Saraveza New Updates — Monthly Archives: 09 2016

Saraveza’s 4th Annual Peche Fest

Friday, September 23, 2016

Peche-Fest-2016-Poster (1)

‘Peche Fest’—Oregon’s only festival dedicated to drinking the world’s greatest fruit—the peach—returns for its 4th year on Saturday, October 8, at Saraveza and the Bad Habit Room. Stuffed with tart and fuzzy peachy goodness, the Peche Fest features 25+ rare peach beers and ciders, food made with peaches, and the return of the VIP session.

The 4th annual Peche Fest has the most exciting lineup of rare peachy keen beers ever like Upright Brewing’s Fantasia, Logsdon’s Peche ‘n Brett, pFriem’s Peche, and Double Mountain’s Peche Mode. Attendees can expect a special peach-infused food menu with savory and sweet treats as well!
Returning this year is the VIP session from 1pm to 3pm, featuring first dibs at some of the rarest beers, extra drink tickets, and entry to Saraveza two hours before the main session. General Admission entry begins at 3pm for both Saraveza and Bad Habit Room and is $10 for a commemorative glass and 2 drink tickets. Most beers will be one drink ticket per pour with additional drink tickets available for $2 each. Advanced tickets available now!
The officially official draft list is out!
- Almanac Beer: Peach de Brettaville
Peach de Brettaville is a harmonious marriage of fruit and beer, bringing together our love for brett saisons and farm fresh fruit. We brewed our Saison Dolores and fermented it with twelve different brettanomyces strains, and aged it in wine barrels and our foeders with plenty of juicy peaches and nectarines.
After months of maturing and blending, this saison has developed a balance between earthy funk and stone fruit sweetness with a dry, white wine-like finish, perfect for pairing with creamy cheeses and braised pork. 6.5% Abv.

- Bend Brewing: Peach Offering
This unique and refreshing Sour ale was brewed with Pilsner, Wheat, and Honey Malts and a pinch of Crystal hops. Lactobacillus provides a bright tartness, while the addition of over 100 lbs of Oregon Peaches and Whole Chamomile Flowers contribute soft fruit flavors and delicates floral notes. All we are saying is give Peach a chance! 4.5% Abv.

- Block 15 peach-pit-wit
Block 15 Brewing: Peach Pit Wit
A blend of young and 3-4 year barrel-matured witbiers, conditioned with heaping amounts of juicy peaches. Featuring tannic peach flavor throughout, Peach Pit Wit highlights subtle notes of Belgian yeast spice and citrus from the young witbier, alongside with complex acidity, gentle barrel character, and a hint of funk from the Pinot Noir barrel-matured witbier. Finishes dry, with an approachable sourness and a pithy, peach pit linger. 4.85% ABV

- Breakside Brewery: Passionfruit Sour with Peaches and Habaneros
A special one-off pin for Peche Fest! Our popular seasonal sour ale– Passionfruit Sour– conditioned on peaches and habaneros. Fruity, spicy, sour and tropical fun!

- Cascade Brewing: Kentucky Peach
Blond and quad ales bourbon and wine barrel aged on fresh local peaches with a touch of cinnamon. 8.3% Abv.

- Culmination Brewing: Peche Rocket 2015
A barrel fermented Peach lambic-style ale.

- De Garde Brewing: Imperial Stone Bu
A Berliner Weisse style ale aged in oak barrels with Peaches & Apricots. 5.3% Abv.

- Deschutes Brewery: Stiver fruited wild ale
This is a collaboration with several brewing friends from the Netherlands.  Two yeasts, white peaches, apricots, and an experimental dry hop give this golden ale a complex fruitiness and rustic yeast character. 7.6% Abv 20 IBU’s.

- Double Mountain Peche Mode
Double Mountain Brewery: Peche Mode
Belgian-style ale aged for 9 months on Hood River peaches. This beer also uses Brettanomyces as well as their house yeast. 8.6% Abv.

- Ex Novo Brewing: Duo Peach Lambic
2nd Anniversary barrel-aged Lambic-style with Peaches. 8% Abv.

