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Block 15 Restaurant and Brewery
7
300 Batches
This past week we brewed batch #300! What blows my mind is not how many batches brewed to date, but how many different styles we have brewed. Way back in the planning stages we knew that Block 15 would be different than every other Brewpub out there. Our plan was to brew flavorful beer, keeping a regular line up of what I call NW brewpub classics; our Red, IPA, Golden, Stout, & Pale Ale. The rest of the taps would be filled with seasonal & inventive ales, some designed to push the boundaries and challenge my local’s palates. Our business plan mission statement included the sentence; “In line with Block 15’s philosophy of fresh, true ales, the company will strive to educate consumers on all aspects of brewing and beer styles in order to increase appreciation and enjoyment of this wonderful beverage”. For us, opening Block 15 was not just about starting a business and making money, it was equally about spreading the knowledge and appreciation about a craft we love so much.
On opening day we featured a Belgian style Dubbel, Fat Monk. Now, if you are reading this from some big beer metropolis you are probably thinking that brewing a Belgian is not that special. However, in my town the vast majority of folks were completely unfamiliar with this style, taste, and aroma. It was my hope that we would pour enough Belgian style beer to brew a 7bbl (14 kegs) batch four times a year. The reception of Fat Monk overwhelmingly exceeded my expectations. We ran out in less than four weeks, and have been struggling ever since to keep a Belgian inspired beer on tap.
With the success of Fat Monk as my ammunition, we began to explore even more foreign styles and ingredients. In 300 batches we have utilized many different types of yeast, bacteria, hops, malts, fruits, vegetables, barrels, hemp seeds, minerals, and techniques.
Three hundred batches later, we are still exploring, creating, and loving every minute of it. We have used these batches to form the base of our knowledge in the brewery. With world class beer in mind we are excited about the future. As we revisit old recipes, we will use our experience and notes to make each batch even better. We have spent the 300 batches growing quality, not quantity. We are still young, but our maturity is beginning to show. With major investments in equipment, cellars, barrels, and staff, our taps are poised to reach well beyond the status quo of brewpub beer. This spring and late summer, we will unleash our wild ale series, a style never brewed in this area, and only brewed at a handful of breweries, and even fewer brewpubs around the world. These amazing ales are cellared over a year in barrels with wild yeast and bacteria, developing wonderful and challenging aromas and flavors. I have decided to staff the brewery excessively, to insure that we are not rushed and can focus each and every batch. Steve van Rossem anchors our team as a seasoned Brew master with over 15 years of experience. Matt Williams, Yeast breeder and keg wrangler, brings a strong back and OSU fermentation science degree to our team. Jason Hogan and Erik Salmi insure our kegs are sparkling clean, sanitized, and provide additional palates and feedback when discussing our brews. And for myself, I bring the huge imagination, a sickening love for craft beer and my team, and a brewing ability formed by studying under Steve and my thirst for brewing history and knowledge. These first 300 batches were fun, educational, and pretty damn good, but I promise they pale in comparison to the quality and uniqueness we are about to unleash in our next 300.
Here is a list, roughly categorized of beer brewed to date. Many of these fall into one or more categories. An * denotes beer yet to be released.
