Tag Archives: Baker’s Dozen Coffee Beer and Doughnut Festival

Portland Notes discovers the finest Coffee, Beer, and Doughnuts in Portland!

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What do you do on a rainy, windy Springtime Saturday in Portland? Why, you put on the plaid and take it to Culmination Brewing Company for the sold-out, “2nd Annual Baker’s Dozen Coffee Beer and Doughnut Festival.”

Second-Annual-Bakers-Dozen-02This awesome festival stirs together the three things Portland does best: coffee, beer, and doughnuts. In a city with as many coffee roasters as there are craft brewers, the marriage of the two brews is a natural pairing. Tie that in with doughnuts, and you have a trifecta of mouth watering goodness!  Admission was capped at 400, and believe it or not, all 400 tickets were sold two days before the event. We know Portlanders love their craft brews, coffee, and doughnuts so it was probably no surprise that this event would sell out. Paid admission included a well designed souvenir beer glass, 4-oz samples of all 13 coffee beers, as well as samples of all 13 doughnuts.  New this year, was the Doughnut Decoration Station for kids and non-kids alike.  For just $2, you could design your own doughnut and know that your donation went to Friends of the Children, an organization that provides commitment assistance to at-risk youth. If doughnuts weren’t your thing, Culmination’s chef, Carter B. Owen, came up with a few breakfast sandwiches that looked delicious.

Second-Annual-Bakers-Dozen-15There were a couple doughnut offerings that had an added element of fire to them. Both Donut Byte Labs and Donut-O-Rama, employed the fire torch to craft their doughnuts. Donut Byte Labs’, “French Toast” was three layers of melted sugar and flame toasted cinnamon, topped off with their, made from scratch, cream cheese icing. Donut-O-Rama’s, “Crème Brulee” was a donut hole, rolled in a thick sugar coating, then torched to get that familiar crème brulee crust. Tonalli’s Donuts & Cream had a chocolate banana doughnut where the banana was mixed into the batter, which made for a pleasant, light banana flavor. Instead of maple on this buttermilk bar, it was topped with a generous amount of chocolate. For the chocolate lover, Coco Donuts had the “Hole in the Dark” which was a chocolate cake donut hole with espresso then rolled in cocoa. Pip’s Mobile brought out their cart to make their “Honey  & Sea Salt” on site for the duration of the event. This delicate offering featured local raw honey and pink himalayan sea salt.

Second-Annual-Bakers-Dozen-05There was also what is believed to be the world’sfirst Collaboration Doughnut. Collaboration beers–that is, beers made by two or more brewers–aren’t new so they thought it would be fun to come up with a doughnut collaboration between the roaster, the brewer, and the baker. With ideas coming from Penny from Delicious Donuts, Marissa from Coco Donuts, Victor from Tonalli’s Donuts & Cream, Dieter from Donut Byte Labs, and the actual baker himself, Steve from Staccato Gelato, they crafted an old-fashioned buttermilk doughnut made with Culmination Chocolate Stout, Ole Coffee espresso to make a Vietnamese coffee glaze, then topped with candied bacon bits. Bacon seems to be a popular ingredient on doughnuts these days so the line was long for this tasty treat.

Second-Annual-Bakers-Dozen-07Of course, the event wasn’t just about sampling delicious doughnuts; there were also 13 specially crafted beers to partake. It’s easier sampling 13 food items in an afternoon then it is sampling 13 beers, so many were missed. At the recommendations of many, we started with something a little different, the “Caffe” from Stung Fermented. This was a partnership with Caffe Umbria to take their cold brewed coffee and infuse it into a sparkling mead. The result was a gluten-free mead that was crisp, fragrant, and flavorful. Next was the “Napoleonic” from Labrewatory featuring Coava Coffee’s Santa Luzia from Brazil. This Imperial Brown Ale was brewed specifically for this event and gets its inspiration from the famous French coffee. It had notes of caramel, and toffee with an earthiness that nicely toned down the sweetness. “Double Stack” was a nice breakfast stout from Great Notion Brewing featuring coffee from Clutch Coffee. This stout was aged with a “ridiculous” amount of Vermont maple syrup; however, it did not have a strong sweet finish. The coffee and maple syrup balance was just right. The finale was “Black House” from Modern Times Beer using their own coffee with beans from Ethiopia and Sumatra. This oatmeal stout bursts with coffee aroma and flavor. Modern Times is one of the only breweries in the world to roast their own coffee. This stout had a delicious chocolate espresso bean finish that was the perfect choice to finish out the day.

