Internal Brewsletter - February 1, 2023
GENERAL
Want to Pre-Order Bourbon Month Bottles? We’ve got it set up so you can use your employee discount.
Visit the store: https://b15tr.square.site/bottle-sale
Add items to your cart
Use the code BourbonEmp2023 in your cart when you’re checking out.
Pre-Order window ends Thursday at 5pm
No Sunday 20% discount on Sticky Hands The Kine, Kriek, or the 3 Super Nebula bottles
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 2/3
Sticky Hands: The Kine // Created with the stickiest high-grade hops grown here in the Pacific Northwest. Enjoy a blast of heady dank herb, blue spruce, and orange skunk hop notes wrapped up tight with a resinous Sticky Hands body. // 8.10% ABV
Takeaways: From deep in the archives, this is a sticky hands variant with the dankness dialed to 11. Last seen in 2014. Apollo salvo is used in place of the apollo co2 extract in all sticky hands variants.
Tasting Notes: Pineapple. Cannabis. Lifted.
UPCOMING PACKAGED BEER RELEASES - BOTTLES
RELEASING WEDNESDAY 2/1
Super Nebula 2023 // This year's annual imperial stout release was matured in Evan Williams bourbon barrels and then conditioned on wild harvest, fair trade Bolivian cocoa nibs, specially selected to complement its decadent character. // 12.30% ABV
Takeaways: A force of nature. certainly not subtle, but not heavy handed either, this balanced imperial stout is deceivingly smooth.
Tasting Notes: Chocolate, Espresso, Decadent
RELEASING FRIDAY 2/3
Super Nebula Breakfast with Williams // Our yearly Super Nebula breakfast edition features Evan Williams bourbon barrel matured imperial stout conditioned with fresh roasted Flame On coffee beans from our friends at Bespoken Coffee Roasters, maple, wild harvest, and fair trade Bolivian cocoa nibs. // 12.30% ABV
Takeaways: Comforting, cozy, and drinkable; true to style.
Tasting Notes: Familiar, Complex, Rousing
RELEASING FRIDAY 2/3
Super Nebula Xocolatl // A small blend of our annual imperial stout matured in Evan William bourbon barrels and conditioned on ancho and negro pasilla chilis, Mexican vanilla, Ceylon cinnamon, cloves, and wild harvest fair trade Bolivian cocoa nibs. // 12.30% ABV
Takeaways: Super Nebula with ancho and pasilla negro chilis, Mexican vanilla, Bolivian wild harvest cocoa nibs, cloves, and ceylon cinnamon. inspired by the mesoamerican tradition of serving chocolate as a cold spiced drink, the term chocolate is derived from the Nahuatl word xocolatl.
Tasting Notes: Intricate, Earthy, Picante.
RELEASING WEDNESDAY 2/1
Kriek // Spontaneously fermented in our wild cellar, Kriek is our Oud bruin matured over two winters on locally farmed tart Montmorency cherries in second-run bourbon barrels, first used to mature Super Nebula, our imperial stout. // 7.00% ABV
Takeaways: This beer spends two winters on the cherries themselves. It is exceptionally tart for a Block 15 wild ale, and shows plenty of character from the fruit, the spontaneous fermentation, and the used Super Nebula barrels.
Tasting Notes: Cherry, Oak, Vinous
COMING UP ON DRAFT
Sticky Hands: The Kine // Imperial IPA
Bourbon Month Beers:
Super Nebula // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Super Nebula Breakfast with Williams // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Super Nebula Xocolatl // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Chills, and Spices
Kriek // Oud Bruin Matured in Second-use Bourbon Barrels with Cherries
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Charmed Life // Irish Red
Favorable Fourtune // Dry Irish Stout
Animal Cookies // IPA
Headhaze // Hazy IPA (Moonraker Collab)
CROWLER/PACKAGE SALE
None this week to focus on Bourbon Month!
No Sunday 20% discount on Sticky Hands The Kine, Kriek, or the 3 Super Nebula bottles
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 Part 2: Flavors
We use a number of different types of barrels for aging beer at Block 15. This week we are releasing four beers from that program. All four of these beers were aged in ex-Bourbon Barrels. We also use wine barrels extensively as well as Sherry, Cognac, Gin and more. Each barrel has its own attributes, taking on the flavor from the liquid that was in the barrel before.
Spirit barrels provide a wide array of flavors that contribute to making these beers unique. During manufacturing, barrels are toasted with fire before being sealed, the heat breaks the wood down into natural sugars that contribute caramel notes, color and aroma as well as coconut-like notes. Tannins are made less astringent and fiber in the oak breaks down into flavor molecules that produce clove and vanilla notes.
We nearly always buy barrels that have already been used in alohol production and those products also leave flavor behind that we can access while aging. This year’s Super Nebulas were aged in Evan Williams Bourbon Barrels, even when the barrels are emptied, there is still alcohol soaked in to the barrel staves that interacts with the beer once we have filled the barrels. Liquid moves in and out of the barrel staves naturally during the aging process
Another factor in flavor development is oxidation; typically we go to great lengths to prevent oxidation in the brewing process. Oxygen is a major spoilige factor, leading to beer staleing. Barrel aging is the exception, oak staves are micropourous and allow slow oxidation over time. This develops complex sherry-like notes that add a richness to aged beers.
Time is another factor in barrel aging, typically we age beers for one year at a minimum. With time bitterness softens and malt becomes more pronounced. With slow oxidation, the beer also evaporates, concentrating the alcohol and increasing the viscosity. Temperature also plays a major role as well, we keep our barrel room a constant temperature and the cellar at the pub stays a consistent temperature and humidity.
Once the beer has reached the maturity we’re looking for, we rack it out of barrels in a process called blending. From there we treat it like a normal beer, keep oxidation down and conditioning before packaging.
Further Reading:
PUB UPDATES
Bourbon Month Specials!
Maple Bourbon Bacon Patty Melt (Addition, Launches Feb. 1)
Arugula & Medjool Date Salad (Replaces Chickpea Shawarma Salad, (Launches Feb. 8) This is being put off one week due to chorizo shortage! We will still have the Chickpea salad this week!
Monday, February 6th Pub Special Release Bourbon:
Two James Grass Widow, 91 proof $15 for 1.5oz pour
Nose: Roasted nuts, figs, sweet
Palate: Warming spice, hazelnut, raisin
Finish: Spicy and hot with mild sweetness
About Two James Grass Widow:
"Grass Widow was originally a whiskey made in Detroit until the onset of prohibition in 1908. A “Grass Widow” is also a term that refers to a married woman whose husband is away, whether it be because of wartime or work, he would never return home with no explanation of his life making the return trip either. This Grass Widow Bourbon contains a unique high rye mash bill of 36% Rye, 60% Corn and 4% Barley.”
TAP ROOM UPDATES
Bourbon Month Ice Cream Special!
We will be running a special dessert at the Taproom ONLY during bourbon month! Lindsey collaborated with Nathan at Sugar J’s and helped to develop a dope sundae.
Super Nebula Spiced Chocolate Sundae-Decedent chocolate ice cream made with cinnamon, chiles and Super Nebula! Served with salted caramel, cinnamon & sugar fried wontons, whipped cream and a cherry on top! Not for the weak of heart, this sundae has a spicy kick!
Bourbon Month Specials!
Maple Bourbon Bacon Patty Melt (Replaces Mashpaddle Patty Melt, Launches Feb. 1)
Herb Feta Brulee w/ flatbread and pears (Addition, Launches Feb. 1)
Monday, February 6th TR Special Release Bourbon:
The Representative, Barrel Proof $15 for 1.5oz pour
Nose: Vanilla, cherry, peach
Palate: Citrus and tobacco
Finish: Long and sweet with notes of spice
About The Representative:
"Aged a minimum of 4 years (2 Congressional Terms) Small batch, approximately 20 barrels. Barrel entry 120 proof"
We should never have to mess with the new breaker box out near the switches for the heaters. As long as you turn the vertical lever from off to on and use the switches, you will get power. The breaker box should always remain locked.
Brewers Dinner and Bottle Release Party this weekend! Get ready to rage!
Madi made an SOP on the appropriate way to discount items and deal with open tabs at the end of the night. Please read this before your next shift so we are all on the same page!
CAVES UPDATES
We’ll be open for Valentine’s Day! We’ll be serving our regular menu with additional specials, similar to our New Year’s Eve setup. We’ll do some social media marketing to let folks know- but feel free to let people know if they ask! Look forward to our specials for this Tuesday evening!
Bourbon month is starting Feb 2! We’ll have food specials, a Caves specific whiskey that will be included in the passport, and a special Bourbon Dinner: stay tuned for details!
Great job keeping the back hallway clean and organized! Please continue so we can use this space functionally!We’ll be having a weekly employee HotSchedules message with updates- please make sure to read before your first shift of the week.
MARKETING
Check back next week!
EVENTS
Bourbon Month
Pre-orders close Thursday 2/2 at 5pm
Bourbon Dinner tickets go on sale Sunday 2/5
Events
Bourbon Month Begins + Stamp Books available 2/1
Brewers Tasting 2/3
Bottle Release Party / Brunch 2/4
Cheers for Charity with 4 Spirits 2/7
Please encourage guests to sign up for our newsletter if they’d like to participate in some of the more limited events. The QR code on the table tents leads to the Bourbon Month HUB, where guests can sign up.
HIGH FIVE SECTION
Brendan - Shout out to Brendan for being a manager that is invested in his employees and always checking in. Brendan is constantly radiating positivity and support!
Danica Pommerenk - Shoutout Danica for always kicking ass!
The ENTIRE brew staff - You are all absolutely amazing and have been putting out some AWESOME beers! You all work so hard every day and I appreciate you! You are a major reason why I love working for this company!
STAFF SECTION!
Check back next week
SAFETY TIPS
Remember to test the weight of something before you lift it up completely; it might be too late if you realize a few seconds later that it’s too heavy or cumbersome for you. If the load is too heavy for you to handle alone, don’t hesitate to ask for help.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Cheers for Charity with 4 Spirits Distillery and 4 Spirits Foundation - February 7th
11am-11pm at both Block 15 locations
Tasting from 5-7pm at Block 15’s Downtown Pub
A portion of beer, wine, and spirits sales will be donated to the 4 Spirits Foundation. 4 Spirits Distillery will be at the downtown location for a special bourbon tasting between 5-7pm.
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!
Internal Brewsletter - January 25, 2023
GENERAL
If you take any items (to-go boxes, bar supplies, food/ingredients, napkins, etc.) from any of our locations, it needs to be recorded on the Transfer Log to make sure that our inventory is accurately tracked. If you are unsure where the Transfer Log is, or how to fill it out, please check in with a manager. Thank you!
Love Potion #9 Coco Bell is Back this Friday! It will replace the OG bell at both locations
Decadent chocolate cake featuring our Love Potion #9, with a fluffy raspberry cream cheese filling. This update to a childhood classic is then topped with silky ganache, finished with a classic swirl! $8.00
Starting February 1 we will be changing our cheesecake topping to a tart kriek cherry topping!
Don’t have time to attend an educational beer session during the week? Ted Talks on Tuesdays are getting filmed! Watch the videos below to learn more about each of the beers coming out.
Help us choose which charity to donate to! We regularly return empty cans and bottles from our locations and donate the deposit money to charity once we’ve accrued a larger chunk of change. Give us your input as to where this money should go by filling out this anonymous poll:
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Love Potion #9 // Brewed with a tantalizing blend of dark malts and conditioned with chocolate and red and black raspberries. A most romantic concoction balancing rich notes of chocolate ganache and bountiful berries. // 7.00% ABV
Takeaways: Our ode to valentines day, Cocoa nibs and raspberry puree drive the delectable flavor of this full-bodied stout.
Tasting Notes: Wild Berry. Cocoa Powder. Enchanting.
Blue Truck // A beer for those after work hours and the workers who make them happen. Brewed only in the Pacific Northwest with the finest Oregon water, premium malted barley, and choice hops. // 4.70% ABV
Takeaways: Our take on the classic American Premium Lager, with Block 15 quality. Easy drinker.
Tasting Notes: Crisp. Spicy. Heartland.
Highland Hymn // Inspired by the majestic sights and sounds of Scotland, Highland Hymn is a malt-forward crescendo of caramelized sugar and toffee notes accompanied by a robust, and complex finish. // 5.80% ABV
Takeaways: Comforting, cozy, and drinkable; true to style.
Tasting Notes: Fresh Biscuit. Rich Toffee. Spontaneous Ballads.
Ice Knife // Brewed with cutting-edge hop technologies, including Co2 extracted Salvo™ and cryogenically frozen Strata CGX™. This WC x NE Hybrid IPA amplifies the most vibrant factions of sticky and pungent hop characters with a razor-sharp hop showcase of bright citrus peel oils and dense resin. // 7.00% ABV
Takeaways: Our first trial of Crosby's new CGX (cryo processed hop pellets), is a hybrid west-coast IPA with features of both hazy IPA's and west-coast.
Tasting Notes: Grapefruit Juice. Pine Resin. Razor's edge.
COMING UP ON DRAFT
Love Potion #9 // Stout with Cocoa Nibs and Red & Black Raspberries
Blue Truck // American Premium Lager
Highland Hymn // Scotch Ale
Ice Knife // India Pale Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Sticky Hands: The Kine // Imperial IPA
Bourbon Month Beers:
Super Nebula // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Super Nebula Breakfast with Williams // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Super Nebula Xocolatl // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Chills, and Spices
Kriek // Oud Bruin Matured in Second-use Bourbon Barrels with Cherries
Charmed Life // Irish Red
Favorable Fourtune // Dry Irish Stout
Animal Cookies // IPA
Headhaze // Hazy IPA (Moonraker Collab)
CROWLER/PACKAGE SALE
Crowler Sale - Squirrel Stash
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
American Premium Lager
American Premium Lager is the official style name for a broad range of North American lagers used in official competition. American lagers emerged in the mid-19th century when German immigrants began brewing beer in America. Through wars and prohibition, the brewers that survived maintained their businesses by continually adapting their recipes with cheaper ingredients and more efficient methods of production. Corn was introduced in the 19th century to offset the higher protein content of the 6-row barley that grows better in the humid regions of North America. Rice was introduced during World War II when corn and barley were highly rationed. The result of decades of cost-cutting led to a product that was cheap, and watered down compared to the pale lagers of Europe.
