As The Horses Line Up, So Do the Home Brewers

AS THE HORSES LINE UP, SO DO THE HOME BREWERS
By Bob Farrell

Honorary Beer Scribe Guest on Tap

Growing up in the Midwest, nearly everyone knew the first Saturday in May was the Kentucky Derby.Although I don’t remember my parents ever visiting a racetrack, they hosted a derby day party for many years. The ladies welcomed the early spring event with bright dresses and derby hats, while the sartorially challenged men displayed loud sport jackets that would have been banned from many churches.
My dad, the neighborhood barbecue extraordinaire, cooked chicken or steak to perfection and created remarkable mint juleps. Meanwhile, my brother and I surreptitiously scouted for abandoned but partially empty julep glasses.I recall the names Carry Back, Forward Pass, Northern Dancer, Foolish Pleasure, Affirmed and Alydar.
However, no horse captured the public’s imagination like Big Red, or Secretariat, who not only holds the derby record, but ran each of the five quarter-mile segments faster than the preceding one. Try that next time you run or bike.About 10 years ago I sampled a friend’s home brew and immediately became hooked on brewing beer and mead.
The process is relatively easy for a beginner. You start by following the directions for a basic recipe. Pay attention to sanitation techniques to prevent off flavors. Allow adequate time for fermentation, bottle and wait for carbonation to occur.
Within a few weeks, you can serve your homemade offering to friends (and new friends once the word gets out).
In 1979, the American Homebrew Association proclaimed the first Saturday in May as National Homebrew Day.
On May 7, 1988, Congress gave its official nod to the day.
The American Homebrew Association now refers to this event as Big Brew and encourages participants to register their brewing sites and report the number of participants and amount brewed.
In 2006, more than 7,000 gallons were created at 229 registered sites by approximately 2,500 participants.
On May 5, amateur hobbyists from around the world will unite in brewing. The American Homebrew Association Web site (Beertown.org) includes suggested recipes, but many die-hard hobbyists will brew what they like.
Worldwide activities include a simultaneous toast at noon Central Standard Time, which translates to 10 a.m. Pacific time. Of course, it’s perfectly acceptable to toast with orange juice or coffee.
Want to learn more about home-brewing? Local home-brew supplier F.H. Steinbart and the Oregon Brew Crew, Oregon’s oldest and largest home-brewing club, will host their version of National Homebrew Day.
Come to 234 S.E. Pine St. shortly after 9 a.m. Saturday. Some of the most dedicated home brewers in the area will demonstrate their techniques.
Take advantage of the opportunity to observe or participate in the brewing process, ask questions and even evaluate samples. Of course, if you’re planning to brew during the weekend, supplies are available, too.
The group is expected to finish by 2 p.m., which gives plenty of time to arrive home by derby post time. Just save me a mint julep and a seat close to the television.

BEER NEWS

FREDFEST 2007
It’s Back! FredFest 2007! Mark those calendars for Saturday May 12th from 2 P.M. to 6 PM at Hair of the Dog Brewing. Last year, we celebrated world-renowned beer writer Fred Eckhardt’s 80th Birthday with a surprise party and a large number of special beers. This year the Oregon Craft breweries promise at least a dozen rare and unusual beers will be featured. Attendees will be treated not only to a selection of hand-selected beers, but also light fare including barbecue and snacks -- and a birthday cake for Eckhardt. Cheeses, chocolate, and even cereal will be on hand so attendees can experience some of Eckhardt's famed beer-and-food pairings. Eckhardt requested that proceeds from the event go to help longtime craft-beer supporter Merle Gilmore, who has been battling leukemia and faces astronomical medical and prescription bills. Cost for the event is $20 in advance or $25 at the door and includes a souvenir glass. To get on the list for advance-purchase tickets, e-mail fredfest@comcast.net (Hair of the Dog Brewing, 4509 SE 23rd Ave., http://www.hairofthedog.com/)

