By James Day
There is a whole hop load of new at this year’s Oregon Garden Brewfest.
The Silverton suds fest, in its 11th year, moved from its usual late April slot to Father’s Day weekend. The event now offers a third tent with free shuffleboard and other games, and the Father’s Day move allows The Oregon Garden to work with the Silverton Hills Strawberry Festival on Sunday. Folks can carbo load on strawberry shortcake, then take a shuttle to the Brewfest.
What is not new is that the festival will have upward of 60 brewers, cidermakers and meaderies on hand, pouring more than 130 beverages, with continuous music and food offerings.
The Oregon Garden Brewfest is noon to 11 p.m. Friday, June 19 and Saturday, June 20 and noon to 5 p.m. on Sunday. Minors are only welcome Sunday. Guests must be 21 years old and older Friday and Saturday. The cost is $15 per day, includes mug and 5 tasting tickets. The price goes up to $20 after 5 p.m. Friday and Saturday. See www.oregongarden.org/events-brewfest-tickets for information on advance sales and three-day and VIP packages.
“We have moved Brewfest to June in hopes of better weather and to more fully showcase the beauty of the Garden,” said Brittney Hatteberg, marketing manager for The Oregon Garden. “We also get to enjoy the summer solstice during the event, so another great benefit is longer daylight hours, which will enable guests to enjoy a beautiful evening in the Garden.”
Brewers agree.
“The excuse to get out of the city and see such a beautiful part of Oregon is also most certainly one of the things that makes this event stand out,” said Eric Steen with Hopworks Urban Brewery in Portland.
TASTING TEMPTATIONS: Here is a look at 10 of the most interesting offerings at this year’s Brewfest.
Eddie India Pale Lager: Georgetown Brewing of Seattle got the idea for this 6.9 ABV 60 IBU offering when some fresh Mosaic hops “fell in our laps.” Crisp in character, yet still with the citrus and bitterness of an IPA.
Tepache: Reverend Nat’s Hard Cider of Portland used fresh Costa Rican pineapples, piloncillo (cone-shaped unrefined sugar), three spices — and no apples – in this traditional Mexican drink.
Prefunk Pale Ale: Worthy Brewing of Bend used all Oregon hops, including Citra, which gives a citrus kick to this 6.0 ABV, 50 IBU ale.
Pigwar White IPA: A refreshing twist on “a tried and true favorite” of Hopworks of Portland. Hard red spring wheat from the San Juan Islands gives it a biscuity malt character and classic wheat beer haze.
Crony: This Northwest brown ale from No-Li Brewhouse of Spokane derives its piney character and tropical fruit aromas from Simcoe hops.
Gigantic IPA: “Never given an inch” is the motto of Gigantic of Portland, which uses Cascade, Centennial, Crystal and Simcoe hops to form a “citrusy hop confluence.”
Oregon Garden Lavender Saison: French saison yeast and lavender from The Oregon Garden was used in this offering from Buoy Beer of Astoria.
Emily’s Red Ale: This hometown favorite by Seven Brides of Silverton “is as smooth and balanced as a scarlet sunset.”
Cherry Chocoholic Baltic Porter: Rusty Truck of Lincoln City uses black hull-less barley and three specialty malts as well as 84 pounds of hand-pressed Willamette Valley cherries per 10-barrel batch.
Va Va Voom NW Vienna Lager: Deluxe of Albany used strict rules of Reinheitsgebot, Germany’s beer purity law, in producing this lager for the Best Brew Challenge. German malt gives it its red color. It also features Northwest Ultra and Santiam hops.
