$2.50 Pints
05/17/10
Hop Valley Brewing
980 Kruse Way
Springfield
541-744-3330
O-C

Sunburn Tapping
05/17/10
Widmer Brothers Gasthaus
929 N Russell
Portland
503-281-3333

Firkin T.D. Porter
05/17/10
Ram Restaurant&Brewery
515 12th St
Salem
503-363-1904
5pm
Firkin Cask of Total Disorder Porter (conditioned with organic vanilla beans)

Milk+Honey Release
05/17/10
Standing Stone Brewing
101 Oak St
Ashland
6-7pm
Ashland Mayor John Stromberg will read a proclamation in support of American Craft Beer week.

Tappin Jimmy Hoppa’s D.P.A.
05/18/10
Ram Restaurant&Brewery
515 12th St
Salem
503-363-1904
5pm
D.P.A.=dark pale ale or a hoppy American pale style with chocolate malt notes

Pelican Beermaker Dinner
05/21/10
Wildwood
1221 NW 21st Ave
inPDX
503-225-0130
7:00pm
SOLD OUT

BBLSD
05/17/10
Hedge House
3412 SE Division
inPDX
503-235-2215
6pm
Brewer Brian onsite pouring Bourbon Barrel Aged Lompoc Strong Draft.

Full Sail Releases Brewers Share Beer
05/17/10
Full Sail Brewing at Riverplace
McCormick+Schmicks Pilsner Room
0307 SW Montgomery
inPDX
503-222-5343
5-6:30pm
Full Sail Releases a new Brewer’s Share beer “Vendell Veizen” is a Weizen Bock and was developed by Assistant Packaging Supervisor, Wendell Bryant. “It’s such an honor to brew a beer for American Craft Beer Week. I’m an avid home brewer and the best part about brewing is sharing what you’ve made with friends and family. I am excited to have a chance to brew one of my recipes on a larger scale because with more beer comes more friends to share it with. I enjoy German style biers, am a big bock fan and like malty beers, so I decided to make a Weizen Bock. Vendell Veizen is a bock style wheat bier, that is reddish amber in color and has tropical fruit flavors with a slight malt sweetness. It’s got a good amount of body and flavor,” said Bryant. ABV 7.2% IBU 21

HOP FARM GRAND OPENING
05/15/10
Chatoe Rogue Tasting Room & Hop Farm
3590 Wigrich Road
Independence
3pm

Regular tasting room hours will be from 5/18-10/1 from 4-9pm Tues-Sat.

EAT, DRINK CENTRAL OREGON!
05/15/10
Deschutes Brewery
Mountain Room
901 SW Simpson Ave
Bend
541-312-6946
$45
All proceeds will benefit the Slow Food High Desert chapter.
For tickets or more information, contact Winter Frisch at 541-312-6946.
MENU
–Dave Hatfield from Cafe 3456
Imperial Ranch Lamb riblet slider w/braised rhurbarb & preserved lemon on spring garlic brioche
Paired with Plum Bob
–Ken Clarke from Cascade Catering
1. Red Curry Pine Mountain Ranch Buffalo skewer laced with a garlic, cilantro pesto
2. Pine Mountain Ranch Yak Meatball with spring garlic and braised red onions
Paired with Green Lakes Organic Ale
–Eric Leyden from Kebaba
1. Free Range Chicken and Apricot Tajine with ras el hanout and Aleppo Pepper Cous Cous
2. Hummous with roasted spring garlic and local olive oil with zatar and sea salt pita chips
Paired with Twilight Ale
–Jeff Hunt from Spork
Bo Ssam (Korean Lettuce Wraps)-Roasted locally raised pork leg with a Kim Chee puree and spring garlic scapes wrapped in local lettuce leaves
Paired with Hop In the Dark C.D.A
–Katrino Spatrisano from Deschutes Brewery Mountain Room
Oregon Berry and Juniper Farms Goat Cheese cheesecake with Oregon Hazelnut Crust
Paired with Doc Holiday