Notes about the New Beer Nutz in Milwaukee

Hi Everyone,

We recently got this from Charlie:
Subject: Beer Nutz
Hi everybody,
Just wanted to take a moment and thank you all again for being part of Beer Nutz. The show is currently running on InDemand - but the times vary depending upon what your cable service is like. You can find out about the show by going online and checking the link at: www.Mojohd.com. The shows have turned out quite well. Thanks again.
Cheers,
Charlie Otte, Producer, Traveling Light Media,
I checked out the first show from Milwaukee, Wisconsin and found it very entertaining. The show had a great feature on a home brew club in Milwaukee
See
Beer Barons Richard Heller (Member)McKagan’s Chocolate Stout – Learn to brew it at home by clicking here!
and just some general fun stuff. I also caught the much talked about Travel Show with Rachael Ray that was shot in Portland, Oregon. I don’t want to be a major critic on either of these shows. I find them fun with some interesting things on the areas that they feature.
The Beer Nutz show made me want to visit Milwaukee again and check it out. That is what Rachael Ray was doing for Portland. Yeah, they are not perfect, but hey if it makes a few people ask about coming to Portland, or how can I brew my own beer…it is good for all of us!
I lift my mug to the travel shows! Especially those focusing on beer!
Cheers,


David Dronkowski

Beer Nutz!

Subject: Beer Nutz

Hi everybody,

Just wanted to take a moment and thank you all again for being part of Beer Nutz. The show is currently running on InDemand - but the times vary depending upon what your cable service is like. You can find out about the show by going online and checking the link at:

http://www.mojohd.com

The shows have turned out quite well. Thanks again.

