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If your calendar has a gaping void during Saturday the 12th (of October) then you should head to Corvallis. Starting at 1pm and running through 11pm, Block 15 presents Bloktoberfest - a little bit of Oktoberfest in downtown Corvallis. A...
If your calendar has a gaping void during Saturday the 12th (of October) then you should head to Corvallis. Starting at 1pm and running through 11pm, Block 15 presents Bloktoberfest - a little bit of Oktoberfest in downtown Corvallis. A quick history of Corvallis Joseph C. Avery settled a land claim at the mouth of Marys River where it flows into the Willamette River in 1845. In 1849, Avery opened a store at the site, platted the land, and surveyed a town site on his land claim, naming the community Marysville. It is possible that the city was named after early settler Mary Lloyd, but now the name is thought to be derived from French fur trappers' naming of Marys Peak after the Virgin Mary. In 1853, the legislative assembly changed the city's name to Corvallis, from the Latin phrase cor vallis, meaning "heart of the valley." Corvallis was incorporated as a city on January 29, 1857. The town served briefly as the capital of the Oregon Territory in 1855 before Salem was eventually selected as the permanent seat of state government. source, Wikipedia Today Corvallis is not only home to Oregon State University but also one of Western Oregon's most under appreciated breweries, Block 15. All the more reason to stop in Saturday October 12th for their 5th Annual Bloktoberfest. WSU Cougar fans might appreciate the fact that the game versus (naturally) Oregon State will be on the big screen, starting at 7:30pm. $5 gets you in from 1pm - 11pm. Featured at this year's event will be live music, food, games and of course beer. Included below is the current menu of beer (plus cider and wine) as well as the entertainment schedule. Featured Beer Bloktoberfest Marzen Lager Atmosphere Hop Forward Pale Ale Lemon Raddler Featured Cider Two Towns Outsider Hard Cider Local Wines Live Music Tent 1:00 pm - 3:00 pm     Accordioso 4:00 pm - 6:30 pm     Wild Hog In the Woods 7:00 pm - 7:30 pm     Lederhosen & Dirndl Contest! 7:30 pm - 11:00 pm   The Bon Ton Roulet 7:30 pm watch the Oregon State Beavers versus Washington State Cougars Games Tent Darts Photo Area Projector Screen with Pac 12 Football Games 7:30pm OSU Beavers Football Cheers About Block 15 Restaurant & Brewery Block 15 Restaurant & Brewery is the Mid Valley’s premier Brewpub. We specialize in locally sourced casual food and premium, from the source, craft brews. Take some time to browse our website where you will find what top quality goods and techniques form the brain of our establishment. Block 15 is situated in downtown Corvallis, Oregon. We are in the heart of a bustling area amid shopping, commerce, historic buildings, and the waterfront park. We are also only a few blocks from the Oregon State University campus. Located at the corner of Third and Jefferson, our building was originally built in 1926 for the Gazette-Times newspaper. Through a fusion of old and new, traditional and unique, Block 15 was born. We take our footprint on this earth seriously. Breweries and restaurants in general create a large amount of waste and use a lot of resources. Through planning and training, Block 15 takes the steps to reduce waste and limit resource consumption. Our plan is always evolving, as we constantly search for unique and effective ways to bring you the highest quality beer and food in a more sustainable manner. See more information on our practices. –source, Block 15 Restaurant and Brewery About the photo’s author "Matt Wiater is a photographer covering the Portland beer scene for portlandbeer.org."
about 4 hours ago
Above is what the Jack in the Box Stacked Grilled Cheese Burger looks like…if you’re winding down your long night of imbibing fermented beverages. Below is what the Stacked Grilled Cheese Burger looks like without beer goggles. Th...
