Neglected Portland-area Breweries: Off the Rail (R.I.P.)

Portland has some 50 breweries and counting, 70 if you count all of Portland Metro. Many are world-class, even out-of-this-world, but not all. If we're being honest, a handful generally have no Beer Geek Brownie Points, deservedly so or not. Here's Pt. VIII in an ongoing series that included Tugboat, Philadelphia's Steaks & Hoagies, Max's Fanno Creek, Broadway Grill & Brewery (Old Market Pub), Widmer Bros (note the post date), Columbia River Brewing Co., and The Mash Tun: Neglected Portland Breweries.

Forest Grove’s Off the Rail Brewing Co. has powered down after a dozen years of brewing up Black Sabbath inspired beers. None of their beers contained copious illicit drugs or bats, but beers like War Pigs Wheat and Over the Mountain Stout at least indicate what was blaring in the 12-barrel brewhouse run by brewer Dan Bragdon and his wife Antoinette.

“We kept to ourselves,” said Antoinette, which explains why the Bragdon family—their kids have all done time at the brewery—were phantoms of the local beer scene despite self-distributing to many neighborhood watering holes. For my local, that meant Nick’s Famous Coney’s in the Hawthorne District, which always had Over the Mountain Chocolate Stout on tap. Silver Dollar Pizza downtown was a reliable source for Sweet Leaf Amber, while two of The Waypost’s five taps in the Eliot neighborhood recently proffered Coal Porter and Paranoid IPA.

In the end, the Bragdons didn’t point to lagging sales but said it was a “personal decision. It wasn’t business.” In an era with increasing competition from ever-opening breweries (around 175 in Oregon) and ever-expanding ones at that, OTR Brewing self-distributed to accounts from Portland to Corvalis. “(The brewery was) more of a passion and a hobby. Dan and I are happy and positive with our decision.”

I’d learned about the closure at the beginning of this year, but per Antoinette’s request, kept mum. When the story involves medical issues warranting emergency responders as well as a son returning home after being stationed in Afghanistan, getting the scoop on a rare Oregon brewery closure matters very little. Perhaps what’s most telling is that in the two months since, absolutely nobody seems to have noticed.

Beer Birthday: Jay Brooks

Today is the birthday of beer writer Jay Brooks. Jay is a veteran beer writer (Celebrator Beer News, All About Beer, BeerAdvocate, etcetera etcetera) whose column Brooks on Beer appears in the San Jose Mercury News. He has contributed to the Oxford Companion to Beer as well as Playboy Magazine. His guidebook, California Breweries - North (Stackpole Books), comes out later this summer. He is the co-founder of SF Beer Week (and it broke my heart to miss it for this first time in its fourth iteration last month). To anyone who follows the brewing industry, none of this is news. But for years, a convivial component of his Brookston Beer Blog has been celebrating brewers and those in the beer community on their birthdays. So please...join me in wishing Jay a very happy birthday.

Brewmaster Craig Cauwels, yours truly, the Beer Chef Bruce Patton, the birthday boy

Beer bloggers Jay Hinman, Chris Cohen, Steve Shapiro, Jay Brooks, moi, Bryan Kolesar

Outdoor Speakeasy: Me, Brian Lenzo, Jay Brooks (whose blog I copied this from), and Meg Gill

Neglected Portland Breweries: The Mash Tun

Portland has some 50 breweries and counting. Many are world-class, even out-of-this-world, but not all.

Sometimes I beat myself up for not having been to every single brewery in town I used to beat myself up for not having visited every single brewery in town. As of tonight: no more! But before we begin, if we're being honest, the ones that took me the longest to hit are the ones that generally have no Beer Geek Brownie Points. Here's Pt. VII in an ongoing series that included Tugboat, Philadelphia's Steaks & Hoagies, Max's Fanno Creek, Broadway Grill & Brewery, Widmer Bros (note the post date), and Columbia River Brewing Co.: Neglected Portland Breweries.

The reason for the visit wasn't actually so I could finally haul my butt into the solitary brewing company based in Portland--The Mash Tun--that I'd yet to visit, although naturally that did influence the decision. No, Half Pint and I went (along with our friends John and Anna who pronounces her name not like the latter half of banana but like the end of the Spanish word for tomorrow, and I confess we refer to them as Johnna in our house) because our son I.P.Yae turned 1 on Sunday and I pledged to escort him to 50 breweries by his first birthday. (Actually, I aimed for 52 and with wifey's help, we achieved our feat!)

