A Blood Orange Farmhouse, created in collaboration with OHSU’s Pill Hill Brew Crew.
On any day of the year it’s summer somewhere in Portland, some would say. As the winner of Pill Hill Brew Crew’s first homebrew challenge, we present Ryan Willis’ farmhouse ale. This blood orange farmhouse ale highlights the adventures of OHSU’s homebrewers, who seek to create a community to actively propagate the culture of brewing science, technique, appreciation, and comaraderie among students, faculty, staff, and friends throughout Oregon. This unique farmhouse offers a sweet retreat from the dark, rainy fall days of the Pacific Northwest.
Gardeners all over Portland grow hop plants for their beauty, fragrance, and shade each year. Our guest tonight, a master organic gardener on the West side, grew the hops for this beer and contributed three pounds of Newport hops as well as one pound of Mt. Hood hops. We picked the hops in the afternoon and made this Fresh (hop) Blonde ale with them the next day. Roughly a bag of malted barley went in to the mash. To start the boil we added two ounces of Horizon hop pellets for a mild bittering. Then late in the boil we added the fresh hops for flavor and aroma. The intention was to make a clear, light golden (blonde) ale with the goodness of flavor and aroma from freshly harvested hops. Enjoy the bounty of the PNW garden in your glass.
Rich, bread crust malt aroma greets the nose at first pass. German Munich and Pils malt lay the full-bodied foundation accentuated by earthy and spicy German noble hops. A crisp, clean finish belies the assertive strength of this delightful fall warmer. Prost!
Brewed for Rogue’s Killer Pumpkin Festival, Tom – Rogue Eastside’s Kitchen Manager – roasted 14 pounds of Rogue-grown organic pumpkins onsite before they were met their end in the mash tun and boil kettle. Brewed without spices, Tom’s Roasted Pumpkin Ale has a gourdgeous orange hue and complex flavors of roasted pumpkin, chocolate, and earthy hops, and ends with a crisp finish.