The Craft Beer revolution, which started with New Albion Brewing Co in Sonoma, California in 1976, initially rejected the style and instead promoted flavor-rich ales like Pale ales and stouts, and eventually the India Pale Ale craze that helped propel craft beer into the mainstream throughout the 2000s and 2010s. Many craft breweries also chose to make classic European lagers, as authentically as possible with the ingredients available to them, it took time for suppliers to grow to be able to import specialty ingredients and offer them coast-to-coast.
A recent uptick in interest in lagers with craft beer consumers has allowed breweries to revisit the macro-lager styles that consumers once had no other choice but to drink. Craft lagers, light-lagers, Canadian lagers and the American Premium lager are making their way into tap lineups at breweries across the country. Blue Truck is our ode to the American Premium Lager, light-bodied, crisp with a slight, sweet finish, but backed up with a more balanced bitterness and hop flavor that is classic to the style.
Further Reading:
PUB UPDATES
Bourbon Month Specials!
Cajun Red Beans & Rice (Replaces Stroganoff Pot Pie. Launches THIS Friday)
Maple Bourbon Bacon Patty Melt (Addition, Launches Feb. 1)
Arugula & Medjool Date Salad (Replaces Chickpea Shawarma Salad, (Launches Feb. 1)
Bourbon Month kicks off next week! Be sure to study up on your bourbon info (beers, specials, bourbon offerings, etc.) and get ready for a fun-filled and busy month!
Blackberry Kiwi SeekOut is on it’s way out and will be replaced by the Raspberry Lemonade SeekOut.
TAP ROOM UPDATES
Bourbon Month Specials!
Cajun Red Beans & Rice (Replaces Stroganoff Pot Pie. Launches THIS Friday)
Maple Bourbon Bacon Patty Melt (Replaces Mashpaddle Patty Melt, Launches Feb. 1)
Herb Feta Brulee w/ flatbread and pears (Addition, Launches Feb. 1)
This week we are focusing on our line efficiency. We have been doing a stellar job of busting out the line super quick, but with bourbon month starting next week, we will be pouring more alcohol and cocktails and I want to make sure that it is on the forefront of everyone's minds to get our guests through the line as fast as possible. When we have 3 people on, we should be utilizing the 2nd handheld and the 3rd order station as much as possible. Let’s blow people's minds with how quickly we can get them to the front!
There are a lot of events happening at the Tap Room next week! Make sure your knowledge is on point and let’s get ready to rock!
CAVES UPDATES
We’ll be open for Valentine’s Day! We’ll be serving our regular menu with additional specials, similar to our New Year’s Eve setup. We’ll do some social media marketing to let folks know- but feel free to let people know if they ask! Look forward to our specials for this Tuesday evening!
Bourbon month is starting Feb 2! We’ll have food specials, a Caves specific whiskey that will be included in the passport, and a special Bourbon Dinner: stay tuned for details!
Great job keeping the back hallway clean and organized! Please continue so we can use this space functionally!
MARKETING
Check back next week!
EVENTS
Bourbon Month
Pre-Orders
Pre-order email sent to Mug Club Monday 1/30
Pre-order email sent to Newsletter Subscribers Tuesday 1/31
Pre-orders close Thursday 2/2
Events
Bourbon Month Begins + Stamp Books available 2/1
Brewers Tasting 2/3
Bottle Release Party / Brunch 2/4
Please encourage guests to sign up for our newsletter if they’d like to participate in some of the more limited events. The QR code on the table tents leads to the Bourbon Month HUB, where guests can sign up.
HIGH FIVE SECTION
Thomas Barber - Thomas is always crushing it in the prep kitchen with a positive attitude and a badass disposition. What a joy!
Sylvie - Shout out to Sylvie for always working hard to keep things moving in the FOH. Hospitality, teamwork, work ethic and drive are admirable. Thanks for being awesome!
Benny - High fives for Benny! I always enjoy walking by Benny when he is talking with a table. His customer service skills are genuine.
Wyatt Laramee - Wyatt is always going the extra mile to ensure that everyone that he works with is happy! Not only does he ensure that everyone BOH is happy, but he is ALWAYS helping out FOH and I absolutely appreciate it! You are rocking it, Wyatt!
STAFF SECTION!
Check back next week
SAFETY TIPS
If the floor is wet due to water or ice please make sure to use the wet floor sign and get the spill cleaned up as quickly as possible.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Cheers for Charity with 4 Spirits Distillery and 4 Spirits Foundation - February 7th
11am-11pm at both Block 15 locations
Tasting from 5-7pm at Block 15’s Downtown Pub
A portion of beer, wine, and spirits sales will be donated to the 4 Spirits Foundation. 4 Spirits Distillery will be at the downtown location for a special bourbon tasting between 5-7pm.
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!
Internal Brewsletter - January 18, 2023
GENERAL
We’re all out of Employee Sale old label Fluffhead. Thanks to everyone who bought some!
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Scientifical // Don your lab coat and enjoy this supercritical display of dankness. We layered waves of Nugget Salvo, Galaxy, Amarillo, and CTZ hops on a delicate malt base to scientifically flavoirze this IPA. // 7.00% ABV
Takeaways: New-Age West-Coast IPA with old school hops. Nugget has been around a while, but using it as Salvo (a new hop extract) has allowed us to access all its best characteristics.
Tasting Notes: Pineapple. Pine Resin. Working Hypothesis.
COMING UP ON DRAFT
Scientifical // IPA
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Blue Truck // American Premium Lager
Love Potion #9 // Stout with Cocoa nibs, raspberries, and natural flavors
Highland Hymn // Scotch Ale
Ice Knife // IPA
Sticky Hands: The Kine // Imperial IPA
Super Nebula // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Super Nebula Breakfast with Williams // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Super Nebula Xocolatl // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Chills, and Spices
Kriek // Oud Bruin Matured in Second-use Bourbon Barrels with Cherries
CROWLER/PACKAGE SALE
Crowler Sale - Squirrel Stash
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
ADVANCED HOP PRODUCTS
We use a number of different advanced hop products at Block 15, and our willingness to constantly experiment and innovate with how to apply those products is one of the things that has set Block 15 apart from other breweries. Sticky Hands’ use of critical CO2 extract set it apart from other Oregon IPA’s and we continue that kind of innovation today.
Advanced hop products are any form of hops that have been processed beyond just pelletizing. When hops are harvested they are delicate and prone to mildew and degradation very quickly. To avoid this, they are kilned to dry them quickly but preserve their delicate aroma and flavors. Once they are dried, they are run through a pelletizing mill where they are compacted before packaging. This is how most of the hops we use come to us.
On top of that, we use several forms of advanced products, such as CO2 extract, Cryogenic concentrated hops and hop oils. These products are made from individual hop varieties and are designed to provide flavor and aroma consistent with the hops they are made from.
CO2 Extract
We use CO2 extract widely in our IPAs. These products are created using supercritical CO2, which is in a liquid form, to extract alpha acids (essential to create bitterness), beta acids (antimicrobial), and essential oils (all of the flavor and aroma compounds we want). Some CO2 extracts are further processed to remove alpha or beta acids. We have several beers coming out throughout this winter that feature Salvo, a newer extract that doesn’t produce bitterness but is loaded with essential oils for a high-impact flavor addition. Scientifical is the first beer being released with this product. Most of these products are solid at room temperature, and must be heated prior to use which limits where in the process they can be added. Deep Seek is a beer where we are using a co2 extract, only intended for use in the kettle, in the fermenter in a novel way to drive unique flavors in that beer.
Cryogenic Hops
In this process, kilned hops are frozen with liquid nitrogen and sifted to remove non-flavor imparting vegetal material from the flavor-rich lupulin glands, then pelletized for ease of use. They are roughly twice as potent as normal pellets. Several hop processing and distribution companies now make a cryogenic product; Hopsteiner makes Lupulin Pellets, Yakima Chief makes Cryo, Barth Haas makes Lupomax, and Crosby makes CGX. Ice Knife, the new IPA we’re releasing next week is our first beer with CGX, the newest of the cryogenic products.
Hop Oil
Sometimes made from whole leaf hops, sometimes from CO2 extract, hop oils, like Salvo, add no bitterness to the beer, but are loaded with essential oils that impart bright, fresh hop flavor. These products are liquid at room temperature and can be added later in the process, often just before packaging. We commonly use Glacier Hop Ranch’s Hopzoil, Oast House’ Fusion Terpenes, and Hopsteiner’s Steam Distilled Hop Oil. Joy gets a good dose of Hopzoil.
Hop processing is an industry undergoing constant innovation with new products releasing constantly. One of the more recent products is fresh hops that have been frozen with liquid nitrogen to preserve them longer. Along with a constant stream of new hop varieties there is no shortage of products for us to continue to experiment with as we continue to strive to be an innovator in the industry.
Further Reading:
PUB UPDATES
New cocktails replacing Currant Mood and Fresh Pots! this week:
Pink Moon - Tequila, mezcal, hibiscus simple, lime, Q grapefruit soda, Burlesque bitters.
Bittermen’s Burlesque bitters are bitters made with hibiscus, açai berry and pepper. It is sweet, spicy and a little bit tart.
Continental Breakfast - Turkish Coffee liqueur, Chila 'Orchata (cinnamon cream liqueur), and hot coffee topped with a sweetened Xocolatl Mole infused cream.
Bittermen’s Xocolatl Mole bitters are made with cinnamon, cacao, and spices.
Infused cream will have: heavy cream, creme de cacao, vanilla, and Xocolatl Mole bitters to balance the sweetness.
TAP ROOM UPDATES
Let’s make sure that the barrel furniture stays outside until at least 30 minutes before close. With it inside, the front entryway can be very crowded and we want to make sure that it is open and looks nice for our guests, which at peak time can be between 7 and 9. Thanks!
CAVES UPDATES
Please keep the back hallway organized and clean!
We’ll be removing the Smoked Oysters from the menu
We’re adding Smoked Olives with Citrus Zest to our Gather Hour menu.
Look forward to some awesome specials for Bourbon Month - starting February 2.
MARKETING
Check back next week!
EVENTS
Bourbon Month
Please encourage guests to sign up for our newsletter if they’d like to participate in some of the more limited events.
This can be done on the Bourbon Month HUB and our Newsletter sign up page.
Table tents are now up at both locations with a QR code that leads to the Bourbon Month HUB.
Bourbon Month Brunch Lottery closes on 1/20. Selections will be made on Monday, 1/23!
Brewers Tasting event on 2/3
Newsletter announcing ticket sales for the Brewers Tasting is scheduled for Monday, 1/23.
Limited tickets! 16 people total
Ticket cost includes 6 bottles (of the new Bourbon Month beers + a vintage bottle), food pairings, and Bourbon Month merch
Last details for the event will be solidified later this week!
HIGH FIVE SECTION
Jess Andrew - For making positivity seem effortless. She always seems to be putting a smile on someone's face while also working incredibly hard.
STAFF SECTION!
Welcome to the team to the following folks!
Jarrod Johnson (Distro)
SAFETY TIPS
Use the buddy system to lift heavy or awkward objects. A full keg weighs about 134 lbs and is awkward. Even the strongest person can throw out their back moving one. Two people are always required to move kegs.
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!
Internal Brewsletter - January 11, 2023
GENERAL
The Taproom still has 3 cases of old label Fluffhead! Come buy them!!
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Super Fly Rye // Pull up a barstool and take a trip down memory lane with this nostalgic throwback RyePA. Amber hued with the gentle spice of rye malt, sappy hop resin, and zesty orange aromas. // 7.00% ABV
Takeaways: A Block 15 classic reimagined. We mined our archived brewsheets and made a few tweaks to modernize this recipe, resulting in a delightfully old-school throwback, made with our current techniques.
Tasting Notes: Orange Marmalade. Peppercorn. Dad Pants.
COMING UP ON DRAFT
Super Fly Rye // Rye IPA
Block Water! See below
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Scientifical // IPA
Blue Truck // American Premium Lager
Love Potion #9 // Stout with Cocoa nibs, raspberries, and natural flavors
Hyland Hymn // Scotch Ale
Ice Knife // IPA
Sticky Hands: The Kine // Imperial IPA
CROWLER/PACKAGE SALE
Crowler Sale - Crisp Start
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
Let’s Learn About Rye IPAs
Rye IPA is a style of rye beer with a strong hoppy character, comparable to India pale ale. In this beer style, substituting malted rye grains for a portion of barley in the mash ingredients adds a tangy or spicy character to the beer.
Further Reading:
https://www.bjcp.org/style/2015/21/21B/specialty-ipa-rye-ipa/
https://beerandbrewing.com/make-your-best-rye-ipa-beer-recipe/
PUB UPDATES
We are slowly phasing out Cherry Sublime cider cans (there is a number in the POS system) and will replace it with Crimson Bliss which is a cranberry and black currant cider.
Sparkle Motion (Bubbles, Aperol, blood orange, lemon, simple and soda water) will be returning this Friday! Currant Mood is also slowly being phased out and will be replaced in the coming weeks once we run through ingredients. This will be part of a winter cocktail transition, so keep your eyes peeled for more changes!
New Menu Items today (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
The ropes entering the brewery should always be connected unless walking through. For the safety of our guests and employees, it is imperative that we close these off behind us.
Once we are out of Back Porch Lemonade, that will be it for the year. But we have some super tasty cocktails coming up for Bourbon Month!
CAVES UPDATES
Our first week of Gather Hour went super well! Keep spreading the word and prepare to be busy!
We’re bringing back the Foreland Dortmunder Export this week, along with a new version of the Alesmith Speedway Imperial Stout- Hawaiian Edition! This is their base Speedway Stout with Coconut, Coffee, and Vanilla.
We’re also bringing on another kegged wine from Block 15 Cellars- Bleeding Heart. Look forward to getting all the details of this wine before your shift!
Please continue to solicit feedback on both our food and beverage menus from our guests! This allows us to carefully look at our offerings and improve them as necessary.
