Sunday, March 30, 2014
WED. APRIL 16TH FROM 5-9PM Join the Saraveza staff and Tom Bowers of Merchant du Vin as we salute Samuel Smith, pioneers of the import craft beer movement in the United States. We’ll be raffling off schwag (custom 2014 tulip glasses and t-shirts) for every Samuel Smith bottle you purchase. And don’t forget to pick up your Samuel Smith Passport beginning on SATURDAY, APRIL 12TH. Fill in every Samuel Smith beer you try during the week of 4/12 to 4/20 for your chance to win this awesome bar kit!
THE SAMUEL SMITH SALUTE: An annual celebration of the iconic English brewery that has help build a beer revolution
Remember – or imagine – what beer drinking was like in America in 1978, before the first Samuel Smith’s shipment arrived. There were about 85 breweries in the US and only one was a craft brewery. Imports were few, and almost all were pale lagers. Today, the American beer scene is the most dynamic on the planet.
Each year in April, many great beer spots salute Samuel Smith with promotions, tastings, special prices, and a chance to celebrate: the annual Samuel Smith’s Salute. Please join in: savour the benchmark beers from Samuel Smith’s, and recall the role that this splendid brewery has played in building today’s American beer scene. Build a display at your store; add a new Sam Smith beer or cider to your menu; write about Sam Smith on your blog - and raise a glass with us in April: Samuel Smith - handcrafted ales & lagers - Brewed Since 1758 - Imported since 1978.
Check for events near you at our regional events pages; tweet with #samsmithsalute .
Tuesday, March 25, 2014
If you haven’t heard Saraveza’s Speakeasy now serves brunch… Weekend Brunch with a Packer Problem.
This January the Packer Problem has taken care of itself and brunch is game free until NFL season 2014/15.
We are very pleased to introduce chef Matthew Simons as he opens Bad Habit’s doors for a.m. delights, every weekend 9am-2pm.
What’s on the menu?
POP TART – Our made-from-scratch Pop Tart will transport you back to Saturday mornings as a child. Check for our festively decorated weekly flavor.
CINNAMON BUN – Start with an American favorite. Unraveling a big sticky roll while you wait for your meal.
WAFFLES – House made buttermilk waffles served with brandy compound butter, walnuts, real maple syrup, whipped cream & apples.
BREAKFAST BURRITO – Pinto beans, scrambled eggs, cheddar cheese, carmelized onions, avocado & pico de gallo wrapped in a flour tortilla. Served with a side of chipotle cream.
BISCUITS & GRAVY – SugarPimp’s buttermilk biscuits and our country gravy topped with caramelized shallots and herbs.
EGGS BLACKSTONE – Bad Habit’s Benedict kills it! Poached eggs, Saraveza bacon, roasted tomato jam & hollandaise over SugarPimp’s beer bread with salt & pepper potatoes and greens.
CORNED BEEF HASH – Two poached eggs atop house cured brisket tossed with hash browns, sweet onions & roasted carrots. Served with a side of beer bread and preserves.
GRANOLA – Brandy roasted granola on Greek Yogurt with seasonal fresh fruit and honey.
Plus A.M. COCKTAILS!
WISCONSIN TRANSPLANT BRANDY OLD FASHIONED: We make this classic with De Montal Armagnac, Amarena Cherries and fresh oranges. Served neither sweet nor sour, just serious.
BOURBON OLD FASHIONED: Bull Run Temperance Bourbon & orange twist.
BLOODY MARY: New Deal Portland Vodka and house mix, pickle skewer & celery stalk.
STRONG & BLACK: Red E coffee, Red Wing Coffee Liqueur and Flor de Cana 7 Yr Grand Reserve Rum with whipped cream.
SCREWDRIVER: New Deal Portland Vodka and fresh OJ.
CAVA MIMOSA: Torre Oria Cava and fresh OJ.
Monday, March 24, 2014
SAT & SUN, MARCH 29TH & 30TH - This year at Portland Farmhouse & Wild Ale Festival we will be featuring a few keynote speakers, who have been integral in the process of introducing Farmhouse & Wild Ales to the Oregon Craft Beer Community. Don’t miss an opportunity to hear these pioneers of the movement wax philosophic on everything from working with wild yeast strains to what it’s like to actually brew on a working farm!
Sat. 3/29 at noon: The Commons Brewery: Urban Farmhouse Brewing
The Commons team (Mike Wright, Sean Burke & Josh Grgas), will discuss brewing techniques and philosophies of brewing farmhouse ales in the city. Topics will include: conventional and wild yeast fermentation, fermentation vessels, brewing inspiration, spicing and flavor development and more!
Sat. 3/29 at 2:30pm: David Logsdon of Logsdon Farmhouse Ales
David Logsdon is one of the founding fathers of Oregon’s craft brewing scene. Founder of Wyeast Laboratories, Co-founder of Full Sail Brewing and Founder of Logsdon Farmhouse Ales; with a resume like this, you will not want to miss hearing David speak about a wide range of topics including: brewing in general, brewing on an operating farm and yeast cultivation.
