Internal Brewsletter - February 26th, 2025
General
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Autumn! Swing by the Pub this Thursday for some Poutine!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, February 28th
Cosmic Coldbrew // 6.00%
Description: We partnered with Bespoken Coffee Roasters to boost our Nebula Oat Stout deep into space. Our custom Flame On Blend perfectly pairs decadent chocolate and caramel roast with a rich cup of java.
Key Takeaway: Three pounds per barrel of fresh-roasted, delicious coffee beans went into this well-balanced coffee stout that leans into its cold brew inspiration. Plenty of high-quality coffee character makes it through to your pint.
Tasting Notes: Espresso • Bakers Chocolate • Pick-Me-Up
Format: Draft & Cans
Series: Orbital
Beer Style: Oat Stout with Coffee
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Selection Series // Four West Coast IPAs
Series: Orbital
Releases: March 7th
Format: Draft & Mixed Can 4-packs
Description: 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. We highlight some of these hops in the Selection Series. This year we’re showcasing the following varieties: Centennial, Citra, Simcoe, and Strata.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are:
Pub: Charmed Life
Change of discount rule across all locations: All Super Nebula and Kriek 2025 release bottles will NOT be available for the Sunday 20% off discount until mid March.
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 3/6!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Selection Series
Expanding on last week’s introduction, this week we’re focusing on flavor profiles for each beer. A lot of customers will try these beers in a flight, side-by-side.
Centennial
Pine • Sweet Orange • Lime • Grapefruit Peel • Pomelo
Citra
Orange • Peach Rings • Pineapple • Lychee • Passion Fruit
Simcoe
Pink Starburst • Pine Resin • Peach • Tangerine • Citrus Zest
Strata
Strawberry • Currant • Melon • Citrus • Cantaloupe
With the release next week, you’ll have printouts for the taster glasses (below), which include these tasting notes. Feel free to engage with our customers to ask them what flavors they notice the most.
For your reference, we’ll be using this webpage to share the Selection Series program as a whole. It includes places outside of Block 15, which will be featuring all four beers on draft the week after our release in Corvallis.
From the Executive Chef
By Sarah Farey, Executive Chef
March Monthly Specials
March Monthly Specials are set to come out Wednesday, March 5th at both locations! I did make a change to one of the tap room items, so make sure you check that out if you familiarized yourself last week!
PUB
Japanese Pork Katsu & Rice Bowl - Panko breaded and fried pork cutlet served over a bed of steamed basmati rice with our Japanese curry sauce, shredded cabbage, and quick citrus pickled cucumbers. $16.99
Dairy Free. Tempeh can be subbed BUT the curry sauce DOES contain chicken stock!!!
Honey-Chili Shrimp Po Boy - Sweet & spicy grilled wild Gulf shrimp, shredded lettuce, sweet onion, fresh tomato & chipotle-lime remoulade on a house baked baguette. $16.99
Dairy free.
Sweet Potato & Romesco Dip - Creamy sweet potatoes, romesco, almonds & cream cheese dip served chilled with veggies and toasted bread. $11.99
Vegetarian. Dip is gluten free, and DOES contain almonds!
TAPROOM
Asparagus Melt - Tender roasted asparagus, melted provolone & creamy goat chevre, honey mustard and toasted pumpkin seeds on toasted artisan bread. $14.99
Vegetarian. Can be GF when gf bun is subbed.
Stout Sausage & Potato Rolls - Flaky puffed pastry rolls filled with stout sausage & creamy potatoes. Served with house pickles and pub mustard. $11.99
Has all the things.
Bakery
We are making some minor changes to the bakery offerings based on multiple factors.
Coco bells will run out over the next week and be replaced with a chocolate chip cookie sundae! Warm cookie with vanilla ice cream, chocolate and a house made sauce (TBD) More details to come!
Starting March 5th, crackers will no longer be offered with soup cups or bowls. We will serve soup as is, and if guests would like a piece of bread, they may get it by request.
Lindsey and I (Sarah) have developed a streamlined calendar for static, quarterly and monthly dessert offerings. IF you have a most favorite dessert item that we have run over the years, and would love to see it fall somewhere on there, please share it with us! XO
Pub Updates
By Kira Sciarrotta, General Manager
With Lead Server interviews going on this week, we should expect a few promotions landing soon! With that said, if you are a current or newly promoted lead, please look out for a Lead All-Staff meeting on your schedule in the next couple of weeks to go over existing policies and re-introduce some from Block 15 past.
Tap Room Updates
By Elise Pietromonaco, General Manager
Caves Updates
High Fives
Jon Castor - He’s been killing it recently and is really appreciated at Caves.
Wyatt^2 - Thank you for being such amazing team players and keeping it positive.
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Please welcome the following folks to the team:
Ryan Rocha - Digital Marketing Assistant
Caitlin Nicholson - Taproom Server
Tivey Hornberger - Payroll and Benefits Administrator
Other staff news
Congrats to Cody O for accepting the Prep Lead position!
Charitable Programs
Dine Out! for Linus Pauling Middle School - March 11th
Our next Dine Out will be held at both locations on March 11th during operating hours to support Linus Pauling Middle School. We host Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs.
What will our donation go towards?
The Linus Pauling PTO has been organizing this with us to help raise money to benefit the commissioning of an interactive art mural on campus, the 8th-grade graduation trip, the 8th-grade dance, and the establishment of an after-school STEM club.
Learn about Linus Pauling Middle School
Their mission is to provide a community of equity, compassion, growth, and opportunity for all students by preparing lifelong learners for success in education and careers as engaged citizens and leaders in a global society.
Their school serves over 800 students from a wide range of backgrounds. Along with comprehensive core instruction, they offer various opportunities through electives, early bird offerings, after-school athletics, and learning clubs. Linus Pauling is Corvallis School District’s host middle school for the dual immersion (DI) program. About one-fourth of our students participate in DI, which includes at least two periods of instruction each day in Spanish.
Internal Brewsletter - February 19th, 2025
General
Special Monday Bourbons - February 24th
Pub - 2014 Block 15 Barrel Pick Elijah Craig 12 Year, 90 Proof $12
This is one of the earliest private barrel picks that Block 15 did where we tasted through some samples of select Elijah Craig barrels. Further nuanced tasting notes will be available to staff on Monday since this is one that is unique from any other barrel, but it is surprisingly complex and incredibly smooth.
Tap Room - Chicken Cock Kentucky Straight Bourbon, 90 Proof $14
“Originally established in 1856 in Paris, Kentucky, Chicken Cock quickly became one of the larger bourbon brands of the 19th century. Forced to move production to Canada when Prohibition started, Chicken Cock was smuggled across the border in tin cans, where it rose to fame as a popular serve at some of the era’s most famous speakeasies, including the legendary Cotton Club in Harlem. At the Cotton Club, when patrons ordered a “Chicken Cock,” waiters would present the tin can tableside and ceremoniously open it to reveal the bottle of Chicken Cock Whiskey inside. Duke Ellington writes about Chicken Cock in his memoirs, referring to the “brand that was served in a tin can.” At a rumored $15 per bottle Chicken Cock wasn’t for the light of pocket, but it was a small price to pay to secure a prime table near some of the greatest musicians of the era.”
Kentucky Straight Bourbon is Chicken Cock’s flagship bourbon product. While the Chicken Cock brand sources bourbon from multiple distilleries, as of 2022, the Chicken Cock Straight Bourbon product has been drawn exclusively from stock distilled by Bardstown Bourbon Company in Bardstown, Kentucky. (One of my favorite up and coming producers that does not currently ship to Oregon).
Nose: Graham Cracker, Leather, Spice
Palate: Caramel Apple, Baked Goods, Toasted Oak
Finish: Vanilla, Spice, Medium-Long
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Cody B.! Swing by the Pub this Thursday for a Banh Mi Crunchwrap!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, February 21st
Liquid Opulence // 6.60%
Description: Highlighting El Dorado hops grown here in the PNW, this juicy concoction features bright tropical, citrus, and pine notes with a lush and inviting finish. Call it liquid gold.
Key Takeaway: Named for the mythical city of gold, El Dorado hops lend fruity, resinous hop character to this lavish IPA
Tasting Notes: Pineapple • Orange Zest • Indulgent
Format: Draft & Cans
Series: Emerging
Beer Style: Hazy IPA
An IPA sub-style originating in New England, it originally evolved from American IPA to have a lighter malt bill, that had a soft finish from adjuncts containing higher protein levels and water naturally high in Chloride. Early versions retained an assertive bitterness, but that mostly softened over time giving way to a soft, juicy beer with a big, sweet body that mostly featured fruit notes (citrus, tropical, stonefruit, red fruit, etc..). Some versions can contain pine or dank notes as well. Bitterness ranges from light to moderate, and body ranges from moderate to heavy. Hazy is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
Ocean Man // 8.00%
Description: Originating from the lands surrounding the Baltic Sea. This bold, rich, and highly drinkable lager pairs notes of coffee, dried plums, and dark chocolate with a clean, but decadent finish.
Key Takeaway: Your new obsession - Baltic Porter delivers massive dark chocolate and dried fruit flavors with an impossibly clean, lager-crisp finish that'll have you wondering where this beer has been all your life.
Tasting Notes: Toffee • Bakers Chocolate • From the Depths
Format: Draft & Cans
Series: Orbital
Beer Style: Baltic Porter
Originally inspired by strong English stout porters that Russia imported in the 18th century, breweries in the nations around the Baltic Sea began producing their own versions of these beers early in the 19th century. Very dark to black in color, it is hard to judge the clarity of these beers. They typically range from 6% to 9% abv with flavor coming mostly from the malt, which expresses a slight roasted character, reminiscent of black coffee, also usually expressing dark fruit, toffee, molasses, and nutty notes. They have a medium bitterness that balances their sweetness and gives them a slightly dry finish on the palate. They are exceedingly smooth for their abv.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Cosmic Coldbrew // Oat Stout with Coffee
Series: Orbital
Releases: February 28th
Format: Draft & Cans
Description: We partnered with Bespoken Coffee Roasters to boost our Nebula Oat Stout deep into space. Our custom Flame On Blend perfectly pairs decadent chocolate and caramel roast with a rich cup of java.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Nugg Hugg (TR only), Zero Lux (Pub only)
Change of discount rule across all locations: All Super Nebula and Kriek 2025 release bottles will NOT be available for the Sunday 20% off discount until mid March.
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 2/20!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Pub Cleanup!
By Garrison Schmidt, Head Brewer
This week, you may see some brewers scurrying around in places you don't normally see us! We will be pulling loads of empty barrels out of the cellar, doing some general cleaning, and reorganizing the whole show. We plan to completely change the format of our wild cellars, clear out a ton of detritus, and hopefully get some fresh paint on the walls. It’s been a long time since we did any sprucing up around here, and it's high time! If you are interested in some extra hours, I may be looking for some spots to fill with cleaning projects in the coming weeks. Please reach out to me at garrison@block15.com
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
OSU Honors College Winter Passport
Hey everyone, we had an opportunity to work with the OSU Honors College this winter, and I wanted to give you the deets. Over the two-week period of February 24th to March 10th, students can participate at a pace that works best for them and their schedules.
The Honors College students have been given a Passport Booklet to take to participating local businesses, each with a unique perk they’re offering. They should be carrying their student ID as well.
Block 15 is offering our discount at the Tap Room only. Passport holders will receive a free beverage (worth up to $8) when purchasing a food item. The college has provided us with a stamp to use, which will live behind the bar. They’ve been instructed to show the Passport before paying to receive the discount.
This is a great chance to welcome students who have been working hard this year! Some of them may not have visited us before, which gives us a chance to create new Block 15 fans.
Selection Series
The Selection Series release is coming up on March 7th! Each fall during the hop harvest, the Block 15 Team travels 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. The hops we select are used in our core beers throughout the year and contribute heavily to the overall flavor of Block 15 beers that our fans know and love.
These single-hop West Coast IPAs showcase their specific varietal throughout the brewing process, allowing an intense perspective on how the hop interacts with different processes—a thorough look at this particular lot and varietal and what it contributes during the brewing process. Combined with a simple PNW-grain profile, each hop’s characteristics are allowed to shine.
This year’s hops and farms are:
Centennial - CLS Farms in Moxee, Washington
Citra - B.T. Loftus Ranches in Yakima, Washington
Simcoe - Double ‘R’ Hop Ranches in Harrah, Washington
Strata - F&B Farms in Woodburn, Oregon
A flight is a fun opportunity to taste each of the beers side-by-side. I’ve created flight cards with tasting notes for ease of service, as well as informational cards about the program for our guests to read over and take home if they like.
We offer the Selection Series as a mixed 4-pack of cans to-go. The brewery puts these together for us, making it super easy for people to experience the beers at home.
From the Executive Chef
By Sarah Farey, Executive Chef
March Monthly Specials
March Monthly Specials are set to come out Wednesday, March 5th at both locations! I am finalizing procedures and info sheets that will be posted in next weeks brewsletter, giving you all a full week to familiarize yourself with the details!
PUB
Japanese Pork Katsu & Rice Bowl Panko breaded and fried pork cutlet served over a bed of steamed basmati rice with our Japanese curry sauce, shredded cabbage, and quick citrus pickled cucumbers. $16.99
Honey-Chili Shrimp Po Boy Sweet & spicy grilled wild Gulf shrimp, shredded lettuce, sweet onion, fresh tomato & chipotle-lime aioli on a house baked baguette. $15.99
Sweet Potato & Romesco Dip Creamy sweet potatoes, romesco, almonds & cream cheese dip served chilled with veggies and toasted bread. $11.99
TAPROOM
Honey Mustard Asparagus Dog Zenners, all beef hot dog, shaved asparagus & cabbage slaw, creamy honey mustard vinaigrette, and pickled jalapenos on a house-baked roll. $14.99
Irish Stout Sausage & Potato Rolls 3 crispy pastries filled with stout sausage & creamy cheddar potatoes. Served with house pickles and pub mustard. $9.99
Dessert Special 2/25 at the Tap Room
The bakery is making a small amount of bourbon chocolate mousse to sell on Tuesday for the Strong Water Beverages Highlight event! Procedure and price TBD.
Pub Updates
Hey friends! As I am making my transition away from Block 15 and my last day (March 14th) comes closer, we are officially pivoting any questions or communications that would usually happen with the GM to be from myself to Kira. If you have any questions, concerns, or feedback that you would usually bring to myself, please direct them to Kira or Ian. It’s been an absolute pleasure working with all of you and getting to spend so much of my time here with all of you lovely folks. I will save a big teary goodbye for later, but know I appreciate you all immensely and will miss you even more. So much love, high-fives, hugs and hand hugs to you all 💛 Goody
If you threw your hat in the ring for a Lead interview, a message with interview time slots will go out once the schedule is posted so that we can offer as many options as possible!
Tap Room Updates
ALL: The Please Pay Board has been getting quite hefty again. As staff members are provided a shift credit, it’s your responsibility to cash out for your tab every day. The intention needs to be to pay for it the same day it is ordered. If this happens to you often, we suggest closing your tab immediately after ordering, an easy solution! You wouldn’t walk out of any other restaurant in town without paying, please treat this transaction the same way! Follow up with a manager for special circumstances. The policy is: if an employee does not pay for food the same day food is ordered their credit is no longer viable and the employee is now responsible to pay for the meal in full. (If you cannot afford to pay until payday, check in with a manager- By checking in they can “OK” you using your credit at a later date by writing the discount to apply on the printed slip and initialing it.) If you have a please pay on the wall, you cannot be served alcohol until this is paid.
ALL: The Ipad has been left dead a few times from employees charging their phones, which prevents the music working for the restaurant at open. That charger is now for restaurant use only behind the bar. It will result in an immediate write up if used for personal phones. Cell phones, purses, back packs, coats and personal belongings are to be stored in the break room anyways, not on the server caddy where drinks are stored. Managers are allowed to have cell phones on their person for work use. Thank you for understanding, the function of the restaurant comes first.
ALL: Spring hours coming soon, stay tuned!
FOH: Make sure to add employee’s last names on tabs if you know there is more than 1 in the company please!!! Example: Ian’s, Ryan’s, Matt’s etc. This will help easily manage the Please pay Board. On that note, if you happen to see a Please Pay on the board to an employee you are serving, let them know it is on the wall and ask if that can be added.
FOH: Always turn the gas off to the firepit along with the actual “ON/OFF” switch!
FOH: OSU will be providing a passport for 150 people to explore and support local businesses. Each business provides the customer with a perk for coming in and requesting the stamp. This will run February 24th through March 10th. It will be super fun and easy! For the Taproom exclusive perk we will provide up to an $8 discount for one beverage with the purchase of a food item. This cannot be credited towards a total cost of something higher than $8. There will be a special button under discounts to easily apply this!
Caves Updates
Events
Bourbon Month
Our last event is this Tuesday at the Tap Room, highlighting Strong Water Beverages from 6 - 8 pm. Otherwise, the focus is to finish those Stamp Books!
High Fives
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Big congrats to Travis for accepting the Kitchen Manager position at Caves! We are all very excited to have you in this role!
ALSO big congrats to Tivey for accepting the position as Payroll Czar! She will continue to be the prep kitchen's fearless leader, but with some less active prep shifts.
If you are interested in the Prep Lead or Pub Line Manager positions, please reach out by Friday!
Charitable Programs
Dine Out for Linus Pauling Middle School - March 11th
Our next Dine Out will be held at both locations to support Linus Pauling Middle School. More information next week!
Internal Brewsletter - February 12th, 2025
General
Special Monday Bourbons - February 17th
Pub - Redwood Empire ‘Screaming Titan’ Wheated Bourbon, 96 Proof
Redwood Empire is a distillery in Sonoma County, CA that has been producing some very solid bourbons and whiskeys through the last handful of years. They name each of their bourbons/whiskeys after either redwood trees in California, or the rivers that run through these groves. They have partnered with Trees for the Future which is an NGO (non-governmental organization aka non-profit free of governmental influence) responsible for planting over 250 million trees since 1989, as well as One Tree Planted (NGO that has planted 40 million trees since 2014, and Redwood has committed to one tree planted per bottle sold and has planted about 1.7 million trees.
Screaming Titan is the name of a multi-stem coastal redwood rising over 323-feet from the ancient forest floor.
Nose: Nectarine, Sweet Tea, Apple Blossoms
Palate: Honeycomb, Pastry, Oak
Finish: Medium, Sweet, Spicy
Tap Room - Wilderness Trail Family Reserve Cask Strength Rye Whiskey, 104.82 Proof
“Our Small Batch Kentucky straight rye is crafted from a custom bill of 56 percent rye, 33 percent corn and 11 percent malted barley, created for a broader balance of flavor that offsets the spice of the typical high ryes. The result is a Kentucky Straight rye whiskey that is packed with herbaceous flavor and a long, succulent finish reminiscent of florals and spearmint sweetness. Our rye also enters the barrel among the lowest entry proof in Kentucky, highlighting the distillate’s nuance.”
Nose: Butterscotch, Rye, Vanilla
Palate: Rye Spice, Honey, Caramel
Finish: Warming, Leather, Citrus
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lindsey! Swing by the Pub this Thursday for a Beef Kofta!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, February 14th
Charmed Life // 5.00%
Description: Fortune favors the bold - and this lucky Irish Red Ale proves it. With a deep ruby hue and velvety malt backbone, Charmed Life delivers a taste of Irish brewing tradition in every blessed drop.
Key Takeaway: A true representation of a classic Irish Red, brewed with tradition in mind and respect for one of our favorite styles.
Tasting Notes: Bread Crust • Burnt Sugar • Jig Inducing
Format: Draft & Cans
Series: Perennial
Beer Style: Irish Red Ale
This classic style of amber ale has its roots in Ireland, though not under the name Irish Red Ale. That name originates from Coors and their iconic brand, Killian’s Irish Red, which is, in fact, a lager, not an ale. The tradition of making amber ales in Ireland goes back many centuries, always featuring a caramel and toffee-like malt flavor with a mild bitterness and very little hop flavor.