Thank you for all your hard work- especially during our busy brunches this past week!
Due to the size of our kitchen, we do not accept reservations for more than 8 people. Grab a manager if you need help with this verbiage when speaking with customers.
We’ll be interviewing for another bartender (a current server who would like bartending shifts) this week- keep your eye on HotSchedules for details.
We will be open on Tuesday, Valentine’s Day- look forward to a couple specials!
We’ll also be hosting a Bourbon Dinner in February, as part of Caves’ contribution to Bourbon Month! This will land on 2/19 and will be courses specifically paired with bourbon forward cocktails, beers, etc! We’ll sell tickets for this dinner- check back for more info.
MARKETING
We’ve brewed a new beverage for Dry January! Introducing Block Water, featuring Citra and Ashwagandha, this sparkling hop water is refreshing and hydrating with some health benefits! Ashwagandha is a shrub that has shown some health benefits, such as mood-boosting and reducing stress and anxiety.
EVENTS
Bourbon Month
Have you checked out the Bourbon Month HUB?
Please encourage guests to sign up for our newsletter if they’d like to participate in some of the more limited-ticket events
Bourbon Month Brunch lottery opens next week 1/16
We’re doing a giveaway on social media for 2 tickets + food/bevs, which opened 1/11 and closes 1/13 at 12pm
Lottery closes on 1/20. Selections and notification on 1/23.
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.
HIGH FIVE SECTION
Madi Briese - For coming in, even on her days off, to make sure everyone has the tools they need for the restaurant to run smoothly. Thank you for the long days you put in, we appreciate your hard work!
Sean Jolly - For doing the absolute most to make the taproom a great place to work, AND to visit!
Wyatt Laramee - For always being eager to help FOH with cleaning and projects, is always a pleasure to work with. Thank you Wyatt!
Alex Goodwin - For dealing with the tough times with a smile and positive vibe
Elise Pietromonaco - Elise slings bevs with focus and precision. She’s super friendly to customers, too!
STAFF SECTION!
Check back next week
SAFETY TIPS
According to a 2022 health article, workplace injuries occur every 7 seconds and the top three culprits are overexertion, injuries resulting from objects and equipment and slips, trips and falls. To avoid this please make sure to slow down and wear your non-slip shoes while at work.
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!
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!
Internal Brewsletter - December 28, 2022
GENERAL
EMPLOYEE ONLY Fluffhead Sale
These are Fluffhead cans that have our original artwork on it. The beer is in date and tasting great, we just want to clear this inventory out in time for the Holidays.
To purchase, you simply purchase it as you would any other 4 pack or cans from either location -- Downtown at the Pub or from the Tap Room.
Cans are being sold for $1 each plus deposit. You could take home a whole case for $24+deposit!!
These cans are being sold first come first serve, so get your while you can. Reminder this discount does not apply to our new printed 4 packs. Get them while they last!!
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
The Prophecies // Belgian Quadrupel Inspired by a favorite Abbey quad enjoyed on a visit to Belgium. Blending specialty malts, dark Belgian candi sugar, & Abbey yeast with hints of dark fruit and Dutch cocoa with a rich yet digestible finish. // 10.30% ABV
Takeaways: Naturally conditioned in tank prior to canning, we have adapted the bottle conditioning technique we used to use to accommodate moving the packaging format. This increases the time it resides in the brewery. It is a commitment to quality, not efficiency.
Tasting Notes: Ginger Bread. Burnt Sugar. Rustic.
COMING UP ON DRAFT
The Prophecies // Belgian Quadrupel
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Hypnosis // Barley Wine Matured in Cognac Barrels
CROWLER/PACKAGE SALE
Crowler Sale - Fluffhead
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
Let’s Learn About Abbey Beer
This week we are releasing The Prophecies, our Belgian Dark Strong and part of our Abbey series. Abbey beers are a grouping of loosely defined styles that originate from the beers originally produced by Trappist Monasteries, such as Abbaye Notre-Dame d’Orval (Orval), Abbaye Notre-Dame de Scourmont (Chimay), and Abbaye Notre-Dame De St. Remy (Rochefort).
Our Abbey Series is comprised of four of these Base styles; Singel (Wandelpad), Dubbel (Specular Reflections), Tripel (Illuminated) and Belgian Dark Strong (The Prophecies), as well as some variants. All of these styles are produced with top-fermenting yeast that is highly expressive and ferments at warmer temperatures. They can be sweet or dry, strong, or sessionable. Darker abbey beers often use dark candi sugar to increase the gravity and to add color and depth of flavor, contributing to their unique characteristics.
Historically, Trappist versions of these styles would be naturally conditioned, that is to say, they were refermented in bottles to achieve natural carbonation. Block 15 modifies this process to condition these beers in a Tank and then can them already carbonated. This extra step is time-consuming and uses more labor than normal beers, but helps us achieve a higher quality finished product than the majority of American Craft Brewers, who do not bother with the secondary fermentation that can enhance the mouthfeel of the final product.
Further Reading:
PUB UPDATES
Just a quick reminder to everyone to check your HotSchedules for messages before each shift that you work. There are often important messages or updates that go out through HotSchedules, so please don’t miss these!
Napkin awareness! When running out food, we should be grabbing roughly 1 napkin per entree (burgers or meatloaf often need 2). We can always grab more napkins if the guest needs them, but once they land on the table they are no longer usable. If you see a decent stack of napkins already left on the table from an appetizer, please check in to see if they need more before dropping another large stack.
TAP ROOM UPDATES
The Cellar Stash bottles have been moved into the walk-in and are not in the dining room anymore. The area over next to the ferm tanks should always remain clear. Extra chairs need to be put back in the Barrel Room and the only thing that should live in that space is the hop cannon.
This week we are focusing on closing diligence. That means FOH closers should be doing walkthroughs of the kitchen once they are done and double checking that everything is off and up to temp. It also means that before we leave at the end of the night, we are double checking that every door in both buildings is locked and alarmed. Even if another employee informs you that the back building has been locked and armed, If it gets missed and you are the closer, you will be held responsible. So double check!!!
On the first Monday of each month starting on January 2nd, we will be hosting Mountain Bike Mon-Daze in the barrel room! These are fun parties that we hold for “Team Dirt”, a local trail building organization (and chapter of the International Mountain Bike Organization). Nothing too crazy except that there will be some cool mountain bike videos in the background and they are a lot of fun!
CAVES UPDATES
Caves will have New Year’s Eve specials, including Champagne! We’ll have a dinner special, oysters on the half shell, as well as beverage specials. Stay tuned!
Please fill out our Manager Review for our Assistant Manager, Liz! These are due by next Wednesday, Jan. 4. Thank you for your feedback!
MARKETING
Check back next week!
EVENTS
Bourbon Month is coming! Stay tuned for a series of events in February.
HIGH FIVE SECTION
Check back next week!
STAFF SECTION!
Welcome to the team to the following folks!
Erin Grey Kemplin (Sales and Distribution Director)
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!
Internal Brewsletter - December 21, 2022
GENERAL
EMPLOYEE ONLY Fluffhead Sale
These are Fluffhead cans that have our original artwork on it. The beer is in date and tasting great, we just want to clear this inventory out in time for the Holidays.
To purchase, you simply purchase it as you would any other 4 pack or cans from either location -- Downtown at the Pub or from the Tap Room.
Cans are being sold for $1 each plus deposit. You could take home a whole case for $24+deposit!!
These cans are being sold first come first serve, so get your while you can. Reminder this discount does not apply to our new printed 4 packs. Get them while they last!!
Holiday Hours
Closing at 4pm on Christmas Eve
Closed all day on Christmas
Open regular hours December 26th
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Squirrel Stash // Brown Ale An artistic brown ale brewed with a host of specialty malts and English yeast. Soft body and a malt profile with hints of toasted nuts, baker’s chocolate, and coffee with a dry finish. // 4.60% ABV
Takeaways: A classic style that was once on every craft brewery's tap list. It's just a comforting beer to drink.
Tasting Notes: Spun Sugar. Toasted Biscuit. Classic.
Crisp Start // Winter Wheat Ale with Cranberry and Orange Zest In celebration of new beginnings, we collaborated with Willamette Valley Pink Boots to brew this bright yet robust dark wheat. Cranberry and orange zest balance this cozy malt-forward concoction. // 6.50% ABV
Takeaways: The Pink Boots Society is a non-profit which aims to assist, inspire and encourage women and non-binary individuals in the fermented/alcoholic beverage industry to advance their careers through education.
The Willamette Valley Chapter launched this summer and encompasses the greater valley area between McMinnville down to Eugene. Our very own brewer, J, is chapter co-leader!
Proceeds from this beer will be donated to Pink Boots to help support their overall goals and to support our local chapter’s initiatives
Tasting Notes: Molasses. Baking Spice. Jammy.
COMING UP ON DRAFT
Squirrel Stash // Brown Ale
Crisp Start // Winter Wheat Ale with Cranberry and Orange Zest
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Prophecies // Belgian-style Quadrupel Ale
Hypnosis // Barley Wine Matured in Cognac Barrels
CROWLER/PACKAGE SALE
Crowler Sale - Ol’ Saint Nick $8/$16. SATURDAY ONLY
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
What are malts?
Malted Barley is one of the key ingredients in beer production. Seeds harvested from the cereal grass barley plants undergo an in-depth process where they are converted from a raw state to a malted form by commercial maltsters. Some malts are further processed to create more decadent flavors like biscuit, caramel, chocolate, or coffee. These become specialty malts and are used in relatively small quantities.
Base Malts make up the bulk of the grain bill for brewing. These have less flavor, but more enzymatic activity that helps convert the starches into sugar. Pilsner malt is a popular base malt and refers to a wide range of malts from different maltsters that share similar characteristics, such as a light color, delicate sweetness, and the ability to improve the body of lighter beers.
Many of the most sought-after pilsner malts are made in Europe, but recent supply chain issues, as well as increasing concern about the sustainability of importing malt from Europe, has driven maltsters in the U.S. to develop new variations of pilsner malt that more closely resemble the high-quality European malts than the pilsner malts that dominate in the U.S., which have been mainly developed to create cheap, but consistent malt for large scale production of Premium and light lagers.
Block 15 has almost completely switched to domestic pilsner malt and is finishing up trials to determine a variety that we can buy in bulk, to fill our soon-to-arrive second malt silo. We have been highly critical of the quality, looking for the best ingredient, but also focused on finding a product that is grown and malted regionally to further reduce our carbon footprint.
If you want to learn more about alts, read here: https://beerandbrewing.com/dictionary/F2MrmKVUZK/
Further reading on pilsner malts in particular: https://beerandbrewing.com/dictionary/7Idnq9wJOm/
PUB UPDATES
We will be running an eggnog special on Friday and Saturday leading up to the holiday! Check in with your manager on Friday morning for further details!
TAP ROOM UPDATES
Everyone is doing an amazing job at cutting bodies as soon as we don’t need them. Keep it up! And remember during our slower times to jump out to tables and give amazing hospitality!
Makayla is our new Plant Guru! She will be primarily taking care of all of our beautiful plants moving forward. Please check in with her before moving or watering anything.
Let’s make sure to always keep the rockers outside when we are open to avoid it being too crammed in the front entryway.
CAVES UPDATES
Caves will be open for brunch only on Christmas Eve, closed Sunday, and open regular hours for dinner on Monday.
We have 3 new winter-inspired cocktails! Come in and give them a try!
Eggnog is back at Caves for a limited time! Caves Eggnog is made in house with spiced rum and brandy & it’s delicious! We’ll have our Eggnog available through the Holiday and for the next week or so.
We’ll have a new Warm Kale Salad hitting the menu this weekend!
Look forward to a new warm dessert or two coming up soon!
MARKETING
You may have noticed that our beers are being categorized into series and we wanted to take a second to explain a little of what these mean. You can typically find this designation on our one sheets and beer labels.
Perpetual
Beers that are made year-round
Example: Gloria!
Perennial
Beers which return seasonally each year
Example: Hoppy New Year
Emerging
New and/or one-off releases that may or may not return
Example: Carpathians
Orbital
Beers that rotate through variants (Sticky Hands, DAB Lab, etc)
Example: Sticky Hands: Greatest Hits Vol. 2
Synergy
Collaboration series where we partner with other brands
Example: Crisp Start
EVENTS
Check back next week!
HIGH FIVE SECTION
Chris Martushev - He’s always killing it and is a great trainer. He’s a great source of information and everyone feels comfortable coming to him with questions.
Tyler Lenz - Tyler deserves a shout of every single week. Not only is he an extremely hard worker, but he is an absolute kind soul and is SO amazing at his job! You rock it, Tyler!
Seth Bowman - Seth always has great energy at work!
Madeline Fernandez - Always comes in with a positive attitude and kills it consistently.
STAFF SECTION!
Welcome to the team to the following folks!
Georgia Mason (Caves FOH)
Scott Dolsen (Distro)
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!
Internal Brewsletter - December 14, 2022
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Sticky Hands: Greatest Hits Vol 2 // Sticky Hands Variant This hoppy compilation includes hits from all Sticky Hands Variants across 2022. Tropical Slam, Brewer’s Cuts, Crosby Cuts, and Fruitcup all provide a unique contribution to this remastered hop experience. // 8.10% ABV
Takeaways: Lemondrop hop oil steals the show; first used in double dab this really sends a bright lemon rind aroma that balances nicely with the pine and tropical notes in this beer.
Tasting Notes: Lemon Rind. Pine Resin. Anthology.
UPCOMING PACKAGED BEER RELEASES - BOTTLES
Holiday Friends // Wild Farmhouse Ale A collaboration with our friends at Fort George, this wild ale was brewed with locally foraged spruce tips, then matured in oak barrels. Vivid and resinous with notes of blue raspberry and a bright snappy finish. // 9.25% ABV
Takeaways: The gin barrels used for this beer previously held bourbon. This created A unique combination of flavors that compliment the exotic notes from the spruce tips.
