Tonight and tomorrow you can find Hopworks Urban Brewery’s (HUB) Jamie Rodriguez pouring the latest brew, Secession Cascadian Dark Ale. In addition, Jaime is bringing many other Hopworks beers to most events including Organic IPA, Deluxe Old Ale and Seven Grain Survival Stout. Below are the times and locations you can find HUB:
Wednesday, Jan. 26
Malt and Vine - 16851 Redmond Way, Redmond – 5:30 – 7:30 p.m. www.maltandvine.com
The Noble Fir – 5316 Ballard Ave. NW – 8:30 p.m. – For Brewer’s Night, Jaime will be sharing Secession CDA, Organic IPA, and Pig War Imperial IPA. Pig War is made with estate-grown hops from the San Juan Islands www.thenoblefir.com
More on HUB and thier new release comes straight from the press release:
Hopworks Urban Brewery’s (HUB) Secession Cascadian Dark Ale is now available in 22 oz. bottles and on draft at select stores, restaurants and bars throughout Oregon, Washington and Vancouver, British Columbia. The limited release beer is returning to HUB’s lineup through early Spring.
First released in the Summer of 2009 for the North American Organic Brewers Festival, Secession is a Cascadian Dark Ale. This emerging beer style features organic pilsner, C60, chocolate and black malts and a healthy addition of Magnum, Cascade, Amarillo, Simcoe and Mt. Hood hops. All of this results in a beer that is an alliance of Northwest hop flavors as formidable as the Cascade Mountain Range and roasted malts as dark as a moonless night.
Hopworks Urban Brewery (HUB) is Portland’s first Eco-Brewpub to offer all organic handcrafted beers, fresh local ingredients and a sustainable building with a relaxed and casual atmosphere. HUB incorporates all aspects of sustainability from composting and rain barrels to pervious pavers and hand dryers. We have made every effort to protect “our” future with a thoughtful alternative.
So check out this great brewery tonight or tomorrow at one of these awesome venues!
Enjoyed on 12/09/2010
Brewery: Hopworks Urban Brewery aka HUB
Location: Portland, OR
Beer: Ace of Spades Imperial IPA
Presentation: 22 oz. – Brown Glass Bottle – Capped
Style: American Style Imperial India Pale Ale
Hops: Amarillo, Cascade, Centennial
This hopped out beast had Amarillo, Cascade and Centennial hops, added at every point; mash tun, first wort, kettle, and dry hop. All the green goodness results in a beer with a huge citrus hop aroma, flavor and deep clean bitterness.
Beer Advocate: A- (4.06)
Rate Beer: 98 (3.94)
For me, HUB Ace of Spades was first experienced on tap at Brouwer’s. It blew my mind. When I heard that it would be available in a limited runn bottling, I had to get on board. I found one, and the cellar dweller in me begged it to be layed away, but my better judgment spoke forth, and may the hops still dominate…
Fresh out the box, or bottle, this gem pours a very cloudy yellowish-orange tinted amber. It’s not only a thick translucent syrupy joy in the glass, but it harbors many suspended bits of hop injection. The head rose just as it should on a medium pour, and it displayed a very voluptuous crown of varying sized bubbles. That head diminished at the center and outer reaches first, leaving a rocky lather that begged to be scooped and smeared on Chris Ellis’ (my roommate, closest human to me currently, recent author of a marvelous 52 Weeks article) face, in a gesture of prank, humor, and mostly love. But I can already tell that this will be too darn tasty to violate with these unholy digits. I display self control…for once.
The head is just off white and built with (clearly visible amidst the mirk) quickly rising bubbles. Every so often they strike a bit of dry-hopped excrement and change coarse. I feel like I’m gazing into an aquarium or something. Far too entertaining to just look at. I need to snap out of it and move on, there’s drinking to do!