So onto the experience. The Mash Tun, brewing since 2005 thus making it a veritable veteran of Beervana, gets zero lip service but it has something better than blog-love: patrons. The place with no sign above the entrance just around the corner on NE 22nd Ave from it's Alberta address (there's a beer garden that's certainly hopping in non near-freezing weather) was packed on a chilly Friday night. Our waitress was very sweet and attentive, but we could tell she wanted us to order when we kept saying we were waiting for a fourth (fifth; sorry IPYae). The interior is mostly wood (well, obviously the brew house visable through picture windows is stainless) including a pool table in the center and a dart board tucked behind the front door. Lots of hanging plants are a nice, lively touch.

Check in on Yelp and your first pint's FREE. Not that you'd walk out of here dropping a lot of coin; the prices are reasonable. Anna, John, and I all opted for the Keelhaul IPA, billed as "herbal and citrus" hop flavors with "sweet and nutty" maltiness, but I got lots of lemon notes and didn't mind the lack of ballyhooed malt backbone (though at 7.2% ABV it's there). Half Pint of course got the Penfold Porter, then got it again. Good malt-driven cocoa flavor.

Curiously, no one got a burger. I nearly went for the Dragon Burger, but even as a chiliphile I've had two jalapeno dishes this week and both set my mouth en fuego so I played it safe and got the cheesesteak that beckoned. It had Half Pint's and John's number, too. Decent. No mistaking it for actually hailing from the City of Brotherly Love, or even Cheesesteak Nirvana.


We all opted for another round. Johnna stuck with the IPA. Half Pint as I mentioned ordered another Porter, this time an actual half pint. I do something I rarely do: ordered a cream ale. Concordia Cream Ale entails flaked corn so I worried that while I wanted light, I'd also get sweet, but the beer is saved by sufficient local aroma hops to make it palatable to beer lovers and at 4.5%, perfect for lightweights like me.

All in all, the Mash Tun is like Cromagnon Man on the human evolutionary chart--a good snapshot of how far brewpubs had come since the early '80s to the mid-aughts and then gets frozen in time. Maybe it's the caveman in me, but I think this analog brewpub is a pretty good respite in this digital age. And the packed place proves we paleos travel in packs.

Cask ADIA

It's a good thing smaller, authentic, independent breweries have adopted the term "craft brewery" over the antiquated "microbrewery." The way some of them operate is anything but indicative of how the little guys play ball. Trademark suits have become as common as the California Common.

I use the vaunted "Cal-Common" reference because, much like Anchor Brewing igniting the entire craft beer industry (first post-Prohibition all malt beer, first IPA, first barleywine, etc, etc.), it introduced the first craft beer trademark--Steam™--in 1981 before the 2,000-plus "new kids" had even germinated.

What started out simply enough as a way for two stellar brewers--Adam Avery from Avery Brewing in Colorado and Vinnie Cilurzo from Russian River in Northern California--to settle a caused by both breweries offering Belgian Strong Ales called "Salvation" turned into the blend of both beers and the resulting "Collaboration, Not Litigation." That was just the beginning.

Collaboration beers may just be the epitome of why the craft brewing industry is so awesome. Other competitive businesses revolve around games of one-upmanship—OUR product is 15% bigger, twice as refreshing, and 100% sexier—but today’s independent brewers are collectively deciding that what’s good for one is good for us all. The result? Many are now brewing in tandem. Others, undoubtedly, will join the fray.

My 1st GABF

Our baby boy's no stranger to the beerfest circuit. I like to say Oregon has 53 beer fests because there's seemingly more than one a week. But this was his first time at the big dance. Great American Beer Festival. And in no small way, he has the GABF to thank for his existence. His mom, Half Pint, went for the first time in 2008 when my book came out and hustled outside the Beer Enthusiast Bookstore to help sell a ton of books. She drove out with me again the next year and by the time we got to Denver, she was my fiance. Next year, she was there as my wife. Since we love measuring our life events in terms of GABFs, it's only fitting that we returned this year as parents. And even more fitting that we've turned into chopped liver.

He was able to bob'n'weave through the crowds.