Tasting Notes: Resin. Blue Raspberry. Bright
COMING UP ON DRAFT
Sticky Hands: Greatest Hits Vol 2 // Double IPA
Holiday Friends // Wild Farmhouse Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Prophecies // Belgian-style Quadrupel Ale
Hypnosis // Barley Wine Matured in Cognac Barrels
Crisp Start // Winter Wheat with cranberries and orange peel
Squirrel Stash // Brown Ale
CROWLER/PACKAGE SALE
Crowler Sale - Guy incognito
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, and Ol’St. Nick in the package sale on Sunday
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
A new section where you can learn more about beer and the techniques used in the brewing process!
What is dry-hopping?
Dry-Hopping is a technique where we add hops directly to a fermenter during, or after fermentation to impart greater flavor and aroma to the beer. We mostly use pelletized hops, which has become the industry standard (Hop flowers are dried in a kiln, then run through a mill and pushed through a die that compacts them into pellets), but we sometimes use advanced products like critical CO2 extract or steam distilled oils from the hops.
Hops are either added by pouring directly into the top of the tank, or pushed in from a pressurized vessel. We have a piece of equipment at the taproom called a “hop cannon” that allows us to blow the hops into the tank through the blowoff arm on the tanks, this allows us to keep the exposure to oxygen to a minimum. By doing this we can extract delicate compounds from the hops we wouldn’t otherwise be able to.
Dry-hopping is a standard technique in brewing IPA’s, but we use it in other styles as well. Ridgeback Red, for example, gets a relatively small dry hop compared to Sticky Hands, which gets the largest dry hop of any of the beers we produce.
If you want to learn more about dry-hopping, read here: https://beerandbrewing.com/dictionary/96jvGQTSdT/
PUB UPDATES
In order to promote continual beer education and focus, we are going to start incorporating some easy to answer knowledge questions in our weekly check-ins! The questions will directly pull from resources in the “Beer Education '' portion of the Brewsletter, so please be sure to explore that area as you are reading your Brewsletter each week!
This week’s FOH Focus Point is to increase the overall check average per guest (meaning trying to maximize sales for each person that decides to come in). Quick and easy ways to hit this point can include some or any of the following points below. Plus, higher check averages means more tips, and everyone loves more tips! Let’s work as a team to bump our overall average up!
Offering appetizers to those that are still deciding on lunch/dinner.
Hitting desserts/coffee every time (or if it’s lunch time and dessert doesn’t feel right, folks can always go for a mid-afternoon coffee)
After dinner drinks (cocktails, bourbon, tea, coffee, etc.)
Packaged beer to-go–this is a HUGE one that we can absolutely nail. Packaged beer to-go is an easy sell and further gets our name out on there to potential new customers. If you have a table that has had a beer with lunch/dinner, remember to offer some of said beer to-go!
TAP ROOM UPDATES
Let’s make sure that we are checking the front packaged beer cooler consistently for organization. We all make frequent trips by it so if you see that things are out of stock/not pulled forward, or faced, make it look beautiful.
With our new card stock menus, we only need to be handing out a few to each table.
We have all been super good lately about upselling packaged beer, but keep it up! Especially around the holidays!
The Barrel Room should be set up for service after 5pm each day. Things to check off are as follows.
Floors and Tables are clean and organized.
Lighting is appropriate(overhead lights off and accent lights on) Please check with a brewer before turning off the overheads.
Music is turned up at an appropriate volume.
CAVES UPDATES
Reminder: We are open for brunch on Fridays! Please let people know this if they ask!
We will be having Egg Nog coming up next week! We’ll also be replacing the Autumn Almanac (but will still be able to make this if a customer asks), Endless Summer, and Lively Up cocktails soon- stay tuned!
Look forward to some new items coming from the kitchen as we head into winter!
GENERAL
New Dessert!
This Friday we will be replacing the pumpkin cheesecake at both locations with our Cranberry Basque Cheesecake!
Cranberry-Orange Cheesecake-Light & airy Basque style cheesecake topped with bright cranberry-orange compote. $8
Basque style cheesecake is a crustless cheesecake that is cooked at a higher heat to create a caramelized top and has a lighter, slightly souffle-like texture. Traditional Basque cheesecake has a bit of flour in the batter, but we are opting to use gluten free flour to keep it as a dessert made free of wheat/gluten!
It is called a Basque style cheesecake because it originated from the Basque region of Spain!
MARKETING
If you're looking for an opportunity to get involved with the behind-the-scenes part of the toy drive, this is for you!
We're looking for 4 people total... 2 volunteers to help sort the toys on December 21st (2 hours per person) and 2 people to deliver the toys to Portland on December 22nd (3 hours per person).
Let me know if you're interested in spreading holiday cheer or have other questions!
Please email me at Kelsea@block15.com or through Hotschedules!
-Kelsea
Deep Seek Launch Feedback
Hey Folks! As team, we truly value your thoughts and ideas. Getting feedback from all areas of the team helps us with our success to get closer to our goals! The Marketing team has put together a feedback form for how the Deep Seek Launch went… Please let us know how it went!
EVENTS
Toy Drive - Ongoing through December 20th
The near month-long drive will begin on Friday 11/25 and run through Tuesday 12/20.
Cameron Merrill passed away from Acute Lymphoblastic Leukemia in 2013, at the young age of 2 years and 4 months old. In response to this devastating loss, his family established Cameron Merrill's Legacy to support children with serious illnesses, and their families. By gathering toys for these children, they hope to bring joy during very difficult times, while showing their families community support.
How people can get involved: Block 15 will be collecting new, unwrapped toys for kids of all ages. These gifts will be delivered to Doernbecher and Randall Children’s Hospital’s pediatric ICU in time for the holidays! Toys can be dropped off at either the Block 15 Downtown Pub or Southtown Tap Room locations during business hours.
HIGH FIVE SECTION
Jess Andrew - Jess always comes in ready to kick butt and have a good time while doing it. That girl kills it whether she's bartending, floating, or food running. Love getting to work with her!
STAFF SECTION!
Congrats to the following for becoming Lead Servers!
Liv Sallee
Sarah Gruber
Benny Gemetti
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!
Internal Brewsletter - December 7, 2022
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Carpathians // Czech Dark Lager Inspired by the dark classic lager styles from Bohemia and crafted with Northwest pilsner and European dark specialty malts. Medium-bodied and smooth with notes of dates, toffee, and roast. // 5.20% ABV
Takeaways: Inspired by the other classic lager style form the czech republic. It's dark, with a touch of roast, but very smooth, medium body, and very drinkable.
Tasting Notes: Espresso. Molasses. Quaffable.
Hoppy New Year // Imperial IPA Kiss 2022 goodbye and welcome in 2023 with a bang of the finest NW-grown hops, a crisp body orchestrated by a dance of specialty malts, and a bubbly finish. Hoppy New Year from Block 15! // 8.80% ABV
Takeaways: Ring in the new year with an ipa that pairs the citrus character of Amarillo, citra and Bravo with the tropical and herbal character of Talus and Nelson Sauvin. Also featuring Craft pilsner malt from Linc Malt in Spokane.
Tasting Notes: Orange Peel. Herbaceous. Snappy.
COMING UP ON DRAFT
Carpathians // Czech Dark lager
Hoppy New Year // Imperial IPA
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Sticky Hands: GHV2 // Sticky Hands Variant
Prophecies // Belgian-style Quadrupel Ale
Holiday Friends // Wild Farmhouse Ale brewed with spruce tips and matured in neutral oak barrels
Hypnosis // Barley Wine Matured in Cognac Barrels
Crisp Start // Winter Wheat with cranberries and orange peel
Squirrel Stash // Brown Ale
MARKETING
Deep Seek Scavenger Hunt begins Friday!
QUICK HITS:
Customers can only sign up for the Scavenger Hunt from 5:00pm on 12/9 to 11:59pm on 12/11 by using the QR code at their table or on posters at our locations and BeerMongers in Portland.
These pages (where the QR code leads) will be the main source of information for participants (and you!) throughout the hunt:
Participants will be given a series of clues over the next several weeks, and will need to take a photo of a can of Deep Seek IPA to submit their answers on the pages above. This means they’ll need to buy Deep Seek cans on the way out!
The first clue is SUPER EASY. All they need to do is take a photo of a Deep Seek IPA can outside one of the three locations.
We’ll be running food specials at both our locations Friday & Saturday to celebrate!
Pub:
Oregon Fish Cake Sandwich- Oregon true cod fish cake, fried golden with jalapeno-lime shredded cabbage & old bay mayo on a toasted brioche bun. $16.99
Potted Shrimp-Wild Oregon shrimp, European butter, lemon, thyme, garlic & cayenne. Served warm with toasted artisan bread. $12.99
Smoked Salmon Chowder-Rich smoked salmon chowder with potatoes, sweet corn & peppers. Served with house crackers. Cup $5.99 Bowl $7.99
Tap Room
Shrimp Po Boy-Cornmeal fried Pacific NW shrimp, shredded lettuce, tomato & Cajun remoulade on a toasted brioche roll. $18.99
Oysters on half-Yaquina Bay oysters, served raw on the half shell with Deep Seek Mignonette $3.50 each
Seafood Chowder-Oregon clam, oyster and shrimp chowder with bacon & fennel. Served with house crackers. Cup $5.99 Bowl $7.99
CROWLER/PACKAGE SALE
Crowler Sale - None this weekend because of our Sunday closure
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
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 Evaluation Classes
As a part of our ongoing program to promote staff education we will continue offering beer evaluation and off-flavor sensory classes. These are not required, but are encouraged for all staff who engage with our customers. The first classes will begin next Wednesday and will begin with a monthly offering from this point going forward.
When: Wednesday 12/14 at 10am or 2pm
RSVP Required by 12/13
PUB UPDATES
Be sure to review the Deep Seek Launch Party notes thoroughly and be prepared to get folks excited and answer any questions!
Once we run out of the Compton Family Wines Chardonnay, we will be switching to the Sweet Cheeks Chardonnay out of Eugene, OR. Find some information on this new selection below!
Sweet Cheeks 2017 Chardonnay 13.2% ABV
Dry farmed and practicing organic | South Willamette Valley
Estate grown and hand-harvested. Elevations range from 720 - 750 feet.
Fermented in stainless steel at low temperatures to preserve aromatics. At the end of fermentation the wine was transferred to barrels for aging & malolactic fermentation for 17 months in French oak. (43% new oak & 57% neutral oak.
Tasting notes of: cinnamon, Bosc pear, and a hint of lime zest.
In my opinion, this is a lighter and brighter Chardonnay and not what you’d typically expect. The rich and buttery notes that you can often find are much more subdued. Instead, this one has a little more brightness, acidity, and gentle fruit. It’s delicious!
We have a new wine fridge behind the bar specifically for our wines that we want to keep between around 55 degrees and no more than 65.
For each FOH person getting phased–please remember to check the bathrooms for stock of products and cleanliness as one of the last things you do before checking and clocking out. Floors should be free of debris, bathrooms should smell neutral, and all toilet paper, seat liners, paper towels, and soap should be stocked. Thank you!
TAP ROOM UPDATES
Let’s get in the habit of checking the temps on all fridges/freezers at night during your walkthrough. If you are unaware of what temperature something is supposed to be at, ask a FOH or BOH manager and we will be happy to assist!
Deep Seek launch party at the Tap Room this week! Make sure you know all your information and let’s get ready to slang some beers!
CAVES UPDATES
We’ll be closed this Sunday for brunch prior to the Employee Party
Reminder: We are open for brunch on Fridays! Please let people know this if they ask!
We will be having Egg Nog coming up next week! We’ll also be replacing the Autumn Almanac (but will still be able to make this if a customer asks), Endless Summer, and Lively Up cocktails soon- stay tuned!
Look forward to some new items coming from the kitchen as we head into winter!
GENERAL
Closed on at all locations Sunday for the Holiday Party!
New Menu Items coming next week!
Stout Beef Stroganoff Pot Pie (Special both locations!) Tender braised Painted Hills beef chuck, mushrooms & onions in a savory sour cream-stout sauce, topped with buttery puff pastry. $18.99
Eggplant Parmesan Sandwich (New Menu Item, Pub Only) Breaded & fried eggplant with creamy marinara, melted provolone & fresh basil on house toasted ciabatta. $15.99
EVENTS
Toy Drive - Ongoing through December 20th
In lieu of a Dine Out event, we’ll be hosting Cameron Merrill’s Legacy Holiday Toy Drive!
The near month-long drive will begin on Friday 11/25 and run through Tuesday 12/20.
Cameron Merrill passed away from Acute Lymphoblastic Leukemia in 2013, at the young age of 2 years and 4 months old. In response to this devastating loss, his family established Cameron Merrill's Legacy to support children with serious illnesses, and their families. By gathering toys for these children, they hope to bring joy during very difficult times, while showing their families community support.
How people can get involved: Block 15 will be collecting new, unwrapped toys for kids of all ages. These gifts will be delivered to Doernbecher and Randall Children’s Hospital’s pediatric ICU in time for the holidays! Toys can be dropped off at either the Block 15 Downtown Pub or Southtown Tap Room locations during business hours.
Deep Seek Scavenger Hunt begins Friday! (see above for details)
HIGH FIVE SECTION
James B. - James is always willing to help out wherever he is needed and has killer work ethic. He leads by example and I am so grateful to be working with him when I get to!
STAFF SECTION!
Welcome to the team to the following folks!
Zackary Devos (Distro)
Brooks Rethwill (Distro)
Jerika Mutschler (Brewery)
Shondiin Redsteer (Caves BOH)
Kimberly Betts (Caves BOH)
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!
Internal Brewsletter - November 30, 2022
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Guy Incognito // Hoppy Pilsner Brewed with the good folks at Living Haus in Portland, together we made this beer to fill our lager-loving hearts. Pairing juicy hops with a crisp and refreshing finish, this beer is no imposter. // 6.00% ABV
Takeaways: Brewed with Living Haus, we took a new technique for brewing with Incognito extract from them and applied it to this dry, refreshing, but definitely hop-forward pilsner.
Tasting Notes: Orange Peel. Papaya. Crusher.
