Breakside Oui, Chef joins the brewery’s Farmhouse, Fruit and Funk Series. Each release in the series is a funky offering available for two months, showcasing non-traditional ingredients.
Oui, Chef is a straw-colored farmhouse ale brewed with European spelt and two types of fennel. We use both fennel seed and fennel pollen at different points in the brewing process to layer in the complex savory and herbal notes from the spice. Originally brewed as part of our Chef Collaboration series in 2012, this beer was designed by our brewers and Chef Gabriel Rucker of Le Pigeon Restaurant in Portland.
Breakside Oui, Chef is has just released on draft. 22oz Bottles in June.
Release: Draft (Current), 22oz Bottles (June, 2015)
6.9%ABV, 34 IBU
Portland, OR – The Commons Brewery will be releasing it’s first bottles at their brand new tasting room and brewery in Southeast Portland. Maybelle, farmhouse ale aged in white wine barrels with Brettanomyces, will be released as part of the Beetje Series on Saturday, April 11th, 12:00pm.
Brewed in August 2013 and initially fermented with our house farmhouse ale strain, Maybelle then spent 14 months in Adelsheim Vineyard white wine barrels with Brewing Science Institute Brettanomyces Bruxellensis variant Drei. The resulting beer is dry, with a soft acidity and complex brettanomyces aromatics. The flavors in this beer will continue to develop with cellar time.
Maybelle will be available in 750ml capped bottles for $10 per bottle and will be available on draft in limited quantities the weekend of the release. The beautiful label art was once again created by Adam Burke, brother of Head Brewer Sean Burke. More information about Adam Burke’s art can be found at: http://www.nightjarillustration.com.
The Beetje Series is a celebration of The Commons Brewery’s nano roots. First brewed in 2010 on a one-barrel system in Mike Wright’s garage, these small batch beers pay homage to the rustic brewery that continues to inspire us.
Jester King Equipoise is a new farmhouse ale brewed with ginger salt and tarragon, and re-fermented with cantaloupe.
The offering is collaboration with local restauranteur, Chef Paul Qui. Qui and Jester King worked together to create a beer to that pairs well with food.
Jester King Equipoise is a low alcohol table beer, with subtle spice notes, brewed in September, 2014.
The thoughtfulness with which he creates layers of flavors has led to some of the most complex dishes we’ve ever tasted. Based on Chef Qui’s principles and philosophy, we similarly wanted to create a subtle, balanced beer that wouldn’t overwhelm the palate.
Jester King Equipoise will be available in 1.5 liter magnum bottles on April 3rd, 2015.
4.2% ABV, 26 IBUS
Terrapin Maggie’s Blackberry Cobbler will be the next offering in the brewery’s Special Reserve Series. A sister beer, or at least partially inspired by Terrapin’s Maggie’s Peach Farmhouse Ale. Brewed with fresh blacberries and graham crackers.
Maggie’s Blackberry Cobbler Imperial Farmhouse Ale is made with fresh blackberries and graham crackers for a taste you won’t soon forget. Reminiscent of the smell in Granny’s kitchen on a Sunday afternoon, this beer is liquid dessert after a home cooked meal.
Terrapin Blackberry Cobbler will be available in 22oz bottles in May, 2015.
Above is the very first Terrapin Maggie’s Peach Farmhouse can. The first can pressing started today at Ball Corporation in Colorado.
This year the Athens, Georgia based brewery is aggressively expanding their can offerings this year to include Hopsecutioner, Golden Ale, Maggie’s Peach Farmhouse Ale and more. Maggie’s first appeared as a Side Project offering, and was later upgraded to a seasonal offering.
Terrapin tells Beer Street Journal that Maggie’s Peach Farmhouse Ale cans will ship late-April, early May, 2015.
Jester King Repose, a farmhouse ale brewed with hay, and hanged in French brandy barrels, is ready to debut.
Repose was inspired by the hay filled barn where Jester King stores their aged hops. In true Jester King fashion, the brewery attempted to recreate the sensory experience of the barn.
How do you make barn beer? Hay. Bales of hay. Jester King added hay bales to the mash tun, and aged hops from burlap bags (seen below).
Stylistically, Jester King Respose resembles a French biere de garde. Brewed in February, 2014, the beer was slowly fermented and barrel aged until it was bottled in January of 2015.
Jester King Repose will debut on Friday, February 24th in 750ml bottles and draft.
8.3% ABV, 12 IBUS
The Common Brewery (Portland, OR) has bottled a popular draft offering, Boysen.
The base beer is a strong farmhouse ale, brewed with boysenberries added to the fermenter.
Full bodied, with notes of bittersweet chocolate, dark fruit and berry jam, Boysen is best shared with friends and family.
The Commons Brewery Boysen just became available in 750ml bottles in the tap room in Portland, OR.