Review: BTU Brewery and Brasserie in Portland, OR

I’ll admit that I, personally, wouldn’t have thought to pair Chinese food with a brewery, but BTU proved to me that this is a concept that really works. Located in the Rose City Park area of Portland, BTU Brasserie and Brewery is next to a Thai restaurant by a fairly residential neighborhood. Its interior is set up, seating-wise, more like a bar that happens to serve food than it is like a restaurant, and so I couldn’t help but worry that the food would be mediocre fare, sacrificed to make the beer shine. Myself and two friends, S and J, grabbed a corner booth and got cozy with the menu.

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Photo by Rafael G via Yelp

There were eight beers on the menu at the time: the Brumanator (a strong, dark ale brewed with rye and blood orange), the Jade Tiger IPA (an American-style IPA), the BTU Lager, the Horned Hand (a dopplebock), the Imperial Red, the Wet Tiger IPA (their Jade Tiger, brewed with mosaic hops), the Ghostman White Lager, and the Buttah-Nut Gose (a tart ale made with butternut squash and sea salt).

As a team, the three of us ordered 5 of these selections and I stole a sip from each of them to taste. We also ordered a selection of food (not as much as we would have liked, which would have been all of the food on the entire menu). As a table, we shared Sichuan chicken (delightfully spicy at medium level heat), Copper Well Noodles with chicken (tofu was another option), Pork Bao Buns (like make-your-own little tacos!), and Garlic Chive Dumplings (amazing, savory, meaty, with a great dipping sauce). Most of the dishes are or could be made vegan, which is definitely a must in Portland.

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Bao Buns with Pork

The Wet Tiger IPA was my first beer of the night. An IPA brewed with mosaic hops (one of my favorite varietals), it was very refreshing and leaned toward sweet and lightly citrusy. It was maybe a little dry on the back end of the taste. A green-tasting, fresh sort of beer. I also had the Horned Hand myself, which was their higher ABV Dopplebock (8.5%, I think), and stood up well to the spicy Sichuan Chicken that we had tucked into by that point. It maybe grew a little sweet to for my palate once the food was done.

My friends ordered the Brumanator dark ale (a hint sweet, didn’t think I’d like it but I did, very dark/roasty/malty), the Buttah-Nut Gose (not overly sour, crisp, well-balanced saltiness), and the Imperial Red (smooth, slightly hoppy, not bitter, great mouthfeel and enough flavor to stand up to the spicy food).

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Photo by Chris B. via Yelp

We went on a Tuesday, which turned out to be all-day happy hour, meaning $5 dim sum dishes and $3 brews. Overall, everything was priced well, even before that discount. Perhaps more expensive than a traditional cart dim sum place, but not by very much. We stayed for two rounds of beer and talked about everything from football to writing to sewing. The restaurant grew busy around us with plenty of families with children filling it up; it grew noisy but never so loud that we couldn’t talk easily.

If I lived in the area (and wasn’t just visiting), I’d probably make BTU Brasserie and Brewery a pretty regular stop for small plates and beer. Especially with the happy hour prices, and all-day happy hour Tuesdays, it’s a wonderful local spot.

 

Review: Deschutes Hopzeit Autumn IPA

Ahh, another Oregon beer! It’s from Bend again. That town just has its beer culture together, you know? I wish it weren’t quite so middle-of-nowhere or I could see myself living among the mountains and breweries happily. We writers can do well with a lot of solitude but I find that I’m happiest not to far from a small-to-medium-sized city.

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Anyway! Beer! The Hopzeit Autumn IPA!

On another grocery run to pick up  pumpkins to carve and some more dinner-making ingredients (chicken and rice soup this time), I thought I’d grab another six-pack to check out. The words “Autumn IPA” caught my attention – why, those are two of my very favorite things! How did they know? I was amused to see the beer was from Deschutes Brewery.

In addition to being yet another Bend beer, Deschutes might be one of the best-known Oregon breweries in the states. Maybe my idea on that is skewed because of where I’m from, but Deschutes is very easy to get in the Washington, DC area year-round, both in bottles and on tap. Now, we only get a few kinds of their flagship beers (mostly the Black Butte Porter and the Mirror Pond Pale Ale) but they’re available and craft beer fans know that they like it.

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Hopzeit Autumn IPA comes in a bottle (not a can like, say, GoodLife) and I picked up a six-pack of them at a Fred Meyer for about $9. It is described on the packaging as an IPA inspired by a traditional Märzenbier – again, two things that I like. Märzen style beers are often a bit on the malty side and while they are supposed to be crisp and refreshing (like a fall day), they can easily stray into the region of “too sweet.”

Before refrigeration, brewing beer in the summer months was a dangerous business – bacteria would run amok in the heat. Brewing season traditionally ended with the spring and resumed again in the fall. Much of the supply for the summer was brewed in the month of March (in German: Märzen) and kept in cellars for cold storage for a few months’ worth of drinking. The resulting Märzenbier tend to be amber to brown in color and have a rich, toasted malt base. In Bavaria and the rest of Europe, these beers have a higher specific gravity and a moderate alcohol content, while the Americanized versions sometimes rock a higher ABV.

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This Märzenbier/IPA fusion, to me, does the jobs of both beer styles reasonably well. I wouldn’t call it exceptional in either field, but it is an easy beer to drink and enjoy. The featured hops are Herkules, Sterling, and Hull Melon – none of which I am very familiar with, I admit. I poured it from a 12oz brown bottle into a pint glass. It’s a lovely medium amber color with a light tan head (I poured better this time than I did last time with the Descender IPA). The nose is a lot like a brown ale with almost sweet, brown sugary notes in it. Hint: it goes very well with making and eating chicken and rice soup.

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It tastes crisp and light and isn’t very hoppy at all, which I expected it to be with “IPA” in the name. The Hopzeit is smooth and easy-drinking like a Märzen is supposed to be. Again, I drank this maybe slightly warmer than intended but that brought out more of the smell and flavor than I might have otherwise gotten. It’s not at all sweet, in spite of the smell.  Perhaps it’s a little dry in the mouth, but it’s the kind of dry that I like and which is the signature of crisp, autumnal beer styles.

We also carved up our pumpkins that night. Can you tell that maybe, just maybe, this is the nerdy house on the block?

Beginnings

It’s all James’ fault. He convinced me (admittedly, it didn’t take much convincing) to start a beer blog and, so, here we are. Honestly, I’d thought about having one before. I love trying new beers and making notes on them, and have for some time – turning this into An Official Thing really only made sense.

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“Know What You Drink” by drywell

We were out for lunch yesterday and, over a pint, we got to talking about writing and beer and art. I’m presently in Portland, OR, visiting James and a few other friends and I always enjoy the thriving craft beer culture out here. It’s different from the beer scene back in D.C. (which is fine, no judgment here) and feels somehow warm and personable. Maybe that’s just the Oregon way, though; I could swear that people here are just more friendly and polite than they are back home.

Anyway, our conversation turned to the intersection of art and writing and alcohol. Could I somehow hit all of these topics on a writing/beer blog, he asked. Well, I was sure willing to try. And so, a day later, here we are, writing our first post. This is the royal “we,” kids – Beerily Thus is a solo project. James can go get his own (still his) idea if he wants one!

My plan for this blog is straight forward (but plans often change, as we all know): beer reviews, discussions of art/alcohol cultures intersecting, art about beer, brewery reviews, etc. But if I’ve learned anything from my years of writing (and drinking) it is that things so very rarely go according to plan. Let’s just see, shall we?