COMING UP ON DRAFT
Guy Incognito // Hoppy Pilsner
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Carpathians // Czech Dark lager
Hoppy New Year // Imperial IPA
Sticky Hands: GHV3 // Sticky Hands Variant
Prophecies // Belgian-style Quadrupel Ale
Holiday Friends // Wild Farmhouse Ale brewed with spruce tips and matured in neutral oak barrels
Hypnosis // Barley Wine Matured in Cognac Barrels
MARKETING
Deep Seek released last Friday! Here’s a recap if you need to read it again.
Why is Deep Seek so special? We’re getting a new Perpetual (year-round) beer that is a killer addition to our year-round lineup. The team took years to nail down this recipe.. And while we’re constantly evolving and continuing our improvement of processes… this beer is a true representation of the hard work it took to get here.
Here are a few more things about this beer that you may want to know…
What is it?
Modern West Coast IPA
We’ve gone deep into the exploration of this modern West Coast IPA. Brewed with mountains of pungent, resinous hops capturing depths of dank pine and bright citrus to complement your next adventure.
Why is it important?
Designed to be a cornerstone of our lineup - one we’re proud to put out—a representation of our brewing style and skill, packaged for our fans.
What to tell our fans?
We have launched a new Perpetual beer! This one is for the adventurers who thrive in the Pacific Northwest Climate. Deep Seek is a continuation of our hop exploration and techniques we learned from brewing through the years and applied to a classic west coast style. Our beers constantly evolve with each brew as we better our processes over time.
What to tell Alpha/Block 15 IPA Fans if they ask for it:
Alpha and Block 15 IPA have similar qualities to Deep Seek and were involved in the process of finding Deep Seek. An evolving process to get to this beer.
We will be giving a big marketing push next week, so it will be a soft beer launch this week to get through the holidays.
If you have questions, chat with your manager or message the Marketing team at Marketing@block15.com or myself directly kelsea@block15.com.
CROWLER/PACKAGE SALE
Crowler Sale - Joy!
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Weekly tastings of new releases and some classics is continuing:
Tuesdays 2pm at the Taproom
Thursdays 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
PUB UPDATES
This Friday, we will be replacing the 2 Towns Easy Squeezy with their Blueberry Cosmic Crisp which is a cider made with Cosmic Crisp apples and blueberries. This one sits slightly higher in ABV (8%) so please be mindful of that as folks enjoy this awesome new selection!
Hosts - when we are on more than a 20-25 minute wait, please suggest having a snack or drink over at Caves as one of the options for folks to do as they put their name on the waitlist. We will have copies of their menu available at the host stand, as well as a quick blurb as to how to describe Caves (if folks ask what kind of restaurant it is). We will also have a cheat sheet for their hours so that you all have a quick reference when sending folks that way.
TAP ROOM UPDATES
We have a new wine chiller next to the safe behind the bar! This should always be set at 55 unless otherwise specified. Since Bleeding Heart is our only wine at the moment and it should always be served at 55, these should only live in the wine chiller and not on top of the mini fridge.
CAVES UPDATES
Brunch will be 8am-2pm Friday-Sunday
Encourage folks to make reservations for brunch moving forward!
EVENTS
Toy Drive - Ongoing through December 20th
In lieu of a Dine Out event, we’ll be hosting Cameron Merrill’s Legacy Holiday Toy Drive!
The near month-long drive will begin on Friday 11/25 and run through Tuesday 12/20.
Cameron Merrill passed away from Acute Lymphoblastic Leukemia in 2013, at the young age of 2 years and 4 months old. In response to this devastating loss, his family established Cameron Merrill's Legacy to support children with serious illnesses, and their families. By gathering toys for these children, they hope to bring joy during very difficult times, while showing their families community support.
How people can get involved: Block 15 will be collecting new, unwrapped toys for kids of all ages. These gifts will be delivered to Doernbecher and Randall Children’s Hospital’s pediatric ICU in time for the holidays! Toys can be dropped off at either the Block 15 Downtown Pub or Southtown Tap Room locations during business hours.
HIGH FIVE SECTION
Jon C and Connor C - These two always have the absolute best attitudes and are such hard workers! They are very much appreciated and we’re lucky to have them!
Mars Gunn - Puts in tons of work making sure all is well, especially dressings such as ranch.
STAFF SECTION!
Welcome to the team to the following folks!
Kenzie Stubblefield (Caves FOH)
Congratulations to Brana on becoming our newest manager at the Tap Room!
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!
Internal Brewsletter - November 23, 2022
BLOCK 15 AND CAVES HOLIDAY PARTY!
You and one guest* are warmly invited to the annual Block 15 and Caves Holiday party featuring live music, beverages, food, a photo booth, and good times!
When: Sunday December 11th, 6:00pm-10pm
Where: The Corvallis Marriott Ballroom (400 SW 1st St. Parking available in their garage)
Attire: Many enjoy dressing up but please wear whatever you are comfortable with!
*Adults only. If your guest is a former employee they will need to be OK'd through the signup form.
The pub and Tap Room will be closed all day. Cave wil be open for brunch service.
Discounted Hotel rooms: Call to book: (541)753-0199) and tell the front desk representative your would like to use the “Take the Elevator Home” Rate for the Block 15 Holiday Party
RSVP**: Use the wufoo form line to RSVP not later than Nov 30th
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Deep Seek // India Pale Ale We’ve gone deep into the exploration of this modern West Coast IPA. Brewed with mountains of pungent, resinous hops capturing depths of dank pine and bright citrus to complement your next adventure. // 6.50% ABV
Takeaways: With the intention to continue to seek and develope new techiniques to drive hop flavor, we developed this new IPA with a brand new approach.
Tasting Notes: Pine Resin. Tangerine. Mainstay.
Consortium: Citra x Enigma // Hazy IPA Amplified like a stereo record Consortium unites two hop varieties to create a unique experience. We paired the citrusy, floral notes of Citra with the bold, tropical character of Enigma. // 6.60% ABV
Takeaways: Featuring enigma, an exciting New Zealand variety that exhibits a wide range of southern hemisphere characteristics, including tropical, lime and white wine.
Tasting Notes: Mango. Papaya. Pulpy.
COMING UP ON DRAFT
Deep Seek // India Pale Ale
Consortium: Citra x Enigma // Hazy IPA
MARKETING
Deep Seek is coming out this week! Why is this so special? We’re getting a new Perpetual (year-round) beer that is a killer addition to our year-round lineup. The team took years to nail down this recipe.. And while we’re constantly evolving and continuing our improvement of processes… this beer is a true representation of the hard work it took to get here.
Here are a few more things about this beer that you may want to know…
What is it?
Modern West Coast IPA
We’ve gone deep into the exploration of this modern West Coast IPA. Brewed with mountains of pungent, resinous hops capturing depths of dank pine and bright citrus to complement your next adventure.
Why is it important?
Designed to be a cornerstone of our lineup - one we’re proud to put out—a representation of our brewing style and skill, packaged for our fans.
What to tell our fans?
We have launched a new Perpetual beer! This one is for the adventurers who thrive in the Pacific Northwest Climate. Deep Seek is a continuation of our hop exploration and techniques we learned from brewing through the years and applied to a classic west coast style. Our beers constantly evolve with each brew as we better our processes over time.
What to tell Alpha/Block 15 IPA Fans if they ask for it:
Alpha and Block 15 IPA have similar qualities to Deep Seek and were involved in the process of finding Deep Seek. An evolving process to get to this beer.
We will be giving a big marketing push next week, so it will be a soft beer launch this week to get through the holidays.
Head to the Ted Talk next Thursday at the Downtown Pub to chat with our Head Brewer about it!
If you have questions, chat with your manager or message the Marketing team at Marketing@block15.com or myself directly kelsea@block15.com.
CROWLER/PACKAGE SALE
Crowler Sale - Ridgeback Red
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Weekly tastings of new releases and some classics is continuing:
Tuesdays 2pm at the Taproom
Thursdays 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
PUB UPDATES
We will run our limited Game Day menu this weekend Friday-Sunday!
Removing fish & fries, hummus platter and chickpea salad.
We will have chicken wings on the menu again! These will be STAYING as a permanent menu item officially replacing the nachos.
A new soups & specials board is on order, so please be extra diligent about vocalizing the soups & specials to your tables as part of your greeting!
With the holidays just around the corner, remember to offer packaged beer to-go to each table. This is an easy way to increase your sales/tips and it helps the restaurant to continue moving through fresh beer. Plus, everyone needs some beer to-go when visiting family!
Safe travels if you are heading out of town for Thanksgiving! Thank you all for everything that you do to make Block a kickass place to be–each of you is so, so appreciated. We’ve had a few big and busy weekends and we couldn’t have done it without you all. Love you guys!
TAP ROOM UPDATES
Our merch area has moved to the front! A couple quick notes on these changes.
The beer fridge up front is stocked up and ready to go! Guests will still be paying for these at the bar for the most part, but if you see customers in line who have packaged beer in their hands, the chances are they are ready to cash out. It’s a great opportunity to grab a handheld and cash them out quickly. Hospitality at its finest, yo!
The long table next to the ferm tanks has been moved over to the former merch area. These table numbers are now 9A and 9B (just like it used to be 16A and 16B).
We are going to transition to restocking the beer fridge up front at night. You can use the bus station cart after it has been wiped down, but please ensure that you are rotating the product appropriately. If you have any questions with this, please reach out to a manager.
Block Friday at the Tap Room this weekend!
Happy Thanksgiving to all. The Tap Room would not be the place it is without you and I appreciate each and every one of you!
CAVES UPDATES
We’ll be opening for brunch the day after Thanksgiving (11/25)
Brunch will be 8am-2pm Friday-Sunday
Encourage folks to make reservations for brunch moving forward!
EVENTS
Block Friday at the Tap Room (11/25 from 11:30-9pm)
Limited quantities of 20 different cellar beers
Last chance 4-packs and
Discounted merch
HIGH FIVE SECTION
Kelsea De Filippis - She's been juggling so much for the last few months. And yet she keeps her head up and works along all of her team members to make things happen. Love you, Kelsea!
Danny Perston - Always friendly and willing to help out with a great sense of humor!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Pepper Hawkinson (Caves FOH)
Matthew Hidde has been promoted to a lead line cook at the pub!
WHAT’S UP ON INSTA??
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Guy Incognito // Hoppy Pilsner
Prophecies // Belgian-style Quadrupel Ale
Holiday Friends // Wild Farmhouse Ale brewed with spruce tips and matured in neutral oak barrels
Hypnosis // Barley Wine Matured in Cognac Barrels
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
TOY DRIVE
In lieu of a Dine Out event, we’ll be hosting Cameron Merrill’s Legacy Holiday Toy Drive!
The near month-long drive will begin on Friday 11/25 and run through Tuesday 12/20.
Cameron Merrill passed away from Acute Lymphoblastic Leukemia in 2013, at the young age of 2 years and 4 months old. In response to this devastating loss, his family established Cameron Merrill's Legacy to support children with serious illnesses, and their families. By gathering toys for these children, they hope to bring joy during very difficult times, while showing their families community support.
How people can get involved:
Block 15 will be collecting new, unwrapped toys for kids of all ages. These gifts will be delivered to Doernbecher and Randall Children’s Hospital’s pediatric ICU in time for the holidays! Toys can be dropped off at either the Block 15 Downtown Pub or Southtown Tap Room locations during business hours.
Internal Brewsletter - November 16, 2022
BLOCK 15 AND CAVES HOLIDAY PARTY!
You and one guest* are warmly invited to the annual Block 15 and Caves Holiday party featuring live music, beverages, food, a photo booth, and good times!
When: Sunday December 11th, 6:00pm-10pm
Where: The Corvallis Marriott Ballroom (400 SW 1st St. Parking available in their garage)
Attire: Many enjoy dressing up but please wear whatever you are comfortable with!
*Adults only. If your guest is a former employee they will need to be OK'd through the signup form.
The pub and Tap Room will be closed all day. Cave wil be open for brunch service.
Discounted Hotel rooms: Call to book: (541)753-0199) and tell the front desk representative your would like to use the “Take the Elevator Home” Rate for the Block 15 Holiday Party
RSVP**: Use the wufoo form line to rsvp not later than Nov 30th
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
Fresh Pow // India Pale Ale This wintry IPA is ready to shred all season long. Pillowy soft, featuring an avalanche of resinous, citrusy, and tropical hop varietals. Brewed often and canned fresh throughout the winter. // 7.0% ABV
Takeaways: Our Winter seasonal IPA, Fresh Pow! will be around Mid-November into January with multiple batches brewed and distributed.
Tasting Notes: Lime Zest. Mango. Powder Day.
UPCOMING PACKAGED BEER RELEASES - BOTTLES
Releasing Friday
Willa // Red Farmhouse Ale Blended each year in celebration of our founding brewers' daughters' birth. A solera-style blending of red wine barrel matured farmhouse ales; each year contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself. // 8.00% ABV
Takeaways: A beer brewed annually to celebrate the birth of our founders youngest daughters. Willa is a complex dark sour that contains a portion of all prior vintages, and is conditioned in Willamette valley ex-pinot noir barrels.
Tasting Notes: Mild Acidity, Orchard Fruit, Tart, Honey
UPCOMING WINE RELEASE - FRIDAY
A blend of first press and whole cluster free run must. Spontaneously fermented in stainless steel, and conditioned in neutral oak barrels. 2021 vintage, biodynamic Syrah from Hedges Family Estate, Washington.
Tasting Notes: Fruit jam, ripe, strawberry, lush
Wine Style: Rosé D’assiette
Variety: Syrah
Viticultural: Biodynamic
Vineyards: Hedges Family Estate, Washington, The Red Mountain AVA, Washington
COMING UP ON DRAFT
Fresh Pow // India Pale Ale
Willa // Red Farmhouse Ale
CROWLER/PACKAGE SALE
Crowler Sale - People Doing Things!
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Weekly tastings of new releases and some classics is continuing:
Tuesdays 2pm at the Taproom
Thursdays 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
PUB UPDATES
Check back next week!
TAP ROOM UPDATES
Starting on December 1st, we will have the Barrel Room available for limited dining again! This will mostly be used for large party reservations, however, feel free to sit tables in there if they would prefer to be inside. We will still only be accepting large party reservations Monday-Thursday. Please continue to direct all large party requests to Taproom@block15.com
On Thursday, our new outdoor heaters will be fully installed over the 20s. These heaters should remain off while not in use and definitely need to be turned off at night. For operating instructions, please check in with your manager on duty.
