Top 5 Beers of the Year
Who Brews it Best? Favorite Hazy IPA Brewer
March 13, 2017
February 28, 2017
February 1, 2017
January 29, 2017
January 27, 2017
January 18, 2017
January 18, 2017
January 18, 2017
December 28, 2016
Oct 12, 2016
Oct 10, 2016
Oct 7, 2016
Sept 6, 2016
Sept 2, 2016
August 8, 2016
June 17, 2016
June 2, 2016
June 1, 2016
April 15, 2016
April 13, 2016
March 1, 2016
Feb 29, 2016
Feb 24, 2016
Feb 17, 2016
Great Notion Brewing hosts Grand Beer Release Saturday, March 5
Festival-style event offers tastes of full beer lineup, new menu items, kid friendly.
Portland, Oregon, February 17, 2016 – Great Notion Brewing is hosting a Grand Beer Release event on Saturday, March 5. Attendees are invited to the brewery from 12PM – 11PM to sample from the brewery’s full beer lineup. Tickets will be sold for $10 at the door, which includes a Great Notion Libbey collector’s glass and 4 tasting tickets. Additional tickets can be purchased for $1 each.
Attendees can expect a variety of family-friendly activities and events, entertainment, food pairings, and more. Brewery tours will be hosted at 12:30PM, 2PM, and 5PM. A special day-of menu will be available including beer floats in collaboration with our neighbor, Salt and Straw. More than 10 unique beers will be available to taste, including our much hyped IPAs, experimental stouts and more (see full beer lineup on page 2).
Great Notion officially rebranded the legacy Mash Tun Brewpub space on January 1, 2016. Brewers James Dugan and Andy Miller have been hard at work ever since, brewing barrel-aged sours, juicy IPAs, and experimental beers.
“We have been so overwhelmed with the positive reaction from the community, and we are excited to share even more of our beers with all of Portland,” said Paul Reiter, co-founder of Great Notion.
For more information on the Grand Beer Release, and to RSVP, click here. To learn more about Great Notion, visit www.greatnotionpdx.com, or follow the brewery on Facebook, Instagram, and Twitter. Great Notion Brewing is located next to Pine State Biscuits at 2204 NE Alberta St. #101, Portland, OR 97211.
Full Beer Lineup for Grand Beer Release Party:
Double Stack: Double Stack is a Breakfast Stout aged on a ridiculous amount of Vermont maple syrup and locally roasted coffee beans.
El Chapo: Dark and dangerous, this Mexican-inspired Stout is aged on pasilla & anjeo peppers, cinnamon, chocolate and vanilla beans.
Juice Jr.: The little brother of Juice Box Double IPA. Juice Jr. is brewed with 100% Mosaic hops, and a lot of them! This crushable Session IPA has a small ABV and a big hop flavor.
Juice Box: Juice Box developed quite a local following while we were home brewing. Bursting with pungent American hops, with aromas of peach, mango, and passion fruit. Juice Box is brewed with over 4 pounds of hops per barrel, but the creamy smooth mouth feel and mellow bitterness make this Double IPA dangerously drinkable.
Merry Dankster: The Merry Dankster is our tribute to Ken Kesey and his Merry band of Pranksters. At 8.2%, this Double IPA is saturated with hop flavor. It's dry hopped with over 3 pounds per barrel & fermented with local wild flower honey. We get slammed with notes of pineapple, pine, and that stinky dank goodness! "Never trust a Prankster"
Ripe IPA: Bringing a bit of Vermont to Portland. Citra hops combined with a legendary NE yeast stain gives Ripe its unique flavor and aroma. This juicy IPA has notes of mango, papaya and pineapple, with a smooth dry finish.
Root Beard: Root Beard is our dark cream ale aged on a unique blend of herbs including wintergreen, sarsaparilla, birch bark, licorice root, and Vanilla. We back sweeten Root Beard with local wild flower honey.
Saison Blanc: Saison married with Sauvignon Blanc grapes, pears and kiwis.
Stamper Stout: In our tribute to Henry Stamper, the old and half-crazed patriarch whose motto was “Never Give an Inch!,” Stamper Stout will warm your belly after a long Oregon Winter day. Settle into rich notes of coffee, chocolate and a gentle roast.
Zest: Great Notion Brewing's take on a German style Berliner Weisse. The lemony tartness in this refreshing wheat beer comes from a two stage fermentation with Lactobacillus and brettanomyces. ZEST is the beer that will guide Portland into Spring!
Coffee & Cream: We aged this Cream Ale on specially roasted whole bean Columbian coffee in partnership with Clutch Coffee Roasters. It's a one of a kind brew and a unique flavor experience.
