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)  *** Currently #4 in RateBeer.com Ratings ***

Coastal - I like to call this a Northwest Amber Lager (after flaming out in the American Amber Lager category because it had too much flavor and hops for the category, why not?).  The beer originally started out resembling a “Steam Beer” style beer, but I've slowly been dropping the fermentation temperature to the point where it's really just a lager beer, and too smooth in my opinion, to fit that category.  The color looks like a Vienna style lager, but the amount and type of hops, and the grain bill are quite different.  We use Magnum and Cascade hops in this beer, and they blend well with the American (51%), German (43%) and British (6%) malts we use.  The beer features strong hop character, along with smooth malt, caramel, and toffee flavors and aromas, with a refreshing bite in the finish.  This beer goes really well with pulled pork and brisket.  (1.012 BG, 5.0%, 36 IBU, 9.0 SRM)  *** Currently #4 in RateBeer.com Ratings ***

Schwarz - I recently changed this recipe to drop the smoked malt component to 8% from 12%, and I like it even better than the last version.  I think I'm back in real Schwarzbier territory now, especially after reading more about the dark beers of old Eastern Europe.  The beer's aroma is malty/espresso, with a hint of smoke.  On the palate, malt, chocolate and espresso flavors take center stage, along with a hint of smoke.  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 beer that made Munich famous.  The challenge is getting the color right without using too much black malt, as this beer shouldn’t display that character.  We use 90% Munich Malt in the grist, along with a small amount of Amber and Caramel Malt and less than 1% Carafa (a German Black Malt).  The beer is dark brown/red in color, with both malt and subtle hop aromas.  The beer shows strong and complex malt character, with a hint of milk chocolate.  The hops take a back seat to the malt, and only keep things in balance.  This beer is great with aged cheeses like cheddar and gouda, sautéed mushrooms, or braised meats and sausage.  (1.014 BG, 5.25%, 24 IBU, 16 SRM)  2010 NW Brewing News Readers' Choice Dark Lager

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 in mid-September.  The 2011 version will be released September 17th.  (1.015 BG, 5.40%, 22 IBU, 9 SRM)    2010 NW Brewing News Readers' Choice Oktoberfest

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, toast, anise and chocolate notes, and a slightly bitter/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.  We expect to release 2012 Hugo in late February/early March. (1.023 BG, 6.25%, 31 IBU, 20 SRM)

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 shared than drunk alone.  It's rich, toasty 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.  We will not be brewing this beer in 2012. 

Smoky 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.  While not as smoky as some beers from Germany, this beer shows a little smokiness in the nose, along with some malty notes (there were no finishing hops in this beer, so no hop aroma).  On the palate, the malt and smoke interplay with each other, with the dextrins combining with the smoke to bring out an almost bacon-y flavor.  The finish is crisp and savory, inviting you back for another sip.  (1.014 BG, 5.25%, 25 IBU, 9 SRM)

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 early May through September (1.012 BG, 4.8%, 15 IBU, 5 SRM) 

Abzug - In the late 1800s, Vienna brewers made three versions of their amber lagers. The highest alcohol version was called Marzen or Fest Bier. The lowest alcohol version was called Abzug, which means "discount" or "reduction" in German. These beers were the Austrian version of session beers. Our version tips the scales at 3.75% alcohol by volume. It's crisp, refreshing, with a nice floral Saaz hop nose, a malty palate, and a clean finish. This is the beer we brew for the wineries during harvest, but it's available to everyone. (1.013 BG, 3.75%, 26 IBU, 7 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.