Oregon Brewers Festival

 

10th ANNUAL
BREWERS BRUNCH & PARADE

Beers

For those who like to plan ahead, click this link for a spreadsheet with trailer number, tap number, ABV and IBU.
Mmm...Ultras! Northwest grown Ultra hops are the standout in this bright, refreshing German-style Pilsner. This beer is best enjoyed out of a Crowler while floating down the Washougal River, but under the sun on the banks of the Willamette ain't bad neither. Pony up for a full mug, folks, and enjoy your beer.
Ambacht Golden Rye Summertime Ale is a Belgian-inspired rye ale. Low in bitterness and golden in color, it gains a touch of fruitiness from the yeast and sweet notes from the honey used to keg-condition the beer. This one is balanced, smooth and flavorful.
An infusion of all-natural mango from Amoretti in secondary fermentation preserves the fruity aroma and ensures that this wheat beer ferments dry with Anchor Ale yeast. The sweetness of the mango is balanced by modest hop bitterness provided by Haas Experimental and Cascades.
This beer's special ingredients are a combination unique to the festival: salt and coriander, true to this Belgian-style, and natural watermelon puree to balance the tartness from kettle-souring with lactobacillus bacteria. But more than 95% of this beer is Rudy Nebs: that's Boontling speak for pristine Boonville mineral water. This one is low in alcohol, so don't shy away from grabbing a full mug!
Originally brewed in collaboration with the Bellingham Homebrewers Guild, this sour brew is a refreshing beer brewed to a style that dates back to the Middle Ages and is often referred to as "The People’s Champagne." The tartness of this beer will bring out hints of lemon, while the generous amount of wheat will round out the body, lending a remarkable similarity to lemonade.
Brewed with a blend of wheat and barley malts, Schell uses an authentic weizen yeast that gives the beer a predominately fruity ale character with notes of banana and clove, a slight citrus-like tartness, and a bready wheat backbone. Refreshingly light with a higher than normal carbonation level, the beer's unfiltered yeast left in suspension makes this straw-colored beer appear cloudy.
This is the Baird Beer Pacific Ocean version of a classic Baltic porter, part of its Brewers Passion series of beers that includes one-offs and recurring yearly releases. Caramel and roasted malts contribute to a body that is chewy and rich but not thick or cloying. Dryly piquant flavor notes of molasses and licorice register just before giving way to a pleasingly warm, alcohol-tinged finish.
Four Sisters is brewed in the spirit of a German maibock, specifically the bock beer that was brewed in the city of Einbeck in the 13th Century. In keeping with that tradition, Four Sisters is triple-decoction mashed and contains a moderate portion of Japanese unmalted wheat. Refreshing, wholesome, hearty and robust. What more could you want from a Bock beer?
Brewed especially for the festival, Base Camp Mango Helles combines the process and tradition of the Helles-style light lager with the tropical fruity goodness of Willamette Valley-grown hops and organic mango purée. Both the hop and mango additions are carefully timed in the brewing process, providing tons of flavor and aroma without excessive bitterness or sweet fructose.
Decoction mashing – heating a portion of the wet grains and re-mixing them back into the mash – combined with cold fermentation, long lagering, keg conditioning, moderate doses of bittering hops, and dry hopping with Lemondrop and Citra gives Dump Truck an extra smooth ride. German sauermalt and organic spitz malt, and a strain of yeast especially designed for Bayern, account for the unique malty flavor.
Brewed with pristine Lake Superior water, this straw-colored pilsner takes on characteristics of Bohemia, Northern Germany with a touch of American inventiveness. Moderate doses of German Tradition, Saaz and Sterling hops added at multiple points during the boil provide a flavorful, but not overly bitter, balance to this golden, malty brew. Refreshingly crisp with a gentle floral hop aroma.
It isn’t easy being green; sexy organic hops are hard to come by. But Bison obtained organic Simcoe and brewed its first Double IPA. With more than three pounds of hops per barrel, Kermit The Hop is bright and citrusy with tongue-tingling bitterness. Resinous pine coats the tongue and reluctantly gives way to grapefruit and a grassy bitterness that lingers at the back of the tongue for days. Drink green!
Brewed with pale and pilsner malts, this single hop session ale is crisp and refreshing with a mild hop character. The Mosaic hops were added mostly in whirlpool to maximize hop flavor and keep the bitterness moderately low. The English ale yeast leaves the beer clear with some residual sweetness.
Pulp Fusion blends the beauty of an IPA with vibrant citrus flavor from the juice of blood oranges. It shines with a bright, golden color and finishes smooth without lingering bitterness. This commingling of aromatic hops and zesty blood oranges is a blood bath of citrus flavor! Pairs well with a Royale with cheese. Or, you know, festival food.
This double dry hopped, medium-bodied ale is brewed entirely with Galaxy hops added to the early, middle and late boil, the fermenter and keg. Two-row and Munich malts create a golden wort fermented with a Northwest ale yeast, producing pleasant esters and balancing the high-hop flavors and aromas of citrus and tropical fruit. Escape Velocity is out of this world and leaves you feeling cool and refreshed.
Brauerei Nothhaft is proud to be able to give visitors of the festival the opportunity to try out a traditional Franconian craft beer, with recipes passed down over the ages within the Nothhaft family. Pilsner, Munich and carapils malts provide the fermentables and the golden color, balanced by Hallertauer and Tradition hops.
This pink-hued wheat beer was brewed with traditional gose ingredients of salt and coriander, with a balancing sweetness provided by pomegranate. The inclusion of wort soured with lactobacillus gives this beer a refreshing tart edge. Tart, juicy and thirst-quenching, its moderate alcohol levels mean you can go back for more.
This is a low-alcohol ale designed specifically to have a smooth, full mouthfeel that finishes with a fruity aroma from Mosaic hops. Two-row pale, malted white wheat and carafoam oats form the sweet grist, balanced by Nuggets and Meridian hops in the boil. A Scottish ale yeast provides a somewhat fruity character.