Obviously, he didn't do any beer sampling, but he did enjoy the sampler flight...of pancakes from Snooze. And he picked up an awesome li'l Yeti onesie from Great Divide Brewing on our walk back (photo T/K).

But that was hardly the only brewery he hit. I double checked to make sure we could bring him on the media bus tour. I heard the guide on the other bus was in disbelief someone brought a baby. He wasn't alone. But first... First stop of the tour, Mountain Sun's Vine Street Brewery. Brand new and tapping 21 -- TWENTY-ONE -- house beers. I definitely thought the IPA and Saison were right on. And it's a hippy-dippy hangout of a brewpub.

Next stop: the new River North Brewery, beers made w/ a Belgian yeast strain

And concluded the tour at Colorado's first brewpub, Wynkoop for the tail end of the Pints for Prostates Rare Beer Tasting IV. (Saving the best photo for last if you want to scroll down.) Since Wynkoop released their very real "Rocky Mountain Oyster-Stout" in time for GABF, now's a good time for a short video break.

OK, where were we?

Not everyone who goes to Denver feels this way, but we feel the real highlight of GABF is the fest itself. Beyond the endless one-ounce samples, it's the one place you're likely to bump into old and new friends and members of the beer family at large. Look: IPYae's first fist-bump with Charlie Papazian.

While standing in the bookstore, Izzy met Jack McAuliffe, the man who opened the very first microbrewery post-Prohibition! That was 36 years ago. GABF is on its 31st year. While this naturally was Izzy's first, it was only Jack's second time attending, his New Albion Brewery having gone under before GABF was even a thing.

Author Maureen Ogle did much for revamping interest in those early days of microbrewing and clutching Jack back from obscurity. As Izzy's beery godmother, I think no one looked forward to meeting him more than her. Who else could get her to crawl around on the floor?!

No live recording this year, so this is the closest IPYae gets to being on The Brewing Network. Kate's a fan.

Portland boys: SNOB Ritch Marvin, "Samurai Artist" Ezra Johnson-Greenough, Breakside's Scott Lawrence. 

Finally, considering the small population of babies in attendance (the age requirement is 21+, obviously, but also -2), I think they were all widely photographed. Izzy's bib perhaps gave him added flair. Most people dug seeing a little baby and told us as much. But I got a kick out of walking a few paces behind Half Pint and hearing drunk kids remark, "Who the (hell) brings a baby to GABF?!?"

We do. And unlike their parents, we were very proud of how he handled himself.

Photo credit: Matthew Schniper, courtesy of the Colorado Springs Independent 

The Session #67: How many breweries in 2017?

My buddy Derrick Peterman over at Ramblings of a Beer Runner hosts this month's The Session. Man it's been awhile since I've joined the fray. Derek opens:

There's been much cheering and fanfare reverberating throughout the brewing community about the latest brewery numbers recently released from the Brewer's Association, who counted exactly 2,126 breweries in the United States.

The theme he suggests us beer bloggers blog about is:

Where is it all going? The growth shows no sign of stopping and the biggest problem most breweries have is that they can't brew beer fast enough. But can the market really absorb all these new breweries?...Tell us how many breweries the Brewer's Association will count five years from now in 2017, and why you think it will be that number.

Answer: 5,001.

Oh, I should extrapolate? Well, it's like this. Yes, there are well over 2,000 breweries already. The Brewers Association further purports that there are over 1,600 BIP (breweries in planning)! True, not all of them will brew in the light of day (and to be sure we will see a huge bump in the number of failed/shuttered brewing concerns, but it will long be outpaced by new and succeeding ones). But blink and the number of brewery-opening hopefuls has already risen, so let's just say that by early 2014 when all their i's are dotted and they've navigated the alphabet soup of ABCs and TTBs, etc, there will be nearly 4,000.

"Impossible!" you say? Why? A recent Gallup poll concluded that Americans prefer beer to wine 39% to 35%. So it stands that there should be 4% more breweries than wineries, right?! (Hey, I'm a wordsmith, not a mathematician.) OK, but really, my point is that it'd be logical that since more Americans prefer beer to wine, there should be more breweries. Or at least the same amount. Fine, how about at least HALF as many!? But no, as it stands today, there are 7,626 bonded wineries in the USA. That's fewer than 28% as many licensed breweries as bonded wineries.