Blueberry Muffin: A tart beer made with real blueberry muffins and locally sourced blueberries from Sauvie Island. Fermented with lacto bacillus and wild yeast, this beer will remind you of your mother's freshly baked blueberry muffins.
Jan 22, 2016
Official release of The Merry Dankster DIPA!
Jan 21, 2016
We hosted a super-fun Alberta Street and Vernon Community Party tonight and will be donating 10% of the proceeds to Vernon Elementary School PTA. We had a DJ, a balloon artist, beer tastings and food tastings. We went live with a couple of more beers including Stamper Stout, RIPE, and the Merry Dankster DIPA! Thank you for celebrating with us! Pics on FB and IG.
Jan 13, 2016
Jan 6, 2016
Oregonian Article: Long-awaited Great Notion Brewing is pouring beers on NE Alberta
FOR IMMEDIATE RELEASE
Great Notion Brewing Opening January 1st ***
Limited beer tastes available until Grand Beer Release on March 5
Portland, Oregon, December 28, 2015 – Great Notion Brewing, located at 2204 NE Alberta #101, will officially open its doors on January 1, 2016. Formerly Mash Tun Brewpub , Great Notion is new ownership and a refresh that boasts an updated space and elevated bar menu, which Chef Ryan O’Connor describes as ‘approachable Americana’. To celebrate its opening, the brewery is welcoming families during the month of January when kids eat for just $1 every Wednesday.
Although founders Paul Reiter, James Dugan and Andy Miller took over the space earlier this year, they have been operating as Mash Tun while awaiting their TTB brewer’s license. That license came on December 9, 2015. Now brewers Miller and Dugan are hard at work, brewing barrel-aged sours and juicy IPAs, along with some experimental beers, such as their Double Stack, a breakfast stout brewed with coffee and maple syrup.
“We will slowly be adding Great Notion beers to our tap list, most likely starting with our flagship IPA,” said Reiter. “We can’t wait to share our new space and new menu with all of Portland.”
That menu comes from Chef Ryan O’Connor, formerly at local spots such as Vita Café and Helser’s on Alberta. His menu will focus on artfully crafted Americana food with influences spanning the Western Hemisphere. Patrons can order eclectic menu items such as Succotash Tacos and Philly Empanadas, or enjoy comfort food such as the Mac and Cheese with sharp English cheddar, smoked Gouda, Muenster, Roquefort, broiled plum tomatoes, and chives.
While a full lineup of Great Notion’s beers won’t be available for purchase until the Grand Beer Release on March 5 (RSVP here), the brewery is offering limited samples throughout January and February. The brewery is also inviting its neighbors, partners, and friends to a soft opening on Thursday January 21 st .
“We recognize the amazing community we are a part of, and we want to share our passion with those who have supported us throughout this process,” said Reiter.
Great Notion Brewing is a family friendly establishment and operates daily. Guests can call the brewery
directly to book events, parties, and more. To learn more about Great Notion, visit www.greatnotionpdx.com , or follow the brewery on Facebook, Instagram, and Twitter.
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Woohoo! Finally got our TTB approval this morning which we have been waiting on for 5 months now! This permit allows us to commercially brew beer. This month will now kick off our soft launch phase for a couple of months where we will throw a couple of parties including a Rebrand party to show off the new space and try some new food from our Chef Ryan O'Connor, an Alberta Street Party, media party, etc. ..all as a prelude to our huge Grand Beer Release party in early March.
Wow, we are overwhelmed with joy and gratitude to all of the friends, family and craft beer lovers out there that showed us love through supporting our Kickstarter campaign!
Because of you, we reached our goal yesterday and surpassed the $20,000 mark. We will receive the money in the next 2 weeks or so and then order the merchandise. We don't currently even have the tee shirts, hats, hoodies, etc. yet. We were waiting to see what the demand was before ordering (or then we may have ordered the wrong things and sizes). The order will most likely take a month or so and then we should begin shipping everything after the New Year.
As for the delicious IPAs, sours, stouts, etc. we are STILL waiting for the federal government's TTB division to give us final approval. We received our 2nd line of approval last week and are now just waiting on the 3rd and final final approval before we are allowed to brew. We were hoping to receive this by the end of November but now we are hoping to receive it before the end of the month. We are still on track however, for a January Grand Opening with all new beer and food. End of January most likely though. We will solidify and announce our soft opening and Grand Opening dates after we receive our TTB brewer's license. If you don't follow us yet on FB, Twitter and Instagram, please do so for updates:
Thank you all again VERY much! With this much needed financing, we can now invest in a ton of new equipment for the brewery and restaurant!
Looking forward to sharing a juicy IPA, sour peaches and cream or other great beverage with you real soon.
Happy Holidays to you and yours!!!
