Ground Breaker Releases Coffee Pale Ale January 15th
Ground Breaker Brewing is pleased to announce the release of their Spring seasonal, Coffee Pale Ale. To create this beer Ground Breaker started with their award-winning Pale Ale and then added cold-brewed coffee from Equal Exchange rather than the typical dry-hops. Coffee Pale Ale comes in at 30 IBU and 5.5% ABV.
The combination of Equal Exchange’s Medium Peruvian roast coffee with our Pale Ale was selected as the winning combination by the guests in our pub. “Having our own pub gave us the ability to try several coffee/beer combinations and get an immediate response from our fans,” said Ground Breaker’s head of R&D, James Neumeister. He continued, “We had assumed that blending coffee with our Dark Ale would be the obvious winner but no other coffee beer we made matched the positive response we received using this pale ale and coffee combination.”
For the release Ground Breaker will be offering a flight that includes three pub only beers. The second beer in the flight is Vanilla Cream Coffee Pale Ale, a small batch of Coffee Pale Ale that has vanilla beans and milk sugar. The final two beers in the flight are brewed with teas from The Jasmine Pearl Tea Company. Dancing Dragon Pale Ale uses a puerh tea blended with sarsaparilla, roasted yerba mate, and honeybush. Ruby Nectar Pale Ale uses an herbal tea that is a blend of organic greenbush, organic hibiscus, organic peppercorns, bee pollen, natural flavor, grapefruit essential oil, and stevia. Coffee Pale Ale will be released at The Ground Breaker Gastropub during an event with Equal Exchange on January 15th from 5 pm until 8 pm. Equal Exchange will be providing chocolate to taste with the Coffee Pale Ale flight.
About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years. http://equalexchange.coop/
About The Jasmine Pearl Tea Company
Since 2004 The Jasmine Pearl Tea Company has been importing and handcrafting specialty loose-leaf tea blends in Portland, Oregon. Their specialty is providing the highest quality teas and herbal tisanes to gourmet retailers, restaurants, spas and individuals. Most of their teas are harvested and blended in small quantities, which allows them to share the freshest rare and seasonal teas. The Jasmine Pearl Tea Tasting Room is located at 724 NE 22nd Avenue, Portland, Oregon. http://www.jasminepearlblog.com/
Ground Breaker Gastropub Serving Burgers and Beers on Tuesdays Starting November 18, Special Wednesday Supper for Thanksgiving Week
Following the success of our Wednesday Suppers, Ground Breaker Gastropub is excited to announce our next weekly event: Burger and Beer Tuesdays. Starting November 18, the gastropub will be open every Tuesday from 4-9 PM serving only burgers and beers at a discounted price. For $10 we will offer our grass-fed beef burger or a vegan spent ’grain’ burger with your choice of toppings and a side of kale chips or winter vegetable slaw. Additionally, glasses and pints of our beer will be $1 off.
Gluten-Free Buttermilk Fried Chicken
On Wednesday, November 26 (the day before Thanksgiving), Ground Breaker Gastropub’s special Wednesday Supper will feature gluten-free Buttermilk Fried Chicken. The price will be $10 for three pieces of white meat and $8 for two pieces of dark meat. The sides will be collard greens, black eyed peas with shredded pork, coleslaw, pumpkin soup, and pecan pie for dessert. Please contact us ahead to make a reservation. We expect to be at capacity.
Also, don’t forget to follow us on Facebook to stay up to date with our current events. The Wednesday Supper menus are posted weekly.
Ground Breaker is pleased to announce the 2014 release of St. Denny Dubbel.
St. Denny is brewed with roasted chestnuts, roasted lentils and dark Belgian candi syrup. It’s lightly hopped with Oregon-grown Sterling hops, and fermented with a blend of two gluten-free Belgian yeast strains. It comes in at 6.5% ABV and 25 IBU.
When Ground Breaker’s founder James Neumeister was starting out as a homebrewer, he contacted homebrewing legend Denny Conn and asked him where he could learn to brew using the batch-sparge method that Denny advocates for homebrewing. Denny invited James over that weekend, and after a day of brewing under Denny’s tutelage, his word quickly became the rule when James was homebrewing, prompting his other brewing partners to start referring to Mr. Conn as ‘Saint’ Denny. This background, combined with the common practice of Belgian beers having ‘Saint’ names, inspired the name St. Denny for this beer.
