Previewing Saraveza's Peachy-Keen Peche Fest

At this end-of-summer fruit brew bonanza, you can have your peach and drink it, too.

By Mike Schwartz September 26, 2014

Looking for one last glimmer of summer sun? As the reality of sideways drizzle slowly soaks its way back into Portland’s collective psyche, who wouldn’t want the chance to bite into a fresh, juicy peach one more time? Here in Beervana, it’s more fun to drink it.

Saraveza, North Killingsworth’s Wisconsin-inspired pasty pub and bottle shop, will play host to the 2nd annual Peche Fest on Saturday, October 11 with offerings from the furthest reaches of the flavor spectrum. A few highlights:

  • De Garde Brewing Vielle Peche barrel-aged farmhouse ale with fresh peaches added directly to the barrel.
  • Epic Ales Brainless on Peaches Belgian-style golden ale, aged with peach purée in French Chardonnay casks
  • Upright Brewing Fantasia Batch #4, an 80/20 blend of beer aged in oak for one year and two-year aged Fantasia Batch #3, features two different peach varieties. 
  • Widmer Brothers Peaches & Wildberry, an ode to summer in Oregon which adds fresh peaches and black raspberries to their famous Hefeweizen.

The early nomination for most intriguing and creative idea goes to Seattle’s Elysian Brewing and their Gourdgia On My Mind Peach Pecan Pumpkin Amber. In case you missed that, it’s peach, pecan, and pumpkin, aka the autumn equinox in a single beer. This 6.4% glass of pure October uses five varieties of malt, pecan meal in the mash, Magnum hops, six gallons of corny Karo Syrup in the kettle (just like grandma used to make!), cinnamon, and —naturally—126 pounds of peach purée added during fermentation. We can’t wait to taste it. 

Not a gluten glutton? Four ciders and two meads are joining the party, including Cider Riot's King of the Bop Firkin, featuring local peaches puréed skin-on, fermented with two varieties of yeast, and combined with Hood River and Yakima Valley apples. Bushwacker Cidery gives us three kinds of apples – Gravenstein, Akane, and Dolga crab apples—fermented with white wine yeast and local peaches to form their Crabby Persica. Finally, Reverend Nat’s gives us a history lesson, with a mead recipe pulled from an ancient Sanskrit text of holy drinks. The Swami’s Peach combines peaches, almonds, and honey. That’s it. We can already feel the buzz.

So, the big question: Will there be peach inspired food? You betcha! Baird Family Orchard peaches will be featured in two specials, a peach braised pulled pork sandwich with smoky peach BBQ sauce and peach cole slaw and an old-school peach cobbler.

The festival kicks off at 2 pm in Saraveza’s main pub, and spills into the neighboring Bad Habit Room starting at 3. Tickets are $10, which gets you a glass and two 5oz pours. Additional pour tickets (sold at the door) are $2 each. Advance ticketless entry can be purchased here.

More information, including a full list of beers and descriptions, can be found on the Peche Festival website.

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