Here are the descriptions for the remaining barrel aged beers we’ll be tapping at tomorrow’s anniversary. To check out the rest of the list, see part 1 HERE and part 2 HERE.

Cascade Bailey’s Quadratic Formula is a special beer we devised with the gracious masterminds behind Cascade Brewery. They allowed us to visit their new barrel house over in SE Portland not once, not twice, but three times to concoct this master blend. One part Spiced Quad aged in Maker’s Mark, one part Burbonic Plague aged in Heaven Hills, two parts Big Red (a Flanders style sour) aged in Maker’s Mark, and one part from a mystery barrel we’re not allowed to tell you about. Five parts, four barrels, and one convoluted math analogy later and you’ve got yourself one of the most exciting combinations of flavors our taste buds have ever encountered. 10% ABV

Block 15 #181 is a two barrel blend of one year old lambic casked exclusively for AnniBREW³. Brewed with Belgian Pilsner malt, unmalted wheat, aged hops, and a wild yeast/bacteria from the Senne Valley in Belgium. Undergoing a turbid mash, extended boil, and fermentation and maturation in oak barrels, this lightly carbonated and unique brew will be served via gravity at cellar temperature. 5% ABV

Hair of the Dog Cherry Adam from the Wood is made with Northwest hops, organic Pilsner malt, and a variety of special grains. After fermentation, it is aged with locally grown black cherries in bourbon casks. The fruit lends a sweet tartness to the brew’s finish, melding with the wood and adding a new dimension of complexity. 10% ABV

Hopworks For Those About to Bock is inspired by the German brewers of yore, who knew they’d need a heavier, heartier lager to make it through the late winter months and into the spring. This beer follows that tradition. Brewed in the winter months, this is an amber colored, bready and rich lager that has been aging in Buffalo Trace barrels since January. 7.1% ABV

Laughing Dog ’09 The Dogfather is “the brew you can’t refuse.” The bourbon barrel aged gangster has 7 different kinds of malts and 4 hop varieties, giving it a complex, rich flavor profile and it’s likely only gotten better in the year we’ve held onto it. 11% ABV

As for the final couple beers we’ll be tapping, we don’t have much detail beyond the style and the barrels they’re aged in. We’ll be tapping the Lagunitas Pinot Saison and the Three Skulls Wreckage (a barleywine aged in Bourbon barrels) and will be just as curious as you guys as to what to expect.

With each event under our belt, we like to think we get a little better at managing the flow, heading off potential disasters, and getting everyone their drink as quickly as possible. But the best way to ensure fast service and an enjoyable experience at the taps tomorrow is by following these simple tips.

1. Order by Number (And Be Prepared to Order). Long lines move quickly when everyone knows what they want and the bartender can deliver it to them as quickly as possible. Because there are twenty new beers on tap for tomorrow’s event and we’ll be dealing with larger crowds than usual, we won’t immediately know where everything is and we won’t be able to provide you with much information or feedback about what the beers taste like; to keep things moving, please be ready when it’s your turn in line and order by the number corresponding to the beer you’d like.

2. Drink Lots of Water. We recommend either bringing a thermos or filling up your snifter glass with water in between beers; it’ll clean out the glass for you and keep you hydrated. There will be some disposable cups available as well, if the concept of drinking beer-flavored water is too repugnant for you.

3. Bring Cash. We’re cash only tomorrow, so be sure to stock up on Washingtons, Lincolns and/or Hamiltons before you arrive.

4. Pace Yourself. Remember these are double digit ABV beers here, and if you want to get even close to trying them all, you can’t rush it. Start with the beers you’re most excited to see to ensure you don’t miss out on them, then slow it down and work your way gradually through the rest. We’re open for a full ten hours tomorrow and you can leave and reenter as you please (just be sure to bring your snifter glass back with you). Remember: there’s no point in gulping  beers that are meant to be sipped.

5. Eat Before You Arrive and Take Additional Food Breaks. A good breakfast (or lunch) is key for soaking up these potent brews. And if  you’re planning to be around for the long haul, remember that you can always take a break and come back. If you’ve ever been to Bailey’s before, you already know we don’t serve food, so go grab a burrito at Santeria across the street or a couple slices of pizza at Silver Dollar. It’ll give your liver some time to recover and your stomach something to digest besides alcohol.

6. If You Love Beer More Than You Hate Crowds, Show Up Early. Chances are, it will be a zoo when we open at noon. The beer maniacs out there (you know who you are) are used to fighting crowds, waiting in lines, and fretting over whether their favorite beer will be pouring by the time they get to it. If that sounds like you, get in line early so you can grab a rare table and lay claim to all the best beers before they kick.

