Internal Brewsletter - October 29th, 2025
General
Employee Provision - Submissions Needed!
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Tivey! Swing by the Pub this Thursday for Jalapeno Kettle Chip Nachos!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Imagine // 14.15%
Description: A blend of Belgian-inspired Imperial Stouts matured for one and two years in freshly emptied Heaven Hill bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year.
Key Takeaway: Belgian-style stout that is matured each year in a different bourbon distillery barrel. Made with a Trappist yeast that has high attenuating power, this allows us to really push the starting gravity and make this one big-big-big beer.
Tasting Notes: Chocolate • Coffee • Roasty
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian Imperial Stout Matured in Bourbon Barrels
Not a traditional Belgian style, stout was developed in the British Isles. What is a Belgian tradition, however, are barrels, Belgian yeast, and Candi Syrup. Quadrupel ales use dark candi syrup to add body, color, and fermentable sugars to wort. We use the same technique on our Belgian Stouts to the same effect. We age them in bourbon barrels, a technique based on Belgian barrel aging perfected over hundreds of years. We also use Belgian yeast to ferment, which gives them a distinct, spicy phenolic character found in many great Belgian ales. So, while not a traditional style, these beers are influenced by and designed to honor the long and proud history of Belgian Brewing.
Imagine: Speculoos // 14.15%
Description: A limited blend of Belgian Imperial Stouts aged in Heaven Hill Bourbon Barrels and conditioned on speculoos cookies from our bakery, adding decadent notes of cinnamon, ginger, and cardamom.
Key Takeaway: Speculoos are a gently spiced Belgian cookie often enjoyed with coffee. We used heaps of them to give this Imagine Variant a special character we have never experienced before.
Tasting Notes: Cinnamon • Ginger • Festive
Format: Draft & Bottles
Series: Cellars
Beer Style: Belgian Imperial Stout, Matured in Bourbon Barrels and Conditioned on Speculoos Cookies
Figgy Pudding // 13.20%
Description: Our yearly holiday offering is brewed with specialty malts, figs, cloves, and nutmeg, and matured in freshly emptied brandy barrels—the perfect beer to share with friends and family around a cozy fireplace.
Key Takeaway: One of our oldest barrel-aged offerings, Figgy Pudding is a unique Barleywine offering, gently spiced with just enough brandy character to balance its complex malt sweetness.
Tasting Notes: Spice • Molasses • Warm
Format: Draft & Bottles
Series: Cellars
Beer Style: English Barleywine ale matured in Brandy Barrels with Spice
Barleywine is a historically strong British beer that originated as a farmhouse beer, made from the first runnings of wort in a process called parti-gyle, where multiple beers are made from the same mash, each beer being lower in strength as the sugar is depleted. Modern Barleywines are made as a single product. They are usually at least 10% ABV with a rich malt sweetness and flavor that often expresses as toffee, prune or raisin, and can also be very nutty. They have an aggressive bitterness that balances the sweetness. There are classic British Barleywines and modern American Barleywines, the difference being if the hops are British or American.
Willa // 8.25%
Description: Blended each year in celebration of our founding brewers' daughters' birth. A solera-style blending of red wine barrel-matured farmhouse ales, each year, contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself.
Key Takeaway: Unique red farmhouse made using the solera method. Perfect for sharing with friends or loved ones on a cool fall evening, this beer receives special care throughout its life due to its status, celebrating the Arzner's youngest daughter.
Tasting Notes: Tart • Oak • Bright
Format: Draft & Bottles
Series: Cellars
Beer Style: Red Farmhouse Ale Matured in Red Wine Barrels
Sticky Hands: [CLASSIFIED] // 8.10%
Description: From our hidden archives, [CLASSIFIED] boasts two mystery agents. Your mission: Identify the secret hops. Look out for anyone with pineapple candy or resinous qualities—a hint: both hail from Down Under.
Key Takeaway: "TOP SECRET DOCUMENT - CLEARANCE LEVEL: [15]
HOP VARIETIES: ████, ███, ████
MISSION: Encourage your team to make accusations against suspected hops via our social media outlets.
STATUS: [HIGHLY DRINKABLE]"
Tasting Notes: Hawaiian Punch • POG Juice • Mysterious
Format: Draft & Cans
Series: Sticky Hands
Beer Style: 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. Please keep that in mind!
Highland Hymn // Scottish Ale
Series: Perennial
Releases: November 7th
Format: Draft & Cans
Description: Inspired by the majestic sights and sounds of Scotland, Highland Hymn is a malt-forward crescendo of caramelized sugar and toffee notes accompanied by a robust, and complex finish.
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: Flight Risk
Tap Room: Loyal to the Block
Beer Education
NEW: Barrel Room Roundtable - Thursdays 4 pm
This weeks barrel room round table: Thursday 4PM - TBD
Beer 101:
By Garrison Schmidt, Head Brewer
We use many types of barrels for aging beer at Block 15. This week, we are releasing four beers from that program. All four of these beers were aged in ex-Bourbon Barrels. We also use wine barrels extensively, as well as Sherry, Cognac, Gin, and more. Each barrel has its own attributes, taking on the flavor from the liquid that was in the barrel before.
Spirit barrels provide a wide array of flavors that contribute to making these beers unique. During manufacturing, barrels are toasted with fire before being sealed; the heat breaks the wood down into natural sugars that contribute caramel notes, color, and aroma as well as coconut-like notes. Tannins are made less astringent, and fiber in the oak breaks down into flavor molecules that produce clove and vanilla notes.
We nearly always buy barrels that have already been used in alcohol production, and those products also leave flavor behind that we can access while aging. This year’s Imagines were aged in Willet and Heaven Hill barrels. Even when the barrels are emptied, there is still alcohol soaked into the barrel staves that interacts with the beer once we have filled the barrels. Liquid moves in and out of the barrel staves naturally during the aging process
Another factor in flavor development is oxidation. Typically, we go to great lengths to prevent oxidation in the brewing process. Oxygen is a major spoilage factor, leading to beer staling. Barrel aging is the exception; oak staves are microporous and allow slow oxidation over time. This develops complex sherry-like notes that add a richness to aged beers.
Time is another factor in barrel aging. Typically, we age beers for one year at a minimum. With time, bitterness softens and malt becomes more pronounced. With slow oxidation, the beer also evaporates, concentrating the alcohol and increasing the viscosity. Temperature also plays a major role; we keep our barrel room at a constant temperature, and the cellar at the pub stays at a consistent temperature and humidity.
Once the beer has reached the maturity we’re looking for, we rack it out of barrels in a process called blending. From there, we treat it like a normal beer, keep oxidation down, and condition before packaging.
This month we release Imagine, Imagine; Speculoos, Figgy Pudding, and Willa. All four were aged in barrels, the Imagines in bourbon, Figgy in brandy, and Willa in red wine. Give them a shot and let me know what you think.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Late Fall Bottle Release - November 1st
General Bottle Release
Bottles will be available for sale at both locations during regular business hours starting November 1st. Limits will be in effect, and bottles will be available on a first-come, first-served basis. These bottles are excluded from our 20% off packaged beer deal on Sundays, until you hear otherwise.
Guided Pairings with Bottle Pre-Order Opportunity
November 1st, 11:30 am - 1:30 pm • Southtown Tap Room
Brewer's Dinner
November 1st, 6 - 8 pm • Downtown Pub *SOLD OUT*
Veteran’s Day Special - November 11th
At the Pub only this year, Veterans receive their first drink and entree free as a thank you for their service.
From the Executive Chef
By Sarah Farey, Executive Chef
Pub November Monthly Specials are coming out next Wednesday, 11/5!
Seafood Arancini - Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99
These are not GF.
Arancini are Sicilian deep fried rice balls often made from yesterday's risotto!
The pumpkin mole sauce is GF and Vegan. It does contain pumpkin seeds.
Mole is a Mexican sauce made from an array of ingredients, typically including chilis, nuts, dried fruits and chocolate. Ours is made from pumpkin puree & seeds, warming spices, ancho chiles and tomato.
The Gobbler - Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99
Cornbread stuffing does contain flour, so it is not GF. It also contains dairy and eggs.
Turkey Gravy is not GF
Cran Relish is GF and vegan
Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99
Salad dressing is GF and Vegan.
Smoked chicken or tempeh make fantastic add-on/upsells!
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
Reuben sauce is GF. It does contain dairy and eggs.
Pumpernickel is Vegan!
Bacon is a great add-on for non-vegetarians!
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Last week for pumpkin cheesecake cookies at the tappy, we’ll have a new flavor next week.
Pub Updates
By Kira Sciarrotta, General Manager
The Dark and Stormy will be added to the menu this Friday! This is a dark rum cocktail with Marionberry, lime juice, simple syrup, topped with Ginger Beer. It will get a cinnamon-sugar rim to add to its holiday spirit!
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Paige - Paige is always so willing to help out and absolutely killed it slinging brews at bloktoberfest, along with tearing it down at the end of the night. Go Paige!
Maggie - I always hear Maggie laughing with her tables, I don’t know what it’s about, but they always leave with a huge smile & make sure to say goodbye to her.
Sophia - Sophia did an amazing job letting people know at the door that our grill broke down. She did a great job of telling people what we could offer and still had a smile on her face when people denied politely
Maggie - Always does a great job and is fun to work with!
Maggie Speed - I always see Maggie interacting with tables thoroughly, greeting them timely, and always have a smile on her face. I can tell that she’s witty and quick, but also quite efficient. I admire her swiftness without letting pressure get to her. U go Queen!
Riley - Killin it and always has good energy!
Paulie - He’s always willing to take one for the team for the sake of having each others backs and being the ultimate team player. Paulie MVP !!
Holly Amlin - Great job promoting, marketing and prepping stuff for Bfest, I really appreciate your dedication to pulling off a well run festival! We had so much fun stuff this year like the fedoras, merch and t shirts. Great work!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Abrahm Knight - BOH
Other staff news:
If you call out sick, remember to submit a request to use your sick time. You accrue it as you work, so use it when you can!
Charitable Programs
Next up - Dine Out! for Chintimini Wildlife Center on November 12th
Internal Brewsletter - October 22nd, 2025
General
Employee Provision - Submissions Needed!
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! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Ol’ Saint Nick // 9.00%
Description: Ol' St. Nick is a generously malt-forward winter ale - artfully constructed with a base of selected malts and hops, offering notes of toffee, cocoa, plum, and caramel with citrusy hops and a pleasant lingering finish.
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. Very complex malt bill leads to a nuanced, malt-forward winter ale.
Tasting Notes: Candied Plums • Roasted Malt • Fireside
Format: Draft & Cans
Series: Orbital
Beer Style: Winter Ale
Winter ale is more of a brewing tradition than a specific style. Usually brewed strong, dark, rich, and warming, these beers utilize darker malts, spices, sugars, and higher ABV to create a beer that is perfect for cold winter months. Different breweries and regions use the phrase to mean different things, but most of them are big, bold, dark, and strong.
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Imagine // Belgian Imperial Stout Matured in Bourbon Barrels
Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: A blend of Belgian-inspired Imperial Stouts matured for one and two years in freshly emptied Heaven Hill bourbon barrels. Deep, dark, and decadent, our strongest offering blended once a year.
Imagine: Speculoos // Belgian Imperial Stout, Matured in Bourbon Barrels and Conditioned on Speculoos Cookies
Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: A limited blend of Belgian Imperial Stouts aged in Heaven Hill Bourbon Barrels and conditioned on speculoos cookies from our bakery, adding decadent notes of cinnamon, ginger, and cardamom.
Figgy Pudding // English Barleywine ale matured in Brandy Barrels with Spice
Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: Our yearly holiday offering is brewed with specialty malts, figs, cloves, and nutmeg, and matured in freshly emptied brandy barrels—the perfect beer to share with friends and family around a cozy fireplace.
Willa // Red Farmhouse Ale Matured in Red Wine Barrels
Series: Cellars
Releases: October 31st
Format: Draft & Bottles
Description: Blended each year in celebration of our founding brewers' daughters' birth. A solera-style blending of red wine barrel-matured farmhouse ales, each year, contains a portion of prior vintages dating back to 2017. Lively, bright, and complex, this beer is almost as unique as Willa herself.
Sticky Hands: [CLASSIFIED] // Hop Experience Ale
Series: Sticky Hands
Releases: October 31st
Format: Draft & Cans
Description:
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: Black Gold
Tap Room: Discovery and Loyal to the Block
Beer Education
NEW: Barrel Room Roundtable - Thursdays 4 pm
This weeks barrel room round table: Thursday 4PM - TBD
Beer 101:
By Garrison Schmidt, Head Brewer
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Late Fall Bottle Release
The Brewer’s Dinner is SOLD OUT, and we’ve sold a little over half of the tickets for the Guided Pairing event - please try to encourage folks to join us for this! It’s a more casual pairing experience and a fun walkthrough of our production space. I handed out table tents and posters to both locations to help build awareness, which have QR codes to our webpage that explains the program as a whole.
Events
Late Fall Bottle Release - November 1st
Pre-orders close on October 27th!
General Bottle Release
Bottles will be available for sale at both locations during regular business hours starting November 1st. Limits will be in effect, and bottles will be available on a first-come, first-served basis. These bottles are excluded from our 20% off packaged beer deal on Sundays, until you hear otherwise.
Guided Pairings with Bottle Pre-Order Opportunity
November 1st, 11:30 am - 1:30 pm • Southtown Tap Room
During this guided experience, folks will learn how the beers were made from our Brewery staff while enjoying thoughtful pairings by our Executive Chef, Sarah, to enhance the tasting notes of each beer. Tickets are sold for time slots of 11:30, 12, 12:30, and 1 pm, and include a bottle pre-order opportunity.
Brewer's Dinner
November 1st, 6 - 8 pm • Downtown Pub *SOLD OUT*
Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
From the Executive Chef
By Sarah Farey, Executive Chef
Pub November Monthly Specials set to come out on Wednesday 11/5!
Seafood Arancini-Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99
The Gobbler-Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99
Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99-Suggested add-on of smoked chicken!
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
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
You all KILLED Bloktoberfest. I had so much fun working with everyone and I’m so proud of our team! If you worked the fest, give yourself a pat on the back. If you kept the Pub running while the rest of us were occupied, give yourself a DOUBLE pat on the back!
Keep an eye out on Sling for new cocktails as we sell out of Whiskey-A-Goji and Painkiller here soon.
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Everyone who helped with Bloktoberfest - Thank you! You all rocked it. From set up to tear down, the event went smoothly. There are too many to name, but know you’re appreciated.
Sophia and Megan - Absolutely crushed it Saturday lunch through dinner. Supported each other as host and food runner, kept kitchen up to date with numbers, helped pre-bus! Couldn't have asked for more.
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
People’s Pint Tap for Corvallis Mountain Rescue Unit in October - Last Week!
Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’re highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU). Our menus will feature the People’s Pint icon again to help guests recognize the program. Please familiarize yourself with CMRU and understand what our donation will be used for, so you can be prepared to share this information with our guests. There are stickers and brochures about CMRU at both locations now.
Each pint or can purchased helps support CMRU, which offers assistance, at no charge, for search and rescue (SAR) operations in challenging 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.
What’s Our Donation Going Toward?
Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.
What is The People's Pint?
We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.
Internal Brewsletter - October 15th, 2025
General
Employee Provision - Submissions Needed!
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! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Event Horizon // 5.00%
Description: This porter combines deep, roasty malt character with cocoa and dark fruit notes. We conditioned this brew on chocolate for a balance of rich flavors with a dry finish.
Key Takeaway: For lovers of porter, chocolate, or understated subtlety, this beer presents flavor and aroma without the sweetness associated with many chocolate porters.
Tasting Notes: Chocolate Cake • Vanilla Icing • Delicate
Format: Draft & Cans
Series: Perennial
Beer Style: Chocolate Porter
TC Peche // 6.00%
Description: Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Peche is made up of select 18-month-old barrels that are blended onto 1000 pounds of Pacific Northwest peaches, and aged an additional 8 months.
Key Takeaway: Lambic-style ale aged on one of the traditional five belgian brewing fruits, peaches.
Tasting Notes: Peach Juice • Sweet Tarts • Overripe
Format: Draft & Bottles
Series: Cellars
Beer Style: Lambic Ale Matured in Oak Barrels with NW Peaches
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Ol’ Saint Nick // Winter Ale
Series: Orbital
Releases: October 24th
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 festive 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 beers are:
Pub: Eminent Point and Flicker
Tap Room: Flicker
Beer Education
NEW: Barrel Room Roundtable - Thursdays 4 pm
This weeks barrel room round table: Thursday 4PM - Compare and contrast Bloktoberfest and Bavarian Maerzen
Beer 101: Oktoberfest and Bloktoberfest
By Garrison Schmidt, Head Brewer
Originating in 1810 to commemorate the wedding of the Bavarian Prince Ludwig to Princess Therese of Saxe-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. Held in the 77-acre Theresienwiese in Munich, a sprawling park that hosts six breweries (Paulaner, Spaten, Löwenbräu, Augustiner-Bräu, Staatliches Hofbräu-München, and Hacker-Pschorr-Bräu), each with its own tent that can reach 10,000 seats.
