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Friday, April 11, 2008

Stumptown Tart

A coupla years back, BridgePort made a fairly respectable foray into Belgian style brewing with its golden Supris. However, though it was a nice beer, I think it must have been a flop. They tried to do some astroturf-y viral advertising, and promoted it heavily, but it may have been a little ahead of its time, flavor-wise. It vanished, never to be spoken of again.

I was therefore rather surprised to see John Foyston's short piece on their newest release, apparently a fruit-lambic style ale. Apparently they weren't too badly singed by the Supris experiment. I don't have any info, save what's available (in hyper capitalized syntax) on the website:
Stumptown Tart is more than just a pretty face. She's a strong beer with a pink hue who packs a tart kick... beauty has never been more potent. This Oregon Marion Berry Infused Belgian Style Ale is lightly hopped and aged in French Oak Pinot Noir Barrels. So, pucker up, there's a new lady in town.
Will it be a true lambic? Will it be sour enough to please the Cantillonistas? Will it crack Beervana open for Belgian-style ales? We'll have to wait until April 24 to find out. You can visit the brewery then at five for free samples (1313 NW Marshall).

(Incidentally, hat tip to Foyston, who wrote about this in Beer Notes. The Oregonian's webpage is now hopelessly impossible to navigate--or search. You might be able to read his column there, and good luck to you.)


  1. oh ho, marion berry bombers...

  2. My guess is that they'll have better control of the carbonation than we did on our ill-fated blackberry stout.

  3. This is quite a tasty beer....we've also done a preview of it over at the new blog for Beer Northwest. Come on by to check it out and say hi!

  4. No one ever blamed the Oregonian for being good at the internet.

  5. we hate the website ourselves. It's a corporate template that all the Newhouse papers have to use.
    But on to more interesting topics, such as beer...Jeff, I think you'll find that the beer is tart enough to keep your interest...there's nothing cloying about it. Karl doesn't pretend that it's a lambic or lambic style and says the base ale was brewed with BP house yeast (which you probably know the name of --- I don't) anyway, I found ST a good antidote to fruit beer fear, and --- realizing that it's nearly 9 percent alcohol --- I think it could live up to my favorite term, "perilously drinkable..." especially in the coming hot months.

  6. If you mixed red wine, beer, and some tart berry syrup, this is what you would end up with... I could not finish my glass, let alone the bottle.