For most, Spring can be nothing more than a melted down version of Winter. But like a bi-polar, disobedient, child, it can surprise you with calm. By calm we mean cloudless, sunny skies. By calm we mean temperatures floating somewhere around 70 degrees. In other words, something closer to Summer.
This year has so far not disappointed those who are fans of temperature swings between 90 and 50 degrees. In fact one could say that Summer couldn't come soon enough. Which is why we are happy to remind those that the beer festival equivalent of Summer is fast approaching.
In two weeks the Portland Fruit Beer Festival parks its tent at the corner of 7th and East Burnside in Portland (Oregon). Featuring over 40 different beers from 25 different breweries, this is a unique festival for the lover of all things fruit & beer. From the sweet to the sour, this festival has demonstrated (in previous years) it‘s capable of impressing a large populace of discerning drinkers.
This year's festival starts on Saturday June 8th (from 11am - 9pm) with a general admission of $20. Course if you want to spend a bit more with a decent payoff, there is also the VIP package at $28. For those with plans already the festival will also be open on Sunday from 11am - 9pm.
- VIP Early Entrance $28. Allows for 1 hour early entry at 10 am on Saturday, June 8th, as well as entry anytime during the duration of the festival. Also includes 5 extra tickets for a total of one festival glass and 17 tickets. Plus special beer tappings at 10am on Saturday. Tickets now on sale!
- General Admission $20. Purchase your regular entry tickets in advance and bypass the cash lines going straight to the front. Includes one gold flaked festival glass (required for tasting) and 12 drink tickets, each good for one 4oz taste (some beers require 2 tickets) Tickets now on sale!
Additional tickets are $1 and good for 4oz of beer (with some exceptions) and a full pint cor 4 tickets unless it's a 2 ticket beer.
But before things get started that Saturday there is something we need to mention, the Pig Roast. Wednesday June 5th from 6:30pm, the organizers are hosting a dinner at The East Burn (1800 E Burnside) . Cost is $40 and it is advised to call (503-236-2876) for reservations.
More on the Pig Roast & Pre-Fruit Beer Fest Homebrewers Dinner
This unique beer and food event pairs some of the best fruit homebrews entered into the annual PFBF homebrew competition with the pro brewers. This year special industry guests are Steve Wagner the President of Stone Brewing Co. and original brewer who went back into the brewhouse to create Ruination IPA - Tropical Heat Edition just for the Fruit Beer Festival. Also meet The Commons Brewery team who will present a sneak peak at their Bier Royale a sour spelt beer with black currants. Burnside Brewing Co. will present a special version of their new Baltic Porter that has been aged in Rum barrels with blueberries, golden figs, mission figs and dates. These pros will be joined by top homebrew contestants from this years fest and their beers on tap so that you may combine all side-by-side. For dinner the Chef at East Burn has prepared an amazing meal centered around a pig roast. All this for only $40. Reserve your seats now.
- Mike’s Philly Soft Pretzels with Stone Ground Mustard
- Summer Salad with Chevre, Berries, toasted Hazelnuts and White Balsamic Dressing.
- Whole Roasted Carlton Farms Pig with Joe’s Baked Beans, Fuji Apple and Napa Cabbage Slaw, Czech Style Potato Salad
- Glazed Tres Leches Cake
Um, the beers?!
Here's the list, complete with some salivating descriptions of what is in store for you. First the ‘commons’.
- Alameda Brewing: Alamosa. The Alamosa is a pilsner with orange juice added. Just think about the early morning Mimosa. At 4.8% this will be the perfect beer to drink on a hot summer day, with the added bonus of some Vitamin C
- Beer Valley Brewing Oregonberry Wheat. A light, refreshing, tart fruit beer brewed with 2-row barley, organic wheat malt, cherries, blueberries, and plums. 4% ABV. 4 IBU.
- Block 15 Brewing Psidium. Rustic farmhouse ale matured with guava fruit. Blended with 33% barrel matured wheat & farmhouse ales from our wild cellar. Brewed with Belgian Pilsner, French Pale & Wheat malts; Saaz & Citra hops; French farmhouse yeast. 6.2%alc/vol, 17BU
- Breakside Brewery Strawberry Rhubarb Pie. A berliner-weisse style beer brewed with whole baked strawberry rhubarb pies. Watch the video!
- Burnside Brewing A Baltic Porter aged in Pacific Rum barrels with blueberries, golden figs, mission figs and dates.
