Our interpretation of a fresh hop beer is based on the traditional E.S.B. style. A rich malty based beer with notes of spice and rich caramel malt. We used 90 lbs of fresh Nugget hops picked the same day and utilized the majority of them in the middle additions to bring more oily hop flavor than aroma.
Burnside Alt utilized a cooler ferment coupled with extended
lagering to achieve its unique profile. Flavors of munich, chocolate,
and caramel malts coupled with a Kolsch yeast create a smooth
malt character and crisp finish. Light additions of German
Tettnanger hops compliment the flavors and leave a delicate
balance in the finish.
In the Gratzer, 600 pounds of white wheat is hand smoked over a blend of Apple and Mesquite wood,achieving a light toasted, nutty flavor with a finish that carries just a hint of smoke.
Oyster Strong Ale
Burnside Oyster Strong Ale was brewed with 18 gallons of Hama Hama oyster liquor, and 4 pounds of lemon peel. This unique offering has a complex malt flavor profile and deep garnet
color. Aged for 6 months, this is as limited and special a release as they come.
Burnside Brewing Co.'s first winter elixir. It's a big strong ale brewed with 7 different malts and copious amounts of Columbia and Amarillo hops pillowed in the middle to give this warming brew a chewy complex malt body and a unique fruity juicy hoppiness throughout.
Almond Joy Porter
Toasted coconut, almonds and chocolate in a London-style Porter, our Halloween treat!
The Fruity Monk
A silky smooth Belgian ale concocted of Pale malt, Oats and 5 different light-crystal malts; hopped with domestic Golding hops. We let fermentation climb to 78 degrees to create a nice ester profile for this beer, now here is the twist, once done with fermentation and crashed, we transferred this ale on to 30 lbs of fresh Pineapple, 30lbs of fresh Mango and 30 lbs of fresh Papaya to add a subtle presence of the tropics.
The first of a collaborative series with Yetta from the Hop & Vine, aged for six weeks over starfruit, and barrel aged in white wine, red wine and gin barrels
An Imperial apricot wheat beer with toasted cardamom, cumin and fenugreek spices, as well as 400 pounds of apricot. Dry hopped with 8 pounds of scotch bonnet and dandicut peppers
Burnside Uni Ale
A collaboration with Riffle NW, with sea urchin, tomato water and smoked sea salt
Red Light District
An Imperial stout brewed with 44 pounds of Belgian chocolate and 400 pounds of strawberries, aged in Pacific Rum barrels
Smokey the Beer
S'Mores in a glass: Campfire-smoked London-style porter with mallow root, graham cracker spices, Madagascar vanilla and chocolate.
Thundarr the Bavarian
A strong German wheat ale brewed with Weihenstephan yeast, super science and sorcery
Big Chewy Red
Big Chewy Red is an Irish style Red Ale. It features a medium hop bitterness and is accented by both a subtle amount of chocolate malt, and a candy like sweetness
from caramel and melanoidin malts. It was brewed exclusively with cluster and fuggle hops for both bitterness
Wild Plum Gose
Wild plums from the Wallowas and Garibaldi salt from the Netarts Bay oyster beds in this classic German wheat beer
Doomsday (Crisis Averted) IRA
In honor of the Mayan "Apocalypse," brewed with Mellenium and Centennial hops
Caribbean sorrel, Thai ginger & orange zest- a holiday in the tropics!
4449 Common Ale
4449 is Burnside's first lager and a solid representation of a traditional Common ale ( Steam Beer ) that originated in California during the gold rush which well respected Anchor Steam Brewing has made famous. It is brewed with Pale malt, Wheat, crystal malt and a little Biscuit malt for a slight toasty and malty flavor, we add 4 additions of Northern Brewer Hops to give this beer a pleasant woody and rustic aroma.The decision to name this creation was inspired by Southern Pacific 4449 which is the only surviving example of Southern Pacific Railroads (SP) GS-4 class of steam locomotives. Put into service in 1941 4449 has been fully functioning for nearly 70 years and calls Portland, Ore its home.