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>> IN THIS EPISODE OF
"BREW DOGS," JAMES AND MARTIN
DO THEIR PART TO KEEP
PORTLAND WEIRD.
>> WE WANT TO MAKE AN ULTIMATE
PORTLAND BEER.
>> BEER. ON THE WILLAMETTE.
>> YEP.
>> ON THE WATER.
>> ON THE WATER.
>> AND I'M PRETTY SURE AS
CAPTAIN, JAMES HAS TO GO DOWN
WITH THE BOAT.
>> SCOTTISH BREWERS JAMES WATT
AND MARTIN DICKIE LOVE BEER.
THEY'VE BREWED THE STRONGEST
BEER IN THE WORLD, STAGED
BEER-INSPIRED PROTESTS, AND EVEN
BREWED A BEER AT THE BOTTOM
OF THE NORTH ATLANTIC.
NOW THEY'RE COMING TO AMERICA
TO BREW OUTRAGEOUS BEERS WITH
THE COUNTRY'S BEST
CRAFT BREWERS...
>> YOU GUYS ARE CRAZY.
>> CHEERS.
>> RISK LIFE AND LIMB TO FIND
THE MOST BIZARRE INGREDIENTS...
>> THERE WE GO.
>> AND CONVERT ONE MILLION
CRAFT BEER VIRGINS.
>> I DON'T LIKE IT.
>> THIS IS "BREW DOGS."
>> THIS WEEK, WE'RE SOMEWHERE
ELSE DOING SOMETHING ELSE.
THAT SOMEWHERE IS PORTLAND,
AND THE SOMETHING
WE HAVEN'T DECIDED YET.
>> I HAVE A SNEAKING SUSPICION
WE'LL PROBABLY BE BREWING A BEER
SOMEWHERE, LIKE WE DID LAST
WEEK, AND THE WEEK BEFORE THAT,
AND THE WEEK BEFORE THAT.
>> PORTLAND IS A CITY OF
INDIVIDUALS UNAFRAID TO EXPRESS
THEMSELVES IN ANY WAY THEY WANT.
PEOPLE DEDICATED TO
CRAFTSMANSHIP AND QUALITY,
OFTEN BY TAKING INSPIRATION
FROM A FORGOTTEN TIME AND
REPURPOSING IT TO CREATE THEIR
OWN CRAFTY CULTURE.
>> IT'S A CITY FULL OF ARTISANS,
FULL OF CRAZIES. I THINK WE'LL
FIT RIGHT IN.
>> AND RIGHT WITH PORTLAND'S
HANDMADE DIY SPIRIT COMES AN
OBSESSION WITH CRAFT BEER.
WITH OVER 60 BREWERIES IN THE
AREA AND SOME OF THE WORLD'S
BEST HOPS GROWN RIGHT UP THE
WILLAMETTE RIVER, PORTLAND HAS
RIGHTLY EARNED THE NAME
"BEER TOWN."
>> OUR CHALLENGE THIS WEEK IS TO
MAKE A BEER THAT REPRESENTS
PORTLAND AND EVERYTHING
THAT ROCKS ABOUT THE CITY.
HOW ARE WE GONNA DO THAT?
>> GIVE IT DREADLOCKS AND
SANDALS. LET IT GO OFF TO CANADA
FOR 6 MONTHS TO FIND ITSELF.
>> WE'RE IN BEER TOWN AND NOW
IT'S BEER TIME. LUCKILY,
THIS IS DESCHUTES.
>> FOUNDED IN BEND, OREGON,
DESCHUTES IS ONE OF THE BIGGEST
CRAFT BREWERIES IN THE COUNTRY.
HUGELY INFLUENTIAL, THIS BREWERY
MAINTAINS [INDISTINCT] TIES
TO THE PLACE IN WHICH IT BREWS,
OFTEN NAMING ITS AWARD-WINNING
BEERS AFTER OREGON LANDMARKS.
SO, JAMES AND MARTIN DECIDE TO
MEET UP WITH BREWMASTER BEN
KEHS AT DESCHUTES' DOWNTOWN
PORTLAND BREW PUB TO BRAINSTORM
IDEAS FOR THEIR BEER.
>> BEN. HOW'S IT GOING?
>> GOOD. GOOD TO SEE YOU.
MARTIN.
>> HOW YOU DOING, BEN?
>> GOOD. OH.
>> CAREFUL. HOW MANY BEERS
HAVE YOU HAD TODAY?
>> SO, WHAT BRINGS YOU GUYS
TO PORTLAND?
>> WE WANT TO MAKE A LIQUID
TRIBUTE TO THE CITY.
>> AND I THINK THAT NEEDS TO
INVOLVE THE WILLAMETTE.
>> THAT'S A GREAT IDEA.
PORTLAND'S ALL ABOUT THE RIVER.
YOU GUYS HAVE ANY IDEAS ON
HOW TO DO THAT?
>> YEAH, WE WANT TO BREW THE
BEER ON THE WILLAMETTE.
>> ON THE WILLAMETTE?
>> YEP.
>> ON THE WATER?
>> ON THE WATER.
>> WE DON'T WANT TO,
WE'RE GOING TO.
>> UH, HOW ARE WE GONNA DO THAT?
>> WE'VE GOT NO IDEA WHATSOEVER,
BUT IT'LL BE FUN.
>> SO, THE ONE THING WE'RE NOT
SURE ABOUT IS BEER STYLE.
CAN WE TRY SOME OF YOUR FAVORITE
BEERS FROM PORTLAND, MAYBE GET
SOME INSPIRATION THAT WAY?
>> ABSOLUTELY. THE BEER WE'VE
GOT IN FRONT OF US IS A GOOD
START FOR THAT. DESCHUTES
MIRROR POND PALE ALE. THIS IS
OUR FLAGSHIP BEER. IT'S AN
AMERICAN PALE ALE
AND A REALLY NICE--
[GLASS SHATTERING]
CARAMEL MALT BODY.
>> SOMEBODY'S GONNA GET SACKED.
>> FIRST BEER IN PORTLAND.
>> CHEERS, FELLAS.
>> THERE'S [INDISTINCT]
PROMINENT MALT FLAVORS AND THE
HUGE HEAD WITH THE
FANTASTIC CASCADE HOPS.
>> IT'S REALLY A
SHOWCASE FOR CASCADE HOPS. FROM
YAKIMA AND OVER FROM WILLAMETTE
VALLEY IN OREGON, IT'S A TRUE
LOCAL BEER.
>> KIND OF EPITOMIZES
PORTLAND BREWING.
>> TO SHOW JAMES AND MARTIN EVEN
MORE THAT PORTLAND HAS TO OFFER,
BEN PULLS OUT ONE OF HIS
FAVORITE LOCAL BEERS.
>> ALL RIGHT, GUYS, NOW WE'RE
MOVING ON TO A COUPLE OF MY
FAVORITE BEERS FROM THE PORTLAND
AREA. THIS IS THE CRUX
FERMENTATION PROJECT DOUBLE
CROSS DARK BELGIAN-STYLE ALE.
>> SO, THIS BEER MAKES ME THINK,
LIKE, I'M IN A SLEEPING BAG.
GOES OVER MY HEAD, BUT IT'S NOT
KNITTED WITH FABRIC. IT'S
KNITTED WITH CANDY-COATED
APPLES, SPICED PEARS. THERE'S
ALMONDS, THERE'S HINTS OF
CHOCOLATE IN THERE, THEN A NICE
OLD LADY PUT ME IN IT, ZIPPED IT
UP, AND I'M LYING THERE,
COMPLETELY HAPPY.
>> I WAS JUST ABOUT TO SAY
THE SAME THING.
>> NEXT, BEN BRINGS OUT A BOTTLE
THAT FITS IN WITH PORTLAND'S
OUT-THERE ETHOS--A SOUR.
>> AND THIS IS FLEMISH KISS
FROM A BREWERY CALLED THE
COMMONS. THEY START BY BREWING A
PALE ALE AND THEN THEY DO A
SECONDARY FERMENTATION. REALLY
GIVES IT A NICE BELGIAN TWIST.
>> WHEN YOU TASTE IT, INITIALLY,
YOU'RE EXPECTING AMERICAN PALE
ALE. HALFWAY THROUGH THE PALATE,
THE BEER COMPLETELY MORPHS,
SO, YOU GET THAT SOURNESS.
>> IT'S A GREAT EXAMPLE OF
TRY TO MAKE SOMETHING THAT
BORROWS FROM A LOT OF TRADITION
BUT AT THE SAME TIME, CREATES A
WHOLE NEW BEER.
>> ONE OF THE REALLY INTRIGUING
THINGS ABOUT THE PORTLAND BEER
SCENE IS THE AMOUNT OF
SOUR BEER BEING BREWED HERE NOW.
>> WE'VE GOT A LARGE PERCENTAGE
OF OUR POPULATION THAT DRINKS
CRAFT BEER, AND WE'VE GOT SO
MANY BREWERIES HERE AS WELL.
YOU CONSTANTLY HAVE TO KEEP
THINKING ABOUT "WHAT AM I GONNA
DO TO SET MYSELF APART?" SO,
THAT FUELS INTEREST IN
DIFFERENT BEER STYLES.
>> I'VE NEVER TASTED A BEER LIKE
THAT BEFORE AND IT'S FANTASTIC.
>> WE'VE GOT A LOT OF
INSPIRATION NOW. LET'S TAKE A
WALK AROUND YOUR BREWERY AND
DECIDE WHAT WE WANT TO BREW.
>> OK. YEAH, SOUNDS LIKE
A GREAT IDEA.
>> WITH BEN'S HELP, JAMES AND
MARTIN SEARCH FOR A BEER STYLE
THAT CAN PLEASE EVEN PORTLAND'S
HARDEST-CORE CRAFT BEER GEEKS.
>> WE'RE HERE IN PORTLAND,
IN THE SUMMER. WE ACTUALLY GET
SOME SUN. PEOPLE WANT TO BE
HANGING OUT AROUND THE RIVER.
I THINK WE NEED SOME SORT OF
LIGHT, EASY-DRINKING BEER.
