Food at Saraveza

November 7, 2016 by 1 Comment

Have you been to Saraveza before? The name comes from the owner, Sarah Pederson (yes! This is a woman owned bar!) and the spanish word for beer (cerveza). This beer bar in North Portland with ten rotating taps and literally a couple hundred beers by the bottle has been a mecca of Oregon beer and Midwest hospitality and community since 2008. For their 8th anniversary, Saraveza gave itself and us as its patrons a birthday present of an updated menu that now takes advantage of a new deep fryer! Here’s a closer look at Saraveza and the food at Saraveza.
Front of Saraveza at 1004 N. Killingsworth St, Portland, OR Beer at Saraveza at 1004 N. Killingsworth St, Portland, OR
Second photo above of beer glass courtesy of Saraveza, all other photos on this blog post are mine

When you walk through that door, you immediately feel a bit like you’re in a beer museum with all the retro beer paraphernalia all along the walls. That, and you’ll notice the large cooler areas of all the beer bottles which are grouped by type. I always check first in their “New and Seasonal” section and the “Cellar and Vintage” but if you are feeling like an IPA, stout, or sour they have sections for you too.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating tapsWhen you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps

If you want to drink beer from a bottle, select one and bring it right to where the Schlitz hand is pointing where they’ll open it up and give you glassware. Or, approach the bar to read the chalkboard beer menu of the ten rotating taps. One of the beers is always their light sessionable house beer of Breakside Wisco Tavern Beer.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps

The walls are covered with the vintage beer goodies on the walls all around the booths, on the way to the bathroom and even inside the restrooms. You’ll notice here and there a nod to Sara’s Wisconsin roots and how Saraveza is a Packers Bar. The beer capped patterned tables double as a game to see if you can recognize where all the beer caps come from. Believe it or not, this is actually less stuff on display then used to be there: it looks like they curated it slightly more than before to help the pieces stand out more.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the wallsHopefully on your visit to Saraveza you will find a happy medium between the two art pieces on the upper left - the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don't forget beer...   When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls even on the way to the restrooms -one portion is a nod to owner Sarah's Wisconsin upbringing and how this is a Packers bar When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls even on the way to the restrooms -one portion is a nod to owner Sarah's Wisconsin upbringing and how this is a Packers bar When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls, including even in the bathroom

Ok, let’s get to the food. Don’t miss one of the biggest reasons the fryer made it into the Saraveza kitchen: fried cheese curds. These are lightly battered so that the dough is not too thick and the cheese a perfect melted gooeyness. Cheese is always a perfect pairing with beer, as is fried food, so this is the best of both worlds!
Example Food at Saraveza <strong>Fried Cheese Curds</strong>, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time

Another new appetizer to go with your beer making use of that new deep fryer are their fried oysters with remoulade. You can get this in sandwich form via from their main section a Fried Oyster Po’ Boy that adds to the remoulade also iceberg, tomato, and crystal hot sauce.
Example Food at Saraveza fried oysters with remoulade Example Food at Saraveza fried oysters with remoulade

I really liked their starter (ok, second place after the curds) of the  lamb meatballs with tomato sauce, yogurt, and sunny egg because of the rich flavors in the meatballs balanced by that yogurt.
Example Food at Saraveza lamb meatballs with tomato sauce, yogurt, and sunny egg Example Food at Saraveza lamb meatballs with tomato sauce, yogurt, and sunny egg

For a healthier option but still with flavor punch to go well with beer, check out the Radicchio salad with sherry dressing, Parmesan, olive, and breadcrumb (I think their best salad). Or for a smaller portion for one person, the Butter lettuce salad with green goddess dressing, soft boiled egg, bacon, and red onion pickle. There’s also a Mixed Greens salad with candied hazelnuts, chevre, and champagne vinaigrette.
Example Food at Saraveza Radicchio salad with sherry dressing, Parmesan, olive, and breadcrumb Example Food at Saraveza Butter lettuce salad with green goddess dressing, soft boiled egg, bacon, and red onion pickle

A main dish option if you’re looking for dinner is they now offer a buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy. It’s at the expense of the mac and cheese which is no longer on their menu, but I think it’s a fair trade in terms of swapping that comfort dish for this one since there’s so many mac and cheeses on brewpub menus but not everyone can offer fried chicken with mashed, and this is a more filling comfort dish.
Example Food at Saraveza buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy Example Food at Saraveza buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy

Also new are Manila Clams with house bacon, herbs, beer, cream and baguette (another always perfect beer and food pairing besides cheese). Or fancy it up with Bavette Steak with celery root puree, broccoli rabe, cipollino onion and demi glaze. Or keep it casual with your beef and beer with this Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula. Look at that big piece of brisket sticking out of the sandwich! Usually it comes with your choice of a salad or potato salad but I passed on both to enjoy the side snack of Potato Melt with cheddar, scallion and ranch dressing which are a little reminiscent of thick cut wedge potatoes.
Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Saraveza appetizer of Potato Melt with cheddar, scallion and ranch dressing

Don’t worry, they still have their classic trademark pasties that they have been serving since they opened. The meat pie of the Pasty of the Day has fillings which vary based on the day, this one happens to be ham and cheese.
Example Food at Saraveza trademark pasty, a meat pie of which fillings vary based on the day (this was ham and cheese) Example Food at Saraveza trademark pasty, a meat pie of which fillings vary based on the day (this was ham and cheese)

Although not listed on the menu, they still have their goblet of Chex Mix if you ask nicely. Other classics from their original menu still here are their boards of cheese, charcuterie or smoked trout and their appetizers of pickled eggs, deviled eggs, soft pretzels, pickle plate, and soup of the day (a great pairing with the pasty of the day for a meal). On the mains section of the menu the Bratwurst survives served with potato salad and sauerkraut.

Thankfully they have more for vegetarians and vegans now with additions to the menu of a vegetable section that includes for instance broccoli rabe or roasted cauliflower, now the ho hum hummus has been replaced by a more hearty Vegan Bowl with delicata squash, cauliflower, chard, and quinoa.

If you sit at a booth, here’s how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only – you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it’s crossed out and there’s an arrow showing what in the On Deck column has replaced it on tap.
If you sit at a booth, here's how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only - you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it's crossed out and there's an arrow showing what in the On Deck column has replaced it on tap. If you sit at a booth, here's how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only - you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it's crossed out and there's an arrow showing what in the On Deck column has replaced it on tap.

Besides going to visit soon to try the new menu and latest beers, you might also consider going specifically on this upcoming Saturday November 12. That’s because Saraveza is hosting one if its many special beer events, and this one is Fire and Brimstone 2016. All day on November 12, Fire and Brimstone festival means Saraveza will be offering ten specially curated beers that contain smoke, chili, or are both smoky and spicy! You will be able to order full pours or 5 ounce pours of the beers. I’ve attended this festival for multiple years and it’s among my top five favorite all year in Portland.

For the festival they will bring back their special edition “Smokin’ Bamberg Onion Plate”, a traditional Rauch beer meal served with Schlenkerla smoked beers. The dish is composed of Bamburg Onion filled with pork braised in Aecht Schlenkerla Urbock beer and served with mashed potatoes w/ Rauchbier gravy. Ok, it may not be the most beautiful plate, but it is a wonderful mouthful of smokey savoryness with a bit of creaminess from the gravy and crunch from the onion that pairs so well with the beers of this festival.

Saraveza's Flight of Five Chili and Smoked Beers for Fire & Brimstone... Burnside Sweet Heat always glows in the glass it seems (front right) Saraveza Fire & Brimstone 2012 food pairing of the Smokin' Bamberg Onion Plate, a traditional Rauch beer meal, that consisted of a Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, salad, side of vegetables and a Sugar Pimp Peach-chili dessert
Photos of what I had at a previous Fire and Brimstone year

You might also consider checking out their event calendar not only for other beer events, but also for when you might walk in and the whole bar is full of patrons in green and gold. Other events are when they host live music (first Sunday every month) and every Tuesday is Geeks Who Drink Quiz night in their event space the Bad Habit Room next door.

Saraveza is located at 1004 N Killingsworth St (an easy 5 block walk from the yellow line N Killingsworth Max station) and open everyday 11am to midnight.

Have you heard of Saraveza before, did anything I mention pique your interest?