SPRING BEER & WINE FEST ANNOUNCES WINNERS ALL AROUND
The Spring Beer & Wine Fest announced the people's choice award winners along with increased attendance for the 2007 Fest. Attendees certainly “hopped” to it this year, voting two big, hoppy India Pale Ales in the top three winners of the People's Choice Awards. First place went to Astoria Brewing's Bitter Bitch Imperial IPA. Second place went to a newcomer on the Oregon beer scene, Calapooia Brewing, with its Chili Beer. And third place went to another hop monster, Green Elephant Organic IPA by Laurelwood Brewery and Public House. Organizers figure that perhaps an increase in attendance was mostly from hopheads -- the affectionate term for fans of super hoppy beer. "Attendance was up about 10 percent this year at the Spring Beer & Wine Fest, despite a gorgeous Friday that was one of the first really lovely days of spring," Lisa Morrison said. The irony that hoppy beers were popular among voters did not escape organizers of the fest, which is always held the Friday and Saturday before Easter. You will see these popular features again at next year's festival, which is slated for March 21 & 22, 2008 at the Oregon Convention Center. We’ll see you there!

Six Pack of the Week from Belmont Station

This week we feature 5ltr Mini Kegs:

EKU Pilsner - German Pils

Kulmbacher Pilsner - German Pils

Warsteiner Pilsner - German Pils

Monchshof Schwarzbier - Schwartzbier

Kapuziner Weissebier - Hefe Weisse

Konig Ludwig Weisse - Hefe Weisse

Have We Become Jaded?

By Michel J. Brown

These are the “Good Old Days” of beer culture.
No, really, they are — just look at the plethora of diverse styles and selection available to the beer aficionado today and you’ll see what I mean.
But this was not always so. Back in 1971, when I became “beer aware,” the quality, selection and availability of well-crafted beer that had great taste, aroma and color simply didn’t exist. There were so few choices back then that you could count the domestic beers on less than one hand, and the imports on the rest of the same hand.
I, for one, decided that I could brew beer at the encouragement of a chance encounter with none other than Fred Eckhardt, Dean of modern beer culture. What resulted was something not entirely unlike beer.
At least so it seemed back then. After what seemed an eternity, I eventually started making beers like the ones I was drinking, like Narragansett Porter, Yuengling Porter, Ballantine IPA and the perennial Rainier Ale. Even so, there still wasn’t any commercially available craft-brewed beer with perhaps the lone exception of Anchor Steam.
It wouldn’t be until the early ’80s that well-made craft beer would be available on tap, and even then some of it was problematic.
One early pioneer was the ill-fated Cartwright Brewery and Pub. I remember when they made their brew, I was allowed to get yeast, malt and hops that were left over from a session, as all-grain brewing wasn’t done that much at home back then, and occasionally I got even Cartwright’s used extract.
Home-brewing was largely a small but steady growth segment that promoted the appreciation, evaluation and production of craft-brewed beer. Most of the early pioneers in the microbrew movement were in fact home-brewers; but they also had a vision of “beertopia.”
First one, then three, and finally the floodgates burst forth, and beer did flow in mighty streams from the likes of BridgePort (known also as Columbia River Brewery — man I loved their Nut Brown Ale!), Widmer Bros. (famous for their American Hefeweissen), and brewpubs like McMenamins (Hillsdale Brew Pub, the first brew pub in Portland).
Over the next 10 years, dozens of new craft breweries would open, and home-brewers will try to replicate what they drink at the pub at home. Thus begins the saga of what will become known as Munich on the Willamette. Speaking of Munich, Portland has its share of beer festivals, too!
When spring comes, an imbiber’s fancy turns to beer, and at the Spring Beer and Wine Fest, now in its 13th year of operation, literally dozens of breweries show off their wares.
It was almost 20 years ago that the Oregon Brewers Festival got its start in Tom McCall Waterfront Park, which would become the largest of its kind in the nation.
But we can’t let Old Man Winter out of the circuit, either — so began the Holiday Ale Festival to ward off those chilly dark days of winter (technically still fall, but cold enough for anyone!).
So, in retrospect, we can only ascribe the current state of beer affairs as being the best so far — more beer, better beer, and greater respect from those within and without the great beer community that has formed from home-brewers, craft brewers and beer drinkers.

BEER NEWS:

KIDS AND BEER
The Oregon Brewers Festival is pleased to announce that, as in the past, minors under age 21 will be allowed all-hours access to the 20th annual Oregon Brewers Festival (OBF), provided they are accompanied by a parent. The Oregon Liquor Control Commission granted permission for minors/parents to attend after receiving a new OBF compliance plan. The internationally-recognized craft beer festival will be held July 26-29 at Tom McCall Waterfront Park.

