The 5th Annual Portland Farmhouse and Wild Ale Festival

, The 5th Annual Portland Farmhouse and Wild Ale Festival

There was a time when Portland had a few summer beer festivals, like the Oregon Brewers Festival, then the Holiday Ale Festival in the winter. And sure, there were always smaller one-day events around town, but that’s all changed. With this weekend’s newly expanded, 5th Annual Portland Farmhouse and Wild Ale Festival, it’s already starting to feel like Summer. 

Set up once again inside Saraveza, outside in a large tent and inhabiting their Bad Habit Room in the afternoons, thirty-two breweries will feature nearly 100 varieties of Saison, Wild, Sour and all types of funky farmhouse style ales. Featuring a festival exclusive, spontaneously innoculated “Methode van Lembeek” sour ale from Hood River’s Logsdon Farmhouse Ales, two full days of pours instead of one, plus a special VP session Friday evening, it’s sure to get ridiculous. 

, The 5th Annual Portland Farmhouse and Wild Ale Festival

The breweries participating include: Logsdon Farmhouse Ales, De Garde Brewing, The Ale Apothecary, Benedictine Brewery, Holy Mountain Brewing, The Commons Brewery, pFriem Family Brewers, Upright Brewing, Alesong Brewing & Blending, Perennial Artisan Ales, Propolis Brewing, Agrarian Ales, Block 15 Brewing, Against the Grain, Blackberry Farms, The Bruery, Great Notion, De Garde, Culmination Brewing, Ruse Brewing, Little Beast Brewing, Reach Break Brewing, Solera Brewery, Stillwater Brewing, Three Magnets Brewing, Urban Family Brewing, Wander Brewing, Engine House No. 9, Wolf Tree Brewery, Yachats Brewing, Matchless Brewing and Sixpoint. A full list of the rotating taps available is listed below.

While this evening’s VIP session (4pm – 9pm) is sold out online, tickets are on sale now for Festival General Admission Sat. April 1st 11am – 9pm and Sun. April 2nd 11am – 6pm. 

Special tappings Saturday include opening beers from Astoria’s newest brewer Reach Break and various Holy Mountain taps down from Seattle. Sunday will feature the debut of Little Beast Brewing’s 100% Brett fermented Fera and a tart wheat named Bes. Owner Charles Porter, formerly of Logsdon, will be on hand for this inaugural release.

Check out the Farmhouse Fest’s website and facebook page for last minute updates.

The taplist…

Against the Grain: Wine Barrel-aged Coq de la Marche ABV: 5.8%
Session Saison that is bright, rich, juicy and ultra crisp.

Agrarian Farmhouse Ales: Curiosity 6%:
Biere de Mars made with a heavy dose of estate Mt. Hood hops.

Agrarian Farmhouse Ales: Apricity (2015 vintage) 8%
Winter Saison: Belgian Saison yeast shines through in this tradition-inspired golden ale.

Agrarian Farmhouse Ales: Country Song Saison 8.1%
Strong export Belgian Saison boasting Agrarian grown hops.

Agrarian Farmhouse Ales: Apple Fringe 6%
A cider/beer blend using barn pressed, spontaneously fermented cider aged for a year in a Pinot Noir French oak barrel and Biere de Mars.

The Ale Apothecary: 2015 Spencer 10.7%
Wild harvested blackcurrant in aged Sahalie

The Ale Apothecary: Shirley, You Can’t Be Serious 9.0%
White peaches and plums aged in Cabernet barrels

The Ale Apothecary: Sahati 10.5%
Finnish style Sahati with spruce

The Ale Apothecary: Beer Mongers 9.0%
Wild Ale aged in wine and brandy barrels

The Ale Apothecary: El Cuatro
Ale aged in Oregon pinot barrels and brandy barrels

The Ale Apothecary: Blueberry Sahalie 9.2%
Sahlaie aged 1 yr in Burt bbls w/ fresh Oregon blueberries.

