The 2012 Portland Fruit Beer festival is next weekend and we are giving away two packages for it. Each package contains a glass and ten drink tickets ($20 each!). To win, comment on this post why you would like to attend. Winners will be drawn and emailed on Monday, June 4th.
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From our sponsors @ Fruit Beer Festival:
2nd annual Portland Fruit Beer Festival
Saturday June 9th 11am – 9pm
Sunday June 10th 11am – 6pm
More info: www.portlandfruitbeerfest.com
Location: 7th & E. Burnside on the North side of the street. Taking place between Burnside & Couch streets on 7th and in the parking lot of Burnside Brewing Co. at 701 E. Burnside Portland, OR 97214
The Portland Fruit Beer Festival returns bigger and better than before this June 9 and 10, along with a special pre-fest dinner and seminar on June 8. The only festival of its kind, the PFBF celebrates the wonderful, creative, and uniquely crafted fruit beers of the Pacific NW and beyond. Returning for its 2nd year, the Portland Fruit Beer Festival aims to be the most innovative and fun festival around, with not only the most exotic selection of fruit beers on tap, but also by adding gluten-free fruit beers and locally-made hard ciders.
In the wake of last year’s overwhelmingly high attendance, organizers this year have secured the closure of NE 7th Street off of East Burnside to more than double the capacity of Burnside Brewing Co.’s parking lot while still keeping the event friendly for all ages. With extra space comes more beer, more food vendors, more seating, and live music on the Kink.fm stage. The 2nd annual Portland Fruit Beer Festival will truly have something for everyone.
Once fruit beers were a staple of every brewery, but when quality fruit became harder and harder to obtain at cheap prices, many breweries stopped making them or turned to cheap extract flavorings, which in turn helped to give fruit beers a bad name in the craft beer community. The Portland Fruit Beer Festival is bringing back the tradition with an outstanding lineup of the best fruit beers the world has to offer, many of them brewed specifically for this festival by local brewers. More than 30 breweries are sending entries to this year’s festival, with another 20-30 special rare one-off kegs for our rotating taps that will change throughout the festival.
Homebrewing Competition and Pre-Fest Homebrewers Dinner & Symposium
Innovative beers will come from not just the professionals, but the homebrewers as well. Just like last year, there will be a fruit beer homebrewing contest, but also a Pre-Fest Homebrewers Fruit Beer Dinner on Friday, June 8, in Burnside Brewing Co.’s south brewery space. Catered by Chef Nate Yovu with a menu designed to compliment fruit beers, 4 of the best homebrewed fruit beer entries will be selected to be poured at no charge for the dinner, alongside a few special regular festival entries. This will give the public a chance to taste some of the amazing beers our local homebrewing community has been concocting.
This all-inclusive dinner ($50) will feature talks from some of the industry’s foremost brewers of fruit beers, including Eric Salazar from New Belgium Brewing, Alex Ganum of Upright Brewing, and Ben Edmunds of Breakside Brewery. Representatives of Oregon Fruit Products, which produces the finest antiseptic fruit purees for brewing, will also be on hand. Tickets for this dinner are limited to just 50 seats and are available online here. Find more info about how to enter the homebrewing contest here.
Pretzel sticks with beer cheese.
Artisanal Cheese board.
Jerk chicken, crispy plantains.
Berber spiced short ribs, curry wurst sauce.
Fava bean Barley risotto, fine herbs.
Selection of brewery sausage, house mustard.
German potato salad.
Lemongrass and kefir scented rice.
Spring mix salad, garlic honey vinaigrette.
Frushi, sweet coconut rice fruit leather wrap.
The Portland Fruit Beer Festival is also welcoming back some of the finest mobile food providers that Portland has to offer, while adding some new favorites including: Tastebud Farms, 50 Licks ice cream, and PBJ’s Grilled, to name a few. There should be something for every taste, whether adult, children, vegetarian, or vegan.
New Website & Blog
We are also excited to announce the launch of a new website www.portlandfruitbeerfest.com that features a blog where brewers will be writing their thoughts on fruit beers and the process behind the making of their festival entries. The first ‘2012 Portland Fruit Beer Festival Spotlight’ behind-the-scenes video has now been posted (direct link to vimeo page: http://vimeo.com/42172168) and features Vasilios Gletsos the Brewmaster behind Laurelwood Brewing along with Portland Roasting’s lead coffee Roaster Ryan Johnson talking about their collaboration beer made with dried coffee cherries ‘Cascara Obscura.’ Stay tuned to the new Portland Fruit Beer Festival website’s blog for more new video releases and writings from many of the contributing brewers about the creation of their beers.
