Wednesday, May 27, 2009

The legend of Sasquatch still lives…

Sasquatch Legacy creations will be showcased on Thursday June 18th from 6-8pm at Saraveza.

In 2002, a brewer from Eugene, Glen Falconer (nicknamed Sasquatch), died in an accident.  Since, our local tight-knit brewing community has kept his presence strong and has turned the tragedy into an act of giving…and drinking!  A foundation, a festival and an ongoing tribute beers to the beloved brewer keep the legend of Sasquatch alive and, in turn, help support dedicated individuals enter the world of brewing. 

On June 18th, Walking Man head brewer Jacob Leonard will be on site to discuss the beers as well as spread the word about the Sasquatch Legacy Project.  In addition, we’ll be pouring a Scotch Ale aged in Rum Barrels and an Alt from Walking Man.

INFO ON THE BEER:
2008 Sasquatch Legacy Project -  An aged organic Imperial Vienna Lager designed by Corey Blodgett, formerly of McMenamins Cornelius Pass Roadhouse, and Jacob Leonard. Malt used: Organic Pale, Organic Munich and Vienna.  Chinnok and Hallertau Traditional hops were used. The yeast was donated by Wyeast and is Hellebock Lager Yeast (the original Samichlaus yeast, back when it was brewed and then aged for a year before release).  The Vienna is now a year old, and tastes amazing.  It comes in at 9.0% ABV and about 50 IBUs.
2009 Sasquatch legacy Project – A Belgian-style IPA. The brewers, Vasilios Glestos and Patrick Miller tried to stay away from Pacific Northwest hops and make a more unique hop character.  Northwest Pale malt and Munich malt were used.  Dextrose was added towards the end of the boil to boost gravity and dry the beer out.  Hops included German Magnum, Willamette, and Hallertau.  The batch was seriously dry-hopped with Czech Saaz.  The yeast, which was donated by Double Mountain is the same yeast made famous by Rochefort.  This beer came in at 9.1% ABV and about 60 IBUs. It finishes very dry; think of it as a hoppy high-gravity triple, or Belgian blond.