US - Northwest Official Wolves & People Thread

Discussion in 'Beer Travel, Events and Releases' started by jtmartino, Jan 26, 2016.

  1. BarrelAgedSour

    BarrelAgedSour

    Joined:
    Dec 14, 2013
    Location:
    Portland, OR
    Jake was the one who came from Prairie, replacing Jordan from Jester King who is now at Trois Dames. I have also heard that Jake left recently for Florida.
     
  2. waltersrj

    waltersrj

    Joined:
    Apr 14, 2013
    Location:
    Seattle, WA
    Wait what?!? So two brewers have left. Who the F is brewing the beer then and why has there been no member email about it?
     
    CharlieMurphy and Spoonsock like this.
  3. NAD1983

    NAD1983

    Joined:
    Nov 16, 2013
    Location:
    Seattle
    2.5 hours later and this is even more applicable....

    hahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahaha
     
    coach, DougOLis, tosh and 5 others like this.
  4. falc0n2600

    falc0n2600

    Joined:
    Sep 30, 2013
    My friend is friends with Jake. I'll ask him if he knows any details. I heard about Jake leaving some time ago, at least three or four months. I don't think it was public knowledge at the time, though.
     
    jupiter6xx and jtmartino like this.
  5. DougOLis

    DougOLis

    Joined:
    Oct 2, 2013
    I had emailed a question in response to the shipping email and never heard back either. But I also haven't followed up again.
     
  6. Dunt

    Dunt

    Joined:
    Apr 11, 2013
    Location:
    City of Big Shoulders & Tiny Pours
    Was thinking about joining this membership (in addition to my Wakefield membership). Glad I didn't get burned twice.
     
  7. waltersrj

    waltersrj

    Joined:
    Apr 14, 2013
    Location:
    Seattle, WA
    It's amazing to me how well some membership programs are run in comparison to each other. For instance my Garagiste Meadery experience has been freaking unreal. Chad and Sarah have cultivated something unbelievable. This W&P membership has not been that great especially lately...
     
    jtmartino likes this.
  8. Lutter

    Lutter

    Joined:
    Sep 30, 2013
    Location:
    Austin, Texas
    This place seems like if Jester King and Wakefield had a baby....

    And then that baby grew up to be a shitlord.
     
    NAD1983, DougOLis and jtmartino like this.
  9. harrymel

    harrymel

    Joined:
    Apr 12, 2013
    Location:
    Methlehem, WA
    All the pedigree, none of the production.

    lel

    And a terrible logo.
     
    Spoonsock, NAD1983 and jtmartino like this.
  10. TheeWalrusHunter

    TheeWalrusHunter

    Joined:
    Feb 18, 2014
    Location:
    Portland, OR
    I hadn't heard of Jake leaving. What a bummer.

    I was there for the first time a few weeks ago and it's a really cool space. I don't root for them to fail, I want them to do well.
     
    waltersrj likes this.
  11. Ryan_G

    Ryan_G

    Joined:
    Oct 24, 2013
    Location:
    West
    I was just offered the brewery and will be taking over operations in early 2017. Look out for an email from me sometime during Trump's second term.
     
  12. DougOLis

    DougOLis

    Joined:
    Oct 2, 2013
    I fully expect you will have moved on and someone else announced by the second quarter of Trump's first term.
     
    tosh, abawol01, waltersrj and 2 others like this.
  13. waltersrj

    waltersrj

    Joined:
    Apr 14, 2013
    Location:
    Seattle, WA
    An Art Project in Bottle Form
    Your six pairs of barrel aged beers are bottle-conditioning and will get labeled next week.

    After two years since our campaign at the end of 2014, I am proud to say we are almost ready to unveil your Cellar Society beers. All six are now bottle-conditioning, with the finished labels set for application this coming week and next. A year ago, when we first began production and barrel aging beers for your reward, we had only been fully permitted and licensed for a single day. In other words, this has been a major priority for us from the start. As ever, thanks for your patience.

    Your Cellar Society case is unlike any other collection of beer we know of. There are six pairs of unique, barrel-aged, bottle-conditioned beers—the best beers we have made over the course of a year in action with a crew of three (in addition to 35 different draft beers, two saisons in 750s, a table stout with truffled hazelnuts, and a canned pilsner). Also, the entire case of reserve beer stands together as one continuous image. I'm going to leave it there so it's still fun to see in person! Your six beers are:
    WP1 - 6.2%abv - 22 IBU
    Brutaal, meaning “bold, audacious and cheeky” in Dutch, was one of the first recipes we scaled up, an homage to Orval with farm-grown, wild plum yeast and spicy Golding, Hallertau, and Saaz noble hops. Good thing we also stashed three barrels of it in French oak with a mixed culture heavy on Brettanomyces strains, notably C. The result is pure funky goodness, an aromatic and complex barrel-aged Belgian pale ale.