Rocky Shores // 6.80%
Description: As rugged and unique as the rocky shorelands of the Oregon Coast, this bright and flavorful IPA showcases both southern hemisphere and PNW hops with a blend of citrus, stonefruit, and herbaceous notes.
Key Takeaway: We used biscuit malt in this brew, creating a dynamic combination of malts and hops. Enigma, Simcoe, Chinook, and Nelson Sauvin showcase the very best of both the Pacific Northwest and the Southern Hemisphere, making this IPA a focus on balanced hop and malt aromas.
Tasting Notes: Grapefruit Peel • Spring Pine • Squall
Format: Draft & Cans
Series: Emerging
Beer Style: American IPA
The classic IPA style originating in America has evolved less than other substyles. Moderate to heavy malt presence with a balance of citrus, herbal, pine, and floral hop flavors and aromas most commonly. It is fuller-bodied than West Coast IPAs and has an assertive bitterness that balances malt sweetness. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Liquid Opulence // Hazy IPA
Series: Emerging
Releases: February 21st
Format: Draft & Cans
Description: Highlighting El Dorado hops grown here in the PNW, this juicy concoction features bright tropical, citrus, and pine notes with a lush and inviting finish. Call it liquid gold.
Ocean Man // Baltic Porter
Series: Orbital
Releases: February 21st
Format: Draft & Cans
Description: Originating from the lands surrounding the Baltic Sea. This bold, rich, and highly drinkable lager pairs notes of coffee, dried plums, and dark chocolate with a clean, but decadent finish.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Love Potion #9, Fresca Pils (TR ONLY)
Change of discount rule across all locations: All Super Nebula and Kriek 2025 release bottles will NOT be available for the Sunday 20% off discount until mid March.
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 2/20!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101 - Irish Red Ale
Written by Head Brewer Garrison Schmidt
An iconic beer style, Irish Red is 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 name in Ireland. Smithwicks’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. The rights to the beer were sold to a French brewery, later Coors, who began brewing it in the 1980s.
The rise in popularity 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.
Look for Charmed Life in its gold and green can, sporting all sorts of lucky symbols, and experience a real representation of style.
From the Executive Chef
March Monthly Specials are set to come out Wednesday, March 5th at both locations! Here is a sneak peak at our offerings! I will be finalizing and including procedures and more info in the next 2 brewsletters, so look for that and let me know if you have any questions! XO
PUB
Japanese Pork Katsu & Rice Bowl Panko breaded and fried pork cutlet served over a bed of steamed basmati rice with our Japanese curry sauce, shredded cabbage, and quick citrus pickled cucumbers. $16.99
Honey-Chili Shrimp Po Boy Sweet & spicy grilled wild Gulf shrimp, shredded lettuce, sweet onion, fresh tomato & chipotle-lime aioli on a house baked baguette. $15.99
Sweet Potato & Romesco Dip Creamy sweet potatoes, romesco, almonds & cream cheese dip served chilled with veggies and toasted bread. $11.99
TAPROOM
Honey Mustard Asparagus Dog (workshopping the name still) Zenners all beef hot dog, shaved asparagus & cabbage slaw, creamy honey mustard vinaigrette and pickled jalapenos on a house baked roll. $14.99
Irish Stout Sausage & Potato Rolls 3 crispy pastries filled with stout sausage & creamy cheddar potatoes. Served with house pickles and pub mustard. $9.99
Pub Updates
Tap Room Updates
Caves Updates
Bourbon Dinner - February 18th
As part of our Bourbon Month events, we’re hosting a Bourbon-themed pairing dinner at Caves on February 18th at 6 pm. The six-course menu was crafted by Sarah and Aidan. Check it out at the link below!
Ticket Sales: https://www.cavescorvallis.com/experiences/bourbon-dinner
Valentine’s Day at Caves
This year, we’ll be running a couple of specials from Thursday, February 13th, through Saturday, February 15th. Reservations are encouraged but not required.
Dinner Special
Winter Black Truffle & Parsnip Risotto, Boudin Blanc, Shaved Apple & Herb Salad
Dessert Special
Brown Butter Brownie, Marionberry Cheesecake Ice Cream
Events
Bourbon Month
We’re about halfway through Bourbon Month! We have two more weeks of special Monday Bourbons events on Tuesdays. Keep encouraging folks to work on their stamp books, and to check out the Tap Room if the Pub runs out of something. The Bourbon Dinner at Caves still has a few spots left and is a great opportunity to dive into flavor town.
High Fives
Tivey Hornberger - Absolute boss in the prep kitchen, amazing leader.
Sarah Farey - Crushing COGs and taking names
Nicole C - Thanks for saving Caves this past weekend!
Murphy Lantz - Murphy is such a good team player. She’s come into work on short notice multiple times to help us with sick coverage and is always staying busy!
Salem M - Thank you Salem for being such a fun coworker to be on the floor with!
Trinna - Trinna has noticeably been going out of her way to be attentive and helpful on the floor. Whether she's hosting or food running, she's always looking up and taking care of those small tasks that help out our team, thanks Trinna!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Congrats to Cedar Nelson as the newest member of the Pub Manager team!
Charitable Programs
Check back next week.
Internal Brewsletter - February 5th, 2025
General
Bourbon Month 2025
Happy first full week of Bourbon Month! How are y’all feeling?! Tuesday kicked off the first event post-release weekend with some Trivia led by our very own, COO! Next up we have the 4 Spirits Dine-Out on the 11th all day at both Block 15 locations, with the special tasting happening exclusively from 6-8pm at the Pub. We will have some fun cocktails paired with their highlighted selection on that Tuesday (more info on that in the “Pub” section). I hope you all are having a great start to the month! Thank you for getting out there and building the excitement for our guests that love bourbon and bourbon barrel aged beers! Reach out to me (Goody) if you have any questions!
Special Monday Bourbons - February 10th
Pub - Blood Oath Flight (Pacts 3, 4, and 5), 98.6 Proof
This will be a flight of .5oz pours of Pact 3 (2017), Pact 4 (2018) and Pact 5 (2019). Each year, Blood Oath Bourbon releases a new “Pact” that will never be produced again, so each release is incredibly unique and rare. These bottles are going for pretty crazy numbers out on the market, and for a bourbon fan, the chance to try these three side by side will likely never happen again. While the price point is higher than we would typically see, this is a really exciting and unique opportunity for folks to try some well-crafted bourbons. I for one am really excited about this offering!
Pact 3 Notes:
“A masterful union of well-bred bourbons”: A sharp and floral rye, finished in Cabernet Sauvignon barrels. This, coupled with a well-seasoned, rye bourbon, rich with fragrant vanilla, toasted caramel, oranges and oak.
Nose: Caramel, Stone Fruit, Cocoa
Palate: Toasted Oak, Spice, Bramble Fruits
Finish: Balanced, Smooth
Pact 4 Notes:
“A masterful union of three well-bred bourbons”: The first, an extra-aged 12-year-old bourbon, provides a mellow, smooth finish with deep oak undertones. The second, a rich 10-year-old bourbon, provides warm caramel and honey flavors. The third, a 9-year-old bourbon finished in toasted bourbon barrels, adds deep chocolate, vanilla with extra spice.
Nose: Rich Vanilla, Chocolate, Oak
Palate: Honey, Cocoa, Brûléed Sugar
Finish: Robust, Smooth, Caramel
Pact 5 Notes:
“A masterful union of three well-bred bourbons”: A 13-year mahogany bourbon, peppery with shavings of dark chocolate. Two, an 11-year silky, wheated bourbon rich with vanilla and honey. And three, an 8-year find, finished in Caribbean rum barrels to impart orange, brown sugar and warm island spice. Every sip, an uncharted, sensory adventure.
Nose: Brown Sugar, Dark Rum, Pepper
Palate: Dark Fruit, Molasses, Vanilla
Finish: Long, Brown Sugar, Raisin
Tap Room - Prichard’s Double Barreled, 90 Proof
Nose: Woodsy, Butterscotch, Maple
Palate: Vanilla, Gingerbread, Tea
Finish: Oaky, Gentle
“Our bourbon is created using a unique, labor intensive and yes, expensive process. Bourbon is generally barreled at a relatively high 125 proof. However, the final bottle proof may be as low as 80. The question then is "How does the bourbon get from 125 proof to 80 proof?" The answer is that the whiskey has been watered down before you screw off the cork and water dilutes flavor. Our bourbon is taken from 120 proof to 95 proof and re-barreled in new charred oak barrels to reinforce the barrel notes that bourbon is so famous for. To our knowledge there is no other distillery that utilizes this process.”
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Rachel! Swing by the Pub this Thursday for a Chopped Cheese!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, February 7th
Zero Lux // 6.90%
Description: A modern IPA featuring Erebus hops, which, in Greek mythology, is the primordial god of darkness and shadows. Shining with the characteristics of citrus oils, passion fruit, and rose. Step into the darkness to taste the light.
Key Takeaway: Brewed originally as Paradise Inferno, this beer showcases Erebus hops and pours a bright gold pint. Fruity with a touch of jasmine, this hop is fast becoming one of our favorites.
Tasting Notes: Jasmine • Passion Fruit • Lucent
Format: Draft & Cans
Series: Orbital
Beer Style: West Coast IPA
An IPA Sub-style that originated in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Rocky Shores // American IPA
Series: Emerging
Releases: February 14th
Format: Draft & Cans
Description: As rugged and unique as the rocky shorelands of the Oregon Coast, this bright and flavorful IPA showcases both southern hemisphere and PNW hops with a blend of citrus, stonefruit, and herbaceous notes.
Charmed Life // Irish Red Ale
Series: Perennial
Releases: February 14th
Format: Draft & Cans
Description: Fortune favors the bold - and this lucky Irish Red Ale proves it. With a deep ruby hue and velvety malt backbone, Charmed Life delivers a taste of Irish brewing tradition in every blessed drop.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: The Incredible
Exclusion: All Super Nebula and Kriek 2025 release bottles will be excluded from 20% Sunday Discount sale for the first 2 weeks. Discount availability will begin for SN & Kriek 2025 bottles on February 17th.
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 2/6!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101 - Preparing for Next Year’s Bourbon Month
Written by Head Brewer Garrison Schmidt
It’s Bourbon Month at Block 15. While most of our staff is busy every day with Bourbon Month customers and events, our brew staff actually finished our contribution to Bourbon Month weeks ago. Super Nebula, its variants, and Kriek have been bottled, labeled, and ready to release for some time, but right now, we are preparing for next year. Freshly emptied bourbon barrels have landed at our South Corvallis production brewery and are currently being sanitized with our steam generator.
This incredibly powerful machine functions by creating steam under pressure, which allows it to superheat past the level of vaporization at atmospheric pressure. Basically, it allows us to make steam that’s hotter than normal steam, which penetrates deep into the barrel’s wood grain and kills any microbial infection that might be found. Once the barrel is steamed, we seal it for a few minutes to allow a vacuum to be pulled from inside the barrel, drawing microbes out that might be dwelling deeper in the wood. Once we know the barrel is clean and sanitized, we purge it with CO2 to keep the beer from being over-oxidized during its conditioning.
The barrel is then filled with beer, stacked, and placed to rest in our temperature-controlled barrel room. Temperature is a constant 65F to keep the wood making up the barrel from expanding and shrinking with temperature fluctuations. Last year, Super Nebula barrels were taken North to our pub and stored in the wild cellar until summer, when cherries ripen, and we brew Kriek into them. It’s a complicated puzzle with a lot of moving parts, but it keeps us busy, and it’s a favorite time of year for us. If you haven’t yet, taste the fruits of our labor and try all of the Bourbon Month beers, and as always, let me know what you think!
From the Executive Chef
Check back next week!
Pub Updates
Just a reminder for safety throughout the restaurant–when you are moving through tables and sections (whether you are FOH or BOH) we should not be running/sprinting or moving so quickly that you could potentially hurt yourself or a customer (we’ve seen some close calls/uncomfortable looking guests). This also goes for when you are using a handheld. Please find a spot to stop and put in an order rather than doing so while walking with your head down. Lately we’ve been seeing/hearing corner calls being yelled out of the kitchen–yelling corner does not excuse moving so quickly that someone could get hurt. Please project your voice, but keep in mind that yelling can be disruptive.
Tap Room Updates
Happy Bourbon Month Y’all!
Stamp Books, Stamps and ink pad will be kept to the right of the bar register.
There's 1 bottle of each batched cocktail base (just the liquor mixed together so they are shelf stable and okay to not be refrigerated) in the crate to the right on the bar well down by where crowler cans are kept. Managers will be responsible for batching these, but we will most likely not need to make more. If we are flying through one of the specialty cocktails, let your manager on duty know or write a note for the manager at open.
Please make sure to check off preorders as they are passed off. These are located in the barrel room, with the check list on top of the stack in the left corner. They will live here for the rest of the week then pulled to the office and contacted for pickup.
All bottles that are available for normal sale are INSIDE the cooler for easy restocking.
When serving at any Block 15 location, customer service should always be the first priority. Let’s slow down and really prioritize this month what is most important when providing excellent service at the Taproom. Because we are a counter service restaurant, each interaction with customers goes a long way! Please immediately end all personal conversations with coworkers when taking an order (or a guest is approaching the counter for service), we should not be socializing with each other when guests are tasting or discussing their order as they may have questions for you. There has been feedback provided that some regulars often feel they are "interrupting us”. While I know these very well may be work related conversations, we should always make guests feel a warm welcome and be attentive to the way you segue into conversation with them. Sometimes all it takes is a short tone or an awkward segue to dampen someone's experience, so let’s be aware of our behavior while on the floor, keep it professional. We are all human, we can gently remind each other of this expectation if we see it slipping. If you feel you are already doing this, HIGH FIVE! This is just a reminder then :)
On that note, find connection points with guests. Create conversation by offering upgrades like our tasty Garlic Parmesan fries, offering up suggestions of your own favorite upgrades to menu items to really elevate their experience or samples of beer if they are bouncing back and forth between two options. Take that time to leave a lasting impression with each and every guest!
Some of the patio closing responsibilities are often getting missed at night.
Closers please make sure and do a thorough sanitation of all outdoor tables at close! Also check and throw away large debris.
If your preclose does most of the outdoor responsibilities, it is still your job to do the final walk through, verify that all heaters are all OFF, the large handle is switched to the OFF position (Down) with the padlock through the hole and locked.
The gas to the fireplace should be turned OFF, not just switched off at night.
Please note: Missing these responsibilities can lead to an immediate write up due to safety (leaving heating elements on)
Caves Updates
Bourbon Dinner - February 18th
As part of our Bourbon Month events, we’re hosting a Bourbon-themed pairing dinner at Caves on February 18th at 6 pm. The six-course menu was crafted by Sarah and Aidan. Check it out at the link below!
Ticket Sales: https://www.cavescorvallis.com/experiences/bourbon-dinner
Valentine’s Day at Caves
This year, we’ll be running a couple of specials from Thursday, February 13th, through Saturday, February 15th. Reservations are encouraged but not required.
Dinner Special
Winter Black Truffle & Parsnip Risotto, Boudin Blanc, Shaved Apple & Herb Salad
Dessert Special
Brown Butter Brownie, Marionberry Cheesecake Ice Cream
Events
Bourbon Month
A big thank you to everyone who helped get Bourbon Month launched! The first weekend had a lot of smiling faces, and our events ran smoothly.
Each Tuesday, we have an event this month. Make sure you’re familiar and encourage guests to attend as appropriate. You can find the calendar on our website.
Super Bowl at the Tap Room - February 9th
Come watch Super Bowl LIX at our Southtown Tap Room! We’ll have the game on inside on our big screen projector with the sound on. Game kicks off at 3:30 pm.
We’ll be serving up our classic Chicken Wings, as well as Bourbon Smoked Chicken Wings from our February specials.
High Fives
Uncle Danny - Just an all-around good guy and the best burderer (birderer?) we know.
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Check back next week.
The People’s Pint / Cheers for Charity / Dine Out
Dine Out for 4 Spirits Foundation - February 11th
As part of Bourbon Month, we’ll be hosting representatives from 4 Spirits Distillery for a special bourbon tasting at the Pub from 6 - 8 pm. Two cocktail specials using their bourbon and barrel-aged gin will be on the menu. In addition, a portion of the day's food sales from both of our locations will be donated to the 4 Spirits Foundation.
Internal Brewsletter - January 29th, 2025
General
Bourbon Month 2025
Bourbon Month kicks off this Saturday, February 1st! Our first event to celebrate this wonderful month is our Brewer’s Dinner here at the Pub on Friday, January 31st, from 6-8 pm back in the Brewer’s Lounge. This is a ticketed event and has sold out both for Friday and Saturday. We will also have all of the Bourbon Month draft offerings on tap at both locations on the 31st, but bottles will not be available to the public until Saturday the 1st. Remember to look over the linked sheet for a refresher on all things Bourbon Month, and to check Sling before your shifts to see any updates as the month progresses!
Special Monday Bourbons - February 3rd
Pub - Jefferson’s Ocean Aged at Sea, Single Barrel Cask Strength, 119.4 Proof $23 / 1.5oz pour
Nose: Cinnamon, Orange Zest, Burnt Sugar
Palate: Salted Caramel, Fig, Rich Chocolate
Finish: Smooth, Accents of Sweet Mint
“We took fully matured Kentucky Bourbon, put it on a ship and sent it around the world. It crossed the equator 4 times, stopped at over 5 different continents and truly is a Bourbon of the World.”
This particular “voyage” made it’s way throughout much of the Carribbean and Central America in the peak of summer. Temperatures ranging from the low 70’s all the way up to 122 degrees (in the containers), along with intense rocking from a nearby storm led to the development of incredibly rich and deep notes for this Ocean selection.
Tap Room - Larceny Barrel Proof, 124.2 Proof $16 / 1.5oz pour
Nose: Toasted Bread, Maple, Cinnamon
Palate: Molasses, Dried Fruit, Hazelnut
Finish: Nuanced, Lingering Warmth
From Heaven Hill (Elijah Craig, Rittenhouse Rye, Evan Williams, etc): “Larceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be.”
Dessert Updates
Reminder that Love Potion Bells are starting on Friday the 31st! If we still have classic cocobells on hand, please try to sell them out.
Chocolate chip cookies now have a little flakey sea salt sprinkled on top starting this weekend.
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by the Block 15 Vaults! Swing by the Pub this Thursday for a Peanut Yakisoba!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, January 31st on draft, and Saturday, February 1st in bottles
Bottle Limits for purchase per customer per day:
6 - Super Nebula
4 - Super Nebula: Breakfast with Hayden
3 - Super Nebula: Ceylon Praline
4 - Kriek
Super Nebula // 12.96%
Description: This year's annual Imperial Stout release was matured in Basil Hayden Toast bourbon barrels and then conditioned on organic, direct-trade Tanzanian cocoa nibs specially selected to complement its decadent character.
Key Takeaway: Bourbon barrel aged imperial stout aged in Basil Hayden Toast barrels, this years blend has slightly less char character due to the lightly toasted barrels used.
Tasting Notes: Chocolate • Dark Roast Coffee • Decadent
Format: Draft & Bottles
Series: Cellars
Beer Style: Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Super Nebula Breakfast with Hayden // 12.96%
Description: Our yearly Super Nebula "Breakfast Edition" features Basil Hayden Toast bourbon barrel matured Imperial Stout, conditioned with fresh-roasted coffee beans, maple, and organic, direct-trade Tanzanian cocoa nibs.
Key Takeaway: Super Nebula with Maple, Coffee beans from Bespoken Coffee Roasters, and Chocolate. This annual variant is breakfast-themed and returns each year.
Tasting Notes: Espresso • Maple • Sensational
Format: Draft & Bottles
Series: Cellars
Beer Style: Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Super Nebula Ceylon Praline // 12.96%
Description: Our unique small-batch blend of Super Nebula and Ceylon Praline integrates toasted pecans, Ceylon cinnamon, and salt with the rich base of bourbon barrel and cocoa nib imperial stout base.