Next Friday we will be bringing Block Friday back to the Tap Room! There will be an awesome cellar stash selection as well as some awesome discounted merch! Stay tuned next week for more details!
Remember to gas and date all opened wine bottles at the end of the night when closing.
CAVES UPDATES
We’ll be opening for brunch the day after Thanksgiving (11/25)
Encourage folks to make reservations for brunch moving forward!
HIGH FIVE SECTION
The whole restaurant team. Holy shit you guys crushed the weekend!
Holly Amlin - Thanks for joining the team, we are beyond excited to have you here!
Preslee Redfield - Always working hard and putting a smile on her face!
Kevin Jenkins - Kevin has helped us a lot in Distro that last few months, taking on vehicle maintenance, evening warehouse shifts, and special projects such as getting all our vehicles shuttled to Portland and back to get wrapped in our new logo! Thanks Kevin!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Nick Taylor (Distro)
WHAT’S UP ON INSTA??
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Guy Incognito // Hoppy Pilsner
Prophecies // Belgian-style Quadrupel Ale
Holiday Friends // Wild Farmhouse Ale brewed with spruce tips and matured in neutral oak barrels
Hypnosis // Barley Wine Matured in Cognac Barrels
Deep Seek // IPA
Consortium // Hazy IPA
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
DINE OUT
More details to come for our upcoming toy drive which will kick off the day after Thanksgiving.
Internal Brewsletter - November 9, 2022
UPCOMING PACKAGED BEER RELEASES
Releasing Friday
Hoppy Holidays//Imperial IPA with Spruce Tips This yuletide IPA is brewed with a sleighfull of hops, orange zest, and foraged spruce tips. Our gift of pine and citrus is wrapped in a warm malt backbone that is sure to bring holiday cheer. // 8.50% ABV
Takeaways: 100 Pounds of Spruce tips, hand foraged by our staff, went into the beer.
Tasting Notes: Jolly Rancher. Sweet Orange. Festive.
CROWLER/PACKAGE SALE
Crowler Sale - Punch Out & Prost!
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Weekly tastings of new releases and some classics is continuing:
Tuesdays 2pm at the Taproom
Thursdays 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
GENERAL
Check back next week!
PUB UPDATES
Veteran’s Day is this Friday – Block 15 will be covering the first drink and an entrée for the Veterans and active military members in our community.
More tables are coming back this Wednesday! We are bringing back tables 7, 14, 21, and the real 401 and 402 in the Game Room. We are also bringing back a bunch of chairs to be able to seat all of the upstairs tables. Sections will change just a little, so be sure to check in with your Float to learn about how sections may have changed.
We have a big week coming up!
OSU Women’s Basketball VS Seattle @ 6PM on Thursday
OSU Men’s Basketball VS Florida A&M @ 6PM on Friday
OSU VS Cali Football @ 6PM on Saturday
All of this while it’s also Family Weekend–Let’s go, kids!
We will be running a Game Day style menu this weekend Friday-Sunday!
Hummus platter, Nachos (both sizes), Chickpea Salad and Fish and Fries will Come off-CHICKEN WINGS will be added! WOOHOO!
Along with the game day menu changes this Friday, we will be bringing back the Spaghetti Parma Rosa, a past pasta favorite. This will replace the Pesto Pasta for the season.
SPAGHETTI & MEATBALL PARMA ROSA Spaghetti, house-made creamy tomato sauce, parmesan, basil and a jumbo meatball. $16.99
TAP ROOM UPDATES
Veteran’s Day is this Friday – Block 15 will be covering the first drink and an entrée for the Veterans and active military members in our community.
New Cocktail this Friday!
Spice Mines of Kessel
4 Spirits Spiced Rum
Harlequin Orange Liqueur
Lemon Juice
Tiki Bitters
Housemade Spiced Pomegranate Puree.
The 4 Spirits event is happening this Friday from 1-9. With the addition of Family Weekend, It's going to be busy. Get ready to rock it!
This Friday we will be dropping off the Strawberry Salad and Strawberry Bruschetta for the season with no replacements for the busy game/family weekend. Next week on Wednesday, we will have the following menu additions!
Hazelnut Hummus Platter House-made Freddy Guys hazelnut hummus with pita bread, olives, feta, cucumbers & grape tomatoes. $12.99
Roasted Brussels Sprouts served warm w/ shallot vinaigrette, winter squash, Cranberries and parmesan $8.99
Buffalo Chicken Salad - Romaine tossed in beer bleu cheese dressing, tomatoes, shredded carrots, crumbled blue cheese, green onions, and smoked chicken in house buffalo sauce. $15.99
CAVES UPDATES (NEW SECTION)
Veteran’s Day is this Friday – Caves will be offering half off the first drink and entrée for the Veterans and active military members in our community.
Family Weekend! Get ready to rock our dinners this weekend.
Holding off on starting brunch for now- We’ll keep you updated!
We’re looking to hire more FOH folks for Caves- if you have any friends looking please point them to our website where they can apply - www.cavescorvallis.com
We have our reservation system up and running- it’s called Tock and can be reached from our website- feel free to direct those interested!
HIGH FIVE SECTION
Kailey - Kailey is always such a joy to work with! Her enthusiasm is infectious and she never fails to put smiles on the faces of customers as well as her coworkers.
Aidan - Big thanks to Aidan for honing his bar knowledge and skills! You’re doing great!
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!
STAFF SECTION!
Nothing to see here this week - say hi to our new people if you didn’t have a chance to so far!
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
Hoppy Holidays// Christmas IPA
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Willa// Wild Ale
Fresh Pow// Hazy IPA
Guy Incognito// Hoppy Pilsner
Bleeding Heart// Rosé D’Assiette of Syrah
Prophecies// Belgian-style Quadrupel Ale
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
DINE OUT
More details to come for our upcoming December partner!
Internal Brewsletter - November 2, 2022
UPCOMING PACKAGED BEER RELEASES - CANS
Releasing Friday
People Doing Things//IPA What’s better than doing something? Doing a hoppy thing with our friends at Burke-Gilman Brewing in Seattle! We cranked out this IPA with dank and juicy fruit medley notes featuring HBC-586 hops grown here in the Pacific NW. // 7.00% ABV
Takeaways: West-Coast IPA utilizing HBC-586 (the new hotness among hops). We're going "modern," not necessarily new-age with this one.
Tasting Notes: Pineapple. Cannabis. Dank.
Ol’ St. Nick// Winter Ale Ol' St. Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish. // 6.25% ABV
Takeaways: Turn of the season winter warmer… Get cozy!
Tasting Notes: Brown Sugar. Toffee. Hygge.
UPCOMING PACKAGE RELEASES - BOTTLES
Releasing Saturday - ON DRAFT FRIDAY
Imagine//Bourbon Barrel Aged Belgian Stout A blend of Belgian-inspired imperial stouts matured for one and two years in freshly-emptied bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year. // 14.50% ABV
Takeaways: Each year is matured in different bourbon distillery barrels.
Tasting Notes: Chocolate, Coffee, Roasty
Imagine, Joyous Almond// Bourbon Barrel Aged Belgian Stout A small blend of Imagine carefully matured on coconut, chocolate, and almond extractions. Rich and playful with striking character and balance.
Takeaways: Our Imagine stout gets a variant every year, and this year it is Almond Joy inspired. Almond, coconut, and dark chocolate were added to make this beer even more special.
Tasting Notes: Chocolate, Almond, Coconut
Figgy Pudding// English Style Barleywine Matured in Brandy Barrels with Spice Our yearly holiday offering is brewed with specialty malts, and blackstrap molasses, steeped with Ceylon cinnamon and nutmeg and matured in freshly emptied brandy barrels. The perfect beer to share with friends and family around a cozy fireplace or celebration // 11.00% ABV
Takeaways: Each year Figgy Pudding is spiced according to its individual needs. There is no recipe or formula, we rely on taste and blending to make each year’s vintage taste just right.
Tasting Notes: Spice, Molasses, Warm
Framboise Claret// Wild Golden Ale Matured with Red and Black Raspberries This celebration of the locally grown black cap and red raspberries features a blend of spontaneously fermented wild ales matured over a year in oak barrels and conditioned on NW fruit. Striking berry character with a tart and fruity balance. // 6.20% ABV
Takeaways: Black-cap and red raspberries are harvested throughout the summer and added to blended barrels before bottling. The beer is not left on fruit for an extended amount of time.
Tasting Notes: Ripe Raspberry, Stone Fruit, Vibrant
Monday’s Release
Demon’s Farm//Dark Farmhouse Ale Matured in Oak Barrels w/ Oregon Cherries Get wicked with this dark ruby wild farmhouse. Aged in ex left coast pinot noir barrels with brettanomyces and local tart cherries, Demons Farm is tart, roasty, and badly behaved. // 14.50% ABV
Takeaways: Rustic old world grist produces dark dark farmhouse with local tart cherries.
Tasting Notes: Roasty, Black Cherry, Wicked
CROWLER/PACKAGE SALE
Crowler Sale - Joy
Sunday Package Discount - We will NOT offer Imagine, Imagine Joyous, Figgy Pudding, Framboise Claret, and Ol’St. Nick in the package sale on Sunday
BEER EDUCATION
Starting next week the weekly beer tastings are moving times and locations.
Tuesday 2pm at the Taproom
Thursday 11am at the Pub
Our goal, as ever, is to make these tasting as accessible as possible and give everyone an opportunity to learn a bit more about what makes Block 15 beer special.
GENERAL
New Desserts this Friday at both locations!
Pumpkin Cheesecake (Replaces S’mores Cheesecake)
Scratch pumpkin cheesecake with fall warming spices in a buttery graham cracker crust. Served with whipped cream. $9
Coco Bell (Replaces Pavlova)
Decadent chocolate cake with a fluffy cream cheese filling and a hint of espresso. This update to a childhood classic is then topped with silky ganache and a touch of sea salt, finished with a classic swirl and delicate chocolate shavings. $9.00
PUB UPDATES
Unless the weather is nice and sunny, please skip putting out the umbrellas in the Corral each morning. We are focusing on more indoor seating and only offering the 100’s unless the weather permits more outdoor seating.
The Michelada will be leaving the menu soon (when Luna Oscura is no longer on draft).
Two new cocktails will be added to the menu this Friday:
Fresh Pots! - Crater Lake Hazelnut Espresso Vodka, Buffalo Trace Bourbon Cream, and a lightly sweetened brown sugar whipped cream.
Season of Mists - Lillet Blanc, marionberry, lemon, prosecco.
Lillet Blanc is a French aromatized wine: a white wine infused with fruits, herbs and other botanicals. It is crisp and light, with subtle floral, herbal and citrus notes.
TAP ROOM UPDATES
We are opening at 10am this Saturday for folks to come in and have coffee and donuts while waiting to purchase figgy bottles when we are open. The drive-thru sale for pre orders will also be happening from 10am to 2pm.
We will not be using the outside water station except on Friday, Saturday and Sunday.
On Friday, we will have spiced pomegranate lemonade!
CAVES UPDATES (NEW SECTION)
We’ll be opening tomorrow, Thursday 11/3 for dinner through the weekend. We will not be opening for brunch quite yet. When customers ask about brunch, please let them know that it’s coming soon!
Our reservation site, Tock, will be live tomorrow 11/3. Our plan as of now is to reserve half of our tables, and allow half to be for walk-in customers. We will not be taking reservations for the bar seats. Our max for reservations is 8. More details around reserving tables coming soon.
Our hours this weekend are as follows:
Thursday - 4-9
Friday/Saturday - 4-10
Sunday - Closed
Monday - 4-9
Thank you for fielding these questions, and thank you so much for your constructive feedback during our soft opens! It’s much appreciated.
Please feel free to direct any customer (or employee) questions to alicia@cavescorvallis.com.
HIGH FIVE SECTION
Ian F. (Ian the 3rd) - He works his butt off and always has a great attitude. He is always a pleasure to work with and he always a big help to prep.
Connor Woods - Because they've been crushing it with the PM warehouse shift! Boom!
Kevin Jenkins - For crushing it with the PM warehouse shift! Thank you!
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!
STAFF SECTION!
Colin Yorke (BOH)
Sam Ehling (Caves BOH)
Holly Amlin (Digital Media Specialist) - YAY
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
People Doing Things// IPA
Ol’ St. Nick// Winter Ale
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
Demons Farm// Dark Farmhouse Ale Matured in Oak Barrels w/ Oregon Cherries
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Willa// Wild Ale
Fresh Pow// Hazy IPA
Guy Incognito// Hazy IPA
Hoppy Holidays// Christmas IPA
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
DINE OUT
Linn Benton Salmon Watch - November 8th
More details to come!
Internal Brewsletter - October 26, 2022
UPCOMING PACKAGED BEER RELEASES
Releasing Friday
The DAB Lab: Citra//IPA Citra is a single-hop exploration of one of the most sought after varietals in the world. Featuring citra hops from BT Loftus Ranches, this beer has luscious, citrus hop character, paired with distinctive and intense tropical aromatics. An undeniable and unmistakable Dab Lab. // 7.30% ABV
Takeaways: As with all Dab Lab brands, we are using advanced hop products for R&D. We used four different Citra derived products (co2 extract, t-90, lupomax and incognito) all in unique ways to create a different kind of "Single Hop IPA."
Tasting Notes: Papaya. Clementine. Juice.
Punch Out & Prost// Dortmunder Punch out with this beautiful golden,export lager. Blending a delicate malt base with floral and spicy noble hops. Lingering bitterness balances honey notes and offers a crisp finish, Prost // 6.25% ABV
Takeaways: Lince Malt Pilsner is the base in this regionally sourced interpretation of a continental classic.
Tasting Notes: Honey. Fresh baked Bread. Imbibe.
UPCOMING WINE RELEASES - FRIDAY
About Lupine
A ruby blend of skin contact pinot gris and pinot noir from the 2021 harvest. Fermented in open-top neutral oak vessels and matured in stainless steel.