Hel & Verdoemenis means Hell & Damnation, and yes, Hell & Damnation is what you get. As dark as Hell itself, this beer is loaded with dark malts, yielding aromas and flavors of coffee, pure cacao and blackberries. At 102 IBUs, it's a very bitter beer, but balanced with huge malt character so the bitterness does not dominate.
This beer, though as dark as midnight, avoids the acridness common to many dark ales by steeping the dark malts in the wort for 60 minutes instead of including them in the mash. The result is a smooth, sweeter, malty porter with a hint of smoke from the Rauch malt. Chocolate, brown and carafa malts round out the grist, and the balancing bitterness comes from Chinook and Brewer's Gold hops.
This beer gets its name from the 10 hop varieties used variously in the kettle, whirlpool and fermenter – yet it's not a bitter beer. Balancing all those hop varieties is a complex grist of pilsner, wheat, Munich light and dark, Vienna and caramel malts. Unlike most wheats made in the U.S. and Bavaria, this Dutch wheat has no yeast remaining in suspension, providing a golden clarity in your glass.
Brewed with German pilsen malt and malted white wheat, this Berliner weisse was made tart using a kettle souring process. A light dose of Perle hops in the boil provides just enough bitterness, and the brew was dry hopped with Calypso hops. Dragon fruit puree was added during secondary fermentation, giving the beer flavors of kiwi, pear and melon.
This is a traditionally brewed Pacific Northwest IPA with a unique twist: the addition of cedar in conditioning tanks (no, not Beechwood). Pilsner malt, wheat and caramalt form the malty base. The cedar is joined with a blend of Meridian and Amarillo dry hops, which are also used in four additions to provide a balancing bitterness, hop flavor and aroma.
This refreshing Belgian-style white ale features a grist of premium two-row, unmalted wheat, oats and acidulated malt, balanced by doses of Hallertauer hops. It's fermented by WLP400 yeast, the original yeast used to produce wit in Belgium, for a slightly phenolic and tart profile.
This East Coast-style imperial session IPA was brewed with Patagonian malt, wheat and a touch of oats to cradle the crushing citrusy hop-forward combination of El Dorado, Citra and Motueka hops. It was fermented with a neutral and clean fermenting yeast with a dry sense of humor.
Orange Sunshine is Coin Toss Brewing's inaugural festival beer, brewed with two-row pale malt and hopped with Meridian and Nugget. Five pounds of zest from Heirloom and Navel oranges were added at flame-out, and juice from more than 200 oranges was blended in post-fermentation, making this beer as bright and cheerful as a sunny July afternoon at the OBF.
This ruby-colored session IPA has substantial hop aroma and flavors of tropical and citrus fruits balanced by subtle, grainy flavors from pale, chocolate and flaked rye malts. Two-row pale, crystal and special B malts round out the grain bill. Apollo hops go into first wort. Nelson Sauvin, Triple Pearl, Columbus and Citra join the wort at flame-out; it's also dry hopped with Citras.
A classic Berliner weisse recipe gets a goose from a liberal addition of fresh kiwis. Mildly bittered from moderate doses of late and whirlpool additions of Topaz, the fruit's tangy melon flavor tangos with the sour wheat base of the Berliner weisse for a refreshing summer sessionable thirst quencher.
This beer is made gluten-free by replacing the fermentables with rice, honey, tapioca and candi syrup. Bravo hops at the start of the boil, Crystal 30 minutes before cast out, and more Bravo in the hopback are accented by Meridian in the fermenter. This beer is crisp and light-bodied with citrusy hops, a hint of honey and a refreshingly tart finish.
Citrusy hops go head to head with resinous sage and juniper berries in a flavor battle royale. The grist of two-row pale, C-40 and Munich malts finds balancing bitterness in Bravo, Millennium Extract and Centennial hops. The yeast yields distinct fruit esters and a malty, complex profile.
Dogfish Head's original and most approachable beer, Shelter Pale Ale is brewed with a premium barley and Northwestern Willamette and Columbus hops for a fine malt backbone and a slightly nutty flavor. It's a versatile and quaffable beer named Shelter Pale Ale because it's a place you can come home to. It just made sense for this Dogfish original.
The Cascadian Dark Ale style is exclusive to the Pacific Northwest. Referred to by outsiders as Black IPA, this ale is bittered with Chinook, Simcoe and Cascade hops, and aggressively double dry hopped with Cascades. Its beast of a backbone arises from a complex grist of two-row, C120, carafa 2, Vienna and Munich malts.
Randall Knife was named in honor of the late, great Guy Clark who penned a classic tune by the same name. Fitting for this classic Northwest IPA, with its big, complex malt bill of pilsner, carahells, caramalt, crystal and acidulated wheat. Nicely balanced, its 50 IBUs derive from Mosaic hops in the boil, Citra at knockout, and Citra, Mosaic and Challenger in the hopback.
Foraging Raccoon focuses on new styles of hops and a simplified malt bill that allows hop aroma and flavor to take priority. Toasted rice flakes and golden naked oats lighten the malt impact and improve head retention. Whirlpool additions of EXP 07270 hops produce a honeydew/melon scent, and dry hop additions of El Dorado, Hallertau Mandarina and Lemondrop provide a blended citrus and tropical fruit aroma.
Carina Peach Sour Ale takes its name from the constellation Carina, the keel of the ship Argo in the southern sky. Loaded with fresh peach flavor, Carina is a sour ale perfect for any time of year. The use of pale malt makes for a crisp character, while lactobacillus gives Carina a tart and refreshing finish.
Innovation sets this beer apart. Starting with cold fermentation more typical of a lager, this ale is whirlpool double-hopped, and dry hopped four times with Mosaic, Mandarina Bavaria and Citras. Dark Belgian candi syrup is added to the grist of American pilsner, three types of crystal, carared and wheat malt – yet it still comes in at a moderate 4.5% ABV. The flocculent English ale yeast produces a moderate ester profile.
This German-style sour ale starts with a grist of imported pilsner and wheat, with very moderate amounts of bittering hops. An addition of passion fruit and the subtle tropical back-end heat of habanero, finished with a copious dry hop addition of fruit-forward hops, makes for an explosive aroma. Kettle soured with lacto culture, this truly has all of the things that make a beer unique.