St. Denny Dubbel style ale bottles will be released at Ground Breaker’s Gastropub Wednesday, November 12th. In addition to the regular St. Denny the pub will be pouring versions made with coffee, oak, vanilla beans, garam masala, and cranberries.
About Denny Conn
Denny Conn has been homebrewing and teaching others how to brew since 1998. He has been a member of the Governing Committee of the American Homebrewers Association for nine years, is a BJCP National beer judge, and is a member of the Eugene homebrew club Cascade Brewers Society. His second book, Experimental Homebrewing (co authored with Drew Beechum), is out now and is available at your local homebrew shop or online at Amazon.com. Denny has influenced countless professional brewers and has a yeast strain named after him. He currently lives in Noti, Oregon with his IPA loving wife, five cats, and two dogs.
Ground Breaker Brewing Wins Gold At The Great American Beer Festival, Again
Ground Breaker Brewing is pleased to announce we took home the gold medal for gluten-free beer at the 2014 Great American Beer Festival with our Dark Ale. Dark Ale was the first beer to feature a new recipe including roasted lentils in place of oats. Taking top honors at the Great American Beer Festival (GABF) reinforced our excitement in this latest round of recipe advancements.
2014 was the third year Ground Breaker participated in GABF. In 2012, shortly after opening, we took home the bronze medal for our Pale Ale. In 2013 we took home the gold medal with our IPA No. 1.
Now Available in Southern Idaho
In September we formed a partnership with Northwest Specialty Beverage, a new craft distributor in the Boise, Idaho area. As of Friday, October 3rd, our beer arrived for distribution in the southern half of Idaho. Check http://www.groundbreakerbrewing.com/where-to-buy/ or https://www.facebook.com/groundbreakerbrewing as we add new locations carrying Ground Breaker in their area.
Seattle Squash Ale Tapping
On Monday, October 13th, we will be delivering a keg of our newly released Squash Ale to our friends at The Beer Junction in West Seattle. It will be on tap as part of their Pumpkin Junction Fest which runs from October 11th through October 19th. For more information about the festival see: http://www.thebeerjunction.com/#!pumpkin-junction-2014/c80a
Gastropub Tuesdays
This summer, in addition to our regular Gastropub hours, Thursday through Sunday from noon until 9 pm, we have been open from 4 until 9 on Wednesdays featuring a completely new menu every week. Based on the popularity of our unique-menu Wednesdays we have decided to feature this special menu on Tuesdays as well, beginning in November. We will share more details as we get closer to our first Tuesday opening. For more information about the gastropub see: http://www.groundbreakerbrewing.com/gastropub/
Ground Breaker Brewing is pleased to announce the annual release of Squash Ale, made with locally grown squash from the fields of our friends at Love Farm Organics. Because we only use freshly harvested squash for this beer, it has historically come out at the beginning November. However, this year the warm summer has brought us an early harvest, and the beer will be finished a few weeks earlier. After being picked, the squash was aged for a week at the brewery to achieve peak flavor before being sliced, diced, seeded, and roasted in the oven at Jensen’s Bread & Bakeries, a local dedicated gluten-free bakery.
During production, pumpkin seeds are toasted, crushed, and added to the mash. Squash Ale is then ‘triple squashed’ with added squash in the mash tun, kettle, and fermenter. The fermenter addition consists of squash that has been slow roasted for several days into a squash butter. A gentle addition of cinnamon, nutmeg, and toasted coriander has been added to complement the squash flavors and aromas.
The beer will be released on draft on October 8th in the gastropub, and to celebrate, there will be special menu items and three additional versions of Squash Ale on tap at the gastropub. One aged on oak, one brewed with coffee, and one with an additional blend of spices including black peppercorns, bay leaves, chili flakes, and cloves. Pub only beer quantities are limited to one keg each, so don’t miss out. Squash Ale will be rolling out to stores in the weeks following the release.