Pelican Brewing Co. Wins Awards at World Beer Cup®

Posted: April 16, 2014

Pacific City, Oregon • April 15, 2014 - Pelican Brewing Co. claimed several awards at the 2014 World Beer Cup® in Denver, Colorado, a global beer competition that evaluates beers from around the world and recognizes the most outstanding brewers and their beers.

Gold, silver and bronze awards in the competitions's 94 beer style categories were presented April 11, 2014 during the World Beer Cup® award ceremony at the Hyatt Regency in Denver, Colorado. Additionally, five "Champion" awards were presented to the top winners in these five categories: Small Brewpub, Large Brewpub, Small Brewery, Midsize Brewery and Large Brewery.

Pelican Brewing Co. won a gold award in the Golden Ale beer style category for its Kiwanda Cream Ale. Inspired by one of America's traditional 19th century beer styles, Kiwanda Cream is pale gold with a fruity, floral hop aroma. A sweet malty flavor and a smooth snappy finish round out this tasty, refreshing brew!

Pelican also won a silver award in the English India Pale Ale beer style category for its Silverspot IPA, a mainstay in the Pelican lineup with its brilliant gold color and assertively complex hop aroma. A blend of Sterling, Fuggle and Meridian hops, focusing on herbal, floral, spicy and tangerine-like characters creates this highly drinkable 6% ABV English-Style IPA. Silverspot IPA celebrates the Oregon Silverspot butterfly, which once flourished in coastal grasslands from Washington to California. Due to habitat loss, this threatened butterfly is now found only in a handful of protected areas. A collaborative habitat restoration and reintroduction program is helping to increase this butterfly population. A portion of the proceeds from the sale of this beer will help fund conservation efforts for the Oregon Silverspot Butterfly.

Additionally, Pelican was named "Champion Small Brewery and Brewmaster" in the competition, taking the top award from a field of 755 Small Breweries competing in that category. Given that Pelican recently moved the bulk of their brewing to a new facility in 2013 and the winning beers were brewed and bottled in the new brewery, this award is testament to the Pelican Team's commitment to utter consistency in style, flavor, and quality.

"This is especially amazing, following on the heels of winning Large Brewpub & Brewer of the Year at the Great American Beer Festival® in 2013, AND Large Brewpub & Brewer of the Year at the 2012 World Beer Cup®," said Darron Welch, Brewmaster at Pelican. "Winning this kind of recognition for our brewery team three years in a row is absolutely phenomenal."

World Beer Cup® winners were selected by an international panel of 219 beer judges from 31 countries. Regarded as the "Olympics of Beer Competition," the World Beer Cup® saw an impressive field of 4,754 entries from 1,403 breweries in 58 countries.

Presented by the Brewers Association, the World Beer Cup® has been held every other year since 1996, to celebrate the art and science of brewing by recognizing outstanding achievement.


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Hawaiian Luau Spring Brewers Dinner Menu Announced

Posted: March 17, 2014

The Pelican Pub & Brewery's Spring Brewers Dinner featuring a Hawaiian Luau theme is sure to be a hit! The dinner will feature Kiwanda Cream Ale, Silverspot IPA, Doryman's Ale, and Tsunami Stout.

Preliminary menu items include:

Spam Musubi
Our version of the popular Hawaiian snack! Doryman's Ale teriyaki spam, sushi rice, and nori

Tako Poke
Traditional salad made with octopus, tomato, cucumber, red onion, cilantro, lime juice, tamari, and sesame seed; served with taro root chips

This favorite soup of Hawaii is made with somen noodles, napa cabbage, egg, kamaboko, green onions, and flavorfull dashi broth 

Sesame Crusted Ahi
Sesame crusted ahi tuna served with tropical fruit salad dressed with Silverspot IPA Asian vinaigrette, crisp wonton strips, and spicy-sweet soy reduction

Luau Trio
Traditional Kalua Pork, Lomi Lomi Salmon, and Huli Huli Chicken; served with steamed rice

Dessert of Haupia
Coconut custard with MacPelican's Ale caramalized pineapple, candied lime, macadamia and coconut toffee, flower tuile, and kiwi sauce

Tickets are on sale now. Space is limited. Purchase tickets online or call Zack at 503-965-3674.

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Kamp Kiwanda Spring Break Activities

Posted: February 27, 2014

Celebrate Spring Break with Kamp Kiwanda!

Register at the Front Desk of the Inn at Cape Kiwanda.

  • Tuesday, March 18 & 25 and April 1: Flower Leis
  • Thursday, March 20 & 27 and April 3: Pirate Hats
  • Saturday, March 22 & 29 and April 5: Jelly Fish

Classes are open to children 5 - 12 years of age and will be held in the meeting room at the Inn at Cape Kiwanda. There is no charge for these fun activities and classes are limited to 6 children per day. Parents, to sign your child up for a class, please stop by the front desk at the Inn. Adult supervision will be provided or you're welcome to help with the class.