Many different beer styles are available at Oktoberfest, but currently, Festbier is king. 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. 7.4 million Liters of beer are drunk at Oktoberfest 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. It is similar to the feel of a state fair, but larger than even the largest state fairs in the U.S. My favorite thing about an Oktoberfest is the shared tables. Nothing fosters a sense of community like sitting, eating, drinking, and singing with strangers.
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. Running this Friday and Saturday in front of the pub downtown, we’ll be pouring Bloktoberfest, our Marzen lager, Gloria, and Black Gold, our Schwarzbier. These are three of my favorite beers that we brew, and a lot of care and attention go into their production. They are a beautiful spectrum of lager, ranging from Gloria’s yellow gold, through Bloktoberfest’s ruby amber, to the dark black of Black Gold. I encourage you to come experience Bloktoberfest, whether you’ve been to Munich or have never been to an Oktoberfest anywhere.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Bloktoberfest - October 17th - 18th
This weekend! Remember, as an employee, you get into the festival for free. We’re looking forward to showing Corvallis a good time with fun activities both Friday and Saturday.
Event details on our website:https://block15.com/bloktoberfest
Late Fall Bottle Release - November 1st
This year’s Late Fall Bottle Release events all land on Saturday, November 1st. To celebrate some of our favorite holiday beers (Imagine, Imagine: Speculoos, Figgy Pudding, and Willa), we’re hosting some fun events. Here’s the deets:
Event Tickets and Bottle Pre-Orders begin Monday, October 13th, for the public, and were already offered to Mug Club earlier this week.
General Bottle Release
Bottles will be available for sale at both locations during regular business hours starting November 1st. Limits will be in effect, and bottles will be available on a first-come, first-served basis. These bottles are excluded from our 20% off packaged beer deal on Sundays, until you hear otherwise.
Guided Pairings with Bottle Pre-Order Opportunity
November 1st, 11:30 am - 1:30 pm • Southtown Tap Room
During this guided experience, folks will learn how the beers were made from our Brewery staff while enjoying thoughtful pairings by our Executive Chef, Sarah, to enhance the tasting notes of each beer. Tickets are sold for time slots of 11:30, 12, 12:30, and 1 pm, and include a bottle pre-order opportunity.
Brewer's Dinner
November 1st, 6 - 8 pm • Downtown Pub *Almost sold out*
Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
Event & Beer details on our website: https://block15.com/late-fall-bottle-release
From the Executive Chef
By Sarah Farey, Executive Chef
Pub November Monthly Specials set to come out on Wednesday 11/5!
Seafood Arancini-Breaded and fried parmesan risotto, filled with gulf shrimp and pacific cod. Served with spiced pumpkin mole sauce $11.99
The Gobbler-Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with orange-cranberry relish on a toasted brioche bun. $18.99
Autumn Harvest Salad-Fresh greens, Tillamook smoked cheddar, Peoria Road Farm Market apples, toasted pumpkin seeds, crisp bacon and maple-Dijon vinaigrette. $13.99-Suggested add-on of smoked chicken!
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 FRY SEASONING VOTING!
I’m looking to add a new fry seasoning to the menu at both Block locations and need your help deciding! After some R&D, the two top contenders are French Curry and Ranch seasoning.This Friday and Saturday, there will be samples of both available in the breakroom or tent throughout the day, along with a voting sheet. Please take a few minutes during your break to try them and cast your vote!
If you have more detailed feedback, I’d love to hear it! Your input is incredibly valuable and helps me to shape future menu decisions.
Thanks for taking part and helping us make something great together! XO
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
If you are working under the tent this weekend, the dress code is Block 15 gear or German-inspired garb such as lederhosen.
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Kristen - Thank you for helping with the pretzel necklace assembly!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
People’s Pint Tap for Corvallis Mountain Rescue Unit in October
Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’re highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU). Our menus will feature the People’s Pint icon again to help guests recognize the program. Please familiarize yourself with CMRU and understand what our donation will be used for, so you can be prepared to share this information with our guests. There are stickers and brochures about CMRU at both locations now.
Each pint or can purchased helps support CMRU, which offers assistance, at no charge, for search and rescue (SAR) operations in challenging 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.
What’s Our Donation Going Toward?
Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.
What is The People's Pint?
We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.
Internal Brewsletter - October 8th, 2025
General
Employee Provision - Submissions Needed!
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Chris and Ryan! Swing by the Pub this Thursday for a Cubano!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Story of the Ghost // 8.75%
Description: A haunting offering brewed with bountiful hops shrouded by velvety grist. Be possessed by otherworldly hop flavor with notes of dank herbs, pine, and tropical delight to reanimate your soul.
Key Takeaway: Featuring an elite blend of Strata, Chinook, Azacca, Mosaic, and Simcoe hops, this bold beer is further bolstered by and hefty dose of Nectaron 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. Now with 25% more ghosts!
Tasting Notes: Orange Marmalade • Fir Tips • 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.
Black Gold // 5.00%
Description: Brewed with a pinch of coffee-black, highly-kilned malt on top of a traditional German lager malt bill, this beer is much lighter and crisper than it may seem on first glance. Balanced and highly drinkable, Black Gold strikes it rich while keeping it light.
Key Takeaway: Dark but light, this beer looks far roastier than it tastes.
Tasting Notes: Toasted Nuts • Baker’s Chocolate • Deceiving
Format: Draft Only
Series: Orbital
Beer Style: Schwarzbier
Check this out for more information: https://www.hopculture.com/schwarzbier-black-lager-beer/
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
TC Peche // Lambic Ale Matured in Oak Barrels with NW Peaches
Series: Cellars
Releases: October 17th
Format: Draft & Bottles
Description: Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Peche is made up of select 18-month-old barrels that are blended onto 1000 pounds of Pacific Northwest peaches, and aged an additional 8 months.
Event Horizon // Chocolate Porter
Series: Perennial
Releases: October 17th
Format: Draft & Cans
Description: This porter combines deep, roasty malt character with cocoa and dark fruit notes. We conditioned this brew on chocolate for a balance of rich flavors with a dry 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 beers are:
Pub: Flicker
Beer Education
NEW: Barrel Room Roundtable - Thursdays 4 pm
Update: BBRT will now take place every Thursday going forward.
Focus 10/9/25: Off-Flavor Workshop
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Tap Room Weekly Events
We’re starting a few recurring events at the Tap Room soon!
Wednesdays: Trivia from 6 - 8 pm
One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.
Thursdays: Language Pub
Launch date TBD
Sundays: Industry Appreciation Day
Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit
Bloktoberfest - October 17th - 18th
The festival is next week! We’re looking forward to sharing this experience with Corvallis. Please help share the event with guests as you see them. Stein package pre-orders will close on Thursday, October 16th, at noon.
Event details on our website: https://block15.com/bloktoberfest
Did You Know?
As an employee of Block 15, you get into Bloktoberfest for free!
Late Fall Bottle Release - November 1st
This year’s Late Fall Bottle Release events all land on Saturday, November 1st. To celebrate some of our favorite holiday beers (Imagine, Imagine: Speculoos, Figgy Pudding, and Willa), we’re hosting some fun events. Here’s the deets:
Event Tickets and Bottle Pre-Orders begin Monday, October 13th, for the public, and were already offered to Mug Club earlier this week.
General Bottle Release
Bottles will be available for sale at both locations during regular business hours starting November 1st. Limits will be in effect, and bottles will be available on a first-come, first-served basis. These bottles are excluded from our 20% off packaged beer deal on Sundays, until you hear otherwise.
Guided Pairings with Bottle Pre-Order Opportunity
November 1st, 11:30 am - 1:30 pm • Southtown Tap Room
During this guided experience, folks will learn how the beers were made from our Brewery staff while enjoying thoughtful pairings by our Executive Chef, Sarah, to enhance the tasting notes of each beer. Tickets are sold for time slots of 11:30, 12, 12:30, and 1 pm, and include a bottle pre-order opportunity.
Brewer's Dinner
November 1st, 6 - 8 pm • Downtown Pub *Almost sold out*
Enjoy an evening learning about how our barrel-aged beers were made from Garrison, over a six-course pairing experience by our Executive Chef, Sarah. Ticket includes an allotment of bottles.
Event & Beer details on our website: https://block15.com/late-fall-bottle-release
From the Executive Chef
By Sarah Farey, Executive Chef
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
We are going to keep 4 people on for dinners Friday and Saturday evenings moving forward in an effort to maximize our hospitality to guests. Even if it is slow during the day, please keep a fourth on until 7:30pm– we know that there are days where you might feel overstaffed or that this is unnecessary, but keep that extra person on regardless. Run breaks, help out with kitchen prep projects, work on some cleaning tasks to pass the time.
Caves Updates
By Aidan Welch, General Manager
High Fives
Donlon - Thanks for dealing with the whole napkin situation.
Chris G. & Caitlin - Thanks for slaying the first trivia Wednesday! It was lovely seeing how engaged you both were with the guests, and what a great time everybody had.
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
People’s Pint Tap for Corvallis Mountain Rescue Unit in October
Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’re highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU). Our menus will feature the People’s Pint icon again to help guests recognize the program. Please familiarize yourself with CMRU and understand what our donation will be used for, so you can be prepared to share this information with our guests. There are stickers and brochures about CMRU at both locations now.
Each pint or can purchased helps support CMRU, which offers assistance, at no charge, for search and rescue (SAR) operations in challenging 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.
What’s Our Donation Going Toward?
Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.
What is The People's Pint?
We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.
Internal Brewsletter - October 1st, 2025
General
Seasonal Hours at the Tap Room
Next week, we’ll be switching over to our Seasonal Hours in Southtown. These changes go into effect on Monday, October 6th.
Mondays & Tuesdays - Closed
Wednesdays thru Sundays - 11:30 am - 9 pm
Employee Provision - Submissions Needed!
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 O! Swing by the Pub this Thursday for Fried Bavarian Meatballs!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Flight Risk // 4.60%
Description: Cleared for takeoff! Brewed to celebrate the wedding of our downtown General Manager, Kira, and Lead Server (and licensed pilot) Kaidyn, this Pale Ale was dry-hopped with Cascade and Strata and sits at a cruisable 4.6% ABV.
Key Takeaway: A low-ABV crusher brewed to celebrate Kaidyn and Kira! Gentle malts, clean mouthfeel, and high-flying fruit-forward hops round out this wedding day pale. Congrats, K+K!!
Tasting Notes: Orange Peel • Pine • Soaring
Format: Draft Only
Series: Pub Life
Beer Style: Pale Ale
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Story of the Ghost // Hauntingly Hazy Pale Ale
Series: Orbital
Releases: October 10th
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.
Black Gold // Schwarzbier
Series: Orbital
Releases: October 10th
Format: Draft Only
Description: Brewed with a pinch of coffee-black, highly-kilned malt on top of a traditional German lager malt bill, this beer is much lighter and crisper than it may seem on first glance. Balanced and highly drinkable, Black Gold strikes it rich while keeping it 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 beers are:
Pub: Eminent Point
Beer Education
NEW: Barrel Room Roundtable - Thursday, October 2nd at 4 pm
Update: BBRT will be happening every Thursday going forward.
Focus 10/2/25: GABF Entry BJCP Testing
Focus 10/9/25: Off-Flavor Workshop
Beer 101: FIGGY PUDDING
By Garrison Schmidt, Head Brewer
One of the reasons that Block 15 was so successful in our early years was our adventurous barrel-aging program. Few breweries in the US (and far fewer in the PNW) were barrel aging any beer at all, let alone imperial stouts, Belgian wilds, and barleywine in the same building. Our oldest continuously brewed barrel-aged beer is Figgy Pudding, often lovingly referred to by our staff as simply Figgy. An English-style barleywine, Figgy is generously spiced in the last minutes of the boil, allowing us to impart just the right amount of clove, nutmeg, and fig character into our favorite fall brew.
After the beer is fermented to an impressive 11%, it is aged in freshly emptied brandy barrels imported from Europe, where it picks up another 2% ABV from the barrels themselves. The barrels are laid to rest in the barrel room at production for one year, and harvested the following fall.
This mixture of rich beer brewed from the best American and European maltsters, delicate holiday spice, and barrel character comes together in a really inspired way. Perfect for sharing around a fireplace or across a dinner table, I always remember to bring some bottles of Figgy to Thanksgiving. It's warming, familiar, and immediately comforting. Please grab some bottles and share them with the folks you love this winter.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Tap Room Weekly Events
We’re starting a few recurring events at the Tap Room soon!
Wednesdays: Trivia from 6 - 8 pm
Kicks off October 1st
One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.
Thursdays: Language Pub
Launch date TBD
Sundays: Industry Appreciation Day
Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit
Bloktoberfest - October 17th - 18th
If guests are interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.
Event details on our website: https://block15.com/bloktoberfest
Did You Know?
As an employee of Block 15, you get into Bloktoberfest for free!
Bloktoberfest Merch Pre-Order - EXTENDED THRU 10/5
When placing your order, use code BLOCK20 to get your 20% off employee discount, and choose In-Store Pick Up to avoid shipping fees. I'll be snagging our order prior to the fest and can hand off to you.
The sweatshirts were popular! If something was out of stock before, they’re getting back-ordered. So if you’re ok getting those after the fest, send in your order!
From the Executive Chef
By Sarah Farey, Executive Chef
October Specials will go live today, Oct. 1!
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
Schnitzel is a very popular German dish consisting of a thinly pounded meat cutlet, breaded and fried.
Our german potato salad contains bacon. It is also not GF, but is DF.
This dish has no dietary modifications. Contains dairy, meat and gluten.
Schnitzel will not be offered to-go online. If an in-house guest would like to get one to-go, please inform them that we normally do not offer this to-go, as it does not travel well, or fit well in to-go boxes. We will have to cut the schnitzel to make it fit. Only allow if kitchen OK’s it and has the time to make these accommodations. Kitchen folks, please be accommodating when time allows!
Potato Salad will be available as a side option.
Pear & Hazelnut Melt - Local pears, Queen Bee Honey, Hazelnut butter and melted provolone cheese on house baked artisan bread. $15.99
Vegetarian option. Can be gluten free if GF bun is held.
Pears are sourced from Peoria Road Farm Market, and the hazelnuts come from Freddy Guys Hazelnuts, just up the road in Monmouth!
Bacon & Cambazola Burger - NW beef patty, melted cambozola cheese, crispy bacon, sliced local apple, shredded lettuce, sweet onion & maple-stoneground mustard sauce. $18.99
Cambazola is a soft rind cheese that is a blend of camembert and gorgonzola. Think a triple creme brie infused with blue cheese!
Apples come from Peoria Road Farm Market!
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $13.99
Pasta is vegetarian. Any proteins can be added for an upcharge!
Squash is from Peoria and hazelnuts are from Freddy Guys!
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Happy Oregon Hazelnut season! We’ve got a new Spiced Hazelnut Praline cheesecake arriving Friday at both locations, replacing the s’mores. A spiced cheesecake with a layer of caramelized hazelnut praline in the center, atop a hazelnut graham crust. Served with whipped cream and house caramel (same as the sundaes).
“Praline” in this instance refers to cooking the sugar and the nuts until caramelized, letting it harden then grinding it up in the food processor. It’s like hazelnut butter, but better!
October's monthly dessert at the pub will be German Chocolate Cake. Our fluffy nebula stout cake, layered with coconut pecan filling and chocolate cream cheese frosting, and cut into rectangular portions.
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
When you’re talking to customers about the upcoming closure dates at the Taproom, be sure to also tell them about the fun events we have coming up, and encourage them to stop by!
Huge shoutout to everyone at the Taproom for rolling with the punches and going with the flow! It’s been a crazy couple weeks, but hopefully we will all find our zen again as we get settled into the new fall schedule. You are all awesome and an integral part of the awesome team we have out here.
Caves Updates
By Aidan Welch, General Manager
High Fives
Kim S. - thank you for always coming to work with a great attitude and doing a great job. We all know how awesome you are and how great it is to have you on the team.
Chris G., Caitlin, and Makenna - for crushing that 50 top like nobody's business. Thanks for staying cool-- your guys' attention to detail and communication with the reservation was awesome.
Mak & Kim - They both pulled through for some seriously needed coverage on Sunday, even though it meant they had to bust ass. Major props
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
People’s Pint Tap for Corvallis Mountain Rescue Unit in October
Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’re highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU). Our menus will feature the People’s Pint icon again to help guests recognize the program. Please familiarize yourself with CMRU and understand what our donation will be used for, so you can be prepared to share this information with our guests.
Each pint or can purchased helps support CMRU, which offers assistance, at no charge, for search and rescue (SAR) operations in challenging 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.
What’s Our Donation Going Toward?
Our donation will help to support CMRU in providing resources to train skilled search-and-rescue volunteers and mountaineers, as well as education and equipment maintenance.
What is The People's Pint?
