While the methods of the Belgian monks and their open-air yeast harvests may seem quaint, they are not very popular with risk-averse American business fearing an inconsistent product, so today's sour beers are usually given their tart aspects one or both of two ways.
Beer and brewery museums aren't just great tourist attractions, they're also places to get in touch with the lifestyle of the locals. After hitting a brew-seum, keep your buzz riding at local pub and show off your new found knowledge.
The Oregon Public House, just like many around the city, will have its own beer, serve food and create the perfect environment to spend time with friends and family. It will, however, have one fundamental difference: it will be a nonprofit pub.
The beer of the day was a pumpkin ale, containing 2-row Breiss, Weyermann Pils, Weyermann Munich, Breiss C-60, Weyermann Caramunich, Fawcett Pale Chocolate, Northern Brewer Hops, East Kent Golding Hops and an 18-generation yeast.