Above is what the Jack in the Box Stacked Grilled Cheese Burger looks like…if you’re winding down your long night of imbibing fermented beverages. Below is what the Stacked Grilled Cheese Burger looks like without beer goggles. The Stacked Grilled Cheese Burger sounds impressive, but it’s just a grilled cheese sandwich on top of a cheeseburger. It would’ve been spectacular if another grilled cheese was used as the bottom bun but, being my own buzzkill here, that would’ve helped boost this particular Munchie Meal’s nutrition facts past the 1,679 calorie, 97 grams of fat, and 3,538 milligrams of sodium it already has. The meal not only contains the Stacked Grilled Cheese Burger and a soft drink, it also comes with two tacos and halfsie fries (half regular and half curly) in a special Munchie Meal box, which may come in handy if your Munchie Meal decides it doesn’t want to be digested. Even though the Stacked Grilled Cheese Burger Munchie Meal’s price is reasonable for the amount of food it offers, deciding whether or not you should purchase it is probably something you shouldn’t do drunk, like driving, taking home a stranger from a bar, dialing exes, boiling water, and sneaking into a zoo. I’m not going to write much about the other stuff that comes with the meal because the cheeseburger/grilled cheese sandwich hybrid is more interesting than all the other parts combined. But I will say, Jack in the Box tacos have really grown on me (it’s probably the grease), I wonder if I can ask for halfsie fries any time of day (just Googled it and yes I can), and I miss stealing Jack in the Box antenna balls. Now back to the Stacked Grilled Cheese Burger. If you’re sober, you may think it’s just going to be a cheesier cheeseburger. But if drunk, you may blurt out something like, “It’s like there’s a cheese fondue fountain in my mouth. Let’s find out if my mouth turns into a cheese fountain when I open it. Get your bread ready. Bleeeh.” Both assessments are correct. The burger felt like a giant savory Fruit Gusher in my mouth. After biting into it, I could feel cheese oozing, but it wasn’t the American cheese which goes from melty to congealed quickly, it was the creamy white sauce. The two toppings give the burger a cheesiness that drowns out most of the other ingredients. If it weren’t for the pickles, this burger wouldn’t have any flavor beyond a whole lot of cheese, buttery buns, and a little bit of meat. Thank goodness, Jack in the Box wasn’t as stupid as me and thought it would be awesome to include a second grilled cheese sandwich. Overall, it’s a decent burger, but it’s also one I won’t be buying again sober. Its over the top cheesiness makes my mouth feel like I’m sucking down melted Velveeta with a cheese bong. However, if inebriated, who knows what I’ll do. (Nutrition Facts – 1 meal w/o beverage – 1679 calories, 871 calories from fat, 97 grams of fat, 28 grams of saturated fat, 3 grams of trans fat, 129 milligrams of cholesterol, 3538 milligrams of sodium, 1496 milligrams of potassium, 144 grams of carbohydrates, 12 grams of fiber, 13 grams of sugar, and 56 grams of protein.) Item: Jack in the Box Stacked Grilled Cheese Burger Munchie Meal Purchased Price: $7.00* Size: N/A Purchased at: Jack in the Box Rating: 6 out of 10 Pros: Decent burger. Great burger if you’re an inventor named Wallace who has a dog named Gromit. Pickles help it from being just cheese, meat, cheese, bread, cheese. Good price for the amount of food it offers. Halfsie fries can be ordered any time of the day. Jack in the Box tacos. Stealing Jack in the Box antenna balls. Cons: Burger makes my mouth feel like I’m suck down melted Velveeta with a cheese bong. Drunk dialing exes. Excessive amounts of calories, fat, and sodium for a meal eaten late at night. Drunk driving. Available
about 4 hours ago
One of the favorite beers from my recent Portland trip. I had one while I was there and had to bring one home as well.  This orange hued beer has a big hop aroma and the taste is really herbal and spicy with a background of citrus. All t...
One of the favorite beers from my recent Portland trip. I had one while I was there and had to bring one home as well.  This orange hued beer has a big hop aroma and the taste is really herbal and spicy with a background of citrus. All three tastes play well together.  Certainly a NW hoppy beer as opposed to a San Diego HOPPPPPPY beer but I like the difference.  Glad that Artisan Ales in Pasadena will be bringing Double Mountain into SoCal, now we just have to get their single-hop beers as well.  Plus the label hints at a certain different Cluster.  Very cool. I have been listening to the latest Elvis Costello album (do they still call them albums?) “Wise Up Ghost” that he made with The Roots and I am still trying to say if I really like it or if it is just so different from the mainstream that it pricks my ears up.
about 5 hours ago
Today’s infographic is the latest from Pop Chart Lab, this time it’s The Magnificent Multitude of Beer. The poster features “ales and lagers into over 100 delicious styles from hoppy IPAs to fruity lambics, and includin...
