When life gives you apples, make cider! This class will cover the process of making whole apples into delicious "hard" cider. We'll talk about apple varietals, yeast selection, and fermentation and aging options. The class cost is $15 and pre-registration is required. Call 541.758.1674 or stop in to the shop to sign up!
As part of Corvallis Beer Week we are putting on the 4th Annual "99 Bottles of Beer on the Wall" event. This year we're putting a twist on the event and only opening Vintage bottles of beer. Joel has been hoarding beer for years and we've finally convinced him to crack some of them open! Each of the 99 bottles that will be opened are no longer being made, or only have newer vintages available. This is going to be a once-in-a-lifetime opportunity.
The cost to participate in this all-inclusive event is $50 and registration is open now. There will only be 60 spots available for this event, so get your ticket now!
To register come down to Corvallis Brewing Supply or call 541.758.1674. Payment will be required at the time of registration.
Tired of bottling but intimidated by all the gadgets, gizmos, and lines that come with a kegerator? Well, we're here to teach! The kegging and kegeratoring class will demystify all those hoses and clamps as well as teach you how to carbonate your beer with CO2. This class is packed with information from getting your beer into the keg and carbonating it to building up the kegerator (or keezer) around your keg. The cost of the class is $15 and pre-registration is required. Sign up at the shop or call 541.758.1674.
Learn to brew with the season in this class centered on brewing Lagers. Lagers ferment and age at colder temperatures than ales and most of us don't have the equipment to keep beer that cold. But guess what? Mother Nature rolls the cold weather out and we can take advantage of it and brew lagers in the winter when it's nice and chilly for the yeasty beastys. Class cost is $15 and pre-registration is required. Stop by the shop or call 541.758.1674 to sign up.
With garden booty coming on strong it'll be time to pickle it, and pickle it all! Our Food Fermentation Class is an introduction to lacto-fermentation and a chance for us to demonstrate some of our preferred techniques and equipment. This class has filled up quickly in the past, so sign up now! The class costs $15 and requires pre-registration. Come down to the shop to sign up or call at 541.758.1674.
This is the chance you've been waiting for! If you've ever wanted to mix up a batch of mead but don't know where to start, then this is the class for you. Jon, a mazer at Nectar Creek, will be our guest teacher and make a batch of mead right in front of your eyes. The class cost is $15 and requires pre-registration. Come down to the shop to sign up or call at 541.758.1674.
This Farmhouse Wine class comes just in time for the bounty of Willamette Valley summer. If you have fruit trees, blackberry brambles, or berry bushes in your yard you know the trials of preserving all that freshness for later. Why not make some of that fruit into wine? We'll teach you how! The class costs $15 and requires pre-registration. Come down to the shop to sign up or call at 541.758.1674.
The name of the class says it: All About Yeast! Learn to manage the most important element in your fermentations with the Godfather of Mid-Willamette Valley brewing, Joel Rea! The class cost is $15 and pre-registration is required. Sign up or ask questions in person at the shop or call 541.758.1674.
The All About Malt Class will cover the tates, uses, and categories of malts used for brewing beer. With all the different base and specialty malts out there this class will help you wade through the flavors and textures available to you. The cost of the class is $15 and pre-registration is required. Sign up or ask questions in person at the shop or call 541.758.1674.
All you ever wanted to know about hops. We'll go over growing hops, harvesting and preserving hops, and how to use hops in your beer for the tastes you've always wanted. The class cost is $15 and re-registration is required. Sign up or ask questions in person at the store, or call 541.758.1674.
Known for their tasty ciders and catchy graphics (see: http://bit.ly/2lJScV7),Carlton Cyderworks has returned to slake the market on traditional, wine-finished ciders as well. Come by to taste their new lineup:
Summer Set: Wild-fermented 50/50 blend of Dolgo Crab apples and heirloom Gravensteins; "a tart cider full of zest."
Sidra Natural: Tangy and sharp with acetic notes, along with a full tannic body and mouthfeel. "An homage to the storied cider regions of Asturias and the Basque Country of Northern Spain."
Asian Pear: Hosui, 20th Century, and Shinsheiki, Asian pear varieties. Sourced from a nearly wild orchard in Oregon’s Umpqua Valley, and fermented completely dry. The first completely dry perry produced by Carlton Cyderworks!
French Lane Press: Lightly sparkling with effervescent notes reminiscent of French funk, this wild-fermented cider blends 11 different varieties of Estate-grown heritage cider-apples. This is the first release from Carlton Cyderworks' own orchard!
The new releases all feature artwork by cidermaker and artist Oliver Bailey, father and grandfather (respectively) of Carlton Cyderworks' Mark and Keenan Bailey. Come taste a family hobby turned business venture with us, on a Six Pack Friday no less, only at Corvallis Brewing Supply.
