Internal Brewsletter - March 8, 2023
GENERAL
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 3/10
Cosmic Coldbrew // We partnered with Bespoken Coffee Roasters to boost this stout deep into space. This variation on Nebula perfectly pairs decadent chocolate and caramel roast with a rich cup of java.// 6.20% ABV
Takeaways: Three pounds per barrel of fresh-roasted, delicious, local coffee beans went into this beer, thanks to the talented roasters at Bespoken Coffee Roasters.
Tasting Notes: Espresso. Hazelnut. Red Eye.
Selection Series IPA // 7.00% ABV
Each fall during the hop harvest, we travel to Yakima in search of the finest hops. Through a blind process, we evaluate hops from multiple farms and regions selecting the perfect representation of each variety for our programs; often bending what is commonly assumed about the varieties.
Takeaways: A rare, high oil content lot made us fall in love with this hop all over again. Definitely the outlier of varieties in this year's selection Series, but don't overlook this one. B&D grows a helluva good Cascade.
Tasting Notes: Spruce. Grapefruit peel. Maverick.
Takeaways: Wyckoff grown hops make it into two of this year's selection series. This Citra just jumped off the table when we started rubbing leaves. Who doesn't love Citra?
Tasting Notes: Pomelo. Papaya. Fully Ripened.
Takeaways: These juicy, Oregon grown Mosaics stole the show at selection last year. Just as with Simcoe, we've blind select from Coleman ag repeatedly, including last year as well. One of the joys of being so close to the source for our ingredients is being able to build personal relationships with the growers. Thanks Coleman!
Tasting Notes: Cannabis. Blueberry. G.O.A.T.
Takeaways: We, as all brewers, evaluate hop lots blindly, with no idea who grew each lot. That said, we have blind selected Wyckoff Farms Simcoe three years in a row. If that's not an endorsement in quality, I don't know what is.
Tasting Notes: Pine Resin. Red Lifesaver. Cornerstone.
COMING UP ON DRAFT
Selection Series IPAs // Four IPAs each using four unique hops: Cascade, Citra, Mosaic, and Simcoe
Cosmic Cold Brew // Oatmeal Stout with Coffee
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Alpine Ibex // Maibock
Illuminated // Belgian Tripel
Sol Fresco // Mexican Lager
CROWLER/PACKAGE SALE
Crowler Sale:
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
HOP SELECTION
As we do every year, we are releasing a number of beers under the Selection Series title, each of these is an IPA and features a single hop from a lot that we selected the previous year. What exactly does that mean? Hops, like any agricultural product, vary greatly based on a multitude of environmental factors. As a mid-sized brewery, we have an advantage over smaller brewers in our ability to exert some control over our ingredient supply chain. We can contract malt in bulk to fill our silo and secure a lower price, also, we can do a sensory evaluation on certain hops before we agree to bring them in for brewing. We have the ability to do this with hops because we contract them.
It’s standard practice in the brewing industry to sign contracts that commit you to buying certain amounts of hops in the future. You can project out for the next year, or several years in the future. The farther out you go, the harder it is to predict your needs. The hop market can be very volatile, and severe weather events or unusual market pressures can make certain varieties nearly impossible to find without a contract, The rapid expansion of the craft brewing industry added unique pressures to an already volatile situation with brewers demanding greater and greater numbers of unique varieties. Farmers increased acreage for almost a decade, until a few years ago, in a mad dash to keep up with demand. The results, now, are that farmers are overproducing hops and will begin to pull acres out of production to stop the surplus. The relatively static period where supply closely outpaced production, which was very advantageous for brewers, is now ending, and scarcity for certain varieties will return.
Because of this, we make projections on our needs, negotiate quantities based on those projections with suppliers, and, in some cases, we are able to evaluate some of the lots of hops that are available. Each supplier has multiple growers you sell them hops, and each grower produces different varieties, but also might produce the same variety in different locations so that when they are harvested they are done separately, this creates variation in quality. A cascade produced in field “a” will taste very different from the cascade produced in field “b” 27 miles away. Our job at selection is to evaluate hops of one variety, being sourced from different locations, and determine which one best meets our needs.
We do this blindly, with no idea who the grower was, or any technical information on the lot. We are given small samples of loose flowers of hops that are already kilned, but not yet pelletized, they are taken from the core of a bale of hops from that lot. We will receive 2-4 of these from each variety we are selecting. First, we evaluate the appearance of the hops; are they a bright green, or a bleached-out green, do they have golden highlights or are they browned and oxidized, you can learn a lot just by looking at them.
