Internal Brewsletter - June 21st, 2023
General
Company BBQ is Sunday, August 13th. More info to come, save the date!
Employee Provision: We’re looking for more submissions, so send in those ideas!
This week’s Employee Provision will be brought to you by Sylvie! Swing by the Pub this Thursday for a Spinach Artichoke Grilled Cheese.
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 6/21
Caves Saison No 002 // Created for our sister restaurant, Caves Saison uses a solera method starting in our oak foeder. We remove a fraction of the volume when peak character is reached; then, new beer is added and allowed to mature, gradually increasing complexity with age. Batch 002 spent eight months in the foeder molding it into a lovely, fruit-forward young mixed-culture saison. // 7.20% ABV
Takeaways: This first blend is matured from one batch of Caves saison, half the Foeder was pulled and allowed to condition naturally before packaging. We topped up the foeder with fresh wort that will produce more of this young, approachable mixed-ferm farmhouse in the near future.
Tasting Notes: Meyer Lemon. Passionfruit. CH-CH-CH-Changes
Keen As! // Heaps of juicy, and intense New Zealand Superdelic and Nelson Sauvin hops pair with pungent NW-grown Simcoe and Citra. Crisp, refreshing, and guaranteed to lighten your mood... if you're keen! // 6.60% ABV
Takeaways: First used in Sticky Hands: Past, Present, and Future, we're just loving this super tropical new hop variety from New Zealand. Superdelic is just the kind of hop we get excited about.
Tasting Notes: Ripe Papaya. Creamsicle. Jandal Season.
COMING UP ON DRAFT
RELEASING Friday 6/21
Caves Saison No 002 // Farmhouse Ale
Keen As! // West Coast IPA
CROWLER/PACKAGE SALE
Crowler Sale: Deep Seek
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The Incredible // Triple IPA
Kumo // Rice Lager
Island in the Sky // Imperial Hazy IPA
Scientifical // India Pale Ale
Ice Knife // India Pale Ale
Fresca Pils // Italian Pilsner
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101: Solera Method
Learn more about this technique, also called a Perpetual Blend, by watching the Ted Talk on Caves Saison above!
PUB UPDATES
Great job this weekend everyone! It was an INSANE weekend and you all crushed it. While weekends like this can feel a little rough at the end, it was such an honor to work with you all through it and see how amazing this crew is. I mean, did you see what the kitchen was able to crank out?!
We are replacing the Mutantis Mexican Amber Lager with their Helles in the weeks to come. This will be a nice crisp addition for the summer.
Once Kumo launches, we will be doing a special food and cocktail item to tie in with the inspiration behind Kumo. Keep your eyes peeled for details.
TAP ROOM UPDATES
Starting this week, we are accepting large party reservations on Fridays, Saturdays, and Sundays in the Barrel Room Only. If someone calls, please still direct them to Taproom@block15.com at least 24 hours in advance. Double-check with the opening manager about any day-of reservations.
The time deadline for Keg and Corni sales has changed from 5 pm to 2 pm on Thursdays.
Tunes, Brews & BBQs is returning in July! More info soon.
Wed 7/5 - Wild Hog In The Woods
Wed 7/12 - Summer Of Love
Wed 7/19 - Ludicrous Speed
Wed 7/26 - The Hunks and The Hottie
Caves UPDATES
We have a handful of new food & beverage items coming up! Be sure to check the Caves Newsletter below for more details on what’s coming up and what we are focusing on this week!
Lagered by the Sun!
What is it?
Our lagers are inspired by historical European and international lagers that emerged regionally and are brewed with local and regional ingredients. Created with a spirit of place and community, our lagers are crafted with North West grown malts and hops, soft Willamette Valley water, and harness the sun's power from our solar panels for cold lagering until peak maturation is achieved. All of our beer bearing the mark Lagered by the Sun showcase these efforts and offers an authentic taste of the NW and our community.
Why should we care?
Lagering beer is an energy-intensive process! It is estimated that it takes between 50 - 66 Killowhatthours to power, on average, to brew one barrel of beer (from the Brewers Association). A large portion of this energy is to keep the tank cold during the lagering process, which can last 6-8 weeks.
Outside of energy, we emphasize our local and regional sourced ingredients from hops, malt, fruit, and the ingredients in our kitchens. Have you seen our second silo at our Taproom? Notice the 100% NW Malts! This is also a tie into our dedication to local, sustainable, and reducing the impact of what it takes to brew the beer.
We care because we want minimal environmental impact while delivering the best product possible. It builds our relationships with our community, from farms to the delivery drivers that live just a town over while ensuring the beer has the most sustainable approach possible.
In these next couple of weeks, tune into Beer 101 as Ted and Matt dive deeper into the process of Lagering and what it means to source these regional and local ingredients.
For a quick hit list to remember what Lagered by the Sun means, just remember:
Brewed by the Sun
Local and Regional ingredients
Sustainable Brewing
Community Focused
MARKETING
THIS SATURDAY! BEACH CLEAN-UP & BEER RELEASE PARTY
To celebrate World Oceans Day, we teamed up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and collaboration brew, “Where Rivers Meet” pale ale, to benefit Ocean Blue Project! The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
The beach clean up is THIS SATURDAY the 24th from 1-4 pm in Newport at the Historic Nye Beach or “The Turnaround” parking area.
We’ll provide the gear you need to safely collect items off the beach. All you need to bring is yourself, your friends, fam, and doggo - all are welcome! Look for our tents in the parking lot when you arrive.
Stick around afterward, as The Taphouse at Nye Creek is hosting a Release Party from 5-8 pm for our beer collaboration, Where Rivers Meet pale ale.
If you haven’t already RSVP’d to the clean-up, use the button below!
EVENTS
Portland Beer Week - June 16th-25th
Please join us at the following events if you have the time:
Portland Beer & Cheese Festival
Sunday, June 25th, multiple sessions @ Living Haus Beer
Master cheesemonger Steve Jones and Portland Beer Week teamed up to select 10 beers from 10 different breweries, each expertly paired with a corresponding cheese in this carefully guided tour of flavor.
This is a ticketed event: https://www.pdxbeerweek.com/beerandcheesefest
Block 15 Closing Party w/Pizza Thief
Sunday, June 25, 2023, 5-8pm @ Pizza Thief
Our special NW White Pie will be served for the entire week alongside Block 15 beers. Join us Sunday to close down Portland Beer Week festivities!
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
HIGH FIVE SECTION
Entire Prep Department - Just wanted to shout out the whole prep department, they have been crushing it and keeping us stocked with consistently awesome food. Special thanks to Tivey and Mars for keeping it cool down there. Thank you for everything!
Goody (Alex) Goodwin - Big shout out to the Boss lady that can be everywhere at once! Since her move to working at Caves as well, she has still spent plenty of time making sure each and every one of us at the Pub feel supported and have the tools to be successful. Thank you for being an incredible Boss Goody!
If you have kudos or kind words you want to share anonymously in the Brewsletter, use the button below!
STAFF SECTION!
Welcome to the team the following folks!
Samuel White (BOH)
April Zandofsky (BOH)
Mallory Brown (PDX Sales Rep)
Welcome back!
Tim Gordon (BOH)
SAFETY TIPS
Don’t let a spill ruin your, or your coworker’s, day. Safely clean up spills right away or mark the area to warn others and report the spill.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - The Month of June
Gloria! is our People’s Pint Tap during the month of June! Each pint or can purchased at our locations helps support the Ocean Blue Project and its initiatives to rehabilitate and conserve the world’s oceans, beaches, and rivers through clean-ups, solutions to keep pollutants from entering ecosystems, community-driven service learning, and youth education.
Clean Up the Beach THIS WEEKEND!
On June 24th from 1-4pm, we're joining up with Sunriver Brewing and Buoy Beer Co. to clean the beach on behalf of World Oceans Day with Ocean Blue Project. Come by and volunteer with us! We're meeting at Nye Beach in Newport.
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 - June 14th, 2023
General
Company BBQ is Sunday, August 13th. More info to come, save the date!
Employee Provision: We’re looking for more submissions, so send in those ideas!
This week’s Employee Provision will be brought to you by Ian! Swing by the Pub this Thursday for a chicken, apple, and brie sandwich, featuring caper aioli and onion jam.
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 6/16
Alumni Club // Welcoming a new member annually, the Alumni Club celebrates the OSU's lasting impact on the brewing industry. This year we are working with James Birnie, of Excelsior Brewing in Minnesota, a Block 15 Alumni as well. This refreshing Kölsch balances a traditional base, with a contemporary hop profile. // 4.80% ABV
Takeaways: Hop-forward, and modern, but still clearly a Kölsch. Waimea (New Zealand) bring some nice woody and citrus aromatics, while Lorien (indie hops, Oregon) brings more citrus, plus some melon and a touch of lemongrass.
Tasting Notes: Honeysuckle. Lemon Balm. Summer Sun.
Liberty & Justice for All // Dedicated to a shared vision of liberty for all Americans, and our need to stand with those whose dreams of equality are yet unrealized. Proceeds from this beer will be donated to Unite Oregon. // 7.00% ABV
Takeaways: A B15 classic that sees a slight change every year, this year we added Amarillo terpenes to the dry-hop. These terpenes are an ultra concentrated co2 extract that are designed to use after fermentation. They were made using our selected amarillo hops.
Tasting Notes: Pine Resin. Candied Orange. Free Will.
TopWire IPA No. 02 // This rotating IPA series brewed for TopWire Hop Project features hops grown and sourced directly from Crosby Hop Farm, showcasing the distinctly unique flavor and aroma of different varietal combinations. Featured hops: El Dorado CGX and Strata CGX. // 6.50% ABV
Takeaways: The same base beer, but a new hop combination. Juicy El Dorado pair with dank Strata, and we kept the delicous Crosby estate-grown Comet in there for good measure. Modern and approachable.
Tasting Notes: Pineapple. Dank Herb. Patio Season.
UPCOMING PACKAGED BEER RELEASES - Bottles
Releasing Friday 6/16
Cassidy // Inspired by my daughter, Cassidy is matured in Sauternes wine barrels and conditioned on spring flowers and honey from her grandpa's hive. Blended every spring since 2015, each bottle contains a portion of all previous years' blends. // 8.40% ABV
Takeaways: A lovely and robust wild farmhouse ale, Cassidy finishes pleasantly dry, with a floral kick. A unique staple in our wild lineup.
Tasting Notes: Floral. Rustic. Celebratory.
COMING UP ON DRAFT
RELEASING Friday 6/16
Alumni Club // Dry-hopped Kölsch
Liberty & Justice for All // India Pale Ale
TopWire IPA No. 02 // West Coast IPA
Cassidy // Wild Ale with Honey, Hibiscus, and Rose Petals
CROWLER/PACKAGE SALE
Crowler Sale: NONE this week!
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Keen As… // India Pale Ale
The Incredible // Triple IPA
Kumo // Rice Lager
Island in the Sky // Imperial Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
We will be running a limited menu for graduation weekend this week Friday-Sunday! Please follow the link below to see what we will be running! Also, we have our grill back as of this morning (YAY!) so we will be good to go!
Wednesday (today) and Thursday, we will just be running the same limited menu that we have been so prep has time to get everything back up to par for the weekend. Thank you all for being such rock stars!
TAP ROOM UPDATES
Friday-Sunday the bakery has added a dope lemon ricotta cheesecake with a graham cracker crust, local berries, and whipped cream for graduation weekend!
We are doing a graduation cellar stash sale Thurs 6/15- Sun 6/18! Cellar bottles will be for sale for $12 as well as 20% off all other 750ml bottles only! (Sunday will still be 20% Off all pkg beer to go)
Be ready to rock this weekend! Stay positive, communicate, and take a quick break when needed. Keep the energy and the hospitality high!
Be proactive with pre-bussing, running dishes, and checking in with customers to keep the flow of the restaurant running smoothly
Reminder: The online keg ordering deadline is now 2pm instead of 5pm on Thursdays. With that make sure you are double checking if a keg order needs a tap rental to go with it when giving folks their orders.
Any taproom-related questions should be directed to Madie moving forward!
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th from 1-4pm with a Tap Takeover at NyeCreek Taphouse from 5 - 8pm, so mark your calendars if you want to get involved! This is a volunteer opportunity, so please join us if you have time in your schedule! It will be fun!
Reach out to kelsea@block15.com if you have any questions!
Please fill out this form if you are going:
EVENTS
Alumni Club beer release at OSU! - June 15th
Hey Block 15 crew! A few of the brewers and I will be over at OSU’s campus tomorrow (Thursday 6/15) to celebrate the graduates of the College of Ag Science and the beer release of Alumni Club: Minnesota Chapter. We will be there from 5 to 7 pm between the MU building and the Student Experience Center. There will also be ice cream and snacks offered by OSU. Read more HERE. Hope to see you there! - Kelsea
Portland Beer Week - June 16th-25th
Portland Beer Week is all set! Please join us at the following events if you have the time:
Block 15 Kickoff Party w/Pizza Thief
Friday, June 16th, 5-8pm @ Pizza Thief
Our founder, Nick Arzner, collaborated with Pizza Thief to recreate his all-time favorite snack of sourdough bread, cheddar, and fresh crab, called the "NW White Pie", paired with our Joy pale ale.
Block 15 Cellar-bration
Saturday, June 17th, 1-5pm @ Tiny Bubble Room
We'll be clearing out the cellar for a one-time Cellar-Bration! 15 vintages plus a few palate cleansers for you to enjoy. This is an event hosted by Block 15, come say hi!
Block 15 Beer & Cheesecake Pairing
Sunday, June 18, 2023, 1-4pm @ Imperial Bottle Shop & Taproom
Beer and cheesecake pairing flights, choose the "Cellar" pairing or the "New Release" pairing... or both!
Mussels from Brussels
Tuesday, June 20th, 12-8pm @ Wayfinder Beer
A tasting and pairing competition pitting 5 breweries against each other for the best mussels sauce and beer pairing! We've got a killer recipe for ya!
This is a ticketed event: https://www.pdxbeerweek.com/calendar/musselsfrombrussels2023
Portland Beer & Cheese Festival
Sunday, June 25th, multiple sessions @ Living Haus Beer
Master cheesemonger Steve Jones and Portland Beer Week teamed up to select 10 beers from 10 different breweries, each expertly paired with a corresponding cheese in this carefully guided tour of flavor.
This is a ticketed event: https://www.pdxbeerweek.com/beerandcheesefest
Block 15 Closing Party w/Pizza Thief
Sunday, June 25, 2023, 5-8pm @ Pizza Thief
Our special NW White Pie will be served for the entire week alongside Block 15 beers. Join us Sunday to close down Portland Beer Week festivities!
Beach Clean Up & Collab Beer Release Party - June 24th
Clean Up: 1-4pm @ Nye Beach in Newport
Release Party: 5-8pm @ The Taphouse at Nye Creek
Come help us clean up the beach for World Oceans Day from 1-4pm! We’re partnering with Buoy Beer Co, Sunriver Brewing, and Ocean Blue for a collaborative clean-up effort with a beer release party at the Taphouse at Nye Creek afterward from 5-8pm. More info in the Marketing section above.
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
6/20 6:10pm @ Rene Moye West, 6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
HIGH FIVE SECTION
If you have kudos or kind words you want to share anonymously in the Brewsletter, use the button below!
STAFF SECTION!
Welcome to the team the following folks!
Maggie Hackethorn (FOH)
Welcome back!
Shelby Johnson (FOH)
SAFETY TIPS
Never operate a piece of machinery until you have been trained on it and fully understand the safety procedures, including what to do in an emergency.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - The Month of June
Gloria! is our People’s Pint Tap during the month of June! Each pint or can purchased at our locations helps support the Ocean Blue Project and its initiatives to rehabilitate and conserve the world’s oceans, beaches, and rivers through clean-ups, solutions to keep pollutants from entering ecosystems, community-driven service learning, and youth education.
Clean Up the Beach
On June 24th from 1-4pm, we're joining up with Sunriver Brewing and Buoy Beer Co. to clean the beach on behalf of World Oceans Day with Ocean Blue Project. Come by and volunteer with us! We're meeting at Nye Beach in Newport.
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 - June 7th, 2023
General
This Friday (6/9) we will be switching to a new ground beef and moving away from Painted Hills. It is an all-NW beef that comes from the trim of Fulton’s steak program. Because it is steak trim, coming from all different cuts, it has superior beef flavor and texture. I am really excited for this new product to continue striving for the best dang burger! - Sarah
Company BBQ is Sunday, August 13th. More info to come, save the date!
Employee Provision: We’re looking for more submissions, so send in those ideas!
This week’s special is brought to you by Kolleen! Stop by the Pub this Thursday to try Bibim Mandu, a Korean potsticker salad.
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 6/9
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.
Tipping Point // Freshly foraged, these sticky spruce tips pair with layers of cryogenic, super-critical hop extracts. It all comes together with dank and fruity notes layered with a lingering, resinous finish. // 6.50% ABV
Takeaways: We added 2.5 pounds of hand-foraged spruce tips per barrel for this very special west-coast IPA.
