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MAY 2016
New Heights
in Craft Beer
The Women’s Issue
Feminist Beer Journalism
Burnside’s New Brews at
10 Barrel PDX
Women Who Manage:
Closing the Wage Gap
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May 2016
THE GROWL
Drinking Alone: Gender Roles and Beer in Botswana
T
he relationship between gender
roles and alcohol has been complex and fraught with controversy
and conflict. This is true not only in the
U.S., but also for countries where men
and women adhere to more conservative roles. However, change arrives even
in the most rigid of societies. Looking to
Botswana two decades ago, a fascinating example emerges. Researcher David
Suggs traveled to the African nation for
a qualitative study that examined the way alcohol
had lost many of its traditional symbolic values
while new views were adopted because of the way
labor patterns had shifted. Ultimately, this disruption
empowered women to a certain extent.
For more than 500 years, sorghum beer had
been integral to the diets of people in southern
Africa due to the fact that it was highly nutritious,
as noted in Suggs’ literature review. “At Great
Zimbabwe, clay structures were built into the floors
to hold pots of beer.” In neighboring Botswana,
women made the alcohol while the men drank
it. Elders and those of higher social rank usually
controlled distribution and consumed more. Much
like beer today, it also brought people together. Men
who worked all day “gathered around the pot and
proceeded to drink until it was empty.” (Sorghum
brews didn’t preserve well.)
Colonialism in Botswana altered who drank and
where. While many living in rural areas were still
adhering to agrarian patterns, the rising “demands
of a cash economy” meant that some men had
to migrate to cities and mines for labor. Tiring,
sweaty days would still end with beer, but this time
the men would down European-style ales, which
was part of their payment provided by employers.
Moreover, the ritual of drinking no
longer served to mark the completion
of an “agricultural endeavor” with
friends and family. Consumption
instead celebrated “individual wage
labor success.”
The ideology of cooperative
production and exchange gave way to
one of individual accumulation. But that
provided an opportunity for women to
begin to overcome some of the gender
barriers associated with drinking. Some women
would consume alcohol in precolonial conditions,
but it was typically done in private. The bar was a
man’s domain. But the capitalist economy allowed
younger women to secure their own income, which
could then be used to purchase alcohol. During Suggs’
study, a new generation of women could be seen
drinking publicly, however, gender norms persisted.
Plenty of women viewed “the consumption of alcohol
as a privilege earned, as an activity that follows the
provisioning of the household.” Some, then, preferred
to drink at home because they saw it as their realm.
Meanwhile, men still thought of drinking as a key way
to define their role in society. While gender distinction
remained, alcohol shed its strong ties to age gradation,
family and cooperation. It also gained the symbolic
values of individuality and class status. It would be
useful to conduct follow-up research to determine
whether gender conventions have developed further.
But having the choice to drink in the bar or at home,
whether female or male, is certainly progress.
The craft beer community in the U.S., while
male dominated, has a growing number of women
engaged in a variety of roles. This month, The
Women’s Issue profiles five of those fierce females
who are working hard to make good beer (Whitney
BEER CHAMPION
WRITERS
Will Oberst-Cairns
Branden Andersen
Matthew Diment
Chris Jennings
Patty Mamula
Kris McDowell
Jim McLaren
Kirby Neumann-Rea
Gail Oberst
Andi Prewitt
Anthony St. Clair
EDITOR-IN-CHIEF
Andi Prewitt
The Oregon Beer Growler is published 12 times per
year by a locally owned LLC. The publication is free
and available at locations throughout Oregon where
craft beer is sold. Subscriptions are available for
$25 per year. Editorial contributions are welcome
and will be published at the discretion of the editor.
The editor reserves the right to edit all content
in this publication for accuracy. The Oregon Beer
Growler will try its hardest to prevent mistakes and
will gladly correct typographical and other errors
to the extent of a credit or corrected insertion of
the portion of the article or advertisement that was
incorrect as a result of OBG’s error.
Correspondence may be sent to:
Oregon Beer Growler
1819 24th Ave., Unit B
Seattle, WA 98122
Phone: 503-507-5251
E-mail: [email protected]
Web: www.oregonbeergrowler.com
Facebook: Oregon Beer Growler
Twitter: @oregongrowler
SOCIAL MEDIA
DIRECTOR
Erica Tiffany-Brown
AD SALES
Will Oberst-Cairns
PRODUCTION ART
Cheryl McLean
DISTRIBUTION
Oregon Lithoprint, Inc.
PRINTING
Oregon Lithoprint, Inc.
CHIEF PHOTOGRAPHER
Emma Browne
PHOTOGRAPHERS
AJ McGarry
Kaitlin Summer
Volume 4, Issue No.11
B E E R L AW
Business Formation/Acquisition • Distribution
OLCC and TTB • Employment • Real Estate
Trademarks • Contracts • Litigation
Russ Rotondi • Hospitality and Beverage Practice Group
[email protected] • 503.323.9000
500 Pioneer Tower • 888 SW Fifth Avenue • Portland, OR 97204
cosgravelaw.com/beverage
Burnside of 10 Barrel Portland), educate others about
the beer business (Mellie Pullman of Portland State
University), manage breweries (Colleen Sheehan
of Elk Horn Brewery and Erika Huston of Logsdon
Barrel House & Taproom) and write about beer and
the culture that surrounds it (Lucy Burningham).
While you likely enjoy a beer most days without
considering the gender constructions and politics
that are wrapped up in your pint, both here and
abroad, sometimes it can be worth exploring the
depths of a beverage that’s been an integral part of
life for centuries.
—Andi Prewitt, Editor-in-Chief
What’s inside... CONTENTS
12
ON THE COVER
The Women’s Issue highlights the various roles hard-working females take on in the craft brewing industry, including authors,
brewers, educators and managers. Highlighted on the cover
are two women profiled inside: writer Lucy Burningham (left)
and 10 Barrel PDX brewer Whitney Burnside. They are pictured
on 10 Barrel’s new rooftop bar and patio, which opened to the
public in late March.
Photo by Kaitlin Summer
15
Celebrations. . . . . . . . . . . . . . . . . . . . . . . . 4
Water for Flint . . . . . . . . . . . . . . . . . . . . . 5
Ochoco Rebrand . . . . . . . . . . . . . . . . . . . . 6
Homebrew Hints: Using Citrus . . . . . . . . . 7
Perfect Pints: Fruit Beers . . . . . . . . . . . . . 8
Brew Bites: Golden Valley. . . . . . . . . . . . . 9
Whitney Burnside . . . . . . . . . . . . . . . . . . 10
Lucy Burningham. . . . . . . . . . . . . . . . . . . 11
Colleen Sheehan . . . . . . . . . . . . . . . . . . . 12
Mellie Pullman. . . . . . . . . . . . . . . . . . . . . 13
Erika Huston . . . . . . . . . . . . . . . . . . . . . . 14
Salud . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Logsdon Taphouse. . . . . . . . . . . . . . . . . . 16
Logsdon History Lecture . . . . . . . . . . . . 17
Oregon Breweries Guide. . . . . . . . . . . . . 18
BING: Tax Extender. . . . . . . . . . . . . . . . . . 20
Home Fermenter Expands . . . . . . . . . . . . 21
Calendar. . . . . . . . . . . . . . . . . . . . . . . . . . 22
MAY 2016 | oregon beer growler
3
celebrations
BREW BRIEFS
Beer Festivals Blossom in May and June
The fifth annual Cinco de Micro expands to three
days of drinking this year. The festivities kick off
on Thursday, the fifth of May and continue through
Saturday, May 7 at the Salem Convention Center.
There is special pricing on the first day. Featured are
Northwest brews, local eateries and distilleries, musical
entertainment and the opportunity to taste hard-to-find,
spring-release beers. Admission costs $10 Thursday.
Regular one-day entry is $15 and a two-day pass is
$25. Want to go big? Spring for the VIP package, which
is $25 for one day or $40 for two. Designated drivers
pay $5 for admission. The Grand Hotel near the Salem
Convention Center is offering special reservation rates
for those attending Cinco de Micro.
Filmed By Bike Festival May 6-8
Portland loves anything on two wheels, so it’s
no surprise that the Filmed By Bike Film Festival
would make a stop in the Rose City. From Friday,
May 6 through Sunday, May 8, viewers can watch
five unique programs showcasing the world’s best
independent bike movies at the Hollywood Theatre.
The event kicks off 5 p.m. Friday, May 6 with the
New Belgium Brewing Street Party at Velo Cult Bike
Shop and Tavern. It’s free to all ages and includes
live entertainment, a beer garden, food vendors, a
video confessional storytelling booth, a photo booth
and parking lot games. Tickets to the fest are $11 per
show or $55 for a VIP pass.
Big Brew With Brew Brothers May 7
Celebrate National Homebrew Day with Three
Mugs Brewing Company! The Hillsboro business is
hosting a huge beer-making session, so be sure to
reserve your spot via email. Additionally, send in
your recipe no later than May 4. Brewers will get
25 percent off ingredients for the beer made onsite.
And even if you don’t want to get your hands dirty,
anyone is welcome to come watch. There will be a
lot of free beer and food to sample as well.
Hammer N’Ales Brewfest May 7
Kick off Roseburg Beer Week+ with a big ol’ party
that helps out a good cause. The Hammer N’Ales
Brewfest runs 3-10 p.m. Saturday, May 7 at Seven
Feathers Casino Resort in Canyonville. More than 60
local and regional beers will be poured. Attendees
will get to listen to several live performances while
they sample, including pop rock band Smash Mouth
that rose to fame in the late ‘90s. Tomaselli’s Wood
Fired Pizza and Smokin’ Friday BBQ plan on serving
up plenty of good food. You can also expect door
prizes, a cash drawing and other contests. Shuttle
buses will run from Roseburg High School to the
casino. The event also serves as a fundraiser for
Umpqua Valley Habitat for Humanity.
Roseburg Beer Week+ May 7-14
The Roseburg craft brewing scene is coming
into full bloom. Explore the growing number of beer
makers by participating in Roseburg Beer Week+,
held Saturday, May 7 through Saturday, May 14. The
organizers explain that the plus sign is in the name
because a seven-day week just isn’t long enough
for all of the events. Besides the Hammer N’Ales
event, the city hosts beer and food pairings, special
beer releases, meet-the-brewer sessions, demos,
seminars, games and much more. Most of the fun is
4
oregon beer growler | MAY 2016
held at area breweries and pubs. Check the website,
brewburg.com, for more details.
Tin Bucket Anniversary May 12
The Portland beer, cider and mead shop will be
turning three this year, which means it’s time for
a party! Tin Bucket will celebrate its anniversary
Thursday, May 12. Block 15 will help the business kick
off the festivities. Check Tin Bucket’s Facebook page
for more details, but if the store sticks to tradition
there will be a special anniversary beer release.
McMenamins UFO Fest May 12-15
More than 60 years ago, two people in McMinnville
witnessed and photographed something that can’t clearly be explained. Thanks to what’s now been dubbed as a
UFO sighting, you can now drink beer at the McMinnville
McMenamins and witness human activity that can’t
clearly be explained: people and dogs dressed up like
aliens roaming the streets. It’s all part of the fun at the
Hotel Oregon UFO Festival, held Thursday, May 12 through
Sunday, May 15. The party includes guest speakers,
a film festival, an Alien Costume Ball, a UFO Costume
Parade (and another event for pets) and even a UFO
Abduction Dash 5K Run. Some events have ticket prices,
others are free. Check mcmenamins.com for details.
Cheers to Belgian Beers May 13-14
How many different beers can be made using the
same yeast strain? At least 70 and you can taste
and compare the results at the upcoming Cheers
to Belgian Beers festival, which turns 10 this year
and takes place 1-9 p.m. Friday, May 13 and noon to
8 p.m. Saturday, May 14 at The North Warehouse in
Portland. Admission is free, but drinking costs $20,
which includes a souvenir goblet and 10 tasting
tickets. Food can also be purchased at Monk’s Deli
and Urban German Grill. Attendees are encouraged
to take public transportation and, fortunately, Trimet
MAX and bus stops are within walking distance.
The event showcases a single yeast strain selected
by a dart-throw competition held by the Oregon
Brewers Guild. The method helps ensure there will be
diversity in color and strength every year. This year’s
strain is Imperial Organic Yeast 58 Lioness, which
produces white fruit esters that are balanced with
clove phenolic aromas, according to the Guild.
Albany Vintage Bicycle Show and
Swap Meet May 14
Dust off your vintage bike and bring it on down
to Deluxe Brewing Company in Albany to parade it
in front of fellow bicycle lovers. The third annual
Vintage Bicycle Show and Swap Meet is scheduled
for 1-5 p.m. Saturday, May 14. All ages are welcome
and food and beverages can be purchased onsite.
Awards will be given to bicycles in six categories.
All years up to 1989 are considered vintage for this
contest. Pre-registration is encouraged. The swap
meet is set to be held in the Deluxe parking lot.
Ecliptic Beer Mile May 15
Warning: This event is not for weak stomachs.
Portland’s Ecliptic Brewing is once again hosting a
mile-long run that begins with racers chugging a beer.
And it’s not as easy as it might sound. Should you
complete the challenge, another pint is waiting for you
at the brewery along with a party featuring live music!
Registration is $35. Runners of all levels are invited to
Photo by Andi Prewitt
Cinco de Micro May 5-7
Family-Run Brewery in the Works
The life of Fred Eckhardt will be honored at FredFest on
May 15, which is held at Hair of the Dog Brewing Company in Portland. This photo of the Dean of American Beer
Writers was taken during last year’s event. Beer writer
John Foyston presented Eckhardt with his portrait.
participate, but leave dogs and strollers at home. The
Beer Mile begins promptly at 9 a.m. Sunday, May 15.
FredFest May 15
Honor the life of the Dean of American Beer Writers
by drinking the beverage he wrote about so passionately. FredFest, which takes place 1-5 p.m. Sunday, May
15 at Hair of the Dog Brewing Company in Portland,
celebrates Fred Eckhardt and his role in beer culture.
Tickets are $65 and include a commemorative glass,
a special selection of more than 25 brews and access
to the endless food buffet. All proceeds from the ticket
sales go to a selected charity. As Hair of the Dog covers the event expenses, participants are encouraged
to pay more than the suggested entry price.
Keizer Iris Fest Kick-Off May 19
The city’s signature flower gets most of the glory
at this event, but rest assured that plenty of beer will
be flowing as well. The Kick-Off Party takes place 6-9
p.m. Thursday, May 19 inside the Keizerfest Tent. That’s
where you can get pours of Willamette Valley craft
beer and wine along with a barbecue chicken dinner
provided by Roth’s Fresh Market. Admission is $7.
Brewer’s Memorial Ale Festival
May 20-21
Calling all black labs! This is the one beer event
where dogs outnumber the brews on tap. Brewer’s
Memorial Ale Festival was created to honor Rogue
brewmaster John Maier’s four-legged friend named
Brewer, who died May 20, 2006. Brewer grew up in
the brewery and eventually rose to the rank of CEO
of Rogue Ales. You’re sure to see plenty of black labs
vying for the coveted Brewer look-alike prize, but
dogs of all kinds are welcome. The event runs 4-10
p.m. Friday, May 20 and noon to 10 p.m. Saturday,
May 21 at Rogue Ales & Spirits (Brewer’s on the Bay).
Admission is $5 and taster tickets are a buck apiece.
Pug Crawl May 22
Pugs on parade is nothing new in Portland, but not
all of the dog prancing happens at a brewery. Portland
CELEBRATIONS, Continued on Page 14
After a long and varied career that included
management positions in the plastics and food
industries along with time spent serving his
country in the U.S. Air Force, you could say that
Gary Jones would be well justified if he spent
his retirement doing nothing on a tropical beach
somewhere. Instead, he’s staying busy and shifting
gears working to open a brewery in Troutdale. The
operation will involve the whole family: both his
sons, his daughter and his daughter-in-law want to
help the emerging business. Jones actually got into
brewing when his son discovered a Party Pig kit
five years ago. After that, they were off and running.
For now, Jones brews in his garage, but expects to
open in June. He plans to focus on dark and strong
beers, some infused with spices and fruit.
Oregon Garden Brewfest Moves Outdoors
After moving the Oregon Garden Brewfest to
Father’s Day weekend last year, organizers are making another change to help you take full advantage of
the venue and the (usually) nice weather. The Brewfest is relocating from its traditional indoor setting to
the forest where participating breweries will set up
booths underneath the warm glow of bistro lights.
Attendees can enjoy scattered fire pits and covered
areas as well. Guests are encouraged to take their
beer on an exploration of the 80-acres of botanical
gardens, which will be in full bloom in June.
“We are so excited to bring Brewfest into the
heart of the Garden,” said Brittney Hatteberg,
regional marketing manager for The Oregon
Garden. “Guests can take better advantage of the
summer weather and explore more of the Garden
from this location. It will be a charming experience
and unlike any other beer festival in Oregon.”
Portland Beer Week Sales
Tickets are on sale for some of the events
that make up Portland Beer Week (although the
celebration is really 11 days long). And you better
just clear your calendars from Thursday, June 9
to Thursday, June 19. There are festivals focused
on particular styles of beer, food pairing events
as well as educational seminars — enough to keep
you more than busy. Once again there will be
special collaborations with Blue Star Donuts, Bunk
Sandwiches and Salt & Straw. Additionally, Hot Lips
Pizza joins the mix this year.
Pelican Hiring for New Location
Pelican’s newest facility in Cannon Beach is
expected to open in mid-May. In April, the brewery
put out the call for workers to help launch the pub.