Key Takeaway: Super Nebula with Cinnamon, pecans, and salt, this variant was inspired by the southern treat for which it is named.
Tasting Notes: Cinnamon • Pecan • Comfort
Format: Draft & Bottles
Series: Cellars
Beer Style: Imperial Stout Matured in Bourbon Barrels with Pecans, Ceylon Cinnamon, Cocoa Nibs, and Salt
Kriek // 7.40%
Description: Spontaneously fermented in our wild cellar, Kriek is our Oud Bruin matured over two winters on locally farmed tart Montmorency cherries in second-run bourbon barrels, first used to mature Super Nebula, our Imperial Stout.
Key Takeaway: This beer spends two winters on the cherries themselves. It is exceptionally tart for a Block 15 wild ale and shows plenty of character from the fruit, the spontaneous fermentation, and the used Super Nebula barrels.
Tasting Notes: Tart Cherry • Roasted Malts • Intricate
Format: Draft & Bottles
Series: Cellars
Beer Style: Oud Bruin Matured in Bourbon Barrels with Cherries
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Zero Lux // West Coast IPA
Series: Orbital
Releases: February 7th
Format: Draft & Cans
Description: A modern IPA featuring Erebus hops, which, in Greek mythology, is the primordial god of darkness and shadows. Shining with the characteristics of citrus oils, passion fruit, and rose. Step into the darkness to taste the light.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Squirrel Stash
Exclusion: All Super Nebula and Kriek 2025 release bottles will be excluded from 20% Sunday Discount sale for the first 2 weeks. Discount availability will begin for SN & Kriek 2025 bottles on February 17th.
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 2/6!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101 - Quality Control in the Brewery
Written by Head Brewer Garrison Schmidt
At Block 15, quality control begins well before the grain is milled. We analyze the grain our silos are filled with and carefully select the lots that our most used hops are grown in. The hops we use are from the freshest harvests available. Yeast is carefully counted for viability and concentration, and even our water is filtered and adjusted with salts and minerals to ensure the perfect chemistry for each brew. These initial checks form the foundation of our consistent production.
Brew-day itself demands vigilant monitoring of several critical control points. The temperature during mashing is closely monitored as it impacts enzymatic activity and fermentable sugar production. pH is also tracked and adjusted to ensure proper enzymatic activity and hop utilization. Timing is also important, as hop additions and nutrients for yeast are added at specific intervals. We are constantly tracking temperature, pH, and time throughout the brew day, as well as tasting and smelling our wort as it moves through the process.
Once the beer is brewed and yeast is pitched, fermentation calls for daily monitoring of specific gravity, pH, sensory, temperature, and general notes on the progress of the beer. This ensures healthy yeast activity and proper attenuation. We also closely monitor dissolved oxygen levels: High enough at pitching to support yeast growth and replication of cells, but minimal post-fermentation to prevent oxidation and the production of the off flavors associated with it.
When fermentation and conditioning are finished, we evaluate the beer with both sensory and analytic analysis before packaging. Carbonation levels, dissolved oxygen, clarity, final gravity, ABV, and true-to-target evaluations are performed by our trained brewing staff to ensure that each batch is exactly how we designed it before packaging. We utilize an advanced qPCR analysis system to ensure that our beer is pure and free of undesired microbial contaminants.
During packaging, we monitor dissolved oxygen uptake and temperature to make sure that each can and keg is filled with a perfect product. After packaging we place our beers in both warm and cold libraries, to make sure that they are shelf-stable and delicious during the duration of their time in the market. We focus on delivering all of our beer as fresh as possible and put other distribution companies to shame as far as the age of our beer available to our customers. Our hoppy beers are rarely found over 60 days old and we strive for less than 30. If the beer is found in the wild over 60 days old, we will buy the beer back from the vendor to prevent folks from drinking old, out-of-date Block 15 beer. That is unheard of in our industry, placing our distribution company in a league of its own when it comes to the freshness of our product.
We take the quality of our product very seriously and depend on you to carry that into your experience with our beer once it's out of our hands. If you ever have a bad experience with one of our beers, get feedback from a customer, or find old beer available for purchase, please reach out to me directly as soon as possible, and I’ll do whatever it takes to resolve the issue. Good feedback is always welcome too! As always, I’m just an email away at garrison@block15.com
Prost!!
From the Executive Chef
February Monthly Specials
February Specials launch today! ! We normally launch specials the first Wednesday of the month, but with Bourbon month, I always do the Wednesday before the 1st, so our specials that pair with the beers are live from the get-go! Click the links below to familiarize yourselves before next Wednesday!
We're featuring Bourbon Smoked Chicken Wings for February at the Tap Room. This is a collaboration with Prime Tap House in Portland, one of our accounts known for their amazing chicken wings. They approached us with the idea of using our beer in a BBQ sauce they created. The result is a stout BBQ sauce made with hoisin, honey, soy sauce, and a mix of spices. We'll be showcasing this sauce on our menu, so be sure to highlight it to guests as part of this exciting partnership!
Dessert Update!
Love Potion Bells are dropping this Friday the 31st! Love Potion #9 stout chocolate cake with a raspberry infused filling and a hint of cayenne in the ganache (because love stings), topped with our signature swirl and a sprinkle of dried raspberries.
Deli Turkey at the Pub
We are upgrading our deli turkey at the pub to a higher quality mesquite turkey! It will go live once we run out of our current stock of the old….probably Sunday or Monday!
Pub Updates
Bourbon Month starts this weekend! By the end of the day on Wednesday, you all will have been through a Bourbon Education class and should be armed with the knowledge you’ll need to have a great Bourbon Month. If you have any questions, or need clarification, please feel free to check in with a manager, Lead, or someone who has been through Bourbon Month before.
February is especially busy behind the bar–please utilize the grey glass racks in the kitchen first unless you are bringing Glencairns to the bar, or a bartender asks you to bring the glasses straight to them. With the extra time and care we take in pouring tickets during Bourbon Month, we will have a bar back on each night and space behind the bar will be limited as folks are moving quickly. Please be respectful of this space.
The special Monday release bourbons for both the Pub and Tap Room are listed above in the “general” section–please review these, but keep the information secret as we want this to be a surprise!
Be sure to review the bottle limits above for selling Bourbon Month releases this weekend and know how many bottles of each offering folks are allowed to purchase. Limits will lift on Monday, February 3rd. If someone is trying to buy an egregious amount of beer (4 cases of Super Nebula, as an example) please check in with a manager first. We want to sell the beer, but also ensure that everyone gets a chance to buy it.
Tap Room Updates
As we head into Bourbon Month, take an extra moment to familiarize yourself with all bourbon selections and featured cocktails. Feel free to come to your first shift of the month a few minutes early to familiarize yourself with the new bottle selection, cocktail products, ingredients and storage, along with the 4 amazing beer releases.
Remember this month there are a lot of high ABV products, so first and foremost always practice safe and attentive alcohol service. Never over serve and always feel free to check in with another staff member if you think you are starting to see a VIP. Make sure to use the OLCC log if you cut someone off, this is important to your serving license as well! Always offer water and encourage food intake. There are also cab numbers listed to the left of the main terminal.
For everyone's safety, please do a thorough job when cleaning up broken glass. Remember to dump in the broken glass bucket in the kitchen- never directly in trash cans (this is so it doesn’t accidentally cut one of your coworkers later when they take out the trash)!
From time to time a distro employee may come find you to check in a beer order. It is super simple, just make sure the invoice matches the exact product we are receiving (count of each product, keg shell size, EXACT name, etc.). Initial both copies of the invoice; 1 copy should be immediately handed back to the distro employee and the other should be 3 hole punched and placed in the purple binder by the check book behind the bar.
When closing, please pay extra attention to each value you write down when counting the till money, back up bank and drop. The Bar till ($200 value) and back up ($600) must ALWAYS end with those exact amounts, NO rounding under or extra change in these bags. This communicates to management that the money you state you ended with is in fact the amount we are starting with. The Drop is the only item allowed to round. 0- 0.49 cents you round DOWN to the nearest dollar. For 0.50 cents to 0.99 cents you round UP. If you count and then have to change out bundles you must signify by either noting under “notes” or logging a second count line with (for example) “1/29 PM -2”. It is a requirement of closing to be accountable when handling money. Please follow this policy and reach out with further questions, I would be HAPPY to shadow close with anyone who has concerns about money handling.
Make sure we are washing the sauce tray and growler tubes nightly.
Coasters should always be available on the bartop for customer use. Please leave stack out and replenish when necessary. More are always available on the mezzanine. Restock crate behind the bar when needed!
The indoor and outdoor bus stations and bus tubs should always be sanitized nightly.
Remember to be turning off bathroom lights at close and prop doors open overnight for air circulation.
Lets all get back in the habit of wearing a Block 15 logoed shirt, or pin to every shift to help identify we are a staff member! Please take time to review apparel requirements if you need a refresher on Block 15 dress code.
When asked to charge something to a house account, please make sure to always put the manager name requesting the House account to be charged in the Tab Name and the business they are hosting along with YOUR initials as the staff member completing the transaction.
For example “Ian Hutchings- Lunch with Coldfire- EP”. Make sure to list if additional information was given by the manager. Example “Ian Hutchings- Lunch with Coldfire, trade for product” or “Ian Hutchings- Dinner with Wayfinder, account hospitality- EP”
Challenge: The beer cooler and wine fridge restocks could use some attention! With Bourbon month upon us it is pertinent that we prioritize restocking all coolers and properly rotating. It is a required task before precloser are phased each night to be checking this, and we would love to challenge you all to take extra time on this task each shift this next month. A reward may be involved if we see consistent improvement :)
Caves Updates
Our February 18th Bourbon Dinner Tickets will be on sale soon!
Valentine’s Day at Caves
This year, we’ll be running a couple of specials from Thursday, February 13th, through Saturday, February 15th. Reservations are encouraged but not required.
Dinner Special
Winter Black Truffle & Parsnip Risotto, Boudin Blanc, Shaved Apple & Herb Salad
Dessert Special
Brown Butter Brownie, Marionberry Cheesecake Ice Cream
Events
Bourbon Month
It’s almost here! Thank you to everyone for all your hard work getting ready to deliver another awesome Bourbon Month experience for our guests & long-time fans.
Any materials (like posters or table tents) with QR codes will lead to the Bourbon Month page on our website. You can direct customers here too, as it’s a good overview of everything we’re doing.
Super Bowl at the Tap Room
February 9th
We’ll have the game on the big screen (with sound on), and chicken wings.
High Fives
Josh - has been killing it in prep always busting his butt and is willing to give a helping hand whenever he can
Manny - Thanks to our driver Manny for bringing such a sunny attitude to work!
Patience - She is so good at everything she does!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Check back next week.
The People’s Pint / Cheers for Charity / Dine Out
Dine Out for 4 Spirits Foundation - February 11th
As part of Bourbon Month, we’ll be hosting representatives from 4 Spirits Distillery for a special bourbon tasting at the Pub from 6 - 8 pm. Two cocktail specials using their bourbon and barrel-aged gin will be on the menu. In addition, a portion of the day's food sales from both of our locations will be donated to the 4 Spirits Foundation.
Internal Brewsletter - January 22nd, 2025
General
Bourbon Month 2025
With Bourbon Month just around the corner, we’re gearing up for our staff educations to talk all things bourbon and Bourbon Month here at Block 15! In the coming weeks, you’ll be scheduled a time to meet at the Pub and go over some info that will be key in having a fun and busy Bourbon Month. This first document goes over what to expect from the month, specials we’ll have, and fun events that we will hold. Look it over and come ready to learn!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Kira! Swing by the Pub this Thursday for Spicy Broccoli Cheddar Soup Bread Bowls!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, January 24th
A Nugg Hugg //
Description: A sticky squeeze of hop nugs embraces you with this aromatic, juicy IPA that draws on a heady charge of hops to deliver luscious waves of candied peaches, pineapple, mango, and spruce. // 7.00%
Key Takeaway: 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
Format: Draft & Cans
Series: Perennial
Beer Style: Hazy IPA
An IPA sub-style originating in New England, it originally evolved from American IPA to have a lighter malt bill, that had a soft finish from adjuncts containing higher protein levels and water naturally high in Chloride. Early versions retained an assertive bitterness, but that mostly softened over time giving way to a soft, juicy beer with a big, sweet body that mostly featured fruit notes (citrus, tropical, stonefruit, red fruit, etc..). Some versions can contain pine or dank notes as well. Bitterness ranges from light to moderate, and body ranges from moderate to heavy. Hazy is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
The Incredible //
Description: Beyond belief, our triple IPA pushes boundaries with the monumental hop characters of fresh tropical fruit and sticky resin soaring above a pristine malt foundation for incredible balance. // 10.60%
Key Takeaway: Incredibly balanced for the strength. Sweetness comes from the high ABV, and is balanced by bready malts and aromatic hops.
Tasting Notes: Resinous • Pineapple • Heavy Hitter
Format: Draft & Cans
Series: Orbital
Beer Style: Triple IPA
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Super Nebula // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs
Series: Cellars
Releases: January 31st (Draft), February 1st (Bottles)
Format: Draft & Bottles
Description: This year's annual Imperial Stout release was matured in Basil Hayden Toast bourbon barrels and then conditioned on organic, direct-trade Tanzanian cocoa nibs specially selected to complement its decadent character.
Super Nebula: Breakfast with Hayden // Imperial Stout Matured in Bourbon Barrels with Cocoa Nibs, Coffee Beans, and Maple
Series: Cellars
Releases: January 31st (Draft), February 1st (Bottles)
Format: Draft & Bottles
Description: Our yearly Super Nebula "Breakfast Edition" features Basil Hayden Toast bourbon barrel matured Imperial Stout, conditioned with fresh-roasted coffee beans, maple, and organic, direct-trade Tanzanian cocoa nibs.
Super Nebula: Ceylon Praline // Imperial Stout Matured in Bourbon Barrels with Pecans, Ceylon Cinnamon, Cocoa Nibs, and Salt
Series: Cellars
Releases: January 31st (Draft), February 1st (Bottles)
Format: Draft & Bottles
Description: Our unique small-batch blend of Super Nebula and Ceylon Praline integrates toasted pecans, Ceylon cinnamon, and salt with the rich base of bourbon barrel and cocoa nib imperial stout base.
Kriek // Oud Bruin Matured in Bourbon Barrels with Cherries
Series: Cellars
Releases: January 31st (Draft), February 1st (Bottles)
Format: Draft & Bottles
Description: Spontaneously fermented in our wild cellar, Kriek is our Oud Bruin matured over two winters on locally farmed tart Montmorency cherries in second-run bourbon barrels, first used to mature Super Nebula, our Imperial Stout.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are:
Taproom: Fresh Pow, Barrel ‘97
Pub: Fresca Pils
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 1/23!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101 - The Incredible and the Sweet Sweetness of Booze
Written by Head Brewer Garrison Schmidt
This week we’re releasing the incredible, a huge triple IPA we send out into the world once a year. This beast ships at almost 11% ABV, making it our biggest IPA by far. It’s fun to produce something that’s so far out of normal for the style, but it’s also a really fun opportunity to get to work with balance in a new and interesting way.
When you think about balancing a beer like this, the alcohol has to be taken into account. While you may associate the taste of alcohol with a burning sensation, it also percieves as a mix of bitter and sweet, and the ratio between the two that you personally experience is based on genetics. If you and your friend both took a shot of straight vodka (ethanol and water) one of you may experience a sweetness while the other may experience a bittersweet flavor. About 10% of the population perceives pure alcohol as only bitter, while most of us taste at least some sweetness.
With a beer this strong, the sweetness expressed by the alcohol is a major component to contend with inside style restrictions. That means that we get to play with higher hopping rates in order to keep it tasting great. It gets a huge punch of hop CO2 extract at the beginning of boil, and a nice shot of pellets in the whirlpool and dryhop as well.
I love this beer and think it’s really fun to play with the high ABV, but encourage you to enjoy responsibly. This is legitimately a really strong beer, and has been known to go down a little too easy for its strength.
From the Executive Chef
February Monthly Specials
Our February Monthly Specials will release next Wednesday, 1/29! We normally launch specials the first Wednesday of the month, but with Bourbon month I always do the Wednesday before the 1st so our specials that pair with the beers are live from the getgo! Click the links below to familiarize yourselves before next Wednesday!
We're featuring Bourbon Smoked Chicken Wings for February at the Tap Room. This is a collaboration with Prime Tap House in Portland, one of our accounts known for their amazing chicken wings. They approached us with the idea of using our beer in a BBQ sauce they create. The result is a stout BBQ sauce made with hoisin, honey, soy sauce, and a mix of spices. We'll be showcasing this sauce on our menu, so be sure to highlight it to guests as part of this exciting partnership!
Dessert Update!
Cherry Streusel Cheesecake: You may have seen the cheesecake we ran at the pub last weekend, we will be keeping that going as a replacement for the panna cotta. It’s a vanilla bean basque cheesecake topped with cherry pie topping (contains tuaca, a brandy), and a spoonful of streusel. The cheesecake itself is crustless and made without gluten so if someone wants a gluten free dessert we can sell it with just the cherries.
Love Potion Bells are dropping next Friday the 31st! Love Potion #9 stout chocolate cake with a raspberry infused filling and a hint of cayenne in the ganache (because love stings), topped with our signature swirl and a sprinkle of dried raspberries.
Pub Updates
Remember that it is an expectation that Sling messages are checked before each shift (which is why we allow clocking in up to 10 minutes early). A lot of important updates come from the team through Sling and are often necessary info for shifts.
Tap Room Updates
Caves Updates
Valentine’s Day at Caves
This year, we’ll be running a couple of specials from Thursday, February 13th, through Saturday, February 15th. Reservations are encouraged but not required.
Dinner Special
Winter Black Truffle & Parsnip Risotto, Boudin Blanc, Shaved Apple & Herb Salad
Dessert Special
Brown Butter Brownie, Marionberry Cheesecake Ice Cream
Events
Bourbon Month
Our Brewer’s Dinners are almost sold out! Our Guided Pairing on 2/1 still has plenty of spots available if you encounter someone who missed out. Tickets for the Caves Bourbon dinner will go on sale soon, too.
Our Bourbon Month web page is live! Any materials (like posters or table tents) with QR codes will lead here. You can direct customers here too, as it’s a good overview of everything we’re doing.
Super Bowl at the Tap Room
February 9th
We’ll have the game on the big screen (with sound on), and chicken wings.
High Fives
People participating in Word of the Day - Thanks for your truly superlative selections!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Check back next week.
The People’s Pint / Cheers for Charity / Dine Out
Dine Out for 4 Spirits Foundation - February 11th
As part of Bourbon Month, we’ll be hosting representatives from 4 Spirits Distillery for a special bourbon tasting at the Pub from 6 - 8 pm. Two cocktail specials using their bourbon and barrel-aged gin will be on the menu. In addition, a portion of the day's food sales from both of our locations will be donated to the 4 Spirits Foundation.
Internal Brewsletter - January 15th, 2025
General
Tap Room Closure 1/13-1/20
We’re updating the Brewery floors at the Tap Room starting Monday, January 13th, and aim to reopen between the 18th and 20th (but very likely after the 20th). Cascade Floors is adding a new coating to our production areas, which will be loud and dusty. Once it’s finished, our floors will be more protected and will extend the life of the surface.
Please direct customers to visit the Pub or Caves during the closure!