7. If You Hate Crowds More Than You Love Beer, Show Up Later. The first few hours of a beer fest are always the most insane; if you don’t mind missing out on a couple of the rarer brews and enjoy things like personal space, sitting down, getting your snifter glass filled immediately, and talking with friends without having to raise your voice to a scream, you might consider showing up a few hours into the event after the first wave of beer maniacs has already come and gone.

8. If You Hate Barrel Aged Beer, Don’t Show Up. Let’s say you’re one of those people who sticks his nose up at any beer that isn’t an IPA or you only come to Bailey’s for our extensive, luxurious selection of fine wines or premium sodas; guess what? Tomorrow is the wrong day to show up. The register will be closed, and we will only be pouring the twenty barrel aged beers we have on tap and we will only be pouring them in the snifter glasses you get at the door. So, no, I’m not pouring you a 20 oz pint of Parabola, and if you ask me for a sample tray, I’ m not legally responsible for the violence I perpetrate on your person.

I think that about covers it! Bring your game face and your beer drinking attitude and we’ll see you tomorrow.

We’re less than 48 hours away from AnniBREW³ which means it’s time to unveil this year’s souvenir snifter glass. As you see, we’re sticking to our classic design with just a few tweaks to distinguish it from previous years.  Take a gander!

And to mix things up a little, we’ve substituted paper tickets for these special bottle cap tokens.

(Before anyone gets any crazy ideas of replicating these beauties, keep in mind each of our tokens is marked with a special symbol on its back.)

Tomorrow, we’ll be posting our annual survival guide with all the information you’ll need to have a successful AnniBREW.

It’s time once again for Bailey’s annual celebration of its own existence and the beverage that makes existence tolerable. Of course we’re referring to beer, but not just your grocery store variety; we’re talking about the best of the best, the top of the heap, the stuff that the Beer Gods consume while they laugh at us from above. And like the modern day Prometheus wannabes that we are, we steal from the gods and bring to the masses the ambrosia mortal tongues have not been conditioned to taste. This is our third annual attempt and we’re calling it

AnniBREW³

…or at least, I’m calling it

AnniBREW³

(Geoff is calling it “Bailey’s Third Year Anniversary Barrel Aged Beer Festival,” which I think we can all agree–except for Geoff, of course–is not nearly as catchy and does not look nearly as impressive in 18 point font on a blog…)

Fortunately, no matter what you decide to call our annual festival, there will be twenty barrel aged beers there, and they will not only blow off your socks, but they will take them to the laundromat and clean and dry them for you while you’re wondering what the hell you’re doing walking around barefoot.

Some of these twenty barrel aged beers have already received lengthy hyperbole-free descriptions by way of Geoff Tellin’-it-Like-it-Is Phillips and can be visually devoured HERE and HERE before their physical devouring this Saturday, July 31st at Noon. The remainder of these beers will be outlined over the next few days so that all of you loyal beer fans will be well-informed come Saturday, July 31st at Noon precisely which delicious beers you would most enjoy poisoning your liver with first.

Regardless of your personal preference, you can be assured that each and every one of these barrel aged brews is the absolute best way to receive your daily recommended allowance of beer, wine, and liquor all in one sitting. Whether it’s bourbon or pinot barrels, gin, cabernet, or port, there’s absolutely no chance that you will walk away from our festival without the most delightful flavors rolling across your taste buds and the most beautiful warm fuzzy haze blanketing your mind.

Unlike some other festivals we could mention (but won’t!), the prices are reasonable, the tasters are substantial, and the beer is one-of-a-kind; in fact, we’d go so far as to say this is the best line-up of beers you’ll see on tap from us all year long. So sober up from all the other beer festivals you’ve been attending and pay attention to these crucial details:

Who: You

What: AnniBREW³

When: Saturday, July 31 at Noon until 10 PM.

Where: Bailey’s Taproom (213 SW Broadway, Portland, OR).

How (Much): $15 entrance includes 5 tasters and a souvenir glass to own (no cheap plastic mugs here!). Additional tastes are just $1.

Why: Because you (and we) love beer, especially when it’s barrel aged.

Here are a few more descriptions of the beers that will be at our 3rd anniversary on July 31st.

