picked it out as having any additives. Well done Sierra Nevada. The acidity is incredibly refreshing and at only 4.5% alcohol it is light bodied enough to enjoy a few during a quaffing session.

December 29, 2015
Ninkasi Brewing Company

For the holidays my wife and I went down to Eugene, Oregon to visit our friends. Of course for me this is an opportunity to visit a new brewery. With a location 2 hours south of Portland and home to the University of Oregon, short of seeing a Ducks game this is a rare opportunity for me to visit Eugene.
Ninkasi is the largest brewery in Eugene and the 4th largest in Oregon. Named after the ancient Sumerian Goddess of fermentation the companies motto is “Perpetuate Better Living”, which is a tribute to the companies promise to the environment as well as the fun of enjoying a beer. One of the two founders Jamie Floyd attended the University of Oregon when he discover his passion for beer. Although not studding fermentation science like a traditional brewer he got into home brewing. This lead him to getting a job with another local brewery in Eugene as a brewer since he did have the self taught technical knowledge. This is where he was able to fine tune his skills as a brewer. In 2005 he met Nikos Ridge at a beer tasting where Nikos had stopped to taste Jamie’s beer. Nikos who had a degree in finance, also from the University of Oregon, wanted to partner with Jamie on a brewery. With both of their backgrounds it was a perfect match. So in 2006 they leased a spot in a German restaurant in Springfield and created their flag ship Total Domination IPA. This beer led the way of most modern IPA’s by utilizing a large amount of hops that creates that citrusy, floral, crisp and bitter flavor profile we are all use to. All of their beer is unfiltered but does run thorough a machine that kicks out any impurities such as dead yeast cells.

In 2007 they purchased some land in Eugene and created their own brewery. They have gone through four expansions over the years as they have grown. Currently the original building houses their bottling line and a small 15 barrel system that they use for their R & D (rare and delicious) beer production. They have expanded it to include a tasting room and an outdoor patio. Across the street is their main brewing facility. All of the beer is pumped through tubes in a sky bridge to the bottling facility across the street. The brewery also has a barrel aging facility for some of their R & D projects. Then just down the road a bit is their administration offices which houses a rock climbing wall and a recording studio. They let up and coming artists preform on their patio of the tasting room as well as record in their studio to help get them discovered. In addition James Book who is well experienced in the music industry is on hand to give free advice to the artists. This is one of the ways they give back and perpetuate better living.

As any good financial advisor will tell you, diversification is key. So across the street from the brewery is Ninkasi Metal. They have a full metal shop where you can custom order anything from tables, trays, counter tops, and gates (which all happen to be featured in the tasting room). All of their tap handles are custom made in their metal shop and you can take home a bottle opener that was also made there. Most recently they were chosen by Sierra Nevada to make the 36 foot custom gates for their east coast facility.

Ninkasi is a great blend of large production as they are distributed in 14 states, 2 Canadian Providences, and D.C., but keeping the small time values. Their flagship Total Domination IPA is a classic Northwest IPA with an ABV of 6.7% and 65 IBU’s. Also in their flagship series is their Dawn of the Red IRA which as an AVB of 7% with 75 IBU’s, Tracerhops Double IPA that has an ABV of 8% and 100 IBU’s, Lux which is a traditional German style lager with 5.3% ABV and 20 IBU’s, Oatis oatmeal stout with 7% ABV and 50 IBU, Vanilla Otis vanilla oatmeal stout also with 7% ABV and 50 IBU, and Quantum Pale Ale that has a 5.6% ABV and 35 IBU but is only available in Oregon. And be on the lookout for their R & D series as well as their Seasonal Release series, their Special Release series and their Archived series.

December 26, 2015
20th Annual Holiday Ale Festival

So here in Portland we will find any reason to have a beer fest, and what better reason than the holiday season. Downtown in Pioneer Square underneath tents with heaters and over looking the cities Christmas tree is a two-story winter wonderland of beer. Over 50 breweries participating in the event that supports the Children’s Cancer Association. So not only do you get to taste some fantastic winter/holiday theme beers that have never been tasted by the public before, but you also get to support a great cause.