Cheers,

Charlie Otte
Producer, Traveling Light Media, 818-841-9163

How Beer has changed in Oregon

BY Gary Corbin
Honorary Beer Scribe for Guest on Tap

Portlanders enjoy an amazing diversity of quality, locally made brews. As Preston Weesner of the Oregon Brewers Festival said recently, “The bottom line is, we here are the extreme haves in an industry of have-nots.”
It hasn’t always been like this. Thirty years ago, the only brewery in Portland was Henry’s, and in 1980, only 80 breweries were operating in the entire United States. “And the prediction was that there would only be 10 by 1990,” said beer brewer and writer Fred Eckhardt.
But by then the wheels of change already had started turning. A few entrepreneurs bucked the trend and opened small craft breweries: Charlie Coury was Oregon’s first commercial craft brewer, opening Cartwright’s in 1980. Unfortunately, the pioneering effort didn’t last; the county shut him down on New Year’s Day 1983.
That year, Oregon legalized brew-on-premises establishments, and soon after, the floodgates opened. In 1984, homebrewers Rob and Kurt Widmer cranked up their first batch of Altbier on Northwest 14th Avenue and Lovejoy Street, and winemakers Nancy and Dick Ponzi ventured some capital to open Bridgeport on Northwest Marshall Street.
In 1985, the McMenamin brothers opened their first brew pub in Hillsdale. Fred Bowman and Art Larrance opened Portland Brewing (now MacTarnahan’s) on Northwest Flanders Street in 1986.
That year, the trend went statewide, as Hood River Brewing opened and McMenamins opened new pubs in Lincoln City and Hillsboro.
Today, there are 56 breweries in Oregon — 40 of them brew pubs, according to the Oregon Brewers Guild. While the largest concentration is in the Portland area (33), craft breweries have sprung up in 28 cities large and small, from Ashland to Enterprise.
The expansion is not over. Several new breweries opened since 2005: Roots, Amnesia, Cascade Lakes, Karlsson’s, Clinton Street, Mash Tun, Willamette Brewing in Eugene, and soon, Max’s Fanno Creek Brew Pub in Tigard and Ninkasi in Eugene.
National chains have moved in, and former fledgling local entities are forming new regional chains. McMenamins, with more than 50 pubs now in operation in the Pacific Northwest (48 in Oregon), is now the third-largest chain in the country.
The Lucky Labrador just opened its third pub; Big Horn, Full Sail, Bridgeport and Wild River each have two. The Laurelwood has two and soon will open a third, one that will more than double its brewing capacity.
The interesting thing about this expansion is that it’s mostly pub-oriented — and that means, local to your neighborhood. The big brewers have left a lot of room for small operations to fill the niche any neighborhood or small town needs.
Elliot Glacier serves perhaps the smallest community — Parkdale, population 266 — but not far behind are Wild River in Cave Junction (1,440) and Bill’s in Cannon Beach (1,650). Like Elliot Glacier they are depending on tourists to shore up sales for the local drinkers. Whoever coined the phrase “Think globally, drink locally” must have been thinking about (and drinking in) Oregon.
So, the next time you walk into your favorite pub and it takes you several minutes just to choose from the wide beer selection, remember Preston’s words: We’re spoiled now.
I don’t know about you, but I like it better this way.
Beer News for Beer Week
Tonight: Tuesday, July 25 th is The Oregon Brewers Dinner 5:30 PM to 8:30 PM. If you have not been to this event, you are missing one of the best chances to meet some of the biggest name in the craft beer industry. It is at Tom McCall’s Waterfront Park. Tickets just $35($30 for SNOBs) #503.288.BREW or
Wednesday, July 26 th:IPA Blind Tasting McCall’s Waterfront Park 5 PM to 9 PM #503.778.5917
Thursday, July 27 thThe Imperial Beers Celebration at Concordia Ale House featuring over 10 plus taps of Oregon Craft Beers and others surprises! One being Terminal Gravity along with other great beers will be poured all day or while supplies last. (Concordia Ale House 3276 NE Killingsworth, Pdx. # 503.287.3929)
Thursday July 27 th –Sunday July, 30 th: The Oregon Brewers Festival: 4 PM to 9 PM Thursday; noon to 9 PM Friday & Saturday; noon to 7 PM Sunday #503.778.5917
Friday, July 28 th-Sasquatch Brew-Am Golf Tournament! - McMenamins Edgefield Inn hosts this celebrity benefit for the Glen Hay Falconer Foundation!
Golf from 8 AM to 1 PM (ask about the beer bus to the event) Pair up with celebrity brewers for a round of golf at one of the coolest courses in the area. More info http://www.sasquatchbrewfest.org/ or email <> McMenims Edgefield Inn call# 503-669-8610
Duffers can take a FREE "beer bus," sponsored by Rogue, to and from the event. Golfers need to be at Rogue Public House, 1339 NW Flanders, at 7 a.m.
for the free bus. Ask anybody who took the bus last year: It's a fun, fun time!
Saturday, July 29 th-Double Imperial IPA Fest: A large number of Imperial IPAs will pour in the restaurant’s parking lot. Judging will take place from noon to 6 PM. The public is encouraged to vote for People’s Choice. Event is at The Rose and Raindrop (532 S.E. Grand, Pdx. # 503.238.6996 http://www.roseandraindrop.com/)

Special Oregon Craft Beer Publications by area newspapers

The following is a letter that was sent to Guest on Tap Beer Scribes about area publications:

Hello Honorary Beer Scribes!

First, thank you for all of your amazing work of the past year. You are the biggest part of my passion! I believe that we should have more beer writing throughout the city. I believe that the Oregonian’s increase of beer writing has allotted to do with our ongoing publishing of your works. I also believe that beer writers should always get PAID for their work! Even though it is a passion, it is still work and deserves compensation!

Second, I had great dreams for this week’s publishing of “A Locals’ Guide to Beervana: Oregon Craft Beer Month: Think Oregon, Drink Oregon”. I only realized a small percentage of those dreams. I was not satisfied when the piece went to press and some of you have already pointed out the issues that I had. It was the first year’s attempted at this kind of program, so I hope that we can make next year’s much better.