- Bushwhacker Cidery/Upright Brewing Collaboration Blend. A blend starting off with Upright Brewing's Six a dark farmhouse rye beer that was then aged in wine barrels with Brett (wild yeast) and currants. It was then mixed 50/50 with Bushwhacker Cidery's Hazelnut Rum barrel Rose Hip cider. The blend was then added to a Big Bottom whiskey barrel, where it will only sit for about a week before kegging.
- The Commons Brewery Bier Royale. Sour spelt beer with black currents. ~6% abv. The name is derived from Kir Royale (cocktail)
- Deschutes Brewery Currant Event Sour Baltic Porter. First we kettle soured a small batch of our Imperial Porter with our house lactic culture. Then we added Black Currants and blended it with a Baltic Porter conditioned with pureed raspberries The result is a dark, fruited, tart glass of something eventful! ABV: 7.7% IBU’s: 21
- Falling Sky Strobilus Berry Wheat Bitter. Looking for a summer pink drink? Overlapping berry character from a blend of raspberries and boysenberries provides a refreshing tartness and brilliant color balanced by a touch of malt and wheat sweetness. Malts: Crisp Pale & EuroPils, Best Malz Wheat, GW Org Wheat, and Castle CaraGold. Hops: Calypso; finished with Meridian and Calypso. Extras: Oregon Grown Raspberries and Boysenberries. Vitals: OG 1.047 18 IBU 4.5% Alc
- Fort George Brewing Forbidden Wonder Fruit Ale. For this year’s Fruit Ale Festival, Fort George decided to make a kiwi caramel beer. Kiwis are known around the world by many names, but our favorite is the Chinese translation - ""Wonder Fruit."" We made this caramel ale with Wyeast’s ""Forbidden Fruit"" yeast, infusing a sublte raspberry flavor. The Forbidden Wonder Fruit Ale has a lighter body that won’t distract the pallet from the layers of flavor that glide over the tongue. Even with all of these great ingredients and flavors mixing together, the Forbidden Wonder Fruit Ale is not overly sweet, making it a beer that everyone can enjoy on a hot summer day. 6.7% ABV
- Gigantic Brewing Hey there Fruitcake!. Style: Fruitcake Beer. Fruit: Cherry, Apricot, Orange Peel (maybe cranberry too). Description: Cherry, Apricot, Orange Peel and Ginger combine with this malty, caramelly beer to make Fruitcake in liquid form (not your aunts rock of a cake..).
- Hopworks Urban Brewery TBA. Hopworks collaborated with Automatic Brewing Company of San Diego to create this stylistic hybrid of a Belgian IPA, Wit and fruit beer. It’s a tropical cocktail of Passionfruit, Mango, and Pineapple and hopped with Nelson Sauvin, Galaxy and Citra hops.
- Laurelwood Brewing Fruition Wheat. A Berliner-Weisse brewed with Pear and Blackberries.
- Lompoc Brewing Cherry Wheat. A wheat ale brewed in August 2011 with 200 pounds of sour cherries and then aged in Maryhill Winery Port barrels for 2 months. It has a slight oak aroma with a crisp cherry flavor, finishing slightly tart. 5.0% ABV
- Lucky Lab Brewing Blue Raspberry Lager. Inspired by the popular candy flavor. Brewed with Raspberries and Blackberries. 4.2%"
- Oakshire Brewing Elderberry Gose. A traditional gose style beer with coriander and salt, with the addition of elderberry. 4% abv.
- Stone Ruination IPA - Tropical Heat Edition. A special version of Stone's Double IPA brewed with Mangos and Habaneros brewed just for the Fruit Beer Fest and Portland Beer Week.
- 10 Barrel Brewing Brewing Cucumber Crush. Once again 10 Barrel gets fresh! Tonya took her award winning Berliner Weisse and added loads of cucumbers. The aroma is undeniably cucumber. The flavor is like biting into a crisp baby cucumber fresh from the garden. Just when you have had enough the tartness acts as a pallet cleanser leaving you ready for the next sip. Eat Beer! 4% ABV 17 IBU
- 2 Towns Ciderhouse Made Marion. The sunrise of summer, the Made Marion is a blend of Oregon grown Marionberries and hard apple cider. Ripe berry flavors and a crisp apple bite combine with a rich ruby color to make this delicious cider. 6.9% abv.
- Upright Brewing Barrel-Aged Citrus Wit. Pure Wit aged with blood orange, seville orange, and grapefruit peels, 4.5%
But if you are prone to hearing the words "... too bad you missed out", then you should pay attention to the following limited edition beers.