All of the breweries participation in the event are required produce or blend a specific beer for this event or bring out a vintage beer. In addition they are not allowed to release that beer, even in their own brewhouses, before or during the event. This means there will be nothing you have tried before here. For a $35 entry fee you get entrance to the event all 5 days, your own govino shatterproof, reusable, and recyclable beer glass, and 12 drink tickets (1 ticket = 1$ and gets you a 4oz taste of a beer, so 4 tickets for a 16oz glass and 2 tickets for 4oz pours of higher end beers). If you buy your tickets online in advance you can wait in a shorter line to get in and receive two extra drink tickets. There is a also a VIP package which gets you tastings of special selected beers that are not offered to the rest of the public for $100. I really recommend getting your tickets in advance and not waiting till the weekend to attend as the lines will be extremely long.

Be sure to have something to eat before this festival because most of these beers are high in alcohol. If you forget they offer food venders inside as well as a cheese shop and those lovely candied nuts you always see at fairs. Everyday you attend there is also a different brewery that is featured that day in the upstairs area that is offering tastings of more vintage and special release beers for your enjoyment. This years featured breweries were Firestone Walker, Deschutes, Stone, Rogue, and New Belgium. If you really want to sample a lot of beers in one stop see the the beer festivals are the way to go and very cost effective.

Although I did not get to try all the beers some of the ones I’d like to highlight are; my personal favorite of the bunch Cookies for Papa by Alameda. What can I saw I am a sucker for those dark porter and stout style beers. This olde ale tastes like a cranberry chocolate chip cookie. It was not too sweet but exceptionally smooth and flavorful. The Winter Abbey Spice from Reverend Nat’s Hard Cider really warmed up the heart and soul with its holiday spices it was infused with and was served hot. Fat Head’s Holly Jolly Aged on Plums really stood out from the rest of the holiday ales by aging the beer on plums in addition to the holiday spices used in the batch. And 2 Towns Nice & Naughty: Bourbon and Candied Ginger Edition Bourbon Barrel Aged Holiday Spiced Cider drank as easy as a cup of cold apple cider but with the warmth of the ginger and taste of the bourbon barrels made it suitable of the hardcore beer drinkers. Not to mention the 11% ABV will take you down quick.

Here is the full list of the beers served to the general admission as well as the tasting notes supplied by the breweries as printed in the programs.

13 Virtues Brewing – Portland, OR – 2015 Whiskey Barrel Aged MAX Stout | Imperial Stout | 9% ABV | 65 IBU : Take a deep breath and dive into this rich, complex Imperial Stout. The brewers used a mammoth malt bill – Thomas Fawcett Maris Otter, chocolate, roasted barley, Munich and caramel malts and flaked wheats and oats _ to impart big roasty, burnt chocolate flavors and a smooth mouthfeel. The beer was then aged in Eastside Burnside bourbon barrels to add subtle notes of oak, vanilla and heat. Go ahead – get MAX Stout.

2 Towns Ciderhouse – Corvallis, OR – Nice & Naughty: Bourbon and Candied Ginger Edition Bourbon Barrel Aged Spiced Cider | Spiced Cider | 11% ABV | 0 IBU: This extra-special version of Nice and Naughty honey-spiced cider was aged in Kentucky bourbon barrels for one year. In addition, each barrel was infused with crystallized ginger. Integrated and complex, this holiday treat boasts lavish aromas of caramelized sugar, subtle ginger, spices and baked pie crust.

54º 40′ Brewing Co. – Washougal, WA – Snowball Headed for Hell | White IPA | 6.66% ABV | 70 IBU: 54º 40′ Brewing Co. crafted this bright and citrusy White IPA to remind us all of the faded warmth of Summer, back when Coke was still cola, and a joint was a bad place to be. Mandarina Bavaria hops and tangerine peel mingle with seasonal spices of peppercorn and mace in this wheat based IPA. Raise a glass to the season and let’s all ring the Liberty Bell.

Alameda Brewing Co. – Portland, OR – Cookies for Papa | Olde Ale | 8% ABV | 32 IBU: What’s better than milk and cookies? Cranberry chocolate chip cookie beer! Starting with its Papa’s Olde Ale, the brewers bumped up the ABV and body with honey malt and oats. They then added cranberries, cocoa nib and bourbon vanilla beans to create a sweet holiday treat. Set this beer by the fireplace and you’re sure to wake up with plenty of presents under your tree.