We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.
Internal Brewsletter - September 24th, 2025
General
Winter Hours at the Tap Room
Coming up soon, we’ll be switching over to our Winter Hours in Southtown. These changes go into effect on Monday, October 6th.
Mondays & Tuesdays - Closed
Wednesdays thru Sundays - 11:30 am - 9 pm
Did You Know?
As an employee of Block 15, you get into Bloktoberfest for free!
Employee Provision - Submissions Needed!
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 The G.O.A.T burger!
We’re always looking for more submissions, so send in those ideas! Remember, if your provision gets selected, you can order one for free!
This Week’s Releases
Squirrel Stash // 4.60%
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.
Key Takeaway: Brown ale brewed to showcase one of the oldest, most tried and true styles in an artistic expression of tradition.
Tasting Notes: Spun Sugar • Toasted Biscuit • Classic
Format: Draft & Cans
Series: Perennial
Beer Style: Brown Ale
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Flight Risk // Pale Ale
Series: Pub Life
Releases: October 3rd
Format: Draft Only
Description: Cleared for takeoff! Brewed to celebrate the wedding of our downtown General Manager, Kira, and Lead Server (and licensed pilot) Kaidyn, this Pale Ale was dry-hopped with Cascade and Strata and sits at a cruisable 4.6% ABV.
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 - Juice Joint
Tap Room - Group Ride
Beer Education
NEW: Barrel Room Roundtable - Thursday, October 2nd at 4 pm
Focus: GABF Entry BJCP Testing
Beer 101: Thursday Tastings Reimagined
By Garrison Schmidt, Head Brewer
For the last couple of years, we have hosted happy hours every other Thursday in the Brewers Lounge at the Pub. These have been casual and fun, but not terribly educational or productive. In the interest of continuing our staff’s professional development, I’ll be restructuring the format of these get-togethers. Our brewery management will all be in attendance at these meetings, and you are all encouraged to join whenever you can as well.
These will be no-pressure, no-judgement educational sessions that will help you to develop your palate, vocabulary, and experience as a beer taster, server, or creator, wherever you may fall on that spectrum. You won't be graded; these are designed to be places for you to grow as an industry professional.
Each week, we will be focusing on a different aspect of beer sensory evaluation. Attendees will experience:
TRIANGLE TESTS
Each participant is presented with three seemingly identical samples. Two are the same, and one is different. Can you identify the outlier without being told which is which? This technique helps determine if people can detect differences between beers, such as when comparing a new formulation to an original recipe, or testing the impact of ingredient or process changes.
BJBP TESTS
BJCP (Beer Judge Certification Program) testing is one of the best ways to increase your beer-tasting chops, especially when done alongside more experienced tasters. These forms ask you to list detailed notes on aroma, appearance, flavor, mouthfeel, and overall impression. At the end of each section, you’re asked to rate it on a sliding scale. These score sums give the beer an overall rating.
NON B15 BLIND TASTINGS
Want to see how our beer stacks up against other breweries’ offerings? So do we! Come taste examples from our peers and help us see how we stack up and if we can improve our own products.
OFF-FLAVOR WORKSHOPS
In off-flavor workshops, you’ll learn to identify common defects in beer by tasting samples that have been spiked with compounds that create specific off-flavors. You’ll taste reference standards for defects like diacetyl (buttery), acetaldehyde (green apple), DMS (cooked corn), phenolic (medicinal), and others to calibrate your palate and build a sensory vocabulary.
TASTING WORKSHOPS
These sessions will focus on the meat and potatoes of tasting beer effectively. You’ll learn how to use your senses with the greatest effect and, as importantly, how to communicate that with a supporting vocabulary of sensory terms and descriptors.
We will be moving these to the Taproom Barrel Room and will be referring to them as BARREL ROOM ROUNDTABLES. The first one will be THURSDAY, OCTOBER 2ND at 4PM, and will continue every other Thursday after that. A description of what you can expect if you attend will be outlined in the brewsletter preceding the meeting. Please make an effort to attend as many of these as possible. If you do, I guarantee that you will feel more comfortable and confident in your abilities as a beer taster. Whether you’re freshly 21 and want to take your first steps toward being a taster or an old pro who wants to keep sharp, I’d love to have you join us.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Tap Room Weekly Events
We’re starting a few recurring events at the Tap Room soon!
Wednesdays: Trivia from 6 - 8 pm
Kicks off October 1st
One complimentary Chips & Salsa per team. Prizes for 1st-3rd place. Teams of up to six. Five rounds of five questions.
Thursdays: Language Pub
Launch date TBD
Sundays: Industry Appreciation Day
Kicks off October 12th
10% entire tab for the industry member with OLCC, Food Handlers, or Marijuana Workers Permit
Bloktoberfest - October 17th - 18th
If guests are interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.
Event details on our website: https://block15.com/bloktoberfest
Bloktoberfest Merch Pre-Order - Order by 9/30!
When placing your order, use code BLOCK20 to get your 20% off employee discount, and choose In-Store Pick Up to avoid shipping fees. I'll be snagging our order prior to the fest and can hand off to you. Pre-orders close September 30th.
This year, one of our Bloktoberfest sponsors, Corvallis Custom, is providing us with an online merch store. They’re printing a few pieces of custom merch for us with regular Block 15 branding, as well as some fun Bloktoberfest-themed shirts.
Aside from this pre-order store, a limited number of Bloktoberfest logo shirts will be available for purchase at the festival, along with fedora hats featuring Bloktoberfest-themed buttons.
From the Executive Chef
By Sarah Farey, Executive Chef
October Specials will go live at the pub Oct. 1st!
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
Schnitzel is a very popular German dish consisting of a thinly pounded meat cutlet, breaded and fried.
Our german potato salad contains bacon. It is also not GF, but is DF.
This dish has no dietary modifications. Contains dairy, meat and gluten.
Schnitzel will not be offered to-go online. If an in-house guest would like to get one to-go, please inform them that we normally do not offer this to-go, as it does not travel well, or fit well in to-go boxes. We will have to cut the schnitzel to make it fit. Only allow if kitchen OK’s it and has the time to make these accommodations. Kitchen folks, please be accommodating when time allows!
Potato Salad will be available as a side option.
Pear & Hazelnut Melt - Local pears, Queen Bee Honey, Hazelnut butter and melted provolone cheese on house baked artisan bread. $15.99
Vegetarian option. Can be gluten free if GF bun is held.
Pears are sourced from Peoria Road Farm Market, and the hazelnuts come from Freddy Guys Hazelnuts, just up the road in Monmouth!
Bacon & Cambazola Burger - NW beef patty, melted cambozola cheese, crispy bacon, sliced local apple, shredded lettuce, sweet onion & maple-stoneground mustard sauce. $18.99
Cambazola is a soft rind cheese that is a blend of camembert and gorgonzola. Think a triple creme brie infused with blue cheese!
Apples come from Peoria Road Farm Market!
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $13.99
Pasta is vegetarian. Any proteins can be added for an upcharge!
Squash is from Peoria and hazelnuts are from Freddy Guys!
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
We have new menu items coming out Friday 9/26 at the TR!
Chopped Sesame Salad (Replaces Chopped Italian Salad)
A blend of crisp romaine and local napa cabbage tossed in sesame ginger vinaigrette and topped with our fresh carrots, sliced radishes, grape tomatoes, sesame seeds, fried wonton chips and fresh cilantro. Served with your choice of house-smoked chopped pork or tempeh, tossed in bulgogi BBQ sauce. 15.99
Curry Cauliflower Grilled Cheese (Replaces ZAT)
Roasted local cauliflower with lemon & yellow curry, melted provolone, Zante currants, crushed cashews, fresh cilantro and citrus aioli on toasted house artisan bread.12.99
Krab Rangoon Dip (Replaces Clam Dip)
Hot and savory Krab & cream cheese dip with sweet chili sauce & green onion and served with fried wonton chips. 11.99
Southern Hushpuppies (Replaces Tomatoes & Burrata)
Crisp & fluffy hushpuppies made with sweet corn & peppers, served with our spicy mayo & cilantro. Small (5) 5.99 Large (9) 9.99
Caves Updates
By Aidan Welch, General Manager
High Fives
Wiley - Wiley is all around a nice presence at work! Even when we’re at our busiest I have never once seen him get too frustrated or overwhelmed. He’s way calm cool and collected. It inspires me to be chiller!
Megan - Megan has been killing it so far! She is so diligent when communicating to others, especially BOH as a host. She stays busy and is really good at food running! We are stoked you joined the team!
Parker - Parker has been so awesome to work with! She caught on super quick and is able to tray food in a scary way!! We are happy (and lucky) to have you on the team.
Riley - Riley has been doing a great job serving. She has great customer service and was so quick to be confident on the floor! I love working with her and she’s so flexible to help wherever is needed.
Holly & Ryan - Holly and Ryan are killing it with planning and marketing just about everything for the next couple months. Thanks for making our visions a reality and with all the help putting things together. You guys are awesome!
Taproom Bakery - The desserts have been KILLING it over here at the Taproom. Everyone has been doing amazing and keeping a cool head even with the Bloktoberfest pretzel dog-pocalypse looming on the horizon. Autumn has been pumping out some super cool (and delicious) ideas recently that everyone can't get enough. You're all a pleasure and your hard work is super appreciated.
Katie - Katie has been kicking ass with scheduling needs over at the Taproom, and I see the attention to detail and thoughtfulness that she has been putting in to it. Thanks for rolling with it and keeping everything moving forward!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
People’s Pint Tap for Corvallis Mountain Rescue Unit in October
Over the years, we’ve continued to support CMRU because of the valuable work they do. This October, we’ll be highlighting them again with Fluffhead. Learn more about Corvallis Mountain Rescue Unit (CMRU).
Each pint or can you purchase helps support CMRU, which offers 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.
What is The People's Pint?
We strive to make a positive impact on the community by supporting local non-profit groups focusing on issues such as health and wellness, education, and environmental sustainability. The People's Pint program allows us to contribute to the overall well-being of our community.
Internal Brewsletter - September 17th, 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 Lindsey! Swing by the Pub this Thursday for Pimento Smash burger Sliders!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Releasing Friday, September 19th
Flicker // 7.00%
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.
Key Takeaway: Bolder bodied IPA for autumn's cooling weather
Tasting Notes: Stonefruit • Pine • Changing Seasons
Format: Draft & Cans
Series: Perennial
Beer Style: West Coast IPA
Releasing Tuesday, September 23rd at the Tap Room Only
Fresh² - Fresh-Hopped & Fresh-Kilned // 6.70%
Description: We’ve made two beers for a hop sensory experiment with OSU and Coleman Agriculture, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation.
Key Takeaway: Conducted by Dr. Tom Shellhammer at Oregon State University and supported by Coleman Agriculture and Celebrate Oregon Beer, a new study happening this harvest season will look into the chemical and sensory elements of fresh hops. Since most beers use dried hops, scientists haven’t conducted extensive research into the distinct flavors and aromas of fresh hops. With this new research, they’ll have some of the first answers.
Tasting Notes: N/A
Format: Draft Only at the Tap Room
Series: Fresh Hop
Beer Style: West Coast IPA
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Squirrel Stash // Brown Ale
Series: Perennial
Releases: September 26th
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.
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: Buzzworks
Tap Room: Loyal to the Block
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 9/18.
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
OSU Focus!
$5 Gift Cards for Incoming Students - During the next several days, I’ve asked that our front-of-house staff hand out printed $5 gift cards to folks who look like incoming students. These are valid from October to December, so people have to come back to use them. Let’s surprise people with this little token of hospitality!
Student Survival Kit Coupons - We’ve advertised in the Student Survival Kit this year, with some aggressive coupons for people to use. These will be sent in the mail to off-campus students and on-campus residents on September 22nd, and are valid at both locations. (see below for what the coupons will look like)
Events
Drink Beer for Science - September 23rd (TR Only)
Conducted by Dr. Tom Shellhammer at Oregon State University and supported by Coleman Agriculture and Celebrate Oregon Beer, a new study happening this harvest season will look into the chemical and sensory elements of fresh hops. Since most beers use dried hops, scientists haven’t conducted extensive research into the distinct flavors and aromas of fresh hops. With this new research, they’ll have some of the first answers. We've made two beers for this hop sensory experiment, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation. These 6.7% West Coast IPAs are called "Fresh² - Fresh-Hopped" and "Fresh² - Fresh-Kilned".
Starting September 23rd, we'll be pouring both beers side-by-side at our Southtown Tap Room only. Participation is free, and the only ask is that folks fill out a survey for each beer to aid in research. OSU will be providing QR codes for people to use, and gave us stickers to hand out.
Learn about the program here: https://celebrateoregonbeer.com/science/
Read about the event on our website
Bloktoberfest - October 17th - 18th
Stein Pre-Orders launched Monday! If anyone is interested, the QR Codes on our posters and table tents lead to the Bloktoberfest page, where people can place orders.
The Flash Tattoo Event was also marketed this week, where folks can get free entry to the festival when they book, and a free pretzel dog if they get a pretzel dog tattoo. Studio Lumos will release flash designs on their Instagram as the event gets closer.
Event details on our website: https://block15.com/bloktoberfest
Bloktoberfest Merch Pre-Order - Purchase by 9/30
When placing your order, use code BLOCK20 to get your 20% off employee discount, and choose In-Store Pick Up to avoid shipping fees. I'll be snagging our order prior to the fest and can hand off to you. Merch pre-orders close September 30th.
https://corvalliscustom.com/swag-store/local-businesses/block-15.html
This year, one of our Bloktoberfest sponsors, Corvallis Custom, is providing us with an online merch store. They’re printing a few pieces of custom merch for us with regular Block 15 branding, as well as some fun Bloktoberfest-themed shirts.
Aside from this pre-order store, a limited number of Bloktoberfest logo shirts will be available for purchase at the festival, along with fedora hats featuring Bloktoberfest-themed buttons.
From the Executive Chef
By Sarah Farey, Executive Chef
October Specials will go live at the pub Oct. 1st!
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
Bacon & Cambazola Burger NW beef patty, melted cambazola cheese, crisp bacon, sliced local apple, crisp lettuce, sweet onion & maple-stoneground mustard sauce . $18.99
Butternut Squash & Three Cheese Tortellini Three cheese tortellini in a brown butter cream sauce with roasted butternut squash, crushed hazelnuts & fried sage. $12.99
Move-In Week Menus
This Thursday-Sunday we will be running a limited menu for OSU move in week! Please see the Pub Menu Update in the sling newsfeed for more details.
Bakery
Notes from Lindsey Henriksen, Bakery Manager
New sundae at the tappy! Salted Caramel Peanut Sundae, replaces the berry cheesecake sundae. Made with our nebula stout caramel sauce, crushed roasted peanuts and maldon sea salt. Be on the lookout for an SOP by Friday.
If you haven’t already, try our new Pumpkin Cheesecake Cookies at the TR, they are awesome!
Pub Updates
By Kira Sciarrotta, General Manager
We’re going to switch up our coffee flavor from Flame On to Backstitch, please let me know any feedback you gather from yourself or from guests as we try out this new roast. Thanks!
Tap Room Updates
If you are cross-trained at the TR/Pub/Caves, please make sure you are sending your scheduling availability to both Bre AND Katie so they are on the same page.
Thank you all for continuing to roll with the punches and kick ass!
Caves Updates
By Aidan Welch, General Manager
High Fives
Nico - You're always smiling and helping the Distro team wherever needed even after a full workday, thanks man!
Breee - Shoutout to Bre for always being diligent especially floating. I always appreciated the super flow and smoothness throughout all parts of the restaurant even if we’re super busy. You’re an icon!
Danny & Matt - One of our tap drains at the taproom was clogged and these two were super helpful. We were stumped and they stopped what they were doing and both came to save the day. We appreciate you guys!
Sophia - Sophia goes the extra mile to help out others! It’s great!
Donlon - A good times not far, when Donlon’s working the bar. This block 15 hall of famer stacks cash like an atm, and still has time to help the rest of the team. Sing him a song if you see him in the halls!
Kenzie - Always willing to help out and prioritizes being diligent in downtime!
Tilly - Tilly is an amazing server and coworker. She always shows up with a smile (and some sick outfits and jewelry) ready to kick ass in her own special way. She's super patient and willing to step in and help, but also is so nonchalantly hilarious, making a great presence on the floor. We're happy to have you on our team Tilly <3
Pauly - Pauly’s always the man and brings back and front of house together. His appreciation and advocation for the team is as always admirable. Thank you Pauly for all you do <3
Bre - Bre has been doing great with adjusting to scheduling and has been super communicative! thanks!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Check back next week!
Internal Brewsletter - September 10th, 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 Bacon Jalapeno Popper Rangoons!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Sticky Hands: Fresh Hop // 8.10%
Description: The iconic hop experience ale, but slammed with fresh hops! Using fresh-picked Citra hops from Alluvial Hop Farms, we cryogenically froze the hop cones and shattered them into the tank, all within a few hours.
