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!
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
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!
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.