Second-Annual-Bakers-Dozen-22You might think that a 400 capacity event would have long lines, and unhappy people, but this one was quite the opposite. People were jovial, interested in what they were tasting, asking questions of the vendors, enjoying the live music, and company of their friends. I am sure those that missed out by not getting a ticket before it sold out will be the first to buy next year. Judging from the popularity of this one, I would say there will be another. We might be a health conscious city, but Portland does love their beer, coffee, and doughnuts!

You can read more about this event’s offerings and history from BrewPublic,  and Portland Notes’, Kelly Jones.

Baker’s Dozen Coffee Beer and Doughnut festival March 12 – you Dough Nut want to miss it!

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Brian Yaeger, organizer of the Second Annual Baker’s Dozen, was kind enough to explain the inspiration behind this unique event – we hope to see you all at Culmination Brewing Co. (2117 NE Oregon St) on Saturday, March 12! The fest begins Saturday, March 12, 10 a.m. and goes until 3 p.m. Tickets are limited to 400 (to ensure attendees can sample everything) and are available for $24 ($27 at the door) at http://Merctickets.com/go/BakersDozenPDX

Brian-Yaeger-Article-01Paid admission includes a 4-ounce sample of every unique coffee-infused beer and every delectable doughnut morsel (most will be quartered). Additional items will be available for purchase, including additional beer by the glass. For folks needing savory protein, Culmination Kitchen executive chef Carter B. Owen will have breakfast sandwiches available for sale and several of the roasters will provide complimentary joe.

As an all-ages event, festival-organizers are introducing the Doughnut Decoration Station courtesy of “Double D,” Delicious Donuts (whose apple fritter will be included with each ticket). Cake doughnuts will be available for purchase for young ones and less-young; all proceeds will go to Friends of the Children, Portland providing commitment assistance to at-risk youth.

Because this event is so different from anything I’ve experienced in Portland, I had a few questions for Brian.

The 13th doughnut…?

The 13th doughnut this year is actually something I dreamt up last year: The world’s first collaboration doughnut. We’ve seen this among breweries a ton: 2 or more brewers put theirs heads together to come up with a new beer. So stay tuned for the collaborative efforts of doughnut makers to debut at the fest!

I’ve often paired coffee and doughnuts, but never coffee beer and doughnuts…can you explain the inspiration behind this festival?

Coffee and doughnuts are a natural. They’re the most perfect symbiotic relationship in the food and beverage world. Maybe it’s the Strange Brew fan in me, but I’ve always loved the marriage of beer and doughnuts, too. But not every beer goes with any doughnut. To make this work, the magical addition of coffee into the beer means there’s a strong likelihood of discovering your new favorite pairing at the fest.

What exactly is a coffee beer, if you can explain it?

Brian-Yaeger-Article-02For years and years, “coffee beer” meant one of only two things: a coffee porter or a coffee stout, and even there there’s not much difference since you’re taking a dark, roasty beer with naturally occurring coffee notes from the roasted barley and complementing it with actual coffee. Those were and remain delicious. But nowadays we’re seeing myriad beer styles accented with coffee beans or cold brew. This year’s line-up includes base styles like stouts, of course, as well as a brown ale, a pale and an IPA and, to push the envelope even further, a mead. I can’t wait to try that blend of fermented honey and cold brewed joe!

You have written a great deal about beer – what is the attraction for you?

