Friday, February 24, 2017

Meet Your Maker:

High Street Brewery's Hanns Anderson

6 p.m. 'til 8 p.m.
All ages welcome | 21+ to drink

About High Street Brewery's Hanns Anderson

High Street Brewery's Hanns Anderson

We're getting a visit from Hanns Anderson, the brewer at McMenamins' only real subterranean brewery, the High St. Brewery in Eugene. He's bringing Bumbo's Baltic Porter, a past favorite at the Great American Beer Festival, and a collaboration with Coldfire Brewing, made to celebrate 50 years of KLCC, Eugene's local public radio station.

Bumbos Baltic Porter
This thick concoction was brewed up with the sole intent of lifting the relentless oppression of winter off of our shoulders. Let the warmth of the body free your soul of the invisible chains tethering you to this meager existence. Allow the sweet molasses to carry your mind to a better place filled with ginger snaps and loving Grandmothers waiting in the breadline. And finally, go ahead and get lost gazing into the heart of this rebellious Porter. For much like our mutual oppressor, Father Winter, its heart is dark and murky with shades of dread and despair...consume it! Only by allowing this most cruel of seasons to envelope and wash over us with its mental anguish and icy tentacles will we be able to emerge into the gracious hugs of springtime sunshine. Bumbo is your friend, your comrade. Let him help carry the load.
Special Ingredients: Molasses
Malts: Pale, Munich, Black, Crystal 135/165
Hops: Galena, US Golding
OG: 1.079 TG: 1.021 ABV: 7.50 IBU: 22 SRM: 26

50/50 KLCC Golden Anniversary Pale Ale
The 50/50 KLCC Golden Anniversary Pale Ale is collaboration brew between Coldfire Brewing and McMenamins High St. Brewery. This year we are celebrating 50 Years of KLCC in Eugene. So we went with a 1.050 OG and 50 IBU Pale Ale. Most those IBU's come from HUGE late hop additions of Simcoe and Centennial Hops and it's also dry-hopped with Simcoe's. This gives us a nice big hop aroma while keeping the beer light-hearted and easily drinkable for the Eugenian masses. Fermented on Vermont Ale Yeast for some peachy and extra citrus afternotes as well.