The Champagne of Blogs

Ahh, the holidays. How I wish I could spend every Tuesday afternoon in a brewpub. Last week, Bruce and I took the afternoon “off” to visit Roots Organic Brewing in SE Portland. A recap follows …

Our first stop is lunch at the Lucky Lab, but only because Roots is closed until 3 PM. I haven’t been to the Lucky Lab for awhile, but am pleasantly surprised by the “Super Dog IPA” I order. Lots of floral hoppy flavor, and, as I barely remembered about Lucky Lab’s beer, peculiarly potent. I drink a fair amount of beer, and most of that beer is of the fairly high octane variety. But after just two pints at the Lab, I feel pretty buzzed. I’m not sure what they put in there (alcohol?), but watch yourself.

At any rate, after a sandwich, some corn chowder, and two pints apiece, Bruce and I are on our way to Roots Organic Brewing. The two-hour delay is probably a good thing, given the state of the bar when we arrive. They have just applied a fresh coat of varnish a day or two ago, and it’s still pretty tacky. And by “tacky” I mean “sticky.” Not “tacky” like taking a half-finished six-pack home with you after a party.

First up, the beer Jeff Alworth has been talking up, Epic Ale. On draught, they are pouring the 2006, while the 2005 is available on cask. I order the 2006, and Bruce the 2005. Both are served in 8 oz. goblets for the incredibly low Tuesday-only price of $2.50 (pints are also $2.50 on Tuesdays).

This beer has strong notes of clove, anise and black licorice, and they are more apparent in this beer than any I’ve had recently (and I’ve been drinking a lot of spiced beers lately). The beer is big, with 13-plus percent alcohol, but you’d never know it from the flavor. It was almost too easy to drink, smooth and well-balanced, like warm motor oil laced with just the right winter spices.

The IPA is fantastic too, with a nice amount of chewy malt and plenty of hops to back it up. The alcohol is far less intense than the Lucky brews we had hours earlier, for which I thank my good fortune.

Perhaps better than the beer, though, is the joy with which owner Craig Nicholls pours us each pint. Bruce and I often toss around the idea of opening our own brewpub, and Craig is Exhibit A in the argument for doing so. You can see he is having a great time serving beer he’s created, in an environment he’s created. He’s happy you enjoy it, too. Even if your glass is stuck to the still-wet bar.

Roots Organic Brewing
1520 S.E. 7th
Portland, Oregon
(503) 235-7668

Dear Deschutes,

You may remember the letter I sent this summer regarding your Inversion IPA. I am writing again, with extreme praise for your newest beer, “The Abyss.”

I have long appreciated your other extreme stout, Obsidian, and your Black Butte Porter is nothing to scoff at, either. But, I think you’ve really outdone yourselves this time, raising the bar not only for yourselves, but for stouts worldwide.

All I know is that I must have been a very, very, very good boy to receive this lump of coal in my stocking. Oak- AND bourbon-aged? 11% abv? Imperial stout? Wow. Just wow. You guys are NUTS, and I mean that in the best way possible. Like chocolate-covered Macadamia nuts good. Realistically, the head on this thing is darker than 95% of the liquid in most beers I’ve seen. And those things floating in the head? Those aren’t coffee grounds, are they? Oh, man. I even love the label. Well done. Amazing. 5 stars on a 4-star system. 110% approval.

Now, where can I get a couple of cases? I’m going to need A LOT of this.

Yours,

Dave Selden
Brewmaster, BS Brewing
Portland, Oregon

I think it’s safe to say all of us here at BS Brewing support the state’s desire to help people in need of drug treatment.  However, we are all strongly opposed to a horrible idea coming out of Salem to make our craft brewers and beer enthusiasts foot the bill.

The proposal for the next Oregon Legislative session seeks to increase Oregon’s beer taxes 13-fold, from $2.60 per barrel to $34.60 per barrel. If passed, Oregon would have the highest beer taxes in the country, suffocating growth and innovation in the industry.  Here’s why you’re going to keep hearing about this until it dies a very deserving death:

1. Fairness – The tax would only affect beer, not wine or spirits. Why? Seems pretty unfair to favor one beverage over another.
2. Growth- The tax targets an emerging local industry with enormous growth potential. The current proposal calls for this tax to kick in after 200,000 barrels, which makes it sound like it’s targeted at big national brewers like A-B.  But Oregon is already home to two brewers that exceed the threshold and two that are very close.  What is the state’s way to reward the companies that have led the way, generated jobs and tax revenue?  By taxing those breweries between $2.5 and $6.2 million in taxes for that 200,001st barrel.  Hardly an incentive to keep growing.  Just imagine if the technology or athletic-wear sector had seen a tax increase of this magnitude in 1990.
3. Job creation – Currently, 1 out of 400 Oregonians between ages 18 and 64 works in the beer industry.  And with the potential for growth on the horizon, that number could become even higher.  Think about this, if your business or industry saw a 1,300% increase in taxes, how safe would your job be? 