Awesome Ales – Silverton, OR – Brett Trois the Great aka the Inebriated Phrunken Elf | Imperial Stout with “Bruxellensis” Trois | 10.2% ABV | 60 IBU: The brewers at Awesome Ales decided to create this truly “untraditional” BIG inky black stout with the unique finish of the widely misunderstood Saccharomyces “Bruxellensis” Trois. Used traditionally for wild yeast-like fermentations, the strain produces a slightly tart profile with delicate characteristics of mango and pineapple, which pairs nicely with the vanilla and Bergamot used during the final stages of the boil.

Baerlic Brewing Co. – Portland, OR – Hotfoot | Smoked Imperial Porter | 8.3% ABV | 60 IBU: With aromas of nuts, dark fruit and campfire that transcend interlayers of chocolate, toffee and caramel, this beast of a beer will fire up your belly and make you howl. Brewed with house-made Dulce de Leche.

Base Camp Brewing Co. & Eastside Distilling – Portland, OR – Bourbon Barrel TripleBock | Bourbon Barrel Aged TripleBock | 9.5% ABV | 38 IBU: Base Camp Brewing Co. – in collaboration with Eastside Distilling – is proud to unleash its Bourbon Barrel TripleBock Lagerbier, a decoction mashed, 100% Munich malt, extra strong doppelbock lager, melted out over four months in Eastside Distilling’s Burnside bourbon barrels. Inviting, malty, comforting and smooth.

Bear Republic Brewing Co. – Cloverdale, CA – Cuvee du Santa | Sour Brown Ale | 8.5% ABV | 15 IBU: Bear Republic’s blenders – together with Santa’s Little Helper Preston Weenier – collaborated to bring this special holiday treat to life. The team selected five outstanding Cuvee de Bubba barrels and added a bit of heft with the addition of a barrel aged Scottish Wee Heavy. This was brought to life with toasted marshmallow, cinnamon, vanilla and figs.

Burnside Brewing Co. – Portland, OR – Rum-Tum-Tumbly | Spiced Rum Barrel Aged Eisbock | 9.6% ABV | 32 IBU: This is a strong, full-bodied malty beer brewed in the Bock tradition. The brewery chilled the bright tanks to below freezing for a number of days to create and “icy” atmosphere prior to cold aging in spiced rum barrels for three weeks. This lager-fermented treat will warm your tummy during the cold winter months.

Chetco Brewing Co. – Brookings, OR – The Busman’s Holiday | Imperial Porter | 7.9% ABV | 13 IBU: Chetco Brewing and Busman Cranberries are kindred spirits: two small, family-owned operations located on the gorgeous Southern Oregon Coast that have come together to create a delicious Imperial Porter made with Busman’s own fresh cranberries and organic coconut. This rich, creamy Porter has just the right amount of sweetness from 60 lbs of organic coconut and is finished with Busman’s gorgeous cranberries.

Coin Toss Brewing Co. – Oregon City, OR – Santa’s Pie Hohl | Cherry Ginger Stout | 6% ABV | 35 IBU: Santa’s Pie Hohl Coin Toss Brewing’s inaugural brew for the Holiday Ale Festival. Two-row pale malt, roasted barley, crystal and flaked oats, and ginger root made up the mash. It was then hopped with Nugget, Galena and Northern Brewer and finished with sour cherry puree. Drink it down your Pie Hohl!

Deschutes Brewing – Bend, OR – Pacific Wunderland | Munich IPA | 6.2% ABV | 55 IBU: Bavarian Oktoberfest meets American IPA! The malt character is driven by Munich malt with support from Vienna and Pilsner malts, providing a smooth, soft and complex malt character. Hops lend in with berry and fruit aromas, light spice, and finish with balanced bitterness.

Drake’s Brewing – San Leandro, CA – Zin Barrel Aged Drakonic | Barrel Aged Imperial Stout Blend | 9% ABV | 40 IBU: Exclusively for the Holiday Ale Festival, Drake’s barrel program manager Travis Camacho worked with festival manager Preston Weenier to create a blend of Drakonic Imperial Stout that was aged for eight months in Zinfandel barrels along with another zin barrel of Drakonic soured with Lactobacillus. The final blend showcases a balanced chocolate and bright berry profile with mild acidic tartness that bolsters the wine barrel characteristics.

