7th Anniversary Barrel-Aged BeerFest

Saturday, August 2nd, noon to midnight.

Expect some slight changes to the list until the very last minute.

2 Towns Bourbon Barrel Bad Apple – The Bad Apple is a semi-dry, bold cider. The infamous Bad Apple aged for one year in bourbon barrels. Malo-lactic fermentation during aging, fermented bone-dry and served unfiltered. 11%

10 Barrel Old Pumpkin Pucker – The first pumpkin beer we ever brewed, soured with Brett Lambicus in a single red wine barrel since November 2011. One of the coolest and rarest beers we’ve ever made. 7.5%

Against the Grain Kentucky Ryed Chiquen – Our first barrel aged beer here at Against the Grain is the Kentucky Ryed Chiquen. Named so because: 1. It was made in Kentucky. 2. It has a lot of Rye in it and was aged in rye barrels. and 3. It is not Chicken, and as we all know (or should know) Chiquen refers to anything that is not chicken. Brewed with Maris Otter, rye malt and caramel rye, imparting a spicy, fruity and dry flavor. Then hopped with enough English Nugget and Kent Goldings just to balance and fermented with our house ale yeast. After fermentation we moved the entire batch into the AtG private dining room and into used Redemption Rye barrels from our good friends at Strong’s Spirits. There it aged for 5 weeks until we felt it had picked up the right amount of residual bourbon character and oak flavors. We then transferred it to our serving tank, carbonated it and the end result is on tap now, a balanced drinkable and complex barrel aged beer. 8.6%

Block 15 Golden Canary with red currants (firkin) – A blend of sour Golden ales from our Wild cellar. Matured 4, 9, 14, & 20 months in Pinot Noir Oak Barrels with various strains of Brettanomyces (wild yeast), and acid producing bacteria’s Lactobacillus & Pediococcus. Pours a hazy gold notes of citrus, tropical fruit, barnyard, oak barrel and grapes. Wonderfully sour with a puckering finish. Locally grown red currants added. 7%

Breakside Aquavit Barrel-Aged Saison a Fleurs – Barrel-aged version of the collaboration beer with Widmer, Saison a Fleurs. the base saison is made with jasmine, chrysanthemum, and Szechuan peppercorn. the beer was then aged for five months in Krogstad Aquavit barrels from House Spirits. notes of licorice and caraway fold into the base beer’s spice profile, and soft oak notes round out the finish. 9.7%

The Bruery Sour in the Rye – This American Wild Rye Ale was brewed with a substantial portion of rye malt, and the spicy character of the grain asserts itself with clove and pepper in the aroma and flavor. Add in sour cherry notes from our special blend of micro-organisms and vanilla from the red wine barrels and you’ve got a mouthful! 7.8%

Cascade Luckië Charms  – This NW style sour blond ale was aged in pinot barrels with fruit for up to 13 months. This golden yellow ale has sweet notes of cereal and fruity marshmallow aromas that rise from the glass. Light, creamy marshmallow notes of golden apricots, pink raspberries and red cherries dance a jig on the palate and lead to a lingering soft, creamy, charming marshmallow note that’s deliciously magical! 7%

The Commons Trillium – A dry hopped blend of wine barrel aged farmhouse ales fermented with the brewery’s house farmhouse yeast, multiple strains of Brettanomyces and their house lactobacillus culture. The 50/50 blend is composed of a version of Urban Farmhouse ale in barrels with Brettanomyces Bruxellensis and multiple house grown cultures and a kettle soured farmhouse ale aged in barrels with Brettanomyces Bruxellensis and Brettanomyces Lambicus. The blend was then dry hopped with whole leaf meridian hops. 6%

Crux Fermentation Project Doublecross – Aged for a year in Oregon pinot noir barrels, our dark Belgian-style ale develops complex flavors remininscent of dried fruit, vanilla and sherry. The French oak provides tannic counterbalance to the syrupy dark candi sugar. And like its unaged counterpart, its vibrant reddish-black hue, substantial body and pleasant headiness give it an alluring first impression—but watch your back. This beer has done hard time. 12%

de Garde Cherry Bu – A Berliner Weiss style brew aged in oak barrels with Montmorency cherries. 4.2%

Deschutes Raspberry Sour Wit – A traditional wit beer recipe which was combined with 40 lbs of raspberry puree and aged in Oregon Pinot barrels for 17 months. A secondary fermentation with two strains of Brettanomyces adds additional complexity to this delicious brew. 5.5%

Firestone Parabola – Parabola has been a major component of past anniversary blends and is one of our most aggressive offerings. This beer features bold bourbon and tobacco aromas and a rich dark chocolate, charred oak flavor. Parabola is best enjoyed in moderation and is a perfect beer to pair with those chocolate dessert favs. An extension of Quercus Alba —the Firestone Walker Barrel aged program. Russian Imperial Stout Aged in Bourbon Barrels. 12.5%

