Apparently today is National French Fries Day, and while I’m unaware of any beer and French fry pairing events, don’t let that stop you from holding your own! Here’s the rest of the Oregon beer news for this Thursday, July 13. As usual, I’ll be periodically updating this post throughout the day, so check back often. And if you have news to share, please contact me and I can get that updated as well.

Rogue Ales (Newport) announced the return of Rolling Thunder Imperial Stout for 2017, and it’s 100% Rogue-crafted—down to the barrels. From the press release: “Brewed with ingredients grown at Rogue Farms and ocean aged in Dead Guy Whiskey-soaked handmade Oregon Oak barrels coopered at Rogue’s Rolling Thunder Barrel Works, Rolling Thunder Imperial Stout is the culmination of a long journey from bark to bottle. In 2015 Rogue acquired vintage, WW II era, coopering equipment and subsequently established Rolling Thunder Barrel Works to take on the ancient artform of barrel making. Using Oregon Oak, Rogue’s cooper Nate Lindquist assembles, raises, toasts, chars, hoops, cauterizes, sands and brands one barrel a day, all by hand.” The 2017 vintage of Rolling Thunder is a whopping 14% abv.

Ecliptic Brewing (Portland) announced the release of two barrel-aged versions of their UltraViolet Blackberry Sour Ale, one aged in Syrah wine barrels, and one in rye whiskey barrels. From the press release: “Starting July 13th Syrah and Rye barrel-aged varieties of UltraViolet will be released alongside the non-barrel aged beer. The three beers will be available in 22oz bottles throughout the Ecliptic distribution network. A limited amount of draft will also be found in Oregon and Washington.” Regular UltraViolet is 7.5% abv, while the two barrel-aged versions are 9.5% abv. Look for them starting today.

The Bier Stein (Eugene) is hosting Seattle’s Ghostfish Brewing tonight from 5 to 8pm for their gluten free beer launch: “Try some new gluten-free beers from Ghostfish in Seattle. They use 100% gluten-free ingredients, including malted millet and buckwheat from nearby Grouse Malt House, sorghum, and brown rice. They brew standard beer styles using these ingredients, and we’ll be tapping up the Kick Step IPA and Meteor Shower Blonde Ale to showcase their wares, also available in our cooler.”

Rock Bottom Brewery (Portland) has a S’mores and beer pairing today, which sounds delicious! “What’s better to ring in summer than a S’mores and Beer Pairing! Thursday at 5:30, our Brewer Todd will be walking around with tasters of delicious beer to go with classic s’mores, Reese’s s’mores and mint chocolate s’mores! Treat your sweet tooth with both beer and s’mores!”

McMenamins Edgefield (Troutdale) is hosting a Session Beer Invitational for their Meet the Makers tasting event this evening from 5 to 8pm, pouring six session(able) beers, four from McMenamins breweries and two from Ex Novo Brewing: Dot the O Kölsch and Cactus Wins the Lottery from Ex Novo, Bittersweet Orange Wheat From West Linn, Tropic Heat Sour from Edgefield, Magnifique Saison also from Edgefield, and Fevered Session ISA from the Thompson Brewery.

Sunriver Brewing is hosting a beer pairing dinner at their Galveston pub featuring their newest beer, ThaiPA, a (you guessed it) Thai-inspired IPA infused with exotic ingredients: “In honor of our Thai IPA, our Thai cook, Pichit, and team have created a traditional two-course thai meal! Available all-day Thursday from 11AM to close. We combined an array of Thai ingredients with a firmly hopped NW IPA. Unfamiliar and exotic flavors combine with herbal, fruity and dank hops to create one of the most unique IPAs you’ll ever have – Chok dee! $18 with 12oz. pour of ThaiPA / $15 without beer”

The Ale Apothecary (Bend) is releasing their 200th Brew in bottles today at their Bend taproom when they open at 2pm. On Instagram they posted a description of this beer: “Brewed 12/2/15 and bottled 3/24/17, we partnered with @swiftcider (20%) & @meccagrade (80%) to make this hybrid ale. aged in the barrels we produced last years’ smoked apple sahalie from and bottle fermented with apple juice for #natural carbonation.”