And remember - Be Reasonable! Drink Cyder!
Several years ago I was lucky enough to visit the home of Bruna Grimaldi and to have lunch with her and her son, Simon. Ah, it was a simple lunch typical of a leisurely Italian work day, pasta with marinara, bread, a marvelous cheese plate and wine. Wine so beautifully produced that the food became a secondary nutritional substance. After a lunch filled with stories and laughter Simon, a wine technician and student of oenology, gave us a tour around the winery and explained the families strategies for making their wines: arneis, Barbaresco, barbera, dolcetto d' Alba, nebbiolo d' Alba and their vast lines of Barolo, What impressed me most about the wines was the passion and enthusiasm the young Simon had for the wines that they make.
"The wine, the highest expression of aromas and flavors of the Barolo area. The agricultural Bruna Grimaldi company takes great care of the wines, thanks to the infinite passion of Franco Fiorino who always tries to get a quality wine that retains its naturalness. The taste of wine is the grape from which it is produced, is the grape is the symbol of the land where it is grown.In line proposals are five types of wine, embellished by three Barolo cru, obtained in vineyards Serralunga d'Alba, Grinzane Cavour and Roddi."
I'm really looking forward to hosting Simon for another evening of wine enthusiasm! The Wednesday, Feb. 22nd tasting is free and it will include 8 wines, four of which will be Barolo. The show is from 4:30p - 6:30p.
Do you want to step up your brewing game? Join in this class to learn how to brew with grains instead of extract. The class will cover malt choices, mashing, sparging, and boiling. Taught by the one and only Joel Rea, this class will broaden your brewing horizions! Class cost is $15 and pre-registration is required. Sign up or ask questions in the shop or call us at 541.758.1674.
Owner/brewer Paul Arney may not agree with me, but in my opinion he put the term "craft" back into craft brewing! The reason Paul may not agree with me is that he's not going through the motions of some sort of magical beer making smoke and mirrors behind an illusionary mask of hops...he's just making beer the way he believes beer should be made. Yes, he puts a good deal of craft into his trade, but that is just his standard. Paul's small brewery is located on the outskirts of Bend, Oregon, and his beer rarely sees metal. His bottle-conditioned only beer is fermented and aged in wood barrels.
Check it out! $20 tasting fee gets you one of his fantastic goblets and a tasting of four of his beers: La Tache, Spenser, Sahalie and a TBA. We have a pretty good inventory for picking up bottles and Friday's Six Pack Friday discount will apply. There is limited stock on the glassware, so it'll be first-come, first-served, or if you want to waive the glass the tasting fee is reduced to $10.
What better Iconic Day of Love is there for bubbly wine than on Valentine's Day! We'll be showcasing some memorable bubbles for you to try before springing them on your soul mate. What to pair with pink bubbles? Ha! How about a chocolate body paint set? A raw oyster body shot? A tub of soapy hot water and Tom Jones over the loud speaker! Make up your own fun but make it with tickly fun bubbles!
We'll be popping the corks on the following wines. The tasting is free with a 15% discount on any pink wine, still or con gas. And, I'll probably have more than these four.
Vino Spumante, Montalcino, Pertimali Co., Montalcino, Italy. Lorenzo was a huge drinker of Prosecco, but unhappy with the headaches that resulted in the aftermath. So, he took matters into his own hands and created his own sparkling wine. Longer tank time with lees contact helps to round out the long life span of this wine. This blended wine contains sangiovese!
- Vin Mousseaux, Paul Buisse, Loire, France. Amazingly clean and bright with an assemblage of fruit you might not be familiar with - Pineau de Loire and Chardonnay.
- Cremant de Limoux, Michele Capdepon, Villelongue d'Aude. France. A fantastic blend of chardonnay, chenin blanc, mauzac and pinot noir! A precise bubble that is a little tight at the get-go, but softens up in the glass to release a delicate bouquet of freshly pressed raspberries.
- Brut Rose, Gruet, New Mexico. An American favorite, this sparklng 100% pinot noir done in the traditional Methode Champenoise says "I love you!" with the commitment of a box of chocolates.
We almost lost one of Oregon's great wine makers to a horrific automobile accident several years ago. Rick Moffett, speed demon in his own accord, was involved in a T-Bone accident on Hwy. 99 and has lived to tell the story! Rick's influence in Oregon wine is great, not only as the owner operator of an old school Oregon winery, but also because he is a salesman for a company that manages bottles, corks, yeast and nutrients for the wine industry. Yep, he is fully committed to his craft and his story lives on in his luxurious wines that he continues to craft from his West Salem winery. Pinot Noir is in his tool box, but he also manages a great Cabernet Sauvignon, Merlot, Syrah, Zinfandel and coming soon to a wine glass near you - Dolcetto! (okay, you may have to wait until 2019 to drink it as first harvest is scheduled for 2017.
