Internal Brewsletter - January 28th, 2026
General
Employee Provision - Submissions Needed!
A weekly special served at the Pub, with ideas sourced from Block 15 employees.
This week’s Employee Provision will be brought to you by Rachel! Swing by the Pub this Thursday for a Chopped Cheese 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!
-This Week’s Releases-
Super Nebula Series:
Super Nebula 2026 // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs // 13.80%
This year's Super Nebula was matured in Willett bourbon barrels and then conditioned with wild-harvested, fair-trade cocoa nibs, carefully selected to complement its decadent character.
Tasting Notes:
Chocolate • Dark Roast Coffee • Opulent
What are some highlights or changes for this beer?
Bourbon barrel-aged imperial stout aged in Willet bourbon barrels. We then condition this on fair trade, wild harvest cocoa nibs. Sourcing cocoa this way costs us more, but allows indigenous populations to self-employ and self-distribute, so they get market price instead of wages chosen by a farmer. It also avoids using farmed cocoa, which is often planted on clear-cuts of rainforest.
Super Nebula: Valhalla // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Cardamom, Star Anise, and Juniper // 13.80%
From our cellars, Valhalla features fair-trade chocolate, cardamom, star anise, and juniper. This bold stout, aged in Willett Bourbon barrels, delivers intense cocoa and spice. It's an opulent brew that effortlessly conquers the North wind.
Tasting Notes:
Bakers Chocolate • Pepper • Complexity
What are some highlights or changes for this beer?
Inspired by the Scandinavian nations where it originated, Nordic or Icelandic Stout is robust and warming, helping drive out winter's cold.
Kriek 2026 // Oud Bruin Matured in Bourbon Marrels with Cherries // 7.40%
Spontaneously fermented in our wild cellar, Kriek is our Oud Bruin matured over two winters on locally farmed tart Montmorency cherries in second-run bourbon barrels, first used to mature Super Nebula, our Imperial Stout.
Tasting Notes:
Tart Cherry • Roasty Malts • Intricate
What are some highlights or changes for this beer?
This beer spends two winters on the cherries themselves. It is exceptionally tart for a Block 15 wild ale and shows plenty of character from the fruit, the spontaneous fermentation, and the used Super Nebula barrels.
Availability: On draft and in bottles to-go + Distributed to our network in Oregon & SW Washington
Draft releases January 30th
Bottles release January 31st
Series: Cellars
Zero Lux:
A modern IPA featuring Erebus hops, which, in Greek mythology, is the primordial god of darkness and shadows. Shining with the characteristics of citrus oils, passion fruit, and rose. Step into the darkness to taste the light.
What are some highlights or changes for this beer?
This beer showcases Erebus hops and pours a bright gold pint. Fruity with a touch of jasmine, this hop is fast becoming one of our favorites.
Tasting Notes:
Jasmine • Passion Fruit • Lucent
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 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, so please keep that in mind!
The Incredible // Triple IPA
Series: Orbital
Releases: February 6th
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 beer(s) is/are:
Pub: Prophecies
TR: Ol’ Saint Nick
Beer Education
Barrel Room Roundtable - Thursdays at 4 pm
This week’s topic: Off Flavor workshop: Isovaleric Acid
Heads up, on the 29th of this month, BRRR will be at the pub
BEER 101
By Garrison Schmidt, Head Brewer
All bourbon is whiskey, but not all whiskey is bourbon
Bourbon is a uniquely American spirit. Born in Kentucky, where grain is abundant, Bourbon was invented by Irish and Scottish settlers who adapted to the greater availability of corn than barley or rye. They named it after Bourbon County, and by the early 1800s had defined the key characteristics that stick with bourbon to this day: 51% corn in the mash, aged in new charred American oak barrels, and produced in the USA. No additives, no coloring, and bottled at 40% ABV. No one knows if the charred barrel was invented on purpose or by accident, but it gave bourbon its amber color, vanilla and caramel nose, and smooth finish. Interestingly, the emphasis on barrel quality would lead bourbon barrels to become some of the most meticulously made barrels on earth. Since they are only allowed to be used once for bourbon production, they are highly sought after as a used commodity. Even the best Scotch is aged in once-used American bourbon barrels.
In the 19th and 20th centuries, railroad development and river travel spread bourbon far and wide, with names like Old Forrester and Jim Beam establishing reputations for themselves that remain to this day. Prohibition was, of course, devastating for the bourbon industry, killing distilleries and throwing out generations of craft distilling knowledge. Still, a few joints kept producing “medicinal whiskey,” allowing the tradition to carry on through the great mistake.
World War II led to massive grain rationing, making production expensive, and the 1960s and 70s saw a huge shift in customer tastes toward lighter spirits like vodka and tequila. By the 1980s, bourbon distilleries were shutting down, and the industry seemed like it was lost.
Luckily, the 1990s saw another huge swing in customer preference. Folks began to desire experience, authenticity, and craft. Small batch and single barrel releases transformed bourbon into a premium commodity, and farm-to-table culture connected bourbon's agrarian roots to their mission, valuing tradition, standard, and simplicity over mass production and fast fashion.
Today, bourbon and craft beer walk hand in hand. We both value terroir, grain selection, experimentation with technique, and transparency in our production and the telling of our stories.
