Bend, OR – We’re excited to announce a new beer we’ve just finished hand-bottling in limited quantities. Look for [Banished] Better Off Red in specialty bottle shops. But get on it because we have fewer than 100 cases to allocate across the Northwest.
BETTER OFF RED [BANISHED] | FLANDERS RED ALE | 375 ML | 7% ABV, 18 IBU
Flanders Reds may be called the Burgundies of Belgium, but we age our take on this complex, slightly tart style in Oregon Pinot Noir barrels for nearly a year. A fresh batch will present spicier notes while older versions pick up more oak and yield cherry flavors. So we blended them figuring we’re better off presenting this exotic mélange simultaneously.
WHAT IS BANISHED? Banished Series beers are hidden away for months in oak barrels, allowing flavors to mature, meld and mellow. Some beers in this series also contain live yeast, making them good candidates for cellaring at home.
WHY THIS BEER? As you may know, we designed our 11,000-hectolitre brewery to allow for non-traditional brewing methods like oak barrel aging, wild yeast strains and experimental hops. This beer is an example of the long-awaited fruits of those labors.
BOTTLE RELEASE PARTY | SATURDAY, APRIL 19 | 10AM — 1 PM (or while supplies last)
Join us at Crux Fermentation Project in Bend and get your hands on some BETTER OFF RED before we put the rest in the truck for distribution. We’ll also have live music, coffee and breakfast beer-itos.
OTHER BANISHED BEERS AVAILABLE THAT DAY:
TOUGH LOVE [Banished] IMPERIAL STOUT | 375 ML | 11.5% ABV, 70 IBU
Constructed with dark roasted malts, malted rye, and oak-smoked wheat, and then banished in Kentucky bourbon barrels, revealing notes of vanilla beans and hints of dried cherries.
DOUBLECROSS [Banished] DARK BELGIAN ALE | 375 ML |12% ABV, 20 IBU
Aged for more than a year in Oregon pinot noir barrels imbues complex flavors remininscent of dried fruit, vanilla and sherry and provides a tannic counterbalance to the syrupy dark candi sugar.
FREAKCAKE [Banished] | OUD BRUIN ALE | 375 ML | 10.5% ABV, 35 IBU
Fruity esters are augmented by lemon and orange zest; Brettanomyces induces a secondary fermentat that imparts a mild acidity and flavors of sour cherries, raisins, cranberries and figs.
And anytime you’re in Bend, stop by the Tasting Room at 50 SW Division Street, Bend, Oregon 97702.