A deep inhale of this one tells a lengthy tale. The malts come through with grace, and for that, you know, I’m very thankful. There is a sweet, caramel coated, deserty goodness in there. Based on color and depth of flavor, I’m thinking crystal 120 may play a role. Maybe 90. There is also a biscuit flavor that I adore. I’m thinking flat out biscuit malt or victory, maybe a sprinkle of cara-pils. I’m trying to reverse engineer beers, tune my palate…hey HUB, what grains do you use?
The first adjective that I think of when assessing the hop profile is spicy, but it’s full of pine and citrus as well. The combination that they used is well rounded. It’s very northwest of them. Allow me to tip my proverbial cap.
The MF is perfectly pleasant. Possibly just a hair thin for an imperial, but by no means under-viscous. The carbonation is most receptive with a swishing in the mouth, but on a simple suckle, it’s deathly accurate. In my experience carbonating beers at Lazy Boy, I found it to be a bit persnickety. There would always be a moment where I thought, “just a few more minutes with the carb stone and it will be perfect”, and then it was too much. It’s surely an art, and HUB got it right with this batch.
The colder the beer, the less attractive I found the flavor. There may or may not be a similar progression in my intoxication levels, but shut up right now! Actually, I’ll say that the flavor of this beer, when it’s cooler, is probably 100% perfect to the tastes of a vast majority of IIPA drinkers. It’s mostly balanced, but it’s bitterness stands tall and proud. Mash and first wort hop addition, as noted on the bottle, will absolutely bring respect and profundity to this attribute. I can’t help but offer props.
As it warms, the malts play more of a role. Piping-hot-out-of-the-oven, hop spiced rolls have been served tonight, and I feel they may sustain me for life. The ethanol is finally distinguishable, and I’ll tell you, it’s more than welcome in my home right now. The entire experience of this beer has vastly improved in the last 15 minutes.
At the moment, I can’t think of a better example of a perfect finish in an IPA. I seriously don’t think I’ve used the word balanced as a descriptor of an aftertaste before. It’s 50% bittering dry and 50% sweet, mouthwatering candy. The interplay is a joy to perceive.
I probably should have ate dinner tonight, but sometimes the starving artist picks alcohol over food. You know…liquid sustenance. Be like monk, tilt glass, be nourished…repeat. This beer tastes fucking awesome right now. The balance is notable. The blend of hops was mighty successful, enough so that I’ll utilize this knowledge in future homebrews. Yet another note to self, biscuit and dark crystal live in syncopation. Clone brew to follow.
Color/Head/Retention [maximum of 1.00 point possible]: 0.87
Odor [maximum of 2.00 points possible]: 1.9
Carbonation/Mouthfeel [maximum of 1.00 point possible]: 0.97
Hop Flavor [maximum of 3.00 points possible]: 2.79
Malt Flavor/Balance [maximum of 2.00 points possible]: 1.88
Finish/Aftertaste [maximum of 1.00 point possible]: 1.00
Total [maximum of 10.00 points possible]: 9.41
32 out of 52
(still getting caught up. We are such slackers!)
1004 N. Killingsworth St.
Portland, OR 97217
Type of Establishment: Beer bar, trendy Portland hangout, Bottle shop, Pasty Tavern
Visit: After a 5 hour, yes 5 hour, drive from Seattle to Portland (this drive normally takes 2 hours, at most) preceded by a long day at work, I was practically out of my mind once I arrived at Saraveza. Knowing there was an IPA festival awaiting me kept me alive during the grueling drive.
Beers on Tap:
HUB (a.k.a. Hopworks Urban Brewery) Evelyn Sunshine
HUB Ace of Spades
Cascade Imperial Wheat IPA
Bottles: Saraveza serves over 200 beers in bottles stored in glorious light filled coolers calling you into the depths of beerdom. Some highlights: Ommegang Chocoate Indulgence Chocolate Stout; The Bruery Saison Rue; Mikkeller It’s Alive Belgian Wild; Mikkeller Beer Geek Stout; De Ranke Kriek; Cantillon Rose de Gambrinus and more!. Click here for a complete list.