A light-bodied session IPA with aromas and flavors of citrus and tropical fruit, this beer's golden color and medium body are derived from pale, victory, C15 and carapils malts in the grist, while Centennial and Citra provide the delicious citrusy hop character. The California ale yeast keeps it clean, smooth and crisp.
Fearless Strawberry Cream Ale has the smooth, approachable body of a cream ale with a hint of strawberries. A summer thirst-quencher, it sold out fast at last year's OBF. Brewed from the magical water of the Clackamas River, some call it light and refreshing, but most call it STRAWBERRILICIOUS!
This hoppy IPA packs flavor without too much alcohol. Chinook, Equinox and Citra in the boil, with more Citra hops in the fermenter, provide lip-smacking hop balance to the grist of two-row, crystal, dextrin, Vienna and Munich malts. The clean-fermenting American ale yeast lets the balanced hop and malt backbone shine. Pretty Feckin good.
Local cherries are infused into this beer after primary fermentation by its Trappist Ale yeast, which adds fruity esters (plum and raisin) along with notes of almond. Low doses of Styrian Goldings hops balance the grist of pilsen, Munich and chocolate malts. This was a silver medal winner at the Great American Beer Festival.
Wisps of lemon peel and a pungent grapefruit aurora emanate from this bright pale ale. The wort brewed from two-row barley, flaked oats and crystal malts was fermented by London ESB yeast to accentuate the malt flavor. Packed tight with Comet hops, Dirty Snowball will leave a trail of zesty citrus across your tongue.
Building on its award winning Cascade Pilsner, dry hopped Capsize Imperial Pilsner brings even more Northwest hoppiness/happiness; Capsize is an aromatic hoppy delight. A clean malt profile well balanced with moderate bitterness sets the stage for a blend of Northwest hop varietals to shine. Generous additions of Cascade, Crystal and Citra hops provide notes of citrus, pine and spice to this golden lager.
Eighty pounds of coffee beans were cold-brewed and added to this beer, making it the perfect wake-me-up for the festival. Very light amounts of Sterling hops were used in the kettle to keep hops out of the way of the coffee flavors and aromas. The grist of two-row, Munich, flaked corn and flaked oats was fermented by the brewer's house ale yeast, which contributes a slight fruitiness and body.
This beer uses single origin High Desert honey gathered from hives located in Eastern Oregon. High Desert wildflowers like sage, rabbit brush, larkspur, buckwheat and phlox dominate this extraordinary honey. A wort of all pilsner malt, lightly hopped with noble varieties, was fermented by French saison yeast, yielding an estery, peppery, spicy and citrusy beer with a silky, rich mouthfeel.
The term Helles or Hell in German can be translated to "bright," "light" or "pale." One look at this beer and you'll know the brewers nailed it. Lightly hopped, but refreshing and low in alcohol, it's a summer thirst-quencher.
Nadia Kali is an inspired saison with cross-cultural influence. Its ruby pink glow comes from a generous infusion of hibiscus, while ginger root gives it a subtle spice and hint of woodsy maturity, and lemon peel adds a citrus tartness to keep you on your toes. Full of complexity and intrigue, this unfiltered beauty will show you just how deceiving looks can be.
Passion Fruit Kicker is a bright, highly quaffable wheat ale that allows its natural ingredients to shine – particularly the post filtration additions of passion fruit and white tea. It captures the sweet aromas of ripe passion fruit with a tart kick on the finish. Low in bitterness and light in body with an unfiltered appearance, it finishes crisp and refreshing with a lingering sweet-tartness.
HUB exposed all ingredients in this beer to large amounts of disco music throughout the entire brewing process. This bright and shiny India Pale Lager is made with Idaho 7 hops and Salmon-Safe, organic Crystal hops from the Northwest alongside organic malted barley. Stop thinking, just dance.
With its nose of sage, papaya and pine forest, this unique beer smells as fresh as spring rain, even after its nearly 5,000-mile journey. The addition of sansho peppercorns – the berries of a spiny Asian shrub – lends floral and berry sweetness rather than heat or spice.
This imperial stout features eight different malts, including hand-roasted Tibetan barley, for notes of dark cocoa and coffee. Brewed in collaboration with 10 Barrel Brewing Co. and Elysian Brewing, it's higher in almost everything compared to most beers: alcohol, hop bitterness, and dark, sweet malty goodness.
Winner of the silver medal at the Asia Beer Cup 2015, this porter features beechwood-smoked malt and the slow burn of dried, smoked hot chili peppers from Guizhou Province, China. Go international!
Koji Red Ale is an experimental ale made with Koji sake rice, wasabi root and ginger. The result is a blushing red color, a fruity aroma and barrel-like notes. There's no other beer like it at the festival.
This imperial Cascadian dark ale brings the ruckus with a heavy dose of late-addition hops and fresh Chinese ginger. Originally brewed in collaboration with Boneyard Beer, it's dark, strong, and bitter, and it gets testy if you ignore it. So fill your mug and join the ruckus.
Cayenne and jalapeño peppers join cinnamon and ginger root to give this beer its heat, balanced by a heavy dose of peach concentrate and lactose for added smooth sweetness late in the boil. Goldings hops added only at the transfer of the wort to the boil kettle for moderate bittering. The result is a complex, spicy beer in which nothing dominates and each of the flavors can be identified individually.
The secret to this beer is in its name. SMaSH is an acronym meaning Single Malt (Vienna) and Single Hop (Willamette). The color is a soft gold with citrusy, woodsy and herbal hop flavors. The malt gives a medium light body with sweet, caramel and biscuit flavors. SMaSH Ale is an easy drinking beverage on a summer day – a flavorful session ale.
This beer is “dry spiced" rather than dry hopped. Black peppercorns and basil provide a spicy character and aroma, while strawberries add a subtle sweetness and ever so slight pinkish hue to its golden haze. Mild but spicy Saaz hops in the boil keep the bitterness low and the flavor high. The American ale yeast ferments to a soft, clean profile with hints of nut and a slightly tart finish.