Saraveza Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: I attended a free media event where I was able to try some of the dishes, but also returned on my own to try other new dishes on my own dime, and I’ve been visiting Saraveza before this and after this post so already am a fan. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Hopefully on your visit to Saraveza you will find a happy medium between the two art pieces on the upper left - the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don't forget beer...
Hopefully on your visit you will find a happy medium between the two art pieces on the upper left – the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don’t forget beer…

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Fire & Brimstone Festival: a Celebration of Chili and Smoke Beverages

July 12, 2014 by 1 Comment

Fire & Brimstone 2014, official poster image by Blaine Fontana
Fire & Brimstone 2014, official poster image by Blaine Fontana

One of my favorite beer festivals in Portland is back for its fourth year in just 2 weeks!. The Fire & Brimstone Festival is hosted by both Hop & Vine and Saraveza, which are conveniently only a half mile walk from each other (about a leisurely 10 minute walk, with Sarevaza at 1004 N. Killingsworth St. and The Hop & Vine at 1914 N. Killingsworth St.). Both are reachable by the Max Yellow Line N Killingsworth stop.

Each venue will have chili and smoke beers, a smoked or chili cider and a mini-cocktail special. Both will also have special food to match with the smoky or chili beverages. For instance, Saraveza is offering their ENORMOUS Bamberg onions & smoked skewers and Hop & Vine is dishing out tacos. Of course, the regular menus will also be available and many of those items will compliment the beers in their own ways so you aren’t limited in food options. For instance, from previous visits I can’t resist getting the popcorn at The Hop& Vine, and they have a very tasty grilled cheese sandwich. You can’t go wrong with the classic cheese and charcuterie plate either.
Smoked and Chili beers at the Fire & Brimstone event at Hop & Vine Parmesan and pepper popcorn to snack on at The Hop and Vine, Portland. Charcuterie plate at Hop & Vine Grilled cheese and tomato soup at Hop & Vine

This year, the Fire & Brimstone Festival falls on July 26 and 27th, with the Festival Hours Saturday and Sunday 11 AM -10 PM. Both venues will also be open for regular business if you choose not to partake and/or you want more food or beverages off their regular menu.

Admission is free, but to taste the cost is $20 for 10 taster tokens, with additional tokens at $1.50, and the tokens can be purchased and used at both Hop & Vine and Saraveza, and can be used both Saturday and Sunday. A sample 5oz pour will cost 1 token.

Last year there were more than 15 smokey or spicy beverage samples to select from, so there is definitely a lot to try. This year it seems there could be a total of 20 items available between the two locations. Several of these offerings will be beverages created especially for this festival, so they are truly one of a kind opportunities to taste some of these flavors!
Image courtesy of Drew of The Hop & Vine
Image courtesy of Drew of The Hop & Vine

Featured Breweries & Cideries Include

At Saraveza

  • Agrarian Ales – Smoked Chili Porter
  • Alaskan Brewing Company – 2013 Smoked Porter
  • Ballast Point – Habanero ‘Sculpin’ IPA
  • Base Camp Brewing Co. – “Smoooke on the Weisse Beer” Beechwood Smoked Wheat
  • Breakside Brewing/Ned Ludd “36 Chambers” Sage Smoked Honey Golden Ale
  • Flat Tail Brewing “El Guapo” Blonde Ale w/Cucumber, Lime & Habanero
  • New Belgium/Cigar City – 2013 Ale Brewed w/Anaheim & Marash Chilies, Aged on Spanish Cedar
  • Oakshire Brewing – “Smokin’ Hell Extra” Smoked Helles Lager Infused w/Serrano, Chulaca & Habanero Peppers
  • Occidental Brewing Co. – Rauchbier
  • Two Towns Ciderhouse – “Cot in the Act” Apricot Cider w/Ancho, New Mexican & Chipotle Chilies
  • “Whiskey Inferno” cocktail with house-Infused Ginger, Jalapeno & Honey Whiskey w/Cock & Bull Ginger Ale and a Jalapeno “Hot Rock” w/Smoked Sea Salt Rim.

