Happy first Monday of December! Here’s the news in Oregon beer to help start the month off right. As usual, I’ll be periodically updating this post throughout the day with the latest news, so check back often. And if you have news to share, please contact me and I can get it updated.

Double Mountain Brewery (Hood River): Tomorrow, Tuesday the 4th, they are holding “The Brewer’s Kitchen” beer dinner that is designed and presented by the brewers themselves (a really clever idea); there are 5 courses all paired with Double Mountain beers that sound delicious. The cost is $50 and it starts at 6pm; I don’t know if there are still reservations available, but you can call the brewery at (541) 387-0042 to find out.

Deschutes Brewery (Bend): Also tomorrow night is Deschutes’ monthly “Deschutes Brewery University” from 6 to 8pm and this month’s theme is Winter Beer and Cheese Pairing. “Learn all about the malts, hops, fruits, and spices that make up Winter Beers. Not only will you get to taste these beers, but learn what cheeses pair best with each flavor. From Deschutes Brewery, you’ll try The Abyss and Super Jubel and we’ve got guest bottles of Abominable from Hopworks Urban Brewery, Winter Ale from Anchor Brewing, Christmas Ale from St. Bernardus, and Fantome de Noel from Brasserie Fantome.” It takes place at the Public House Tap Room (upstairs) and only costs $25; there are still 19 tickets available as of this morning, so jump on this now if you want a spot.

Ninkasi Brewing (Eugene) is teaming up with 21st Amendment Brewery again this year to brew their collaboration beer Allies Win the War! which seems to be in progress today at Ninkasi’s brewery in Eugene. Allies is a malty strong ale (8.5% abv) brewed with dates, and based on the respective websites it looks like it will be released by Ninkasi in 22-ounce bottles this year rather than in cans from 21A. (Could be wrong on this though.)

Stickmen Brewery (Lake Oswego) is brewing up some more beers which is a good thing (remember they were still just getting started on their brewery operation as I reported here). They posted on Facebook: “We’ve been busy brewing over the weekend – watch for a wheat beer to dry hop w/cranberries concoction…to be available in a couple of weeks. Equipment work on the full brewery continues and so far, it seems you’ve loved our small-batch releases in the bar (the brown ale sold out the same day it was tapped)!” Good things to look forward to.

Full Sail Brewing (Hood River) has a new Brewer’s Share Experimentalbeer hitting the taps: Lord of Darkness, a CDA brewed by Brewer Gavin Lord. “Gavin’s beer is a Cascadian Dark Ale brewed with Midnight Wheat, Flaked Oats, Crystal Malts, and 2-Row Pale. Lord of Darkness pours a devilishly dark ruby and wears a lacy white crown. Beware His Amarillos! Beware His Mosaics! While they may lend the sweet scent of blueberry and lemon, of spice and of pine, they will only lead to the bitter end He’s always held in store for you. But fear not! For only if you place your trust in His Darkliness, may He lead you to Enlightenment. 7.0% ABV 70 IBU.”  There is also a pair of releases and meet the brewer events for this beer, the first happening at Full Sail at Riverplace in Portland tomorrow night from 5 to 6:30pm; swing by, meet the brewer, and try some of the new beer.

Burnside Brewing (Portland) is brewing up perhaps the strangest beer I’ve yet heard of: sea urchin ale, brewed with tomato water and smoked sea salt. New School has the details; here’s a pull: “When Riffle NW, a new but already already acclaimed and very popular fresh catch-inspired Portland seafood restaurant, approached Burnside Brewing Co. Brewmaster Jason McAdam with brewing a seafood-inspired beer, he jumped at the chance… The new beer, named “Riffle Urchin Ale,” will see its release at Burnside Brewing and Riffle in mid-December. The inspiration for the ale came from a popular Riffle item on the Raw Bar menu: a Quail egg and Urchin shot that is a favorite of Jason’s. To complete the beer and round out the flavors, the brewery has also employed tomato water and smoked Jacobsen sea salt.” I have no idea how you’d incorporate sea urchin into a beer (perhaps like oysters in an oyster stout?) or even where you’d get a large enough quantity for a commercial brew like this, but it sure sounds interesting!

The Mount Hood Meadows Brew Fest is this Saturday, December 8th, up at the Mt. Hood Meadows Ski Resort (obviously) and will feature beers from Widmer, Kona, Redhook, Full Sail, Double Mountain, Everybody’s Brewing and Laurelwood from noon to 6pm. The $10 entrance fee includes the mug and 4 “chits” (tickets), with additional chits available for $1 (as per standard fest prices). Each chit is good for a 3-ounce pour.

Coalition Brewing (Portland): Their highly-regarded Maple Porter is being released in bottles this week, so Coalition is holding a special “Bottles and Breakfast” event tomorrow for the official release: “We are releasing our Loving Cup Maple Porter Bottles! Come join us for $4 22oz bottles and breakfast all day…waffles, eggs, apple sage sausage and most certainly pure Vermont Maple Syrup! Special pricing for one day only, so come imbibe and stock up!”

Belmont Station (Portland): Tonight from 5 to 7pm they have a Lagunitas tasting and a “keep the Brown Shugga glass” night! “The first 60 people to buy a glass of Brown Shugga in our Biercafe get to keep the retro mason jar glass it’s poured in. Grab a glass and step into the store for a tasting including Capuccino Stout, Imperial Stout, Hop Stoopid and Maximus IPA.”