Schwarz & Weiss (black & white) is a meeting of traditional German brewing art and the fantastic new influences from the U.S., especially dry hopping and flavor hops. This brew combines a pale bock with a dark bock with a mash of Munich, pilsner and dark caramel malt, with Hallertauer hops for bittering. It is then dry hopped with three different flavor hops, Hallertauer Perle, Saphir and Cascade.
Lactobacillus bacteria ferments and acidifies this beer, giving it a tart, lemony flavor, while coriander and Jacobsen sea salt from the Oregon Coast lend a rich sea salt flavor. A small amount of Sterling hops were added to help balance this hazy, light, refreshing wheat beer. Its low alcohol content makes it very sessionable.
There's one in every crowd, and no surprise that this year's is Lompoc. Pale malt, caramel pils, wheat and flaked barley comprise the grist, with a complex hop bill of Horizon, Goldings, Saaz, more Goldings, Cascade, more Saaz and more Goldings. Imperial Organic L17 Harvest Strain yeast creates all the trouble you'll need, but keeps the alcohol manageable, so you can manage the troublemaker in your crowd.
The salinity that accentuates the body of this beer is provided by Oregon Flaked Sea Salt from Jacobsen Salt Co. This brew was kettle soured with a pure lactobacillus culture, which works hand in hand with Imperial Organic Yeast's ""Citrus"" strain to provide a delightful tartness. The combined use of wheat and barley malt deliver the backbone of the beer while hibiscus, dried ginger and Tettnanger Hops play off of the acidity and contribute floral aromas and flavors of bright citrus.
2x4 DIPA has a stupid amount of CTZ, Citra, Simcoe and Centennial hops, particularly at the dry hop stage (Citra, Simcoe), layered on a light malt base that gives way to notes of pine, citrus and tropical fruit. While there are many great beer styles from the past, think of this as a beer from the future. Don’t hate, party.
This golden lager is bright, clear – and vegan! It uses a silicate based fining agent for brite tank clarification rather than the traditional isinglass. Three weeks of cold lagering, including a week of dry hopping, make this golden brew crisp and clean, balanced between the flavors of malt and flavorful Saaz hops.
This beer's unusual innovation is at the same time a time-honored brewing technique – of a different sort. An infusion of cold brewed Earl Grey tea leaves during secondary fermentation provides a unique tannic flavor and an added edge of bitterness to balance the high sweetness and alcohol levels. Think of it as a Portland-style Long Island Iced Tea.
Given its name, this beer looks like it should: hazy yellow with light foam and lacing. You'll notice aromas of lemon zest, ginger ale, candy ginger and fresh ginger, grape esters, herbal/grassy notes and subtle malt character. The flavor starts lactic/citric sour and moves into a light sweetness, finishing with a lingering sourness. Light bodied, it finishes surprisingly dry with subtle lingering spice.
Looking for a sweeter, less hoppy beer? Vanilla, cinnamon, cocoa nibs and chili peppers add sweet complexity to this brew, with a grist of two-row, black prinz, dark Munich and chocolate malts. Nugget, Willamette and Brewer's Gold add flavor and aroma with little to no bitterness. It was aged for three months in bourbon barrels for an added kick of sweet vanilla flavor.
This beer is soured in the kettle using lactobacillus brevis and lactobacillus delbruekii. It is then fermented with Ninkasi's house ale strain, adding character and esters to the flavor profile. On the cold side, 100 percent grapefruit concentrate is added to give this beer a citrusy character and even more sourness. Other than that, it's a simple beer: two-row and wheat malt with crystal hops.
Bright citrus and tropical fruit hop aromas lead the way on this big IPA. A light malt foundation of pale two-row, malted wheat and caramel provides a platform for the Citra, Belma, El Dorado and Azacca hops' tropical and citrus flavors to shine. Mellow bitterness just balances the fruity notes in this hop forward, golden colored IPA.
This beer's simple name tells you its two greatest secrets: it's a black ale, spiced with coriander seeds. The big body, black color and high alcohol levels come from pale ale, caramel, chocolate and wheat malts, fermented by an American ale yeast. Cascade hops in the first wort and at knockout provide moderate hop bitterness to balance the big malt character. In essence, it's a coriander-spiced Cascadian dark ale.
You may not be familiar with North Island's beers, but you'll recognize the style and process. Its "four by four" hop schedule included four additions of four very Northwest IPA style hops: Cascade, Galena, Chinook and Citra, including in the whirlpool for maximum hoppy aroma and flavor. Pilsner, pale ale and caramel provide a massive malt base to carry that big hop load, fermented fairly dry by an American ale yeast.
Cucumber juice and pulp processed in-house from real cucumbers are added to this beer, providing a cucumber and melon aroma with tart and cucumber flavors. A house lactobacillus culture is used to decrease PH through this beer's lactic acid production. Straw colored in appearance, its low alcohol, balanced flavor and clean, dry finish make this an exceptional summer session beer.
Mannenliefde is Oedipus' flagship beer, a fresh saison that aims to free beer from stereotypes and preconceptions with its hints of lemon grass, Szechuan pepper and fruity Sorachi Ace hops. Pilsner, wheat and biscuit malts comprise the grist, and it's fermented by a belle saison yeast, yielding fruity esters in the aroma and a dry finish.
This refreshing, fruity and tart Berliner weisse was dry hopped with Equinox for tropical flavors. Pilsner, wheat, oat and Munich malts comprise the grist, and a modest dose of Equinox and Celeia hops provide just enough bitterness to balance the tart sweetness. Kettle soured, it was pitched it with Oersoep's Wild At Heart, a Foudre beer with lactobacillus and brettanomyces, and fermented using a Belle Saison yeast.
Coriander, dried orange peel and fresh ginger spice up this golden witbier, whose body and sweetness emerge from a grist of Belgian pilsner, American pale, two-row carapils and Belgian wheat malts. German Tettnanger and Czech Saaz hops provide the authentic mild noble hop bittering, aroma and flavor. The yeast produces a phenolic, somewhat banana flavor which is typical of Belgian wheat beers.