- Fort George Brewery: Spring Fever
Brewed with Belgian Lioness Yeast from Imperial Yeast in Portland. Pleasantly strong esters of white fruit and clove are evident with this particular strain. A bit of rye was added to compliment the spiciness of the yeast. A lot of honey went in as the wort was transferred to the fermenter, adding complexity and a light but lingering honey flavor. Peaches were added post fermentation, accentuating the fruity esters from the yeast. 9% ABV

- Golden Valley Brewery: Brett Haven
Brett Haven is Golden Valley’s latest beer to incorporate fresh fruit and barrel aging. This light blonde ale aged 3 months in a bourbon barrel with Brettanomyces yeast before spending another two months in an Oregon Pinot Noir barrel with 100 pounds of fresh Red Haven peaches.  Notes of bourbon, oak, and Pinot meld with light brettanomyces funk and peach blossoms for a nuanced and refreshing beer. OG 1.046 IBU 12 ABV   5.4%

- Great Divide: Peach Grand Cru
Peach Grand Cru is Great Divide’s newest limited offering. Brewed with Colorado fruit picked right at the peak of ripeness, this Belgian-style ale marries two of our home state’s well-known offerings: great beer and fresh Palisade peaches. Both sophisticated and balanced, this extraordinary, aromatic ale was born to be savored beyond the orchard. 12% Abv.

- Great Notion Brewing: Peach Zest
Berliner Weisse fermented with Oregon peaches.

- Great Notion Brewing: Heart of Gold
A barrel aged Saison aged for 9 months on our sour culture & a barrel packed full of local peaches.

- Hair of the Dog Brewing: White Peach Adam from the Wood
Adam aged in bourbon barrels with white peaches. 12% Abv.

- Holy Mountain Brewing: Aureum
Blended Ale Aged in Oak Barrels on Peaches. Aureum is a blended ale that incorporates beer aged in oak barrels with a mixed house culture and beer aged in oak puncheons on peaches. Refermented in the bottle with brettanomyces. 6% abv

- Hopworks Urban Brewery: Puckering Peach
Belgian-Style Golden Ale aged three years in Sokol Blosser Pinot Noir barrels. Peaches were added to the barrels 12 months ago.
- Logsdon Farmhouse Ales: Pech n’ Brett
Our Seizoen Bretta oak aged and loaded with tons of local organic peaches (a pound and a half per gallon). GABF and World Beer Cup gold medal winner! 10% Abv.

- Oakshire Brewing: 9th Anniversary Ale
A long time in the making, exemplifying a passionate dedication to inspired, small batch beers. We started with a crisp Farmhouse Ale, aged it for two years over a mountain of peaches, and matured it for another month with a smaller wild beer and a second dose of peaches. The finished beer presents a brilliant, hazy orange that yields a robust aroma of citrus notes, fresh peaches and acidic, earthy stone fruits. The sweet and floral peach flavors are followed quickly by a bright, tart, funky finish. Our 9th Anniversary Ale presents a great mix of tastes and aromas – certainly worth waiting nine years to enjoy!

- pFriem Family Brewers: Peche
juicy, heirloom peaches to pFriem’s year-old Lambic, magic happens— they unite, gushing with bright acidity, nutty undertones and a tangy finish. It does take eight more months of aging, but it’s well worth the wait.

- Santiam Brewing: Gin Peche
Sour ale blend aged in wine barrels for 18 and 22 months. Inoculated with a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. 6.6% abv 4 IBU

- Solera Brewery: Peche Bier
A tart refreshing sour wheat beer aged with fresh peaches. 4% ABV, 4 IBUs

- 10 Barrel: Peachalicious (2015 vintage)
We took a peach sour and aged it for a year in Pinot Noir barrels. Just the right amount of tart and fruitiness makes this sour as tasty as it is complex.

- Two Towns Ciderhouse: Sun’s Out Cider
Sun’s Out Saison, the newest in its Limited Release line of rare, one-off ciders. Sun’s Out Saison is made with tart, fresh-pressed Northwest apples fermented on peaches with an authentic French saison yeast. Roll up your sleeves, or better yet, rip ‘em off to get ready for this unfiltered, dry, slightly spicy and phenolic cider, with lots of big, clean, fresh-peach aromatics. Savor liquid sunshine from Oregon’s leading craft cider producer.

