Internal Brewsletter - January 24th, 2024
General
Employee Etiquette at our locations
This week we wanted to take a moment to touch on etiquette when it comes to employees enjoying a beverage after a shift at the bar (or a table) at any of our locations. We love the camaraderie and great times that everyone has together and just want to clarify a few expectations.
Please remember that whether or not you are wearing a logo, you represent the company at all times and your behavior should always reflect that responsibility. (This means no shop talk or inappropriate language). If you have questions about work related topics, this is okay, we want to ensure that we are keeping topics positive.
This is a great place to relax with a beer or two after your shift or on your day off and we love having you here! However, we wouldn’t allow any guest to become intoxicated in our bar, and the same goes for employees.
Please be mindful of guests and on-the-clock staff. Please be super aware of your physical position within the restaurant (for example – if there are four or more employees at the bar rail, end of the bar (B-Zero), or brewer’s bar, grab a table in the game room or have the host put you on the list). We always want to ensure that guests aren’t leaving because the bar is filled with employees. If we are during our busiest hours (4-8pm) please check in with the bartender before sitting to make sure that we have space for guests as well.
While not required, please keep in mind that when you are enjoying food or beverages at the bar or at a table post-shift for an extended period of time, it is appreciated when you tip your server or bartender. We all depend on the income from our tables or barstools and these are seats that could be occupied by guests, so we want to ensure that all staff are being taken care of.
Bakery Update
The ciabatta bread has a new and improved format! Loaves are longer, each one yields 3 sandwiches instead of 2, no need to trim the ends off. You'll also notice the crust is darker and the texture inside is lighter. Sarah updated the procedures for our new ciabatta and the banh mi sliders, so make sure to look those over and keep our bread game on point!
Here is the link to the new ciabatta procedure! The posted version in the kitchens will have a size guide as well.
February Monthly Specials
Monthly Specials for February are coming out next Wednesday, 1/31, in time for the bourbon beer release! Like we did in November, each special is created to pair with a beer from the release. I appreciate lot’s of feedback from you all when these come online!
Here is the link to all of the procedures and extra information to know before the release!
Employee Provision
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 Ian Hutchings! Swing by the Pub this Thursday for Chicken Cacciatore Pasta, made with radiatore noodles tossed in a flavorful tomato and chicken sauce, topped with lemon pepper ricotta and crispy chicken skins.
We’re always looking for more submissions, so send in those ideas!
Bourbon Month 2024
Hello team! Next week is the start of Bourbon Month! Here’s where we’re at with ticketed dinners… We’re pretty much sold out with our two events happening next week. HOWEVER, we have a few tickets left for our Bourbon Dinner at Caves on 2/14 (Valentine's Day!) Have them scan the QR code at their table or on a poster in the building to find the tickets. Outside of that, pick an event below to focus on when connecting with your guests this week!
Bourbon Month Events List at a glance
Bourbon Month Kick Off - February 1st
@ Both Block 15 locations
Brewers Dinner - February 2nd
@ Block 15’s Downtown Pub
Tickets required to attend
Curated Pairing & Open House - February 3rd
@ Block 15’s Brewery & Tap Room
Tickets required to participate
Bottle Release - February 3rd
@ Both Block 15 locations
Cheers for Charity with 4 Spirits Distillery & Foundation - February 6th
@ Block 15’s Downtown Pub
Tasting from 5-7pm
Uncle Nearest Education Event - February 8th
@ Block 15’s Brewery & Tap Room
Bourbon Month Portland - February 9th
@ Bad Habit Room in Portland
Tickets likely required to attend, TBD
Bourbon Month Portland - February 10th
@ Saraveza in Portland
Caves Bourbon Dinner - February 14th
@ Caves Corvallis
Tickets required to attend
Winter Warmup - February 23rd-24th
@ Block 15’s Brewery & Taproom
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 1/26
Ocean Man // Originating from the lands surrounding the Baltic Sea. This bold, rich, and highly drinkable lager pairs notes of coffee, dried plums, and dark chocolate with a clean, but decadent finish. // 8.00% ABV
Takeaways: Our rich and delicious Baltic Porter gets the Lagered by the Sun treatment, 90% PNW sourced Malt and 100% PNW sourced Hops. Still built for authenticity, with the increases in quality from domestic malt producers, we can build true-to-style lagers with our own domestic ingredients.
Tasting Notes: Toffee. Bakers Chocolate. From the Depths.
