Internal Brewsletter - July 19th, 2023
General
Employee Summer BBQ info and RSVP!
Please RSVP by August 1st
Employee Provision:
This week’s Employee Provision will be brought to you by Kelsey! Swing by the Pub this Thursday for a Fried Fish Sandwich.
We’re looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 7/21
Wandelpad // Inspired by the Trappist beers of Belgium, this blonde ale is crisp, complex, and refreshing. Paring traditional malts and yeast with PNW-grown hops, it balances fruity esters, rustic flavor, and a zesty hop finish. // 6.50% ABV
Takeaways: Naturally conditioned in tank, this step adds time to the process, but it's a commitment to quality that we can't overlook. The refermentation of Belgian beers is essential to the mouthfeel and perception of dryness the style requires.
Tasting Notes: Bartlett Pear. Ginger. Leisurely Stroll.
Animal Cookies // Brewed for the hop-loving animal inside of you, this can is packed with sticky, pungent hops. Unleash a swirling circus of pineapple, tangerine, mango, pine, and dank herb hop characters. // 7.00% ABV
Takeaways: The return of a classic Block 15 IPA. Hazy IPA done the Block 15 way.
Tasting Notes: Ripe Papaya. Navel Orange. Equitorial.
COMING UP ON DRAFT
RELEASING Friday 7/21
Wandelpad // Belgian Blonde Ale
Animal Cookies // Hazy IPA
CROWLER/PACKAGE SALE
Crowler Sale: Kumo
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Paddle Season // West Coast Pale Ale
TopWire IPA Block No. 03 // India Pale Ale
Consortium: Mosaic x HBC 586 // India Pale Ale
Rekindled // Wild Golden Ale
Native Land 2.0 // Mexican Lager
Stoke Coast // West Coast Pilsner
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: Style Feature - Hazy ipa
Written by Ted O’Hanlan, Head Brewer
The plethora of products sold as India Pale Ale today offers a diversity of characteristics that continue to make them appealing to such a broad range of consumers that they remain the most popular “style” of craft beer in the market. They have, in fact, developed into such distinct sub-styles that they only feature a few common characteristics, such as abv (between 5.5% and 9%, but with some examples exceeding that), or being very hop-forward in their flavor and aroma. Most examples hardly resemble the beers that pioneered the style in the 18th and 19th centuries.
History of the style
Flash forward to the beginning of the 21st century and the explosion of craft beer in the United States. IPA had gone from a forgotten style to the most popular style in craft beer. Often malt-forward, clear, and extremely bitter, they largely featured the characteristics of the infamous “C-hops,” such as Chinook, Crystal, Cascade, Centennial, or Columbus (also referred to as CTZ for Columbus, Tomahawk, and Zeus, three nearly identical hop varieties).
In 2004 The Alchemist Brewing in Waterbury, Vermont started making Heady Topper IPA, a sea-change for the industry. The beer was less bitter, featured a less prominent malt profile, and the hop profile was juicy with very little of the floral and herbal characteristics that were popular at the time. There was a move to push hop additions to the end of the boil, allowing their more delicate flavors to shine through by preserving the aroma and flavor-carrying hop oils and pushing dry hop weights higher and higher. The increase in hop oils in the product and lack of filtration gave heady topper a murky, hazy appearance that was initially scoffed at, but ultimately became a trademark component of the emerging sub-style. Initially referred to as “Vermont-Style IPA” before being called “New England-Style IPA” it is now mostly just referred to as “Hazy IPA,” a reflection of how universally produced and enjoyed it has become.
There are many, many breweries that played a role in the advancement of the style and production methods, far too many for this article. The period of the style’s development produced no shortage of misconceptions both from brewers and consumers, some of which persist today.
some of my favorite misconceptions:
“The haze is from the yeast” - An idea where brewers intentionally tried to hold yeast in suspension to produce the characteristic haze. In reality, the haze in these beers is a polyphenol-protein complex derived from malt and hops. Yeast plays a role in the process, but it should be the goal of every brewer to package a beer with as little yeast in suspension as possible.
“New England IPAs have zero IBU’s” - There is no such thing as a beer with hops that has zero IBU’s. Even if there are no hops in the boil, where alpha acids in the hops are converted into bitterness, just dry hopping a beer adds IBU’s to the product.
“There is lactose in Hazy IPAs” - Some hazy’s do have lactose, those that are identified as “Milkshake IPA,” but most do not and are fine for Vegan consumers to have.
“They taste fruity so there must be fruit in them” - If a hazy IPA doesn’t say it has fruit in it, then it doesn’t. Contemporary hop varieties often feature strong fruit characteristics. I assure you, if we go to the expense of putting fruit in our beers we will advertise that.
Key Characteristics
A few distinguishing characteristics largely define the style. They have less bitterness, are sweeter and more full-bodied than other IPAs, usually feature predominantly juicy hop profiles, especially with tropical and citrus characteristics, and they use malt adjuncts that have high protein levels that help produce a more stable haze.
