OVERCUP BLOG

Q&A with Ashley Nesladek of Gigantic Brewing

Posted by Poppy Milliken on

Q&A with Ashley Nesladek of Gigantic Brewing

We recently had a chance for a brief Q&A with Gigantic Brewing’s tasting room manager and Jill of all trades, Ashley Nesladek. NWIPA is hosting a Gigantic tap takeover and book signing for The Field Guide this Thursday, May 28th. The brewery has been a great supporter of The Field Guide and Overcup Press and we were happy to have the chance to ask a little about the creative process and what we might expect at the event this Thursday.  FG: The Craft Beer market in Portland is pretty big. How does Gigantic stand out from the crowd? Outside of Oregon,...

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The Happiest of Hours

Posted by Poppy Milliken on

The Happiest of Hours

We were lucky enough to get a little insight into the Happy Hour culture in Portland from Imperial restaurant's lead bartender Tony Gurdian: Portland, Oregon is a town that takes its Happy Hour seriously. People out here work hard to seek out a deal in the afternoon or late night. In a city where food and beverage are taken so seriously, we want to provide something special, different, and fast.  At Imperial, we offer a quick-fire but excellent menu, ranging from fresh oysters to house-made pâté, to fried pigtail. Our sommelier keeps two unique wines available and I offer my draft...

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Vermont IPAs

Posted by Poppy Milliken on

Vermont IPAs

Guest Post by Jeff Baker I’m not a native, but when I moved to Vermont thirteen years ago I quickly realized what a special place it is. Vermont has long been known for producing the world’s finest maple syrup and cheeses, and I’ve made it my mission to sample them all. Right along side of these I found a growing craft beer movement. Vermont is now home to the second most breweries per capita (2013 data) and is the birthplace of two unique styles of India Pale Ale: Black IPA & Vermont IPA. The Black IPA was first commercially produced...

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Beyond Mint Juleps

Posted by Poppy Milliken on

Beyond Mint Juleps

It’s Derby season in Kentucky! Try this recipe from Doc Crow’s Southern Smokehouse and Raw Bar for a taste of Louisville to serve while you watch the iconic horse race this Saturday. Located on Whiskey Row in downtown Louisville, Doc Crow’s is known for rare bourbon flights, over-the-top comfort foods and Southern hospitality. Doc Crow’s Bourbini 1 oz. Heaven Hill 6-year bourbon2 dashes peach bitters.5 oz. Mathilde Peche peach liqueurSparkling wineSprig of mint, for garnish In a cocktail shaker, add bourbon, bitters and liqueur with ice. Shake. Strain into a champagne flute, top with sparkling wine, and garnish with mint sprig. (Cocktail...

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The Collaborative Process of Overdub Ale

Posted by Rachel Bell on

The Collaborative Process of Overdub Ale

In the past few years, collaboration beers have  moved beyond brewers to include musicians, ice cream makers, coffee roasters and other craft industries. What is it about these non-traditional collabs that make great beer? And what do the non-brewers have to gain from taking part in the process? I had an opportunity to chat with Nathan Lampson and Brad Blaser, marketing gurus at Fort George Brewery in Astoria, Oregon and with Larry Crane, record producer and founder/editor of Tape Op Magazine in Portland, Oregon about their process behind their new collaboration beer, Overdub Ale, and a great line-up of musicians who will be performing at the Overdub Ale...

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