Ecliptic Brewing – Portland, OR – Frosty Leo Winter Ale | Winter Ale | 8.3% ABV | 65 IBU: Frosty Leo brewed in the English Old Ale style: beers brewed for the cold months. Frosty Leo is reddish brown with big, sweet malt flavors. The beer has a full, rich body with loads of hop flavor and aroma from Sterling and Citra hops. The beer is named after the frosty Leo Nebula in the constellation Leo.

Eel River Brewing Co. – Fortuna, CA – Gargantua III | Imperial Barrel Aged Strong Ale | 12.3% ABV | 80 IBU: This third generation of Gargantua started its life as an Imperial Strong ale brewed with floor malted Marris Otter barley and premium English and German specialty malts. It was then blended with a strong ale that was aged for six months in bourbon barrels. This final blend was then aged on Madagascar bourbon vanilla beans and figs for a rich and decadent holiday twist.

Ex Novo Brewing Co. – Portland, OR – Weapons of Mass Fermentation | Belgian Quad | 11.5% ABV | 18 IBU: The brewery used European malts and Belgian rock sugar to create a complex malty beer. Deep garnet in color, an extended boil crates rich and complex caramel and fruit notes punctuated by the addition of cranberry for a tar and clean finish. The subtle use of cardamom and higher alcohol create a nice warming beer for a cold winter day.

Fat Heads Brewing – Portland, OR – Holly Jolly Aged on Plums | Spiced Brown Ale | 7.5% ABV | 28 IBU: The brewers created this beer with aromas and flavors of Christmas day in mind, including sweet malt, ginger, honey, nutmeg and cinnamon spice. For this special release, it was then aged on plums.

Feckin Brewery – Oregon City, OR – Top’ O The Mornin | Barrel Aged Imperial Espresso Milk Porter | 10.5% ABV | 30 IBU: This delicious monster of a porter is sure to have you feeling feckin great. Copious amounts of cold brew coffee from Happy Rock Roasters is added to an Imperial Porter. Vanilla beans, Irish steel cut oats from Bob’s Red Mill and Irish ale malt all play a role in this robust brew. The beer was then seasoned in bourbon barrels from Eastside Distilling. Slainte!

Finnriver Farm & Cidery – Chimacum, WA – Barrel in the Forest | Barrel Aged Botanical Cider | 6.5% ABV | 0 IBU: A blend of select organic Washington apples robustly infused with locally gathered Grand and Douglas Fir tips as well as raw, organic fair trade ginger root, resulted in a cider with resinous lemon rind aromatics and undertones of ginger warmth. This small batch release was aged five months on straight rye American oak whiskey barrels and blended with medium toast staves to call forth sweet holiday notes of vanilla and bourbon.

Firestone Walker Brewing Co. – Paso Robles, CA – Imperial Smoked Walker’s Reserve | Imperial Smoked Porter | 10% ABV | 50 IBU: This beer is a throwback to an original staple in early Firestone history: Walker’s Reserve Porter. The brewers enhanced the original recipe and incorporated the addition of Weyermann Beech smoked malt as a majority of the base malts, lending a noticeable yet subtle smoke profile complementing the rich chocolate and caramel flavors. The body is thick and chewy, a classic characteristic resulting from the use of rolled oats in the mash.

Fort George Brewery – Astoria, OR – Deck the Helles | Barrel Aged Helles Lager | 9.5% ABV: Deck the Helles for Holiday Ale Fest, Fa La La La La, La La La La; Fort George Brewing sends their very best, Fa La La La La, La La La La; See the rolling boiling kettle… Toss in fragrant Hibiscus petals… Fermented with Bohemian Lager… Makin’ beer here, not egg nogger… Aged all fall in Pinot barrels… Bet you’re tired of Christmas Carols… Fa La La La La, La La La La!

Full Sail Brewing Co. – Hood River, OR – Bourbon Barrel Aged Wheat Wine | Wheat Wine | 12% ABV | 42 IBU: Bourbon barrel aged Wheat Wine was brewed in the Barleywine style, using 100% malted wheat and left to age in Wild Turkey bourbon barrels for 10 months. It pours a rich honey hue and opens up with complex oak aromas of vanilla and caramel blended nicely with notes of toffee, marmalade and dates. Barrel aging rounds out this big beer by adding a rich tannic structure.

