This Wednesday, Dec 2nd at 6pm we’ve got a special treat for you this week as we’re remotely hosting Michael Kora from Montavilla Brew Works to talk about his new beer: Kind Spirit IPA, share a few others, and talk about what MBW has in store for us!
Michael will be leading us through a tasting and discussion of several of his beers, talking about the changing industry and what we can expect for the future of Montavilla Brew Works.
If you’d like to taste along with us, we’ll be enjoying the following beers:
Korabräu Helles Lager
Flap Tap IPA
Red Krush Red Ale,
and his newest release Kind Spirit IPA!
You can order these and many other beers for delivery ($30 min), here:
Or pre-order for pick up Tues-Sat 3pm-6pm and Sundays 10am-2pm.
You can also find MBW’s beers on the shelf of many local independent bottle shops and almost every New Seasons in Portland, most Market of Choice in Oregon, many Grocery Outlet stores, both Green Zebra locations, and John’s Marketplace.
If you’d like to join us to learn about these great beers, just email [email protected] and we’ll send you the link and details!
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.
A delightful blend of Belgian malt and yeast with citrusy NW hops. Another “alarming” collaboration brought to you by the Green Dragon and Pill Hill Brew Crews.
This is an American Strong Ale that is hop forward with a surprisingly malty finish. Malts included Mecca Grade Pelton, Maris Otter, Munich, Flaked Barley, Victory and Special B. Centennial hops were used for bittering, Centennial/Willamette for flavor and Willamette for aroma and the yeast was Imperial Joystick. This was a homebrew recipe brewed by Chris (Amanda’s dad) since the mid ‘90s and was converted from a 5 gallon batch size to the Green Dragon system.
This ale is the perfect embodiment of Alex-Louis Armstrong, also known as the Strong Armed Alchemist. The backbone of the Centennial and Willamette hops create the familiar sturdiness that we all know and love. Finishing off the beer is the malt sweetness that echoes Armstrong’s kindness towards others, something that is unexpected from an American Strong Ale.