The tasting is free with discounts applied to single bottle purchases and case orders.
Often it is remarked that "a dog and his owner look alike." If this is true and if the statement could be applied to wine and people, then Alberto Passeri has some very handsome wines! Yes, ladies, about the most handsome gentleman in the Italian wine world will be descending down upon Corvallis for a tasting of his suave Brunello di Montalcino and Rosso di Montalcino.
The tasting is free and we will be offering 10% off individual bottles or 15% off 12-or-more bottles.
We will be sampling out current releases and I'll have a couple library wines so you can see just how phenomenally these wines age!
- Rosso di Montalcino, 2012,
- Rosso di Montalcino, 2014
- Brunello di Montalcino, 2011
- Brunello di Montalcino, Riserva, 'Glii Angeli" 2008
What's the difference between a "rosso" and a "Brunello"? It really comes down to age as they use the same high quality fruit for both styles of sangiovese. In the case of La Gerla, the rosso current release is 2014 which means that it received one year in barrel and 4 months in bottle before release, with an expected life expectancy of 3 years. In the case of the Brunello (same fruit!), the wines are aged 4 years in barrel and 8 months in bottle before release and age worthy for 10 years. Glii Angeli - their cru vineyard - is aged 5 years in wood and a year in bottle before release.
This is the land of sangiovese and La Gerla is one of the great producers of the region. One of the reasons why their wines are so good is that they pull fruit from two different vineyards, each contributing polar opposite characteristics to provide a harmonious blend that is elegant and powerful. Canalicchio (NE) and Castelnuovo dell' Abate (SE). Canalichiio is the location of The Angels vineyard, a Cru vineyard that receives gentle breezes across poor soil with a good slope drainage. Another factor in the success of these wines is the vinification process and aging of the wines. The vines are immaculate (Yes, I've personally stomped around the vineyards and know this first hand!) and perfectly grown fruit comes in during harvest. In the cellar the wine is aged in large Slovinian casks; La Gerla has the largest cask in all of Montalcino!
It's a unique pleasure that we have to have Alberto Passeri in Corvallis for a tasting of his wines that he is adamantly passionate about. I hope to see you here!
Deluxe Brewing, tucked along the Willamette river in downtown Albany, specializes in German style lagers. The Deluxe trifecta showcases their Pre-Prohibition Pilsner, Amber Lager and Schwartzbier. Come on down to support this brewstillery (Owners Jamie and Howie also own Sinister Distilling) in their quest to get delicious beer into your mouth!
The tasting is free and we will be offering 10% discounts on individual bottles or 15% off 6-or-more
Is your 2017 resolution to never bottle again? Well, we will help you out in our Kegging and Kegeratoring class. Max will teach you to build a kegerator, carbonate your creations, and troubleshoot any problems that might arise. Class cost is $15 and pre-registration is required. To sign up or ask questions come on down to the shop or call 541.758.1674.
Eugene's Viking Braggot Company is the only brewery in the area to offer a full line of braggots! Braggots are the magical marriage of beer and mead! Viking uses fine local honey and organic beer ingredients to craft these elixirs that transcends beer and utilizes the essence of mead. While you might find yourself mildly amused with the concept, I think you'll be quite impressed with the tenacity of these beverages and their ramped up beer personality. Why just have "a beer" when you can savor a braggot!
We'll be offering 10% off individual sales or 15% off 6-or-more bottles.
One of Corvallis' new kids on the block, the Fullerton's believe that great wine speaks profoundly, a universal language transcending any one culture. Hailing from northern Europe, the Fullerton family speaks many languages and delights in sharing the language of wine with othters. Fullerton wines crafts elegant and distinctive pinot noir and chardonnay that transport you to their place, Oregon's Willamette Valley.
Friday's tasting is free and we will offer a 10% discount on individual bottles or a 15% discount on 6-or-more. We will be tasting pinot and chardonnay from their 3 Otters line as well as bigger and bolder single vineyard pinot from their reserve series.
Legendary homebrewer, Joel Rea, teaches this beginning homebrewing class. He'll go over the equipment it takes, introduce you to the ingredients involved, and walk you through the process of making delicious beer at home. The class of the cost is $15 and pre-registration is required. Sign up or ask questions at the shop or call us at 541.758.1674.
The 2010 vintage of Brunello di Montalcino are starting to be released and the wines are reputed to be some of the best wines the region has seen in recent history. We'll be tasting some of them and I'd recommend that you get them sooner because there won't be any later! $10 tasting fee for 5 wines with a 10% discount on any Brunello wines.