At Hop & Vine:

  • Breakside Brewing “Passionfruit Sour” w/ Habanero Chiles
  • Dogfish Head “Festina Peche” – peach berlinerweisse – via Thai Chiles in a randall infuser
  • Epic Brewing “Smoked & Oaked” Belgian Strong
  • Fort George “Hellcat” – belgian strong pale w/ Anaheim, Pasilla, Jalapeno, & Habanero Chiles
  • Gigantic “Firebird” – Smoked Hefeweizen – via Grilled peaches and habanero chiles in a randall infuser
  • New Belgium/Three Floyds “Gratzer” – Polish-style smoked dark wheat ale
  • Reverend Nat’s “Smokey Pineapple Bhut” – smokey Tepache w/ Ghost Chiles
  • Stone Smoked Porter
  • Widmer Brothers Brewing SxNW ’12 – dark strong w/ chiles, cinnamon, & pecans – aged in Tequila Barrels
  • Hi-Wheel Habanero Lime – spritzy fermented fruit wine w/ habanero extract
  • a spicy & sweet “Hell in a Handbasket” cocktail with muddled Serrano Chile, Tequila, Mezcal, House Watermelon Shrub, & Lime Juice w/ guajillo-salt rim
  • “Blood & Smoke” cocktail – Famous Grouse, House Smoked Peach Shrub, OJ, Cherry Heering, Bitters
  • “Ghost Rider” – craft jello shot – Novo Fogo Cachaca, Lime, Terragon Simple, Serrano Juice

Final Draft List and more details to follow as I keep my eye on the Fire & Brimstone Facebook event page!

Images from previous Fire & Brimstone: At The Hop & Vine, they will probably continue having a few beers available at the bar, and more available on the back patio for the event. My favorite pairing of fire and brimstone and food that they have done was when they had specials of a Jalapeno Pecorino biscuit with smoked pork gravy and fried egg and Flourless chocolate cake with smoked chili ice cream, at Hop & Vine Fire & Brimstone version 2012. That was the first year I had the pairing from Saraveza, which was the Smokin’ Bamberg Onion Plate, a traditional Rauch beer meal, that consisted of a Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, salad, side of vegetables and a Sugar Pimp Peach-chili dessert.
Hop & Vine, which offered 4 beers inside from their taps and 6 outside from kegs Jalapeno Pecorino biscuit with smoked pork gravy and fried egg, a special at Hop & Vine, Fire & Brimstone version 2012 Flourless chocolate cake with smoked chili ice cream, at Hop & Vine, Fire & Brimstone version 2012   Saraveza's Flight of Five Chili and Smoked Beers for Fire & Brimstone 2012 Saraveza's Flight of Five Chili and Smoked Beers for Fire & Brimstone... Burnside Sweet Heat always glows in the glass it seems (front right) Saraveza Fire & Brimstone 2012 food pairing of the Smokin' Bamberg Onion Plate, a traditional Rauch beer meal, that consisted of a Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, salad, side of vegetables and a Sugar Pimp Peach-chili dessert Saraveza Fire & Brimstone 2012 food pairing of the Smokin' Bamberg Onion Plate, a traditional Rauch beer meal, that consisted of a Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, salad, side of vegetables and a Sugar Pimp Peach-chili dessert

Have you had smoke or chili beers before?

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Saturday Reportout: Market Gourmet/Tart Lady’s Birds Nest with Bacon and Egg + FHWAF

March 31, 2013 by Leave a Comment

So far this weekend…

I ate this! Market Gourmet (also known as the Tart Lady) at the Portland Farmers Market at PSU: Birds Nest with Bacon and Egg… purchased on Saturday. It was the perfect way to start the Easter weekend.

Tart Lady Market Gourmet Birds Nest Created with a puff pastry, filled with Havarti & Asiago Cheeses, Ham and topped with a cracked egg

And then I was off to the first Portland Farmhouse and Wild Ale Festival at Saraveza. what you see below was the first beer I had, the Solera Brewing “Lapin Lover” Wild Kriek.

Portland Farmhouse and Wild Ale Festival Solera Brewing Lapin Lover Wild Kriek Portland Farmhouse and Wild Ale Festival Solera Brewing Lapin Lover Wild Kriek

Later, we went to the Tardis Room where I had a huge goblet of a Bloody Doctor (bloody mary) and we played a few rounds of pool and a plate of fish and chips, beans and toast, and mushy peas (basically, repeating our last visit, but with friends instead of just F and I) before returning home. I prepped an Easter Strata, which I will share in an upcoming post.