Tasting Notes: Pineapple. Blue Raspberry. Coniferous.
Queen of Spices // Navigating a bearing between the delicate flavors of cardamom and the depth of roasted malts, this full-bodied stout is inspired by the rich, equatorial tradition of export-strength beers. // 7.00% ABV
Takeaways: Enjoyed for over a century by the residents of hot, equatorial nations; yes, you can still enjoy a stout in the summer. Paired with delicious Cardamom to give a botanical punch.
Tasting Notes: Espresso. Mint. Surprising.
COMING UP ON DRAFT
RELEASING Friday 6/9
Blue Truck // American Premium Lager
Tipping Point // IPA with Spruce Tips
Queen of Spices // Tropical Export Stout with Cardamom
CROWLER/PACKAGE SALE
Crowler Sale: Joy Pale Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
TopWire IPA No. 02 // West Coast IPA
Cassidy // Wild Ale with Honey, Hibiscus, and Rose Petals
Alumni Club // Dry-hopped Kölsch
Liberty & Justice for All // India Pale Ale
Keen As… // India Pale Ale
The Incredible // Triple IPA
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: Beer foam
Foam plays an important role in the presentation and experience of drinking beer, dense stable foam is also one of the features that distinguish beer from other carbonated alcoholic beverages. Carbon Dioxide in the solution in the beer nucleates and is released during dispensing and as the beer sits in the glass. The foam is produced because of hydrophobic polypeptides derived from grain. It is then made more stable by iso-alpha acids from the hops, this holds the foam and also produces the lacing as the foam clings to the glass as you drink it. We always work to create stable foam in our beers. Foam can help prevent oxidation in the glass while drinking as well as add to the aesthetic.
Producing foam during beer dispensing is critical and our modern draught systems are designed to pour efficiently and to produce stable foam. There are many special tools used in beer dispensing that can aid in head retention; nitrogenators and nitro faucets, side-pull faucets, and the sparklers used in hand pump beer engines all help produce stable foam.
On our recent trip to Japan, Nick and I encountered Asahi auto-pour units that actually lift the glass, pour gently down the side, then straighten it and pour foam directly on top. They were everywhere and the beer came out perfect every time. It was such a reliable experience to get a cold Asahi lager with perfect foam that we decided to look into replicating that experience when we release Kumo later this month.
We decided to bring in a couple of creamer faucets for the pub and taproom to use. These work with two actions; the first action is the normal operation of a faucet, pull forward and dispense beer, the second action you push the faucet closed a little more and spits foam on top of the beer you just poured. We think the presentation of our rice lager deserved this special treatment.
Before Kumo releases, we want to make sure everyone is familiar with these faucets and will be installing the on the Blue Truck lines that are coming back this Friday. The idea is to pour within a finger or two of the top of the pint glass and top it with foam. We bought Perlick faucets that are identical to our normal beer faucets.
Further Information
https://www.youtube.com/watch?v=yzLZIW-nih0 This is a different faucet, but a similar design.
PUB UPDATES
As outdoor seating ramps up, be sure to check for debris and dog water bowls under each table as we are cleaning them.
Napkin awareness! When running food, we should be grabbing one napkin per person/entree. Messy burgers or wings can get two, but it’s easier and less wasteful for us to bring extra napkins if they are requested.
TAP ROOM UPDATES
We will be doing a bottle cellar stash sale next week as we lead into graduation weekend! There will be a selection of different vintage bottles on sale for $12 and all other bottles will be 20% off. This will run June 15th-18th. Let’s sell some beer!
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th from 1-4pm with a Tap Takeover at NyeCreek Taphouse from 5 - 8pm, so mark your calendars if you want to get involved! This is a volunteer opportunity, so please join us if you have time in your schedule! It will be fun!
Reach out to kelsea@block15.com if you have any questions!
Please fill out this form if you are going:
EVENTS
Portland Beer Week - June 16th-25th
Portland Beer Week is all set! Please join us at the following events if you have the time:
Block 15 Kickoff Party w/Pizza Thief
Friday, June 16th, 5-8pm @ Pizza Thief
Our founder, Nick Arzner, collaborated with Pizza Thief to recreate his all-time favorite snack of sourdough bread, cheddar, and fresh crab, called the "NW White Pie", paired with our Joy pale ale.
Block 15 Cellar-bration
Saturday, June 17th, 1-5pm @ Tiny Bubble Room
We'll be clearing out the cellar for a one-time Cellar-Bration! 15 vintages plus a few palate cleansers for you to enjoy. This is an event hosted by Block 15, come say hi!
Block 15 Beer & Cheesecake Pairing
Sunday, June 18, 2023, 1-4pm @ Imperial Bottle Shop & Taproom
Beer and cheesecake pairing flights, choose the "Cellar" pairing or the "New Release" pairing... or both!
Mussels from Brussels
Tuesday, June 20th, 12-8pm @ Wayfinder Beer
A tasting and pairing competition pitting 5 breweries against each other for the best mussels sauce and beer pairing! We've got a killer recipe for ya!
This is a ticketed event: https://www.pdxbeerweek.com/calendar/musselsfrombrussels2023
Portland Beer & Cheese Festival
Sunday, June 25th, multiple sessions @ Living Haus Beer
Master cheesemonger Steve Jones and Portland Beer Week teamed up to select 10 beers from 10 different breweries, each expertly paired with a corresponding cheese in this carefully guided tour of flavor.
This is a ticketed event: https://www.pdxbeerweek.com/beerandcheesefest
Block 15 Closing Party w/Pizza Thief
Sunday, June 25, 2023, 5-8pm @ Pizza Thief
Our special NW White Pie will be served once again for the closing party of Portland Beer Week.
Beach Clean Up & Collab Beer Release Party - June 24th
Clean Up: 1-4pm @ Nye Beach in Newport
Release Party: 5-8pm @ The Taphouse at Nye Creek
Come help us clean up the beach for World Oceans Day from 1-4pm! We’re partnering with Buoy Beer Co, Sunriver Brewing, and Ocean Blue for a collaborative clean-up effort with a beer release party at the Taphouse at Nye Creek afterward from 5-8pm. More info in the Marketing section above.
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
6/13 7:30pm @ Pioneer Park, 6/20 6:10pm @ Rene Moye West, 6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
HIGH FIVE SECTION
If you have kudos or kind words you want to share anonymously in the Brewsletter, use the button below!
STAFF SECTION!
Welcome to the team to the following folks!
Zach Griffiths (FOH)
Katie Mularky (FOH)
Dain Byquist (Caves BOH)
Congrats to Garrison and Goody on 10 years at Block 15!
SAFETY TIPS
Make sure to practice good posture while sitting or lifting to avoid sprains, strains, muscle tears or dislocations on your back or hips.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - The Month of June
Gloria! is our People’s Pint Tap during the month of June! Each pint or can purchased at our locations helps support the Ocean Blue Project and its initiatives to rehabilitate and conserve the world’s oceans, beaches, and rivers through clean-ups, solutions to keep pollutants from entering ecosystems, community-driven service learning, and youth education.
Clean Up the Beach
On June 24th from 1-4pm, we're joining up with Sunriver Brewing and Buoy Beer Co. to clean the beach on behalf of World Oceans Day with Ocean Blue Project. Come by and volunteer with us! We're meeting at Nye Beach in Newport.
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 - May 31st, 2023
General
Company BBQ is Sunday, August 13th. More info to come, save the date!
Employee Provision: We’re looking for more submissions, so send in those ideas!
This week’s special is brought to you by Kolleen! Stop by the Pub this Thursday to try Bibim Mandu, a Korean potsticker salad.
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 6/2
Tropicolor // Capturing the freshest, juiciest hop character from a trifecta of Idaho 7, Sabro and Bru-1 varietals. With a soft, lush body, Tropicolor is a highly drinkable IPA with a tropical twist. // 7.50% ABV
Takeaways: Pushing tropical mango, pineapple and coconut, this is a very Tiki-inspired Hazy (no fruit added, all hops). El Dorado hop oil is in the ferment for biotransformation. Really pushing big and juicy.
Tasting Notes: Pineapple. Coconut. Beach Day.
COMING UP ON DRAFT
RELEASING Friday 6/2
Tropicolor // Hazy IPA
CROWLER/PACKAGE SALE
Crowler Sale: Fluffhead
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Queen of Spices // Tropical Export Stout w/ Cardamom
Tipping Point // India Pale Ale w/ Spruce Tips
Blue Truck // American Premium Lager
TopWire IPA No. 02 // West Coast IPA
Cassidy // Wild Ale with Honey, Hibiscus and Rose Petals
Alumni Club // Dry-hopped Kölsch
Liberty & Justice for All // India Pale Ale
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: Brewery Upgrades
You all may have noticed some changes around the brewery of late so we wanted to take a moment and explain the upgrades and why we did them.
Second Grain Silo
The most obvious upgrade is the addition of a second grain silo out front. You can see it emblazoned with a 100% Pacific Northwest Malt logo. This silo will be filled with Pure Idaho Pilsner malt from Great Western Malting. This pilsner malt is grown and malted in Northern Idaho and will serve as our standard pilsner malt in all recipes requiring it. We chose this malt after many trials in-house looking for a PNW-grown pilsner malt to serve as the backbone of all our recipes utilizing it. The silo addition increases our efficiency by reducing the amount of physical grain handling we have to do daily, reducing the amount of malt we have to store inside our facility, and giving us significant cost savings by purchasing in bulk, 50,000 pounds at a time. With the addition of a second silo, we also upgraded our grain handling system to accommodate it, allowing us to pull accurate, specific amounts of malt individually from each silo as needed.
Whirlpool
We also upgraded our brewhouse quite recently. This was a major retrofit, as we added a third vessel to our brewing system, a whirlpool. This was custom-built to our specs and installed by North Coast Metal Design. This is a vessel specifically designed to spin the wort at the end of the boil process in order to condense the solid matter and particulate into the center of the vessel. This allows us to extract our wort from the edges of the vessel more efficiently, increasing our yield. Adding a third vessel to the brewhouse has the added benefit of increasing our throughput on the brewhouse, shortening our brewing days significantly. While we were doing the retrofit we also added a tube-and-shell heat exchanger inline between the boil kettle and the whirlpool. This allows us to step the temperature down while transferring to the whirlpool, creating a more optimal temperature for hop additions late in the process.
Floors
Under the brewhouse you can see we had some of our floors epoxied. After 7 yrs of brewing our concrete floors were getting a bit tired, so we brought in Cascade Floors to put down a hard epoxy protective layer on our floors. This is only the first stage of the process, as we plan on getting the whole brewery epoxied to match. This creates a more sanitary environment that is easier for us to clean and looks good while doing it.
Pipe Bridge
During the brewhouse expansion, we also had North Coast install a pipe bridge to our second building where we do our canning. For those of you that handle transferring materials, you may notice there is no longer a pesky transfer hose across the breezeway that has been a staple of our brewing days. This is thanks to the hard piping North Coast built. This is a continuous, sanitary length of stainless steel pipe that starts in our cellar, climbs up the ceiling, and then passes through the wall of the first building, crosses the breezeway overhead, and punches into the second building, before dropping back to a working level where it can be connected to the canner. Not only does this remove the hose that so many of us have battled over time, but it creates a more sanitary transfer of our product, is much less prone to wear and tear, and saves the brewers the time and trouble of rolling out our old hoses.
Second Keg Washer
The final upgrade, which is the least obvious to most people, is we added a second keg washer. This unit is of a similar design to our previous washer and operates on a similar timeframe, so we are able to run these units out of sync to drastically increase our throughput on the keg washer. This translates into cleaning the kegs we need, in less time, once again improving our efficiency.
If anyone has any further questions or interests in any of these systems, feel free to reach out to Matt, Ted, or Garrison for more details!
PUB UPDATES
New Menu Item! Next Wednesday 6/7 we will be replacing the eggplant parmesan sandwich with an asparagus provolone melt!
Roasted asparagus, melted provolone, harissa mayo and fresh tomatoes on house-baked ciabatta. $16.99
TAP ROOM UPDATES
Our new specials board is up! The letters are in containers behind the bar. Please be diligent about keeping this updated as we run out or add new items. Also, let’s take extra care to keep the letters organized. They are set up for success!
We have 4 umbrellas for the 30’s that can be put out on hot days. These should go on tables 31,32, 37, and 38. Please remember to take them down at the end of the night and store them in the bbq area. We also have to make sure that we keep an eye on the wind. If it gets super breezy out there, pull them down as fast as you can to avoid them breaking or flying into the 4 spirits parking lot!
Just a reminder that we have 2 outside tables that can be turned into ADA accessible tables. With the weather getting nicer, we will see more and more people wanting to utilize these out there so make sure you know the procedure! I think most of you are familiar, but if you are new to the Tap Room or are in need of a refresher, please ask a manager and we will show you the ropes!
New Menu Item! This Friday our clam dip will be making it’s return to replace the rosemary feta dip.
Cool & creamy clam dip made with NW clams, shallots and parsley. Served with house-made sea salt and black pepper potato chips. $10.99
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th from 1-4pm with a Tap Takeover at NyeCreek Taphouse from 5 - 8pm, so mark your calendars if you want to get involved! This is a volunteer opportunity, so please join us if you have time in your schedule! It will be fun!
Reach out to kelsea@block15.com if you have any questions!
Please fill out this form if you are going:
EVENTS
Portland Beer Week - June 16th-25th
Where: Various locations around PDX
We’ll be participating in a few events this year, as well as hosting our own. We’re still finalizing the details, but here are some dates to put on your calendar!
Block 15 Cellar-bration
Saturday, June 17th, 1-5pm @ Tiny Bubble Room
Lots of Block 15 cellar goodies all in one place. This is an event hosted by Block 15, come say hi!
Mussels from Brussels
Tuesday, June 20th @ Wayfinder Beer
A competition for best mussels sauce and pairing between last year’s winner Upright Brewing, and Block 15, Little Beast Brewing, Monkless Belgian Ales, and Wayfinder Beer.
This is a ticketed event: https://www.pdxbeerweek.com/calendar/musselsfrombrussels2023
Portland Beer & Cheese Festival
Sunday, June 25th @ Living Haus Beer
Master cheesemonger Steve Jones and Portland Beer Week have teamed to select 10 beers from 10 different breweries, each expertly paired with a corresponding cheese in a carefully guided tour of flavor.
This is a ticketed event: https://www.pdxbeerweek.com/beerandcheesefest
Beach Clean Up & Collab Beer Release Party - June 24th
Clean Up: 1-4pm @ Nye Beach in Newport
Release Party: 5-8pm @ The Taphouse at Nye Creek
Come help us clean up the beach for World Oceans Day from 1-4pm! We’re partnering with Buoy Beer Co, Sunriver Brewing, and Ocean Blue for a collaborative clean-up effort with a beer release party at the Taphouse at Nye Creek afterward from 5-8pm. More info in the Marketing section above.
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
6/6 7:30pm @ Rene Moye West, 6/13 7:30pm @ Pioneer Park, 6/20 6:10pm @ Rene Moye West, 6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
HIGH FIVE SECTION
Wyatt Dabbs - Utilizes down time to restock stations and plates. Never wastes a second.
Taylor Stine - Always a blast to work with and gets the job done with efficiency! Great job Taylor.
STAFF SECTION!
Welcome to the team to the following folks!
Nico Belesiotis (FOH)
Kenny Stryker (FOH)
Ian Harrington (FOH)
Alyssa Lindsay (BOH)
Congrats to Garrison and Goody on 10 years at Block 15!
SAFETY TIPS
Be conscious as to what others are doing around you, and do your best to ensure you don’t pose a hazard to them (and vice versa).
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - The Month of June
Gloria! is our People’s Pint Tap during the month of June! Each pint or can purchased at our locations helps support the Ocean Blue Project and its initiatives to rehabilitate and conserve the world’s oceans, beaches, and rivers through clean-ups, solutions to keep pollutants from entering ecosystems, community-driven service learning, and youth education.
Clean Up the Beach
On June 24th from 1-4pm, we're joining up with Sunriver Brewing and Buoy Beer Co. to clean the beach on behalf of World Oceans Day with Ocean Blue Project. Come by and volunteer with us! We're meeting at Nye Beach in Newport.
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 - May 24th, 2023
General
Company BBQ is Sunday, August 13th. More info to come, save the date!
The new Mug Club year is about to start (June 1st) with a handful of wonderful new members! See the list of benefits below and become well versed in them. This year we have brought back a pre-pandemic benefit–Mug Club Mondays where all Mug Club members get $1 off full pours (12, 14, 16) all day at both locations. This was a pretty popular benefit, so we hope to see lots of Mug Club faces at both the Pub & TR on Mondays.
Mug Club 2023-2024 Benefits
The first pint in the new Mug Club year is on us at our south Corvallis Tap Room or Downtown Pub (on or after 6/1)!
The return of "Mug Club Mondays" where all Mug Club members get an additional $1 off pints all day on Mondays. This will start on Monday, June 5th)!
Mug Club Beer Prices - $.50 off every beer!
10% discount on packaged beer, eligible year-round.
10% discount on retail merchandise.
