YOU OUGHTA KNOW!
86 OYSTER WEEK!
Thank you all for ROCKING Oyster Week so f*&%ing hard!!! Paige (aka me…I guess I don’t need to talk in the 3rd person…weirdo) thanks you from the bottom of my heart! I couldn’t have gotten through the week without any of you, so THANK YOU!
All the food specials for the week were dope AF, and we only had a few minor injuries considering that 2,328 raw oysters were shucked!
The Oyster & Beer Fest was a success overall, with some minor tweaks we’ll remember for next year. A special thanks to the staff that worked it, especially the shuckers who shucked for 6 hours straight (and a shout out to Lindsey, who worked on her birthday and hopefully had a shucking good time!).
Now onto the next fest (TBD, but get excited)!
CORVALLIS HALF MARATHON
We’ll be pouring beer this weekend at the Corvallis Half Marathon (both on Saturday for the kids run and the 5K and then on Sunday for the actual half marathon). Come on down and support the runners at the finish line…you may even see a few employees run on through!
TUESDAY RETAIL FIRE SALES
Starting next week (Tuesday, April 16th), Beth will be out at the Tap Room every Tuesday from 3pm-4pm to sell old apparel at a discounted price. Please shoot her a text (541.730.9000) or an email (firstname.lastname@example.org) so she knows how many people to expect and when. This will run until interest fades/apparel runs out Newer employees, you’ll want to take advantage of this!
TAP ROOM PEDESTRIAN CROSSING SIGN
There is a new(ish) pedestrian crossing sign at the Tap Room to help raise awareness for drivers pulling into the Tap Room that there are people (and kids) walking around. This is how the sign is supposed to be oriented, so if you see it in a different/wonky spot, please either move it back or let a Tap Room staffer know.
It is still review time for the following managers:
Nick K. at Caves
Nick A. at the Tap Room
Laura at the Pub
The link to submit your reviews can be found here! The deadline to fill out the form is this Friday, April 12th.
WHAT’S NEW ON INSTA
New menu items will be launching in the next few days! Procedures will be posted in next week’s brewsletter.
New items include:
Lamb Bolognese with Anderson Ranches stewed lamb, radiatore pasta, fava tops, and Parmesan cheese, served with ale bread
Twice Baked Souffle with Alsea Acre goat cheese, kale, and marinated mushrooms
Baby Kale Salad with pesto vinaigrette, poached egg, herbed bread crumbs, and asparagus
Deviled Kimchi Goose Egg
WHAT’S GOING ON TAP SOON?
Dates are subject to change based on tap availability.
Fri 4/12: ----
Tues 4/16: Tangie IPA (replacing Flanders Red)
Fri 4/19: Spring Amusement (replacing Winter Amusement)
Fri 4/12: ----
Tues 4/16: ----
Fri 4/19: Spring Amusement (replacing Wild Cimmerian)
UPCOMING BOTTLE / CAN RELEASES
Fri 4/19: Spring Amusement (500mL bottles)
*Available at both the Tap Room and the Pub.
UPCOMING / IN PROCESS BEERS
Maibock - Strong Pale Lager
Spellbound - Barleywine Aged in Maple Bourbon Barrels
Intergalactic Hop Shop - Cosmically Hoppy Ale
BLOCKOUT = tap takeover
**Be sure to share/like the Facebook events to spread the word to your friends!
Sat 4/13 - Beer & Cheese at Pelican Brewing from 10am-3pm
*There will be some dope beer and cheese pairings, and Jacob will be there slinging our beer!
THE PEOPLE’S PINT / DINE OUTS
We are currently partnering with CARDV (Center Against Rape and Domestic Violence) for The People’s Pint tap. The designated beer is Alpha IPA at both the Pub and the Tap Room.
NEXT PUB DINE OUT
Tuesday, April 23rd / Corvallis Waldorf School
NEXT TAP ROOM DINE OUT
Check back in May!
The dine out for Cheledin Middle School PTO at the Tap Room on Tuesday, April 9th raised $400!
PUB MENU UPDATES
APRIL MONTHLY SPECIALS
Curry Chicken Skewers
Oregon Shrimp Cobb Salad
Jacob’s Boudin Blanc w/ Leeks
TAP ROOM MENU UPDATES
The first wave of Spring menu changes will happen this Friday, April 12th.
Also just as a small change, daikon radishes will be replacing apples on the green salad!
New items are listed below, and procedures can be found here:
Spinach & Bulgar Salad - Shredded Denison Farms spinach and cooked bulgur w/ almonds tossed in our shallot vinaigrette and topped w/ snow peas, Face aged cheddar, chopped bacon, chives and lemon zest. Served with toasted artisan bread. (Replaces Roasted Carrot & Brown Rice Salad)
Curry Roasted Cauliflower - With roasted cashews, zante currants, and cilantro. (Replaces Roasted Brussels Sprouts)
Oregon Shrimp Melt - Oregon bay shrimp salad made with mayo, lemon, onion and daikon radish served in a soft roll and topped with melted Face Rock aged cheddar and chives. (Replaces Oregon Tuna Melt)
Asparagus & Burrata Melt - Roasted Peoria Farm Markets’ asparagus, melted burrata cheese, smokey French dressing and local daikon radish on toasted artisan bread. (Replaces Winter Tempeh Melt)