Yes, there are oddball adjuncts appearing in beers today—Stilton cheese culture and beard cultures, civet poop coffee and elephant poop coffee, bull testicles and dung-smoked whale testicles—but as much as cucumbers seem weird to throw in a beer, once shock wears off, deft and delicious beer remains.
I’m not sure which is more astonishing: that there are several beers made with this vegetable or the fact that cucumbers aren’t veggies at all.
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.
For nearly 500 years, Germans mandated that beer be made from only water, hops, and barley. More recently, however, Northwest brewers began embracing virtues of rye. This segment of Portland Monthly’s feature, “Wallet Guide,” explored five rye-fueled brews that embrace the flavor-packed grain.
Pumpkin beers, it turns out, squash all other seasonal styles of beer in popularity, according to the Brewers Association. So it’s no wonder that come October (or earlier) more and more craft breweries offer them, and also no surprise brewers continue to up the creativity level of their creations. While a standard beer works perfectly fine with addition of pumpkin and/or pumpkin pie spices (usually a brown ale or something with a malt bill that can support autumnal flavoring without hops stealing the show), Eugene’s Oakshire Bewing went a step further. Big Black Jack Imperial Pumpkin Chocolate Porter is as complex as its name implies.