>> MY FAVORITE LIGHT BEER
IS BERLINER WEISSE.
>> I LOVE BERLINER WEISSE.
>> I THINK IT'S PERFECT FOR
SUMMERTIME. LIGHT, REFRESHING,
DRY, A LITTLE BIT ACIDIC.
>> BUT WHAT IS
A BERLINER WEISSE?
>> BERLINER WEISSE IS A CLASSIC
NIGH-FORGOTTEN GERMAN BEER
STYLE.
>> ONCE THE MOST POPULAR DRINK
IN BERLIN, TODAY, IT'S AS RARE
AS THE GIANT PANDA.
>> BERLINER WEISSE IS A
LOW-ALCOHOL, LIGHT, TART,
MOUTH-PUCKERINGLY ACIDIC
WHEAT BEER.
>> THE TARTNESS COMES FROM THE
ADDITION OF LACTOBACILLUS
PRIOR TO FERMENTATION.
>> LACTOBACILLUS IS THE SAME
THING YOU PUT IN MILK
TO MAKE YOGURT.
NAPOLEON DESCRIBED BERLINER
WEISSE AS THE CHAMPAGNE
OF THE NORTH.
THIS IS GONNA BE THE CHAMPAGNE
OF THE PACIFIC NORTHWEST,
AND MARTIN IS GONNA BE NAPOLEON.
>> SO, IF I'M NAPOLEON,
WHAT DOES THAT MAKE YOU?
>> THE QUEEN OF ENGLAND.
>> THE THING ABOUT BERLINER
WEISSE IS THERE'S VERY LITTLE
HOPS USED IN THEM. THE PACIFIC
NORTHWEST IS VERY FAMOUS FOR
HOPS. SO, HOW ABOUT WE USE
NO HOPS?
>> KIND OF MAKES SENSE ON SOME
OXYMORONIC LEVEL.
>> I THINK THAT'S PERFECT.
PORTLAND BEER MARKET IS
EXPECTING BREWERS TO REALLY PUSH
STYLE BOUNDARIES, GIVE THEM
SOMETHING UNIQUE.
>> I THINK A NON-HOP BERLINER
WEISSE IS PRETTY OUT THERE.
YOU CAN GET SOME NICE, SUBTLE,
HERBAL FLAVORS IN THERE.
>> I THINK THAT WOULD WORK WELL.
THERE ARE A LOT OF HERBS TO BE
FORAGED AROUND THE CITY.
>> THAT WOULD BE A FANTASTIC WAY
TO INFUSE THE ESSENCE OF THE
CITY AND THE CULTURE
INTO THE BEER ITSELF.
I'VE SPENT SOME TIME IN BERLIN,
AND WHEN YOU BUY A BERLINER
WEISSE THERE, THEY ADD A SYRUP.
A SWEET FLAVOR. SOME SYRUP
TAKES THE EDGE OFF THE TARTNESS
OF THE BEER ITSELF.
SO, IT WOULD BE FUN FOR US
TO MAKE A FEW SYRUPS.
>> YEAH. IT WOULD BE A GREAT WAY
TO ADD ANOTHER COUPLE LOCAL
PORTLAND INGREDIENTS.
>> HOW MANY PEOPLE DO YOU THINK
I CAN GET TO WAVE BACK AT ME?
>> YOU JUST GOTTA WEAR THEM
DOWN.
[LAUGHS]
>> THAT'S MY STRATEGY FOR
SUCCESS IN MOST THINGS.
>> HA HA HA!
>> NOW ARMED WITH A PLAN
FOR THEIR ULTIMATE PORTLAND
BEER, THE GUYS HEAD OUT TO MEET
THEIR CHIEF ENGINEER, DAVID,
AND BREAK THE NEWS TO HIM
OF THEIR INTENTION TO DO THE
BEER ON THE WILLAMETTE.
>> YOU WOULD BE DISAPPOINTED
WITH US IF WE DIDN'T HAVE A NEW,
INSANE IDEA FOR YOU.
>> YES, I WOULD.
>> WE WANT TO MAKE OUR ULTIMATE
PORTLAND BEER THERE.
>> THERE?
WELL, I GUESS WE COULD START
WITH SOMETHING THAT FLOATS.
>> THAT WOULD DEFINITELY BE
A GOOD STARTING POINT.
>> WELL, WE USED THAT FERRY
BEFORE, AND THE BREW WENT PRETTY
EASILY, SO, I'D LIKE TO DO
SOMETHING A LITTLE BIT MORE
ADVENTUROUS. HAVE YOU
EVER BUILT A CANOE?
>> I HAVE NOT BUILT A CANOE.
COUPLE OF RAFTS.
>> YOU COULD MAKE IT OUT OF
WHATEVER YOU LIKE, BUT I THINK
UPSTREAM, IT GETS A BIT ROUGH,
SO, WHATEVER IT IS YOU DO,
MAKE SURE IT'S SAFE. I'M NOT
VERY GOOD AT SWIMMING.
>> WHILE DAVID TRIES TO DEVISE A
SEAWORTHY BREW SYSTEM THAT WON'T
LEAVE MARTIN OVERBOARD, THE GUYS
SET OFF TO FIND SOME OF
PORTLAND'S CRAFTIEST CRAFT BEER
VIRGINS.
>> IN PORTLAND, YOU HAVE TO LOOK
HIGH AND LOW TO FIND ANYONE
THAT'S NOT TRIED CRAFT BEER.
>> SO, WE'RE IN THE FOREST
AT THE SECRET HEADQUARTERS OF
THE PORTLAND HANDWEAVERS GUILD.
I THINK IT MIGHT BE A FRONT
FOR A TERRORIST CELL.
>> FIRST QUESTION. HANDS UP IF
YOU'VE TASTED CRAFT BEER BEFORE.
>> THAT'S A WASTE OF OUR TIME.
TOOK US, LIKE, AN HOUR TO GET
HERE.
[LAUGHTER]
>> WE'RE GONNA HAVE TO UP THE
ANTE. I'M GONNA NEED TWO
VOLUNTEERS. ONE, TWO. AND YOU
GUYS ARE GONNA HAVE TO PUT ON
THESE BLINDFOLDS.
>> OH!
>> WE WANT TO SEE WHO'S BEST
AT PICKING OUT FLAVORS.
HERE COMES THE FIRST THING.
>> DO I EAT IT?
>> YEAH, EAT IT.
>> OH, OK.
IT'S GRAPEFRUIT.
>> I'M WITH HER.
>> YOU'RE VERY, VERY GOOD.
HERE'S THE SECOND THING.
>> OH, I KNOW WHAT THAT IS.
LIKE, AN ITALIAN BISCOTTI.
A REAL ONE.
>> IT'S A BISCOTTI.
YOU'RE TWO FOR TWO.
>> I LOVE IT WHEN MEN FEED ME.
>> I LOVE IT WHEN MEN FEED ME
AS WELL.
[LAUGHTER]
>> NOW IT GETS MORE DIFFICULT.
>> TANGERINE.
>> YES. HIGH FIVE THERE.
[LAUGHTER]
>> CLOSER, CLOSER, CLOSE. YAY.
>> YOU CAN NOW TAKE OFF
YOUR BLINDFOLDS.
>> OH, GOODY. WHOO! WOW.
>> ...SUPERSTAR. WELL DONE.
>> THANK YOU. MARTIN CAN STAY
WITH HIS BLINDFOLD ON.
>> OK, SO, NOW'S A GOOD TIME TO
TASTE THE BEER. THIS IS FROM
CASCADE. WE'RE DOING KIND OF
BEER. IT'S CALLED SUMMER GOSE,
WHICH MEANS THE BEER HAS A BIT
OF SOURNESS. THE REASON WE HAD
YOU TRY THE GRAPEFRUIT, THE
ORANGE, AND BISCOTTI IS BECAUSE
THAT'S WHAT WE THINK THE BEER
TASTES LIKE. BEFORE YOU TASTE
IT, SMELL IT.
>> BECAUSE I CAN'T SEE THE BEER,
IT HELPS ME HEIGHTEN MY OTHER
SENSES, SO, FIRSTLY, I'LL JUST
LISTEN TO IT.
[LAUGHTER]
>> THAT IS TART.
>> KIND OF REMINDS ME OF
KOMBUCHAS. I LOVE KOMBUCHAS.
>> DO ANY OF YOU GUYS HAVE ANY
TIPS FOR ME FINDING AN AMERICAN
WIFE THIS WEEK?
>> BREAK OUT THE KILT.
>> ARE YOU KIDDING? THAT'S HOT.
>> KILT. KILT.
>> MAYBE I COULD WEAVE
MY OWN KILT.
>> WE COULD WEAVE ONE FOR YOU.
WE'D HAVE TO TAKE MEASUREMENTS.
>> [LAUGHS]
>> I FEEL LIKE YOU'VE USED THAT
ON SOME GUYS BEFORE.
>> IT'S WORKED, TOO.
[LAUGHTER]
>> SHOULD WE JUST KEEP HIM IN
THE BLINDFOLD ALL DAY?
>> SURE. WE GOT A LOT OF
MEASUREMENTS TO TAKE.
[LAUGHTER]
>> READY, SET, GO.
[WOMEN KISSING]
>> I'M NEWLY MARRIED. YOU'RE
GONNA GET ME IN A
LOT OF TROUBLE.
>> NORMALLY, WHEN WE DO OUR TOP
5 DRAFT BEER BARS, WE'RE IN A
BAR, BUT TODAY, BUT WE'RE IN
FRONT OF A HOUSE.
>> THIS IS DEAN'S SCENE,
PORTLAND'S NUMBER-ONE-RATED
CRAFT BEER BAR, AND ON THE LIST
OF OUR TOP 5.
THROW IT BACK AT HIM.
DON'T TAKE THAT [BLEEP].
>> AT NUMBER 5 IS DEAN'S SCENE.
