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Oregon Brewers Festival To Discuss Economic Impact

Wednesday, November 18, 2015

 

The Oregon Brewers Festival will release their annual study of the festival’s economic impact next week, according to festival organizers.

At 5 PM on Tuesday, November 24 at the Cascade Brewing Barrel House, located at 939 SE Belmont Street, Art Lawrence, director of the Oregon Brewers Festival, and Jeff Dense, Professor of Political Science at Eastern Oregon university, will release the results of a study that measure the impact of the 2015 festival.

The Brewers Festival has done this study in each of the past five years to help determine the impacts the festival has on the local Portland economy. Respondents are asked about demographic factors, along with estimates of how much they spent at the festival, including how much guests spent on transportation, lodging, gasoline, beer purchased and non-beer related purchases.

Dense and a team of students and volunteers administer on-site interviews each year at the event.

The amount spent at the festival has increased in each year the study was conducted. $23.2 million was spent in 2011, followed by $30 million in 2012 and $31.2 mullion in 2013. $32.5 million was spent at the 2014 festival.

The Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brewing industry was just getting started. Today, the industry has grown rapidly, particularly in Oregon, where 194 brewing companies operate 234 facilities in 72 cities in Oregon. Portland alone as 61 breweries, more than any other city in the world. 

The Oregon Brewers Festival 2016 has already been scheduled, and will take place July 27 through July 31. For more information, visit the Oregon Brewers Festival website.

 

Related Slideshow: The 7 Strangest Beers Around

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Upright Brewing Oyster Stout

Oyster Stout sounds strange, right? Just imagine your stout with a salty kick and a mineral taste at the end. It turns out to be very flavorful, time tested concoction. Locally, Upright Brewing makes a tasty one in their seasonal portfolio and looks like it will be released shortly after the first of the year.

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#6

Rogue Ales Beard Beer

While most beer is brewed with carefully cultivated yeast strains, there are any number of wild yeasts that can be used, though this one is decidedly the strangest.  Somehow Rogue Brewer John Maier “discovered” a natural yeast ideal for brewing in his beard. Yuck. Stylistically, an “American Wild Ale, if you are really interested in trying it yourself, you can buy a bottle here.

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#5

Wynkoop Brewery Rocky Mountain Oyster Stout

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#4

Rogue Ales Voodoo Doughnut Bacon Maple Ale 

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Evil Twin Turkish Delight

Me: What does Turkish Delight taste like?

Beer store clerk: Um, it tastes like Turkish Delight.

Me: Um, okay. What is Turkish Delight?

Clerk: Just try it.

Tastes like put coffee and cardamom in my darker ale. Nuff said? I’m not chomping at the bit to try either Turkish Delight or the Evil Twin’s Turkish Delight beer again. It is available locally at Belmont Station if you are interested.

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Bison Brewing Organic Gingerbread Ale

Ginger. Nutmeg. Cinnamon. No I’m not talking about a dessert or even a hot beverage but Bison Brewing’s Organic Gingerbread Ale. Somehow, it works to create a great flavored porter. Yum. Rumor has it that John’s Market still has a few sixers of this one left. 

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Rogue Ales Sriracha Stout

Apparently 2014 was the Year of the Rooster, with millions more discovering Sriracha, a simple staple in Vietnamese restaurants (and a product that has stayed stocked in my fridge since at least 2005). Never one to miss hopping on a bandwagon, Rogue Ales brewed a stout with it. Shocking, right? It tastes exactly like you’d expect: like someone pranked you by sneaking some hot sauce into your otherwise tasty stout when you went to the loo. The only place to find this gem is at Rogue Hall until more is released after the first of the year.

 
 

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