While people often overly romanticize the work of a brewer, there is one aspect of it that is full of excitement, mystery, and sometimes breathtaking results. We’re talking about long-term maturation in oak barrels, but before we get to the beer, let’s begin with the wood.

Oak is incredible. Very strong and capable of directly contributing a truly distinct character in a beer, it’s properties vary from species to species, forest to forest, and even tree to tree. The typical barrel is made of wood harvested from 100 year old oaks which is then seasoned one to three years. During their construction the interiors of most barrels are toasted to some degree to provide different flavor profiles. The porous nature of the wood allows small amounts of oxygen to contact the beer and promotes slow and extended fermentations that cannot be rushed. Barrels used for sour beers are often dosed with several strains of bacteria and yeasts which ultimately take residence within the wood permanently, varying in their proportions and viability and making each barrel unique. If a barrel was previously used for another beer, or a specific wine or distilled beverage, it will retain some of that character which also differentiates them greatly and provides interesting blending opportunities. In this modern world bent on absolute consistency in production, the ageing of beer in barrels presents a chance for the brewer to cross his fingers, exercise his patience and embrace the complex and sometimes unpredictable maturation that takes place.

Upright Brewing Company recently acquired over twenty used wine barrels from the very friendly folks at La Bete winery in McMinnville. Some of them have been dry for a while and have irreparable leaks, but we have been able to restore at least sixteen so far back to working condition. Most are crafted from French oak and held pinot noir for years, saturating them with concentrated fruit aromas. We plan to use these barrels for our inaugural batch of beer later this year, a light, dry and refreshing farmhouse-style wheat beer that will spend most of the winter and spring on the oak with a healthy dose of cherries, the first of many fruit beers to follow.

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At the request of some friends, we’ve put together a list of reasons why people might call this ‘green’… more

Leftbank Development takes on a single adaptive reuse project at a time.  This is the group that envisioned and created the Leftbank Project.

Way to go P-Town! Last week SustainLane named Portland as the #1 “Most Sustainable City” in the country. The study ranked fifty major cities nation wide based on a broad criteria including: air quality, commuting, city innovation, green economy, local food and agriculture.

A major benefit to Portland’s rating cited was the urban growth boundaries set by the city in the 70’s. While other cities have expanded, Portland has looked inward, repurposing and redeveloping areas which have been overlooked. We are finding ways to shorten our commute time, adapt to alternative transportation, shop local and organic and leave smaller footprints.

More importantly, the study looked beyond quality of life issues to a competitive green economy stating, “Sustain Lane’s city rankings track the growth of complementary clean technologies providing jobs and tax base expansion. Exciting developments in renewable energy, advanced transportation, alternative fuels and green building technologies are emerging in and around U.S. cities because of city policies and practices, combined with venture capital investment and consumer demand.”

Tom Potter commented on the rating saying, “In Portland the local governments are leaders for sustainability but it’s really the grassroots actions from the neighborhoods and the businesses that make this a special place. The City is buying renewable power and conserving energy, and so are tens of thousands of residents. The City has a green building policy, but it’s the builders and developers and buyers who actually change the market. It’s the people who shop at the farmers markets, the growers who manage their farms sustainable, the folks who choose to bike or take the bus to work, and all those day-to-day decisions that are making a huge difference.”

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The applications are in for the upcoming Portland Farmers Market season and we are ecstatic to report receiving over 600 entries for our six market locations! We are most excited to report submissions from more than 25 new (to PFM) farms. That means there’s a good chance you will get to meet some new faces at the market this year. Stay tuned for hints on new vendors and products you can expect to see!

Mark your calendar now to greet the first day of spring with fellow food lovers on opening day at our flagship Saturday at PSU market. The market will be open 8:30am – 2:00pm every Saturday through December 18. (9:00am – 2:00pm in November & December.)

As long as you have that calendar open, please take note of opening dates and hours for our other markets. Find your favorite and join us to welcome the farmers back to the heart of the city. Or better yet, plan a trip to each location and discover the unique flavor every market has to offer.

Sunday at King Elementary School (NE 7th & NE Wygant)
May 2 – October 31
10:00am – 2:00pm

Monday at Pioneer Courthouse Square (SW 6th & SW Yamhill)
June 21 – October 25
10:00am – 2:00pm

Wednesday at Shemanski Park (SW Park & SW Salmon)
May 5 – October 27
10:00am – 2:00pm

Thursday at Hinson Church (SE 20th & SE Salmon)
May 6 – September 30
3:00pm – 7:00pm

Thursday at NW 23 (NW 23rd & NW Savier)
June 3 – September 30
3:00pm – 7:00pm

See you at the market!

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The soul is fed in many ways.  Being part of a community that lives and breathes its values may feed one’s hunger for authenticity. But food feeds the soul too. Which is why the Leftbank Cafe is more than a convenient place to grab a sandwich.  Ideas often grow stronger when shared, especially over a drink or a meal. So we imagined the cafe as a place to break bread, forge ties, spark conversation (and who knows, maybe even fall in love).

Of course, we didn’t want to break just any bread. We wanted the best ingredients — sourced from neighbors who share our values.  We wanted a menu inspired by the seasons and we wanted to support an operation that reflected our culture.  That’s why we chose to partner with Bon Appetit:

At Bon Appétit, we recognize the great power and importance of food. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well being of our guests, communities and the environment.

Together we’ve designed a menu featuring house-made pastries and desserts, local Stumptown espresso, freshly prepared sandwiches, healthful snacks and made-from-scratch soups. You’ll also find  regional wines and local beers featuring the Leftbank community’s own, Upright Brewing Company.

:: Catered Events :: From the beginning, we’ve wanted to weave food deeply into the fabric of community –  it’s at the core of the leftbank experience. For those who want the experience to come to them, the cafe offers full catering for events of any size…

To plan your event please call 503.341.7985 or email.

Café Hours

M-F 8:00am – 2:00pm