Food Options: For the full menu click here. I personally tried the picked deviled eggs. It was a jazzed up version of a childhood, summer picnic favorite- a must have for the table! They are known for their pasties. Potato, veggie, cheese and meat are cooked in a light, flaky crust; kind of like a calzone for woodsmen and Germans. I had the vegetarian option and it was flavorful, but slightly dry. It could have used some stone ground mustard on the side or another dipping sauce.
I was basically silent the entire cab ride from the hotel to the bar. I was starved and needed a beer to take the week’s edge off.
We arrived to a packed bar. People to my right standing at tall boy tables and glowing coolers full of bottles to my left. We keep walking – no time to gawk – we need a table, stat! Past the bar is a small dining area with a few booths, all wooden with tall backs. Holy crap, we get a table. The gods know what I just went through, a hellish ride on Interstate 5. Crawling for 100 miles. The table tops are made of bottle caps covered in glass- always a nice touch.
Despite the intensity of the crowd, the waitress was extremely attentive. We order a sampler tray of IPAs- 5 10poz pours for $8.00- done deal and an order of the pickled deviled eggs. Okay now that I am satisfied with my first sip of beer, I finally take a moment to soak in my surroundings.
Portland: organic, adventurous, wilderness. Words that come to mind when I think of the city and those that inhabit it. Saraveza’s decor captures the essence of the city- Paintings of outdoor scenes, mountains, forests. Heads of wild animals hang from the walls. The added kitschy adornments gives Saraveza a warm, welcoming feel.
All in all Saraveza is worth a stop. It felt out of the way, but to me, almost every neighborhood in Portland feels “out of the way.” A small space with a cult following, expect to fight for a table. But once you sit down with a beer in your hand and an egg or sausage on your plate, the crowds will just melt away.
Note: Sorry for the lack of pictures- I was on a serious mission that night- beer + food.
I’ve said it before and I’ll say it again, Brouwer’s is the best beer bar that I have ever been to in America, and believe me, I’ve been to quite a few good ones. There is a lot of reasons for my confidence in that stance, but one of the larger ones is the fests that they host. Yes, there is a decent number of bars in the country that host barleywine fests, and probably even more that organize IPA fests. It seems pretty doubtful that there would be many that put on sour beer festivals or stout festivals, but I’m sure there are a hand full out there. But, the question is, how many bars in America do all of those, and do them so well that beer nerds like myself take off of work to attend them? I’d say that the answer is probably very, very few. I love pretty much everything about Brouwer’s and HopFest is surely no exception.
So you know that I love Brouwer’s, you know that I love HopFest, you know that I will be there at the moment the doors open, and you know that I will imbibe many an IBU packed brew, but one more question need be answered: what will I be drinking? That’s where the guide comes in.
First, check out the full list that we posted on the 1st. After much consideration, I have developed a game plan. Granted, there is going to be a few additions and most likely, a few exciting surprises come Friday. If these surprises include Russian River Pliny the Younger or Firestone Walker Double Jack, you are going to want to forget the entire remainder of this article and just drink those until the kegs kick.
Top 10 beers to try:
10.) Russian River Blind Pig – I hear more and more people say “Pliny isn’t even their best IPA” in reference to Blind Pig. I personally don’t agree, but everything that Russian River makes is good…damn good. Blind Pig shows up in Seattle from time to time but I wouldn’t be surprised if there is a decent contingent of folks out there that haven’t gotten a hold of it yet. Here is your chance.
9.) Black Raven Dry Hopped Trickster – My boss at Lazy Boy always gives me shit for my blog claiming that Black Raven is the best brewery in WA. I’m sure he will also give me shit for not putting our Imperial IPA on this list (sorry boss, I feel a little weird self promoting. It is a damn good beer though.) Well, we stand by our claim about BRB. The people spoke over at The Bev when they voted it in as the house IPA. This brew is super solid in it’s regular form, I can only guess that the dry hopped version will be even better. If you have cheated and looked down at number 1 already, you have seen another reason why we are confident in our claim.
8.) Elysian Idiot Sauvin – I honestly don’t know what this beer is. That is precisely why I want to try it. Elysian and experimentation go hand in hand, and I wouldn’t be surprised if this one had some peculiar adjuncts added. No matter what, Elysian makes great beer and this will likely be worth your money.
7.) Midnight Sun XXX Black Double – When Cascadian Dark Ales, or CDAs took over the craft beer world a little while back, we all knew that it was just a matter of time before the Imperial black IPAs would show up. Well here it is, and I must say, I’m intrigued. I’m even more intrigued knowing that Midnight Sun is behind it.
6.) Boundary Bay Imperial – There are two Imperial IPAs produced in WA that are head and shoulders above all the rest. This is one of them. This is a beer that, if it were distributed with greater reach, would bring some much needed respect to Washington state in the beer war for state supremacy. This is one of the very few beers that, if I hear that it is on tap somewhere close by, I will do all in my power to make it there immediately to get a pint.
5.)Hub Ace of Spades – I have only had this beer once before and it was at last year’s HopFest. I can’t believe that that was a year ago, I remember it so well. It was probably my favorite “new” beer (new to me) of the event. As it turns out, it was voted the second best beer of the fest behind Pliny the Younger. Now that Hub is distributing bottles in WA it may be easier to acquire this one, but I will still be ordering one and bathing in it’s brilliance.
4.) Mikkeller Single Hop – This is actually three beers in one (Cascade, Centennial, and Chinook), sorry to cheat. You probably don’t have to try all three, but it sure would make a fun experiment. I absolutely love the concept of single hop beers and I love Mikkeller for making this series happen. As a fledgling brewer I feel that spending time with these brews will help me gain a better understanding and appreciation for various hop varietals and their impact on scent and flavor. You can sometimes find these brews in 12oz bottles around town , but they are often over $6 a piece. I don’t think I have ever seen them on draft – this is pretty special and definitely a good opportunity to taste them for, potential, a little bit less dough.
3.) Moylans Wet Hopsickle – Hopsickle is a triple IPA and it’s huge. When you add the word “wet” before it, it means that fresh hops were used. I’m getting emotional just thinking about the potential that this beer has to be mind-blowing. God damn, I can’t believe it’s fresh hop season already! Yet another reason why living in the Northwest is spectacular.
2.) Green Flash Palate Wrecker – Green Flash is masterful when it comes to hops. Their West Coast IPA and Imperial IPA are both among the best made in America. Like the Elysian above, I don’t really know what this beer is, but I know I need to have it.
1.) Black Raven Wisdom Seeker – This beer walks around town with a hype attached to it that is so massive and heavy that I’m amazed it can even stand on it’s own two feet, but boy does it ever. When this beer hits a handle in the Seattle area, there is an instant buzz, and 20 minutes later (or less) she is out the door…gone…kicked. Black Raven has clearly taken cues from other perennial buzz junkies (like Pliny the Younger) in seemingly stunting production and causing such a skewed supply and demand curve that on the rare occasion that is it available, people freak out to get a taste. It would be silly of me to suggest that anything different will happen at HopFest. This should go very fast so get there early and order 2 at once.
Hopworks Urban Brewery, Oregon’s first sustainable brewery has a line up of perfectly crafted and earth friendly beers. Ranging from Survival Stout to Hopworks IPA, you will be impressed. One of my favorite past times traveling in Oregon includes a stop at HUB.
We tasted their stout, IPA and barelywine and all were top notch. After showing some interest in their operations, we grabbed our beers and headed downstairs. We walked into the area where all the glistening brewing equipment stood. This brewery makes a point to make a difference. The brewery uses biodiesel fired brew kettles using HUB fryer oil. I mean, c’mon, that is awesome and that is just one of the many things HUB does to stay green while brewing.
But I am bearer of good news this morning- HUB has come up North to Seattle and B.C. Canada. Now, I do not always have to go to Portland for HUB, HUB has come to me. Below is a statement released by HUB:
Hopworks Urban Brewery (HUB) recently expanded distribution of its beers to British Columbia and Seattle. Kegs and bottles of the company’s organic, sustainably-produced beers can be found in leading taphouses, bottle shops and markets in both regions.
“We wanted to share our beer with these markets to demonstrate great tasting beer can be made in an environmentally responsible manner,” said Christian Ettinger, brewmaster/owner of Hopworks. “Our goal is to grow regionally while raising the high standards of our beer even further. One of the ways we do this by adding new tanks to maintain our cycle times while increasing capacity.”
Last year, Hopworks expanded its brewing capacity with the addition of two 40-barrel fermenters increasing the brewery’s potential annual output to 10,000 barrels.
So those in the Pacific NW, be on the look out for HUB beers on tap at a beer bar near YOU!
Seattle Beer Week continues with everything a beer lover could dream of: Cascade Brewing Night, Dogfish Head dinners, vertical tastings and bottle releases. BB.com heads to DC on Thursday and we are so excited to stop by the beer bars of our nation’s capital.
Monday, May 17, 2010
Cascade Night: Seattle, Washington
6:00PM @ Uber Tavern
Come to Uber and enjoy some of Cascade Brewing Co.’s incredible sour beers: Cascade Apricot Ale; Cascade Kriek 2009; Cascade Noyeaux and Cascade The Vine 2009. These beers are top-notch. Cheese and meats will be served and are complimentary!
Tuesday, May 18, 2010
East Meets West: Seattle, Washington
6:00PM-12:00AM @ Brouwer’s Cafe
I see beers and burgers in your Tuesday night plans. Brouwers is hosting Tomme Arthur of Lost Abbey, Sam Calagione of Dogfish Head, Dick Cantwell of Elysian Brewing, Christian Ettinger of Hopworks Brewing Co. and Rob Todd of Allagash, each bringing along a list of beers and a signature burger. Check out the burger options and beer lists here!
Wednesday, May 19, 2010
Weyerbacher Release of Verboten: Warren, New Jersey
5:00PM-7:00PM @ Tap Room at Somerset Hills Hotel
If you have yet to visit Warren NJ, now is as good a time as any for the release of Weyerbacher’s Verboten, a Belgium style pale ale. Cheers!
Thursday, May 20, 2010
SOUR BEER FEST: Seattle, Washington
3:00PM-11:00PM @ Brouwer’s Cafe
This is my favorite of all the festivals…thats really all I have to say, except check back later this week for Timperial Stout’s review of the sour beer line up.
Friday, May 21, 2010
AHA Rally: Portland, Maine
5:00PM-8:00PM @ Allagash Brewing Co.
In the name of homebrewing and how awesome it is, you should 1. homebrew and 2. become a member of the AHA and 3. attend this event.
American Homebrewers Association Rally open to members of the AHA and those interested in joining. Non-members attending will pay $33, receive entry and will become an AHA member, the event is free to members. We will be hosting brewery tours throughout the evening. Light appetizers will be provided along with a raffle and door prizes!- http://www.beeradvocate.com
Saturday, May 21, 2010
Iron Horse Night: Seattle, Washington
5:00PM-7:00PM @ Bottleworks
Join the brewers from Iron Horse Brewing Co., located in Ellensburg, Washington and a local fav. Iron Horse brews beers across the board ranging from Black IPAs, Coffee Stouts, Red Ales and Dry Irish Stouts.
Sunday, May 22, 2010
Closing Ceremony for Seattle Beer Week: Seattle, Washington
12:00PM-6:00PM @ Hales Brewing Co.