Pre-Purchase Advanced Tickets (skip the lines!)
VIP Access 1 hour before the crowds or seats to the Pre-Fest Homebrewers Dinner & Symposium at: portlandfruitbeerfest.strangertickets.com/
Friday June 8th Pre-Fest Homebrewers Dinner 6 – 9pm
Saturday June 9th 10am – 11am VIP Hour
Saturday June 9th 11am – 9pm
Sunday June 10th 11am – 6pm
Purchase Advanced Tickets: http://portlandfruitbeerfest.strangertickets.com/
Fruit Beer Festival Beer List
10 Barrel Brewing: Raspberry Sour
Raspberry Sour will slap you in the face with raspberry tartness then slaps you again with an undeniable sourness. It ends refreshing and dry daring you to take another drink. | ABV: 5% | IBU: 4
Alameda Brewing Company: Huckleberry Hound
Huckleberry Hound is a light bodied, sessionable India Pale Ale with a new twist…. HUCKLEBERRIES! Take German Pilsner malt, American hops, an ale yeast strain, northwest huckleberries, artfully brew with them and you will have this amazing beer. This isn’t any wimpy fruit beer, it really is an IPA with 6.5% ABV and 55 IBU”S. It is just the perfect beverage to kick off the warm days of summer, whether you are out in the mountains gathering berries or relaxing on the river. Just watch out for the black bears.
Malts: 2-Row, Pilsner. Hops: Millenium, Simcoe, Amarillo, Cascade | ABV: 6.5% | IBU: 55
Bend Brewing Company: Ching Ching
Ching Ching is a whimsical take on a German Berliner Weisse. It is effervescent with a Swee Tart tanginess. Pomegranate and hibiscus make this a perfect summer thirst quencher that just might push the boundaries of what you consider beer. Bronze medal winner at the Great American Beer Fest 2011. | ABV: 4.5% | IBU: 4
Block 15 Brewing Company: Tropical Storm
Farmhouse style ale brewed with Pilsner malts, Palm Sugar and Nelson Sauvin Hops. Conditioned with yellow papaya and blended with a one year old barrel of Ferme de la Ville Provisions.
Boneyard Beer Company: Femme Fatale
Raspberry Tart Ale. Red to brown in color, 12.5lbs per barrel raspberry pitched into the fermentation. Influenced by Belgium sour brown and Flanders red. | ABV: 6.2% | IBU: 12
Breakside Brewery: Strawberry Rhubarb Pie
A malty golden ale made with whole strawberry rhubarb pies (crust included) in the mash, kettle, and fermentor. | ABV: 6% | IBU: 20
Burnside Brewing: Red Light District
An Imperial stout brewed with 44 pounds of Belgian chocolate and 400 pounds of strawberries aged in Pacific Rum barrels
The Commons Brewery: Saigon Saison
Light colored, full bodied saison. The spicing and fruit additions should be refreshing and be indicative of Vietnamese cooking. | ABV: 5.75% | IBU: 16
Deschutes Brewery: Extinction Stout
Raspberry Stout. Deep velvet chocolate malt decadence folded with delicate raspberries. This stout combines two of life’s finer flavors into drinkable glory. | ABV: 9.5% | IBU: 65
Dogfish Head Craft Brewery
1. Festina Peche
A tart and refreshing wheat beer. Festina is fermented with loads of peaches and makes a great summertime thirst quencher. | ABV: 4.5%
Gluten-free with gusto. The hints of molasses and pit-fruit in this sorghum-based beer are balanced by vibrant strawberry and honey notes.
Elysian Brewing Company: Yuzu’s Belgian-Style Golden Ale
Light. Refreshing. Good.
Yuzu’s is made with 100% pale malt, Turbinado sugar and Belgian Golden ale yeast. Bittered with Magnum and finished with Styrian Goldings hops. Organic dried lemon peel is added at the end of the boil, and yuzu juice is added both pre- and post-fermentation. Starting gravity 12°P (1.048). | ABV: 4.5%
Flat Tail Brewing Company: Strawberry Rhubarb Corvaller Weisse
Our Corvaller Weisse fermented 100% in barrel, then refermented on stainless with fresh strawberries and local rhubarb.