This kristall weizen is brewed with 50% wheat malt, along with organic two-row, Munich, pilsen and acidulated malt. Czech Saaz hops do the bittering and help the Willamettes add hop flavor and aroma. The goal is to bring the great flavors and drinkability of a Bavarian-style weissbier to the Oregon Brewers Festival. To add to the drinkability, the weissbier is filtered to make a kristall weizen.
Ya'll are gonna have to read this with your best Kentucky accent out loud to yo' friends, you heah? Ah do declay-ah. It appears that these here brewers aged this brew on some local mint and bourbon wood to invoke the taste of a Mint Julep beer. There's not so many hops, so if yours is a, shall we say, delicate palate, and you favor the taste of mint juleps, why, do give this one a try.
Omission brewed a gluten reduced amber lager reminiscent of those light, refreshing beers from south of the border because everyone likes sitting on the white sand beach watching the world go by. Omission uses regular brewing malts, including pilsner, Vienna, melanoidin, caramunich and flaked corn, but employs a special process to remove most of the gluten.
This beer is a hybrid of an IPA and a stout: dark in color, full-bodied, but also chock-full of hop bitterness and flavor. A grist of pale, amber, caracrystal, chocolate and rye malts with some roasted barley, all steeped in Utrecht tap water, get balanced by Cascade, Cascade and more Cascade hops. A clean American-style yeast allows the malt and hops to shine.
The fruit in this wheat beer: blueberries! Lactose is also added to the malt base of white wheat, pale malt, dextrapils and carawheat for a light-bodied, golden brew, which is then bittered with Nugget hops and finished with Cascades. A reverse osmosis process treats the water, rebuilt with calcium chloride and gypsum. The house ale yeast ferments clean and allows the other ingredients to shine.
Unlike a real rodeo, the aroma of passion fruit, peaches and mangos fills the air with this beer. After mashing crystal, pale and rye malts, Citra hops give the brew a tropical fruit nose and flavor with a spicy, rye kick. This is a sessionable beer, which means this might be your first, but it won't be your last Rodeo.
This refreshing Bohemian Pilsner showcases spicy Czech Saaz hops paired with Weyermann Barke Pilsner and Vienna malt to create an incredibly clean profile with snappy bitterness and excellent drinkability. Chongie Saaz gives a nod to Pelican's brewery rep, Maia Chong, who described the perfect summer brew – and Pelican made it.
This kettle-soured Berliner weisse is infused with mango fruit to sweeten the tartness obtained from the lactic fermentation process. This creates a fruit forward beer that is light, tart and dynamic.
PINTS has created an intriguing blend of Old Europe and the Orient. An English-style ESB is paired with the zesty playfulness of Meyer lemon peel (originally from China) and English lemon curd. The crisp malt backbone allows the interplay between citrus flavors and aromas contributed by the lemons and the El Dorado hops used in the finish. The Scottish Ale yeast strain highlights the malt notes and mild esters.
Brewed in the “Cherry City” of Oregon, this kettle soured ale offers the flavor of sweet cherries that ride over a crisp, light malt character. The pale and wheat malts support the cherries with little competition from the low hop character. Slightly sweet, subtly sour and ultra refreshing, this beer is a summer thirst quencher.
An ode to Northwest hops and everything the Riverbend brewers love about Oregon, this IPA is built to be loved by festival-goers. Simple malts work in harmony to support a complex array of citrus, pine and spicy hop flavors and aromatics.
Rogue’s 26th beer brewed especially for OBF was crafted with habanero peppers, cherries and Rogue Farms Liberty hops. The habaneros were hand-smoked by Rogue brewmaster John Maier over cherry wood to impart a subtle smoke flavor and leave a lingering heat while the Montmorency cherries lend a tart finish and a brilliant reddish hue.
Crosby Hop Farm’s top secret brand new hop is called "the 007." Only a few chosen brewers were granted access to this new hop. Brown in hue, this Northwest-style IPA finishes dry and clocks in at 7% ABV and 79 IBU. That's all you need to know; if we tell you more, we’d have to kill you.
This kettle soured golden wheat ale is brewed with three varieties of local Northwest cherries: Rainier, Bing, and Montmorency. It's soured with lactobacillus yeast from Nancy’s Greek yogurt, using a special two day brew schedule – the first for the kettle souring, and the second for the boil, chilling and pitching.
Brewed in a post-modern Northwest IPA fashion, this beer’s lightly sweet malt base balances the barley, crystal and Munich malts with Chinook and Columbus hops for bittering and huge late additions of Citra hops for flavor and aroma. The American Ale yeast is high attenuating and produces low levels of esters. Full of flavor, this beer is like drinking straight off the hopvine.
This light, crisp ale features Vienna lager malts, some two-row, a touch of wheat, honey and 100% Mt. Hood hops. It's commonly referred to as Seaside's lawnmower beer, except that the lawns there are all sand. Which is hard to mow. But it's excellent for lying back and sipping a great brew.
"Miyama Nishiki," a homegrown sake rice, forms part of the huge fermentables bill in this imperial IPA. The beer's name serves dual purposes: it's Shiga's 10th IPA, and was originally brewed for its 10th anniversary. Raise your mug in celebration!
This big, dark brew from Japan was aged two months in Ichiro's Malt whisky barrels from Japan's newest distillery, Chichibu Distillery. It is rather dry because of the high attenuation achieved by the saison yeast as well as the bitterness of hops, tasting more like a full-bodied red wine. The beer achieves an excellent balance between the saison flavor, hop aroma, roast malts and not too oaky flavor from the barrels.
Wheat comprises half of this beer’s malt profile. With a fine head, this Weizenbock’s yeast allows it to give off banana and clove aromas and flavors. By using a small amount of caramel and roasted malts, and coming in at a slightly higher alcohol level than other wheat beers, this Weizenbock offers a rich, full-bodied taste.
This brewery has won the World Beer Cup five times, and it could be because nearly 95% of its beer is comprised of underflow snowmelt from one of the world's highest mountains, Mount Tanzawa. It's almost unfair to add malt and hops, but they do, and the result is a crisp, hoppy India Pale Ale made in strict accordance with Reinheitsgebot, the German beer purity law.