Wow, that IS the question isn’t it? I can ramble on about this for ages! But I won’t. Essentially, I’ve always written about artists, probably because I’m not a great one so I support the community by writing about it. Once I started looking at beer as an art form, the shift in my writing was pretty swift. It’s a fascinating world and I really enjoy exploring the characters in the industry, the trends, the places our delicious beers hail from, and the never-ending possibilities of what beer can be and who can dream it all up. Incidentally, before I ever profiled a single brewer, I’d written a story about the doughnut maker whose creations I grew up devouring. I’ve interviewed hundreds of brewers at this point, but that baker goes down as one of my all-time favorite interviews.

This festival hosts a number of culinary artisans – how do you select the participants?

Brian-Yaeger-Article-03It’s a little known fact that there are as many roasters as there are brewers in Portland. By doing Baker’s Dozen annually, I hope to be able to tap a coffee beer from each and every great brewery as well as incorporate beans from every worthy roastery. But bringing together 60-70 coffee beers is just too dang much. So I immediately knew I wanted to call this festival Baker’s Dozen and therefore select 13 artisans from each field: beer, coffee, and doughnuts. As for the selection process for breweries, I strived for a range of newer and more established breweries. For the roasters, I encourage partnerships based on proximity to the roastery/brewery. And for doughnuts, it’s a testament to Portland’s love of these typically hole-y delicacies that there are double-digits to choose from. Some brands are known to everyone in town and deserve their followings. Some are less-known but equally fantastic. As one example, most people don’t know of Rocking Frog Cafe on SE Belmont let alone that they make doughnuts made to order. No display case! No bonkers toppings. Just fresh, piping hot ‘nuts you have to wait a few minutes for after you order them. So, how do I select the participants? I invite the ones I love patronizing the most and then start thinking about who to invite the next year.

You host a number of events – what else are you working on right now?

Brian-Yaeger-Article-04Other than Baker’s Dozen, my main beer event I’m working on is called Kriekfest. Krieks are sour cherry beers from Belgium, but of course they have caught on in America. When I was at Solera Brewing in Parkdale halfway up Mt. Hood from Hood River, which is surrounded by cherry orchards, I instantly knew they had to host a beer fest dedicated to these beers. And to ensure that happened, I organized it. That will be July 9. And yes, I’ve already put some brewers on the case for Kriekfest 2017. Beyond this, I’ve done some smaller events like “Rural Brewer,” a play on the 30 Rock running joke about a play called the Rural Juror. I brought together many of Oregon’s most remote breweries. I did Glühbier–a night of all hot, spiced beers–because that’s actually A Thing in European Christmas Markets that I couldn’t believe hadn’t made it’s way to Portland, so look for that to return to Bazi Bierbrasserie next December. I definitely have a few more I’m fleshing out I’d love to discuss down the road:-)

Here are some photos.

Baker’s Dozen Coffee Beer and Doughnut Festival – Great Notion Brewing

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The Baker’s Dozen Coffee Beer and Doughnut Festival is coming March 12! A new coffee beer, Double Stack will be revealed along with 12 other magnificent coffee beer combinations (not to mention doughnut creations) at this unique event. An all-ages affair, this festival has music, decadent doughnuts, coffee beers, and a donut decorating station for the kids! Tickets are available online. Working closely with Clutch Coffee Roasters, Great Notion Brewing is continuing their commitment to culinary creativity!

Great-Notion-Brewing-03A brand new endeavor, immersed in the rich history of the Pacific Northwest, Great Notion Brewing pays homage to their roots in name and action. Drawing from Ken Kasey’s famed novel Sometimes a great notion, the founders of this emerging brewery have carefully honored everything we value as Portlanders – respect for nature, dedication to the origins of their craft, sustainability, community, and fine craftsmanship. Having only been open since January 2016, Paul, Andy, and James are jumping right into the game by opening up a warm and inviting brewery and restaurant in the historic Alberta district, as well as participating in the upcoming coffee beer and doughnut festival.

Great-Notion-Brewing-04Very ambitious, these three partners – but they know exactly what they are doing. Perhaps their most impressive accomplishment to date (and remember, they’ve only been open for about a month…) are the New England style fruit-toned IPA’s “Juice Box Double IPA” and “Juice Jr. Session IPA.” Customers are commenting that even non-IPA fans are thoroughly enjoying the mellow taste. The food menu is also outstanding – Chef Ryan O’Connor has created a menu that includes local produce in some very comforting dishes.