So where are the remaining 2,875 breweries going to come from that I'm predicting will open by 2017?

Tiny, nano, pico, "boutique," retirement-plan, post-law-career, I've-always-loved-homebrewing-and-all-my-friends-said-I-should-go-pro breweries. One of the biggest arguments against the success of more packaging breweries is that shelf space remains finite. So clearly we cannot have nearly 3,000 new "regional" breweries concocting over 15,000 barrels apiece. But people love supporting local and that's just not a fad or trend that will dissipate. Once people get a taste for serious, flavorful, characterful beer, they do not revert back to the industrial, commoditized swill. And if my hometown of Portland can support 50 breweries--yes, 50 breweries in a city with just over 1/2 a million folks--then so can other progressive towns. And if littler hamlets such as Asheville, Bend, and Grand Rapids can support over a dozen breweries, then who's to say many more with less than a 1/4 million residents can't do the same?

Craft beer consumers are savvier than they've ever been. The mid-90s bust needed to happen; too many bogus breweries needed to have bullshit called upon them. But now, there's a more knowledgable and talented pool of prospective brewers/brewmasters. The AHA estimates that there are a million homebrewers in this country. I'm one of them and I have zero aspirations of going pro. But if only 0.002875% of them do seriously plan on making an avocation their vocation, then welcome to a world with over 5,000 breweries.

Dunkel saved by his church key

Getting press releases and samples of actual beer is nice. Getting releases for gizmos and doodads aimed at beer-lovers often merely strikes a chord of amusement or befuddlement. Such was the case when the folks behind the Pop Tag landed in my inbox wagging their tails about a bottle opener converted into a dog tag so that the ability to open your beer "is just a whistle away" and that "It gives a whole new meaning to man’s best friend!"

Cute, but I still likely would've filed it under Delete, had my cuddlesome canine not gone on a walk unescorted that day. I got a terse phone call from my wife alerting me to his whereabouts since it's her number on his tag. If you're a pet owner: consider if you've moved or changed numbers since you had a dog tag engraved.

Before I accepted the offer of the sample, I asked if there was any danger of the opener portion somehow catching the scruff of a dog's neck.

The ID tags come with a removable silicone bumper so that it won't hurt if Dunkel is running and the tag is bouncing around!

I thought that was a rather fetching idea. They know Dunkel so well. Dunkel, since he's been mentioned here but never properly introduced despite rescuing him over two years ago, is a German Shorthair Pointer mix. Given his provenance and coat, and the fact that I couldn't come up with a better German beer style name for him, his full name is Dunkel Weisse. (A dark wheat beer that also means dark-white, like his coloring.) He only gets called that when he's in trouble. Which brings me to something else the folks at Pop Tag said.

We wouldn't want Dunkel to wander off and only be able open the beer of the kind stranger that finds him!

Perfect timing to test this tag out! Yesterday I got a phone call from some folks saying he was in the patio area (biergarten?) of Pepino's, Half Pint's favorite Mexican take-out spot two blocks away. The new tag, with my current number, saved his life. And yes, I did offer to buy them a beer and/or burrito but they'd just finished their lunch. Dunkel Weisse is safe back home, firmly in the dog house.

Distill my beating heart: A whiskey odyssey

Boston Beer Co., makers of Samuel Adams, announced today a partnership with Berkshire Mountain Distillers--their in-state brethren purveying adult beverages--to create two whiskies literally made from two different Sam Adams beers including the flagship Boston Lager.

The story was picked up by several news outlets including the Wall Street Journal. It's a new frontier for craft brewers and distillers to be sure. But the press release chose its words carefully to insinuate, but not state, that Jim Koch is the Christopher Columbus discovering this new world (though maybe that's an apt comparison since Chris gets the credit but hardly "discovered" an already inhabited frontier).

As I'd reported in a Draft Magazine story in 2010, "Whiskey is a distillate made from 'low wash' or 'distiller’s beer,' meaning it contains the same malted grain, water and yeast that all beer has. The difference is that the beer we drink is bittered, usually with hops." The story was about Charbay, a winemaker and distiller in the San Francisco Bay Area using various beers, predominantly from local Bear Republic Brewing, to turn into whisky whereby master distiller Marko Karakasevic uses " a copper alembic pot (to make) cuts to the distillate to ensure only the hearts—the most desirable liquid—and not the heads or tails, remain." (That other stuff is the reason moonshine has a reputation for making you go blind.)

