The Beers!

Please note that this is the list of (most of) the things we poured in 2011 (archived for the curious), the 2012 list will be updated in the spring of 2012.

From "slightly funky" to "tart and fruity" to "mouthpuckering sour", Puckerfest is designed to showcase the broad range of beer styles that deviate from the typical hoppy and/or malty English-style ales that are so pervasive in the craft beer landscape.

These brews are a true labor of love, and usually come with a significant time investment. With upwards of 3 years aging in barrels and no guarantee of what the final product will taste like, the brewer leaves a large part of the process in the hands of wild yeasts, bacteria, and the oxidative effects of barrels that literally breathe.

Please note that this is the master list of beers we expect to pour, and there is no guarantee that any of these kegs will be on tap at any given time. Please check the tap list or events page to see what's currently pouring, or follow us on Twitter for up to the minute tapping info.

Click on the beer names for extended descriptions and relevant links.

Big Horse (Hood River, OR) Bear's Choice

This funky brew was Big Horse's entry in the 2011 Cheers to Belgian Beers fest. I remember it being one of the highlights of the event, but after 20 something samples it gets hard to remember the details. All the more reason to take notes I suppose. Tapping date: Saturday July 23

Big Horse (Hood River, OR) Cuvee de Ferme

Some of you may remember this from the 2010 Portland Cheers to Belgian Beers event, and an extra year of aging has further improved an already great brew. Cuvee de Ferme is a blend of Rye Saison, Sour Mash Wheat, and a two year old Golden Ale with Pedio & Lacto. Tapping date: Saturday July 23

Big Horse (Hood River, OR) Kriek

Details coming soon... Tapping date: Saturday July 23

BFM (Saignelégier, Switzerland) L'Abbaye de Saint Bon Chien (2009)

This Biere de Garde is matured in a variety of oak barrels (11 total) for a batch size of 225 litters: 6 Pinot Noir, 2 Chardonnay, 1 Pinot Gris de Neuchatel, and 2 Merlot du Tessin. According to the brewer, this strong sour ale (11% abv) is a real "UFO". First brewed in 2004 in honor of the former brewery cat, sanctified in her disappearance. This vintage, shimmering with a reddish amber hue, is matured for several months in oak barrels before being blended and bottle conditioned. The barrels give a very complex flavor and (according to the brewer), "recalls the plot of a fruity red wine with a very sharp acidity."

Links: Brewery | Ratebeer | BeerAdvocate

BJ's (Portland, OR) Enfant Terrible (2006)

Returning for the fifth and most likely final time, Enfant Terrible is a golden-hued Belgian-style strong ale which was aged in freshly emptied Bourbon barrels and dosed with blend of lambic yeasts and other microorganisms. Vinegar, "skin fruit", and tart berry flavors wash over the palate on the way to a long, dry finish.

Links: Brewery | Ratebeer | no BA profile

Block 15 (Corvallis, OR) Ferme De La Ville 2011

Farmhouse ale brewed with a touch of rye, wheat, golden naked oats & locally gathered honey. Fermented and then blended with 9 and 12 month old barrel and Brett matured farmhouse ales and then cellared an additional 3 months. This is a special preview of this year’s Ferme ahead of Block 15’s bottle release August 6th. Tapping date: Thursday July 21

Block 15 (Corvallis, OR) Golden Canary

A blend of open and closed fermented, barrel matured golden ales from from their wild cellars, matured 6-20 months. Tapping date: Thursday July 21

Block 15 (Corvallis, OR) Wonka's Wit 2010

Belgian-style Wit spiced with orange peel, coriander, and locally gathered honey. Matured 14 months in Pinot Noir barrels with a blend of Brettanomyces, Lactobacillus, and Pediococcus. Tapping date: Thursday July 21

Brouwerij Oud Beersel (Beersel, Belgium) Framboise (2009)

Framboise is a classic among the Belgian beers created by adding whole fresh raspberries (250 grams/liter)to a blend of young and old lambic. Framboise Oud Beersel is the missing link between beer and wine and is best served chilled in flute glasses.

Links: Brewery | Ratebeer | BeerAdvocate

Cantillon (Brussels, Belgium) Saint Lamvinus

Everyone knows some of our best friends are wine growers from the Libourne region in France, more specifically those who make Saint Emillion and Pomerol. They respect the tradition and let their wine ferment in a natural way. Fermentation, origin and vintage are still kept up. Our collaboration resulted in a product uniting the best of their wine and of our beer : the Saint-Lamvinus. The grapes, of the merlot and cabernet-franc varieties, are soaked in Bordeaux barrels containing two to three years old lambic. The beer is not blended before the bottling. The foam is caused by the addition of a liquor which starts the fermentation.

