February 1st marked the beginning of Stout Month at the Fort George Brewery. 8 stouts will be featured this year, including Badda Bing, a flanders-style sour cherry stout; The Murky Pearl, brewed with Willapa Bay oysters; Bourbon Barrel-aged Cavatica Stout; and the ever-popular Coffee Girl Stout, made with espresso.  Several guest stouts will also be on tap, including The Abyss from Deschutes Brewery.  A flight of all the stouts are available for a blind tasting, and commemorative Stout Month t-shirts are on sale. For only $25 you can get a stout taster tray and a shirt! Below you will find a little more information about each beer we will have on tap this month.

Deb helped me take this shot of our 8 Stout Taster Tray! Mmmmmm

Right before we transferred this beer to the fermentor, we ran the wort through 3 buckets of Willapa Bay Oysters. We let the oysters sit in the wort until they started to pop open infusing the beer with the briny oyster juice. Although you cannot taste an immense amount of oyster in this stout, you can taste a hint of salty goodness that lingers in this beer. Drinking this beer is truly like kissing the ocean.

Dry hopped with 8 lbs. of coffee beans from Ethiopia called Halle Sclassie Sodamo.The beans give a bit of a fruity taste along with hints of cardamom, cream, ginger and caramel. This is a perfect blend for our coffee girl beer that has a strong malty and chocolate taste. The beans have been sitting and aging with the beer for two and a half weeks and in time, the beans and brew have evolved into something spectacular.

Our Cavatica Stout was left to sit and age in Wild Turkey barrels for two and a half months. The day before we transferred the stout into a serving tank we had one of the Wild Turkey barrels explode on us sending delicious stout all down Duane St. It never smelled so good on this block. What was once a very delicious bourbon stout has become a limited edition bourbon stout.

Although one of our most time consuming beers to make, the Badda Bing stout was worth the time. Dry hopped with 40 lbs. of cherries this stout radiates a cherry tartness that refuses to be ignored. Before we put all of the cherries into the fermentor, we had to pit all of the cherries and sanitize them. This in itself took 6 people two hours to do all of this immense work ( all the while Spencer Brewed another beer). It was named by Pam Armstrong and is refreshing at any point in the day.

Guest Stouts that we will have rotating through out the month:

Brewed in the imperial style using a variety of specialty malts and Noble Hops. This stout has wonderful chocolate and coffee notes and a smooth, hearty and complex body.

This titanic, immensely viscous stout is loaded with inimitable flavors of chocolate covered caramel and coffee and hide a hefty 98 IBUs underneath the smooth blanket of malt. Ten FIDY is made with enormous amounts of two-row malt, chocolate malt, roasted barley, flaked oats and hops. Ten FIDY is the ultimate celebration of dark malts and boundary-stretching beer.

Dark complex and delicious, strong, flavorful Oatmeal Stout. Enough hops to balance the large amounts of dark and roasted malts, with the addition of oatmeal creating a creamy smooth drinkability.

Produced in the tradition of 18th century English brewers who supplied the court of Russia's Catherine the Great, Old Rasputin seems to develop a cult following where ever it goes. It is a rich intense brew with big complex flavors and a warming finish.

This imperial stout was aged in wood, and poured out roasty, woody and sweet. Very well balanced with the roastiness up front but not overpowering. This stout is smooth with hints of licorice, chocolate, molasses, graham cracker and bownies.

Brewed in the authentic style of an imperial Russian stout, this beer is massive. Intensely aromatic (notes of anise, black currants, coffee roastiness, alcohol) and heavy on the palate, this brew goes where few can - and fewer dare to even try. The style originated from Czarist Russia's demand for even thicker English stouts. Expect our version of this mysterious brew to pour like Siberian crude and taste even heavier.

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The Fort George Brewer + Public House will celebrate and honor the art of homebrewing at a special beer-pairing dinner on Wednesday, April 14th. Homebrewing provides the passion, creativity and innovation that resurrected and sustains the craft brewing movement. Homage will be paid to these pioneers by featuring a five-course dinner designed to compliment each beer.

Homebrewers interested in featuring their beer should submit a two-bottle sample to the Fort George Brewery by 5pm, Friday March 26th for consideration.

Beers will be selected based on quality, variety, creativity and compatibility with food. Only one beer per brewer will be chosen, though brewers may submit as many varieties as they wish. The homebrewer must be able to provide tasting samples for a dinner of 38 guests (approximately 3.5 gallons or 38 12oz bottles) by Monday, April 12th and will have a seat of honor at the dinner. No homebrew will be bought or sold.

Selected Homebrewers will be notified by April 1st and the full menu will be released at this time.

This dinner has become a much anticipated grand finale to our annual series of brewers dinners The brewing talent on display has challenged the kitchen to create an exceptionally innovative menu and the atmosphere has been jubilant, as each brewer describes their beer and passion for homebrewing.

Please call (503) 325-PINT for submission information, reservations to the dinner or other inquiries. Log onto www.fortgeorgebrewery.com for all the latest Fort George information.

Our Oyster and Stout Brewer's Dinner will be on Wed. Feb. 10th. It is already sold out but you can call to get on a waiting list. Below you can view the menu. All brewer's dinners will be held on the second Wednesday of every month and start at 6:00 P.M. $55.00 will buy you five courses of food with beer to match each course; this price includes gratuity. A $5.00 per person discount will apply for anyone who purchases two or more tickets and reservations are required. So please call 503-325-PINT for reservations and more info.

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