Here’s the news in Oregon beer for the start of a new week, Monday the 5th of November. As usual I’ll be periodically updating this post throughout the day with the latest news, so check back often for updates. And if you have news to share, please contact me and I can get that posted as well.

Seaside Brewing (Seaside) is the subject of an article that appeared in the Coast River Business Journal yesterday, revealing that they are expanding and giving some interesting history of this still-new brewery. (I first heard about Seaside this past spring for the Pouring at the Coast Fest.) The summary is, they have “expanded” to a one-barrel system and are waiting on a larger 15-bbl system; it seems during the summer they were likely brewing on essentially a homebrew setup (which seems to be a trend lately). It’s an interesting read and I may highlight it in more detail in a separate post.

Double Mountain Brewery (Hood River): By the looks of things, Double Moutnain’s annual winter/holiday ale, Fa La La La La, is set to be bottled this year. I have to say, that is one great looking label, too.

Deschutes Brewery (Bend): Tomorrow (Tuesday the 6th) is the November edition of their Deschutes Brewery University and the topic is Barrel-Aged Beer. “Learn all about the barrel aging process in relation to beer at our next DBU taught by Barrelmaster and Brewer, Jake Harper. Not only will you get to enjoy four barrel-aged beers from Deschutes Brewery including The Abyss 2011, Black Butte XXIV, Collage & The Dissident, but we will also go into depth about how other barrel-aged brews are made as well. We’ve got guest bottles of Tart of Darkness from The Bruery, Sang Noir from Cascade Brewing, Calabaza Blanca from Jolly Pumpkin, and Consecration from Russian River.” It costs $25 and takes place at the downtown Taproom at 6pm; there are 11 tickets remaining, so jump on this one!

Broken Top Bottle Shop (Bend) has a beer tasting featuring Lagunitas Brewing tomorrow night (Tuesday) from 5 to 7pm, and I enjoyed their description of the brewery: “capable of making great beer out of goat’s milk, brambles, and asphalt on the surface of the Moon, if need be.”

And, Broken Top has their new beer coolers installed and up and running finally! It’s a 12-door cooler and I believe they have a capacity of maintaining an inventory of 700 different beers when all is said and done.

Ninkasi Brewing (Eugene) is teaming up with Henry’s Tavern in Portland to put on a four-course beer dinner tonight at the Tavern. I don’t know if there are still seats available, but the dinner only costs $35 (a great deal) and you can find out more by calling (503) 227-5320.

Burnside Brewing (Portland): This Thursday the 8th Burnside is serving up special flights of chili pepper beers from 3 to 11pm, a very cool idea with possibly one of the most unique beer flights I’ve heard of. “Recently returned from their first ever Great American Beer Festival in Denver, the Burnside Brewing team brought back Gold for their unique take on a hot pepper beer for Sweet Heat. To celebrate the victory the brewery is going into it’s archives to pour a special flight of Sweet Heat with 2 other rare pepper beers: Fatali Four/International Incident a special blend made with Upright Brewing and Barrel-Aged International Incident with Mango’s.” For $6 you can get a flight of all 3, or a 12-ounce glass of either Fatali/International Incident blend or Barrel-Aged International Incident.

Belmont Station (Portland) has a couple of tasting events this week, one with Burnside Brewing on Wednesday from 5 to 8pm, and then on Thursday they’ll have Finnriver Cider out of Washington on hand to hold a tasting (also from 5 to 8).

Gilgamesh Brewing (Salem): They announced today on Facebook the grand opening of their new location, “The Campus”; details aren’t fully on the main website yet, but from a post 3 months ago we know The Campus is located at 2065 Madrona Ave SE in Salem and: “This new location is not only going to be our new home of our Brewery, but also a new Restaurant Pub with a full bar and an abundance of our ales always on tap. The new kitchen will offer full lunch and dinner menu’s in which you can enjoy eating either in the restaurant or on the large back patio.” (Their downtown location (“The Lounge”) is also remaining open.) Keep an eye out for grand opening details.