Block 15 Marketing 12/10/25 Block 15 Marketing 12/10/25

Internal Brewsletter - December 10th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Ian! Swing by the Pub this Thursday for a Chicken Focaccia Sandwich!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Hoppy New Year // Imperial IPA // 8.80%

Welcome in 2026 with a bang of the finest Northwest-grown hops, a crisp body orchestrated by a dance of specialty malts, and a bubbly finish. Hoppy New Year from Block 15!
What are some highlights or changes for this beer?

Ring in the new year with an ipa that pairs the citrus character of Amarillo, citra and Bravo with the tropical and herbal character of Talus and Nelson Sauvin.

Tasting Notes:

Grapefruit • Papaya • Booming

Availability: On draft and cans to-go + Distributed to our network in Oregon & SW Washington
Series: Orbital

This beer will be around a month or less.

What is an Imperial IPA?

Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

The Prophecies // Belgian Quadrupel

Series: Orbital
Releases: December 19th at Block 15
Availability: On draft and cans to-go + Distributed to our network in Oregon & SW Washington

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Hoppy Holidays
TR: Squirrel Stash and Highland Hymn

Beer Education

Barrel Room Roundtable - Thursdays 4 pm

Topic: Off-flavor workshop: Ethyl Hexanoate

BEER 101: Belgian Quadrupel Ales and The Prophecies

By Garrison Schmidt, Head Brewer

Next week, we’re releasing The Prophecies, our take on the Belgian Quadrupel Ale. Topping the list of Belgian Abbey-style ales, the Quad is the strongest and darkest of them all.

Not an official, traditional style, the Quad was popularized by La Trappe brewery in the Netherlands around 1991 to showcase their ability to brew strong, dark ale.

Usually 9-12%, Quads are characterized by malt-forward profiles. Dark fruit like raisins and plums, caramel, toffee, and burnt sugar are accompanied by Belgian yeast phenolics. Quads emphasize sweetness, partially from the ethanol present, but should be balanced by the carbonation and attenuation.

We work hard to carefully select the best ingredients from at home and abroad. Certain ingredients from the continent cannot be replicated stateside. These styles also require careful management of fermentation schedules. Additions of dark candi sugar drive up the ABV without adding weight, but added at the wrong time can weaken yeast and stall ferments, leaving cloying sweetness and heavy mouthfeel. Done properly, it allows for the zippy and light natural carbonation that the style is famous for.

It’s a complicated and delicate art, but Belgian Abbey ales, and Quads in particular, are a great addition to a tap list during the cold days and long nights of winter. Crack a Prophecies and let me know what you think. Share one with a friend and cheers the Belgian way - Proost!

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

From the Executive Chef

By Sarah Farey, Executive Chef

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

Oh What Fun is the Holiday Season! As many of you have probably noticed, this can be a slow time of year for restaurants as a whole. Please don’t be surprised if shifts get a little shorter/change a little bit as managers adjust in-times and phasing patterns.
This also means it's a wonderful time for cleaning! Block 15 lives lovingly in a 100 year-old building, and I am willing to bet there are corners that haven’t been touched in all those 100 years 🙈 Find them! The last one to clean something is a rotten egg (and remember: Santa is always watching).
On a serious note, there has been an uptick in downtime and that means an uptick in some very naughty behaviors: crowding around the host stand, backs to the front door, and chatting in the kitchen. Please be conscious and considerate of the time spent chatting and ensure any necessary conversations are brief and efficient. You don’t want to make the Naughty List!

Tap Room Updates

With Hoppy New Year releasing on Friday, and Hoppy Holidays still on draft and in cans, please be diligent in ringing in these two beers correctly – they can look similar in the system if you’re going fast!

Caves Updates

By Aidan Welch, General Manager

High Fives

Makenna - Thank you for doing such a beautiful job decorating the Taproom for the holidays!

Sophia K - Sophia is always so awesome and gets things done! I think that she is diligent, down to earth, and approachable and adaptable! You slay girl.

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Drum roll please…

Our 2026 Charitable Partner selections are (in order of most votes):

South Corvallis Food Bank
Oregon Sexual Assault Task Force
Ocean Blue Project
Corvallis High School Robotics Team
Forestry Club at OSU and the College of Forestry Logging Sports Team
Old Mill Center for Children & Families
Benton County Historical Society / Corvallis Museum
4 Spirits Foundation
Corvallis Youth Symphony

Thank you to those who voted this year! Your opinion of who we support each year is valuable.

Block 15 Marketing 12/3/25 Block 15 Marketing 12/3/25

Internal Brewsletter - December 3rd, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Salem! Swing by the Pub this Thursday for Fried Pickles.
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

No new releases this week

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Hoppy New Year // Imperial IPA

Series: Orbital
Releases: December 12th at Block 15
Availability: On draft and cans to-go + Distributed to our network in Oregon & SW Washington

The Prophecies // Belgian Quadrupel

Series: Orbital
Releases: December 19th at Block 15
Availability: On draft and cans to-go + Distributed to our network in Oregon & SW Washington

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Highland Hymn
Tap Room: Flicker and Squirrel Stash

Beer Education

Barrel Room Roundtable - Thursdays 4 pm

Topic: 3-way blind BJCP - American Craft Pilsner

BEER 101: Holiday Brewing: A Tradition

By Garrison Schmidt, Head Brewer

We are used to seeing Sierra Nevada Celebration and Deschutes Jubelale creeping onto grocery store shelves earlier and earlier every year. While Christmas beer available in September is an invention of modern brewery marketing, holiday brewing is a long tradition that we are proud to be a small part of.

The first known holiday beers on record were brewed in Viking Norway before Christianity was practiced there. Pagan Jul Ale was brewed to be especially strong in order to honor their pantheon of gods and bring a little extra warmth to their exceedingly cold and dark winter nights. King Haakon passed a law over a thousand years ago that any house that did not brew a Jul Ale was to be fined, and if you skipped the brew three times in a row, you could lose your home and property.

During the English Tudor period, when many of our modern holiday traditions originated, each night during the nights of Christmas, a bowl of wassail was prepared. Strong, spiced, and hot, it was brewed specifically to be shared with friends and strangers alike. Medieval monks brewed “liquid bread” during holiday fasts, think a meal replacement shake that actually tastes good and gets you drunk. The Belgians brewed dubbels and trippels, the English brewed spiced old ales, and finally, the Germans used this time of year to brew Bocks and doppelbocks, strong, dark lagers often nearing 10% ABV.

Rolling all of these traditions into one in the traditional American method, modern craft brewers use this time of year to produce big, warming beers with lots of comforting spice, Seasonal spins on familiar favorites, and barrel-aged offerings. While we may use modern techniques and ingredients, our holiday brews are heavily influenced by these brewing traditions.

Holiday beers we currently offer include;

Imagine - Bourbon barrel-aged Imperial Belgian Stout
Figgy Pudding - Brandy Barrel-aged English Old Ale with holiday Spices
Hoppy Holidays - Imperial IPA with Spruce Tips
Ol’ St. Nick - Winter Warmer

By far, the most important piece of holiday brewing is to create beers that bring joy during dark months and encourage sharing a drink with people who are important to you. Try them all, and let me know which is your favorite.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Merch Survey Results

Thank you to everyone who took the merch survey a few weeks ago! Your input is really helpful, and will help me a ton when putting in future merch orders.

Some common threads ;)

Top types of merch: T-shirts, Zip-up Sweatshirts, and Crewnecks, with fun write-in mentions of Garth Brook’s style-button ups, beer can earrings, and muscle tanks.
Top garment colors: Black, Muted color, or Gray
Preferred art placement: Full back and/or small left chest
Top designs: Regular Block 15 logo art, Super Nebula, Deep Seek, and Nebula
Lots of fun ideas in the write in section! Here’s a peek: Retro vibes, adding Corvallis, Oregon to the art, disc golf putters, socks, fun art or graphics. There were too many to mention, but your ideas are great.

Fresh Pow

You may have noticed that our locations have been decked out for wintertime… and Fresh Pow! We release this seasonal Hazy IPA throughout the winter, which is why you see it advertised as “Brewed Fresh November through January”.

To continue enhancing Fresh Pow, we've revised our recipe—and brought even MORE POW than last year's release. The slushy remnants of Azacca have been replaced with the fluffy flakes of Strata CGX and Sultana. To complement, we swapped in Apollo Salvo for Comet Salvo. The result is an upgraded storm of juicy passionfruit, lime, and mango to carry through the winter season.

If you have any questions about the beer, feel free to chat with our brewers, your managers, or me. If you haven’t had a chance to try it, please do! I thought it tasted particularly delicious this year and would definitely be something people who like hazys would enjoy.

Check out Fresh Pow on our website

Events

From the Executive Chef

By Sarah Farey, Executive Chef

Pub December Monthly Specials Launch Today

Tahini Baba Ganoush
- Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $12.99
Mushroom & Beef Stroganoff
- Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $21.99
French Dip Sandwich
- Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked sesame baguette. Served with a side of warm jus. $19.99
Festivus Burger
- NW beef patty, melted fontina & gruyere cheeses, garlic aioli, Balsamic onion jam & arugula on house baked rosemary focaccia. $18.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

December Monthly dessert is Egg Nog Creme Brulee! Vanilla creme brulee base infused with nutmeg and bourbon. Both locations starting Friday.

New cookie at the taproom is Hot Cocoa, a chewy chocolate cookie studded with white chocolate and candy cane bits.

Pub Updates

By Kira Sciarrotta, General Manager

You guys have been crushing your hospitality and our Rate Per Guest is steadily headed upward, congrats everyone! BUT, we can’t stop here! Remember that hospitality is a skill that needs to be stretched and strengthened everyday. Keep working on creative ways to engage with guests. Not only to make their experience better, but to drive sales and tips!
If you ever witness (or provide yourself) an awesome moment of hospitality, please make it a point to tell a manager, this is going to play into our Daily Server Competitions in the very near future!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Levi - For jumping into the warehouse and slinging beer around! You saved our bacon the other night, and the distro team is very thankful! Cheers homie!

Donlon Hanly - Donlon is always so stellar as a float and/or opener and/or server! I have so much respect for him and he is always literally one of the kindest and adaptable people I’ve met. On top of being an OSU student. I’m grateful to work with you and your ability to be fabulous at Block 15 doesn’t go unnoticed!

Lily - She is a freaking ray of sunshine and makes everybody's day better. She is a positive force, and I appreciate the love she shows for her work and coworkers. Glad you work here, Lily!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Applications closed for 2026 partners today. I’ll be sending out a poll later this week for us to choose which organizations we work with for our Dine Out and People’s Pint events. Your vote matters in helping support our local community organizations! - Holly

Block 15 Marketing 11/26/25 Block 15 Marketing 11/26/25

Internal Brewsletter - November 26th, 2025

General

Expanded List For Recyclables

By Tivey Hornberger, Human Recourses

Republic Services has expanded the list of recyclables they accept in the mixed recycling cart! We can now recycle poly-coated cartons (half & half and heavy cream containers), egg and berry cartons, small pieces of scrap metal, and other items. Please continue to empty and rinse containers, and don’t include lids unless they are screwed onto their bottles. See here for the full list:

https://www.republicservices.com/sites/default/files/legacy_documents/Muni/Oregon/Corvallis/Oregon-Recycling-List-2025.pdf

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Vital Vibe // West Coast IPA // 6.60%

We’ve harmonized Citra and Mosaic with Krush, the new king of aura. Experience the bass of citrus and stone fruits amplified by the highs of tropical fruits. Pour up and discover your Vital Vibe and that B15 feeling.
What are some highlights or changes for this beer?

This beer was originally made for our experimental hop project Consortium: Mosaic x HBC-586. One of our most popular emerging IPAs, it was graduated to a stand-alone brand, Vital Vibe, in late 2023. HBC-586 went through a 17-year process as an experimental hop variety and was officially released as a commercial hop brand, Krush™, in 2024.

Tasting Notes:

Candied Peach • Orange Juice • Aura

Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington
Series: Orbital

This beer will be around a month or less.

What is a West Coast IPA?

An IPA sub-style originating in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Hoppy New Year // Imperial IPA

Series: Orbital
Releases: December 12th at Block 15
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington

The Prophecies // Belgian Quadrupel

Series: Orbital
Releases: December 19th at Block 15
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Both Locations: Squirrel Stash

Beer Education

Barrel Room Roundtable - Thursdays 4 pm

Topic: No Roundtable this week, Happy Thanksgiving!

BEER 101

By Garrison Schmidt, Head Brewer

Thanksgiving Beer Pairings

Thanksgiving. What can you say? A lot going on there. But anyway, it’s a fun time to drink beer with food, so I’m going to do a short list of suggestions for pairings with our favorite food-based holiday!

Let's begin with the actual reason for the season: the stuffing. I love an IPA or hoppy pale for this, as the bitterness can cut the richness and match the herbal intensity.

Next, for the centerpiece of the table, I like to pair an amber ale or Vienna lager with roasted turkey. A moderate hop character and malty sweetness complement savory, seasoned meat without overpowering it.

Taters and gravy require a crisp pilsner or kolsch, which cuts through fatty creaminess and refreshes your palate. Sweet potatoes or candied yams, however, call for a brown ale or a marzen lager with their own caramel and toffee notes to complement the dish's sweetness.

Whether your cranberry sauce is hand-made or out of the can (elite), consider pairing with a Belgian wit or a more fruit-forward saison, which will echo the berry flavor while remaining balancing and refreshing.

Now, I realize that most of us won't have the courage to sit down at Thanksgiving dinner with 7 or 8 beverages, so if I have to suggest a beer to pair with the entire meal, I’d go with a Belgian dubbel or tripel. Their spicy, fruity character and moderate sweetness can bridge multiple dishes on one plate.

Finally, with dessert, I always suggest a Figgy Pudding from your local Block 15. It genuinely shines next to pumpkin and pecan pie, complementing their warm spices

Whatever you choose to drink on Thursday, I hope that you get to spend it with people that you love and who make you happy. Enjoy the walk with your cousins before dinner, and avoid politics at the table. Happy Thanksgiving, everybody.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Block Friday Sale - November 28th - 30th

50% off select merch + Vintage Bottle Sale at the Tap Room only. Our Sunday 20% package beer discount DOES NOT apply on top of the sale price.

👕 Merch Sale 🧢 - Out with the old and in with the new - we're clearing space for new items and are offering 50% off on some t-shirts, long sleeve plaid shirts, beanies, and hats.

🍾 Vintage Bottle Sale 🍾 - We're opening the vault and releasing a limited collection of vintage bottles that have been aging in our cellar. We’re offering these at 35% off. Quantities are limited and vary by beer.

Check out the bottle list!

From the Executive Chef

By Sarah Farey, Executive Chef

Pub December Monthly Specials

Tahini Baba Ganoush
- Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $12.99
Mushroom & Beef Stroganoff
- Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $21.99
French Dip Sandwich
- Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked sesame baguette. Served with a side of warm jus. $19.99
Festivus Burger
- NW beef patty, melted fontina & gruyere cheeses, garlic aioli, Balsamic onion jam & arugula on house baked rosemary focaccia. $18.99
  - This is a rework of an old special burger we used to run in December.

Posole Vs. Pozole!

It was brought to my attention that there’s been some back and forth on the spelling when writing this on the board, so I wanted to clarify. We use posole because this recipe was created to showcase New Mexico flavors and was originally developed to pair with our Native Land 2.0 Mexican lager, brewed with New Mexico blue corn to honor Native Americans. Pozole is the Mexican-Spanish spelling. Here’s the blurb on the beer that was shared on socials back in 2023!

