At the OBF yesterday, I drank for eight hours. It was a lot of fun and I’ll have some good things to talk about on Wednesday. Today, however, my body is telling me that I should not have a drink and I’m going to listen to it.
I’m still out though, this time at the lovely Produce Row Cafe, drinking ginger ale and taking it in. It’s pleasantly low key and cool, like a date night place for dates that you hope are fun and goofy instead of hopefully romantic. Or maybe a good 2nd date spot, where the rules have been set up and now you want to relax.
I think I ought to come back here more often.
I had a really wonderful time at the dinner and I thank the organizers for letting me attend. I was able to try quite a few beers and although I had a bit of a challenge trying to take notes and photos with my iPad, I still had a great time. Although the beers I had don’t look to be on the menu for the actual festival, perhaps my experiences of the breweries can be a guideline for anyone else going.
Rusty Truck’s Pedal to the Metal double IPA
Tasty and not overwhelming, I enjoyed it. My compatriots were split, so your mileage may vary.
Pale Horse Raven’s Roost Imperial IPA
A little dirty at the end like organic beer. Nobody seemed to enjoy this and I’ve been told to avoid them in the future.
That…is different with smoky notes in nose and finish: not sure I chose wisely. Others really liked it so I’d say take a risk on this one if you like those kinds of flavors.
10 Barrel Seifriti 6 Belgian
Spicy in a nice low key way, went nice with pork dinner. This one was recommended and it paid off well.
Old Town pilsner
Not bad but demonstrates why pils need to be served cold.
Burnside lime kolch
Smelled like Creamed corn but had a nice crisp flavor with a hint of lime. If I ignore the smell, it’s pretty good.
Now as an aside here; I’m not sure what people were thinking, serving a beer like a kolsch or a pilsner at an event like this, where servers are poured pitchers of beer, then those pitchers sit and wait in the heat, until someone comes along to ask for it. Which means that the beer warms up and lagers just don’t react well to such conditions. That’s why they smelled like corn and it’s really not an appealing drink scent.
Coalition Mr. Pigs pale
Tasted a bit thin, to my surprise.
That’s all my notes said! Everybody have a safe weekend.
There’s going to be over 120 beers at the Oregon Brewer’s Fest this year. There are two solid pages of participating brewery listings but only if you want brewery and name of beer. It’s eleven pages if you want to know what the heck you’re drinking.
Still, y0u know I’d like to try all of those. But no: I have a liver that may fall under the Endangered Species Act if I attempt such madness, so I’m going to be happy with what I can get.
On the upside, I’m able to attend the Oregon Brewer’s Dinner tonight, so I’ll do my best to take some notes and photos and have something to talk about on Friday, before the festival is in full swing. Special thanks to the OBF people who are making that possible.
The rest of my plan is to go Sunday and have a writeup on what I drank on Wednesday!
As Lynn and I left the Dig-A-Pony I said to him:
“Being there was like hanging out with a hot girl who knows she is hot: She can ignore you and she knows it.”
I had a Fort George IPA which was good. The atmosphere left a bit more to be desired. The music was too loud so it wasn’t a date spot but the lights were so low that dating could be encouraged. Or maybe random pickups. That’s not a bad thing in itself but since they aren’t doing things to encourage conversation and you can’t dance, the vibe is more: Are you cool enough to hang out with us?
And I’ve gotten to the point in my life where I do my best to not give a fuck about being cool for someone else.
I don’t even bother to blog here: I break open my Magic decks and start playing cards with Lynn, who looks antsy and in need of some fun. Turns out, he’s been here since 4 and is desperate for any form of socialization.
I don’t think good pubs should be like that. I think that they should be, on some level, about social interaction of some kind. If you’re part of the cool crowd who doesn’t need to communicate to get what they want, then hot damn; this place is for you. As for me…I think I like the Dig A Pony when it’s daylight and nobody is trying to be cool and not so much when darkness comes to smother humanity for affectation.
But that’s just me.
First, we have the beer and food pairings guide from the Brewer’s Association. With all the crazy new kinds of beers that are made, I think that sometimes people forget that originally, beer was touted as being something that could be on a level with wine and paired with food, in much the same way.
I’d suggest that it’s a little bit like trying to chase the older brother who hasn’t realized that he’s not quite as cool anymore, but that’s just a personal perspective. The guideline is still useful and ought to remind those of us who tout beer as being a great drink what kind of angle we should take to the non-beer lovers, or less adventurous amongst us. Everybody eats food, right?
Next up, there was a really cool profile of Dogfish’s Sam Calagione at the New Yorker and I think it’s worth reading.
Finally, there’s 9.5 beers you should try this summer. Personally, I prefer to try all the beers but for some people that just doesn’t work out, so a list is a good thing.
When my Dad came to visit a few months ago, I promptly took the opportunity to rope him into making a beer with me. He’s the one who bought me my starting kit and by extension, is responsible for this blog. In a roundabout way, if you will. So here we go: a basic red that we made together!
This beer is tasty–little sweet, with a fruity nose from a head that evaporates like a thief in the night. The brew is carbonated though: has a faint sparkly finish, maybe a shadow towards champagne.
I’m glad I made it with him: I’m not sure how fond of it he’d be. The caramel takes over pretty quickly in the nose but it’s balanced by the dryness of the finish so…it’s good. Not quite great. Definitely good, though.
Room for improvement but we can enjoy it for now.
c 120 .5 lb
Fermentables: 7 lb LME
1.75 oz Crystal @ 60
5/8th oz Dom Sterling @ 60
1.25 oz Crystal @30
.5 oz Dom Sterling @ 30
Reused Hopworks yeast
A couple months ago I went by Pints and tried an IPA of theirs and wasn’t too fond of it. However, I don’t think I’m one to hold a grudge so when I saw that their Green Line Summer IPA was on at Bailey’s, I thought I’d give it another go.
It’s not bad. At the very least, there isn’t any weird flavors at the end: it tastes like an IPA brewed in the Northwest ought to taste, with a strong grapefruit presence both at the nose and finish. It’s still a little off…there’s something in this beer that’s making my mouth water in an unusual way. I’m not sure if it’s the hops or if the malt build is such that it’s light and going for a more ‘quenching’ feel but damn, if I don’t want to spit a lot after this beer.
I am suddenly overcome with wanderlust. This happens about twice a year; I can no longer stand where I am and need to leave, go anywhere and not be subject to the institutions I have embraced. It’s a little bit like needing a vacation and a little like wanting to burn down your home and walk away to start over somewhere new, a stranger.
This may be hitting me tonight because the pub is especially crowded; I’m sitting at the bar yet there are still men stacked behind me, over my shoulder, unwilling to go up to the ordering platform.
I don’t blame them: this space is casual enough that you can just order if you catch someone’s attention but at the same time, I want them to not be looking over me while I write. The volume is suddenly too loud; the good part is that the reggae is drowned out, the bad is that the enclosure feels more enclosed.
Maybe I should give myself a short break, go elsewhere for a couple weeks? My next vacation isn’t until September and that just feels like eternity from where I am. With the anniversary party coming up, it’s going to be all Bailey’s all the time and I don’t want to get burnt out.