Deep brown-hued, sweet mocha-scented porter with earthy bitterness, elegant coffee backup, and thick maple finish subsides too quickly. Ultimately, dark malt resin puts it close to drier alt beer.
OREGON RASPBERRY WHEAT ALE
Pronounced raspberry essence, full-bodied malt-hopped swagger, and soft wheat nuance complement nectar nicety to fizzy hop finish. Fruity ale lovers will knock these down instantly. For those disliking fructose-injected brews, this may be peculiar, but grain thickness and teensy spicing may win them over.
OREGON NUT BROWN ALE
While not as indelible as Sam Smith’s Nut Brown, up-front hazelnut prudence, roasted barleymalt resonation, caramel cadence, and plum wine illusion lather creamy liqueur finish. Crisp Northwest water briskness absorbs exhilarating complexities.
OREGON INDIA PALE ALE
Honey-hued, bubbly-headed, hop-scented IPA with coarse grains, spiced fruit, and burnt wood chips underpinning bland off dry finish. On tap, pumpkin and clove increase up-front template substantially.
ORCHARD STREET PORTER
London-styled smoked porter nestles dry chocolate nose next to freeze-dried coffee mouthfeel before sticky yeast syrup and smoked malt thickness engage chalky mocha finish.
ORANJEBOOM PREMIUM LAGER
Another lively carbonated citric-soured yeast-stenched Dutch brew. Sweet vanilla creaming juxtaposes supple hop bitterness at midst. Spritzy orange peel detected at earthen nut finish. Too dank and soapy to overtake better local competition.
OMMEGANG WITTE
Fizzy white-headed, cloudy yellow-glowed medium body may lack true distinction, but likable lemony clove tartness, light orange-dried honeysuckle herbage and clean Seltzer spritz cannot be denied. Slim banana-coriander cadence gains vanilla-bubblegum snippet lost amongst soft white grape souring, tingling off-dry herbal restraint and narrow wheat margin. On tap at Seven Lakes Station ’23, mild sourdough creaming mellows out dry citrus spicing.
OMMEGANG THREE PHILOSOPHERS BELGIAN-STYLE ALE
Elaborate hop-spiced cork dryness subtly lingers across tart cherry jubilee/Lambic blend, picking up amiable honeyed orange nudge while staying less fruity than Ommegang’s more herbaceous Hennepin. Terrific highly alcoholic Belgian knockoff gains moderated white wine souring as buttery caramel, floral yeast mold, and prune undertones re-affirm calming medicinal warmth to exquisite cider-wooded barleywine finish.
OMMEGANG STOUT
Unexpected peat-mildewed earthen ash aromatics invite fertilizer comparisons whisked away by wood-smoked black chocolate linger and mildest espresso tease of deceptive cola-hued Irish dry stout. Powdered cocoa dryness gets peppery respite at thinning hop-toasted oats finish. Could use richer lactic resonation and more aggressive bittering.
OMMEGANG ROUGE
Well-built Flemish Red medium body lathers leathery sour cherry parch with unripe fig, oaken vanilla, and green grape souring. Tart vinegar-y white wine aridity subsumes brimstone treacle.
OMMEGANG RARE VOS BELGIAN-STYLE ALE
Brewed to the specifics of Belgian recipe, spicy-scented ale with web-like Brussels lace offers flowery citric sweetness, prune souring, and soft-hopped carbonation to tingling fruity wine effervescence. Given proper time to breathe, herbal adjuncts plus clove-allspice accents appear. Flows down the throat like pure silk.
(OMMEGANG) OMMEGEDDON FUNKHOUSE ALE
Silken-spiced straw-hazed Belgian-styled Saison gains white-peppered spearmint-basil momentum and grassy barnyard hop dryness to counter floral grapefruit-pineapple-apricot tartness overriding lemon-bruised orange peel bittering. Mellow butterscotch-marshmallow creaminess sweetens ginger-clove-dabbed herbal center and earthen mineral-grained bottom.