$25 gift card emailed to you for your birthday that can be used at our south Corvallis Tap Room or Downtown Pub.
Exclusive Block 15 Mug Club giveaways.
Exclusive opportunity to pre-order bottles and cans for our major beer releases.
Early access to Block 15 events and programs held throughout the year.
Invite to exclusive Mug Club only gatherings held throughout the year.
Mug Club quarterly newsletter highlighting upcoming beers, events, dates, brewer’s notes, etc.
Access to online Block 15 Mug Club apparel store, with 100% of proceeds going to the Oregon Brewshed Alliance (this custom apparel store will continue to replace the standard t-shirts that we have offered in previous years).
Members can also add a 2023-2024 Souvenir Mug to their order for an additional fee of $20. These mugs will be available for pick-up in July at our Mug Club Night with the Corvallis Knights.
Employee Provision: We’re looking for more submissions, so send in those ideas!
This week’s special is brought to you by Kailey! Stop by the Pub this Thursday to try Roasted Red Pepper & Feta Dip.
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 5/26
Oregona // Named for a historic sternwheeler, and made to benefit the Friends of Historic Butteville. We collaborated with The Oregon Hophouse to feature 2b, McKenzie, and Anchor hops; all varieties from their breeding program. // 7.40% ABV
Takeaways: Collaboration with organic hop pioneer Oregon Hop House, designed to showcase the history of Oregon’s esteemed hop industry.
Tasting Notes: Honeydew. Navel Orange. Locality.
UPCOMING Wine RELEASES
RELEASING Friday 5/26
Shooting Star // First pressed biodynamic Syrah grapes from Hedges Family Estate Vineyards, native fermentation, and stainless steel conditioning. Bright and balanced acidity with a moderately dry finish. Unfined, unfiltered, uncorrected, living wine. // 11.00% ABV
Takeaways: Made using biodynamic grapes with nothing added or detracted: No added yeasts, sulfites, etc. It's a "zero-zero", with nothing changed. A true spontaneous rosé.
Tasting Notes: Fresh peach, Fresh strawberry, Rosewater
AVA: The Red Mountain AVA, Washington
Vineyard: Hedges Family Estate
Vineyard Management: Biodynamic
COMING UP ON DRAFT
RELEASING Friday 5/26
Oregona // India Pale Ale
Shooting Star // Rosé of Syrah
CROWLER/PACKAGE SALE
Crowler Sale: Fresh Flow
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Queen of Spices // Tropical Export Stout w/ Cardamom
Tipping Point // India Pale Ale w/ Spruce Tips
Tropicolor // Hazy IPA
Blue Truck // American Premium Lager
Cassidy // Wild Ale with Honey, Hibiscus and Rose Petals
Alumni Club // Dry-hopped Kölsch
Liberty & Justice for All // India Pale Ale
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
Crimson Bliss will be replaced by Pacific Pineapple this Friday. If we run out before then, we will just sell Blueberry Cosmic, SeekOuts, and the draft cider. We want to have the menus updated before starting to sell the new cider.
TAP ROOM UPDATES
Don’t forget about Band Tee Friday! Wear your favorite artist, band, performer, etc. tee on Friday!
New Menu Item! This will launch at the taproom this Friday at the Taproom only!
Sonoran Hot Dog (Replaces kimchi chicken sandwich)
Hill Meat Co. all beef hot dog with refried black beans, shredded lettuce, sweet onion & pickled jalapeño relish, sour cream, crispy bacon bits and cilantro. $15.99
We will also have a standard hot dog on the secret menu and can add a regular hot dog to the kids menu as well!
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th from 1-4pm, so mark your calendars if you want to get involved.
More details to come with our partnership with Ocean Blue for the whole month of June!
Reach out to kelsea@block15.com if you have any questions!
EVENTS
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
5/30 7:30pm @ Pioneer Park, 6/6 7:30pm @ Rene Moye West, 6/13 7:30pm @ Pioneer Park, 6/20 6:10pm @ Rene Moye West, 6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
Portland Beer Week - June 16th-25th
Where: Various locations around PDX
We’ll be participating in a few events this year, as well as hosting our own. We’re still finalizing the details, but here’s a few events to put on your calendar!
Mussels from Brussels, Tuesday, June 20th, at Wayfinder Beer
Clear the Cellar (Block 15 hosted event), Saturday, June 24th, Location TBD
Portland Beer & Cheese Festival, Sunday, June 25th, at Living Haus Beer
Beach Clean Up - June 24th 1-4pm
Where: Nye Beach, Newport, OR
Come help us clean up the beach for World Oceans Day! We’re partnering with Buoy Beer Co, Sunriver Brewing, and Ocean Blue for a collaborative clean-up effort. More info in the Marketing section above.
HIGH FIVE SECTION
Entire Warehouse & Delivery Driver Team - Not only are they all awesome dudes, but they have been working their tails off over these past few weeks (record weeks to be exact) to make sure that all of our tasty beer lands safely at our accounts. These guys rock! Thanks Fellas!
Luis Reyes - Luis is always ready to learn something new and always keeps the crew laughing
Shelby M - Shelby always tackles everything thrown at her with efficiency and just the best attitude. Block is lucky to have her!
STAFF SECTION!
Welcome to the team to the following folks!
Cody Oakland (BOH)
Helen O’Neill (FOH)
David Mellison (FOH)
Congrats to Garrison and Goody on 10 years at Block 15!
SAFETY TIPS
The most common accidents in restaurants are cuts or scrapes, burns from hot surfaces or oil, and muscle strains/sprains from either slips and falls or repetitive motions. Please make sure to take the time to be aware of your surroundings and how your body is feeling.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back next week!
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 - May 17th, 2023
General
Friday we will phase out Cuatros Leches cake for the season and bring back the Carrot Cake Bell! This will be on at both locations.
Decadent carrot cake with a fluffy cream cheese filling. This update to a childhood classic is then topped with a classic swirl and candied walnuts.
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Tyler! Swing by the Pub this Thursday for Chicken Fried Steak.
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 5/19
The Beer Walker // Brewed for our longtime friend and first customer, Gary, "The Beer Walker." We loaded this West-Coast IPA with vibrant Simcoe, Strata, and Centennial hops, paired with a lush malt base that balances with a pleasant dryness. // 7.30% ABV
Takeaways: Small updates, pushing big flavor with new advanced hop products. We pulled the Simcoe CO2 extract that used to be in this beer in favor of CTZ Salvo that we have been loving, we also blended in some Strata CGX with the regular Strata to really push that character.
Tasting Notes: Kumquat. Pine resin. Straight-Laced.
UPCOMING PACKAGED BEER RELEASES - Bottles
RELEASING Friday 5/19
TC Bing PX // Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Bing PX 2022 features a blend of 2.5-5 year old barrels matured in Pedro Ximénez sherry and French oak barrels, conditioned on locally farmed Bing cherries. // 6.30% ABV
Takeaways: This blend consists of barrels of Turbulent Consequence aged on Bing cherries for different lengths of time. The use of sweet cherries and Pedro Ximénez sherry barrels balances the acidity of TC.
Tasting Notes: Tart Cherry, Dates, Almond
COMING UP ON DRAFT
RELEASING Friday 5/19
The Beer Walker // India Pale Ale
TC Bing PX // Lambic Ale Matured in Sherry and Oak Barrels with Cherries
CROWLER/PACKAGE SALE
Crowler Sale: Joy
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Oregona // India Pale Ale
Queen of Spices // Tropical Export Stout w/ Cardamom
Tipping Point // India Pale Ale w/ Spruce Tips
Tropicolor // Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
Drip system will be ready for the hanging baskets above the 100’s and the Corral plants by Thursday morning! Once the big planters get repotted, we will need to make sure that those are getting watered in the morning and at night (hosts, this will be on your list). As you are working outside, it never hurts to check the plants in the Corral to make sure the soil is moist as we fine tune the watering system.
We are phasing out the Crimson Bliss cider and will be replacing it with 2 Towns Pacific Pineapple.
Sun’s out, dogs out! With the nice weather, we’re seeing all of the cutest pups! Please remember to offer a water bowl for those that have their sweet angels at an outside table, and don’t forget to bus/remove them after the party has left. This should be part of our floor checks as we are resetting tables, but they can be easy to miss!
TAP ROOM UPDATES
Starting this Friday and ongoing we will be doing Band Tee Friday at the Taproom! Any employee is welcome to wear their band of choice (as long as it is appropriate for work)! It should be a fun way to be casual, start conversations about music, and just be fun! So dig out all your cool Band Tees and wear them this Friday!!
We have a lot of beautiful new flowers planted around the Tap Room. Some of these are on an automatic drip system and some of them we will need to hand water a couple times a day(while it is super hot). I have made a plant watering guide/checklist and it lives on the host stand. Please be diligent about filling this out twice a day and make sure all of our new plants stay super healthy! For the time being, Makayla will still take care of all the indoor plants.
We have an awesome new duster! This is the time of year that the spiders are super busy and like to set up cobwebs all around the outside of the building, specifically in the grass area to the North. Once a day(in the afternoon when we are slow) grab the duster and do a walkthrough and knock out any webs that you see!
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th from 1-4pm, so mark your calendars if you want to get involved.
More details to come with our partnership with Ocean Blue for the whole month of June!
Reach out to kelsea@block15.com if you have any questions!
EVENTS
Block 15 Softball Team - May-August
Stop by and cheer on the team! Game dates are subject to change, but as of right now:
5/23 6:10pm @ Rene Moye West, 5/30 7:30pm @ Pioneer Park, 6/6 7:30pm @ Rene Moye West, 6/13 7:30pm @ Pioneer Park, 6/20 6:10pm @ Rene Moye West, 6/27 7:30pm @ Rene Moye West, 7/11 7:30pm @ Rene Moye West, 7/18 8:45pm @ Pioneer Park, 7/25 7:30pm @ Rene Moye West, 8/1 6:10pm @ Rene Moye West.
Mt. Angel Maifest - May 19th-21st
Where: Mt. Angel, OR
Deep Seek and Gloria! will be pouring from Block 15 as part of the festival!
Block 15 Distro Tap Takeover - May 23-28th
Where: Beergarden, Eugene, OR
Kick off 7-9pm on Tuesday 5/23. Beer tastings & swag giveways Friday 5/26 from 5-8pm.
Portland Beer Week - June 16th-25th
Where: Various locations around PDX
We’ll be participating in a few events this year, as well as hosting our own. Check back later for dates/locations!
Beach Clean Up - June 24th 1-4pm
Where: Nye Beach, Newport, OR
Come help us clean up the beach for World Oceans Day! We’re partnering with Buoy Beer Co, Sunriver Brewing, and Ocean Blue for a collaborative clean-up effort. More info in the Marketing section above.
HIGH FIVE SECTION
Paul Van Handel - Thanks for keeping everyone smiling and doing 7 jobs at a time! Always a rockstar line at the pub , y’all rock
Garrison - Thanks for always having the teams back, working to resolve and troubleshoot issues, and proving brewers can have a sense of style.
James Whitney Lakin - Whit is always an absolute pleasure to work with. He’s a hard worker, a good friend, and he has good cats. p.s. shouts out Elton and Mr. Business
STAFF SECTION!
Welcome to the team to the following folks!
Tayler Jones (FOH)
Briley Heller (FOH)
SAFETY TIPS
Always make sure that you know how to use tools or machinery correctly. If you are not comfortable with any equipment do not operate it until you have further training! Accidents can quickly happen when something is not a familiar item.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Franklin K-8 School: May 23rd
On May 23rd, a portion of sales from both Block 15 locations will be donated to help support equitable access to academic and enrichment activities for each of Franklin K-8 School's 320 students. This financial support helps them continue in their mission to make every child’s potential a reality by engaging and empowering families and communities to advocate for every child.
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 - May 10th, 2023
General
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Kelsea! Swing by the Pub this Thursday for Chickie Chickie Parm Parm, a Chicken Parmesan Sandwich.
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 5/12
That’s the Badger // True to the tradition of English pub beers, this classic style balances complex malt notes of toasted nuts and caramel with a mellow hop bitterness and a gentle, spicy hop flavor. That's it! That's the badger! // 5.40% ABV
Takeaways: Corn and invert sugar add to the authenticity, but a gentle dry hop lifts an exceptionally drinkable British bitter.
Tasting Notes: Crusty Bread. Lemon Zest. Proper Good
Fresh Flow // Ready to float into the finest beer dispensers around the Pacific Northwest, this summertime IPA features a soft malt base beneath a tidal wave of exotic tropical and juicy citrus hop varietals. // 6.50% ABV
Takeaways: Summer is nearly upon us and that means our summer seasonal IPA, Fresh Flow is hitting the market for the season.
Tasting Notes: Clementine. Papaya. Runoff season.
COMING UP ON DRAFT
RELEASING Friday 5/12
That’s the Badger // ESB
Fresh Flow // India Pale Ale
Future Focus 3.0 // Future Focus 3.0 is an experimental IPA brewed with an eye on tomorrow. Every batch is brewed with a unique ingredient or process to allow us to learn and grow. This batch features Mainstem Oregon Promise malt. // 7.20% ABV
Takeaways: A hazy IPA featuring a new domestic pale malt from Mainstem malting. Oregon Promise is a 2-row spring barley variety bred by Pat Hayes lab at OSU! It's a hybrid of Full Pint (another OSU developed varietal) and the much heralded Golden Promise from the UK. Grown locally at Goschie Farms, this is an exciting new local option for our malt needs. Tropical and jammy, it features the trio of citra, Talus and HBC-586 hops., the latter of which is an up-and-coming variety we will continue to use more and more.
Tasting Notes: Mango. Orange Sherbert. Observational Study.
CROWLER/PACKAGE SALE
Crowler Sale: Nebula
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The Beer Walker // India Pale Ale
Turbulent Consequence Bing PX // Lambic Ale Matured in Sherry and Oak Barrels with Cherries
Oregona // India Pale Ale
Queen of Spices // Tropical Export Stout w/ Cardamom
Tipping Point // India Pale Ale w/ Spruce Tips
Tropicolor // Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
New Menu Items coming online this Friday, 5/13!
Asparagus & Chickpea Quinoa Salad (Replace Sesame Ginger Salad) - Seasoned tri-color quinoa, fresh greens, roasted asparagus & bok choy, green onion, red bell pepper and our honey mustard vinaigrette. Topped with fried chickpeas, parmesan and a soft boiled egg. $15.99
HPBJ Burger (Replaces Green Chile Burger) - Painted Hills beef patty, Freddy Guys’ hazelnut butter, house marionberry jam and slow-cooked pork belly on a toasted brioche bun. $18.99
We will still be able to (mostly) make the green chile burger! We will continue to have pepperjack cheese and green chiles on the line. Chilly mayo will, however, be phased out for the time being. We can offer regular mayo, or our spicy mayo as a substitute! It will live in the secret menu screen.
Three chairs have been brought out for our new ADA table out in the Corral. Please bring these in at night and stack them by the back server station, waiting to do so until we are closed.
Hosts - As we head into nicer weather and potentially busier nights, please remember to offer Caves as an option for those that are waiting when we are on more than a 15-20 minute wait. Updated menus live in the host stand and the hours are as follows. Gather Hour (a happy hour) is 4pm-5:30pm on days that Caves is open for dinner.
Monday: 4pm-9pm
Tuesday: Closed
Wednesday: Closed
Thursday: 4pm-9pm
Friday: 4pm-10pm (Oyster Hour 4-5:30)
Saturday: 9am-2pm (Brunch) ; 4pm-10pm
Saturday: 9am-2pm (Brunch) ; 4pm-9pm
TAP ROOM UPDATES
On Friday, we will be launching Airlie Rosé in bottles and will hopefully keep it around through the majority of the summer. Please remember to date and gas these at the end of each night just like we do with our other wines.
Now that the weather has turned in our favor, please leave the High Bar stools out overnight and use the bike lock to secure it to the beam. We have a cover that fits over them if we anticipate the weather getting bad overnight, but otherwise, all you have to do is lock it up with the same key as all the other locks!
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th, so mark your calendars if you want to get involved.
More details to come with our partnership with Ocean Blue for the whole month of June!
Reach out to kelsea@block15.com if you have any questions!
EVENTS
Block 15 Showcase - May 13th 1-4pm
Where: TopWire Hop Project, Woodburn, OR
Small tap takeover which includes our new collaboration with Crosby called TopWire IPA Block No. 01.
Block 15 Distro Tap Takeover - May 23-28th
Where: Beergarden, Eugene, OR
Kick off 7-9pm on Tuesday 5/23. Beer tastings & swag giveways Friday 5/26 from 5-8pm.
HIGH FIVE SECTION
Whit - Thanks for always being so cheery and positive and handsome.
STAFF SECTION!
Welcome to the team the following folks!
Gabriela Gonzalez (FOH)
Daniel Hufnagel (BOH)
Connor Hastings (BOH)
SAFETY TIPS
It’s starting to get warm again, make sure to stay hydrated and take time for water breaks!
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint: May 16th - HTC Cancer Awareness
Tap Room Location Only. A portion of proceeds from beverage sales from the day will be donated to ATI’s group running Hood to Coast for Cancer Awareness.
