READ AND SIGNS

WHAT’S GOING ON TAP SOON?

Dates are subject to change based on tap availability.

PUB

  • Fri 12/7: ----

  • Tues 12/11: Cosmic Cold Brew (replacing Maple)

  • Fri 12/14: ----

  • Tue 12/18: Resilience IPA (replacing TC Huckleberry), Ol’ Saint Nick (replacing Figgy Pudding)

TAP ROOM

  • Fri 12/7: ----

  • Tues 12/11: Cosmic Cold Brew (replacing Maple)

  • Fri 12/14: ----

  • Tues 12/18: Resilience IPA (replacing TC Huckleberry), Ol’ Saint Nick (replacing Autumn Farmhouse)

UPCOMING BOTTLE/CAN RELEASES

Tuesday, December 11th: Cosmic Cold Brew in 16oz. CANS!

Wednesday, December 26th: Hoppy New Year! In 16oz. cans

THE PEOPLE’S  PINT

We are currently partnering with Corvallis Environmental Center for The People’s Pint Tap. The designated beer is Hypnosis at the pub and Fluffhead at the tap room.

The People’s Pint Tap in November raised over $600 for Samaritan Veterans’ Outreach!

The TR dine-out on 11/27 raised $400 for the Corvallis Kiwanis Foundation!

NEXT RESTAURANT DINE OUT

Partner: Cameron Merrill’s Legacy
When: Tuesday, December 18

NEXT TAP ROOM DINE OUT

Partner: Jefferson Elementary PTA
When: Tuesday, December 11

EVENTS

BLOCKOUT = tap takeover

  • Sat 12/1-Fri 12/21 TOY DRIVE

  • Thurs 12/6 – Portland Fresh Pow release at NWIPA, 5pm

  • Fri 12/7 – Ashland Fresh Pow release at Gil’s

  • Thurs 12/13 – Pray For Snow at the TR, 7-9pm

SPECIALS / MENU UPDATES

BREWER’S PROVISION

Seth Steiling’s Burnt Ends Torta: Torta with brisket burnt ends, melted queso fresco, black garlic chimichurri, lettuce, tomato, and avocado crema. Paired with Dortmunder Export.

DECEMBER MONTHLY SPECIALS

Brewer’s Board
House made Carlton Farms and Pepper Tree Sausage pork terrine with apricot and pistachios, picante provolone, beet pickled egg, apricot-pepper jelly, sunflower seed brittle and organic flatbread crackers.  $13.99

Apricot Chicken Sliders
3 sliders of house fried chicken tenders tossed in apricot-pepper jelly, house-made ham, baby kale, and Dijon, served on mini toasted ale bread. $9.99

Festivus Burger
Oregon Natural beef and Carlton Farms bacon hand spanked together, then topped with Tillamook sharp white cheddar and grilled onions. Served with lettuce, tomato, cranberry ketchup and mayo on a freshly baked bun. Served with fries, salad, or soup. $15.49

Mushroom & Stout Beef Stroganoff
Stout braised Oregon Country beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce and tossed with radiatore pasta. Served with toasted house baked garlic bread. $16.99

OTHER MENU NOTES

Look for new allergen lists at both the taproom and pub!

NEW MONTHLY DESSERTS

Bakery Bar
Chocolate Chip Cookies
Figgy Pudding
Spiced Apple Pavlova

FALL COCKTAIL MENU

Black Currant Cobbler
Eagle Rare bourbon, Clear Creek cassis liqueur, fresh squeezed lemon, honey, cinnamon & nutmeg come together for this jammy fall treat! $9

Pear Flower
Immerse yourself in swirling flavors of pear, elderflower and citrus with this refreshing dry spritzer featuring Wild Roots pear-infused vodka and St. Germain elderflower liqueur alongside fresh squeezed lemon. $8.5

Strawberry Drop
Local Slap Tail vodka is combined with triple sec and our handcrafted strawberry mix for this exquisite creation. $8.5
Blackberry also available!

Cherry Limeade
Locally crafted Slap Tail vodka, fresh lime juice, a splash of Bordeaux cherry juice & lemon-lime soda come together to create an amazingly refreshing summer cooler. $7.5

Bloody Mary
Our delicious house mix with SlapTail vodka $8 Or try:  Ketel One $9.5

Manhattan
Block 15 Barrel Selection Eagle Rare and sweet vermouth, served up. $8.5 *Other bourbons available, just ask!

1895 Old Fashioned
Angostura bitters, muddled sugar, ice and Block 15 Barrel Selection Eagle Rare, served over rocks with a lemon twist. $8.5 *Also available with muddled orange and cherry

Vodka Collins
SlapTail vodka, muddled lemon & limes, simple syrup & soda – a classic favorite with a local twist. $7.5

Iced Hazelnut Coffee
Get your caffeine fix with Crater Lake Hazelnut Espresso Vodka, Bailey’s Irish Cream, and house cold coffee extract made from fresh ground local coffee beans. $7.5

Hot Spiked Cider  
Applejack Brandy and Tuaca topped off with hot cider will help you keep warm and cozy as the weather turns cooler. $7.5

White Chocolate Cherry
This decadent twist on the White Russian will fill you with cherry chocolate goodness! $7.5

MONTHLY SPECIAL PROCEDURES

Porcini and Beef Stroganoff
GOAL: Tender, yet firm radiator pasta tossed and topped with savory beef, mushroom and sour cream stew.