Andy, James and Paul
Summer 2015: The Amphora Project continues…
The last two beers I fermented in terracotta are tasting incredible. I recently acquired this beautiful 60 gallon clay vessel. It’s a perfect vessel to continue the Great Notion Amphora Project. The goal of this project is to explore mixed culture fermentation in a kiln fired clay vessel. I coat the amphora’s with melted beeswax. The wax helps to reduce evaporation, and adds a unique honey-like character to sour ales.
Interesting bit about beeswax – “When beeswax is created by the honeybee, it is white and odorless. During storage in the honeycomb, the wax absorbs its fragrance and color from pollen, honey, and propolis.The type of plant from which the honeybee harvests pollen determines the fragrance of the wax. A lighter wax indicates the bees are collecting materials from blossoms. A darker beeswax is produced when bees collect from plants such as eucalyptus and avocado.”
After 4 years of making delicious sour ales in oak barrels, I’m inspired to experiment with a different approach. After reading about wineries in France using terra cotta pots called Amphora’s to produce world class wine, I wanted to experiment with American sour ales aged in clay. The experiment will begin with 3 terra cotta pots from my friend Luisa at Plug and Play gardens. Following the ancient Kvevri tradition, I will coat the inside with bees wax, to reduce evaporation while still allowing some micro oxidation.
Below is the beginning to the Great Notion Brewing Amphora project. Each vessel will be filled with a Belgian inspired beer, and inoculated with our house sour culture. If we like the results, we may partner with a local pottery studio to shape some custom 60 gallon vessels for the barrel room in our brewery.
The history of fermentation in clay, and birth of the wood barrel.
By definition, an amphora is a clay vessel used to ferment, store and transport wine. The name is Greek, and comes to us from the Romans. Amphorae were the de facto storage and shipping containers of the ancient world, and in addition to wine, they held olive oil, grain, fish and other commodities. The oak wine barrel is one of the most recognizable symbols associated with beer and wine. Yet the reason we began aging wine in oak barrels in the first place was not intentional, but the result of a happy accident.
For a few thousand years, starting with the ancient Egyptians, wine was fermented, stored, and transported in clay vessels called amphorae. The practice of using amphorae was continued in the Greek and then the Roman Empire. As the Romans pushed north into Europe, transporting the clay amphorae grew increasingly difficult. While the Romans were aware of palm wood barrels, they were expensive and hard to acquire. When the Romans encountered the Gauls, they found a group of people who were using wooden barrels made of oak to transport beer. The Romans had found a solution to their amphora issue. The oak barrel offered a light weight and waterproof storage medium. The transition to wooden barrels was swift and within two centuries, millions of clay amphorae were destroyed and forgotten. 2000 years later, the amphora has made it’s return. A handful of wineries in Portugal, France and Italy have been producing wine in these beautiful clay vessels.
Looking back even further…
– A Kvevri (Georgian) is a large (800-3500 litres) earthenware vessel originally from Georgia in the Caucasus a region at the border of Europe and Asia, and dating back to about 8000 BC. It has an inside coat of beeswax, resembles an amphora without handles and is used for the fermentation and storage of wine, often buried below ground level or set into the floors of large wine cellars.
The kvevri is part of traditional Georgian wine making. In the past it was also used for storing grain, butter, cheese, vodka, marinades and a host of perishable foodstuffs, though it was developed primarily for wine making in Georgia. Such large ceramic storage vessels were made in many countries, though none can claim the central importance of large ceramic vessels for wine fermentation.
If you’re interested in learning more about Kvevri and it’s history….
Clay Fermentation with beer…
“On January 27th 2012, Jean Van Roy of Brasserie Cantillon let the world know about a unique batch of Lambic he is fermenting. In the official message below he tells us why it’s unique and how the idea came about, but basically they have put traditional Lambic into ancient style vessels (circa 4800BC) called AMPHORAS. 12 of them to be exact. These vessels are used by some winemakers who prefer a more natural fermentation very similar to how Lambic is fermented.
“As you may know, Lambic and wooden barrels have been inseparable partners for centuries. Until recently I would have never even imagined myself putting my beer into anything besides a barrel, …And yet, a blind wine tasting session completely changed my vision of things.On that occasion I tasted something which truly caused me to lose my composure. Its exceptional fragrance and finish, unbelievable complexity bringing together fruitiness, freshness and minerality made it incomparable with a “traditional” wine. There was clearly something different at work here, but what?”
Thankfully, Gabrio Bini, an Italian winemaker, was present at the restaurant organising the event and I soon understood that he would be able to answer my numerous questions.Gabrio’s wines are produced in Sicily and matured in, wait for it, amphoras! He spoke to me about his amphoras with such passion and enthusiasm that I very quickly started imagining putting my Lambic into this type of container.After all, what could make better sense than putting a centuries-old beer like Lambic in a container which has been around since antiquity!”