Better writers than us have also been weighing in. Gary Corbin breaks it all down over at his excellent BrowsingBrews blog.  Be sure to check out the comment from Gary Fish, president of Deschutes Brewery.  Gary, if you’re reading The Champagne of Blogs too, drop us a comment, we love the Inversion.

For more information, check out the Oregon Brewer’s Guild and become a SNOB (if you’re not already) to help them fund their battle against the legislature.

Finally, we didn’t tell England to hit the road more than 200 years ago for nothing.  Find out who your legislators are and tell them to kill this bill. 

I don’t want my Wassail from Walla Walla and I don’t want Inversion from Idaho!

Well, it had to happen. Around November, it starts. By early December, even High Times has released their gift guide. So thank us for our restraint in waiting this long. But if you’re like us, gift procrastinators, then you’ll appreciate … BS Brewing’s Gift Guide for 2006, as only BS Brewing could do:

GIFTS FOR THE BEER LOVER

1. Deluxe Homebrewing Kit, $125.00.
   If your beer lover isn’t homebrewing, there is something seriously wrong. Maybe it’s you. Act quick, and get them into the beer-making business, that is, unless you want your relationship to head south. Jimmy Carter made it legal, there’s really no excuse not to.
   Available at: Let’s Brew. 8235 SE Stark St
   Portland, Oregon 97216, (503) 256-0205
2. Handblown 2-Liter Beer Boot, $48.00.
   The drinking accessory made infamous in Beerfest, The Movie, it’s also a great conversation piece and probably the most serious piece of lager-related hardware known to man. Like bringing a gun to a knife-fight, this one will earn the gifted respect, acclaim, and a terrific hangover.
   Available at: Straubs’.
3. Ambitious Brew: The Story of American Beer by Maureen Ogle $16.00. Bruce and Dave have both been reading this recently, and can highly recommend it. A ton of information is contained in this highly readable book, from the real story of adjuncts in American-style Pilseners, to Sam Adams’ inauspicious beginnings. Chock full of the kind of trivia only a few beers can bring forth.
   Available at: Amazon.com

GIFTS FOR THE MEAT LOVER or A Very Weber Christmas

1. 

   Weber Smoker, $200.00.
   When you absolutely, positively want to cook a turkey in the slowest, most delicious way possible, a smoker is the only way to go. Feminine fans of the Weber charcoal grill will appreciate the way this upright smoker complements the dome-like silhouette of the original (and best) charcoal grill on the market today. Dudes will really like tossing back a 12-pack while they “tend the fire” over the course of a 12-hour smoking session. Either way, this beast produces delicious meat products. Dave has used his for a veritable Noah’s Ark of animal parts: whole turkeys, turkey legs, turkey breasts, whole chickens, chicken breasts, chicken wings, chicken legs, whole picnic hams, pork ribs, pork roasts, hamburgers … Christmas will have his Weber introduced to a whole duck. Bruce plans on making (see below) and smoking his own sausages. Stay tuned.
   Available at: Amazon.com

2. Grizzly H6252 5 lb. vertical sausage stuffer, $59.95 - Bruce has this on his Christmas list and eagerly awaits making his own sausage.  Last year he got the Kitchen Aid sausage stuffer attachment for the stand mixer and it was a disaster, not well suited for the job at all.  Based on reviews and a similar design to models seen behind the butcher counter, the Grizzly looks like a great addition to the meat lover’s kitchen.  Available at: Amazon.com
3. Remote Digital Thermometer, $25.00
   There is no more excuse for burnt meat after purchasing this gadget. Here’s how it works. Stab your meat with the probe thingy. Plug the probe thingy into the display thingy and turn it on. Turn on the remote thingy. Open a beer and walk away from the meat, carrying the remote thingy with you at all times. Prop feet and drink. The display thingy will monitor the temperature via the probe, and send your remote thingy regular temperature updates. When the meat is done, the remote will beep. Remove the meat to rest, and open another beer. Easy and delicious.
   Available at: Amazon.com.
4. Weber Charcoal Chimney, $12. So you’ve got a Weber. Awesome. Congratulations. But your food tastes like lighter fluid? The charcoal chimney is going to fill a charcoal chimney-sized void in your BBQ life. Simply crumple 2 sheets of newspaper and stuff them in the bottom of this tube. Fill the top of the tube with Kingsford charcoal. (Do NOT use store brand stuff. Trust me when I tell you Kingsford is the only way to go.) Light the newspaper from the bottom. 10-15 minutes later you’ll have glowing, ash-covered coals at the peak of readiness. No lighter fluid odor, no singed eyebrows.
   Available at: Amazon.com.