BEER HERE: CELEBRATING THE END OF LEAF SEASON

The beer here needs a refresher from the Olde Country.

How olde?

Belgium old, German old, Czech old. That old. Maybe the oldest?

Since it was a celebration for the end of Leaf Season, the beer here had to be extra special.

Leaf Season: it starts with a two hundred year old oak tree that’s tall and wide and packed with branches at impossible angles.

In other parts of the world it would a ceremonial tree; in Oregon it’s just another tree adding a ton of leaves to the local recycling spot.

Getting on it early, and staying on it, is the key to Leaf Season success. Before climate change took hold some people used a backyard burn barrel for leaf disposal.

Hard to imagine burning leaves with a clear conscience after the fires and smokey days this year. I even felt a little off cranking up the Traeger with its smoke setting, but that chicken won’t cook itself.

Wrapping up in sweats and vests and gloves, raking leaves onto a tarp, then dragging it to the front and making a huge leaf burrito to lift into the truck, was the established routine.

That phase was followed by the traditional dance of the leaf stomp down, then another load to stomp, then one more before making the dump run.

At the end of the process the celebration began. Of course it was dark on a covid pandemic late afternoon, and the bar was the top of a garbage can lid under the light in the side yard.

In other words, perfect. And cold.

Countdown Of The Beer Here

This Belgium Blonde reminded me of the perfect Belgium Blonde I found in Brugges.

Three short pours got three thumbs up for the women brewers.

I mentioned a German beer tour I prepared for in a tweet and one of the tweeple said, “What about Czech beer?”

Well, SadSmiler, it’s a winner. In fact, each beer on the docket improved on the previous. Which isn’t to say a Coors Light at the end of the tunnel would have been awarded Best of Brew.

Did beer from ‘The World’s Oldest Brewery’ take top prize last night?

No, because there was something missing. That happens with imports. They’re not always the same beer as the original at the source, even though the name is the same.

This was a surprise. A wheat beer with an upside. Portland had a snappy wheat beer made by Widmer Brothers.

Adding a lemon squeeze to Widmer’s Hefe was a first, which I suspect led to the ‘hazy’ IPA craze. Sometimes I remind myself, ‘It’s not a wine cooler.’

This rascal felt Octoberfest ready. Where’s my stein? Bring me my stein.

Instead of the traditional two pint stein, we had the glasses at the top of the post, which are very drinkable, even with the curated pour of equality.

And, finally, drum roll please, the local delight from Breakside Brewing.

Jeff of La Cumbre Brewing from Albuquerque, New Mexico jumped at the idea that our brewmas­ter Ben proposed of doing an unfiltered “Zwickel-style” pilsner like those found in the northern part of Bavaria. These beers are hop-forward, gently carbonated, and served young-and fresh Unlike most lager bier. which undergoes ex­tended aging, these unfiltered beers still show some green, immature character and will change over time.

Green and immature and will change over time? Sound familiar? Like a young woman’s dream husband? Like someone you know?

This was the best way to end Leaf Season with a look forward to next season.

But why wait? John’s Market carries them all, just no Beck’s.

Cheers to you and those you drink beer with.