Fans, friends, and followers,
In order to keep all of us as safe as any of us can be, we’ll be taking a break for a little while.
For us that means that we won’t be releasing new beers and we’ll be postponing any scheduled guest brewers until further notice.
We hope all of you are well and taking precautions to keep you and your community safe and happy, and we look forward to seeing you at Rogue Ales & Spirits soon!
Crossover MCB bridges the artificial divide of what can be. This category defying ale is built on Maris Otter, flaked oats and barley, and English hops artfully added to balance sweetness of the malt and lactose sugar. ‘Dry-beaned’ with Stumptown’s Holler Mountain imparting the bright aromas of milk chocolate, toffee, and pleasant notes of crisp green bell pepper.
Like DRI’s influential album by the same title, this is a beer for all, no matter the length of your hair, (or time of day!).
Punk Rock: 50%
Heavy Metal: 50%
What’s your first memory of beer? Growing up during the microbrew revolution here in Cascadia I remember getting sips of my parents beers, from the intensely hoppy ruby-hued Rogue Old Crustacean, to malty Scottish ales such as Bert Grant’s Celtic Copper and a Granville Island limited release made for the Celtica music festival in 1990. When I left Cascadia for college in Minnesota I loved Summit Pale Ale, but missing the big malty, hoppy beers of my native Oregon was one of the reasons I took up the mash paddle as a 17-year old. By 19, I’d won my first medal for a homebrew, and gotten a copy of Michael Jackson’s Pocket Guide to beer, which was a great inspiration when I became a regular at Rumplestiltskins in Cork City and began to discover German and Belgian beers. Joining the Oregon Brew Crew in 1999 when I moved back to Oregon at age 21 was instrumental to launching my career in beer and cider, joining Willamette Week as a beer writer in 2000.
To toast the OBC’s 40th birthday I teamed up with the Green Dragon Brewers to recreate a 2009 Cascadian Dark Ale recipe with the same hop bill, now using Mecca Grade Malt from Eastern Oregon. The focus is on a hint of roast character and layers of resinous Northwest hops. I’ve loved CDAs since I first tasted Phillips Black Toque in 2003, and became obsessed with the style, organizing a Symposium on CDAs at Belmont Station in January 2010. I hope you’ll join me in raising a toast to the Oregon Brew Crew and the rich history of brewing in Cascadia.