IF THERE'S A MORE ECLECTIC
DRINKING ESTABLISHMENT ON PLANET
EARTH, NO ONE'S TOLD US ABOUT
IT. SINCE DEAN'S SCENE ISN'T
ACTUALLY A BAR, NOT ONLY IS THE
BEER DELICIOUS, IT'S FREE. DEAN
LETS PEOPLE INTO HIS BASEMENT,
WHICH HAS BEEN TRANSFORMED INTO
THE ULTIMATE BEER GEEK MAN CAVE.
ENJOY HIS HOME BREWS, OR EVEN
BRING YOUR OWN. NUMBER 4 IS
PORTLAND'S TAKE ON THE BRITISH
PUB, HORSE BRASS. AFTER A FEW
PINTS OF LOCAL CRAFT BEER
PAIRED WITH YOUR BRITISH PUB
FOOD, YOU MIGHT FORGET WHAT SIDE
OF THE ATLANTIC YOU'RE ON.
NUMBER 3 IS APEX. WHEN THE
WEATHER'S NICE, THERE'S NO
BETTER PLACE IN PORTLAND TO
ENJOY A PINT OF LOCAL CRAFT
BEER. AND WITH ARGUABLY THE BEST
TAP LIST IN TOWN, YOU'LL HAVE
PLENTY TO CHOOSE FROM. AND IF
IT'S A TYPICAL PORTLAND DAY
OUTSIDE, YOU CAN ALWAYS TAKE
YOUR BEER INSIDE AND WORK ON
YOUR PINBALL SKILLS.
NUMBER TWO ON OUR LIST IS
BAILEY'S TAPROOM, ONE OF THE
MOST ICONIC CRAFT BEER BARS IN
DOWNTOWN PORTLAND. THIS PLACE
OFFERS UP SOME OF THE MOST
HARD-TO-FIND BEERS IN THE
COUNTRY. AND WHEN YOU'RE PLAYING
BOARD GAMES, DECIDE WHO BUYS
THE NEXT ROUND FROM THEIR 24
CONSTANTLY ROTATING TAPS. THE
STAKES HAVE NEVER BEEN HIGHER.
IF YOU FIND YOURSELF AT OUR
NUMBER-ONE SPOT, YOU'LL KNOW
YOU'VE ARRIVED. BELMONT STATION
HAS NOT ONLY ONE OF THE MOST
DIVERSE BOTTLE SELECTIONS IN
PORTLAND BUT THE KNOWLEDGEABLE
AND FRIENDLY STAFF TO HELP
GUIDE YOU THROUGH IT. WHETHER
YOU'RE A CERTIFIED BEER GEEK
OR A CRAFT BEER ***, STEP UP
TO THE BAR AND BEGIN WHAT WILL
UNDOUBTEDLY BE ONE OF THE BEST
CRAFT BEER JOURNEYS
OF YOUR LIFE.
>> WHEN PEOPLE THINK ABOUT CRAFT
BEER IN AMERICA, THEY THINK
ABOUT OREGON HOPS. HOWEVER,
SINCE WE'RE HERE IN OREGON,
WE'VE DECIDED TO USE NO HOPS
AT ALL.
>> INSTEAD, WE'RE GONNA MEET AN
URBAN FORAGER WHO'S GONNA HELP
US FIND THE PERFECT HERBS
TO PUT IN OUR BEER.
>> BECKY LERNER IS A RENOWNED
URBAN FORAGER AND AUTHOR OF
"DANDELION HUNTER: THE
DEFINITIVE GUIDE TO LIVING OFF
THE LAND IN PORTLAND, OREGON."
SHE TAKES EVERYDAY PLANTS AND
TURNS THEM INTO FOOD, TEA,
NATURAL REMEDIES, AND NOW,
EVEN BEER.
>> BECKY, I'M JAMES. YOU
SHOULDN'T HAVE GOTTEN FLOWERS.
I TOLD YOU, IT'S NOT A DATE.
>> [LAUGHS]
>> WE'RE GONNA BE MAKING A
BERLINER WEISSE HERE, AND WE
WANT TO MAKE IT AS
PORTLAND AS POSSIBLE.
>> WE'RE NOT GONNA USE ANY HOPS
AT ALL, SO, HOPEFULLY, YOU CAN
HELP US FIND SOME REALLY NICE
HERBS TO PUT IN THE BEER.
>> ABSOLUTELY.
>> AS WE GO DOWN THE
RIVER, WE NEED TO STOP AND FIND
SOME HERBS OUTSIDE, BUT WE NEED
TO KNOW HOW TO DO THAT SAFELY
SO WHAT WE ACTUALLY PUT IN OUR
BEER ISN'T POISONOUS.
>> GOT IT COVERED FOR YOU.
I ACTUALLY BROUGHT ONE OF THE
ANCIENT BREWING HERBS
FROM SCOTLAND. THIS IS CALLED
SCOTCH BROOM, AND IT WAS USED
FOR MAKING BROOMS, BUT IT WAS
ALSO USED FOR BREWING BEFORE
PEOPLE STARTED USING HOPS.
>> WHAT WILL THE SCOTCH BROOM
ADD TO THE BEER?
>> IT'S GONNA ADD SOME
BITTERNESS.
>> IS THIS EDIBLE...
>> YOU DON'T REALLY EAT IT.
IT'S REALLY MORE FOR BREWING.
OH, THAT WASN'T BRIGHT.
THAT WASN'T BRIGHT AT ALL.
>> POISONOUS, YOU IDIOT.
>> SO, YOU'RE GONNA BE LOOKING
FOR THIS PLANT. IT CAN BE
ANYWHERE FROM ABOUT 3 FEET TO
POTENTIALLY 12 FEET. YOU'RE
GOING TO LOOK FOR THESE KIND OF
HAIRY, BLACK, PEAPOD-TYPE THINGS
ON IT, AND YOU'RE GONNA ALSO
LOOK AT THE FLOWERS. LOOK FOR A
YELLOW ONE THAT HAS THE SAME
PATTERN AS THIS. THERE'S A
BANNER PETAL AND THESE TWO
LITTLE WING PETALS. ONE HERE,
ONE HERE.
>> IT LOOKS A LITTLE BIT LIKE AN
ORCHID FLOWER.
>> YEAH, IT DOES.
>> IT'S GOT THAT BITTER HIT.
A LITTLE BIT OF STREAKINESS IN
THERE. TINY BIT OF TARTNESS,
WHICH SHOULD PLAY QUITE WELL
OFF THE BERLINER WEISSE BASE.
>> ONE OF THE SIDE EFFECTS OF IT
IS AMOROUSNESS.
>> WHAT'S AMOROUSNESS? IS THAT
LIKE A NICE SMELL?
>> BEING SUPER FRIENDLY.
>> LIKE A BIG HIGH FIVE OR--
>> LIKE IT IS A DATE.
>> CAN'T GET ENOUGH OF THESE
NOW.
>> HA HA HA!
>> LIKE YOU'RE BORN INTO
THE FLOWERS.
>> I FEEL PRETTY AWKWARD HERE.
HE'S STANDING OVER A TENT POLE
IN HIS TROUSERS, AND YOU'VE GOT
SUCH A BIG SMILE ON YOUR FACE.
[LAUGHTER]
>> I FEEL LIKE A SPARE PART.
[LAUGHTER]
>> THIS IS LEMON BALM, ALSO AN
ANTI-ANXIETY HERB. THIS IS A
REALLY COOL ONE CALLED SWEET
ALYSSUM. THIS IS ACTUALLY A
MUSTARD. YOU CAN EAT ANYTHING
THAT'S A MUSTARD.
>> LAVENDER.
>> LAVENDER. YEAH, YOU RECOGNIZE
IT. CHECK OUT ALL THE BEES ON
IT. THEY LOVE IT.
NOT ONLY COULD YOU SMELL IT AND
RELAX, BUT YOU CAN ACTUALLY
SMOKE IT. OK, ANYBODY
GOT AN APPLE?
>> NO, BUT I'VE GOT A CRACK
PIPE.
[LAUGHTER]
>> ONE OF THE PLANTS I WANT TO
SHOW YOU RIGHT OVER HERE IS ONE
OF MY FAVORITE, AND THIS IS
CALLED YARROW. GO AHEAD AND EAT
IT. YOU GET KIND OF A BITTERY,
SMOKY FLAVOR TO IT.
>> THIS LOOKS QUITE A LOT
LIKE YOUR TATTOO.
>> THAT'S A GOOD EYE. YEAH,
THIS IS A YARROW TATTOO. ITS
LATIN NAME IS
ACHILLEA MILLEFOLIUM.
>> MILLEFOLIUM--1,000 LEAVES.
>> 1,000 LEAVES. EXACTLY. SO, IF
YOU LOOK REALLY CLOSELY, YOU CAN
SEE THERE'S JUST TONS OF
LITTLE LEAFLETS.
>> THEY'RE QUITE OILY AS WELL,
AND HOPS ARE KNOWN FOR
HAVING OILS IN THEM.
>> YEAH, ABSOLUTELY. IT WAS ALSO
USED BEFORE HOPS AS A BITTERING
AGENT.
>> SO, WE'VE DEFINITELY GOT TO
USE IT IN THE BEER.
>> SOUNDS GOOD.
SO, ACTUALLY, ALL THESE PLANTS
RIGHT HERE IN THE SIDEWALK STRIP
ARE USEFUL. THIS IS CALLED
PLANTAIN. OH, LOOK WHAT'S RIGHT
NEXT TO IT. THIS IS CALLED
OXALIS. AND IF YOU TASTE IT,
TASTES LIKE LEMON.
>> HOW DO YOU KNOW THAT AN
ANIMAL HASN'T URINATED ON THAT
CORNER?
>> OH, YOU DON'T KNOW.
>> PART OF THE EXCITEMENT.
>> YEAH.
>> ALL RIGHT.
>> SO, YOU GUYS WANT TO SEE
A CEDAR TREE?
>> YEAH.
>> THE LEAVES ARE PRETTY TASTY,
AND THEY'D PROBABLY BE REALLY
GOOD FOR BREWING WITH.
IT'S TOO BAD THEY'RE WAY
HIGH UP, THOUGH.
>> IF YOU HOP ON MY SHOULDERS,
WE SHOULD BE ABLE TO GET IT.