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Now On Tap - Midnight Pils

Posted: February 26, 2014

Midnight Pils - Black Pilsner Lager

Midnight Pils is the latest in our Lone Pelican series of specialty draft-only beers. Marrying the traditional Schwarzbier style of black lager with the hoppy aromatic character of a traditional pilsner, it features a well-rounded malt character with cocoa, caramel and browned bread highlights coupled with floral, spicy hop character. The cool, lengthy lager fermentation gives Midnight Pils a smooth character and a clean mellow finish. Flavorful, mildly roasty and aromatically hoppy, Midnight Pils takes you to the dark side of refreshment!

Ingredients List:
Pale Ale Malt
Melanoidin Malt
Caramel Malt
Midnight Wheat Malt
Ultra Hops
Pure Local Water
Pure Ale Yeast

Brewing Specifications:
11.8 degrees Plato
5.2% ABV
35 IBU 

Now Available on tap at both locations!

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Dry Fly Tsunami - SOLD OUT

Posted: January 31, 2014
Pelican Brewing Co. will be releasing the first of their Barrel-Aged beer series…Dry Fly Tsunami.  Unbelievably rich and delicious, Dry Fly Tsunami is a magical elixir created by the combination of Pelican’s award-winning Tsunami Stout and barrels from Dry Fly Distilling that once matured their Washington Wheat Whiskey. 
Check out this review on Dry Fly Distillery’s Washington Wheat Whiskey:
On the palate, neat, this whiskey was very soft, almost like a baby’s blanket caressing my tongue, with freshly baked orange scones, cinnamon toast, white pepper and peppermint notes. - Lance Mayhew, Oregon Culinary Institute
The dark roasted aroma of Tsunami stout is not lost in this pairing, only accentuated and balanced with notes of vanilla, oak, cinnamon and orange. The wheat whiskey kisses your taste buds while providing just the right amount of warmth. This full bodied beer offers a slightly dry espresso-like finish.
So come and have a pint with us when we release this beautiful beer.  Whitney Burnside, Head Brewer at Pelican Pacific City, will speak about the making of this special beer and will pass around samples on Saturday February 8th at 4pm at the Brewpub in Pacific City and again at 5pm at the Tillamook Tap Room. 

A special “shot & a pint” combo, including a pint of Dry Fly Tsunami as a pairing alongside a shot of Dry Fly Distilling’s Washington Wheat Whiskey will be available in Pacific City for as long as this special barrel-aged product lasts…. so head on out to Pacific City on February 8th and savor the flavors together!  

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Newest batch of Seahops is brewing now!

Posted: January 20, 2014

Pelican brewer (and rabid Hawk fan) Whitney Burnside is ecstatic to be brewing yet another batch of Seahops to honor the Seahawk’s NFC Championship win!!

Demand for this most excellent Pale Ale was off the charts this past weekend for Hawk fans in Seattle, Portland & Pacific City, so the brewery team at the Pelican is making a 30-barrel batch today to make sure it’s available for Superbowl weekend.  We will be doing another drawing for a 2-night getaway to Pacific City on Superbowl Sunday, so be sure and get yourself to an establishment serving Seahops during the Superbowl to enter!  We will post all locations where Seahops will be poured during the Superbowl on Friday, 1/31.   

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First Female Head Brewer at Pelican Brewing Company creates "12th Woman" beer

Posted: January 9, 2014

First Female Head Brewer at Pelican Brewing Co. creates “12th Woman” beer for Hawk and Hop lovers alike; Seahops pale ale.  

Whitney Burnside is not only the first female head brewer of Pelican Brewing Company’s Pacific City location, she is a Seattle native and a die-hard Hawks fan.  Her latest “Lone Pelican” beer was brewed and named in support of the Seahawks.  With an original gravity of 12 degrees PLATO (to honor the 12th Woman), Seahops is a delicious Pale Ale available in limited locations around Seattle & Portland on draft only.  Whitney (one of the hottest young female brewers in the nation) will be in Seattle, visiting FX McCrory’s and Collins Pub during the game to celebrate Hawks and Hops.  This beer has been so popular, that Whitney has brewed another batch to ensure availability on game day the 19th (no lack of faith here!).

Pelican Brewing Co. is among the most honored breweries in the Northwest, winning over 260 medals and “Brewpub of the Year” four times at national and international competitions.  To celebrate the Hawks progress in the Playoffs, Pelican Brewing Co. will be giving away a weekend in Pacific City (the brewery’s hometown on the Oregon Coast), including a 2 night stay, tour of the brewery & tastings with Whitney to someone who fills out an entry form on gameday in selected locations where Seahops is being poured in Seattle, Washougal, Portland, and Newport.  In Seattle, find Seahops (while it lasts) at FX McCrory’s, Collins Pub, The SixGill, and Brouwer’s Café.  In Portland at Uptown Market, Bottles, and Alberta Street Public House, in Washougal at A Beer at a Time and in Newport at the Deep End Café.

