2009 Deschutes Abyss. The lines stretched around the building on the release day. Doesn’t anyone have anything to do at 2:00pm on a Tuesday? Don’t I have anything to do? Well, yes. I was planning to swoop in, pick up a handful of bottles, and be back at work within 30 minutes—just like I did at the Dissident release. Instead, I saw the line, circled the building in my car, wept, and went back to work. I tried again on Wednesday, and my plan worked like a charm. Two bottles for the next Abyss verticals at my family’s annual New Year’s Day tasting, two bottles for 2011, and two for 2012.
Posts Tagged ‘Seasonals’
Old Lompoc Blasts Portland with Six Holiday Seasonal Beers!
December 2nd, 2008Sometimes it’s best just to let the beers speak for themselves. This is one of those times. New Old Lompoc has released six distinct seasonals covering a huge range of styles: Spiced Golden Ale, Belgian Style Strong Ale, Imperial Pale Ale, Strong Amber Lager, Aged Dark Barleywine, and a Vanilla Porter! Five of the releases are available at the various Old Lompoc locations and Brewdolph will be exclusive to this week’s Holiday Ale Festival.
Blitzen – Dry-hopped, spiced Golden Ale (5.0% ABV): This beer is the house Fool’s Golden Ale that was dry-hopped and spiced with coriander, and dried orange peel in the bright beer tanks. Golden color, spice and orange aroma, with a balanced malt and hop finish.
Brewdolph – Belgian-style Strong Ale (8.8% ABV): This beer was brewed with malted barley, flaked oats, malted wheat, and raw honey. The Belgian yeast strain used during fermentation produces a spicy clove flavor and aroma. Reddish brown color, clove/spice aroma, malty and honey flavor on the finish. Available exclusively at the 2008 Holiday Ale Festival.
C-son’s Greetings – Imperial Pale Ale (8.0% ABV): Imperial version of the C-Note. Brewed and dry-hopped with all seven C-named hops (Cluster, Columbus, Challenger, Chinook, Crystal, Cascade, and Centennial) Deep copper color, piney, citrusy, floral, resinous aroma and full hop flavor, rich caramel malt finish with an endless developing hop presence.
Jolly Bock – Strong Amber Lager (7.0% ABV): This cold fermented lager was brewed with a generous amount of Munich malt to develop the deep color and rich malt flavor. Amber-russet color, malty flavor, balanced spicy hop bitterness, with a warming alcohol finish.
Old Tavern Rat – Aged Dark Barley Wine (9.0% ABV): Imperial version of the Lompoc Strong Draft. This ale was brewed last January and was cellared for 10 months prior to its release. Deep mahogany –brown color, rich and complex malty flavor with enough hop bitterness to help balance the warming alcohol finish.
Holiday Cheer – Vanilla Porter (7.0% ABV): This robust Porter was infused with fresh vanilla beans. Dark reddish-brown color, rich malty flavor with hints of vanilla, bourbon, honey and roasted malt.
Roots Organic Brewing: The Five Beers of Winter
November 13th, 2008Well, obviously no one told Roots that hibernation starts in winter. Over the next two months, Roots Organic Brewing will be hard at work releasing it’s next five winter seasonals:
*11-26 Festivus Olde Ale 7.8%
*12-10 Chocolate Habenaro Stout 6.1%
*12-18 Epic Ale 14%
*12-31 Oak Aged Imperial Stout 10.5%
*01-14 The Long Awaited Belgian Flanders Red 10.5%
To kick off this seasonal surge, Roots is throwing a party on November 26th, starting at 6pm. Along with live music and great food, they will be tapping kegs of last years Festivus which has been aging for 15 months!
If you took your time to read through the list above, you no doubt noticed that the Root’s Epic Ale weighs in at a whopping 14%! But this is not a one trick pony, the devil is in the details:
“We hand smoke 55 lbs. of Munich malt over Cherrywood. We have built a special stainless perforated “contraption” that we put the malts in to smoke. We then have to hand turn (3 lbs. at a time) the malts every 10 to 15 minutes. This goes on for up to a week, about 4 hours a day! The Cherrywood been soaked in 18 year old Glenlivet, Cognac, Rum & NW Cherries.”
And how do owners Craig Nicholls and Jason McAdam squeeze all of this action into a small bar? Well, it ain’t so small anymore. Roots has just completed their remodeling and expansion. Along with adding a new 2000 square foot event room, they’ve remodeled the existing dining room and kitchen:
“We hired a Head Chef to run our brand-new kitchen. Allow us to introduce you to Chef Chris Helmintaler. He’s from Phoenix, Arizona. He has over twenty years of kitchen experience, ten of which, as an executive chef. He’s prepared a fabulous lunch and dinner menu with all-new, healthy soups, salads, sandwiches and of course our signature hand rubbed Jerk Chicken and Jerk Baby Back Ribs to tell your friends about. We even offer an extensive vegan and gluten free menu.”
Over the last three and a half years, Roots has grown by leaps and bounds, continuing to push the envelope on beer styles and brewing pace. And now there’s plenty of room to enjoy their great beer and new lunch and dinner offerings!


![New Old Lompoc [5Q]](http://farm3.static.flickr.com/2414/2488237266_17ef91beac_m.jpg)