>> ALL RIGHT, I'M GAME.
OH, MY GOD. I GOT IT.
YOU KNOW WHAT? I THINK THIS
MIGHT BE JUNIPER. SORRY, GUYS.
>> I KNEW THIS WOULD HAPPEN.
SO, WHILE THOSE TWO ARE FLIRTING
WITH EACH OTHER, I'M GONNA FIND
THE PERFECT HERBS TO PUT IN OUR
BEER.
>> THERE'S CEDARS. YEAH, THAT'S
DEFINITELY A CEDAR. YOU SEE
THESE NICE, FLAT LEAVES?
THEY'RE ACTUALLY PRETTY SOFT,
AND RUB THEM AND SMELL THEM.
>> THIS JUST SMELLS LIKE A
PINE FOREST.
>> IT'S GOT SORT OF A SWEET
FLAVOR TO IT. CITRUSY. IT'S
VERY REFRESHING. IT'S ACTUALLY
VERY BITTER AS WELL.
>> CITRUS, PEPPER,
SPICED ORANGE.
>> THERE ARE SO MANY HOP
CHARACTERISTICS IN THERE.
THE BEST AMERICAN HOPS ARE
CHARACTERIZED BY PINE AND CITRUS
FLAVORS, AND ALL OF THAT IS
PACKED INTO THESE LEAVES.
>> CEDAR COULD BE THE PERFECT
INGREDIENT FOR YOUR BREW.
>> IT'S GREAT TO HEAR YOU
TALKING ABOUT PLANTS. IT'S
SOMETHING THAT YOU'RE REALLY
PASSIONATE ABOUT. WE FIND THAT
A LOT ABOUT PEOPLE IN PORTLAND.
THEY'RE REALLY PASSIONATE.
>> I THINK THAT'S LARGELY
BECAUSE PORTLAND SEEMS TO BE
A PLACE WHERE PEOPLE FEEL FREE
TO EXPRESS THEMSELVES, NO MATTER
HOW STRANGE THAT WOULD LOOK
IN MAINSTREAM CULTURE. LIKE, I'M
NOT CONSIDERED WEIRD IN
PORTLAND, BUT I THINK BY MOST
STANDARDS, I'M OUT THERE.
>> I WOULD SAY YOU'RE PRETTY
WEIRD.
>> HA HA HA!
>> WITH ENOUGH KNOWLEDGE OF
URBAN FORAGING TO FIND THEIR
INGREDIENTS, OR AT LEAST GET
THEMSELVES INTO A LOT OF
TROUBLE, IT'S TIME FOR JAMES AND
MARTIN TO HEAD BACK DOWN
TO THE RIVER.
>> AS SOON AS DAVID GETS HERE,
WE'LL GET THE RAFT IN THE WATER
TO MAKE SURE THAT IT FLOATS.
>> FLOATING ONE OF THE MAIN
PREREQUISITES FOR BEING A RAFT.
SPEAK OF THE MUSTACHED DEVIL.
>> HI, GUYS.
>> THIS IS AMAZING.
DAVID, ONCE AGAIN, YOU'VE
EXCEEDED ALL EXPECTATIONS AND
MADE OUR CRAZY IDEA
ALMOST POSSIBLE.
>> SO, THE WHOLE THING'LL FLOAT
ON A BED OF, WHAT, 18 BEER KEGS?
>> YEP.
>> SO, IT'S SORT OF LIKE A CRAFT
BEER CATAMARAN.
>> LET'S CALL IT A KEGAMARAN.
>> KEGAMARAN. HOW DO WE
MOVE FORWARDS?
>> PADDLES.
>> PADDLES?
>> YEAH, THESE OARS.
>> THE HEAVIEST [BLEEP] PADDLES
I'VE SEEN IN MY LIFE.
I THINK I'M GONNA BE CAPTAIN.
>> ABSOLUTELY.
>> PRETTY SURE AS CAPTAIN OF
THE SHIP, JAMES PROBABLY HAS
TO GO DOWN WITH THE BOAT.
[LAUGHTER]
>> THIS IS A MOMENTOUS OCCASION,
THE LAUNCH OF THIS FINE VESSEL
WHOSE SOLE PURPOSE IS PRODUCING
HOPPY AND MALTY AWESOMENESS.
I HEREBY CHRISTEN THIS VESSEL
"DAISY," NAMED AFTER MY
GRANDFATHER'S SHIP AND THE FIRST
VESSEL I EVER SAILED IN.
[CLANK]
>> A LITTLE HARDER.
[CLANK]
>> IT'S LIKE PLAYING THE BELLS.
[CLANK]
>> THERE YOU GO.
> LET'S GET THIS IN THE WATER
AND SEE WHAT HAPPENS.
I'VE GOT A $10 BET WITH JIM,
SO, THIS THING'S GONNA SINK.
>> YOU'RE IN BUSINESS.
>> ALL RIGHT. FLOATING.
>> OK, SO, THE BOAT'S WORKING
PERFECTLY THERE.
WE'RE SHIPSHAPE, WE'RE
SEAWORTHY, AND WE'RE READY TO
ROCK AND ROLL FOR TOMORROW.
HOW DO I GET BACK?
>> THERE YOU GO.
THERE YOU GO. UHH.
A LITTLE MORE ON THE RIGHT.
>> DAVID, HE'LL BE STRUGGLING
AND GET IN FRONT
THE WRONG WAY.
>> HE'S GOING AROUND IN CIRCLES.
>> I MIGHT JUST START MAKING THE
BEER NOW MYSELF.
>> IF JAMES CAN'T EVEN STEER
BACK TO THE DOCK, HIS TITLE AS
CAPTAIN MAY BE IN JEOPARDY.
HE'LL HAVE TO REDEEM HIMSELF BY
CONVERTING SOME CRAFT BEER
VIRGINS ALONG THE RIVER.
>> HEY, GUYS. HOW YOU DOING?
>> GOOD. HOW ARE YOU?
>> SINCE YOU'RE HANGING OUT
ENJOYING THE SUNSHINE, LET'S
TASTE A BEER.
>> SOUNDS GOOD.
>> I'M ONLY GONNA LET YOU TASTE
IT IF YOU CAN CATCH A GOOSE.
20 SECONDS TO CATCH A GOOSE.
>> 20 SECONDS. GO.
[LAUGHTER]
>> CUPS ARE GOOD FOR THE
GOOSE BUT BETTER FOR US, BECAUSE
WE GET MORE BEER.
>> THANK YOU.
>> OOH!
>> TELL ME, WHAT FLAVOR
DO YOU PICK UP?
>> ALMOST LIKE CITRUSY.
>> APPLE?
>> I LIKE THE LEMON TANG.
>> IT'S FROM ONE OF OUR FAVORITE
BREWERIES IN PORTLAND--
CASCADE BREWING. IT'S AN
ELDERBERRY SOUR.
YOU SEE, THIS IS A PERFECT BEER
FOR A SUMMER SUNSET OVERLOOKING
THE BRIDGES IN PORTLAND.
>> I'D SAY IT IS, YEAH.
>> THIS IS A PRETTY EPIC MOMENT
AND THIS JUST MAKES IT
SUPERB.
>> CHEERS, GUYS.
>> CHEERS.
>> I'D BE DISAPPOINTED IF YOU
DIDN'T.
>> HA HA HA!
>> THANK YOU, GUYS.
>> PORTLAND HAS OVER 60
CRAFT BREWERIES.
>> IN ADDITION TO DESCHUTES,
HERE ARE OUR TOP 5.
>> AT NUMBER 5 IS McMENAMINS
KENNEDY SCHOOL. IF ONLY SCHOOL
WERE THIS MUCH FUN THE FIRST
TIME AROUND. TAKING INSPIRATION
FROM THE ORIGINAL BUILDING,
McMENAMINS HAS CREATED ONE OF
THE MOST UNIQUE BREW PUBS IN THE
COUNTRY. IF YOU FIND YOURSELF IN
THE PRINCIPAL'S OFFICE, AT LEAST
HERE YOU CAN HAVE A PLATE OF
FRIES AND A COLD RUBY TO TAKE
WITH YOU. JUST AN HOUR EAST UP
THE COLUMBIA RIVER IS OUR NUMBER
4 BREWERY--FULL SAIL. FOUNDED IN
1987, THESE CRAFT BEER PIONEERS
WERE NOT ONLY THE FIRST OREGON
BREWERY TO BOTTLE THEIR OWN
BEER, BUT THEY WERE THE FIRST
EMPLOYEE-OWNED BREWERY IN THE
STATE. THEIR LINE OF SESSION
BEERS ARE PERFECT FOR PEOPLE WHO
WANT TO ENJOY THE OUTDOOR
LIFESTYLE OF THE PACIFIC
NORTHWEST. AT NUMBER 3 ON OUR
LIST--BREAKSIDE. NEVER AFRAID
TO TRY SOMETHING NEW, THEY'VE
BREWED BEERS WITH HABANERO
CHILES, PLUOTS, CAMOMILE, AND
EVEN AN AQUAVIT BARREL-AGED
BRAGGOT. DON'T KNOW WHAT THAT
MEANS? YOU'LL JUST HAVE TO GO
TRY IT FOR YOURSELF. ONE OF THE
MOST BEAUTIFUL NATURAL RESOURCES
IN THE PACIFIC NORTHWEST IS THE
HOP, AND NO ONE USES IT BETTER
THAN OUR NUMBER-TWO BREWERY HUB,
WHICH STANDS FOR HOPWORKS
URBAN BREWERY. RELATIVELY NEW TO
PORTLAND'S CRAFT BEER SCENE,
THEIR HOPPED-UP MASTERPIECES
HAVE EARNED THEM THE REPUTATION
AS ONE OF THE BEST UP-AND-COMING
BREWERIES IN THE COUNTRY.
AT NUMBER ONE ON OUR LIST IS THE
LEGENDARY HAIR OF THE DOG.