The Ale Apothecary: Be Still 8.4%
Dark malts aged in Oregon pinot and whiskey bbls. Infused w/ cocoa nibs and cascara.

The Ale Apothecary: Strawberry La Tache 7.7%
La Tache aged on fresh Oregon Strawberries in David Arthurs Chardonnay bbl.

The Ale Apothecary: City Beer Store blend 8.7%
Aged in Distillery No. 209 gin barrel and Miraflores port barrel, dry-hopped with redwood

The Ale Apothecary: Connor 9%
Collaboration with Mason Ale Works of SD. Oregon marionberries and magic veeder vineyard barrels

The Ale Apothecary: Therapy Ferret 9%
Collaboration w/ Tin Bucket. Ale aged in 3 different whiskey barrels with rhubarb.

The Ale Apothecary: Dry + Wet hopped La Tache 8.5%
Ale Apothecary’s La Tache aged additionally on 3 varieties of wet hops after the traditional dry-hopping stage.

The Ale Apothecary: Chenin La Tache 8.14%
Collaboration w/ Twist Wine Co. La Tache aged in Bull Run whiskey barrels w/ 75# of chenin blanc grape must in each barrel.

Alesong Brewing & Blending: Shake Your Tree (peaches) 5.4%
American Wild Ale aged in oak barrels with Peaches.

Alesong Brewing & Blending: Saison du Vin 8.4%
Farmhouse ale aged in oak and acacia barrels and conditioned with Muscat Juice.

Alesong Brewing & Blending: Cherry Parliament 7.4%
Wild red ale aged in Pinot Noir and bourbon barrels with cherries.

Alesong Brewing & Blending: Here Comes the Sun 5.6%
Biere de Mars dry-hopped ale with citrus and spices.

Benedictine Brewery: Saint Benedict Farmhouse Ale 4.7% 
Light, rustic and spicy. The Monks let the Belgian yeast ferment at its own pace and temperature.

Benedictine Brewery: Mea Culpa I (one) 7%
NW/Belgian Wild Ale. The beer started as a Belgian IPA, and evolved into a wild ale.

Block 15 Brewing: Here Comes the Sunshine 2017 6%
Bière de Mars.

The Bruery: Tonnellerie Rue 8.5%
A variation of the Bruery’s rye saison that has been 100% fermented in oak barrels.

The Bruery: Jardinier 4.5%
Inspired by the fresh, sessionable beers so often found on the Belgian dinner table.

The Bruery: Elements of Funk Brett Claussenii 6.5%
Showcasing the Brettanomyces Claussenii strain.

The Bruery: Elements of Funk Brett Lambicus 6.5%
Showcasing the Brettanomyces Lambicus strain.

The Commons Brewery: Brett Urban Farmhouse Ale 6.1%
Ale aged in oak barrels with Brettanomyces Bruxellensis.

The Commons Brewery: Citrus Myrtle 5%
Dry hopped sour ale with grapefruit peel, orange peel and yuzu juice.

The Commons Brewery: Farmhouse to Market
Saison with white sage and white peppercorns made specially for Zupan’s Market.

The Commons Brewery: Viognier Grissette 4.8%
Barrel aged table bier with Viognier grape juice.

Culmination Brewing: Foed for Thought 7.1%
A foeder fermented NW Farmhouse Ale that was dry hopped with Southern Hemisphere hops.

De Garde Brewing: The Archer 7%
Lambic-style ale aged in oak barrels with pinot noir grapes.

De Garde Brewing: The Lily 7%
A lambic influenced sour ale w/ a hefty harvest Oregon grown Tempranillo grapes.

De Garde Brewing: The Vigne 7%
A wild ale aged in oak wine barrels with Zinfandel Grapes

De Garde Brewing: Elements of Composition 6.2% 
A blending collaboration between De Garde Brewing, Jester King Brewery, and Sante Adairius Rustic Ales.

De Garde Brewing: Special Rouge 6.5%
Wild red ale aged in oak with raspberries and cherries.