Sun. 3/30 at noon: Ben Edmunds of Breakside Brewery
Ben Edmunds, Alumni of both Yale and Seibold Institute and Breakside’s Brewmaster since inception, speaks on making beers with acid: the overlap of sour, wild, farmhouse and wheat beers.
Sun. 3/30 at 1:30pm: Tobias Schock of Agrarian Ales
Agrarian Ales is located on a 20-acre family owned farm just north of Eugene. They grow 100% of their own organic hops as well as many of the other elements that make their beers so unique. Tobias, Brewer at Agrarian, speaks about life on the farm and the challenges and benefits of brewing using their own and other locally produced ingredients.
Sun. 3/30 at 2:30pm: Vasilios Gletsos of Laurelwood Brewing Co.
Vasilios, Brewmaster of Laurelwood, will speak about the challenges of brewing wild ales and saisons in between large batches of IPA and other more widely produced styles demanded by the public. Vasilios has been making these types of beers commercially off and on over the span of his brewing career. Learn what it’s like for someone who has to balance their passion for a multitude of styles within a brewery that really cranks out the beer.
Tuesday, March 4, 2014
TICKETS NOW ONLY AVAILABLE AT THE DOOR
SATURDAY & SUNDAY, MARCH 29TH & 30TH - Saraveza and Bad Habit Room are proud to host the 2nd Annual Portland Farmhouse & Wild Ale Festival. This year’s fest is shaping up to be spectacular! We’ll have many more beers & more elbow room. Please be sure to sign up for our newsletter at www.saraveza.com for regular updates.
Festival Exclusive: The Ale Apothecary Rum Barrel-Aged La Tache with White Peaches! Organizers are happy to announce The Ale Apothecary’s special bottled-only beer produced exclusively for the Festival. The table sour ale is a single-barrel vintage of ‘The Beer Formerly Known As La Tache’ that was aged in an Oregon Spirit dark rum barrel with thirty pounds of white peaches. Only 250 bottles were produced. We will both be pouring and selling unopened bottles exclusively at the Festival and Saraveza.
Festival entry is $25 and includes commemorative glassware and 10 drink tickets - Pre-sale entry is available now at the Beer Boutique. Fest Entry and additional tickets will also be available for sale at the door (CASH ONLY!). Minors allowed until 9pm when accompanied by an adult. Registered Service animals only please.
This year’s draft list (some beers may be subject to change):
‘Curiosity’– Biere de Mars, traditional spring farmhouse, 6% ABV
‘Field Beer’– A session saison brewed for busy farm hands, 4% ABV
‘Coalescense’ – Spring saison with organic raw oats and rye from a neighbor, 5% ABV
2012 Vintage ‘Apricity’ – A rich, full bodied and higher gravity saison brewed for Winter, 8% ABV
‘Spontaneity’– New Release! A spontaneously fermented wild oak barrel aged lambic inoculated with apples and asian pears from a neighboring orchard.
Anchorage Brewing Company
‘The Tide & It’s Takers’ – Belgian Style Triple w/Brettanomyces, 9% ABV
Block 15 Brewing Co
‘Second Anniversary Apricot Saison’ – This open fermented farmhouse ale was barreled with fresh, organic apricots then topped with beer from Les Caves mother barrel, 10.25% ABV
2012 ‘Demon’s Farm’ – Wild black farmhouse ale, matured in pinot noir & bourbon barrels with tart cherries, 8.75% ABV
‘Brett Saison’ – Rustic farmhouse brewed with 3 different yeast strains, 6.3% ABV
‘Beaujolais avec Brett’ – A strong sour ale brewed with OR grown Gamay grapes and fermented with wild yeast and bacteria, 8.2% ABV
‘Glimmerglass’ – A delightful Spring saison, 5.4% ABV
‘Hennepin’ – Farmhouse saison brewed with grains of paradise, coriander, ginger and sweet orange peel, 7.7% ABV
Crux Fermentation Project
‘Better Off Red’ – Crux’s interpretation of a traditional Flanders-style red ale, 8.1% ABV
de Garde Brewing
‘Saison Desay’ Wild Blend 1, 2 & 3 – A historic farmhouse ale, each is a blend of multiple batches from multiple barrels, hand selected, seeking to highlight unique characteristics derived from the local ‘terroir.’
‘Bramble On’ – A Comet hopped blackberry saison, 5.6% ABV
Epic Brewing Company/Crooked Stave Artisan Beer Project
‘Elder Brett’ – Wine barrel aged saison w/brettanomyces, 9.1% ABV
Great Divide Brewing Co.