PICASSO HAD THE PAINTBRUSH,
PEYTON MANNING HAS THE FOOTBALL,
AND HAIR OF THE DOG OWNER/
BREWMASTER ALAN SPRINTS HAS THE
OAK BARREL. LIKE ALL MASTERS OF
THEIR CRAFT, HE USES THEM IN
WAYS THAT WILL LEAVE YOU IN AWE.
HIS BEERS ARE NOT ONLY SOME OF
THE MOST SOUGHT AFTER IN THE
WORLD, HE'S ALSO BREWED A BEER
THAT COSTS $2,000. START SAVING
UP NOW, AND THE NEXT TIME YOU'RE
IN PORTLAND, DON'T MISS
HAIR OF THE DOG.
SUNDAY MORNING IN PORTLAND.
BEES BUZZ. DUCKS QUACK.
AND WHITE PEOPLE BRUNCH.
IF THERE'S ANYTHING PORTLAND
TAKES MORE SERIOUSLY THAN
MUSTACHES, IT'S FANCY PASTRIES
AND LATE BREAKFASTS.
THERE'S JUST ONE PROBLEM.
WHERE'S THE BEER?
>> FORGET MIMOSAS. FORGET BLOODY
MARYS. TODAY, WE'RE GONNA SHOW
YOU WHY BEER IS THE PERFECT
DRINK TO HAVE WITH YOUR BRUNCH.
>> JAMES BEARD NOMINEE AND "TOP
CHEF MASTERS" FINALIST NAOMI
POMEROY IS ONE OF PORTLAND'S
HOTTEST CHEFS, AND THE
FOUR-COURSE BRUNCH AT HER
RESTAURANT BEAST IS THE TOUGHEST
TABLE IN TOWN.
>> HI.
>> HEY.
>> I'M MARTIN.
>> HEY, MARTIN. NICE TO
MEET YOU.
>> WHERE DOES THE NAME "BEAST"
COME FROM?
>> WE ARE IN PORTLAND, SO,
THE NAME "BEAST" IS A GOOD WAY
TO ENSURE THAT WE DON'T HAVE A
LOT OF VEGETARIANS AND VEGANS
WANDER IN HERE.
>> YOU GUYS HAVE BUILT A
PHENOMENAL REPUTATION, AND WE'RE
EXCITED ABOUT PAIRING SOME OF
OUR FAVORITE BEERS
WITH YOUR FOOD.
>> AWESOME. CAN'T WAIT.
>> THIS IS THE APRICOT
[INDISTINCT] TEA. IT'S GOT A
LITTLE SOFT VANILLA WHIPPED
CREAM AND HOUSE CANDIED
BACON ON THE TOP.
>> IT'S QUITE A STRANGE
COMBINATION, HAVING THE APRICOT
IN THE MIDDLE AND THEN HAVING A
SLICE OF BACON ON THE TOP.
>> I THINK, YOU KNOW, PORK AND
FRUIT IS, LIKE, A NATURAL
COMBINATION.
>> WE THOUGHT THE PERFECT MATCH
FOR THIS WOULD BE THE CASCADE
BREWING VLAD THE IMP ALER.
IT'S A SOUR BEER.
>> THAT'S PERFECT, BECAUSE THIS
IS PRETTY SWEET.
>> OH, MY GOD. THIS DISH IS
ABSOLUTELY PHENOMENAL.
BACON MAKES ABSOLUTELY ANYTHING
BETTER, AND DEFINITELY
DOES SO HERE.
>> IT'S VERY APRICOTTY,
ACTUALLY, THE BEER.
THE EFFERVESCENCE REALLY MAKES
THE VANILLA CARRY ACROSS
YOUR TONGUE.
>> IF I COULD START EVERY
MORNING WITH THAT FOOD AND THAT
BEER, I WOULD BE A
VERY HAPPY HUMAN.
>> AND A VERY ROUND HUMAN.
HA HA HA!
>> NOW IT WOULD BE FUN TO GO AND
SEE WHAT THE PEOPLE THOUGHT
OF IT.
WHAT DO YOU THINK OF THE IDEA
OF PAIRING BEER AND FOOD
TOGETHER BEFORE 10 A.M.
IN THE MORNING?
>> I THINK IT'S A GREAT IDEA.
IT'S A GREAT WAY TO START
THE DAY.
>> HOW DO YOU FIND THE BEER
AND FOOD COMBINATION?
>> IT'S SURPRISINGLY, LIKE,
EGGY, SO, IT'S REALLY NICE TO
HAVE SOMETHING MORE EFFERVESCENT
AND LIGHT TO GO WITH IT.
YOU CAN'T STOP YOURSELF.
YOU HAVE TO FINISH BOTH THINGS.
>> SO, THIS IS THE LOCAL
MARKET VEGETABLE HASH?
>> WE'VE GOT SOME HEIRLOOM
CAULIFLOWER, CONFIT, ZUCCHINI,
POTATOES, SOME PORK, SOME
CRISPY MAITAKE MUSHROOMS. THE
DUCK EGGS HAVE A REALLY, REALLY
NICE, LIKE, RICH YOLK.
>> THE BEER THAT WE'VE CHOSEN
FOR THIS IS A BLACK IPA
MADE BY HUB. WHEN YOU
THINK ABOUT BREAKFAST, DON'T YOU
THINK ABOUT COFFEE? AND THIS
BEER HAS GOT SOME OF THOSE
NOTES IN IT.
>> IT'S A GREAT COMBO.
THE CRISPY MAITAKE MUSHROOMS
REALLY HAVE THAT EARTHY QUALITY
THAT I FEEL LIKE THIS BEER IS
REALLY PICKING UP ON. CHEERS.
CHEERS.
>> WHAT DO YOU GUYS THINK OF THE
CONCEPT OF PAIRING BEER WITH
FOOD AT 10 A.M. IN THE MORNING?
>> IT'S BRILLIANT.
>> HA HA HA!
>> THE DUCK EGG'S SO DANK AND
RICH THAT YOU NEED TO--
>> DANK?
>> YEAH.
>> WHAT THE [BLEEP] DOES
THAT MEAN?
>> DUCK EGGS JUST GOT THAT EXTRA
BIT OF RICHNESS TO THEM. DANK.
PERFECT WORD TO DESCRIBE IT.
>> FOR THE FINAL COURSE IN THEIR
BEER-SOAKED BRUNCH, NAOMI SERVES
UP 3 CHEESES. JAMES AND MARTIN
SERVE UP 3 BEERS.
>> SO, WE'VE TAKEN 3 BEERS FROM
HAIR OF THE DOG TO GO WITH THE
CHEESES-HEAVILY HOPPED AMERICAN
BARLEYWINE, A GOLDEN
ALE. THEN WE HAVE THAT SAME
GOLDEN ALE THAT'S BEEN AGED IN
[INDISTINCT] FOR 4 YEARS.
>> I REALLY LIKE BEER WITH MY
CHEESE. I THINK IN SOME WAYS,
BETTER THAN WINE.
LE COLOMBIER, THE
COW'S MILK CHEESE FROM FRANCE.
>> IT'S GOT A BIT OF
STINK TO IT.
I WOULD CALL IT DANK.
>> YOU LEARNED THAT WORD TODAY,
HUH?
>> I DID. IT WORKS BEAUTIFULLY
WITH THE BARLEYWINE.
>> I THINK SO, TOO.
>> WHAT'S THE NEXT CHEESE WE'RE
GONNA TASTE?
>> THIS IS THE MOSES SLEEPER
FROM JASPER HILL.
>> THIS ONE IS A LOT SWEETER
AND YOU GET ALMOST THAT
CONDENSED MILK FLAVOR
COMING FROM IT.
>> SO, WITH THIS ONE, WE'RE
GONNA TRY THE GOLDEN ALE.
>> YOU KNOW WHAT? I REALLY LIKE
IT WITH THIS BEER, ACTUALLY.
>> AND WHAT'S THE FINAL
CHEESE THAT WE HAVE?
>> IT'S A FRESH PECORINO.
SHEEP'S MILK CHEESE FROM ITALY.
>> IT'S GOT A BIT OF
[INDISTINCT], ACIDITY,
[INDISTINCT] IN THERE.
>> NOW WE'RE GONNA GO ON 3
TO SAY WHAT OUR PAIRING IS.
DO YOU KNOW YOURS ALREADY?
>> OF COURSE I KNOW MINE.
>> OK, READY? 1, 2, 3, OAK.
>> GOLDEN ALE.
>> YOU DIDN'T SAY ANYTHING.
>> I JUST WANTED TO SEE WHAT
YOU TWO WERE GONNA SAY.
[LAUGHTER]
>> I'M JUST GONNA GET DRUNK.
>> THAT'S HOW MOST GOOD BEER AND
FOOD COMBINATIONS HAPPEN.
>> WITH A *** BRUNCH STILL
SWIRLING IN THEIR BELLIES, IT'S
TIME TO START THE BREW. SO, THE
GUYS HEAD TO THEIR LAUNCH POINT,
THE MAJESTIC WILLAMETTE FALLS,
BECAUSE WHEN YOU'VE GOT A
HASTILY-BUILT BREW RAFT FLOATING
ON EMPTY BEER KEGS, YOU
DEFINITELY WANT TO START OUT
ON SOME CLASS 4 RAPIDS.
>> SO, WE'VE GOT THE MALT,
GOT SOME YEAST. WE'VE GOT THE
[INDISTINCT] AS WELL.
>> SO, WHY ARE WE PUTTING IN
AT THE FALLS HERE INSTEAD OF
A BOAT RAMP?
>> DANGER.
CAN YOU SWIM?
>> SOMEWHAT.
>> THAT'S GOOD. MARTIN CAN'T,
SO, HE'S PRETTY MUCH [BLEEP].
>> BEAUTIFUL.
WELCOME TO HMS "DAISY,"
THE WORLD'S FIRST BEER-MAKING
GALLEON.
>> HEY, FELLAS! COME ON DOWN!
>> HEY, DAVID.
>> COME ON IN!
>> WOW.
>> WELCOME ABOARD, LADS.
WHAT DO YOU THINK OF OUR
BREWING SYSTEM?
>> IT'S BEAUTIFUL.