Links: Brewery | Ratebeer | BeerAdvocate

Deschutes (Bend, OR) Sour Saison

The only time this has been poured outside the Bend pub was at Fred Fest 2011, so this is an extremely rare chance for Portlanders to taste it. My memory from Fred Fest are a bit hazy, but I know that it was one of only a couple of beers that I had multiple glasses of. Here's what ratebeerian boFNjackson had to say. "Poured clear golden with a thin head. LIght and crisp with some acidic sourness. Sweet tarts, candied apples and dry yeasty finish." We only received one 1/4bbl, so when this goes on tap be sure to get here ASAP.

Links: Brewery | Ratebeer | No BeerAdvocate link

Double Mountain (Hood River, OR) Devil's Kriek 2010

Compared to past years, this vintage features a lot more fruit, more exposure of the fruit to the beer, and a brown ale base as opposed to the strong-blond Belgian beer base of the first two years. It’s a deeper, darker, more intensely cherried beast of a beer. Tapping date: Tuesday July 19

Double Mountain (Hood River, OR) Rainier Kriek

A tweaked version of their Devil's Kriek aged exclusively on Rainier cherries from Matt Swihart's orchard in Hood River. Less colorful, but a bit more sour than the standard recipe. Tapping date: Tuesday July 19

Flat Tail (Corvallis, OR) Corvaller Weisse

This is a blend of 2 barrel-aged Berliner weisse beers, one fermented with a traditional Lactobicillus/Kolsch yeast blend, the other with 100% Brettanomyces. Blended and aged on oak for over 4 months. Tapping date: Monday July 18

Flat Tail (Corvallis, OR) Kitchen Sink Ale

KSA is a no boil, barrel fermented, brown rye ale with cacao nibs, gotu kola, and cherry juice, blended 6-1 with Saison de la Tail. We have no idea what to expect from this one, but Dave hasn't let us down yet. Tapping date: Monday July 18

Flat Tail (Corvallis, OR) First Anniversary Ale

To commemorate Flat Tail's first anniversary Dave brewed a mash hopped blonde, fermented it in a barrel, blended it with something else (not sure what), and further aged on with French oak spirals. Tapping date: Monday July 18

Gulpener (Gulpen, Netherlands) Mestreechs Aajt

This Dutch take on the classic Flemish sour is produced at Gulpener’s De Zwarte Ruiter (Black Knight) brewpub. Mestreechs Aajt is a blended beer in which one of the component beers is subject to a wild yeast fermentation and is aged for a year in unlined wood. Very refreshing, traditional style brew.

Links: Brewery | Ratebeer | BeerAdvocate

New Belgium (Ft. Collins, CO) "Lip's Of Faith" Eric's Ale (2009)

Eric’s Ale, named for long time New Belgium brewer Eric Salazar, combines a dry, sour beer aged up to three years in oak foeders (very large wooden vessels) with a semi sweet, higher alcohol base beer. The resulting blend is re-fermented with peach juice, creating a smooth ale with subtle peach tones and a warm, spicy finish. The aroma has pleasant hints of vanilla and tropical fruit, the wood characteristics are present but nicely muted.

Links: Brewery | Ratebeer | BeerAdvocate

Russian River (Santa Rosa, CA) Consecration (2009)

This strong (10% abv) brown ale is aged for many months in oak barrels with black currants and a variety of wild yeasts. Layers of flavor wash over your palate with every sip and take your taste buds on a journey from tart fruit to"barnyard" funk to a faint, almost balsamic vinegar character. Deceptively drinkable.

Links: Brewery | Ratebeer | BeerAdvocate

Upright Brewing (Portland, OR) First Anniversary Beer

This intense beer started out as Upright #4 before being poured into an Old Tom Gin barrel with apricots and wild yeast. There it transformed into a magical elixir that's full of skin fruit, wood, and herbal notes from the gin. This is a truly rare treat that we're overjoyed to have. Tapping date: Wednesday July 20

Links: Brewery | Ratebeer | BeerAdvocate

Upright Brewing (Portland, OR) Belmont Station 14th Anniversary

This is a special blend of four Upright beers, including three aged in Ransom Old Tom Gin barrels, two with brett and lacto and one with apricot puree! The Belmont 14th Anniversary ale is the only beer we guarantee to be pouring throughout the entirety of Puckerfest. Bottles will be released at 6pm during the Upright Meet the Brewer night on Wednesday, July 20th. On tap Throughout Puckerfest!

Upright Brewing (Portland, OR) Blend Love Batch #2

This will be the debut of batch #2, and is a blend of barrel-aged, raspberry-infused Six (a dark rye saison) and two barrels of Four aged on raspberries, cherries and strawberries. Tapping date: Wednesday July 20

Upright Brewing (Portland, OR)Lambicus Six Batch 2

This rare brew is a an unblended single cask of wine barrel-aged Six spiked with brettanomyces lambicus and a pinch of currants and cherry. Now over 1 year old it's become pretty sour and aggressive, and also very limited. Tapping date: Wed. July 20