Native Land 2.0: A 4.7% Mexican Lager made for the second year of @bowandarrowbrewing's international @nativelandbeer collaboration with 39 breweries to raise awareness that Native Americans are not only an important part of our country's history but are still here.

The collaboration is intended to source native corn from the region of the brewery collaborating, and the proceeds benefit land stewardship for access, or to preserve traditional foods for a native organization. Oregon did not have a native corn, so we purchased corn from the tribal organization at Santa Ana Pueblo in New Mexico.

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

Happy Thanksgiving team! This week, I want everyone to head to the “High Five” tab and write a nice, thankful message to one of your coworkers! Shout them out and tell everyone why you’re thankful for them, get creative!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Cedar Nelson - Thanks for being an unexpected hospitality superstar!

Max Spears - Great mention of Max in our Secret Shopper and Manager RnD for knowledgable and fantastic service.

David Mellison - For being promoted to manager, and also for getting excellent feedback in Secret Shopper reports!

Mars, Charles, and Stirling - I heard these guys talking about the new monthly specials. Thanks for keeping informed!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Kayla West - Warehouse

Charitable Programs

Check back next week!

Block 15 Marketing 11/19/25 Block 15 Marketing 11/19/25

Internal Brewsletter - November 19th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Mars! Swing by the Pub this Thursday for Cajun Shrimp & Rice!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Fresh Pow // Hazy IPA // 7.00%

Amplified for the winter season, we have piled on the pow, doubling one of our favorite NZ hops. Slide into a resinous, citrusy, and tropical hop avalanche with a pillowy, soft body. Powabunga!
What are some highlights or changes for this beer?
- Forecast: Increased hop intensity and deeper flavor accumulation. To continue enhancing Fresh Pow, we've revised our recipe—and brought even MORE POW than last year's release. The slushy remnants of Azacca have been replaced with the fluffy flakes of Strata CGX and Sultana. To complement, we swapped in Apollo Salvo for Comet Salvo. The result is an upgraded storm of juicy passionfruit, lime, and mango to carry through the winter season.
Tasting Notes:
- Mango • Lime Zest • Powabunga
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington
Series: Perennial
- This beer will be around for a couple months!
What is a Hazy IPA?

An IPA sub-style originating in New England, it originally evolved from American IPA to have a lighter malt bill, which had a soft finish from adjuncts containing higher protein levels and water naturally high in Chloride. Early versions retained an assertive bitterness, but that mostly softened over time, giving way to a soft, juicy beer with a big, sweet body that mostly featured fruit notes (citrus, tropical, stonefruit, red fruit, etc). Some versions can contain pine or dank notes as well. Bitterness ranges from light to moderate, and body ranges from moderate to heavy. Hazy is still a rapidly evolving style.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Vital Vibe // West Coast IPA

Series: Orbital
Releases: November 28th at Block 15
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington

Hoppy New Year // Imperial IPA

Series: Orbital
Releases: December 12th at Block 15
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington

The Prophecies // Belgian Quadrupel

Series: Orbital
Releases: December 19th at Block 15
Availability: On draft or cans to-go + Distributed to our network in Oregon & SW Washington

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Event Horizon
TR: Squirrel Stash & Eminent Point

Beer Education

Barrel Room Roundtable - Thursdays 4 pm

This week’s barrel room round table: Off-Flavor workshop - Hydrogen Sulfide

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Block Friday Sale - November 28th - 30th

50% off select merch + Vintage Bottle Sale at the Tap Room only. Our Sunday 20% package beer discount DOES NOT apply on top of the sale price.

👕 Merch Sale 🧢 - Out with the old and in with the new - we're clearing space for new items and are offering 50% off on some t-shirts, long sleeve plaid shirts, beanies, and hats.

Check out the bottle list!

From the Executive Chef

By Sarah Farey, Executive Chef

Pub December Monthly Specials

Tahini Baba Ganoush
- Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $12.99
Mushroom & Beef Stroganoff
- Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $21.99
French Dip Sandwich
- Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked sesame baguette. Served with a side of warm jus. $19.99
Festivus Burger
- NW beef patty, melted fontina & gruyere cheeses, garlic aioli, Balsamic onion jam & arugula on house baked rosemary focaccia. $18.99
  - This is a rework of an old special burger we used to run in December.

Bakery

Notes from Lindsey Henriksen, Bakery Manager

New cheesecake starts Friday! The Black and Tan Cheesecake.
- Our creamy vanilla bean basque cheesecake with a brownie bottom, served with sour cherry topping. Made without gluten! Both locations.
Figgy Pudding (the dessert) is now available at both locations, and going forward we will have monthly desserts at both locations until further notice. Things could change next year when we have soft serve up and running again!
We will be running an eggnog creme brulee special this weekend at the taproom only, limited supply.

Pub Updates

By Kira Sciarrotta, General Manager

The beer board is back! This was a loved practice that was taken down a couple of years ago, but it’s back to stay! This is a huge task and requires everyone’s watchful eye. If you ever notice something is wrong, please let a manager know!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Salem - Salem is constantly going above and beyond for Block 15 and their coworkers. Salem is always in a great mood and wants to work hard. Definition of a Blockstar!!

Max - Max is always in the mood to make money and have a good time. He’s always got a high spirit and it’s obvious his tables love him. So happy to be able to work with him !!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

End of the Year Recap & Upcoming Voting for 2026 Partners

We’re finished with our events for the year, and will be voting on next year’s partners soon. Keep an eye on this section for more info.

We raised a total of $6,549.25 for our partners this year through Dine Outs and People’s Pint! Thank you for your efforts in helping talk about this to our guests; it’s appreciated.

As a recap, we partnered with and donated to Grace Center for Adult Day Services, CASA, CMRU, 4 Spirits Foundation, Linus Pauling Middle School, Mary’s River Watershed Council, Whiteside Theater, SafeHaven Humane Society, and Chintimini Wildlife Center.

If you know any organizations personally, please invite them to apply for next year! The application window closes on December 3rd.

Dine Out & People's Pint Application

Block 15 Marketing 11/12/25 Block 15 Marketing 11/12/25

Internal Brewsletter - November 12th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lily! Swing by the Pub this Thursday for Sweet Chili N Fritos!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

B15_Packaging_Images_16oz_Perennial_Hoppy_Holidays_2023.png

Hoppy Holidays // 9.20%

Description: This yuletide IPA is brewed with a sleighful of hops, orange zest, and foraged spruce tips. Our gift of pine and citrus is wrapped in a warm malt backbone that is sure to bring holiday cheer.
Key Takeaway: 250 Pounds of Spruce tips went into the beer, which were hand-foraged by our staff at Starker Forests in the Coast Range. 100 pounds of orange zest add the perfect amount of fruity flavor.
Tasting Notes: Jolly Rancher • Orange Peel • Festive
Format: Draft & Cans
Series: Orbital
Beer Style: Imperial IPA with Citrus and Spruce Tips

Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Fresh Pow // Hazy IPA

Series: Perennial
Releases: November 21st
Format: Draft & Cans
Description: Amplified for the winter season, we have piled on the pow, doubling one of our favorite NZ hops. Slide into a resinous, citrusy, and tropical hop avalanche with a pillowy, soft body. Powabunga!

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Flicker

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

This weeks barrel room round table: TBD

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Block Friday Sale - November 28th - 30th

50% off select merch + Vintage Bottle Sale at the Tap Room only. Our Sunday 20% package beer discount DOES NOT apply on top of the sale price.

👕 Merch Sale 🧢 - Out with the old and in with the new - we're clearing space for new items and are offering a deal on some t-shirts, long sleeve plaid shirts, beanies, and hats.

🍾 Vintage Bottle Sale 🍾 - We're opening the vault and releasing a limited collection of vintage bottles that have been aging in our cellar. Quantities are limited and vary by beer. Bottle discount % and list of offerings are still being finalized.

Here are a few examples of what beers we’re offering:

2018 Turbulent Consequence, The 5th

Designed to celebrate the fifth anniversary of our friends at de Garde Brewing, Turbulent Consequence, The 5th features a blend of spontaneously fermented stock out of our Turbulent Consequence program that was matured for two years in neutral oak, conditioned on Cara Cara orange peel and cognac staves, and bottle conditioned with local honey for natural carbonation.

2019 Summer Amusement

Block 15 and De Garde’s Amusement series was a rotating seasonal project that blended friendship, technique, and beer from both breweries. Summer Amusement features a young table saison from Block 15, blended with one-year-old spontaneously fermented and oak-aged wild ale from de Garde, producing a crisp blend that is bright and zippy when enjoyed fresh and has gained beautiful complexity upon cellaring.

2021 Golden Canary

This foeder-conditioned blend of Golden Wild Ales combines a bready malt base with bright acidity, earthy funk, and just a touch of barrel character. Enjoy fresh notes of stone fruit, green apple, and citrus zest. As it aged in the bottle, the wild character has developed complexity over time.

From the Executive Chef

By Sarah Farey, Executive Chef

Next Wednesday 11/19 we will be replacing the Oregon pesto pasta with our bucatini parma rosa at the pub!

BUCATINI & MEATBALL PARMA ROSA Bucatini pasta, house-made creamy fontina-tomato sauce, parmesan, basil and a jumbo beef & pork meatball. 17.99

Also on the 19th both locations will be getting a NEW fry seasoning option! We are adding French Curry, or “Vadouvan” which is the actual name.

Vadouvan is a French-inspired, dry curry spice blend that combines traditional Indian spices like cumin, coriander, and turmeric with aromatics such as shallots, garlic, and onion
When it goes live I would LOVE folks at both locations to try them and report back with their favorite dipping sauce to pair with them! Let’s find French Curry’s honey mustard :) IYKYK.

While soft serve is on hold for the winter at the tap room, we will be running the same monthly dessert as the pub as our second plated dessert option!

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Next week we will start running the monthly desserts at both locations! This means the taproom will carry figgy pudding, and in December we will switch to a creme brulee. Dessert switches happen the Friday after monthly menu changes.

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Block 15 Marketing 11/5/25 Block 15 Marketing 11/5/25

Internal Brewsletter - November 5th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Kira! Swing by the Pub this Thursday for Spicy Broccoli Cheddar Soup served in a Bread Bowl!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Highland Hymn // 5.80%

Description: Inspired by the majestic sights and sounds of Scotland, Highland Hymn is a malt-forward crescendo of caramelized sugar and toffee notes accompanied by a robust, and complex finish.
Key Takeaway: Comfortable, cozy, and drinkable, this ale was developed by one of our favorite student interns. Tweaked over the years to bring it as close to an authentic Scottish Ale as possible, we present this most classic of UK styles.
Tasting Notes: Caramel • Peat • Spontaneous Ballads
Format: Draft & Cans
Series: Perennial
Beer Style: Scottish Ale

Scotch ale can refer to a spectrum of beers that are almost all amber to dark with prominent malt flavor and have a light hop flavor and bitterness that leads to a smooth, sometimes decadent drinking experience. Scottish ale usually refers to a beer of moderate strength, between 5% and 6%.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Hoppy Holidays // Imperial IPA with Citrus and Spruce Tips

Series: Orbital
Releases: November 14th
Format: Draft & Cans
Description: This yuletide IPA is brewed with a sleighful of hops, orange zest, and foraged spruce tips. Our gift of pine and citrus is wrapped in a warm malt backbone that is sure to bring holiday cheer.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Squirrel Stash
Tap Room: Squirrel Stash & Eminent Point

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

This weeks barrel room round table: Off-flavor workshop - Triangle Test for Isovaleric Acid

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Employee Merch Survey

What's up, Block 15 all-stars? I get awesome ideas for merch passed to me all the time, but wanted to create a little survey so that I could keep those ideas a little more organized as I do some merch planning going into 2026. Your help and time are greatly appreciated! - Holly

Take Survey

Events

Veteran’s Day Special - November 11th

At the Pub only this year, Veterans receive their first drink and entree free as a thank you for their service.

From the Executive Chef

By Sarah Farey, Executive Chef

Starting Friday the tap room will be going back to having fries instead of chips as our standard side option, with soup (coming back!) and salad available as an upgrade. This will increase the price of items with sides, but just simply explain to guests that it is the same price, we just do not have chips anymore! Mac salad can still be a side option without an upcharge.

Also on Friday, the tap room will also be phasing out soft serve for the winter! We will bring on another dessert to replace it. Once that is finalized, I will share that info on Sling so keep an eye out for that in your TR newsfeed!
The pub will run a slightly modified menu for family weekend, removing wings and fish & fries Friday-Sunday.

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Check out our Marbled Rye bread on the beet reuben, it’s a new recipe we are excited about! Still a vegan bread.

New cookie at the taproom is a Chai Snickerdoodle. This one is good as is or warmed up to order.
Figgy Pudding is landing at the pub on Friday! This recipe is an old Block 15 favorite, to celebrate the beer of the same name. A moist cake baked with brandy soaked figs and dates, served warm with brandy hard sauce and cream. These are served in spin dip boats, and the bakery is making the hard sauce by the quart.
Caves is now running a Hazelnut Sherry Chocolate Torte made from our bakery. They are serving it with their housemade honey and orange blossom ice cream! This dessert is made without gluten.

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Kelly - She’s been doing a great job with bookkeeping, on top of her other duties! Thanks for all you do, lady.

Max - Max is always a positive energy every shift he works! Customers love him (and so do we!) He killed it on a busy game day and kept everyone’s spirits up.

Cedar - Cedar is a beast on the floor and the bar! She worked a 12 hour day and somehow made it look easy. We love Cedar!!!

Dave - Dave makes me happy every shift I work! He has a really great way of talking to people, both guests and coworkers. I appreciate his helpfulness and vibe!

Dabbers - Always has such an amazing attitude and smile when I see him.

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Dine Out! for Chintimini Wildlife Center on November 12th

Next Wednesday, we’ll be hosting a Dine Out! event to benefit Chintimini Wildlife Center. This runs at both locations while we’re open. We donate a portion of food sales from the day, and all folks have to do is dine with us to participate. Please mention this to guests when they come in that day! I’ve included some info about Chintimini for you so that you can be prepared when someone asks.

What is our donation going toward?

The donation will go toward food and medical supplies for bird, mammal, reptile, and amphibian wildlife patients!

About Chintimini Wildlife Center

Chintimini Wildlife Center treats the urgent and often life-threatening needs of wildlife in the Willamette Valley through their Wildlife Rehabilitation Clinic. Their clinic treats more than 2,000 injured and orphaned animals each year.

In addition, their preventative efforts take the form of a number of education to children and adults in the community. Because many injuries treated in their clinic are the result of negative human-wildlife interaction, they view education as the best preventative measure. Sharing their experience and knowledge with the community leads to better stewardship of local wildlife and our shared environment.

Learn More About Chintimini

Block 15 Marketing 10/29/25 Block 15 Marketing 10/29/25

Internal Brewsletter - October 29th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Tivey! Swing by the Pub this Thursday for Jalapeno Kettle Chip Nachos!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Imagine // 14.15%

Description: A blend of Belgian-inspired Imperial Stouts matured for one and two years in freshly emptied Heaven Hill bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year.
Key Takeaway: Belgian-style stout that is matured each year in a different bourbon distillery barrel. Made with a Trappist yeast that has high attenuating power, this allows us to really push the starting gravity and make this one big-big-big beer.
Tasting Notes: Chocolate • Coffee • Roasty
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian Imperial Stout Matured in Bourbon Barrels

Not a traditional Belgian style, stout was developed in the British Isles. What is a Belgian tradition, however, are barrels, Belgian yeast, and Candi Syrup. Quadrupel ales use dark candi syrup to add body, color, and fermentable sugars to wort. We use the same technique on our Belgian Stouts to the same effect. We age them in bourbon barrels, a technique based on Belgian barrel aging perfected over hundreds of years. We also use Belgian yeast to ferment, which gives them a distinct, spicy phenolic character found in many great Belgian ales. So, while not a traditional style, these beers are influenced by and designed to honor the long and proud history of Belgian Brewing.