KEYS TO SUCCESS:

  • Only drop pasta in water until JUST hot. We want the pasta to hold its structure. With simmering pasta water, pasta only needs 45 seconds

  • Since we are hot holding the stroganoff, monitor the integrity of the sauce. If it gets too thick, breaks or seems thin PLEASE see Sarah, Joe, Paul or Haakan.

  • Drop 1 portion of Radiatore into pasta water. DO RIGHT BEFORE SELLING TICKET

  • After 45 seconds place in a metal bowl and toss with 1-6oz ladle of stroganoff. Place in a pasta bowl and place in window to be topped with another 6oz ladles of stroganoff sauce

  • Garnish with 1T each parsley & paprika oils and 2 pieces g-bread

Festivus Burger
GOAL: Perfectly cooked burger with proper seasoning, sweet grilled onions and melted sharp white cheddar on a perfectly toasted bun

KEYS TO SUCCESS:

  • Make sure you have even distribution of mayo and ketchup on the bottom bun

  • The bun MUST have a toasted golden crust

  • Follow your specs!

  • From bottom to top bun:

    • Bottom house baked bun, 30 sec. in micro, buttered and

    • Place on the grill

    • 2t Cranberry ketchup

    • 2t mayo

    • ¼ C Lettuce

    • 3 slices tomato

    • Festivus patty

    • 1 oz Sharp white cheddar (1 full bullet)

    • 1/3 C Grilled onions

    • Top house bun

Pick and serve on an oval with choice of side

Apricot Chicken Melt
GOAL-Tender chicken and smoky ham melded together with our pepper jelly served on chewy yet toasted house baked bread.

KEYS TO SUCCESS:

  • Make sure you drop chicken as late as possible. It should not be on the grill more than 3-4 minutes to prevent our awesome chicken from getting dry!

  • Hit the chicken with the pepper jelly while on the grill so it cooks into it and starts to lightly caramelize. Remember to clean that part of your grill after you swing it!

  • Slice and heat 3 banh bread.

  • Drop one 5oz portion of grilled chicken and 1- 2oz portion of ham and divide into 3 even portions

  • Set goes from bottom to top (per bun):

    • Bottom ale

    • 2 t Dijon

    • 3-5 leaves kale

    • Glazed chicken

    • Ham

    • 2 t apricot jelly

    • Top ale

Serve in a basket

Brewer’s Board
GOAL: artisanal plate so good lookin’ you want to catcall it

KEYS TO SUCCESS:

  • Look at the picture on the freezer

  • Crackers are different than salmon mousse

  • On a board, assemble beautifully:

    • 1 portion terrine

    • 1 portion of picante provolone

    • 1 flat bullet apricot jelly

    • Beet-pickled egg, cut into quarters and placed on a small bed of greens

    • 1 portion sunflower seed brittle

    • 2 flatbread crackers, broken into 3rds

UPCOMING / IN PROCESS BEERS

  • Hoppy New Year! - IIPA

  • Doppelbock - strong German lager

  • Turbulent Consequence, Cherry Pit - spontaneously fermented ale matured on cherry pits

YOU OUGHTA KNOW!

The 6th annual Cameron Merrill’s Legacy Toy Drive begins 12/1! The downtown pub will be accepting NEW and UNWRAPPED toys to be donated to Doernbecher and Randall Children’s Hospital’s pediatric intensive care units. The drive runs until the 21st. See Katy’s HotSchedules message for more details.

STAFF ANNOUNCEMENTS

Congratulations to Paige! She is now Block 15’s new Event Manager.

Manager review feedback needed:
It is time to do Laura’s review as a new pub manager.  Please take some time to give Laura some feedback on areas she is doing well in her new role, and areas you would like her to focus on improving. Complete your review here. Reviews need to be completed by December 14th.

BLOCK 15 ACCOLADES

Our beer was recently given some love by both the Oregonian (in their Civil War Battle of the Breweries article) and famed beer writer Jeff Alworth (in his Best of 2018 article). Check out both writeups to see how well our beer is being received out in the wild! (They’re short reads, so you’ll only have to invest a few minutes total.)

THE CORVALLIS HALF MARATHON & 5K

The Corvallis Half Marathon & 5K is quickly approaching! The 5k is Saturday April 14th and the Half Marathon is Sunday April 15th. Block 15 encourages you to participate! In support of this, we will be covering the registration cost of any Caves or Block 15 employee who participates.

You must request, and be approved for, that time off of work by February 28th.

If you would like to register for one of these runs, please check in with your scheduling manager first. Sarah and Laura will be giving Kristen A. a list of all staff members who are approved for that time off.  She will then message all approved staff with a code that will allow you to register for free!

Please note this 'offer' is only good for those of you who participate.  If you register, but don't participate, you will owe Block 15 the registration fee, so make sure to only sign up if you are committed to running!

For event specific information, please visit the Corvallis Half Marathon website. Let Kristen know if you have any questions.

BLOCK 15 AND CAVES HOLIDAY FORMAL

You and a guest* are invited to the Block 15 and Caves Holiday Formal!

 *(If your guest is a former employee, please check with Nick or Kristen ahead of time)

What: Please join us for cocktail appetizers, drinks, live music, high fives, and a white elephant gift exchange (wrapped gift less than $20 in value, no alcohol or drugs)

When: Monday January 7th, 6:30pm-11pm

RSVP by December 15th here

Where: At The Corvallis Marriott Ballroom
(400 SW 1st St. Parking available in their garage)

Adults only, please

Hotel room discount link