Monasteries have been brewing as far back as the sixth century to provide sustenance and benevolence to the communities they served. Water-borne epidemics during this period were commonplace, and the boiling of beer during the brewing process, made it a far healthier option than the town’s water supply.
SO MONKS BREWED.
What made monastic breweries different was that the monks brought patience, process and dedication to the practice of brewing. At Monkless, there are no monks, but this is our devotion. We practice patience to perfection in our brewing process, focus exclusively on Belgian-style ales and believe we live in a benevolent universe.
We need to get some wine moved out of our cellar and into yours! For three days all wine on the shelves will be 15% off and select wines will be up to 75% off their original prices. This is the perfect time to deepen your cellar or stock up for your summer shenanigans.
Forget everything you've though about in wine and come with an open mind to try some wines that will redefine your wine vocabulary. We'll be crossing boundaries between rustic, naturalistic, and hands-off wine making approaches.
Fossil and Fawns very dark rose of pinot noir and their eclectic Oregon white blend composed of 50% Riesling, 20% Savagnin Rose, 15% Gewürztraminer, 6% Fruilano, 6% Melon de Bourgogne, 3% Kerner
“Natty Wines” is new,endearing, term for wines of another mind-set that have preconceived notions about their condition. Often referred to as “Naturalistic”, “Raw”, “Rustic” or “Hands-off, Nattys are making a splash in the wine world and I, for one, am hoping it’s not just a passing trend! Trend is really a blight to this conversation as the modern mindset toward wine production is a relative new chapter in the history of wine production. Most commercial wines these days are so sterile and lifeless that one could easily equate them to off-season tomatoes; anemic, flavorless and emotionally detached soulless zombie orbs. LIke the off-season tomato, most wines are made to be shelf stable and along the way the fruit that goes into them is stripped away or back-sweetened or over-oaked. This trend is relatively new and certainly came along with humanity’s era of Industrialisation and Modernization. Certainly, Nattys existed at least from about the turn of the 20th century (I’ll place it at pre-Prohibition) all the way back to the very first human experiments with the fermentation of alcoholic beverages along the time of Chinese mead making in 8,000 BC.
Today’s Natty wines can be interpreted as: Unfined, unfiltered, no chemicals added (such as sulphites, color stabilizers, yeast nutrients, enzymes, modern yeasts or oak additives.) They are processed with a hands-off approach and they may incorporate the combination of grape varietals that are conventionally thought of as unlikely pairings along with winemaking techniques generally frowned upon by the modern wine maker. Generally speaking, the modern production of wine is brainless and predictable. Natty wine production, on the part of the winemaker, requires verve, instinct and a whole lot of faith. If I were to take poll of winemakers, I would bet that producers of Nattie wines are Right-Brained! And, it’s not like Natty winemakers are lazy or untrained as the opposite is true. A Natty winemaker really has to pay attention the pH and ripeness of the fruit before harvesting as this relationship is what protects the wine from spoilage. There is a babysitting mentality that Natty winemakers embrace; from working vineyards with non-motorized equipment to personally hand picking / selecting clusters and foot stomping the fruit as it ferments. It’s for this reason Natty production is small, limited and coveted.
I’m going to presume that this new evolution of Natty wine making began with The Gang of Four. In the 1950’s, importer Kermit Lynch coined this term for 4 winemakers in the Beaujolais region: Marchel Lapierre, Guy Breton, Jean-Paul Thévenet, and Jean Foillard. They actively took back older traditions of wine making that, as Lynch states, “called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization.” It was a direct protest against the use of chemical fertilizers, wine additives and the dumbing down of wine. Hence, five standards that defines a Natty.
- Organic grapes, grown without the use of artificial chemicals.
- Wine prepared by hand using artisanal techniques.
- Made using traditional winemaking processes that enable balance.
- Creating a living wine, with low intervention in the cellar.
- Promoting wellbeing in individuals & communities.
Honestly, what you most likely will find is a practice of Natty winemaking called” La lutte raisonnée”. Translated 'the reasoned struggle' means that a Natty winemaker is not afraid to pull out a hat trick to save a vintage...if, that is what it takes to keep the vintage from becoming “dump grade” wine!
