With A Nod To Bavaria, Ground Breaker Brewing Offers Gluten-Free Dampfbier

The second Ground Breaker Brewing release of the year is a Bavarian inspired affair. Dampfbier, a gluten-free ale brewed with weizen yeast, will soon be hitting the shelves. At 4.5% alcohol by volume and 14 IBU it maintains similar spicy and fruit characteristics of Hefeweizen. To put a definitive Pacific Northwest stamp on their rendition, Dampfbier is dry-hopped with Santiam hops to complement the natural banana esters and clove-like phenols produced by the weizen yeast. 

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Ground Breaker’s first Experiment Ale Series release saw the brewery successfully deliver on a long-held goal: crafting an American-style Porter in gluten-free form. No to be slowed by the success of Paddy Porter, the 100% dedicated gluten-free craft brewery out of Portland, Oregon is looking to provide something more Continentally inspired for their second seasonal offering of the year. 

Originating in the rural Bavarian Forest region of what is the modern Czech Republic and Germany, Dampfbier is basic and utilitarian. Brewers of the region made beers with 100% barley malt because wheat was expensive and prioritized as food instead of beverage. 

Being a dedicated gluten-free brewery, Ground Breaker’s rendition obviously doesn’t have wheat or barley but that didn’t stop Head Brewer Tyler Kueber from exploring the style. “We’re very excited to bring this lesser-known Bavarian style to the gluten-free community,” remarked Kueber. “This may be the first time that we’ve replicated a style that many traditional beer drinkers may have never experienced themselves.”

Available now in 22 ounce bottles, Dampfbier is an exploration in the diversity of beer, Kueber explained. “Nearly all of our beers are meant to be poured quietly. With this release folks should feel free to rouse Dampfbier before they pour it for more of that weizen flavor.”

 Rouse before pouring for that classic flavor and look. 

Rouse before pouring for that classic flavor and look. 

Ground Breaker Debuts Paddy Porter

The first 2018 release from 100% dedicated gluten-free Ground Breaker Brewing has arrived. Medium bodied with a thick creamy head, Paddy Porter is made with roasted chestnuts, roasted lentils, cacao nibs, and dark roasted rice malt from Eckert Malting & Brewing.

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“We’re always looking for additional ingredients to integrate into our brewing process,” said James Neumeister, Head of R&D at Ground Breaker. “When we first began distributing in California I visited Jim and tried his beers. Since then it’s been an aim of ours to find a place to use his malted rice products.”

Releasing a porter has been a goal of Ground Breaker since first opening in 2011. “Dark beers are the most challenging beers to brew gluten-free,” said Tyler Kueber, Head Brewer at Ground Breaker. “Some of the flavors and aromas can be difficult to achieve without barley. With Eckert’s rice malts we are able to bring a lot of that complexity to the beer.”

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Paddy Porter will be available on draft and in a 22 ounce bottle. It begins shipping to Ground Breaker territories the last week of January.

 

About Ground Breaker Brewing
Ground Breaker Brewing is a gluten-free craft brewery and gastropub founded in 2011. They are dedicated to crafting 100% gluten-free beer; using ingredients which are naturally gluten-free and allowing no gluten in their facility. Ground Breaker has won a medal in the gluten-free category at the Great American Beer Festival® each year they have entered. The gastropub is located at 2030 SE 7th Ave. in Portland, OR. Ground Breaker’s beers are distributed in the following territories: OR, WA, ID, CA, VT, ME, MA, RI; in BC and AB, Canada; and Japan. 
http://www.groundbreakerbrewing.com/
http://www.facebook.com/groundbreakerbrewing

About Eckert Malting & Brewing
Owner Jim Eckert, a homebrewer for more than 40 years and a professional agriculture researcher for 30 years, began experimenting with malting rice when his wife learned she had an intolerance for gluten. Based out of Chico, California, Eckert Malting & Brewing was the first maltster in the world to malt and roast rice for brewing. 
https://eckertmaltingandbrewing.com/
http://www.facebook.com/Eckertmaltingandbrewing/ 

Cascadian Dark Ale is Back at Ground Breaker Brewing

First debuting from the Portland-based dedicated gluten-free brewery in late 2016, Cascadian Dark Ale is back at Ground Breaker for a 2017 release. The highest demanded beer yet in their Experiment Ale series, Cascadian Dark Ale carries a hint of roast and caramel notes and a heavy hop presence.

Ground Breaker’s Cascadian Dark Ale clocks in at 48 IBU and just over 6% alcohol by volume. The beer features late additions and dry hopping with Centennial and Cascade hops, giving it a forward Northwest hop aroma. Dark Belgian  candi syrup provides a backbone to the beer that carries an aromatic hint of roasted caramel and dark fruit.

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“This was a wildly popular beer when we released it for the first time last year,” remarked Tyler Kueber, Head Brewer at Ground Breaker Brewing. “We’re happy to meet the demand of our customers with this end-of-the-year seasonal. It combines the bittering and aromatic qualities prominent in an IPA with the body and texture of a darker ale. It’s perfect for fall and winter.”

The beer spent more than a year in development. “CDA spent a lot of time in our gastropub as a taproom exclusive,” remarked James Neumeister, Head of R&D. “It’s always been well received by customers. We knew it would do well when we distributed it widely, but it still surpassed our expectations. We get calls and messages for this beer constantly.”

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Cascadian Dark Ale is available now at the Ground Breaker Brewing Gastropub on draft and in 22 oz bottles. It will be available in Ground Breaker distributed territories in the coming weeks.

Ground Breaker Goes Big on Fresh Hop Beers

Ground Breaker Brewing is doubling up on the fresh hop fun. Epoch, a fresh hop IPA brewed with Strata hops, is due to hit store shelves in the third week of September. In early October, Ground Breaker will release Gayle, a fresh hop IPA brewed with Crystal hops. Epoch and Gayle will join Ground Breaker’s Experiment Ale Series. 

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Strata, at one time known as X-331, is an aroma hop that was developed over 7 years in cooperation between Indie Hops and Oregon State University. High-yielding and bursting with tropical fruit and herbal dank aroma, this brand-new be-all hop has the brewing industry abuzz with anticipation. “We were very excited to get our hands on this amazing new Oregon-developed hop variety,” said Tyler Kueber, head brewer at Ground Breaker. “Going into the hop back it smelled great, going into the tank it smelled even better. I am very happy for this opportunity to provide a new hop experience for the gluten-free community.”

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After releasing one gluten-free fresh hop beer for the last two years, Ground Breaker made the decision to distribute two this fresh hop season. “Gayle was very successful last year and we knew we couldn’t pass up the opportunity to play with a new aroma hop,” said James Neumeister, founder of Ground Breaker Brewing. “We love the tropical fruit aroma hops that are becoming available, but we’re still fans that Northwest forest aroma. Why not provide both?”

Epoch IPA and Gayle IPA will be distributed in a 22-ounce package in Ground Breaker territory. 

Gluten-free beer lovers can try both Ground Breaker fresh hop IPAs as well as an “estate” fresh hop blonde ale at Ground Breaker’s first Gluten-Free Fresh Hop Festival. The festival will take place at the gastropub located at 2030 SE 7th Ave Portland, OR 97214, on September 30 from 12pm-9pm. 


About Ground Breaker Brewing
Ground Breaker Brewing is a gluten-free craft brewery and Gastropub founded in 2011. They are dedicated to making 100% gluten-free beer; using ingredients which are naturally gluten-free and allowing no gluten in their facility. Ground Breaker has won a medal in the gluten-free category at the Great American Beer Festival® each year they have entered. The gastropub is located at 2030 SE 7th Ave. in Portland, OR. Ground Breaker’s beers are distributed in OR, WA, ID, CA, VT, ME, MA, RI, BC, AB and Japan.
https://www.groundbreakerbrewing.com/
facebook.com/groundbreakerbrewing

About Goschie Farms
Goschie Farms, nestled within the hills of the Pacific Northwest's scenic Willamette Valley, has been a fixture in the Oregon farming community for 130 years. The farm's current location was established by Herman and Vernice Goschie. It is now managed year-round by three of their children: Gordon, Gayle, and Glenn in addition to a cadre of wonderful team members. Frequently cited as an example for sustainable farming practices, Goschie Farms was the first hop farm in the nation to be certified as Salmon-Safe and now grows all of its crops in accordance with salmon-safe guidelines.
http://goschiefarms.com/hops.html

About Indie Hops
Indie Hops supplies Oregon-grown aroma hops to craft brewers. The Willamette Valley's rich alluvial soils, long summer days, family operated century farms, and pioneering spirit all combine to create the environment where world-class aroma hops thrive, in a culture that naturally supports craft brewing.
http://indiehops.com/

Ground Breaker Revives Route 20, a Coast to Coast IPA

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Route 20 IPA, a single-hop India Pale Ale, returns at Ground Breaker Brewing. Named after the longest continuous road in the United States, this gluten-free IPA clocks in at 50 IBU and 6% alcohol by volume. Route 20 is a unique IPA that was designed to get all of its bittering, flavor and aroma from late additions of Santiam hops. Santiam hops, known for their floral aroma, carry hints of peppery spice. The hop is unique for its high amounts of farnesene which produces a fragrance that has been compared to magnolia flowers. Farnesene is found in strawberries, apples, pears, and many other plants.
 
The road that is this IPA’s namesake spans an incredible 3,365 miles from Newport, Oregon to Boston, Massachusetts. “It was probably the shortest amount of time we’ve ever spent naming anything. I was on my way to Steens Mountain, heading through the Santiam Pass,” said James Neumeister, Founder and Head of R&D. “That’s when the name came to me.”

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With this year’s release of Route 20 IPA, Ground Breaker is celebrating this coast-to-coast IPA by pouring it at the Gluten Free and Allergy Friendly Expo in Worcester, MA. The Gluten Free and Allergy Friendly Expo is the largest gluten-free and allergy friendly event in the United States. 
 
Route 20 IPA is currently available at the Ground Breaker Gastropub in Portland, OR and will begin to be distributed to Ground Breaker territories in the second week of July. Ground Breaker beers are distributed in Massachusetts by Atlantic Distributing.