For those that haven’t attended Feast before, you can still get your feet wet by attending a Feast Drink Tank. A few tickets are left! Drink Tanks tend to be a more intimate group setting than the larger Feast events, and food and drink is included within the ticket price. Each one takes place at the Portland Art Museum and duration is typically about an hour. Click on the image below for its respective Feast ticket page.
Cider has become extremely popular in Portland–there are currently eight different cider spots and growing. It’s usually GF, it’s sweet, and there are so many things you can make into cider! E.Z. Orchards‘ cider maker Kevin Zielinski will be at this event walking people through the history of their Salem-based orchard (one of my favorite spots for fall apple donuts, by the way–you’re welcome!), and how their cider production began in 2000.
Have you heard of Tepache? Reverend Nat’s Hard Cider is a Portland darling, and their owner Nat West will also be in attendance to this Drink Tank. Reverand Nat’s is responsible for producing one of my favorite summer beverages, Tepache, a pineapple cider-like beverage that is traditionally made in Mexico and mixed with a light lager beer of your choice (I like mixing it with Caldera’s Lawnmower Lager–think like a sweet Michelada). They say it’s not technically a cider, but it IS in my top 3 for summer beverage choices and a makes for a sweet housewarming gift too 🙂
Led by Savuer’s Bruce Schoenfeld, this panel will be specializing in Washington’s wines, with special attention paid to the Columbia River area. For those who have traveled eastward from Portland through the Columbia Gorge, the landscape and climate change considerably. This means these wines very different from the well-known pinot noirs of the Willamette Valley. Attendees will enjoy tastes of different Washington varietals learn about the wine making processes.
Apéritifs and digestifs (/əˈpɛrᵻtiːf/ and /diːʒɛˈstiːf/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal (via Wikipedia).
The history of aperitifs goes all the way back to the 5th century! At this Drink Tank guests will learn about one of the most popular aperitifs, vermouth, but also about new ones that have been developed more recently and are turning heads in the bar world. One of my most recent additions to my bar cabinet is Imbue Cellars’ Bittersweet Vermouth, which is lovely drinking straight with an ice cube or as an easy cocktail with a little club soda and rosemary sprig for garnish.
Speaking of aperitifs! I am enjoying a new one from New Deal Distillery that is made with gentian, which I’ve seen a lot of on my backpacking trips in Oregon this summer! Cascadia D’Amore is a bitter liquor that is actually very floral both on the nose and finish (rose petals, lavender, and angelica root are in there in addition to the gentian). I usually drink it with a single ice cube. Come January, I know I’ll be going to this bottle first in my liquor cabinet for whiff of summer.
I would love to hear from those of you who have attended Feast’s Drink Tanks in the past! Please tweet me or leave a comment below on your experience!