Come join the staffs of Double Mountain and Saraveza as we tap the first kegs of a new Double Mountain specialty brew, and enjoy some seriously comfortable German-themed food goodies. The fun starts at 5pm with some free mini Sauerbraten pasties – get them while they last. We’ll also be raffling off some Double Mountain shirts and glassware throughout the evening.
The idea for “Das Boot: The Beer” arose at our company Holiday Party this past December. We piled our whole staff into the Jupiter Hotel, where much debauchery ensued, including a little session of ‘Pass the Boot’, better known these days (thanks to the great movie “Beerfest”) as ‘Das Boot’. “Beerfest” is the heartwarming saga of two German-American brothers who recruit a team of world-class beer drinkers to defeat their snotty native-German half-cousins at Beerfest — a raucous, high-stakes, underground drinking competition that takes place every year in Munich during Oktoberfest. The final tie-breaking event of the competition is called ‘Das Boot’… basically a chug race featuring 3-liter boot-shaped glasses and chants of “Das Boot! Das Boot!”
Anyway, I thought ‘Das Boot’ would be a fun name for a beer, a German-style beer…especially since I’m a sucker for double-meanings. One of my favorite movies of all time is the eponymous “Das Boot” (“The Boat”, in German), an epic 1981 film about a WWII Nazi submarine and its fearless crew. If you’re over 40 and saw a few flicks in college, you probably know “Das Boot”, the sub; and if you’re under 40, odds are likely that you’ve memorized every last scene in “Beerfest” by now…so there you go. Either way it’s all good. Matt gave me the go-ahead to cobble a recipe together and showed me the ropes in the brewhouse (it’s been almost ten years since I’ve brewed commercially), and together we knocked it out.
The result is a dark ale broadly in the style of an altbier, which is to say a brownish German-style ale that’s cold-fermented more like a lager, adding roundness. It’s a tad ‘bigger’ in every respect than most traditional altbiers — but that’s just how we roll. Brewed with Pilsner, Munich and chocolate malts, Kölsch yeast, and a variety of German hops; dry-hopped with whole Hallertaus for extra aroma. 6.2% ABV, 50BU.
About the food: Chef Spencer Lack has been delivering some killer eats out of Saraveza’s little kitchen since day one. For those of you unfamiliar with the pasty (pronounced pass-tee), it’s a pastry hand-pie with a savory filling — sort of a big Anglo version of an empanada. Terrific pub food. Spence is working on a Sauerbraten (German-style marinated beef) pasty that should prove a hearty complement to Das Boot’s malty richness.
Saraveza Bottle Shop & Pasty Tavern is located at 1004 N Killingsworth in Portland. Check’em out online at www.saraveza.com, or call them at 503-206-4252 for more info.
FYI there will be no chugging or submarine races of any variety… at least not officially sanctioned. But the first person who can correctly explain to me the numerous cosmic connections between “Das Boot” and “Beerfest”, beyond the boot itself…well that person might just be getting some free DM schwag.
Hope to see you there -Charlie