This brew is a low alcohol, session beer with a balanced flavor profile. A moderate dose of jalapeño peppers make it a little bit spicy (but not too much), while dehydrated peach powder adds a sweet, fruity character. A simple grist of two-row, white wheat and carapils malts and a single dose of Willamette hops in the boil allow the peach and pepper flavors to emerge without any one flavor dominating.
Like summer in a glass, Bumper Crop starts with the gentle aroma of freshly gathered lavender and features local Utah honey for a soft, slightly sweet finish. Premium two-row, pilsner, honey and victory malt are hop-balanced with Galena for bittering and U.S. Golding for aroma. It simply tastes bee-yootiful.
This Gose has a slightly cloudy straw color with off-white foam and aromas of fruit, funk, lemon zest, salt and a light hint of smoke. There's some sourness (lemon and lime, sour patch kids) in the flavor, with savory and salty notes. The finish is tart and salty, with a hint of smoke, overripe fruit, lemon and peach – leaving your mouth salivating for more.
You'd think that a beer whose first hop addition is 30 minutes from the end of the boil - about 2/3 of the way through - would have a low hop profile. Not this time! That's just the first of three big flavorful doses of Chinook, Simcoe and Centennial hops, which continue into the whirlpool. Oh, and dry hopped with Amarillo. Yeah, there's some malt. How do you think it got to 6.7% alcohol?
This is a big beer in every way: hops, malt, alcohol, flavor, aroma, mouthfeel – you name it. Its earthy, citrusy character derives from its grain bill of two-row, carared and carafoam malts, and nine hop additions, including Apollo, Falconer's Flight, Nelson Sauvin and Citra in the fermenter. The American Ale yeast ferments it clean and crisp.
This extremely sessionable sour Berliner weisse-style beer goes down easy and quenches your thirst on these warm festival days. A light tartness coming from lactobacillus in the kettle and hints of fresh citrus fruit derived from experimental hops keep this beer on the lighter side and provide a refreshing experience.
A portion of Serpent's Stout was fermented in bourbon barrels, then blended back into the original beer, lending sweetness to this dark brew. Roasted barley, chocolate malt, caramel, flaked barley and extra dark crystal malt are double-mashed in the tun. Centennial and Magnum hops are added to the boil to balance the sweetness. Despite all the malt and the deep color, the beer finishes very clean and dry.
Three Creeks' popular year-round FivePine Chocolate Porter was given an Oregon summer infusion for the OBF with the addition of raspberry and boysenberry, layering flavors of fresh jam into the slight roastiness and underlying chocolate sweetness.
This brew combines the delicate flavor and aroma of orange blossom honey with the awesomeness of Northwest blackberries, which contribute a unique purple hue. Combined with a light pilsner malt base, an easy touch of Cascade hops, and a bit of sweetness from honey malt, the result is a very drinkable brew – light enough for summer but flavorful enough to enjoy all year long.
This pale, straw-colored ale is low on hops and big on flavor. Premium two-row barley, flaked corn and flaked rice make up the creamy and full flavored malt profile, balanced by just enough Falconer's Flight hops at the beginning of the boil. Moderate in body and alcohol, you can go back for more of this easy drinking offering.
Upright Wit uses a sour mash, distinct amaro-like bitter orange peel, coriander and open fermentation with a blend of two yeast strains to yield a unique profile for the classic Belgian style. A single dose of mid-boil Sterling hops provides the moderate, balancing bitterness. The beer is light but flavorful with a pleasant creaminess from both wheat and oats, but finishes extra dry.
Taste a bit of European history with this forgotten Dutch beer style made with more than 50% malted spelt. Van Moll kept the malt bill of this brew true to its traditional Low Country roots, and specifically those from the Liege area: 55% spelt malt, unmalted wheat and only a small percentage of malted barley (pilsner and Munich). Centennial and Tettnanger hops combine wonderfully with the crisp, peppery taste of the spelt.
Apricots are added toward the end of this beer's fermentation, lending a sweet fruit character to the brew. The grist of pale, caramel, dextrapils and flaked barley produces a golden, medium-bodied brew. The American Ale yeast strain ferments dry and finishes soft, smooth and clean, and late doses of Saaz and Mt. Hood hops keep the hop bitterness from masking the fruit flavor.
Shield Maiden is a fruity, French farmhouse-inspired braggot brewed with local raspberry honey and then conditioned on raspberries. The French Saison yeast combined with a simple grist (pilsner, wheat and spelt malts) and hop bill (Nugget and Cascade) allows for the honey and yeast character to shine through and create a light and refreshing summer braggot.
A Beer Has No Name. It has no discernible style. It is what we make of it. It wears the mask of CDA but teases the palate with coffee, oats, lactose and orange zest. It is dry hopped with things called X527 and Jarrylo. It is a light, sessionable summer beer in disguise. It will sneak up, surprise the taste buds, and leave on the wind.
This beer is a modified version of Y Market's wildly-popular "Purple Sky Pale Ale." This yellow version incorporates the peel of the yuzu fruit, a citrus fruit commonly found in Japan, to create a deliciously fruity pale ale. Crisp pale, two-row and sour malt form the grist, buttressed by a bit of dextrose. Citra hops create a nice balance with the citrus, and leave a refreshing finish.
This is a traditional Northwest-style IPA, made with international ingredients, in Japan. The malt bill of (UK) crisp pale ale and crystal, (German) carapils and carahell, and two-row are hopped with U.S. Simcoe, Citra and Chinook in the kettle, and New Zealand's Motueka as well as more Simcoe and U.S. Mosaic. And the yeast? A nice, local Wyeast Northwest Ale yeast. It's like a trip around the world in a glass.
Birra Pazza al Pesto translates to "Crazy Pesto Beer," according to Italian-born and raised Giuseppe Vaccarello, a friend of the brewmaster. In English: it's a light American wheat beer infused in the whirlpool with the glory of pine nuts, parmesan cheese, basil, freshly crushed garlic and a dash of olive oil. It was also "dry basiled" with more fresh basil for your aromatic enjoyment.
BreweryBeerStyleTrailerFirst Time at Fest