Oddly, the WSJ story also notes that Boston Beer isn't the first brewing company to get into the microdistilling biz. (Those who've tasted Utopias, first introduced in 2002 and clocking in usually at 27% alcohol but more like 54-proof, would say they're already selling cognac or something close to it.) It says that Rogue from Oregon, "for example," started distilling in 2003. Other breweries-cum-distilleries include Dogfish Head and Ballast Point. But I'm curious why they didn't just point to Anchor. Established in 1896, it famously launched the craft/micro brewing revolution in 1965 when Fritz Maytag salvaged the brewery. The microbrewing renaissance didn't begin until over a decade later. Maytag did the same with whiskey and craft distillation in 1993 when Anchor Distilling was born.

The first time I'd interviewed Fritz, he said, “In the eighties when all the competition came in the brewing world, some of the fun went out of it. Then I found out that no commercial American whiskies were made in a traditional manner. When I heard that, I realized, we’re going to make an all-malt, pot-distilled rye whisky aged in uncharred barrels. You don’t put hops in it, but whisky is really distilled beer.”

The Boston Beer Co. deserves a tremendous amount of credit as an early pioneer in the good ol' days of better beer. Starting in 1984, Koch put a better product in front of millions of Americans and had the gumption (and advertising moolah) to convince them they could be drinking a better tasting beer. They now release 40-some-odd active beers a year. And while they were the company behind Hard Core Ciders, they've things up quite a bit with Angry Orchards brand ciders. Can their foray into the world of winemaking be far behind?

Perhaps they're waiting until 2015ish to see how the whiskies do.

Freelance update, spring 2012

Most writers, beer writers and otherwise, are really good at keeping their websites and blogs up to date on their published stories. Not me. So while I've done this a couple times before here and here, here's the latest:

Starting with All About Beer, one of my favorite stories I've written to date was on hop breeders, the people responsible for creating tomorrow's hops today. When you think about how much research goes into a story and that only the tip of the iceberg makes its way into print, I loved learning all this stuff myself. And, living in Portland, rather than call these botanists and farmers on the phone, I visited several of them in Washington's Yakima Valley and Oregon's Willamette Valley, sometimes in or next to the test fields. It also marks one of the rare times that a title I came up with was actually used. "Hop Forward." Get it? (Yeah, I know, of course you did.) There's also the book review for my BFF (Beer Friend Forever) Lisa Morrison's Craft Beers of the Pacific Northwest. It's not online yet, but I review the new book from Stone Brew'ers in the current issue, and am working on a brand new one for a future issue that's deliciously entertaining.

For the Beer Traveler column, recent themes have included Burger'n'Beer towns (ie: LA and KC), River Rafting destinations (Bozeman, MT; Santa Fe, NM, and the Chatooga River between Athens, GA & Greenville, SC), beer-proximate National Parks (FL's Biscayne Bay, KY's Mammoth Cave, and OR's Crater Lake), and island hopping or, rather, hoppy islands (US Virgin Islands; Sydney, Aus; Victoria, BC).

I said it before and it warrants repeating, but for AAB's website blog Beer Soup (where I've been joined, delightedly, by Win Bassett) far from being a Beer Soup Nazi, I'd like to think of myself as a Beer Soup Fuzzy Squirrel, offering adorable little nuts and nuggets of my quantum thoughts about anything beery. I'm generally good about FB-sharing & Twitter RT'ing them. Some favorites since last update include a snarky look at #IPA Day & hop-induced brewer's droop, what it'd be like to have a keg on my coffin, wondering how much more black beer can get, and most recently, perhaps a glimpse at the next quasi-healthy beer trend: low-purine beer.

Back to beer traveling, how much fun did I have "researching" this story on the Bend Ale Trail for Real Food Traveler? Four days and we didn't even get to every brewery in the area! We did, however, find ourselves looking at the calendar to figure out how soon we can go back to Bend.

The story I did for Beer West also wound up as the cover. Beer in La-La Land was a rare personal story (in part). I don't hide my love-hate relationship with my birthplace of LA. As far as being a "beer town," let's just say it'll never be in danger of winning Papazian's Beer Town USA poll. Having said that, next time I'm down, I have more to look forward to visiting than just my nieces.