Bourbon Month 2025
With Bourbon Month just around the corner, we’re gearing up for our staff educations to talk all things bourbon and Bourbon Month here at Block 15! In the coming weeks, you’ll be scheduled a time to meet at the Pub and go over some info that will be key in having a fun and busy Bourbon Month. This first document goes over what to expect from the month, specials we’ll have, and fun events that we will hold. Look it over and come ready to learn!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Alex! Swing by the Pub this Thursday for Pork Katsu!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, January 17th
Love Potion #9 //
Description: Brewed with an irresistible blend of dark malts, rich chocolate, and raspberries, this potion offers velvety notes of chocolate ganache and juicy fresh berries. // 7.00%
Key Takeaway: This beer gets chocolate character from four directions. Cacao Nibs and Husks, chocolate extract, dark roasted chocolate malt, and red raspberry lend color, flavor, aroma, and to this delectable Valentine's stout.
Tasting Notes: Chocolate Ganache • Raspberry Syrup • Entrancing
Format: Draft & Cans
Series: Perennial
Beer Style: Stout with Chocolate and Raspberries
There are many different substyles of Stouts, but we don’t always design beers with a specific sub-style in mind. Adjunct beers often fall under this category, as we are trying to design a beer that, first and foremost, integrates with the adjuncts we intend to use. If it doesn't go well with the beer, there’s no point in making a beer with a specialty ingredient, almost certainly the most expensive thing in the recipe. Style-wise, these beers usually fall under extra sout, foreign export stout, imperial stout, or tropical stout as far as guidelines go. They are dark with an intense malt flavor that leans to chocolate, coffee, nutty, caramel, dark fruit, and other roasted malt notes with a sweetness and bitterness that balance to produce a drinkable beer that highlights the extra ingredients we add.
Amalfi Gold //
Description: Inspired by our favorite Italian Liqueur, we added fresh lemon zest and vanilla to this select blend of barrels from our wild cellar. Bright, tart, and citrusy, enjoy a taste of the Amalfi Coast from the comfort of your home. // 6.90%
Key Takeaway: House-zested Italian Lemons and the Tonotocs Mexican Vanilla make this extra special blend even more unique.
Tasting Notes: Lemon • Vanilla • Vibrance
Format: Draft Only
Series: Cellars
Beer Style: Limoncello Wild Ale
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
The Incredible // Triple IPA
Series: Orbital
Releases: January 24th
Format: Draft & Cans
Description: Beyond belief, our triple IPA pushes boundaries with the monumental hop characters of fresh tropical fruit and sticky resin soaring above a pristine malt foundation for incredible balance.
A Nugg Hugg // Hazy IPA
Series: Perennial
Releases: January 24th
Format: Draft & Cans
Description: A sticky squeeze of hop nugs embraces you with this aromatic, juicy IPA that draws on a heady charge of hops to deliver luscious waves of candied peaches, pineapple, mango, and spruce.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are: Ol Saint Nick AND Fluffhead at the Pub
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 1/23!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
From the Executive Chef
Check back next week!
Pub Updates
This Friday we will temporarily have some N/A Sauvignon Blanc called “Sucré” (soo-kray) from Silt Wine Company and in collaboration with Hemly Cider available for those looking to take a break from drinking. It comes in a 12oz bottle, but we will offer it as a 6oz pour to make it more approachable. This has some slight haze and bubble to it, but is not meant to be fully sparkling. When serving it, please gently tilt the bottle to incorporate anything that might have settled for more consistent pours.
Tap Room Updates
We hope you all have a wonderful time off this week, or are able to find hours at other locations if needed!
After washing bar mats each evening please lay flat & upside down to dry separately. Stacking them when they’re still wet can allow bacteria growth, so this is a good rule to follow with any tools after cleaning.
When putting away glassware at close, please check the clean racks below before double stacking glassware on top of clean racks
Everyone has a method to closing! The pyramid with racks is fine behind the bar at the end of the night after you clean your shelves, however, you are required to thoroughly mop underneath that rack when you are done. Sometimes that spot is a bit slimy in the morning when opening. We should always be moping behind the bar anyways!
Heads up, Love Potion #9 and Amalfi gold release 1/17 during the taproom closure but will still be available at the pub! When we reopen at the Taproom we will have added those 2 beers to the taplist to keep on schedule with releases.
Caves Updates
Valentine’s Day at Caves
This year, we’ll be running a couple of food specials. Reservations are encouraged and can me made through our website per usual. More info to come.
Events
Bourbon Month
Bourbon Month is coming in February! Please take a minute to read the document at the top of the Brewsletter. We have a series of events within the month.
Our Bourbon Month web page is live! Any materials (like posters or table tents) with QR codes will lead here. You can direct customers here too, as it’s a good overview of everything we’re doing.
Super Bowl at the Tap Room
February 9th
We’ll have the game on the big screen (with sound on), and chicken wings.
High Fives
Kaidyn - Kaidyn is always willing to step up and cover shifts when needed. From the pub to the tap room, he seems to be everywhere at once.
Max Spears - Always comes to work with a smile & a great attitude!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Check back next week.
The People’s Pint / Cheers for Charity / Dine Out
Check back next week.
Internal Brewsletter - January 8th, 2025
General
Tap Room Closure 1/13-1/20
We’re updating the Brewery floors at the Tap Room starting Monday, January 13th, and aim to reopen between the 18th and 20th (but very likely after the 20th). Cascade Floors is adding a new coating to our production areas, which will be loud and dusty. Once it’s finished, our floors will be more protected and will extend the life of the surface.
Please direct customers to visit the Pub or Caves during the closure!
Bourbon Month 2025
Next week we will be dropping info about Bourbon Month and what you can expect when it comes to service, events, and fun new specials! This is a super busy and very exciting month for both staff and our guests and I can’t wait to share it with you all. FOH folks, you will be scheduled education classes in the coming weeks where we will go over the details, answer questions, and taste through the release beers (if you are over 21). Let me know if you have any questions! - Goody
Have You RSVP’d to the Holiday Party???
Please use this form to RSVP for the Block 15 Holiday Party! This year, we will be holding it at our Southtown Tap Room on January 13th from 5 pm - 9 pm. We've got lots of fun activities planned such as:
Kegeritas
Pinatas
White Elephant Gift Exchange
Holiday Baking Competition with fabulous prizes
DJ Scottie with a community playlist
Photobooth
Food catered by Grindz Hawaiian from Albany
Afterparty at Squirrels 9pm - 12am!
This party is for adults only, and each employee is allowed a plus 1. If the plus 1 is a former employee, please include their name in the spot below!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Mars! Swing by the Pub this Thursday for Potato Leek Casserole!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, January 10th
Sticky Hands: The Kine //
Description: Rolled up tight with the stickiest, top shelf hops grown right here in the Pacific Northwest. Enjoy a blast of heady herb, blue spruce, and orange skunk wrapped up tight in our loudest Sticky yet. // 8.10%
Key Takeaway: Sticky Hands: The Kine brings all our favorite aspects of Sticky Hands but with the dankness dialed up to 11. This beer comes from deep in the Block 15 archives - before we revived it in 2023, it hadn't flowed from our taps since 2014.
Tasting Notes: Pineapple • Cannabis • Lifted
Format: Draft & Cans
Series: Sticky Hands
Beer Style: Imperial IPA
Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Love Potion #9 // Stout with Chocolate & Raspberries
Series: Perennial
Releases: January 17th
Format: Draft & Cans
Description: Brewed with an irresistible blend of dark malts, rich chocolate, and raspberries, this potion offers velvety notes of chocolate ganache and juicy fresh berries.
Amalfi Gold // Limoncello Wild Ale
Series: Cellars
Releases: January 17th
Format: Draft Only
Description: Inspired by our favorite Italian Liqueur, we added fresh lemon zest and vanilla to this select blend of barrels from our wild cellar. Bright, tart, and citrusy, enjoy a taste of the Amalfi Coast from the comfort of your home.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are: Hoppy Holidays & Ol’ Saint Nick (Pub Only), and Fresh Pow (Taproom Only)
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is this Thursday, 1/9!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Sticky Hands, The Kine
Written by Garrison Schmidt, Head Brewer
It’s come to my attention that some of you youngins aren't familiar with the concept of kine bud. Well, sit back and let Uncle Gary drop some old school on you, it’s time for beer (and weed) education.
When I was a young man, weed was illegal. That’s right, you’d go to jail just for having a little of it! Isn’t that insane?! Don't get me started on the way we’d risk our lives to get ahold of it. It also didn't come in nearly as many forms and strains as it comes in now. You could basically buy flower or hash, and it was either schwag (brown, dry, sticks and stems ish), or if you were very lucky and well connected with various criminals, you could get kine bud. Dorks mispronounced it as kind, and kind bud is also a term in that community to this day.
Kine comes from a Hawaiian Pidgin phrase Da Kine. It’s a fun phrase that can mean almost anything to a native Hawaiian speaker and has been described in a surfing dictionary as “the word you use when you don't use the word.” Its definition changes from situation to situation with context, but to non-native speakers, kine has but one real definition: that sweet sticky herrrb.
So, why would we name a Sticky Hands variant after a slang term for really good pot? Simply put, cannabis and hops are as closely related as they can be. They contain many of the same flower structures that produce similar tricomes, responsible for making many of the same terpenes, oils, and other chemicals that impart flavors and aromas. When we say that a beer is exhibiting dank herbal notes, this relationship is what we’re referencing. Sticky Hands, The Kine uses several hops that really exemplify that characteristic and presents about as dank-forward as an IPA can.
If you didn’t know, now you know. Roll up a bone and crack open a Sticky The Kine. It’s a match made in hippy heaven.
From the Executive Chef
January monthly specials will go live today at both locations!
Tap Room
Porkstrami Egg Rolls-House brined and smoked “porkstrami”, sauerkraut, swiss cheese & stone ground mustard egg roll served with our spicy reuben sauce. $10.99
Mash Paddle Melt-Seasoned NW beef patty, garlic sauteed mushrooms, melted Swiss cheese & house dressing on toasted artisan bread. $16.99
Pub
Eggplant Parmesan Sandwich - Breaded & fried eggplant with creamy marinara, melted provolone & fresh basil on house toasted ciabatta. $15.99
Chicken Chipotle Pasta - Cavatappi pasta, mushrooms & sweet onions and chipotle-parmesan cream sauce with smoked chicken, aleppo pepper and green onions. $17.99
Porkstrami Sandwich - Thinly sliced house made Carlton Farms pork shoulder pastrami, on toasted artisan bread with grilled sweet onions, Tillamook Swiss, house pickles and classic yellow mustard. $16.99
Sunday BBQ Chicken Plate at the Pub
This Sunday our BBQ Chicken Plate will be back in action! We are adjusting the times this is available from 11am-3pm, due to quality issues. We will be doing a social post to let guests know, and will update the menu & website to reflect the time change!
Pub Updates
We officially have a new cider on at the Pub! We are featuring the Dusty Apple from Helvatia Cider out of Hillsboro, OR (and our newest addition to the Block 15 Distro line-up). This cider is a little bit drier than the Yonder was, but is still very refreshing and crowd pleasing. Reminder: we cannot put any cider in a Crowler, but we can do a Growler fill if requested.
Please remember to be mindful of trips behind the bar, especially when there is already more than one person in that space. When running food, we should be dropping it on the customer side, not the bar side. Grey glass racks in the kitchen should be utilized first during higher business times (often bartenders want glasses directly to the bar towards close, or when its slow) but consistent traffic behind the bar can cause run ins and clog up flow. Using the racks also helps to prevent the top of the dishwasher from looking messy or cluttered. Lastly, please be mindful of conversations or floor updates not happening in the space between the register and entrance to the kitchen. Often folks need to get to that end to help guests and it’s becoming clogged more often. Thank you for helping to keep a tight and fast-paced area a little more easy to navigate!
Tap Room Updates
The Taproom closure is finalized: 1/13-1/20*. However, our reopening date is subject to change! Please reach out to Sarah or Rachel (your scheduling manager) if you are interested in project cleaning hours during this time period. If you intend on taking that time off it still needs to be approved by them!
All questions regarding Taproom reservation requests should be directed to taproom@block15.com. Please do not direct them towards managers' specific work email (if a manager is on their weekend the customer waits longer for a response than necessary, so this helps streamline the process).
Andy will begin managing online keg sales this week so please begin directing customers to andy@block15.com with questions about their Online Keg Sale order or Corni Fills. FOH will still manage the hand off to customers and Green tagging corni’s when they are dropped off by customers. Those will continue to be found in the office drawers behind the bar labeled “service”. Always log exactly what keg is received from customers when they drop off empty shells please! This log is located in the white bar binder in a slip that says “keg sales”. Including name, date and phone number (very important!!) so we can make sure to refund their deposit.
Changing the organization of the cocktail fridge to make it more user friendly. We purchased FOH ONLY fifos that are clearly labeled on the bottom of the squeeze bottle with sharpie.
Smix concentrate and margarita now have pour spouts on the backer in use for those products. Make sure to use the one with the pour spout so we are using the oldest product first and keeping proper rotation! Simple syrup & Honey simple syrup (or “honey water” which is the same thing) should now be stored in these fifos with a squeeze top lid when in the cocktail fridge. Large backers/ any backstock should be stored in the Red Cocktail Crate in the walk in to save space.
When hangers are pulled from apparel- please make a run at the end of your shift to the mezzanine and store in the apparel backstock area. You will see a large pile of hangers in there already. Please neatly add to this collection!
A good indication if we offer something to go in crowler form is if we have a button made or not in the system (always best to ring something in before making it!) Regarding products added to our draft selection: Hop Water and Helvetia Cider cannot be crowlered
Ordering both size formats of tequila now, intentionally! Please ONLY make batched margarita from the Large format tequila bottles. Single pours of tequila can come from small bottle so it fits in well
We are now going to carry Tito’s Vodka, as a gluten free verified option for vodka. This will also be slightly higher quality than Slaptail.
Vermouth is to be stored in the fridge. We are going to receive a fresh bottle (smaller format) that is to be stored in the fridge, always. Sidenote: Anything that needs refrigerated after opening should always be dated the day it was opened with sharpie on the bottle!
Caves Updates
Events
Bourbon Month is coming! Keep an eye out for more information in the Brewsletter and through Sling. Here’s a peek at our updated logo:
High Fives
Levi - The outdoor tables at the tap room look awesome and fresh!
Marketing - Keep it up!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Check back next week.
The People’s Pint / Cheers for Charity / Dine Out
Check back next week.
Internal Brewsletter - December 18th, 2024
General
New desserts dropping after Christmas! Expect to see these on Friday 12/27.
*Brand new* Cherry Pie Panna Cotta (dairy free) - A vanilla bean flecked panna cotta made with coconut milk topped with cherry pie filling and streusel. This dessert is made without dairy but is not vegan because of the gelatin. The cherries and streusel will be added at plating.
Original Cocobells replacing the peppermint bell. Our chocolate stout cake, fluffy cream cheese filling and ganache on top.
Festive Fridays
Feel free to wear your (family-friendly) holiday sweaters or accessories each Friday through the holiday season!
Holiday Hours
Christmas Eve:
Pub: 11 am - 4 pm
Tap Room: Closed
Caves: Closed
Christmas Day:
All locations closed
Holiday Party January 13th
Please use this form to RSVP for the Block 15 Holiday Party! This year, we will be holding it at our Southtown Tap Room on January 13th from 5 pm - 9 pm. We've got lots of fun activities planned such as:
Kegeritas
Pinatas
White Elephant Gift Exchange
Holiday Baking Competition with fabulous prizes
DJ Scottie with a community playlist
Photobooth
Food catered by Grindz Hawaiian from Albany
Afterparty at Squirrels 9pm - 12am!
This party is for adults only, and each employee is allowed a plus 1. If the plus 1 is a former employee, please include their name in the spot below!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Rachel! Swing by the Pub this Thursday for Buffalo Chicken Pull-Apart Rolls!
We’re always looking for more submissions, so send in those ideas!
Pub Prep Kitchen Spotify Wrapped
For your enjoyment…
This Week’s Releases
Releasing Friday, December 20th
The Prophecies //
Description: Inspired by a favorite Abbey quad enjoyed on a visit to Belgium. Blending specialty malts, dark Belgian candi sugar, & Abbey yeast with hints of dark fruit and Dutch cocoa with a rich yet delightful finish. // 10.30%
Key Takeaway: Naturally conditioned in tank prior to canning, we have adapted the bottle conditioning technique we used to use to accommodate moving the packaging format. This increases the time it resides in the brewery. It is a commitment to quality, not efficiency.
Tasting Notes: Ginger Bread • Burnt Sugar • Rustic
Format: Draft & Cans
Series: Orbital
Beer Style: Belgian Quadrupel
An abbey beer sometimes referred to as “Belgian Strong Dark Ale,” the name Quad follows the convention of Dubbel and Tripel, each rising in strength. These beers are usually between 8% and 14% abv and feature a rich malt flavor, including plummy or figgy fruit notes, chocolate, caramel, and molasses. The characteristic Belgian yeast aromatics of baking spice and pear lean more to black pepper. These are rich but well-attenuated beers that are often highly carbonated, almost always attained with re-fermentation, or natural conditioning, where carbon dioxide from a second fermentation is captured to create the necessary balance and mouthfeel.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Block Water: Citrus Shift // Sparkling Hop Water with CBD
Series: Emerging
Releases: December 27th
Format: Draft Only
Description: Jump into the new year with our latest beverage, Block Water. This sparkling water is steeped in Citra hops and boosted with house-made lemon peel, orange peel, elderflower, and lemon verbena extracts. All natural and alcohol-free, we also added CBD to bring in the zen after the holiday craze.
Squirrel Stash // Brown Ale
Series: Perennial
Releases: January 3rd
Format: Draft & Cans
Description: An artistic brown ale brewed with a host of specialty malts and English yeast. Soft body and a malt profile with notes of toasted nuts, baker’s chocolate, and coffee with a dry finish.
Fresca Pils // Italian Pilsner
Series: Perennial
Releases: January 3rd
Format: Draft Only
Description: A crisp, hop-forward Italian-style pilsner brewed with Northwest pilsner malt and generously hopped with European Styrian hops, lending zippy notes of citrus, berries, and fresh-cut grass.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Hoppy Holidays
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next meet-up will be on December 19th!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Advanced Hop Products
Written by Garrison Schmidt, Head Brewer
We use many different advanced hop products at Block 15, and our desire to constantly experiment and innovate with how to apply those products has set Block 15 apart from other breweries. Sticky Hands’ use of critical CO2 extract set it apart from other Oregon IPA, and we continue that innovation today. We now use both Salvo and CO2 extract in Sticky Hands and are always seeking ways to make that beer as much of a hop experience as possible.
Advanced hop products are any hops that have been processed beyond just pelletizing. When they are harvested hops are delicate and prone to mildew and degradation very quickly. To avoid this, they are kilned to quickly dry them but preserve their delicate aroma and flavors. Once dried, they are run through a pelletizing mill where they are compacted before packaging. This is how most hops come to us.
We also use advanced products, such as CO2 extract, cryogenic concentrated hops, and hop oils. These products are made from individual hop varieties and are designed to provide flavor and aroma consistent with the hops they are made from.
CO2 Extract
We use CO2 extract widely in our IPAs. These products are created using supercritical CO2, which is in a liquid form, to extract alpha acids (essential to create bitterness), beta acids (antimicrobial), and essential oils (all of the flavor and aroma compounds we want). Some CO2 extracts are further processed to remove alpha or beta acids. We have several beers coming this winter that feature Salvo, a newer extract that doesn’t produce bitterness but is loaded with essential oils for a high-impact flavor addition. Most of these products are solid at room temperature and must be heated before use, which limits how they can be added.
Cryogenic Hops
In this process, kilned hops are frozen with liquid nitrogen and sifted to remove non-flavor-implementing vegetal material from the flavor-rich lupulin glands, then pelletized for ease of use. They are roughly twice as potent as normal pellets. Several hop processing and distribution companies now make cryogenic products; Hopsteiner makes Lupulin Pellets, Yakima Chief makes Cryo, Barth Haas makes Lupomax, and Crosby makes CGX.
