Of all German beers, Uerige Alt has the highest content of bitter constituents. In spite of – or maybe because of – this, our legendary Altbier from Düsseldorf is full-bodied, aromatic, and agreeable. Our top-fermented specialty has been brewed since 1862, and is made of barley malt, caramel malt, roasted malt, umbel hops, water – and our unique Uerige yeast. Our Uerige Alt regularly ranks amongst the top ten beers of Germany. It has an alcohol content of 4.7% abv and a minimum shelf life of eight weeks.
Excerpt from Fossil & Fawn: This is the closest we get to making a “wine of style,” in that, the grape composition and sources may change, but the focus is always on making an entirely whole-cluster, largely carbonic “red” wine that is fun, fruity, and chuggable. Although the stats may make it sound like a weird grape dumpster, we assure you that creating an interesting, well-balanced blend from more than a dozen tiny lots of fruit is a sincere challenge. Do Nothing is our most serious attempt at being as hands-off as possible in the red winemaking process. The majority of the grapes were fermented whole-cluster carbonically for four weeks. We simply put everything in a bin, sealed it and walked away (hence, do nothing). After the fruit was pressed, it finished fermentation in a combination of French and Oregon oak barrels over the next 5 months. No yeast, nutrients or acid was added. The carbonic process provides an explosively juicy and fruity quality that makes this a killer chillable red! There is still a robust tannic structure to the wine so we recommend a service temperature of about 50 degrees Fahrenheit (or 30 minutes in the fridge before opening). ABV: 13.2%
VIUDA DE ANGELON SIDRA BRUT. Spanish Sparkling Cider. During primary fermentation wild yeast (spontaneously fermented with native ambient yeasts) sidra natural (natural cider), is chilled to arrest fermentation then racked into a sealed tank in the charmat method and gradually allowed to return to fermentation temperature. It is bottled with a bit of residual sugar to yield a lively, naturally sparkling, off-dry sidra brut that preserves the earthy aromas of traditional sidra. Native Astúrian apple varieties: Raxao, Xuanina, Durota de Tresalí, Fuentes (sharp); Regona (bittersharp) Galician apple varieties: Rabiosa de Calobre, Camoesa (sweet); Reineta Parda (sharp). Great Lakes International Cider & Perry Competition: Gold, 2015, Silver, 2013. ABV: 6.5% 750 ml
The 2018 Riesling Ice Princess is made from the regeneratively farmed Hope Well Vineyard under Mimi Casteel’s careful stewardship. There is a direct line between the exquisite layers, depth and details of this wine and the immaculate and passionate farming at Hope Well Vineyard. Everything that follows is to protect and amplify what has been produced in the vineyard. The fruit as whole clusters is taken straight from the vineyard to cold storage where it is frozen for four to five weeks, after which it is immediately pressed very slowly over the course of several days, producing an intensely concentrated, aromatic and layered dessert wine. Bright acidity balances the sweetness making this both refreshing on its own terms, or as a companion to both the sweet and savory. Time in the bottle will reward.
Vintage Cider. Domaine Christian Drouin, Coudray-Rabut, France. Christian Drouin Cidre Brut Grande Cuvee 2013 was produced with 10 different varieties of apples : Mettais, Domaine, Fresquin, Binet Rouge, Rambau, Bedan, Saint Martin, Moulin à Vent, Clos Renau and Ameret. This batch was produced with the idea of creating a cider with a real potential for ageing using a dominant of structuring apple varieties as well as acid apples. After 3 years in our cellar, we now think this cider has a great complexity and balance. If stored in good conditions (under 13°C), 2013 Brut Cider will continue to develop further complexity in the bottle. The apples have been stored about two weeks before pressing. Fermentation was done under temperature control and with several rackings. After filtration, the cider was naturally refermented in the bottle. ABV 5% . 750 ml
With the sixth vintage of this unique port-style Pinot noir, this version of Coupe's Cuvée was sourced from the Luminous Hills Vineyard for the first time, specifically the 115 clone. As in prior vintages, it has been aged for a full two years in neutral French oak barrels, allowing it to develop richness and a little bit of a tawny quality. Fortified with brandy distilled from Pinot Noir grapes, it has finesse that is uncharacteristic of port. Ultimately, this is a Pinot noir first and a dessert wine second. At just under 6% residual sugar, it is enough to balance with the acidity, but not so much as to overwhelm the expression of the fruit. Given the base wine of Pinot noir, coupled with a seamless style of brandy, balancing acidity and lower residual sugar, this is a port that has the ability to pair with a wide range of foods from the usual port companions of chocolate, nuts and cheeses, but also with lighter fare – think pastries such as cheesecake with blueberries, or a custard like crème brûlée or an eclair.
Spanish Sparkling Cider. Sidrería Gurutzeta is located in Astigarraga, the heart of the cider tradition in Spanish Basque Country, just south of the seaside town of San Sebastian on the Bay of Biscay. Jose Angel Goñi has been running the cider house since 1979 when his father passed on the business to him. His great grandfather opened Gurutzeta at the end of the 19th century. Gurutzeta is a traditional style Sagardotegi, where the production of the cider is conducted during the apple harvest in the fall (late September-early November), and the new vintage is released during the Txotx season [pronounced ‘coach’] from late January through early May. During the Txotx people flock to the Sagardotegi to drink fresh ciders directly from the massive chestnut barrels, and eat traditional Basque dishes. The cider is ‘served’ to customers via a small hole in the barrel face, which sends out a long thin stream of cider. Patrons stand about 5 feet away from the barrel to catch the cider stream in their glass. Gurutzeta cider is one of the few producers that has earned the seal from GORENAK, an organization in the region that grants its seal only to ciders of the highest quality. In order to earn the Gorenak seal, producers undergo rigorous sensory tests and chemical analysis of their ciders to assure the liquid is of the best quality. Another objective of GORENAK is to promote 100% of the production of local varieties of apples between the producers.
CIDRERIE L’HERMITIÈRE CIDRE BRUT. French Sparkling Cider. Cidrerie L’Hermitière Cidre Brut is lively and complex, with the delicate aroma of ripe apples, leather, and freshly mown hay. This cidrerie, which sits among the rolling hills of the Perche region of Normandy, makes only pure juice ciders in the farmhouse style, that ferment naturally and are bottled without any pasteurization or carbonation – a prime example of the ancestral cider-making process. ABV: 5% 750 ml
Ale & Cider House @ Willamette
A retail operation of 7Bev Corporation
1720 Willamette Falls Drive, OR 97068
Regular Hours :
Sunday - Tuesday: Online orders only
Wednesday & Thursday: 3 pm to 8 pm
Friday & Saturday: 3 pm to 9 pm
Outdoor seatings only until the further notice from the government officials. *