Imagine: Speculoos // 14.15%

Description: A limited blend of Belgian Imperial Stouts aged in Heaven Hill Bourbon Barrels and conditioned on speculoos cookies from our bakery, adding decadent notes of cinnamon, ginger, and cardamom.
Key Takeaway: Speculoos are a gently spiced Belgian cookie often enjoyed with coffee. We used heaps of them to give this Imagine Variant a special character we have never experienced before.
Tasting Notes: Cinnamon • Ginger • Festive
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian Imperial Stout, Matured in Bourbon Barrels and Conditioned on Speculoos Cookies

Figgy Pudding // 13.20%

Description: Our yearly holiday offering is brewed with specialty malts, figs, cloves, and nutmeg, and matured in freshly emptied brandy barrels—the perfect beer to share with friends and family around a cozy fireplace.
Key Takeaway: One of our oldest barrel-aged offerings, Figgy Pudding is a unique Barleywine offering, gently spiced with just enough brandy character to balance its complex malt sweetness.
Tasting Notes: Spice • Molasses • Warm
Format: Draft & Bottles
Series: Cellars
Beer Style: English Barleywine ale matured in Brandy Barrels with Spice

Barleywine is a historically strong British beer that originated as a farmhouse beer, made from the first runnings of wort in a process called parti-gyle, where multiple beers are made from the same mash, each beer being lower in strength as the sugar is depleted. Modern Barleywines are made as a single product. They are usually at least 10% ABV with a rich malt sweetness and flavor that often expresses as toffee, prune or raisin, and can also be very nutty. They have an aggressive bitterness that balances the sweetness. There are classic British Barleywines and modern American Barleywines, the difference being if the hops are British or American.

Willa // 8.25%

Description: Blended each year in celebration of our founding brewers' daughters' birth. A solera-style blending of red wine barrel-matured farmhouse ales, each year, contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself.
Key Takeaway: Unique red farmhouse made using the solera method. Perfect for sharing with friends or loved ones on a cool fall evening, this beer receives special care throughout its life due to its status, celebrating the Arzner's youngest daughter.
Tasting Notes: Tart • Oak • Bright
Format: Draft & Bottles
Series: Cellars
Beer Style: Red Farmhouse Ale Matured in Red Wine Barrels

B15_Packaging_Images_16oz_Perpetual_Sticky_Hands_CLASSIFIED.png

Sticky Hands: [CLASSIFIED] // 8.10%

Description: From our hidden archives, [CLASSIFIED] boasts two mystery agents. Your mission: Identify the secret hops. Look out for anyone with pineapple candy or resinous qualities—a hint: both hail from Down Under.
Key Takeaway: "TOP SECRET DOCUMENT - CLEARANCE LEVEL: [15]
HOP VARIETIES: ████, ███, ████
MISSION: Encourage your team to make accusations against suspected hops via our social media outlets.
STATUS: [HIGHLY DRINKABLE]"
Tasting Notes: Hawaiian Punch • POG Juice • Mysterious
Format: Draft & Cans
Series: Sticky Hands
Beer Style: Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Highland Hymn // Scottish Ale

Series: Perennial
Releases: November 7th
Format: Draft & Cans
Description: Inspired by the majestic sights and sounds of Scotland, Highland Hymn is a malt-forward crescendo of caramelized sugar and toffee notes accompanied by a robust, and complex finish.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Flight Risk
Tap Room: Loyal to the Block

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

This weeks barrel room round table: Thursday 4PM - TBD

Beer 101:

By Garrison Schmidt, Head Brewer

We use many types of barrels for aging beer at Block 15. This week, we are releasing four beers from that program. All four of these beers were aged in ex-Bourbon Barrels. We also use wine barrels extensively, as well as Sherry, Cognac, Gin, and more. Each barrel has its own attributes, taking on the flavor from the liquid that was in the barrel before.

Spirit barrels provide a wide array of flavors that contribute to making these beers unique. During manufacturing, barrels are toasted with fire before being sealed; the heat breaks the wood down into natural sugars that contribute caramel notes, color, and aroma as well as coconut-like notes. Tannins are made less astringent, and fiber in the oak breaks down into flavor molecules that produce clove and vanilla notes.

We nearly always buy barrels that have already been used in alcohol production, and those products also leave flavor behind that we can access while aging. This year’s Imagines were aged in Willet and Heaven Hill barrels. Even when the barrels are emptied, there is still alcohol soaked into the barrel staves that interacts with the beer once we have filled the barrels. Liquid moves in and out of the barrel staves naturally during the aging process

Another factor in flavor development is oxidation. Typically, we go to great lengths to prevent oxidation in the brewing process. Oxygen is a major spoilage factor, leading to beer staling. Barrel aging is the exception; oak staves are microporous and allow slow oxidation over time. This develops complex sherry-like notes that add a richness to aged beers.

Time is another factor in barrel aging. Typically, we age beers for one year at a minimum. With time, bitterness softens and malt becomes more pronounced. With slow oxidation, the beer also evaporates, concentrating the alcohol and increasing the viscosity. Temperature also plays a major role; we keep our barrel room at a constant temperature, and the cellar at the pub stays at a consistent temperature and humidity.

Once the beer has reached the maturity we’re looking for, we rack it out of barrels in a process called blending. From there, we treat it like a normal beer, keep oxidation down, and condition before packaging.

This month we release Imagine, Imagine; Speculoos, Figgy Pudding, and Willa. All four were aged in barrels, the Imagines in bourbon, Figgy in brandy, and Willa in red wine. Give them a shot and let me know what you think.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Late Fall Bottle Release - November 1st

General Bottle Release

Bottles will be available for sale at both locations during regular business hours starting November 1st. Limits will be in effect, and bottles will be available on a first-come, first-served basis. These bottles are excluded from our 20% off packaged beer deal on Sundays, until you hear otherwise.

Guided Pairings with Bottle Pre-Order Opportunity

November 1st, 11:30 am - 1:30 pm • Southtown Tap Room

Brewer's Dinner

November 1st, 6 - 8 pm • Downtown Pub *SOLD OUT*

Veteran’s Day Special - November 11th

At the Pub only this year, Veterans receive their first drink and entree free as a thank you for their service.

From the Executive Chef

By Sarah Farey, Executive Chef

Pub November Monthly Specials are coming out next Wednesday, 11/5!

Seafood Arancini - Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99

These are not GF.
Arancini are Sicilian deep fried rice balls often made from yesterday's risotto!
The pumpkin mole sauce is GF and Vegan. It does contain pumpkin seeds.
Mole is a Mexican sauce made from an array of ingredients, typically including chilis, nuts, dried fruits and chocolate. Ours is made from pumpkin puree & seeds, warming spices, ancho chiles and tomato.

The Gobbler - Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99

Cornbread stuffing does contain flour, so it is not GF. It also contains dairy and eggs.
Turkey Gravy is not GF
Cran Relish is GF and vegan

Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99

Salad dressing is GF and Vegan.
Smoked chicken or tempeh make fantastic add-on/upsells!

Smoked Beet Reuben-Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99

Reuben sauce is GF. It does contain dairy and eggs.
Pumpernickel is Vegan!
Bacon is a great add-on for non-vegetarians!

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Last week for pumpkin cheesecake cookies at the tappy, we’ll have a new flavor next week.

Pub Updates

By Kira Sciarrotta, General Manager

The Dark and Stormy will be added to the menu this Friday! This is a dark rum cocktail with Marionberry, lime juice, simple syrup, topped with Ginger Beer. It will get a cinnamon-sugar rim to add to its holiday spirit!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Paige - Paige is always so willing to help out and absolutely killed it slinging brews at bloktoberfest, along with tearing it down at the end of the night. Go Paige!

Maggie - I always hear Maggie laughing with her tables, I don’t know what it’s about, but they always leave with a huge smile & make sure to say goodbye to her.

Sophia - Sophia did an amazing job letting people know at the door that our grill broke down. She did a great job of telling people what we could offer and still had a smile on her face when people denied politely

Maggie - Always does a great job and is fun to work with!

Maggie Speed - I always see Maggie interacting with tables thoroughly, greeting them timely, and always have a smile on her face. I can tell that she’s witty and quick, but also quite efficient. I admire her swiftness without letting pressure get to her. U go Queen!

Riley - Killin it and always has good energy!

Paulie - He’s always willing to take one for the team for the sake of having each others backs and being the ultimate team player. Paulie MVP !!

Holly Amlin - Great job promoting, marketing and prepping stuff for Bfest, I really appreciate your dedication to pulling off a well run festival! We had so much fun stuff this year like the fedoras, merch and t shirts. Great work!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Abrahm Knight - BOH

Other staff news:

If you call out sick, remember to submit a request to use your sick time. You accrue it as you work, so use it when you can!

Charitable Programs

Next up - Dine Out! for Chintimini Wildlife Center on November 12th

Block 15 Marketing 10/22/25 Block 15 Marketing 10/22/25

Internal Brewsletter - October 22nd, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Ol’ Saint Nick // 9.00%

Description: Ol' St. Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish.
Key Takeaway: A turn-of-the-season winter warmer. It's a delicate balancing act of sweet malt and hop bitterness that creates an incredibly drinkable seasonal taster. Very complex malt bill leads to a nuanced, malt-forward winter ale.
Tasting Notes: Candied Plums • Roasted Malt • Fireside
Format: Draft & Cans
Series: Orbital
Beer Style: Winter Ale

Winter ale is more of a brewing tradition than a specific style. Usually brewed strong, dark, rich, and warming, these beers utilize darker malts, spices, sugars, and higher ABV to create a beer that is perfect for cold winter months. Different breweries and regions use the phrase to mean different things, but most of them are big, bold, dark, and strong.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Imagine // Belgian Imperial Stout Matured in Bourbon Barrels

Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: A blend of Belgian-inspired Imperial Stouts matured for one and two years in freshly emptied Heaven Hill bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year.

Imagine: Speculoos // Belgian Imperial Stout, Matured in Bourbon Barrels and Conditioned on Speculoos Cookies

Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: A limited blend of Belgian Imperial Stouts aged in Heaven Hill Bourbon Barrels and conditioned on speculoos cookies from our bakery, adding decadent notes of cinnamon, ginger, and cardamom.

Figgy Pudding // English Barleywine ale matured in Brandy Barrels with Spice

Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: Our yearly holiday offering is brewed with specialty malts, figs, cloves, and nutmeg, and matured in freshly emptied brandy barrels—the perfect beer to share with friends and family around a cozy fireplace.

Willa // Red Farmhouse Ale Matured in Red Wine Barrels

Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: Blended each year in celebration of our founding brewers' daughters' birth. A solera-style blending of red wine barrel-matured farmhouse ales, each year, contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself.

Sticky Hands: [CLASSIFIED] // Hop Experience Ale

Series: Sticky Hands
Releases: October 31st
Format: Draft & Cans

Description:

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Black Gold
Tap Room: Discovery and Loyal to the Block

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

This weeks barrel room round table: Thursday 4PM - TBD

Beer 101:

By Garrison Schmidt, Head Brewer

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Late Fall Bottle Release

The Brewer’s Dinner is SOLD OUT, and we’ve sold a little over half of the tickets for the Guided Pairing event - please try to encourage folks to join us for this! It’s a more casual pairing experience and a fun walkthrough of our production space. I handed out table tents and posters to both locations to help build awareness, which have QR codes to our webpage that explains the program as a whole.

Learn More

Events

Late Fall Bottle Release - November 1st

Pre-orders close on October 27th!

General Bottle Release

Guided Pairings with Bottle Pre-Order Opportunity

November 1st, 11:30 am - 1:30 pm • Southtown Tap Room

During this guided experience, folks will learn how the beers were made from our Brewery staff while enjoying thoughtful pairings by our Executive Chef, Sarah, to enhance the tasting notes of each beer. Tickets are sold for time slots of 11:30, 12, 12:30, and 1 pm, and include a bottle pre-order opportunity.

Brewer's Dinner

November 1st, 6 - 8 pm • Downtown Pub *SOLD OUT*

Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.

From the Executive Chef

By Sarah Farey, Executive Chef

Pub November Monthly Specials set to come out on Wednesday 11/5!

Seafood Arancini-Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99
The Gobbler-Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99
Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99-Suggested add-on of smoked chicken!
Smoked Beet Reuben-Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

You all KILLED Bloktoberfest. I had so much fun working with everyone and I’m so proud of our team! If you worked the fest, give yourself a pat on the back. If you kept the Pub running while the rest of us were occupied, give yourself a DOUBLE pat on the back!
Keep an eye out on Sling for new cocktails as we sell out of Whiskey-A-Goji and Painkiller here soon.

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Everyone who helped with Bloktoberfest - Thank you! You all rocked it. From set up to tear down, the event went smoothly. There are too many to name, but know you’re appreciated.

Sophia and Megan - Absolutely crushed it Saturday lunch through dinner. Supported each other as host and food runner, kept kitchen up to date with numbers, helped pre-bus! Couldn't have asked for more.

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

People’s Pint Tap for Corvallis Mountain Rescue Unit in October - Last Week!

Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’re highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU). Our menus will feature the People’s Pint icon again to help guests recognize the program. Please familiarize yourself with CMRU and understand what our donation will be used for, so you can be prepared to share this information with our guests. There are stickers and brochures about CMRU at both locations now.

Each pint or can purchased helps support CMRU, which offers assistance, at no charge, for search and rescue (SAR) operations in challenging areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.

What’s Our Donation Going Toward?

Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.

What is The People's Pint?

We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.

Block 15 Marketing 10/15/25 Block 15 Marketing 10/15/25

Internal Brewsletter - October 15th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

B15_Packaging_Images_500ml_Turbulent_Consequence_Peche.png

Event Horizon // 5.00%

Description: This porter combines deep, roasty malt character with cocoa and dark fruit notes. We conditioned this brew on chocolate for a balance of rich flavors with a dry finish.
Key Takeaway: For lovers of porter, chocolate, or understated subtlety, this beer presents flavor and aroma without the sweetness associated with many chocolate porters.
Tasting Notes: Chocolate Cake • Vanilla Icing • Delicate
Format: Draft & Cans
Series: Perennial
Beer Style: Chocolate Porter

TC Peche // 6.00%

Description: Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Peche is made up of select 18-month-old barrels that are blended onto 1000 pounds of Pacific Northwest peaches, and aged an additional 8 months.
Key Takeaway: Lambic-style ale aged on one of the traditional five belgian brewing fruits, peaches.
Tasting Notes: Peach Juice • Sweet Tarts • Overripe
Format: Draft & Bottles
Series: Cellars
Beer Style: Lambic Ale Matured in Oak Barrels with NW Peaches

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Ol’ Saint Nick // Winter Ale

Series: Orbital
Releases: October 24th
Format: Draft & Cans
Description: Ol' Saint Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a festive finish.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Eminent Point and Flicker
Tap Room: Flicker

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

This weeks barrel room round table: Thursday 4PM - Compare and contrast Bloktoberfest and Bavarian Maerzen

Beer 101: Oktoberfest and Bloktoberfest

By Garrison Schmidt, Head Brewer

Originating in 1810 to commemorate the wedding of the Bavarian Prince Ludwig to Princess Therese of Saxe-Hildurghausen, Oktoberfest has grown into the largest beer festival in the world. Held every year (minus a few exceptions), Munich Oktoberfest lasts 16 to 18 days from the end of September to the beginning of October, and hosts about 6 million visitors a year. Held in the 77-acre Theresienwiese in Munich, a sprawling park that hosts six breweries (Paulaner, Spaten, Löwenbräu, Augustiner-Bräu, Staatliches Hofbräu-München, and Hacker-Pschorr-Bräu), each with its own tent that can reach 10,000 seats.