In the pages of DRAFT, I reported on what, or really who, is driving the Danish craft beer scene. My favorite thing about this piece? I get to see for myself, seeing as there'll be a Yaeger family trip to Scandinavia this summer. First stop: Copenhagen.

There's a new drinks-oriented magazine called Sip Northwest and I wrote a couple stories, neither of which seem to be online. For one of them, they sent me and my buddy The Greek to Victoria, BC for the Great Canadian Beer Fest and a dude's beercation where we hit something like 6 breweries (all by foot). I also spotlighted several of the PacNW's nanobreweries.

Speaking of nanobreweries, that was the subject for Drink Me's "craft" issue. For the "legal" issue, I wrote about strong beer (I'm guessing they pirated the accompanying image, just like I'm doing.) I'm blanking, but I think it was the "elements" issue for which I observed that, "The human body is almost 62% water, and we can all agree that people are pretty important. The Earth’s surface is 75% water, and clearly, the planet is very important. Beer is roughly 93% water, so clearly it must be the most important thing in the world." (Oh, and I was asked to do something on cans.)

Finally, for Willamette Week, I contribute the Oregon Beer News online column (I give up on trying to break stories when there are more top-notch beer bloggers here than you can shake a Stickebier at. I also get to do the errant beer review, like this one on my new style obsession: ISA (India Session Ales, which are low-alcohol IPAs for lightweights like myself).

Glutards on parade

It's not as bad as being blind or deaf, but I think having Celiacs Disease or in any way allergic to gluten would suck. Because beer is glutenous.

One in 133 Americans are in some way gluten-intolerant. Drink normal beer and they will surely get sick. As such, there is a growing market for gluten-free beers. Instead of traditional cereals like barley, they’re generally made from sorghum and/or buckwheat. Tragically for the glutarded, most are unpalatable. I've tried several styles of GF beer on tap at the Deschutes pub, and I wouldn't offer a pint to my worst enemy.

So naturally, I balked when I just got a press release from Craft Brew Alliance (the umbrella under which Widmer Bros. falls, at which the Omission brand of GF beers is brewed), announcing:

Mayor Sam Adams will declare May 16 to be Gluten-Free Beer Day in Portland, Ore. The official ceremony will be held at City Hall, and we invite you to witness Adams deliver the proclamation to supporters of gluten-free beer, including the latest addition to Portland’s established gluten-free beer scene, Omission Beer.

Now, Portland’s first and only entirely gluten-free brewery, Harvester, adds chestnut flour and tons of hops to make their GF beers genuinely tasty. The just-launched Omission brand of authentic flavored beers (they're made from real barley malt but filtered to the point it features less than 20 parts per million making it as gluten-free as N/A beers that are 0.5% ABV or less) are also entirely quaffable. But do we really need a Gluten-Free Beer Day?? I always say that PDX has 53 beer festivals, meaning you're sure to find some c-ale-abration more than once a week. But GFBD? C'mon, Sam Adams, hasn't that already been lampooned by Portlandia?

Neglected Portland Breweries: Columbia River Brewing

Portland has, what?, 40 breweries, and many are world-class, but, if we're being honest, they're not all worth blogging home about. So rather than take everyone's word on it, or rather, take nobody's word on it since these ones aren't being ballyhooed by the local beer mavens, I intend to visit them all. Here's Pt. VI in an ongoing series: Neglected Portland Breweries.

Columbia River Brewing Co, or just CRBC, isn't just on my radar, it's on my route to many of the places I walk. And with the new bambino, we find ourselves walking around a lot. From what I gather, beer geeks simply don't go to CRBC. Maybe they're miffed that the original brewpub in their location, Laurelwood, relocated 11 blocks farther up Sandy. In the New School Beer Blog's case, the reasoning is more dastardly, landing the brewpub on the McCarthyist blacklist: Enemies of the State.