When my C & G wine rep, Amanda, opens her bag of treats and out emerges a sample bottle of Christophe Mignon Champagne, I no longer need to wish for "a good day" as my rocket ship has just jet propulsioned me into hyper drive fueled on deliciousness. Now it is your turn, as Amanda will be taking control of the helm with a pouring of Christophe Mignon wines!
Saturday, June 6th, 2014 1:00 p - 3:00 p. We'll have a $5.00 tasting fee that we will waive with the purchase of an Mignon wines and we are offering a 10% discount as well! To make everything even more exciting we'll have fresh oysters and truffle popcorn!
About Mignon. One of Christophe's mantras is, "the moon for a vigneron is like a metronome for a musician." and for the last 20 years he has been allowing the cycles of the moon to guide his activities on the vineyards his great grand father planted many moons before him. Incorporated in his practice are biodynamics, phytotherapy, homeopathy and geobiology. His vineyards cover about 15 acres in the Vallee de la Marne, an area particularly well-suited for Pinot Meunier, which he uses quite a bit of. In the cellar he relies heavily on indigenous yeasts with minimal amounts of sulphur.
Blanc de Noirs Pur Meunier, Brut Nature, Festigny and Le Breuill, Champage. This is a NV blend of 50% 2011 and 50% 2012 vintages all from Pinot Meunier with no dosage and bottles under the guidance of the lunar calendar. The importer, Polaner, writes "beautiful, expressive nose of red fruits and faint floral aromas. Rich on the palate with balanced acidity, taut minerality and a super dry finish." $55
Pur Meunier Brut Rose, 100% Pinot Meunier, Festigny and Le Breuill, Champage. As with all of the vineyards, fruit is hand-harvested for this limited production wine and processed in the cellar per guidance of the lunar calendar. "Fresh and lively with very fine bubbles. Citrus and hints of caramel dominate the palate of this layered and extremely elegant rose." $60
NV Pur Meunier Extra Brut, 100% Pinot Meunier, Festigny and Le Breuill, Champage. Pur translates from French as "Pure" and so it is with this wine as my introduction to the Mignon wines a very pure and innocence meeting. It has a classic, unassuming definition of what it means to be "Champagne". It has a wonderful mousse that does not offend the palate with brashness but instead provides a gentle massage with bubbles! Brioche, lemon zestiness and white peach flesh encompassed by mineral firmness. $50
Amanda and I look forward to seeing you Saturday afternoon! The weather forecast s for heat, just perfect for fresh bubbles!
April 1st is always International 3 Fools Day and per customary practice there will be a 3 Fools Winery tasting this Wednesday, April 1st, from 4:00p-6:30p. Senior Executive Barry Glassman will be in the house pouring his latest offerings. The tasting is free and what better way to celebrate April 1st than with a little wine?
Hear ye! Hear ye! This coming Friday marks THE LAST FRIDAY of Lent, 2015 (we checked; Good Friday doesn't count). It's been real. For more info on the tasting series, see this post (and come back next year): http://www.lickspigot.com/news-events/2015/2/18/doppelbock-lent-tastings
To celebrate this momentous occasion....EVERY DOPPELBOCK WE HAVE will be 10% off (with 15% off six-or-more, as with every Sixpack Friday). It doesn't matter if it's one we've tasted or one we haven't; one you've liked or one you hated. We will be opening different ones for sample throughout the day, with no two bottles of the same beer twice!
Hope to see you then...
Lent has officially passed the point of no return, the solemn observance of the great Catholic Saint, Patrick, and with him out of the way our focus returns to Bavaria! This week we are featuring an Olde Worlde classic, Munich's own Augustiner's own Maximator Doppelbock.
As always in this series, tastes will be available all day, bottles will be 10% off all day, and as always on Fridays, six-or-more bottles will be 15% off.
For more info about the tasting series: http://www.lickspigot.com/news-events/2015/2/18/doppelbock-lent-tastings
For more info about Maximator: http://www.augustiner-braeu.de/augustiners/html/en/Sortiment.html
In this week's Doppelbock Tasting, get ready for some very long, very German phrases [followed by some English translations]. Sehr gut [Very good]:
Come taste Deschutes' Doppelbock [Double Bock], their collaboration with Familienbrauerei [Family Brewery] Distelhäuser, from the sehr Deutschen [very German] city of Tauberbischofsheim [???]. Aptly named Doppel Dinkel [Double Spelt] Bock, the traditional Bavarian, banana-forward yeast in this beer encounters a very rich, very soft malt body from the use of malted spelt in the grain bill.
Curious to try? Come on by. We'll be pouring samples and offering 10% off all day. Plus, as on every Sixpack Friday, six or more bottles (of doppelbocks and/or others) will receive 15% off.
For more info about the beer:http://www.deschutesbrewery.com/brew/conflux-no-3
For more info about the tasting series: http://www.lickspigot.com/news-events/2015/2/18/doppelbock-lent-tastings