Key Takeaway: Fresh Hop Sticky Hands is back. Once again, we used our Liquid Nitrogen Freezing and shattering method for this beer to add Fresh Hops in Secondary.
Tasting Notes: Honeydew • Candied Pineapple • Herbaceous
Format: Draft & Cans
Series: Fresh Hop
Beer Style: Imperial IPA
Juice Joint // 7.00%
Description: We're pairing dank, citrusy, and tropical hops with an innovative use of hop extracts to create a heady concoction. Supported by a smooth body and balanced bitterness, it's sure to satisfy your cravings.
Key Takeaway: Hop dipping is a process where hops are added directly to the tank before knockout, then hot wort is pumped onto them, before cooling and pitching yeast. You are able to get biotransofrmation by fermenting directly on the hops that have minimal isomerization of bitterness. We applied this process to the Incognito liquid hop extract. Made in the spirit of the Dab Lab program, Juice Joint is now a stand-alone beer.
Tasting Notes: Blueberry • Mango • Peak Ripeness
Format: Draft & Cans
Series: Orbital
Beer Style: Hazy IPA
Gus // 11.50%
Description: A collaborative blend series from Block 15 and Hair of the Dog, encompassing the spirit and creativity of both breweries. Gus is inspired by my father, whose love of HOTD sparked my interest in brewing. We brewed this barley wine with honey from Gus’s hives, matured it in bourbon barrels and blended with 2015 HOTD Bourbon Fred, marrying rich complexity with honey warmth.
Key Takeaway: For our third beer in the Pick of the Litter Series, a collaboration with Hair of the Dog, we blended our young Honey Barleywine aged in Four Roses Bourbon barrels with HOTD's 2015 Bourbon Fred.
Tasting Notes: Honey • Bourbon • Wisdom
Format: Draft & Bottles
Series: Cellars / Synergy
Beer Style: Golden Barleywine with honey matured in select bourbon barrels
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Flicker // West Coast IPA
Series: Perennial
Releases: September 19th
Format: Draft & Cans
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.
Fresh² // West Coast IPAs
Series: Fresh Hop
Releases: September 23rd at the Tap Room ONLY
Format: Draft Only
Description: We’ve made two beers for a hop sensory experiment with OSU and Coleman Agriculture, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation.
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:
Pub: Loyal to the Block and Discovery
Tap Room: Loyal to the Block
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 9/18.
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 Pick of the Litter Release!
By Garrison Schmidt, Head Brewer
As you hopefully recall, when historic Oregon brewery Hair of the Dog closed up shop a couple of years ago, their owner, Alan Sprints, reached out to me with an offer. He admired our barrel program, and wanted to offer us the first pick of all of his unblended barrels of beer. We were honored to accept the offer, and purchased a number of his best barrels to stash and use for special projects in the future.
My dad was a big Hair of the Dog fan. Some of my earliest craft beer memories are of bottles with bulldogs in bowler hats and names like Adam, Fred, and Matt in our beer fridge on the screen porch back home. Dad and his friends would share bottles, amazed at the complexity, depth, and most of all, sheer strength of these totally unique creations. No one had ever tried anything like it.
Nick and his dad, Gus, were also early fans of Hair of the Dog. Nick would attend bottle releases with Gus in Portland, waiting in line for special new beers never tasted before. Gus’s passion for Hair of the Dog and craft beer in general fueled Nick’s drive to create Block 15, and I’m sure it was a full circle moment when they first wrapped their own line around the block for a barrel release, heavily influenced by Alan and Hair of the Dog.
That’s why this release is so special. For Gus’s birthday, we are releasing Gus. a honey barleywine brewed here, and aged in 4 Roses barrels, then blended 1:1 with Bourbon Fred from 2015. It is an incredibly deep, complex, and warming beer, perfect for the cooling off period before fall sets in. I encourage you to grab a bottle and a pour, this beer will get better with age, and is an unbelievably limited run. Only 20 cases were bottled.
Gus is the nicest guy you could ever meet, and I couldn’t be happier that we made this special beer for him. If you see him, wish him a happy birthday, and as always, let me know what you think of the beer.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Corvallis Beer Week - September 4th - 13th
Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html
September 13th - Beer Festival to Close it Out
Septembeerfest at Avery Park 12 - 7 pm
To close out Corvallis Beer Week, Block 15 will be participating in the 18th Annual Septembeerfest! We’ll be rotating through some new beers, including Fresh Hop Sticky Hands, and playing some fun games.
https://www.septembeerfest.org/
Drink Beer for Science - September 23rd (TR Only)
Conducted by Dr. Tom Shellhammer at Oregon State University and supported by Coleman Agriculture and Celebrate Oregon Beer, a new study happening this harvest season will look into the chemical and sensory elements of fresh hops. Since most beers use dried hops, scientists haven’t conducted extensive research into the distinct flavors and aromas of fresh hops. With this new research, they’ll have some of the first answers. We've made two beers for this hop sensory experiment, one with fresh Strata hops and one with freshly-kilned Strata hops from the same farm lot. Both recipes are identical, with the fresh hop additions made on the hot side of the brewing process. Each was dry-hopped with Cascade and Strata hops during fermentation. These 6.7% West Coast IPAs are called "Fresh² - Fresh-Hopped" and "Fresh² - Fresh-Kilned".
Starting September 23rd, we'll be pouring both beers side-by-side at our Southtown Tap Room only. Participation is free, and the only ask is that folks fill out a survey for each beer to aid in research. OSU will be providing QR codes for people to use.
Learn about the program here: https://celebrateoregonbeer.com/science/
Read about the event on our website
Bloktoberfest - October 17th - 18th
Pre-Orders for Stein Packages open on Monday, September 15th! People may also buy advance general admission tickets.
Stein packages are either $25 (half-liter) or $35 (full-liter) this year, and include:
Entry into Bloktoberfest Friday & Saturday
Limited-edition stein with a bright metallic gold finish
First stein fill
Pretzel necklace
Swag from our sponsors
Event details on our website: https://block15.com/bloktoberfest <- this is where people will pre-order also
Bloktoberfest Merch
Through our Sponsor, Corvallis Custom, we’ll be introducing an online merch store. They’ll be collecting pre-orders for Bloktoberfest-themed merch, which folks can pick up at the festival. This pre-order is for employees, too!
Preview some of the options below! Each will be offered in a couple of different shirt color options. There will also be fedoras and buttons 👀
From the Executive Chef
By Sarah Farey, Executive Chef
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
It is Fresh Hop Season! Please be hyper-diligent while selling our Fresh Hop Sticky Hands cans. They look very similar to classic Sticky cans, but will have a green ring around the top of them in order to deem them “Fresh Hop Edition.” Get people the right beer, yo!
Tap Room Updates
Please congratulate (and thank!) Katie on taking over scheduling for the Taproom. If you have any questions about Taproom scheduling moving forward, please send a message her way. If you have any PTO/sick time requests, make sure you are now doing that through Toast in addition to sending her a message as well. Thanks, Katie!
Caves Updates
By Aidan Welch, General Manager
High Fives
Sophia - Sophia’s always giving a helping hand when I need it most and least expect it. She’s so awesome :P
The person who has brought in plums, grapes, and pears from their garden - Thanks for sharing this delicious fresh fruit!
Jonathan Castor - For all that you’ve done this past week. We appreciate you more than you know!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Carson Grending - Caves Server
Charitable Programs
Check back next week!
Internal Brewsletter - September 3rd, 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 Nick Arzner! Swing by the Pub this Thursday for an Italian Chicken Cutlet Sandwich!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Static Shatter // 6.75%
Description: Brewed with fresh-picked Strata hops grown less than 25 miles from our brewery at Alluvial Hop Farms, we quickly used liquid nitrogen and a shattering technique to release vibrant notes of passionfruit, cannabis, and fresh-cut alfalfa.
Key Takeaway: Fresh hops added as dry hop after cryo treatment with liquid NO2. USING STRATA HOPS
Tasting Notes: Passion Fruit • Alfalfa • Fresh
Format: Draft & Cans
Series: Fresh Hop
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.
Tuck’s Harvest // 7.30%
Description: Brewed in collaboration with our friends at The BeerMongers and Indie Hops, this Abbey-style ale was inoculated with select Brettanomyces and dry-hopped with Hallertau Mittelfrüh fresh hops, resulting in an incredibly complex yet delicate bouquet of orchard fruit, barnyard funk, and fresh-cut grass.
Key Takeaway: Brewed in celebration of our friends The BeerMongers' 16th anniversary and inspired by Orval. We fermented this beer in our traditional coolship and dry-hopped it with Oregon-grown Hallertau Mittelfrüh fresh hops from Indie Hops, allowing it to remain unique despite its inspiration from nearly a thousand years of brewing tradition.
Tasting Notes: Funk • Spice • Verdant
Format: Draft Only
Series: Synergy / Fresh Hop
Beer Style: Belgian Pale Ale
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Gus // Golden Barelywine with honey matured in Select Bourbon Barrels
Series: Cellars
Releases: September 12th
Format: Draft & Bottles
Description: Shhhh, it’s a surprise.
Sticky Hands: Fresh Hop // Hop Experience Ale
Series: Fresh Hop
Releases: September 12th
Format: Draft & Cans
Description: The iconic hop experience ale, but slammed with fresh hops! Using fresh-picked Citra hops from Alluvial Hop Farms, we cryogenically froze the hop cones and shattered them into the tank, all within a few hours.
Juice Joint // Hazy IPA
Series: Orbital
Releases: September 12th
Format: Draft & Cans
Description: We're pairing dank, citrusy, and tropical hops with an innovative use of hop extracts to create a heady concoction. Supported by a smooth body and balanced bitterness, it's sure to satisfy your cravings.
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:
Both: Loyal to the Block
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 9/4.
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
New Merch
We have fresh stock of Sticky Hands sweatshirts, orange Dad hats, and clear Stadium Bags!
Shout out to Autumn for being our merch model (slay).
Events
Corvallis Beer Week - September 4th - 13th
Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html
September 4th - Kick off
Celebration at Caves 4 - 5 pm
Prepare for the evening’s festivities by sipping on a hand-selected lineup of beers from our cellar, plus a Belgian Frite Special.
Kick Off March 5 - 7 pm
Caves is the starting location for the Corvallis Beer Week Kickoff March and casual pub crawl around Downtown Corvallis, which begins promptly at 5 pm.
Kick Off Party at Common Fields 7 - 9 pm
This year’s kickoff party features a jazz jam session from DTW, and the release of the five-brewery collaboration beer between Sky High Brewing, Calapooia Brewing, ColdFire Brewing, Dirt Road Brewing, and Block 15 Brewing.
September 9th - Block 15 Event
$10 Flight Night at Block 15’s Downtown Pub 5 - 7 pm
Enjoy $10 flights of four, 5oz beers from Block 15! Try the first of our fresh hop beers: Static Shatter Fresh Hop American IPA, and Tuck’s Harvest, a small-batch Fresh Hop Belgian Pale Ale made in collaboration with The BeerMongers in Portland for their anniversary.
September 13th - Beer Festival to Close it Out
Septembeerfest at Avery Park 12 - 7 pm
To close out Corvallis Beer Week, Block 15 will be participating in the 18th Annual Septembeerfest! We’ll be rotating through some new beers, including Fresh Hop Sticky Hands, and playing some fun games.
https://www.septembeerfest.org/
OSU Hop Sensory Event - September 23rd
We’ve been invited to participate in a research project led by OSU, Coleman Agriculture, and Celebrate Oregon Beer. For the project, we’ll be comparing the use of fresh hops to freshly kilned hops of the same variety and lot of Strata.
On September 23rd, we’ll begin the experimental portion of the event at the Tap Room only. People can try tastes of both beers side-by-side for free for filling out the research form from OSU.
Learn about the program here: https://celebrateoregonbeer.com/science/
Bloktoberfest - October 17th - 18th
Stein Package Pre-Orders begin September 15th. The entertainment line-up is getting fleshed out, and… Studio Lumos will be doing a flash tattoo event! More details to come.
Details on our website: https://block15.com/bloktoberfest
From the Executive Chef
By Sarah Farey, Executive Chef
September Pub Monthly Specials
September Monthly Specials launch TODAY! (9/3)
Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99
Vegetarian. The dip can be GF without the breadcrumbs, but the chips are fried in fryers with gluten. Veggies can be subbed!
El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99
Can be GF if a GF bun is subbed. Can be vegetarian if tempeh is subbed for chorizo.
Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99
Can be GF if GF bun is subbed. Beef or earth patties can be subbed.
Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99
Vegan. Can be peanut-free if requested.
Bakery
Notes from Lindsey Henriksen, Bakery Manager
The pub’s September dessert will be a Pear Almond Bread Pudding, starting on Friday (replaces panna cotta). Classic bread pudding made with our house Texas Toast, fresh pears and almond extract, served with a drizzle of creme anglaise. (Creme anglaise is a vanilla custard sauce, think of melted ice cream.)
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
I return unto thee!
High Fives
Matt Williams - Good to have you back!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Dine Out! for SafeHaven Humane Society - September 10th
On Wednesday, September 10th, both Block 15 locations will be donating a portion of the day’s food sales to SafeHaven Humane Society!
If you're looking to adopt, with generous support from the ASPCA, SafeHaven is thrilled to offer waived adoption fees between September 12th and 14th.
What will the donation go towards?
Your kind donations will be going toward general animal care, humane education, and supplies for foster animals.
About SafeHaven Humane Society
SafeHaven Humane Society, a private non-profit in Oregon’s mid-Willamette Valley, is dedicated to finding permanent, loving homes for every animal entrusted to their care while supporting their community with shelter services, education, and spay/neuter programs. As a no-kill, limited-admission shelter, SafeHaven pledges lifelong care for each animal until adoption, relying on community support, volunteers, and grants to sustain their mission.
What is a Dine Out?
Block 15 hosts Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs.
Internal Brewsletter - August 27th, 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 Lily! Swing by the Pub this Thursday for a Sushi Burrito!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Bloktoberfest // 5.50%
Description: Celebrate Oktoberfest Block 15-style with this amber-hued Märzen lager. Noble hops impart subtle floral and spicy aromas, while PNW-sourced Pilsner and Munich-style malts build a delicate base.
Key Takeaway: We continue to move our lager program to regionally sourced malt. This Bloktoberfest is almost exclusively from the PNW, but it still has that authentic flavor.
Tasting Notes: Wildflower Honey • Toasted Biscuit • Prost!
Format: Draft & Cans
Series: Perennial
Beer Style: Märzen Lager
Märzen Lager is a beer style that originated in Bavaria during the 15th century. The beers are traditionally brewed in March, which is where the style gets its name. Beers were only allowed to be brewed in colder months, as warmer months produced off flavors without modern temperature control, and Märzen was one of the last to be brewed. They’d then be lagered in underground caves and cellars where it was cool until fall when they’d be served at Oktoberfest. Compared to other German lagers, Märzen is fuller in body, has a slightly sweeter malt profile, and is slightly less bitter. It has an amber-golden color, a thick, frothy head, and is crystal beer.
Eminent Point // 6.80%
Description: We're reaching for new heights with this luxurious take on an American classic. Featuring notes of pine resin, dank herb and sweet citrus, it all balances with a soft and enticing malt backbone.
Key Takeaway: The evolution of IPA styles in craft beer continues to reinvent what was just recently out of date. This American IPA features zero caramel malt, but still balances a pleasant malt base with an assertive mix of Simcoe, Waimea and cashmere hops.
Tasting Notes: Pine Resin • Blue Raspberry • Elevated Perspective
Format: Draft & Cans
Series: Orbital
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.
Discovery // 6.90%
Description: Brewed in collaboration with Hopsteiner, this West Coast IPA showcases Eureka hops in all their glory. Dark fruit undertones lie like ideas in the back of your mind, while citrus bursts forth like an Eureka moment, creating layered depths of complexity.
Key Takeaway: This beer focuses on the use of Eureka hops, but also features Salvoplus, a new cold-side version of Salvo.
Tasting Notes: Orange Flesh • Dank Cannabis • Epiphany
Format: Synergy
Series: Draft Only
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. Please keep that in mind!
Static Shatter // Fresh Hop American IPA
Series: Fresh Hop
Releases: September 5th
Format: Draft & Cans
Description: Brewed with fresh-picked Strata hops grown less than 25 miles from our brewery at Alluvial Hop Farms, we quickly used liquid nitrogen and a shattering technique to release vibrant notes of passionfruit, cannabis, and fresh-cut alfalfa.
Tuck’s Harvest // Fresh Hop Belgian Pale Ale
Series: Synergy / Fresh Hop
Releases: September 5th
Format: Draft Only
Description: Brewed in collaboration with our friends at The BeerMongers and Indie Hops, this Abbey-style ale was inoculated with select Brettanomyces and dry-hopped with Hallertau Mittelfrüh fresh hops, resulting in an incredibly complex yet delicate bouquet of orchard fruit, barnyard funk, 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:
Both - Hammock Daydream
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 9/4.
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: Some Updates and Discovery!
