2011 Portland Fruit Beer Festival Outtake #54

The rare and rotating taplist for the 2012 Portland Fruit Beer Festival has just been announced: 29 more beers! From the official press release: "These beers range in size from 5 gallon kegs to 15.5 gallon 1/2 barrels but there is only one keg of each and they will be tapped 4 at a time on our dedicated rotating draft lines off of a small draft trailer located on NE 7th street by Couch. Kegs will be switched when they run out and we will attempt to live update them via our Twitter and Facebook page. Because of the cost and limited nature of these beers they will range in price most costing 2 or 3 $1 tickets for a 4oz sample."

Also, check out the "making of" beer videos for a behind the scenes look at Hopworks Urban Brewery's Word Up Apple-Weizen and Breakside Brewery's Strawberry Rhubarb Pie.

  • Almanac Brewing: Winter Wit—Brewed with 600 lbs of San Joaquin Valley oranges grown pesticide-free at Hamada Farm in Kingsburg, California and fresh ginger root from Mellow’s Nursery in Morgan Hill, California.
  • Block 15 Brewing: Strawberry Fields—A blend of golden sour/wild ales matured up to 16 months. Conditioned with 200 lbs of fresh local strawberries.
  • Boneyard Brewing: Funky Bunch—Sour barrel-aged fruit beer
  • Breakside Brewery: Gin Barrel-Aged Lychee Wit
  • Breakside Brewery: Sour Cherry Bourbon Aztec (Last 1/6 bbl!)
  • Burnside Brewing: Gin Barrel-Aged Mango International Incident
  • Deschutes Brewery: Wit of Zeus—This wit was conditioned on persimmons- a sweet but mild winter fruit. Translation of the persimmons’ botanical name is the “Wheat of Zeus”. The spices we used in the brewhouse: ginger, lemongrass, pink peppercorn, and coriander are present in the nose, it drinks with a crisp sweetness, and finishes with a mild tart notes.
  • Deschutes Brewery: Los Muertos—This specialty ale was brewed in celebration of Day of the Dead. Brewed with tart tamarind, and lightly soured with our house culture of Lactobacillus, this dark wheat is an approachable sour beer. Salud! IBUs 30 | Alcohol by Vol. 5.7%
  • Deschutes Brewery: Raspberry Issues—Lambic brewed with Raspberries. 5.4% abv | 34 IBU
  • Dogfish Head Brewing: Red & White
  • Dogfish Head Brewing: Black & Blue—A berry-packed golden ale. A subtle bouquet of blackberries and blueberries balance the big, malty body of Black & Blue.  ABV 10%
  • Falling Sky Brewing: Mango Woman IPA—Oyoy Oyah . . . A NW IPA full of fruity and citrusy hops rolled together with pungent fresh mango will make you straight rasta’ back on Mt Zion mon. Brewed with: Malts: GW Oregon Select and Weyermann CaraBelge. Hops: Nugget/Chinook; finished with Chinook, Nugget, and Citra Extras: Fresh Organic Mango Vitals: OG 1.060 | 70 IBU | 6.4% Alc
  • Flat Tail Brewing: Flanderberry
  • Logsdon Farmhouse Ales: 'Fruit Melange'-Barrel-aged Bretta—Aged in French oak with pear and cherry. This is a tart beer due to extensive aging on Brett in a French oak barrel. The addition of cherries and pear give an added depth of character and color, while helping balance out the funk of increased Brett. This is a once only batch created just for the fest!
  • Naked City Brewery & Taphouse: NC-17 Honeydew Malt Liquor—Nearly 9%abv malt liquor with a whole chopped honeydew melon in the keg
  • New Belgium Brewing: Eric’s Ale—Sour barrel-aged apricot ale
  • New Belgium Brewing: Oh la la—Tart raspberry beer
  • Ninkasi Brewing: Cherry Bourbon Oatis—Barrel-aged oatmeal stout with cherries
  • Oakshire Brewing: Framboise—It's a Belgian Amber Ale aged in Pinot Noir barrels for a year with Oregon Raspberries and Brett and Lacto. 6.5%
  • Portland U-Brew & Pub: Rhubarb Ale
  • Reverend Nat’s Cider: Hallelujah Hopricot—To the finest heritage apples, I have added hops, apricots, and a carefully selected mélange of classic Belgian spices to produce this highly drinkable libation. 6.9%
  • Reverend Nat’s Cider: Sacrilege Sour Cherry—For this cider, we started with the finest sour heritage American apples, married in hundreds of pounds of sour pie cherries and followed up with a sour lactobacillus culture in this ode to kriek lambics. Expect a tangy bouquet, notes of sour, hints of acidity and a tart finish. 6.9% ABV
  • Schooner Exact Brewing: Sour Apricot Brown
  • Short Snout Brewing: Blueberry Hibiscus Wheat
  • Stone Brewing: Smoked Porter with Chipotle Peppers—This beer pours a gorgeous deep mahogany crowned by a creamy head. Dark, smooth and complex, with rich chocolate and coffee flavors balanced by a subtle smokiness. Now with the addition of chipotle peppers, Stone Smoked Porter with Chipotle Peppers in a unique version of this year round beer. Hop Variety: Columbus & Mt. Hood. Stats: ALC/VOL 5.9%, 53 IBUs
  • Upright Brewing/Bushwhacker Cidery: Collaboration Blend—A one-off caramel cider and blended with Upright's Gose.
  • Upright Brewing: Apricot Seven—Apricot Seven is a two cask blend of Upright's strong saison that spent nearly a year on oak with fruit puree and brettanomyces. The finished beer has a balanced nose of fruit and funk over a potent but snappy and refreshing beer.
  • Widmer Brothers: 2009 Port Barrel Aged Cherry Doppelbock
  • 2 Towns Cider: Rhubarbarian