Tiny Bubbles

More Oregon Breweries Expand To Hawaii Through Craft Northwest

Big news for Oregon craft beer lovers in Hawaii. Local distributor Craft Northwest just announced they have secured Hawaii distribution for Caldera Brewing Company, Base Camp Brewing and Ale Apothecary. All three are very well known in Oregon and each bring a little something different to the island craft beer scene. Craft Northwest is the company behind bringing in other Oregon favorites like HUB, Worthy and Terminal Gravity. A shipment of the new breweries is expect to arrive in November and check back for details on where to find them.

Here’s a full list of the beers coming in from each brewery. Note that there will only be a very limited amount of Ale Apothecary. This is a very small farmhouse brewery that focuses on wild and sour beers. Their production is very limited and even in Oregon it’s tough to get their beer.

Caldera-IPA

Caldera Brewing Company

Caldera IPA – An American-Style India Pale Ale brewed with plenty of body and an assertive hop profile.

Caldera Pilot Rock Porter – A smooth, creamy, chocolate laden Robust Porter.

Toasted Coconut Chocolate Porter – With over 100 pounds of hand-toasted organic coconut and over $275 of natural chocolate, this porter is a dessert in a glass.

Caldera Old Growth Imperial Stout – The behemoth of all Stouts, this will leave your tongue sticky and ready for more.

Caldera Rauch UR Bock – German Style Lager billowing with two different smoked grains in this lager, one cured with cherrywood and the other cured with beechwood.

Caldera Mogli – Caldera’s Bourbon Barrel Aged Mogli is a double-bourbon Imperial Porter, aged in bourbon barrels.

coming later
Caldera Ashland Amber – A crisp, well balanced amber. Simplicity is the key to this recipe.

Caldera Pale Ale – A West Coast-Style Pale Ale balancing plenty of hops with a malty backbone.

BaseCamp-Bottles

Base Camp Brewing

S’more Stout
The S’more Stout is an absolute all-star: Aromas of chocolate, coffee, fig, and smoke invite you in to a gigantic maltiness that is distinct in its smooth and refined character, with flavors of chocolate and hints of smoke mingling with rich caramel, fruit, and warming alcohol. Enjoy this stout with a roasted marshmallow and you have the ultimate S’more experience!

In-Tents IPL
Our flagship In-Tents India Pale Lager showcases a copper color that gives way to a crisp, clean lager beer perfectly balanced in its massive complexity. Dry-hopped and aged on an in-house toasted blend of white and red oaks. The IPL finishes clean and smooth, with hop aromas of wild flowers and pine, and a unique maltiness highlight-ed by its subtle oak character.

Ale-Apothecary-bottles

Ale Apothecary

SAHALIE is the flagship brand of The Ale Apothecary, brewed year-round of malted barley & wheat and Goschie Farms Cascade Hops. Hop bitterness and acid produced by our house lactobacillus culture provide the balance to the malt and oak structure of the beer, along with brettanomyces influence from barrel-aging. Mashing, fermentation, and aging all take place in oak barrels. She spends up to 1 year in barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is a tropical & citrus fruit nose of apricots, pineapple, and orange produced from yeast esters and hop oils. The palate is tart and pithy, combining earthy and herbal undertones that evolve as the beer

The Beer Formerly Known as LA TACHE is the table sour produced year-round by The Ale Apothecary. (TBFKA) LA TACHE is made of malted barley & wheat and Goschie Farms Cascade Hops. The hops are used only for aroma as the balance of the beer comes from acid produced by our house lactobacillus culture. She spends up to one year in our barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is lemon citrus & fermented orchard fruit nose over earthy undertones. The palate finishes with soft lactic acid balanced by the malt body. 7-

EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus andbrettanomyces. After brewing and conditioning, the beer is transferred into brandy & whiskey barrels to age for over a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE. The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of

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