>> WE HAVE TO HOIST THE
BEER-MAKING FLAG, THEN WE'RE
OFFICIAL.
>> WHOO!
>> IT'S EVEN BETTER THAN THE
JOLLY ROGER.
>> I'LL SEE YOU LATER, FELLAS.
>> THAT WAY. JAMES.
>> WHAT?
>> WE NEED TO GET AWAY
FROM THE CURRENT.
PADDLE FASTER.
>> I'M PADDLING AS FAST AS I
[BLEEP] CAN.
>> WHAT ABOUT A MAN PER OAR?
>> THAT COULD WORK.
>> JAMES AND MARTIN HAVE SHOVED
OFF DOWN THE WILLAMETTE RIVER,
ATTEMPTING TO BREW THE ULTIMATE
PORTLAND BEER. SO FAR,
EVERYTHING'S GONE OFF WITHOUT
A HITCH. THE RAFT IS STILL
AFLOAT AND THE WATER IS HEATING.
>> SO, WHAT TYPE OF MALT
ARE WE STARTING WITH?
>> 50% MALTED WHEAT
AND 50% PILSNER MALT.
>> WHILE THESE GUYS ARE MESSING
ABOUT MAKING BEER, I'M DOING
THE SERIOUS WORK--CAPTAINING
THE BOAT.
BEN, HAVE YOU EVER MASHED
IN A MORE BEAUTIFUL LOCATION?
>> NOT LIKE THIS, NO.
>> THIS IS LIKE THE MOVIE "JAWS"
MIXED WITH THE MOVIE "SPEED,"
EXCEPT WE DON'T HAVE A SHARK
AND WE DON'T HAVE SANDRA
BULLOCK, SO IT'S NOT LIKE
ANY OF THOSE THINGS.
IT'S A BAD ANALOGY. I'LL GET
BACK TO CAPTAINING.
>> STEP TWO IN THE BREWING
PROCESS--THE MASH REST. OVER THE
NEXT HOUR, THE STARCHES IN THE
MALT WILL BEGIN TO CONVERT
INTO SUGARS.
>> SO, AS WE WAIT FOR THE MASH
REST, LET'S ENJOY AN IPA.
>> CHEERS.
>> CHEERS.
>> TO BE FAIR, THERE'S STILL A
GOOD BIT TO DO IF YOU'RE
CAPTAINING THE BOAT.
>> I'M GLAD I DON'T HOLD
THAT CERTIFICATION.
>> THIS IS ALMOST LIKE VENICE.
YOU TWO GUYS ARE IN YOUR
HONEYMOON. IT'S LIKE A GONDOLA.
YOU GUYS HAVE GOT A GLASS OF
CHAMPAGNE, IN THIS CASE, IPA.
I'M GONNA BE DISAPPOINTED IF
YOU'RE NOT HAND IN HAND IN
5 MINUTES.
>> HA HA!
>> THE HONEYMOON IS OVER
AND IT'S BACK TO WORK.
BEN AND MARTIN FIRE UP THE
GENERATOR TO TRANSFER THE WORT
INTO THE BOIL KETTLE.
>> TODAY, WE'RE RIGGED UP
WITH AN ELECTRIC GENERATOR
FOR OUR PUMPS. WE GOT THE FULL
WORKING SYSTEM.
IF YOU WANT TO START THE RUNOFF
INTO THE KETTLE, I'LL START
SPARGING ONTO THE
TOP OF THE MASH.
>> AND I WILL CONTINUE TO ROW
LIKE A [BLEEP].
>> AS WE DRAW OFF THE
SWEET WORT FROM THE BOTTOM OF
THE MASH, THEN INTO THE
KETTLE, WE'RE ALSO SPARGING
HOT WATER TO DRAW OUT
ALL THOSE SUGARS.
>> AND USUALLY, ONCE WE'VE GOT
THE WORT INTO THE KETTLE, WE
LOOK TO BOIL IT. BUT TODAY,
WE'RE MAKING A BERLINER WEISSE.
>> WE'RE GONNA TAKE OUR KETTLE,
COOL IT DOWN, AND ADD SOME
BACTERIA TO IT TO SOUR IT UP.
>> IN ORDER TO GIVE THE BERLINER
WEISSE ITS CHARACTERISTIC
PUCKER, THE GUYS NEED TO COOL
THE WORT DOWN TO A TEMPERATURE
THAT'S HOSPITABLE TO THE
SOUR-MAKING BACTERIA
LACTOBACILLUS.
>> WHY DON'T WE JUST DUNK IT IN
THE RIVER? I CAN JUMP IN AS
WELL AND LOOK AFTER IT.
[BEEP]
[LAUGHTER]
>> THAT WAS FUN.
SORRY ABOUT YOUR CAMERA, MATE.
QUICK, JAMES. MAN OVERBOARD.
>> HA HA HA HA!
>> AFTER FISHING THE CAMERAMAN
OUT OF THE WATER, IT'S TIME FOR
JAMES TO GET IN THE WATER.
>> IT'S SILLY TO GO
SWIMMING WITH YOUR CLOTHES ON.
>> YOU'RE [INDISTINCT]
STAND AND WATCH A GROWN MAN
GET UNDRESSED.
YOU CAN GO NOW. JUST JUMP IN.
OFF YOU GO.
>> IF I'M 80% WATER,
20% OF ME'S GONNA HAVE TO SWIM,
AND THAT 20% IS [BLEEP] COLD.
>> ANY WATER WE TAKE IN WITH
THIS, WE'RE JUST GONNA DILUTE
OUR BEER DOWN EVEN MORE.
>> IT CAN ADD THE ESSENCE
OF THE WILLAMETTE.
>> [LAUGHS]
>> I'M NOT SURE THAT'S WHAT
WE WANT.
>> [LAUGHS]
>> SO, AS YOU CAN SEE, IT'S
WORKING PRETTY WITH WELL, WITH
US JUST HOLDING IT IN HERE AND
JAMES [INDISTINCT].
>> [LAUGHS]
>> OH, NO.
>> WITH THE WORT COOLED, AND
CAPTAIN JAMES' CONFIDENCE NOT AT
ALL SHAKEN BY HIS TIME SPENT IN
THE FRIGID WILLAMETTE, THE NEXT
STEP IS ADDING THE
LACTOBACILLUS.
>> WHAT DO YOU THINK?
>> THIS TASTES ABSOLUTELY SAVAGE
AND BEAUTIFUL AT THE SAME TIME.
SO MUCH ACIDITY, SO MUCH
SOURNESS. IT'S BEAUTIFUL.
> SO, THIS IS THE BIG STEP
THAT'S GONNA MAKE US
OUR BERLINER WEISSE. ADDING THE
LACTOBACILLUS AT THIS STAGE
INTO THE WORT IS GONNA SOUR THE
WORT DOWN BEFORE WE THEN BRING
IT BACK IN, FILL IT WITH
BOTANICALS. WHILE THIS WORT
ACIDIFIES, WE'VE GOT ABOUT 6
HOURS UNTIL THE NEXT STEP. AND
DURING THAT TIME, WE NEED TO GO
INTO THE WOODS, GO FORAGING, AND
FIND SOME SCOTCH BROOM, SOME
CEDAR NEEDLES, AND SOME YARROW.
>> AMEN TO THAT.
>> LAND AHOY, MATEYS.
>> YEAH, STRAIGHT FORWARD.
THAT'S PERFECT.
>> MARTIN, IF YOU WERE STRANDED
ON THIS ISLAND, WHO WOULD YOU
LIKE TO BE STRANDED HERE WITH?
>> DO THEY HAVE TO BE FAMOUS?
>> NO. ANYONE.
>> BURT REYNOLDS.
>> [LAUGHS]
>> LET'S JUST HOPE JAMES AND
MARTIN WERE PAYING ATTENTION
DURING BECKY'S FORAGING CLASS,
FOR THE SAKE OF ANYONE WHOSE
IDEA OF TASTING A BERLINER
WEISSE DOESN'T INCLUDE A
PANICKED PHONE CALL TO
POISON CONTROL.
>> HEY, THERE'S SOME
BROOM UP HERE, GUYS. SCOTCH
BROOM. AND YOU CAN TELL BECAUSE
IT'S A MEMBER OF THE PEA FAMILY
AND THEY'VE GOT FUNNY,
BLACK PODS.
>> I THINK WE JUST--JUST PULL.
>> AHH.
>> IN THE GUYS' BERLINER WEISSE,
THE SCOTCH BROOM WILL TAKE THE
PLACE OF TRADITIONAL
BITTERING HOPS.
>> IT'S AMAZING WHAT'S ACTUALLY
AVAILABLE. NORMALLY, WHEN I'M
RAFTING DOWN HERE BREWING BEER,
I WOULD JUST SAIL RIGHT PAST
THIS ISLAND.
>> WHAT WE'RE LOOKING FOR IS
YARROW. IT'S LIKE SMALL PLANTS
WITH CLUSTERS OF TINY, WHITE
FLOWERS. SEE IF WE CAN FIND
SOME OF THAT IN THE FOREST.
>> HERE WE GO. YEAH.
[MEN TALKING AT ONCE]
>> IT'S GOT THAT THOUSAND-LEAF
CHARACTER. SEE, THE LEAVES ARE
TINY.
>> OH.
>> AND THE YARROW IS ADDED IN
PLACE OF THE AROMATIC HOPS.
>> SO, [INDISTINCT], SO, THESE
LITTLE YARROW FLOWERS TASTE
AMAZING. TOTALLY OILY WITH LOADS
AND LOADS OF BITTERNESS AND SOME
NUTTY AND CITRUS NOTES IN THERE
AS WELL. IT'S KIND OF LIKE AN
ANGRY FISH--OILY AND BITTER.
LIKE A SALMON
IF SOMEONE STOLE HIS LUNCH.
CEDAR, CEDAR, CEDAR.
WHERE ARE YOU, CEDAR?
>> I THINK WE'RE ON THE WRONG
[BLEEP] ISLAND.
>> IT'S BACK TO THE RAFT AND
DOWNSTREAM, TO TRY TO LOCATE THE
LAST MISSING INGREDIENT--CEDAR.