Dine Out for Franklin K-8 School: May 23rd
On May 23rd, a portion of sales from both Block 15 locations will be donated to help support equitable access to academic and enrichment activities for each of Franklin K-8 School's 320 students. This financial support helps them continue in their mission to make every child’s potential a reality by engaging and empowering families and communities to advocate for every child.
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 - May 3rd, 2023
General
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Mars! Swing by the Pub this Thursday for Earth Nuggets. It'll be 5 fried balls of earth burger, tossed in wing sauce and served with blue cheese/veggie sticks.
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 5/5
Nugg Hugg // A sticky squeeze of hop nugs embraces you with this aromatic, juicy IPA. This heady charge of hops delivers luscious waves of candied peaches, pineapple, mango, and spruce. // 7.00% ABV
Takeaways: A stalwart Blazey in our IPA lineup is joining the perennial releases. Juicy, but dank, hazy, but refreshing, A Nugg Hugg defies expectations. A true Block 15 style hazy IPA.
Tasting Notes: Candied Orange. Dank Herbs. Crowd Pleaser.
TopWire IPA No.01 // This rotating IPA series brewed for TopWire Hop Project features hops grown and sourced directly from Crosby Hop Farm, showcasing the distinctly unique flavor and aroma of different varietal combinations. Featured hops: Nelson Sauvin CGX and Riwaka CGX. // 6.50% ABV
Takeaways: A rotating west-coast IPA brewed for Crosby's TopWire Hop Project, and featuring select Crosby CGX hops. Only available here and there.
Tasting Notes: Tangerine. Papaya. Patio Season.
Where you can get it: Only at our locations and at TopWire Hop Project in Woodburn, Oregon.
COMING UP ON DRAFT
RELEASING Friday 5/5
Nugg Hugg // India Pale Ale
TopWire IPA Block No. 01 // West Coast IPA
*Only at our locations and TopWire Hop Project in Woodburn, Oregon
CROWLER/PACKAGE SALE
Crowler Sale: Nebula
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
That’s the Badger // ESB
Fresh Flow // India Pale Ale
Future Focus 3.0 // Hazy IPA
The Beer Walker // India Pale Ale
Oregona // India Pale Ale
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
As we head into a busy weekend, please remember to pre-bus empty plates off of tables, and clear bus bins as often as possible. This will help keep us stocked on plates and silverware through the rushes.
The rosé change is just around the corner! We are down to our last little bit of the Airlie, then we will be switching to the Anne Amie Rosé of Pinot Noir. More details will be posted as the change happens.
TAP ROOM UPDATES
MARKETING
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th, so mark your calendars if you want to get involved.
More details to come with our partnership with Ocean Blue for the whole month of June!
Reach out to kelsea@block15.com if you have any questions!
EVENTS
Block 15 Showcase - May 13th 1-4pm
Where: TopWire Hop Project, Woodburn, OR
Small tap takeover which includes our new collaboration with Crosby called TopWire IPA Block No. 01.
Block 15 Distro Tap Takeover - May 23-28th
Where: Beergarden, Eugene, OR
Kick off 7-9pm on Tuesday 5/23. Beer tastings & swag giveways Friday 5/26 from 5-8pm.
HIGH FIVE SECTION
Matt Williams - Williams continues to find solutions and make things happen across pretty much all departments of Block 15. Don't know where we'd be without him. Thanks Matt!
STAFF SECTION!
Congratulations to Patience, Cedar, and Annalee on stepping into Lead Server roles!
Welcome to the team to the following folks!
Kolleen Peters (FOH)
Jenna Gonzales (FOH)
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 / CHEERS FOR CHARITY / DINE OUT
The People’s Pint: May 16th - HTC Cancer Awareness
Tap Room Location Only. 25% of beverage sales from the day will be donated to ATI’s group running Hood to Coast for Cancer Awareness.
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 - April 26th, 2023
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Friday 4/28
Board Shorts: Next Set // Brewed in memory of our dear friend and original bar manager, Seth. Notes of tropical and citrus fruits represent his bright and easy-going spirit, like rocking a pair of colorful board shorts. A portion of beer sales will be donated to the OHSU Brain Institute. // 6.50% ABV
Takeaways: Brewed every year in honor of Seth, this one really pushes into that new-age west coast direction with a balance of bright fruit and sharp resin.
Tasting Notes: Ripe Papaya. Pineapple. Sunshine.
Upcoming Wine releases
Note: Wine bottles are brown, not clear, as the image suggests.
Releasing Friday 4/28 at the pub, available now at the tap room
Pinot Noir Cellar Blend 2021 // Our cellar blend of 2021 biodynamically grown Willamette Valley Pinot Noir. Natively fermented in open top vats and conditioned in neutral oak barrels. // 14.00% ABV
Highlights: Blend of all process and lots that we used. Free run and pressed wine of three different clones from two different vineyards. Portions fermented and conditioned in steel, and in wood. Depths of complexity from use of different methodologies. Minimal intervention.
Tasting Notes: Ripe Raspberry, Cola, Candy Cap Mushroom
Vineyard: Keeler Estate Vineyard, Johan Vineyards
AVA: Eola-Amity Hills, Van Duzer
COMING UP ON DRAFT
RELEASING Friday 4/28
Board Shorts: Next Set // India Pale Ale
CROWLER/PACKAGE SALE
Crowler Sale: Deep Seek
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Nugg Hugg // India Pale Ale
TopWire IPA No. 01 // India Pale Ale
That’s the Badger // ESB
Fresh Flow // India Pale Ale
Future Focus 3.0 // Thiolized Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
Monday, May 1st will mark the return of the Corral! As long as everything goes according to plan, it should be ready for use next week!
Two new cocktails will be replacing Pink Moon and Sparkle Motion this Friday! See info boards for more details.
Blueberry Lavender lemonade will replace Blood Orange this Friday.
TAP ROOM UPDATES
Thanks to everyone who helped us throw a kick-ass anniversary party on Saturday. You are all rockstars!
On Monday, May 1st we will be open for our Summertime hours at the Tap Room. Make sure to check your schedules as shift times will be changing. Our new hours are as follows.
Sunday-Thursday - 11:30am - 9:00pm
Friday-Saturday - 11:30am - 10:00pm
MARKETING
Block 15 Corvallis
Drum roll please… the Marketing Team has started a new social channel just for Block 15 content. The account is @block15corvallis on instagram, and will cover things happening locally. Give us a follow!
We wanted a platform for sharing things like:
Changes to operating hours
Food specials
Package beer sales
Draft beers
People’s Pint / Dine Out
Corvallis culture
People enjoying our pubs
Other general content relating to our locations
Beach Clean-up & Beer Collaboration for World Oceans Day
World Oceans Day is on the horizon (June 8th, to be exact), and to celebrate this day, we are teaming up with Sunriver Brewing and Buoy Beer Co to host a beach clean-up and a collaboration brew! This project came together when Buoy Beer contacted us about our connections with Ocean Blue Project. The inspiration behind this project is that “All rivers lead to the sea”, with all three breweries located by a major river and Buoy by both river and sea.
Our collab Beach clean up will be in Newport on June 24th, so mark your calendars if you want to get involved.
More details to come with our partnership with Ocean Blue for the whole month of June!
Reach out to kelsea@block15.com if you have any questions!
EVENTS
15th Anniversary Distribution Tour - April 26th-29th
Wildwood Taphouse - Hillsboro - April 26th
PublicHouse - Springfield - April 27th
Bridge & Tunnel - Astoria - April 28th
Common Fields - Corvallis - April 28th
MayFly Bottle Shop & Taproom - Portland - April 29th
Block 15 Showcase - May 13th 1-4pm
Where: TopWire Hop Project, Woodburn, OR
Small tap takeover which includes our new collaboration with Crosby called TopWire IPA Block No. 01.
Block 15 Distro Tap Takeover - May 23-28th
Where: Beergarden, Eugene, OR
Kick off 7-9pm on Tuesday 5/23. Beer tastings & swag giveways Friday 5/26 from 5-8pm.
HIGH FIVE SECTION
The entire Block 15 Team. Way to absolutely crush our anniversary events! - Nick
STAFF SECTION!
Welcome to the team to the following folks!
James Watts (BOH)
Nicole Ceperich (FOH)
SAFETY TIPS
It’s getting warmer out, remember to stay hydrated while working!
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint: May 2nd - Institute for Applied Ecology
Tap Room Location Only. 25% of beverage sales from the day will be donated to the Institute for Applied Ecology in celebration of Earthday Oregon.
The People’s Pint: May 16th - HTC Cancer Awareness
Tap Room Location Only. 25% of beverage sales from the day will be donated to ATI’s group running Hood to Coast for Cancer Awareness.
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 - April 19th, 2023
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING Saturday 4/22 at the taproom, monday 4/24 at the pub
The Past // Few things stand the test of time as a crisp amber ale. Teaming up with Joel Rea of Corvallis Brewing Supply, we hope to inspire you as he did with generations of Oregon beer lovers. // 5.50% ABV
Takeaways: An inspiration to generations of homebrewers and professionals alike, we worked with Joel on creating subtle umami character in a relatively dry amber to make something unique; drinkable, but with a surprising depth.
Tasting Notes: Roast Bitterness. Caramel. Classic.
The Present // There's no time like the present to create this delicious West Coast IPA with our friends from Coldfire. A shared vision of craft beer brought us together, but juicy Nectaron hops sealed our bond. // 7.00% ABV
Takeaways: Pairing Nectaron hops and Mosaic Incognito, we're really pushing into the new-age west-coast direction with this one. Juicy, resinous and mostly clear. It will have some haze due to hop oils, but not a hazy. All contemporary.
Tasting Notes: Orange Marmalade. POG Juice. Bangarang.
The Future // Brewed for posterity with the Oregon State University Fermentation Science department, this crisp and refreshing lager features pilsner malt grown in the PNW. A more sustainable beer for our future. // 4.50% ABV
Takeaways: Working with Jeff Clawson from OSU fermentation science to build the pilot for this batch with the Students in that department, before moving into a batch here, we were able to collaborate in a unique way to produce this ultra-drinkable lager.
Tasting Notes: Biscuit. Noble Hop Spice. Bright.
Upcoming packaged beer releases - Bottles
Releasing Thursday 4/20 at the pub, Saturday 4/22 at the taproom
Sticky Hands: The Past, The Present, and The Future… // Our 15th anniversary sticky hands variant features The Past - a base malt of Thomas Faucet Pearl Malt, The Present - our current kettle hopping of specially selected nw hops and co2 extract, and The Future - a dry hopping of new age superdelic nz hops and high oil cascade. Tongue happy hoppy face slap! // 8.10% ABV
Tasting Notes: Pine resin, Sweet Berry, Flashbacks
Releasing Saturday 4/22 at the taproom, Monday 4/24 at the pub
Revolve // Entering our 15th revolution, this golden ale features NW-grown grains cellared two years with brettanomyces in peach brandy barrels and bottled, riddled and discouraged in the méthode traditionnelle, revolve symbolizes remaining in motion without forgetting where we started. // 11.00% ABV
Takeaways: Showcases simple but exceptional ingredients and advanced brewing techniques
Tasting Notes: Wildflower honey, ripe peach, effervescence.
COMING UP ON DRAFT
RELEASING Thursday 4/20
Sticky Hands: The Past, The Present, and The Future… // Hop Experience Ale
Releasing Saturday 4/22 at the taproom, Monday 4/24 at the Pub
The Past // Amber Ale, collaboration with Joel of Corvallis Brewing Supply
The Present // India Pale Ale, collaboration with Coldfire Brewing
The Future // Rice Lager, collaboration with OSU Fermentation Science Dept.
Revolve // Bier de Champagne aged in Peach Brandy barrels
CROWLER/PACKAGE SALE
Crowler Sale: Illuminated
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Board Shorts // India Pale Ale
Nugg Hugg // India Pale Ale
That’s the Badger // ESB
Future Focus 3.0 // Thiolized Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
Small amount of draft Selection Series: Simcoe & Mosaic will be available Thursday 4/20 along with the special release of Sticky Hands Past, Present Future
Here is the link to the menu information for the 2008 throwback anniversary party Thursday! We will be running this menu Thursday-Sunday for prep ease and for any folks who miss out on the goods Thursday! Please read through it and let me know if you have any questions! THROWBACK FOOD MENU
For the Anniversary Throwback Party on Thursday the 20th, we will be offering throwback beer prices starting at $3.75! When you greet guests, please let them know that we are celebrating our 15th Anniversary by offering 2008 beer pricing (the beer menu will be updated to reflect these prices). Internally (not explicitly told to guests) we will have an “Anniversary Beer Off” discount button that will take $2.50 off of the draft price putting it at that 2008 mark. Because the beer will already be discounted, we will not offer Employee Beer Off discounts in combination with the 2008 discount.
The leak in the breakroom has been fixed! If you notice any water on the floor or coming from the wall, please let a manager know ASAP so that we can have the spots patched. Water will find its way out if there are any small holes, so this could happen with heavy downpour, but we hope to find all cracks and seal them. Once we confirm that the space is dry, we will have the drywall and stairs area replaced to mitigate the mold.
TAP ROOM UPDATES
Everyone get ready for this weekend! It’s going to be a blast!
With adding a few more shifts as we get busier, please remember to phase people if the extra bodies aren’t needed.
We have new metal water cups! The plastic cups will still be used as kids cups since they have the appropriate lid.
MARKETING
15th Anniversary celebrations are this week - let’s party!
For Thursday, don't forget to dress up in your best 2008 attire and start up your My Space profiles.
EVENTS
15th Anniversary Celebrations
2008 Throwback Party - April 20th
@ Downtown Pub 11am-11pm
The 15th Anniversary: Past, Present, and Future Fest - April 22nd
@ Southtown Taproom VIP 1-2pm, General 2-10pm
Distribution Tour - April 26th-29th
Wildwood Taphouse - Hillsboro - April 26th
PublicHouse - Springfield - April 27th
Bridge & Tunnel - Astoria - April 28th
Common Fields - Corvallis - April 28th
MayFly Bottle Shop & Taproom - Portland - April 29th
HIGH FIVE SECTION
Ian Hutchings - Thanks for being the ultimate event planner & logistics human leading up to the events! You’re appreciated!
STAFF SECTION!
A HUGE thank you and congratulations goes out to the following team members for reaching their 5 year employee anniversary in 2022. Cheers!
James Bartholomew
Cody Byers
Mike Galusha
Danny Perston
SAFETY TIPS
It’ll be busy this week with all our fun anniversary events going on, make sure to take corners slowly and be aware of your surroundings.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
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 - April 12th, 2023
GENERAL
Just a quick reminder on food discount policy. Discounts can be used on one food item per day, and only on an item that has a maximum pre-discounted amount of $25. If you have any questions or concerns about this, please reach out to a manager before you apply a discount.
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Kelsey! This week’s provision will be a spiced up version of our chopped pork sandwich, called “The Deluxe”. It’s chopped pork and pickled jalapeños tossed in Korean bbq sauce, with kimchi and American cheese!
Swing by the Pub this Thursday to try it!
If that inspires you, we’re always looking for more submissions, so send in those ideas.
With our delicious and exciting new desserts that we just launched (way to kill it, Bakery Team!!) we wanted to post an example of the Brownie Brittle garnish on the Chocolate Coconut Panna Cotta to make sure that folks are getting all of that crunchy deliciousness. Please see the example below!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING FRIDAY 4/14
Crystal Ball // Divined with The Bier Stein; Cascade, Chinook, and Amarillo will be reimagined with alchemic practices. Visions of tropical fruit and intense citrus speak to you. Gaze into the future. // 7.40% ABV
Takeaways: What's old is new again is the concept of this beer. This thiolized India Pale Ale takes three classic hops (Amarillo, Chinook and Cascade) and reimagines them with all new processes and a thiolized Kveik yeast to produce something brand new. Cascade Salvo was added directly to the fermenter to allow for copious biotransformation.
Tasting Notes: Papaya, Kaffir Lime, Futuristic
COMING UP ON DRAFT
RELEASING FRIDAY 4/14
Crystal Ball // Hybrid IPA
CROWLER/PACKAGE SALE
Crowler Sale: Group Ride
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
The Past // Amber Ale, collaboration with Joel of Corvallis Brewing Supply
The Present // India Pale Ale, collaboration with Coldfire Brewing
The Future // Rice Lager, collaboration with OSU Fermentation Science Dept.
Revolve // Bier de Champagne aged in Peach Brandy barrels
Board Shorts // India Pale Ale
Nugg Hugg // India Pale Ale
That’s the Badger // ESB
Future Focus 3.0 // Thiolized Hazy IPA
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: Thiolized Yeast
You may have seen Thiolized yeast and Thiols mentioned in some of our beer writeups of late so we wanted to take a moment to expound on the topic.
Thiols are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols are generally present in very low quantities, making up less than 1% of the essential oils in a hop cone. These compounds come in 2 varieties, bound and free. Free thiols are present in some malts and hops and are freely available to be extracted. Bound thiols are generally present in the form of precursor compounds that must be unbound, or unlocked, chemically during the brewing process to incorporate them into the beer.
