Internal Brewsletter - January 4, 2023
GENERAL
EMPLOYEE ONLY Fluffhead Sale - There are still cans left!
UPCOMING PACKAGED BEER RELEASES - CANS
Check back next week
COMING UP ON DRAFT
Check back next week
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Super Fly Rye // Rye IPA
Scientifical // IPA
Love Potion #9 // Stout with Cocoa nibs, raspberries, and natural flavors
CROWLER/PACKAGE SALE
Crowler Sale - Guy Incognito
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
Barrel Aging Pt. 1: Making Super Nebula
Bourbon month is approaching and the brewery staff is working hard to get all the specialty beers ready to release. This week we’re finalizing the adjuncting of the Super Nebula variants and bottling them. We’re also getting next year’s Super Nebula into barrels and loaded into the barrel room, where they will rest until next winter.
We use a lot of different barrels in our brewery! We received a shipment of high-quality bourbon barrels this week for Super Nebula from producers like Willet and Geroge Dickel. Spirits barrels are often sanitary from the strength of the alcohol they hold, but we still steam them after they arrive to ensure we don’t pick up any microorganisms.
After being sterilized by the steam, we fill the barrels with Super Nebula that has already been fermented and given the time for the yeast to settle out naturally. Barrels are loaded into the barrel room where they remain for a year at a consistent temperature of 65 degrees.
Microoxydation from aging in the porous wooden barrels slowly impacts the flavor of the beer as the character of the bourbon, which is still soaked into the wooden staves, leaches into the beer as well. With time this deepens the flavor of Super Nebula impresses new, unique characteristics to it.
Eventually, we pull the beer back out of the barrels and steep it on Cocoa Nibs to add a rich, chocolate flavor to the beer. It’s then crashed to 30 F, carbonated and packaged.
Further Reading: https://beerandbrewing.com/dictionary/h63PzW6oDQ/
PUB UPDATES
The Pub crushed it this week with a Secret Shopper that came in! Below are a few of the highlights from the guests’ visit. Everything from the service, to the food, to the teamwork was noticed as exceptional and made this person’s experience. Way to go above and beyond our hospitality goals and create a memorable experience for our guests!
The salad was crisp and fresh, with lots of tomatoes, carrots and cucumbers. Homemade ranch was yummy. The meatloaf sandwich was amazing! Excellent ciabatta roll and the battered fries were very good, nice and crisp, not greasy.
Yes! Our server (Anne) was very warm and friendly, she has a thousand watt smile. She went above and beyond, most places charge for sharing, not only were we not charged, she offered extra plates. She offered to bring out our salad first if we wanted and checked on us frequently throughout the meal. I also really appreciated that other servers came by to pick up empty plates and glasses. It's nice to see the teamwork.
I can't honestly think of a thing. Everyone was so friendly. They all worked together to make our experience enjoyable. I have been to other places where one server is running her tail off and the others just stand around because it's not their section. Nice to see them helping each other. Keep up the good work. You are very fortunate to have such a great staff.
Yes Great food, great service and a nice atmosphere. I can't imagine why I wouldn't recommend it? We actually live in Salem but are happy to make the drive down.
This week we are focusing on food feedback again! I know it can be daunting or tough to know exactly what to ask when soliciting feedback from tables, so here are a few quick tips and tricks to get some feedback that we can pass along via the food feedback sheet in the kitchen:
If a guest sends back an item, expresses that they are not happy with an item, or seems to have not wanted to finish it, please let them know that we are sorry that the item didn’t match their expectations, and ask if there is anything in particular that they can share to help us improve.
If you have recommended an item, it’s very easy and natural to ask how the recommendation was and what they liked about the item. Everyone loves the confidence boost of learning that they knocked it out of the park with a recommendation.
If a guest loves something that they ordered, ask them what their favorite part is (i.e. the fresh basil on the Eggplant Parm, or the flavor of the meatloaf on the Meatloaf Sandwich) (PS Sarah REALLY appreciates it–and we really appreciate Sarah, so please get that feedback!)
New Menu Items Next Wednesday (1/11)
Alabama Slammer (Replaces Fried Chicken Sandwich) House smoked & pulled chicken, Alabama style white BBQ sauce and house pickled cucumbers & peppers on a toasted brioche bun. $17.99
Magic Mushrooms (Replaces jerk nuts) Local mushrooms stuffed with Pepper Tree Chicago style sausage, cream cheese, and a three cheese blend. Topped with toasted bread crumbs and parsley, served bubbling hot. $13.99
TAP ROOM UPDATES
You are all doing amazing at phasing when we don’t have the business. Thanks for kicking ass and keep it up!
New Menu Item Today! (Wed. 1/4)
Kimchi Smoked Chicken Sandwich (Replaces fried chicken sandwich) House smoked & pulled chicken, shredded napa cabbage, kimchi, spicy sambal mayo and melted pepper jack on house baked artisan bread. $16.99
CAVES UPDATES
Gather Hour starts tomorrow, January 5th
Every day we’re open from 4-5:30pm
$5 small plates menu, including sliders!
$1 off all draught beer and glass pour wine!
Oyster Hour is every Friday- $2 oysters on the half shell! (Alongside Gather Hour)
Please let Block 15 customers know about our Gather Hour if you’re asked! Thanks!
Focus on gathering constructive feedback from customers on our menu items!
Continue to hone your skills on being able to recommend beverages and pairings to really make our guests’ experiences amazing.
MARKETING
Check back next week!
EVENTS
Bourbon Month
We’re excited to announce our 15th year to celebrate the release of the Super Nebula series in a Bourbon Month celebration! Starting February 1st and running the entire month of February, Bourbon Month celebrations will take place at our Downtown Pub and Taproom locations, along with a special PDX event at Saraveza!
Key Events:
All Month Long! Stamp Booklet to try all the specialty bourbons
Feb 3rd: Brewers Tasting at TR
Feb 4th: Bourbon Month Brunch at Pub (Lottery Entry)
Feb 4th: Bottle Release Party at TR (Pre orders and in person sales)
Feb 7th: Dine Out / Tasting with 4 Spirits at Pub
Feb 10th-11th: PDX Party at Saraveza
Feb 17th-18th: Winter Warmup at TR
Feb 19th: Bourbon Dinner at Caves
Stay tuned for more details on these events in a HotSchedules message!
Over the next two weeks, Goody will be teaching classes (each FOH person will be scheduled for a meeting) on all things bourbon and Bourbon Month to get you all prepared to have a fun, busy, and kickass February. More details on all of the events, food, and drink specials is to come!
HIGH FIVE SECTION
Erin Grey Kemplin - She hit the ground running! Her expertise shows and we're lucky to have her. Her positive attitude really shines too. Thanks for being here, Erin!
STAFF SECTION!
Welcome to the team to the following folks!
Georgia Mason (Caves FOH)
Scott Dolsen (Distro)
SAFETY TIPS
Hey everyone! If injured at work please let your manager and HR know immediately and fill out, or have your manager fill out, the 801 Saif form. The form is for our compensation insurance so if you sustain a work related injury and fill out the form so that we can file your insurance claim and have you covered.
THE PEOPLE’S PINT
Check back next month!
WHAT’S UP ON INSTA??
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!