Hop Oil
Sometimes made from whole leaf hops, sometimes from CO2 extract, hop oils, like salvo, add no bitterness to the beer, but are loaded with essential oils that impart bright, fresh hop flavor. These products are liquid at room temperature and can be added later, often just before packaging. We commonly use Glacier Hop Ranch’s Hopzoil, Oast House’s Fusion Terpenes, and Hopsteiner’s Steam Distilled Hop Oil. Joy gets a good dose of Hopzoil. We are currently trialing Yakima Chief’s Hyperboost in Sticky Hands and Deep Seek.
Hop processing is an industry undergoing constant innovation with new products released constantly. One of the more recent products is fresh hops that have been frozen with liquid nitrogen to preserve them longer. Along with a constant stream of new hop varieties, there is no shortage of products for us to experiment with as we continue to strive to be an innovator in the industry.
I hope this helps to clear up the differences between some of the products that we mention in brewery literature regularly. I know it’s a lot of information to keep up with, but if you have questions, don't hesitate to ask! Ask me or any brewer, at any time, or send me an email, at garrison@block15.com.
From the Executive Chef
January monthly specials will go live on Wednesday, January 8th, at both locations!
Tap Room
Porkstrami Egg Rolls-House brined and smoked “porkstrami”, sauerkraut, swiss cheese & stone ground mustard egg roll served with our spicy Reuben sauce. $10.99
Mash Paddle Melt-Seasoned NW beef patty, garlic sauteed mushrooms, melted Swiss cheese & house dressing on toasted artisan bread. $16.99
Pub
Eggplant Parmesan Sandwich - Breaded & fried eggplant with creamy marinara, melted provolone & fresh basil on house toasted ciabatta. $15.99
Chicken Chipotle Pasta - Cavatappi pasta, mushrooms & sweet onions and chipotle-parmesan cream sauce with smoked chicken, aleppo pepper and green onions. $17.99
Porkstrami Sandwich - Thinly sliced house made Carlton Farms pork shoulder pastrami, on toasted artisan bread with grilled sweet onions, Tillamook Swiss, house pickles and classic yellow mustard. $16.99
Pub Updates
Tap Room Updates
The Taproom location will be closed Christmas Eve and Christmas Day due to hours of operations. We hope you have a wonderful holiday with family and friends!
The glass rinser is turned off to the second tap box intentionally, to see if we can diagnose exactly where the leak is being created. Please use glass rinsers closest to the clean glassware for the time being. Also, please write in maintenance log if you are still squeegying that area or if it is staying dry now that those are off! Thank you all for your patience as we figure out the problem.
We are going to get rid of the glass Iced Tea dispenser and move to storing Iced Tea in a labeled/ dated pitcher just like the Lemonades in the cocktail fridge. As long as we only fill 1 pitcher of each at a time, there should be plenty of room in the fridge. This will also help with proper product rotation!
Strawberry lemonade concentrate will now be stored in a plastic long neck bottle with a pour spout. We will be receiving new fifos soon, that will be for Bar/ cocktail use ONLY to help prevent any off flavors in bar products. Please remove tape from all backers, fifos or other bar containers before you wash them since we are putting a brand new set in rotation. Thank you! :)
There is now a reservation calendar (created by the wonderful Makayla) to update you if we have a reservation that day, what time, how many people, and if they paid a deposit highlighted in yellow. You can find this by the roster board! FOH staff, you will be responsible for verifying this information and providing this deposit back to the customer, once the party has arrived and they have reached their cap. A detailed message will be sent out over Sling to provide step by step details on how to do this!
Caves Updates
Events
High Fives
Connor Hastings - Welcome back!
Danny Perston - Danny has an incredible passion for beer and loves to share his knowledge with those around him. He always picks up the phone to answer questions for brewers in need. Love this guy and his energy!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Please welcome the following folks to the team:
The People’s Pint / Cheers for Charity / Dine Out
Check back next week.
Internal Brewsletter - December 11th, 2024
General
Festive Fridays
Feel free to wear your (family-friendly) holiday sweaters or accessories each Friday through the holiday season!
Holiday Hours
Christmas Eve:
Pub: 11 am - 4 pm
Tap Room: Closed
Caves: Closed
Christmas Day:
All locations closed
Holiday Party January 13th
Please use this form to RSVP for the Block 15 Holiday Party! This year, we will be holding it at our Southtown Tap Room on January 13th from 5 pm - 9 pm. We've got lots of fun activities planned such as:
Kegeritas
Pinatas
White Elephant Gift Exchange
Holiday Baking Competition with fabulous prizes
DJ Scottie with a community playlist
Photobooth
Food catered by Grindz Hawaiian from Albany
Afterparty at Squirrels 9pm - 12am!
This party is for adults only, and each employee is allowed a plus 1. If the plus 1 is a former employee, please include their name in the spot below!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Garrison! Swing by the Pub this Thursday for a Chicago Dog!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, December 13th
Hoppy New Year //
Description: Welcome in 2025 with a bang of the finest Northwest-grown hops, a crisp body orchestrated by a dance of specialty malts, and a bubbly finish. Hoppy New Year from Block 15! // 8.80%
Key Takeaway: Ring in the new year with an ipa that pairs the citrus character of Amarillo, citra and Wai-iti with the tropical and herbal character of Talus and Nelson Sauvin. Also features Pure Idaho pilsner malt from Great Western Malting Co.
Tasting Notes: Orange Peel • Herbaceous • Snappy
Format: Draft & Cans
Series: Orbital
Beer Style: Imperial IPA
Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.
Continuous Darkness //
Description: Embrace the darkest days of the year with this luscious concoction that balances notes of chocolate, caramel, espresso, and decadent dark fruits, concentrated to velvety heights by an extended boil. // 14.00%
Key Takeaway: Implementing several new techniques to make something unique, Continuous Darkness is a step beyond for us. No adjuncts were used to make this exceptionally big stout.
Tasting Notes: Bitter Chocolate • Espresso • Indulgent
Format: Draft & Cans
Series: Emerging
Beer Style: Russian Imperial Stout
Also more simply referred to as “Imperial Stout,” the term Imperial originates from the late 1700s when a London-made strong “export stout” was shipped to the Russian Imperial Court at the request of Catherine the Great. The Lonon-based brewery that exclusively made this beer, Anchor Brewing, later renamed Barclay Perkins, saw the marketing opportunity to rename this beer to “Russian Imperial Stout,” this is the origin of the term “Imperial” in describing beer with exceptionally high strength. As the name implies, this is a strong beer, usually between 8% and 12%, but some American examples can exceed 15% ABV. Dark with a strong roasted malt character, they often present notes of dried fruit, chocolate, and coffee flavors with a warm, bittersweet finish.
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
The Prophecies // Belgian Quad
Series: Orbital
Releases: December 20th
Format: Draft & Cans
Description: Inspired by a favorite Abbey quad enjoyed on a visit to Belgium. Blending specialty malts, dark Belgian candi sugar, & Abbey yeast with hints of dark fruit and Dutch cocoa with a rich yet delightful finish.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Joy
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next meet-up will be on December 19th!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Continuous Darkness
Written by Garrison Schmidt, Head Brewer
Continuous Darkness is a really interesting beer, and it gives us an opportunity to talk about the different ways we can change the beer we make. We talk a lot about barrel aging and using new exciting hop products and varieties, but what happens if we take those both off the table? What if we want to brew something big, powerful, and full of character but can’t use those two common levers from our program? One answer is to use a more interesting and complex grain bill and play with the duration of key steps during the hot side brewing process.
Let's compare Continuous Darkness to another of our favorite dark beers, like Nebula, for a look at just how intense this big mama really is. Nebula has seven distinct malts used, including five specifically darker malts, that come to a total of 1290 lbs per turn. Continuous Darkness has ten distinct malts, with seven darker varieties, for a total of 2262 lbs per turn. That means that there are considerably (almost twice as many) more sugars available from the malt in a single batch of Continuous Darkness than in Nebula, which means that much more can be converted to ABV during fermentation. Nebula is also boiled for 70 minutes, and CD is boiled for 240 minutes. This gives the wort a lot of time to condense through evaporation, increasing the viscosity and giving it a really special mouthfeel, which the style is famous for. Increasing the boil also increases Maillard reaction influence, which refers to the flavor and aroma caused by chemical reactions that take place during a cooking, toasting, or burning process. Think about the difference in aroma between bread and toast.
Russian Imperial stout is one of my favorite styles, especially this time of year. They are big, bold, flavorful, and pack a serious punch that is great for chasing off those winter blues.
From the Executive Chef
Pub Updates
The Pink Moon will be temporarily falling off the menu for a few weeks while we feature an Egg Nog at the Pub. This Egg Nog will have a blend of rums, coconut, banana liqueur, and sherry in it, and is a little bit lighter-bodied than the classic, ultra creamy versions. We’re going to feature this same recipe at Caves as well. It’s very approachable and great for this holiday season.
Tap Room Updates
Caves Updates
Congratulations to Aidan for stepping into the Caves GM role as I (Goody) begin my transition out of Block 15. We will spend some time training, but feel free to direct questions and feedback his way!
Events
High Fives
Makenna White - For her beautiful holiday decorating skills at the taproom, it looks lovely! Thank you for your hard work.
Whitney Parks - She's doing an excellent job at both locations. Thanks for your efforts and always being willing to help where it's needed.
Holly - I am really enjoying the window decorations. That was a great idea!
Spencer, Zach and Myles - Making training a lot of fun, easy to understand and in general showing how much the distribution team works together has been awesome to watch. As well as be a part of this team.
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Please welcome the following folks to the team:
Neil Abrew - Distro driver
Charles Clack - Prep cook
The People’s Pint / Cheers for Charity / Dine Out
Check back next week.
Internal Brewsletter - December 4th, 2024
General
New Dessert
The Peppermint Bells are coming out today. Please see the SOP for plating instructions. At service, they get a sprinkle of peppermint candy!
Let’s try to push the last few pumpkin bells this week and tell customers to get them before they're gone!
Holiday Party
Please use this form to RSVP for the Block 15 Holiday Party! This year, we will be holding it at our South town Tap Room. We've got lots of fun activities planned such as:
Kegeritas
Pinatas
White Elephant Gift Exchange
Holiday Baking Competition with fabulous prizes
DJ Scottie with a community playlist
Photobooth
Food catered by Grindz Hawaiian from Albany
Afterparty at Squirrels 9pm - 12am!
This party is for adults only, and each employee is allowed a plus 1. If the plus 1 is a former employee, please include their name in the spot below!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by David! Swing by the Pub this Thursday for a Hawaiin Burger!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, December 6th
Vital Vibe //
Description: We’ve harmonized Citra and Mosaic with Krush, the new king of aura. Experience the bass of citrus and stone fruits amplified by the highs of tropical fruits. Pour up and discover your Vital Vibe and that B15 feeling. // 6.60%
Key Takeaway: This beer was originally made for the experimental hop project Consortium: Mosaic x HBC-586. One of our most popular emerging IPAs, it was graduated to a stand-alone brand, Vital Vibe, in late 2023. HBC-586 went through a 17-year process as an experimental hop variety and was officially released as a commercial hop brand, Krush™, in 2024.
Tasting Notes: Candied Peach • Orange Juice • Aura
Format: Draft & Cans
Series: Orbital
Beer Style: West Coast IPA
An IPA Sub-style that originated in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
Barrel ‘97 //
Description: We descended into our subterranean wild cellar to hand-select the three barrels used in this unique wild red wheat farmhouse blend. // 7.90%
Key Takeaway: Special, hand selected three barrel blend from our downtown wild cellar
Tasting Notes: Dried Flowers • Funky Tart • Warm Honey
Format: Draft Only
Series: Cellars
Beer Style: Wild Ale
Upcoming Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Hoppy New Year // Imperial IPA
Series: Orbital
Releases: December 13th
Format: Draft & Cans
Description: Welcome in 2025 with a bang of the finest Northwest-grown hops, a crisp body orchestrated by a dance of specialty malts, and a bubbly finish. Hoppy New Year from Block 15!
Continuous Darkness // Russian Imperial Stout
Series: Emerging
Releases: December 13th
Format: Draft & Cans
Description: Embrace the darkest days of the year with this luscious concoction that balances notes of chocolate, caramel, espresso, and decadent dark fruits, concentrated to velvety heights by an extended boil.
Crowler/Package Sale for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Ol’ Saint Nick
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm Every Other Thursday @ the Pub
The next meet-up will be on December 5th.
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Vital Vibe
Written by Garrison Schmidt, Head Brewer
Vital Vibe is a graduation of a beer that was designed in one of our experimental brew programs. The Consortium series was used to test the synergy between two hops that we’ve never used together before and don't know how they’ll get along. Some hops don't behave harmoniously together and can add off flavors to a beer when mixed.
However, sometimes, two hops create a product greater than the sum of their parts. When we first brewed Consortium: Mosaic x HBC-586, we knew that we had something special. This is the third return of the combo as the graduated brand Vital Vibe, and it gives some of my favorite hop characteristics: fruit candy, stone fruits like peach and apricot, and tropical fruits like papaya, mango, and pineapple. It has more body than a lot of our IPAs and has a really satisfying balance and depth of complexity.
A little inside baseball on HBC-586, it recently graduated in its own way. After 17 years as an experimental hop, it was finally released this year as a commercially available product under the brand name Krush. It is an incredibly lively variety that bursts with orange, mango, guava, peach, mixed berries, and resin notes, and we’re happy to see it sticking around for good!
Grab a Vital Vibe, pour up, and as always, let me know what you think!
From the Executive Chef
Pub Menu updates begin today
Bucatini & Meatball Parma Rosa (Replaces Pesto Pasta)
Bucatini pasta, house-made creamy fontina-tomato sauce, parmesan, basil, and a jumbo beef & pork meatball. $17.99
Bucatini is hollow, long pasta that is a little thicker than a traditional spaghetti noodle.
Alabama Slammer (Replaces Grilled Turkey & Cheddar)
Smoked & pulled chicken, house dill pickles, banana peppers and our horseradish-based Alabama White BBQ sauce on a toasted Bread Stop brioche pub bun. $17.99
December Monthly Specials
December Monthly Specials come out the 4th! Be sure to freshen up and read the attached info sheet! They will also be posted in their respective kitchens for reference!
TAP ROOM - TR DECEMBER 2024 SPECIALS INFO SHEET
Coconut Curry Chicken & Rice
Tender coconut curry chicken breast, spicy serrano cucumbers & shallots, peanut ginger sauce & cilantro over a bed of coconut rice. $13.99
French Dip Sandwich
Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked baguette. Served with a side of warm jus. $18.99
PUB - PUB DECEMBER 2024 SPECIALS INFO SHEET
Tahini Baba Ganoush
Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $11.99
Mushroom & Beef Stroganoff
Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $19.99
Grilled Mortadella Sandwich
Thinly sliced & grilled mortadella, arugula-hazelnut pesto, melted provolone cheese, banana peppers and mayo on a toasted brioche bun. $16.99
Pub Updates
We have a new cider replacing the 2 Towns OutCider since they have stopped producing it. Details are below! This will likely move over either this weekend, or early next week and we will reprint menus at that time.
Style: Semi Dry Cider
Cidery: Yonder - Wenatchee, WA
Name: Vantage
ABV: 6.5%
Tasting Notes: Peach. Red Berries. Subtle Spice. (though there is no actual “spice” in this cider, just the nature of the yeast and apples)
Price/Pour: $6.50 / 16oz
We are switching from Prickly Pearadise to a Spiced Apple Cosmic Crisp this Friday!
Tap Room Updates
With Pups on the Patio scheduled this weekend, we should see an uptick of people and their furry friends! To ensure it is a fun and welcoming event, please allow customers to come in and order with their dog on leash, and then return outside (obviously if it is a service dog this rule does not apply!) We will have free doggie biscuits made by our bakery along with activities such as paw print ornament making. I hope if you’re not working you’ll consider bringing your own pet in to enjoy the fun, Cheers!
Caves Updates
Events
Pups on the Patio at the Tap Room - December 7th
Belgian Beer Dinner at Caves - December 10th
SOLD OUT - woo!
Santa’s Folly at Caves - December 14th
High Fives
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human Resources
Staff Section
Please welcome the following folks to the team:
Serena Carrier - Host at the pub
Nico Campbell - Dishwasher at the pub
Trina Conroy - Host at the pub
The People’s Pint / Cheers for Charity / Dine Out
Check back next week.
Internal Brewsletter - November 27th, 2024
General
Holiday Party
Please use this form to RSVP for the Block 15 Holiday Party! This year, we will be holding it at our South town Tap Room. We've got lots of fun activities planned such as:
Kegeritas
Pinatas
White Elephant Gift Exchange
Holiday Baking Competition with fabulous prizes
DJ Scottie with a community playlist
Photobooth
Food catered by Grindz Hawaiian from Albany
Afterparty at Squirrels 9pm - 12am!
This party is for adults only, and each employee is allowed a plus 1. If the plus 1 is a former employee, please include their name in the spot below!
New seasonal Cocobell
Brand new cocobell flavor running alongside December monthly’s, dropping on 12/4! Introducing the Peppermint Bell, layers of white chocolate cake filled with a candy cane speckled filling, topped with dark chocolate ganache and a peppermint swirl. Crushed peppermint candy sprinkled on top at service (the bits will stick to the swirly).
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday, November 29th
Hop Pen Pals //
Description: Dear Behemoth, Thank you for designing this lighter-bodied NZ IPA that bursts with peeled pineapple and mandarin oranges from your Southern Hemisphere hops. Enclosed is a WC recipe for your brewing enjoyment. - Your friends, The Block 15 Brewers // 6.70%
Key Takeaway: This is our second collaboration with our friends from Behemoth Brewing in Aukland, New Zealand. We decided to do a recipe swap, sending them a West Coast American IPA, and they reciprocated with a New Zealand IPA. We're excited to work with a bunch of ultra-new school Southern Hemisphere hops for an authentic NZ IPA.
Tasting Notes: Pineapple • Citrus Candy • No Worries
Format: Draft & Cans
Series: Synergy, collab with Behemoth Brewing
Beer Style: New Zealand IPA
Lighter in body and ABV, these beers are sessionable. Lots of hop character without much bitterness and a lot of tropical and white wine hop aroma from exotic NZ hops like Riwaka, Rakau, Pacific Jade, Pacific Sunrise, Superdelic, Nectaron, Motueka, and more.
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Vital Vibe // West Coast IPA
Series: Orbital
Releases: December 7th
Format: Draft & Cans
Description: We’ve harmonized Citra and Mosaic with Krush, the new king of aura. Experience the bass of citrus and stone fruits amplified by the highs of tropical fruits. Pour up and discover your Vital Vibe and that B15 feeling.
Barrel ‘97 // Wild Ale
Series: Cellars
Releases: December 7th
Format: Draft Only
Description: We descended into our subterranean wild cellar to hand-select the three barrels used in this unique wild red wheat farmhouse blend.
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Fluffhead
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
This is on pause because of Thanksgiving - The next meet up will be December 5th!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: New Zealand IPA
Written by Garrison Schmidt, Head Brewer
We’ve talked before about the different variations of IPA, the three that we usually focus on are American, West Coast, and Hazy or New England IPA. There are, however, even more variations within the industry that are less focused on or have become less popular in the recent past. Brut IPA, English IPA, Black IPA, Belgian IPA, and Rye IPA all have different attributes and characteristics that set them apart from the pack, and a recent arrival on the scene (in the US) is New Zealand IPA.
New Zealand has a long, proud brewing history. They also have completely different soil chemistry than most of the world and an opposite growing season due to their location on the planet. This causes the same hops that we grow here to present differently when grown there. It also allows them to grow hops that we simply can't recreate without their unique terroir. They are secluded from the rest of the world, and are free of many of the diseases and pests that affect other growing regions, allowing them to have the world's strongest, largest organic hop program. They simply don't need to use as many chemical pesticides as the rest of us.