Third, the Oregonian’s Oregon Craft Beer Month piece helped the cause and helped build awareness, but…. I was very disappointed in this piece for many reasons. I just thought it would be bigger better with more color and published on a Sunday for increased visibility. It, too, was a start though. What about Willamette Week? The Portland Mercury? The Portland Business Journal? Etc.

Fourth and finally, we need to improve all our newspapers publishing of Oregon Beer coverage! The problem that I see is a financial one. Lack of advertising hurt the Portland Tribune and the Oregonian. We need to encourage the beer wholesalers, retailers, brewers, and publicans to continue to support beer journalism through advertising more in the publications that support beer dialog. Please thank those that do advertise for they see the big picture! The only way to grow beer journalism is to get the support of those that make their living off of the sale of the beer itself. I am on the frontline of the financial battle trying to generate that revenue to keep these things going. It has been a hard year with two large newspaper groups producing the same type of program. With more advertising revenue, I would have been able to publish the piece in all eleven newspapers (11) see www.localdailynews.com or all of our publications! As it was, we were able to publish in 8 publications! This was great! Thank you all for everything you have done.

In conclusion, I lift my glass to this noble cause and will continue to fight the good fight. I am always looking for ideas to help make this thing work better. Please feel free to give me your input at anytime,

Cheers! Prost!

David Dronkowski
Editor and Publisher
Cell#503.957.8566
Guest on Tap
<www.guestontap.com>
e-mail: <Davedron@comcast.net>
By the way: If you have something to say about Beer in Portland, say it at <http://pdxbeer.blogspot.com/

Mead Brewer comes to Oregon

David Myers, Chairman of the Mead at Redstone Meadery, will visit the state to talk mead (honey wine). Redstone is a Boulder, Colorado based winery that makes mead and their products are distributed in Oregon. Tonight, Thursday, July 20 from 6-9 pm at The Pelican Pub
33180 Cape Kiwanda Drive, Pacific City, OR, (503) 965-7007

Samples, mead cocktails, meadbrews (beer and mead blends) and raffle prizes.
Myers states, “Oregon is a natural fit for Redstone Mead. The state has an amazing fermented beverage culture and we toast all who are enjoying our libations.”

Looking for Redstone Mead? It is distributed by Mountain Peoples Wine Distributing call them at 503.810.7796.

Beers' Alphabet Soup

By Don Lief, Our Newest Honorary Beer Scribe!

Did you know that your beer is a lot like alphabet soup? You can’t spot letters floating in the glass, but the beer represents some of the abbreviations used in brewing and marketing beer.
You know some of them already, and not just MGD or PBR. In Portland, everyone knows what IPA is, and expects an India pale ale to be chock-full of IBUs — international bittering units from hops. And there are ESBs — extra-special bitters — and in the winter season plenty of RIS — Russian imperial stouts.
Look at your beer’s bubbles. Are they from CO2 pumped into it?
Possibly the beer is laced with N, nitrogen, to give it a creamier head and a softer mouth feel.
Since beers’ colors range from nearly transparent to such denseness that light can’t get through, brewers use scales to measure it: SRM or L.SRM, the American Standard Reference Method, ranges from 0 (clear water) upward through 20 (copper) to 50-plus (very, very dark).
L, the older Lovibond scale, measures color in degrees. But contrary to widespread belief, dark doesn’t mean strong, and light doesn’t mean weak. Try a good Irish stout and a Belgian tripel sometime to prove it.
The tax collectors are just as interested as you are in the strength of your beer. Extremely high-alcohol brews pay more to Salem, and you don’t want to collect a DUI — an all-purpose abbreviation. So how does a devoted beer lover figure out how much alcohol is in a beer (other than reading it on the beer’s label, or course)?
A fairly simple rule of thumb is to calculate the difference between its original gravity (O.G.) and its final gravity (F.G.). Relatively large differences mean that the malt sugars are mostly fermented, converted to alcohol by the yeast. Alcohol content can be measured both by volume — ABV — and weight — ABW. For some reason, ABV is more widely used elsewhere, but ABW is preferred in the United States.
If you like to check out BPs (brew pubs), look on the wall for a BOS (Best of Show) award. With luck they’ll still have it on tap.
Careful, though. Mind your Ps and Qs — pints and quarts. If that prizewinning beer has too much ABW, you’ll need to try the other IBU, ibuprofen, the next day.