De Garde Brewing: Nectarine Premier 7.1%
A wild farmhouse ale aged in oak wine barrels with nectarines.

De Garde Brewing: Bu Weisse 2.3%
A barrel-fermented and barrel-aged Berliner-Weisse, but fermented with ambient yeast and bacteria.

Engine House No. 9: Goldenberry Wild 5.9%
A wild ale aged on golden raspberries with notes of lemon, muscat grapes and must.

Engine House No. 9: Redamancy 6.2%
Barrel-aged saison.

Engine House No. 9: Tayberry Saison 6.4%
Brewed with Tayberries, fermented in oak with a house brett strain.

Great Notion Brewing: Petal of Roselle
A Farmhouse Ale using Belgian yeast, conditioned in French wine barrels w/ brett and finished with hibiscus.

Holy Mountain Brewing: The Seer 5.1%
Foudre aged hoppy Saison.

Holy Mountain Brewing: Anareta 5.4%
Sour ale fermented in oak and aged on blueberries.

Holy Mountain Brewing: Covenant 4.7%
Barrel fermented dry-hopped Saison.

Holy Mountain Brewing: Dust to Dust 6%
Barrel aged Brett Pale Ale brewed in collaboration with Jolly Pumpkin.

Holy Mountain Brewing: Crystal Ship 5.6%
Foudre aged Saison brewed with hop bract.

Little Beast: Fera 6.5%
Farmhouse saison fermented entirely with brett yeast.

Little Beast: Bes 6%
Tart Wheat Ale fermented with a blend of unique Saccharomyces yeast and then conditioned with lactobacillus.

Logsdon Farmhouse Ales: The Conversion #1 7.8%
Logsdon’s first wild ale, this is a tart, juicy ale brewed in the farmhouse tradition and opened to wild fermentation.

Logsdon Farmhouse Ales: Kriek Vier 9.2% 
A quad based beer w/ intense Kriek flavor aged for 4 months in bourbon barrels with cherries.

Logsdon Farmhouse Ales: Seizoen Bretta 8%
Bottle conditioned with pear juice for a natural carbonation.

Logsdon Farmhouse Ales: Portland Farmhouse Fest Saraveza Sour: 5.5%
A single, unblended barrel brewed in the style of  “Methode van Lembeek.”

Matchless Brewing: Shared Table Saison 5.6%
A Belgian Saison.  

Perennial: Meriwether 5.5%
Belgian-style Saison Dry-hopped and package conditioned.  Brewed in Collaboration with The Commons

Perennial: Uncle Buck 8.2%
Amber Bière de Miel with Dutch Gold Buckwheat Honey from Lancaster, PA

Perennial: Savant Blanc 8%
100% Brett fermented Belgian Blonde Ale aged in Chardonnay barrels w/ Chardonel grapes

Perennial: Foeder Saison 5%
Mixed Fermentation Foeder Aged Saison

Perennial: Working Title 6.2%
Belgian-style Pale Ale conditioned with Brettanomyces

pFriem Family Brewers: Oud Bruin 8.7%
Foudre barrel aged Oud

pFriem Family Brewers: Flanders Red 7.0%
pFriem Flanders Red is a tribute to the Burgundies of Belgium.

pFriem Family Brewers: Barrel Aged Saison 6.5%
A rustic Barrel Aged Saison w/ six months in Chardonnay barrels followed by generous dry-hopping.

pFriem Family Brewers: 2016 Oude Kriek 5.6%
Local cherries blended with year old lambic

Propolis Brewing: Osoberry 7.5% 
Tempranillo barrel-aged Amber Saison with wild Indian Plum.

Propolis Brewing: Beltane 7.5% 
Elderflower Saison with Brettanomyces.