Finish Seattle Beer Week with 21 of Washington’s finest Breweries at Hale’s Palladium. Admission is $25 and includes 6 beer tastings. Ok, this beer sounds amazing: Port Townsend Brewing Co. (Seattle, WA), Luciferous Belgian Whiskey Sour. Try that.
So long Seattle Beer Week, until next year…
If you have an event you want us to post about or you went to an event and want to report back, leave a comment or email us at email@example.com. Also, any more suggestions about places to go and beers to drink in the DC area are welcome!
Here are some sexy shots of recent interesting pulls from the cellar. We are going to be brief, but wanted to let you all know what we liked, and what some bottles are tasting like right now.
Great Lakes Blackout Stout (Imperial Stout): Cleveland, OH
ABV – 9%
Vintage – 2010
RateBeer – 100
Commercial Description -
A Russian Imperial Stout with a hearty malt body and bold hop flavor. Named after the infamous “Blackout of 2003″ that left the northeastern United States in complete darkness, but resulted in old-fashioned neighborhood porch parties and fun.
Available in February & March.
One Sentence Note -
This high octane moster has a lot of mocha, coffee, and cinnamon flavor at a smoothness that you expect in your 5% stout, but at 9% you get so much more bang for your buck.
Cigar City Jai Alai IPA: Tampa, FL
ABV – 7.5%
Vintage – 2010
RateBeer – 99
Jai Alai India Pale Ale pays tribute to the original extreme sport. Jai Alai, a game native to the Basque region of Spain, is played on a court called a fronton. Jai Alai players attempt to catch a ball using a curved mitt, whilst the ball travels at speeds of up to 188 miles per hour! Proving they have a sense of humor the Spanish dub this game, with its ball traveling at race car speeds, “the merry game.” Tampa was once home to a busy Jai Alai fronton but sadly all that remains of Jai Alai in the Tampa Bay area is this India Pale Ale that we brew in tribute to the merry game. The India Pale Ale style of beer has its roots in the strong ales sent from England to thirsty British troops in India during the 18th century. To survive the journey the beers needed more alcohol and more hops (which act as a natural preservative). This “big” brewing practice made India Pale Ale one of the first “extreme beers” and a favorite among the Queens military men in India. Eventually it became a favorite style of the new crop of American brewers seeking more flavor and complexity than mass-market brewers were willing to offer.
One Sentence Note:
Sweet sugary hop monsoon batman – this malt goddess has a syrupy complexity with intense hop aromas, while remaining incredibly smooth drinking.
Three Floyd’s Dreadnaught Imperial IPA: Chicago, IL
ABV – 9.5%
Vintage – 2009
RateBeer – 100
A hophead’s dream beer. This Imperial India Pale Ale has an opening salvo of mango, peach and citrus hop aromas that sit atop a pronounced caramel malt backbone. Although Dreadnaught is a strong and intensely hoppy ale, its complex flavors is both smooth and memorable. 9.5% ABV, 100 IBUs.
One Sentence Notes:
In October we bought two, consumed one immediately much to our hop-fiendish delight, and saved the other for 6 months to let the malts develop – a decent idea but its beginning to reach its bitterness decline, so drink up on this incredible beer! (we pushed that sentence a bit)
Russian River Temptation Oak-Aged Sour Blonde: Santa Rosa, CA
ABV – 7.25%
Vintage – 2009 (1st batch of year)
RateBeer – 100
Is it beer, or is it wine? “Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak” sounds more like a description of wine than beer. But, of course, Temptation is indeed beer. Actually, Temptation is a Blonde Ale Fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces. The “Bret” gives Temptation intriguing characteristics and a pleasant sourness. Temptation is re-fermented in the bottle to create its carbonation–a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle.
One Sentence Notes:
We touched on it before, then re-sampled this champagne of beers (seriously, not High Life) whose sourness is not overpowered with intense malt flavors, making it perfect for the purist.