Rare & Rotating Taplist
(only 2-4 of these beers on tap at once. Tastes 2-4 tickets each)
- Crooked Stave Artisan Beer Project Wild Wild Brett Violet. 100% Brettanomyces fermented with Passionfruit and Experimental Hops.
- Crooked Stave Artisan Beer Project St. Bretta. 100% Brettanomyces (Whitebier) Brewed with Citrus
- Crooked Stave Artisan Beer Project Surette Provision. Barrel-aged Provision Saison with Raspberries
- De Garde Brewing Gin barrel Berliner with oregon coast cranberries
- De Garde Brewing Barrel fermented wild Saison with Abacella estate vineyard Tempranillo grapes
- De Garde Brewing Gin barrel double India wild ale with Horse Heaven Hills Chenin Blanc grapes
- Double Mountain Bloody Beer
- Flat Tail Brewing Cucumber Cuvée. A year old cucumber Berliner with Brett f/c
- Flat Tail Brewing Persicus. A year+ old hibiscus blonde soured in Pinot barrels and refermented with peach purée and saison yeast.
- Flat Tail Brewing Seanberry Saison. A Blueberry-strawberry saison with biscuit malt ( strawberry shortcake kinda thing goin on)
- Hopworks Urban Brewery Valentine Stout. Brouwers 6th Anniversary Imperial Stout aged on Heaven Hills bourbon barrels with Organic Raspberries.
- Logsdon Farmhouse Ales Cerasus. Oak Aged Flanders Red with tart Cherry.
- Lompoc Brewing Scarlet Red. Our Proletariat Red has turned a rich shade of scarlet after fermenting in Heaven Hill Bourbon barrels with 45 pounds of sour cherries. This beer puts a new twist on our classic, balanced NW Red ale. Now a slightly tart, oaky red, it is complimented nicely by the aroma of a quality Kentucky Bourbon. 6.2% ABV
- Lompoc Brewing Peach Wheat. Brewed in September 2012 and fermented in Heaven Hill Bourbon barrels with 200 pounds of peaches for a strong peach aroma and hints of oak that finishes slightly tart. 5.8% ABV
- New Belgium Brewing Love with Cherry and Nectarines.
- New Belgium Brewing Pluot. Hook up a plum with an apricot and they’ll make you a pluot. This sweet hybrid fruit is as refreshing as it is strange, and it’s the perfect starting point for our new Lips of Faith beer. Pluot Ale pours a bright, light golden. The aroma is full of fruit tones and distinct esters from blending the funky brettanomyces and our house Belgian ale yeast. The flavor carries the same weight, adding a spicy, vinous subtlety to stand up against the malt backbone. To build a beer around this worldly fruit is purely Belgian in imagination. Pour some Pluot and enjoy!
- New Belgium Brewing Heavenly Feijoa Tripel. Heavenly Feijoa Tripel combines Dieu du Ciel!’s love of hibiscus flowers with New Belgium’s passion for strange and worldly fruit. Feijoa, also known as pineapple guava, has a sweet, aromatic flavor, which makes the aroma of Heavenly Feijoa Tripel luscious and tropical. The beer has Belgian yeast and Nelson Sauvin hops, combining to make a sweet fruit taste, mild spicy tones and a sharp bite. Hibiscus adds a cranberry tartness and an ambrosial quality to the color.
- Oakshire Brewing: TBD. Blonde ale with Muller Thurgau grapes aged on Brett in Pinot Noir barrels
- Old Market Pub and Brewery Sour Wheat Plum Lambic. Three year old sour mashed Gueuze refermented with hand picked plums. Pours purplish-opaque with the aroma of plum and a nice dry tart finish.
- Solera Brewery Apricot
- Solera Brewery Peche
- Solera Brewery Lapin Lover Kriek
- Schooner Exact Brewing Apricot Sour
- Schooner Exact Brewing Cherry Sour
- 10 Barrel Brewing Raspberry Crush. Award winning Berliner-Weisse with Raspberries.
- 10 Barrel Brewing Apricot Crush. Award winning Berliner-Weisse with Apricots
- 2 Towns Ciderhouse: Rhubarbarian. Like a barbarian horde, the crew at 2 Towns Ciderhouse raided a local rhubarb patch to create this fearsome hard cider. Tangy, wild, and not for the faint of heart, the Rhubarbarian will bring out the barbarian in you. Give your taste buds +5 sour ability!