This month, we celebrate bourbon and its long history. We offer bourbon cocktails, paired dishes, and bourbon barrel-aged beers. Whether you are new to bourbon or an avid fan, I encourage you to try some of the world-class bottles we bring in each February. Let me know which is your favorite.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Bourbon Month
As you’ve heard, a special Bourbon will be featured every Monday. What this bourbon is will be released to the public in our newsletters and on social media. Otherwise, it’s word of mouth!
The first one will be February 2nd: Booker’s “Phantom Pipes” Batch 126.4 proof
Events List:
Official Launch Friday, Jan 30th @ all locations - Beers release on draft, Stamp Books Released, Bourbon menu launch at Pub
Brewer's Dinner Friday, Jan 30th @ the Pub
Guided Pairings Saturday, Jan 31st @ the TR
Brewer's Dinner Saturday, Jan 31st @ the Pub
Bottle Release Saturday, Jan 31st @ Both
4 Spirits Tasting 6-8 pm @ Pub + Dine Out for 4 Spirits Foundation, Wednesday, Feb 11th @ Both
Bourbon Dinner - Tuesday, Feb 17th @ Caves
From the Executive Chef
By Sarah Farey, Executive Chef
February monthly specials at the pub go live today, Wednesday 1/28!
Maple Bourbon Bacon Burger-Pairs with Super Nebula
NW hand spanked beef patty, crisp bacon, grilled onions, smoked cheddar, and rosemary aioli. Finished with our bourbon maple glazed and served on a toasted brioche bun. $19.99
Smoked Gouda Croquettes-Pairs with Super Nebula Valhalla
Fluffy potato & smoked gouda croquettes, breaded and fried, served with sweet & savory date mustard sauce $11.99
Southern Fried Oysters-Pairs with Kriek
Yaquina Bay oysters, cornmeal breaded and fried & served with cherry-chipotle remoulade $16.99
Cajun Red Beans & Rice-Pairs with Super Nebula
Slow cooked red beans with Cajun spices, tomato, green bell pepper, ham, bacon and Pepper Tree Sausage House andouille sausage, served with steamed rice and fresh scallions.$16.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
New desserts arriving Friday!
Fan favorite Peanut Butter Pie replaces Black and Tan Cheesecake.
Bouncing off some of the flavors in the Super Neb Valhalla variant, we will be offering an Orange Cardamom Tres Leches cake this year. In the past we’ve run a bourbon cuatro leches that was very popular during bourbon month, this time we decided to highlight the beer instead. Orange was chosen as a complement to the citrusy character of juniper, which pairs great with cardamom. A star anise garnish on top is a further nod to the beer’s spices.
The Taproom’s rotating cookie flavor will be Cheesecake Stuffed Red Velvet Cookie.
Pub Updates
By Kira Sciarrotta, General Manager
You’ve all had a lot thrown at you with FOH meetings this week, so I won’t add too much here. Study up for Bourbon Month and complete that additional quiz!
One important thing, a new cocktail this week designed by Brenden! The name on this guy is currently TBD, but here are its components:
Toasted Coconut infused Four Roses
Velvet Falernum
Lemongrass Simple Syrup
Lime
Angostura Bitters
Tap Room Updates
Make sure you are staying up to date on Bourbon Month happenings, important dates, and events– even though we won’t have any bourbons out at the Taproom this year, we still want to get folks excited!
Caves Updates
By Aidan Welch, General Manager
Check back next week !
High Fives
Sophia and Holly- The bourbon month decals look so good down at the pub! Thanks for putting in all that work!!
Maggie- I wish I could work with Maggie every shift!! Maggie is magic & her smile is infectious which always makes the day so much easier!!
Kelly & Spencer- Thanks for holding down the Block 15 bookkeeping role for the last 6 months, and making it look easy! Appreciate you all more than you know!
Daveeeee- Dave helped me out crazy the other day. It really made me feel better to know I had someone to rely on when I needed it. Thanks again! You make Block... Blocktastic!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Eddie Ceja - Brewery
Charitable Programs
Dine Out for 4 Spirits on Wednesday, February 11th
This month's charitable event will be held on February 11th at both of our locations, with a portion of our food sales that day benefiting the 4 Spirits Foundation. 4 Spirits Distillery is our neighborin Southtown, and the Foundation is something we’ve supported over the years.
More About 4 Spirits Foundation and the initiatives they support:
4 Spirits Veteran Scholarship Programs
In 2013, the first 4 Spirits Veteran Scholarship fund was started at Oregon State University to help combat veterans with college expenses. As of 2022, they have fully funded endowed scholarships at both OSU and WOU and have started awarding scholarships to veteran students-Forever!.
Social and Mental Health Programs
They scout programs across the U.S. that provide the highest impact to veterans while providing the biggest bang for the buck. They’ve worked with some of the best, including Central Oregon Veteran's Ranch, Vets Helping Vets HQ, Heroes and Horses, Veteran Advocates of Ore/Ida, Brigadoon Service Dogs, Operation Rebuild Hope and XSports4Vets to name a few. They are excited to consolidate these funds through the Foundation and provide more to the veterans out there that need our help.