This is all to say that New Zealand produces hops that are different from anywhere else in the world. Nelson Sauvin, Nectaron, Superdelic, Riwaka, Rakau, and Motueka are a few of the unique hop varieties that are only grown in New Zealand and have amazingly novel characteristics like lollipop, white wine, mojito, and lychee. The fact that their hops are so different has driven them to produce an IPA that is completely different to complement them.
The New Zealand IPA is a famously balanced, lighter in body and ABV version of the style we know and love. Usually around 6% and charged with NZ hops, this beer presents completely differently than the IPA that we are used to. It also usually has a less pronounced bitterness with a crisp, clean finish. Luckily, we have good friends at Behemoth Brewing in Auckland who sent us a recipe for a legit NZ IPA to help us get our foot in the door on the development of our own recipe.
Hop Pen Pals hits the shelves this week, and I hope you give it a try. As I said, it’s completely different from almost any other beer we’ve ever made. The weight, mouthfeel, hop characteristics, and finish are unique to our portfolio, and I’m excited about how it turned out. As always, give ‘er a shot and let me know what you think!!
From the Executive Chef
Pub Menu updates begin today
Bucatini & Meatball Parma Rosa (Replaces Pesto Pasta)
Bucatini pasta, house-made creamy fontina-tomato sauce, parmesan, basil, and a jumbo beef & pork meatball. $17.99
Bucatini is hollow, long pasta that is a little thicker than a traditional spaghetti noodle.
Alabama Slammer (Replaces Grilled Turkey & Cheddar)
Smoked & pulled chicken, house dill pickles, banana peppers and our horseradish-based Alabama White BBQ sauce on a toasted Bread Stop brioche pub bun. $17.99
December Monthly Specials
December Monthly Specials come out the 4th! Be sure to freshen up and read the attached info sheet! They will also be posted in their respective kitchens for reference!
TAP ROOM - TR DECEMBER 2024 SPECIALS INFO SHEET
Coconut Curry Chicken & Rice
Tender coconut curry chicken breast, spicy serrano cucumbers & shallots, peanut ginger sauce & cilantro over a bed of coconut rice. $13.99
French Dip Sandwich
Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked baguette. Served with a side of warm jus. $18.99
PUB - PUB DECEMBER 2024 SPECIALS INFO SHEET
Tahini Baba Ganoush
Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $11.99
Mushroom & Beef Stroganoff
Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $19.99
Grilled Mortadella Sandwich
Thinly sliced & grilled mortadella, arugula-hazelnut pesto, melted provolone cheese, banana peppers and mayo on a toasted brioche bun. $16.99
Allergen Cheat Sheet
New and updated allergen cheat sheet lists have been printed and posted in all 3 kitchens! Caves is in the back hallway, TR’s is on the clipboard in the kitchen and the pubs is in the front of the food bible! These are a great tool for assessing allergen needs for guests quickly. If a super specific question is asked and it is not stated on the sheet, a manager can still check recipes etc. to get the answer for you. Please let me know if you have any questions or see something that should be added.
PUB UPDATES
We have a new cider replacing the 2 Towns OutCider since they have stopped producing it. Details are below! This will likely move over either this weekend, or early next week and we will reprint menus at that time.
Style: Semi Dry Cider
Cidery: Yonder - Wenatchee, WA
Name: Vantage
ABV: 6.5%
Tasting Notes: Peach. Red Berries. Subtle Spice. (though there is no actual “spice” in this cider, just the nature of the yeast and apples)
Price/Pour: $6.50 / 16oz
We are switching from Prickly Pearadise to a Spiced Apple Cosmic Crisp this Friday!
TAP ROOM UPDATES
Caves Updates
Our Belgian Dinner is sold out! If folks missed out on this opportunity, let them know to sign up for our newsletter and keep their eyes peeled for the Bourbon Dinner in February.
Events
Pups on the Patio at the Tap Room - December 7th
Belgian Beer Dinner at Caves - December 10th
SOLD OUT - woo!
Santa’s Folly at Caves - December 14th
HIGH FIVEs
Garrison Schmidt - He's been killing it with great writeups for the brewsletter and supporting the brew team with what they need.
Makayla - Thank you for staging the new Fresh Pow merch! It looks great.
I am thankful for my friends at Block 15. High fives to everybody.
High five to James B for being so handsome but acting like just a regular guy
Ian Hutchings - Ian wears a lot of hats and puts in tons of work behind the scenes to keep things running around here. He's not afraid to take on the dirty work when it is necessary. His hard work doesn't go unnoticed or unappreciated.
Matt Williams - Thank you for offering to help move the coaster boxes to the mezzanine!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Manny Rebollo - Distro Driver
Kim Smith - Tap Room Server
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - Last week!
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - November 20th, 2024
General
Holiday Hours
Thanksgiving
All locations closed
Christmas Eve
Pub Open 11 am - 4 pm
Tap Room and Caves Closed
Christmas Day
All locations closed
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Matt W.! Swing by the Pub this Thursday for a Fettucinni Wrapped Hot Dog!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday, 11/22
Fresh Pow //
Description: Amplified for the winter season, we have piled on the pow, doubling one of our favorite NZ hops. Slide into a resinous, citrusy, and tropical hop avalanche with a pillowy, soft body. Powabunga! // 7.00%
Key Takeaway: Brewed with a complex hop bill to amplify tropical and citrus fruit characters, Fresh Pow pairs a soft body and higher ABV for a perfect cold weather crusher.
Tasting Notes: Mango • Diesel • Powabunga
Format: Draft & Cans
Series: Perennial
Beer Style: Hazy IPA
An IPA sub-style originating in New England, it originally evolved from American IPA to have a lighter malt bill, that had a soft finish from adjuncts containing higher protein levels and water naturally high in Chloride. Early versions retained an assertive bitterness, but that mostly softened over time giving way to a soft, juicy beer with a big, sweet body that mostly featured fruit notes (citrus, tropical, stonefruit, red fruit, etc..). Some versions can contain pine or dank notes as well. Bitterness ranges from light to moderate, and body ranges from moderate to heavy. Hazy is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
Marketing - Fresh Pow
We’re excited to release our Winter Seasonal, Fresh Pow Hazy IPA this Friday. The brewery makes this beer fresh through January, so it’s always tasting killer. This year, the beer was made with MORE POW - but what does that mean?
Garrison describes it best: “We modernized the hops for this year’s release of Fresh Pow, making it more fruity and less pine-forward than previous iterations. For fans of the New Zealand variety Nelson Sauvin, we doubled it, removed Chinook from the dry hop, and added Comet Salvo for a more prominent hop presence without adding bitterness to the final product.”
Window Decor
Our locations are getting the winter treatment with Fresh Pow scenes placed on a few of the windows. Keep an eye out for these scenes as they get installed this week by yours truly.
Merch
We’ve brought in some new merch items for the release this year: Blankets and Specialty Stickers. We also have new Fresh Pow Coasters. Returning merch from last year: Hats and koozies.
To learn all the details about this beer, I’ve created a landing page on our website that has all the things you need to know. Feel free to share it with customers, too!
Cheers,
Holly
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Hop Pen Pals // New Zealand IPA
Series: Synergy, collaboration with Behemoth Brewing in New Zealand
Releases: November 29th
Format: Draft & Cans
Description: Dear Behemoth, Thank you for designing this lighter-bodied NZ IPA that bursts with peeled pineapple and mandarin oranges from your Southern Hemisphere hops. Enclosed is a WC recipe for your brewing enjoyment. - Your friends, The Block 15 Brewers
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Highland Hymn
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
This is on pause because of Thanksgiving - The next meet up will be December 5th!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: What gets dry-hopped?
Written by Garrison Schmidt, Head Brewer
We talk a lot about dry hopping beer. It’s in a bunch of our beer descriptions, one sheets, write-ups, etc., but I realize that it has been a minute since we talked about what that process looks like and why we do it. If you’re new to the crew or just need a refresher, this one’s for you.
Hops are added to beer at different times during the brewing process for various purposes. Generally speaking, the earlier in the process you add the hops, the more bitterness they impart, and the later that you add them, the more aroma. This is because heat and the duration of exposure are the deciding factors for a process called isomerization. During isomerization, hop oils convert to compounds that contribute to bitterness, flavor, or aroma. The flavor and aroma compounds evaporate above 170 degrees, and all that is left are the bittering compounds. Most beers get some hops added throughout the boil stage of the brew, a little at the beginning for bitterness and more toward the end for aroma. Sometimes, we add some to the whirlpool after the boil to really get another boost of aroma.
For the beers that we want to really burst with the smell of hops, we add dry hops to them. That simply means that we add another shot of hops after the beer is done fermenting. At the production facility, we use the hop rocket, a small steel tank on wheels that is filled with hop pellets, pressurized, and shot up the arm over the top of the beer in a tank.
All of our IPAs get dry-hopped, but a lot of other beers do, too. For example, Ridgeback Red, Joy Pale, and Fresca Pils all get dry-hopped. These are all beers whose style doesn’t necessarily require a dry hop. That’s to say that there are plenty of red ales on the market that don’t have a dry hop, think Charmed Life, but we want Ridgeback to really pop with hop aroma, so we add a dry-hop.
Dry hops are a way to amplify hop aroma across the board but are also a really great way to set a beer apart from the crowd completely. For instance, when we made Sticky Hands and Deep Seek Beer Pageant, the only thing we changed was amping up the dry-hop to increase their aroma. Soon, we’ll be releasing Hop Pen Pals, a collaboration brew we did with Behemoth Brewing in New Zealand that was dry-hopped with Nectaron, Riwaka, and Superdelic hops, all from New Zealand. It’s unlike any IPA I’ve ever tried. Give it a shot, and as always, let me know what you think. I also want to reiterate that I am always happy to answer any questions about our beer and would love to chat about it with any and all of you. Hit me up at garrison@block15.com any time.
From the Executive Chef
Tap Room Updates
This Friday we will be replacing The Z.A.T and The Tempeh BLT at the Tap Room!
Curry Cauliflower Grilled Cheese (Replaces ZAT)
Roasted local cauliflower with lemon & yellow curry, Zante currants, crushed cashews, fresh cilantro and citrus aioli on toasted house artisan bread with melted provolone. $14.99
Maple & Mustard Tempeh Sandwich (Replaces Tempeh BLT)
Crispy tempeh tossed in our maple & stone ground mustard sauce, fresh spinach & apples and caramelized onions on house baked ciabatta bread. $15.99
Since the tap room has 2 new menu items launching Friday, we will not run a game day special, so the kitchen can focus on getting familiar with the new menu items!
Game Day Menu at The Pub this weekend
Game Day menu at the pub is a go! We will have the same limitations as the previous menu and run a vegetarian red lentil chili as our special!
Pullman Washington is the home of the Cougars, who the beavers play this weekend, and is also home to the National Lentil Festival! GO Beavs!
December Monthly Specials!
TAP ROOM
Coconut Curry Chicken & Rice
Tender coconut curry chicken breast, spicy serrano cucumbers & shallots, peanut ginger sauce & cilantro over a bed of coconut rice. $13.99
French Dip Sandwich
Tender roast bottom round, tangy horseradish cream, melted provolone cheese on a toasted house baked baguette. Served with a side of warm jus. $18.99
PUB
Tahini Baba Ganoush
Roasted Eggplant, garlic and tahini dip with fresh bell peppers, cucumbers, carrots and house baked flatbread. $11.99
Mushroom & Beef Stroganoff
Stout braised Oregon beef chuck with The Mushroomery chanterelle, shitake & porcini mushrooms and sweet onions in a savory sour cream sauce, with radiatore pasta & fried parsley. $19.99
Grilled Mortadella Sandwich
Thinly sliced & grilled mortadella, arugula-hazelnut pesto, melted provolone cheese, banana peppers and mayo on a toasted brioche bun. $16.99
PUB UPDATES
TAP ROOM UPDATES
Caves Updates
Events
Pups on the Patio at the Tap Room - December 7th
Belgian Beer Dinner at Caves - December 10th
Santa’s Folly at Caves - December 14th
HIGH FIVEs
Maggie Speed - Maggie was an incredible trainer, always showing patience and giving thoughtful critiques. She never fails to bring such positive energy to every shift!!
Lily Smalling - Lily is such a joy to have on shift and anytime I’m working with her I have a great day. You’re amazing!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Congrats to Chris M. for accepting a tap room kitchen lead position!
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - November 13th, 2024
General
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Lily! Swing by the Pub this Thursday for Sweet Chili ‘n Fritos!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday, 11/15
Hoppy Holidays //
Description: This yuletide IPA is brewed with a sleighful of hops, orange zest, and foraged spruce tips. Our gift of pine and citrus is wrapped in a warm malt backbone that is sure to bring holiday cheer. // 9.20%
Key Takeaway: 250 Pounds of Spruce tips went into the beer, which were hand-foraged by our staff at Starker Forests in the Coast Range. 100 pounds of orange zest add the perfect amount of fruity flavor.
Tasting Notes: Jolly Rancher. Sweet Orange. Festive.
Format: Draft & Cans
Series: Orbital
Beer Style: Imperial IPA with Citrus and Spruce Tips
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Fresh Pow // Hazy IPA
Series: Perennial
Releases: November 22nd
Format: Draft & Cans
Description: Amplified for the winter season, we have piled on the pow, doubling one of our favorite NZ hops. Slide into a resinous, citrusy, and tropical hop avalanche with a pillowy, soft body. Powabunga!
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Deep Seek
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, November 14th, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: HopPY HOLIDAYS
Written by Garrison Schmidt, Head Brewer
Spruce tips have been used in brewing beer for almost as long as beer has been brewed. Ancient indigenous peoples from North America infused spruce in tinctures for vitamin C to fight scurvy, and Viking brewers made spruce beer to be used in fertility rites and to increase strength in battle. Whatever the reason, spruce has stood the test of time as an ingredient in beer, and we proudly continue that tradition here at Block 15!
Hoppy Holidays releases this week and is our second spruce tip release of the year. Unique to this beer, however, is the use of orange zest in the last few seconds of the boil to complement and amplify the sensory experience unlike anything else we make.
The name Hoppy Holidays, while solid gold as far as beer names go, almost does this beer a disservice. It implies that the beer is hoppy, sure, but buries the lead on the incredible nose that opens up when you’re served one. Blue raspberry, spice, vibrant orange, and pine blend to make a holiday beer so aromatic you’ll wonder how we can possibly get away with just calling it hoppy. Perfect for sharing with friends and family who are fans of IPAs as well as folks who generally aren’t fans of the style, this beer has enough going on that it defies the usual guidelines of IPA. Give one a try, and let me know what you think. Hoppy Holidays!
From the Executive Chef
New Menu items at the pub today!
Next week at the pub we will be bringing back our Meatloaf Sandwich (replacing Pimento BLT) and Magic Mushrooms (Replacing Hummus)
Magic Mushrooms-Local mushrooms stuffed with Pepper Tree Chicago style sausage, cream cheese, and a three cheese blend. Topped with toasted bread crumbs and parsley, served bubbling hot. $13.99
Meatloaf Sandwich-Scratch made pork & beef meatloaf, served with house pickles, melted Tillamook Swiss cheese, sweet glazed onions, and stone ground mustard aioli on toasted house-baked ciabatta bread. $17.99
Tap Room Updates starting 11/22
Next Friday (11/22) we will be replacing both of our standard vegetarian sandwiches at the taproom! A wintery tempeh sandwich will take the place of the tempeh BLT, and our curry cauliflower grilled cheese will replace the z.a.t! Details will be added to sling by this Friday, so be sure to take a peek!
PUB UPDATES
Sunday 11/17 we can start applying 20% off SUNDAY Discount to Fall Release bottle sales (Imagine, Imagine Stroopwafel, Figgy, and Willa).
We are officially onto the Hop Gloss Hazy IPA from Mutantis for GF offerings!
Hot Spiked Cider will be back on the menu this week and we have some other fun changes coming down the pipeline for this cozy season.
TAP ROOM UPDATES
We’re now accepting Barrel Room reservations, please guide someone to emailing taproom@block15.com when wanting to submit a reservation request.
Reservation Policy lives here: Large Party Reservations for Block 15 & CavesFamiliarize yourself with our new company policy to make it easy to answer questions. There will be a refundable deposit attached to reservations now (unless approved on short notice) which will be listed on the reservation calendar located in the kitchen by the roster board. Refund the deposit back to 1 customer’s card of their choosing (usually the organizer of the event), once the minimum tab balance has been met ($200) There are no exceptions to this unless a manager approves. The customers are welcome to add packaged beer to go, apparel, etc. to help reach this limit if need be. Refund deposit by going to “Discounts”>“Refund Reservation Deposit”
Holly & Sarah applied some amazing improvements to our food menu! These changes include adding the Kids menu and a new Doggy Menu to the backside of our food menu. They also made it much easier for customers to find upgrades/ add ons/ dressings & sauces, and be sure to still encourage/offer these with every order! Review these changes so you’re familiar with the new layout.
It is now noted on the menu that “all tabs left open at the end of the business day will be closed by the restaurant with a 18% gratuity applied”. Please see my recent announcement for further details before applying this.
At close, please be diligent about putting the Closed sign out!
Many changes to the taproom Fall/ Winter Schedule are being made! Pay close attention to your start times, they most likely have changed. Some shift cutting can be expected in the near future so please be prepared to have longer shifts and to be a Real Mid (expect 8 hour shifts or so) when scheduled a mid shift.
Sunday 11/17 we can start applying 20% off SUNDAY Discount to Fall Release bottle sales (Imagine, Imagine Stroopwafel, Figgy, and Willa).
For the winter we have removed mopping Monday and Wednesday Night closes (Woohoo!). With the expectation of spot mopping where necessary.
Other projects will be added on Mon. & Wed. Closes i.e. high dusting the ceiling vents (please sweep and wipe down tables/ chairs, bar afterwards) so make sure to check out the changes to your checklists.
Monday through Thursday it’s not necessary to have the second water station outside (for the winter). While we only have one water station please be diligent about checking/ refilling the one container.
Our tablets are extremely useful on busy nights! Make sure to keep a tablet (shmoopty) on you as the food runner/ float to assist with closing out tabs or ringing in another round of drinks! This is tremendously helpful to shorten the line on gameday nights like we experienced this weekend.
86 Red Grasshopper cocktail for the season. Hot toddy will be added to the menu to replace. Cost: $8.00
Recipe: preheat coffee cup with hot water. Dump. Then add: 1.5 oz Buffalo, 3/4 oz honey simple syrup, 3/4 oz. Lemon juice, top with hot water and stir. Garnish with lemon wedge.
Caves Updates
Tickets for our Being Belgian Beer Dinner are about to go on sale soon! Familiarize yourself with the info that will be dropped via Sling and get ready to talk to guests about this cool experience!
Events
HIGH FIVEs
Great job to all staff that worked over the busy weekend! Know how much you are appreciated!!!
Shout out to the Caves crew for rocking long shifts during a crazy busy weekend. You all crushed it and had such killer attitudes all the way through. You’re all badasses and so appreciated!
That was a HUGE turnout for Family Weekend! Thank you all for everything and for helping to make such awesome experiences for the guests. Now we have a little space to breathe!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Congratulations to Max, Maggie, and Kylie who will all be stepping into dual serving/hosting roles in the coming months!
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - November 6th, 2024
General
Veterans Day
Monday, November 11th is Veteran’s Day and we will be offering a meal and beverage on the house at all locations (Pub, Tap Room, and Caves) to those who have served or are actively serving. We are not requiring proof or military ID. There are discount buttons at all locations that we will use for these discounts. We will send out a Sling message with more details/info, but that is something that we are offering.
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Cody B.! Swing by the Pub this Thursday for The Mouthbreather!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
No new releases this week
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Hoppy Holidays // Imperial IPA with Citrus and Spruce Tips
Series: Orbital
Releases: November 15th
Format: Draft & Cans
Description: This yuletide IPA is brewed with a sleighful of hops, orange zest, and foraged spruce tips. Our gift of pine and citrus is wrapped in a warm malt backbone that is sure to bring holiday cheer.
