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AROUND OREGON<br />
notebook<br />
Libations<br />
Untap Oregon’s Spirits<br />
Recipe Card<br />
written by Anna Bird<br />
WHEN RAVEN & ROSE OPENED in the<br />
130-year-old William Ladd carriage house<br />
in Portland, bar director David Shenaut saw<br />
an opportunity to create historically inspired<br />
cocktails. Shenaut and his staff infused the<br />
history of the building into the drink menu,<br />
naming drinks after friends and family of the<br />
Ladds, while incorporating classic ingredients<br />
and single-barrel spirits.<br />
Shenaut is not just the bar director of Raven<br />
& Rose’s bar program, but the events and<br />
hospitality director for the Oregon Bartenders<br />
Guild and the co-founder of Portland<br />
Cocktail Week as well. You can learn from<br />
his liquid genius in a Raven & Rose cocktail<br />
class—a monthly event teaching home-bartending<br />
basics and techniques for making<br />
classic cocktails. ravenandrosepdx.com<br />
From Barnyard to Urban<br />
Farmhouse ales are doing the unthinkable—going metro.<br />
written by Brian Yaeger<br />
FARMHOUSE ALES were traditionally<br />
golden, earthy and yeast-driven, making<br />
them as rustic as their birthplace. Logsdon<br />
Farmhouse ales, for example, is housed in<br />
a red barn on a twenty-acre farm in Hood<br />
River Valley where organic spent grains are<br />
fed to the farm’s Scottish Highlander cattle.<br />
The Logsdon seizoen is zesty and hazy, with<br />
detectable funk. By all accounts, it upholds<br />
the farmhouse ale tradition.<br />
The Commons Brewery’s urban farmhouse<br />
ale is a fruity and peppery golden ale redolent of<br />
the Belgian countryside, though the apples ferment<br />
in Portland’s Central Eastside Industrial<br />
District. This makes the designation of “farmhouse”<br />
part marketing (as there’s nary a farmhand<br />
anywhere near The Commons Brewery),<br />
but the urban version does retain many classic<br />
characteristics of the farmhouse style.<br />
Two more breweries that are taking the<br />
farm to the city are Portland’s subterranean<br />
Upright Brewing and Corvallis’s once<br />
basement-based Block 15 Brewing. The beer<br />
style is becoming as likely to hail from industrial<br />
Oregon as from farm-based breweries<br />
such as Agrarian Ales in Coburg or the<br />
forthcoming Wolves & People in Newberg.<br />
It’s safe to say that the definition of a farmhouse<br />
ale has firmly moved into urban dictionary<br />
territory.<br />
Alexandrea Hlousek<br />
A Bee’s Knees<br />
2 ounces Honey Rye from Dogwood<br />
Distilling and Bee Local<br />
3/4 oz Ransom Dry vermouth<br />
1/4 oz Combier Pamplemouse<br />
Rose Water Spritz<br />
Stir all ingredients, except rose water.<br />
with ice. Strain into a Nick and Nora glass.<br />
Garnish with a fancy lemon twist and a<br />
spritz of rose water.<br />
WINE IN A CAN?!<br />
WHEN UNION WINE CO. came out with its<br />
Underwood pinot noir in a can in 2014, a groan<br />
could be heard from France and California.<br />
True, Oregon wineries have been challenging<br />
snobby wine presumptions for years, but this<br />
was the ultimate oddity. Underwood canned<br />
wines, which now include a rosé and a pinot<br />
gris, are approachable and ready-to-travel. Is it<br />
a brilliant invention for the outdoorsy Oregon<br />
oenophile, or does it mark a hipster demise of<br />
otherwise respectable wines? Pop the tab and<br />
decide for yourself.<br />
34 <strong>1859</strong> OREGON’S MAGAZINE MARCH | APRIL <strong>2016</strong>
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