Great-Notion-Brewing-01Relationships matter to these men – exactly what makes a local business stand out in Portland! Being family men, Paul, James, and Andy want to make their restaurant accessible and inviting to local families, they want to serve the local Vernon community by participating in P.T.A. events and donating to their local schools, and they want to make sure they treat their employees well. In the podcast, the men talk about how they met, what inspired their collaboration, and how they have actively partnered with other community breweries and businesses to create a rapidly growing and exciting home for their crafted beers. Great Notion Brewing is a welcome addition to Portland’s proud local business community.

Great-Notion-Brewing-04To introduce themselves officially to the community, Great Notion Brewing is hosting a “Grand Beer Release” party on March 5 from 12PM – 11PM. Beer reveais, family friendly activities, brewery tours, samples of chef O’Connor’s food,, and more! A beer festival style event, tickets will be $10 and include a Great Notion Brewing collector’s glass and 4 beer/drink tickets

Great-Notion-Brewing-02Having an interview in an operational brewery means that phones are ringing, dishes are being washed, carts are being pushed back and forth from the kitchen, and cars are driving by outside. That’s part of what makes this interview so special – it’s a look into what motivates and inspires craftsmen to bring art and practical research together – prepare to enjoy some very technical terminology mixed with an obvious love for what these men have united to do. Portland Notes thanks Brian Yaeger and Steven Shomler for introducing us to this impressive new brewery.

Baker’s Dozen Coffee Beer and Doughnut Festival – Delicious Donuts!

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I am so excited about the chance to eat doughnuts and drink coffee beers that I can barely wait for Saturday, March 12! The Baker’s Dozen Coffee Beer and Doughnut Festival is a chance to sample 13 coffee beers and 13 doughnuts in one day, while enjoying music and a brand new Decoration Station for the children! Hosted by Brian Yaeger Presents and Culmination Brewing, this event is bound to please – dough nut miss it! This year’s Decoration Station is hosted by our feature artist of the day – Delicious Donuts!

Delicious-Donuts-05We were able to pull Penny out of the Delicious Donuts kitchen to have a brief chat about their participation in the upcoming scrumptious event, taste test a few items, take some photos, and get to know the owners, Penny and Boun – who treat everyone like family. I think that’s what impressed me the most about this couple – love of family and our local community is the key ingredient in every single donut, breakfast burrito, and coffee drink – you can taste the love! Penny and Boun have been in their Grand Avenue location since 2005, and have had many of the same loyal customers since day 1! The customers who arrived while I was munching my chocolate covered old-fashioned donut were all greeted by name. Penny graciously gave a shout out to several local businesses who support the shop, as well as delivery services that will drop off the tasty treats. The interview below is short, but very sweet, as Penny is an enchanting and delightful host.

Delicious-Donuts-03Delicious Donuts has a loyal following, and they give back to their customers with amazing specials every day of the week! This great relationship between Penny, Boun, and their neighborhood led Delicious Donuts to want to reach out even more into the community and help to build a spirit of giving, charity, and kindness. Penny discovered Dollar for Portland, a local organization that assists families in paying medical bills…one dollar at a time. Penny and Boun believe, along with Dollar for Portland, that one person giving even a small amount can make a difference when people come together with good intent and purpose. With this in mind, Delicious Donuts has offered to have Dollar for Portland take over their shop on Monday, February 22 in a special event! Anyone who signs up to participate in the Dollar for Portland program (only $1 per month donation) will receive a free donut! Party is at Delicious Donuts, 12 SE Grand.

Delicious-Donuts-01Sharing a taste of Delicious Donuts’ apple fritter, along with the other bakers in the Baker’s Dozen Coffee Beer and Doughnut Festival will be a delight! Meeting all the people behind this creative community event will also be delicious! For tickets, a list of all participants, and more about the event, please visit the Baker’s Dozen Coffee Beer and Doughnut Festival website.