Many different beer styles are available at Oktoberfest, but currently, Festbier is king. A pale lager, it is lighter and easier to consume than the traditional Marzen. That’s not to say you won’t find Marzen there. 7.4 million Liters of beer are drunk at Oktoberfest each year. It’s not just about the beer; Oktoberfest is a full-on folk festival with food and cultural events as well as an amusement park. It is similar to the feel of a state fair, but larger than even the largest state fairs in the U.S. My favorite thing about an Oktoberfest is the shared tables. Nothing fosters a sense of community like sitting, eating, drinking, and singing with strangers.

The event is so popular that smaller Oktoberfests are held all over the world, from Brazil to Vietnam. The largest Oktoberfest in the United States is Oktoberfest Zinzinnati in Cincinnati, Ohio, which hosts about 500,000 people annually. Oregon hosts several Oktoberfest celebrations, including our own, Bloktoberfest.

Bloktoberfest was first held in 2009 and ran continuously until 2020, when it was canceled due to the Pandemic. We typically sell between 3,000 and 4,000 tickets. Running this Friday and Saturday in front of the pub downtown, we’ll be pouring Bloktoberfest, our Marzen lager, Gloria, and Black Gold, our Schwarzbier. These are three of my favorite beers that we brew, and a lot of care and attention go into their production. They are a beautiful spectrum of lager, ranging from Gloria’s yellow gold, through Bloktoberfest’s ruby amber, to the dark black of Black Gold. I encourage you to come experience Bloktoberfest, whether you’ve been to Munich or have never been to an Oktoberfest anywhere.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Bloktoberfest - October 17th - 18th

This weekend! Remember, as an employee, you get into the festival for free. We’re looking forward to showing Corvallis a good time with fun activities both Friday and Saturday.

Event details on our website:https://block15.com/bloktoberfest

Late Fall Bottle Release - November 1st

This year’s Late Fall Bottle Release events all land on Saturday, November 1st. To celebrate some of our favorite holiday beers (Imagine, Imagine: Speculoos, Figgy Pudding, and Willa), we’re hosting some fun events. Here’s the deets:

Event Tickets and Bottle Pre-Orders begin Monday, October 13th, for the public, and were already offered to Mug Club earlier this week.

General Bottle Release

Guided Pairings with Bottle Pre-Order Opportunity

November 1st, 11:30 am - 1:30 pm • Southtown Tap Room

Brewer's Dinner

November 1st, 6 - 8 pm • Downtown Pub *Almost sold out*

Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.

Event & Beer details on our website: https://block15.com/late-fall-bottle-release

From the Executive Chef

By Sarah Farey, Executive Chef

Pub November Monthly Specials set to come out on Wednesday 11/5!

Seafood Arancini-Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99
The Gobbler-Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99
Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99-Suggested add-on of smoked chicken!
Smoked Beet Reuben-Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99

NEW FRY SEASONING VOTING!

I’m looking to add a new fry seasoning to the menu at both Block locations and need your help deciding! After some R&D, the two top contenders are French Curry and Ranch seasoning.This Friday and Saturday, there will be samples of both available in the breakroom or tent throughout the day, along with a voting sheet. Please take a few minutes during your break to try them and cast your vote!
- If you have more detailed feedback, I’d love to hear it! Your input is incredibly valuable and helps me to shape future menu decisions.
- Thanks for taking part and helping us make something great together! XO

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

If you are working under the tent this weekend, the dress code is Block 15 gear or German-inspired garb such as lederhosen.

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Kristen - Thank you for helping with the pretzel necklace assembly!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

People’s Pint Tap for Corvallis Mountain Rescue Unit in October

What’s Our Donation Going Toward?

Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.

What is The People's Pint?

Block 15 Marketing 10/8/25 Block 15 Marketing 10/8/25

Internal Brewsletter - October 8th, 2025

General

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Chris and Ryan! Swing by the Pub this Thursday for a Cubano!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

B15_Packaging_Images_16oz_Orbital_Story_of_the_Ghost.png

Story of the Ghost // 8.75%

Description: A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldly hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul.
Key Takeaway: Featuring an elite blend of Strata, Chinook, Azacca, Mosaic, and Simcoe hops, this bold beer is further bolstered by and hefty dose of Nectaron to really round out the Tropical Fruit character, complementing the pine and citrus expression already present. Story of the Ghost is a bold, balanced, and assertive hop-forward ale showcasing some of our all-time favorite hops. Now with 25% more ghosts!
Tasting Notes: Orange Marmalade • Fir Tips • Spooky
Format: Draft & Cans
Series: Orbital
Beer Style: Hauntingly Hazy Pale Ale

Hauntingly Hazy Pales are one of the newer styles, brought to light with the development of EMF (electromagnetic field) technology. These EMF readers allow brewers to not only source local ghosts, but also capture them using YCH Proton Packs. The Ghosts are then either pelletized or turned into a pourable solution, which is added to the fermenter after primary fermentation.

Black Gold // 5.00%

Description: Brewed with a pinch of coffee-black, highly-kilned malt on top of a traditional German lager malt bill, this beer is much lighter and crisper than it may seem on first glance. Balanced and highly drinkable, Black Gold strikes it rich while keeping it light.
Key Takeaway: Dark but light, this beer looks far roastier than it tastes.
Tasting Notes: Toasted Nuts • Baker’s Chocolate • Deceiving
Format: Draft Only
Series: Orbital
Beer Style: Schwarzbier

Check this out for more information: https://www.hopculture.com/schwarzbier-black-lager-beer/

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

TC Peche // Lambic Ale Matured in Oak Barrels with NW Peaches

Series: Cellars
Releases: October 17th
Format: Draft & Bottles
Description: Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Peche is made up of select 18-month-old barrels that are blended onto 1000 pounds of Pacific Northwest peaches, and aged an additional 8 months.

Event Horizon // Chocolate Porter

Series: Perennial
Releases: October 17th
Format: Draft & Cans
Description: This porter combines deep, roasty malt character with cocoa and dark fruit notes. We conditioned this brew on chocolate for a balance of rich flavors with a dry finish.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Flicker

Beer Education

NEW: Barrel Room Roundtable - Thursdays 4 pm

Update: BBRT will now take place every Thursday going forward.
Focus 10/9/25: Off-Flavor Workshop

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Tap Room Weekly Events

We’re starting a few recurring events at the Tap Room soon!

Wednesdays: Trivia from 6 - 8 pm
- One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.
Thursdays: Language Pub

Launch date TBD

Sundays: Industry Appreciation Day

Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit

Bloktoberfest - October 17th - 18th

The festival is next week! We’re looking forward to sharing this experience with Corvallis. Please help share the event with guests as you see them. Stein package pre-orders will close on Thursday, October 16th, at noon.

Event details on our website: https://block15.com/bloktoberfest

Did You Know?

As an employee of Block 15, you get into Bloktoberfest for free!

Late Fall Bottle Release - November 1st

Event Tickets and Bottle Pre-Orders begin Monday, October 13th, for the public, and were already offered to Mug Club earlier this week.

General Bottle Release

Guided Pairings with Bottle Pre-Order Opportunity

November 1st, 11:30 am - 1:30 pm • Southtown Tap Room

Brewer's Dinner

November 1st, 6 - 8 pm • Downtown Pub *Almost sold out*

Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.

Event & Beer details on our website: https://block15.com/late-fall-bottle-release

From the Executive Chef

By Sarah Farey, Executive Chef

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

We are going to keep 4 people on for dinners Friday and Saturday evenings moving forward in an effort to maximize our hospitality to guests. Even if it is slow during the day, please keep a fourth on until 7:30pm– we know that there are days where you might feel overstaffed or that this is unnecessary, but keep that extra person on regardless. Run breaks, help out with kitchen prep projects, work on some cleaning tasks to pass the time.

Caves Updates

By Aidan Welch, General Manager

High Fives

Donlon - Thanks for dealing with the whole napkin situation.

Chris G. & Caitlin - Thanks for slaying the first trivia Wednesday! It was lovely seeing how engaged you both were with the guests, and what a great time everybody had.

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

People’s Pint Tap for Corvallis Mountain Rescue Unit in October

What’s Our Donation Going Toward?

Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.

What is The People's Pint?

Block 15 Marketing 10/1/25 Block 15 Marketing 10/1/25

Internal Brewsletter - October 1st, 2025

General

Seasonal Hours at the Tap Room

Next week, we’ll be switching over to our Seasonal Hours in Southtown. These changes go into effect on Monday, October 6th.

Mondays & Tuesdays - Closed
Wednesdays thru Sundays - 11:30 am - 9 pm

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Cody O! Swing by the Pub this Thursday for Fried Bavarian Meatballs!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Flight Risk // 4.60%

Description: Cleared for takeoff! Brewed to celebrate the wedding of our downtown General Manager, Kira, and Lead Server (and licensed pilot) Kaidyn, this Pale Ale was dry-hopped with Cascade and Strata and sits at a cruisable 4.6% ABV.
Key Takeaway: A low-ABV crusher brewed to celebrate Kaidyn and Kira! Gentle malts, clean mouthfeel, and high-flying fruit-forward hops round out this wedding day pale. Congrats, K+K!!
Tasting Notes: Orange Peel • Pine • Soaring
Format: Draft Only
Series: Pub Life
Beer Style: Pale Ale

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Story of the Ghost // Hauntingly Hazy Pale Ale

Series: Orbital
Releases: October 10th
Format: Draft & Cans
Description: A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldy hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul.

Black Gold // Schwarzbier

Series: Orbital
Releases: October 10th
Format: Draft Only
Description: Brewed with a pinch of coffee-black, highly-kilned malt on top of a traditional German lager malt bill, this beer is much lighter and crisper than it may seem on first glance. Balanced and highly drinkable, Black Gold strikes it rich while keeping it light.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Eminent Point

Beer Education

NEW: Barrel Room Roundtable - Thursday, October 2nd at 4 pm

Update: BBRT will be happening every Thursday going forward.
Focus 10/2/25: GABF Entry BJCP Testing
Focus 10/9/25: Off-Flavor Workshop

Beer 101: FIGGY PUDDING

By Garrison Schmidt, Head Brewer

One of the reasons that Block 15 was so successful in our early years was our adventurous barrel-aging program. Few breweries in the US (and far fewer in the PNW) were barrel aging any beer at all, let alone imperial stouts, Belgian wilds, and barleywine in the same building. Our oldest continuously brewed barrel-aged beer is Figgy Pudding, often lovingly referred to by our staff as simply Figgy. An English-style barleywine, Figgy is generously spiced in the last minutes of the boil, allowing us to impart just the right amount of clove, nutmeg, and fig character into our favorite fall brew.

After the beer is fermented to an impressive 11%, it is aged in freshly emptied brandy barrels imported from Europe, where it picks up another 2% ABV from the barrels themselves. The barrels are laid to rest in the barrel room at production for one year, and harvested the following fall.

This mixture of rich beer brewed from the best American and European maltsters, delicate holiday spice, and barrel character comes together in a really inspired way. Perfect for sharing around a fireplace or across a dinner table, I always remember to bring some bottles of Figgy to Thanksgiving. It's warming, familiar, and immediately comforting. Please grab some bottles and share them with the folks you love this winter.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Tap Room Weekly Events

We’re starting a few recurring events at the Tap Room soon!

Wednesdays: Trivia from 6 - 8 pm

Kicks off October 1st
One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.

Thursdays: Language Pub

Launch date TBD

Sundays: Industry Appreciation Day

Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit

Bloktoberfest - October 17th - 18th

If guests are interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.

Event details on our website: https://block15.com/bloktoberfest

Did You Know?

As an employee of Block 15, you get into Bloktoberfest for free!

Bloktoberfest Merch Pre-Order - EXTENDED THRU 10/5

When placing your order, use code BLOCK20 to get your 20% off employee discount, and choose In-Store Pick Up to avoid shipping fees. I'll be snagging our order prior to the fest and can hand off to you.

The sweatshirts were popular! If something was out of stock before, they’re getting back-ordered. So if you’re ok getting those after the fest, send in your order!

Visit the Merch Store

From the Executive Chef

By Sarah Farey, Executive Chef

October Specials will go live today, Oct. 1!

Pork Schnitzel - Thinly pounded Carlton Farms pork cutlet, breaded and fried. Drizzled with brown butter pan sauce and served with apple compote and warm, house made German potato salad. $17.99
- Schnitzel is a very popular German dish consisting of a thinly pounded meat cutlet, breaded and fried.
- Our german potato salad contains bacon. It is also not GF, but is DF.
- This dish has no dietary modifications. Contains dairy, meat and gluten.
- Schnitzel will not be offered to-go online. If an in-house guest would like to get one to-go, please inform them that we normally do not offer this to-go, as it does not travel well, or fit well in to-go boxes. We will have to cut the schnitzel to make it fit. Only allow if kitchen OK’s it and has the time to make these accommodations. Kitchen folks, please be accommodating when time allows!
- Potato Salad will be available as a side option.

Pear & Hazelnut Melt - Local pears, Queen Bee Honey, Hazelnut butter and melted provolone cheese on house baked artisan bread. $15.99
- Vegetarian option. Can be gluten free if GF bun is held.
- Pears are sourced from Peoria Road Farm Market, and the hazelnuts come from Freddy Guys Hazelnuts, just up the road in Monmouth!
Bacon & Cambazola Burger - NW beef patty, melted cambozola cheese, crispy bacon, sliced local apple, shredded lettuce, sweet onion & maple-stoneground mustard sauce. $18.99
- Cambazola is a soft rind cheese that is a blend of camembert and gorgonzola. Think a triple creme brie infused with blue cheese!
- Apples come from Peoria Road Farm Market!
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $13.99
- Pasta is vegetarian. Any proteins can be added for an upcharge!
- Squash is from Peoria and hazelnuts are from Freddy Guys!

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Happy Oregon Hazelnut season! We’ve got a new Spiced Hazelnut Praline cheesecake arriving Friday at both locations, replacing the s’mores. A spiced cheesecake with a layer of caramelized hazelnut praline in the center, atop a hazelnut graham crust. Served with whipped cream and house caramel (same as the sundaes).
“Praline” in this instance refers to cooking the sugar and the nuts until caramelized, letting it harden then grinding it up in the food processor. It’s like hazelnut butter, but better!
October's monthly dessert at the pub will be German Chocolate Cake. Our fluffy nebula stout cake, layered with coconut pecan filling and chocolate cream cheese frosting, and cut into rectangular portions.

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

When you’re talking to customers about the upcoming closure dates at the Taproom, be sure to also tell them about the fun events we have coming up, and encourage them to stop by!
Huge shoutout to everyone at the Taproom for rolling with the punches and going with the flow! It’s been a crazy couple weeks, but hopefully we will all find our zen again as we get settled into the new fall schedule. You are all awesome and an integral part of the awesome team we have out here.

Caves Updates

By Aidan Welch, General Manager

High Fives

Kim S. - thank you for always coming to work with a great attitude and doing a great job. We all know how awesome you are and how great it is to have you on the team.

Chris G., Caitlin, and Makenna - for crushing that 50 top like nobody's business. Thanks for staying cool-- your guys' attention to detail and communication with the reservation was awesome.

Mak & Kim - They both pulled through for some seriously needed coverage on Sunday, even though it meant they had to bust ass. Major props

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

People’s Pint Tap for Corvallis Mountain Rescue Unit in October

What’s Our Donation Going Toward?

Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.

What is The People's Pint?

Block 15 Marketing 9/24/25 Block 15 Marketing 9/24/25

Internal Brewsletter - September 24th, 2025

General

Winter Hours at the Tap Room

Coming up soon, we’ll be switching over to our Winter Hours in Southtown. These changes go into effect on Monday, October 6th.

Mondays & Tuesdays - Closed
Wednesdays thru Sundays - 11:30 am - 9 pm

Did You Know?

As an employee of Block 15, you get into Bloktoberfest for free!

Employee Provision - Submissions Needed!

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lily! Swing by the Pub this Thursday for The G.O.A.T burger!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!

Submit an Idea

This Week’s Releases

Squirrel Stash // 4.60%

Description: An artistic brown ale brewed with a host of specialty malts and English yeast. Soft body and a malt profile with notes of toasted nuts, baker’s chocolate, and coffee with a dry finish.
Key Takeaway: Brown ale brewed to showcase one of the oldest, most tried and true styles in an artistic expression of tradition.
Tasting Notes: Spun Sugar • Toasted Biscuit • Classic
Format: Draft & Cans
Series: Perennial
Beer Style: Brown Ale

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Flight Risk // Pale Ale

Series: Pub Life
Releases: October 3rd
Format: Draft Only
Description: Cleared for takeoff! Brewed to celebrate the wedding of our downtown General Manager, Kira, and Lead Server (and licensed pilot) Kaidyn, this Pale Ale was dry-hopped with Cascade and Strata and sits at a cruisable 4.6% ABV.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub - Juice Joint
Tap Room - Group Ride

Beer Education

NEW: Barrel Room Roundtable - Thursday, October 2nd at 4 pm

Focus: GABF Entry BJCP Testing

Beer 101: Thursday Tastings Reimagined

By Garrison Schmidt, Head Brewer

For the last couple of years, we have hosted happy hours every other Thursday in the Brewers Lounge at the Pub. These have been casual and fun, but not terribly educational or productive. In the interest of continuing our staff’s professional development, I’ll be restructuring the format of these get-togethers. Our brewery management will all be in attendance at these meetings, and you are all encouraged to join whenever you can as well.

These will be no-pressure, no-judgement educational sessions that will help you to develop your palate, vocabulary, and experience as a beer taster, server, or creator, wherever you may fall on that spectrum. You won't be graded; these are designed to be places for you to grow as an industry professional.

Each week, we will be focusing on a different aspect of beer sensory evaluation. Attendees will experience:

TRIANGLE TESTS

Each participant is presented with three seemingly identical samples. Two are the same, and one is different. Can you identify the outlier without being told which is which? This technique helps determine if people can detect differences between beers, such as when comparing a new formulation to an original recipe, or testing the impact of ingredient or process changes.

BJBP TESTS

BJCP (Beer Judge Certification Program) testing is one of the best ways to increase your beer-tasting chops, especially when done alongside more experienced tasters. These forms ask you to list detailed notes on aroma, appearance, flavor, mouthfeel, and overall impression. At the end of each section, you’re asked to rate it on a sliding scale. These score sums give the beer an overall rating.

NON B15 BLIND TASTINGS

Want to see how our beer stacks up against other breweries’ offerings? So do we! Come taste examples from our peers and help us see how we stack up and if we can improve our own products.

OFF-FLAVOR WORKSHOPS

In off-flavor workshops, you’ll learn to identify common defects in beer by tasting samples that have been spiked with compounds that create specific off-flavors. You’ll taste reference standards for defects like diacetyl (buttery), acetaldehyde (green apple), DMS (cooked corn), phenolic (medicinal), and others to calibrate your palate and build a sensory vocabulary.

TASTING WORKSHOPS

These sessions will focus on the meat and potatoes of tasting beer effectively. You’ll learn how to use your senses with the greatest effect and, as importantly, how to communicate that with a supporting vocabulary of sensory terms and descriptors.

We will be moving these to the Taproom Barrel Room and will be referring to them as BARREL ROOM ROUNDTABLES. The first one will be THURSDAY, OCTOBER 2ND at 4PM, and will continue every other Thursday after that. A description of what you can expect if you attend will be outlined in the brewsletter preceding the meeting. Please make an effort to attend as many of these as possible. If you do, I guarantee that you will feel more comfortable and confident in your abilities as a beer taster. Whether you’re freshly 21 and want to take your first steps toward being a taster or an old pro who wants to keep sharp, I’d love to have you join us.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Tap Room Weekly Events

We’re starting a few recurring events at the Tap Room soon!

Wednesdays: Trivia from 6 - 8 pm

Kicks off October 1st
One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.

Thursdays: Language Pub

Launch date TBD

Sundays: Industry Appreciation Day

Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit

Bloktoberfest - October 17th - 18th

If guests are interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.

Event details on our website: https://block15.com/bloktoberfest

Bloktoberfest Merch Pre-Order - Order by 9/30!

Visit the Merch Store

This year, one of our Bloktoberfest sponsors, Corvallis Custom, is providing us with an online merch store. They’re printing a few pieces of custom merch for us with regular Block 15 branding, as well as some fun Bloktoberfest-themed shirts.

Aside from this pre-order store, a limited number of Bloktoberfest logo shirts will be available for purchase at the festival, along with fedora hats featuring Bloktoberfest-themed buttons.

From the Executive Chef

By Sarah Farey, Executive Chef

October Specials will go live at the pub Oct. 1st!

Pork Schnitzel - Thinly pounded Carlton Farms pork cutlet, breaded and fried. Drizzled with brown butter pan sauce and served with apple compote and warm, house made German potato salad. $17.99
- Schnitzel is a very popular German dish consisting of a thinly pounded meat cutlet, breaded and fried.
- Our german potato salad contains bacon. It is also not GF, but is DF.
- This dish has no dietary modifications. Contains dairy, meat and gluten.
- Schnitzel will not be offered to-go online. If an in-house guest would like to get one to-go, please inform them that we normally do not offer this to-go, as it does not travel well, or fit well in to-go boxes. We will have to cut the schnitzel to make it fit. Only allow if kitchen OK’s it and has the time to make these accommodations. Kitchen folks, please be accommodating when time allows!
- Potato Salad will be available as a side option.

Pear & Hazelnut Melt - Local pears, Queen Bee Honey, Hazelnut butter and melted provolone cheese on house baked artisan bread. $15.99
- Vegetarian option. Can be gluten free if GF bun is held.
- Pears are sourced from Peoria Road Farm Market, and the hazelnuts come from Freddy Guys Hazelnuts, just up the road in Monmouth!
Bacon & Cambazola Burger - NW beef patty, melted cambozola cheese, crispy bacon, sliced local apple, shredded lettuce, sweet onion & maple-stoneground mustard sauce. $18.99
- Cambazola is a soft rind cheese that is a blend of camembert and gorgonzola. Think a triple creme brie infused with blue cheese!
- Apples come from Peoria Road Farm Market!
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $13.99
- Pasta is vegetarian. Any proteins can be added for an upcharge!
- Squash is from Peoria and hazelnuts are from Freddy Guys!

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

We have new menu items coming out Friday 9/26 at the TR!

Chopped Sesame Salad (Replaces Chopped Italian Salad)
- A blend of crisp romaine and local napa cabbage tossed in sesame ginger vinaigrette and topped with our fresh carrots, sliced radishes, grape tomatoes, sesame seeds, fried wonton chips and fresh cilantro. Served with your choice of house-smoked chopped pork or tempeh, tossed in bulgogi BBQ sauce. 15.99
Curry Cauliflower Grilled Cheese (Replaces ZAT)
- Roasted local cauliflower with lemon & yellow curry, melted provolone, Zante currants, crushed cashews, fresh cilantro and citrus aioli on toasted house artisan bread.12.99
Krab Rangoon Dip (Replaces Clam Dip)
- Hot and savory Krab & cream cheese dip with sweet chili sauce & green onion and served with fried wonton chips. 11.99
Southern Hushpuppies (Replaces Tomatoes & Burrata)
- Crisp & fluffy hushpuppies made with sweet corn & peppers, served with our spicy mayo & cilantro. Small (5) 5.99 Large (9) 9.99

Caves Updates

By Aidan Welch, General Manager

High Fives

Wiley - Wiley is all around a nice presence at work! Even when we’re at our busiest I have never once seen him get too frustrated or overwhelmed. He’s way calm cool and collected. It inspires me to be chiller!

Megan - Megan has been killing it so far! She is so diligent when communicating to others, especially BOH as a host. She stays busy and is really good at food running! We are stoked you joined the team!

Parker - Parker has been so awesome to work with! She caught on super quick and is able to tray food in a scary way!! We are happy (and lucky) to have you on the team.

Riley - Riley has been doing a great job serving. She has great customer service and was so quick to be confident on the floor! I love working with her and she’s so flexible to help wherever is needed.

Holly & Ryan - Holly and Ryan are killing it with planning and marketing just about everything for the next couple months. Thanks for making our visions a reality and with all the help putting things together. You guys are awesome!

Taproom Bakery - The desserts have been KILLING it over here at the Taproom. Everyone has been doing amazing and keeping a cool head even with the Bloktoberfest pretzel dog-pocalypse looming on the horizon. Autumn has been pumping out some super cool (and delicious) ideas recently that everyone can't get enough. You're all a pleasure and your hard work is super appreciated.

Katie - Katie has been kicking ass with scheduling needs over at the Taproom, and I see the attention to detail and thoughtfulness that she has been putting in to it. Thanks for rolling with it and keeping everything moving forward!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

People’s Pint Tap for Corvallis Mountain Rescue Unit in October

Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’ll be highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU).

Each pint or can you purchase helps support CMRU, which offers assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.

What is The People's Pint?

Block 15 Marketing 9/17/25 Block 15 Marketing 9/17/25

Internal Brewsletter - September 17th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lindsey! Swing by the Pub this Thursday for Pimento Smash burger Sliders!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Releasing Friday, September 19th

Flicker // 7.00%

Description: Inspired by Autumn's warm days and crisp nights, Flicker was designed to inspire conversation and community while delivering an engaging hop profile with notes of Lychee, Stonefruit, and Pine.
Key Takeaway: Bolder bodied IPA for autumn's cooling weather
Tasting Notes: Stonefruit • Pine • Changing Seasons
Format: Draft & Cans
Series: Perennial
Beer Style: West Coast IPA

Releasing Tuesday, September 23rd at the Tap Room Only

Fresh² - Fresh-Hopped & Fresh-Kilned // 6.70%

Description: We’ve made two beers for a hop sensory experiment with OSU and Coleman Agriculture, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation.
Key Takeaway: Conducted by Dr. Tom Shellhammer at Oregon State University and supported by Coleman Agriculture and Celebrate Oregon Beer, a new study happening this harvest season will look into the chemical and sensory elements of fresh hops. Since most beers use dried hops, scientists haven’t conducted extensive research into the distinct flavors and aromas of fresh hops. With this new research, they’ll have some of the first answers.
Tasting Notes: N/A
Format: Draft Only at the Tap Room
Series: Fresh Hop
Beer Style: West Coast IPA

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Squirrel Stash // Brown Ale

Series: Perennial
Releases: September 26th
Format: Draft & Cans
Description: An artistic brown ale brewed with a host of specialty malts and English yeast. Soft body and a malt profile with notes of toasted nuts, baker’s chocolate, and coffee with a dry finish.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Buzzworks
Tap Room: Loyal to the Block

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 9/18.

Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

OSU Focus!

$5 Gift Cards for Incoming Students - During the next several days, I’ve asked that our front-of-house staff hand out printed $5 gift cards to folks who look like incoming students. These are valid from October to December, so people have to come back to use them. Let’s surprise people with this little token of hospitality!

Student Survival Kit Coupons - We’ve advertised in the Student Survival Kit this year, with some aggressive coupons for people to use. These will be sent in the mail to off-campus students and on-campus residents on September 22nd, and are valid at both locations. (see below for what the coupons will look like)

Events

Drink Beer for Science - September 23rd (TR Only)

Conducted by Dr. Tom Shellhammer at Oregon State University and supported by Coleman Agriculture and Celebrate Oregon Beer, a new study happening this harvest season will look into the chemical and sensory elements of fresh hops. Since most beers use dried hops, scientists haven’t conducted extensive research into the distinct flavors and aromas of fresh hops. With this new research, they’ll have some of the first answers. We've made two beers for this hop sensory experiment, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation. These 6.7% West Coast IPAs are called "Fresh² - Fresh-Hopped" and "Fresh² - Fresh-Kilned".

Starting September 23rd, we'll be pouring both beers side-by-side at our Southtown Tap Room only. Participation is free, and the only ask is that folks fill out a survey for each beer to aid in research. OSU will be providing QR codes for people to use, and gave us stickers to hand out.

Learn about the program here: https://celebrateoregonbeer.com/science/

Read about the event on our website

Bloktoberfest - October 17th - 18th

Stein Pre-Orders launched Monday! If anyone is interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.

The Flash Tattoo Event was also marketed this week, where folks can get free entry to the festival when they book, and a free pretzel dog if they get a pretzel dog tattoo. Studio Lumos will release flash designs on their Instagram as the event gets closer.

Event details on our website: https://block15.com/bloktoberfest

Bloktoberfest Merch Pre-Order - Purchase by 9/30

https://corvalliscustom.com/swag-store/local-businesses/block-15.html

Aside from this pre-order store, a limited number of Bloktoberfest logo shirts will be available for purchase at the festival, along with fedora hats featuring Bloktoberfest-themed buttons.

From the Executive Chef

By Sarah Farey, Executive Chef

October Specials will go live at the pub Oct. 1st!

Pork Schnitzel Thinly pounded Carlton Farms pork cutlet, breaded and fried. Drizzled with brown butter pan sauce and served with apple compote and warm, house made German potato salad. $17.99

Pear & Hazelnut Melt Local pears, Queen Bee Honey, Hazelnut butter and melted muenster cheese on house baked artisan bread. $15.99
Bacon & Cambazola Burger NW beef patty, melted cambazola cheese, crisp bacon, sliced local apple, crisp lettuce, sweet onion & maple-stoneground mustard sauce . $18.99
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $12.99

Move-In Week Menus

This Thursday-Sunday we will be running a limited menu for OSU move in week! Please see the Pub Menu Update in the sling newsfeed for more details.

Bakery

Notes from Lindsey Henriksen, Bakery Manager

New sundae at the tappy! Salted Caramel Peanut Sundae, replaces the berry cheesecake sundae. Made with our nebula stout caramel sauce, crushed roasted peanuts and maldon sea salt. Be on the lookout for an SOP by Friday.

If you haven’t already, try our new Pumpkin Cheesecake Cookies at the TR, they are awesome!

Pub Updates

By Kira Sciarrotta, General Manager

We’re going to switch up our coffee flavor from Flame On to Backstitch, please let me know any feedback you gather from yourself or from guests as we try out this new roast. Thanks!

Tap Room Updates

If you are cross-trained at the TR/Pub/Caves, please make sure you are sending your scheduling availability to both Bre AND Katie so they are on the same page.
Thank you all for continuing to roll with the punches and kick ass!

Caves Updates

By Aidan Welch, General Manager

High Fives

Nico - You're always smiling and helping the Distro team wherever needed even after a full workday, thanks man!

Breee - Shoutout to Bre for always being diligent especially floating. I always appreciated the super flow and smoothness throughout all parts of the restaurant even if we’re super busy. You’re an icon!

Danny & Matt - One of our tap drains at the taproom was clogged and these two were super helpful. We were stumped and they stopped what they were doing and both came to save the day. We appreciate you guys!