Fish 2012 10 Squared (Dryfly Whiskey) – The Mighty Fish Brewers first produced 10² Barley Wine Ale to celebrate Fish Brewing Company’s tenth anniversary. The ale was so good and the response to it so overwhelmingly positive that it has become the crown jewel of our new RELEASES line. Ten different hops – Horizon, Chinook, Columbus, Willamette, Tradition, Northern Brewer, Santiam, Tettmanger, Cascade and Golding, in the order of their use – give Ten Squared a unique hop character which has to be tasted to be believed. Even with 100 IBUs, this brew sports a strong malt backbone. Two-row Pale, Caramel 40, Caramel 75, Special B and Aromatic malts impart remarkable balance for such a hop monster. 10%

Flat Tail Wild from the Vine – Brewed with locally grown unmalted wheat, and turbidly mashed , this 100% spontaneously fermented brew gets its deep purple color from over 26 pounds per barrel of southern Oregon Syrah wine grapes. 11%

Fort George North VII – A tractor-trailer sped 2400 miles through the night to deliver American Oak barrels to the Fort George Brewery, staves still engorged with Kentucky Bourbon. Seventy-two hours after being emptied at the distillery these barrels were harboring a winter wonder, working their alchemy on the hop and barley elixir nestled within. With the addition of more hops as the beer left the barrels, North VII was born – fully aromatic and pungent with vanilla, bourbon, oak and flowery lupulin magic. 9%

Great Divide Barrel Aged Yeti – aged for 20 months in used Fireside Whiskey barrels. The rich and robustly roasted beer of 12.2% ABV picks up flavors of oak, vanilla and whiskey through the extended aging process. These flavors add greater complexity to the already rich beer, while tempering its assertive nature.

Laurelwood The Fauves – This beer was blended, with the assistance of Preston Weesner, from barrel aged Wit beer and Quad that had been  aged several years in wine and gin barrels. The name is taken from the french art movement (the wild beasts) of the beginning of the 20th century. These painters emphasized the physicality of paint and aggressive color over representation. I likewise feel the beer expresses better the physicality of sour beer, rather then it’s categorization. The suggestion of ‘wild beasts’ also plays well into the wild aspect of barrels souring. 6.2%

Nebraska Black Betty – Black as night and every bit Imperial, this RIS was originally launched to tremendous accolades. Going further, this Stranahan’s Whiskey barrel aged version meshes the rich chocolates, the coffee-like aromatics with the sweet whiskey nose and drying character of the oak. Slightly behind on the palette are the hops – held in restraint by the wonderfully full mouthfeel and broad flavors brought on by the perfect blend of so many malted barley varieties.  9%

New Belgium Transatlantique Kriek – In a never-ending quest to create new beers and defy category, New Belgium Brewing and Brewerij Boon of Belgium have partnered together again to create Transatlantique Kriek – a spontaneously fermented lambic ale made with Polish cherries. This authentic kriek beer began life in the oaken vessels at Frank Boon’s brewery in the Lembeek region of Belgium.  After more than two years aging, Boon’s offering shipped across the Atlantic and found its way to the intuitive palate of New Belgium’s Brewmaster Peter Bouckaert.  After much sampling and internal consultation, Peter and his brew staff created a full-bodied golden lager to round out the light-bodied kriek. The cherry nose gives way to a pleasingly sour flash across the palate that rolls gently into a slightly sweet finish.  Crisp, effervescent carbonation keeps the mouthfeel bright and delightfully tingly. 8%

Oakshire Hermanne-1882 – Oakshire joined forces with the wine makers at Oregon’s Anne Amie Vineyards to create this beer/wine hybrid. We used Anne Amie’s classic Muller Thurgau grape and artfully blended it with a Belgian golden ale and matured it with Brettanomyces in Anne Amie’s Pinot Noir Barrel for a year. Hermanne is light and crisp with a complex fruity middle and a dry tannic finish. Base Malts: Rahr 2-row Specialty Malts: Wheat, Weyerman Acidulated Malt. Bittering Hops: Nugget. Flavor/Aroma Hops: Saaz, Willamette. Yeast Strain: BSI Belgian Ale 1 and Brettanomyces Bruxellensis and Lambicus. 6.6%

Russian River Supplication – Brown ale aged in Pinot Noir wine barrels for one year with sour cherries, Brettanomyces yeast, and Lactobacillus & Pedicoccus bacteria. 7%

Stone The Tiger Cub – aged in White Wine Barrels with Sour Cherries 8%

Upright Bailey’s Seventh Anniversary Beer – Single cask Six aged in a pinot barrel we’ve had since the very beginning. It was originally inoculated with brett lambicus and has had various fruits added like currants and cherries, so there’s a distinct fruity undertone. This batch was in there for 12 months. 7%

If this isn’t enough for you. We do have some limited VIP tickets with six more beers.

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