Internal Brewsletter - March 15, 2023
GENERAL
Leaks: Remember to shop vac the break room leak puddle at the Pub! Western Construction has been by, and we are going to get the foundation leaks fixed soon, but need to vac the standing water in the meantime. Thank you for your help!
Avocado Notice: Due to the rising and unstable cost of avocados, along with some quality issues, starting this weekend we will be shifting away from the Avocado crema. The enchiladas will be served with sour cream instead and the Mesa Salad will just omit it. This will also remove avocados as an add on item for the time being! This summer, when we can ensure high quality avos, we will feature them in a menu item or 2 and have them seasonally.
Employee Provision: This is 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 Kailey! Swing by the Pub this Thursday for a Leek and Mushroom Crostini! Featuring lemon and black pepper chevre, grilled shiitake mushrooms, and grilled leeks, all on toasted slices of house ciabatta. If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 3/17
Alpine Ibex // Pairing delicate pilsner and robust Munich malts with floral and spicy noble hops, this gold hued lager features notes of honey with a balanced bitterness. // 6.90% ABV
Takeaways: Built on base of PNW grown Pure Idaho Pils, this Maibock is brewed with intention to respect the tradition and classic attributes of this historic style, but with a move to more sustainable sourcing of our ingredients.
Tasting Notes: Honey. Bread Crust. Equinox.
COMING UP ON DRAFT
Alpine Ibex // Maibock
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Illuminated // Belgian Tripel
Hypnosis // Barleywine aged in French Cognac barrels
Sol Fresco // Mexican Lager
CROWLER/PACKAGE SALE
Crowler Sale: Joy
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
BOCK
Originating in the town of Einbeck, Germany, Bock beer has its roots in medieval brewing practices. By the 14th century, Einbeck was already known for exporting strong beer of high quality, that quality was maintained stringently by the city council. Burghers in the community were allowed to malt grain and cellar their own beer for sale outside the community, but the brewing equipment was owned by the city and they employed a brewmaster who moved the brewing kettle from house to house and was in charge of brewing for the Burghers and had to approve all beer for quality before it could be sold. The result was strictly controlled, but highly sought-after products that the town would continue to be known for for several centuries. Beer from Einbeck was sold as “Ainpöckish Pier,” which eventually became “a Bock bier.”
Not all Bock beer is lager, Weizen Bock is made in the tradition of German wheat ales, but the development of lager beer from Einbeck greatly determined the notoriety of beer from that city. Bock beer is generally stronger that most lagers, and is traditionally made with Pilsner, Vienna, Munich, and caramelized malts and produced using the decoction method, where portions of the mash are separated and boiled to impart color and flavor and to aid in starch conversion. The result is a rich, sometimes heavy lager that is rarely under 6.5% abv.
Different versions of Bock beer developed over the centuries, most of which for seasonal consumption; Oanpock was popular during Lent, Weihnachtsbock was made for drinking before Christmas, Osterbock for drinking at easter, Doppel bock was made for spring and Maibock was made to be consumed in May.
Maibock, also known as Heller Bock, or Helles Bock is a rich, golden to amber-colored lager between 6% and 7% abv and has become popular for American craft brewers to produce, certainly to some degree due to the ubiquitousness of Rogue Dead Guy, the most widely available Oregon beer outside of Oregon. Maibock is usually hoppier, both in flavor and in bitterness than regular Bocks. This week we are releasing Alpine Ibex, our take on the Maibock style. We aren’t equipped to do a decoction mash, but with the right grain bill and aided by the kettle caramelization we get due to having a direct-fire kettle, we can simulate the flavor and mouthfeel. Very few American brewers actually use decoction due to the specialty equipment and the added time it takes in the process.
Further Reading:
https://beerandbrewing.com/dictionary/VVLZO5c71B/
PUB UPDATES
New Food Special! Friday we will be adding the Italian Grinder to the specials section of the menu! It will shift some items on the menu around and technically replace the tuna sandwich.
Italian Grinder - Spicy capicola, Genoa salami, banana peppers, provolone cheese, mayo, yellow mustard, and red wine vinegar, all on a toasted hoagie roll. $16.99
We are in the process of switching over to a new waitlist software called Toast Tables that integrates with the current Toast system, and gives a more informed and streamlined experience for our Hosts and our guests! We will be testing this app on Thursday with a full launch happening early next week once any kinks have been worked out. We will continue using WaitlistMe (other than testing on Thursday 3/16) until pinch points have been evaluated and all staff that will be using this have been given the rundown. Goody will send out an official launch date early next week!
TAP ROOM UPDATES
Saturday was rocking-busy all day. We were flying through the line and our kitchen times never went up. It was super impressive. Thank you everyone for being the badasses that you are!
CAVES UPDATES
We’ll be adding on a Sunday dinner service starting next week! We will add this service instead of our Friday brunch.
Please use the waste log- this means any food or beverage items not accounted for in Toast, including voided but not discounted items. Ask a manager if you have any questions!
We’ll have a new dessert replacing the beet brownie next week - a flourless chocolate torte with housemade raspberry ice cream!
We’ll have specials this weekend for St. Patrick’s Day! We’ll have a rosemary-garlic lamb chop with cheddar mashed potatoes, green peas and mint sauce. This special will continue on for our spring menu
Full Irish Breakfast for brunch this weekend!
We’ll have an Irish style stout, and we’ll be featuring Irish coffees
MARKETING
We will host our first Group Ride next Thursday!
Meet up at 6:15pm at the water fountains on 1st st and we will roll at 6:30pm. We will be heading south down the waterfront towards the bike paths on Willamette and Crystal Lake heading towards the Block 15 Taproom. We will have twinkly string lights for the first 10 folks that show up!
Check out the bike route HERE
Wear a helmet and bring lights to bike home. It is still fairly dark out around 7 ish. Maybe pair up with a buddy on your ride home too.
This is our test ride before we make the big announcement to the public. So any feedback would be gratefully appreciated too!
Make sure to sign up for our Strava group HERE as I will be posting rides to this group after this test!
Questions? Hollah at me kelsea@block15.com
-Kelsea
Corvallis Half Marathon!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Save the Date for our 15th Anniversary Celebrations!
April 20th at the Pub “2008 Throwback Party”
April 22nd at the Tap Room “The 15th Anniversary: Past, Present, and Future Fest”
Distribution Tour shortly afterward with dates TBD
HIGH FIVE SECTION
Mars - Mars is consistently going the extra mile to make sure the fridge is stocked with all the line goods. Mars rocks!
Carson Wood - Always outgoing and doing extra side tasks as quickly as possible!
Matt Williams - Matt is one of those coworkers who will help with anything... and if he can't help you, he will help you find the right person. We're lucky to have someone like Matt on our team. He is positive, empathetic, a hard worker, and not only listens to your concerns about a specific problem at work but helps you find a solution. Thanks, Matt!
Danny Perston - Always has a smile on his face and loves helping out!
STAFF SECTION!
Welcome to the team to the following folks!
Matt Baccary, Our New Financial Controller!
SAFETY TIPS
If you see something, say something: Spills, damage to workplace materials, unsafe walking conditions… These are all important situations to bring to the attention of your lead or manager. Never assume that someone else will notice an unsafe situation and take care of it… the next person who encounters the condition may slip, trip, fall or otherwise injure themselves. It’s always better to take care of an unsafe condition as soon as it happens.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back soon for more info on next month’s Dine Out partner.
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!