Happy Friday! Here’s the news in Oregon beer for Friday the 26th and the weekend, and I hope it gives you ideas of things to do this weekend! As usual I’ll be periodically updating this post throughout the day, so check back often for the latest news. And if you have news to share, please contact me and I can get that updated.

Killer Beer Week with Brewpublic finishes up this weekend, with three more big days of events—including the big one, Killer Beer Fest, on Saturday! Here’s the schedule:

• Friday October 26: BREWPUBLIC’s 4th Brewniversary Party! @ Saraveza – 6p.m.
  Brewpublic raises a glass of craft beer to all who have participated in the Craft Beer Revolution with a lineup of Killer beers from some of our favorite brewers. Our 4th Brewniversary party will not only be highlighted by spectacular beer, but also with a special video art instillation by The Beer Traveler and beer swag giveaways.
• Saturday October 27: KILLER BEER FEST! @ Bailey’s Taproom – 2p.m.
  The mother of all BREWPUBLIC events is undoubtedly KillerBeerFest! Hosted by our homeskillets at Bailey’s Taproom, a world class craft beer bar, this event will showcase the ultimate of uber-geek offerings ranging many styles, from light and crisp quaffable brews to big and bold barrel-aged behemoths. This installment of KBF will be highlighted by a handful of collaboration beers between some of the best regional breweries and some one-of-a-kind releases.
• Sunday October 28: Yetta’s Recovery Beerunch @ The Hop & Vine – 11a.m.
  Publican, foodie, and beer and wine expert Yetta Vorobik helps resuscitate the wounded livers of KillerBeerWeek with a 5-course beerunch (that’s a beer brunch) at her bar and bottle shop The Hop & Vine. Yetta and her chef will present pair killer food items with locally brewed specialty craft beers. Meet the brewers from Hopworks, Upright, Breakside, Laurelwood, and The Commons as well as The Hop & Vine’s masterchef Sam Reed as they discuss the pairings. There will also be a special beer cocktail. Limited tickets available for this intimate event. $35 per person. To make a reservation, call (503) 954-3322.

Burnside Brewing (Portland) has their Night of the Living Ales Halloween party tonight, kicking off at 8pm and lasting until (at least!) 1am and it sounds like it’s going to be a crazy time, between special beers like “Almond Joy from Burnside Brewing, a London-style Porter brewed with dark Belgian Chocolate, toasted almonds and toasted coconut” and “Rosemary Stout, a special version of Lompoc Brewing’s Stout aged with Rosemary just for NOTLA” and more, and the general over-the-top burlesque and Halloween antics you can expect! $10 gets you in and it’s going to be a great party—make sure you’re in costume!

Lompoc Brewing (Portland) and 10 Barrel Brewing (Bend) are teaming up with Brasada Ranch Resort (out here in Central Oregon) for a beer dinner Saturday night starting with a reception at 6pm (dinner at 7). Four delicious-sounding courses are paired with a special beer from each brewery (ending up with eight beers in all!) and overall sounds fantastic. Cost is $65 and seating is/was limited so I don’t know there are slots open still, but you can call (888) 651-4859 to find out.

Breakside Brewery (Portland) is releasing their 2012 Vintage Pumpkin Biere de Garde this Sunday! “Our version of it uses the Thiriez yeast, flaked oats and malted wheat to produce an amberish beer with a lot of residual body and a strong yeast profile. As for pumpkin, we cut, clean, roast and skin the pumpkin in our kitchen at the brewpub and then add it  to the fermentor, where the wort sits in direct contact with the pumpkin during fermentation. Each year, we rotate the spice profile on this beer, and we try and steer away from doing anything that resembles pumpkin pie or other stereotypical pumpkin beer spices. Last year, our mix included cinnamon, sage, and lemongrass. This year, we’ve spiced the beer with candy cap mushrooms, fresh ginger, and Jacobsen sea salt.” I would consider a special trip to Portland just for this beer.