Gigantic – Portland, OR – Black Pieter | Belgian Style Strong Black Ale | 8.4% ABV | 23 IBU: If you’re good, Santa will give you an orange. If you’re bad Black Pieter will put you in a sack and take you to Spain, where you can enjoy this strong, richly malty ale with a light spicy counterpoint to the fruity yeast esters.

Golden Valley Brewery – McMinnville, OR – Whiskey Barrel Aged Old Relic | Barrel Aged Scotch Ale | 8.5% ABV | 26 IBU: This is a blend of two separate batches of Old Relic Scotch Ale. The first, brewed in December 2014, was aged eleven months in Oregon Whiskey barrels from Ransom Wine and Spirits. Batch number two was brewed in September and aged two months in Heaven Hill bourbon barrels, The result is malty, yet balanced, with notes of oak, whiskey and peat.

Hopworks Urban Brewery – Portland, OR – 2 Fest 2 Furious | Imperial Marzen | 8.5% ABV | 45 IBU: Hopworks Urban Brewery brewed an Imperial version of its Oktoberfest beer “Fest of Fury”. This souped up Marzen features caramel and toasted malts, with dark sugar and candied flavors from Garnet and Apache yams. Ya’ might want to keep your eyes on the road!

Kells Brew Pub – Portland Oregon – Golden Winter | Kettle Soured Golden Ale | 6% ABV | 33 IBU: Starting with lots of organic ginger for hints of spiced gingerbread cookies, the brewers added turmeric for a golden color deep earth notes, adding another level of spice to this winter ale. A hint of fresh lemon juice adds tartness to the palate and extra depth to the sour flavors of the ale. These same ingredients also play a role in winter health tonics, so by adding a bit of sour beer, this could possibly be the cure for the common cold!

Klamath Basin Brewing Co. – Klamath Falls, OR – Speak Softly and Carry a Big Stout | Oak Aged Imperial Stout | 9.1% ABV | 64 IBU: The name says it all: this is a big, bold Imperial Stout clocking in at 9.1% ABV, so treat it with respect. Aged on American white oak staves in the conditioning tank for over a month, this beer has plenty of toasted oak and vanilla character to complement the roasted and chocolate malt backbone and oatmeal, leading into a dangerously smooth finish.

Lompoc Brewing – Portland, OR – Whores & Amateurs | Bourbon Barrel Aged Winter Warmer | 6.5% ABV | 30 IBU: Aged in bourbon barrels for six months, this beer is not for the faint of heart. Brownish red in color, this winter warmer has a big malt presence with notes of oak, raisins, toffee and coffee. Ladies of the night and rookies should steer clear of this awesome beer.

McMenamins Edgefield Brewery – Troutdale, OR – Lord of Misrule II | Barrel Aged Imperial Nut Brown Ale | 8.4% ABV | 26 IBU: Appointing a Lord of Misrule – the official in charge of Christmas revelries and the Feast of Fools – is a holiday-time peasant tradition that can be traced back to Roman times. A new lord is elected every year, and so must a new beer be brewed. This complex Imperial Nut Brown Ale was brewed with cacao nibs and roasted hazelnuts and aged in rum and whiskey barrels post-fermentation with fruit and a house-made hazelnut extract.

Migration Brewing – Portland, OR – Black Hearted IPA | Black IPA | 7.3% ABV | 80 IBU: This IPA is dark as night with a medium body and a bready malt profile. Huge additions of Centennial, Amarillo and Sorachi Ace hops give this Black Hearted beer stand out notes of citrus, pine and spice.

Natian Brewery – Portland, OR – Pumpkin is the New Black | Pumpkin Ale/Imperial Milk Stout Blend | 7.2% ABV | 47 IBU: Natian has brought back its Imperial Milk Stout from festivals past, but with a blend of pumpkin ales to help spice up the offering. The imperial Milk Stout is brewed with lactose and chocolate malt then aged on Kahlua soaked oak, while the pumpkin ale is slap brewed with lactose and mild additions of spice to allow the actual pumpkin flavor to come forward.

Nectar Creek Mead – Corvallis, OR – Triple Brett | Sour Session Mead | 6.5% ABV | 0 IBU: Triple Brett is a 100% barrel fermented sour session mead from pure Oregon carrot blossom honey. Made by blending three different strains of brettanomyces, Triple Brett is tart and sour with aromas of honeysuckle and chamomile.