Sophia - Sophia goes the extra mile to help out others! It’s great!

Donlon - A good times not far, when Donlon’s working the bar. This block 15 hall of famer stacks cash like an atm, and still has time to help the rest of the team. Sing him a song if you see him in the halls!

Kenzie - Always willing to help out and prioritizes being diligent in downtime!

Tilly - Tilly is an amazing server and coworker. She always shows up with a smile (and some sick outfits and jewelry) ready to kick ass in her own special way. She's super patient and willing to step in and help, but also is so nonchalantly hilarious, making a great presence on the floor. We're happy to have you on our team Tilly <3

Pauly - Pauly’s always the man and brings back and front of house together. His appreciation and advocation for the team is as always admirable. Thank you Pauly for all you do <3

Bre - Bre has been doing great with adjusting to scheduling and has been super communicative! thanks!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Check back next week!

Block 15 Marketing 9/10/25 Block 15 Marketing 9/10/25

Internal Brewsletter - September 10th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Autumn! Swing by the Pub this Thursday for Bacon Jalapeno Popper Rangoons!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Sticky Hands: Fresh Hop // 8.10%

Description: The iconic hop experience ale, but slammed with fresh hops! Using fresh-picked Citra hops from Alluvial Hop Farms, we cryogenically froze the hop cones and shattered them into the tank, all within a few hours.
Key Takeaway: Fresh Hop Sticky Hands is back. Once again, we used our Liquid Nitrogen Freezing and shattering method for this beer to add Fresh Hops in Secondary.
Tasting Notes: Honeydew • Candied Pineapple • Herbaceous
Format: Draft & Cans
Series: Fresh Hop
Beer Style: Imperial IPA

Juice Joint // 7.00%

Description: We're pairing dank, citrusy, and tropical hops with an innovative use of hop extracts to create a heady concoction. Supported by a smooth body and balanced bitterness, it's sure to satisfy your cravings.
Key Takeaway: Hop dipping is a process where hops are added directly to the tank before knockout, then hot wort is pumped onto them, before cooling and pitching yeast. You are able to get biotransofrmation by fermenting directly on the hops that have minimal isomerization of bitterness. We applied this process to the Incognito liquid hop extract. Made in the spirit of the Dab Lab program, Juice Joint is now a stand-alone beer.
Tasting Notes: Blueberry • Mango • Peak Ripeness
Format: Draft & Cans
Series: Orbital
Beer Style: Hazy IPA

Gus // 11.50%

Description: A collaborative blend series from Block 15 and Hair of the Dog, encompassing the spirit and creativity of both breweries. Gus is inspired by my father, whose love of HOTD sparked my interest in brewing. We brewed this barley wine with honey from Gus’s hives, matured it in bourbon barrels and blended with 2015 HOTD Bourbon Fred, marrying rich complexity with honey warmth.
Key Takeaway: For our third beer in the Pick of the Litter Series, a collaboration with Hair of the Dog, we blended our young Honey Barleywine aged in Four Roses Bourbon barrels with HOTD's 2015 Bourbon Fred.
Tasting Notes: Honey • Bourbon • Wisdom
Format: Draft & Bottles
Series: Cellars / Synergy
Beer Style: Golden Barleywine with honey matured in select bourbon barrels

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Flicker // West Coast IPA

Series: Perennial
Releases: September 19th
Format: Draft & Cans
Description: Inspired by Autumn's warm days and crisp nights, Flicker was designed to inspire conversation and community while delivering an engaging hop profile with notes of Lychee, Stonefruit, and Pine.

Fresh² // West Coast IPAs

Series: Fresh Hop
Releases: September 23rd at the Tap Room ONLY
Format: Draft Only
Description: We’ve made two beers for a hop sensory experiment with OSU and Coleman Agriculture, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beer is:

Pub: Loyal to the Block and Discovery
Tap Room: Loyal to the Block

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 9/18.

Beer 101: New Pick of the Litter Release!

By Garrison Schmidt, Head Brewer

As you hopefully recall, when historic Oregon brewery Hair of the Dog closed up shop a couple of years ago, their owner, Alan Sprints, reached out to me with an offer. He admired our barrel program, and wanted to offer us the first pick of all of his unblended barrels of beer. We were honored to accept the offer, and purchased a number of his best barrels to stash and use for special projects in the future.

My dad was a big Hair of the Dog fan. Some of my earliest craft beer memories are of bottles with bulldogs in bowler hats and names like Adam, Fred, and Matt in our beer fridge on the screen porch back home. Dad and his friends would share bottles, amazed at the complexity, depth, and most of all, sheer strength of these totally unique creations. No one had ever tried anything like it.

Nick and his dad, Gus, were also early fans of Hair of the Dog. Nick would attend bottle releases with Gus in Portland, waiting in line for special new beers never tasted before. Gus’s passion for Hair of the Dog and craft beer in general fueled Nick’s drive to create Block 15, and I’m sure it was a full circle moment when they first wrapped their own line around the block for a barrel release, heavily influenced by Alan and Hair of the Dog.

That’s why this release is so special. For Gus’s birthday, we are releasing Gus. a honey barleywine brewed here, and aged in 4 Roses barrels, then blended 1:1 with Bourbon Fred from 2015. It is an incredibly deep, complex, and warming beer, perfect for the cooling off period before fall sets in. I encourage you to grab a bottle and a pour, this beer will get better with age, and is an unbelievably limited run. Only 20 cases were bottled.

Gus is the nicest guy you could ever meet, and I couldn’t be happier that we made this special beer for him. If you see him, wish him a happy birthday, and as always, let me know what you think of the beer.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Corvallis Beer Week - September 4th - 13th

Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html

September 13th - Beer Festival to Close it Out

Septembeerfest at Avery Park 12 - 7 pm

To close out Corvallis Beer Week, Block 15 will be participating in the 18th Annual Septembeerfest! We’ll be rotating through some new beers, including Fresh Hop Sticky Hands, and playing some fun games.

https://www.septembeerfest.org/

Drink Beer for Science - September 23rd (TR Only)

Learn about the program here: https://celebrateoregonbeer.com/science/

Read about the event on our website

Bloktoberfest - October 17th - 18th

Pre-Orders for Stein Packages open on Monday, September 15th! People may also buy advance general admission tickets.

Stein packages are either $25 (half-liter) or $35 (full-liter) this year, and include:

Entry into Bloktoberfest Friday & Saturday
Limited-edition stein with a bright metallic gold finish
First stein fill
Pretzel necklace
Swag from our sponsors

Event details on our website: https://block15.com/bloktoberfest <- this is where people will pre-order also

Bloktoberfest Merch

Through our Sponsor, Corvallis Custom, we’ll be introducing an online merch store. They’ll be collecting pre-orders for Bloktoberfest-themed merch, which folks can pick up at the festival. This pre-order is for employees, too!

Preview some of the options below! Each will be offered in a couple of different shirt color options. There will also be fedoras and buttons 👀

Block15_BlocktoberFest2025_Suspenders_blue_090225_PROOF.jpg

From the Executive Chef

By Sarah Farey, Executive Chef

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

It is Fresh Hop Season! Please be hyper-diligent while selling our Fresh Hop Sticky Hands cans. They look very similar to classic Sticky cans, but will have a green ring around the top of them in order to deem them “Fresh Hop Edition.” Get people the right beer, yo!

Tap Room Updates

Please congratulate (and thank!) Katie on taking over scheduling for the Taproom. If you have any questions about Taproom scheduling moving forward, please send a message her way. If you have any PTO/sick time requests, make sure you are now doing that through Toast in addition to sending her a message as well. Thanks, Katie!

Caves Updates

By Aidan Welch, General Manager

High Fives

Sophia - Sophia’s always giving a helping hand when I need it most and least expect it. She’s so awesome :P

The person who has brought in plums, grapes, and pears from their garden - Thanks for sharing this delicious fresh fruit!

Jonathan Castor - For all that you’ve done this past week. We appreciate you more than you know!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Carson Grending - Caves Server

Charitable Programs

Check back next week!

Block 15 Marketing 9/3/25 Block 15 Marketing 9/3/25

Internal Brewsletter - September 3rd, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Nick Arzner! Swing by the Pub this Thursday for an Italian Chicken Cutlet Sandwich!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Static Shatter // 6.75%

Description: Brewed with fresh-picked Strata hops grown less than 25 miles from our brewery at Alluvial Hop Farms, we quickly used liquid nitrogen and a shattering technique to release vibrant notes of passionfruit, cannabis, and fresh-cut alfalfa.
Key Takeaway: Fresh hops added as dry hop after cryo treatment with liquid NO2. USING STRATA HOPS
Tasting Notes: Passion Fruit • Alfalfa • Fresh
Format: Draft & Cans
Series: Fresh Hop
Beer Style: American IPA
- The classic IPA style originating in America has evolved less than other substyles. Moderate to heavy malt presence with a balance of citrus, herbal, pine, and floral hop flavors and aromas most commonly. It is fuller-bodied than West Coast IPAs and has an assertive bitterness that balances malt sweetness. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.

Tuck’s Harvest // 7.30%

Description: Brewed in collaboration with our friends at The BeerMongers and Indie Hops, this Abbey-style ale was inoculated with select Brettanomyces and dry-hopped with Hallertau Mittelfrüh fresh hops, resulting in an incredibly complex yet delicate bouquet of orchard fruit, barnyard funk, and fresh-cut grass.
Key Takeaway: Brewed in celebration of our friends The BeerMongers' 16th anniversary and inspired by Orval. We fermented this beer in our traditional coolship and dry-hopped it with Oregon-grown Hallertau Mittelfrüh fresh hops from Indie Hops, allowing it to remain unique despite its inspiration from nearly a thousand years of brewing tradition.
Tasting Notes: Funk • Spice • Verdant
Format: Draft Only
Series: Synergy / Fresh Hop
Beer Style: Belgian Pale Ale

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Gus // Golden Barelywine with honey matured in Select Bourbon Barrels

Series: Cellars
Releases: September 12th
Format: Draft & Bottles
Description: Shhhh, it’s a surprise.

Sticky Hands: Fresh Hop // Hop Experience Ale

Series: Fresh Hop
Releases: September 12th
Format: Draft & Cans
Description: The iconic hop experience ale, but slammed with fresh hops! Using fresh-picked Citra hops from Alluvial Hop Farms, we cryogenically froze the hop cones and shattered them into the tank, all within a few hours.

Juice Joint // Hazy IPA

Series: Orbital
Releases: September 12th
Format: Draft & Cans
Description: We're pairing dank, citrusy, and tropical hops with an innovative use of hop extracts to create a heady concoction. Supported by a smooth body and balanced bitterness, it's sure to satisfy your cravings.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beer is:

Both: Loyal to the Block

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 9/4.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

New Merch

We have fresh stock of Sticky Hands sweatshirts, orange Dad hats, and clear Stadium Bags!

Shout out to Autumn for being our merch model (slay).

Events

Corvallis Beer Week - September 4th - 13th

Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html

September 4th - Kick off

Celebration at Caves 4 - 5 pm

Prepare for the evening’s festivities by sipping on a hand-selected lineup of beers from our cellar, plus a Belgian Frite Special.

Kick Off March 5 - 7 pm

Caves is the starting location for the Corvallis Beer Week Kickoff March and casual pub crawl around Downtown Corvallis, which begins promptly at 5 pm.

Kick Off Party at Common Fields 7 - 9 pm

This year’s kickoff party features a jazz jam session from DTW, and the release of the five-brewery collaboration beer between Sky High Brewing, Calapooia Brewing, ColdFire Brewing, Dirt Road Brewing, and Block 15 Brewing.

September 9th - Block 15 Event

$10 Flight Night at Block 15’s Downtown Pub 5 - 7 pm

Enjoy $10 flights of four, 5oz beers from Block 15! Try the first of our fresh hop beers: Static Shatter Fresh Hop American IPA, and Tuck’s Harvest, a small-batch Fresh Hop Belgian Pale Ale made in collaboration with The BeerMongers in Portland for their anniversary.

September 13th - Beer Festival to Close it Out

Septembeerfest at Avery Park 12 - 7 pm

https://www.septembeerfest.org/

OSU Hop Sensory Event - September 23rd

On September 23rd, we’ll begin the experimental portion of the event at the Tap Room only. People can try tastes of both beers side-by-side for free for filling out the research form from OSU.

Learn about the program here: https://celebrateoregonbeer.com/science/

Bloktoberfest - October 17th - 18th

Stein Package Pre-Orders begin September 15th. The entertainment line-up is getting fleshed out, and… Studio Lumos will be doing a flash tattoo event! More details to come.

Details on our website: https://block15.com/bloktoberfest

From the Executive Chef

By Sarah Farey, Executive Chef

September Pub Monthly Specials

September Monthly Specials launch TODAY! (9/3)

Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99

Vegetarian. The dip can be GF without the breadcrumbs, but the chips are fried in fryers with gluten. Veggies can be subbed!

El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99

Can be GF if a GF bun is subbed. Can be vegetarian if tempeh is subbed for chorizo.

Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99

Can be GF if GF bun is subbed. Beef or earth patties can be subbed.

Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99

Vegan. Can be peanut-free if requested.

Bakery

Notes from Lindsey Henriksen, Bakery Manager

The pub’s September dessert will be a Pear Almond Bread Pudding, starting on Friday (replaces panna cotta). Classic bread pudding made with our house Texas Toast, fresh pears and almond extract, served with a drizzle of creme anglaise. (Creme anglaise is a vanilla custard sauce, think of melted ice cream.)

Pub Updates

By Kira Sciarrotta, General Manager

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

I return unto thee!

via GIPHY

High Fives

Matt Williams - Good to have you back!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Dine Out! for SafeHaven Humane Society - September 10th

On Wednesday, September 10th, both Block 15 locations will be donating a portion of the day’s food sales to SafeHaven Humane Society!

If you're looking to adopt, with generous support from the ASPCA, SafeHaven is thrilled to offer waived adoption fees between September 12th and 14th.

What will the donation go towards?

Your kind donations will be going toward general animal care, humane education, and supplies for foster animals.

About SafeHaven Humane Society

SafeHaven Humane Society, a private non-profit in Oregon’s mid-Willamette Valley, is dedicated to finding permanent, loving homes for every animal entrusted to their care while supporting their community with shelter services, education, and spay/neuter programs. As a no-kill, limited-admission shelter, SafeHaven pledges lifelong care for each animal until adoption, relying on community support, volunteers, and grants to sustain their mission.

What is a Dine Out?

Block 15 hosts Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs.

Block 15 Marketing 8/27/25 Block 15 Marketing 8/27/25

Internal Brewsletter - August 27th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lily! Swing by the Pub this Thursday for a Sushi Burrito!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Bloktoberfest // 5.50%

Description: Celebrate Oktoberfest Block 15-style with this amber-hued Märzen lager. Noble hops impart subtle floral and spicy aromas, while PNW-sourced Pilsner and Munich-style malts build a delicate base.
Key Takeaway: We continue to move our lager program to regionally sourced malt. This Bloktoberfest is almost exclusively from the PNW, but it still has that authentic flavor.
Tasting Notes: Wildflower Honey • Toasted Biscuit • Prost!
Format: Draft & Cans
Series: Perennial
Beer Style: Märzen Lager
- Märzen Lager is a beer style that originated in Bavaria during the 15th century. The beers are traditionally brewed in March, which is where the style gets its name. Beers were only allowed to be brewed in colder months, as warmer months produced off flavors without modern temperature control, and Märzen was one of the last to be brewed. They’d then be lagered in underground caves and cellars where it was cool until fall when they’d be served at Oktoberfest. Compared to other German lagers, Märzen is fuller in body, has a slightly sweeter malt profile, and is slightly less bitter. It has an amber-golden color, a thick, frothy head, and is crystal beer.

