The Heart of the Valley Homebrewers are excited to announce open registration for the 35th Oregon Homebrew Festival begins this Saturday, April 15th. Register your beers and judging intentions!Read More
Saturday, February 18th, Joel will be teaching an all-grain brewing class here at CBS. Start time is 9:00 and we should be done by 2:00. Besides covering the process, we will have a discussion on malts and how equipment varies and why a brewer may want to choose one system over another. We will be brewing up a batch of McRea's Sip o' the Sea, an Irish Dry Stout with oysters, which will be served on Friday, March 17th, which happens to be St. Patrick's Day!
Cost is $15 and there are a few openings as I do limit class size to 10 people. Drop in to pre-pay and reserve your spot!
Members of the Heart of the Valley Homebrewers hard at work!Read More
Medal winners for the 2017 Newport Wine and Seafood amateur wine making competition have been announced....check to see what your neighbor over the fence did!Read More
The Harry Oyster Irish Dry Stout is a Valentine's Day brew tradition for me and yesterday's batch was no disappointment!Read More
During this dark, dank, damp week we wanted to remind you of the warmth and flavors of summer. They exist, even if they came out of my freezer.
Freezing peaches is one way I approach dealing with the over-abundance of freshness that hits the Willamette Valley in Mid-July and doesn't stop until October. When I received a windfall of peaches I didn't have the time to can or dehydrate them, but I did have a gang of guys sitting in a back yard. Bring a gang of guys a few knives and a bucket to throw peaches in, along with permission to eat as many as they can, and you quickly get cut, pitted peaches to toss into a freezer. Come January it was time to pull those peaches out and create wine!
Last week I combined 5 pounds of frozen peaches (thawed), dextrose, nutrient, DAP, acid blend, pectic enzyme, sulfites, and a bit of yeast to create a Peachy Keen Farmhouse Wine. The wine has been fermenting away and, as you can see in the photos below, creating a nice cap as it does so. We have been diligently punching it down (stirring) twice a day which releases a stream of CO2 and sweet peachy and yeasty aromas. Punching down is necessary as the wine ferments due to the build up of CO2 under the fruit solids. As this happens the fruit solids rise to the top of the fermentation (create a cap) and can dry out and get moldy if left to their own devices.
In a few days the primary fermentation will be done and we will press all the solids out and rack the wine into a one-gallon carboy. We'll let it age for a few months and then bottle it just in time for tasting at our Farmhouse Wine Class on June 10th. The class will be about 3 hours (starting at 9:00 am) and will go over the process of creating non-grape fruit wines. The cost is $15.00, you can sign up in person at the shop or over the phone. We think the class is scheduled just in time for next round of the abundant freshness of the Willamette Valley summer.
We have soon to be expiring Imperial Yeast on hand which we usually offer at an extremely discounted price. But for those of you lucky enough to check our site, through Feb. 11, 2017, we are offering this very same Imperial Yeast that is dated November, 2016, for absolutely free! This offer is limited to our current stock! This yeast is great for use as a starter or whatever else you may think of. See you soon!
A fresh order of Imperial Organic Yeast straight outta Portland has landed! If your favorite is not here, please let us know and we can special order it for you. We also have your old favorites in stock from Wyeast and White Labs. White Labs now offers some exciting new strains that are currently in stock. WLP-085 English Ale Blend which is a blend of British ale yeast strains, and is designed to add complexity to your ale. It is drier than both 002 English and 005 British ale yeast and is good for an English Pale, Bitter, Porter, Stout and an IPA. WLP-009 Australian Ale produces a clean and malty beer. You will notice a pleasant ester character, that is bready in nature when using this yeast. And it can ferment successfully at higher temperatures.
In case you didn't know, we also continuously carry the Platinum series by White Labs. Our current offerings through White Labs is as follows: Bedford British, Essex Ale, East Midlands, Belgian Wit II, Antwerp, Abbey IV, Belgian Saison III, Zurich Lager and Belgian Lager (for more info please refer to Whitelabs.com).
The weekend of March 17 and 18, 2017, is this year's date for the second annual Pacific Northwest Homebrewer's Conference in Vancouver, Washington. The event will have hundreds of beer enthusiasts gathering for comradery, over 30 presentations, dinners, brewery tours and a whole bunch of rabble rousing! Check it out at https://www.pnwhc.com/ and I hope to see you up there!