By Garrison Schmidt, Head Brewer
A few things to touch on this week: we are implementing 5S and lean workspace theory in all brewery workspaces. This is an organizational program developed by the Toyota Corporation to keep its workspaces clean, tidy, and efficient. Have a look at 5S and help us out by respecting the “a place for everything and everything in its place” mentality that lean practices require.
There is a beer ideas slot on the wall by our hotroom at the production facility! Please feel free to drop some ideas in there, it is for everybody! If you have a customer who is constantly asking for a certain beer or style, drop that in there, too. I’ll be installing one at the pub as well. A rule to keep me sane, for every joke idea you put in there, put in a legit one in, too.
We’re putting the finishing touches on a beer called Discovery. It’s a really cool opportunity for us as it is brewed with only hops developed by and only sold by Hopsteiner, and they asked us to brew it for hop harvest in Yakima as a way to showcase their hops to other brewers. It’s an honor to be chosen for the task. We brewed it with Apollo, Eureka, Eureka Salvo, Erebus, Sultana, and a new product for us called Salvo Plus. It’s got a really unique aroma, very resinous, with loads of fresh-squeezed orange and dank, resinous cannabis. Give it a shot and let me know what you think!
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
It’s Fresh Hop Season baybeeeeee.
Check out the list of this year’s freshies that I made for our website: https://block15.com/beer
We’ll also have Fresh hop icons on our menus and tap handle stickers this year to help people see more clearly which beers these are.
Our first fresh hop beers land next Friday - get stoked.
Events
Corvallis Beer Week - September 4th - 13th
Learn about the history of Corvallis Beer Week: https://www.commonfieldscorvallis.com/corvallis-beer-week.html
September 4th - Kick off
Celebration at Caves 4 - 5 pm
Prepare for the evening’s festivities by sipping on a hand-selected lineup of beers from our cellar, plus a Belgian Frite Special.
Kick Off March 5 - 7 pm
Caves is the starting location for the Corvallis Beer Week Kickoff March and casual pub crawl around Downtown Corvallis, which begins promptly at 5 pm.
Kick Off Party at Common Fields 7 - 9 pm
This year’s kickoff party features a jazz jam session from DTW, and the release of the five-brewery collaboration beer between Sky High Brewing, Calapooia Brewing, ColdFire Brewing, Dirt Road Brewing, and Block 15 Brewing.
September 9th - Block 15 Event
$10 Flight Night at Block 15’s Downtown Pub 5 - 7 pm
Enjoy $10 flights of four, 5oz beers from Block 15! Try the first of our fresh hop beers: Static Shatter Fresh Hop American IPA, and Tuck’s Harvest, a small-batch Fresh Hop Belgian Pale Ale made in collaboration with The BeerMongers in Portland for their anniversary.
September 13th - Beer Festival to Close it Out
Septembeerfest at Avery Park 12 - 7 pm
To close out Corvallis Beer Week, Block 15 will be participating in the 18th Annual Septembeerfest! We’ll be rotating through some new beers, including Fresh Hop Sticky Hands, and playing some fun games.
https://www.septembeerfest.org/
OSU Hop Sensory Event - September 23rd
We’ve been invited to participate in a research project led by OSU, Coleman Agriculture, and Celebrate Oregon Beer. For the project, we’ll be comparing the use of fresh hops to freshly kilned hops of the same variety and lot of Strata. The first beer was brewed this week at the Pub, and if you were around, you definitely could smell the fresh hops!
On September 23rd, we’ll begin the experimental portion of the event at the Tap Room only. People can try tastes of both beers side-by-side for free for filling out the research form from OSU.
Learn about the program here: https://celebrateoregonbeer.com/science/
Bloktoberfest - October 17th - 18th
Event promotions are underway! You’ll start to see more pop up around our locations soon. Stein Package Pre-Orders begin September 15th.
Details on our website: https://block15.com/bloktoberfest
From the Executive Chef
By Sarah Farey, Executive Chef
September Pub Monthly Specials!
September Pub Monthly Specials! Launch Sept. 3rd.
Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99
El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99
Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99
Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
I sent out a Sling message about this already, but here it is again while we’re working on adjusting our routines:
We're introducing a new hospitality focus that I'd love to see everyone incorporate into their day-to-day serving practice. It is now expected that every server drop a dessert/packaged beer menu off to each and every table. Whether it's during that halfway-point food check-in, or dropping another round, please make it a point to drop off that menu and make recommendations towards dessert or canned beer to-go! Some simple statements to help that conversation could be:
"I see you've been enjoying those Deep Seeks this evening, make sure to grab some for home!"
"My personal favorite is our House Baked Chocolate Chip Cookie with a scoop of ice cream!"
Remember to be personable and spend those extra few moments on a meaningful interaction with your guests!
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Annalee Anglin - For helping me out on some rough closes the last couple weeks, staying long to help me get through a load of late dishes
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Ray Rohsler - West PDX Sales Rep
Charitable Programs
Dine Out! for SafeHaven Humane Society - September 10th
On Wednesday, September 10th, both Block 15 locations will be donating a portion of the day’s food sales to SafeHaven Humane Society!
If you're looking to adopt, with generous support from the ASPCA, SafeHaven is thrilled to offer waived adoption fees between September 12th and 14th.
What will the donation go towards?
Your kind donations will be going toward general animal care, humane education, and supplies for foster animals.
About SafeHaven Humane Society
SafeHaven Humane Society, a private non-profit in Oregon’s mid-Willamette Valley, is dedicated to finding permanent, loving homes for every animal entrusted to their care while supporting their community with shelter services, education, and spay/neuter programs. As a no-kill, limited-admission shelter, SafeHaven pledges lifelong care for each animal until adoption, relying on community support, volunteers, and grants to sustain their mission.
What is a Dine Out?
Block 15 hosts Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs.
Internal Brewsletter - August 20th, 2025
General
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
Buzzworks // 6.25%
Description: A precision-crafted collaboration blending our passion with Chris King's legendary attention to detail. Simcoe, Citra, and Eclipse hops impart bright citrus and stone fruit notes, complemented by a crisp malt backbone, for a modern West Coast IPA experience.
Key Takeaway: A low ABV IPA brewed with our friends in the biking community in mind, this beer pushes through and never compromises on flavor.
Tasting Notes: Peach • Orange Zest • Breakaway
Format: Draft & Cans
Series: Synergy
Beer Style: West Coast IPA
Jasa Juice // 6.90%
Description: We brewed this hazy IPA featuring a Comet/Strata/Cashmere dryhop for our dear friend, valued outside salesman, and Mr. Universe participation trophy winner Brandyn Jasa and his wonderful bride Alexa. Be patient, Alexa, he's worth it.
Tasting Notes: White Wine Grape • Orange Peel • Yoked
Format: Draft Only
Series: Pub LIfe
Beer Style: Hazy IPA
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Bloktoberfest // Märzen Lager
Series: Perennial
Releases: August 27th
Format: Draft & Cans
Description: Celebrate Oktoberfest Block 15-style with this amber-hued Märzen lager. Noble hops impart subtle floral and spicy aromas, while PNW-sourced Pilsner and Munich-style malts build a delicate base.
Eminent Point // XX
Series: Orbital
Releases: August 27th
Format: Draft & Cans
Description: We're reaching for new heights with this luxurious take on an American classic. Featuring notes of pine resin, dank herb and sweet citrus, it all balances with a soft and enticing malt backbone.
Discovery // XX
Series: Synergy
Releases: August 27th
Format: Draft Only
Description: Brewed in collaboration with Hopsteiner, this West Coast IPA showcases Eureka hops in all their glory. Dark fruit undertones lie like ideas in the back of your mind, while citrus bursts forth like an Eureka moment, creating layered depths of complexity.
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:
Both: Group Ride
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 8/21.
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
Events
Summer Music Series Continues Through August 27th
Two shows left! August 20th & 27th. Check out the bands here: https://block15.com/summer-music-series
Corvallis Beer Week - September 4th - 13th
Caves will be the starting point once again for the annual pub crawl on September 4th, the Pub will be having a $10 flight deal on September 9th from 5 - 7 pm, and it all gets capped off with Septembeerfest on the 13th at Avery Park. More details soon!
Bloktoberfest - October 17th - 18th
You’ll see more information released soon to the public. Mug Club is getting the first stab at the volunteer opportunities, which will be sent to them this week. Here’s the link if you need it.
From the Executive Chef
By Sarah Farey, Executive Chef
September Pub Monthly Specials!
Starting in September, we will be expanding our specials section to include a rotating special burger style as well as our other 3 items!
Jalapeno Popper Dip-Spicy jalapeno & cream cheese dip, topped with cheddar jack cheese & parmesan breadcrumbs. Served with house fried tortilla chips. $11.99
El Padrino- Pepper Tree Sausage House chorizo, aleppo-lime roasted sweet potatoes, cilantro-jalapeno mayo, mixed greens and jalapeno kettle chips on house baked ciabatta bread. $16.99
Caprese Turkey Burger-Juicy white & dark meat turkey patty, melted fresh mozzarella, tomato & basil on a toasted Bread Stop brioche bun with garlic aioli & balsamic glaze. $16.99
Red Curry & Coconut Noodles-Spicy & creamy coconut red curry sauce, tender yakisoba, red bell peppers, zucchini, sweet onion & snap peas topped with crushed peanuts & cilantro $11.99 + Shrimp $6.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
Nothing new this week from me. Please remember to read up on the new Loyalty Program and get people excited about earning those points!
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Kelly and Spencer - They're just awesome people to work with. They're leaning into roles that are new and challenging to them and totally killing it.
Danny and the Brew Crew - Really going the extra mile the last couple of weeks while we are upgrading and transitioning our spaces into our 5S system. Some great team work on display that will have lasting positive influence on our craft!
New hires! - Big high five to all of our new hires for jumping in and learning the ropes before back-to-school. We appreciate your hard work!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Our next Dine Out with be for SafeHaven Humane Society on September 10th.
Internal Brewsletter - August 13th, 2025
General
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
Block Station 97.15 // 8.25%
Description: Don’t touch that dial! Coming up we’ve got a special collaboration with our longtime friends and supporters at Belmont Station ft. funky diesel, punchy cannabis, snappy citrus, and beachy tropicals all in one imperial IPA masterpiece. Stay tuned to 97.15 KHOP FM
Key Takeaway: Brewed with our long-time friends and supporters at Belmont Station, who opened in 1997, this beer bursts with citrus, pineapple, and tropical fruit aroma. It celebrates the artistry and community that defines Pacific Northwest beer culture.
Tasting Notes: Guava • Orange Zest • Friendship
Format: Draft & Cans
Series: Synergy
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. Please keep that in mind!
Buzzworks // West Coast IPA
Series: Synergy
Releases: August 22nd
Format: Draft & Cans
Description: A precision-crafted collaboration blending our passion with Chris King's legendary attention to detail. Simcoe, Citra, and Eclipse hops impart bright citrus and stone fruit notes, complemented by a crisp malt backbone, for a modern West Coast IPA experience.
Jasa Juice // Hazy IPA
Series: Pub Life
Releases: August 22nd
Format: Draft Only
Description: We brewed this hazy IPA featuring a Comet/Strata/Cashmere dryhop for our dear friend, valued outside salesman, and Mr. Universe participation trophy winner Brandyn Jasa and his wonderful bride, Alexa. Be patient, Alexa, he's worth it.
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:
Both: Group Ride
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 8/7.
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: Upcoming: Fresh-hop crazedaze
By Garrison Schmidt, Head Brewer
One of the many reasons we’re fortunate to be brewing in the Willamette Valley is our proximity to world-class hops. Each fall, when hops are harvested, breweries scrape and claw to be the first to the fields to bring home some just-picked, un-kilned, fresh hops. From there, the race is on to produce a great beer brewed with this ultra-perishable produce.
Brewing with fresh hops produces a unique sensory experience. When hops are harvested, they are generally kiln-dried in order to improve their shelf life, make them less liable to rot and mold, and decrease their weight for packing and shipping. When we brew with fresh hops, they retain volatile aromatic compounds lost during kilning. This results in a more vibrant, grassy, and intensely floral character that’s often described as “green”. The fresh hops contribute brighter, more nuanced flavors with herbal and sometimes vegetal notes that can't be replicated with dried hops, while also providing a softer, less bitter hop character despite often using larger quantities. This creates beers with a more immediate, field-fresh hop presence that captures the essence of the hop harvest in a way that showcases the raw, unprocessed nature of our favorite beer ingredient.
This year, we are bringing back Static Shatter and Sticky Hands, Fresh Hop, which both use fresh hops that have been flash-frozen with a dousing of liquid Nitrogen and beaten until the trichomes responsible for many hop aromatics are released. This process, known as shattering, allows us to use them as a dry hop, lending mainly aroma and less spicy fresh hop flavor.
We are also working on a collaboration brew with The BeerMongers in Portland. We brewed an Abbey-style Belgian Pale Ale (think Orval), fermented it in our open coolship downtown, added Brettanomyces, and will be dry-hopping it with Oregon-grown Hallertau hops, grown in my hometown, Silverton, OR. Fun Fact: even though it is spending time in our coolship, it won’t be sour like our wild beers, because it was pitched with Abbey Ale yeast at the beginning of fermentation. Adding efficient brewing yeasts keeps wort from souring because they out-compete wild yeasts, and use up the majority of the sugar fuel before wild guys like Lactobacillus and Pediococcus can get their feet under themselves enough to produce acid.
Our last fresh hop brew will be a pair of smaller batches brewed side by side at the pub in cooperation with Oregon State and well-known beer writer Jeff Alworth. He is the Author of The Beer Bible, considered one of the most comprehensive books on beer styles and brewing traditions from around the world. He is also the author of Beervana, a blog that is considered one of the most respected voices in beer journalism. For these beers, we will be brewing two identical IPAs, but one with fresh hops and one with the same hops but kilned that morning. It will be an intensive sensory study to help determine the actual difference between fresh and kilned hops, and it is an experiment the community is taking very seriously. We are humbled to be a part of it. It shows the level of trust that two pillars of the Brewing Science community have in our brewing ability and chops, and it is truly an honor to play such a crucial role.
Keep your eyes out for more info coming on release windows.
Get your gloves on, it’s almost harvest.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Summer Music Series Continues Through August 27th
At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series
From the Executive Chef
By Sarah Farey, Executive Chef
Starting this Friday 8/15, fish & fries will now prompt if the guests would like slaw or not! We see a lot get thrown away untouched, so this will help us to limit our food waste!
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
As we finish up our run with Dunham Cellars Rosé we will transition into a more fall leaning rosé by Wild Roots. It has slightly more body and is a little bit more bold than the Dunham rosé. Once we sell through our current offering, give it a try!
✨Positivity reminder!✨ I know it’s been a scorching few days and we may all be left feeling exhausted, but remember that we are each other’s team. Lead and conduct yourself with positivity towards one another always! Go the extra mile and make sure it’s known how stoked we all are to spend each and every day with each other. Not only does it make the job more fun, but it’s an expectation that we all treat each other with respect and kindness always!
Tap Room Updates
Make sure that when somebody is returning a keg, we are always logging the return on the keg return form on the walk in with their first and last name, the size of keg they returned, and a contact phone number. All kegs must be logged to ensure that folks get their deposit back. The only keg you do not need to log is a corni keg– these are people’s personal kegs.
Caves Updates
By Aidan Welch, General Manager
High Fives
Zach! - For being an absolute machine in the Warehouse! Thanks for locking that down and huckin kegs all over the place!
Trinna - Trinna always does a great job and is fun to work with every shift! Thanks for helping out so much.
The Whole Prep Crew! - Prep has been busting their booties lately getting new special items out and working through busy weekends you guys are killing it and we see how hard you all have been working! Keep it up!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Devon Vantusko - Distro
Joey Krieter - Cook
Sam Toledo - Cook
Cris Castillo - Dishwasher
Julia Wren - Prep Cook
Megan Cox - Host
Parker Kuehl - Host
Riley Cooper - Server
Other staff news:
Ryan & Myles, welcome to the brewery!
Congrats to Ben for accepting the lead line cook position at the pub!
Charitable Programs
Dine Out! for The Whiteside Theatre Foundation - August 19th all day
Both of our locations will be hosting a Dine Out event next week. A portion of the day’s food sales from the Pub and Tap Room will be donated to the Whiteside Theatre. Please mention this to our customers who visit us on Tuesday!
💵 What will the donation go towards?
Our donation will support their current projects to install an ADA accessible restroom on the ground floor, fund ongoing theater maintenance, and repaint and relight the marquee.
🏫 About the Whiteside Theatre Foundation
They support a multi-purpose entertainment and events venue in the historic Whiteside Theater that enhances the economic vitality and cultural diversity of Downtown Corvallis for the benefit of the entire community.