Eminent Point // 6.80%

Description: We're reaching for new heights with this luxurious take on an American classic. Featuring notes of pine resin, dank herb and sweet citrus, it all balances with a soft and enticing malt backbone.
Key Takeaway: The evolution of IPA styles in craft beer continues to reinvent what was just recently out of date. This American IPA features zero caramel malt, but still balances a pleasant malt base with an assertive mix of Simcoe, Waimea and cashmere hops.
Tasting Notes: Pine Resin • Blue Raspberry • Elevated Perspective
Format: Draft & Cans
Series: Orbital
Beer Style: American IPA
- The classic IPA style originating in America has evolved less than other substyles. Moderate to heavy malt presence with a balance of citrus, herbal, pine, and floral hop flavors and aromas most commonly. It is fuller-bodied than West Coast IPAs and has an assertive bitterness that balances malt sweetness. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.

Discovery // 6.90%

Description: Brewed in collaboration with Hopsteiner, this West Coast IPA showcases Eureka hops in all their glory. Dark fruit undertones lie like ideas in the back of your mind, while citrus bursts forth like an Eureka moment, creating layered depths of complexity.
Key Takeaway: This beer focuses on the use of Eureka hops, but also features Salvoplus, a new cold-side version of Salvo.
Tasting Notes: Orange Flesh • Dank Cannabis • Epiphany
Format: Synergy
Series: Draft Only
Beer Style: West Coast IPA
- An IPA Sub-style that originated in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Static Shatter // Fresh Hop American IPA

Series: Fresh Hop
Releases: September 5th
Format: Draft & Cans
Description: Brewed with fresh-picked Strata hops grown less than 25 miles from our brewery at Alluvial Hop Farms, we quickly used liquid nitrogen and a shattering technique to release vibrant notes of passionfruit, cannabis, and fresh-cut alfalfa.

Tuck’s Harvest // Fresh Hop Belgian Pale Ale

Series: Synergy / Fresh Hop
Releases: September 5th
Format: Draft Only
Description: Brewed in collaboration with our friends at The BeerMongers and Indie Hops, this Abbey-style ale was inoculated with select Brettanomyces and dry-hopped with Hallertau Mittelfrüh fresh hops, resulting in an incredibly complex yet delicate bouquet of orchard fruit, barnyard funk, and fresh-cut grass.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beer is:

Both - Hammock Daydream

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 9/4.

Beer 101: Some Updates and Discovery!

By Garrison Schmidt, Head Brewer

A few things to touch on this week: we are implementing 5S and lean workspace theory in all brewery workspaces. This is an organizational program developed by the Toyota Corporation to keep its workspaces clean, tidy, and efficient. Have a look at 5S and help us out by respecting the “a place for everything and everything in its place” mentality that lean practices require.

There is a beer ideas slot on the wall by our hotroom at the production facility! Please feel free to drop some ideas in there, it is for everybody! If you have a customer who is constantly asking for a certain beer or style, drop that in there, too. I’ll be installing one at the pub as well. A rule to keep me sane, for every joke idea you put in there, put in a legit one in, too.

We’re putting the finishing touches on a beer called Discovery. It’s a really cool opportunity for us as it is brewed with only hops developed by and only sold by Hopsteiner, and they asked us to brew it for hop harvest in Yakima as a way to showcase their hops to other brewers. It’s an honor to be chosen for the task. We brewed it with Apollo, Eureka, Eureka Salvo, Erebus, Sultana, and a new product for us called Salvo Plus. It’s got a really unique aroma, very resinous, with loads of fresh-squeezed orange and dank, resinous cannabis. Give it a shot and let me know what you think!

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

It’s Fresh Hop Season baybeeeeee.

Check out the list of this year’s freshies that I made for our website: https://block15.com/beer

We’ll also have Fresh hop icons on our menus and tap handle stickers this year to help people see more clearly which beers these are.

Our first fresh hop beers land next Friday - get stoked.

Events

Corvallis Beer Week - September 4th - 13th

Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html

September 4th - Kick off

Celebration at Caves 4 - 5 pm

Prepare for the evening’s festivities by sipping on a hand-selected lineup of beers from our cellar, plus a Belgian Frite Special.

Kick Off March 5 - 7 pm

Caves is the starting location for the Corvallis Beer Week Kickoff March and casual pub crawl around Downtown Corvallis, which begins promptly at 5 pm.

Kick Off Party at Common Fields 7 - 9 pm

September 9th - Block 15 Event

$10 Flight Night at Block 15’s Downtown Pub 5 - 7 pm

September 13th - Beer Festival to Close it Out

Septembeerfest at Avery Park 12 - 7 pm

https://www.septembeerfest.org/

OSU Hop Sensory Event - September 23rd

We’ve been invited to participate in a research project led by OSU, Coleman Agriculture, and Celebrate Oregon Beer. For the project, we’ll be comparing the use of fresh hops to freshly kilned hops of the same variety and lot of Strata. The first beer was brewed this week at the Pub, and if you were around, you definitely could smell the fresh hops!

On September 23rd, we’ll begin the experimental portion of the event at the Tap Room only. People can try tastes of both beers side-by-side for free for filling out the research form from OSU.

Learn about the program here: https://celebrateoregonbeer.com/science/

Bloktoberfest - October 17th - 18th

Event promotions are underway! You’ll start to see more pop up around our locations soon. Stein Package Pre-Orders begin September 15th.

Details on our website: https://block15.com/bloktoberfest

From the Executive Chef

By Sarah Farey, Executive Chef

September Pub Monthly Specials!

September Pub Monthly Specials! Launch Sept. 3rd.

Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99
El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99
Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99
Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

I sent out a Sling message about this already, but here it is again while we’re working on adjusting our routines:

We're introducing a new hospitality focus that I'd love to see everyone incorporate into their day-to-day serving practice. It is now expected that every server drop a dessert/packaged beer menu off to each and every table. Whether it's during that halfway-point food check-in, or dropping another round, please make it a point to drop off that menu and make recommendations towards dessert or canned beer to-go! Some simple statements to help that conversation could be:
"I see you've been enjoying those Deep Seeks this evening, make sure to grab some for home!"
"My personal favorite is our House Baked Chocolate Chip Cookie with a scoop of ice cream!"
Remember to be personable and spend those extra few moments on a meaningful interaction with your guests!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Annalee Anglin - For helping me out on some rough closes the last couple weeks, staying long to help me get through a load of late dishes

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Ray Rohsler - West PDX Sales Rep

Charitable Programs

Dine Out! for SafeHaven Humane Society - September 10th

On Wednesday, September 10th, both Block 15 locations will be donating a portion of the day’s food sales to SafeHaven Humane Society!

If you're looking to adopt, with generous support from the ASPCA, SafeHaven is thrilled to offer waived adoption fees between September 12th and 14th.

What will the donation go towards?

Your kind donations will be going toward general animal care, humane education, and supplies for foster animals.

About SafeHaven Humane Society

What is a Dine Out?

Block 15 hosts Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs.

Block 15 Marketing 8/20/25 Block 15 Marketing 8/20/25

Internal Brewsletter - August 20th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Buzzworks // 6.25%

Description: A precision-crafted collaboration blending our passion with Chris King's legendary attention to detail. Simcoe, Citra, and Eclipse hops impart bright citrus and stone fruit notes, complemented by a crisp malt backbone, for a modern West Coast IPA experience.
Key Takeaway: A low ABV IPA brewed with our friends in the biking community in mind, this beer pushes through and never compromises on flavor.
Tasting Notes: Peach • Orange Zest • Breakaway
Format: Draft & Cans
Series: Synergy
Beer Style: West Coast IPA

Jasa Juice // 6.90%

Description: We brewed this hazy IPA featuring a Comet/Strata/Cashmere dryhop for our dear friend, valued outside salesman, and Mr. Universe participation trophy winner Brandyn Jasa and his wonderful bride Alexa. Be patient, Alexa, he's worth it.
Tasting Notes: White Wine Grape • Orange Peel • Yoked
Format: Draft Only
Series: Pub LIfe
Beer Style: Hazy IPA

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Bloktoberfest // Märzen Lager

Series: Perennial
Releases: August 27th
Format: Draft & Cans
Description: Celebrate Oktoberfest Block 15-style with this amber-hued Märzen lager. Noble hops impart subtle floral and spicy aromas, while PNW-sourced Pilsner and Munich-style malts build a delicate base.

Eminent Point // XX

Series: Orbital
Releases: August 27th
Format: Draft & Cans
Description: We're reaching for new heights with this luxurious take on an American classic. Featuring notes of pine resin, dank herb and sweet citrus, it all balances with a soft and enticing malt backbone.

Discovery // XX

Series: Synergy
Releases: August 27th
Format: Draft Only
Description: Brewed in collaboration with Hopsteiner, this West Coast IPA showcases Eureka hops in all their glory. Dark fruit undertones lie like ideas in the back of your mind, while citrus bursts forth like an Eureka moment, creating layered depths of complexity.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beer is:

Both: Group Ride

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 8/21.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Summer Music Series Continues Through August 27th

Two shows left! August 20th & 27th. Check out the bands here: https://block15.com/summer-music-series

Corvallis Beer Week - September 4th - 13th

Caves will be the starting point once again for the annual pub crawl on September 4th, the Pub will be having a $10 flight deal on September 9th from 5 - 7 pm, and it all gets capped off with Septembeerfest on the 13th at Avery Park. More details soon!

Bloktoberfest - October 17th - 18th

You’ll see more information released soon to the public. Mug Club is getting the first stab at the volunteer opportunities, which will be sent to them this week. Here’s the link if you need it.

From the Executive Chef

By Sarah Farey, Executive Chef

September Pub Monthly Specials!

Starting in September, we will be expanding our specials section to include a rotating special burger style as well as our other 3 items!

Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99
El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99
Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99
Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

Nothing new this week from me. Please remember to read up on the new Loyalty Program and get people excited about earning those points!

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Kelly and Spencer - They're just awesome people to work with. They're leaning into roles that are new and challenging to them and totally killing it.

Danny and the Brew Crew - Really going the extra mile the last couple of weeks while we are upgrading and transitioning our spaces into our 5S system. Some great team work on display that will have lasting positive influence on our craft!

New hires! - Big high five to all of our new hires for jumping in and learning the ropes before back-to-school. We appreciate your hard work!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Check back next week!

Charitable Programs

Our next Dine Out with be for SafeHaven Humane Society on September 10th.

Block 15 Marketing 8/13/25 Block 15 Marketing 8/13/25

Internal Brewsletter - August 13th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

B15_Packaging_Images_16oz_Synergy_Block_Station_97.15.png

Block Station 97.15 // 8.25%

Description: Don’t touch that dial! Coming up we’ve got a special collaboration with our longtime friends and supporters at Belmont Station ft. funky diesel, punchy cannabis, snappy citrus, and beachy tropicals all in one imperial IPA masterpiece. Stay tuned to 97.15 KHOP FM
Key Takeaway: Brewed with our long-time friends and supporters at Belmont Station, who opened in 1997, this beer bursts with citrus, pineapple, and tropical fruit aroma. It celebrates the artistry and community that defines Pacific Northwest beer culture.
Tasting Notes: Guava • Orange Zest • Friendship
Format: Draft & Cans
Series: Synergy
Beer Style: Imperial IPA

Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Buzzworks // West Coast IPA

Series: Synergy
Releases: August 22nd
Format: Draft & Cans
Description: A precision-crafted collaboration blending our passion with Chris King's legendary attention to detail. Simcoe, Citra, and Eclipse hops impart bright citrus and stone fruit notes, complemented by a crisp malt backbone, for a modern West Coast IPA experience.

Jasa Juice // Hazy IPA

Series: Pub Life
Releases: August 22nd
Format: Draft Only
Description: We brewed this hazy IPA featuring a Comet/Strata/Cashmere dryhop for our dear friend, valued outside salesman, and Mr. Universe participation trophy winner Brandyn Jasa and his wonderful bride, Alexa. Be patient, Alexa, he's worth it.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beer is:

Both: Group Ride

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 8/7.

Beer 101: Upcoming: Fresh-hop crazedaze

By Garrison Schmidt, Head Brewer

One of the many reasons we’re fortunate to be brewing in the Willamette Valley is our proximity to world-class hops. Each fall, when hops are harvested, breweries scrape and claw to be the first to the fields to bring home some just-picked, un-kilned, fresh hops. From there, the race is on to produce a great beer brewed with this ultra-perishable produce.

Brewing with fresh hops produces a unique sensory experience. When hops are harvested, they are generally kiln-dried in order to improve their shelf life, make them less liable to rot and mold, and decrease their weight for packing and shipping. When we brew with fresh hops, they retain volatile aromatic compounds lost during kilning. This results in a more vibrant, grassy, and intensely floral character that’s often described as “green”. The fresh hops contribute brighter, more nuanced flavors with herbal and sometimes vegetal notes that can't be replicated with dried hops, while also providing a softer, less bitter hop character despite often using larger quantities. This creates beers with a more immediate, field-fresh hop presence that captures the essence of the hop harvest in a way that showcases the raw, unprocessed nature of our favorite beer ingredient.

This year, we are bringing back Static Shatter and Sticky Hands, Fresh Hop, which both use fresh hops that have been flash-frozen with a dousing of liquid Nitrogen and beaten until the trichomes responsible for many hop aromatics are released. This process, known as shattering, allows us to use them as a dry hop, lending mainly aroma and less spicy fresh hop flavor.

We are also working on a collaboration brew with The BeerMongers in Portland. We brewed an Abbey-style Belgian Pale Ale (think Orval), fermented it in our open coolship downtown, added Brettanomyces, and will be dry-hopping it with Oregon-grown Hallertau hops, grown in my hometown, Silverton, OR. Fun Fact: even though it is spending time in our coolship, it won’t be sour like our wild beers, because it was pitched with Abbey Ale yeast at the beginning of fermentation. Adding efficient brewing yeasts keeps wort from souring because they out-compete wild yeasts, and use up the majority of the sugar fuel before wild guys like Lactobacillus and Pediococcus can get their feet under themselves enough to produce acid.

Our last fresh hop brew will be a pair of smaller batches brewed side by side at the pub in cooperation with Oregon State and well-known beer writer Jeff Alworth. He is the Author of The Beer Bible, considered one of the most comprehensive books on beer styles and brewing traditions from around the world. He is also the author of Beervana, a blog that is considered one of the most respected voices in beer journalism. For these beers, we will be brewing two identical IPAs, but one with fresh hops and one with the same hops but kilned that morning. It will be an intensive sensory study to help determine the actual difference between fresh and kilned hops, and it is an experiment the community is taking very seriously. We are humbled to be a part of it. It shows the level of trust that two pillars of the Brewing Science community have in our brewing ability and chops, and it is truly an honor to play such a crucial role.

Keep your eyes out for more info coming on release windows.

Get your gloves on, it’s almost harvest.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Summer Music Series Continues Through August 27th

At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series

From the Executive Chef

By Sarah Farey, Executive Chef

Starting this Friday 8/15, fish & fries will now prompt if the guests would like slaw or not! We see a lot get thrown away untouched, so this will help us to limit our food waste!

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

As we finish up our run with Dunham Cellars Rosé we will transition into a more fall leaning rosé by Wild Roots. It has slightly more body and is a little bit more bold than the Dunham rosé. Once we sell through our current offering, give it a try!

✨Positivity reminder!✨ I know it’s been a scorching few days and we may all be left feeling exhausted, but remember that we are each other’s team. Lead and conduct yourself with positivity towards one another always! Go the extra mile and make sure it’s known how stoked we all are to spend each and every day with each other. Not only does it make the job more fun, but it’s an expectation that we all treat each other with respect and kindness always!

