Thank you, Brian Park, from Frasier Creek Farm for the vitamin C.
Kum-whats? Most beer lovers have never had a beer made with kumquats. That’s a perfectly reasonable prediction even among kumquat’s quasi cognoscenti. But if you have never tried one, picture an orange the shape and size of a grape. Then picture biting into it—peeling the thin skin takes some effort and eating it whole is perfectly acceptable and helps temper its pucker. The sour factor makes sucking on a Lemonhead seem like eating a Creamsicle.
So, yeah, writing about kumquat beers for a magazine is an odd topic considering how precious few kumquat beers exist. Still, if anywhere is poised to become the kumquat beer capitol of the world, it’s Oregon. And you probably didn’t even know they grow here. Read this story on 1859, Oregon’s magazine, to learn more.
This isn’t really a Portland Monthly story, but when I was contacted by the same publishing company to write a story about beer weddings, I had to accept if only to say I’ve been published in Portland Bride & Broom. It ended up being a fun story to think about and organize, even though I was given tons of direction on that end. What can I say? I love love. And beer.
AAB has a fun running feature, “Pull Up a Stool” where the reader gets to figuratively sit down at a bar with some awesome brewer or person in the beer industry and just chew the fat. The first one I wrote was on Breakside Brewing’s esteemed Ben Edmunds. He’s made beers using duck carcasses, whole pies, and, y’know, fresh hops. That’s what led to this quiet exchange:
So you maintain a classical approach without sticking to the classics?
I always like to point out that we make a lot of “normal” beers, too.