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Saraveza and Block 15 Winter Dinner

February 27, 2013 by 5 Comments

Sunday, Feb 24th at 6pm Saraveza and Block 15 hosted a special Pre-Fixe Winter Vintage Draught Dinner at Saraveza’s Bad Habit Room, highlighting pairings of Block 15 beers with food courses, and including verticals of the beers. We started out with a glass of Golden Canary 2011 and getting to know the other guests at the table (if you weren’t in one of the 5 2-tops along the wall where presumably the 2 people already knew each other) that you would be spending your evening enjoying food and drink. The Bad Habit Room has been remodeled since I saw it last, and now has a beautiful curved bar that takes up a corner space, and lovely chandeliers provide sparkling lighting ambiance that can class up any event.

The Golden Canary is a barrel matured golden wild ale blend, and was Block 15’s first journey into their wild yeast program. Since they were aging these wild cultures in the same cellar with their normal beers, others expressed doubt and concern that there would be cross-contamination and it would all explode. They called Block 15 a canary in a coal mine… and thus came the inspiration for the name for this beer.

This is one of my favorite things about the entire night- Nick Arzner (head brewer and co founder of Block 15) telling us the story for each beer like they are each his children. Since he and his wife are expecting their first child (congratulations!), I wonder if he will continue to be the one at Portland events telling these stories or if other brewers will take up that role.

Saraveza and Block 15 Prixe Fixe Winter Dinner menu with Golden Canary from Block 15 Saraveza and Block 15 Prix Fixe Winter Dinner at Bad Habit Room

First Course:
Crab Stuffed Profiteroles on a bed of frisee and Pineapple Aioli
Paired with 2011/2012 Wonka’s Wit, Belgian style white ale spiced with orange peel and coriander. Matured in French Oak Pinot Noir barrels for nine months with wild yeast. 5% ABV

The 2011 offered more pleasure for me on its own so I could enjoy its more yeasty flavor, while the citrus was more apparent in the 2012 so complimented the dish to bring out the hint of pineapple while cleaning up the creaminess.

Beer always tastes different from year to year- not only because of the ingredients (be it directly such as hops and wild crazy who knows what it is doing yeast, or environment such as the barrels), but because Block 15 uses a Solera process. I covered this previously when at the Breakside Brewery dinner, but this means there is always a small portion of the product that is left in the barrel, and then the new product is added, so history lives on and contributes to the next generation.

It is one of the constant tensions I have with Block 15 and Firestone Walker and Russian River and Mikkeller… I want to drink their barrel aged, high alcohol beer and enjoy it, but I also know that if I give their barrel aged beers a little time, it will change the characteristics and I can see how it grows up (but not too much where it mellows out to lose flavor). And yes, Block 15 are one of the 5 breweries (“of the Wood” from Hair of the Dog being the other local brewer) that we like to buy multiple of and have some in the cellar.
Block 15 Vintage Draught Dinner and Pairing Saraveza Crab Stuffed Profiteroles on a bed of frisee and Pineapple Aioli

Second Course:
Beef Tartar with Shallot Dijon & Oregon Tart Cherries
Paired with 2010/2011 Demon’s Farm, Ruby Black Farmhouse Aged in Pinot Noir Oak and Bourbon Oak with Brettanomyces and Oregon Tart Cherries 8.75% ABV

The 2010 had a darker dryer feel which was interesting to counterpoint the beef tartar if the spoonful also included one of the cherries. Meanwhile, the 2011 seemed to have a rounder sweetness to it.

Nick explained that in the 2010 he had used an Oregon oak barrel but thought it was adding too much tannin to the flavor so removed it in the 2011 production. He also told the story about how this beer was born from the dart toss at Cheers to Belgian Beer… and he suddenly found himself having to contend with making a dark strong beer with a Belgian Saison yeast strain… and, it’s was all Brewer’s Iron Chef from there to here!
Block 15 Vintage Draught Dinner and Pairing Beef Tartar with Shallot Dijon Oregon Tart Cherries

Third Course:
Seared Foie Gras on Brioche w/Coffee Dusted Roasted Figs, Chocolate Almond Sauce
Paired with 2011/2012 Super Nebula, Bourbon Barrel Matured Imperial Stout 11% ABV

Not surprisingly my favorite dish and beer and pairing, because I already love the dark chocolate coffee chewy flavors of Super Nebula, and add in the buttery softness of that seared foie gras and I was in heaven. I believe I was cutting the slivers of foie gras as thing as possible so I can savor each bit individually and close/roll my eyes.