The main question raised is, at such a low concentration, why worry about these compounds? Well, despite these low concentrations, Thiols are highly impactful aromatic compounds that can impart intense tropical, citrus character reminiscent of juicy passion fruit, pink guava, and freshly zested grapefruit peel. When properly incorporated into the beer they can add significant variety and depth to the beer's flavor and aromatics.
While some thiol extraction can happen during a standard brewing process with standard yeast, one way to amplify the number of oils being incorporated is to utilize a Thiolized yeast. This is a yeast strain that has been engineered to have the ability to biotransform thiol precursors, thus unlocking bound thiols into the beer.
By utilizing thiolized yeast in our brewing process, we can better utilize certain hops, as well as extract character from hops that is significantly different from the character that hop would typically express. Research on the topic has revealed that many hops with the highest levels of thiol precursors are old standards that have never been known for their tropical characteristics, like Cascade and Chinook. This expands the possibilities and combinations of hops available to us drastically.
Thiolized yeast is another great tool we can utilize to increase the variability of the versatility of our ingredients into a wider range of higher-quality beers. While it won't be something we use in all of our products, its availability gives us one more vector to utilize in expressing our creativity and craft.
PUB UPDATES
There was a scheduling miscommunication this past Tuesday with getting the foundation crack repaired, but an appointment for Monday, 4/17 at 8am has been confirmed. This will (hopefully) fix the leak in the breakroom so that we no longer have to vacuum. Once that space dries, we will get the drywall in the Prep Kitchen and Breakroom repaired/replaced. Thank you all SO MUCH for staying on top of the puddles and helping to mitigate this issue as much as possible. You are all so appreciated!
Next Friday, (April 21st) we will be bringing back the Painkiller on the cocktail menu. Our Painkiller is a blend of gold & Jamaican rums, house made coconut cream, pineapple & orange juices, topped with a little fresh grated nutmeg. It has been a huge hit in the past and will hopefully bring a little sunshine to these cold and wet days we’ve been having.
TAP ROOM UPDATES
We will be launching our version of a Beergarita on Friday called Marg Fresco. It will have our standard margarita and Sol Fresco, with a Himalayan Pink Salt rim. Pretty simple but oh so delicious!
MARKETING
15th Anniversary
We are getting closer to the 15th Anniversary Fest! We will have posters and table tents going up with QR codes leading to our Anniversary Hub. We also have FAQ’s on there in case anyone has questions about the Fest. Take a look, read them and get a feel for what questions could be heading your way from our customers. If you have any additional questions, email us at Marketing@block15.com and we will help you out!
EVENTS
Crystal Ball Release Event in Eugene - April 13th!
A couple of us are heading to The Bier Stein next Thursday (4/13) for the release of our anniversary collab with The Bier Stein! This beer is releasing next week and is a celebratory beer for our relationship with this amazing bottle shop. Find yourself heading to Eugene? Stop by and say hey! We will be there from 5 - 8 pm.
15th Anniversary Celebrations
2008 Throwback Party - April 20th
@ Downtown Pub
The 15th Anniversary: Past, Present, and Future Fest - April 22nd
@ Southtown Taproom
Distribution Tour - April 26th-29th
Wildwood Taphouse - Hillsboro - April 26th
PublicHouse - Springfield - April 27th
Bridge & Tunnel - Astoria - April 28th
Common Fields - Corvallis - April 28th
MayFly Bottle Shop & Taproom - Portland - April 29th
HIGH FIVE SECTION
Scott & Jarrod - Thanks for being the best warehouse team in the business. From the jokes in the daily emails to the attention to detail in the warehouse- you both rock!
STAFF SECTION!
Welcome to the team to the following folks!
Aidan Hurliman (BOH)
Jack Kellems (FOH)
SAFETY TIPS
Are you interested in joining our Safety Committee? The purpose of a Safety Committee is to communicate and evaluate health and safety issues, assist in continuous improvement of health and safety programs, and ultimately support a safer and healthier workplace. We meet once a month for about an hour to chat about these issues. If interested in joining please contact Shelby via Hotschedules or by email (shelby@block15.com).
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
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 - April 5th, 2023
GENERAL
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Rachel! Swing by the Pub this Thursday for Spicy Peanut Yakisoba, featuring plenty of fresh veggies like water chestnuts, broccoli, and snap peas.
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING FRIDAY 4/7
Sol Fresco // Brewed for warm days in the sun and packaged fresh for your enjoyment. This golden-hued lager balances gentle corn sweetness, light hop bitterness, and aroma with a crisp, clean finish. // 4.70% ABV
Takeaways: Shifting seasons brings on our Mexican lager, light and refreshing with a gentle bitterness. Brewed with 100% domestic malt and 100% PNW hops.
Tasting Notes: Honey. Floral. Sunshine.
COMING UP ON DRAFT
RELEASING FRIDAY 4/7
Sol Fresco // Mexican Lager
Standing Sun: Blackberry // The summer solstice is still a ways off, but it's never too early to start celebrating the sun-drenched days soon to be. Light and juicy, this beer is designed for maximum refreshment. // 5.50% ABV
Takeaways: Our first trial of a new series of heavily fruited, but low abv beers for the Summer. Tart, light and refreshing these beers are designed to accompany adventures all Summer-long.
Tasting Notes: Juicy. Crisp. Spring Bloom.
CROWLER/PACKAGE SALE
Crowler Sale: Joy Pale Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Crystal Ball // India Pale Ale, collaboration with The Bier Stein
The Past // Amber Ale, collaboration with Joel of Corvallis Brewing Supply
The Present // India Pale Ale, collaboration with Coldfire Brewing
The Future // Rice Lager, collaboration with OSU Fermentation Science Dept.
Revolve // Bier de Champagne aged in Peach Brandy barrels
Board Shorts // India Pale Ale
Nugg Hugg // India Pale Ale
That’s the Badger // ESB
Future Focus 3.0 // Thiolized Hazy IPA
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
PUB UPDATES
While we are pretty light on notes for the Read & Sign this week, one aspect that we want to focus on is utilizing time properly when waiting for drinks to come up in the well, and waiting for a ticket to be told before traying it. While we want drinks to come up and go out quickly, we also want to avoid being in the well when drinks are not ready.
If you are waiting for a ticket, but the bartender is busy working on other tickets or helping customers, please loop around and see if there are tables that can be pre-bussed or cleaned, sani that can be changed, food that can be run, etc. If you are comfortable behind the bar and there is space, feel free to check in and pop back to help if needed. If you have been waiting for the ticket for a minute, feel free to check in to confirm that it printed/is being worked on.
Please wait until the entire drink ticket has been sold and all drinks are garnished before traying it. This helps to ensure that all items are accounted for and that we don’t miss or take out the wrong items. If you are unsure if a ticket is ready, feel free to ask the bartender if it’s good to take.
With the return of Sol Fresco this Friday, we will also be bringing back the Michelada on the cocktail menu. For those of you who are not familiar, a Michelada is kind of a beer “cocktail” typically consisting of a light beer combined with a mix that can vary greatly in its ingredients (tomato juice, lime, chiles, spices, etc.), but shares some similarities to a Bloody Mary or Red Beer. Our mix is spicy, savory, and a little smoky and comes served with a Tajin (chili-lime salt) rim. There is an option in Toast to add a half shot of tequila or mezcal (the best addition, IMO).
In the coming weeks we will be switching our rosé from the Airlie to the Anne Amie rosé which will be a lighter, more traditional offering that’ll be perfect for Spring & Summer. Stay tuned for details and tasting notes!
TAP ROOM UPDATES
This Friday, we will be switching our Pinot Gris back to Compton.
With the weather getting nicer outside and business in our outside sections increasing, please make sure that as closers and pre-closers,we are diligent about how we are leaving it outside overnight. Obviously, wiping off tables and picking up large debris. But also locking up or bringing in furniture and checking that the fire and all the heaters are turned off. Lets keep it looking snazzy!
New Sandwich! This Friday we will be replacing the bourbon patty melt with a new chicken sandwich!
Piquillo Pesto Chicken Sandwich
Tender sous vide chicken breast tossed in piquillo pepper-pepita pesto with fresh romaine, shaved parmesan & citrus aioli on a toasted brioche bun. $15.99
CAVES UPDATES
MARKETING
15th Anniversary
We are getting closer to the 15th Anniversary Fest! We will have posters and table tents going up with QR codes leading to our Anniversary Hub. We also have FAQ’s on there in case anyone has questions about the Fest. Take a look, read them and get a feel for what questions could be heading your way from our customers. If you have any additional questions, email us at Marketing@block15.com and we will help you out!
Corvallis Half Marathon - April 15th!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Crystal Ball Release Event in Eugene - April 13th!
A couple of us are heading to The Bier Stein next Thursday (4/13) for the release of our anniversary collab with The Bier Stein! This beer is releasing next week and is a celebratory beer for our relationship with this amazing bottle shop. Find yourself heading to Eugene? Stop by and say hey! We will be there from 5 - 8 pm.
15th Anniversary Celebrations
2008 Throwback Party - April 20th
@ Downtown Pub
The 15th Anniversary: Past, Present, and Future Fest - April 22nd
@ Southtown Taproom
Distribution Tour - April 26th-29th
Wildwood Taphouse - Hillsboro - April 26th
PublicHouse - Springfield - April 27th
Bridge & Tunnel - Astoria - April 28th
Common Fields - Corvallis - April 28th
MayFly Bottle Shop & Taproom - Portland - April 29th
HIGH FIVE SECTION
Goody, Benny, Laura & The rest of the Downtown Pub Staff - Thanks so much for taking care of the folks that were here for the various 15th Anniversary Collabs! The folks from The Bier Stein & Coldfire Brewing were very impressed with the service and hospitality and were really stoked on the food! Nice work everyone! We really appreciate it!
Colin Yorke - Colin is always willing to help out if he's got an available hand, like putting away Sysco, closing the dish pit,and even cleaning bathrooms! We love having you in the prep crew Colin!
STAFF SECTION!
Welcome to the team to the following folks!
Matthew Rybarczyk (Caves BOH)
Matthew Sanchez (Pub BOH)
Tiva Ward (Pub (FOH)
SAFETY TIPS
Always be aware of your surroundings and be careful while using the stairs.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Greenbelt Land Trust - April 11th
On April 11th, 10% of sales from both Block 15 locations will be donated to help their cause to protect and restore the lands and waters that you care about in the Willamette Valley, for a more resilient future for all.
Greenbelt Land Trust will be on site at Block 15's South Town Tap Room from 5-7pm. Stop by and say hello!
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
Internal Brewsletter - March 29, 2023
GENERAL
New Desserts! Starting this Friday we will have 2 new desserts at both Block 15 locations:
Chocolate-Coconut Panna Cotta (Replaces cheesecake)
Silky layers of chocolate & coconut panna cotta custard with house made coconut brownie brittle. $8
Cuatro Leches Cake (Replaces coco bell)
Our spin on the traditional Tres Leches Cake with the addition of bourbon-caramel. $8
Starting Wednesday (Today!) we will be making some minor menu adjustments.
We will no longer have piquillo peppers so the Alabama Slammer will come with house pickles and banana peppers! (It is really good!)
We are also phasing out the B&B peppers, so we will put house pickles on the meatloaf.
Lastly, we are also phasing out the quick pickled carrots. We will be replacing these with the daikon slaw on the kimchi rice bowl and fresh shredded carrots on the sesame ginger salad.
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Tivey! Swing by the Pub this Thursday for a Philly Burger (Painted Hills beef burger on a brioche bun, with mayo and shredded lettuce. Topped with piquillo and pickled jalapeños, lightly marinated onions, and a scoop of our house bier cheese sauce.).
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - cans
RELEASING FRIDAY 3/31
Illuminated // Brewed with a dynamic array of grains, select hops, and classic Belgian yeast. Classic to style, rich and characterful, and naturally conditioned with Belgian Candi sugar with a surprisingly crisp finish. // 8.90% ABV
Takeaways: Brewed with Belgian Pilsner malt and naturally conditioned in tank, Illuminated represents our commitment to authenticity with the abbey program.
Tasting Notes: Bartlett Pear. Nutmeg. Enlightened.
COMING UP ON DRAFT
Illuminated // Belgian Tripel
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Sol Fresco // Mexican Lager
Revolve // Bier de Champagne aged in Peach Brandy barrels
Crystal Ball // India Pale Ale
The Past // Amber Ale
The Present // India Pale Ale
The Future // Rice Lager
CROWLER/PACKAGE SALE
Crowler Sale: Nebula
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
WHIRLPOOL EXPANSION
It’s new equipment week at the Taproom, we’re having a brand new Whirlpool installed on the brewhouse. All the rearranging we’ve been doing has been to make room for this new vessel. What exactly is it?
Whirlpools are a relatively new technology, only invented in 1960. The concept is that a wide cylindrical vessel, equipped with a flat base and an inlet port that is parallel to the side of the tank is used to separate the solids from the liquids after the boil, but before sending to the fermenter. You pump the hot wort through the inlet creating centripetal forces that pull the solids to the center, then you draw liquid from the outer edge of the tank.
Hops and proteins from the grain are emulsified in the wort during the boil, the advent of whirlpools allowed brewers to use pelletized hops instead of whole-leaf hops. Since the material in the pellets is much finer than the whole-leaf, brewers couldn’t use it without a means to separate it from the wort.
The kettles at both production and the pub have a combined kettle and whirlpool tank. The advantage of the new whirlpool is that it has a better geometry that will allow us to get a higher yield at knockout as well as create efficiencies in our brew day operations, shaving many hours a week in labor. It’s very common for larger breweries to have a standalone whirlpool. There are even more vessels that can be configured in a brewhouse to make it more efficient as well. Many very large breweries have five vessels; Mash-tun, lauter-tun, wort receiver, kettle, and whirlpool. Our system is now comprised of a mash/lauter-tun, kettle, and whirlpool.
PUB UPDATES
We are slowly phasing out the Blood Orange lemonade and will be switching to a Blueberry Lavender lemonade in mid-April. This will also phase out the Sparkle Motion and mark the transition into our Spring cocktail menu. Keep your eyes out for this official change, and get the Sparkle Motion while you can!
Thank you all for your positivity and flexibility as we launched Toast Tables this past weekend and navigated through changes and small kinks in the system! There are a ton of benefits to the new system, but also a lot of new pieces to get used to, so we appreciate you all rolling with it! If you have any questions, ideas, or constructive feedback, feel free to shoot Goody a HotSchedules message or an email at alex@block15.com!
TAP ROOM UPDATES
CAVES UPDATES
MARKETING
We will host our first Group Ride tomorrow, 3/30!
Meet up at 6:15pm at the water fountains on 1st st and we will roll at 6:30pm. We will be heading south down the waterfront towards the bike paths on Willamette and Crystal Lake heading towards the Block 15 Taproom. We will have twinkly string lights for the first 10 folks that show up! Bring your friends!
Check out the bike route HERE
Wear a helmet and bring lights to bike home. It is still fairly dark out around 7 ish. Maybe pair up with a buddy on your ride home too. DRESS WARM!
Make sure to sign up for our Strava group HERE as I will be posting rides to this group after this test!
Questions? Hollah at me kelsea@block15.com
-Kelsea
Corvallis Half Marathon!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Save the Date for our 15th Anniversary Celebrations!
April 20th at the Pub “2008 Throwback Party”
April 22nd at the Tap Room “The 15th Anniversary: Past, Present, and Future Fest”
TICKETS GO ON SALE FRIDAY, MARCH 24TH AT 11AM!
VIP $45 - Limited number available. Includes early entry at 1pm, branded glassware, 10 tokens, and special merch.
General $30 - Includes entry starting at 2pm, branded glassware, and 10 tokens.
Non-Alcoholic Beverage $15 - Includes entry and 5 tokens.
Kids 12 and under are free with an adult.
Exclusive Beer Tastings from Block 15 and our friends in the industry
Block 15 Snack Shack & Portland’s Tastebud Wood Fired Pizza
Block 15 Cocktail Bar
Live Screenprinting
Live Music throughout the day
Brewery Tours
Shuttle from our Downtown Pub
Distribution Tour shortly afterward with dates TBD
HIGH FIVE SECTION
Joshua Gallegos - Spanked the best burgers I've ever worked with. Really helped during the weekend rush.
Ted O’Hanlan - Just noticing Ted working his tail off to make some seriously awesome beers and expanding on our research and development at Block. Glad to have him on the team. Our fans seem to be really stoked on what’s coming out these days. Thanks Ted!
Holly Amlin - Holly is great. Works hard, always looks to improve things at Block and does everything with a smile. A great problem solver and team member. We’re glad to have you Holly!
STAFF SECTION!
Congratulations to Ian F. and Kelsy E. for accepting lead cook positions!
Congratulations to Benny for accepting a Pub Manager position, and Donlon for accepting a Lead Server, Trainer, and Barback role! We are super excited to see these two behind the bar!
Congratulations to Taylor for stepping into a Host & Food Runner Trainer position!