‘Colette’ – Belgian inspired saison using four different yeast strains, 7.3% ABV
‘Comet Rye’d’ – Saison brewed w/rye and Comet hops, 6% ABV
‘Fuego del Otono’ – An oak-aged amber farmhouse brewed with chestnuts and spices, 6.1% ABV
‘Bam Noire’ – A smooth and delicious dark farmhouse ale, 4.3% ABV
Laurelwood Public House and Brewery
‘Black & Bucolic’ – A dark & fruity, yet refreshing saison brewed especially for this festival!, 5.4% ABV
Logsdon Farmhouse Ales
‘Lentepunt’ – ‘Lentepunt’ means ‘Spring Equinox’ in Dutch, this is an amber farmhouse with brettanomyces, 6.6% ABV. Part of the batch was blended with the ‘Half Naked’ from Solera brewing – be sure to try all 3 beers!
‘Forbidden Fruit’ – A black currant saison brewed with Bazi Brasserie for their 2nd Anniversary, 5.9% ABV
New Belgium Brewing Co.
‘Biere de Mars’ – Belgian inspired ‘Beer of March’ Ale with brettanomyces, 6.2% ABV
‘Love’s Leopold’ – American Style Wild Ale Aged in Leopold Blackberry Flavored Whiskey Barrels, 9.5% ABV
North Coast Brewing Company
‘Le Merle’ – A rustic, Belgian inspired saison, 7.9% ABV
‘Funk d’ Farmhouse’ – A tart saison aged in pinot noir barrels, 6.6% ABV
‘Biere de Mars’ – ‘Beer of March’ – Saison fermented with brettanomyces, 6.4% ABV
pFriem Family Brewers
‘Tiny Saison’ – A refreshing and light spring saison, 3.2% ABV
‘Granum’ – Herbal Farmhouse, brewed with spelt, rye, oats, wheat and barley, 7.5% ABV
‘Ostara’ – Spring amber saison brewed with woody herbs and chamomile, 7.5% ABV
‘Spruce Saison’ – Golden saison brewed with spruce tips, 7.5% ABV
‘Half Naked’ – A sour farmhouse ale, 6.5% ABV – This ale was also blended with Logsdon’s ‘Lentepunt’ to make ‘Half Naakte Paasvankantie’, which is Dutch for ‘Half Naked Spring Break’!
Stillwater Artisinal Ales
‘Cellar Door’ – A saison with sterling and citra hops and finished with white sage, 6.6% ABV
‘Stateside Saison’ – A classic farmhouse ale, 6.8% ABV
Stone Brewing Co.
‘Matt’s Burning Rosids’ – Imperial cherry wood smoked saison, 10.5% ABV
‘The Perfect Crime’ – Smoked Black Saison aged in red wine barrels (collab w/Evil Twin & Stillwater), 6.8%
‘The Tiger Cub’ – Saison aged in white wine barrels, 7.7% ABV
The Ale Apothecary
The Beer Formerly Know As ‘La Tache’ – A wild ale aged in dark rum barrels with white peaches, 8.4% ABV
‘Saison de Lente’ – A spring saison with brettanomyces, 6.5% ABV
‘Sour in the Rye’ – An oak barrel aged sour rye, 8.7% ABV
The Commons Brewery
‘Biere de Garde’ – A ‘Beer for keeping’ inspired by the farmhouse beers brewed in Northern France and Steve Jones, Proprietor and Cheesemonger at Cheese Bar in Portland, Oregon, 5.3% ABV
‘Populus’ – A golden farmhouse ale with OR grown Cascade hops and CA grown Coriander, 6% ABV
‘Urban Farmhouse’ – A light refreshing and highly sessionable farmhouse ale, 5.3%
Trinity Brewing Company
‘Blow up your TV’ – A table saison/grisette blend, 3.8% ABV
‘Saison Man’ – A chardonnay barrel aged session saison, 4.8% ABV
‘3 Flowers’ – An ‘orange hued’ saison aged on 3 secret varieties of flowers, 7.0% ABV
‘Fatali Four’ – Barrel aged ‘Four’, Belgian style wheat beer, with fatali chiles added, 4.5% ABV
Saturday, March 1, 2014
SUNDAY, MARCH 9TH AT 11:AM “Pliny the Younger” tickets will go on sale! Tickets are $7 for your guaranteed 8oz pour and payment with cash is preferred. Tickets are ONE PER PERSON - NO EXCEPTIONS - (Please leave your ‘But my friend really wanted me to get them one and they’re out of town’ stories at home). We will sell them until they are gone.
The actual keg tapping will occur at 4:PM ON MONDAY, MARCH 10TH, which happens to be “Free Bacon Night”! So if you redeem your PTY ticket between 6 & 10pm you’ll get the bonus of a free slice of bacon to enjoy with your glass of this highly sought after libation! We’ll also be tapping some “Pliny the Elder” and a 2009 vintage “Supplication” keg, so plan on making a night of it!