Jolly Pumpkin Oro de Calabaza is brewed in the Franco-Belgian tradition of strong golden ales.  It’s spicy and peppery with  a gentle hop bouquet and the beguiling influence of wild yeast.  Aged in Oak barrels.  8% ABV

Full Sail ’09 Black Gold was initially brewed in February 2008 and released as their Imperial Stout.  Full Sail ages a portion in Bourbon casks and releases it a year later as Black Gold. We held onto this for an additional year.  Chocolate and caramel nuances blend with the hops for a smooth flavor.  10.5% ABV

Allagash ’08 Curieux is their Belgian Tripel aged in Jim Beam barrels for eight weeks.  The beer picks up soft coconut and vanilla characteristics…and also a hint of bourbon flavor.  We had this at our first anniversary and then held onto an additional keg.  11% ABV

New Holland Dragon’s Milk has a soft, rich caramel malt flavor intermingled with deep vanilla tones swimming in an oak bath.  New Holland brought this beer to OBF a couple years back; I’m guessing there are a couple of people who wouldn’t mind trying it again.  10% ABV

Deschutes Twilight is a lighter, but full flavored summer ale with a balanced malt profile and a harmonious blend of 4 hops. Aged for 6 weeks in Oregon Pinot Noir barrels and dry hopped with Liberty to create a distinctive citrus finish. 5% ABV

Have a few more beers lined up, but waiting for them to arrive and a little more info about them.  Expect one more writeup with beers from Hair of the Dog, Caldera, Lagunitas, Block 15, and Cascade.

Thought I’d share some info on a few of the beers that we will be pouring for our 3rd anniversary July 31st.

Oakshire Very Ill Tempered Gnome was first brewed for the Holiday Ale Fest.  Oakshire then took this Strong Winter Ale and aged it in a Sokol Blosser Pinot Noir barrel for five months.

Rogue Juniper John John is a Juniper Pale Ale aged in Rogue’s Juniper Gin barrels.  A hint of cucumber and a sprucey note in the aroma are followed by Juniper flavors mid-palate and a soft oaky finish.

Upright Lambicus Six is the first batch of their Six (a dark Rye) that has been sitting in a Pinot barrel since May ’09 with brettanomyces lambicus added.  The resulting characteristics evoke a Flanders style red/bruin.

Russian River Consecration is a Belgian-style ale aged in Cabernet Sauvignon barrels.  Brettanomyces, Lactobacillus, Saccharomyces and Pediococcus are added, plus currants.

Firestone Parabola has been one of the most popular beers of the past two anniversaries. This beer features bold bourbon and tobacco aromas with a rich dark chocolate and charred oak flavor.

Moylan’s Kilt Lifter Scotch Ale is a rich, malty beer aged it in both Apple Brandy and Port barrels.

Fort George ’09 Illuminator.  We’ve been holding onto this one for a year.  It is dark brown in appearance, with an intriguing hint of bourbon, rich malt balanced by dry hops, and a tart finish.  Aged in Heaven Hills bourbon barrels.

Lompoc ’08 Bourbon LSD.  Another beer that we served at our first anniversary and have been saving for a special occasion.  This beer was fantastic two years ago, so we’ll see what another couple of years of aging did to it.

That is just eight of the 20 beers we will be pouring. Expect another couple of posts for the remaining beers.

What do your favorite brewers do when they aren’t handcrafting sudsy masterpieces? Why, they’re at Bailey’s of course, kicking back and knocking back a few. And this week, they’ll all be here together!

For three straight days, from Wednesday the 21st to Friday the 23rd, the masterminds behind some of Oregon’s best breweries will be showing up and showing off some of their favorite creations.

On Wednesday, we’ll be hosting Ben Love from Hopworks, Van Havig from Rock Bottom, and Dave Fleming from Lompoc; Thursday will bring Full Sail’s John Harris, Ninkasi’s Jamie Floyd, and Double Mountain’s Charlie Devereux; and Friday we’ll be wrapping up with Ben Dobler, Alex Ganum, and Chad Kennedy from Widmer, Upright, and Laurelwood, respectively. It’s all in conjunction with this week’s International Association of Culinary Professionals Conference, an event for creative individuals in the food and beverage industry to come together to exchange ideas, critique each others’ creations, collaborate on projects, and foster good relations.

The brewers will be here from 7 PM to 10 PM each night to share their insights with each other and you and to have their brains picked about the local beer scene. It’s a great opportunity to meet these guys one-on-one while enjoying your favorite Oregon brews at Bailey’s regular bargain prices.

Oh, and speaking of which, I guess you guys probably want to know which beers will be on tap from each of these illustrious brewers, right?