SAFETY TIPS
Fire Safety Emergency Planning:
Do you know where your evacuation meeting spot is? If you have to evacuate the building for any reason, such as a fire, the Pub and Caves’ meeting location is the Jefferson Place parking lot on the corner of 4th and Jefferson. The Tap Room’s meeting spot is the sidewalk just to the south of the parking lot entrance.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Greenbelt Land Trust - April 11th
On April 11th, 10% of sales from both Block 15 locations will be donated to help their cause to protect and restore the lands and waters that you care about in the Willamette Valley, for a more resilient future for all.
Greenbelt Land Trust will be on site at Block 15's South Town Tap Room from 5-7pm. Stop by and say hello!
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
Internal Brewsletter - March 22, 2023
GENERAL
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Cedar! Swing by the Pub this Thursday for a Brie Sandwich (brie, capicola, arugula and pear on artisan bread).
If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - BOTTLES
RELEASING FRIDAY 3/24
Hypnosis // Brewed with English malts and matured a year in freshly emptied cognac barrels. Hypnosis is rich, warm, and velvety with innuendos of red flame raisins and marzipan. // 12.50% ABV
Takeaways: Barleywine aged in French cognac barrels, perfect for cold weather, this will warm you from the inside out. Hypnosis is velvety and smooth, with just enough character from the huge barrels from which it is harvested.
Tasting Notes: Red Flame Raisins, Marzipan, Cozy
COMING UP ON DRAFT
Hypnosis // Barleywine aged in French Cognac barrels
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Illuminated // Belgian Tripel
Sol Fresco // Mexican Lager
Revolve // Bier de Champagne aged in Peach Brandy barrels
Crystal Ball // India Pale Ale
The Past // Amber Ale
The Present // India Pale Ale
The Future // Rice Lager
CROWLER/PACKAGE SALE
Crowler Sale: Cosmic Coldbrew
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
FERMENTATION VESSELS
Step foot in a craft brewery and you’re likely to see a lot of stainless steel, part of the appeal of visiting a brewery is to feel like you’re participating in something. An entire culture has grown around the craft beer industry, from casual fans to hardcore beer aficionados. At the center of all of it is the brewpub or craft brewery taproom, a public house where the beer is both produced and sold directly to the consumer. One sure sign you’re in a craft brewery is the organized lines of stainless fermenters. The design, cylindroconical, looks like an inverted rocket. Not to be confused with any of the other hundred-odd stainless vessels you might see in a brewery, the fermenters are there in numbers.
Beer has been produced for thousands of years, and technologies in how that beer is fermented have evolved greatly, the change from ceramic jars to wooden vessels took thousands of years, and the move from wood to metal vessels took a few more centuries, despite a few outliers; Pilsner Urquell continued to ferment in open oak vats until the privatization of industry after the Velvet Revolution in 1989. The 20th century brought great changes in materials and design. Mild steel replaced concrete, a brief player in tank design, but its highly-corrodable nature meant tanks had to the lacquered or coated in glass, internally. Aluminum briefly replaced mild steel, but had the same issues with corrosion and also needed the same protective coatings. Manufacturing advancements in stainless steel positioned it to replace all other materials starting in the mid-20th century, not only for tank design but for all components used in brewing. It was durable and was not corroded by beer (an acidic substance), or the caustic chemicals used in cleaning brewing equipment.
The addition of a conical base was developed in the 1960s, this had not previously been possible, but advancements in manufacturing again paved the way for a major change in design. The first large-scale brewery to install stainless cylindroconical tanks was Raineer in 1970, but those tanks had cones with a noticeably shallower angle than tanks do today, only about 25° compare to around 70° today. There are several advantages to having that conical base, not the least of which is the ease of separating yeast at the end of fermentation. It also allows us to unitank, a process we use greatly at Block 15. With this method, we ferment, cold crash, separate yeast, dry hop, carbonate and package all out of one tank without having to move beer around, potentially exposing it to harmful microorganisms or oxygen.
These tanks are ubiquitous among craft breweries, often sitting unused by the time taproom doors open and customers fill seats, but they are central to everything we do in the cellar. We’re fortunate to have a partition between our taproom and our cellar, some breweries seat directly in their cellar. Coldfire and Upright brewing both have seats on their production floor and have to be completely finished and cleaned up before they can open for service. It is this living aspect of visiting an active brewery that has helped build a culture that bridges the relationship between patrons, service staff, and production staff and continues to make craft breweries an appealing place to visit.
Further Reading:
PUB UPDATES
TAP ROOM UPDATES
This Friday, we will be launching a new SeekOut Flavor. Pineapple+Passionfruit!
With the weather getting nicer and it getting busier outside, we need to make sure we are wiping down the outside tables at night and picking up large debris on the patio. Keep it looking fresh out there!
CAVES UPDATES
MARKETING
We will host our first Group Ride tomorrow, 3/23!
Meet up at 6:15pm at the water fountains on 1st st and we will roll at 6:30pm. We will be heading south down the waterfront towards the bike paths on Willamette and Crystal Lake heading towards the Block 15 Taproom. We will have twinkly string lights for the first 10 folks that show up!
Check out the bike route HERE
Wear a helmet and bring lights to bike home. It is still fairly dark out around 7 ish. Maybe pair up with a buddy on your ride home too.
This is our test ride before we make the big announcement to the public. So any feedback would be gratefully appreciated too!
Make sure to sign up for our Strava group HERE as I will be posting rides to this group after this test!
Questions? Hollah at me kelsea@block15.com
-Kelsea
Corvallis Half Marathon!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Save the Date for our 15th Anniversary Celebrations!
April 20th at the Pub “2008 Throwback Party”
April 22nd at the Tap Room “The 15th Anniversary: Past, Present, and Future Fest”
TICKETS GO ON SALE FRIDAY, MARCH 24TH AT 11AM!
VIP $45 - Limited number available. Includes early entry at 1pm, branded glassware, 10 tokens, and special merch.
General $30 - Includes entry starting at 2pm, branded glassware, and 10 tokens.
Non-Alcoholic Beverage $15 - Includes entry and 5 tokens.
Kids 12 and under are free with an adult.
Exclusive Beer Tastings from Block 15 and our friends in the industry
Block 15 Snack Shack & Portland’s Tastebud Wood Fired Pizza
Block 15 Cocktail Bar
Live Screenprinting
Live Music throughout the day
Brewery Tours
Shuttle from our Downtown Pub
Distribution Tour shortly afterward with dates TBD
HIGH FIVE SECTION
Cedar Nelson - Ready to work every time she's on shift! Always has a great attitude and helps others a lot.
STAFF SECTION!
Check back next week!
SAFETY TIPS
Check back next week!
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Greenbelt Land Trust - April 11th
On April 11th, 10% of sales from both Block 15 locations will be donated to help their cause to protect and restore the lands and waters that you care about in the Willamette Valley, for a more resilient future for all.
Greenbelt Land Trust will be on site at Block 15's South Town Tap Room from 5-7pm. Stop by and say hello!
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
Internal Brewsletter - March 15, 2023
GENERAL
Leaks: Remember to shop vac the break room leak puddle at the Pub! Western Construction has been by, and we are going to get the foundation leaks fixed soon, but need to vac the standing water in the meantime. Thank you for your help!
Avocado Notice: Due to the rising and unstable cost of avocados, along with some quality issues, starting this weekend we will be shifting away from the Avocado crema. The enchiladas will be served with sour cream instead and the Mesa Salad will just omit it. This will also remove avocados as an add on item for the time being! This summer, when we can ensure high quality avos, we will feature them in a menu item or 2 and have them seasonally.
Employee Provision: This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Chris and Kailey! Swing by the Pub this Thursday for a Leek and Mushroom Crostini! Featuring lemon and black pepper chevre, grilled shiitake mushrooms, and grilled leeks, all on toasted slices of house ciabatta. If that inspires you, we’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 3/17
Alpine Ibex // Pairing delicate pilsner and robust Munich malts with floral and spicy noble hops, this gold hued lager features notes of honey with a balanced bitterness. // 6.90% ABV
Takeaways: Built on base of PNW grown Pure Idaho Pils, this Maibock is brewed with intention to respect the tradition and classic attributes of this historic style, but with a move to more sustainable sourcing of our ingredients.
Tasting Notes: Honey. Bread Crust. Equinox.
COMING UP ON DRAFT
Alpine Ibex // Maibock
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Illuminated // Belgian Tripel
Hypnosis // Barleywine aged in French Cognac barrels
Sol Fresco // Mexican Lager
CROWLER/PACKAGE SALE
Crowler Sale: Joy
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
BOCK
Originating in the town of Einbeck, Germany, Bock beer has its roots in medieval brewing practices. By the 14th century, Einbeck was already known for exporting strong beer of high quality, that quality was maintained stringently by the city council. Burghers in the community were allowed to malt grain and cellar their own beer for sale outside the community, but the brewing equipment was owned by the city and they employed a brewmaster who moved the brewing kettle from house to house and was in charge of brewing for the Burghers and had to approve all beer for quality before it could be sold. The result was strictly controlled, but highly sought-after products that the town would continue to be known for for several centuries. Beer from Einbeck was sold as “Ainpöckish Pier,” which eventually became “a Bock bier.”
Not all Bock beer is lager, Weizen Bock is made in the tradition of German wheat ales, but the development of lager beer from Einbeck greatly determined the notoriety of beer from that city. Bock beer is generally stronger that most lagers, and is traditionally made with Pilsner, Vienna, Munich, and caramelized malts and produced using the decoction method, where portions of the mash are separated and boiled to impart color and flavor and to aid in starch conversion. The result is a rich, sometimes heavy lager that is rarely under 6.5% abv.
Different versions of Bock beer developed over the centuries, most of which for seasonal consumption; Oanpock was popular during Lent, Weihnachtsbock was made for drinking before Christmas, Osterbock for drinking at easter, Doppel bock was made for spring and Maibock was made to be consumed in May.
Maibock, also known as Heller Bock, or Helles Bock is a rich, golden to amber-colored lager between 6% and 7% abv and has become popular for American craft brewers to produce, certainly to some degree due to the ubiquitousness of Rogue Dead Guy, the most widely available Oregon beer outside of Oregon. Maibock is usually hoppier, both in flavor and in bitterness than regular Bocks. This week we are releasing Alpine Ibex, our take on the Maibock style. We aren’t equipped to do a decoction mash, but with the right grain bill and aided by the kettle caramelization we get due to having a direct-fire kettle, we can simulate the flavor and mouthfeel. Very few American brewers actually use decoction due to the specialty equipment and the added time it takes in the process.
Further Reading:
https://beerandbrewing.com/dictionary/VVLZO5c71B/
PUB UPDATES
New Food Special! Friday we will be adding the Italian Grinder to the specials section of the menu! It will shift some items on the menu around and technically replace the tuna sandwich.
Italian Grinder - Spicy capicola, Genoa salami, banana peppers, provolone cheese, mayo, yellow mustard, and red wine vinegar, all on a toasted hoagie roll. $16.99
We are in the process of switching over to a new waitlist software called Toast Tables that integrates with the current Toast system, and gives a more informed and streamlined experience for our Hosts and our guests! We will be testing this app on Thursday with a full launch happening early next week once any kinks have been worked out. We will continue using WaitlistMe (other than testing on Thursday 3/16) until pinch points have been evaluated and all staff that will be using this have been given the rundown. Goody will send out an official launch date early next week!
TAP ROOM UPDATES
Saturday was rocking-busy all day. We were flying through the line and our kitchen times never went up. It was super impressive. Thank you everyone for being the badasses that you are!
CAVES UPDATES
We’ll be adding on a Sunday dinner service starting next week! We will add this service instead of our Friday brunch.
Please use the waste log- this means any food or beverage items not accounted for in Toast, including voided but not discounted items. Ask a manager if you have any questions!
We’ll have a new dessert replacing the beet brownie next week - a flourless chocolate torte with housemade raspberry ice cream!
We’ll have specials this weekend for St. Patrick’s Day! We’ll have a rosemary-garlic lamb chop with cheddar mashed potatoes, green peas and mint sauce. This special will continue on for our spring menu
Full Irish Breakfast for brunch this weekend!
We’ll have an Irish style stout, and we’ll be featuring Irish coffees
MARKETING
We will host our first Group Ride next Thursday!
Meet up at 6:15pm at the water fountains on 1st st and we will roll at 6:30pm. We will be heading south down the waterfront towards the bike paths on Willamette and Crystal Lake heading towards the Block 15 Taproom. We will have twinkly string lights for the first 10 folks that show up!
Check out the bike route HERE
Wear a helmet and bring lights to bike home. It is still fairly dark out around 7 ish. Maybe pair up with a buddy on your ride home too.
This is our test ride before we make the big announcement to the public. So any feedback would be gratefully appreciated too!
Make sure to sign up for our Strava group HERE as I will be posting rides to this group after this test!
Questions? Hollah at me kelsea@block15.com
-Kelsea
Corvallis Half Marathon!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Save the Date for our 15th Anniversary Celebrations!
April 20th at the Pub “2008 Throwback Party”
April 22nd at the Tap Room “The 15th Anniversary: Past, Present, and Future Fest”
Distribution Tour shortly afterward with dates TBD
HIGH FIVE SECTION
Mars - Mars is consistently going the extra mile to make sure the fridge is stocked with all the line goods. Mars rocks!
Carson Wood - Always outgoing and doing extra side tasks as quickly as possible!
Matt Williams - Matt is one of those coworkers who will help with anything... and if he can't help you, he will help you find the right person. We're lucky to have someone like Matt on our team. He is positive, empathetic, a hard worker, and not only listens to your concerns about a specific problem at work but helps you find a solution. Thanks, Matt!
Danny Perston - Always has a smile on his face and loves helping out!
STAFF SECTION!
Welcome to the team to the following folks!
Matt Baccary, Our New Financial Controller!
SAFETY TIPS
If you see something, say something: Spills, damage to workplace materials, unsafe walking conditions… These are all important situations to bring to the attention of your lead or manager. Never assume that someone else will notice an unsafe situation and take care of it… the next person who encounters the condition may slip, trip, fall or otherwise injure themselves. It’s always better to take care of an unsafe condition as soon as it happens.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back soon for more info on next month’s Dine Out partner.
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
Internal Brewsletter - March 8, 2023
GENERAL
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 3/10
Cosmic Coldbrew // We partnered with Bespoken Coffee Roasters to boost this stout deep into space. This variation on Nebula perfectly pairs decadent chocolate and caramel roast with a rich cup of java.// 6.20% ABV
Takeaways: Three pounds per barrel of fresh-roasted, delicious, local coffee beans went into this beer, thanks to the talented roasters at Bespoken Coffee Roasters.
Tasting Notes: Espresso. Hazelnut. Red Eye.
Selection Series IPA // 7.00% ABV
Each fall during the hop harvest, we travel to Yakima in search of the finest hops. Through a blind process, we evaluate hops from multiple farms and regions selecting the perfect representation of each variety for our programs; often bending what is commonly assumed about the varieties.
Takeaways: A rare, high oil content lot made us fall in love with this hop all over again. Definitely the outlier of varieties in this year's selection Series, but don't overlook this one. B&D grows a helluva good Cascade.
Tasting Notes: Spruce. Grapefruit peel. Maverick.
Takeaways: Wyckoff grown hops make it into two of this year's selection series. This Citra just jumped off the table when we started rubbing leaves. Who doesn't love Citra?
Tasting Notes: Pomelo. Papaya. Fully Ripened.
Takeaways: These juicy, Oregon grown Mosaics stole the show at selection last year. Just as with Simcoe, we've blind select from Coleman ag repeatedly, including last year as well. One of the joys of being so close to the source for our ingredients is being able to build personal relationships with the growers. Thanks Coleman!
Tasting Notes: Cannabis. Blueberry. G.O.A.T.
Takeaways: We, as all brewers, evaluate hop lots blindly, with no idea who grew each lot. That said, we have blind selected Wyckoff Farms Simcoe three years in a row. If that's not an endorsement in quality, I don't know what is.
Tasting Notes: Pine Resin. Red Lifesaver. Cornerstone.
COMING UP ON DRAFT
Selection Series IPAs // Four IPAs each using four unique hops: Cascade, Citra, Mosaic, and Simcoe
Cosmic Cold Brew // Oatmeal Stout with Coffee
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Alpine Ibex // Maibock
Illuminated // Belgian Tripel
Sol Fresco // Mexican Lager
CROWLER/PACKAGE SALE
Crowler Sale:
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
HOP SELECTION
As we do every year, we are releasing a number of beers under the Selection Series title, each of these is an IPA and features a single hop from a lot that we selected the previous year. What exactly does that mean? Hops, like any agricultural product, vary greatly based on a multitude of environmental factors. As a mid-sized brewery, we have an advantage over smaller brewers in our ability to exert some control over our ingredient supply chain. We can contract malt in bulk to fill our silo and secure a lower price, also, we can do a sensory evaluation on certain hops before we agree to bring them in for brewing. We have the ability to do this with hops because we contract them.