Fresh Pow // Hazy IPA
Series: Perennial
Releases: November 22nd
Format: Draft & Cans
Description: Amplified for the winter season, we have piled on the pow, doubling one of our favorite NZ hops. Slide into a resinous, citrusy, and tropical hop avalanche with a pillowy, soft body. Powabunga!
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are: Joy, Flicker
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, November 14th, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Hop Pen Pals
Written by Garrison Schmidt, Head Brewer
This week, we brewed a really fun collaboration with our friends at Behemoth Brewing in Aukland, New Zealand. Their owners are Andrew and Hannah Childs, a husband and wife team. He’s from New Zealand, and she’s from Oregon. Her brother is a close friend of mine, and this is our second collaboration with them, the first being Something Big & Resinous West Coast IPA last October. The idea behind this collaboration was to trade recipes for beers that our respective regions are famous for. We wrote them a recipe for a West Coast IPA, and they wrote a New Zealand IPA recipe for us. We swapped and are excited for the release of Hop Pen Pals, which will be light in body and hop bitterness, lower ABV, and packed with exotic New Zealand hops like Motueka, Pacific Jade, Riwaka, Superdelic, and Nectaron. I’m hoping that this will be an IPA that is unlike many that you have tried before. Let me know what you think. I hope you like it.
From the Executive Chef
November Monthly Specials!
PUB
Seafood Arancini - Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $14.99
The Gobbler - Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $17.99
Autumn Harvest Salad - Fresh greens, Tillamook smoked cheddar, fresh apples, toasted pumpkin seeds, and maple dijon vinaigrette. $11.99
Bacon Suggested add on!
TAP ROOM
Toasted Pumpkin & Asiago Ravioli - Ravioli filled with creamy pumpkin & asiago cheese, lightly breaded and fried to perfection. Served with house marinara $10.99
Smoked Beet Reuben - Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99
New Menu Designs
Our new and improved menu format dropped today! Holly and I would LOVE any feedback from you all, or that you receive from guests regarding them! Thank you Holly for making them look so snazzy!
New Seasonal Pub Items
Next week at the pub we will be bringing back our Meatloaf Sandwich (replacing Pimento BLT) and Magic Mushrooms (Replacing Hummus)
Magic Mushrooms-Local mushrooms stuffed with Pepper Tree Chicago style sausage, cream cheese, and a three cheese blend. Topped with toasted bread crumbs and parsley, served bubbling hot. $13.99
Meatloaf Sandwich-Scratch made pork & beef meatloaf, served with house pickles, melted Tillamook Swiss cheese, sweet glazed onions, and stone ground mustard aioli on toasted house-baked ciabatta bread. $17.99
Food Feedback
Don’t forget to share feedback on all our new menu items, including monthly specials!
PUB UPDATES
We have Mutantis back! In place of the Helles we have the Doom Loop Light Lager for something crisp and refreshing, and once the Hop Trifecta runs out, we will offer Hop Gloss which is a silky and well balanced hazy IPA.
TAP ROOM UPDATES
We have Flicker back on draft temporarily. Please push this product as we would like it to phase it out with Fresh POW!
Fluffhead draft is still out for another week or so. Please offer Joy or Story of the Ghost as alternative Hazy options. If neither of those options fit their needs you can always offer to open a Fluffhead can “In house.” Don’t forget the corkage fee of $1 please!
86 when kick: Fieldstone Farmhouse, Story of the Ghost & Cheers to the Land
Other than these 3 beers, everything has a back up keg or plenty of draft left in inventory to make it through the weekend!
Many edits have been made to the opening/ closing/ shift change and projects list. Closely review as you are on shift because expectations may have changed! We are very open to positive, constructive feedback so feel free to write notes on the side to let management know or email me directly if something could be added or improved 🙂
Caves Updates
We have a Dine-Out happening at Caves this Thursday where we will donate 25% of sales to Bryon, Nick and Steven, the three Corvallis business owners who recently lost their home to a fire. Come to Caves and support!
Events
HIGH FIVEs
Shelby Mosel - THANK YOU FOR BEING THE BEST HR WE COULD EVER HAVE ASKED FOR!!! I hope you know how much of a positive difference you have made in our lives. We will miss you so much! <3
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Ryan Lollar (TR BOH)
SAFETY TIPS
What to do if there is a fire: Sound verbal alarm and guide patrons calmly to the exits, call 9-1-1, if the fire is small and you are able to contain it safely, attempt to extinguish it, if the fire is large evacuate the building and close the doors behind you and go to the assigned meeting place.
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - October 30th, 2024
General
Downtown Trick or Treating
Downtown Trick or Treating is happening this Halloween! From 2-5pm, kiddos will be out and about trick or treating at local businesses. We’ll have plenty of candy on deck here at the Pub, and will have some available from 4-5pm when Caves opens. Feel free to dress up in your family-friendly costumes!
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Ian H.! Swing by the Pub this Thursday for a Pork Belly Reuben!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday 11/1
Sticky Hands: Solar Flare //
Description: Inspired by the star of our system, Solar Flare was designed to capture the radiance of a supermassive burst from the sun. Launch into explosive aroma from heaps of Strata, Nectaron, and Eclipse hops. // 8.10%
Key Takeaway: Brewed using an ultra-modern hop load of Strata, Nectaron, and Eclipse, this beer was brewed to capture the essence and energy of our star. Brimming with bright, sunny tropical citrus, pear, pineapple, and pine flavors, this beer is our newest addition to the famous Sticky Hands legacy.
Tasting Notes: Pineapple • Mandarin • Radiance
Format: Draft & Cans
Series: Sticky Hands
Beer Style: Imperial IPA
Imperial IPAs (often called Double IPAs) feature a more robust profile of malts and hops. Significant factors that set Imperial IPAs apart from regular IPAs are their alcohol content and bitterness levels. An Imperial IPA can range from 7.5%-10% ABV. Due to the increased malt load it takes to create the additional alcohol, more hops are required to balance out the beer and keep the malt in check. An Imperial IPA should be intensely hoppy, medium-light to medium-bodied, and have balanced hop characteristics. There can be Imperial versions of virtually any IPA style or sub-style.
Releasing on Draft 11/1, Bottles available 11/2
Imagine //
Description: A blend of Belgian-inspired imperial stouts matured for one and two years in freshly-emptied Willett bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year. // 14.00%
Key Takeaway: Belgian style stout that each year is matured in a different bourbon distillery barrels. Made with a trappist yeast that has high attenuating power, this allows us to really push that starting gravity and make this one big-big-big beer.
Tasting Notes: Chocolate • Coffee • Roasty
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian-Style Imperial Stout Matured in Bourbon Barrels
Imagine: Stroopwafel //
Description: A limited blend of Belgian-inspired imperial Stouts aged in Willett Bourbon Barrels and conditioned on stroopwafels from our bakery, adding decadent caramel, waffle cone, and cinnamon notes. // 14.00%
Key Takeaway: A variation on our BBA Imagine, the Stroopwafel variant has been conditioned on house made Stroopwafels to add depth and complexity, introducing flavors of caramel, sugar cones, and cinnamon to the already complex palate of Imagine.
Tasting Notes: Waffle Cone • Salted Caramel • Lavish
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian-Style Imperial Stout Matured in Bourbon Barrels with Stroopwafels
Figgy Pudding //
Description: Our yearly holiday offering is brewed with specialty malts and brown sugar, steeped with cloves, nutmeg, and fig, and matured in freshly emptied brandy barrels. The perfect beer to share with friends and family around a cozy fireplace. // 13.10%
Key Takeaway: One of our oldest BA offerings, Figgy pudding is a unique Barleywine offering, gently spiced with just enough cognac character to balance it's complex malt sweetness
Tasting Notes: Spice • Molasses • Warm
Format: Draft & Bottles
Series: Cellars
Beer Style: English-style Barleywine ale matured in Brandy Barrels with Spice
Willa //
Description: Blended each year in celebration of our found brewers' daughters' birth. A solera-style blending of red wine barrel matured farmhouse ales each year contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself. // 8.00%
Key Takeaway: Willa is a complex dark sour that contains a portion of all prior vintages, and is conditioned in Willamette valley ex-Pinot Noir barrels.
Tasting Notes: Mild Acidity • Orchard Fruit • Tart • Honey
Format: Draft & Bottles
Series: Cellars
Beer Style: Red Farmhouse Ale Matured in Red Wine Barrels
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Check back next week! No new releases for the week of November 8th.
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Green Truck
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, October 31st, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Sticky Hands Variants
Written by Garrison Schmidt, Head Brewer
Sticky Hands is (obviously) the most popular beer we’ve ever made. Because of this, we like to give fans of the beer (and ourselves) glimpses into what could be in parallel sticky universes. What would Sticky Hands be like if we brewed it while shipwrecked on a desert island? Boom, turn up the palm trees, Sticky Hands Tropical Slam.
What would Sticky be like if we brewed it while listening to Slightly Stoopid and watching Up in Smoke? Sticky Hands: The Kine is born. Roll up another one.
Recently, our brew team asked ourselves, what would Sticky Hands be like if we were, for some reason, influenced by a supermassive lick of flame from the sun? Throw on your sunnies, here comes Sticky Hands: Solar Flare.
Brewed to honor the star of our system, Solar Flare is designed to capture the essence and energy of our girl in the sky. Radiating with citrus and fruit-forward hops like Citra and Nectaron, this variant also features a lot of our current favorite space-themed hops, like Eclipse, Apollo, and Strata. We are releasing this beer during a period when we are experiencing more solar storms than at any point in recent history: a solar maximum. We’re taking that as a sign that the sun is pumped about this release, and you should too. Give it a try, it's one of my favorite Sticky variants we’ve made in a while, and let me know what you think.
From the Executive Chef
Hello! Here are our upcoming menu updates for both locations! Please take the time to look over them and begin to get guests excited about some old favorites coming back! Remember as folks are disappointed when we remove a menu item, to be positive about highlighting the new item as well as assuring them that these are seasonal items and our fan favorites will make a comeback in the future! Make sure to check in every week to be in the know of what is changing!
PUB Changes Wednesday 10/30
The Forager Burger (Replaces the caprese burger) - NW beef patty, butter sauteed mixed mushrooms, melted Swiss cheese, lettuce, sweet onion, pickle, and garlic aioli on a toasted Bread Stop brioche pub bun 18.99
Tempeh & Peanut Rice Bowl (Replaces berry salad) - Crispy lemongrass tempeh, over coconut basmati rice with edamame, carrots, avocado & shaved cabbage. Topped with our ginger-peanut sauce, cilantro, green onion and crushed peanuts. 15.99 (Vegan and gluten free entree option)
TAP ROOM Changes Friday 11/1
Krab Rangoon Dip (Replaces clam dip) - Hot and savory Krab & cream cheese dip with green onion and served with fried wonton chips. 10.99
Sweet & Smoky Nuts (Replaces jerk hazelnuts) - Mix of Freddy Guys’ hazelnuts, peanuts & pecans in our sweet and smoky spice blend 5.99
November Monthly Specials!
PUB
Seafood Arancini - Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $14.99
The Gobbler - Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $17.99
Autumn Harvest Salad - Fresh greens, Tillamook smoked cheddar, fresh apples, toasted pumpkin seeds, and maple dijon vinaigrette. $11.99
Bacon Suggested add on!
TAP ROOM
Toasted Pumpkin & Asiago Ravioli - Ravioli filled with creamy pumpkin & asiago cheese, lightly breaded and fried to perfection. Served with house marinara $10.99
Smoked Beet Reuben - Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99
PUB UPDATES
The Game Room is getting a name change! Once upon a time, we had darts and a shuffleboard in that space, though through a remodel and the pandemic we removed those aspects to allow minors and more seating space. Now we have a room called the Game Room that is without any games. With this in mind, we are changing the name of the space to the Brewer’s Lounge. We recognize that this will be something we need to relearn and change how we think about sections as tables 11 and 12 are in the “Brewer’s Lounge”. Changes are being made on the back end of things, and we will come up with a fluid and intuitive naming convention, but the tables in each section will not change. We’ll send out an update via Sling noting how we will refer to sections in the future.
We’re switching up our lemonade flavor this Friday to a Marionberry lemonade for the fall season. We will run through passionfruit lemonade and have the Passionfruit Marg on the menu until the last batch is gone.
The folks at Mutantis are between batches and have phased out the Helles, so we will be switching to Hop Gloss IPA and Doom Loop Light Lager next week once we swing by PDX when the order is ready. We have a number in for the Hop Trifecta, and we may be out for a day or two.
3 Fools Tempranillo will be back this week!
TAP ROOM UPDATES
Caves Updates
Events
Late Fall Bottle Release - November 1st - 3rd
This weekend we’re releasing four beers as part of our Late Fall Bottle Release: Imagine, Imagine: Stroopwafel, Figgy Pudding, and Willa. These limited-run beers are something special we look forward to each year. To celebrate, we host a few events:
SOLD OUT! Brewers Dinner - November 1st at 6 pm
Learn how the beers were made directly from our brewers over a 4-course Pairing Dinner curated by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
TICKETS CLOSED: Guided Pairings - November 2nd from 11 am - 2 pm
Guided tasting with our with our staff alongside small-bite pairings by our Executive Chef, Sarah, at our Southtown Taproom and Production Facility. Public bottle pre-order opportunity included with ticket purchase.
General Bottle Sale - Begins November 2nd
Bottles will be available for sale on a first-come, first-serve basis. Limits will be in effect.
HIGH FIVEs
The whole team for doing a great job while I was on PTO. Thanks for the new kitchen! - Ian COO (not anonymous 🤷)
Spencer Gunn - He is a great trainer and an even better friend to have.
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Emma Albright
Ryan Lollar
Salem Magdaleno
Wiley Kavanaugh
Aubrey Sciarrotta
SAFETY TIPS
Make sure your emergency contact list is updated - if you think your emergency contact has changed from when you would have originally started please give your manager your updated emergency contact information to be added to your employee folder.
Office Hours
Pub: Monday: 1-4 pm, Wednesday: 10 am - 1 pm
Tap Room: Monday: 9:30 am-12:30 pm, Tuesday: 1 - 4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - October 23rd, 2024
General
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Alex! Swing by the Pub this Thursday for Lomo Saltado!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday 10/25
Ol’ Saint Nick //
Description: Ol' Saint Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish. // 9.00%
Key Takeaway: A turn of the season winter warmer. It's a delicate balancing act of sweet malt and hop bitterness that creates an incredibly drinkable seasonal taster. A very complex malt bill leads to nuanced, malt-forward winter ale.
Tasting Notes: Brown Sugar • Toffee • Fireside
Format: Draft & Cans
Series: Artist - Frankie Smith frankiesmithart.com
Beer Style: Winter Ale
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Sticky Hands: Solar Flare // Hop Experience Ale
Series: Sticky Hands
Releases: November 1st
Format: Draft & Cans
Description: Inspired by the star of our system, Solar Flare was designed to capture the radiance of a supermassive burst from the sun. Launch into explosive aroma from heaps of Strata, Nectaron, and Eclipse hops.
Late Fall Bottle Release Beers - Draft Releasing Nov 1st; Bottles Releasing Saturday, November 2nd
Imagine
Imagine: Stroopwafel
Figgy Pudding
Willa
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Flicker
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, October 31st, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: A Brief History of Barrel Ag(e)ing
Written by Garrison Schmidt, Head Brewer
The first barrels appear in ancient Egyptian hieroglyphics from at least 2600 BCE. Pliny the Elder, who lived in the first century CE, noted Europeans using barrels to store beverages and the different classes of coopers, including a cooper who only made barrels for wine. Barrel-aging beer in Britain dates back to Anglo-Saxon times and continues into the present.
Most of the traditions of barrel-aging beer that influenced craft beer come from Belgium and Great Britain. Much of the Belgian tradition comes from the history of Lambic beers that originated in the 13th century. Block 15 uses a process similar to this in making Turbulent Consequence and many of our other wild beers. In this process, barrels are used to mature beer over a prolonged period where various microorganisms continue to slowly ferment and create unique characteristics.
The history of cask, or barrel-aging beer in Great Britain, is a long and complex topic, far too great to cover here, but we can scratch the surface. One important note on historic British barrel-aged beers is that the aging was meant to mature the beers, not to impart wood flavors in the beer or to prolong fermentation. Brewers went to great lengths to make sure the barrels were neutral in flavor. Aged beers were usually stronger styles that needed time to soften flavors before they could be sold. Two very famous styles of beer that were often barrel-aged were Imperial Stout and India Pale Ale. Both were matured in barrels and shipped in barrels since they were both largely exported.
The tradition of barrel aging India Pale Ale followed to the United States, where P. Ballantine and Sons Brewing Company continued the tradition of aging their IPA in barrels from the founding of the brewery in 1840 until it closed in the early 1990s. This tradition did not continue heavily after the rebound of popularity in the style from the 1980s through today.
The idea of aging beer in barrels specifically to impart flavor from the barrels is quite a new concept, with the advent of Bourbon barrel-aging beer beginning in the early 1990s. Goose Island is, as far as we know, the first brewery to age a beer in Bourbon barrels. Sometime between 1992 and 1994, they laid down the first batches of Bourbon County Brand Stout in ex-bourbon barrels in order to impart the specific flavor of the spirit as well as the charred oak barrels into a beer, which happened to be an Imperial Stout. The results were transcendent and created a new process that was quickly copied by brewers across the country.
There are two schools of thought on how to barrel age beer in spirits barrels. In one process, the beer is gently aged at a consistent temperature, usually near cellar temperature. The other process is where the beer is aged in a non-climate controlled space, similar to the room's bourbon itself is aged, where the temperature swings greatly and constantly forces beer in and out of the wood.
Block 15 has been releasing Bourbon barrel-aged stouts since 2009, when the first Super Nebula release kicked off a tradition that continues today. The barrels change every year, but the idea is to gently age the beer in quality bourbon barrels for a year in a climate-controlled space in the barrel room at the taproom, where the characteristics of the spirits and the gentle microoxidation from the aging process mature the beer into a robust yet balanced product. The idea of using ex-spirits barrels to age beer and impart unique flavors has proven to be one of the greatest innovations of the American Craft beer era.
From the Executive Chef
Here are our upcoming menu updates for both locations! Please take the time to look over them and begin to get guests excited about some old favorites coming back! Remember as folks are disappointed when we remove a menu item, to be positive about highlighting the new item as well as assuring them that these are seasonal items and our fan favorites will make a comeback in the future! Make sure to check in every week to be in the know of what is changing!
PUB Changes Wednesday 10/30
The Forager Burger (Replaces the caprese burger) - NW beef patty, butter sauteed mixed mushrooms, melted Swiss cheese, lettuce, sweet onion, pickle, and garlic aioli on a toasted Bread Stop brioche pub bun 18.99
Tempeh & Peanut Rice Bowl (Replaces berry salad) - Crispy lemongrass tempeh, over coconut basmati rice with edamame, carrots, avocado & shaved cabbage. Topped with our ginger-peanut sauce, cilantro, green onion and crushed peanuts. 15.99 (Vegan and gluten free entree option)
TAP ROOM Changes Friday 11/1
Krab Rangoon Dip (Replaces clam dip) - Hot and savory Krab & cream cheese dip with green onion and served with fried wonton chips. 10.99
Sweet & Smoky Nuts (Replaces jerk hazelnuts) - Mix of Freddy Guys’ hazelnuts, peanuts & pecans in our sweet and smoky spice blend 5.99
November Monthly Specials!
PUB
Seafood Arancini - Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $14.99
The Gobbler - Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $17.99
Autumn Harvest Salad - Fresh greens, Tillamook smoked cheddar, fresh apples, toasted pumpkin seeds, and maple dijon vinaigrette. $11.99
Bacon Suggested add on!
