We regularly produce four beers. As these are hand-made beer, they will vary (hopefully slightly) from batch to batch.  We lager all our beers at least four weeks - some more (some a lot more!).  We bottle/keg the beers unfiltered, so all will throw a slight sediment with time.  The numbers shown are representative of a typical batch.

Pils - This is our take of the renowned Bohemian-style pale lager that you might find in Bavaria or the Czech Republic.  Ours is a little more golden, rounder, and a little more malt driven than many other versions.  The beer possesses strong hop character that is balanced by its rich, round, malty palate.  Refreshing and balanced, this beer is a favorite of our winery friends during harvest. (1.012 BG, 5.0%, 38 IBU, 3.8 SRM)

Coastal Common - This is a Northwest interpretation of an amber lager.  It resembles a “Steam Beer” style beer in that it is fermented slightly warmer, and the color looks like a Vienna style lager, but the amount and type of hops is quite different.  We use Cascade hops in this beer, and they blend well with the German and British amber malts we use.  The beer features strong hops character, a few ‘yeasty’ notes in the aroma, and malt, caramel, and toffee flavors, with a refreshing bite in the finish.  This beer goes really well with pulled pork and brisket.  (1.012 BG, 5.1%, 38 IBU, 9.0 SRM)

Schwarz - I recently changed this recipe to include 12% smoked malt, and I like it a lot.  I don't know if it really still qualifies as a Schwarzbier, but it won't be mistaken for a Porter, and it's really good.  The beer's aroma is smoky and malty, with some espresso notes.  On the palate, the intial smoke is quickly replaced by malt, chocolate and espresso flavors, with the smoke reappearing in the finish.  The sweet smokiness just offsets the more bitter/roasty notes, producing a smooth, rich brew.  The hops provide balance, but virtually nothing to the aroma.  This is the perfect beer to serve with a barbecued steak or tri-tip.  It’s also excellent with just about any chocolate dessert!  (1.013 BG, 4.6%, 30 IBU, 28 SRM)

Dunkel - Very few American breweries produce dunkels, so we've taken it upon ourselves to help set things right. This is the classic beer of Munich.  A malty, balanced beer with some toasty notes and a clean finish.  This is the perfect beer to serve with all manner of meats.  It's flavors meld well with all manners of beef, lamb, pork, and chicken.  (1.015 BG, 5.25%, 24 IBU, 17 SRM)

We also offer a number of beers on a seasonal/occasional basis:

Bobtoberfest - Our version of an Oktoberfest-style beer. We named this beer for my late brother Bob; the person who sparked my interest in brewing lager beers in general and Oktoberfest beers in particular. Bright amber color. Rich, malty, and smooth, with a just touch of clean hop bitterness. If you can't make it to Munich this fall, this beer is the next best thing. Bobtoberfest will be released September 13th.  (1.015 BG, 5.4%, 26 IBU, 8 SRM)  

Hugo (Bock) - Hugo is named for my wife Jan's grandfather, Hugo Effenberger, who moved to Tillamook County from Germany in 1883. Hugo displays strong malt character, with earth, anise and chocolate notes, and a slightly sweet finish. I expect this year's version to be a bit bigger than last year's.  This lager can complement any number of dishes, from salads to cheese to chicken. Released in early February. 

2009 Sandy Paws - Our Christmas beer. This year's Sandy Paws will be a little on the light side for a Baltic Porter, actually more of a roasty Bock.  Still no light-weight, and still a great beer to sit by the fire with. Our "cover dog" for this year's label is Monty (left), a year old Labradoddle owned by Bill Sweat and Donna Morris of Winderlea Vineyards.  Thanks again to Bill and Donna for their generous contribution to the McMinnville Education Foundation.  120 cases produced. (1.020 BG, 6.25%, 36 IBU, 25 SRM)  We have a few cases left at the Brewery

Mediator (Dopplebock) - Dopplebock started out as a Lenten beer for the monks in Germany.  During Lent they would forgo solid food and get all their sustenance from beer.  Needless to say it was big beer with lots of unfermented dextrins.  Once the public got a taste it became very popular.  We call our beer Mediator because we think that a 22 ounce bottle is probably better shored than drunk alone.  It's rich and malty, with a few plum notes on the palate and the slightest roasted character in the finish.  I think this would go really well with a number of cheeses.  Availability of this beer is very limited - less than 50 cases bottled.  (1.024 BG, 7.00%, 40 IBU, 19 SRM)  On vacation until further notice so we can make:

Smokey Bob - In Northeast Bavaria, one of the local specialties is Rauch, or smoked, Beer.  We decided that it would be fun to see what we could do with this style.  It's in the fermenters right now and should be ready in mid-March.  We'll let you know what we think about it as we get closer to release. 

IsarWeizen - Sarah Billick, a friend of Lisa's, spent a year taking classes and interning at the Isar Brau Brew Pub in Munich.  She brought back the recipe for their Wheat Beer, and we made it here at the brewery.  This year's version has the same clove, nutmeg, banana, and tutti-frutti aromas, with the clove and nutmeg taking the lead.  A little acidity balances with the sweetness of the beer's fruit flavors.  Crisp and refreshing - just the thing for summer.  Available from May through September (1.012 BG, 4.8%, 15 IBU, 5 SRM) 

About the Numbers

After some of the beers, we list four numbers.  The first is the final gravity of the beer.   This gives an indication of the residual sugar in the beer.  A higher number indicates more unfermented sugar.  These unfermentable sugars are what give beer its flavors and an impression of sweetness.  The second number listed is the alcohol by volume.  The third number is an indication of the bitterness of the beer.  The last number is an indication of the color of the beer - the higher the number, the darker the color of the beer.