Next we take the flowers and rub them between our hands to express the oils and release their aromas. We smell them, taking detailed notes on the various things we observe. When we move from one lot to another, we clean our hands with alcohol to remove the oils from the previous hops. We do this every lot we are presented with, then we discuss as a team which lot we think is best and choose it. Some producers will show you the technical details on the lots at that point, such as who grew it, or what the total oil content is. We do this over and over with every variety we need, the whole process can take well over an hour depending on how many varieties we are selecting.
Every year, we see some variation in the properties of the hops that make up the bulk of our beers. Hop selection is essentially playing defense, to keep the quality up on our beers. We still have to make small adjustments to our recipes year-to-year to maintain consistency Sticky Hands is an example of a beer we need to maintain consistency with, without hop selection we would have no control over the quality of the hops that beer requires. We can’t do this with all of our hops, only those we buy in sufficient quantities to make the minimum requirements for selection. It’s an essential part of our QC/QA program and one that ensures we continue to make the highest quality products we can.
Further Reading:
https://brewingindustryguide.com/forward-contracting-hops/
https://www.brewersassociation.org/brewing-industry-updates/hop-selection-guidelines-for-brewers/
PUB UPDATES
We have a new vacuum at the Pub! Please take care when using it by keeping it from jamming into walls and booths, and by not running over the cord when vacuuming. After each use, we will need to empty the chamber and wipe out any gunk with a clean rag! By keeping up on maintenance, we should be able to prolong its life!
We’re getting closer and closer to nice weather and outdoor seating, so with that in mind, here’s a couple of reminders for bussing and resetting outside tables:
Please do not dump anything other than water into the tree wells/planters (lemons are biodegradable, but look gross when they are in the tree wells).
Just like inside, be sure to check under every table for debris and food scraps every single time. If it's especially messy, grab a broom and dustpan from inside.
Check for an excess of crumbs getting stuck in between the slats of the patio tables.
TAP ROOM UPDATES
CAVES UPDATES
Please remember to clock in and out for each shift, and choose the correct department for your shift!
Ticket times looked great this weekend! Great job kitchen.
Keep soliciting food feedback- work on ways to prompt customers in order to make this commentary constructive!
We’ll have a Belgian Endive Salad replacing the Warm Kale Salad this week- Belgian Endive, Rogue Bleu Cheese, Orange Supremes, Toasted Pecans, and our Pomegranate Molasses Vinaigrette.
We’ll be replacing the Frites Gras with Mashed Potatoes and Roasted Brussels Sprouts as sides for the Dry-Aged Steak
MARKETING
Selection Series
Selection Series are releasing this week! The Marketing team has prepped a taster tray layout for folks who are interested in trying them back to back that involves no writing - just pour the taster and go. Read up on the different types of hops and experiment trying them yourself before you hit the floor! This is a great educational piece if you have ever wondered what characteristics are in each hop.
Hop Selection is a very unique thing that a small amount of breweries do. Each year, our team heads to Yakima to pick the hops that go into our beers for the season. Hops are harvested in the Summer, and selected in the Autumn shortly after. The hops that are in these beers are also in some of our fan favorites this year, such as Deep Seek and Sticky Hands.
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
Cosmic Coldbrew Release Party - March 10th
We’re excited to be partnering with Tried & True for a special release party at their South Town location this Friday, March 10th, between 6-9pm! Enjoy swag giveaways and beer & coffee tastings. This is a Block 15 Distro event, so you’ll be able to enjoy beers from our partners as well!
HIGH FIVE SECTION
Anne L - Always goes above and beyond, one of many examples being upstocking the lines plates and bullets even if we're mid- rush.
Scott & Jarrod - Scott and Jarrod are super helpful and always approach the walk-in puzzle with a positive attitude! Appreciate you two.
Chandler - Thanks for always being down to help with goofy marketing ideas!
Ted - Thanks for sharing your beer knowledge with the team every week! Your talks are always so informative and helpful for being able to communicate about our beers to customers.
STAFF SECTION!
Welcome to the team to the following folks!
Brendan Murphy (BOH)
SAFETY TIPS
Do you know where the flashlights are located? Flashlights should be located at the upstairs service station, kitchen first aid kit, brewery, prep kitchen and under the bar.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Girls on the Run - March 14th
In celebration of Women's History Month and International Women's Day, our Dine Out partner this month is Girls on the Run! 10% of sales from both of our locations will be donated to help their cause of creating a world where every girl knows and activates her limitless potential and is free to boldly pursue her dreams.
Girls on the Run will be on site at the Tap Room from 5-7pm. 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!