TAP ROOM
Toasted Pumpkin & Asiago Ravioli - Ravioli filled with creamy pumpkin & asiago cheese, lightly breaded and fried to perfection. Served with house marinara $10.99
Smoked Beet Reuben - Pastrami style cured and lightly smoked beets, sauerkraut, melted Swiss cheese and house Reuben sauce on our house baked toasted pumpernickel. $16.99
PUB UPDATES
TAP ROOM UPDATES
Late Fall Bottle release products (Imagine, Imagine Stroopwafel, Willa, and Figgy Pudding) will be eliminated from the Sippin’ Sunday Discount the first 2 weeks of release (11/3 & 11/10- no Sunday discount offered on these bottles, except to Mug Club members who can ALWAYS receive their 10% off) after the 2 week period, they will be available to discount on Sunday’s starting 11/17
Now that we have phased out the Read and Sign it is very important and a requirement that we are up to date on reading all Sling messages prior to stepping on the floor! Remember you are always welcome to clock in up to 10 minutes prior to your scheduled time (as long as you are using it for work purposes) even on days you do not have a “scheduled” check in. Please remember to emoji each message after reading! Declining to do so will lead to follow up by a manager. We want to set you up for success by everyone being on the same page at the start of their shift!
Caves Updates
Events
Late Fall Bottle Release - November 1st - 3rd
Next week, we’ll be releasing four beers as part of our Late Fall Bottle Release: Imagine, Imagine: Stroopwafel, Figgy Pudding, and Willa. These limited-run beers are something special we look forward to each year. To celebrate, we host a few events:
SOLD OUT! Brewers Dinner - November 1st at 6 pm
Learn how the beers were made directly from our brewers over a 4-course Pairing Dinner curated by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
Guided Pairings - November 2nd from 11 am - 2 pm
Guided tasting with our with our staff alongside small-bite pairings by our Executive Chef, Sarah, at our Southtown Taproom and Production Facility. Public bottle pre-order opportunity included with ticket purchase.
General Bottle Sale - Begins November 2nd
Bottles will be available for sale on a first-come, first-serve basis. Limits will be in effect.
HIGH FIVEs
Cody O.! - Cody is just a true joy to work with! We are lucky to have him!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Liam Knipple (Caves BOH)
Anne Carlson (FOH)
Ewan McLain (BOH)
Luke Walker (Caves FOH)
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.
Office Hours
Pub: Monday: 1-4 pm, Wednesday: 10 am - 1 pm
Tap Room: Monday: 9:30 am-12:30 pm, Tuesday: 1 - 4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria!
Each pint or can purchased helps them offer assistance, without charge, for search and rescue (SAR) in difficult areas and high-angle terrain. Skilled CMRU volunteers with mountaineering experience, trained in the many facets of technical alpine search and rescue, are available around the clock.
Internal Brewsletter - October 16th, 2024
General
Thank you!
THANK YOU TO ALL who worked Bloktoberfest, behind the scenes or in the tent, y’all came together to make such a successful event!
New Desserts launching Friday 10/18
Pumpkin Bells - a (very not basic) spiced pumpkin cake with our classic cream cheese frosting and a sweet n’ spicy mix of pecans and pepitas on top along with a cinnamon swirl.
Blood Orange Basque Cheesecake - a light and dreamy crustless cheesecake that’s “burnt” to achieve a dramatic, dark color on top. Infused with orange zest, topped with chocolate ganache decor and house-candied blood orange and resting on a blood orange coulis (sauce) on the plate. Made without gluten.
Halloween Costumes
Let’s bring some fun energy to the Pub and Taproom locations the next 2 weekends! Please wear your favorite (work appropriate/ family friendly) Halloween costumes/ outfits for Spooky Saturday’s (10/19 & 10/26).
Bloktoberfest Pins
We have plenty of Bloktoberfest pins to sell at all locations! Coming soon to the Pub and TR merch inventory. They’re listed on our website also: https://block15.com/merch/bloktoberfest-2024-enamel-pin
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be a Block 15 Preview, brought to you by Sarah! Swing by the Pub this Thursday for a Vegan Rice Bowl!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday 10/18
Cheers to the Land //
Description: In collaboration with Oregon Agriculture Trust, Cheers to the Land was brewed with Great Western Pure Oregon Malt, Willamette Valley-grown High Oil Cascade, Belma CGX, and Strata Hops. // 5.25%
Key Takeaway: The third-annual ‘Cheers to the Land’ campaign is a collaborative effort between Oregon’s great breweries, cideries, farmers, and Oregon Agricultural Trust (OAT) to help OAT permanently protect Oregon farmland from development and transition it to future generations. Check out cheerstotheland.com for more information and events. Brewed using all Oregon based Ingredients, this WC Pils features locally grown, high impact hops and malts.
Tasting Notes: Honeydew • Meadowfoam • Regional
Format: Draft & Cans
Series: Synergy, collaboration with Oregon Agricultural Trust
Beer Style: West Coast Pilsner
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Ol’ Saint Nick // Winter Ale
Series: Orbital
Releases: October 25th
Format: Draft & Cans
Description: Ol' Saint Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish.
Sticky Hands: Solar Flare // Hop Experience Ale
Series: Sticky Hands
Releases: November 1st
Format: Draft & Cans
Description: Inspired by the star of our system, Solar Flare was designed to capture the radiance of a supermassive burst from the sun. Launch into explosive aroma from heaps of Strata, Nectaron, and Eclipse hops.
Late Fall Bottle Release Beers - Releasing Saturday, November 2nd
Imagine
Imagine: Stroopwafel
Figgy Pudding
Willa
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beers are: Eminent Point, Bloktoberfest, and Sticky Hands: Beer Pageant.
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, October 17th, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Cheers to the Land
Written by Garrison Schmidt, Head Brewer
At Block 15, we take conservation seriously. The brewing industry is, at its heart, an agricultural one, and since our inception, being a good steward of the land has been at the heart of who we are. Everything we use to make the beer we sell is grown in soil (mainly in the Pacific Northwest) or affected by our water table. We realize that the better care we take of our environment, the longer we will be able to make beer. Customers are also becoming more aware of environmental concerns, and many would rather spend their dollars on a company that is making an effort to mitigate their carbon footprint. In order to do the best for our land that we possibly can, our brewery has installed enough solar panels to power 40% of our production facility and Southtown Taproom. This is the heart of our Lagered by the Sun program and is something we are incredibly proud of. We also limit our water usage as much as we possibly can and neutralize all chemicals before properly disposing of them, helping to protect our precious watershed. We gift our spent grain to local farmers, who use it as feed to prevent overgrazing on their properties. Our restaurants host Dine Out events, and in 2016, we launched The People’s Pint, where we pair beers with a charitable cause.
“We strive to continually make a positive impact on the community by supporting unaffiliated, non-profit groups focusing on issues such as health and wellness, education, environmental sustainability, and the arts. We aim to ensure that our donations assist local organizations, that our actions impact the community in a positive manner, and that we encourage our neighbors to involve themselves in charitable endeavors and goodwill toward others… Environmental sustainability is important to us personally as well as professionally. It is also our goal to consider the impact we have as a business – to us, that means sourcing food from local and sustainable sources, taking part in programs that reduce our carbon footprint, composting and recycling as much as possible, and limiting our water and chemical use. Additionally, we’ve worked to support and bring attention to environmentally focused organizations over the years, such as the Oregon Agricultural Trust, Corvallis Environmental Center, Oregon Brewshed Alliance, Ocean Blue, Mary’s River Watershed Council, and the Greenbelt Land Trust, to name a few. “ - Kristen Arzner
Since 2008, over $225,000 has been donated to nonprofits in our community. One of the Organizations that we support, as mentioned above, is the Oregon Agricultural Trust. For the past three years, we’ve participated in their program called Cheers to the Land, in which breweries design new beers that highlight ingredients grown on Oregon farms and donate a portion of proceeds to the trust. The money raised helps to protect agricultural land, which fell over 660,000 acres between 2017 and 2022.
This year, we brewed a West Coast Pilsner featuring hyper-local ingredients, including Pure Oregon Pilsner malt and Strata, Cascade, and Belma CGX hops, all grown in the Willamette Valley. With a more pronounced hop character than a traditional Pilsner, this beer presents somewhere between IPA and Lager and gives a complex nose of honeydew melon, guava, and meadowfoam. Pick up a four-pack, know you’re supporting a good cause, and tell me what you think. I always look forward to your feedback. Hit me with it at garrison@block15.com.
From the Executive Chef
PUB UPDATES
TAP ROOM UPDATES
Upcoming Events
Beer School - October 24th
Caves Updates
Events
Late Fall Bottle Release - November 1st - 3rd
Coming up in a few weeks, we’ll be releasing four beers as part of our Late Fall Bottle Release: Imagine, Imagine: Stroopwafel, Figgy Pudding, and Willa. These limited-run beers are something special we look forward to each year. To celebrate, we host a few events:
Brewers Dinner - November 1st at 6 pm
Learn how the beers were made directly from our brewers over a 4-course Pairing Dinner curated by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
Guided Pairings - November 2nd from 11 am - 2 pm
Guided tasting with our with our staff alongside small-bite pairings by our Executive Chef, Sarah, at our Southtown Taproom and Production Facility. Public bottle pre-order opportunity included with ticket purchase.
General Bottle Sale - Begins November 2nd
Bottles will be available for sale on a first-come, first-serve basis. Limits will be in effect.
HIGH FIVEs
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
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."
Office Hours
New HR Open Office Hours for Q4 starting 10/14!
Pub: Monday: 1-4 pm, Wednesday: 10 am - 1 pm
Tap Room: Monday: 9:30 am-12:30 pm, Tuesday: 1 - 4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
The People’s Pint - All November
This November, we’re partnering with Corvallis Mountain Rescue Unit by donating a portion of sales of Gloria! More info to come in the following weeks.
Internal Brewsletter - October 9th, 2024
General
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Simon! Swing by the Pub this Thursday for Elk Chile Verde!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday 10/11
Story of the Ghost //
Description: A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldy hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul. // 8.75%
Key Takeaway: Featuring an elite blend of Chinook, Mosaic and Azacca hops, this bold beer is further bolstered by and hefty dose of Galaxy hops to really round out the Tropical Fruit character, complementing the pine and citrus expression already present. Story of the Ghost is a bold, balanced, and assertive hop-forward ale showcasing some of our all-time favorite hops in a well-rounded format. Now with 25% more ghosts!
Tasting Notes: Orange Marmalade • Guava • Spooky
Format: Draft & Cans
Series: Orbital
Beer Style: Hauntingly Hazy Pale Ale
Hauntingly Hazy Pales are one of the newer styles, brought to light with the development of EMF (electromagnetic field) technology. These EMF readers allow brewers to not only source local ghosts, but also capture them using YCH Proton Packs. The Ghosts are then either pelletized or turned into a pourable solution, which is added to the fermenter after primary fermentation.
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Cheers to the Land // West Coast Pilsner
Series: Synergy
Releases: October 18th
Format: Draft & Cans
Description: In collaboration with Oregon Agriculture Trust, Cheers to the Land was brewed with Great Western Pure Oregon Malt, Willamette Valley-grown High Oil Cascade, Belma CGX, and Strata Hops.
Ol’ Saint Nick // Winter Ale
Series: Orbital
Releases: October 25th
Format: Draft & Cans
Description: Ol' Saint Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish.
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Kumo
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
The next tasting is Thursday, October 17th, at 4 pm!
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend.
Beer 101: Imagine
Written by Garrison Schmidt, Head Brewer
Cool fall weather calls for bigger, darker, more full-bodied beer. It's my favorite beer-drinking season, as porters, stouts, and fest beers move in to replace light summer drinks. Each fall, we have a special bottle release that includes Figgy Pudding, Willa, and Imagine, three of our favorite darker options.
Imagine in particular, is one of my favorite beers that we make. It is about as big and bold as beer gets. Its grain bill hints at how it will turn out; using chocolate malt, brown malt, roast barley, and black malt, you get a sense of direction. Adding the darkest Belgian candi sugar syrup halfway through fermentation bumps the available sugar for the yeast and drives the ABV to 14 percent, making it one of our strongest beers. It is aged in specialty bourbon barrels that are freshly emptied and selected for uniqueness each year and is a blend of one and two year old barrels.
My favorite thing about Imagine, though, is its yeast strain. We use Trappist High Gravity yeast in this beer, which lends a depth of character that is uncommon to the style. It is not only a barrel-aged imperial stout, it also has a Belgian note that makes it really unique. Allowing it to warm in the glass and breathe opens it up and completely changes it.
Imagine is special to me because my wife Sasha and I share one late each Christmas Eve as we get stuff ready for our kids for the morning. It’s a perfect beer to make traditions around and is designed to share, inspire friendly conversation, and create memories. Pick some up to bring home for the holidays you celebrate, and let me know if the people in your life like it as much as the people in mine do.
From the Executive Chef
PUB UPDATES
TAP ROOM UPDATES
Upcoming Events
Beer School - October 24th
Caves Updates
Events
Bloktoberfest - October 11th - 12th
THIS WEEKEND! Thank you, everyone, for your hard work on the event so far. It’s going to be super fun 🙂
If anyone asks, we’ll stop pre-orders on Thursday. All other tickets can be purchased at the door of the event.
Late Fall Bottle Release - November 1st - 3rd
Coming up in a few weeks, we’ll be releasing four beers as part of our Late Fall Bottle Release: Imagine, Imagine: Stroopwafel, Figgy Pudding, and Willa. These limited-run beers are something special we look forward to each year. To celebrate, we host a few events:
Brewers Dinner - November 1st at 6 pm
Learn how the beers were made directly from our brewers over a 4-course Pairing Dinner curated by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
Guided Pairings - November 2nd from 11 am - 2 pm
Guided tasting with our with our staff alongside small-bite pairings by our Executive Chef, Sarah, at our Southtown Taproom and Production Facility. Public bottle pre-order opportunity included with ticket purchase.
General Bottle Sale - Begins November 2nd
Bottles will be available for sale on a first-come, first-serve basis. Limits will be in effect.
HIGH FIVEs
Paulie - He always keeps spirits high when he’s on the line! A little bit of humor and kindness goes a long way. We appreciate you!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Tate Christensen (BOH)
Ewan McLain (BOH)
Elias Frakes (BOH)
Ashley Wolfe (BOH)
Cooper Petersen (Distro)
SAFETY TIPS
Fire Safety Emergency Planning: where is your evacuation meeting spot? 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.
Office Hours
New HR Open Office Hours for Q4 starting 10/14!
Pub: Monday: 1-4 pm, Wednesday: 10 am - 1 pm
Tap Room: Monday: 9:30 am-12:30 pm, Tuesday: 1 - 4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back next week!
Internal Brewsletter - October 2nd, 2024
General
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Quinn! Swing by the Pub this Thursday for a Sloppy Joe’s!
We’re always looking for more submissions, so send in those ideas!
THIS WEEK’S RELEASES
Releasing Friday 10/4
Flicker //
Description: Inspired by Autumn's warm days and crisp nights, Flicker was designed to inspire conversation and community while delivering an engaging hop profile with notes of Lychee, Stonefruit, and Pine. // 7.00%
Key Takeaway: Bolder-bodied IPA for autumn's cooling weather.
Tasting Notes: Grapefruit Peel • Pineapple Juice • Autumnal
Format: Draft & Cans
Series: Perennial
Beer Style: West Coast IPA
An IPA Sub-style that originated in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
Story of the Ghost // Hauntingly Hazy Pale Ale
Series: Orbital
Releases: October 11th
Format: Draft & Cans
Description: A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldy hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul.
Cheers to the Land // West Coast Pilsner
Series: Synergy
Releases: October 18th
Format: Draft & Cans
Description: In collaboration with Oregon Agriculture Trust, Cheers to the Land was brewed with Great Western Pure Oregon Malt, Willamette Valley-grown High Oil Cascade, Belma CGX, and Strata Hops.
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers, and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Rocky Shores
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 pm every other Thursday @ the Pub
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session, and anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend. The next tasting is Thursday, October 3rd, at 4 pm!
Beer 101: Oktoberfest (The Festival)
Written by Garrison Schmidt, Head Brewer
Originating in 1810 to commemorate the wedding of the Bavarian Prince Ludwig to Princess Therese of Sachen-Hildurghausen, Oktoberfest has grown into the largest beer festival in the world. Held every year (minus a few exceptions), Munich Oktoberfest lasts 16 to 18 days from the end of September to the beginning of October and hosts about 6 million visitors a year. Largely just called “Wiesn” now, which means “the meadow,” it is held in the 77-acre Theresienwiese in Munich, a sprawling park that hosts only six breweries (Paulaner, Spaten, Löwenbräu, Augustiner-Bräu, Staatilches Hofbräu-München, and Hacker-Pschorr-Bräu), each with their own tent which reaches up to 10,000 seats.
As was discussed last week, there have been many different beer styles available at Oktoberfest. Currently, Festbier is the king. Designed to be a pale lager, it is lighter and easier to consume than the traditional Marzen. That’s not to say you won’t find Marzen there, or other styles. Many different beers are served at Oktoberfest, somewhere around 6.5 million Liters of it each year. It’s not just about the beer, Oktoberfest is a full-on folk festival with food and cultural events as well as an amusement park. Similar to the feel of a state fair, but larger than even the largest state fairs in the U.S.
The event is so popular that smaller Oktoberfests are held all over the world, from Brazil to Vietnam. The largest Oktoberfest in the United States is Oktoberfest Zinzinnati in Cincinnati, Ohio, which hosts about 500,000 people annually. Oregon hosts several Oktoberfest celebrations, including our own, Bloktoberfest.
Bloktoberfest was first held in 2009 and ran continuously until 2020 when it was canceled due to the Pandemic. We typically sell between 3,000 and 4,000 tickets. It was successfully revived in 2023, and we are excited to be rolling out the big tent on Jefferson again this year! It is really fun to work, a total change of pace, and I look forward to sharing a liter or to with all of you! Prost!
From the Executive Chef
OCTOBER SPECIALS Launch today
Downtown Pub INFO SHEET-PLEASE READ
Pork Schnitzel - Thinly pounded Carlton Farms pork cutlet, breaded and fried. Drizzled with brown butter pan sauce and served with apple compote and warm, house-made German potato salad. $17.99
Pear & Hazelnut Melt - Local pears, Queen Bee Honey, Hazelnut butter, and melted muenster cheese on house-baked artisan bread. $15.99
Butternut Squash & Brown Butter Tortellini - Three cheese tortellini in our brown butter & sage cream sauce with roasted organic butternut squash & sweet onions, crushed hazelnuts & parmesan. $16.99
Taproom INFO SHEET-PLEASE READ
HB, PB & J Burger - NW beef burger served on a Bread Stop toasted brioche bun with creamy Freddy Guys’ hazelnut butter, sweet marionberry jam & crispy pork belly. $18.99
Brussel Sprouts & Squash - Crispy brussel sprouts & roasted butternut squash, dried cranberries, shallot-dijon vinaigrette, house honey roasted hazelnuts, parmesan $9.99
PUB UPDATES
TAP ROOM UPDATES
Upcoming Events
Pups on the Patio - October 23rd
Beer School - October 24th
Caves Updates
Events
Bloktoberfest - October 11th - 12th
Get ready - the event is next weekend! Please read through the Bloktoberfest HUB for all the info.
Please point customers here if they have any questions. A QR to this page lives on our posters and table tents for ease of finding it!
HIGH FIVEs
Mars - Thanks for holding it down in prep and always handling New Specials Day. We appreciate you :)
Tuesday kitchen crew - Sweet bucket hats!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Please welcome the following folks to the team:
Wesley Buchholz (Brewery)
Cooper Petersen (Distro)
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. Common issues include using the wrong tool for a task or creating an unsafe environment while not correctly using heavy equipment.
Office Hours
Pub: Monday: 1-4 pm, Wednesday: 10 am - 1 pm
Tap Room: Monday: 9:30 am-12:30 pm, Tuesday: 1 - 4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back next week!