Tasting Notes: black cherry, fresh raspberry, stone fruits
Wine Style: Red Blend
Variety: Pinot Gris + Pinot Noir
Viticultural: Biodynamic
Vineyards: Keeler, Eola-Amity Hills (Pinot Noir) and Arlyn, Chehalem Mountain AVA (Pinot Gris)
About Sundew Rose
After brief maceration in open-top neutral oak vessels, ruby red must was fermented with native yeast and then conditioned in stainless steel. Sustainably grown Grenache from Los Rocosos Vineyard.
Tasting Notes: hibiscus, cranberry, watermelon, crisp
Wine Style: Rosé
Varietal: Grenache
Vineyard Management: Sustainably Grown
Vineyard: Los Rocosos, The Rocks District of Milton-Freewater, OR AVA
Where to find: Block 15 Locations
CROWLER SALE
Dark Matter and Luna Oscura
BEER EDUCATION
Beer tastings have resumed every Tuesday and Thursday!
GENERAL
Happy (almost) Halloweekend! Please feel free to wear costumes on Saturday the 29th and Monday the 31st! Just like our dress code, costumes need to be family-friendly and not impede the ability to work (don’t dress up as a giant crab) and no full face masks (sorry, no Iron Man costumes unless you want to be Tony Stark). Mouth coverings however are totally fine to wear for illness or protective reasons.
MARKETING
We are launching wine this week!
In the fall of 2020, we launched into the world of wine-making, crushing our first few tons of grapes in the cellars below our downtown pub. At the time, our path was unclear as we enthusiastically dove into a new challenge through the lens of craft brewers. Throughout the year, we tracked our wines, took diligent notes, and let the project bend our brewing minds. We studied, sought out, and enjoyed wines from around the world. We met with gracious winemakers and vineyard managers excited to share their knowledge with our lot of curious brewers. We were humbled by the warm reception we received as we developed our passion for wine-making.
Through this, we found our path. We are inspired by what it means to source grapes thoughtfully and how to gently work with them to create exciting wines that are alive and full of character. We have chosen a path of minimal intervention to transition these grapes from sustainable, and often biodynamic, vineyards in the Pacific Northwest into our wines using traditional, yet at times progressive, techniques. We create wines that we want to drink: free of added flavorings, sugars, or chemicals commonly found in conventional wines. Wines that are natively fermented, unfiltered, and unabashedly characterful. Wines that are living and evolving! We are excited to share these wines with you and hope you find them as exciting and thought-provoking as we do.
Wine Program Mission Statement…
Block 15 Cellars aims to intertwine our expression of place with the Northwest’s terroir through sourcing thoughtfully grown grapes and creating wines with minimal intervention and traditional yet progressive techniques.
PUB UPDATES
Downtown Trick or Treating will be this Saturday, October 29th from 2pm to 5pm! We’re going to see a lot of kiddos in costumes and will likely have a good amount of foot traffic coming through.
Next Saturday is our Late Fall Bottle Release & Brunch at the Pub! If you are scheduled during Brunch, you will receive a HotSchedules message with important information closer to the event.
We are on the last little bit of our Lumos Pinot Noir keg, after which we will move to bottle and glass pours rather than draft.
The Sparkle Motion will be replaced by the Hot Spiked Cider this Friday! If customers ask for a hot cocktail, let them know about this delicious option.
This Friday we will also be adding a rye and mezcal to our liquor offerings. If folks are looking for a rye, let them know that we have the Michter’s Rye (makes a very good Manhattan) and for mezcal we will have the Del Maguey Vida (the mezcal that we had for the Michelada).
TAP ROOM UPDATES
We are focusing on packaged beer this week. Make sure we are offering to every guest when they are closing out and accurately ringing in orders.
Next Saturday(11/5) is our fall bottle release day and drive thru sale in the morning. Pre orders will be available for Mug Club members at 9am on Monday morning and will go live to the public on our website on Tuesday morning. Orders for the drive thru sale will end at 5pm on Thursday night.
HIGH FIVE SECTION
Chandler Daversa - Chandler is a great addition to the team! He is always so kind and fun to talk to.
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!
STAFF SECTION!
Welcome back Chris Heuchert!!!
Welcome to the team to the following folks!
Ranessa Callen (PDX Sales Rep)
Zack Scheibner (PDX Sales Rep)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
Demons Farm// Dark Farmhouse Ale Matured in Oak Barrels w/ Oregon Cherries
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
DINE OUT
Linn Benton Salmon Watch - November 8th
More details to come!
Internal Brewsletter - October 19, 2022
UPCOMING PACKAGED RELEASES
Releasing Friday
Caves Saison// Farmhouse Ale Created for our sister restaurant, CAVES SAISON starts with a base of NW pilsner malts, specialty grains and hops. Using a solera method, a portion of each batch is reserved in large oak foedre before blending in a new batch for furter wild maturation. When peak character is reached we remove a portion for your enjoyment and the process begins again. Always evolving! // 5.80% ABV
Takeaways: The first part of our solera program for Caves Saison, this version is has no wild microbes, but a portion of the batch was moved to oak foeders for maturation.
Tasting Notes: Wildflower Honey. Bartlet Pear. Crisp.
CROWLER SALE
Dark Matter
BEER EDUCATION
Beer tastings have resumed every Tuesday and Thursday!
PUB UPDATES
Now that we have some BEAUTIFUL new dishware in stock, let’s make sure that we are always bringing/offering app plates with sharing dishes. Even if an item is not marked as an app, but is sharable (Hummus, Spinach Dip) please bring plates and offer them to guests. When you come to drop entreés, remember to pre-bus appetizer plates or dishes to clear room for the guest and to keep up on having those dishes in stock.
We have a new hokey! This style works much better than the old one, but still has the potential to break easily, so please be gentle when using it. Now we can sweep up all of those pesky tiny leaves!
TAP ROOM UPDATES
This week is bar customer awareness. Even when we are busy, make sure that we are giving bar customers our undivided attention. They are choosing to sit up front and get that service so let’s blow them away.
With our Daily Specials board gone, It is essential that we are checking the white boards everytime we get to work and make sure that we are super prepared with all the information we need before we talk to our first guest.
HIGH FIVE SECTION
Brana - For giving amazing service to our team and our guests from Burke Gilman Brewing when they were here for our collab! Brana Rocks!
Whomever's Idea it was to put High Fives in the Brewsletter - because this is awesome! We all work incredibly hard for the success of Block 15 and it is amazing to see our team throw out the positive vibes to their teammates! Nice work whoever you are.
The person who’s Idea it was to put High Fives in the Brewsletter: You’re welcome :) - Annonymous
Elise - Oh my, where do I start because she rocks. She always comes to work bringing energy and always crushes any shift she works. She always has her hands full and gives a stellar experience for each customer that she interacts with. Not to mention she is an amazing co-worker to all!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Patrick Burris (BOH)
Zachariah Wichman (FOH)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
Punch Out and Prost!// Dortmunder
THE PEOPLE’S PINT
November Beer: Ridgeback Red
A portion of November’s proceeds from The People’s Pint will be donated to the CORVALLIS MOUNTAIN RESCUE UNIT. Corvallis Mountain Rescue Unit (CMRU) offers assistance, without charge, for search and rescue in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
DINE OUT
Linn Benton Salmon Watch - November 8th
More details to come!
Internal Brewsletter - October 13, 2022
UPCOMING PACKAGED RELEASES
Releasing Thursday
Cheers to the Land// India Pale Ale Cheers to the Land is a collaboration between Oregon's great breweries, our beloved farmers and Oregon Agricultural Trust (OAT). The campaign demonstrates the importance of protecting farm and ranch land for the benefit of Oregon's economy, community, and landscapes.// 7.00% ABV
Takeaways: This beer is designed to highlight Oregon agriculture. West-coast IPA, brewed with Gold Rush Malt (Baker City, OR) and Comet and Zappa hops grown on estate at Crosby.
Tasting Notes: Ripe Honeydew. Pine Resin. Plow to Pint.
Releasing Friday
The DAB Lab: Double Dab// Imperial Hazy IPA With a soft malt profile, Double dab elicits a double-take at the first sip, bursting with notes of pineapple, passionfruit, lemon rind, and pine resin.// 8.90% ABV
Takeaways: As with all Dab Lab brands, we are using an advanced hop product for R&D. Double Dab uses Steam Distilled Lemondrop hop oil in dry hop to push notes of lemon rind and fresh squeezed lemon juice.
Tasting Notes: Lemon Rind. Pineapple. Luscious.
CROWLER SALE
TR: Dab Lab: Juice Joint with Dark Matter as backup and Pub: Dark Matter
BEER EDUCATION
Beer tastings have resumed every Tuesday and Thursday!
GENERAL
New dishes at both locations coming WEDNESDAY 10/19! Follow link for the deets! New Dishes Doc for employees
We are running a dope food special to go along with our dine-out Thursday!
Butternut Squash Curry Pot Pie-Rich butternut squash and coconut curry stew with mixed peppers, zucchini, potatoes and kale. Topped with a flaky pastry crust. $16.99
Farms used will be Riverland Family Farm, Gathering Together Farm and Peoria Road Farm Market! It will be featured at both locations :)
MARKETING
Tomorrow (Thursday) we will have Oregon Agriculture Trust out to chat with us and our fans at the Taproom! They will be there from 5 - 7 pm. We will have tasters of Cheers to the Land while they’re there from our beer, Foreland and Ferment!
PUB UPDATES
We will be running a Game Day Menu Friday-Sunday this week! We will limit the menu down by removing Fish & Fries, Chickpea Shawarma Salad and Hummus. These items will all be back Monday, so be sure to let guests know if these items are they’re faves, they aren’t gone for long! We will also have a daily number in for schnitzels and will be 86ing them for employees these same 3 days. Gotta give our KILLER prep team some relief!
With some busy weekends coming up, let’s make sure that we are slowing down and taking our time when running food tickets. Be sure to check all specs on tickets and confirm that you have the right items before running them. Floating managers will be spending extra time when possible in the window helping to double check tickets and streamline the flow.
TAP ROOM UPDATES
Kids Porkies are BACK! Friday we will have slider buns back in house so we can do a mini chopped pork sandwich on the kids menu to replace the kids hotdog!
Our new outside bench is installed! A couple quick notes on this.
Please ensure that we are wiping this down after every use just like every other table or bar. There should never be glass rings on it!
Locking up at night is pretty easy. There is a 15’ bike lock that needs to go around the wood post first and then wrapped through the stools.
Please ensure that the music is on and at an appropriate volume for this area as well as every other area of the restaurant. If you need help adjusting the volume or if you notice that the music is not on, please ask a manager for assistance.
HIGH FIVE SECTION
Blake Meyers - For being a complete ray of sunshine with a great sense of humor.
Scotty - Good looks, good jokes, and good coffee! We love Scotty!
Blake Meyers - For not only running the sales team, but doing events during the week as well! You’re a rockstar!
Sean Jolly - Sean has been working so hard on making sure that the taproom is absolutely thriving and he is always working on how we can improve the functionality of the taproom! The Camp 15 event that he put on the other day was such an absolute success, that I hope we see if more next Summer! He deserves a Block15-five every single day! We also had some customers compliment him the other day on his new ADA benches! He is AWESOME!
Mars and Tivey - Mars and Tivey both deserve SO much kudos for how hard they have been working in the prep kitchen. Not only are they absolutely amazing people, but they are some of the hardest workers that I have ever met and I appreciate them both SO much!
Bailey - Bailey always works so hard and is such a superstar. They are absolutely awesome and are one of the most amazing people that I know!
Bailey - For always willing to help out, pick up shifts, do whatever is needed to help the team! She is a rockstar at the Taproom and we are so very lucky to have her. Her positive fun attitude is always a breath of fresh air and her nails always be looking dope!! Thanks for being you!
Makayla - Makayla is always so positive and happy when she comes to work, she is always willing to help out and stay late if needed or swap shifts, etc. I can always count on her to go/do anything that is asked and she works her butt off! I very much appreciate her and she is rocking it at the Taproom!!
Kailey - Kailey is the sweetest and deserves to be recognized for kicking ass and always wanting to help out, come in early, stay late! Her kindness is extremely appreciated!!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Connor Cary (BOH)
Morgan Curtis (BOH)
Jonathan Castor (BOH)
Nicholas Wakeman (Caves BOH)
Dillon Randall (Caves BOH)
Ryan Schlesinger (Caves BOH)
Julia Brassel (Caves FOH)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
THE PEOPLE’S PINT
Ridgeback Red in November! Come back for more details :)
DINE OUT
Oregon Agriculture Trust
October 13th
We will be hosting a Dine Out on Thursday the 13th to raise funds for Oregon Agricultural Trust (OAT).
Oregon Agricultural Trust (OAT) was founded by farmers, ranchers, and land preservation stakeholders to increase the pace of ag land preservation in the state. Launched in 2020, we work primarily in geographic areas where there are gaps in working land preservation services. In addition to land preservation, we partner with other organizations to help landowners pass their protected lands on to the next generation.
For more information… head to the link below.
More information to come soon on our efforts with OAT!… Hint…. It’s a cheers to the land!
Internal Brewsletter - October 5, 2022
UPCOMING PACKAGED RELEASES
Releasing Friday
Story of the Ghost// Hauntingly Pale Ale A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldly hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul// 8.75% ABV
Takeaways: Our annual halloween offering is a soft and juicy double ipa that hides its alcohol.
Tasting Notes: Tangelo. Papaya. Reanimating
CROWLER SALE
TR: Dab Lab: Juice Joint with Dark Matter as backup and Pub: Dark Matter
BEER EDUCATION
Beer tastings have resumed every Tuesday and Thursday!
GENERAL
New Dishes are happening at both locations next week! Keep an eye out in your Hotschedules inbox for some detailed information about the plates, presentation of certain items and what it all looks like, and our official start date. It is super important that as a team we are prepared to present and serve our food on this awesome new line of dishes! (Peace out baskets!)
MARKETING
Our sideways 15 should ALWAYS be displayed sideways. It is a staple to our brand recognition that we all know this, and when we see it in the wrong orientation, we correct it!
MERCH
We have new stickers hitting the floor this Friday with our Story of the Ghost release.
They are glow in the dark and are $3.
