pFriem Family Brewers has a tasty new barrel-aged fruit beer and an Australian hopped IPA that's returning to the lineup with the release of Nectarine Golden Ale and Down Under IPA in bottles. The fresh new releases showcase what makes pFriem great--constantly rotating new beers and a mix of fresh hop flavors and classic fruit sours and traditional-Belgian styles. The Nectarine Golden Ale is also going to be a rarity, available only at the brewery in Hood River or from the brewery's new online store. Bottles of Down Under IPA will be available wherever pFriem is usually sold, including major grocery outlets and retailers.

Nectarine Golden Ale

We age pFriem Nectarine Golden Ale in fresh Napa Valley Sauvignon Blanc barrels, before adding perfectly ripened Flavortop Nectarines, grown right down the road by our friends in Maryhill. After another six months of aging, the resulting aromas of marmalade, graham cracker and citrus zest, and notes of peach nectar, cantaloupe and Sauvignon Blanc practically leap from the glass.ABV 6.9%IBU 9MALT: Gambrinus Pilsner,Rahr Unmalted Wheat,Weyermann Carafoam, Weyermann AcidulatedHOPS: Tettnanger, Hallertau BlancYEAST: Belgian Ale, Brettanomyces Bruxellensis, Nectarine microfloraFRUIT: Flavortop Nectarines- 3lbs./gallonWOOD: Sauvignon Blanc BarrelsHISTORYLiving in the Abbey brewing tradition, lies a sect of beer known as the Belgian Strong Blondes and Strong Golden Ales. These beers are seductive, powerful, and deceptive. Known for being bright and snappy like a Pilsner, but complex like a Tripel, the Strong Blondes live in the 6.5%-7.5% range, while the Strong Goldens makes its way up to 8.5%. These beers are dry, slightly fruity, spicy, and have a soft pear flavor. When bottle conditioned they are bright and sparkly like Champagne and the foam bursts in your mouth as you sip.Nectarine Golden Ale is inspired by Belgian tradition and American innovation. We began with a Belgian-inspired Golden Ale lightly hopped with the delicate German variety, Hallertau Blanc. This hop is uniquely well suited to the task at hand in that it accompanies, but never overpowers, the beautiful esters of our house Belgian yeast strain with aromas of white grapes and jasmine. We then aged it in freshly emptied Sauvignon Blanc barrels, shipped to us directly from Napa Valley, and added a unique strain of Brettanomyces Bruxellensis, known for its aromas of pineapple, white wine and melon. After six months in the barrel, the Flavortop Nectarines, grown down the road by our friends in Maryhill, reached optimal ripeness. We removed the beer from the barrels and racked it onto the Nectarines (with stones removed) at a rate of three pounds of fruit for every gallon of beer. The two were then left to mingle for six months. Finally, the fruit was removed and the beer was packaged with a light and effervescent champagne yeast for conditioning. We hope you’ll agree that every pour marks a joyous occasion!TASTING NOTESA gentle crown of white foam rests lightly atop a cheerful nectar of golden straw. Playful aromas of nectarine marmalade, graham cracker spice, vanilla, wildflower honey and citrus zest leap from the glass. Flavors of peach nectar, cantaloupe, Sauvignon Blanc and raspberry sorbet shimmy across the pallet. Lingering honeydew, luscious stone fruit, effervescent lemon and a graceful tannic structure beg further investigation.

Down Under IPA

Say g’day to a grog brewed with some of Australia’s finest hops. pFriem Down Under IPA is a bright copper beer overflowing with notes of strawberry, kiwi, citrus and huckleberry. So let’s raise our pints to a beer packed with more hops than a western brush wallaby.ABV 7.2%IBU 65FLAVOR PROFILE: Strawberry Jam, Kiwi, Passion FruitMALT: Rahr 2 Row Pale, Caramalt, Crystal Light, Crystal DarkHOPS: Taiheke, Motueka, Vic Secret, Nelson, GalaxyYEAST: American AleHISTORYBy the 1790’s the British were established in India and needed beer, which was considered a staple in every household. India, however, presented serious problems for brewers. Hot temperatures, poor water, short supplies, and basic ingredients made it impossible to brew beer. Attempts to ship beer out of Britain to Calcutta failed.George Hodgson of London produced a pale ale of greater strength and bitterness than those he sold in London. The hops helped protect the beer from spoilage, as did the increased alcohol content. Hodgson’s India Ale arrived in Calcutta in fine shape-clear, strong, and bitter, with a big, resinous hop aroma. The word spread of India Pale Ale and people throughout England and the United States were clamoring for this wonderful new beer. The rage lasted through 1970’s, but lost steam in the 1980’s and became just another name for low alcohol bitters.As craft beer has emerged and grown, so has IPA! IPA has helped grow Craft Beer to what it is currently today. There are now many shapes and forms of IPA, but they all share bright aromatic hop aroma of Citrus, Tropical Fruit, and Pine. Hop flavor coats the tongue and these beers finish with an assertive, but balanced bitterness. Down Under IPA showcases hops from the Southern Hemisphere including New Zealand and Australian Varieties. These hops are known to give strong tropical, herbal, and bright flavors.TASTING NOTESBright copper with a touch of tawny amber topped with white foam. Aromas of kiwi, grapefruit, and apricot. Flavors of fresh strawberry jam, sweet orange peel, passion fruit, and huckleberry. Finishes prickly and resiny with a touch of bitter orange peel.