MORE BEER (FESTS)
The McMenamins Olympic Club Hotel & Theater (ca. 1908) hosts its 11th Annual Brewfest on Saturday, May 12. Running from 2 PM ‘til Midnight. This showcase features twenty handcrafted beers from seven Washington McMenamins brewers as well as seven guest brewers and importers. Out-of-towners take note! The Olympic Club is just blocks away from Centralia’s railroad station, and what better reason than a brewfest to take the train to this historic property? Check out Amtrak’s 2-for-1 fares; you and a companion can ride the rails in style to the Olympic Club. A limited number of 2-for-1 rail coupons are available at all McMenamins locations; some restrictions and blackout dates apply. See Amtrak.com for info. (Olympic Club Hotel & Theater, 112 N. Tower St., Centralia, WA. 360-736-5164 mcmenamins.com)

NEW BEER
BridgePort Brewing introduces Haymaker, its new summer seasonal! BridgePort Brewing Co. is encouraging beer lovers to “Make hay while the sun shines,” an adage meaning to take advantage of any good opportunity that comes along (BridgePort Brewery, 1313 N.W. Marshall St., 503-241-7179, www.bridgeportbrew.com).

MORE NEW BEER
Full Sail Brewing launched their new seasonal beer LTD 02. After a great run with LTD 01, the Full Sail brew masters have the second result of their efforts, LTD 02 (http://www.fullsailbrewing.com/).

MORE FULL SAIL
The Full Sail Tasting Room & Pub will have a Grand Re-Opening celebration Friday, May 4th in Hood River. The new design features more comfortable seating that highlights the view of the Columbia River Gorge and a special menu designed to celebrate Full Sail’s beers. The Full Sail Tasting Room and Pub is open seven days a week (www.fullsailbrewing.com).

Belmont Station Six Pack

This week: Home Grown Ciders

Blue Mountain Hard Cider - Milton-Freewater, OR
Blue Mountain Cherry Cider - Milton-Freewater, OR
Wandering Aengus Heirloom Blend - Salem, OR
Wandering Aengus Dry Cider - Salem, OR
Spire Mountain Apple - Olympia, WA
Fox Barrel Apple Cider - Colfax, CA

SAB MILLER LAUNCHES HENRY WEINHARD’S ORGANIC AMBER

SAB MILLER LAUNCHES HENRY WEINHARD’S ORGANIC AMBER
By Abram Goldman-Armstrong

Organic beer has grown into a major presence with the help of the Henry Weinhard’s brand.
Many large brewers have noticed consumers’ growing awareness of sustainable and organic agriculture organic craft beers.
Last year Anheuser-Busch began producing two organic beers under the Stone Mill and Green Valley names. Organic craft brewers responded with mixed views on the corporate organic beer.
The topic sparked major debate at last year’s Organic Brewers Symposium during the North American Organic Brewers Festival. Some saw the macrobrewer’s entry into the market as a threat, and others heralded it as a shift of more agriculture to organic.
All agreed that it indicated that organic beer had arrived. This year SABMiller has gone to bat against its rival with an Organic Amber released under the Henry Weinhard’s label.
One of the key tenets of sustainability is buying local, so it is fitting that Henry Weinhard’s new Organic Amber is brewed at the Full Sail Brewery in Hood River.
Full Sail has been

Chef Stein and Brewmaster Ryder

Photo: Abram Goldman-Armstrong

contract-brewing a number of specialty beers for SABMiller’s Henry Weinhard’s line since 2003, and was a natural choice for the production of the organic beer.
To produce the organic beer, the brewery underwent organic certification by Oregon Tilth, which investigates everything from ingredient storage to malt-milling, to the cleaners used.
To launch the Organic Amber, Miller brewmaster David Ryder came to Portland’s Western Culinary Institute on March 8 for a beer and food pairing. Institute chef Stu Stein, author of “The Sustainable Kitchen,” prepared a lunch of oxtail broth, pork spare ribs and a fabulous array of Oregon artisan cheeses, finishing with ale-braised battered fritters and malt syrup and ice cream.
Each course was paired with the new beer, a soft mildly sweet ale like a blond ale with a hint of caramel malt toastiness.
Stein, who is in the process of opening Terroir restaurant in Northeast Portland, gave a presentation about sustainable cuisine, and brewmaster Ryder talked about the development of the Organic Amber.
SABMiller worked with Briess Malting of Chilton, Wis., to have a proprietary malt created for the beer, from Harrington barley grown in the Dakotas. Like many organic craft beers, the Amber uses local, though nonorganic hops, since organic hops are difficult to come by, expensive and often of poor quality.
Beer needs to be 99 percent organic to be certified organic, and its hops make up less than 1 percent of a beer’s total weight.
The Amber is sold only in Oregon, Washington and Idaho, with some limited sales in San Francisco, according to SABMiller’s Scott Ortega, with a projected production of 7,000 barrels per year, more than all other organic breweries in the state combined. “Lifestyle has evolved so much here in Portland,” Ryder said. “Oregon is leading the country in terms of this specific lifestyle of being concerned about the environment.”