Beer Description:  Resembling Russell Wilson leading the Seahawks to victory, Calypso hops are the unique star QB of this beer featuring delicious, fruity notes with hints of apple and pear. Centennial hops take the handoff to give a spicy citrus aroma with a hint of floral. The defensive line of pale and crystal malts lends itself to a smooth clean character, a subtle sweetness, and lightly toasted undertones that support the hop profile all the way to the end zone.

Seahops is a well-balanced beer, for a well-balanced team. This will have Richard Sherman asking “You Thirsty, Bro?”

Malts: 2 Row, Maris Otter, Crystal, Munich

Hops: Magnum, Calypso, Centennial                      

Original Gravity: 12 degrees PLATO

ABV: 5.2%

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Announcing our Pelican Barrel Project

Posted: December 4, 2013


Announcing our Pelican Barrel Project

Since the opening of our new Tillamook Brewery and Tap Room (and the moving of some large tanks), we've rediscovered some brewery floor space in our Pacific City brewpub. As we pondered what we could do with this space, the answer came fairly easy to us: BREW MORE BEER. But not just any kind of beers, we will make delicious Barrel-Aged Beers!

Therefore, we are excited to announce our Pelican Barrel Project, where we will create World-Class Beers aged in various types of interesting barrels throughout 2014.

The initial release will launch in early January of 2014: "Tsunami on Wheat Whiskey". We have brewed a batch of Tsunami Stout to age in Dry Fly Distilling's Washington Wheat Whiskey barrels. The beer will spend an estimated 2.5 months inside the barrels to impart the new oak flavors that we are looking for. Tsunami on Wheat Whiskey will be an extremely limited draft-only item available at our oceanfront Brewpub in Pacific City, our Tap Room in Tillamook, and a select few bars in Oregon and Washington.


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Coastal Cooking with Mary - Asiago Crusted Cod with Caper Remoulade

Posted: November 12, 2013

Asiago Crusted Ling Cod with Caper Remoulade

demonstration by Mary Jones
This is really tasty and pretty simple recipe for a firm white fish (and it’s low-calorie as well)! 
Serves 6
Six 6 oz Ling Cod fillets
3/4 cup flour
1 cup panko
1/2 cup finely grated Asiago cheese
3 large egg whites, lightly beaten
1 teas Kosher salt
¼ teas black pepper
½ teas garlic powder
1 Tbsp Canola oil
Lemon wedges
3 Tbsp fresh parsley, chopped
¼ cup reduced-fat mayonnaise
1 Tbsp chopped capers
1 Tbsp whole grain Dijon mustard
1 teas minced garlic
Heat oven to 400˚.  Put flour in shallow pan, egg whites in another shallow pan, and mix together the panko and cheese in a third shallow pan.  Sprinkle fish with salt, pepper & garlic powder.  Dredge fish in flour, shake off excess, dip in egg whites, then into the panko/cheese mixture, pressing firmly to get crumbs to stick.
Heat oil in frying pan over med-high heat until almost smoking.  Lay fillets in pan gently and reduce heat to medium.  Cook 5 or 6 minutes or until golden brown and crispy on first side, flip fillets over and then put in a hot oven until done (8 to 10 minutes depending on thickness of fillets).  Be careful not to overcook the fish.
Mix remoulade ingredients together and serve with fish.  Garnish with lemon wedges.
Excellent served with an interesting pasta in butter/lemon/herb sauce.


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2013 Christmas Day Buffet at the Pelican Pub & Brewery

Posted: November 4, 2013

The oceanfront Pelican Pub & Brewery invites you to enjoy a special Christmas Day buffet Wednesday, December 25th from Noon to 6pm.

Cost is $28 per adult and $15 per child*. Please call to make reservations, 503-965-3674.

Prime Rib au Jus

Hazelnut Crusted Salmon

Pomegranate Glazed Roasted Duck

Wild Mushroom Bread Pudding
chanterelle mushrooms, crimini mushrooms and fresh herbs

Mixed Green Salad
hazelnuts, tomato, cucumber and carrots

Spinach Gratin

Roasted Root Vegetables

Oven Roasted Winter Squash
red chard, garlic and shallots

Garlic Mashed Potatoes

Carrot Ginger Soup

Spent Grain Bread

Assorted Cookie Tray

Mother of All Storms Figgy Cake

Salted Caramel Tart

Orange Cranberry Tart

Fresh Fruit

*Price does not include beverage or gratuity.

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