Yes!

54° 40' Brewing Co

70% Ultra PilsnerGerman-Style PilsnerYes!

Ambacht Brewing

Golden Rye Summertime AleRye Beer

Anchor Brewing

Anchor Mango WheatFruit Wheat Beer

Anderson Valley Brewing Co

Briney Melon GoseLeipzig-Style Gose

Aslan Brewing Co

Disco LemonadeBerliner-Style WeisseYes!

August Schell Brewing Co

HefeweizenSouth German-Style Hefeweizen

Baird Beer

Pacific PorterBaltic-Style PorterYes!

Baird Beer

Four Sisters Spring BockGerman-Style Heller Bock/MaibockYes!

Base Camp Brewing Co

Mango HellesHelles-Style Lager

Bayern Brewing

Citra Charged Dump TruckGerman-Style Heller Bock/Maibock

Bent Paddle Brewing Co

Venture PilsenerBohemian-Style Pilsener

Bison Organic Beer

Kermit the HopImperial IPA

Boneyard Beer

Skin n' BonesSession India Pale Ale

Boulder Beer Co

Pulp Fusion Blood Orange IPAEnglish-Style India Pale Ale

Boundary Bay Brewery

Escape VelocityAmerican-Style Pale Ale

Brauerei Nothhaft

Rawetzer Premium Export FestbierGerman-Style Oktoberfest/Wiesn

Breakside Brewery

Pomegranate Gose Fruit Wheat Beer

BridgePort Brewery

BridgePort Cream AleAmerican-Style Cream Ale

Brouwerij de Molen

Hel & Verdoemenis (Hell & Damnation)American-Style Imperial Stout

Brouwerij Frontaal

NebulaSmoke PorterYes!

Brouwerij Maximus

Tenhop WhiteLight American Wheat Beer without Yeast

Buoy Beer Co

Dragon WeisseBerliner-Style Weisse

Burnside Brewing Co

Cedar IPAIndia Pale Ale

Caldera Brewing Co

Caldera White AleBelgian-Style Witbier

Cascade Brewing

SeshsimillaSession India Pale Ale

Coin Toss Brewing Co

Orange SunshineSession India Pale AleYes!

Collaborator

We’d Rye’d Like KingsSession IPA

Culmination Brewing Co

Deutschland-Down UnderBerliner-Style WeisseYes!

Deschutes Brewery

Gluten FreeAmerican-Style Pale Ale

Deschutes Brewery

SagefightIndia Pale Ale

Dogfish Head Craft Brewery

Dogfish Head Shelter Pale AleAmerican-Style Pale Ale

Doomsday Brewing Co

Cascadia Fault CDAAmerican-Style Black AleYes!

Double Mountain Brewery

Randall KnifeAmerican-Style India Pale Ale

Drake's Brewing Co

Foraging Raccoon IPAAmerican-Style India Pale Ale

Ecliptic Brewing

Carina Peach Sour AleAmerican-Style Sour Ale

Everybody's Brewing

ISSRIndia Style Session RedYes!

Ex Novo Brewing Co

All of the ThingsBerliner-Style Weisse

Fat Heads Brewing Portland

Sunshine DaydreamSession IPAYes!

Fearless Brewing Co

Strawberry Cream AleAmerican-Style Cream Ale

Feckin Brewery

Feckin Session American-Style India Pale AleYes!