Tap Room Updates

Make sure that when somebody is returning a keg, we are always logging the return on the keg return form on the walk in with their first and last name, the size of keg they returned, and a contact phone number. All kegs must be logged to ensure that folks get their deposit back. The only keg you do not need to log is a corni keg– these are people’s personal kegs.

Caves Updates

By Aidan Welch, General Manager

High Fives

Zach! - For being an absolute machine in the Warehouse! Thanks for locking that down and huckin kegs all over the place!

Trinna - Trinna always does a great job and is fun to work with every shift! Thanks for helping out so much.

The Whole Prep Crew! - Prep has been busting their booties lately getting new special items out and working through busy weekends you guys are killing it and we see how hard you all have been working! Keep it up!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Devon Vantusko - Distro
Joey Krieter - Cook
Sam Toledo - Cook
Cris Castillo - Dishwasher
Julia Wren - Prep Cook
Megan Cox - Host
Parker Kuehl - Host
Riley Cooper - Server

Other staff news:

Ryan & Myles, welcome to the brewery!
Congrats to Ben for accepting the lead line cook position at the pub!

Charitable Programs

Dine Out! for The Whiteside Theatre Foundation - August 19th all day

Both of our locations will be hosting a Dine Out event next week. A portion of the day’s food sales from the Pub and Tap Room will be donated to the Whiteside Theatre. Please mention this to our customers who visit us on Tuesday!

💵 What will the donation go towards?

Our donation will support their current projects to install an ADA accessible restroom on the ground floor, fund ongoing theater maintenance, and repaint and relight the marquee.

🏫 About the Whiteside Theatre Foundation

They support a multi-purpose entertainment and events venue in the historic Whiteside Theater that enhances the economic vitality and cultural diversity of Downtown Corvallis for the benefit of the entire community.

Block 15 Marketing 8/6/25 Block 15 Marketing 8/6/25

Internal Brewsletter - August 6th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Simon! Swing by the Pub this Thursday for Smoked Salmon Blinis!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Loyal to the Block // 6.85%

Description: Loyal to the Block is a small-batch West Coast IPA made in collaboration with Loyal Legion. It uses Nectaron, El Dorado, Citra, and Simcoe hops and is generously dry-hopped with Nectaron, Citra, and El Dorado. Full of bright citrus notes, this beer is perfect for toasting.
Key Takeaway: WC IPA Brewed exclusively for Loyal Legion Locations. Featuring Simcoe, Citra, El Dorado and Nectaron
Tasting Notes: Citrus • Resin • Bright
Format: Draft Only
Series: Synergy
Beer Style: West Coast IPA

Amplified Diesel // 6.78%

Description: Put the hammer down on dank with Amplified Diesel, a WC IPA nitro-boosted with CTZ and CTZ Salvo, Strata, Simcoe, and a special water adjustment designed to charge hard into our favorite hop characteristics --- Canni-Resin + Diesel.
Key Takeaway: Designed to showcase some favorite but less common hop character, CTZ is showcased and creates a unique IPA experience.
Tasting Notes: Dank • Earth • High Octane
Format: Draft Only
Series: Emerging
Beer Style: West Coast IPA

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Block Station 97.15 // Imperial IPA

Series: Synergy
Releases: August 15th
Format: Draft & Cans
Description: Don’t touch that dial! Coming up we’ve got a special collaboration with our longtime friends and supporters at Belmont Station ft. funky diesel, punchy cannabis, snappy citrus, and beachy tropicals all in one imperial IPA masterpiece. Stay tuned to 97.15 KHOP FM

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Both: R&D 2171 and Ice Knife

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 8/7.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Events

Summer Music Series Continues Through August 27th

At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series

From the Executive Chef

By Sarah Farey, Executive Chef

August specials at the pub begin today!

Heirloom Tomato & Capicola Sandwich-Lightly crisped spicy capicola, heirloom tomatoes, basil & fennel slaw and mayo on toasted artisan bread. $15.99
Gulf Shrimp & Apricot Salad Fresh chopped romaine, chilled lime marinated gulf shrimp, Riverland Family Farms’ grape tomatoes, red onion, Peoria Road Farm Markets’ fresh apricots and jalapeno-coconut dressing. Topped with fried wonton strips and cilantro. $15.99
Filet O’ Block House Oregon rock fish & bay shrimp patty, breaded and fried to perfection with tartar sauce, dill pickles, shredded lettuce & American cheese on a toasted brioche bun. $14.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

New desserts dropping Friday the 8th…

It’s the return of S’mores Cheesecake! Replacing lemon cheesecake at both locations. Chocolate cheesecake (with a hint of bourbon) is topped with bourbon caramel and a thick layer of fluffy marshmallow-y frosting, bruleed to order for that campfire feel.
August monthly dessert at the pub will be a Peach Panna Cotta - vanilla flecked panna cotta topped with a fresh peach compote, garnished with a sugared sprig of thyme.
The taproom is getting a new cookie flavor, Coconut Macaroons dipped in ganache. Please keep these ones in the fridge! Replaces Hazelnut Oatmeal Cream Pie.

Pub Updates

By Kira Sciarrotta, General Manager

No major updates, so go back and read the Sticky Hands write-up again 😜

Tap Room Updates

We would like to move away from using branded pins (yellow “15” and beer cans) and transition to only using branded aprons or Block 15 t-shirts instead. New aprons are located upstairs in the employee break area in a cardboard box. Everyone gets two aprons–keep them here in your cubby if you’ll forget them at home! Please sign off once you have received your aprons on the sheet by the box.

The taproom schedule has been slightly adjusted. If you notice any gaps in the schedule, or if certain shifts seem a little wonky, please let a manager know ASAP.

Caves Updates

By Aidan Welch, General Manager

High Fives

Cody O! - Dude has just been killing it since he became a lead, always works hard and helps Line whenever needed (shoutout Sunday ). You rock Cody!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Staff news:

Congrats to Lily for accepting the line manager position!

Charitable Programs

Dine Out! for The Whiteside Theater Foundation - August 19th all day

Both of our locations will be hosting a Dine Out event in a couple weeks. A portion of the day’s food sales from the Pub and Tap Room will be donated to the Whiteside Theater. Check out what our support will help with below!

💵 What will the donation go towards?

Our donation will support their current projects to install an ADA accessible restroom on the ground floor, fund ongoing theater maintenance, and repaint and relight the marquee.

🏫 About the Whiteside Theater Foundation

Block 15 Marketing 7/30/25 Block 15 Marketing 7/30/25

Internal Brewsletter - July 30th, 2025

General

Employee Provision

A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Blake! Swing by the Pub this Thursday for a Seattle Style Polish Dog!
We’re always looking for more submissions, so send in those ideas!

Submit an Idea

This Week’s Releases

Sticky Hands: Hang Ten // 8.10%

Description: Ride this wave back to 2015! This tubular throwback brings back our legendary recipe from a decade ago, the first batch brewed on our 20BBL production system. Smooth, balanced, and ready to make some waves.
Key Takeaway: For over three years, Sticky Hands was brewed and developed at our 7BBL downtown pub brewhouse. This recipe is a revival of the first batch of Sticky Hands brewed on our 20BBL production system, and represents the beginning of weekly Sticky Hands brews, a change from the previous schedule of monthly releases.
Tasting Notes: Pine Resin • Pineapple • Revolution
Format: Draft Only
Series: Sticky Hands
Beer Style: Imperial IPA

Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.

Space Candy // 7.30%

Description: Brewed with a galaxy full of delicious and unique hop products. Comet, Galaxy, and Apollo hops bring a tropical, dank, and piney flavor to orbit a silky and lush body. It will blast your palate into outer space.
Key Takeaway: Previously released in 2023, Space Candy pushes the balance between Dank and juicy, making it an unmistakably Block 15-style Hazy IPA.
Tasting Notes: Ripe Mango • Apricot • Astronomical
Format: Draft & Cans
Series: Orbital
Beer Style: Hazy IPA

An IPA sub-style originating in New England, it originally evolved from American IPA to have a lighter malt bill, that had a soft finish from adjuncts containing higher protein levels and water naturally high in Chloride. Early versions retained an assertive bitterness, but that mostly softened over time giving way to a soft, juicy beer with a big, sweet body that mostly featured fruit notes (citrus, tropical, stonefruit, red fruit, etc..). Some versions can contain pine or dank notes as well. Bitterness ranges from light to moderate, and body ranges from moderate to heavy. Hazy is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.

Upcoming Releases

*This list is subject to change based on the production schedule. Please keep that in mind!

Loyal to the Block // West Coast IPA

Series: Synergy
Releases: August 8th
Format: Draft Only
Description: Loyal to the Block is a small-batch West Coast IPA made in collaboration with Loyal Legion. It uses Nectaron, El Dorado, Citra, and Simcoe hops and is generously dry-hopped with Nectaron, Citra, and El Dorado. Full of bright citrus notes, this beer is perfect for toasting.

Amplified Diesel // West Coast IPA

Series: Emerging
Releases: August 8th
Format: Draft Only
Description: Put the hammer down on dank with Amplified Diesel, a WC IPA nitro-boosted with CTZ and CTZ Salvo, Strata, Simcoe, and a special water adjustment designed to charge hard into our favorite hop characteristics --- Canni-Resin + Diesel.

Crowler/Package Sale for Sippin’ Sunday

20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.

This week’s beers are:

Pub: Fresh Flow and R&D 2171
Tap Room: R&D 2171

Beer Education

4:00 pm Every Other Thursday @ the Pub

The next Happy Hour is Thursday, 8/7.

Beer 101: Sticky Hands Month and Hangin Ten

By Garrison Schmidt, Head Brewer

August is Sticky Hands month! We are making a push to raise awareness of our Flagship Imperial IPA, also known as a double IPA or IIPA. An imperial IPA is stronger in ABV than a standard IPA, and typically offers a more intense drinking experience, characterized by an overload of sweetness from the alcohol and a balancing over-bitterness from the hops. That is one of the reasons that Sticky Hands is so special. It is balanced without any overload in any direction. Famously smooth, drinkable, and deceivingly low in alcohol burn, Sticky is one of the most enjoyable IIPAs in production.

Sticky Hands is also a remarkably relevant beer, as it constantly evolves with new developments in brewing science and technology. The changes we make are gentle enough that you don’t notice them from batch to batch, but I am confident in saying that every glass or can of Sticky is the best example of the beer that you’ve ever had.

To illustrate this point, we brewed a special variant we’re calling Sticky Hands, Hang Ten. It is a reboot of a ten-year-old recipe, the one we wrote when we first scaled Sticky Hands up from our 7 bbl pub brewhouse to the brand new 20 bbl system at the taproom. This recipe also marks the first batches that were brewed and packaged every week to be distributed throughout the Pacific Northwest. This version of Sticky Hands represents many folks' first taste of our favorite beer. It is a cool opportunity to offer customers a taste of the past, present, and future of Sticky Hands, as we have never stopped improving the beer, and never will. Since that recipe was first written, we have improved fermentation profiles, added a whirlpool to our system, set in place a system of key parameter tracking, moved to solely North American-grown ingredients, introduced Apollo Salvo, Mosaic, and Centennial Dynaboost, Mosaic Hyperboost, and Amarillo CGX. It has grown and changed, and like I said, is always the best that it can be.

I hope that you try the two next to each other and encourage you to suggest a taste to all of your IPA fans, especially Sticky Die-Hards. A lot of love went into this batch, just like every batch of Sticky, and I’m excited to hear what folks think.

Marketing Updates

By Holly Amlin, Marketing & Creative Manager

Sticky Hands Focus in August

Hi all, for our Sticky Hands focus in August, we’re rolling out a couple of goodies for you. Like in previous months, where we’ve taken a deep dive into our year-round offerings, we have a new illustrated design that has been printed on stickers and t-shirts. Please share the stickers with our Sticky-loving regulars, and new faces as well.

Actual shirt is a little more on the gray side.

The Basics

Our benchmark 8.10% Northwest Imperial IPA, Sticky Hands, offers a balanced experience of hop character and drinkability, featuring ample additions of sticky, lupulin-packed hops and a full-throttled hop aroma, complemented by a resinous body and a succinct finish.

Tasting Notes: Orangalo • Pine Resin • Mischievous Grin

The History

Sticky Hands was first brewed in 2012 and released monthly on draft and in 750ml bottles, with a variant rotating every other month. Very rarely would Sticky Hands find its way to beer bars and bottle shops, making its release in Corvallis a special event where people would drive from all over the PNW to wait in line outside our Downtown Pub. We released Sticky Hands in this way for three years, advancing it over time with each subsequent brew.

Check our Garrison’s write-up for more information on how the beer progressed when we opened our Production Brewery in 2015, and the throwback Sticky Hands: Hang Ten that will release this Friday.

The Impact

The journey Sticky Hands has taken from its very first brew to the beer you taste today is a love letter to hops with innovation, creativity, and experimentation at its core. It’s one of the most drinkable beers in our region, boasting a worldwide reputation as one of the best Imperial IPAs available. Canned fresh, and best before yesterday, Sticky Hands delivers a hop experience like you’ll never forget. Wherever you are, you’re guaranteed to find a Sticky Hands that’s less than 90 days old.

Events

Summer Music Series Continues Through August 27th

At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series

From the Executive Chef

By Sarah Farey, Executive Chef

August specials at the pub will begin on 8/6!

Heirloom Tomato & Cappicola Sandwich-Lightly crisped spicy capicola, heirloom tomatoes, basil & fennel slaw and mayo on toasted artisan bread. $15.99
Gulf Shrimp & Apricot Salad Fresh chopped romaine, chilled lime marinated gulf shrimp, Riverland Family Farms’ grape tomatoes, red onion, Peoria Road Farm Markets’ fresh apricots and jalapeno-coconut dressing. Topped with fried wonton strips and cilantro. $15.99
Filet O’ Block House Oregon rock fish & bay shrimp patty, breaded and fried to perfection with tartar sauce, dill pickles, shredded lettuce & American cheese on a toasted brioche bun. $14.99

Bakery

Notes from Lindsey Henriksen, Bakery Manager

Pub Updates

By Kira Sciarrotta, General Manager

I’m baaaack! I missed you guys and I hope you had a lovely week! Let’s get back to business with three important reminders:

August is Sticky Hands month! It is the expectation that we go above and beyond on these Perpetual focuses and we really hone in on this information for the month. You will be expected to answer questions unexpectedly so please study up and make me proud!
Food Feedback! There should always be food feedback sheets taped to the Fry Fridge in the kitchen, please make it a priority to get at least one point of food feedback per shift. Whether it’s your break food, seeing food in the window, or from a customer directly, this feedback is crucial to maintaining our high standards and we can’t do it without your cooperation!
It’s hot outside! Our lovely plants outside need just as much love and nurturing as we do on these warm summer days. There is a laminated watering procedure on the host clipboard that should be followed every day as well as a watering checklist. Please be sure that this is getting done daily! The bigger planters need at least a five-gallon bucket of water so please be diligent and check their soil to ensure proper watering.

Tap Room Updates

Caves Updates

By Aidan Welch, General Manager

High Fives

Kim Smith - You’re always working so hard and an absolute pleasure to be with on shift! Thank you!

Pub FOH - FOH team, thank you for being so on top of our paper product deliveries. That area is generally looking pretty good, with boxes off the floor and space to walk. We appreciate it!

If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!

Give a High Five

Staff Section

Please welcome the following folks to the team:

Hunter Kasper - Dishwasher

Charitable Programs

Our next event will be a Dine Out! with the Whiteside Theater on August 19th.