>> I'M 50% SURE THAT MIGHT
BE CEDAR. SO, IF YOU CAN GET
TO THE SHORE HERE, WE CAN
PROBABLY SNEAK THROUGH THE
GARDEN AND CHECK OUT TO SEE IF
IT IS ACTUALLY CEDAR.
WHAT ARE THE LAWS IN THIS STATE
REGARDING SHOOTING PEOPLE
ON PROPERTY?
>> THAT'S A GOOD QUESTION.
>> OK, SO, YOU CAN GO FIRST.
>> IN THEIR QUEST TO LOCATE
THE ELUSIVE CEDAR TREE, THE GUYS
THINK THEY'RE ON TO SOMETHING.
>> LOOKS QUITE LIKE CEDAR,
BUT IT DOESN'T HAVE THE BERRIES
AND IT TASTES LIKE JUNIPER.
NO.
>> I'M SORRY. I WAS QUITE FAR
OUT, BUT IT LOOKED LIKE A CEDAR.
>> YOU'VE LET YOURSELF DOWN,
LET YOUR PARENTS DOWN,
YOU'VE LET SCOTLAND DOWN,
YOU'VE LET BEN DOWN.
AND MOST IMPORTANTLY OF ALL,
YOU'VE LET BECKY DOWN.
>> SHE WOULD SPANK ME
TILL I WAS RED RAW.
THAT WAS WHY I DID IT.
>> CEDARLESS BUT UNDETERRED,
THE GUYS CHECK THE WORT TO SEE
HOW THE SOURING PROCESS
IS GOING.
>> IT'S EXACTLY WHERE IT NEEDS
TO BE. LET'S GET THIS BOIL GOING
AND LET'S GET THE BOTANICALS
ADDED.
>> STAND BACK.
>> SCOTCH BROOM. IT'S ACTUALLY
A PLANT THAT ORIGINATED IN
SCOTLAND, AND WE FOUND IT
ALL THE WAY OUT HERE
IN PORTLAND.
>> AND IT ALSO MAKES YOU
AMOROUS.
>> SO, WE'VE STARTED IT BOILING
AND IT'S TIME TO ADD THE
SCOTCH BROOM.
>> THE SCOTCH BROOM IS BEING
USED AS A SUBSTITUTE FOR
TRADITIONAL BITTERING HOPS
AND NEEDS TO BE ADDED 30
MINUTES BEFORE THE YARROW.
>> SO, THIS'LL ADD A LITTLE BIT
OF HERBAL BITTERNESS?
>> WE'RE NOT USING A WHOLE LOT
OF IT, BECAUSE THE FOCAL POINT
OF THIS BEER IS A TART,
REFRESHING QUALITY. WE DON'T
WANT TO ADD TOO MUCH
BITTERNESS TO THAT.
>> HOPS FROM OREGON HAVE FUELED
THE AMERICAN CRAFT BEER
REVOLUTION, BUT WE DECIDED TO
MIX IT UP A LITTLE BIT, AND
THERE'S NO HOPS AT ALL IN THE
BEER THAT WE'RE MAKING HERE.
NOW THAT THE SCOTCH BROOM'S
ADDED, WE'RE GONNA BOIL THIS FOR
30 MINUTES, THEN WE'RE GOING TO
ADD THE YARROW.
>> PERFECT.
>> I'LL GET BACK TO WORK.
YOU GUYS JUST SIT BACK, ENJOY
THE SCENERY, ENJOY THE SUNSET.
SO, BEEN BOILING FOR 30 MINUTES.
WE'VE JUST ABOUT HIT
DOWNTOWN PORTLAND.
>> LET'S KILL THE BOIL.
GET THE YARROW IN.
>> NOW IT'S TIME TO ADD THE
AROMATIC YARROW TO THE WORT.
>> YARROW THAT WE FORAGED FOR
ON THE BANKS OF THE WILLAMETTE.
>> IT'S UNLIKE ANYTHING I'VE
EVER DONE BEFORE.
>> THIS IS THE ULTIMATE
PORTLAND EXPERIENCE. IF YOU WANT
TO PUT SOMETHING IN THERE, YOU
HAVE TO GO AND FORAGE FOR IT.
>> THE GREAT THING ABOUT CRAFT
BEER IS ABOUT NOT GIVING A DAMN
WHAT ANYONE THINKS AND JUST
DOING WHAT YOU WANT TO DO
AND THAT'S WHAT WE'VE DONE
TODAY. WE'VE HAD SO MUCH FUN.
>> WE'RE NOT FINISHED YET.
WE STILL HAVE TO TRANSFER THIS
HOT WORT INTO THE [INDISTINCT],
COOL IT DOWN, ADD THE YEAST,
FERMENT IT OUT.
SO, TO COOL DOWN THE WORT NOW,
WE'RE GONNA PUMP OUT THE KETTLE.
>> THE BEER'S GONNA COME FROM
THE KETTLE THROUGH THIS COPPER
HEATED CHAMBER THAT I'M
PLUNGING IN THE RIVER.
>> AND IT'S A VERY COLD RIVER,
AS JAMES DEMONSTRATED EARLIER
ON. TO COOL DOWN THE WORT, WE
PUMP IT INTO THE [INDISTINCT].
>> WE'RE GONNA NEED THE
GENERATOR.
[WHIRRING]
THERE WE GO.
OH, [BLEEP], WE LOST THE
GENERATOR.
[WHIRRING]
>> [BLEEP] SICK.
I HATE TO BE A KILLJOY, BUT THE
GENERATOR'S NO LONGER WORKING,
SO, WE'RE GONNA HAVE TO
IMPROVISE A LITTLE BIT HERE.
SO, WHAT WE CAN DO IS MAYBE PUT
THE [INDISTINCT] IN THE RIVER
AND JUST GRAB IT AND FEED IT
IN THERE.
>> I'M GONNA HAVE TO GO IN THE
WATER AND HOLD THE [INDISTINCT],
AND THAT'S GONNA COOL
THE WORT DOWN.
>> BE CAREFUL, BECAUSE IT'S
PRETTY DARK, SO, DON'T, LIKE,
GET IN TROUBLE.
[LAUGHTER]
>> DO YOU NEED THAT ROPE
OR SOMETHING?
>> CAN YOU PASS ME DOWN
THE [INDISTINCT]?
>> THERE YOU GO.
>> [INDISTINCT] A LONGER HOSE.
>> THERE'S NOT A LONGER HOSE.
>> THIS IS THE LONGEST HOSE
YOU'VE GOT?
>> WATCH, IT'S GONNA BE HOT.
>> I KNOW, I KNOW.
>> WE'RE NOW TRANSFERRING OUR
WORT FROM OUR KETTLE TO OUR
[INDISTINCT] TO COOL DOWN.
JAMES, WHEN ALL THAT WORT GOES
IN, THERE'S NOT GOING TO BE
MUCH BUOYANCY LEFT.
>> UH.
>> SO, YOU'RE GONNA HAVE TO USE
YOUR HUMAN BUOYANCY TO KEEP
THAT THING AFLOAT.
>> I'M THE MOST BUOYANT HUMAN
THAT YOU KNOW.
>> OK, SO, THAT'S PRETTY GOOD.
OK.
>> GET THE AIR LOCK IN.
>> I CAN'T FIND IT.
>> UP. UP.
>> OK, WE'RE JUST STICKING IN
AN AIR LOCK, AND THAT'S GONNA
STOP THE WILLAMETTE RIVER FROM
GETTING INTO OUR BEER.
>> PUSH IT IN HARD. TAKE IT
WITH ME.
>> SO, JAMES, YOU'RE GONNA HAVE
TO TELL FROM YOUR HANDS TOUCHING
THE OUTSIDE OF THAT WHEN WE GET
TO 65 FAHRENHEIT. AND WHEN WE
GET TO 65, YOU NEED TO COME
BACK ONTO THE BOAT.
>> AT THE MOMENT I WOULD SAY
IT'S ABOUT 110.
>> OK. HOW IS THE TEMPERATURE
IN THERE? IS IT COLD?
>> I FEEL MY NIPPLES,
SO, I'M GUESSING YES.
>> USING ONLY HIS NIPPLES AS HIS
GUIDE, JAMES WAITS IN THE CHILLY
WILLAMETTE UNTIL THE WORT IS
SUFFICIENTLY COOLED.
>> HEAVY. UHH.
>> AT LEAST YOU'VE GOT PANTS ON
THIS TIME.
>> GIVEN HOW WE'VE COOLED DOWN
THE WORT, I WOULD WANT NOTHING
MORE THAN TO PITCH THIS YEAST IN
AND KICK START THE FERMENTATION.
>> GUYS, THIS HAS BEEN REALLY
EXCITING FOR ME. BERLINER WEISSE
IS ONE OF MY FAVORITE STYLES
OF BEER. BE ABLE TO DO IT
FLOATING DOWN THE RIVER USING
LOCALLY FORAGED INGREDIENTS
HAS BEEN A REAL HONOR.
>> THANKS, MAN.
>> GUYS, IT'S BEEN A REAL
PLEASURE.
>> GOOD JOB, CAPTAIN.
>> TODAY HAS BEEN ABSOLUTELY
MONUMENTAL. WE SHOULD DO
SOMETHING EPIC TO COMMEMORATE
IT.
>> NAKED SOMERSAULTS?
>> I CAN MAKE THAT HAPPEN.
>> [LAUGHS]
>> JAMES AND MARTIN HAVE BREWED
THE ULTIMATE PORTLAND BERLINER
WEISSE, BUT BEFORE THEY SHARE IT
WITH THE PEOPLE, THEY NEED TO
CREATE ONE MORE CRUCIAL
INGREDIENT--THE SYRUPS.
WHEN LIFE GIVES YOU LEMONS, MAKE
LEMONADE, BUT WHEN PORTLAND
GIVES YOU LEMON BALM AND
RASPBERRIES, ENLIST THE HELP OF
DESCHUTES PASTRY CHEF JILL
RAMSEIER, BUILD HER A KITCHEN
IN THE BREWHOUSE, AND MAKE
SYRUPS OUT OF THEM.