BEER NEWS:

BIERCAFÉ ANYONE?
Belmont Station's BierCafé is now open! They were the first beer store to showcase Oregon's impressive microbrews, and they take pride in being part of the beverage industry in Oregon -- built with passion by some of the greatest icons in the American craft beer movement. They feature over 700 bottled beers and four draughts in their new BierCafé. Right now the BierCafé is open 4 PM to 10 PM Tuesday through Sunday. They will soon be open 7 days a week 11 AM to 10 PM Monday to Friday, and 10 AM to 10 PM Saturday, and Noon to 7 PM on Sunday. (Belmont Station Biercafe’, 4500 SE Stark St., #503.232.8538 www.Belmont-station.com)

NEWS FROM THE SWING
Laurelwood Public House and Brewery is now offering cases of their beer for sale…and it is not just at the PDX locations. You can also get cases at the Hollywood location. In other Laurelwood notes, the new location at Sandy and 51st Ave. is moving along quickly. The brewery expects to be brewing their maiden batch this Friday and the restaurant is slated to be open in a couple of months. Imperial IPA #8 The fantastic Imperial IPA #8 will be released on Wednesday 4/18. As you know, it'll be gone quickly. Get it while it lasts! (Laurelwood Public House and Brewery, 1728 NE 40th Ave., #503.282.0622 www.laurelwoodbrewpub.com)

CROSS YOUR FINGERS
Max’s Fanno Creek Brew Pub may be opening this weekend on Main Street in downtown Tigard. Please go to our online website at www.guestontap.com to confirm as the week goes on. (Max’s Fanno Creek Brew Pub,12562 SW Main St., Tigard, #503.624.9400 www.maxsfannocreek.com)

HEADING NORTH TO TACOMA?
On Saturday April 21st, from noon until close, the cozy Parkway Tavern in Tacoma hosts their 2nd Annual Barley Wine Fest featuring 26 barley wines, mostly from the Northwest (Parkway Tavern, 313 North I St.,Tacoma, WA 98403 #253.383.8748 www.myspace.com/parkwaytavern)

Spring is in the air so this week

We bring you a delicious listing of "Fruit Beers":