So it's ironic, to put it euphemistically, that CRBC practically swept at the most recent Northwest Brewing News Reader's Choice Awards (Best Oregon brewpub, Best Oregon bartender in Lynn Burkhardt who I'd guess is owner/brewmaster Rick Burkhardt's wife, Best Golden Ale in cleverly named Sandy Blonde Ale, Best fruit beer in Rose City Wheat, & Best Belgian-style ale in Double Vision though why it wasn't Dubbel Vision I dunno). My Google kung-fu is weak today since I can't seem to find the blog post I thought I remembered wherein Ezra takes CRBC to task for ballot-stuffing in 2011, but he does squarely point the finger at Rick's daughter, Heather Burkhardt, here.

The kicker? At the biannual World Beer Cup--arguably the most auspicious beer competition since entries are judged blind and unlike GABF, it opens up the entries to breweries the globe over--five local breweries took home some hardware including some of the most celebrated and respected such as Breakside, Upright, newcomers The Commons, and aforementioned Laurelwood...and CRBC! Only one won two medals. Guess who! (Both were silvers for stouts, a coffee and an oatmeal.)

But all the above means nothing; I'm the judge and jury in this blog. Two things I like about it at the start. They kept the sunken brewhouse in the back corner from the Laurelwood days (as if they financially had a choice) and it's family-friendly. Not every brewpub in town is.

At the same time, you can come in with your mates for a few rounds of darts over pints and chips. Sorry, but Burkhardt lived in England so I busted out my British. But it serves as the perfect segue. Having visited on a Monday, and I'm a practitioner of Meatless Monday, I ordered the housemade veggie burger and got the fries on the side. Lest you think it's healthy, while the patty is made with broccoli, sundried tomatoes, brown rice, and garbanzo beans, it's also lightly fried. A crispier, more delicious veggie burger I'm not sure I've had. And the fries--being beer battered--are, no joke, easily among the Top 5 Fries/Frites in all of PDX! Nay, Top 3.

As for the beer, the most crucial element: yeah, it's OK. I meant to try the stout then, and now will certainly have to return in order to do so especially since Half Pint drinks almost exclusively stouts and porters since our I.P.Yae came along. And to keep the balance, more than ever I'm drinking more IPAs. I tried the Hop Heaven IPA at 7.5% ABV (it wasn't carbonated enough) and the War Elephant DIPA at 8.5%. They say it's their Northwest-style double IPA, which replaced Ground 'n' Pound, their British-style DIPA (8%). Oddly, I found it more perfumy than citrusy/piny, so it had the bitterness and aroma but for me, the thing I always care most about is the actual flavor. And I would've liked more than just a hint of grapefruit.

So, overall, given its proximity, its fries, the baby-changing trays in the bathrooms (you're welcome for not attaching that pic), and the fact that I know Half Pint will want to head in for the WBC-winning Stumbler's Stout (they offer half pints, US pints, and imperial pints, so she'll probably ask me to share an impy and I'll happily oblige), this won't be our new baby-centric HUB/Laurelwood, but it'll be on the rotation.

The Drinking Games

How old were you the first time you had a beer? I was 8. It was literally an accident, a misunderstanding, but I was 8 years old when I went into the minifridge in the family den and pulled out what I thought was a soda, but one in a silver can, or I guess you'd call it a Silver Bullet. My dad found out, not because he found me drunk, but because he found a half-drunk can of beer back in the fridge. Can you blame a guy, 8 or 38, for not liking Coors Light?

A news story tonight talks about actors Josh Hutcherson and Alexander Ludwig, apparently from a movie based on a book aimed at the 21- demographic called The Hunger Games. But the story focused not on being hungry, but on their, well, drinking games. Both actors are 19, and both are alleged to have imbibed alcohol. Hutcherson went on record (OK, he went on TMZ) and said, "I think the age to go to war is 18, so I think the drinking age should be 18 as well."

I agree. Do you?

I'm not saying I think Americans age 18-20 should break the law. I'm saying the law should be changed to allow them to drink legally. I'm not going to say I think they already do drink; we all KNOW they do. Dollars to d'oh, nut brown ales, we all had some beers in that age range ourselves. And not very good craft ones at that. (Although, in my defense, I got bit by the better-beer-bug when I was studying abroad where I was well above any legal drinking age, so it was hard to come back to school and A: not drink beer and B: not splurge on better beer even when my friends thought I was mental for spending more on bombers than they spent on 40s!

My son's 17 3/4 years away from turning 18. I seriously hope I don't have to wait 3 years longer to take him to a bar for his "first" real beer.