It’s standard practice in the brewing industry to sign contracts that commit you to buying certain amounts of hops in the future. You can project out for the next year, or several years in the future. The farther out you go, the harder it is to predict your needs. The hop market can be very volatile, and severe weather events or unusual market pressures can make certain varieties nearly impossible to find without a contract, The rapid expansion of the craft brewing industry added unique pressures to an already volatile situation with brewers demanding greater and greater numbers of unique varieties. Farmers increased acreage for almost a decade, until a few years ago, in a mad dash to keep up with demand. The results, now, are that farmers are overproducing hops and will begin to pull acres out of production to stop the surplus. The relatively static period where supply closely outpaced production, which was very advantageous for brewers, is now ending, and scarcity for certain varieties will return.
Because of this, we make projections on our needs, negotiate quantities based on those projections with suppliers, and, in some cases, we are able to evaluate some of the lots of hops that are available. Each supplier has multiple growers you sell them hops, and each grower produces different varieties, but also might produce the same variety in different locations so that when they are harvested they are done separately, this creates variation in quality. A cascade produced in field “a” will taste very different from the cascade produced in field “b” 27 miles away. Our job at selection is to evaluate hops of one variety, being sourced from different locations, and determine which one best meets our needs.
We do this blindly, with no idea who the grower was, or any technical information on the lot. We are given small samples of loose flowers of hops that are already kilned, but not yet pelletized, they are taken from the core of a bale of hops from that lot. We will receive 2-4 of these from each variety we are selecting. First, we evaluate the appearance of the hops; are they a bright green, or a bleached-out green, do they have golden highlights or are they browned and oxidized, you can learn a lot just by looking at them.
Next we take the flowers and rub them between our hands to express the oils and release their aromas. We smell them, taking detailed notes on the various things we observe. When we move from one lot to another, we clean our hands with alcohol to remove the oils from the previous hops. We do this every lot we are presented with, then we discuss as a team which lot we think is best and choose it. Some producers will show you the technical details on the lots at that point, such as who grew it, or what the total oil content is. We do this over and over with every variety we need, the whole process can take well over an hour depending on how many varieties we are selecting.
Every year, we see some variation in the properties of the hops that make up the bulk of our beers. Hop selection is essentially playing defense, to keep the quality up on our beers. We still have to make small adjustments to our recipes year-to-year to maintain consistency Sticky Hands is an example of a beer we need to maintain consistency with, without hop selection we would have no control over the quality of the hops that beer requires. We can’t do this with all of our hops, only those we buy in sufficient quantities to make the minimum requirements for selection. It’s an essential part of our QC/QA program and one that ensures we continue to make the highest quality products we can.
Further Reading:
https://brewingindustryguide.com/forward-contracting-hops/
https://www.brewersassociation.org/brewing-industry-updates/hop-selection-guidelines-for-brewers/
PUB UPDATES
We have a new vacuum at the Pub! Please take care when using it by keeping it from jamming into walls and booths, and by not running over the cord when vacuuming. After each use, we will need to empty the chamber and wipe out any gunk with a clean rag! By keeping up on maintenance, we should be able to prolong its life!
We’re getting closer and closer to nice weather and outdoor seating, so with that in mind, here’s a couple of reminders for bussing and resetting outside tables:
Please do not dump anything other than water into the tree wells/planters (lemons are biodegradable, but look gross when they are in the tree wells).
Just like inside, be sure to check under every table for debris and food scraps every single time. If it's especially messy, grab a broom and dustpan from inside.
Check for an excess of crumbs getting stuck in between the slats of the patio tables.
TAP ROOM UPDATES
CAVES UPDATES
Please remember to clock in and out for each shift, and choose the correct department for your shift!
Ticket times looked great this weekend! Great job kitchen.
Keep soliciting food feedback- work on ways to prompt customers in order to make this commentary constructive!
We’ll have a Belgian Endive Salad replacing the Warm Kale Salad this week- Belgian Endive, Rogue Bleu Cheese, Orange Supremes, Toasted Pecans, and our Pomegranate Molasses Vinaigrette.
We’ll be replacing the Frites Gras with Mashed Potatoes and Roasted Brussels Sprouts as sides for the Dry-Aged Steak
MARKETING
Selection Series
Selection Series are releasing this week! The Marketing team has prepped a taster tray layout for folks who are interested in trying them back to back that involves no writing - just pour the taster and go. Read up on the different types of hops and experiment trying them yourself before you hit the floor! This is a great educational piece if you have ever wondered what characteristics are in each hop.
Hop Selection is a very unique thing that a small amount of breweries do. Each year, our team heads to Yakima to pick the hops that go into our beers for the season. Hops are harvested in the Summer, and selected in the Autumn shortly after. The hops that are in these beers are also in some of our fan favorites this year, such as Deep Seek and Sticky Hands.
Corvallis Half Marathon!
Where are my runners at!? We’re doing another year of sponsoring the Corvallis Half Marathon and Blair was kind enough to give us a voucher to run for free! This is for either a 5k or a half marathon!
There are some rules though… if you use the voucher, you HAVE to run or you will have to foot (Ha! Get it?) the bill. The second rule is to make sure you have planned ahead with your work schedule and make sure your time off is covered. Third rule is just have so good ‘ol fashion fun.
If you’re ready to lace up your shoes for April 15th, shoot Kelsea an email (kelsea@block15.com) with the subject line, “I’m Ready to Run!!” and I’ll give you a voucher for free entry.
EVENTS
Cosmic Coldbrew Release Party - March 10th
We’re excited to be partnering with Tried & True for a special release party at their South Town location this Friday, March 10th, between 6-9pm! Enjoy swag giveaways and beer & coffee tastings. This is a Block 15 Distro event, so you’ll be able to enjoy beers from our partners as well!
HIGH FIVE SECTION
Anne L - Always goes above and beyond, one of many examples being upstocking the lines plates and bullets even if we're mid- rush.
Scott & Jarrod - Scott and Jarrod are super helpful and always approach the walk-in puzzle with a positive attitude! Appreciate you two.
Chandler - Thanks for always being down to help with goofy marketing ideas!
Ted - Thanks for sharing your beer knowledge with the team every week! Your talks are always so informative and helpful for being able to communicate about our beers to customers.
STAFF SECTION!
Welcome to the team to the following folks!
Brendan Murphy (BOH)
SAFETY TIPS
Do you know where the flashlights are located? Flashlights should be located at the upstairs service station, kitchen first aid kit, brewery, prep kitchen and under the bar.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Girls on the Run - March 14th
In celebration of Women's History Month and International Women's Day, our Dine Out partner this month is Girls on the Run! 10% of sales from both of our locations will be donated to help their cause of creating a world where every girl knows and activates her limitless potential and is free to boldly pursue her dreams.
Girls on the Run will be on site at the Tap Room from 5-7pm. Stop by and say hello!
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!
Internal Brewsletter - March 1, 2023
GENERAL
A HUGE thank you to everyone for working so hard to make Bourbon Month another fun and successful one!
Reminder message: In celebration of our 15 year anniversary Marketing and HR would like to put together a “Yearbook” of sorts. If you would like to be a part of it please email a photo of yourself from 2008 to shelby@block15.com by March 7th.
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 3/3
Group Ride // Dust off your bike and grab your group of friends to celebrate the start of spring riding season with this crisp, refreshing IPA. Bursting with citrus, mango, and floral hop notes to fill your tires all season long. // 6.75% ABV
Takeaways: A light and refreshing spring-inspired IPA, Group Ride is an approachable lower strength IPA designed for your post-ride gatherings.
Tasting Notes: Ruby Grapefruit. Pine Resin. Hit the Trail.
COMING UP ON DRAFT
Group Ride // IPA
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Selection Series // Four IPAs each using four unique hops: Cascade, Citra, Mosaic, and Simcoe
Cosmic Cold Brew // Oatmeal Stout with Coffee
Alpine Ibex // Maibock
Illuminated // Belgian Tripel
Sol Fresco // Mexican Lager
CROWLER/PACKAGE SALE
Crowler Sale: Nebula
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
YEAST PART 1
Fermenting barley into alcohol dates back thousands of years, in that time many different species of yeast have been used intentionally or unintentionally. Yeast can be described as, simply, unicellular fungi, of which the genus Saccharomyces is most commonly used in beer production due to its ability to convert sugar into alcohol, carbon dioxide, and a range of flavors that are associated with beer.
Of all species, Saccharomyces Cerevisiae and Saccharomyces Pastorianus are the most commonly used and can be identified as ale and lager yeast. Within those two species exist thousands of different strains, each with unique characteristics. We select strains for brewing based on the style, or sub-style we want to make as most of these strains developed alongside classic styles.
Historically, brewers made choices in selecting which yeast to repitch and continue to use organically in the brewing process. The result of this was a very regionally unique variety of yeast strains, some clustered in association with nations, or regions within nations. Occasionally individual cities developed such complex brewing cultures to develop a multitude of unique yeast strains, such as London. Generally, we think of yeast strains as being connected with the beer culture of the regions they originated in.
S. Cerevisiae is much older than Pastorianus and thus has many more strains developed, with much more diversity in characteristics. Ale strains from England are very distinct compared to those from Belgium, where there is very little difference in lager strains from Germany compared to lager strains from the Czech Republic. One significant distinction between ale (s. Cerevisiae) and lager (S. Pastorianus) yeast is the temperatures they ferment at. They also produce different ester and phenol compounds during fermentation.
There are many other species of Saccharomyces that are less commonly used in beer production, as well as other genera of yeast that are occasionally used. Brettanomyces is one of these, most commonly found in sour beer production, especially in Belgium, but also widely in the U.S. Brettanomyces fall under the category of wild yeast, even though it is often cultured in professional yeast banks. Wild yeasts are often thought of as contaminants, as they create off-flavors that are undesirable in most instances. Their cells are much smaller and they ferment much slower, while these factors prohibit them from being used in most beer production, they are ideal for the slow fermentation that is associated with barrel-aged sour beers. They have a remarkable way of not only converting sugar into alcohol but also biotransforming flavor and aroma compounds in the product into other unique compounds.
We work with all of these at Block 15, we source region-appropriate malt and hops when brewing traditional beer styles, and we also source appropriate yeast. It’s not a subject that gets the same level of attention as hops, but it is still an integral part of brewing and plays at least as important a role in the quality of beer we make.
Further Reading:
PUB UPDATES
When grabbing guest beverages from the cellar, please break down any empty 6 pack containers and empty flats and recycle them. Just like the soda boxes, if you aren’t able to recycle them in the moment, bring them upstairs with you so they aren’t forgotten about.
TAP ROOM UPDATES
We have moved the broken glass bucket to a shallow tub that is labeled and lives next to the recycle tub under the back prep counter! Please also empty this out when taking recycling out and do not let it get into regular rotation of tubs, it is glass only!
The drawer under the changing table in the Men’s room is broken, please do not use and restock items from the Women’s bathroom back stock drawer!
Sean is still out of town till Sunday so hit up Madie with any Taproom things!
New Two Towns Cider “The Baddie” launching this Friday!
“The Baddie™ cider is the result of an all-women-led initiative, formed by women across 2 Towns Ciderhouse, and the Pink Lady® apple brand. The Baddie™ cider celebrates the courage, strength, and grit of all women – empowering them to discover new and unique adventures, push boundaries, and challenge the status quo.”
New cocktail is coming this Friday! “Wishful Thinking” (Name cred to Alyssa)
Aperol, Rum, Pineapple juice, Lime juice, Tiki Bitters, Simple syrup, with nutmeg garnish
A big thank you to everyone for kicking BUTT all of Bourbon Month you all are amazing!
CAVES UPDATES
We have a new N/A beverage coming out tomorrow- it’s a Hibiscus Cardamom soda. We’re supplying the syrup from Portland Syrups.
Make sure we’re communicating with Patrick after brunch on Saturday to make sure we have enough orange juice for Sunday.
We’ll have 3 new wines tomorrow- we’ll have spec sheets printed so we can learn about the new wines and try them before your next shift
We’ll be phasing out the kid’s polenta this week
We’ll have an Endive Salad replacement for the Kale Salad this weekend once we’ve gone through- keep your eyes peeled!
MARKETING
We are releasing a new Perennial (seasonal) beer, Group Ride IPA! This beer is to celebrate the spring season on our way. The weather is looking a bit wishy-washy at the moment (typical Oregon), but once it decides to stop snowing, we will be hosting group rides! Get your bikes ready for a great start to the bike season ahead.
Do you have a Strava account? We started a club so you can start tracking your miles! Block 15 Brewing Club Let’s see how far we get this season. If you don’t have one, sign up and join in on the fun!
EVENTS
Check back next week
HIGH FIVE SECTION
Whit Lakin - because he told me to, but also he’s a fun guy
Paul - Paul always works hard while also greeting his coworkers every shift by enthusiastically saying hi! He’s very knowledgeable and quick and efficient. He’s great to work with!!
STAFF SECTION!
Check back next week.
SAFETY TIPS
Remember to follow safe lifting guidelines such as keeping a wide base of support (feet shoulder-width apart), bending at the hips and knees only, keeping good posture with your back straight and lifting slowly while holding the load as close to your body as possible.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Dine Out for Girls on the Run - March 14th
More details coming soon!
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 - February 22, 2023
GENERAL
We are removing limits from all Super Nebula and Kriek bottles (within reason, people can use their best judgment if someone is trying to buy us out of stock). It is late enough in the month that we want to move the product!
The 20th was our last weekly bourbon selection release! From here on out, just keep slingin’ the offerings that we have left.
Our last batch of Love Potion Coco Bells will go into rotation this Friday. Once those run out we will shift to the OG bell for a few weeks until the return of tres leches cake in mid March!
In celebration of our 15 year anniversary Marketing and HR would like to put together a “Yearbook” of sorts. If you would like to be a part of it please email a photo of yourself from 2008 to shelby@block15.com by March 7th.
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
Check back next week!
COMING UP ON DRAFT
RELEASING FRIDAY 2/24
Vine and Pine // Pairing the rich, floral flavor of muscat grapes with the bright pine and citrus of Amarillo hops, this "Vineyard-style IPA" offers a novel approach to delivering unique characteristics to a juicy IPA. // 7.50% ABV
Takeaways: A base Hazy IPA refermented on Muscat Grape concentrate and re-hopped with Amarillo Terpenes. Unique and likely unrepeatable, get it while it lasts.
Tasting Notes: Lychee. Tangarine. Fusion.
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Group Ride // IPA
Selection Series // Four IPAs using four different hops
Cosmic Cold Brew // Oatmeal Stout with Coffee
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
IRISH BEERS
With Saint Patrick’s day approaching, we’ve released our two annual Irish beers: Charmed Life Irish Red Ale and Favorable Fortune Dry Irish Stout. Ireland has a rich brewing tradition dating back to the Bronze age, but these two styles have the greatest recognition and make up the bulk of beer that is produced in Ireland.
Dry Irish Stout
Evolved from the early British Porters, the tradition of brewing dark porters and stouts began in the 18th Century in Ireland, with Guinness being founded in 1756. The invention of black patent malt in the early 19th century allowed Irish brewers to make darker beers more cheaply. The lower ABV Irish-style stout evolved from this innovation. Guinness first started brewing “extra stout porter” in the 1820s, which was eventually renamed Guinness Stout.
These beers are characterized by using pale malt and roasted barley (up to 10% of the mash), with unmalted barley to produce dry, surprisingly light beers that rarely exceed 5% ABV. Another feature is the pronounced bitterness, which helps balance and gives them their drinkability. This combination has made dry Irish stout one of the most popular beer styles in the world.
Irish Red Ale
The other iconic beer style from Ireland is also defined by a lower ABV and a dry finish, but with little to no perceived bitterness. Instead, a delicate layer of caramel and toffee flavor gives Irish Red its distinct appeal. “Irish Red Ale”, while an iconic style name in the U.S. is not recognized by the same moniker in Ireland. Smithqicks’s, the most popular Irish red in Ireland, is simply called Irish ale as are most beers of this style. The term red comes from Killian’s Irish Red, a lager, not an ale, and is made by Miller-Coors. Killian’s was originally called “Enniscorthy Ruby Ale” and was brewed by Lett’s brewery in Ireland before they closed and the rights to the beer were sold to a French brewery, later Coors, who began brewing it in the 1980s.
The popularity rise of Killian’s in the U.S. just before the craft beer boom led to the style being widely adopted by craft brewers, though its popularity has waned somewhat in the past decade. This is all a very complicated way of saying that Irish Red Ale is an authentic and iconic Irish style, but Americans’ perception of it is dominated by a sub-par American-Macro knockoff. As the consolidation and monopolization of brewing enterprises continue at the hands of fewer and fewer mega breweries, the lines between authentic national and generic globalized products continue to blur. This continues to be an issue within the craft beer community, as well. That is why the act of being genuine in what we do is so important to making Block 15 what it is.
Further Reading:
PUB UPDATES
We have a BIG week starting this Thursday with many home OSU games (Men’s & Women’s basketball, baseball, and wrestling) so be sure to check the events area of the roster board to see what’s on deck for the day!