Propolis Brewing: Litha 7.5%
Saison with lavender, sage and chamomile

Propolis Brewing: Blue Huckleberry 7.5%    
Sangiovese Barrel-aged Saison with Wild Blue Huckleberries

Propolis Brewing: Gardin 7.5%
Herbal Saison

Reach Break Brewing: PDX Farmhouse Fest Saison 6.2%
A rye saison spiced with ginger and hibiscus.

Sixpoint Brewing: Farmhouse Renovation 6.3%
Aged for 6 months in Brooklyn Winery red wine barrels inoculated with  a healthy culture of Brett.

Solera Brewery: Weather Witch Cuvee 6.5%
Classic saison brewed with pilsner malt, wheat, corn and Pekko hops blended with a 4 year old Solera barrel

Stillwater Brewing/Toccalmato: Toats Gone Wild 6%
100% oat malt saison fermented with multiple brettanomyces strains and dry hopped with Galaxy & Pacific Gem.

Stillwater Brewing: Pineapple Fields 6.7%
Wild IPA brewed with Pineapples.

Stillwater Brewing/Cigar City: 21st Century Means  8.5%
Multigrain brett Saison brewed with Buckwheat and Rye.

Three Magnets Brewing: Because Ghosts 6.9%
Lightly smoked Brett farmhouse brewed as a collaboration w/ the yet to open Northish Brewing out of Tacoma

Three Magnets Brewing: 2nd Anniversary Ale 7.2%
Sour red ale aged in red wine puncheons for 18 months.

Three Magnets Brewing: Staying Alive 5.6%
Summer sour ale. Dry hopped with Amarillo.

Three Magnets/Logsdon Farmhouse Ales: Sleeveless (Hoppy Black Saison) 7.5%
A blend of Logsdon’s house saccharomyces yeast along with Three Magnets blend of sacc and brettanomyces.

Upright Brewing/Ruse Brewing: Sun Circles 5%
A two-cask blend of light saisons from Ruse and Upright, aged in wine casks with fresh nectarines and brettanomyces.

Upright Brewing/Level Beer: Phantom Ghost 7.2%
A collaborative saison made with upcoming brewery Level Beer.

Urban Family Brewing: Of Both Worlds 6.4%
A hoppy wheat saison paired with the effervescent white wine fruitiness of Nelson Sauvin hops.

Urban Family Brewing: Magnolia Redux 6.5%
A dry hopped saison brewed with a batch of Azacca: the perfect union of American hops with Belgian farmhouse yeast

Urban Family Brewing: Ruby Soho
Saison with Belgian candy sugar, pomegranate and a house Brett yeast, then blended with souring bacteria, wild yeasts and aged.

Wander Brewing: Wild Warehouse Barrel-Aged Farmhouse Ale 6.8% 
Slovenian and British hops. Aged nine months in fresh Chardonnay barrels. GABF 2016 Gold Medal Winner.

Wander Brewing: Sauraha Barrel-Aged Sour Blond . 7.1%
Conditioned 12 months in wine barrels with choice multiple strains of yeast and bacteria.

Wander Brewing: Sossusvlei Flanders-Style Red Ale 6.6%
Conditioned 18 months in wine barrels with choice multiple strains of yeast and bacteria.

Wander Brewing: Addo Kriek 7.3%
Mixed culture fermentation. Foeder aged for 9 months followed by 3 months of aging on Montmorency cherries.

Wolf Tree Brewery: Memba’ Berries Marionberry Saison 5.5%   
Marionberry saison.

Wolf Tree Brewery: Barrel-Aged Spruce Tip Ale 6.5%
Aged in Pinot Noir barrel.

Yachats Brewing + Farm Store: Cape Ranch (hoppy saison) 7%
Hoppy saison with  Idaho 7, Chinook, and Cashmere hops.

Yachats Brewing + Farm Store: Viewpoint 5.2%
Saison with Lemongrass + Rose Bud

About Warren Wills

Warren is the former Assistant Editor & Portland Correspondent for American Craft Beer. Creator of "The State of American Craft Beer" series, he now maintains his own site at craftbeerscribe.com.
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