Internal Brewsletter - August 6th, 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 Simon! Swing by the Pub this Thursday for Smoked Salmon Blinis!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Loyal to the Block // 6.85%
Description: Loyal to the Block is a small-batch West Coast IPA made in collaboration with Loyal Legion. It uses Nectaron, El Dorado, Citra, and Simcoe hops and is generously dry-hopped with Nectaron, Citra, and El Dorado. Full of bright citrus notes, this beer is perfect for toasting.
Key Takeaway: WC IPA Brewed exclusively for Loyal Legion Locations. Featuring Simcoe, Citra, El Dorado and Nectaron
Tasting Notes: Citrus • Resin • Bright
Format: Draft Only
Series: Synergy
Beer Style: West Coast IPA
Amplified Diesel // 6.78%
Description: Put the hammer down on dank with Amplified Diesel, a WC IPA nitro-boosted with CTZ and CTZ Salvo, Strata, Simcoe, and a special water adjustment designed to charge hard into our favorite hop characteristics --- Canni-Resin + Diesel.
Key Takeaway: Designed to showcase some favorite but less common hop character, CTZ is showcased and creates a unique IPA experience.
Tasting Notes: Dank • Earth • High Octane
Format: Draft Only
Series: Emerging
Beer Style: West Coast IPA
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Block Station 97.15 // Imperial IPA
Series: Synergy
Releases: August 15th
Format: Draft & Cans
Description: Don’t touch that dial! Coming up we’ve got a special collaboration with our longtime friends and supporters at Belmont Station ft. funky diesel, punchy cannabis, snappy citrus, and beachy tropicals all in one imperial IPA masterpiece. Stay tuned to 97.15 KHOP FM
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:
Both: R&D 2171 and Ice Knife
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 8/7.
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
Events
Summer Music Series Continues Through August 27th
At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series
From the Executive Chef
By Sarah Farey, Executive Chef
August specials at the pub begin today!
Heirloom Tomato & Capicola Sandwich-Lightly crisped spicy capicola, heirloom tomatoes, basil & fennel slaw and mayo on toasted artisan bread. $15.99
Gulf Shrimp & Apricot Salad Fresh chopped romaine, chilled lime marinated gulf shrimp, Riverland Family Farms’ grape tomatoes, red onion, Peoria Road Farm Markets’ fresh apricots and jalapeno-coconut dressing. Topped with fried wonton strips and cilantro. $15.99
Filet O’ Block House Oregon rock fish & bay shrimp patty, breaded and fried to perfection with tartar sauce, dill pickles, shredded lettuce & American cheese on a toasted brioche bun. $14.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
New desserts dropping Friday the 8th…
It’s the return of S’mores Cheesecake! Replacing lemon cheesecake at both locations. Chocolate cheesecake (with a hint of bourbon) is topped with bourbon caramel and a thick layer of fluffy marshmallow-y frosting, bruleed to order for that campfire feel.
August monthly dessert at the pub will be a Peach Panna Cotta - vanilla flecked panna cotta topped with a fresh peach compote, garnished with a sugared sprig of thyme.
The taproom is getting a new cookie flavor, Coconut Macaroons dipped in ganache. Please keep these ones in the fridge! Replaces Hazelnut Oatmeal Cream Pie.
Pub Updates
By Kira Sciarrotta, General Manager
No major updates, so go back and read the Sticky Hands write-up again 😜
Tap Room Updates
We would like to move away from using branded pins (yellow “15” and beer cans) and transition to only using branded aprons or Block 15 t-shirts instead. New aprons are located upstairs in the employee break area in a cardboard box. Everyone gets two aprons–keep them here in your cubby if you’ll forget them at home! Please sign off once you have received your aprons on the sheet by the box.
The taproom schedule has been slightly adjusted. If you notice any gaps in the schedule, or if certain shifts seem a little wonky, please let a manager know ASAP.
Caves Updates
By Aidan Welch, General Manager
High Fives
Cody O! - Dude has just been killing it since he became a lead, always works hard and helps Line whenever needed (shoutout Sunday ). You rock Cody!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Staff news:
Congrats to Lily for accepting the line manager position!
Charitable Programs
Dine Out! for The Whiteside Theater Foundation - August 19th all day
Both of our locations will be hosting a Dine Out event in a couple weeks. A portion of the day’s food sales from the Pub and Tap Room will be donated to the Whiteside Theater. Check out what our support will help with below!
💵 What will the donation go towards?
Our donation will support their current projects to install an ADA accessible restroom on the ground floor, fund ongoing theater maintenance, and repaint and relight the marquee.
🏫 About the Whiteside Theater Foundation
They support a multi-purpose entertainment and events venue in the historic Whiteside Theater that enhances the economic vitality and cultural diversity of Downtown Corvallis for the benefit of the entire community.
Internal Brewsletter - July 30th, 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 Blake! Swing by the Pub this Thursday for a Seattle Style Polish Dog!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Sticky Hands: Hang Ten // 8.10%
Description: Ride this wave back to 2015! This tubular throwback brings back our legendary recipe from a decade ago, the first batch brewed on our 20BBL production system. Smooth, balanced, and ready to make some waves.
Key Takeaway: For over three years, Sticky Hands was brewed and developed at our 7BBL downtown pub brewhouse. This recipe is a revival of the first batch of Sticky Hands brewed on our 20BBL production system, and represents the beginning of weekly Sticky Hands brews, a change from the previous schedule of monthly releases.
Tasting Notes: Pine Resin • Pineapple • Revolution
Format: Draft Only
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.
Space Candy // 7.30%
Description: Brewed with a galaxy full of delicious and unique hop products. Comet, Galaxy, and Apollo hops bring a tropical, dank, and piney flavor to orbit a silky and lush body. It will blast your palate into outer space.
Key Takeaway: Previously released in 2023, Space Candy pushes the balance between Dank and juicy, making it an unmistakably Block 15-style Hazy IPA.
Tasting Notes: Ripe Mango • Apricot • Astronomical
Format: Draft & Cans
Series: Orbital
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.
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Loyal to the Block // West Coast IPA
Series: Synergy
Releases: August 8th
Format: Draft Only
Description: Loyal to the Block is a small-batch West Coast IPA made in collaboration with Loyal Legion. It uses Nectaron, El Dorado, Citra, and Simcoe hops and is generously dry-hopped with Nectaron, Citra, and El Dorado. Full of bright citrus notes, this beer is perfect for toasting.
Amplified Diesel // West Coast IPA
Series: Emerging
Releases: August 8th
Format: Draft Only
Description: Put the hammer down on dank with Amplified Diesel, a WC IPA nitro-boosted with CTZ and CTZ Salvo, Strata, Simcoe, and a special water adjustment designed to charge hard into our favorite hop characteristics --- Canni-Resin + Diesel.
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: Fresh Flow and R&D 2171
Tap Room: R&D 2171
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 8/7.
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 Month and Hangin Ten
By Garrison Schmidt, Head Brewer
August is Sticky Hands month! We are making a push to raise awareness of our Flagship Imperial IPA, also known as a double IPA or IIPA. An imperial IPA is stronger in ABV than a standard IPA, and typically offers a more intense drinking experience, characterized by an overload of sweetness from the alcohol and a balancing over-bitterness from the hops. That is one of the reasons that Sticky Hands is so special. It is balanced without any overload in any direction. Famously smooth, drinkable, and deceivingly low in alcohol burn, Sticky is one of the most enjoyable IIPAs in production.
Sticky Hands is also a remarkably relevant beer, as it constantly evolves with new developments in brewing science and technology. The changes we make are gentle enough that you don’t notice them from batch to batch, but I am confident in saying that every glass or can of Sticky is the best example of the beer that you’ve ever had.
To illustrate this point, we brewed a special variant we’re calling Sticky Hands, Hang Ten. It is a reboot of a ten-year-old recipe, the one we wrote when we first scaled Sticky Hands up from our 7 bbl pub brewhouse to the brand new 20 bbl system at the taproom. This recipe also marks the first batches that were brewed and packaged every week to be distributed throughout the Pacific Northwest. This version of Sticky Hands represents many folks' first taste of our favorite beer. It is a cool opportunity to offer customers a taste of the past, present, and future of Sticky Hands, as we have never stopped improving the beer, and never will. Since that recipe was first written, we have improved fermentation profiles, added a whirlpool to our system, set in place a system of key parameter tracking, moved to solely North American-grown ingredients, introduced Apollo Salvo, Mosaic, and Centennial Dynaboost, Mosaic Hyperboost, and Amarillo CGX. It has grown and changed, and like I said, is always the best that it can be.
I hope that you try the two next to each other and encourage you to suggest a taste to all of your IPA fans, especially Sticky Die-Hards. A lot of love went into this batch, just like every batch of Sticky, and I’m excited to hear what folks think.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Sticky Hands Focus in August
Hi all, for our Sticky Hands focus in August, we’re rolling out a couple of goodies for you. Like in previous months, where we’ve taken a deep dive into our year-round offerings, we have a new illustrated design that has been printed on stickers and t-shirts. Please share the stickers with our Sticky-loving regulars, and new faces as well.
Actual shirt is a little more on the gray side.
The Basics
Our benchmark 8.10% Northwest Imperial IPA, Sticky Hands, offers a balanced experience of hop character and drinkability, featuring ample additions of sticky, lupulin-packed hops and a full-throttled hop aroma, complemented by a resinous body and a succinct finish.
Tasting Notes: Orangalo • Pine Resin • Mischievous Grin
The History
Sticky Hands was first brewed in 2012 and released monthly on draft and in 750ml bottles, with a variant rotating every other month. Very rarely would Sticky Hands find its way to beer bars and bottle shops, making its release in Corvallis a special event where people would drive from all over the PNW to wait in line outside our Downtown Pub. We released Sticky Hands in this way for three years, advancing it over time with each subsequent brew.
Check our Garrison’s write-up for more information on how the beer progressed when we opened our Production Brewery in 2015, and the throwback Sticky Hands: Hang Ten that will release this Friday.
The Impact
The journey Sticky Hands has taken from its very first brew to the beer you taste today is a love letter to hops with innovation, creativity, and experimentation at its core. It’s one of the most drinkable beers in our region, boasting a worldwide reputation as one of the best Imperial IPAs available. Canned fresh, and best before yesterday, Sticky Hands delivers a hop experience like you’ll never forget. Wherever you are, you’re guaranteed to find a Sticky Hands that’s less than 90 days old.
Events
Summer Music Series Continues Through August 27th
At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series
From the Executive Chef
By Sarah Farey, Executive Chef
August specials at the pub will begin on 8/6!
Heirloom Tomato & Cappicola Sandwich-Lightly crisped spicy capicola, heirloom tomatoes, basil & fennel slaw and mayo on toasted artisan bread. $15.99
Gulf Shrimp & Apricot Salad Fresh chopped romaine, chilled lime marinated gulf shrimp, Riverland Family Farms’ grape tomatoes, red onion, Peoria Road Farm Markets’ fresh apricots and jalapeno-coconut dressing. Topped with fried wonton strips and cilantro. $15.99
Filet O’ Block House Oregon rock fish & bay shrimp patty, breaded and fried to perfection with tartar sauce, dill pickles, shredded lettuce & American cheese on a toasted brioche bun. $14.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
I’m baaaack! I missed you guys and I hope you had a lovely week! Let’s get back to business with three important reminders:
August is Sticky Hands month! It is the expectation that we go above and beyond on these Perpetual focuses and we really hone in on this information for the month. You will be expected to answer questions unexpectedly so please study up and make me proud!
Food Feedback! There should always be food feedback sheets taped to the Fry Fridge in the kitchen, please make it a priority to get at least one point of food feedback per shift. Whether it’s your break food, seeing food in the window, or from a customer directly, this feedback is crucial to maintaining our high standards and we can’t do it without your cooperation!
It’s hot outside! Our lovely plants outside need just as much love and nurturing as we do on these warm summer days. There is a laminated watering procedure on the host clipboard that should be followed every day as well as a watering checklist. Please be sure that this is getting done daily! The bigger planters need at least a five-gallon bucket of water so please be diligent and check their soil to ensure proper watering.
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Kim Smith - You’re always working so hard and an absolute pleasure to be with on shift! Thank you!
Pub FOH - FOH team, thank you for being so on top of our paper product deliveries. That area is generally looking pretty good, with boxes off the floor and space to walk. We appreciate it!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Hunter Kasper - Dishwasher
Charitable Programs
Our next event will be a Dine Out! with the Whiteside Theater on August 19th.
Internal Brewsletter - July 23rd, 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 Rachel! Swing by the Pub this Thursday for a Cheesesteak Sandwich!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Kumo // 4.50%
Description: Brewed with NW Pilsner malt and rice, our Japanese-style rice Lager boasts a dry body and a delicate, floral character. It's an exceptionally crisp and sparkling craft beer, featuring pure white foam and a satisfying finish.
Key Takeaway: Every other year, our brewers travel to Japan and bring home trade secrets to keep this beer as authentic as possible. This year we lightened both the malt and hop bill to let the rice shine through, creating a delicate and intentioned drinking experience.
Tasting Notes: Bread Crust • Lemon Rind • Super-Dry
Format: Draft & Cans
Series: Perennial
Beer Style: Japanese Rice Lager
Japanese rice lagers, also known as Japanese lagers or rice lagers, are light-bodied, light-colored beers with a dry finish. They are brewed with a large proportion of rice in addition to malted barley, up to a third of the grain bill. The rice provides fermentable sugars for the yeasts that produce alcohol while also adding crispness and a subtle sweetness to the beer. Japanese rice lagers often have higher carbonation and a delicate malt flavor with subtle hop notes.
Moneta // 5.20%
Description: We used the finest ingredients and meticulous attention to detail while crafting this recipe. Moneta was designed to showcase our favorite Saison characteristics — fruit, earth, and effervescence — while downplaying phenolic Belgian spice. We utilized both traditional and modern ingredients and techniques to bring you the finest blend of the old and new worlds of brewing art and science.
Key Takeaway: Saison means season, and nothing represents each season more than the change from one to another and the continuous marching forward of time. Moneta was designed to showcase the best of traditional brewing and the best of modern influence. We picked and chose the best of both worlds and created this highly impactful saison to bring balance and depth to our brewery's portfolio.
Tasting Notes: Citrus • Jackfruit • Harmony
Format: Draft Only
Series: Emerging
Beer Style: Saison
Historically, saison was a beer of necessity. French for “season,” it is a style rooted in rural farmhouse breweries in Wallonia, a French-speaking region of Belgium. These ales were brewed to offer farmers a safe, low-alcohol beverage to be enjoyed during the warm summer months when brewing was difficult to control, and their labors were called elsewhere on the farm. Typically low in alcohol, light, refreshing, and high in carbonation, this style offers modern brewers a lot of creative license. Modern brewers feel free to push up the ABV and allow much more expression from wild yeast, hopping regimens, and more complex malt bills than our ancestors did.
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Sticky Hands: Hang Ten // Hop Experience Ale
Series: Sticky Hands
Releases: August 1st
Format: Draft Only
Description: Ride this wave back to 2015! This tubular throwback brings back our legendary recipe from a decade ago, the first batch brewed on our 20BBL production system. Smooth, balanced, and ready to make some waves.
Space Candy // Hazy IPA
Series: Orbital
Releases: August 1st
Format: Draft & Cans
Description: Brewed with a galaxy full of delicious and unique hop products. Comet, Galaxy, and Apollo hops bring a tropical, dank, and piney flavor to orbit a silky and lush body. It will blast your palate into outer space.
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: R&D 2171
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 7/24.
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
Buzzworks / Chris King collaboration
We’re brewing our second collaboration with Chris King Precision Components today at the Production Brewery. This year, we’re making a West Coast IPA, and have designed the can around a new color product launch. It’s been a super fun project all around, as our can printer got a nice challenge with color matching. :)
The beer will be served at the MADE show up in Portland in August, as well as a pre-show party at Chris King for their friends & industry contacts. A lot of folks in the bike community loved the beer we produced last year, and we can’t wait to debut this year’s iteration.
Sticky Hands Focus in August
We’ll be focusing on Sticky Hands during the month of August, like we did for Green Truck and Deep Seek earlier this year. Look for more information next week as we take a deep dive into our #1 beer.
Corvallis Knights Sponsorship - Last Meet the Brewer Night
Friday, July 25th
Our last Meet the Brewer night is this Friday, with the theme of “Go Beavs”. Join Danny, Colin, and Matt if you’d like to hang out and watch some baseball!
Events
Summer Music Series Continues Through August 27th
At the Tap Room every Wednesday from 6 - 8 pm. Check out the upcoming bands here: https://block15.com/summer-music-series
From the Executive Chef
By Sarah Farey, Executive Chef
August specials at the pub will begin on 8/6!