Today’s infographic is the latest from Pop Chart Lab, this time it’s The Magnificent Multitude of Beer. The poster features “ales and lagers into over 100 delicious styles from hoppy IPAs to fruity lambics, and including over 500 individual beers as notable examples of each style... [[Click through to the Bulletin for full content]]
about 6 hours ago
(Press Release) BROOKLYN, NY—Governor Andrew M. Cuomo recognized F.X. Matt Brewing Company Chairman and CEO Nick Matt for his leadership in growing the craft beer industry at a special Oktoberfest Celebration, Thursday, Oct. 3 at Brookly...
(Press Release) BROOKLYN, NY—Governor Andrew M. Cuomo recognized F.X. Matt Brewing Company Chairman and CEO Nick Matt for his leadership in growing the craft beer industry at a special Oktoberfest Celebration, Thursday, Oct. 3 at Brooklyn Brewery. Nick was awarded the “Pioneer in Industry Award.” This is the first award of its kind given by the Governor. The F.X. Matt Brewing Co., brewers of Saranac beer, was founded in 1888 in Utica, N.Y. Today, under the leadership of Nick and Fred Matt – the third and fourth generations of the Matt family – the brewery is celebrating 125 years of brewing. “We appreciate that our role, not only as a craft brewer but also as a brewer helping others, has been recognized by the Governor,” said Nick Matt. “We’re gratified to have received an award honoring our historical importance to growing craft beer in New York State.” The Governor’s office invited more than 20 craft breweries from across the state to showcase their Autumnal offerings at this private event. The goal of Thursday’s celebration was to educate and engage buyers from the hospitality and tourism industries on the quality, diversity and accessibility of New York State craft beer. The F.X. Matt Brewery has long worked to support the New York State economy by partnering with other State-based companies, supporting local agriculture, giving back to local charities, and sourcing local ingredients whenever possible. The company is pleased that Governor Cuomo is taking an active role in trying to develop the craft beer business in the State. At the Governor’s Wine, Beer & Spirits Summit last October, Nick was very vocal about the lack of support for NYS Beers at the State Fair. At this year’s fair, as a result of Nick calling attention to this issue, several venues were created to highlight New York State products and several incentives were put into place. This helped increased F.X. Matt sales at the fair by 50 percent. “New York State has so many wonderful, home-grown products,” Nick said. “We were very pleased to see the Governor’s office strongly advocate for the enhanced promotion of New York State products at the fair.” Saranac continues to showcase the superior offerings NY has to offer, whenever possible. They currently offer two brews that feature New York State-sourced ingredients, Tramonay Vineyard Saison and Farm to Tap – Fresh Hop IPA. Tramonay Vineyard Saison is the first in the recently re-staged High Peaks series. This unique brew features a full-flavored grape hybrid from Cornell University’s New York State Agricultural Experiment Station, highlighted by three distinctive hops (hallertau blanc, madarina bavaria, and huell melon), bred at the Hop Research Institute in Hull, Germany. Farm to Tap – Fresh Hop IPA is a true testament to supporting local. This beer uses fresh heirloom hops picked by Saranac fans at local Wrobel Farms to boast an excellent aroma with a dry, citrusy taste and fresh leafy greenness brought on by the unique fresh-hop brewing process. For more information, hit the F.X. Matt Brewing Company and Saranac up on Facebook (www.facebook.com/Saranac) or Twitter (@SaranacBrewery). Better yet, show us some love on Instagram (@SaranacBrewery). The F.X. Matt Brewing Company in Utica, N.Y. was founded in 1888. Today, under the leadership of the third and fourth generations of the Matt family, the brewery is celebrating 125 years of brewing. The company has earned a reputation as one of the country’s most respected brewers of specialty beers, including their line of premium Saranac craft beers. In each bottle of Saranac, you’ll find a commitment to quality, the finest ingredients and patient attention to detail – the signature of the F.X. Matt Brewing Company.
about 6 hours ago
(Press Release) ATLANTA—SweetWater Brewing Company is proud to announce the funds raised for various Waterkeeper Alliance members totaling more than $145,000 after the culmination of their seventh consecutive clean water campaign. The ...
