It may seem like a small thing. Indeed it is, depending on your perspective, but as a proponent of real ale it is significant. For Oregon Craft Beer Month I was invited to bring four casks of real ale to 16 Tons in Eugene. So far it's going well. There are now FOUR beer engines in place, in a makeshift setup, and four casks in a state of repose in a couple of coolers from which the kegs have been banished. Two of the pumps are mine, part of my portable pub setup, but thanks to Nate at Eugene Rogue and a fellow what goes by the name of Mr. P. we have a complete lineup. For Thursday and Friday expect to find (while they last, of course):
- Cumbrian Moor, English Porter, ABV 5.0%
- Above Average, I.P.A., ABV 5.2%, 10% rye malt
- Wotcha A La Chinook, Best Bitter, ABV 4.4%, a cask of which is also on it's way to the GBBF
- Baba O'Rye'ly, E.S.B. ABV 5.3%, 10% rye malt
Later tonight I'll head over and do the tapping and venting. We will also see what temperature the lowest setting on the cooler is designed to achieve. I'm hoping for around 50 of those archaic but well-known Fahrenheit degrees (that's 10 of the trendy but aloof Celsius degrees). After a fine breakfast of a single strip of bacon, a double experso (as we call it) and a ginger cookie I'll be back down in Eugene to hook up the lines and ascertain the state of the swill, as you will.
Following on the heels of this fine event is the Oregon Brewers Fringe Fest at Belmont Station in Portland. I much prefer being part of festivals in which brewers and/or owners are present, and am delighted to once again have been invited.
2 comments:
I'll be sure to try your beer at GBBF. Will let you know how it goes.
It's best served through a sparkler.
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