Heirloom Tomato & Cappicola Sandwich-Spicy capicola, heirloom tomatoes, basil & fennel slaw, mayo on toasted artisan bread. $15.99
Gulf Shrimp & Apricot Salad Fresh chopped romaine, chilled lime marinated gulf shrimp, Riverland Family Farms’ grape tomatoes, red onion, Peoria Road Farm Markets’ fresh apricots and jalapeno-coconut dressing. Topped with fried wonton strips and cilantro. $15.99
Filet O’ Block House Oregon rock fish & bay shrimp patty, breaded and fried to perfection with tartar sauce, dill pickles, shredded lettuce & American cheese on a toasted brioche bun. $14.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Ryan Larson - To the man of many hats, what is there you cannot do!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Staff news:
Congratulations to Blake Myers for accepting the role of Sales & Distribution Manager 🎉
Charitable Programs
Our next event will be a Dine Out! with the Whiteside Theater on August 19th.
Internal Brewsletter - July 16th, 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 Simon! Swing by the Pub this Thursday for Korean Short Rib Tacos!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Hammock Daydream // 5.50%
Description: Float away on clouds with our XPA's abundant new dimension of experimental hop HBC 1019's peachie-o hop aromatics, and featherlight body - the perfect companion for sunny days and cosmic journeys. Turn on, tune in, hop out.
Key Takeaway: Featherlight body but explosive hops, featuring experimental hop HBC 1019, peachy-o aroma extravaganza
Tasting Notes: Stone Fruit • Pink Starburst • Ethereal
Format: Draft & Cans
Series: Emerging
Beer Style: XPA - Extra Pale Ale
An XPA is lighter in body and ABV than a standard pale ale, but deeper in hop character and expression. A perfect summer crusher for IPA lovers who are looking for something that leaves them feeling a little lighter.
Dry Town Incognito // 6.90%
Description: Brewed with our friends at Dry Town Tap Station in Monmouth, this Hazy IPA was developed to capture the spirit of brotherly love. Made with a wealth of advanced hop products, it bursts with citrus and tropical flavors, complemented by the creamy, round mouthfeel of a hazy we all know and love.
Key Takeaway: Fun-focused Hazy with lots of incognito to drive fruity hop goodness.
Tasting Notes: Citrus • Tropical • Laid back
Format: Draft Only
Series: Synergy
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.
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Kumo // Japanese Rice Lager
Series: Perennial
Releases: July 25th
Format: Draft & Cans
Description: Brewed with NW Pilsner malt and rice, our Japanese-style rice Lager boasts a dry body and a delicate, floral character. It's an exceptionally crisp and sparkling craft beer, featuring pure white foam and a satisfying finish.
Moneta // Saison
Series: Emerging
Releases: July 25th
Format: Draft Only
Description: We used the finest ingredients and meticulous attention to detail while crafting this recipe. Moneta was designed to showcase our favorite Saison characteristics — fruit, earth, and effervescence — while downplaying phenolic Belgian spice. We utilized both traditional and modern ingredients and techniques to bring you the finest blend of the old and new worlds of brewing art and science.
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: Beer Walker, Fog Filter
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 7/24.
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: Turbulent Consequence Brewing at the Pub
By Garrison Schmidt, Head Brewer
Buckle up, mother-scratchers, Gary’s on a tirade this week.
In the next few weeks, you’ll see more of us brewing downtown at the pub. We are building up our stock of Turbulent Consequence. After a slowdown period during and after the pandemic, we are ready to start adding to our stash of barrels in the bomb shelter. Here’s a refresher on TC, the turbid mash, and spontaneous fermentation.
I like to tell the story of lambic brewing as a series of happy accidents, creating a perfect environment to brew a particular beer.
When we brew TC, we use an old-fashioned Belgian brewing technique known as a turbid mash. This means that we use as little water as possible to mash in, then use a series of washing back and forth to the boil kettle to extract the most sugars with as little water as we can. The reason that turbid mash became a staple of Belgian brewing is that at one time, Belgian brewers were taxed on the size of their mash tun, which led to them packing it as full as they could and making an incredibly thick, porridge-like mash.
Normally, when we brew, we want to convert all of the complex, hard-to-digest starches into simple, easy-to-digest sugars. This lets our favorite brewing yeast, Saccharomyces Cerevisiae, easily metabolize said sugars into alcohol and carbon dioxide, creating the delicious, clean beer we brew 99% of the time.
The turbid mash does a bad job of converting those starches into sugars. Many long, complex starches are left over when the beer is finished in the brew house and sent to ferment downstairs. All of this is due to weird Belgian tax laws from 300 years ago—happy Accident #1.
The Belgians knew that if they sent the beer directly into barrels to ferment, it would fail. This is because the hot wort would sterilize the inside of the barrel and render the whole thing sterile. However, they found that if they let the wort cool overnight in a wide, shallow vessel (the coolship or koelschip), it would ferment happily. What they didn’t realize is that the extended open period exposed it to a myriad of bacteria and wild yeasts in the air, which would each take turns over the next 1-3 years fermenting, souring, and adding their levels of complexity—Happy Accident #2. The complex sugars left over by the inefficient mash would leave plenty of fuel for the different yeasts to eat during the long maturation period.
The hops we use to brew Turbulent Consequence are very different than the hops that we use in other beers. Generally, we use hops that are as fresh as we can buy, and are packaged in inert gas to avoid any oxidation. The hops available to traditional Belgian brewers were harvested in the fall and not used until the weather cooled in the winter, when they brewed the beer. This led to the hops being increasingly oxidized as the winter went on. While the valuable flavor and aroma influencing Ɑ-acids in hops decrease with oxidation, the microbial stabilizing Ꞵ-Acids concentrate and become more effective. This led to the beer being more stable and having a longer shelf life during its extended fermentation—Happy Accident #3.
Lastly, the Belgians needed a place to ferment their beer, and metal containers were rare and expensive. What was readily available and cheap were used wine barrels. The wood inside the barrels is porous and serves as a perfect habitat for the various microbes that ferment Lambic beer. Some of them even use the wood fibers as a nutrient during their metabolism—Happy Accident #4.
So, as you can hopefully see, the combination of undersized mash-tuns, open coolship spontaneous inoculation, aged hops, and wooden fermentation vessels has led to a beer that is a perfect medium for microbes like Brettanomyces, Pediococcus, and Lactobacillus to make a beer that is truly unlike any other. While considered by some to be an acquired taste, Lambic style ales contain arguably the deepest expression, the widest breadth of character, and the most depth of complexity of any beer style brewed. We at Block 15 continue the tradition of brewing these historic beers because, well, we can. We have the equipment, skill, space, and understanding to be a part of keeping this art alive, and I, for one, would be ashamed if we were part of letting it die. Turbulent Consequence brews are part of who we are, and they always will be.
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Corvallis Knights Sponsorship - Upcoming Events
Meet the Brewer Nights
Fridays: July 18th & 25th
Our next Meet the Brewer night is this Friday, with the theme of “Groovy Night”. Join us if you’d like to hang out and watch some baseball! Next week’s theme is “Go Beavs Night”, a great time to wear your orange.
Events
From the Executive Chef
By Sarah Farey, Executive Chef
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
We will be running a Mango Lemonade special this weekend (Friday until we run out) to help move through some backstock of a Mango Puree Product. We will use this just as we do with the Smix and Passion fruit - as a flavoring for House Made Lemonades or Fruit Vodka Lemonade!
Say goodbye to the Pink Moon! As soon as we run out of our current stock of Pink Moon we will be phasing it out for a Watermelon Gin Fizz brought to you by inspiration from Bre! This cocktail will be made with our Crater Lake Gin, Watermelon Juice, Lime, and is topped with Prosecco!
Kira is going on vacation from 7/18 - 7/27! We will take a bye-week on the Quiz next week, but promise me you’ll still read the Brewsletter! MANAGERS: If there is anything you’d like on the Pub Updates for the Brewsletter next week, please connect with Holly before noon on Wednesday to have that added. I’ll miss you all and be good while I’m gone! ♥️
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Wiley - Such a hard worker and grade A communicator. He’s very attentive and quick to help out wherever is needed. We appreciate you!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Our next event will be a Dine Out! with the Whiteside Theater on August 19th.
Internal Brewsletter - July 9th, 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 James W.! Swing by the Pub this Thursday for Pulled Pork Borscht!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Group Ride // 6.75%
Description: Rally up a group of friends and ride into the summer with this crisp and refreshing IPA that is geared up with floral, citrus, and ripe mango hop character.
Key Takeaway: A refreshing, fruit-forward IPA, Group Ride is an approachable lower-strength IPA designed for your post-ride gatherings.
Tasting Notes: Mango • Citrus • Hit the Trail
Format: Draft & Cans
Series: Perennial
Beer Style: India Pale Ale
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Hammock Daydream // XPA - Extra Pale Ale
Series: Emerging
Releases: July 18th
Format: Draft & Cans
Description: Float away on clouds with our XPA's abundant new dimension of experimental hop HBC 1019's peachie-o hop aromatics, and featherlight body - the perfect companion for sunny days and cosmic journeys. Turn on, tune in, hop out.
Dry Town Collab // Hazy IPA
Series: Synergy
Releases: July 18th
Format: Draft Only
Description: Brewed with our friends at Dry Town Tap Station in Monmouth, this Hazy IPA was developed to capture the spirit of brotherly love. Made with a wealth of advanced hop products, it bursts with citrus and tropical flavors, complemented by the creamy, round mouthfeel of a hazy we all know and love.
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:
Pub: R&D
Tap Room R&D and Beer Walker
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 7/10.
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
Events
From the Executive Chef
By Sarah Farey, Executive Chef
Due to our cups not arriving yet we put off the launch of the strawberry sundae until this Friday, along with a fresh summer appetizer!
Tap Room New Menu Items! Friday July 11th
Strawberry Shortcake Sundae (replaces cookie sundae) Creamy vanilla soft serve sundae with Block 15 bakery pound cake, fresh Oregon strawberries, house strawberry sauce & whipped cream. $7
Marinated Tomatoes & Burrata (new addition) Riverland Family Farms grape tomatoes, halved & marinated in olive oil, balsamic, garlic & herbs. Served with fresh burrata cheese & toasted house-baked artisan bread. $9.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
New pub monthly dessert is dropping on Friday: Nebula stout brownie with whipped cream and raspberries.
Pub Updates
By Kira Sciarrotta, General Manager
Nothing to report!
Tap Room Updates
Music on Wednesdays! This week 6pm - 8pm is The Flat Stanley Incident, a Country/folk band. Come check them out!
Caves Updates
By Aidan Welch, General Manager
High Fives
Matt B. & Ian H. - Thanks for counting all the things and making them look purdy! Appreciate you guys.
Camden - Absolutely crushing it at the taproom, your work ethic is amazing and I love how educated you are about our beer selection even though you can’t drink it (yet!), keep killing it!
Helen! - Helen is constantly killing the game. She goes above and beyond for her tables and is always willing to go the extra mile to help out!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Sophia Keplinger - Pub Server
Hannah Regitz - Pub Host
Other staff news
Congratulations to Donlon, our new FOH manager, and Luke, our new Caves AGM!
Charitable Programs
Dine Out! for Marys River Watershed Council - July 15th
Dine Out is next Tuesday! We’ve partnered with Marys River Watershed Council (MRWC) because we support the things they’re doing in our local community. Familiarize yourself with who they are and what our donation will be used for, and get ready to share this information with our guests on Tuesday, the 15th, when they dine with us.
We host Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs. One of the cool things about this is that folks don’t need to mention the Dine Out to participate–they just show up! 10% of the day’s food sales from both locations will be donated.
💵 What will the donation go towards?
Restoration projects that improve stream health, water quality, and habitat for native species.
Youth Watershed Council, where high schoolers explore science and stewardship through immersive fieldwork and community events.
Public education efforts like project tours and Ecology Tap Talks, which have brought hundreds of community members together to learn about the plants, animals, and ecosystem processes of our region.
🏫 About Marys River Watershed Council
MRWC works to restore local ecosystems, connect youth with the outdoors, and build a community that cares for the land and water we share. From native plant restoration and fish passage projects to hands-on youth science programs and community education events, they’re making a real difference right here in the Marys River Watershed.
Internal Brewsletter - July 2nd, 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 Tate! Swing by the Pub this Thursday for a Hawaiian Haystack!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Fog Filter // 7.00%
Description: Capri yeast meets Nelson Sauvin Abstrax in this next-level hazy that's all tropical vibes and white wine complexity—pure passion fruit energy with a creamy finish that hits differently every time.
Key Takeaway: Fog Filter is a graduation of one of our R&D batches made with I22 Capri yeast from Imperial with Talus, Citra, Citra Incognito, El Dorado, Nectaron, and Nelson Abstrax hops to amplify juicy and tropical fruit-forward notes.
Tasting Notes: Gooseberry • White Wine • Dreamy
Format: Draft Only
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.
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Group Ride // IPA
Series: Perennial
Releases: July 11th
Format: Draft & Cans
Description: Rally up a group of friends and ride into the summer with this crisp and refreshing IPA that is geared up with floral, citrus, and ripe mango hop character.
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:
Tap Room: Beer Walker
Pub: Beer Walker and Summer Knights
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 7/10.
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: Fog Filter
By Garrison Schmidt, Head Brewer
This week we packaged a new IPA, Fog Filter, a hazy that is a reenvisioning of Future Focus: Hygher, an experimental beer that we released in May of 2024. Hygher was developed to highlight the use of Capri yeast, which is a product of two incredible parent strains, Juice and Loki. Juice yeast is what we use to create hazy IPA. It creates esters through fermentation that complement fruity, aromatic new school hops, and creates the round mouthfeel that hazies are so loved for. Loki is a strain of Norwegian Kveik yeast. Traditionally used in Nordic farmhouse style ales, this yeast has gained recognition in recent years as it is incredibly versatile and complex, capable of fermenting very clean or very fruity, depending on temperature. Combining these strains, Imperial Yeast developed Capri, which produces amplified juicy, tropical, and citrus esters during fermentation.
This time around, along with the use of Capri yeast, we added Nelson Sauvin ABSTRAX. Abstrax is an advanced hop product distilled from our whole cones, which increases aroma, decreases waste, and lowers our carbon footprint by removing bulk from shipments, storage, and downstream.
Ok, I have to go count inventory. Uncle Danny is getting antsy. If you have any questions, don’t hesitate to ask!
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Events
Save the date for Bloktoberfest! - October 17-18
From the Executive Chef
By Sarah Farey, Executive Chef
Pub July Monthly Specials will go live today!
Strawberry & Chevre Bruschetta - Toasted sesame baguette with creamy whipped chevre & cream cheese blend, Riverland Family Farms’ strawberries, balsamic reduction & fresh basil $13.99
STRAWBERRY BRUSCHETTA PROCEDURE
-Vegetarian option BUT really good if you add crumbled bacon!
Oregon Berry Salad - Fresh salad greens, creamy citrus-parmesan dressing, roasted sunflower seeds, fresh Riverland Family Farms’ berries, julienned radishes & basil and balsamic pickled onions. $13.99
-GF and Vegetarian Option! Can be vegan if a vegan dressing is subbed.
Machaca & Chipotle Tamale Pie - NW beef chuck shredded machaca, creamy & spicy chipotle tamale topping, baked to perfection & topped with melted cheddar & jack cheeses, sour cream, fresh jalapeno, crisp radish & crumbled queso fresco. $15.99
-GF option! Contains dairy.
-It does have some good heat to it if people ask!
Bakery
Notes from Lindsey Henriksen, Bakery Manager
New cookie at the taproom! Oatmeal Maple Creme, officially going on menu Friday but will be available starting Wednesday. It’s like a fancy version of an oatmeal cream pie, made with two soft hazelnut oatmeal cookies, sandwiched together with a maple vanilla bean buttercream.
We will also be featuring a new soft serve sundae at the tap room starting Friday! If will feature a house made Oregon strawberry sauce, Block 15 bakery pound cake, fresh strawberries and whipped cream!
Pub Updates
By Kira Sciarrotta, General Manager
As we move forward with a hospitality focus (more to come in the future) think about what it is about eating at your favorite restaurant that makes it your favorite. How can you implement some of those practices into your own service while still making every interaction uniquely your own?
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Wiley - Wiley is always so flexible and helpful. He brings a fun vibe and does a great job!
Kira - What can't she do? Glad we have a wonder woman on our team!
Kelso - He shows a lot of care and dedication to his job. You can tell he's so excited about brewing, and it's infectious.
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Dine Out! for Marys River Watershed Council - July 15th
Our next Dine Out is coming up in a couple of weeks! We chose and have been working with Marys River Watershed Council (MRWC) because we support the things they’re doing in our local community. Familiarize yourself with who they are and what our donation will be used for, and get ready to share this information with our guests on Tuesday, the 15th, when they dine with us.
We host Dine Out events to benefit local, community-minded organizations as part of our ongoing charitable programs. One of the cool things about this is that folks don’t need to mention the Dine Out to participate–they just show up! Ten percent of the day’s food sales from both locations will go toward the donation.
💵 What will the donation go towards?
Restoration projects that improve stream health, water quality, and habitat for native species.
Youth Watershed Council, where high schoolers explore science and stewardship through immersive fieldwork and community events.
Public education efforts like project tours and Ecology Tap Talks, which have brought hundreds of community members together to learn about the plants, animals, and ecosystem processes of our region.