Hopworks Urban Brewery Organic Survival 7-Grain Stout: Portland, OR
ABV – 5.3%
Vintage – 2009
RateBeer – 98
Beer of the Ancients! Barley (Egyptian), Wheat (Mesopotamian), Oats (Egyptian), Amaranth (Aztec), Quinoa (Incan), Spelt (Mesopotamian), and Kamut (Egyptian) sustain the soul with a nutrients cultivated through the millennia. Finished with 15 pounds of cold-pressed Stumptown Hairbender espresso. Unlock the mystery entombed in darkness.
One Sentence Notes:
Holy smokes (literally) we were surprised by how incredibly well-crafted this NW stout could be with SEVEN ancient grains in the mash and a dump load of special Stumptown espresso – top NW single stout in my book, gets you your breakfast HOTD and pick me up.
Any new beers you have been drinking? Pulled something from the cellar that has been there a while and want to share how its doing these days? Please add a comment below.
This past weekend, Beer Blotter drove the 2.5 hours South to Portland, Oregon. During our trip, among other things of course, we had the opportunity to visit three breweries, New Old Lompoc, Hopworks and Upright Brewing. Each brewery had something different, new and exciting to offer, including the ambiance, the staff and the beers!
11:30AM We arrive at Sidebar, a tasting room attached to one of New Old Lompoc’s brewery locations. Dimly lit and lined with wooden barrels (some wine, some bourbon), we quickly approach the bar top. On the list for today, as always their special, barrel aged beers. The first, a coffee stout to wake us up. Black Dawn Imperial Coffee Stout smells exactly like coffee. This beer is smooth, bitter, malty and is reminiscent of a carbonated caramel latte. So good! On to the Bourbon Barrel Fermented Cherry Stout-WOW! This brew sits in bourbon barrels for two months, then 35 pounds of sour cherries are added….. then it is cellared for three more months. Smells like dried cherries, syrup and dark chocolate. There is a sour quality from start to finish paired with a punch of bitterness. Thin in body, finishes like a whiskey or bourbon. A very unique beer. These two beers are only available via tap at Sidebar. Lucky us!!
Patrick, the bartender was nice enough to show us around, recommend a bottle of Oak Aged Doppelbock and offered to fill a growler, which we regretfully declined. We finished our conversation and first beers of the day then stepped out into the bright, unforgiving sunlight. Off to lunch at Hopworks.
1:06 PM Hopworks Urban Brewery (HUB) has a spaceship kind of feel to it with a passion for bikes. Stainless steel and stark colors decorate this large space. Bike frames hang above the bar and we make our way to two seats in front of the chalkboard of beers. Seriously, we always sit in front of the chalkboard. Off the bat, we order a cask conditioned baltic porter, Kronan the Barbarian and a barleywine, Noggin Floggin which was very hoppy for this style but finished with a malty thick presence. Food orders (a salad and slice of pizza and an order of wings) were placed as we made our way downstairs for a tour of the brewery. Hopworks uses bio diesel fuel to run the brewery and has quite an impressive system. Thanks to Emelia for showing us around and to the bartender who called down to let us know our food was ready! And to round out our visit, we split their Seven Grain Stout which was highly carbonated, bitter and evoked your quintessential stout qualities.
Next day 1:30PM We land at Upright Brewing, a modest establishment located in a basement. We had a good feeling about this stop, as the beers summoned a long line of thirsty patrons. We grabbed a taster of 6 (4, 5, 6, 7, Billy the Mountain and a Gose) and a bottle of their Gose. Since this was a release party, the brewery offered complementary small plates of pork terrine, smoked pork loin, pork rillete and rabbit confit. Billy the Mountain is an Old English Ale that has been malted to the extreme. There is an immediate barleywine taste but finishes with a Pinot acidity from the barrel aging. Quick side note about the German style beer that is Gose. This is a traditional, top fermented , pre-lager that was first brewed in the early 18th century in the town of Goslar, Germany. You learn something new EVERY time you visit Beer Blotter!