Portland, Ore. (4-14-15) — I’ve been asked to attend the Craft Brewers Conference several times throughout the years. I didn’t go for various reasons, not just because I’m not a professional brewer. The reason for someone like me to go is to network, really, or catch up with buds in the craft beer world.
This year it was held in Portland, Ore., a town I’ve never visited. With a relatively free schedule and a desire to head to the Pacific Northwest, I decided to book the trip. I’m glad I did. Portland is a cool town. Immediately off the plane, we headed to some places of interest.
First up, Olympia Provisions:
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- Oregon’s first USDA-approved salumeria
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- Inside Olympia Provisions
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- Charcuterie from Olympia Provisions in Portland
The folks there cure their own meat, make sausages, use the entire animal and are known for all manner of charcuterie. The wine selection is solid, the cocktail menus are fun and the beer menu has just enough to make me happy. The kitchen production behind the bar was interesting to watch at lunch, and all the food was tasty. The service was thorough without being invasive.
I also had a chance to visit the oldest beer joint in the area, The Horse Brass Pub, established in 1976 by the legendary Don Younger. He was a true publican and a local legend. The pub is old school and took me back to a feeling I remember while visiting London. I also had a chance to taste some Pliny the Elder.
Captain Keith and Matt Quenette (Meddlesome Moth Beer Director and Certified Cicerone) outside the Horse and Brass Pub in Portland
Next stop: Belmont Station, a bottle shop that boasts more than 1,200 unique offerings (it looked like a game of Tetris in the back stock area). Many bottles have a limit on how many you can buy per visit.
An added bonus for the day was Woody parked out front from our friends at Deschutes Brewery. The people there are always topnotch and had some fun beers for us to try. I had a Nuggetzilla IPA using experimental hops from Yakima Valley and a wild ale with hints of cherry called Planete Rouge.
Woody from Deschutes Brewery parked outside of Belmont Station.
Next stop was a place called Roscoe’s to meet up with our boys at Green Flash and Alpine Brewing. Chuck Silva made it out to complete the gang. He is truly a hop genius.
Captain Keith, Matt Quenette, Chuck Silva, and the masters from Green Flash and Alpine Brewing
Dinnertime at Little Bird Bistro was perfect, albeit a bit late at 11:30PM. Their staff could not have been more accommodating. The food was just perfectly done, and I can’t wait to go back. Try the oysters and the Little Bird Burger with foie gras. I washed it down with an Invincible IPA from Baerlic Brewing Company.
The next day was convention time. I looked at everything: crowler machines, draft systems, yeti keg boxes, whole hops from all varieties, wooden barrels, growler fillers and the list goes on and on. It was very impressive to see so much craft beer equipment in one place. It’s always cool to run into great brewery folks, too. Saw Ska’s Bill Graham, who shared that his Modus was designed to taste like bong a hit. Also ran into Garret Marrero, our good friend from Maui Brewing. He just expanded his brewery. I think I need to visit him there.
Dinner at Ned Ludd was a highlight of the trip for sure. It was a five-course dinner with two beer pairings per course. Breweries included Jester King, Melvin Brewing, Crooked Stave, Moody Tongue and Breakside Brewery.
Menu: Spring green veloute / Jester King La Vie en Rose + Moody Tongue Steeped Emperor’s Lemon Saison; raw scallop, asparagus, marinated mushrooms, smoked roe, nettles / Crooked Stave L’Brett d’Pluot + Jester King Snorkel; cocoa tajarin, offal squab sugo, raisin, Pecorino Siciliano / Breakside Braggadocio + Crooked Stave Nightmare on Brett port Barrel-Aged; surf ’n’ turf of gin spiced sturgeon & crisp sweetbreads / Melvin 2 x 4 + Breakside Apollo & Dionysus ’13; sheep’s milk cheesecake w/ Moody Tongue Caramelized Chocolate Churro Baltic Porter + Melvin Cherry Bomb.
Head chef and owner Jason French (on the right) prepping some sweetbread. These men know how to cook. You need to go to Ned Ludd when you’re in Portland. Trust me.
Lucian Prellwitz (left), Ned Ludd Chef de Cuisine, and Jason French (right), Ned Ludd Chef and Owner
All the beers were well thought out and paired nicely together and with each dish. La Vie En Rose was one jewel from our friends at Jester King. I sat across from Jeffrey Stuffings. He’s very smart, very cool and has the fantastic little Farmhouse Brewery in Austin. Go visit them.
Pairing from Ned Ludd dinner: Jester King’s La Vie En Rose
The final stop was The Beer Music Mash Up, kickin’ it Olde School at Aladdin Theater. The Pain Relievaz (Sam Calagione’s freestyle rap group) opened up for Tone Loc. Sam rented out the entire theater for CBC goers to drink Dogfish Head Beers and get the chance to listen to Tone Loc. Took me back to my college days.
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- Tone Loc and Captain Keith at Dogfish Head’s Kickin’ It Olde School
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- Portland’s Aladdin Theater, the scene of Dogfish Head’s Kickin’ It Olde School
Made it back in one piece. Until next time…