As for Super Nebula, it is my favorite. At Hop & Vine’s first bottle release part with Block 15, I went alone because I really wanted some bottles of Pappy’s Dark, which I had a major crush on from Bailey’s Cellarfest. I had no idea about Super Nebula until I got into the bar and saw that was available to taste. Yeah, I also remember that was the first time I met Nick and he seemed sort of shy and not sure what to say as he was meeting those in line to buy the bottles of Pappy’s Dark.

Clearly in the past couple years he has reach a super high comfort level. Last year he was very easy going and beer geek proud giving us the brewery tour when I decided (I remember booking my ticket at Bailey’s as soon as I saw it on my phone, got F’s permission, and then bought it immediately as I knew they would- and they did- sell out) on the Brewvana + New School: Corvallis VIP Tour with Block 15 to get bottles last year. This time, throughout the entire night he had to keep reminding himself to impose a 2 minute limit, but the storytelling just is so hard to hold back…

Block 15 Saraveza Dinner Pairing Seared Foie Gras on Brioche Coffee Dusted Roasted Figs, Chocolate Almond Sauce

Next, we had a “break and discussion” where everyone enjoyed a cool palate cleanser of Block 15’s Wandelpad Belgian Pale Ale 6.4% ABV. This was one I had not had before, and it was endearing as he told the story of travelling to Belgium and staying at the B&B while visiting St. Bernardus (and yeah, if I ever go I will definitely stay at their B&B right on the estate!- I believe it is Brouwershuis B&B Although wtf you mention the beer fridge didn’t mention they also have fresh baked bread and their own cheese…?!) and sampling a few too many so needing to take a walk along the path to sober up with his wife- and thus the story behind the name of this beer.

Fourth Course:
Bourbon Pork Belly and Kale Stew with Winter Vegetables
Paired with 2010/2011 Pappy’s Dark, Pappy Van Winkle Bourbon Barrel Matured Strong Ale 10% ABV

This stew was amazing in terms of complexity of flavors and textures. I wanted to have the brioche I had not eaten from the third course back to sop every dop up. It was a little difficult for me to drink the Pappy’s Dark with this though as this stew really comforted but also heated me up in terms of body temperature.

Block 15 Saraveza Pairing Dinner Bourbon Pork Belly Stew with Winter Vegetables

Fifth Course :
SugarPimp’s Dessert of Figgy Pudding (made with Block 15 Figgy Pudding)
Paired with 2011/2012 Figgy Pudding Brandy Barrel Matured Holiday Ale conditioned with Mission Figs, Ceylon Cinnamon & Nutmeg 11% ABV

Figgy Pudding is a English malt London yeasted beer inspired by the English cake of the Christmas song… and I was thrilled to after all those times I’ve heard those lyrics for my first experience with the actual figgy pudding cake. At this point I was so seriously full I tried to take bites of the Figgy Pudding x3 but was struggling in this final, third hour. The Figgy Pudding dessert was a date and fig based cake that was moist and melt in your mouth that was then served with toffee sauce and brittle and mascarpone-stuffed dried figs. I was so sad that I didn’t have more room for this big piece of dessert, but what a sweet ending to a fantastic night.
Block 15 Saraveza Dinner Pairing Figgy Pudding

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Fire & Brimstone 2012

September 18, 2012 by Leave a Comment

This past weekend, two beer bars on N Killingsworth, Saraveza (at address 1004) and Hop & Vine (at address 1914, and which also offers wine, and a bottle shop) hosted the second annual Fire & Brimstone festival. This festival is a celebration of chili-infused beers and smoked beers. $20 gets
a participant ten 5oz pours of their choice of chili or smoked beers, with Saraveza offering 5 options of the beer lineup, and Hop & Vine offering  the other 12 selections, making for a total of 17 beer of chili or smoked flavor profile to enjoy.