For more information including any last minute changes you should visit the organizer's website at http://www.portlandfruitbeerfest.com/
About the Annual Homebrew Competition before Fruit Beer Festival
For the 3rd year the Portland Fruit Beer Festival presents an all Fruit Beer Homebrew competition. This is an non-BJCP style open competition; any homebrewer, club or not, from any state, may enter. Fruit beers are among the more challenging beers to brew and there are many different methods and theories behind how to best utilize fruit, from fresh to puree, dried and juiced the options are numerous. To keep the categories of entry simple we have narrowed down the style guidelines to 5 distinct categories of fruit beer (Light, Dark, Sour, Spice/Herb) and are adding Hard Cider to the competition this year.
For ingredients, the rules are that you must use real fruit, whole or pureed. Natural juice (concentrated or diluted) is acceptable, however no extracts or artificial flavorings will be allowed. It is also suggested that you clean your fruit of any wax or pesticides before use, if applicable. As usual, no illegal ingredients.
This year entries will be divided into five simple categories: Light Colored (12 SRM and lower), Dark Colored (greater than 12 SRM), Sour, Spice/Herb and Hard Cider. The Best of Show will then be determined from the winners of those categories. Your beer will be judged with simple sensory analysis sheets designed to give feedback without regard to total overall score. Prizes for each first place in the three categories are a $20 gift certificate to Burnside Brewing. The Best of Show grand prize will win an additional $50 gift certificate! The winners will be announced on Saturday, June 8th at 12pm during the festival.
Entries will be accepted at Burnside Brewing and F.H. Steinbart's from Sunday, May 19th to Friday, May 31st by the end of business with judging to commence the following Saturday, June 1st. Each entry costs $7, but you get three beer tickets and a 16oz gold flaked glass in return! Please make check or money orders out to "Oregon Brew Crew" with a memo of "PFBF Entry Fee". There are no limits to the number of entries any one brewer may enter, but any one beer must be entered into only one category (no spamming multiple categories with one beer). Each entry must consist of two unmarked 10 - 22 oz. bottles accompanied by a AHA bottle ID form: http://www.bjcp.org/docs/SCP_BottleID.pdf filled out and rubber banded to each bottle. When filling out your entry forms, please specify all fruit(s) used and (if applicable) all spice/herb(s) used. You don't have to give a recipe, but we must know the extras beyond the grains that comprise the brew. As well, please specify the category you are entering the beer or cider in or it may be miscategorized. Please be advised that bottles missing the above form or using tape or sticker of any kind will automatically be disqualified without refund. *No exceptions*.
Like last year Burnside Brewing will be holding a Pre-Fest Homebrewers Dinner on Wednesday June 5th 6pm at East Burn. We will pour some of the best homebrewers fruit beers at the private dinner. If you can provide up to 5 gallons of your fruit beer homebrew competition and would like to be considered for the dinner please write it in on the form. Accepted applicants will get a free ticket to the dinner with fellow homebrewers and probrewers including Jason Mcadam from Burnside Brewing and Stone Brewing co-founder Steve Wagner who will present early samples of their first ever fruit beer a Mango IPA. More dinner details TBA.
Burnside Brewing is graciously donating a sum of money to the OBC for it's help in the competition. You can show your support and thanks, if you are a licensed OLCC server, by volunteering to pour beer for a paid shift during the festival. Contact Holly Emery-Wallen about pouring at the festival email@example.com. The general festival info page is here.
You can get an OLCC server permit ONLINE. Go here: http://www.oregonrla.org/training/alcoholserver.php
If you have any questions about the competition, or would like to judge please email Jeremie Landers at firstname.lastname@example.org
About the Fruit Beer Festival Sponsors
Burnside Brewing Co. located in the heart of the central eastside we believe in creativity and the highest quality malt, hops, yeast, and Bull Run water to create the finest local brews. Take a seat at our pub and peruse the menu offering cured meats, charcuterie, pickling, and culinary artistry all done in-house, and designed to pair with our hand crafted beers. You’ve never been to a pub like this before.
Oregon Fruit Products Founded in 1935, Oregon Fruit Products Company is a third generation family owned and operated company still located in Salem, Oregon. We take pride in the high quality and consistent products we provide to the marketplace, along with service and integrity not commonly found in today’s business world.
Bolt Bus We're a new transportation service dedicated to making bus travel a more exhilarating experience.
Northwest Naturals is a leading supplier of premium specialty blended and custom formulated juice concentrates. Our single and blended fruit juice concentrates come from the highest quality fruits and are processed to yield the best flavor and color possible.
Maletis Beverage Providing beverage distribution services throughout Portland, Oregon and Southwest Washington. “Leading the industry with quality products, teamwork and customer satisfaction.”