What can you expect from a bottle of Natty? First, it is most likely not pristinely clear. It may have a sediment range that varies from a slight haze to down right chunky. You may occur wine diamonds, those crunchy bits of tartaric acid that drop out of solution when room temperature wine gets cold. The wine could have a slight effervescence from a bacterial fermentation that converts malic acid to lactic acid...don’t worry, it’s a natural occurrence that is prevented with a chemical additive called “sulphites”! Thirdly, you should expect a wine that is very fruit forward as producers of Nattys tend to use neutral oak barrels as well as native yeasts which are NOT going to give your overwhelming esters of such compounds like pear, apple, tropical fruit, etc… What you should expect is a true expression of the fruit based on where it was grown.
Swick sparkling rose' of pinot and still pinot rose'. Bring it.
The following is a partial list of Natty wine producers that I am familiar and that we support and will be showcasing at the tasting.
Fossil and Fawn, Eola-Amity - “We aren't too interested in bold manifestos or style declarations - our goal is to make wines that we like. We've found that the kind of wines we like, and thus the wines we make, are executed with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, we culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of our wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying we do things the hard way, by-hand. The upside is that we end up with wines that we like. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar.”
Maloof, Dundee, Oregon - “yin and yang” Ross and Bee are the spirit behind their project and a mantra that is clear and strong; “Eat pizza, suck glass.” Besides, how could you not want a glass of “Where’s Your F*cking PJs At?”?
Swick Wines, Newbeg, Oregon - Raw wines produced from organically farmed vineyards of Oregon and Washington. Joe Swick states, It starts in the vineyard with organic or biodynamic grapes. Swick chooses that fruit wisely because, as he says, if “you’re trying to make a living wine, you start with living fruit.”
And that is what I like most about these producers...their intentions are sincere, honest with no sugar-coating about how lovely their deck is and why their driveway is the longest. We look forward to seeing you Friday!
Maloof's Riesling proves that you are a bunch of gems because you are reading this! Ross and Bee's "Where ya **** PJs at?" is a quirky blend of 65% Pinot Gris from Johan Vineyard blended with 35% Riesling from Nemarniki Vineyard, both in Willamette Valley. The Pinot Gris was vinified with 50% carbonic maceration and 50% skin contact, aged in neutral barrels; the Riesling was raised in stainless steel.
We will be hosting import manager, G e r m á n B i s t u é, with Wine Bridge Imports for a tasting of wines from Chile, Argentina and New Zealand. You'll love G e r m á n with his suave personality and in-depth detail about all his his regions, producers and nuances of his wines. Here's the lineup for Friday!
Assemble Merry Band of Fools! Join us in celebrating International Fools Day and the release of the 3 Fools 2017 Marsanne/Roussane! We'll taste through some old favorites and bring out some things that have been tucked away from public palates.
Twice a year we release beers that we've sequestered to the basement for up to 10 years. These beers come from a range of backgrounds; some were hard-to-get when they came out, so this may be the only place to get them ever again, some of the beers were just so darn celler-able we just had to put some age on 'em. Others were so cool we thought you might like to get your hands on them again. You never know what you might find. But you can be assured there will be coffee and noshes for the early birds.
xWhen they say "The Beer Here Is Near And Dear", they mean it. Baerlic Brewing Co. strives to work in as close a proximity as possible for all their ingredients, materials, vendors, supplies, and suppliers. And that allows them to absolutely love the beer that they brew.
Come down and try it, you'll love the beer that they brew, too!
The Ruggeri Corsini estate was founded in 1995 thanks to a passion for the countryside and a love for great wines. They are Loredana Addari and Nicola Argamante, both with a degree in Agriculture and both specialized in Viticulture and Oenology. Nicola will be here to pour and talk about the wines his family makes and loves.
Dinner with Paul and Staci Arney, The Ale Apothecary, will be a magical night limited to 16 people. This 4 course and 10 beer dinner will offer a unique opportunity to dine amongst the walls of bottles at Corvallis Brewing Supply, with the most imaginative brewer Oregon has ever seen. Paul and Staci Arney set out, in 2011, with a pioneering spirit, to create a brewery so unique and so special that their original idea would be an obvious copy cat right away! For the dinner, Paul has selected mostly library beers that are no longer available for purchase. Combined with a leisurely two hours of dining and conversing with the Arneys this will be a beer lover's dream date! Corvallis Brewing Supply is pleased to be on of just a handful of bottle shops that can offer The Ale Apothecary beers and even happier to have the Paul and Staci for an event like this. Please join us!
To RSVP for the $75.00 affair, we require a $20.00 deposit before Thursday, February 2nd at Noon. We will also be offering diners 20% off Paul's beers and it will include one of his amazing goblets for your at-home drinking pleasure! Please call at 541.758.1674 or stop by the shop.
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.
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.
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.
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!
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!