Series: Orbital
Beer Style: Baltic Porter
Originally inspired by strong English stout porters that Russia imported in the 18th century, breweries in the nations around the Baltic Sea began producing their own versions of these beers early in the 19th century. Very dark to black in color, it is hard to judge the clarity of these beers. They typically range from 6% to 9% abv with flavor coming mostly from the malt, which expresses a slight roasted character, reminiscent of black coffee, also usually expressing dark fruit, toffee, molasses, and nutty notes. They have a medium bitterness that balances their sweetness and gives them a slightly dry finish on the palate. They are exceedingly smooth for their abv.
COMING UP ON DRAFT
RELEASING Friday 1/26
Ocean Man // Baltic Porter
CROWLER/PACKAGE SALE
Crowler Sale: All Draft! (Excluding Perpetuals, Hypnosis, Imagine, Framboise)
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Sticky Hands Marmalade // Hop Experience Ale
Super Nebual 2024 // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Super Nebula Breakfast with Willett // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Super Nebula Cherry Dog // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs and Cherry
Kriek 2024 // Oud Bruin Matured in Second-use Bourbon Barrels with Cherries
BEER EDUCATION
Weekly Tastings of new releases and some classics:
Tap Room
Tuesdays at 2 pm
Beer 101: Baltic Porter
Written by Ted O’Hanlan, Head Brewer
The history of Baltic Porter starts with the same Russian court I wrote about in the history of Imperial Stout. Catherine the Great was a lover of imported British Stout Porter, Stout at that point referring to a stronger version of any beer. Eventually the stronger Stout Porter just became known as Stout as Porter beer fell out of popularity.
Supply chain disruptions throughout the region as a result of the Napoleonic wars gave brewers of the region a reason to make their own versions of these beers. Initially making Ales just as the British Stout Porters were, they slowly shifted to using lager yeast and cold fermentation throughout the 19th century as lager beer rapidly became the world's most popular beer production method. Originally over 10%, these beers eventually came down to the 6%-9% range we see today. These beers are largely produced in Sweden, Finland, Russia, Lithuania, Latvia and Estonia.
This week, we are re-releasing Ocean Man, our take on this classic style. This time, we reworked the recipe to align with our Lagered by the Sun program. Pure Idaho Pilsner malt, Munich, and Vienna from Great Western are all grown and malted in the North West. There are, inevitably, some specialty malts that cannot be substituted with regional sources. In some cases there are domestic malts that can fill in from other parts of the US, but in some cases we bring in very small amounts of specialty malts from Europe, we always keep these products under 10% of the beer. Hops are always from the PNW.
Further Reading:
PUB UPDATES
Starting this week, we are going to use peppermint oil in the bathrooms (if you work at the Tap Room, you will be aware of this procedure). When you are cleaning the bathrooms, please use the dropper bottle to put a few drops of oil in each of the following locations: both toilets in both bathrooms, both urinals, both sinks, and a drop or two on the floor in front of all toilets and urinals. After putting drops on the floors, you can swiffer the oil to spread it around. This will help our bathrooms smell super fresh!
TAP ROOM UPDATES
Please make sure we are keeping up to date on all Block locations happenings, updates, etc. and cross promote when possible!
With all the leaves and debris that get tracked in from outside, make sure we are spot sweeping throughout the day, getting under the bar stools, tables, chairs, etc. Also, please put out a wet floor sign if it is wet/slippery!
If the soda water tap seems not carbonated or is too aggressive, go in the walk-in and unplug the compressor and plug it back in (above the packaged beer shelves by the smix), then pull a few pitchers of water through. You can also flip the little black valve on top of the compressor to let some gas out which will help it be less aggressive coming out. If it hasn’t been pulled through in awhile, pull a pitcher through and give a taste test before serving!
Caves UPDATES
HIGH FIVE SECTION
All of the Brewers! - HUGE shoutout to every single one of the brewers who came in during the snowpocalypse to tend to the tanks and make sure everything was running smoothly. We wouldn’t be running without you guys & gals, and you’re so appreciated for the time and energy you put into this place. Thank you!
Gavin - For coming in and keeping the brewery on track when nobody else dared! You are our hero, Gav.
If you have kudos or kind words you want to share anonymously in the Brewsletter, use the button below!
STAFF SECTION!
Check back next week
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
Our next Cheers for Charity will be in February during Bourbon Month! Check back for more details.
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!