Cantillon Lou Pepe Framboise - Lambic w/raspberries

Blaugies Darbyste - Saison w/figs

Rodenbach Redbach - Flemish Sour Ale w/cherries

Ebulum - Black Ale w/Elderberries

Lindemans Cassis - Lambic w/Black Currants

Bison Winter Warmer - Strong Ale w/Raisins

Taxes on Tap

Taxes on tap
By Gary Corbin

Suppose you were among the political leadership of your state, and a group of entrepreneurs walked into your office with a proposal. How would you respond?
“We want to start a new industry here, one that will help put your state on the map. It’ll be clean, draw visitors, create almost 4,000 new jobs and indirectly help create 10,000 more. We’ll obey every law and pay every tax that every other business in the state pays, plus an excise tax on top of that. All we want you to do is leave us alone.”
This is, in hindsight, what Oregon microbreweries could have said to the state’s leadership 23 years ago. Until recently, the state’s response was: “Wow. Good idea!”
Then, the 2007 Legislature came up with a really bad idea. Luckily, they seem to be on a smarter path again — for now.
As initially drafted, House Bill 2535 would have increased taxes twelvefold on brewers producing more than 200,000 barrels per year — meaning Widmer Bros. Brewing and MacTarnahan’s Brewing Co., and in the not-too-distant future, Deschutes Brewery.
That would have cost these breweries millions of dollars annually and could have sent our most successful craft-brewing locals scurrying for Washington-based premises. The result would have been a weaker Oregon beer industry, and a lot less revenue for the state — maybe even a net loss.
The size of the tax increase would be remarkable, to put it mildly. Oregon, now fourth-lowest in beer taxes in the U.S., would zoom to the highest, beating Alaska by 4 cents per gallon.
A state that has gained a strong reputation for great beer by nurturing the industry with relatively low tax rates would, in one fell swoop, turn into one that punishes one of its famed boutique industries.
Compare beer to the other alcohols and the change is even more amazing. On a per-glass basis, wine is taxed at three times the rate of beer (2.6 cents vs. 0.8).
Under the new rate, beer would be taxed 10.4 cents per glass, more than four times the rate of wine. Spirits, at 8.75 cents per glass, ironically would become a relatively “cheap” drink, taxwise.
What’s driving the desire to tap beer as a new revenue source is twofold. First, legislators feel pushed around by the beer and wine distributors lobby. After the mini-scandal involving all-expense-paid junkets last session, more than a few legislators want to “get back” at the lobbyists who walked away unscathed while elected officials took a beating in the media, and for some, in the polls.
Second, throw in a new activist majority, hungry after 16 years out of power and needing money to finance it, and you have what legislators might call a “taxable opportunity.”
Luckily, our friends in the industry, using impressive research by the Oregon Brewer’s Guild, were able to communicate their concerns to the sponsoring legislators.
The current version of the bill exempts those selling fewer than 125,000 barrels per year in Oregon — i.e., Oregon craft brewers — and, much more appropriately, takes on the big national producers and distributors.
That could help local craft brewers by pushing the price of big out-of-state beers higher — as much as a dollar per six-pack. The narrowing price differential might encourage the casual beer drinker to try something new and local.
It’s not clear if this proposal will become law. As of this writing, HB2535 is stuck in committee, and anything can happen there.
Therefore, Oregon craft brew fans must remain vigilant. To paraphrase Mark Twain, “No man’s beer is safe while the Legislature is in session.”

BEER NEWS:

BEER WINNER
Congratulations Andrew Stromberg from Vancouver, Washington! Winner of a $25 Gift Certificate from F.H. Steinbart and a free beer brewing class! Andrew entered at F.H. Steinbart Company at 234 SE 12th Ave. Call 503-32-8793 for information on brewing classes and directions.

ATTENTION HOMEBREWERS!
The Sasquatch Homebrewing Competition is now accepting entries for 2007. The competition is open to home brewers in Washington, Oregon, and Northern California. For entry instructions and additional information, visit http://www.sasquatchbrewfest.org/homebrew.html.

MCMENAMINS 2007 BREWFEST SCHEDULE
From the good-natured contention of Hillsdale's Battle of the Belt to the frolicking noncompetitive brew exhibition at High Street Brewery in Eugene, each of McMenamins' brewfests are one-of-a-kind. Food specials, brewery tours, kids' fun, live music, "beer-inspired" artwork and other special nuances punctuate our brewfests throughout the season. Every event, however, provides the perfect mixture of craftsmanship, camaraderie and fun – and you're always guaranteed a great beer. Get the full schedule at www.mcmenamins.com.

POSTPONED OPENING
The opening for the Full Sail Brewing Brew Pub in Hood River, OR has been postponed. According to Jamie Emmerson, Executive Brewmaster, “The Full Sail pub in Hood River is not ready to open yet. We do have a Chef hired for the kitchen (he's really into beer), and the kitchen drywall is up, but there have been some delays with the HVAC. So, instead of pushing too hard, and not wanting to steal Double Mountain's opening thunder (Charlie and Matt used to work for me, and I wish them all the best), we're going to target a later opening date.” Check the website for updates, http://www.fullsailbrewing.com/ (Full Sail Brewing, 506 Columbia St., Hood River, OR 97031, 541-386-2281)

From Belmont Station, This week's featured six beers:

Great big beers from a great big state:
Midnight Sun Conspiracy - Belgian-style Black Ale
Midnight Sun Sockeye Red - India Pale Ale
Midnight Sun Kodiak Brown - American Brown Ale
Midnight Sun Epluche-Culotte - Belgian Style Tripel
Alaskan Smoked Porter - Smoked Porter
Alaskan Stout - Oatmeal Stout