New Belgium Brewing Co. – Fort Collins, CO – Blackberry Barley Wine | Barley Wine Ale | 10% ABV | 50 IBU: Blackberry Barley Wine channels the elegant spirit of classic English barley wine, but with a kiss of blackberry to elevate the sip beyond convention. A deep wash of caramelized sugar and toasted bread, courtesy of caramel Munich malts, adopts subtle laces of floral, fruity berries for a paring as proper as sipping snifters besides a crackling fireplace. Warming, rich and complex, curl up to a pour of Blackberry Barley Wine this winter.

Ninkasi Brewing Co. – Eugene, OR – Bourbon Barrel Aged Ground Control | Bourbon Barrel Aged Imperial Stout | 10% ABV | 80 IBU: Ground Control boldly combines local and out-of-this-world ingredients. This rich, complex Imperial Stout is brewed with Oregon hazelnuts, star anise and cocoa nibs, and is fermented with an Ale yeast that survived a trip to space and back. This special Holiday Ale Fest batch has been barrel aged for two months in Four Roses bourbon barrels.

No-Li Brewhouse – Spokane, WA – Sloppy Donks | Barrel Aged Strong Rye Barley Wine Ale | 9.5% ABV | 20 IBU: Lime, ginger and rye from Copper Donkey provide citrus, spice and a underlying bready character. Wheat Whiskey Barrel Aged Barley Wine provides, sweetness, vanilla, oak and whiskey flavors. The combination is a unique winter beer with bright lime notes melding with an oaky, spicy character. Rye sweetness delivers the impression of gingerbread spiked with warming whiskey.

Oakshire Brewing – Eugene, OR – Hot Cakes, Brunch Ale | Imperial Breakfast Brown Ale | 8.5% ABV | 22 IBU: Inspired by the Oakshire Brewing team’s love of French toast, this big brown ales is crafted with a healthy dose of oats and maple syrup and then further spiced with cinnamon and vanilla beans. Notes of sweet maple syrup drip over a chewy ad silky full-bodied brown ale, while hints of spicy cinnamon and vanilla punctuate the background of this big, brown ale.

Payette Brewing – Boise, ID – Imperial Mutton Buster | Oak Aged Imperial Brown Ale | 8.7% ABV | 50 IBU: Imperial Mutton Buster takes one of the brewery’s staples and turns it up a notch. After doubling the ingredients in its Mutton recipe, the brewers aged this beer on oak spires and cherries to add layers of complexity to an already fantastic beer. The nutty and chocolate notes from the malts are complemented nicely by the added cherry sweetness to make for a perfect holiday beer.

Reverend Nat’s Hard Cider – Portland, OR – Winter Abbey Spice | Spiced Cider | 7.4% ABV | 0 IBU: This cider is a take on a very old recipe dating from early 1600s colonial America, with a modern twist of added carbonation. The cider used rains, unrefined cane sugar, cinnamon and nutmeg and fermented this libation to dryness using oak. This special Holiday Ale Fest batch was made with prune juice and is being served warm to abate the winter chill.

Rogue Ales – Newport, OR – Rye Whiskey Barrel Aged Double Chocolate Stout | Whiskey Barrel Aged Imperial Chocolate Stout | 9% ABV | 68 IBU: To craft this brew, Rogue Ales combined its Double Chocolate Stout with cacao nibs and vanilla from Madagascar in oak barrels previously used to age its Oregon Rye Whiskey, then barrel aged it in the ocean air of Yaquina Bay.

Rusty Truck Brewing Co. – Lincoln City, OR – Saison de Noel | Saison | 9% ABV | 25 IBU: One hundred and fifty pounds of simmered cranberries, along with orange peel and holiday spices, were added to this Noble hopped, Munich malt-based heavy French Saison.

Santiam Brewing Co. – Salem, OR – Sangre de Cristo | Imperial Stout | 10.7% ABV | 58 IBU: Conceived for the depth of an Oregon winter, Santiam Brewing’s Imperial Stout, co-fermented with Cabernet Sauvignon grapes, is big and dark with chocolate and red wine notes. This batch is wine barrel aged exclusively for the Holiday Ale Festival.