By Don Lief, Our Newest Honorary Beer Scribe!

Beer News:
Learn why beer is a better partner for cheese than most wines. The American
Cheese Society is holding its annual conference in Portland July 19-22 at
the downtown Hilton. Most events are open only to members, but there is one
event that is open to the beer-loving public. The Festival of Cheese will be
held 4-9 p.m. Saturday, July 22. Sample more than 700 artisan cheeses and
numerous beers and wines to complement them. Tickets are $65 in advance or
$75 at the door. Call 502-583-3783 or visit www.cheesesociety.org for more
details.
The F.H. Steinbart/Guest on Tap winner for the month of July is Mike Winslow of Clackamas.Mike writes: “Woo hoo!!! I'm going to Vegas now!!! Thanks, … Keep that column going!I'd love to write a column for "Guest on Tap." I've written articles on Homebrewing, Beer and Beer travels for about 10 years for my OLD Homebrew club..... Maybe I'll submit a seasonal topic......” Thanks Mike! We look forward to reading your column in Guest on Tap!
You, too, can write for Guest on Tap and win gift certificates or just enter to win on the website at
It’s Oregon Craft Beer Month and this week and next is loaded with things for beer lovers to experience. Please see the Oregon Craft Beer Month special section in today’s Portland Tribune for all the details. If you live in the suburbs, please look for this section in your local Community Newspaper, too!
Talking about other newspapers, would you like to see Guest on Tap in your community newspaper? If so write us and let us know at our website:
http://www.guestontap.com/. Please give us the community and the paper that you would like to see the column in. Thank you for your support and input.New Old Lompoc News: summer seasonal, Lompeizer American Ale, and their newest regular beer, Proletariat Red, on tap these very minute at all four locations. The Fifth Quadrant is now open for lunch at 11 a.m. every day. Decks and Patios now open! "It's all about the hops!"

Terminal Gravity San Diego Style IPA has been reported on the market. It disappears fast so grab it if you can.

Oaks Bottom Public House has announced their menu and beer pairings for the July 31 Monday night dinner which begins at 6pm. From Hair of the Dog, Bruschetta with Grilled Scallops and Fire-roasted Tomato Tapenade-Greg Organic Pumpkin Ale
Wilted Frisse Salad with Pancetta, Caramelized Sweet Onions and LSD Honey Mustard Vinaigrette-Fred Strong Golden Ale
CHOICE OF: House-smoked Rack of Lamb with a Piedmont Salsa Verde and Garlic Potato Gratin-Blue Dot Double IPA OR
Grilled Wild Chinook Salmon topped with a Roasted Red Pepper Pesto and Herbed Orzo Salad-Rose Tripel with Beats and Red eppercorns
Goat and Sheep Cheeses from Black Sheep and Blue Rose creameries--Fred from
The Wood.
Unleashed Chocolate Cake with Raspberry Sauce from Mes Amis Bakery-Adam Old
World Ale Tickets $50--Only 40 seats available Oaks Bottom Public House @ 1621 SE Bybee in West Moreland#503-232-1728

Sustainable Brewing the German Way

by Abram Goldman-Armstrong

From our editors:

Portland Looks to great beers from around the world this week with the arrival of the Portland International Beerfest (this weekend July 14 to 16th). Here is a story straight from our Guest on Tap correspondent at the World Cup Games in Germany, Abram Goldman-Armstrong. Portland says "Prost, Cheers" to good beers from around the world!

