Block 15 Releasing Sol Fresco, Board Shorts & Boots First

SOL FRESCO RELEASE & FOOD PAIRING

Last Friday, Sol Fresco was released at both of our locations, and we debuted a special food pairing to accompany it. This 4.70% Mexican Lager was brewed for warm days in the sun and packaged fresh for your enjoyment. This golden-hued lager balances gentle corn sweetness, light hop bitterness, and aroma with a crisp, clean finish. Sol Fresco is also Lagered by the Sun, made with 100% domestic malt and 100% PNW hops.

Potato & Green Chili Flautas

These creamy, spicy potato and green chili fried flautas are served with salsa borracha, sour cream, queso fresco, radishes, and smoked chili oil.

Enjoy it for as long as Sol Fresco is on tap!

GET READY TO ROLL!

Thursday, April 25th

Bring your bike for free bike adjustments hosted by Bike N Hike Corvallis at our Southtown Tap Room from 6:30 – 8 pm. Also, get $5 pints of C.B.C. IPA and 10% off 4-packs of Group Ride during the event.

Join us for a friendly group bike ride out to the event! (Weather dependent!) Meet at the downtown water fountains at 5:30 pm.

RELEASING FRIDAY, APRIL 26TH

Board Shorts: Next Set – West Coast IPA

Brewed in memory of our dear friend and original bar manager, Seth, this beer features notes of tropical and citrus fruits, representing his bright and easy-going spirit, like rocking a pair of colorful board shorts. A portion of beer sales will be donated to the OHSU Brain Institute.

Noyster + Weekend Food Special

Noyster – Oatmeal Stout with Dulse (Draft Only)

All the aspects you love of an oyster stout without the Oysters! Brewed to emulate an oyster stout utilizing Dulse seaweed instead of traditional oysters, a portion of beer sales were donated to the Elakah Alliance at the Otter Beer Fest hosted at OMSI on April 13th. We were excited to learn we won Judges’ Overall Favorite at the fest and are happy to share this beer with you at our locations.

Using a base Oatmeal stout, we steeped a portion of the beer on dried Dulse seaweed from Oregon Seaweed before blending it back into the beer. The results? A nicely balanced Oatmeal stout, melding the roast, silky, sweet notes of an Oatmeal stout with the decadent, briny, earthy, umami character of the seaweed. No oysters needed here!

Food Pairing: Vegan Chickpea Salad Sandwich with Dulse

Smashed chickpeas, red onion, celery, dulse seaweed & house dill pickles in a creamy mustard dressing. Served on toasted artisan bread with crisp romaine, fresh tomato, and sunflower seeds.

Available at Block 15 locations only

IN CASE YOU MISSED LAST WEEK’S RELEASES

Boots First – West Coast IPA

In collaboration with the Willamette Valley chapter of the Pink Boots Society, this bright West Coast IPA combines a balance of Nelson and Chinook hops. A portion of the proceeds from this beer will go toward supporting women and non-binary people working in the fermented beverage industry!

Leaning on a novel blend of Belma, Chinook, and Nelson hops, this crisp West Coast IPA features a broad spectrum of our IPA Production techniques and carries bright flavors of orange marmalade and grapefruit.

C.B.C. IPA – West Coast IPA (Draft Only)

This crisp West Coast IPA was brewed in collaboration with our friends at Crosby Hop Farms. Brewed to highlight our respective operations, we utilized a litany of Crosby Products to create this beer. B&D Farms Cascade, Estate Grown Comet CGX, and New Zealand Grown Pacific Sunrise hops combine to create an IPA popping with tropical fruit character, pine, grapefruit, and orange zest. C.B.C stands for Crosby Block 15 Collab.

Available at Block 15 locations only