First Fire & Brimstone stop for us was Hop & Vine, which offered 4 beers inside from their taps and 6 outside from kegs. Inside:

  • The Fort George Hellcat: a Belgian tripel with pasilla, anaheim, jalapeno, and habanero at a strong 8.2% ABV is not really spicy chili, but you can taste the various types of chili flavors intertwined which gives it a fun tickle on your tastebuds
  • Oakshire Smokin’ Dubbel: this smoked belgian style dubbel
  • Alaskan Smoked Porter ’10: we’ve had this smoked porter in various years, and so skipped it this festival to use our tokens on other beer options
  • Heater Allen Smoky Bobtoberfest: this smoked marzen had a bit of a sour quality, which is not how it tasted before when we’ve had it, making us wonder if something happened to the keg

Then outside, we had

  • Wandering Aengus Anthem Chili Cider: very light and refreshing, you feel the burn at the end
  • Mikkeller Texas Ranger Chipotle Porter: this porter with chipotle peppers is more like a bittersweet Mexican dark chocolate flavored coffee
  • Schmaltz/Terrapin Reunion ’11: with chocolate, cocoa nibs, vanilla, and chilis, this beer was chocolatey chili creaminess like a dessert, the little bit of vanilla made a big difference by adding that bit of sweetness
  • Stone Smoked Porter w/ Chipotle: had a little bit of chili, but seemed more subdued and mostly you can taste the smoked porterness
  • 10 Barrel Rauchbier: had a nice yeasty mouthfeel
  • Dogfish Head Theobrama: this ale with cocoa nibs honey, chilis and annatto is thick and heavy
  • Widmer SxNW: this ale with pecans, chocolate, and chili is similar to the Mikkeller Chipotle porter in that it is a bittersweet dark chocolate flavored coffee with a swirl of some chili that you can taste sometimes
  • Widmer Smoke on the Lager: a smoked helles lager which we skipped to save our tokens for our next stop…

Foodwise, Hop & Vine has the better food options, with a beautiful cheese and charcuterie plate and many appetizer and entree options. I went with a special breakfast item, Jalapeno Pecorino biscuit with smoked pork gravy and fried egg, followed up with Flourless chocolate cake with smoked chili ice cream. Both of these were meant to be savored with the special beers, of course. Particularly, that smoked chili ice cream went wonderfully with the Schmaltz/Terrapin Reunion ’11, whose creaminess helped add to the chocolate cake which was a bit dry, and then a little bit of that smoked chili ice cream to finish each mouthful with a little burn. The Schmaltz/Terrapin Reunion was my favorite beer offered by Hop & Vine for the festival this year.

Next, we followed the orange spraypainted outline of a chili pepper about 10 blocks off to Saraveza. They were the ones offering the 2 foreign, German beers along with their 5 options, All were poured in adorable little baby snifter glasses that I keep wondering if I can go back and maybe buy an extra box they may have, even if it is gently used. Their lineup included

  • Aecht Schlenkerla Marzen: I thought tasted like old world smoke if you decided to breathe in the smoke from an old fashioned wood burning fireplace in an old cabin. F attributed some of this “old world” flavor I described to a hint of “used bandaid” the beer had, in his opinion
  • Aecht Schlenkerla Oak/Smoke Dopplebock: super smokey like a bbq pit
  • Gigantic Hot Town, Summer in the City: a chili Imperial black saison
  • Breakside Smokey Porter: a chili and cocoa strong ale
  • Burnside Sweet Heat: this batch of chili and apricot wheat wasn’t carrying as much heat as previous ones I’ve tried, but I do admire that this beer always looks like it has a fiery glow in a glass
  • As an extra, a regular Saraveza beer patron had brought bottles of Smoking Wood Rye Whiskey Barrel Aged by The Bruery, which Sarah Pederson was generously sharing a little taste of. This was my favorite of all the beers of the festival, with the whiskey barrel pretty pronounced in the rye beer, giving it just enough of a smoke edge without being all liquid smoke.

Foodwise, I was generously offered a tasting bite of the special dish Saraveza was offering for the festival, the “Smokin’ Bamberg Onion Plate”, a traditional Rauch beer meal actually served with Schlenkerla smoked beers. The dish is composed of Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, mixed greens salad in a vinaigrette with house smoked bacon bits and cherry tomatoes, side of grilled autumn vegetables and a Sugar Pimp apricot tartlet dessert. The bite I had of the Bamburg Onion, which is a smoked onion stuffed with herbed smoked ground pork which is then topped with bacon and Schlenkerla gravy- all this blended into a wonderful mouthful of smokey savoryness with a bit of creaminess from the gravy and crunch from the onion. Everyone else must have agreed it was super delicious because everyone that I saw eating it at the bar polished the whole plate clean.

 

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