Sour & Wild Ale Seminar

Portland Beer Week and Oregon State University present the Sour & Wild Ale Seminar.

Learn and sample sour and wild ales from the masters! This seminar serves as an educational experience on how to make and taste sour and wild ales. From brettanamyoces, spontaneous fermentation, lactobacillus bacteria to kettle souring, we cover a variety of production methods and sub-styles while tasting world class and rare examples of these beers from the experts. Seminar lasts approximately 2 hours  and you will taste 2-3 wild ales from each brewer.

Featured Breweries, Speakers & Beers:

DE GARDE BREWING, Trevor Rogers:

The Purple, A Wild Ale Aged in Oak Wine Barrels with Black & Red Raspberries. ABV 7%

The Broken Truck No. 2, A Blended Wild Ale Aged in Oak Barrels from 4 years. ABV 5%

UPRIGHT BREWING, Alex Ganum (both featured beers were only one cask production):

Capsaison

Barrel-Aged Four

WOLVES & PEOPLE FARMHOUSE BREWERY, Jake Miller:

Ripe

A guava and pineapple saison, that is fermented with a wild culture from honeysuckle and conditioned in the keg with a second wild culture from closed Doug fir cones.         5% ABV        10 IBUs       (sixtel)

Squally

A strawberry, cactus, and cypress wild ale, that is fermented with a wild culture from Doug fir cones and conditioned in the keg with a second wild culture from honeysuckle.          5% ABV         7 IBUs          (sixtel)

ALESONG BREWING & BLENDING, Matt van Wyk:

Leftorium Flanders Red Ale (from Matt's time at Oakshire Brewing)

New TBA beer from Alesong

BREAKSIDE BREWERY, Ben Edmunds:

Portmanteau

Debut of the first beer in Breakside's upcoming series blended barrel-aged sour beers. This blend highlighting barrels that can best be described as “funky fruit cocktail”

Carte Blanche 

Debut of another beer in Breakside's new series of blended barrel-aged sour beers. Here, Gin meets Brett meets hops- a blend of some of our favorite flavors

OSU Professional and Continuing Education partners with OSU’s Brewing Science team to provide onsite and online workshops for brewing industry professionals, craft beer and cider entrepreneurs, cider makers, homebrewers and more. Drawing upon expertise as the leader in hops and brewing research and experience with the nation’s Fermentation Science degree programs, our workshops include: Craft Brewery Startup Workshop, Craft Cidery Startup Workshop, Beer Quality and Analysis Series, Cider Making Workshop, Cider Quality and Analysis, and Origins of Beer Flavors and Styles. You’ll find alumni of our degree and workshop programs among the ranks of those leading the craft beer and cider boom. Participants in our workshop benefit from the expertise, insight and guidance of industry leaders and our own experts in hops, brewing, beer quality and sensory analysis. Our team is pleased to serve as the education sponsor for Portland Beer Week 2016, and we look forward to meeting both old and new friends alike at this year’s events.