>> CHEF JILL.
>> YES.
>> THIS IS NOT YOUR USUAL
KITCHEN.
>> IT'S NOT.
>> IT'S MUCH BETTER.
>> IT IS. WELL, SHALL WE?
>> YES.
>> ALL RIGHT.
I'M JUST GONNA USE--
>> I'LL DO IT. I'M NOT SURE
YOU KNOW WHAT YOU'RE DOING.
>> HA HA! POUR IT ON IN.
YOU CAN DUMP IT A LITTLE FASTER
IF YOU WANT.
WE'RE NOT MAKING LOVE TO IT
OR ANYTHING HERE.
>> COULD YOU EVER MAKE LOVE TO
A BOWL OF SUGAR?
>> I HAVEN'T. BUT WE'RE GONNA
ADD OUR LEMON BALM. IT'S ALMOST
LIKE TEA. WE'RE JUST GONNA
STEEP IT. THE AWESOME THING
ABOUT LEMON BALM RIGHT NOW IS
IT'S JUST ABOUT TO FLOWER, WHICH
IS WHEN THE SCENT AND FLAVOR OF
THE LEMON IS THE
STRONGEST IN IT.
>> THERE'S A NICE BIT OF
SWEETNESS IN THERE AS WELL.
IT'S ALMOST LIKE A HOMEMADE
LEMONADE THAT MY GRANDMOTHER
USED TO MAKE.
NO, SHE DIDN'T ACTUALLY DO THAT.
IT'S A LIE FOR THE PURPOSES
OF TELEVISION.
>> WE DON'T EVEN GET LEMONS
IN SCOTLAND.
>> WE'RE ALSO GONNA ADD
RASPBERRIES. SO, WILD
RASPBERRIES ARE A LITTLE
SMALLER. THEY'RE ALSO A LITTLE
BIT SWEETER.
>> [INDISTINCT]
>> YEAH. GO AHEAD AND JUST
DUMP THOSE IN. SINCE WE'RE
ADDING THE BERRIES AND THE LEMON
BALM, WE'RE GONNA LOSE A LITTLE
BIT OF THAT LEMON FLAVOR TO THE
ACIDITY OF THE RASPBERRIES.
WE CAN GO AHEAD AND GRATE IN
A LITTLE BIT OF LEMON ZEST.
>> SO, JILL, NOW WE'VE GOT WHAT
LOOKS LIKE A BIG POT OF JAM.
HOW DO YOU MAKE THAT INTO SYRUP?
>> WE'RE GONNA STRAIN IT.
>> SUCH A GORGEOUS DEEP RUBY
RED COLOR WITH THE PINK HUES
AND THE HUGE AROMA.
>> SMELLS LIKE SUMMER.
>> ARE YOU EXCITED TO TASTE IT?
>> I AM. BERLINER WEISSE IS
ACTUALLY ONE OF MY VERY
FAVORITE BEERS.
GORGEOUS COLOR.
>> ISN'T IT? IT'S ALMOST
LIKE YOUR HAIR.
>> HA HA HA! CHEERS. HA HA!
>> MM. I THINK YOU'VE HELPED US
MAKE THE PERFECT SYRUP FOR OUR
ULTIMATE PORTLAND
BERLINER WEISSE.
>> THANKS, JILL.
>> THEY'VE GOT THEIR BEER,
AND THEY'VE GOT THEIR SYRUP.
NOW IT'S TIME TO SHARE IT
WITH THE PEOPLE.
[CHEERING]
>> THANKS, EVERYBODY, FOR COMING
OUT TONIGHT. A FEW WEEKS AGO,
I HAD A CHANCE TO BREW A BEER
WITH A COUPLE BREWERS FROM
SCOTLAND WHILE FLOATING DOWN
THE WILLAMETTE RIVER ON A RAFT.
>> WHOO!
>> UNLIKE ANYTHING I'LL EVER DO
FOR THE REST OF MY LIFE IN TERMS
OF BREWING, SO, PLEASE GIVE A
REALLY WARM WELCOME
TO JAMES WATT AND MARTIN DICKIE.
[CHEERING AND APPLAUSE]
>> HELLO, GUYS.
>> HI!
>> WE'RE SUPER EXCITED TO BE
HERE IN PORTLAND. THE WILLAMETTE
RIVER IS CENTRAL TO EVERYTHING
THAT HAPPENS HERE, SO, WE
DECIDED TO MAKE THE FIRST-EVER
BEER MADE ON A RAFT. AND BECAUSE
WE'RE IN THE HOME OF HOPS,
WE DECIDED TO THROW A JACKHAMMER
IN CONVENTION AND NOT USE ANY
HOPS AT ALL.
>> AND THAT WAS A NON-HOPPED
BERLINER WEISSE. AND WE SPICED
THAT BEER WITH FORAGED SCOTCH
BROOM AND YARROW. AND THEN WE
SOURED THIS BEER WITH
LACTOBACILLUS. IT'S GOT THE SAME
SOURNESS ALMOST AS A LEMON.
SO, IF YOU WANT TO START OFF,
YOU CAN JUST GET THE CLEAN
BERLINER WEISSE, ADD IN A LITTLE
BIT OF RASPBERRY AND LEMON BALM
SYRUP, AND THEN IT CHANGES
COMPLETELY. YOU GET A REALLY
NICE SWEET-SOUR BALANCE. IT'S
LIKE A SUMMER'S DAY IN A GLASS.
>> SO, GUYS, WHAT I'D LIKE TO DO
IS LET YOU SEE HOW WE LIKE TO
TASTE OUR BEERS IN SCOTLAND.
SO, THIS IS WHAT WE DO.
HELLO!
>> HELLO.
>> HOW ARE YOU?
>> HOW ARE YOU?
>> WHAT YOU'VE GOT IN YOUR GLASS
IS OUR ULTIMATE PORTLAND BEER,
AND WE MADE IT USING LOCALLY
FORAGED INGREDIENTS, JUST LIKE
THAT. NO, ON YOUR HEAD.
>> WHAT IS THAT?
>> LAVENDER.
>> I THOUGHT IT WAS LIKE A
RADAR.
>> HA HA HA!
>> DO YOU EVER SMOKE LAVENDER?
>> YES.
>> THAT DOESN'T SURPRISE ME.
>> HA HA HA!
>> CLOSE YOUR EYES AND SIP IT
AND SAY THE FIRST 3 THINGS THAT
COME INTO YOUR HEAD WITH YOUR
EYES STILL CLOSED.
>> TWINKLE. RASPBERRY. HAPPY.
>> UNIQUE, EARTHY, AND
SLIGHTLY SWEET.
>> IT'S PRETTY OUTSTANDING,
ACTUALLY. I DIDN'T KNOW
WHAT TO EXPECT. I COULD SEE WHY
PEOPLE WERE BREWING BEER WITH
HERBS LIKE THIS BEFORE THEY WERE
USING HOPS.
>> DO YOU TASTE THE CITY, DO YOU
TASTE THE WILLAMETTE, DO YOU
TASTE THE CULTURE?
>> I HOPE I DON'T TASTE
THE WILLAMETTE. HA HA!
IS THERE SOME WILLAMETTE
IN THIS?
ARE YOU SURE?
>> SO, DID YOU GUYS DO SOME
SKINNY DIPPING IN
THE WILLAMETTE?
>> A LITTLE BIT, YES.
>> WE HAVE TWO-HEADED FISH
IN THE WILLAMETTE RIVER, YOU
KNOW. I THINK YOU CHOSE THE
CORRECT INGREDIENTS, ALTHOUGH I
WOULD GO FOR THE WOODRUFF SYRUP
MORE THAN THE RASPBERRY.
>> SWEET. I THINK THAT WAS
THE SYRUP PART.
>> IT WAS VERY SWEET.
>> [INDISTINCT] A LIGHTER BEER.
>> DO YOU THINK IT TASTES
LIKE PORTLAND?
>> PORTLAND DOESN'T COME TO MIND
WHEN I DRINK THIS.
>> SO, YOU'RE BEER CRITICS.
>> YES, WE ARE. YES.
>> SHOULD WE CONTINUE THIS?
SO, WE USED YARROW AND WE USED
SCOTCH BROOM. THE YARROW IS,
LIKE, QUITE A BITTER FLOWER, BUT
AT THE SAME TIME, SCOTCH BROOM
MAKES YOU AMOROUS.
>> DRINK UP. DRINK UP.
>> SO, THIS IS OUR ULTIMATE
PORTLAND BEER--A BERLINER WEISSE
MADE ON THE WILLAMETTE. BUT IT'S
FOR YOU GUYS TO DECIDE IF WE'VE
BEEN SUCCESSFUL IN OUR MISSION
OR NOT.
>> IT'S NOT WHETHER WE LIKE IT.
WE WANT YOU TO LIKE IT. SO,
IF YOU DIDN'T LIKE IT,
SHOUT "DUMP IT."
>> DUMP IT.
>> HE'S JUST DRINKING THE SYRUP.
HE HASN'T EVEN GOT ANY BEER
IN THAT.
[LAUGHTER]
> IF YOU DID LIKE IT, ON THE
COUNT OF 3, SHOUT "DRINK IT."
1...2...3.
>> DRINK IT!
>> THERE'S QUITE A FEW PEOPLE
INVOLVED IN HELPING US
MAKE THIS BEER. BECKY LERNER
IS AN URBAN FORAGER.
>> THANK YOU, BECKY!
>> I'D ALSO LIKE TO SAY A
MASSIVE THANKS TO BEN AND
EVERYONE AT DESCHUTES FOR
HELPING US MAKE THIS BEER.
THANKS, BEN.
>> AND THANK YOU, PORTLAND.
[CHEERING]
>> WE'VE DONE IT. WE'VE BREWED
THE MOST PORTLAND BEER EVER.
WE BREWED IT ON A RAFT IN THE
WILLAMETTE, AND THE PEOPLE LOVED
IT. OUR WORK HERE IS DONE.
>> ALMOST DONE. I'VE STILL GOT
A FEW BEERS TO TASTE.