Belgian Inspired
Fat Monk, Trubbled Monk, Ferme De la Ville 15 (saison), *Ferme De la Ville “Provision” (young & old barrel aged Saison blend with Brett), Belgian Blonde, Cherry Quad, *The Demon’s Farm (Three barrel type black Saison blend), Belgian Brown, *Imagine (Belgian Imperial bourbon barrel stout), Wit, *Illusions (Wild & sour Black Ale), *Mysticgold (Lambic inspired), *Sour Gold base, *Wonka’s Wit (sour Wit), Dominus 100, Trippel Crown
German Inspired
Duke IV (Hefe-Weissbier), Dunkel-Weissbier, Blocktoberfest (Marzen),
Weizenbock, Alt bier, Summer Knights (Kolsch), Doppelbock
Hop Focused
One Hop Wonder Series (6 different), Super Fly Rye, Block Head, Six Hop Wonder, 12 Hops of Christmas, Hoppy New Year!, Benton Brigade(Cascadian Dark Ale), Earth Pale Ale, Alpha IPA, Print Master’s Pale, Ridgeback Red, Aboriginale, Super Aboriginale
British Inspired
Billy’s Best Bitter, Extra Special Bitter, Dock 15 (English IPA), Reporter, Fireside Brown
Malt Focused
Chocolate Porter, Hemp Nut Brown, Throw down brown (Imperial Brown), The Alchemist (smoked Imperial Porter), Scottish, 70 & 80 shilling, Nebula Naked Oat Stout
Fruits
Marion Berry, Oregon Strawberry, Black Raspberry, Love Potion #9, Boysenberry, Stone Fruit Wheat (peach & apricot), blueberry, Jack Straw (pumpkin ale), Mango Song (IPA)
Bourbon Barrel
Pappy’s Dark, Super Nebula, Hypnosis, *Imagine
Other
Old St. Nick, Oaked St. Nick, King Caspian (royalty red), Glo Golden Ale, Spring Wheat, Gateway Wheat, Wedding Bells, King’s Gold (Pinot Barrel Aged), #300
That’s 75 different styles by my count!
Cheers,
Nick & The Block 15 Brewing Team
Comment
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Aaron Lesa · Sunday March 7, 2010 · 1
Nick,
Great meeting you Saturday night; I came in around 8:30 and had a dinner with my father. He loved the Super Nebula; said it was the best beer he’d ever had…:)
Thanks for referring me to your ‘blog’(journal). It’s a nice way to follow what’s ahead (and where you’ve been) at the Block. I see a Strong Ale in the future, too. Oh, and the beer I mentioned you should check out: the Southern Tier Black Imperial IPA Iniquity. See the Beer Advocate info below (though I think they didn’t classify accurately). Joel has some down the street.
http://beeradvocate.com/beer/profile/3818/47228
Cheers,
Aaron
Brewer's Brain · Tuesday March 9, 2010 · 2
Aaron-
You got to love that your father’s favoite beer is now a Imperial Stout aged in bourbon barrels! I’m swinging by the beer store today to pick up a bottle of Iniquity. Might be some good inspiration for a fall specialty brew!
Aaron Lesan · Wednesday March 10, 2010 · 3
Nick,
Check this out, the Top ten list:
http://beeraroundtown.com/
Congratulations! The Block is rockin’…
-Aaron
Keith · Monday March 15, 2010 · 4
Nick,
I absolutely love the One Hop Wonder series and the Six Hop Wonders. There is nothing else as good around! Keep ‘em coming!
—
Keith
Angelo · Thursday March 25, 2010 · 5
Nick, you and your family of folks at Block 15 are a true inspiration for what imagination and dedication can produce. Please, do us all a favor and follow along the path of killer brewmeister.
Dustin Herron · Thursday March 25, 2010 · 6
On behalf of the Benton Brigade Hurling Club, thank you for all your the support – our club wouldn’t be around without you guys!
Brewer's Brain · Friday March 26, 2010 · 7
Keith: Hopefully you have tried the current One Hop Wonder “Warrior”, a very nice hop!
Angelo: Thanks for the good words and spreading the word about all craft beer through your website!
Dustin: Your welcome, and thank you for the inspiration The Benton Brigade gave me to brew Benton Brigade Cascadian dark ale. Look for it coming back out this summer.
Joseph · Wednesday April 7, 2010 · 8
I loved the Fat Monk and drove from Portland one weekend to some more of it before it was gone. Would love to see that on tap again.
Recently brewed a Belgian Tripel with peach blossom and sunflower petals that has been my favorite Belgian so far! I’m entering it in the Belgian Beer Festival at Hopworks this year…hope to see Block 15 there!
Brewer's Brain · Thursday April 8, 2010 · 9
I’m glad you like the Fat Monk. I believe Bailey’s in Portland is now pouring our Trubbled Monk, a triple strength Belgian with a dubble grain bill. Peach blossom and sunflower petals! That sounds awesome. Feel free to drop off a bottle! We will be at the Cheers to Belgian beers pouring our Demons Farm, Black Saison aged in Pinot Noir, Oregon Oak, and Bourbon Barrels; conditioned with Oregon tart Cherries.