“We’re looking for employees eager to join a
fast-paced, fun, educational and lucrative work
environment,” said Carly Dye, general manager,
Pelican Brewing Company at Cannon Beach. “I’ve
worked with the owners of Pelican since I was 17 —
the opportunities, education and sense of belonging
here are unparalleled. We hope those interested in
the hospitality, culinary and beverage industry will
apply to join the Pelican family.”
Pelican started in Pacific City in 1996 with
Oregon’s only oceanfront brewpub. With consistent
growth and demand for Pelican products, the company has expanded to Tillamook and now Cannon
Beach. The brewery has been well-decorated with
awards since opening.
BRIEFS, Continued on Page 6
Service feature
BREW BRIEFS
By Andi Prewitt
Of the Oregon Beer Growler
O
ne word can sometimes sum up the character
of a city. While Flint, Mich. has a long and
complex history, the story of that particular
place can begin and end with “tenacity.” Turns out,
it’s not just a fitting term for a city that’s struggled
with unemployment, violence and now tainted water.
The only craft brewery in town has adopted the
name to not only describe Flint’s determination; but
also the resolve it took to open the business. More
than 2,000 miles away in Portland, tenacity is what
it will take for one homebrewer to rally the city, the
state and perhaps even the rest of the nation to do
more than feel sorry for Flint’s latest crisis. He’s
created a call to action for anyone who’s connected
to the craft beer community: use your passion for
this beverage to raise money for Flint.
Tenacity Brewing sits just several hundred feet
from the source of the city’s contaminated drinking
water. In a cost-saving move in 2014, Flint stopped
buying water from Detroit’s system and tapped its
eponymous river, which bends and curves through
the heart of downtown right past Tenacity. Although
the source was meant to be temporary, complaints
about the taste and appearance of the water begin
rolling in almost immediately. Then-Mayor Dayne
Walling repeatedly brushed off safety concerns
despite mounting evidence that the chemistry of
the Flint River was causing pipe contaminants,
including lead, to leach into the water supply. Children
developed rashes from bathing in the water and test
results showed higher levels of lead in their blood,
which can lead to significant developmental delays.
Additionally, two outbreaks of Legionnaires’ disease
sickened at least 88 people, nine of whom died. There’s
no proven link between the spate of illnesses and the
river water because not a single government agency
has tested Flint’s water for legionella. However, these
bacteria thrive in water with iron that flakes off of old
pipes. Conditions worsen when water temperatures
increase during summer months. A Free Press analysis
of data collected by the state also discovered that 62
of the 88 people with confirmed cases were exposed
to Flint’s water. For two years, residents of the city
grew sicker simply by completing life’s daily tasks:
showering, brushing teeth and lifting a plain old glass
of water to their lips. But a Flint General Motors plant
managed to switch to a different water supply a mere
six months after river water came online because it
was corroding car parts.
As Flint suffered, Dylan VanDetta got mad. He
learned about what had essentially become a public
betrayal by tuning into MSNBC’s “The Rachel Maddow
Show,” as he often does.
We Put the
Wing in
Brewing!
Serving our
handcrafted ales &
lagers with Portland’s
best wings
Photo courtesy of Dylan VanDetta
Homebrew Club Treasurer Fundraising for Flint
Dylan VanDetta, Oregon Brew Crew treasurer, was
outraged after learning the details about the Flint, Mich.
water crisis. He got the homebrew club to donate $500 to
launch a fundraising campaign -- the goal of which is to
deliver $20,000 to the community’s residents.
“And when I heard what was actually happening
and the lack of motivation from the local politicians, I
was outraged. Absolutely outraged. And I thought that
this is something that we really need to do something
about. And we can,” he explained. “And we have a large
number of brewers and homebrewers and people that
care that would be willing to help out.”
That’s the thing, though, about these large-scale
crises — we want to help, but don’t know how. But instead
of throwing his hands up and saying ‘Oh well,’ VanDetta,
who is treasurer of the Oregon Brew Crew, resolved to
reach out in the best way he knew how — by turning to
the oldest and largest homebrew club in the state.
“It was unanimous. Nobody even questioned it.
They’re like, ‘For sure. Let’s send some money. Let’s do
something and help these people.’ I think that helped
spur me along and everyone I’ve talked to has similar
feelings about it, is they’re outraged,” VanDetta said.
And of all the emotions, anger is one of the most
powerful motivators. The Oregon Brew Crew voted
to approve a $500 donation, which is being used to
recruit additional contributors and volunteers. The
effort is still in its infancy, but during the next several
months VanDetta is looking for individuals to give their
time and ask breweries, as well as beer- and waterrelated businesses, to get involved. Any and all forms
of support are welcome — cash, free kegs and donated
space where VanDetta wants to help organize events
that would be used as fundraisers. Art Larrance has
already promised the use of the Raccoon Lodge &
Brew Pub patio in Southwest Portland. The Peninsula
Odd Fellows has also pledged its location to the cause.
Additionally, a GoFundMe page is now accepting gifts.
VanDetta and those assisting him at this point have
already made connections with entities in Michigan,
such as the Genesee Brewers Club (named after the
county where Flint is located), to ensure the funds
raised will eventually be directed to the people who
need it. And he has a specific goal: $20,000.
“The reason I came up with that number is it
costs — I read an article where it costs about $10,000
to replace the pipes in a single home. That would be
about two homes,” he said, “or one home and $10,000
worth of fresh water that we can distribute to the
neighborhood.”
He’s also exploring the possibility of distributing
water in 5-gallon jugs or borrowed beer kegs, which
would be a more sustainable option than the 12-ounce
plastic bottles currently employed. The average family
in Flint uses about 151 of those containers a day.
The number of requests for assistance these days
can already feel overwhelming, particularly with the rise
of crowdfunding sites that allow pretty much anyone to
ask for help. What would prompt Oregonians, then, to
pay special attention to a city more than halfway across
the country? Well, if you’re talking to beer lovers, it all
begins with the precious nature of water.
“The fact that we have such access, readily access to clean water, and beer is such — it’s such a
big component of beer I thought that this would be
a great opportunity for us to give back to the community as Oregon Brew Crew, as well as the brewing
community across the country — not just Oregon,”
VanDetta described. “The fact that we couldn’t make
beer without water is disheartening — let alone, you
know, drink or bathe in it or wash your clothes or
anything like that in that stuff. So whatever we can
FLINT, Continued on Page 16
Happy hour every day
from 3 to 6pm
Beer specials
all day Monday
Locations:
3443 N.E. 57th Ave.
1708 E. Burnside Ave.
4225 N. Interstate Ave.
Visit us online @ portlandwings.com
5
Central Oregon
BREW BRIEFS
Rebranding Elevates Ochoco Brewing
By Branden Andersen
For the Oregon Beer Growler
rineville gets a bad rap. Sitting just more than
35 miles northeast of Bend, most people would
rather take that time to visit nearby Redmond,
Sisters or Sunriver. But the city wasn’t always the
least glamorous of the Central Oregon children. Until
the early 1900s, it was the economic hub of the region.
In fact, according to Jon Abernathy’s research for
his book “Bend Beer: A History of Brewing in Central
Oregon,” the small town had the region’s first brewery,
which stood from 1882 to 1890.
The city lost popularity as railroads were built
around Prineville and not through it. The two
breweries in town closed by the early 1900s and
industry moved southwest, where large mills were
built across from each other along the Deschutes
River in what was then the small town of Bend.
However, Prineville remained economically stable as
a logging town.
But Prineville doesn’t have the mountains just a
short jaunt away like Bend does. There’s not a lazy
river flowing right through the middle of the city. It’s
not nearly as close to other Central Oregon cities
and activities. So with the decline of timber came
the decline of Prineville.
Joseph Barker saw the people living in his town
and realized they needed something to rally around
— a place for Prineville citizens who are proud to
be part of the community. That’s when he opened
Solstice Brewing in 2009.
“After a few years it was clear that Prineville had
enough craft beer enthusiasts to keep a brewpub
alive,” Barker said.
Solstice largely kept its presence in Prineville,
aside from some brew fests and specialty accounts.
But with names that poke a little fun at its outsider
status, like Prinetucky Pale or Crook Lite, Barker has
given Prineville an identity they can be proud of.
Last year, Barker decided to rename Solstice to
Ochoco Brewing, to honor both the natural forest
near Prineville and the first brewery in the city,
which shared the name. The rebrand seems to
have reignited the brewery, which got a lot of media
attention and a boost in tourism, a bartender at the
pub said.
“As our brewery and pub began to grow, we
discovered a lot of other Solstice-related businesses
in the state and we did not feel like we really stood
out,” Barker said. “(After the rebrand) We had a lot of
fans tell us that they really thought we had earned
the right to use (Ochoco Brewing). It really does root
us locally and we plan to brew beer here forever.”
The restaurant space is very different from most
Prineville restaurants and bars. The bright dining
area is accented with lightly stained wood with
bright exposed metal, and an enlarged topical map
covers one wall. Live music plays in the corner every
Tuesday and Wednesday, and for a more casual
dining experience, there are couches near the large
window looking out toward North Main Street.
“This building has a deep history here in historic
downtown Prineville. It was previously the home of
several ‘knife-and-gun club’ type establishments. It
has a lot of natural historical elements and themes
throughout,” Barker said. “That gave us a lot to work
with from the get-go.”
BRIEFS, From Page 4
Brewery Closes in Southern Oregon
Brookings appears to be a one-brewery city
these days after Tight Lines shut its doors for good.
The tasting room was shuttered earlier this year
and the business’s website and Facebook page
have been deleted. No word yet whether the owner
or brewer plan to start a new project in the area.
Calls to the brewery’s phone number were not
returned as of press time.
P
6
Photo by Branden Andersen
Oregon Brewers Festival Preview
Prineville’s Ochoco Brewing went through a rebranding last year and the makeover has reinvigorated the business. Owner
Joseph Barker switched the name from Solstice Brewing after finding a lot of other solstice-related businesses in the state.
The brewery holds most of the 16 taps, but
reserved a few for Central Oregon-brewed guest
beer. The brewers seem to be having all the fun,
with styles across the spectrum. Also, the brewery
bottled its first beer this past year: the Winter
Schnocker that had been aged in Oregon Spirit
Distillers CW Irwin bourbon barrels. The 22-ounce
containers received wax caps.
“We are a very nuts-and-bolts brewpub,” Barker
said. “Our goal is to provide an array of beers that
appeal to a broad audience all at once — partly
because we have to in our size market; partly also
because we have limited capacity.”
The locals, Barker said, have been more than
receptive. There is now a Facebook data plant in
Prineville, which helped boost the local economy,
and being a well-rounded food-and-beer spot,
Ochoco has become a top destination for the
industry growing there.
Point Blank Distributing gets Ochoco’s product to
three nearby counties — Deschutes, Jackson and
Crook. The business will have even more beer to
send out to customers with its new brewing facility.
Barker is happy with the company’s growth as well
It’s one of the biggest and the best. The Oregon
Brewers Festival has released its preview of the
event, and while much is staying the same there will
be exciting new breweries featured in the International Beer Garden. Some 80,000 people are expected
to swarm into Tom McCall Waterfront Park Wednesday, July 27 through Sunday, July 31. The main festival
will serve 88 beers from craft breweries across the
nation, including two gluten-free options. The International Beer Garden is highlighting six breweries
from Japan, seven from The Netherlands and two
from Germany. A 2016 souvenir mug is $7 and tasting
tokens are $1.
Deschutes, Meet Virginia
Branden Andersen is a
freelance beer writer in
Central Oregon. Follow
his beer blog on twitter:
@beer_detective. Feel
free to send story ideas
to him at branden.
[email protected].
as his ability to brew his own beer according to his
own philosophy.
“Our company mission statement is: ‘Love God,
Work Hard, Drink Beer’” he said. “If we do these
things well we will surely love our neighbors as
ourselves.”
Ochoco Brewing
(a) 380 N Main St, Prineville
(p) 541-233-0883
(w) facebook.com/Ochoco-BrewingCompany-196765146669
Check Out Our Back Patio!
1,300+ Beers, Ciders & Meads
23 Rotating Taps
Growler Fills
Food Cart On Site
4500 SE Stark Street
Belmont-station.com
After exploring hundreds of potential cities to add
another location, Deschutes Brewery announced that
it’s decided to open an East Coast base in Roanoke,
Va. Construction will begin on the eastern edge of the
city in 2019. Eventually, the move creates more than
100 new jobs and the brewery will produce about
150,000 barrels to start with. Deschutes plans to start
shipping beer from there in about five years.
“Roanoke is honored to be chosen as Deschutes
Brewery’s East Coast location after a very thorough
review of several communities in the Southeast,”
said Roanoke city manager Chris Morrill. “It is a
company with a strong culture of community
engagement, recognized for its craftsmanship and
will be a perfect fit for Roanoke’s vibrant outdoor
lifestyle. We are thrilled to welcome Deschutes as
we continue to build a diverse, resilient economy.”
13 Virtues New Brewer
A Colorado brewer is bringing his award-winning abilities to 13 Virtues Brewing Co. Cameron
Fisher is taking on the role of head brewer, replacing David Vohden who joined the team at Oregon
City Brewing Company. Fisher graduated from
the University of Nevada, Las Vegas in 2009 with
a degree in Food and Beverage Management. In
2013, he became beertender at Odyssey Beerworks
Brewery & Taproom in Arvada, Colo. and quickly
moved up the ranks to become assistant brewer.
Shortly thereafter, he began brewing most of the
company’s lineup and was integral in recipe development. While brewing at Odyssey, Fisher and staff
won a gold medal (Czech lager) and two bronze
medals (hefeweizen) at the Colorado State Craft
Beer Competition.
Alesong Plans Summer Beer Releases
Eugene-based Alesong Brewing is now filling
barrels and planning inaugural non-barrel draft
beer and barrel-aged bottled beer releases for
summer, beginning at the end of May.
Homebrew Hints
By Chris Jennings
T
he use of various fruits in beer has become
commonplace in the brewing world. Almost
every brewery produces a beer with fruit in
some shape or form. Of all the different fruits that are
available, the most widely used are those from the
citrus family. There are several reasons that citrus is
heavily utilized, but one important factor is that those
fruits have flavors that are mirrored in certain hops.
The Fruit
In brewing, the most commonly employed citrus
fruits are grapefruits, lemons, limes and oranges
and all of these feature two major components: the
zest and the juice. When the peel is grated down to
the pith, which is a whitish layer that’s very bitter,
the resulting zest can be a flavorful and aromatic
addition to a brew. Meanwhile, the juice of the flesh
can be very acidic and not add much to the overall
Zesty Lass Grapefruit IPA Extract
Recipe Compliments of Three Mugs Brewing Company
Recipe Specifics
Batch size (gallons): 5.00Wort size (gallons): 5.00
Total grain (pounds): 8.37
Anticipated OG: 1.072 Plato: 17.43
Anticipated SRM: 8.6 Anticipated IBU: 50.4
Brewhouse efficiency: 75 percent Wort boil time: 60 minutes
Pre-Boil Amounts
Brewhouse efficiency and predicted gravity based on method No. 1,
potential used. Final gravity calculation based on points.
Hard value of sucrose applied. Value for recipe: 46.2100 ppg
Yield type used in gravity prediction: fine grind dry basis.
Color formula used: Morey
Hop IBU formula used: Rager
Additional Utilization Used For First Wort Hops: -10 percent
Name
Origin Potential SRM
72.1
6.04 pounds Briess DME- Gold America 1.046
11.9
1.00 pound
Corn Sugar
Generic 1.046
8.0
0.67 pound
Crystal 10L
USA 1.035
4.0
0.33 pound
Biscuit Malt
Belgium 1.035
4.0
0.33 pound
Flaked Barley
USA 1.032
Potential represented as SG per pound, per gallon.
Name
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
Columbus/Tomahawk/
Zeus
Whole
Chinook
Whole
Chinook
Whole
Cascade
Whole
Centennial
Whole
Cascade
Whole
Centennial
Whole
Amarillo Gold Whole
Simcoe
Whole
Amarillo Gold Whole
Simcoe
Whole
Amarillo Gold Whole
Simcoe
Whole
Shandies and Radlers
If you’re interested in making a warm-weather
appropriate shandy or radler, typically you’re not
Zesty Lass Grapefruit IPA –
All Grain
Recipe Compliments of Three Mugs Brewing Company
Recipe Specifics
Batch size (gallons): 5.00
Total grain (pounds): 12.33
Anticipated OG: 1.072
Anticipated SRM: 5.5
Brewhouse efficiency: 75 percent
Wort size (gallons): 5.00
Plato: 17.41
Anticipated IBU: 50.4
Wort boil time: 60 minutes
Evaporation rate: 1.00 gallons per hour
Pre-boil qort size: 6.00 gallons
Pre-boil gravity: 1.018 SG 4.55 plato
Formulas Used
Hops
Amount
Execution
Citrus is easy to turn to because it’s available yearround. But deciding which fruit to use in this family
can prove challenging. For the most part, there are
no wrong styles when making a fruit beer. What’s
important to consider is how the flavors will play
together. Virtually every commercial brewery has a
citrus IPA or pale ale on the market, so that might be
a good place to begin your experimentation. But if you
want to go bold, perhaps you try out a chocolate blood
orange imperial porter. Whatever path you choose,
there are a few more guidelines regarding the use of
the zest and juice.
Just like with hops, the zest has delicate oils that
will evaporate if added too early to the boil. They
may also get lost during primary fermentation. But
incorporating the zest or the juice in stages can help
round out the flavor profile and lead to a balanced
finished product. The ratios of zest and juice will vary
based on what fruit you’ve selected.
Once primary fermentation has occurred, you
can taste your beer to see if more fruit flavor is
needed. Adding raw zest directly to your secondary,
as if you were dry hopping, is one method to give
the brew a boost. You can also give your beer doses
of extract, which you can make. Simply pour clear
alcohol that’s more than 100 proof into a Mason jar
and add the zest of several citrus fruits to the liquid.
Allow the mixture to sit for about two weeks sealed
at room temperature. Add that to the beer for a
fresh zest punch.
going to ferment the juice with the wort. These
drinks are more commonly a 50/50 mixture of citrus
juice and a finished beer. Though some people use
the terms “shandy” and “radler” interchangeably, the
meaning may vary depending on what region or
country you’re in. Either way, both beverages mix
beer with something other than beer.
An easy way to experiment with shandies
and radlers is by combining one of your favorite
homebrews with a touch of citrus juice. Keep
adding the juice until you feel like it’s balanced. This
will prevent you from risking an entire batch on
what may end up being an undrinkable brew. Just
remember, homebrewers are the mad scientists of
the beer world. No brew is ever a failure. It’s merely
another opportunity to perfect our craft.
Pre-Boil Amounts
Evaporation rate: 1.00 gallons per hour
Pre-boil wort size: 4.00 gallons
Pre-boil gravity: 1.018 SG 4.55 Plato
Grain/Extract/Sugar
Percent Amount
flavor. However, if you want to use the juice, be sure
to test the pH of your wort. It should be somewhere
between 5.2-5.5 — getting it closer to 5.2 will help
with fermentation.
Naturally, using fresh fruit is best. But if that isn’t
an option, most homebrew supply stores will have
dried lemon, bitter orange and sweet orange peels.
These components can add subtle notes to a beer.
And while going over the top can be fun, remember
that there’s no going back once the fruit has been
added. The only way to soften the blow of too much
citrus is to blend the beer.
Photo by Brent Hofacker/Adobe Stock
Citrus: Not Just for Breakfast
Chris Jennings and
his family own Brew
Brothers Homebrew Products in
Hillsboro. Email him
at amishbiermann@
gmail.com.
8
0
10
24
2
FormAlpha IBU Boil Time
17.20
13.00
13.00
7.70
10.50
7.70
10.50
10.00
12.20
10.00
12.20
10.00
12.20
20.8
5.9
4.7
2.1
2.8
1.7
2.4
4.5
5.5
0.0
0.0
0.0
0.0
First WH
20 minutes
15 minutes
10 minutes
10 minutes
5 minutes
5 minutes
5 minutes
5 minutes
0 minutes
0 minutes
Dry Hop
Dry Hop
Yeast
S-04 SafAle English Ale
Notes
Add 0.5 ounce gypsum and .0625 oz calcium chloride to mash
water. “Dry hop” with the zest of 4 grapefruits in the secondary.
Formulas Used
Brewhouse efficiency and predicted gravity based on method No. 1,
potential used. Final gravity calculation based on points.
Hard value of sucrose applied. Value for recipe: 46.2100 ppg
Yield type used in gravity prediction: fine grind dry basis.
Color formula used: Morey
Hop IBU formula used: Rager
Additional utilization used for first wort hops: -10 percent
Grain/Extract/Sugar
Percent Amount
Name
Origin Potential SRM
81.1 10.00 pounds Pale Malt(two-row) USA
8.1
1.00 pounds
Corn Sugar
Generic
5.4
0.67 pound
Crystal 10L
USA
2.7
0.33 pound
Biscuit Malt
Belgium
2.7
0.33 pound
Flaked Barley
USA
Potential represented as SG per pound, per gallon.
Hops
Amount
0.33 ounce
First WH
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.33 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
0.67 ounce
Name
Form
AlphaIBU
Columbus/Tomahawk/ZeusWhole17.20
Chinook
Chinook
Cascade
Centennial
Cascade
Centennial
Amarillo Gold
Simcoe
Amarillo Gold
Simcoe
Amarillo Gold
Simcoe
Whole
Whole
Whole
Whole
Whole
Whole
Whole
Whole
Whole
Whole
Whole
Whole
13.00
13.00
7.70
10.50
7.70
10.50
10.00
12.20
10.00
12.20
10.00
12.20
5.9
4.7
2.1
2.8
1.7
2.4
4.5
5.5
0.0
0.0
0.0
0.0
1.037
1.046
1.035
1.035
1.032
2
0
10
24
2
Boil Time
20.9
20 minutes
15 minutes
10 minutes
10 minutes
5 minutes
5 minutes
5 minutes
5 minutes
0 minutes
0 min.
Dry Hop
Dry Hop
Yeast
S-04 SafAle English Ale
Notes
Add 0.5 ounce gypsum and .0625 ounce calcium chloride to mash
water. “Dry hop” with the zest of 4 grapefruits in the secondary.
7
Perfect pints
BREW BRIEFS
BRIEFS, From Page 6
Oregon Drinkers Choose Favorite Fruit Beers
By Gail Oberst
For Oregon Beer Growler
Ambacht: Pie Cherry Pale, Hillsboro
7% ABV; 17 IBUs
Brewer’s Description: The farmhouse-style
golden ale is infused with whole Montmorency pie
cherries from Yamhill County during the secondary
fermentation. Rosy gold in color, its aroma has hints
of cherries as well as almonds. Not too sweet, and
just a little bit tart, this ale’s smooth, dry finish
makes it light on the tongue.
Consumer Comments: A fruity drink with a
wine-like bite. Summery and not too tart. Tart
cherries from the farm with a little salt. Reminds
me of apricot fruit leather! Nice balance of tart and
sweet. I’d enjoy a pint of this on a warm day. Good
grapefruity taste.
8
Photo by Gail Oberst
I
balked at doing this tasting as part of our annual
salute to women in brewing issue, lest you think
fruit beers are somehow “girl beers.” There was
a time, and I’m not saying it’s entirely passed, when
the ladies were served beer laced with fruit juice
to save us from ... what? Bad beer? Or the (ha ha)
heavy alcohol in the Buds that were available to us
then? Gurrl, please.
But despite the backhanded insult, I fell in love
with fruit beers when my bestie’s mom served me
and all of her guests — including the guys — cold
shandies. This beer-lemonade combination, served
on a hot summer day on her deck overlooking the
Umpqua River, was refreshing. Suddenly, I was a fan
of fruit beer, and it looked like I wasn’t a sissy for
admitting it. Fast forward to 2016.
We’ve come a long way, babies. Evidence: Portland’s
annual Fruit Beer Festival, June 10-12 this year in a
new location in the North Park Blocks downtown. I
dare you to stand amid those throngs of sweating
men drinking fruit beers and yell, “Fruit beers are for
girls!” If you make it out alive, you’ll have learned a
valuable lesson: Fruit beers are for everyone.
Think you’re not a fruit beer drinker? You might
think twice, because not all fruit beers are the
same. It’s apples and oranges, literally. Our tasting
last month featured fruit beers that ranged from
sweet to tart, hot pink to tan, sessionable to heavy
hitter. Didn’t like one? Try another. Fruit finds a
friend in lambics, Belgian-style creations, wheats,
stouts, blondes and even IPAs. I promise, you’ll find
one that suits you and have a great time in the
discovery phase.
Our volunteer tasters chose these favorites from
among the Oregon fruit beers sent to us last month:
Join Oregon Beer Growler’s next free tasting where pale
ales will be highlighted. The event takes place 3-7 p.m.
Saturday, May 7 at the Seven Feathers Casino Hammer
N’Ales Brewfest in Canyonville.
Silver Moon: Mango Daze Session Ale, Bend
4.9% ABV; 29 IBUs
Brewer’s Description: A mouthful of summer,
this enjoyable session ale is packed with traditional
fruity Northwest hops and a perfect hint of tropical
mango.
Consumer Comments: A perfect summer picnic
drink on a beautiful sunset warm evening with puffy
clouds turning orange and pink as we lay under
a gently-swaying willow tree. Smooth and sweet.
Hibiscus tea? Loveliness! Peachy flavor. Tastes like
the sun! Light and pleasant.
Rusty Truck: Moonlight Ride Blackberry Ale,
Lincoln City
5.3% ABV; 20 IBUs
Brewer’s Description: The aroma of ripened
Oregon blackberries on a crisp moonlit September
night is what inspired our blackberry ale. This ale
was aged on 126 pounds of pureed blackberries per
10-barrel batch. Enjoy the ride!
Consumer Comments: Nice, dry, not too sweet,
fun color! Soft on a summer day when you need
something light. It’s like a raspberry-cherry saison.
A great session beer. Raspberry Jolly Rancher! Light
and effervescent.
Ordnance: Bloops!, Boardman
4.6% ABV; 21 IBUs
Brewer’s Description: This blueberry wheat
beer starts with a pleasant blueberry nose followed
by a sip of blueberry flavor and mingled with hearty
malt sweetness. Reminiscent of blueberry pie. Who
cares if it started life as an accident? Bloops!
Consumer Comments: Great nose! Wonderful to
enjoy on a warm spring or summer day. A mysteriously good fruit pie. Fields of blue, mild and soft. A
smooth and silky fruit salad. A berry party — serve
it with pie. Berry light, alcohol with a bite.
GAIL OBERST helped
establish the Oregon Beer
Growler. She is now an
editor and writer for the
Oregon Coast Magazine
and other publications.
Mazama: Rasplendent, Corvallis
5% ABV; 13 IBUs
Brewer’s Description: This is an award-winning
American fruit ale. What could be more refreshing
than crisp, juicy raspberries? Add hibiscus and it
drinks like a glass of raspberry lemonade, but with
a nice head of foam and a light touch of hops.
Consumer Comments: On the sweet side —
serve it with whiskey? A mouth-puckering, sweettart experience. Easy drinking on a barbecue night.
Not-quite-ripe strawberries. Raspberry kick. A good
replacement for a blush wine on a hot summer day.
Interesting! What is it? Really good.
10 Barrel: Raspberry Crush, Bend/Portland
5.5% ABV; 10 IBUs
Brewer’s Description: Raspberry Crush is the
beer that started the Crush series. It is conditioned
with loads of raspberries. The tartness of the base
beer acts to amplify the raspberry flavor. You can
almost taste the seeds!
Consumer Comments: Delicious raspberry beer
to serve on a hot summer day. I could have two or
three. Raspberries, I get it! So good! Nice and fruity
raspberries. Sweet berries. Tantalizing fruity tickle
on the tongue. A fruity Popsicle. Nice fruit flavor and
a little sweet.
Hop Haus: Tiki Caliente Chili Mango, Gresham
4.9% ABV; 38 IBUs
Brewer’s Description: A well-balanced pale ale
brewed with two-row, Munich, Golden Promise and
Victory malts along with Willamette hops, toasted jalapeno and habanero peppers with pure mango juice.
Consumer Comments: Spicy! Ay, caramba! I
have a jalapeno face! Habanero kick! Very nice
pepper and a great summer beer. Habanero fruit
salad! Great spicy peppers! Some tropical fruit with
peppers. I would love it with some grilled halibut or
prawns.
next Free tasting:
Oregon Beer Growler’s Pale Ale Tasting
3-7 p.m. Saturday, May 7
at the Seven Feathers Casino
Hammer N’Ales Brewfest in Canyonville
Founded last year by brothers Brian and Doug
Coombs and by former Oakshire brewmaster
Matt Van Wyk, Alesong received approval from
the Alcohol and Tobacco Tax and Trade Bureau
(TTB) in March. “We’re excited to roll out the ‘soft
release’ for Alesong Brewing & Blending this
summer,” says Van Wyk. “We’ll have a few nonbarrel-aged beers and a couple of ‘project’ beers
that we’ll have on draft in June and July.”
Instead of developing a line of flagship beers,
Alesong is focusing on “unique and creative smallbatch beers through a focus on oak aging and Belgian-inspired brewing techniques,” according to
the brewery’s website. Beer releases will include
wild beers and non-wild beers that may feature
anything from local fruits, herbs and other botanicals as well as a variety of brewing microbes.
Most Alesong beers will be oak matured for three
months to three years before being released in
bottles and on draft throughout Oregon.
Beers are also being aged in gin and pinot noir
barrels for bottle releases later this summer. Alesong plans to release their first beers May 31 at
The Bier Stein, during Eugene Beer Week (May 30
through June 5), and during Portland Beer Week
(June 9–19). Alesong’s inaugural bottle release and
party are scheduled for Aug. 20.
A new, more detailed website for the brewery
went live April 1 at alesongbrewing.com.
Three Creeks Homebrew Invitational
Sure, your friends love your homebrew, but are
those concoctions ready for a public debut? If you
want to put it to the test, Three Creeks is calling for entries to its Homebrew Invitational. The
theme is summer sessions. June 1 is the application deadline and those forms can be picked up at
Three Creeks in Sisters, Platypus Pub in Bend and
Redmond Craft Brewing Supply. It’s also available
in digital format on the brewery’s website. Beer
must be submitted by July 13. Awards take place
3 p.m. Sunday, July 17. The winner gets to be an
honorary Three Creeks brewer for a day while
making the winning recipe on the brewery’s
10-barrel system.
Deschutes Now Distributes in Michigan
Call your friends and family in Saginaw! They
can now find Deschutes beer in and around
their little slice of Michigan. Deschutes Brewery
announced that it partnered with three distributors to expand its reach to the Traverse City area,
the eastern portion of northern Michigan, including part of the Upper Peninsula, as well as metro
Detroit. The business first introduced its beers to
Michigan in the fall of 2014.
“With the exception of one or two smaller markets that are still on our list, these new territories
will largely round out our 2016 expansion plans for
the state,” said Jeremy Kieffer, Deschutes expansion
manager. “It has been a very fun state to open up
due to how many craft beer fans there are.”
Sunriver Adds Cans
Just in time for the warmer days of spring and
summer, Sunriver Brewing Company has rolled
out two beers in 12-ounce cans. Fuzztail Hefeweizen and Rippin NW Ale can now be found in
PERFECT
Brew Bites
PINTS
Tea-Smoked
Sturgeon
The salad of roasted pear, Taleggio, herbs and
pea tendrils was paired with Golden Valley’s
Pinot Barrel-Aged Vallee D’Or Saison at a
recent Brewmasters Dinner.
Sauerbraten
Paired with Golden Valley Pinot Barrel-Aged
Old Relic Scotch Ale
Paired with Golden Valley Cerisely Funky Kriek
Recipes by Chef John Zenger
INGREDIENTS
INGREDIENTS
Photos by Andi Prewitt
1 pound sturgeon fillet trimmed of fat
2 pounds kosher salt
1 teaspoon white sugar
1 teaspoon ground white pepper
1/2 teaspoon ground cardamom
1/2 cup brown sugar
1/2 cup rice
1/2 cup loose tea leaves
DIRECTIONS
-Combine salt, white sugar, white pepper and
cardamom. Sprinkle sturgeon fillet liberally with
this mixture. Let the fillet sit in the refrigerator for
an hour, rinse it quickly, then dry it thoroughly with
paper towels.
-Choose a wok or a deep-lidded pan large enough to
hold the sturgeon. Combine the tea leaves, brown
sugar and rice. Line the pan with several sheets of
aluminum foil and spread tea mix thickly across
the bottom. Set the sturgeon on a bamboo or metal
steamer basket or footed rack that will allow smoke
to circulate around the fish.
-Cover the pan, place it on a burner and heat it on
high until you see the first wisps of smoke. Cook on
high heat for another minute or two to make sure
the tea mix is well ignited then drop the heat to
medium low and cook the fish for about 10 minutes.
WARNING: The smoke is quite acrid, so close off the
kitchen and open the windows!
-Cool the fish to room temperature and serve sliced.
Almond Tuiles
Paired with Golden Valley Pinot Barrel-Aged
Black Panther Imperial Stout
INGREDIENTS
3/4 cup sugar
1/2 cup egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
5 tablespoons all-purpose flour
1/4 cup unsalted butter, melted
1 cup toasted, sliced almonds
DIRECTIONS
-Preheat oven to 400 degrees
-Whisk together sugar, egg whites and vanilla. Stir in
flour, salt and almonds.
-Drop teaspoons of batter onto a cookie sheet lined
with buttered parchment or a silicone baking sheet
sprayed with cooking spray. Gently spread out the
plops of batter with the back of a spoon or a fork
dipped in melted butter.
-Bake 6-8 minutes until golden brown. Don’t
under-bake or they won’t hold their shape.
-Remove pan from oven. While still warm, remove
the cookies and drape them over a rolling pin or
large dowel to achieve the distinctive half-pipe
shape. Cool completely before moving. Store in a
tightly covered container. These are best consumed
the day they are made. Uncooked batter freezes
well, so if you have leftovers you can look forward
to more cookies.
For Farm-Fresh Flavors, Exit Highway 26
By Andi Prewitt
Of the Oregon Beer Growler
I
f you commute on the stretch of Highway 26
between Portland and Hillsboro, you’ve inevitably
cursed traffic while doing more sitting and waiting
than traveling. The stream of cars, neighboring
light-rail line and rows of big box stores make it easy
to forget you’re actually in pretty close proximity to
rural land devoted to agriculture. Before the area
was developed, much of it was used to grow crops
and raise livestock. But you can still savor some of
that farm-fresh taste just a few hundred feet from a
highway off-ramp at Golden Valley Brewery.
The McMinnville-based beer maker and restaurant
opened its Beaverton location on Northwest Bethany
Boulevard four years ago. The newer pub has a rustic
character that’s similar to the flagship brewery — you
may be just several hundred feet from the rush-hour
crawl outside, but it feels like you’re dozens of miles
away in the heart of wine country where moving at a
slower pace is enjoyable because you’re tucking into
a warm meal with a cold beer. Both sites also boast
dishes made from scratch and beef raised on the
family-run Angus Springs Ranch, which occupies 76
acres of lush pasture for the cattle. This is the type of
brewery where food isn’t an afterthought — it’s there
to rival the beer. And if you’ve not been able to take
the trip to Yamhill County for one of Golden Valley’s
Brewmaster Dinners, take advantage of the Beaverton
location if you live in the Portland-metro area. The
most recent event there took place in March and featured a mix of courses — some that were warm bites
of winter and others that had you celebrating spring.
That makes this the perfect time of year to recreate
these dishes at home given the mix of chilly rain and
warm days that mark May in Oregon.
French Onion Soup/Bourbon Barrel-Aged Atlas
Elevator Doppelbock
This is the kind of dish that warms you from
within. French onion soup is total comfort food,
as rich, thick cheese contrasts with a thin broth
that has plenty of beefy flavor. A slight sweetness
from the caramelized onion is enhanced by the
doppelbock, which has hints of molasses and a
Kahlua-like finish.
According to Jesse Shue, Golden Valley
brewmaster, “The richness of flavor in both the
beer and the soup should make for a very decadent
pairing. I chose to serve this beer early in the
dinner because we are featuring a number of dark
and strong beers and I wanted to give people’s
palates a chance to recuperate. The depth and
maltiness of the doppelbock should play well with
the rich beef broth of the soup.”
Tea-Smoked Sturgeon, Seafood Medley/Cerisely
Funky Kriek
A sip of this kriek will remind you of when you
used to suck on cherry Sweet Tarts all day long as
a kid. There’s a mouthwatering pleasure and pain
wrapped up in the experience and an added smack
of Brett in the beer. The acidity can cut through the
briny seafood flavors, of which there were many in
this course: sturgeon, grilled octopus, mussels and
seared scallops. It also offered diners the chance to
sample wildly different textures back-to-back.
“I am guessing that the seafood and Meyer
lemon will help to bring out the bright, tart quality in
our Cerisely Funky Kriek and perhaps highlight some
unexpected top notes,” explained Shue.
Chef John Zenger provided the recipe for the
sturgeon to accompany this piece. He used an
interesting method to prepare the fish. “This Chinese
technique of smoking foods yields a distinctive
flavor and a beautiful mahogany-colored, lacquerlike finish. It is usually used for chicken, but it is
very adaptable. Sturgeon and mussels are particular
favorites of mine, and it works for vegetables and
tofu as well. Traditionally it’s done in a wok, but any
pan into which you can put a perforated insert will
work just fine.”
3-4 pounds chuck roast
1 cup dry red wine
1 cup red wine vinegar
1 carrot, peeled and sliced
1 onion, peeled and sliced
5-6 cloves garlic, crushed
2 ribs celery, sliced
4 sprigs thyme
4 sprigs flat leaf parsley
2 tablespoons juniper berries
2 teaspoons black peppercorns
Salt and pepper
Beef broth or water
1
/3-1/2 cup crushed gingersnap cookies (Trader Joe’s
Triple Ginger Snaps are awesome for this)
DIRECTIONS
-Combine wine, vinegar, peppercorns, juniper berries
and cracked garlic cloves in sauce pan and bring to
a boil. Let cool to room temperature. Add 2-3 cups
water or beef stock.
-Place beef, onions, carrots, celery and herbs in a
large dish or plastic bag with seal. Pour marinade
over. Place in the fridge and marinate for several
days (we marinated ours for 10 days), turning
occasionally.
-Preheat oven to 425 degrees.
-Remove meat from marinade, reserving marinade
and vegetables. Place meat on rack in baking pan and
season well with salt and pepper. Brown roast for 20-25
minutes.
-Place roast in a lidded roasting pan, pour reserved
marinade over and add water or stock so it’s about 2/3
covered. Drop the oven temperature to 325 degrees
and braise beef for 2-3 hours or until fork tender.
-Carefully remove roast and keep warm. Strain the
braising liquid into sauce pan, discarding solids; there
should be about three cups. Skim fat off surface of
the liquid. Bring liquid to a boil and cook down by
about 1/3. Reduce heat to a simmer and add crushed
gingersnaps. Continue cooking until sauce is thickened
and silky. Season as necessary. Carve the meat into
thick slices, nap with sauce and enjoy.
A chuck sauerbraten, potato
pancake and warm Brussels sprouts
slaw found a partner in Golden Valley’s Whisky Barrel-Aged Old Relic
Scotch Ale. The beef came from the
family-run Angus Springs Ranch.
Roasted Pear Salad, Taleggio, Pea Tendrils/Pinot
Barrel-Aged Vallee D’Or Saison
The almost musky nature of the creamy Taleggio
highlighted a comparative earthiness in the saison.
Spiciness in the beer was enhanced by the lemon
citronette dressing. Contrasting textures also played
well together in the salad — including soft cheese,
crisp peas and a roasted pear that was slightly
crunchy-on-the-outside, fleshy-on-the-inside.
“The heady nose of the Taleggio should work
nicely with the funky Brettanomyces notes from the
beer, while the fresh herbs play off the herbal notes
from hops and saison yeast,” Shue said.
Farm-Fresh, Continued on Page 20
9
Women
PERFECTinPINTS
beer
10 Barrel Brewer and Her Recipe For Success
By Patty Mamula
PATTY Mamula has
been a writer and
photographer in
Oregon for many
years. She can
be reached at
pattymamula@
gmail.com.
10
Photo by Patty Mamula
1
0 Barrel Brewing Co. opened its newest brewpub
in the trendy Pearl area of downtown Portland in
February 2015, just months after 10 Barrel shocked
the craft beer world by selling to AB InBev.
It seems the Portland location had been in the
works before the sale, but there was much local
speculation about how selling out to the corporate
beer giant would affect business. Predictions were
negative.
Surprise. The Pearl location has been busy from
the day it opened. A large part of its success is due
to brewer Whitney Burnside and her unique brews.
Burnside said, “The original plan was that I would
make new beers and one-offs for limited release. I
have complete creative freedom here.”
The core beers, such as Apocalypse IPA and
S1NIST0R Black Ale, are still brewed in Bend.
So far, Burnside has made a mix of ales and
lagers. She likes to throw in unusual beers that
incorporate different processes and ingredients. A
few examples:
—— A lychee sour made with the fruit native to Asia
that has a white grape flavor
—— A Belgian ale made with ginger, honey and
hibiscus
—— A gose made with Casper pumpkins (the white
ones) and bay leaves
The day we met, she had just released a witbier.
This style is often brewed with coriander and dried
orange peel, but she used dandelion root, toasted
cardamom, fresh Meyer lemon zest and true cinnamon.
“We’re slowly starting to put these beers out in
the market,” she said. They’re available at the Bend
and Boise pubs.
One of her most popular beers, the first one she
ever brewed here, is the Pearl IPA. “We keep making
it. People love it. It’s the No. 1 best seller,” she said.
Burnside’s path to brewing started in culinary
school. The Northwest native from Seattle traced her
interest in cooking to TV celebrity chef Alton Brown.
“I watched his show all the time,” she said. He’s the
one who got her hooked on cooking with his technical,
“sciency” style. His shows often focus on a single
drink, dish or snack — such as shortbread cookies.
She attended Johnson & Wales University’s
College of Culinary Arts in Denver with plans
to become a chef. During an externship at The
Herbfarm restaurant in Woodinville, Wash., she
started making artisanal cheese and homebrewing.
She fell in love with brewing and decided she
wanted to become a brewer. For her, brewing
is similar to baking. They both require detailed
measurements, fermentation and meticulous
attention to detail.
With her culinary school diploma and a little
homebrewing experience, she started looking for a
brewing job. She was a tough sell, as much for her
lack of experience as her size. Although she finds
people in craft brewing are open-minded about
female brewers, her petite size didn’t help. “I had a
hard time. Finally, Chad Kennedy, the brewmaster at
Laurelwood, gave me an internship,” she said.
That was the chance she needed. From there,
she put in a short stint at Upright Brewing, a
brewery near the Moda Center in Portland that
A large part of 10 Barrel’s success in Portland is due to head brewer Whitney Burnside’s unique beers. As far as the AB InBev
purchase, she said, “There will always be those who frown upon it.” But she hasn’t had any issues with the acquisition and
gets “complete creative freedom.”
specializes in farmhouse beers. Both of these
opportunities were steppingstones to her full-time
job at Elysian Brewing Company in Seattle. She
stayed there for a year before moving to Pelican
Brewing Company in Pacific City, where she was the
head brewer for three years. She took the job at 10
Barrel in December of 2014, several months before it
opened. That meant she was there for the buildout
and installation of the brewhouse.
“The cool part about being here from the getgo was I was able to acquire parts I needed to
make the system complete,” Burnside said. She
was involved with decisions regarding the piping,
plumbing and changes in water.
Burnside brews twice a week, making one
20-barrel batch at a time. Right now, the facility
doesn’t have a mill and all the malt is ordered
pre-milled. “Bag by bag, we (she has a part-time
assistant) climb up the stairs and empty the bags,
usually around 25 in all, into the mash tun.” The
bags, by the way, weigh around 50-55 pounds.
“We’re usually mashed in by 7:30 a.m., well before
we open at 11 a.m.,” she said. On the days she is not
brewing, Burnside is cleaning, taking care of cellar
work, monitoring or doing something with the beer
that’s in-process or finished.
The 500-square-foot brewhouse is open on two
sides to the pub, separated by a low, black metal
railing from the guests. “It’s compact, but works
well,” said Burnside. One challenge is finding space
for barrel-aging. Right now, she’s managed to
squeeze three barrels in between the fermenters.
The previously used barrels that once held merlot
are now filled with a Belgian dark strong called
Alton Bruin after the chef who inspired her.
The craft brew world has been a welcoming
place for female brewers, but people who aren’t in
the industry are often less so. Burnside said it’s not
unusual for a delivery driver to repeat his request to
see the head brewer when she appears. As far as
the AB InBev purchase, she said, “There will always
be those who frown on it.” Personally she hasn’t
had any issues.
“I’ve never been told to make a certain beer,”
said Burnside. Her only direct contact with the
corporation is with one of the people who oversees
hop growing and availability. She likes being able to
get some of the newer varieties of hops. Ultimately,
Burnside is happiest when her hand controls the
finished product.
10 Barrel’s founders, Garrett Wales and brothers
Jeremy and Chris Cox, continue to run the brewery,
which has expanded to the tune of $10 million, six
new 400-barrel tanks and an increased capacity of
120,000 barrels a day. So far, even with increased
production and new facilities, the quality has remained
consistently high and business continues to increase.
Women in beer
McDow
ell
Lucy Burningham
writes about beer
for well-known
publications and has
a new zine called
A Feminist’s Guide
to Beer Drinking.
The journalist
wanted to
expand her
experience
with food
writing by
turning to beer
after moving from Utah
to Portland and falling love with the
craft beer culture. Her new zine focuses on multiple
women in Oregon’s craft beer world. The scrapbook-like
feel to the publication provides some playfulness while
also conveying useful information about the industry.
something that surfaces somewhat unconsciously —
like when she finds herself at a beer event counting
the number of men versus the number of women.
She’s seen the number of women involved
in craft beer increase in the last 10 years and
takes the count as more of a quick observation
than of something to dwell on. In her experience,
she’s generally found the beer community to be
very welcoming, spurring her curiosity instead of
discriminating against it. It’s the occasional situation
that catches her by surprise briefly. For instance,
there was the time she was told by a guy that “you
don’t look like a beer drinker,” which left her a bit
bewildered. Much like the boy picking on girls on
the playground, there’s bound to be one who hasn’t
figured out that both guys and girls enjoy craft beer
and can even enjoy craft beer together.
by Kris
AvAilAble now
she was brainstorming her approach, she started
thinking about the women in the Oregon beer world
and how they help to define it. Before she knew it,
she was excited about what lay ahead.
With her proposal accepted, she interviewed
a number of women, including Gayle Goschie of
Goschie Farms, Miranda Kasten of Lady Brew
Portland, Teri Fahrendorf of the Pink Boots Society
and Whitney Burnside of 10 Barrel Brewing. She
wanted the project to be part serious and part
playful. It starts off serious, with a section on Gayle
where she talks about her role in taking over a
portion of the family hop-growing business and
changing its focus to craft brewers to meet the
changing times.
The playful tone becomes apparent as you
move through the pages and find articles such as
“How to Evaluate Beer Like a Lady *Or a Man *Or
Fluid Gender of Preference.” There’s also a guide
for hosting a ladies’ beer night that concludes with
the instruction to “dream about your next ladies’
beer night.” In addition to Lucy’s writing style, the
zine’s tone is assisted by illustrations from Deirdre
Mahon and the layout, reminiscent of a scrapbook
of favorite memories, pulls off the balance she was
looking for.
The balance in the zine reflects a similar
balance in Lucy’s feelings about gender in craft
beer. While acknowledging that gender can’t be
ignored and there are still biases and stereotypes,
it’s not something that she focuses on. Rather it’s
in 12 ounce cAns
T
he writer behind the recently published
zine, A Feminist’s Guide to Beer Drinking, is
unsurprisingly, a girl (and yes, she’s OK being a
“girl”). She’s also a Certified Cicerone, coauthor of the
book “Hop in the Saddle” and has her first solo book
coming out this fall.
Before Lucy Burningham came to the beer
mecca that is Portland, she was living in Utah,
which has laws she diplomatically describes as
“weird.” Those used to the beer-favorable laws found
here, however, might describe Utah’s limit of 4% ABV
on beers sold at grocery stores and convenience
stores “shockingly antiquated.” Moreover, so-called
“high point beer” with an ABV above 4% is limited to
bottles only, even at state liquor stores, breweries,
bars and restaurants. Those laws have resulted in
a general lack of craft beer (although that is slowly
changing) and for Lucy, a lack of a palate for beer.
When she moved to Portland in 2005 to pursue
a master’s in creative nonfiction writing at Portland
State University, she fell in love with the city after
being wooed, in part, by its craft beer scene. While
interviewing a beer sommelier for her first beer
article she not only learned that beer could taste
like bananas; Burningham was also impressed with
the beer culture. People knew the brewers, they
expressed a tremendous amount of pride for local
beers and were passionate about their favorites. It’s
not hard to understand how she became hooked
on Portland, on drinking craft beer and on writing
about craft beer.
That first beer article turned out to be the
start of a new point of interest and direction in
her journalistic career. Lucy had written for years
about food. In fact, the thesis for her master’s was
on Oregon truffles. But Portland’s beer enticed her
to explore her beer palate. Jumping into craft beer
Portland-style, IPAs were her first love due to what
she describes as their “bracing bitterness.” Beyond
being drawn in by the taste, her curiosity was
piqued by the wide variety of color variations both
within and across beer styles. All of this combined
with her journalistic skills to produce pieces for
well-known publications such as Bon Appetit, Men’s
Journal, The New York Times and Saveur.
Out of her vast collection of writing, it was Lucy’s
first piece for The New York Times that she is most
proud of. The article, “A Hop and a Sip to Fresh Ales,”
was not only her first high-profile beer piece, but its
research put her on a hop farm for the first time.
At Sodbuster Farms in Salem, she was introduced
to the excitement and incredible smells of the hop
harvest. That, along with other beer experiences,
opened her eyes to how much there was to explore,
which she continued to do through writing. It also
spurred her to pursue formal beer education and
become a Certified Cicerone.
The Cicerone Certification Program offers
three levels of certification with Certified Cicerone
being the second, giving students a well-rounded
education on beer as well as the skills needed to
assess beer quality. Passing a comprehensive exam
is necessary for certification and Lucy took the
preparation to heart. She learned what it’s like to be
a beer student — experiencing the intense pressure
and feelings of being completely overwhelmed.
Tough decisions arose, including times where she
wasn’t sure whether she should just simply sip and
enjoy a beer or continue to study in order to pass
the exam. Her hard work and dedication paid off
when she passed the exam and, as a bonus, she
realized she had the content for her forthcoming
book, “My Beer Year.”
While it will be a few months before her new
book is available, her most recent work, A Feminist’s
Guide to Beer Drinking, is available in hard copy
and online. Part of the Portland Zine series, it’s one
in a set of independently published booklets that
reflects the progressive spirit and DIY ethos of the
city. When Lucy was initially approached about
the guide, she wasn’t sure she could pull it off. As
KRIS MCDOWELL
is a longtime craft
beer lover and sales
rep for Alebriated
Distribution. She also
does social media/
PR work and authors
a beer blog, www.
beermusingspdx.com.
Photo
By Kris McDowell
Photo courtesy of John Valls
Writer, Beer Drinker, Girl
Hopworks urban brewery
11
Women
PERFECTinPINTS
beer
The Wizard Behind the Curtain at Elk Horn
By Anthony St. Clair
Anthony St. Clair
has been writing
about good food,
craft beer, travel and
homebrewing since
2004. He is based in
Eugene.
12
Photo by AJ McGarry
F
or Colleen Sheehan and her husband Stephen,
the choice was simple. They were tired of
working “cubicle life jobs” for other people and
wanted to work for themselves. So in 2010 they
opened a food cart. Delacata became a Eugene
sensation — but it also set the couple’s sights
higher. In 2014 they opened Elk Horn Brewing and
never looked back. The campus-area brewpub seats
150 inside and outside, has garnered accolades for
being a local favorite and brewed 328 barrels of
beer on their 20-barrel system last year.
“We live once. Let’s try and enjoy this life to the
fullest,” says Colleen Sheehan, “which for me, is
experiencing the trials and tribulations of running
your own business.”
Pub culture was nothing new to Sheehan. During
her middle school years she and her family lived in
London. After school her parents would take her to
local pubs, where over a shandy she absorbed the
English pub scene. “Nowadays, I enjoy all types of
beers, depending mainly on the environment around
me,” she says. “I like everything from a chewy stout to
a bitter IPA to a summer wit. My husband and I have
become real fans of sours in the last few years.”
Those travel experiences also broadened her
perspective on the world and as an entrepreneur,
helping Sheehan feel more willing to identify new
possibilities and take chances. But the Eugene
native and graduate of the University of Oregon also
credits her education with instilling and honing the
skills she needed to develop and implement her and
Stephen’s business plan for Elk Horn.
“I do everything from payroll, accounting,
scheduling, hiring, cooking, managing, to just
making sure the daily operations are in order,”
explains Sheehan. “My husband calls me the Oz
behind the curtain.”
However, Sheehan also realized that her
husband’s people and persuasion skills would be
key in making Elk Horn not just a dream, but a
reality. “Stephen is the sales guy — the schmoozer
that brought in investors and made sure that the
bank approved my plans,” says Sheehan. “I came up
with the business plan and worked all the logistics
of how, when, where and why the brewery would
operate.” Despite her meticulous planning, Sheehan
acknowledges that women entering business face
hurdles based on sex and gender. “I honestly don’t
think I would have gotten investors or the bank loan
needed without a man being involved.”
With Elk Horn now open for nearly two years, the
Sheehans continue working as a team. “I excel in
bookwork and planning, and he excels in running a
solid staff and talking with the customers,” Sheehan
explains. “We continually drive each other to work
harder and be better at what we do.”
Sheehan knows that she is a woman who owns
a brewery in a business dominated by men, but she
sees that merely as an opportunity for more women
to become involved. “I like beer as much as any man
out there, so why not work with a medium that I love
and enjoy.” However, she also hopes to be a pioneer
who helps other women realize they can be part of
a brewery, from the brewhouse to the boardroom.
“Women just need to be more interested in the
Colleen Sheehan, of Elk Horn Brewery in Eugene, does a little bit of everything for the business, including payroll, accounting, hiring and managing. She says one benefit of being a woman who owns a brewery is helping ensure she’s closing the
wage gap.
It’s where the people of
Redmond come to get
their Craft Beer!
Featuring 50
Rotating Taps
527 NW Elm Ave. • Redmond • 541-548-5232 • jerseyboyspizzeria.com
craft brewery scene,” says Sheehan. “The more they
become interested and want to be a part of it, the
more they can. I know when it comes to hiring more
brewers when I expand, I’m going to, of course, give
any woman with good experience a shot.”
Elk Horn currently has more than 40 employees,
with plans to add more this summer. Providing
economic opportunity and good jobs is one of the
positives of owning a brewery, says Sheehan, as it is
both personally fulfilling and improves the broader
community. Another benefit of being a woman who
owns the brewery? Closing the wage gap. “I set my
wage, and I set others’ pay as well,” says Sheehan.
“I am not biased when it comes to male or female
and setting their pay based on gender. I believe in
equal pay for individuals who do the same job, and
then those who excel are paid accordingly.”
Sheehan sees the current craft beer industry as
only just having scratched the surface of beer’s full
potential. She and Stephen talk regularly with Elk
Horn’s brewers to come up with a different take on
beers, ciders and even meads. “It’s cool to think of
different bittering agents to use, different additions,
what herbs can do, what fruits or vegetables can
do, how different bacteria creates different mouth
reactions,” says Sheehan. “It’s a wonderful platform
to tantalize your taste buds while giving you a buzz.
It’s so exciting to come up with a new flavor profile,
watch it be executed and then watch a customer’s
reaction to it.”
Sheehan plans more tastings and blending
parties for women, and she and Stephen are at work
to expand distribution from in-house to an expanded
local and regional tap presence. They are hard at
work on other plans too: their first child is due in
August. For Sheehan, though, starting a family is
another evolution for the brewery and another way
to dovetail life and business.
“I love running a business” she says. “I love
challenging, hard work. I love the ups and downs.”
As Sheehan keeps the brewery going day after day,
while also planning for the future, she also sees craft
beer as similar to man’s — or woman’s — best friend.
“Craft beer is like having a dog,” she explains. “It eases
a stressful day, it gives you something to do in the
Oregon rain. It’s great to take to the beach during a
hot summer, and it’s always there for you when you
need it.” And it’s something to look forward to.
“Right now my favorite beer is the non-alcoholic
one, but once I have this baby, I’m really looking
forward to our Wapiti Pilsner on a hot August day.”
Elk Horn Brewery
(a) 686 E. Broadway St., Eugene
(p) 541-505-8356
(w) elkhornbrewery.com
Women
PERFECTinPINTS
beer
Mellie Pullman, a Craft Beer Visionary
By Patty Mamula
M
W E m a k e TH e
PEr f ect be er
e a s y to f i nd .
i n Store or
at your Door!
1000 v
beer,
cider,
mead
& wine
s
e
or
n
rietie
a
tha
browse in the BOTTLESHOP
or buy bottles online
m
1591 Willamette St. Eugene
thebierstein.com
Our staff is
knowlegeable & friendly.
Photo courtesy of Mellie Pullman
ellie Pullman’s adventures with beer have
come full circle. In 1986 she was the first
woman brewer at Schirf Brewing in Park
City, Utah. Today she is the first female college
professor to launch an online certificate program
focusing on the business side of craft brewing.
Pullman brought her homebrewing experiments,
mechanical engineering degree, some experience at
a construction company and a truckload of bravado
to Park City while on a ski trip there in the ‘80s. When
she noticed a business plan for a new brewery lying
on a table at her friend’s condo, she had to read it.
Instantly, she decided the job was tailor-made for her.
Soon she was the partner and brewer in charge
of production, bottling, hiring and training. “We
packaged Wasatch beer (Schirf Brewing) from the
day we opened in the fall of 1986,” she said. “We had
to ramp up big for the ski season.”
Pullman stayed for three years and Schirf
doubled in size every year. Then she moved on
to a startup brewpub chain in Arizona. Eventually
she returned to Utah to round out her business
education. She got her MBA and then her Ph.D.,
changing direction from brewing to teaching.
In 2005 she moved to Portland to teach at
Portland State University’s School of Business
of the three electives for the certificate. The program
can be completed in 20 weeks. Some people use
it to get a better job. One of her students was with
Firestone Walker Brewing Company and he’s now the
craft beer guy at AB InBev.
In addition to teaching, Pullman is involved with
several grant projects focusing on sustainability.
Recently, she and another instructor supervised
three PSU students who entered an international
sustainability competition. Each student invested
more than 50 hours researching how to
strategically sustain business investments for their
chosen client, Hopworks Urban Brewery. They won
the oikos Case Writing Competition, which supports
the development and use of cases on sustainability,
along with 5,000 Swiss francs (about $5,200 U.S.
dollars). Pullman and her fellow social entrepreneur
instructor are writing a teaching manual based on
the project for other academic institutions.
Pullman works in Portland, but lives in Joseph
on acreage with a giant vegetable garden and apple
trees. “I am a skier and mountain person but prefer
the rural emptiness of the Wallowas,”she said. At
home in Eastern Oregon she is involved with an
emerging craft malt team. And in her spare time this
summer, she is completing a book on craft beverage
business management with John Harris of Ecliptic
Brewing that is expected to be available in August.
Mellie Pullman, who was the first woman brewer at a brewery in Park City, Utah, broke ground again as the first female
college professor to launch an online course on the business side of craft brewing. She’s seen here at Terminal Gravity in
Enterprise. Pullman lives in Eastern Oregon.
Administration. She has concentrated on supply
chain management courses, incorporating her
extensive background in restaurant work and
interest in food into her courses. While teaching
and conducting numerous research projects, she
became interested in online courses as a way to
expand access for students. Several years ago, she
floated the idea of a program that focused on the
business of craft beverages. With the support of her
dean, Pullman began developing the first ever online
certificate program for craft brewing, which consists
of four courses that take about five weeks each.
The first two courses are Basic Business for
Craft Beverages and Craft Beverage Business
Management. “It’s a condensed version of business
school, focused on how to run a business,” Pullman
said. Topics like schedules, cost of product, the most
efficient way to market and accounting are covered.
Pullman learned about the ins and outs of
online classes by creating them. She designed the
curriculum. There are no books. “I took information
from the supply chain management course and went
out into the field and video recorded people on site. For
example, we recorded how a company did labels.
“I have developed the entire content but
collaborated with a marketing, finance, accounting
and distribution person on their particular classes.
I give them guidance and help shape the videos and
curriculum. I am not the video star for those classes.
“We were on a shoestring budget. The first
videos I shot on an iPhone.”
In an average week, students will watch three
to four video lectures, complete several readings
and an assignment as well as participate in a live
session. At first, Pullman kept herself out of the
spotlight, feeling that the experts were the best
industry representatives. But in time, she became
more comfortable sharing her expertise in front of
the camera.
Many local breweries, distilleries and auxiliary
businesses are participating in the program,
including Cider Riot, Hopworks Urban Brewery, Great
Western Malting, New Deal Distillery, Portland Kettle
Works, Reverend Nat’s Hard Cider, Rose City Labels,
Worthy Brewing Company and more.
“The demand for the program is high,” said
Pullman. “We were totally oversubscribed within two
weeks when we rolled the program out about three
years ago.”
While she said the ideal number of students in
a class is 50, the entry-level classes are always
around 60. The course was offered three times this
year because the waiting list was so big. At least
one-third of the students in the program are women.
The program is global with students from the
U.S., Latin America, Europe and China. Originally,
there were many people from the Northwest, but
that market has become very saturated. Pullman is
interested in doing more work internationally and
has changed many of her spreadsheets into metric
dimensions. “The broader our appeal, the better it is
for PSU’s branding.”
Students can enter the program through any of the
individual classes except for Craft Beverage Business
Management, which requires the introductory course
be taken first. Students must also then complete two
Large one-topping pizza
and pitcher $17
Tuesdays 3pm to close
$3 pints Mondays after 3pm
In the Hollywood District
1728 NE 40th Avenue
Portland, Oregon 97212
503.943.6157
Monday – Thursday 11am – 10pm
Friday 11am – 11pm
Saturday 10am – 11pm
Sunday 10am – 10pm
columbiariverbrewpub.com
13
Women
PERFECTinPINTS
beer
BREW BRIEFS
Logsdon’s Erika Huston – Beer Mother
By Jim McLaren
E
CELEBRATIONS, From Page 4
Brewing Company is hosting a Pug Crawl with a theme
that’s sure to be a hit — Star Wars: The Pug Awakens!
The Parade of Pugs starts at 2 p.m., rain or shine, but
the event runs noon to 4 p.m. Entry is $10 for anyone
older than 10; dogs and younger attendees are free.
Proceeds benefit the Oregon Humane Society. Beyond
the parade, expect live music, food, beer, pug-related
merchandise and OHS adoptable dogs.
Wood-Aged Beers May 25
One-time offerings await at the Cornelius Pass
Roadhouse during its Spring Invitational Wood-Aged
Beers event. Special pours will be available 6-9 p.m.
Wednesday, May 25. You can also chat with brewers
Brady Romtvedt and Chris Oslin and ask them to
share stories about their decades of experience.
Eugene Beer Week May -June 5
This year’s Eugene Beer Week, Monday, May 30
through Sunday, June 5, includes events, beer dinners,
special releases, brewery debuts, classes and more.
Participating businesses include breweries, brewpubs,
cideries, growler stations and taphouses. From 5-8 p.m.
Monday, May 30, the Eugene Beer Week Kick Off and
Eugene Ale Trail Anniversary Beer Fest takes place at 16
Tons Cafe. Participating breweries will pour tasters, special Eugene Ale Trail T-shirts will be screen printed on
CELEBRATIONS, Continued on Page 15
14
the new packaging. Both brands will be available
year-round in six-packs.
“With Oregon being mainly wilderness, it
makes perfect sense to put our beer in cans”
said Ryan Duley, director of sales and marketing.
“Snowboarding, skiing, campfire, fishing, hiking,
biking, you name it — all things we do with beer in
a can” says Duley.
With the launch comes a new look from Sunriver Brewing. Bold colors and clean lines define the
packaging for all of the company’s products. With
the recent opening of its second pub in Bend, Sunriver used the opportunity to refine its branding
with updated logos and graphics.
Erika Huston loves
her job managing
Logsdon Barrel House
& Taproom in Hood
River because she has
roots in the area and
loves Belgian-style
beers. Huston previously served as beer
buyer at Portland’s
Saraveza.
“This is a man’s world, this is a man’s world
But it wouldn’t be nothing, nothing without a
woman or a girl” —James Brown
Laurelwood Adds IPA to Six-Pack Lineup
Photo by Jim McLaren
rika Huston has a good, throaty laugh, and on
a sunny April afternoon it’s bouncing around
the empty Logsdon Barrel House & Taproom
on Fourth Street in Hood River as she says, “I knew
you’d ask me something like this.”
The question is — what does a woman bring to the
beer business that a man doesn’t? “Without sounding
sexist,” Huston begins, “I think women bring a maternal instinct, a maternal quality, of wanting to take care
of people and make sure they’re happy. I also think
we’re used to cooking, so our palate is a little better.”
How Erika Huston worked her way into managing
the Logsdon Barrel House has to do with her history
with Oregon beer. “I started drinking beer when
I was (mumble) years old,” she said with another
hearty laugh. “I was canvassing for OSPIRG (Oregon
Students Public Interest Research Group) in Eugene.
Henry Weinhard’s was considered craft beer back
then. I tried my first taste of Blue Boar and I was,
WOW, I didn’t know beer could taste like this. My dad
drank mostly Old Milwaukee and Hamm’s.”
Huston moved to Portland in the early ‘90s and
her palate took another jolt. While Widmer Brothers
Brewing, Pyramid (formerly Hart Brewing) and
Portland Brewing Company were growing fast,
Huston was finding something with a different taste
than what they were offering. “What really did it for
me was when I had my first taste of Belgian beer. I
have an older brother who is very passionate about
beer as well. He’d been to Belgium and we went to
Belmont Station and bought a few bottles. I tried a
BRIEFS, From Page 8
Duvel and it just blew my mind. I was like, ‘This is
not beer. What is this?’”
The strong, golden ale would fire a passion taking
Huston to the front door of her beer career. In 2004,
the Concordia Ale House opened in Portland and
Huston knew where her future lay. “They were very
Belgian-centric at first. I thought, I have to work here.”
Quickly, she took her beertending skills from Concordia
to County Cork Public House and on to Saraveza. She
found her way to Saraveza, the North Portland temple
of all things beer, because a friend worked there.
She hung around so much that it was just logical to
ask for a job. Impressed by Huston’s background, her
growing knowledge of beer and her passion, Saraveza
owner Sarah Pederson immediately hired her.
The job became Huston’s graduate school, a
place where beertenders do more than just pull you
another draft. “Definitely, yeah, you have to be very
knowledgeable about all of the things coming out.
It’s overwhelming because – especially if you work
in a craft beer bar that has rotating taps – there are
things coming from out of state, there are constantly
new breweries opening in Portland and Oregon. So,
yeah, you have to be on top of your game. And you
also have to really get to know your customers; what
their taste is, what they would like to see, like to try.”
Huston’s six-year stay at Saraveza was a golden
time for the shop. As beer buyer, she helped it earn
national attention as one of the 100 Best Beer Bars
in the country as chosen by Draft magazine. She
says selecting which beers fill the Saraveza coolers
and come from its taps “is a constant balancing act.
I refer to it more as a Tetris game. You’ve got these
spaces to fill and you’re trying to make sure they all
fit together like the pieces of a puzzle. You don’t want
to have all of one style that you’re sticking with. You
want to try and satisfy as many palates as possible.”
This is when those maternal instincts come into
play. You have an audience you want to serve, but
you can also serve the beer makers, especially the
new ones who need to get into your shop.
“That was the biggest challenge for me, the
biggest hurdle to overcome” she says. “You could
smash someone’s dreams. It’s a very personal
thing, to make beer. You have someone who is just
starting a brewery. They’re coming to you and want
you to try something. So I just learned to be very
constructive and just be honest and say, you know,
‘I think that this could be good if you maybe tried a
different variety of hop.’” Huston’s philosophy builds
loyalty with the beer makers and the beer drinkers.
Looking at it from outside, it seems obvious
now. Huston and Saraveza couldn’t last. As Sarah
Pederson says, Huston made a lifestyle choice, but
also a beer-style choice.
“I have roots in the area,” Huston says about
Hood River. “I have a lot of friends who work at the
breweries out here and I was coming out here to
go camping or visit them it seemed like every other
weekend during the summer. In the back of my mind I
always wanted to move. But until I was offered this job,
I didn’t have the fire lit under me to make it happen.”
The job offer also brought her back to the
beer style she loves. “Logsdon makes all Belgian
farmhouse-inspired beers,” she said. “We have a
Flanders red beer. We do spontaneous fermentation,
so some stuff that’s more on the tart side. We
secondary ferment some stuff with fruit. Almost
everything is barrel aged. And it is actually on an
operating farm. The brewery is inside of a barn.”
For now, Huston is happy where she is. Such a
job was one of her goals. Managing a barrelhouse
allows her to be the link between beer maker and
beer drinker to the benefit of each. She can take
beer drinkers to places they might not otherwise go.
And she can help the beer maker understand why
people like – or don’t like – what they are doing. It’s
a good role for a beer mother.
Fans of Green Elephant IPA will be happy to
learn that the beer will now be available in sixpack bottles. The spring seasonal will join Laurelwood Brewing’s current collection of well-known
six-packs on the shelves: Workhorse IPA, Free
Range Red and Red Elephant IRA.
“Green Elephant IPA has remained a favorite
since it hit the scene in 2003, so six-packs was a
natural next step,” said James Buxman, marketing
director for Laurelwood. “We have some exciting
releases planned this year and Laurelwood fans
can expect to grab more of our beers by the sixes.”
New Year-Round Six-Pack
One of Hopworks Urban Brewery’s draft-only
beers is getting called up to the big leagues. Gear
Up IPA will now be available in six-packs, yearround. The Northwest-style IPA is set to debut in
mid-April. On the cans, consumers can find a label
that portrays abstract landscapes of the Pacific
Northwest sprinkled with images of outdoor gear.
Jolby & Friends created the art.
Lompoc New Packaging
For the first time in its 20-year history, Lompoc
Brewing is offering some of its beer in six-packs.
Customers can now purchase C-Note IPA and Pamplemousse Citrus IPA in 12-ounce, longneck bottles
featured in six-pack carriers. Mobile Bottling
Source did a first run of 17,000 bottles at Lompoc’s
Fifth Quadrant Brewery in late March and soon
after, the new containers started showing up on
store shelves in Oregon and Washington. The
six-packs will complement, not replace, Lompoc’s
22-ounce bottles. Local artist Jennifer Ulrich carried out the six-pack carrier designs, which were
based on the original label artwork.
Ninkasi Leadership Award
Ninkasi has gotten plenty of recognition for
its beer; but now the brewing company is being
honored for its initiative in manufacturing. The
Eugene-based business received the Patrick R.
Murphy Leadership Award at the 2016 Manufacturers’ Summit in mid-March in Salem. The
honor is named for a former executive of the
Oregon Manufacturing Extension Partnership
who died in 2011. The organization is one of the
state’s leading advocates for small- and medium-sized manufacturers.
Southern
PERFECT PINTS
Oregon
Roseburg Says “Salud!” to Craft Beer
Photo by AJ McGarry
S
maller urban areas are seeing a rise of
craft beer, often alongside a rise of artisanal
local food. Manny and Olivia Anaya, founders
and owners of Salud Restaurant and Brewery in
downtown Roseburg, wanted to build on their deep
roots in the community where they grew up, but
they wanted some flare in the food — and craft beer
in the glass. So the husband-and-wife team decided
to bring Latin-inspired food, paired with house
craft beers, to the 22,000 citizens of their small city,
located about an hour south of Eugene off I-5.
“When guests enter Salud, they come as
strangers and leave as our friends,” says Manny
Anaya, which makes sense given the name he
chose. Meaning “to your health,” salud is a common
toast in many Latin and Hispanic countries, and
Anaya describes Salud’s atmosphere as “created for
laughter and relaxation.” The small restaurant and
brewery offers appetizers, tapas, specialty entrees,
tacos and desserts. Beverages include Umpqua
Valley wines, craft beers, house margaritas, mojitos
and mules. In addition to being family friendly, Salud
also features SNL, but not the one you might be
expecting. Salud Night Life brings in local musicians,
bands and DJs with happy hour specials.
“We consider ourselves Spanish-fusion cuisine,”
explains Anaya. “We take fresh ingredients, add
some interesting spice, use some old-school-meetsnew-school recipes, we take our time and we end
up making some really amazing food.”
Ten employees work alongside the Anayas,
including brewer Sean Vincent. From a family who
owned restaurants, Vincent began as a homebrewer
and evolved into professional brewing. Together
with the Anayas, Vincent develops beers on Salud’s
1-barrel system with what Anaya describes as
“uncommon and unique ingredients.” That could be
tamarind in a triple IPA or Mexican chocolate in a
stout. “The first beers we made were our Ab-SaludLy IPA and our Dusk ‘til Dawn Mexican chocolate
stout,” says Anaya. “We literally brewed that beer
from dusk ’til dawn that first batch.”
The recently released spring and summer menu
features a large selection of tapas and continues
evolving Salud’s offerings: saffron clams cooked in
a creamy coconut milk broth, duck tostadas cooked
in traditional French confit, lobster ceviche served
with handmade chips and lichen skewers dusted
with cumin and cinnamon, served with a housemade crema. An imperial red ale is about to be
released and fresh mint is being brought in daily for
mojito season, which “is in full effect.”
Patrons can also sign up for Salud’s Familia
Membership. In addition to receiving a custom
64-ounce growler with name and member number,
members of Familia gain access to special events
and deals, including tap takeovers, dinner pairings,
beer debuts, discounts on merchandise and growler
fills, and admission to private parties on holidays like
Halloween, New Year’s Eve and Salud’s anniversary.
Anaya came from a restaurant background. “My
parents, aunts and uncles have many successful
Mexican restaurants here in Oregon,” says Anaya. “I
worked for my family for about 12 years helping them
manage their restaurants with the goal to one day
have a place of my own.”
Manny Anaya opened Salud Restaurant and Brewery with his wife Olivia Anaya in Roseburg in 2014. “When guests enter
Salud, they come as strangers and leave as our friends,” he said.
He and his wife evaluated properties and kept an
eye on local opportunities. When the right space came
along in downtown, among a growing scene of local
shops, eateries, and other small breweries and taphouses, the Anayas jumped on it. After four months of
remodeling, Salud opened its doors to the public in 2014.
“My wife has been a great partner in all of this,”
says Anaya. “She works full-time as an operating room
nurse here in town and has helped me get this dream
of mine together. We collaborate on menus and work
closely on our wine and beer pairing dinners. We both
have always had a passion for handmade delicious
food and good craft beer. Our best dates have been
exploring cities one bite at a time.”
As Salud gains popularity, the couple are looking
ahead for how they might grow the brewery. Beer,
though, will remain in-house for now. “We love
showcasing and pairing our food and beer together to
create the whole dining experience,” explains Anaya.
Salud also reaches out to the broader community
and is there for the ups and downs. In the aftermath
of the October 2015 shooting at Umpqua Community
College, Salud teamed up with four other local
breweries (Backside Brewing Co., Draper Brewing,
Old 99 Brewing Co. and Two-Shy Brewing), plus Hop
Valley Brewing Co. in Eugene/Springfield, to create
an ale to raise money for victims and their families.
Despite the UCC shooting being what brought
national attention on the area, Roseburg, Douglas
County, and the Umpqua Valley have been seeing
positive change after years of struggling with the
decline of the once-strong timber industry in the selfdescribed “Timber Capital of the Nation.” The Umpqua
Valley is known for its wine, but breweries are growing
too. “We were the sixth brewery to open here, but the
second full restaurant and brewery,” says Anaya.
While optimistic for the future, Anaya also
acknowledges that Roseburg and the surrounding
area face challenges. “This is a small town with not
a lot of disposable income. Roseburg also does not
have much of a hospitality industry, which can be a
challenge for travelers,” he says. However, “Douglas
County has the potential to grow, we just need more
local businesses to invest here. We see Roseburg
growing and changing in the near future.”
Anaya feels that local support for Salud, and for
craft beer, is growing, but no matter what, he and his
wife are running their business where they belong.
“This is where we grew up,” says Anaya. “This
is home.”
CELEBRATIONS, From Page 14
location and the free, updated passport will be available.
The Bier Stein is set to host to many other
Eugene Beer Week events, such as:
—— Bier Stein Family Feud, 7 p.m. Monday, May 30. How
well do local brewers know beer?
—— Alesong Brewing & Blending Release Party, 6 p.m.
Tuesday, May 31. Try the first beers from Eugene’s
newest brewery. Alesong specializes in wild and
aged ales, and you can be the first try some of
their non-barrel aged and “special project” beers.
A ticketed beer dinner at The Bier Stein’s Back Bar
will feature wild, sour and barrel-aged beers from
Alesong, Crooked Stave and other breweries.
—— Tower of Sour, Wednesday, June 1. The Bier Stein
raids their cellar for wild and sour beers.
—— Sierra Nevada’s Beer Camp Across America
Tapping, Thursday, June 2. Six breweries in six
regions collaborated to produce six special beers.
—— Fundraiser Friday, Friday, June 3. With benefit beers
galore, proceeds from special beers will benefit
area nonprofits and other special causes.
For more information visit eugenebeerweek.org.
Canby Wine, Food & Brew June 3-5
There’s a little bit of everything at the Canby
Wine, Food & Brew this year — live entertainment, a
local artist gallery and offerings from nurseries on
display. The festivities are part of the Portland Rose
Festival and run 5-9 p.m. Friday, June 3, 11 a.m. to 9
p.m. Saturday, June 4 and 11 a.m. to 5 p.m. Sunday,
June 5 in the Clackamas County Event Center.
Admission is $5 per person, but kids 15 and younger
get in for free.
Pints in the Pearl June 4
There’s a new kid on the brew fest block. Pints in
the Pearl, noon to 9 p.m. Saturday, June 4, boasts exclusive beers from 10 Barrel Brewing PDX, BridgePort
Brewing Company, Deschutes Brewery Portland Public
House and Fat Head’s Portland along with a complementary food pairing menu. The all-ages event also offers up food, music and family-friendly entertainment.
And no need to worry about traffic! Northwest 13th
Avenue and Everett Street will be closed to vehicles.
A $20 ticket gets you a stainless steel pint glass and
three tokens, which can be redeemed for three pints
or food items. Extra tokens cost $5. The Pearl District
Business Association, a nonprofit that promotes the
neighborhood, organized the event.
Sasquatch Brew Fest June 4
Craft lovers seeking out unique concoctions should
not miss Eugene’s Sasquatch Brew Fest. Professional
brewers are encouraged to show off by choosing
to submit specialty beers to the annual event. A
large portion of the proceeds go to the Glen Hay
Falconer Foundation, a nonprofit organization staffed
by Falconer’s family. The organization is dedicated
to supporting craft brewing by providing brewing
scholarships. The Northwest Legends Foundation will
present additional funds that are raised to Eugenebased nonprofits in memory of Falconer. The fest runs
from noon to 10:30 p.m. Saturday, June 4 at Hi-Fi Music
Hall. The $10 entrance fee includes a commemorative
glass and two taste tickets. If you want more fun, the
Sasquatch Beer Dinner is scheduled for 6 p.m. Friday,
June 3 at the same venue featuring a buffet provided
by Hot Mama’s Wings.
15
PERFECT
The Gorge
PINTS
BREW BRIEFS
Logsdon’s Newest Hood River Venture
BRIEFS, From Page 14
Cascade’s New VP Has Familiar Name
At Cascade Brewing, a son is joining the business his father helped build — but the younger
Larrance won’t be making beer there. Tim Larrance,
whose father Art Larrance established Cascade and
co-founded Portland Brewing, is taking the role of
vice president of sales and marketing. His duties
include managing and directing the company’s
growing wholesaler network throughout the U.S. as
well as continuing to build the Cascade brand across
the globe. Tim has more than 23 years experience in
the beverage industry. He’s also simply been around
the brewing industry since he was a teenager when
he watched his father build Portland Brewing.
By Patty Mamula
D
16
Photo by Patty Mamula
Columbia Distributing Leader Changes
Above: The Logsdon Barrel House
& Taproom opened last fall in
downtown Hood River and features
Logsdon’s organic farmhouse ales
and an authentic Belgian menu. The
cozy space seats 49 people and has
12 rotating taps.
Right: Logsdon’s beers are made on
a picturesque farm in Hood River,
but zoning restrictions prohibited
the construction of a taproom on
that property.
in local restaurants. Initially self-distributed, the ales
are now distributed by Maletis.
“Many people have the idea that all Belgian beers
are the same. The challenge is getting people to
expand their horizons,” said Huston.
She has been a fan of Logsdon’s beer for several
years. She previously worked at Saraveza in North
Portland as a beer buyer and coordinator of the
Portland Farmhouse & Wild Festival, usually held the
last weekend in March. She met Dave and Judith
in 2013 and loved their beer. When the opportunity
came up to manage the taproom, she took it and
moved to Hood River last October.
Last summer there was talk of a sale and
move to Portland that never materialized. Logsdon
and company are more firmly part of Hood River
than ever before. Future plans are to “become a
stronghold in the community,” said Huston. Logsdon
is involved with Breweries in the Gorge, which is
a nonprofit that promotes the beer makers in that
region. The program is similar to the Bend Ale Trail,
where customers can get stamps at each brewery
they visit. And even though the founder hopes
to step away from day-to-day operations, he will
continue to oversee quality, develop new beers and
participate fully in the Hood River community.
After 15 years as CEO of Columbia Distributing,
Gregg Christiansen has announced he will retire
effective January 2, 2018. He will remain board
chairman, providing leadership and direction on
business strategies. Additionally, Christiansen has
expanded the role of current president of Washington, Chris Steffanci. Effective immediately, he will
serve as president of Columbia’s entire business
in Oregon, Washington and California. Following
Christiansen’s 18-month transition to board chairman, Steffanci will lead Columbia as CEO.
Top 50 Breweries of 2015
Photo courtesy of Erika Huston
ave Logsdon has been a key player in the craft
beer world for more than 30 years. And for all
that time, Hood River has been his home base.
His involvement with Full Sail Brewing Company is
well known. He co-founded the brewery in 1987 and
was the main brewer for a few years. But even before
that in 1985 he founded Wyeast Laboratories, selling
yeast cultures and other fermentation ingredients.
His newest brewing experiment is Logsdon
Farmhouse Ales, founded in 2009. The 15-barrel
brewery is in the barn on his rural property south
of downtown Hood River off Highway 35. “The
beer is influenced immensely by the terroir,” said
Erika Huston, general manager of Logsdon Barrel
House & Taproom. For example, The Conversion
Northwest sour ale is brewed the traditional way
by allowing the liquid to cool in an open, shallow
vessel, resulting in spontaneous fermentation with
wild yeast.
Huston said, “Our main challenge is to educate
people to the palate about this style of beer. One of
the first questions we hear is, ‘What is your IPA?’
We don’t have one.”
Logsdon characterizes these beers as Belgian
saisons. Traditionally, they are malt forward with
some fruit tastes and a dry, tart carbonated finish.
Historically, they were brewed in the winter and
served in the summer to farmworkers. Saisons have
a very clean finish, but are complex to brew.
Last fall, The Logsdon Barrel House & Taproom
opened in downtown Hood River. The idea for a
taproom evolved as the reputation of the farmhouse
ales grew. The brewery on his rural property was
considered agricultural land and not eligible to host
a taproom, according to Hood River zoning laws.
The Barrel House & Taproom was designed to
resemble a Belgian-style brasserie café. Dave’s wife
Judith Bams-Logsdon, a native of Flanders in Belgium,
is in charge of the menu. Huston said, “She is very
passionate about food. The menu was designed to be
like what you would find in a Belgian cafe, and the
beer and food share complementary flavors.”
The menu includes items like broodjes, Belgian
sandwiches, and croque-monsieur, toasted ham
and cheese on white bread. There are also seasonal
entrees, such as a classic Flanders beef stew,
Belgian waffles and crepes for dessert.
“We are definitely interested in spreading the
word about the Belgian food emphasis here. It’s
unique. There’s nothing else like it in Hood River,”
said Huston.
The taproom has 12 rotating taps; one is a guest
tap. “Logsdon beers are very unique. You won’t find
them regularly in Portland. People are excited about
our taster trays. They like sampling what they won’t
normally see.”
The four core beers, available year round on
draft and in 375-milliliter and 750-milliliter bottles,
are Kili Wit, Seizoen, Seizoen Bretta and Straffe
Drieling Tripel. “We’ll be adding the newest one, The
Conversion Wit, like the regular but with wild yeast.”
Logsdon’s ales have won several awards,
including a gold for the Seizon Bretta at the 2012
Great American Beer Festival, and are now available
The Brewers Association has released its annual
list of the top 50 craft and overall brewing companies in the U.S. for 2015 based on beer sales volume.
The not-for-profit trade group, which represents
small and independent craft brewers, said 43 of
the top 50 were craft brewing companies. The following Oregon breweries made the list [along with
their ranking]: Deschutes Brewery (No. 8), Full Sail
Brewing Co. (No. 31), Rogue Ales Brewery (No. 34) and
Ninkasi Brewing Company (No. 36).
FLINT, From Page 5
do to help them is really what we’re trying to do.”
For VanDetta, the cause is also personal. Most
people, particularly those fortunate enough to access
water from the Bull Run Watershed, don’t think twice
when they turn on the faucet. But VanDetta grew up
in a poor town in northern New York where they
tapped into city water of neighboring Poultney, Vt.
The liquid used to be treated in a chlorinating plant
until the source changed and the processing ended.
Ultimately, VanDetta said officials had to drill a well for
the family. While he was only about 6 or 7 years old
when his water became unreliable, he never forgot it.
The experience allows him to empathize with Flint’s
population, but even he can’t imagine going without
easy access to water at home for as long as they have.
“It’s something that you just don’t normally think about.
And the hassle! Oh, I’ve got to brush my teeth, so I’m going
to go down to the store and get water with money that
I really have already spent on water. These folks are still
paying their water bills for water they can’t drink, so it’s
crazy,” VanDetta said. “Most of these folks are poor and they
don’t have vehicles. They can’t drive, so they’re carrying
the water or they’re not getting the water — they’re using
water out of their taps and that’s even worse.”
Family brought VanDetta to the West Coast and the
beer is what rooted him in community. He considers
joining the Oregon Brew Crew the best $35 he’s ever
spent. Membership provided artistic and creative
balance to his life that’s occupied, in part, by a 20year career in IT. While his first meeting in 2012 was
intimidating, since he says he “knew nothing” about
beer other than the fact he loved it, he’s learned a
lot from watching others and taking in their feedback
on his own brews. He was also drawn to the open,
supportive nature of brewers, which he believes will
translate into backing for the Flint project.
“I consider it a blue-collar kind of business. They’re
really in tune with the work that they do and their
hands,” explained VanDetta. “And they make a product
that people put in their bodies, and you really kind of
have to be careful with that.”
If you’d like to volunteer or donate, email VanDetta
at [email protected]. The fundraiser is
starting on a modest scale, but plans are big.
“My dream is that it would be nationwide. We
would have the brewing community — homebrewers,
commercial brewers and water companies across the
country helping with this effort. Because, you know, it
takes a village to raise a child, right?”
And it’s now becoming abundantly clear that the
children of Flint who’ve been affected by tainted water
will need an army of support for decades to come.
PERFECT
HISTORY
PINTS
Beer Pioneer Dave Logsdon Lectures on Craft Beer History
C
ommunity is the fifth element in brewing to go
with water, yeast, barley and hops, according
to Oregon brewing pioneer Dave Logsdon.
Logsdon Farmhouse Ales’ founder recently gave an
insider’s detailed, and often funny, history of brewing
in the Columbia River Gorge and the rest of Oregon. He
recounted the roots that were established by Full Sail
Brewing Company along with the past decade’s rapidly
growing brewing culture in Hood River and nearby
scenic towns about an hour east of Portland.
“It is really a story of people working together,”
Logsdon told a room of about 120 people in February.
His speech was part of a Sense of Place Lecture held
at Hood River’s Columbia Center for the Arts. With
him was his wife Judith Bams-Logsdon, a native of
Belgium and his muse for beer styles and Belgian
menu at their downtown Hood River tasting room.
Logsdon has the authority to re-tell the area’s
brewing saga because he was there from the start
— first as a leader in the homebrewing revolution
in the 1970s and later as co-founder of three
anchors in Oregon fermentology: Full Sail, Wyeast
Laboratories and Logsdon Farmhouse Ales.
“Full Sail was the gathering point for
homebrewers and other like-minded folks, and
people saw it was successful,” he said. “When I
think of the sense of place, to me it’s mostly about
the people. Yes, we have a beautiful valley and
river and environment to live in, but it’s the people
who have lived here and shared their community
to make things possible and make the community
what it is. And that’s what I have to say about the
brewing community,” Logsdon described. He added,
“Even before craft brewing and Brewers in the Gorge
(BIG), the large professional brewers had a tradition
of working together about science and innovation in
order to brew the best beers possible.”
Logsdon’s experiences during the last 40 years
span from garage brewing to being a leader in the
500-employee, $50 million Gorge beer economy.
“I left the Midwest in the early 1970s and there
were still regional beers with flavor, but as soon
as I reached the West Coast, I noticed a distinct
difference in beer quality,” he said. “They were all
pretty much light lager beers. Working my way
through school, I didn’t have the resources to enjoy
the beers I wanted to drink, so I started brewing
beer.” In 1985, he opened Wyeast Laboratories,
which was then a small operation.
“Wyeast was a big part of my life here in the
Gorge and part of what I did to bring the fourth
element of brewing to the neighborhood. We have
abundant hops on both sides of us, acres of barley
and the best brewing water in the world, and it was
nice to work with my family to bring this fourth
aspect of it to the Hood River Gorge.”
He later jumped at the chance to help get Full
Sail off the ground with Irene Firmat and Jerome
Chicvara. Logsdon remained at the brewery until the
mid-1990s.
“We pooled all the resources we could from family
and friends and worked for a year to get it financed,”
Logsdon said. He said it would not have happened
without longtime Parkdale residents Jack and Kate Mills.
“They believed in us, invested in us and also helped us
raise another large chunk of money through the Oregon
Lottery,” he said. What emerged was first called Hood
River Brewing Company.
A building that protruded halfway into Columbia
Street and a chain-link fence were both in the way
of constructing the Full Sail facility. “We knocked it
out to get the brewery going,” he said. “Things have
changed a lot, and it started with a huge amount
of energy. And many of the brewing community
members were very encouraging of Full Sail, which
became two blocks of Hood River.”
Craft beer, he said, “is here to stay. It has had a huge
impact on everything we consume and our approach to
life and the values we have in what we create.”
He was part of the “’86 Club,” as he puts it — the
brewers who were there when it became legal to
Dave Logsdon
answers questions
during a Sense of
Place Lecture held
at Hood River’s
Columbia Center
for the Arts. He
discussed the history of craft beer
in the Gorge.
Photo by Kirby Neumann-Rea
By Kirby Neumann-Rea
brew beer and sell it in the same location. Logsdon
pointed to fellow pioneers including Brian and Mike
McMenamin, Kurt and Rob Widmer, Karl Ockert, Fred
Eckhardt, Art Larrance, Fred Bauman and Jack Joyce.
Logsdon presented a “family tree” of Gorge
brewers, with Full Sail brewers moving on to either
work for, or found, all but one brewery in the Gorge
(Backwoods Brewing Company in Carson, Wash.)
Standouts include Double Mountain founder Matt
Swihart, pFriem founder Josh Pfriem and Solera
brewer and co-owner Jason Kahler.
“The brewing community itself has very deep roots
and strengths going back to big breweries working
together in sharing knowledge,” Logsdon said. ”Overall,
besides all of these good things we have, it’s as much
to the credit of the open-mindedness and the progressive thinking you find in Oregonians. It’s the people
and the energy putting those things tighter — the
willingness to create and take a chance and do what
you think is right and work together.”
MBW 2016
2016
JUN E 6 -14
More beer events
than you can shake
a growler at.
June 2-11 Medford, Oregon
17
(Big) Guide to
GUIDE TO
PERFECT
OREGONPINTS
BREWERIES
KEY:
BWB- Beer Without Brewery
Central Oregon
10 Barrel Brewing Company • B
1135 NW Galveston Ave. Suite • Bend
541-678-5228
10 Barrel Brewing Company • B
62970 NE 18th • Bend
541-585-1007
Below Grade Brewing • B
1362 NW Fort Clatsop St. • Bend
541-280-5704
Bend Brewing Company • B
1019 Brooks St. • Bend
541-383-1599
Boneyard Beer • B
37 NW Lake Pl. Suite • Bend
541-323-2325
Bridge 99 Brewery & Tasting Room
63063 Layton Ave. • Bend
541-280-1690
Cascade Lakes Brewing Co. • B
2141 SW 1st St. • Redmond
541-923-3110
Cascade Lakes Brewing/
7th Street Brewhouse • B
855 SW 7th St. • Redmond
541-389-1853
Cascade Lakes Brewing/Cascade West • B
Grub and Ale House • B
64 SW Century Dr. • Bend
541-389-1854
Cascade Lakes Brewing/Lodge • B
1441 SW Chandler Ave. • Bend
541-419-0009
Cascade Lakes Brewing/Tumalo Tavern • B
64670 Strickler, #103 • Bend
541-330-2323
Craft Kitchen & Brewery • B
803 SW Industrial Way #202 • Bend
541-647-2772
Crux • B
50 SW Division St. • Bend
541-388-7558
Deschutes Brewery • B
1044 Bond St. • Bend
541-385-8606
Deschutes Brewery / Mountain Room • B
901 SW Simpson Ave. • Bend
541-385-8606
GoodLife Brewing Company • B
1355 SW Commerce Ave. • Bend
503-816-5801
Growler Guys • BWB
2699 NE Hwy 20 • Bend
541-385-3074
1400 NW College Way • Bend
541-388-4489
Immersion Brewing
550 SW Industrial Way, Suite 185 • Bend
Jersey Boys Pizzeria • BWB
527 NW Elm Ave. • Redmond
541-548-5232
Juniper Brewing Company
1950 SW Badger Ave. #103 • Redmond
541-548-2739
Kobold Brewing
NW Third St. • Bend
541-678-3884
McMenamins Old St. Francis School
700 NW Bond • Bend
503-223-0109
Monkless Belgian Ales
1178 NW Remarkable Dr. • Bend
541-610-5492
North Rim Brewing
20650 High Desert Lane #7 • Bend
541-280-1330
Oblivion Brewing Co
63027 Plateau Dr #4 • Bend
541-306-8590
Ochoco Brewing Company
234 N Main St. • Prineville
541-233-0883
Platypus Pub
1203 NE 3rd St. • Bend
541-323-3282
18
CSB–Community Supported Brewery
Rat Hole Brew Pub • B
384 SW Upper Terrace Dr #108 • Bend
541-633-9055
Rat Hole Brewing • B
22440 Mcardle Rd. • Bend
206-359-2400
Rat Hole Brewing at Sunriver • B
56880 Venture Lane • Sunriver
541-647-2524
Riverbend Brewing • B
2600 NE Division #101 • Bend
541-306-0197
Shade Tree Brewing • B
580 NE Hemlock #106 • Redmond
541-383-3730
Silver Moon Brewery/Brew Pub • B
24 NW Greenwood Ave. • Bend
541-948-5212
Silver Moon Brewery/Brew Pub • B
2095 SW Badger Ave. • Redmond
541-388-8331
Smith Rock Brewing Company • B
546 NW 7th St. • Redmond
541-279-7005
Sunriver Brewhouse • B
57100 Beaver Dr #4 • Sunriver
541-593-3007
Sunriver Brewing Company • B
56840 Venture Ln #2 & 3 • Sunriver
541-306-5188
Sunriver Brewing Company
1005 NW Galveston Ave. •Bend
541-306-5188
The Ale Apothecary
61517 River Rd. • Bend
541-408-1525
The Wine Shop and Beer Tasting Bar • BWB
55 NW Minnesota Ave. • Bend
541-389-2884
Three Creeks Brewing Co
506 N Pine St. • Sisters
541-549-1963
Three Creeks Brewing Co. • B
721 Desperado Ct • Sisters
541-549-1963
Wild Ride Brewing • B
332 SW 5th St. • Redmond
541-516-8544
Worthy Brewing Company • B
495 NE Bellevue Dr. • Bend
541-639-4776
Oregon Coast
7 Devils Brewing Co. • B
247 S 2nd St. • Coos Bay
541-297-5636
Arch Rock Brewing Company •B
28779 Hunter Creek Loop • Gold Beach
541-247-0555
Astoria Brewing Co. • B
1196 Marine Dr • Astoria
503-741-3037
Bier One •B
424 SW Coast Hwy • Newport
541-265-4630
Bill’s Tavern & Brewhouse • B
188 N Hemlock • Cannon Beach
503-436-2202
Buoy Beer Company • B
01 8th St. • Astoria
503-468-0800
Chetco Brewing Company • B
16883 Yellowbrick Rd. • Brookings
541-661-3585
Chetco Brewing Tap Room • B
927 A Chetco Ave. • Brookings
541-661-KEGS
Defeat River Brewery • B
473 Fir Ave. • Reedsport
de Garde Brewing • B
6000 Blimp Blvd. • Tillamook
503-815-1635
Fort George Brewery & Public House • B
426 14th St. / 1483 Duane St. • Astoria
503-325-7468
503-468-0840
Hondo’s Brew & Cork • B
503-325-2234
McMenamins Lighthouse Brewpub • B
4157 N Hwy 101 #117 • Lincoln City
541-994-7238
McMenamins Sand Trap • B
1157 N. Marion Ave. • Gearhart
503-717-8150
Misty Mountain Brewing & Tap House • B
15440 Museum Rd., #B • Brookings
541-813-2599
Pelican Brewing Co
1708 First St. • Tillamook
503-965-7007
Pelican Pub • B
33180 Cape Kiwanda Dr • Pacific City
503-965-7007
Pelican Brewing Co. • B
1371 South Hemlock St. • Cannon Beach
Public Coast Brewing Company • B
264 E. Third St. • Cannon Beach
Rogue Ales / Brewers on the Bay • B
2320 SE Marine Science Dr. • Newport
541-867-3664
Rogue Ales Public House • B
748 SW Bay Blvd. • Newport
541-265-3188
100 39th St., Pier 39 • Astoria
503-468-0923
Rusty Truck Brewing Company • B
4649 SW Hwy 101 • Lincoln City
541-994-7729
Seaside Brewing Co. • B
851 Broadway • Seaside
503-717-5451
Twisted Snout Brewery • B
300-318 S Main St. • Toledo
541-336-1833
Warren House Pub • B
3301 S Hemlock • Cannon Beach
503-440-9729
Wet Dog Cafe & Brewery • B
144 11th St. • Astoria
503-325-6975
Wild River Brewing & Pizza Co. • B
16279 Hwy 101 S • Brookings
541-469-7454
249 N Redwood Hwy • Cave Junction
541-592-3556
Wolf Tree Brewery • B
99 N Wolkau Road • Seal Rock
541-961-2030
Eastern Oregon
1188 Brewing Company • B
141 E Main St. • John Day • 541-620-1327
Baker City Brewing Company
2200 Main St. • Baker City
541-523-5586
Barley Brown’s Brew Pub • B
2190 Main St. • Baker City • 541-523-4266
Beer Valley Brewing Company • B
937 SE 12th Ave. • Ontario
541-881-9088
Bert’s Growler Garage • BWB
1635 SW Fourth Ave. • Ontario
541-889-2263
Dragon’s Gate Brewery • B
52288 Sunquist Road • Milton-Freewater
541-215-2622
Hermiston Brewing Company • B
125 N 1st St. • Hermiston
541-289-7414
Laht Neppur Brewing Co. • B
525 N Elizabeth St. #1 & 2 • Milton-Freewater
509-337-6261
Mutiny Brewing Company • B
600 N Main St. • Joseph
541-432-5274
Ordnance Brewing • B
405 N Olson Rd. • Boardman
541-314-8568
Prodigal Son Brewery & Pub • B
230 SE Court Ave. • Pendleton
541-276-6090
Tandem Brewing • B
298 S Oregon St. • Ontario
541-889-2211
Terminal Gravity Brewing • B
803 School St. • Enterprise
541-426-3000
Mount Hood/Gorge
Big Horse Brew Pub
115 State St. • Hood River • 541-386-4411
Cascade Locks Ale House • BWB
500 Wa Na Pa St. • Cascade Locks
541-374-9310
Double Mountain Brewery • B
8 4th St. • Hood River
541-387-0042
Freebridge Brewing • B
710 E 2nd St. • The Dalles
541-506-9115
Full Sail Brewing Company • B
506 Columbia • Hood River
541-386-2281
Logsdon Farmhouse Ales • B
4785 Booth Hill Road • Hood River
541-490-9161
Logsdon Barrel House & Tap Room • B
101 Fourth St. • Hood River
541-436-0040
Mt Hood Brewing Co. • B
87304 E Government Camp Hwy •
Government Camp • 503-272-0102
pFriem Family Brewers • B
707 Portway Ave. #101 • Hood River
541-321-0490
Sedition Brewing Company • B
208 Laughlin St. • The Dalles
541-993-4640
Solera Brewery • B
4945 Baseline Dr. • Mt Hood
503-863-4282
Thunder Island Brewing Co. • B
515 NW Portage Road
Cascade Locks • 971-231-4599
Volcanic Bottle Shoppe • BWB
1410 12th St. • Hood River
541-436-1226
Portland Metro
Ambacht Brewing • B
1060 NE 25th Ave. Suite B • Hillsboro
503-828-1400
Ancestry Brewing • B
20585 SW Tualatin-Sherwood Hwy. • Tualatin
Bent Shove Brewing Co.