Check them out!
PUB UPDATES
Marionberry Lemonade will be replacing the Passionfruit-Mango as soon as we run through the last of what we currently have. Since we batched out a decent amount of the Passionfruit-Mango Margarita, we will still offer that one for at least another week or so (until we run through the batch).
As mentioned last week, we are focusing on better communication throughout the restaurant, but especially when checking in with the line. Remember, if you have a question about modifiers on a ticket, or if an item is missing, we should always ask the Line Lead the status or updates on timing of tickets. If you have a question about allergies or pricing on an item, please ask the Lead. Folks on the fryer side are busy making sure that tickets are selling, whereas the Lead is responsible for calling and directing all tickets. FOH staff should be checking the roster white board daily to see who our Line Leads are and who they should be checking in with if they have a question.
(Servers–please read this as well) Hosts & Food Runners - You all are crushing it and doing a great job at rolling with the busy punches! Below are a couple of points and tips that we should all focus on as hosts & food runners as Football season continues and we head towards getting busier! Thank you all for your hard work, awesome attitudes, and high energy!
Hosts - When two hosts are on, one should be the Runner (cleans tables, does loops to see what’s open, seats guests) and one should always be at the host stand to greet guests and quote names. As the host stand is the guests first interaction as they enter the restaurant, it’s very important to maintain a presence at the host stand. If you are solo hosting, please utilize your Servers, Bartender, Food Runner or Float when they have a moment to help bus tables or seat guests if you know it’s going to pull you away from the host stand for a while.
Food Runners - As the people most often in the window, you typically have the best idea of the status of windowed tickets. As many bodies are in the window asking to help run food, please feel free to direct and delegate them to what tickets or items need to be run, and what ticket you are currently working on. As we get busier, taking the extra time to double check tickets, items, and modifiers will help prevent us from making mistakes. When a ticket has gone out, please make sure that the ticket is stabbed, and marked off on the KDS. Servers - if you are working on a ticket (or part of a ticket) please communicate with you Food Runner so items don’t get mis-ran or double made (soups, desserts).
TAP ROOM UPDATES
Check back next week!
HIGH FIVE SECTION
Alissa - Alissa is always willing to help in any way she can, if I ask her for help she is on it and asks questions when she doesn't understand a request. Thank you!
Amelia - Always covering when it's needed and always being to go above and beyond.
Matt Holland - For being a logistics rockstar!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Wyatt Laramee (BOH)
Marisa Ortiz (FOH)
Megan Hendricks (FOH)
Thomas Barber (BOH)
Kaylee Chttin (FOH Caves)
Lila Kinnedy (FOH Caves)
Melissa Goodman (FOH Caves)
Brian Henderson (BOH Caves)
Ava Dallmann (FOH Caves)
Evan Yunker (FOH Caves)
Aidan Welch (FOH Caves)
Katie Simonsgaard (FOH Caves)
Ian Jessup (BOH Caves)
Chandler Daversa (Brewery)
Bradley Chung (FOH Caves)
Anna McNamara-Heck (FOH Caves)
Lauren Borland (FOH Caves)
De Andre Conley (FOH Caves)
Jacob Peters (BOH Caves)
Luis Reyes (BOH)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
Story of the Ghost// Hauntingly Pale Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The DAB Lab: Double Dab// India Pale Ale
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
THE PEOPLE’S PINT
Ridgeback Red in November! Come back for more details :)
DINE OUT
Oregon Agriculture Trust
October 13th
We will be hosting a Dine Out on Thursday the 13th to raise funds for Oregon Agricultural Trust (OAT).
Oregon Agricultural Trust (OAT) was founded by farmers, ranchers, and land preservation stakeholders to increase the pace of ag land preservation in the state. Launched in 2020, we work primarily in geographic areas where there are gaps in working land preservation services. In addition to land preservation, we partner with other organizations to help landowners pass their protected lands on to the next generation.
For more information… head to the link below.
More information to come soon on our efforts with OAT!… Hint…. It’s a cheers to the land!
Internal Brewsletter - September 28, 2022
UPCOMING PACKAGED RELEASES
No New Releases This Week
Here’s a highlight on one of our Perpetual bands though!
Ridgeback Red// Red Ale Ridgeback Red offers a balanced blend of rustic malt character and NW hops. Brewed with Vienna, Munich, and Crystal malts, it offers grist notes of caramel and toasted nuts that subtly transition into layers of piney and citrusy hop flavor. Wonderfully crisp and refreshing for a malt-forward beer, Ridgeback Red finishes with a balanced malt and hop linger.// 5.50% ABV
Takeaways: Balancing rustic malt character and NW hops Ridgeback pleases both the hoppy and malty beer lovers.
Tasting Notes: Grapefruit Peel, toffee hazelnut, off-leash
CROWLER SALE
Alt
BEER EDUCATION
Beer tastings will resume next week!
Events
Camp 15 weekend!
When: October 1st & 2nd, 5-7pm
Where: Taproom
What: Get toasty by the fire, listen to live music, and get smores roasted by the fire!
Why?: We’re celebrating the Autumn season approaching, the release of Flicker IPA, and there will be smores to roast!
MUSIC LINEUP
Saturday - Adrian Kriz
Sunday - Jeremy and Brodie (Husband and Wife)
FOOD SPECIALS
Foil packs
Tempeh with corn, red potatoes, zucchini, red onion, carrots and Cajun garlic butter.
Peppertree festival sausage, shrimp, potatoes, corn bell peppers and cajun garlic butter.
Complimentary smores!
GAMES
Big Connect 4
Cornhole
RAFFLE PRIZES
3rd place - Camp 15 mug and 4 pack of Flicker
2nd place - Flicker Shirt and a 4 pack of Flicker
1st place - Solo stove!
New Merch Items for Camp 15!
Mugs - We will have mugs available for purchase for $16 that we will be selling during the weekend with a little cookie pack from the kitchen!
Stickers - We will have stickers available free for the event!
PUB UPDATES
Tiny little leaves are really coming down! Please make sure to be super thorough when leaf blowing the sidewalks and through the Corral to help prevent them from winding up inside.
“15” stickers are back in stock, so please make sure that bags get stickered when doing the restock. With this, Food Runners should also be restocking bags and silverware at the beginning of each shift, and wiping down the top and bottom shelves of the to-go cart each night (please move all items and wipe underneath them).
We have a set of “free to use” pins behind the bar for when you need a Block 15 logo on your shirt or apron. Feel free to use these rather than the stickers for the to-go bags.
TAP ROOM UPDATES
Camp 15 is this Saturday and Sunday! It should be beautiful weather and an awesome time so bring your friends and fam for some smores roasting, delicious food specials, live music, and games.
Music and food specials start at 5 but games will be all day long. This is a midway celebration of Flicker so there will be a raffle for fun flicker prizes for anyone who orders a flicker in-house or can to-go all day long. Instead of raffle tickets, we will have a QR code at the register for people to scan when they order a flicker. They will just have to fill out their name, email, and phone number and will be all set to go. Only one entry per person.
We will be switching up to Winter hours at the Tap Room starting next week. They are as follows.
Monday-Thursday - 3-8
Friday-Saturday - 11:30-9
Sunday - 11:30-8
HIGH FIVE SECTION
J Pascoe - They are similar to the TSA in that they handle sh*t, but dissimilar to the TSA in that they’re always helpful and generally an absolute delight to work with.
Mars Gunn - For working insanely hard, being an awesome leader, and always finding ways to have fun and connect with people. I'm so glad she joined our team--her knowledge and hard work make them an absolute asset. GO MARS!!
Paul - Paul is a freakin rockstar! I love the way he approaches running the line, focusing on not only getting food out quickly and precisely, but also maintaining good attitudes and energy. He always comes into work ready to go with a smile and wave for everyone he sees. And he handles our busiest times like a champ. We're pretty damn lucky to have Paulie!
Travis Smith - He consistently kicks ass. Dishwasher, line cook, line lead, wherever. Dude is a stud.
The whole Block 15 Kitchen Crew - You all deserve a high five everyday, all the time. Keep up the stellar work!
Paul Van Handel - Have you ever seen a person handle so much with such a big smile on their face? Paulie is a national treasure.
Rachel Zmolek - She's a boss and has really set the standard for product knowledge and feedback. Not to mention she could break into a showtune at any given moment!
Kailey - Always present and down to work events for the Taproom or Distro! She always shows up with a positive attitude and a passion for the industry... Be like Kailey, Kailey is awesome!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Jacob Beall (BOH)
Lance Hansen (BOH)
Cedar Nelson (FOH)
Madison Hansen (FOH)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
No new releases
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The DAB Lab: Double Dab// India Pale Ale
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
THE PEOPLE’S PINT
Check back in November!
DINE OUT
Oregon Agriculture Trust
October 13th
We will be hosting a Dine Out on Thursday the 13th to raise funds for Oregon Agricultural Trust (OAT).
Oregon Agricultural Trust (OAT) was founded by farmers, ranchers, and land preservation stakeholders to increase the pace of ag land preservation in the state. Launched in 2020, we work primarily in geographic areas where there are gaps in working land preservation services. In addition to land preservation, we partner with other organizations to help landowners pass their protected lands on to the next generation.
For more information… head to the link below.
More information to come soon on our efforts with OAT!… Hint…. It’s a cheers to the land!
Internal Brewsletter - September 21, 2022
UPCOMING PACKAGED RELEASES
Releasing Friday, 9/23
Fresh Catch// Fresh Hop IPA This unimaginably Fresh-Hopped IPA was brewed with newly harvested Strata, picked up from nearby Crosby Hop Farm. Mere hours later they were added to our custom “hop back” tank, capturing the fresh hops’ aroma oils. The result is a bold, resinous trophy catch bursting with hop notes of ripe orange and tangerine.// 7.00% ABV
Takeaways: Brewed with nearly 800 Pounds of fresh Strata hops from Crosby Hop Farm
Tasting Notes: Grapefruit Peel. Forest Floor. Pungent.
Nugg Hugg// IPA A sticky squeeze of hop nugs embraces you with this aromatic, juicy IPA. Nugg Hugg draws on a heady charge of American and Australian hops to deliver aromatic waves of candied peaches, pineapple, mango, and spruce.// 7.00% ABV
Takeaways: It's back! Juicy and Dank, it stradles two worlds.
Tasting Notes: Peachie o's. Candied Pineapple. Juice Bomb.
Dark Matter// Chocolate Porter Dark Matter is a dry porter that combines deep, roasty malt character with notes of cocoa and dark fruit from the addition of chocolate to the conditioning tank—a rich blend of flavors that is balanced by a dry finish and gentle malt acidity.// 5.00% ABV
Takeaways: Conditioned on Chocolate and Vanilla.
Tasting Notes: Cocoa Powder. Vanilla cream. Silky.
CROWLER SALE
Specular Reflections
BEER EDUCATION
Pub tastings on Tuesday at 2pm in the game room and taproom tasting on Thursday at 2pm in the barrel room are continuing. Please come grab a beer with us, we’re continuing to cover all new releases and revisiting Perpetual brands as well.
Since Flicker IPA is our new perennial out, we’re giving out Flicker pins for those who come to the tastings! There’s a limited supply… don’t wait!
Events
Camp 15 weekend!
When: October 1st & 2nd, 5-7pm
Where: Taproom
What: Get toasty by the fire, listen to live music, and get smores roasted by the fire!
Why?: We’re celebrating the Autumn season approaching, the release of Flicker IPA, and there will be smores to roast!
GENERAL
There has been some questions going around about Merch prices… so check them out below!
Merch Prices!
T-shirts
Flicker T-shirt - $28
Block 15-star shirt - $25
Navy B15 - $25
Older Logo T’s - $21
Hats
Brown Grampa Hat - $25
B15 snap back - $20
Yellow Beanie - $22
Long Sleeve
Mary’s Peak Black Crew Neck - $40
Grey b15 Flannel - $48
Pins/Stickers
All Pins - $4
All Patches- $4
Specialty Stickers - $3
B15 Stickers - FREE
Dog Collars - $20
Drinkware
63 oz Hydroflask - $65
PUB UPDATES
The focus point for this week on the FOH side of things is pre-bussing tables and emptying bus station tubs as often as possible.
Remember–pre-bussing tables is one of our steps to great service and should be happening as often as possible with every single table. If you are walking through your section (or another server's section or if you are a host/food runner) you should not leave that section empty handed. Please offer to clear any dirty dishes out of the way. This helps to flip the table faster once it’s vacated and provides a much better dining experience for the customers.
Clearing bus bins (or silverware soaks) as often as possible also helps to keep us stocked on clean dishes (so we aren’t running out in the middle of a rush) and prevents our lovely dishwashers from feeling like they need to scramble. If you are passing by a bus bin, check it and help clear it!
TAP ROOM UPDATES
Table 23 and Table 28 are now ADA accessible tables! There is an SOP upstairs in the breakroom and the bar binder with instructions on how to operate the table and our procedure for seating.
HIGH FIVE SECTION
No new ones this week… but keep up the good work!
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!
STAFF SECTION!
Welcome to the team to the following folks!
Lily Smalling (BOH)
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
Fresh Catch// Fresh Hop IPA
Nugg Hugg// IPA
Dark Matter// Chocolate Porter
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The DAB Lab: Double Dab// India Pale Ale
Figgy Pudding// English Style Barley Wine Matured in Brandy Barrels with Spice
Imagine// Imperial Stout
Imagine Joyus Almond// Belgian Style Imperial Stout with Coconut Flakes, Almonds, and Dark Chocolate
THE PEOPLE’S PINT
Check back in November!
DINE OUT
Oregon Agriculture Trust
October 13th
We will be hosting a Dine Out on Thursday the 13th to raise funds for Oregon Agricultural Trust (OAT).
Oregon Agricultural Trust (OAT) was founded by farmers, ranchers, and land preservation stakeholders to increase the pace of ag land preservation in the state. Launched in 2020, we work primarily in geographic areas where there are gaps in working land preservation services. In addition to land preservation, we partner with other organizations to help landowners pass their protected lands on to the next generation.
For more information… head to the link below.
More information to come soon on our efforts with OAT!… Hint…. It’s a cheers to the land!