The “Blazy”
Block 15 produces many hazy IPAs, but we often prefer to make them less sweet and with more bitterness than many other breweries - affectionately nicknaming them “Blazys”. We feel a lot of the hazy IPAs in the market are not made with balance in mind, and our goal is always to make beer that is balanced and drinkable.
This week we are releasing Animal Cookies, which has proven to be one of our most popular Hazy IPAs. Animal Cookies features Citra, Mosaic, and Cashmere hops, all of which are popular for Hazy IPAs, but also Chinook and CTZ which push a more piney and dank profile that is common for us.
Further Reading:
PUB UPDATES
Blueberry-Lavender Lemonade is being phased out by Passionfruit this Friday! We may have a small amount left over, but once we sell through what we have, we will be out for the season. If guests remember the Passionfruit Margarita that we used to do, we will be able to do that one again and will have a button in for it.
This Friday we are also launching the Texas Sun (name from a Leon Bridges song) which will have tequila, watermelon, and Topo Chico. This is modeled after Ranch Water which is a cocktail that originated in Texas consisting of Topo Chico, tequila, and lime.
Fun facts about this cocktail:
We acid-adjusted the watermelon juice by adding some citric and malic acids (which are naturally derived from citrus fruits) to give the watermelon juice the acidity of lime juice. This juice in combination with the watermelon simple that we made gives the cocktail a big and bright hit of watermelon without getting watered down. Plus the color is gorgeous!
The simple syrup is made only with fresh juiced watermelon and sugar, so it's super concentrated and not cooked down which conserves that ubiquitous summertime flavor.
We used nearly the whole watermelon in this cocktail by also pickling the rind which will be the garnish.
With this new cocktail, we will also have Topo Chico available for purchase!
We are nearly out of the Wombat Flats and should be out by Friday morning at which point we will transition back to 2 Towns Outcider. If you get any feedback from guests saying they loved the Lassen Ciders, let a manager know and we may be able to bring some back on.
TAP ROOM UPDATES
Always ask Madie before moving things, changing any appearance of something, etc.!
We will be switching up from Passion Fruit lemonade in the next few weeks, stay tuned!
Make sure FOH communicates with BOH on seating. Especially big tops but if you sat 4 2 tops or 2 3 tops and a 5 top, etc. It helps keep everyone on the same page and ready to rock!
Make sure to triple-check the food you are running against the ticket to be sure you have the right items. When we are busy it is easy to try to move really quickly and make easily avoidable mistakes, so just take a moment to be sure!
Caves UPDATES
Whether you are FOH or BOH, please remember to check your HotSchedules messages before each shift. This is a very helpful tool we use to communicate as a team, and important info is often passed along via messages.
Lagered by the Sun updates!
Check back next week!
For a quick hit list to remember what Lagered by the Sun means, just remember:
Solar Powered
Local and Regional ingredients
Sustainable Brewing
Community Focused
MARKETING
Check back next week!
EVENTS
Tunes, Brews & BBQ - Wednesdays in July
We have a dedicated web page for the events this year, with a complete list of details: https://block15.com/tunes-brews-and-bbq-2023
All reservations have been booked, if people ask. People can still enjoy the music on a first-come, first-serve basis.
Here’s the schedule:
Wed 7/19 - Ludicrous Speed
BBQ Special: Huli Huli Chicken Hindquarters, Hawaiian Mac Salad, Mango-fennel slaw, Rice
Wed 7/26 - The Hunks and The Hottie
BBQ Special: Brisket Burnt Ends, Texas Toast, Pickles, Elotes
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
HIGH FIVE SECTION
Entire BOH - I wanted to give a shoutout for the BOH on last Saturday the 8th at the taproom. They continuously cranked out great food the entire busy busy night. And even had a good attitude at the end of it. It was a long day and we couldn’t have done it without them!
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STAFF SECTION!
Welcome the following folks to the team!
Gretel Ellenburg (BOH)
Alex Salazar (BOH)
SAFETY TIPS
When temperatures rise, so do the risks of heat-related illnesses and injuries. Make sure you’re staying hydrated and cool on these hot busy days
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Cheers for Charity - August 1st
Hosted by Corvallis Young Pros, a portion of the day’s drink sales from the Tap Room will be donated to support ABC House. ABC House is the only children's advocacy center serving Linn and Benton Counties. For over 25 years, ABC House has provided a continuum of comprehensive services to over 12,000 children and their families including child abuse assessments, forensic interviews, family advocacy and support, and trauma counseling.
Dine Out! for Hunters of Color - August 15th
On August 15th, a portion of sales from both Block 15 locations will be donated to help support equitable access to outdoor recreation, hunting, fishing, and conservation for the Hunters of Color community in Oregon. This financial support helps us further our mission of making 'The Outdoors for Everyone' by engaging and empowering community members in outdoor recreation and conservation work.
Representatives from Hunters of Color - Oregon will be on-site at our Southtown Tap Room from 5-7 pm, providing more information about our organization. Stop by and say hello!
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!