Sasquatch Brewing Co. – Portland, OR – Sister Skookum Saison | Imperial Saison | 8.5% ABV | 35 IBU: This Imperial Saison was made for the cold, dark months of winter. A simple base of Belgian pilsner malt and German wheat allows the complex, fruity esters of a house blend of two different Belgian yeasts to shine through. Czech Saaz, Merkur and Willamette hops offer a subtle bettering profile. Grains of paradise and rose hips were added to the boil for spicy white pepper notes and a floral, citrusy finish.

Seven Brides Brewing – Silverton, OR – Drunkle | Old Ale | 10% ABV | 60 IBU: Use extreme caution when dealing with the Drunkle. While sometimes hard to spot at first, you always know when you have been found by this bleary eyed fellow. Premium malt and Northwest hops blend to create flavors of toffee, caramel and chocolate in this delicious winter treat. Best consumed in groups to avoid yourself becoming the boorish and overly-talkative Drunkle.

Stone Brewing Co. – Escondido, CA – Wittier Moron | Imperial Black WitBier | 10% ABV | 40 IBU: Twice the wit, still the same moron. An Imperial version of the back to back GABF (2014 Gold, 2015 Bronze) medal-winning Witty Moron, this deceptive dark wheat ale features the sexy look of a stout, but with the refreshing flavor of a Belgian witbier. To help with the winter season, Stone made this version even wittier with a generous boost of alcohol ad flavor to keep all the morons happy.

StormBreaker Brewing – Portland, OR – Happy Marijuanica | Hoppy Smoked Ale | 7.5% ABV | 85 IBU: In honor of winter changes to weed; StormBreaker brewed a beer that everyone needs. It brewed something wintry and smoky, hoppy and dank too; for this holiday season the brewers offer it to you. The ABV is 7.5 with 85 IBU; but don’t worry, no bud was harmed in the making of this brew. So whether you celebrate Christmas, Kwanza or Hanukkah; celebrate right with a pint of Happy Marijuanica.

Two Kilts Brewing Co. – Sherwood, OR – Earls of Orkney | Wheatwine | 10% ABV | 45 IBU: Amber in color with rich malty flavors and aromas, Earls of Orkney is a smooth, drinkable beer. A very big mouthfeel is present due to the insane amount of wheat malt that goes into this beer. Imbibe carefully as this one packs a little kick!

Vertigo Brewing – Hillsboro, OR – Insomnia Coffee Cream Ale | Cream Ale with Lactose and Coffee | 6.2% ABV | 13 IBU: The brewers are “amped” up about this year’s festival and have created ale for both beer drinkers and coffee lovers alike. This cream ale brewed with lactose produced a smooth, creamy and slightly sweet base beer which was then infused with copious amounts of cold brewed Tortoiseshell blend coffee. Beer drinkers and coffee lover unite!

Viking Braggot Co. – Eugene, OR – Skadi | Braggot | 7.5% ABV | 20 IBU: Skadi (pronounced SKAHD-ee) in Norse mythology is the goddess of winter who lives in the highest reaches of the mountains where the snow never melts. Viking Braggot pays tribute to this goddess with a double-style brag got brewed to be enjoyed during these cold winter months. An organic grain bill is paired with local clover honey and moonshine soaked raisins to lend to a complex balance of malty richness and fruity esters. Skol!

Wider Brothers – Portland, OR – Angel’s Reign | Imperial Rye Stout | 9.3% ABV | 60 IBU: Angel’s Reign is an Imperial Rye Stout aged in Heaven Hill bourbon barrels and is made with three types of malted rye to give a wonderful spiciness. Midnight wheat is added tot the malt bill, lending a hint of creaminess that rounds out the palate. Pilgrim and East Kent Goldings lend pleasing flavors of orange, pear, lavender and honey. The finish has hints of alcohol and vanilla, reminding you of who is the king.

Wild Ride Brewing – Redmond, OR – Hib Hop Hibiscus Ale | Hibiscus Ale | 5.5% ABV | 18 IBU: Hib Hop Hibiscus Ale is a lighter winter beer here to brighten your season. This blonde ale with a twist gets its flavor and color from the addition of hibiscus, which adds a cranberry-like tartness and a beautiful pink hue to this light-bodied beer.

December 13, 2015