The story of pilsner starts in 19th century Bohemia when a Bavarian monk smuggled a special yeast to a brewmaster in Pilsen. The world’s first blond lager, the original Pilsner Urquell, is still produced there today.
The story of pFriem Pilsner starts in the Pacific Northwest, Josh Pfriem a Seattle native who’s love of beer sent him bicycling around Belgium, concocting batches in a shed in his backyard, tracking down the best brewers around and needling them for information. He spent most of his early years divided between skiing and home brewing. His first real job was at the Utah Brewers Cooperative and he was hooked.
He worked at the legendary local Will Kemper’s Chuckanut Brewery before landing at Full Sail in Hood River, OR. While in Hood River he met his future partners, Ken Whiteman and Rudy Kellner and that lead to pFriem Family Brewers. They shared a deep love of family, the Columbia River Gorge and of course, great beer — but more importantly, each brought his own unique skill set to the table, creating the means and vision to not only make great beer, but to operate a great business. In August 2012, pFriem Family Brewers opened its doors for the first time, and the three founders realized the beginning of their unique dream.
Today, pFriem is on just about everyones Top list of great PNW Breweries. They stand apart in their crafting of world class Pilsner. Pilsner might be ubiquitous in the macro lane. But, it takes a deft hand and dedication to make great craft Pilsner. Josh Pfriem does just that.
“Aroma of fresh grass and flowers and a touch of honey. While there are no monks involved in this pilsner, there is still a crisp and spicy finish.”
Served at: 40 – 45° F
Hops: Perle, Saphir, Tettnang, Spalt Select
Malts: Gambrinus & Weyermann German Pilsner, Carafoam, Acidulated
Come Taste the Wine of Oregon’s Yamhill-Carlton AVA!
June 27th, 2017 | 6 to 8pm
2931 1st Avenue South A
Seattle, WA 98134
$30 (in advance with Eventbrite here>>)
$35.00 (at the door ~ cash only)
The Yamhill-Carlton American Viticultural Area, home of many Oregon wine industry pioneers and the oldest soils in the Willamette Valley, is coming to Seattle! Join 12 wineries for a memorable tasting experience on June 27th from 6-8pm. The producers will be pouring wine all exclusively made from Y-C AVA fruit, concentrating on Pinot Noir, as well as a small selection of other varietals. This is a great opportunity to taste Oregon wines without traveling hundreds of miles. Learn firsthand about Oregon’s geology and climate and what makes the wine so alluring, complex and age worthy. While you sip, enjoy delectable bites that complement these world-class wines.
This is a unique opportunity, as many of these wines are not for sale in Washington state. If you like what you taste at the event & want these wines in your own cellar, Esquin Wine & Spirits will be taking wine orders!
Participating Yamhill-Carton AVA Wineries:
Carlton Hill Wines
Elk Cove Vineyards
Ghost Hill Cellars
JL Kiff Vineyard
Ken Wright Cellars
Washington Exploration Series with Regina Daigneault featuring wines from:
WT Vintners | Lauren Ashton | Otis Kenyon | Andrew Rich | VITAL
March 8, 6-7:30PM, in the Sky Lounge
We welcome Regina (Reggie) Daigneault – for a tasting exploration series of the Pacific Northwest, beginning with Washington, in celebration of Washington Wine Month. Reggie has been a wine educator for the past 15 years, bringing together a respected following of wine lovers, foodies, and enthusiasts alike.
We begin our Washington Exploration Series by exploring the viticulture regions within Washington State. We will look at why the vineyards, climate, and soils differ from each other. We will explore the cooler climate wines from Columbia Gorge along the Columbia River, and taste the differences of the Walla Walla, Columbia, and Yakima Valleys. Guests will feel the soils and rocks of these regions, while noticing how geology can define the flavors of the grapes.
$15 tasting fee, which can be used towards your purchase
small eats will be provided
Space is limited, RSVP by calling 206.682.7374
Join us for the full exploration series:
California Series 4/19 6 – 7:30PM in the Sky Lounge
Oregon Series 5/10 6 – 7:30PM in the Sky Lounge
Love & Squalor Sauvignon Blanc is aromatic with hints of passion fruit and guava zesty with lime, gooseberry and green apple but this wine isn’t just about fruit it is a perfect balance of acid and fruit this wine has minerality and a slight savory note. Green herb notes on the palate with a nice clean finish.
The grapes come from two vineyards: Redford-Wetle in the Eola-Amity hills and Aurora Colony Vineyard in Aurora. If there is one last master of white winemaking for Matt to get tutored by it would be Myron Redford of Redford-Wetle Vineyard, founder of Amity Vineyards and white wine evangelist.
This wine is versatile and could pair with many different dishes – shellfish, vegetable dishes, pastas, salads of all kinds. Sauvignon Blanc is one of the few wines that is perfectly suited to foil many tricky ingredients that are notoriously hard to pair like – artichokes, asparagus, green herbs, goat cheese.
Always a favorite the Love & Squalor Sauvignon Blanc really struts it stuff when paired to a dish like Spinach Gnocchi:
Spinach Gnocchi with Pesto
1 pound Roasted potatoes
½ cup Ricotta
4 ounces Spinach, cooked and chopped
¼ teaspoon Nutmeg
2 each Egg Yolks
1 cup Flour or more as needed
1 tsp Salt
Pinch White Pepper
Pecorino Romano for grating
Printable recipe w/ instructions
I’ll admit to not paying much attention to vermouth. All I knew is that I like a little dry in my martini and a little sweet in my Manhattan. But after recently trying imbue vermouth, I think I may have found my new favorite drink.
A wonderfully fresh and fragrant blend of Pinot Gris, brandy, and an assortment of botanicals, imbue does (as promised) have a wonderfully balanced bittersweet quality. Even better, it’s made right here in the Pacific Northwest; both the wine and the brandy are from Oregon. I though it was great just chilled and poured into a glass, but I’m envisioning a summer of imbue with rocks, a splash of soda, and a twist of orange. I’ll have to break this news to white, sparkling, and even rosé (gasp!) wine gently; they won’t take too kindly having to step aside for the new kid on the block.
I highly recommend picking up a bottle and creating your own cocktails with this delicious vermouth. What drinks would you make with a bottle of imbue?
What can I say about Cochon 555 in Seattle? A lot. But I’ll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline:
Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah:
The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats:
The menu of Spinasse and Chef Jason Stratton plating:
Here’s the skin and ear salad with cherry bomb chiles:
The trio of offerings from Lark:
And here’s what they looked like. Are you hungry yet?
There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?)
Cafe Juanita had a menu both instructive and delicious:
Of course there was dessert:
How did Ethan Stowell color his ravioli dough? The secret was pig blood.
Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that’s what I thought it was. Regardless, it was fantastic.)
Thanks for being awesome, Cochon 555. See you next year?
Full disclosure: Cochon 555 provided me with a ticket to this event.