🏫 About Marys River Watershed Council
MRWC works to restore local ecosystems, connect youth with the outdoors, and build a community that cares for the land and water we share. From native plant restoration and fish passage projects to hands-on youth science programs and community education events, they’re making a real difference right here in the Marys River Watershed.
Internal Brewsletter - June 25th, 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 Garrison! Swing by the Pub this Thursday for a Cheesy Roast Beef! (Keep in mind, Garrison wanted to name this “The Arby Movie”, but for legal reasons, we couldn’t call it that.)
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
Shandy River // 4.00%
Description: A collaboration with Sugarpine Drive-In, Shandy River captures summer rays by skillfully blending a crisp rice lager base with our yuzu lemon soda—a lively refresher bound for river, trail, and backyard adventures.
Key Takeaway: A light, spritzy summer crusher, Yuzu Lemonade shandy is crisp with an acidity that keeps your palate clean and refreshed.
Tasting Notes: Meyer Lemon • Rice Cracker • Radiant
Format: Draft & Cans
Series: Synergy
Beer Style: Yuzu Shandy
Ice Knife // 7.00%
Description: Brewed with cutting-edge hop technologies, CO2 extracted Salvo™ and cryogenically frozen Strata CGX™. This West Coast IPA amplifies the most vibrant factions of sticky & pungent hop characters with a razor-sharp hop showcase of bright citrus peel oils & dense resin.
Key Takeaway: Crosby's CGX (cryo-processed hop pellets) pack a considerable punch in this west-coast IPA, featuring Comet and Strata.
Tasting Notes: Grapefruit Juice • Pine Resin • Razor's Edge
Format: Draft & Cans
Series: Emerging
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. Please keep that in mind!
Fog Filter // Hazy IPA
Series: Emerging
Releases: July 4th
Format: Draft Only
Description: Capri yeast meets Nelson Sauvin Abstrax in this next-level hazy that's all tropical vibes and white wine complexity—pure passion fruit energy with a creamy finish that hits differently every time.
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:
Alpine Ibex: Tap Room
Alumni Club and Beer Walker: Pub
Beer Education
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 6/26.
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: Sugarpine Drive-in and Yuzu Shandy
By Garrison Schmidt, Head Brewer
As you know, we love to take part in collaborative projects both within and outside of our own industry. We recently got the chance to make a special, custom beer for Sugarpine Drive-In in Troutdale. They are a very special, nostalgic, destination restaurant located at mile zero of the Columbia River Gorge Highway. They specialize in making familiar, everyday foods extraordinary. Check out their IG for a taste of their flavor; it seems pretty incredible.
They approached us last year about coming up with a beer to complement their Summer Vacation-themed seasonal menu. Since they are located on the Sandy River, we decided to make them a special beer that we’ve never produced before, Shandy River, a Yuzu lemonade shandy. A shandy is generally any beer mixed approximately half and half with lemonade, a classic British beer cocktail. We took the more German direction, and technically made a Radler, which replaced the flat lemonade with citrus soda, typically grapefruit.
This meant that we got to experiment with making soda in-house for the first time. We made a delicious yuzu lemon soda, sweetened with 100% cane sugar, and blended it with an extra strong rice lager, creating a 4% ABV summer crusher that I am confident is going to be a big hit this summer. Give one a try and let me know what you think!
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Collaboration with Sugarpine Drive-In
As Garrison has mentioned, we are releasing Shandy River, a Yuzu Shandy, this Friday. We made it in collaboration with Sugarpine Drive-In, based in Troutdale, near the Sandy River. Sugarpine is known for its creative and colorful ice cream and sandwich creations, and is a popular destination for folks traveling through the area.
We made Shandy River specifically to complement their summer menu, “Tropical Vacay”, which is inspired by the cookout traditions of Hawaii, the Philippines, Mexico, Brazil, Thailand, Indonesia, and California.
We also collaborated with them on a sandwich. This special will launch Friday and run through the weekend at both locations. Sugarpine is releasing theirs on Thursday. Sarah worked with them on the ingredients, which play into their summer menu focus.
IZAKAYA STEAK SANDWICH
Cold-smoked Northwest bavette steak, coated in Sugarpine Drive-In’s Wonder Rub and glazed with okonomi sauce, served chilled with caramelized miso-sesame aioli, grilled zucchini and green pepper–kale salad tossed in yuzu vinaigrette, and a red miso smashed cucumber & corn succotash. Served on a Bread Stop Bakery brioche bun.
Read more about the collaboration on our website.
Corvallis Knights Sponsorship - Upcoming Events
Meet the Brewer Nights
Fridays: June 27th, July 18th & 25th
Our second Meet the Brewer night is this Friday, with the theme of “Gosstoberfest”! The first one last week was a ton of fun and a great opportunity to talk to folks about our beer. Join us if you’d like to hang out and watch some baseball!
Lunch with the Corvallis Knights Team
June 29th, 2025 - 12 - 2 pm @ the Tap Room
Meet the team! The Knights will be joining us for lunch before their game this Sunday, the 29th.
From the Executive Chef
By Sarah Farey, Executive Chef
Pub July Monthly Specials will go live July 2nd!
Strawberry & Chevre Bruschetta - Toasted sesame baguette with creamy whipped chevre & cream cheese blend, Riverland Family Farms’ strawberries, balsamic reduction & fresh basil $13.99
STRAWBERRY BRUSCHETTA PROCEDURE
Oregon Berry Salad-Fresh salad greens, creamy citrus-parmesan dressing, roasted sunflower seeds, fresh Riverland Family Farms’ berries, julienned radishes & basil and balsamic pickled onions. $13.99
Machaca & Chipotle Tamale Pie- NW beef chuck shredded machaca, creamy & spicy chipotle tamale topping, baked to perfection & topped with melted cheddar & jack cheeses, sour cream, fresh jalapeno, crisp radish & crumbled queso fresco. $15.99
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Pub Updates
By Kira Sciarrotta, General Manager
Tap Room Updates
Caves Updates
By Aidan Welch, General Manager
High Fives
Ryan Larson - Ry Guy brings a calm, cool and collected attitude to work (along with his starbs) that is very appreciated. Thank you for being a bright spot and for communicating kitchen things so well with your bakery friends!
Emily, Nico, & Riley - Thank you for hitting the ground running with the distro team! Y'all have been killin it out of the gates! Keep crushin it!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Check back next week!
Charitable Programs
Our next event will be in July.
Internal Brewsletter - June 18th, 2025
General
Block 15 & Caves Summer Party Info and RSVP
You’re invited to the Block 15 Brewing Company BBQ at Goss Stadium! This year, we are changing the venue to Goss Stadium for a Knights baseball game. Before the game, there will be a company softball game.
This invitation is extended to your immediate family members, a significant other, or friend.
As this is a ticketed event, you must RSVP by June 24th.
When: Tuesday, July 1st, 5 pm-5:50 pm softball game. 6:35 pm Knights Game begins
Where: Goss Stadium, TNT party deck on the 3rd base side.
What: Summer Block 15 company gathering! Softball, Knights baseball game, beverages, and dinner served!
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 Travis! Swing by the Pub this Thursday for a Beef & Cheddar Melt!
We’re always looking for more submissions, so send in those ideas!
This Week’s Releases
R&D 2171 // 6.00%
Description: This R&D batch was created to research a new style for Block 15 and a new hop, too! XPA, or extra pale ale, is an Australian summer crusher that has a lean malt bill to keep the body very light. It's just robust enough to support its hop bill. We also used an experimental hop breed, HBC 1019, which smells just like Peachie O's candies!
Tasting Notes: Peachie O's • Dank • Experimental
Format: Draft Only
Series: Pub Life
Beer Style: XPA - Extra Pale Ale (see Garrison’s write-up for information!)
When I Tip, You Tip, We Tip // 6.90%
Description: We brought the forest to your glass. Experience the tell-tale blue raspberry character of wild spruce tips like you've never had it before. Pine and citrus zest are rounded out by a gentle addition of malted oats and wheat that remind you, if you ain't tippin, you must be trippin.
Key Takeaway: Our team hand-picks spruce tips from Starker Forests along the Oregon Coast each year to be added to Hoppy Holidays Imperial IPA in the wintertime. We used a portion of the fresh spruce tips in this Hazy IPA right after they were picked.
Tasting Notes: Blue Raspberry • Pine • Da Dip
Format: Draft Only
Series: Pub Life
Beer Style: Hazy IPA with Spruce Tips
Upcoming Releases
*This list is subject to change based on the production schedule. Please keep that in mind!
Ice Knife // West Coast IPA
Series: Emerging
Releases: June 27th
Format: Draft & Cans
Description: Brewed with cutting-edge hop technologies, CO2 extracted Salvo™ and cryogenically frozen Strata CGX™. This West Coast IPA amplifies the most vibrant factions of sticky & pungent hop characters with a razor-sharp hop showcase of bright citrus peel oils & dense resin.
Shandy River // Yuzu Shandy
Series: Synergy, collab with Sugarpine Drive-In
Releases: June 27th
Format: Draft & Cans
Description: A collaboration with Sugarpine Drive-In, Shandy River captures summer rays by skillfully blending a crisp rice lager base with our yuzu lemon soda—a lively refresher bound for river, trail, and backyard adventures.
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 Beer Walker
Beer Education
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room for an educational session where you can taste and learn about the week’s releases. All are welcome! *Note: If there are no new releases, this meet-up will likely be cancelled that week.
4:00 pm Every Other Thursday @ the Pub
The next Happy Hour is Thursday, 6/26.
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: XPA - The Summer Session King from Down Under
By Garrison Schmidt, Head Brewer
XPA, or Extra Pale Ale, is Australia's answer to the craft beer boom that perfectly captures the laid-back Aussie summer vibe. Think of it as the chill cousin of an IPA - it's got that hoppy character you love but dials back the bitterness, weight, and ABV to create something way more sessionable. Born from Australian brewers wanting to showcase local hops without the intensity of American IPAs, XPAs typically clock in around 4-5% ABV, making them perfect for those long summer arvo sessions at the beach or BBQs that stretch into the evening. The "extra pale" refers to the light malt base that lets the hops shine through with bright, fruity flavors rather than competing with heavy caramel or bread notes.
XPA is distinctly Australian because it embraces the country's unique hop varieties, which bring tropical fruit flavors like passionfruit, pineapple, and citrus that scream summer vacation. Unlike many pine-forward American hops or the earthy English varieties, Aussie hops deliver an incredible juicy character that's refreshing rather than aggressive. The style has exploded across Australia because it hits that sweet spot - hoppy enough to satisfy craft beer enthusiasts but approachable enough to drink more than one without your taste buds, gut, or sobriety giving out. It's become the unofficial beer of Australian summer, perfect for when you want something with more character than a lager but won't leave you too wrecked for tomorrow's surf session.
This week, we are releasing R&D2171, a pub batch we designed to dip our toe in the pool that is XPA. We wrote a recipe featuring a super crushable 5.75% malt base built with subtle grains that don’t overpower our chosen featured hops. The one I’m most excited about is HBC1019, an experimental hop, not yet named, that we think smells freakishly like peachy-O candies. This beer should be approachable for just about everybody, and if it goes well, we will dive into the deep end with a much larger production batch based on the findings we collect with this batch.
I’ll be looking for extra feedback on this batch, so try a sample and gather some thoughts. Don’t be surprised if I ask you for some insight, especially if you’re on the recently 21 side. I want to ensure that we are making beer that is appealing to our recently 21 customers, and you are my best voice of representation for that group.
As always, if you have some feedback and don't get a chance to talk to me, please send it to garrison@block15.com
Marketing Updates
By Holly Amlin, Marketing & Creative Manager
Meet the Brewer Nights at the Corvallis Knights Games
Fridays: June 20th & 27th, July 18th & 25th
A couple of our brewers will be at our Block 15 Beer Garden at Corvallis Knights games this season. We’re hosting these as part of being the beer sponsor of the Knights, but also to connect with the folks who love baseball in Corvallis.
The brewers will be running a raffle for Block 15 swag with those who purchase a Block 15 beer, and chatting with folks about one of our new beer releases. If you’re there on those nights, stop by and say hi!
We’ll also be handing out a select number of FREE ICE CREAM cards to be used at the Tap Room. You might start to see these come through after this Friday’s game. They’re good for one free soft serve ice cream cone.
Lunch with the Corvallis Knights Team
June 29th, 2025 - 12 - 2 pm @ the Tap Room
Meet the team! The Knights will be joining us for lunch before their game on Sunday, the 29th.
From the Executive Chef
By Sarah Farey, Executive Chef
Pub July Monthly Specials will go live July 2nd!
Strawberry & Chevre Bruschetta
Toasted sesame baguette with creamy whipped chevre & cream cheese blend, Riverland Family Farms’ strawberries, balsamic reduction & fresh basil $13.99
Oregon Berry Salad
Fresh salad greens, creamy citrus-parmesan dressing, roasted sunflower seeds, fresh Riverland Family Farms’ berries, julienned radishes & basil and balsamic pickled onions. $13.99
Machaca & Chipotle Tamale Pie
NW beef chuck shredded machaca, creamy & spicy chipotle tamale topping, baked to perfection & topped with melted cheddar & jack cheeses, sour cream, fresh jalapeno, crisp radish & crumbled queso fresco. $15.99
New menu items at the tap room go live today!
The Z.A.T (Replaces cauliflower grilled cheese)
Roasted zucchini, fresh greens & tomato, melted provolone, avocado & pesto mayo on house baked ciabatta. 11.99
Old Bay Shrimp Salad (Replaces buffalo chicken salad)
Blend of crisp romaine and fresh greens, topped with wild caught Gulf shrimp salad made with red onion, celery, and a creamy Old Bay dressing with fresh dill and lemon. Finished with toasted pumpkin seeds. 11.99
NEXT WEEK!
We will be running a sandwich special at both locations for the weekend to pair with our Shandy collaboration with Sugarpine Drive-In!
Izakaya Bavette Steak Sandwich
Cold-smoked NW bavette steak, coated in Sugarpine Drive-Ins' Northwest Wonder Rub, served chilled on a toasted Bread Stop brioche bun with caramelized miso-sesame aioli. Stacked with a grilled zucchini and green pepper–kale salad tossed in yuzu vinaigrette, and topped with sweet & tangy okonomi sauce, smashed cucumber, red onion, grape tomatoes, and corn, finished with a drizzle of red miso dressing.
Bakery
Notes from Lindsey Henriksen, Bakery Manager
Lemon Cheesecake is returning on Friday 6/20 at both locations! We are replacing our pb pie with a Classic Lemon Cheesecake. A New York-style cheesecake base with swirls of house lemon curd baked in, served with market berries and whipped cream. YUM! This one will stay around for most of the summer.
We are working on a new rotating cookie flavor at the taproom, stay tuned!
Pub Updates
By Kira Sciarrotta, General Manager
We are getting new taster trays! These are numbered, metal frames designed to hold our 5oz glasses for flights. One important piece that will change is we will now offer flights in sets of FOUR rather than five - this is just because the metal frames only have 4 spaces. We’re working on business card sized slips for you all to keep in your aprons in order to label the trays, so we will be moving away from the dry-erase boards as well.
These are made completely out of metal so they should be pretty easy to keep clean! While they are dishwasher safe, we should use sani-rags to wipe them down unless they get really covered in gunk - then we’ll throw them in the bar dishwasher. They have our logo printed on the middle which could deteriorate slightly if they’re washed too often. Using sani-rags most of the time should extend their lives!
Don’t forget to RSVP for the company picnic before June 24th! You can find this in the “Announcements” tab in Sling or at the top of the Brewsletter :)
Say goodbye to the Earl Grey Paloma! Once we run through our current product we will swap to the Passionfruit Marg for the summer, here is that recipe!
Rim a rocks glass with salt and in a shaker tin combine: ice, 1.5oz Cazadores Tequila, 0.25oz St Germain, 1oz Passionfruit Lemonade, 0.25oz Lime, 0.25oz Simple, strain and garnish with a Dehy Lime Wheel!
Tap Room Updates
The Summer Music Series starts today! Every Wednesday from June 18th- August 27th we’ll be hosting live music from 6 - 8 pm.
Check out the band line up here: https://block15.com/summer-music-series
Check out the new taster trays in the Pub section. These will be available for use soon!
Caves Updates
By Aidan Welch, General Manager
High Fives
Salem & Dave - Y’all killed it in the dishpit while kitchen only had 2 people working the lunch rush. Thank you so much for being such amazing hard workers, both of you !!!
Lily and Emma - For crushing a two man busy lunch and working together super well, keeping good attitudes regardless of what they were hit with. Major props!
If you have kudos or kind words you want to share about your co-worker anonymously in the Brewsletter, use the button below!
Staff Section
Please welcome the following folks to the team:
Ari Kawai - TR Server
Camden Namanny - TR Server
Emily Farthing - Distro
Riley Smith - Distro
Welcome back to Mark Dossett - Distro
Charitable Programs
Our next event will be in July.