If you see wine boxes or liquor boxes in the Server Restock Area that are full of products that we carry, please unpack them onto the shelves and breakdown/recycle the boxes.
Continental Breakfast is officially 86’d and will be replaced by the Ginger Spice toddy that we ran at the Taproom for the Winter Warmup as another hot cocktail option. This change will likely happen this Friday just as the weather is getting super chilly.
When something gets 86’d on the bar side of things (beers, cocktails, wine, etc.) please take a moment to help make sure that it lands on the 86 board in the kitchen with the date listed next to it. These things often happen when we are busy, so it can be tough to update the whiteboard, so this should help keep us all on the same page!
TAP ROOM UPDATES
We will be launching a new lemonade and Fruit Vodka lemonade flavor this Friday! Get ready for some tasty Cherry Limeade!
With us coming out of Bourbon Month and into spring, let’s focus on great hospitality all around and making customers feel welcome and comfortable. We should be accommodating everyone the best that we can.
When bussing dirty dishes or glassware please do not put them on any “clean surface” ex: bar top, window area where the big tray lives, prep counter, etc. if you must, please use the sani spray and a rag to wipe it clean after.
With Sean out of town for the next week or so please reach out to Madie if you have any questions or need help with anything Taproom related!
CAVES UPDATES
MARKETING
Hey folks! Each quarter, our marketing team gets together with the head of each department. If you’re curious about what we cover, we made our Q2 Meeting Notes public to the whole company! See below what we covered and what’s to come for Block 15 Brewing!
We have a new Perennial (Seasonal) beer coming! Group Ride IPA is our new bike-inspired beer for the folks excited to get out with more sunlight approaching. We will run some group rides throughout this release… so get your bikes tuned up and ready to roll for some fun rides! Reach out to Kelsea@block15.com if you’re super jazzed about riding bikes and want to be involved with the planning!
EVENTS
Bourbon Month
Less than one week left of Bourbon Month!
Distro Tap Takeover 3/1 at Social Goods
Look at this INSANE draft list Zack put together for his event at Social Goods! Join us next Wednesday if you can from 6-8pm in Newberg OR.
Block 15 Deep Seek IPA, Ferment IPA, Foreland Using Technology IPA, Block 15 Joy, Ferment Pale
Block 15 Fluffhead, Ferment Crystal Kingdom IPA, Block 15 Crisp Start, Ferment Grey Jay IIPA, Block 15 Sticky Hands
Foreland Lithospheric Pilsner, Foreland Landform Pilsner, Ferment 12 Degree Czech Pilsner, Foreland Liteland, Foreland Fruit Equinox mixed fruit ale, Ferment Red Rye Lager, Block 15 Carpathians, Foreland Schwarzbier, Ferment Guajava sour
Block 15 Charmed Life, Block 15 Highland Hymn, Block 15 Squirrel Stash, Block 15 Favorable Fortune, Ferment Woodsman Porter, Ferment German Pilsner
Block 15 Caves Saison, Foreland Wooden Castle mild, Block 15 Turbulent Consequence: Peche Lambic, Ferment Biere de Garde, Foreland Cast Shadow BA stout
HIGH FIVE SECTION
Andy Hill - Andy went out of his way to return some outdated beer, get price tags made, and stock the new beer at Roth’s in McMinnville making my life a LOT easier! Thank you Andy!
Travis Smith - You are constantly killing it in the kitchen. Travis always has good work ethic and is willing to come in on a day off to support the BOH. Thanks for killing it in the kitchen
STAFF SECTION!
Check back next week.
SAFETY TIPS
The weather is supposed to get chilly and icy this week so remember to plan ahead and give yourself sufficient time when walking or driving places, move slowly if uncertain if the area is icy and wear shoes with good traction.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
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 - February 15, 2023
GENERAL
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 2/17
Headhaze // Reduxed, hazed up, and fully loaded with sticky, dank, lupulin goodness. We invited our friends from Moonraker Brewing up to Oregon to reimagine the wonderous beer that was Headway. // 8.20% ABV
Takeaways: As Headway was a rumination on Sticky Hands, Headhaze is a rumination on Headway. Strata, Enigma and Nelson Sauvin dominate to make this an aromatically powerfuly IPA.
Tasting Notes: Ripe Mango. Pomelo. Reinvention.
Favorable Fortune // Fortune favors this bold, yet balanced dry Irish stout. Notes of espresso and hop bitterness enhance the dryness, while flaked barley adds a smooth, creaminess. Light, yet rich at the same time. // 4.60% ABV
Takeaways: Made with tradition in mind, but brewed with regionally grown Pale malt.
Tasting Notes: Espresso. Dark Chocolate. Oh, Danny Boy...
Charmed Life // Low on bitterness, but big on flavor, this medium-bodied red ale offers a pleasant, malty nose with a subtle caramel flavor that balances with a clean finish. What a charmed life, indeed! // 5.00% ABV
Takeaways: Made with tradition in mind, but brewed with regionally grown Pale malt.
Tasting Notes: Bead Crust. Burnt Sugar. Jig Inducing.
COMING UP ON DRAFT
Headhaze // Hazy IPA
Favorable Fortune // Dry Irish Stout
Charmed Life // Irish Red Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Vine and Pine // Vineyard-Style IPA
Group Ride // IPA
Selection Series // IPAs
Cosmic Cold Brew // Oatmeal Stout with Coffee
CROWLER/PACKAGE SALE
Crowler Sale: Blue Truck
All Super Nebula bottles and Kriek are excluded from the 20% off sale
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
Collaborations
Collaborations are one of the curiosities of the brewing industry. Not uncommon among public institutions, educational institutions, or businesses in separate fields, it is almost unheard of for competing companies to work together in collaboration on a shared project. This, however, is a common occurrence in the brewing industry. Case in point, HEADHAZE is the new collaboration we are releasing this week with Moonraker Brewing from Auburn, California.
Part marketing opportunity, part information exchange; collaborations are a unique place where competitors come together and actively divulge their production practices with each other, this information exchange helps collaborators grow in technical knowledge and creates a tight social network among brewers.
Collaborations can arise in a number of ways, often brewers just like what other brewers are doing or already have friendships that give them the incentive to work together. Beers are conceptualized, recipes are written, and passed back and forth with notes for improvement. Beer naming and branding decisions are sometimes done collaboratively and sometimes the host brewery just takes that on as they would a regular beer. With Moonraker, we came up with the name collaboratively and then engaged with their artist for the visual for the can.
Typically the collaborating brewery is there on brew day with the host brewery, but it’s not a matter of using their labor. Usually, you just hang out and exchange information, have a few beers and discuss how you make them, then take some photos. It’s hard to quantify, but everyone gets something out of it. It’s important to be a good host. Releasing a collaboration beer often comes with hype and increased demand from normal releases, it’s important for them to be both unique and high quality, they should represent the best of what both collaborators do well.
PUB UPDATES
Monday, February 20th Special Release: PUB
Jefferson’s Ocean Aged at Sea, 90 Proof $18 per 1.5oz pour
Nose: Tobacco, cream, oak
Palate: Brown sugar, hint of salt, espresso
Finish: Long and smooth finish, hint of Cracker Jacks
About this selection:
“In 2008, while aboard the ship of fellow Kentucky native and OCEARCH founder Chris Fischer, Jefferson’s Master Blender Trey Zoeller got a wild idea. As he and Chris watched the whiskey swirl in their glasses, compelled by the constant rock of the waves, they pondered: what might happen to a barrel of bourbon if it were aged at sea? The rest, as they say, is history. The constant movement of the ocean and extreme temperature fluctuations as the OCEARCH traversed the globe completely transformed the whiskey. The result is a hyper-aged, darker, richer and caramelized bourbon with incredible depth and complexity. Since this discovery, Trey has sent hundreds of barrels around the world, with each voyage seeing (on average) over 25 ports, 5 continents, and 2 equator crossings.”
A reminder to anyone that pops into the beer cooler/keg walk-in to make sure that the door is shut behind you before you go back upstairs. The door doesn’t automatically latch, and we don’t want to waste the energy or cold air.
We are halfway through Bourbon Month! Remember to tell your tables about Bourbon Month and all of the wonderful offerings and specials that we still have. We will start to run out of certain selections as we get to the second half of the month, but we do have another round of weekly selections, and the Taproom may have some of the bottles that we have run out of.
TAP ROOM UPDATES
When taking orders at the bar when there is a line, each person should be ringing in the order for the customer and then jumping back and pouring the drinks for that order. The second (or third) person shouldn’t be asking what the order is and running back to pour it. They should be grabbing the handheld and getting the next person in line. This ensures that we are keeping the line moving and also that we aren’t double pouring.
Winter Warmup and nice weather this weekend! Let’s Rock!
Please make sure that we are efficient about getting off the clock when we are no longer needed. While we love how hard you all work, we want you all to clock off and enjoy a tasty beverage!
Monday, February 20th Special Release: TR
I.W. Harper, 15 Year 86 Proof $16 per 1.5oz pour
Nose: Lush & fruit-forward
Palate: Sweet grain & corn, baking spices, vanilla
Finish: Warm oak
CAVES UPDATES
Keep in mind that we shouldn’t be clocking in more than 5 minutes before your shift without manager approval. With that being said, you should be here, and ready for your shift at your scheduled time.
Great job rocking Valentine’s Day! Your enthusiasm and efficiency was very much appreciated.
Please continue getting feedback from our customers.
Our Bourbon Dinner is this Sunday at 6 pm! While this round is full, we are planning on doing special dinners periodically.
MARKETING
Check back next week!
EVENTS
Bourbon Month
Events
Winter Warmup 2/17-18
All day at the Taproom! Special cocktails, coat drive and partnership with Vina Moses Center. Sugar J’s will be onsite as well from 5-7pm Saturday
Bourbon Dinner 2/19
Ticket sales closed Monday
The QR code on the table tents leads to the Bourbon Month HUB.
HIGH FIVE SECTION
Jess - You work with such confidence in every position! Plus you're so fun to work with. Keep doing you.
STAFF SECTION!
Welcome to the team to the following folks!
Wyatt Dabbs (BOH)
Kurt Eriksson (BOH)
SAFETY TIPS
Remember to announce yourself whenever you’re moving around the kitchen or restaurant, especially around corners, carrying hot items or sharp objects by saying “Corner Hot, Behind Sharp, etc”
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
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 - February 8, 2023
GENERAL
If anyone is around Portland this Saturday the 11th between 12pm-4pm, please join us at Saraveza (1004 N Killingsworth St) to celebrate Bourbon Month. The line up is INSANE plus Erin will get your first beer!
Featured beers include:
2023 Kriek, 2017 Super Nebula, 2020 Super Nebula, 2021 Super Nebula Dulce, 2023 Super Nebula, Sticky Hands The Kine, Deep Seek IPA, Consortium Hazy IPA, Caves Saison, Blue Truck American Lager, Super Nebula Breakfast with Williams, Super Nebula Xocolatl
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
A fun tid-bit, of the Brewsetter sign off responses from last week, here’s what y’all are jazzed about for Bourbon Month:
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 2/10
Animal Cookies // Brewed for the hop-loving animal inside of you, this can is packed with sticky, pungent hops. Unleash a swirling circus of pineapple, tangerine, mango, pine, and dank herb hop characters. // 7.00% ABV
Takeaways: The return of a classic Block 15 IPA. Hazy IPA done the Block 15 way.
Tasting Notes: Ripe Papaya. Navel Orange. Equitorial.
COMING UP ON DRAFT
Animal Cookies // IPA
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 (releasing through Distro 2/10)
Favorable Fourtune // Dry Irish Stout (releasing through Distro 2/10)
Headhaze // Hazy IPA (Moonraker Collab)
Group Ride // IPA
CROWLER/PACKAGE SALE
Crowler Sale: Love Potion #9
All SN bottles, Kriek, and SH The Kine are excluded from the 20% off sale
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
Blending Barrel-Aged Beer
Beer is aged in barrels for a few different reasons. Wild beers are aged in barrels because the wood is porous and provides a great environment for wild microorganisms to reside and access the beer. Non-wild beers are often aged in barrels to pick up character from a spirit or other beverage that was housed in the barrel previously. All barrel-aged beer benefits from micro oxidation associated with the use of wooden vessels. When choosing which barrels to blend and which to leave out, the first thing to realize is why the beer has been aged in wood in the first place.
When blending wild beer, we have usually used a relatively neutral barrel. That means that the barrel has been used before to age beer, sometimes over and over, cleaned each time, and offers little to no liquor/wine character to the beer that’s aging in it. The character given to the beer is that of the microflora that is hidden in the wood. Brettanomyces, Pediococcus, Lactobacillus, and other wild organisms are very happy dozing in the walls of wood barrels. When selecting a wild barrel for a blend we need to know exactly what kind of wild character is needed. Do we want a barrel that is highly acidic to balance some fruit sweetness, or gentle and more full to round out the mouthfeel of the blend? Do we want a lot of wild funk, or a more clean and subdued beer to let other ingredients shine? The secret is to know the end goal of the project, what other fruits/adjuncts will be used (if any), and to have a good knowledge of the barrels that are available for selection. These are the ingredients, now build from the ground up.
When blending “clean” beer, the idea is much the same, but the process is a little different. Instead of a cellar full of very different barrels looking to be selected for just the right blend, there is a barrel room full of groups of barrels that are all hopefully going to be blended into the batch. The barrel room in the taproom is filled with only Figgy Pudding, Imagine, and Super Nebula, with a few Hypnosis barrels scattered throughout. When it’s time to blend one of those beers, samples are drawn from each of the barrels containing the respective beer, and sensory evaluation is performed by Garrison and one other brewer. As long as the barrels taste, smell, and look good to them, they are blended into a large stainless steel tank in the brewery. The entire batch is then tested using PCR to make sure that it is clean of wild microbes. If we get a hit for something undesirable, we pasteurize the bottles to make sure that the microbes are killed off before we send it to customers.
Sometimes it’s feasible to conduct a mock blend, which is a miniature version of the final blend. Using a few milliliters of each barrel in the prospective blend creates a pretty reliable taste of what the end product will taste like. As simple as that sounds, it’s still important to really look at all of the pieces of the puzzle. For instance, a barrel with a lot of residual sweetness will be dried out by wild organisms, so unless all of the constituents are completely dry and clean at the time of sample, it will likely still evolve once blended.
When it comes down to it, most successful blends come from having a clear goal, knowing what’s available to use, and having a good understanding of how flavors affect and balance each other.
PUB UPDATES
This Friday we will be replacing the Evasion Hophoria with two new gluten-free options out of Portland! We will be adding the Mexican Amber Lager and Hop Trifecta (Hazy IPA) from Mutantis Brewing. They are a naturally gluten-free facility and are also free of many other allergens (soy, nut, oat, cane sugar) and are vegan for those that ask. They are an über tiny, but awesome operation, so take a peek at their website linked below to learn more about them! If you find yourself in PDX, pop in and say hi–they have some pretty darn tasty offerings!
TAP ROOM UPDATES
CAVES UPDATES
We are almost full for Valentine’s Day! The bar, as usual, will be first come-first served.
Focus on Frites! Frites should be hot, fresh, and crispy every single time. If you see frites coming out looking lackluster, please feel empowered to request that we re-fire the frites.
We will be phasing out the current version of the Warm Kale Salad- as pomegranates are going out of season. The new version will feature fall vegetables including broccoli and squash- stay tuned for details!
We will have another vegetarian option coming on for brunch this weekend: Tempeh Hash. The tempeh will also be available for a vegetarian option on other brunch items.
Our Bourbon Dinner is almost full! We have just 4 tickets left.
We’ll be bringing on another wine option soon- a 10-Year aged Tawny Port. Make sure you know the details of this unique offering before your next shift.
Please continue to solicit feedback from our guests and pass this information on to a manager!
MARKETING
Check back next week!
EVENTS
Bourbon Month
Events
Bourbon Month Portland 2/11-12
The official Portland release location for the Bourbon Month beers, plus a full tap takeover at Saraveza in Portland
Winter Warmup 2/17-18
All day at the Taproom! Special cocktails, coat drive and partnership with Vina Moses Center. Sugar J’s will be onsite as well!
Bourbon Dinner 2/19
4 seats left! Paired beer/bourbon dinner at Caves from 6-8:30pm.
The QR code on the table tents leads to the Bourbon Month HUB.
HIGH FIVE SECTION
Seth, Maddie, Jamie, Taylor, Carson and Sylvie!! - You all were amazing at controlling the flow of the restaurant/getting food out to tables this busy weekend. Thank you for greeting every guest with a smile. Thank you for double checking food before it gets to the table. Thank you for being there when we all needed help. Thank you for bringing a positive energy to Block 15. You all make everyone's job easier and are truly appreciated! Thank you :)
Sean - For having the taproom staff's back, always looking out for our work family plus just getting shit done! Thanks Sean!
Holly and Kelsea - They handle SO MANY marketing requests with patience and grace. Thank you.
STAFF SECTION!
Check back next week
SAFETY TIPS
Be aware of the people working around you and follow one of the Golden Rules of safety, "work as safely with others as you would have them work with you."
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
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!