    OE2 - 6.1%abv -11 IBU
    One of the best breweries in the world is Jester King. Going back many years we have a treasured friendship with their entire crew. So we were thrilled when we scored a stash of aged hops up here from Hill Country with which to brew into a new 100% barrel-fermented saison back in March of 2016. This beer takes on a life of its own as a coppery, rustic, old-world blended ale with gently aged, funky noble hops.

    LO3 - 7%abv - 0 IBU
    Instinctive Travels, our ever-changing dry-hopped saison, has gone through many iterations. In this version, it's dry-hopped with Hallertau Blanc and Mandarina Bavaria, then aged gently with Brett and Lacto in Old Tom gin barrels from our friends at Ransom Spirits. Some of you will recall the area of the barn where we have our cellar was formerly home to Francois Freres D’Oregon (now called Oregon Barrelworks and based nearby), a Burgundian-funded, traditional cooperage in which local barrel maker Rick De Ferrari crafted ultra high quality barrels from Oregon oak. (Back in 1995 I worked as an assistant to Rick, splitting oak trunks and stacking staves for air-drying for a summer. It’s fun to know that one of the barrels Rick coopered was used to age this brew.) It’s got the complexity of traditional, spicy saison with the juicy, tropical overtones of high-alpha hops and fragrant, juniper-y Old Tom Gin.

    VP4 - 6%abv - 18 IBU
    As soon as we emptied those delicious Brutaal barrels we knew we had to have something special ready for them. At the time we were pursuing the creation of a darker, more assertively bitter saison with an array of specialty malts including Munich, Vienna, Rye, and Chocolate. As hoped this new, tawny saison took on a palpable barrel funk, which, when blended with another cask of 100% oak fermented saison, springs to life with appealing tannins and leathery brett.

    EL5 - 6.5%abv - 0 IBU
    Baird Family Farms is a neighbor in Dayton, OR which has been growing legendarily sweet and juicy peaches since 1979. To make the penultimate beer in your Cellar Society 6 we obtained a raft of ripe fruit and added them—after pureeing by hand—to a single Old Tom Gin barrel filled with Sebastian saison and our “Amigos” house sour blend, cultured since the earliest days of buildout. After refermenting with those peaches and bottle-conditioning the beer has gone to truly delicious new places.

    SE6 - 6.5%abv - 22 IBU
    It’s fitting that SE6, the final beer in your Cellar Society allotment is a single cask of Sebastian Saison aged with a substantial quantity of farm-grown Brooks a.k.a. Italian plums from the same tree that gave us our first house yeast, now a component of many of our barrel-aged beers. After all, propagating that yeast successfully led to much encouragement. What we discovered is that a wild strain like this one we now call Sebastian is a finicky, sometimes slow-moving organism. But when given time to age, the results are truly worthwhile. The color of this beer alone has been a cause for excitement. As for the flavors we couldn't be much more pleased and excited about this barrel.

    Note: at the most 250 bottles of each beer was produced. These six beers were brewed, blended, and bottled exclusively for the 100 members of the inaugural Cellar Society. A few kegs and a smattering of bottles shook out post-packaging for our library.

    These six beers were all in glass by the end of October, thus bottle-conditioning continues. Two are close and the rest need a bit more time. There's no way to know exactly when they'll all have all attained the proper conditioning, but we are now shooting for February and will keep you posted as to an exact date, with at least two weeks' notice before a release party.

    Hope everyone is having a wonderful holiday season! Come in and see us for a beer! Special thanks to The Wild Hunt, which is wrapping up for the year tomorrow. Their food cart was a terrific addition to the brewery this fall.

    Cheers,
    Christian

    I am excited.
     
    Last edited: Dec 17, 2016
    jupiter6xx, jtmartino, tosh and 2 others like this.
  14. BBA

    BBA

    Joined:
    Apr 14, 2016
    Location:
    Portland, OR
    Jake was still there the last time I stopped by in early October. Surprised to hear he left though.
     
    jupiter6xx likes this.