david_42

Recipes 

GVB (McMinneville) is in the heart of the Willamette Valley in Oregon. Mark turns out consistantly fine, true-to-style ales and lagers. His seasonals range from a French Blanc to Black Panther stout, a barrel aged imperial that will rip your head off and make you smile in the process. Last year, he experimented with an IPA Brut. This started as a well hopped Imperial IPA which he aged in used Pinot barrels. He then loaded it with sucrose and put it in champaign bottles. By the holidays, it was at 13% and just plain amazing. He's doing it again this year.

The "Pub" head cook, Greg, specializes in seafood. The chowder is easily the best I've had since I lived on the East Coast. The owners also own a ranch where they raise Angus beef for the Pub. having been raised in the American Mid-West, I had just about given up on good beef while living in California.

david_42

Recipes 

GVB McMinnville The hours are 11 am to 11 pm (or so)

Brewsmith

Recipes 

The next time I'm in Salem visiting family, I'll have to make the trip over there. Looks like a great place.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
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My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles