BREWED IN THE
STATE OF EASTERN OREGON
Currently On Tap:
A BEER NAMED SUE – GOLDEN ALE
[4.6% ABV, 18 IBU, 11.3 OG]
Crisp and refreshing, “Sue” is brewed with Pacific Northwest 2-row barley and Vienna malts balanced with Mt. Hood hops.
[5.3% ABV, 20 IBU, 13.0 OG]
American Wheat brewed with 60% white winter wheat malt. A tribute to the local wheat farmers and the infamous Helix music festival of the same name. – http://www.wheatstock.org/
RASPBERRY WHEAT (seasonal)
[5.6% ABV, 15 IBU, 13.4 OG]
This light ale uses white wheat, Vienna, and acidulated malt, with Oregon raspberries added post-fermentation.
CAROLE 2016 – BELGIAN DARK STRONG ALE (seasonal)
[9.1% ABV, 36 IBU, 20.5 OG]
This year’s Carole is brewed in the abbey tradition, fermented with Belgian Ardennes yeast. Rich and warming, with notes of ripe dark fruit, banana, and pepper, the character of this beer will evolve as it warms in the glass.
RIGHTEOUS INDIGNATION ORGANIC RED
[5.5% ABV, 26 IBU, 12.1 OG]
Organic 2-row, Munich, Crystal 15, 40, Amber, and Chocolate malts combine to create this bright, malty yet dry, American-style Red Ale.
ELLA INDIA PALE ALE
[6.8% ABV, 55 IBU, 15.5 OG]
Hop-heads rejoice – Ella is a big, hoppy, IPA brewed with Apollo, Cascade, Amarillo, Chinook, Ella, and dry-hopped with Centennial hops. The grain bill balances things with floor malted Maris Otter barley from the U.K., Melanoidin, and Crystal malts.
MAX POWER – IIPA
[9.5% ABV, 96 IBU, 19.9 OG]
Seven hop additions throughout the brewing process, including dry hopping with Belma, Summit, & Cascades, push the IBUs well into Imperial territory. The Palace of Wisdom awaits…
[7.4% ABV, 30 IBU, 17.0 OG]
Rich and chocolate-y with a strong coffee flavor, this robust porter is composed of five different specialty malts. Winner of Beervana writer Jeff Alworth’s coveted “Satori Award”!
FATTED CALF OATMEAL STOUT (NITRO)
[6.1% ABV, 30 IBU, 14.6 OG]
Seven different malts including flaked oats make up this beautifully complex but very drinkable Stout. Served on Nitro, not available in growlers.
FERDINAND THE FIERCE – IMPERIAL STOUT
[9.8% ABV, 65 IBU, 22.0 OG]
Though it may seem a little scary, this beast will leave you pacified. A variety of specialty malts, including a touch of cherry wood smoked malt, add layers of complexity to this big, boozy sipper.
Other Prodigal Son Beers (not currently on tap…)
HUCKLEBERRY WHEAT (seasonal)
[5.1% ABV, 16 IBU, 12.0 OG]
This light ale uses white wheat, Vienna, and acidulated malt, with wild huckleberries added post-fermentation. Served with a lemon for a perfect blend of tart and sweet.
A BIER NAMED ÜTER – KÖLSCH
[5.2% ABV, 28 IBU, 12.0 OG]
Üter is a classic German ale that we brewed for the Oktoberfest Pendleton event at the Round Up Grounds. Üter was fermented colder than typical ales, and then lagered for close to a month to produce a crisp, slightly fruity, fully sessionable beer.
TRUENO TROPICO IPA (seasonal)
[6.3% ABV, 50 IBU, 13.7 OG]
Over 160 pounds of mango plus an additional touch of pineapple and blood orange accent our new tropical IPA. The fruit is enhanced by a heavy dose of El Dorado hops in the whirlpool as well as a dry hop. If the cooler weather and rain is bothering you, cozy up to a pint and imagine your toes in the sand!
KETTLE PROOFED SOUR SAISON (seasonal)
[6.5% ABV, 10 IBU, 14.0 OG]
Virtually the same recipe as our saison, but with one main difference. Prior to fermentation, the wort went through a kettle sour process that adds a tart kick. The saison yeast comes through after an initial lactic pucker. This is not your father’s sourdough.
RESPONSIBILITY SUCKS – WHEAT ISA (seasonal)
[4.2% ABV, 40 IBU, 10.4 OG]
A beer for only the most responsible. Brewed with a heavy dose of wheat malt to achieve a chewy, full mouthfeel to balance out the bitterness from Columbus and Cascade hops. Citrus and tropical fruit aromas from Citra and Apollo dry hopping leaves you asking for one more. Please drink responsibly.
SAISON DUPROD (seasonal)
[6.8% ABV, 27 IBU, 14.3 OG]
Pilsner and wheat malt make up the base of this yeast forward, classic Belgian ale. Aromas of lemon zest and subtle spice, along with a bone-dry finish keep you coming back for more.
SOWED OATS – OATMEAL PALE (seasonal)
[5.1% ABV, 43 IBU, 12.7 OG]
Full Pint, a new barley from OSU, white wheat, Crystal 15, and flaked oats make up the backbone of this approachable pale. Cascade hops add a gentle bitterness. A heavy dose of Mosaic and Amarillo hops in the whirlpool adds a citrusy punch.
CHRISTMAS CAROLE 2015 (seasonal)
[11.5% ABV, 44 IBU, 23.4 OG]
Perfect for cold weather, our take on an English barleywine will leave you singing a different tune. English Maris Otter, amber, crystal rye, dark crystal malt, and victory malt are the stars of this much anticipated show. Golding hops provide an earthy hop bitterness. Finally, the beer was aged on toasted French Oak to add hints of vanilla and toffee.
APOLLO’S RED CHARIOT – IIRRAA (16oz pour, $5)
[8.2% ABV, 75 IBU, 17.8 OG]
Combining styles and exploring beer’s potential, this single hopped rye imperial IRA does just that. Along with Apollo hops, malted rye, crystal & chocolate malts, kolsch yeast was used to add a subtle sweetness that gives way to a lingering bitterness. Move over sun, it’s too bright in here.
SOWING YOUR OATS – OATMEAL PALE (nitro)
[5.7% ABV, 43 IBU, 13.8 OG]
Full Pint, a new barley from OSU, white wheat, Crystal 15, and flaked oats make up the backbone of this approachable pale. Chinook and Cascade hops add a gentle bitterness. Served on nitro, not available in growlers.
BC – FRESH HOP IPA
[6.5% ABV, 51 IBU, 14.3 OG]
Fresh Centennials from BC Hop Farm in Woodburn were picked hours before being added as dry hops to this beer. Unique floral and pine aromas are derived from using fresh hops in this once-a-year seasonal beer.
TRIPLE-J INDIA PALE ALE *seasonal*
[6.8% ABV, 75 IBU, 15.4 OG]
Smooth and easy drinking, the Triple-J uses whole flower Mosaic and Simcoe Hops = huge tropical and grapefruit flavors.
HIGH ‘N’ RYE – RYE PALE ALE *Seasonal*
[6.1% ABV, 37 IBU, 13.8 OG]
Rye malt adds a subtle tart-bitterness and darkens the color of this delicious medium-bodied pale ale. Chinook and Mt. Hood hops keep the malty sweetness in balance.
HAIL MARY – VIENNA LAGER *Seasonal*
[4.9% ABV, 18 IBU, 12.1 OG]
This beer was fermented cold with Mexican Lager yeast. The copper color and toasty goodness comes from a malt bill including Pilsen, Caravienne, Vienna, and Munich malts. A tribute and celebration brewed especially for the new St. Anthony Hospital opening in November here in Pendleton. Cheers to your health!
CHRISTMAS CAROLE 2014 – WINTER WARMER *seasonal*
[9.0% ABV, 31 IBU, 20.8 OG]
The 2014 version of our winter holiday seasonal is a spiced strong ale made with a chai blend including cardamom, orange peel, ginger, black pepper, cloves, and cinnamon. Maris Otter base malt, 2 different chocolate malts, caramel 75, and Munich malts represent the “strong” part of this ale.
CHRISTMAS CAROLE 2013 *Seasonal*
[9.0% ABV, 31 IBU, 20.8 OG]
The 2013 version of our winter holiday seasonal is a spiced strong ale made with chai blend including cardamom, orange peel, ginger, black pepper, cloves, and cinnamon. Maris Otter base malt, 2 different chocolate malts, caramel 75, and Munich malts represent the “strong” part of this ale.
FATTED CALF SACRIFICIAL COFFEE STOUT – NITRO
[5.6% ABV, 30 IBU, 14.2 OG]
This batch of our stout uses the original seven-grain recipe with flaked oats. Locally roasted Columbian coffee was cold pressed and added after fermentation to enhance the natural coffee and roasty flavors of the malts.
JACKSON SUNDOWN SAISON
[6.9% ABV, 27 IBU, 16.2 OG] This Belgian style beer uses a blend of ale and Saison yeasts and was fermented at warmer temperatures, giving a estery sweetness typical of the style. Additionally, this beer was flavored with long pepper (piper longum) – the dried fruit of a flowering vine from Indonesia adding a floral aroma and peppery finish.
BOB’S YOUR UNCLE – BRITISH MILD (SEASONAL)
[3.5% ABV, 19 IBU, 10.0 OG]
Session beer highlighting Maris Otter, brown, and caramel malts – Sweet flavor, thirst-quenching, low alcohol – have another!
SUNDOWN SAISON (seasonal)
[6.6% ABV, 25 IBU, 13.8 OG]
Brewed to celebrate our 2nd anniversary, this Belgian farmhouse ale uses a blend of two Saison yeasts which give an earthy, clove-like flavor. Additionally, this beer is flavored with long pepper (piper longum) – the dried fruit of a flowering vine from Indonesia adding a sweet floral aroma and peppery finish. Served in a 12-oz snifter.
COWBOY COMMON (seasonal)
[5.1% ABV, 39 IBU, 13.8 OG]
Similar in style to a steam beer, our Cowboy Common uses a traditional lager yeast but is fermented warm at ale temperatures. Norther Brewer hops offer a woody/minty taste to balance the bready Victory malt.
CHRISTMAS CAROLE 2012 (seasonal)
[9.0% ABV, 17 IBU, 19.7 OG]
This American Strong Ale is the 2012 version of our holiday seasonal. This year’s batch is brewed with beechwood smoked malt and Vermont Maple Sugar, both contributing subtle flavors to this complex winter warmer.
VELOCIRAPTURE – RYE ALE
[5.4% ABV, 35 IBU, 12.6 OG]
Caramel, Munich, and Chocolate malts provide the amber color and nutty sweetness, balanced by flaked rye and a moderate addition of Zythos and Cascade hops.
SPLENDOR IN THE GLASS: SUMMER IPA – SEASONAL
[82% AA, 45 IBU, 6.4% ABV]
Splendor is a dry-hopped pale ale featuring 150% Citra hops. Citra is a lush hop with orange, lemon and tropical fruit aromas. Northwest Pale, Vienna, and Cara-Pilsner malts try their hardest to balance the hops.
SPLENDOR IN THE GLASS II: Bride of Splendor – SINGLE-HOP PALE
[76% AA, 28 IBU, 5.9% ABV]
Splendor in the Glass II – a one-hop beer in the Splendor tradition. “Bride” uses 100% Bravo hops. Light and effervescent with huge floral and pine aromas, this batch of Splendor is a well balanced showcase of the relatively rare Bravo hop.
SPLENDOR IN THE GLASS III: The Splendor Under the Stairs – SINGLE-HOP PALE
[83% AA, 33 IBU, 5.9% ABV]
In the tradition of the Splendor 1-hop series, this batch uses 100% Calypso hops, offering a unique Pear skin and Pepper aroma unlike any hop we’ve used before. NW Pale and Vienna malts provide the crisp, dry finish.
SPLENDOR IN THE GLASS IV: Dream Warrior – SINGLE-HOP PALE
[83% AA, 33 IBU, 5.9% ABV]
In the tradition of the Splendor 1-hop series, this batch uses 100% Meridian hops, a new variety from Willamette Valley Hops. The malt bill remains the same as before – NW Pale and Vienna.
SPLENDOR IN THE GLASS V: Revenge of Calypso – SINGLE-HOP PALE ALE
[5.7% ABV, 36 IBU, 13.5 OG]
In the tradition of our Splendor on-hop series, the 5th version uses Calypso hops exclusively in the boil and dry-hop, providing a unique peppery, pear skin aroma. Hoppy, dry, delicious.
SPLENDOR IN THE GLASS VI: Splendor Lives! – SINGLE-HOP PALE ALE
[5.7% ABV, 36 IBU, 13.5 OG]
In the tradition of our Splendor single-hop series, the 6th version uses a single hop variety in the boil and dry-hop. Splendor VI uses Aurora hops, which are central European in origin and have a subtle lime/floral finish.
SOLIDARITY ALT – SEASONAL
[16.0 Plato, 70%AA, 40 IBU, 6.0%ABV]
The Prodigal Son Altbier. A robust, malty ale with caramel and smoke aromas. Sterling hops balance the roasted grain sweetness that defines this style. Pairs wonderfully with grilled meats and almost every cheese you could think of. Best enjoyed on a fall evening – while wearing a hooded sweatshirt.
NEÜER MORGAN – BELGIAN STRONG ALE – SEASONAL
[75% AA, 12 IBU, ABV 8.1%]
Brewed to celebrate the first anniversary of the Prodigal Son, Morgan is an experimental ale fermented with three Belgian yeast strains. Rose Hips and Grains of Paradise accentuate the complex layers of flavor in this beer. Each sip offers unique aromas and sensations. This is a one-time brew, so enjoy it while you can.
EAST BROWN & DOWN – NUTBROWN ALE – SEASONAL
[14 deg. Plato 81% AA, 30 IBU, 6.0% ABV]
Our seasonal NutBrown Ale features six malts: CaraAmber, British Brown, NW 2-row, Crystal 75, and both light and dark Munich. Flavors slowly develop from the crisp and dry first sip, with caramel roastiness emerging to be replaced by a raw hazelnut finish on the back of your palate. Hops are subdued; there is a slight bitterness and minimal hop aroma. We use German Perle (PUR-lee) and Saaz (Saw-z) hops from the Czech Republic (how exotic) for a hint of spiciness.
[82% AA, 72 IBU, 7.8% ABV]
Floor-malted Maris Otter Barley, Light Carastan, Vienna and Dextrine Malts create a sweet, bread-like background to stand up to the hop-driven onslaught of Galaxy, Crystal, Galena and Amarillo hops. With its tropical fruit and lush citrus aromas, the Australian Galaxy hop is the focus of this IPA experience.
CHRISTMAS CAROL(E) 2010-2011 – WINTER WARMER – SEASONAL
[22 deg. Plato 77% AA, 69 IBU] [9.5% ABV]
The Christmas Carol has arrived–A seasonal winter warmer featuring Golden Promise and French Aromatic malts. Dark Crystal and Belgian Candi sugar mingle with herbal Noble Hop bitterness, creating a beer which is ideal for any celebration.
LITTLE MAGIC PALE ALE – SEASONAL
[14.0 deg. Plato 80% AA 50 IBU, ABV ~6.0%]
A dry, accessible Pale Ale. Bright and hoppy, Little Magic features Sterling and Crystal hops, which impart a spicy, floral character. This crisp ale pours with a rocky head and a golden tangerine color.
BEER: FROM GRAINS TO GLASS
The brewing process starts by gently crushing malted barley inside a MILL and then storing it in a grist hopper. Next, the malt is mixed with hot water inside the MASH/LAUTER TUN. The mash then rests, allowing the enzymes in the malt to convert the starches into fermentable sugars.
When conversion is reached, we begin lautering (clarifying) the grain by rinsing it with hot water. The sweet water produced is called Wort (pronounced “wert”). The grain husks act as a natural filter and the clarified wort is slowly transferred to the BREW KETTLE.
When the Brew Kettle is at capacity, we begin the boil. This process allows us to sanitize the wort and reach the specific gravity required for the brew. As the wort is boiled, hops are added to kettle. In general, early hop additions add bitterness and mouthfeel to the beer, while late hop additions add aroma and fresh hop character.
After boiling, the bitter wort (not sweet because we added hops) is cooled and sent to a FERMENTER. Yeast is added, and this is where the action begins…
Over the next few weeks (longer if you’re making a Lager), the yeast actively consumes sugars. The breakdown of these sugars produces carbon dioxide and alcohol (and baby yeasts –they’re adorable). Upon fermentation, we condition the beer and then filter it if the style dictates. The finished product is sent to a BRITE TANK where it is carbonated and either “racked” into KEGS or dispensed through the tap.
While you’re drinking, take a moment to consider the journey your beer has taken from the grain to your glass. Cheers!