Flying Fish Brewing Co

Love FishBelgian-Style Dubbel

Fort George Brewery

Dirty SnowballAmerican-Style Pale Ale

Full Sail Brewing Co

Capsize Imperial PilsnerAmerican-Style Pilsner

Georgetown Brewing Co

Gusto Crema Coffee AleCoffee Ale

Gigantic

Le Petit Bâtard AbeilleBelgian-Style Table Beer

GoodLife Brewing Co

Road To HellesMunich-Style Helles

Great Divide Brewing Co

Nadia Kali Hibiscus SaisonSaison

Green Flash Brewing Co

Passion Fruit KickerFruit Wheat Beer

Hopworks Urban Brewery

HellifiknowIndia Pale Lager

Iwate Kura Beer

Japanese Herb Ale SanshoHerb and Spice BeerYes!

Jing-A Brewing Co.

Eightfold Path Imperial StoutImperial StoutYes!

Jing-A Brewing Co.

Guizhou Smoked Chili PorterChili Pepper BeerYes!

Jing-A Brewing Co.

Koji Red AleExperimental BeerYes!

Jing-A Brewing Co.

Hu-tong Clan CDAAmerican-Style Black AleYes!

Laht Neppur Brewing Co

Flaming PeachFruit Beer

Lakefront Brewery

Lakefront SMaSH AleGolden Ale

Lakeland Brewing Co

Lipstick on a PigHerb and Spice BeerYes!

Lang Bräu

Schwarz & WeissSpecialty BeerYes!

Laurelwood Brewing Co

GoseLeipzig-Style Gose

Lompoc Brewing

Trouble MakerAmerican-Style Light Lager

McMenamins Edgefield Brewery

Boom Gose The DynamiteContemporary Gose

Melvin Brewing

2x4 DIPAImperial IPA

Mt. Shasta Brewing Co

Lemurian LagerAmerican-Style Light Lager

Natian Brewery

50 Shades of (Earl) GreyAmerican-Style India Pale Ale

New Belgium Brewing Co

Lemon Ginger Berliner WeisseBerliner-Style Weisse

New Holland Brewing Co

Dragon's Milk Reserve: Mexican Spice CakeBourbon Barrel Aged Stout

Ninkasi Brewing Co

Grapefruit SourAmerican-Style Sour Ale

No-Li Brewhouse

Big JuicyAmerican-Style India Pale Ale

North Island Beer

Coriander BlackHerb and Spice BeerYes!

North Island Beer

India Pale AleAmerican-Style India Pale AleYes!

Oakshire Brewing

Sun Made Cucumber Berliner WeisseBerliner-Style Weisse4

Oedipus Brewing

MannenliefdeFrench & Belgian-Style Saison

Oersoep Brewery

SchnappiBerliner-Style Weisse

Ohio Brewing Co

Buckeye BlondeBelgian-Style Witbier10

Old Market Pub and Brewery

Weizen It Cloudy?South German-Style Kristall Weizen2

Old Town Brewing

Kentucky Refresh-MintMint Julep Beer4

Omission

OscuraMexican-Style Amber Lager (Gluten Free)5

Oproer Brewery

Black FlagAmerican-Style Black AleYes!

Ordnance Brewing

BloopsFruit Wheat BeerYes!

Payette Brewing Co

8 Second Rye'dImperial Rye Pale Ale

Pelican Brewing Co

Chongie SaazBohemian-style Pilsner

pFriem Family Brewers

Mango SourAmerican-Style Sour Ale

PINTS Brewing Co

Lemon Curd ESBExperimental Beer

Ram Restaurant & Brewery

Will You Cherry Me Sour AleAmerican-Style Sour Ale

Riverbend Brewing

Oregonized LoveAmerican-Style India Pale AleYes!

Rogue Ales

Habanero Cherry Imperial Golden AleExperimental Beer

Rusty Truck Brewing Co

Licensed to Kill IPAAmerican-Style India Pale AleYes!

Sasquatch Brewery

Nancy CherryganSpecialty Beer

Schooner EXACT Brewing

Hopvine IPAAmerican-Style India Pale AleYes!

Seaside Brewery

Honey Badger BlondeGolden or Blonde AleYes!

Shiga Kogen

No. 10Imperial India Pale AleYes!

Shiga Kogen Beer

Isseki SanchoWood and Barrel-Aged Dark BeerYes!

Shonan Beer

WeizenbockWeizenbockYes!

Shonan Beer

IPA MosaicAmerican-Style India Pale AleYes!

Slanted Rock Brewing Co

Señor JalapeachoChili Pepper BeerYes!

Squatters Craft Beer

Bumper CropHerb and Spice Beer

Stone Brewing Co

Gose Gose GadgetContemporary Gose

StormBreaker Brewing

Handfuls of Hops v.OBFAmerican-Style India Pale Ale

Sunriver Brewing Co

High Desert DieselImperial India Pale Ale

Terminal Gravity Brewing

Über ÖstënBerliner-Style Weisse

The Lost Abbey

Serpent's StoutAmerican-Style Imperial Stout

Three Creeks Brewing Co

Berry Infused FivePine Chocolate PorterPorter

Three Mugs Brewing Co

Mo’ Berry Honey AleSpecialty Honey BeerYes!

Thunder Island Brewing Co

Cairn Cream AleAmerican-Style Cream AleYes!

Upright Brewing

WitBelgian-Style Witbier

Van Moll

Luikse VechterLuiks BierYes!

Vertigo Brewing

Apricot Cream AleAmerican-Style Cream Ale

Viking Braggot Co

Shield MaidenSpecialty Honey Beer

Widmer Brothers Brewing

A Beer Has No NameAmerican-Style Black Ale

Y Market

Yellow Sky Pale AleAmerican-Style Fruit BeerYes!

Y Market

Hysteric IPAAmerican-Style India Pale AleYes!

Zoiglhaus Brewing Co

Birra Pazza al PestoExperimental BeerYes!