A Splash of Autumn

September is loaded with opportunities to drink, dance, and learn.

By John Chandler With Meaghan Morawski September 12, 2012


While most fans of foodstuffs are busily preparing their palates for the upcoming Feast Portland festivities (and rightfully so), we would be remiss in our duties as culinary curators if we neglected to mention a whole slate of dates aimed at the beer and spirits enthusiast. After all, if a good meal is worth writing about, so too are the beverages that accompany it.

 Bon Appétit Presents “Strange Brew," Sept 21

Part of the Feast Portland fest, this sipping and sampling seminar is moderated by Bon Appétit’s Andrew Knowlton, and features local beer writer Christian DeBenedetti, and brewers Ben Edmunds (Breakside Brewing) and Ben Dobler (Widmer Brothers) exploring Oregon’s staggering bounty of offbeat ingredients—everything from blueberries to oysters—that somehow find their way into our more adventurous craft beers.

Portland Polish Festival, Sept 22-23

 It’s not strictly a drinking event, but the presence of piwo (the Polish word for beer) definitely adds some kick to an already carnival atmosphere. Traditionally, we’re talking about a sour, smoked-wheat ale with a slender 4 percent ABV, that allows for dancing followed by even more dancing. The potent combination of polka punk, piwo, and pierogies is usually enough frenzied fun for even the most dedicated debaucher. And admission is free!

Brewavana’s Gluten-Free Tour, Sept 22

If you haven’t taken one of Brewvana’s guided bus tours of local (and regional) drinking establishments, then you’re missing out on a guaranteed good time. For this trip, gluten-intolerant and celiac sufferers are invited to get their drink on with an expedition that pays visits to Bushwhacker’s Cidery, Widmer’s Gasthaus, and Harvester Brewing, where all the house beers are gluten free—and delicious. The $79 fee includes dinner at the Gasthaus. 

OMSI After Dark: Burgers and Brews—Enough Said!, Sept 26

Who says pigging out can’t be educational? While guests fill their glasses (and faces), they’ll learn about the science involved in the making of their favorite comestibles. How does yeast work? What’s the difference between grass-fed beef and oat-fed beef? Does mustard go on the burger or the bun? Visit OMSI without the kids.

For those in search of the latest developments in spirits and mixology, the Oregon Distillers Festival and Portland Cocktail Week come a-calling in the latter part of October.  Cheers!





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