Waitasec. Are they open yet? If not, any details on when they'll be open? And the (ex-Jester King) head brewer has already left??
Like/don't like for truth;(Portland has found its new JWB.
hahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahha;hahahahhahahahhahhahahahahahahahahahahahaahahahahahahhahahaahahahahahahahahahahahahahahaha
You are addicted to beer clubsI'm in and excited as well. We have waited for a while now.
I'm just really stoked their web store is up so I can buy hats/shirts from a brewery that hasn't released a single beer....
Waitasec. Are they open yet? If not, any details on when they'll be open? And the (ex-Jester King) head brewer has already left??
I guess the first step is admitting I have a problem.You are addicted to beer clubs
For the past year they didn't have licensing approval to sell beer. While they were waiting, they decided to get busy with marketing and other aspects of the brewery. I would have done the same, so I wouldn't have to deal with that **** when the approval comes through.
It's a smart business move. The question is whether or not they can brew beer. The talent is/was there, so only time will tell.
It's my understanding that the production beer is in barrels and their stuff can only be tasted at special events right now (mostly Cellar members-only).
It might be a smart business move for them but merch designing, bulk merch orders, setting up an e-commerce site, shipping orders, etc. isn't cheap. If they needed money from you to help them open their brewery then how can they afford all of that? If I had contributed money to them I would prefer that my money go towards opening and brewing beer, not hats and t-shirts.
It's my understanding that they have only poured their beers at an Oregon Truffle Festival dinner event. It was definitely not limited to Cellar members-only. They poured 3 test batches of beers aged on white truffles...
You're right! Did you go and how was the beer?
Looks like there's another opportunity soon scheduled for people to try the beer, and that one definitely is a Cellar-only event (March 12).
I would have, but they had to do it the same day as Hellshire Day so unfortunately I'll be skipping it. Hoping for a legit release event soon.Anyone making it to W&P tomorrow? I'll be there with wife in tow. Looking forward to tasting some beers and seeing the place. Just curious if I'll be meeting any TB'ers or not.
I'll be there though I'm not a very prolific TB'er. I do have a +1 since my guest couldn't make though it if anyone wants to tag along.Anyone making it to W&P tomorrow? I'll be there with wife in tow. Looking forward to tasting some beers and seeing the place. Just curious if I'll be meeting any TB'ers or not.
Anyone making it to W&P tomorrow? I'll be there with wife in tow. Looking forward to tasting some beers and seeing the place. Just curious if I'll be meeting any TB'ers or not.
From the last email:
Your Beer is Alive
We're aging your first Society brews—and inviting you for a tour.
Greetings sports fans! Hope this weekend brought you lots of good beer and good cheer. We are thrilled to say we had our first successful beer dinner at a little bar in Dayton, about 15 miles south of Springbrook Farm. Thanks to Society members who made the trip all the way to the country! Now, we know what you're thinking—how on Earth could we have a beer dinner before we have beers for the Cellar Society? As you know, we've been brewing and barrel aging since the brewery was functional and we were legally permitted to do so, with all eyes on those first beers for you, our most valued supporters. As those beers age in oak, with pellicles forming (!), we are brewing blending stock, spring grisettes (for April), and quick-turnaround, non-barrel-aged, draft-only, 1-keg experiments for events like this dinner, to build support for the brewery (and move towards revenues after more than two full years of investing in the buildout). We want you to know that Cellar Society beers, being mostly barrel-aged, are taking a bit longer—of course!
Next week we welcome Team Jester King here for a collab brew day (yahoo!) then trek to The Commons for another collab Friday (yahoo!). In between, we're scaling up a field beer we piloted for the Oregon Truffle Fest dinner, La Truffe, using whole, perfectly ripe Oregon white truffles and farm hazelnuts. Without a doubt it's one of the most unusual, delicious beer we've ever brewed, smelled, or tasted!
To see how it's all going, we'd like to invite you for a private, Cellar Society only tour & tasting at Wolves & People on Saturday March 12th from 3-5PM. You'll be able to pick up membership materials, taste several test batches in progress, tour the farm & brewery, and generally kick it. The brewery is 21 miles from Portland, so we'd encourage you to make a day of it and plan to stay for dinner in the area. We love Ruddick/Wood in Newberg (gastropub) and The Bitter Monk in McMinnville (beer bar). For all members, The Bitter Monk is offering Happy Hour prices all night after our gathering. We'd love the opportunity. Please, bring a designated driver. There is heavy police patrol on 99W, esp. on Saturdays, and it is our highest priority that you get home safe and sound after your visit.
Also very important: this is not a public event. We can only invite Cellar Society members (and DD).
The email also had this pic:
Estate plums?
Is there something going on tomorrow? Did they email us? Somehow their communication has been arguably worse than even J. Wakefield.
They've actually had really good communication and if you email Christian he gets back to you within the day generally.Is there something going on tomorrow? Did they email us? Somehow their communication has been arguably worse than even J. Wakefield.
They've actually had really good communication and if you email Christian he gets back to you within the day generally.
Yesterday was really phenomenal. They served three beers; a killer mosaic Brett saison that was so juicy, a 100% wild with pica and azzaca hops, and a hazelnut cacao nun stout. All were really good but the saison was amazing. Thanks to Christian and his wife, as well as the head Brewer Jake for a great time and good conversations. I'm excited to see what they produce.
The barn is also really cool and there is a massive Viking ship suspended in the attic. It was donated by an artist friend who didn't know what to do with it after it sat in the Smithsonian for years.
The beers are test batches.So these beers were fully finished? The verbiage in the email was more along the lines of partially finished. I couldn't go to this event since I'm traveling today and the email didn't really sound like the beers were ready.
People have different tastes, obviously. The saison was my least favorite of the three. It was too sweet for my liking, and I question whether it had fermented out fully. The aroma was great, with a ton of juicy hops. I'll give you that.The beers were definitely finished and tasty. I don't know how anyone could have not enjoyed the mosaic Brett saison. So juicy.
I totally missed the kegs. That must have been what was wrapped in white plastic on pallets in the middle of the room? I intended to go back and check that room out more carefully and forgot. I'll update the post. Thanks!Great article oregonskibum but I'll correct you on two things:
1. There are one way kegs stacked up inside what will eventually be the tasting room. Christian said they are some sort of recyclable keg system that is already sterile and ready to fill and go one way. Once empty, you recycle them.
2. They're packaging their first cellar beers next week for bottle conditioning. I believe it is the Sebastian with Plums.
Cheers!
No problem! Yeah that was the wrapped stacks. Never heard of kegs like that but sounds cool I think.I totally missed the kegs. That must have been what was wrapped in white plastic on pallets in the middle of the room? I intended to go back and check that room out more carefully and forgot. I'll update the post. Thanks!
I remember delivering kegs like this from Belgium. I would imagine to save on the shipping. I bet it is less expensive to get that instead of returning the regular stainless keg over seas or selling it used.No problem! Yeah that was the wrapped stacks. Never heard of kegs like that but sounds cool I think.
I saw kegs like that in Brussels. I was told that in addition to the shipping/environmental benefits, the gas is pumped outside the bag to push the beer out and it's not coming into contact with the beer itself.I remember delivering kegs like this from Belgium. I would imagine to save on the shipping. I bet it is less expensive to get that instead of returning the regular stainless keg over seas or selling it used.
And are a total pain in the dick if they are overcarbed
It's looking good on youI still think I am wearing some cuvee Delphine from tapping it at Brews last year!
Enter your email address to join: