Sideshow.

Byline: The Register-Guard

BROADCAST BREWS

RADIO STATION KLCC has taken over now that Easter Seals has discontinued its sponsorship of Microbrew Springfest.

The KLCC Microbrew Festival will be held from 4 p.m. to 11 p.m. today and Saturday in the Lane County Fairgrounds Performance Hall, 796 E. 13th Ave. It features almost 30 brewers from Oregon, Washington, Alaska, California and Colorado.

Don Latarski hits the stage at 4 p.m. today, Murton Smurl follows at 6:30 p.m., and Love Death & Agriculture will finish off the evening with a 9 p.m. set. On Saturday, Latarski plays again at 4 p.m., followed by the Sugar Beets at 6:30 p.m. and Love Death & Agriculture at 9 p.m.

Admission is $5 per person, and brews are 50 cents a taste. Guests must be 21 or older. All proceeds will benefit KLCC-FM.

One enticing beer this year is a buckwheat ale brewed by Rogue Ales of Newport. Technically a fruit, buckwheat gives the beer a toasted, nutty flavor with medium body.

Siletz Ales of Siletz will offer its Spruce Ale, made with "new-growth tips" from Sitka spruce trees.

In the lighter category, you'll find Steen's Pilsner, a bottom-fermented, cold-conditioned lager brewed by the Wild Duck.

This year's collaboration brew is being called Dave's Dry-Hopped Red Ale, named in honor of David Andrews, the brewer and former co-owner of Spenser's Brewhouse, who died several months ago.

For a complete list of beers being offered, go to www.klcc.org/post/ microbrewfest2002.html.

BIG MEAL

ALSATIAN WINES from the Trimbach winery in Ribeauville, France, will be featured Wednesday during a six-course, prix-fixe dinner at Marche, 296 E. Fifth Ave.

Winery representative Hubert Trimbach will discuss the two rieslings, a pinot gris and two gewurztraminers that will be served along with a pizzetta, salmon tartare, mussels with curry cream, pork loin with celery root puree, blue cheese souffle with pear ginger compote and pineapple upside-down cake.

The cost for the dinner is $65 per person (including wine but not gratuity). For a reservation, call 683-2260.