Fort George Brewery and Public House: South
South, a Strong Summer Fruit Ale Brewed simply, yet deftly with only Organic Pilsner malt, South is aged in Argyle Pinot Noir barrels for two months then conditioned in a bright tank with 100 pounds of frozen raspberries creating a stunning sunset hue that evokes tropical transcendance. The oak gives complexity to the body and a little Cascade and Amarillo are the spice that reminds us there can be bitterness in paradise. | ABV: 7.5% | IBU: Mild to Medium Bitterness (Note the qualitative rather than quantitative bitterness rating)
Gigantic Brewing Company: Hot Town, Summer in the City
Back of my neck getting burnt and gritty. Imperial Black Saison aged with a myriad of chili peppers. A beer that will prepare you for the zombies, concrete and fire.
Hopworks Urban Brewery: Belgian Apple Beer
Belgian Golden Apple: 70% Organic 2 Row, 30% Organic Wheat, OG: 14. Apples are organic apples sourced from Hood River. | ABV: 6.5% | IBU: 10
Laurelwood Brewing Company: Camera Obscura
Belgian Style Dark ale/dubbel. 18 Plato, Fruit is Hawaiian Cascara, i.e., the cherry off of the coffee bean. | ABV: 7.8% | IBU: 25
Lompoc Brewing: Bomb.com
A blend of 3 different beers; Kick Axe fermented in Maryhill Winery Port barrels with tart cherries, Cherry Bomb, and Lompoc Wheat Wine. It has pleasant notes of vanilla and berry fruit, a light mouthfeel, and a tartness coming from the sour cherries. | ABV: 6%
Lucky Labrador: Lychee Lager
A light lager flavored with lychee.
New Belgium Brewing: Hip Hop Saison
Our Valentine’s Day beer brewed with raspberries and rose-hips. Fermented with a French Saison yeast, a little tart, a little sweet, really delicious. | ABV: 7.5%
Ninkasi Brewing Company: Cherry Bourbon Renewale Porter
Renewale Robust Porter that has been aged in Heaven Hills Bourbon Barrels with cherries. Bittersweet chocolate, caramel, pleasant fruity esters and a smooth malt creaminess combine to create a flavorful, drinkable and true-to-style Robust Porter. The bourbon barrels bring out vanilla and a hint of coconut while the cherries brind fruit to the nose and a subtle tartness. | ABV: 5.9% | IBU: 38
Oakshire Brewing: Whack & Unwrap
Orange Chocolate Porter. A creamy Chocolate Porter with hints of juicy oranges. | ABV: 6% | IBU: 20
Upright Brewing: Levinator
The Levinator is a barley based bock brewed with Bavarian weisse yeast, lending the characteristic fruity and spicy character beers fermented with it are known for. It’s matured in two wine barrels with Oregon black currant puree for an extra fruity and snappy profile. | ABV: 7.2%
Widmer Brothers Brewing: Marrionberry Hibiscus Gose
Gose is a traditional cloudy German style of beer that balances tart and slightly salty features with a soft malt background. Our unique take uses a healthy dose of Oregon-grown Marrionberries as well as organic dried Hibiscus flowers for a tart, floral profile with clove and coriander flavors to round it out. Goseanna! Original Gravity – 11.8o Plato. Fruit – Oregon-grown Marrionberries. | ABV: 5.4% | IBU: 15
2 Towns Ciderhouse: The Bad Apple
Semi-Dry Cider, hand crafted in Oregon with all Northwest ingredients, The Bad Apple is a rich & bold cider with notes of fruit and vanilla. This complex cider is aged on brandy-cured Oregon White Oak. The Bad Apple is surely a cider to savor. | ABV: 10.5%
Bushwhacker Cider: Brookland Sour
The Brookland Sour is a cherry cider, made with Oregon apples. The cherries used are tart and sour, and then the batch was dry oaked. Fermented with London ESB yeast, the juice was first infected with lactobacillus, to try and get as much sour flavors. The cider name comes from the original name of the neighborhood that Bushwhacker is located in. | ABV: 10.5%