(Press Release) ATLANTA—SweetWater Brewing Company is proud to announce the funds raised for various Waterkeeper Alliance members totaling more than $145,000 after the culmination of their seventh consecutive clean water campaign. The brewery once again challenged drinkers to “give of their livers to save the rivers” this summer during their Save Our Water campaign, helping to protect and preserve threatened waterways throughout the Southeast. After founding the crusade in 2006 with Atlanta’s local Chattahoochee Riverkeeper, SweetWater’s Save Our Water campaign continued to grow larger as the brewery did. As of 2013, SweetWater has raised just shy of $700,000, working with more than 30 individual Waterkeepers throughout the region. Funds are raised locally in markets where SweetWater beer is sold and go directly back to local Waterkeepers to aid in better patrolling, protecting and preserving local waterways. The campaign kicked off on July 4th and ran through Labor Day. Funds were raised through online donations and sales of campaign t-shirts and paper fish located at participating restaurants, bars and retail accounts. Additionally, portions of proceeds from SweetWater’s seasonal Waterkeeper Hefeweizen – brewed to help raise awareness for the cause – were donated back to Waterkeepers. “It’s hard to see waterways throughout the Southeast facing such challenges. This is where we go to fish, relax and it’s also the water we use to make our beer,” said Big Kahuna and Founder Freddy Bensch. “It’s been really humbling to watch the community join us and help support the great conservation efforts of these Waterkeeper Alliance members.” “Waterkeeper Alliance is always excited to partner with SweetWater for the Save Our Water campaign,” said National Director of the Waterkeeper Alliance Pete Nichols. “It’s always refreshing to see the business community step up in the protection of clean water and we’re grateful for their support.” For more information about SweetWater’s conservation fundraising efforts, visit www.waterkeeperbrew.org. For more information about SweetWater Brewery, visit www.sweetwaterbrew.com. ABOUT WATERKEEPER ALLIANCE: The Waterkeeper Alliance is an international alliance that provides a way for communities to stand up for their right to clean water and for the wise and equitable use of water resources, both locally and globally. ABOUT SWEETWATER BREWING COMPANY: SweetWater Brewing Company is an Atlanta?based craft brewery following the motto “Don’t Float the Mainstream!” SweetWater’s brews are unpasteurized and designed to be consumed fresh so distribution is limited to the Southeast. SweetWater Brewery, open for tours every Wednesday, Thursday and Friday from 5:30?7:30 p.m., and Saturdays and Sundays from 2:30?4:30 p.m. For more information about SweetWater Brewing Company, please visitsweetwaterbrew.com. Follow SweetWater on Twitter and Instagram @sweetwaterbrew, and become a fan on Facebook: www.facebook.com/sweetwaterbrew.
about 6 hours ago
Today I grabbed a few new beers to drink. Anchor Brewing's BigLeaf Maple Autumn Red was one of those. This is an Anchor fall seasonal, named for a native California tree and all that it has meant to the state. There is a little micro-pri...
Today I grabbed a few new beers to drink. Anchor Brewing's BigLeaf Maple Autumn Red was one of those. This is an Anchor fall seasonal, named for a native California tree and all that it has meant to the state. There is a little micro-print story on the bottle neck that I tried to photograph--don't hold your breath that they will turn out. But basically the connection to this beer is that the tree's maple syrup was used when brewing it. Nice illustration of one of its leaves on the label as well. Sweet caramel and maple aroma with orange and herbal character and also a little spicy. A lot going on! There is a tangy and herbal sweetness to start. Those flavors are met with a hoppy and spicy pine. Sweet orange comes next. I really didn't taste any maple syrup, though the beer was certainly sweet enough. The carbonation was on the low side of medium, could have had a bit more. The finish was dry and the 6% alcohol was detected at that point. Flavorful, decent.
about 9 hours ago
This coming Saturday October 12th, the third annual Brooklyn Pour is taking place at the Skylight One Hanson building in Brooklyn, NY. I covered this event when it first ran in 2011 and it was a great time in an extremely cool and unique...