Here’s the run-down:

Wednesday: Hopworks Secession Black IPA, Rock Bottom Black Peter, Lompoc Helles.

Thursday: Full Sail Hop Pursuit, Ninkasi Kracken, Double Mountain IRA.

Friday: Widmer W-10 Pitch Black IPA, Upright Late Harvest, Laurelwood Saison.

Starting today, we’re hosting back-to-back events from two of our favorite breweries–Bear Republic and 21st Amendment. Anyone unfamiliar with these guys just isn’t paying attention. Lauded primarily for their hoppy masterpieces, both California breweries have shown time and again that no matter what the style—from Vienna lager to Belgian Strong Golden—you can depend on them to knock it out of the park.

First up, today, Tuesday the 9th, we’ll be pouring four special draft IPAs from Bear Republic, two of them brand new to the Portland area. Any hopheads out there who have been complaining about the long winter and its prevalence of maltier, darker beers ought to stop in tonight for an injection of super-charged hops into the bloodstream. Here are those four beers in BR’s own words:

Rebellion: A single hop pale ale brewed to showcase different hop varietals. Always brewed with the same malt base and IBUs, the character of this batch’s Citra hop really shines through. ABV: 6.0%

Apex: Crafted with a blend of American and English malts and aggressively hopped with Pacific Northwest hops, this beer reflects what our brewers believe to be the Apex of IPA. ABV: 7.5%

11 (NEW!): A double IPA brewed with a blend of American and English malts, our house strain of Scottish ale yeast, and incredible quantities of Amarillo and Summit hops. We think you’ll agree that this beer goes to 11. 8.2% ABV

Five Zero (NEW!): The first in a series of brews based on from the early days of Bear Republic Brewing Company. Brewed using an early IPA recipe (batch 50!), this brew’s humble beginning became the base for several brews in our current lineup, Apex and Racer X. Take a sip of our past and rediscover the future. 7.7% ABV

And tomorrow, Wednesday the 10^th, the fine folks from 21^st Amendment will be dropping by to sample three of their most famous beers from the can—the Brew Free or Die IPA, the Hell or High Watermelon Wheat, and the Monk’s Blood. We’ll be accompanying these free samples with regularly priced draft pints of a couple recent favorites—the strong Belgian-style Golden Doom and the delicious Black IPA Back in Black.

Is that too much beery goodness for one week? Not while we still have our livers.

Few beers are as divisive as Alaskan’s Smoked Porter. It’s easily my favorite smoked beer and a solid contender for personal all-time top 5 porters. But I’ve spoken with a number of beer fans who just can’t stand it. And I can kind of see where they’re coming from, even if I don’t agree. After all, it’s super smoky, rich, roasted, rough and chewy, and it tastes… well, a little bit like smoked salmon (which still isn’t as gross sounding as an oyster stout, if you ask me). In other words, it is truly a one-of-a-kind brew.

If you’re a fellow SP lover or the open-minded sort curious to try a beer that has stirred up so much passion in both its supporters and detractors, you’ve got an excellent chance tonight. We’ll be sampling four consecutive years of the Smoked Porter on draft for your drinking amusement. The 2006, 2007, 2008, and 2009 Smoked Porters will all be pouring tonight (Tuesday, February 23rd) and will be available as a set-of-four taster tray for just $8.

Fans of vertical tastings already know that a beer’s flavor can shift subtly (and sometimes dramatically) from year-to-year, so I’m especially curious to see which elements of the Smoked Porter recede and which blossom. According to Alaskan’s website, smoke acts as a sort of preservative to the beer (much in the way that hops do), allowing such a relatively low alcohol brew (6.5 ABV) to age gracefully over time. In later years, Alaskan says we should expect toffee, sherry, and raisin flavors to emerge.

I don’t know about you, but I’ll be there tonight looking for them.

Before being introduced to Heater Allen Brewing, it was rare that you’d hear us praising the virtues of a really amazing Schwarzbier or Dunkel. Nowadays, whenever there’s a lager style we’re indifferent about, we look to Heater Allen to completely change our mind about it.

Now you have the same opportunity. Today, Thursday February 11th, we’ll be hosting owner Rick Allen and three of his amazing beers, including the very first pouring anywhere of this year’s Hugo, a dark and hearty bock that was one of our favorite winter brews last year. We’ll also have the Schwarz and Pilsner, and all three will be available at our regular pint, half-pint, and sampler prices.

While the Heater beers will be pouring all night, we’d recommend being around between 6 and 8 PM when owner Rick Allen will be on hand to take questions and discuss the under appreciated art of the lager. See you then!