- Upright Brewing: Fantasia
Upright’s first barrel fermented fruit beer is rooted in heavy use of whole fruit and encouragement of the orchard yeasts to contribute to the fermentation, yielding a complex beer inspired by the wild ales of Belgium. 6% Abv.

WHEN: Saturday, Oct. 8th from 3pm to 10pm

VIP HOUR(s):  1pm to 3pm in Saraveza only

WHERE: Saraveza & Bad Habit Room

WHAT: 25+ Peach Beers plus Peachy Keen food specials!

GENERAL ADMISSION: $10 for commemorative glass and 2 drink tickets, $2 for each additional ticket. Available now at

VIP TICKETS: $25 for early entry at 1pm, includes a commemorative glass and 8 tickets and is limited to only 50! Available now!

SOCIAL MEDIA: Like the Peche Fest on Facebook.

Saraveza New Updates — Monthly Archives: 09 2016

Saraveza closing for remodel!

Thursday, September 22, 2016

pre veza

September 25 @ 3pm
Saraveza will be closing its doors on Sunday, Sept 25th at 3pm after the Packers play the Lions for a kitchen upgrade.

Since opening in October 2008, Saraveza has focused on educating and delighting patrons about beer and the craft beer industry.  With a focus on food, Saraveza has always provided a menu made with meals from scratch.  With this remodel and the addition of a hood and more space, the kitchen crew will be able to get creative and provide more food options.

“It’s exciting to focus on food with the same energy and passion we’ve directed at beer all these years,” says Saraveza publican, Sarah Pederson.  “Our customers pay attention to what they are putting in their mouth and it’s important to me that Saraveza is giving them the best of both worlds.” 

Led by Chef Dustin Gettmann (pFriem, Pok Pok NY and Meriwethers), Saraveza’s kitchen will announce a new menu in early October.  Filled with surprises, as well as a consistent nod to Saraveza’s Midwest roots, Gettmann will focus on seasonal dishes that go well with, yep you guessed it….beer.

Under the direction of Clark Prather, Saraveza’s Beer Buyer and Events Coordinator, Saraveza will continue to be a strong voice for the beer world, showcase a delicately curated draft and bottle selection and host beer events and festivals.

Saraveza will announce its re-open date in early October and host a grand re-opening party on Saturday, October 15th, Saraveza’s 8th anniversary.

While Saraveza is closed….
Saraveza’s next door neighbor and sister speakeasy, Bad Habit Room, will open its bar and kitchen from 4pm - 10pm during the closure (except closed for private party on Thursday, Sept. 29th).  This will include our largest beer garden yet - a combination of Saraveza and Bad Habit Room’s outdoor seating.


Saraveza New Updates — Monthly Archives: 09 2016

Oktoberfest with Paulaner!

Thursday, September 8, 2016


Thursday September 15th, 6-9pm

Come celebrate one of our favorite beer-centric holidays, Oktoberfest, with us! We’ve invited our friends from Paulaner out to hoist a stein with us! The festivities begin at 6pm! We’ll have a stein holding competition, prizes, and the for a limited time, order a liter and keep the stein!

On draught:
Paulaner Oktoberfest Marzen
Paulaner Oktoberfest Wiesn

Lederhosen or drindls (or both!) are encouraged!

Saraveza New Updates — Monthly Archives: 09 2016

Free Bacon Night will return!

Sunday, September 4, 2016

Free Bacon Night at SaravezaEvery 2nd Monday of the month from 6-10pm, come on down to Saraveza for a beer and get your pork on!  Saraveza’s Free Bacon Night will be featuring products from Proletariat Butchery. Owner of Proletariat, Zeph, will be in house cooking up some of his finest for you to try!  Come on down to Saraveza for a beer, get your pork on, and meet the man behind the bacon. Get your choice of meat with the purchase of any draft beer. Seriously. Free. Bacon. Seriously. Free. Bacon.
Next chance to get your bacon is Monday, August 8th!

FREE BACON NIGHT WILL BE BACK! However, we sadly say it will be gone for a bit as we revamp, retool, and reimagine what a night of Seriously. Free. Bacon. could be!

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