This coming Saturday October 12th, the third annual Brooklyn Pour is taking place at the Skylight One Hanson building in Brooklyn, NY. I covered this event when it first ran in 2011 and it was a great time in an extremely cool and unique venue. Check out the bank that houses the main floor of the fest: This year, as you may have noticed from the poster above, I have the pleasure of conducting a talk all about Beertography! So not only can you attend this awesome fest but you can also hear me blabber on about how to take your own beertography (Spoiler Alert: it's easy!). To make it more fun, I'll be holding the first-ever IN-PERSON Beertography Contest. Anyone who attends the festival will be able to enter using a special hashtag and the winner will receive a Brooklyn Brew Shop Beer Kit as well as a Beertography t-shirt. You'll only be eligible if your photo is taken AT Brooklyn Pour between 2pm and 6pm so come on out! There were also be other talks by three wonderful friends of mine: Chris Cuzme on the Climate of Local NYC BrewingMary Izett on Homebrewing Greg Avola, founder of Untappd on Tech and Beer The VIP Tickets have already sold out but there are still a few General Admission left. Buy them here. See you Saturday!
about 10 hours ago
The beers at Borefts, like many of the attendees, offered a generous insight into what's currently in fashion. It seems to be all about the sour these days, a modern twist on styles developed before ingredients were first-rate and hygien...
The beers at Borefts, like many of the attendees, offered a generous insight into what's currently in fashion. It seems to be all about the sour these days, a modern twist on styles developed before ingredients were first-rate and hygiene was everything it is now. If you don't have some sort of hacked gose in the line-up you may as well be brewing... er... no: there isn't really a style that's too unhip to be ever resurrected ironically, is there? Anyway, Italian brewery Toccalmatto had a gose, made with only the poshest of salt, unspecified red berries, and called Salty Angel. It's a cloudy pinkish colour, looking and smelling for all the world like a Bellini. Lots of clean mineral dryness overlaid with fresh fruit and just a gentle seaside spray of salt in the finish. A bit lacking in flavour, perhaps, but nicely refreshing and quite quaffable at just 4.3% ABV. Not that it's the sort of thing one would expect to arrive in pints.While we're on nearly-extinct German beerstyles, Thornbridge brought a Berlinerweisse, a straight-up unenhanced one at 3.5% ABV and a sickly pale hazy yellow in colour. The grainy aroma is spot on but any sourness is pretty much absent, leaving it clean, crisp and lightly lemony. Simple and pleasant. For proper Thornbridge sourness there was Sour Brown, which does exactly what it says on the label: light vinegar, some balsam spicing, and a touch of coffee. It has a lot in common with Belgian oud bruin though I think HP Sauce may also be a distant cousin.Just edging into sour territory is The Kernel's Bière de Table: a 4.6% ABV pale yellow saison with very dry, almost crunchy, grains and a refreshing hint of citrus. A mild vinegar undertone qualifies it for this post while also enhancing its cleansing refreshment power.A few were more funky than sour, showing clear signs of brettanomyces action. Smonk by Struise was probably the loudest example of this: masses of earthy, woody, organic flavours but lightened nicely by some cherry and smoke, all wrapped up in a 7% ABV red-brown package. Upping the strength and enhancing the hops, there was Laugar's Laino Basatia at 9% ABV where the barnyard brett sits next to resiny hops and there's lots of lovely incense spicing and fresh herbs. Mikkeller's It's Alive appears to be based on a fairly straightforward honey-coloured brett ale but the edition I tried was aged in a chardonnay barrel which added a lovely fresh grape juiciness to the horseblanket funk.A couple of beers seemed to be going after the Flemish red flavour profile: one my favourites. Alvinne's Foederbier is a cheery bright orange, though cloudy with no head to speak of. It's mildly tart with some red berries and just a kiss of old oak. Very drinkable and refreshing. De Molen upped the ante, as is their wont, with Zure Kersen Bom (above left), a 6.2% ABV blood red beer featuring sharp, jangling wood and vinegar, weighted with balsamic resin. It sounds severe but there's also a vast quantity of very sweet ripe cherries added for balance and adding a wonderful complexity.That brings us to the end of the sour set. We'll have something more orthodox tomorrow.
about 15 hours ago
(ESCONDIDO, CA)  – Stone Brewing Co. will celebrate the Great American Beer Festival (GABF) with a slew of beer-centric events…The post Stone Brewing Co. GABF 2013 Event Listings appeared first on thefullpint.com.
(ESCONDIDO, CA)  – Stone Brewing Co. will celebrate the Great American Beer Festival (GABF) with a slew of beer-centric events…The post Stone Brewing Co. GABF 2013 Event Listings appeared first on thefullpint.com.
about 17 hours ago