Internal Brewsletter - November 2, 2022
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
People Doing Things//IPA What’s better than doing something? Doing a hoppy thing with our friends at Burke-Gilman Brewing in Seattle! We cranked out this IPA with dank and juicy fruit medley notes featuring HBC-586 hops grown here in the Pacific NW. // 7.00% ABV
Takeaways: West-Coast IPA utilizing HBC-586 (the new hotness among hops). We're going "modern," not necessarily new-age with this one.
Tasting Notes: Pineapple. Cannabis. Dank.
Ol’ St. Nick// Winter Ale 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. // 6.25% ABV
Takeaways: Turn of the season winter warmer… Get cozy!
Tasting Notes: Brown Sugar. Toffee. Hygge.
UPCOMING PACKAGE RELEASES - BOTTLES
Releasing Saturday - ON DRAFT FRIDAY
Imagine//Bourbon Barrel Aged Belgian Stout A blend of Belgian-inspired imperial stouts matured for one and two years in freshly-emptied bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year. // 14.50% ABV
Takeaways: Each year is matured in different bourbon distillery barrels.
Tasting Notes: Chocolate, Coffee, Roasty
Imagine, Joyous Almond// Bourbon Barrel Aged Belgian Stout A small blend of Imagine carefully matured on coconut, chocolate, and almond extractions. Rich and playful with striking character and balance.
Takeaways: Our Imagine stout gets a variant every year, and this year it is Almond Joy inspired. Almond, coconut, and dark chocolate were added to make this beer even more special.
Tasting Notes: Chocolate, Almond, Coconut
Figgy Pudding// English Style Barleywine Matured in Brandy Barrels with Spice Our yearly holiday offering is brewed with specialty malts, and blackstrap molasses, steeped with Ceylon cinnamon and nutmeg and matured in freshly emptied brandy barrels. The perfect beer to share with friends and family around a cozy fireplace or celebration // 11.00% ABV
Takeaways: Each year Figgy Pudding is spiced according to its individual needs. There is no recipe or formula, we rely on taste and blending to make each year’s vintage taste just right.
Tasting Notes: Spice, Molasses, Warm
Framboise Claret// Wild Golden Ale Matured with Red and Black Raspberries This celebration of the locally grown black cap and red raspberries features a blend of spontaneously fermented wild ales matured over a year in oak barrels and conditioned on NW fruit. Striking berry character with a tart and fruity balance. // 6.20% ABV
Takeaways: Black-cap and red raspberries are harvested throughout the summer and added to blended barrels before bottling. The beer is not left on fruit for an extended amount of time.
Tasting Notes: Ripe Raspberry, Stone Fruit, Vibrant
Monday’s Release
Demon’s Farm//Dark Farmhouse Ale Matured in Oak Barrels w/ Oregon Cherries Get wicked with this dark ruby wild farmhouse. Aged in ex left coast pinot noir barrels with brettanomyces and local tart cherries, Demons Farm is tart, roasty, and badly behaved. // 14.50% ABV
Takeaways: Rustic old world grist produces dark dark farmhouse with local tart cherries.
Tasting Notes: Roasty, Black Cherry, Wicked
CROWLER/PACKAGE SALE
Crowler Sale - Joy
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Starting next week the weekly beer tastings are moving times and locations.
Tuesday 2pm at the Taproom
Thursday 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
GENERAL
New Desserts this Friday at both locations!
Pumpkin Cheesecake (Replaces S’mores Cheesecake)
Scratch pumpkin cheesecake with fall warming spices in a buttery graham cracker crust. Served with whipped cream. $9
Coco Bell (Replaces Pavlova)
Decadent chocolate cake with a fluffy cream cheese filling and a hint of espresso. This update to a childhood classic is then topped with silky ganache and a touch of sea salt, finished with a classic swirl and delicate chocolate shavings. $9.00
PUB UPDATES
Unless the weather is nice and sunny, please skip putting out the umbrellas in the Corral each morning. We are focusing on more indoor seating and only offering the 100’s unless the weather permits more outdoor seating.
The Michelada will be leaving the menu soon (when Luna Oscura is no longer on draft).
Two new cocktails will be added to the menu this Friday:
Fresh Pots! - Crater Lake Hazelnut Espresso Vodka, Buffalo Trace Bourbon Cream, and a lightly sweetened brown sugar whipped cream.
Season of Mists - Lillet Blanc, marionberry, lemon, prosecco.
Lillet Blanc is a French aromatized wine: a white wine infused with fruits, herbs and other botanicals. It is crisp and light, with subtle floral, herbal and citrus notes.
TAP ROOM UPDATES
We are opening at 10am this Saturday for folks to come in and have coffee and donuts while waiting to purchase figgy bottles when we are open. The drive-thru sale for pre orders will also be happening from 10am to 2pm.
We will not be using the outside water station except on Friday, Saturday and Sunday.
On Friday, we will have spiced pomegranate lemonade!
CAVES UPDATES (NEW SECTION)
We’ll be opening tomorrow, Thursday 11/3 for dinner through the weekend. We will not be opening for brunch quite yet. When customers ask about brunch, please let them know that it’s coming soon!
Our reservation site, Tock, will be live tomorrow 11/3. Our plan as of now is to reserve half of our tables, and allow half to be for walk-in customers. We will not be taking reservations for the bar seats. Our max for reservations is 8. More details around reserving tables coming soon.
Our hours this weekend are as follows:
Thursday - 4-9
Friday/Saturday - 4-10
Sunday - Closed
Monday - 4-9
Thank you for fielding these questions, and thank you so much for your constructive feedback during our soft opens! It’s much appreciated.
Please feel free to direct any customer (or employee) questions to alicia@cavescorvallis.com.
HIGH FIVE SECTION
Ian F. (Ian the 3rd) - He works his butt off and always has a great attitude. He is always a pleasure to work with and he always a big help to prep.
Connor Woods - Because they've been crushing it with the PM warehouse shift! Boom!
Kevin Jenkins - For crushing it with the PM warehouse shift! Thank you!
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
STAFF SECTION!
Colin Yorke (BOH)
Sam Ehling (Caves BOH)
Holly Amlin (Digital Media Specialist) - YAY
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
People Doing Things// IPA
Ol’ St. Nick// Winter Ale
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
Demons Farm// Dark Farmhouse Ale Matured in Oak Barrels w/ Oregon Cherries
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Willa// Wild Ale
Fresh Pow// Hazy IPA
Guy Incognito// Hazy IPA
Hoppy Holidays// Christmas IPA
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue 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.
DINE OUT
Linn Benton Salmon Watch - November 8th
More details to come!