Oregon brewers have long looked to traditional European breweries for innovation, but now even brewers in Germany are embracing the spirit of ingenuity of American craft brewers.
Asked to brew a special beer to celebrate the new year, Schweinsbrau’s Christian Lange brewed a stout, a style virtually unknown in Germany. The reception was so good, he now brews the stout year-round.
“Have you had a beautiful pig today?” the brewer’s T-shirt asks in German. “It’s a German expression for having good luck,” brewmaster Lange explains.
We’re standing in the brewery on the Hermannsdorfer Landwerk farm in southern Bavaria, which bears a striking resemblance to Yamhill County. Each year, Lange brews 650 hectolitres (about 455 U.S. barrels, or 14,000 gallons) of organic beer, sold in organic shops in the Munich area.
Hermannsdorfer was founded 20 years ago by Karl Ludwig Schweisfurth, who had owned Germany’s largest meatpacking company. A sculpture in the company’s office depicts four women kneeling before a globe rent by the ravages of industry, grieving for hundreds of hungry faces inside. Schweisfurth set out to change the way food was raised.
Schoolchildren visit the farm, help care for the animals, and learn about farming and traditional foods. There is also an on-site kindergarten class, which raises its own goats and chickens, and in a new program children will camp in nomadic shelters and learn about primitive baking, cheese and sausage making.
Organic crops are grown on the farm’s 150 hectares of land for the company’s on-farm restaurant and 10 organic shops throughout Munich, and to feed the farm’s 400 pigs. Three cheeses are made on the farm, with milk from cows fed on the brewery’s spent grain; and about 30 different kinds of sausage come from the pigs.
The brewery was added to the farm 13 years ago and produces six styles of beer in steel-lined wooden open fermentors, including Hell, Dunkel, a wheat beer, a spelt beer, possibly the only stout in Germany, with roasty chocolate notes in the aroma and bittersweet chocolate notes in the full body, and a rotating seasonal.
Sitting in the farm’s lush green courtyard watching goats play, eating the house-made raw-milk cheeses and charcuterie, drinking Lange’s dunkel with its milk chocolate and toasty breadlike notes, I truly have had a schoenes Schwein this day.
by Honorary Beer Scribe to Guest on Tap
Abram Goldman-Armstrong

Beer News:


A Big Happy Birthday to you! Don Younger of Horse Brass fame, Scott Willis of Point-Blank Distributing fame and our own Honorary Beer Scribe, Lisa Morrison, share a birthday, Today, lucky 7-11 (July 11). And between the three of us, we are 150 years old this year. That's 21 in beer years. Buy them a beer today!

It’s Beerfest Time! If you missed it, the Portland International Beerfest is this weekend in the North Park Blocks. On the locally brewed beer front, 5th ANNUAL ROADHOUSE BREWFEST at McMenamins Cornelius Pass Roadhouse puts the “brewer” back in brewfest! The beerfest where eight enjoyable ales from eight McMenamins breweries are gathered on Imbrie’s tranquil six-acre farmstead. The brewfest runs from 4 p.m. to 11 p.m. All ages are welcome; guests must be 21 or over to sample beers. McMenamins Cornelius Pass Roadhouse and Imbrie Hall are located at 4045 N.W. Cornelius Pass Road, Hillsboro, Oregon. Call (503) 640-6174 or visit.www.mcmenamins.com for more information.

New Beers around town: The Mash Tun now has 5 beers on tap! The Mash Tun’s IPA is going well. Porter is good. Look for the Mash Tun Pilsner next month. And from Laurelwood, Workhorse IPA, the most voted on in the Dream IPA contest. Workhorse is a true West Coast IPA, featuring over-the-top hop flavor and aroma. Generous hop additions in the kettle, hop back and fermenter make this a hop head's dream beer.