21678 S. Latourette Road • Oregon City
503-898-0220
Boring Brewing Co. • B
13503 SE Richey Rd. • Boring
503-427-8619
Boring Taphouse • B
28150 SE Highway 212, Suite A • Boring
503-427-8619
Breakside Brewery • B
5821 SE International Way • Milwaukie
503-719-6475
Bunsen Brewer • B
16506 SE 362nd • Sandy
503-476-9705
Captured By Porches Brewing Company • B
40 Cowlitz St. #B • St. Helens
503-757-8359
Cascade Brewing Blending House • B
6750 & 6770 SW 111th Ave. • Beaverton
503-296-0110
Coin Toss Brewing Co. • B
14214 Fir St., Suite H • Oregon City
503-305-6220
Columbia County Brewing • B
164 & 170 S 15th St. • St. Helens
503-896-7776
Drinking Horse Brewing Co. • B
11517 SE Highway 212 • Clackamas
503-564-8165
Fearless Brewing Co. • B
326 S Broadway • Estacada
503-630-2337
Feckin Brewery • B
415 S Mcloughlin Blvd. • Oregon City
503-880-5608
Flyboy Brewing • B
15630 SW Boones Ferry Road #1a
Lake Oswego • 503-908-1281
Golden Valley Brewery & Restaurant • B
1520 NW Bethany Blvd. • Beaverton
503-972-1599
7642 SW Nyberg Road • Tualatin
Krauski’s Brewskis • B
328 N Main • Gresham
503-328-8474
Mainbrew • BWB
23596 NW Clara Lane • Hillsboro
503-648-4254
Max’s Fanno Creek Brewpub • B
12562 SW Main St. • Tigard
503-624-9400
McMenamins Cedar Hills • B
2927 SW Cedar Hills Blvd. • Beaverton
503-223-0109
McMenamins Cornelius Pass Roadhouse &
Imbrie Hall • • B 4045 NW Cornelius Pass
Road • Hillsboro • 503-640-6174
McMenamins Edgefield Brewery • B
2126 SW Halsey, Bldg F • Troutdale
503-223-0109
McMenamins Grand Lodge • B
3505 Pacific Ave. • Forest Grove
503-223-0109
McMenamins Greenway Pub • B
12272 SW Scholls Ferry Road • Tigard
503-590-1865
McMenamins Highland Pub & Brewery • B
4225 SE 182nd Ave. • Gresham
503-665-3015
McMenamins John Barleycorns • B
14610 SW Sequoia • Tigard
503-223-0109
McMenamins Murray & Allen • B
6179 SW Murray Blvd. • Beaverton
503-644-4562
McMenamins Old Church & Pub • B
30340 SW Boones Ferry Road • Wilsonville
503-427-2500
McMenamins Oregon City • B
102 Ninth St. • Oregon City
503-655-8032
McMenamins Rock Creek Tavern • B
10000 NW Old Cornelius Pass Road •
Hillsboro • 503-645-3822
McMenamins Sherwood • B
15976 SW Tualatin-Sherwood Road •
Sherwood • 503-625-3547
McMenamins Sunnyside • B
9757 SE Sunnyside Road • Clackamas
503-653-8011
McMenamins West Linn • B
2090 SW 8th • West Linn
503-223-0109
Old Castle Brewing Company • B
988 NE Josephine St. • Hillsboro
503-703-6957
Oregon City Brewery • B
1401 Washington St. • Oregon City
503-201-5091
Ram Restaurant & Brewhouse • B
29800 SW Boones Ferry Road • Wilsonville
503-570-0200
Ram Restaurant & Brewhouse • B
9073 SE Sunnyside Road • Clackamas
503-659-1282
Red Ox Brewing • B
9795 SW Murdock St. • Tigard
503-908-1948
Rock Creek Tavern • B
10000 NW Old Cornelius Pass • Hillsboro
503-223-0109
Short Snout Brewing • B
9554 SE 38th Ave. • Milwaukie
703-347-2915
Stickmen Brewing Company • B
40 N State St. • Lake Oswego
503-344-4449
The Beer Station • BWB
8633 SW Main St. #400 • Wilsonville
503-570-7773
The Hop Haus • B
2568 SW Orchard Ct • Gresham
503-665-1790
The Hoppy Brewer • B
328 N Main • Gresham
503-328-8474
Three Mugs Brewing Company • B
2020 NW Aloclek Dr #108 & 110 • Hillsboro
971-322-0232
Tiny Wolf Brewing • B
18435 SW Pacific Hwy, Suite B • Tualatin
Two Kilts Brewing Co. • B
14841 SW Tualatin Sherwood Road #501
Sherwood • 503-467-9569
Uptown Market • B
6620 SW Scholls Ferry Rd. • Beaverton
503-336-4783
Uptown Market Brewing • B
3970 Mercantile Drive • Lake Oswego
503-479-8536
Vanguard Brewing Co. • B
27501 SW 95th Ave. • Wilsonville
503-929-3774
Vertigo Brewing • B
21420 NW Nicholas Ct D6 & D7 • Hillsboro
• 503-645-6644
Waltz Brewing • B
1900 A St. • Forest Grove
503-896-6057
Portland N
Fifth Quadrant • B
3901B N Williams Ave. • Portland
503-288-3996
Ecliptic Brewing • B
825 N Cook St. • Portland
503-265-8002
Ex Novo Brewing • B
2326 N. Flint Ave. • Portland
503-894-8251
Hopworks BikeBar • B
3947 N Williams Ave. • Portland
503-287-6258
Humble Brewing • B
7419 N Hurst Ave. • Portland
503-783-5975
Lucky Labrador Tap Room • B
1700 N Killingsworth Ave. • Portland
503-236-3555
Lompoc Brewing/5th Quadrant • B
3901 N. Williams Ave. • Portland
503-288-3996
McMenamins St. Johns Theatre & Pub • B
8203 N Ivanhoe • Portland
503-223-0109
McMenamins/White Eagle Cafe Saloon &
Rock ‘n’ Roll Hotel • B
836 N. Russell St. • Portland
503-282-6810
Occidental Brewing Company • B
6635 N Baltimore Ave. • Portland
503-719-7102
Rogue Ales at Portland Airport • B
Concourse D • 7000 NE Airport Way •
Portland • 503-282-2630
StormBreaker Brewing • B
832 N Beech St. • Portland
503-381-2469
The Labrewatory • B
670 N. Russel St. • Portland
971-271-8151
Tin Bucket • BWB
3520 N Williams Ave. • Portland
503-477-7689
Upright Brewing Company • B
240 N Broadway • Portland
503-735-5337
Widmer Brothers • B
929 N Russell St. • Portland
503-281-2437
Portland NE
Alameda Brewhouse • B
4765 NE Fremont • Portland
503-460-9025
Bottles • BWB
5015 NE Fremont St. • Portland
503-287-7022
Breakside Brewery • B
820 NE Dekum • Portland
503-719-6475
Broadway Grill & Brewery
1700 NE Broadway • Portland
503-284-4460
BTU Brasserie
5846 NE Sandy Blvd. • Portland
971-407-3429
Columbia River Brewing Company • B
1728 NE 40th Ave. • Portland
503-943-6157
To be highlighted on the Oregon beer map, contact Will Oberst-Cairns at 503-507-5251, or email [email protected]
Oregon Breweries
Concordia Ale House • BWB
3276 NE Killingsworth St. • Portland
503-287-3929
County Cork Public House • BWB
1329 NE Fremont St. • Portland
503-284-4805
Culmination Brewing • B
2117 NE Oregon St. • Portland
971-258-2808
Fire on the Mountain Buffalo Wings • B
3443 & 3437 NE 57th Ave. • Portland
503-230-9464
Gateway Brewing • B
102nd & Halsey St.
503-975-9103 (call before arriving)
Great Notion Brewing • B
2204 NE Alberta St. #101 • Portland
503-548-4491
Hollywood Beverage • BWB
3028 NE Sandy Blvd • Portland
503-284-0987
Laurelwood Public House & Brewery • B
5115 NE Sandy Blvd • Portland
503-282-0622
Laurelwood Brewing Co. at Portland
International Airport • B
Concourse A and Concourse E
7000 NE Airport Way • Portland
503-493-9427 • 503-281-6753
McMenamins Kennedy School • B
5736 NE 33rd Ave. • Portland
503-223-0109
McMenamins On Broadway • B
1504 NE Broadway • Portland
503-223-0109
Migration Brewing • B
2828 NE Glisan St. • Portland
503-753-7572
Natian Brewery • B
1321 NE Couch St. • Portland
971-678-7116
Old Town Brewing • B
5201 NE Mlk Jr Blvd • Portland
503-200-5988
Royale Brewing • B
55 NE Farragut # 6 • Portland
971.279.5587
The Oregon Public House
700 & 704 NE Dekum St. • Portland
503-737-9339
Portland NW
BackPedal Brewing • B
1425 NW Flanders St. • Portland
262-880-4734
BridgePort Brewing Company • B
1313 NW Marshall • Portland
503-241-7179
Deschutes Brewery & Public House • B
210 NW 11th Ave. • Portland
503-296-4906
Fat Head’s Brewery • B
503-694-3674
Kells Brew Pub • B
210 NW 21st Ave. • Portland
503-816-1460
Lucky Labrador Brew Pub • B
1945 NW Quimby • Portland
503-236-3555
Lompoc Brewing/Lompoc Tavern • B
1616 NW 23rd Ave. • Portland
503-225-1855
McMenamins/23rd Ave. Bottle Shop • B
2290 NW Thurman St. • Portland
971-202-7256
McMenamins Abbey Bar • B
716 NW 21st Ave. • Portland
McMenamins Blue Moon Tavern • B
432 NW 21st • Portland
503-223-0109
McMenamins/Mission Theater • B
1624 NW Glisan St. • Portland
503-223-4527
McMenamins Oak Hills Brew Pub • B
14740 NW Cornell Road #80 • Portland
503-223-0109
McMenamins/Tavern & Pool • B
1716 NW 23rd Ave. • Portland
503-227-0929
McMenamins/The Rams Head • B
2282 NW Hoyt St. • Portland
503-221-0098
Old Town Pizza Co • BWB
226 NW Davis St. • Portland
503-222-9999
Pints • B
503-752-1396
Portland Brewing • B
2730 & 2750 NW 31st Ave. • Portland
503-228-5269
1339 NW Flanders • Portland
503-222-5910
Portland SE
13 Virtues Brewing Co. • B
6410 SE Milwaukie Ave. • Portland
503-239-8544
Apex • BWB
1216 SE Division • Portland
503-273-9227
Baerlic Brewing Co. • B
2235 SE 11th Ave. • Portland
Base Camp Brewing • B
930 SE Oak Street • Portland
503-764-9152
Bazi Bierbrasserie • BWB
1522 SE 32nd Ave. • Portland
503-234-8888
The BeerMongers • BWB
1125 SE Division • Portland
503-234-6012
Belmont Station • BWB
4500 SE Stark St. • Portland
503-232-8538
Buckman Village Brewery • B
909 SE Ninth Ave. • Portland
971-516-0660
Burnside Brewing Company • B
701 & 717 E Burnside St. • Portland
503-946-8151
Carts On Foster • BWB
5205 SE Foster Road • Portland
503-853-3541
Cascade Brewing Barrel House • B
939 SE Belmont • Portland
503-265-8603
Coalition Brewing Co. • B
2705 SE Ankeny St. • Portland
503-927-7989
Double Mountain Brewery Taproom • B
4336 SE Woodstock Blvd. • Portland
Gigantic Brewing Company • B
503-208-3416
Green Dragon Bistro & Brew Pub • B
503-517-0606
Grixen Brewing Co. • B
1001 SE Division St. #1 • Portland
816 SE 8th Ave. Suite 109 • Portland
971-255-0715
Ground Breaker Brewing • B
503-928-4195
Hair of the Dog Brewing Co. • B
61 SE Yamhill • Portland
503-232-6585
Hawthorne Hophouse • BWB
4111 SE Hawthorne Blvd • Portland
503-477-9619
Hopworks Urban Brewery • B
2944 SE Powell • Portland
503-232-4677
Horse Brass Pub • BWB
4534 SE Belmont St. • Portland
503-232-2202
Imperial Bottle Shop • BWB
3090 SE Division St. • Portland
971-302-6899
Laurelwood Public House & Brewery • B
503-232-2442
Leikam Brewing • CSB
By appointment only • 503-230-9636
[email protected]
Let’s Brew • B
8235 SE Stark • Portland
503-256-0205
Lompoc Brewing/Hedge House • B
3412 SE Division St. • Portland
503-235-2215
Lompoc Brewing/Oaks Bottom
Public House • B
1621 SE Bybee Blvd. • Portland
503-232-1728
Lucky Labrador Brew Pub • B
915 SE Hawthorne • Portland
503-236-3555
McMenamins/Back Stage Bar • B
3702 SE Hawthorne Blvd. • Portland
503-236-9234
McMenamins Bagdad Theatre & Pub • B
503-223-0109
McMenamins Barley Mill Pub • B
503-223-0109
McMenamins/Greater Trumps • B
503-235-4530
McMenamins Mall 205 • B
9710 SE Washington • Portland
503-223-0109
Montavilla Brew Works • B
7805 SE Stark St. • Portland
503-954-3440
Portland U Brew & Pub • B
503-943-2727
Rogue Company Store • B
503-517-0606
The Commons Brewery • B
1810 SE 10th Unit E • Portland
503-819-0758
Wayfinder Beer • B
304 SE Second Ave. • Portland
503-718-2337
Zoiglhaus Brewing Company • B
5716 SE 92nd Ave,Portland
971-339-2374
Portland SW
Full Sail Brewing Company/
McCormick & Schmick’s Harborside • B
0307 SW Montgomery • Portland
541-222-5343
0650 SW Gaines St. Suite 3739 • Portland
John’s Market • BWB
3535 SW Multnomah Blvd • Portland
503-244-2617
Lucky Labrador Public House • B
7675 SW Capitol Hwy • Portland
503-244-2537
Moonshrimp Brewing • B
8428 SW 22nd Ave. • Portland
503-970-2234
McMenamins Crystal Ballroom/Brewery • B
1332 W Burnside • Portland
503-225-0627
McMenamins Fulton Pub & Brewery • B
0618 SW Nebraska • Portland
503-223-0109
McMenamins Hillsdale Brewery & Public
House • B • 1505 SW Sunset Blvd • Portland
503-223-0109
McMenamins/Market Street Pub • B
1526 SW 10th Ave. • Portland
503-497-0160
McMenamins/Ringers Annex • B
1223 SW Stark St. • Portland
503-525-0520
McMenamins/Ringlers Pub • B
1332 W. Burnside St. • Portland
503-225-0627
McMenamins Raleigh Hills Pub • B
4495 SW Scholls Ferry Road • Portland
503-223-0109
Raccoon Lodge & Brewpub • B
7424 SW Bvrtn Hlsdl Hwy • Portland
503-296-0110
Rock Bottom Brewery • B
206 SW Morrison • Portland
503-796-2739
Rogue Ales Public House / Saturday
Market • Waterfront Park • B • Portland
503-241-3800
Rogue Hall • B
1717 SW Park Ave. • Portland
503-219-8000
GUIDE TO
PERFECT
OREGONPINTS
BREWERIES
Sasquatch Brewery • B
6440 SW Capitol Hwy • Portland
503-402-1999
The Old Market Pub & Brewery • B
6959 SW Multnomah Road • Portland
503-209-1017
Tugboat Brewing Company • B
711 SW Ankeny St. • Portland
503-226-2508
Uptown Market Brewing • B
6620 SW Scholls Ferry Road • Portland
503-336-4783
Southern Oregon
Backside Brewing • B
1640 NE Odell Ave. • Roseburg
541-580-1906
BricktownE Brewing Company • B
44 S Central Ave. • Medford
541-941-0752
Caldera Brewery & Restaurant • B
590 Clover Lane • Ashland
541-482-Hops
Caldera Tap House • B
31 Water St. • Ashland
541-482-Pint
Climate City Brewing Co. • B
509 SW G St. • Grants Pass
541-479-3725
Conner Fields Brewing • B
1494 Kubli Road • Grants Pass
541-508-2337
Draper Brewing • B
7752 Hwy 42 • Tenmile
541-580-5585
Draper Draft House • B
640 Jackson St. • Roseburg
503-580-5585
Fire Cirkl • B
16110 Jones Road • White City
541-646-8871
Griess Family Brews & Taproom • B
220 SW H St. Unit B • Grants Pass
541-450-9090
JD’s Sports Pub
690 Redwood Hwy • Grants Pass
541-660-6504
Klamath Basin Brewing Co. • B
1320 Main St. • Klamath Falls
541-273-5222
Lookingglass Brewery • B
192 SE Main St. • Winston
541-378-8565
McMenamins Roseburg • B
700 SE Sheridan St. • Roseburg
503-223-0109
Mia & Pia’s Pizzeria & Brewhouse • B
3545 Summers Lane • Klamath Falls
541-882-0776
Old 99 Brewing Co. • B
3750 Hooker Rd. • Roseburg
541-670-9260
Opposition Brewing Company • B
545 Rossanley Dr. Suite C • Medford
541-210-8550
Portal Brewing Company • B
100 E 6th St. • Medford
541-941-0240
Rusty Bucket Brewing • B
2019 Griffin Creek Road • Medford
541-840-5233
Southern Oregon Brewing Co. • B
1922 United Way • Medford
541-941-2273
Standing Stone Brewing Co. • B
101 Oak St. • Ashland
541-482-2448
Swing Tree Brewing Company • B
300 E Hersey St. #7 • Ashland
541-591-8584
Two Shy Brewing • B
1308 NW Park St. • Roseburg
541-236-2055
Walkabout Brewing Company
921 Mason Way • Medford
541-664-7763
2684 N. Pacific Highway • Medford
541-773-7487
249 N. Redwood Highway • Cave Junction
541-592-3556
Wild River Pub & Publik House
533 NE F St. • Grants Pass
541-474-4456
Willamette Valley N
Chehalem Valley Brewing Co. • B
2515 B Portland Road • Newberg
971-832-8131
Deception Brewing Company • B
1174 SW Hwy 99w • Dundee
503-869-6806
Fire Mountain Brew House/Outlaw Brew
House • B • 10800 NW Rex Brown Road •
Carlton • 503-852-7378
Gilgamesh Brewing • B
2065 Madrona Ave. SE • Salem
503-385-1985
Golden Valley Brewery & Pub • B
980 E 4th St. • McMinnville
503-472-2739
Grain Station Brew Works • B
755 NE Alpine Ave. #200 •
McMinnville • 503-209-9591
Growl Movement • BWB
5137 River Road N • Keizer
503-385-1064
Growl Movement • BWB
2990 Commercial St. SE • Salem
971-273-6533
Heater Allen Brewing • B
907-909 NE 10th Ave. • McMinnville
503-435-9119
Long Brewing • B
29380 NE Owls Ln • Newberg
503-349-8341
McMenamins Boons Treasury • B
888 Liberty St. NE • Salem
503-223-0109
McMenamins Hotel Oregon • B
310 N Evans St. • McMinnville
503-223-0109
Ram Restaurant & Brewery • B
515 12th St. • Salem
503-363-1904
Rogue Farms Tasting Room • B
3590 Wigrich Road • Independence
541-867-3660
Salem Ale Works • B
2027 25th St. SE • Salem
503-877-8215
Santiam Brewing • B
2544 19th St. SE • Salem
503-507-5379
Seven Brides Brewing • B
990 N 1st St. • Silverton
503-874-4677
Thompson Brewery & Public House • B
3575 Liberty Road S • Salem
503-223-0109
Vagabond Brewing • B
2195 Hyacinth #172 • Salem
503-512-9007
Wolves & People Farmhouse Brewery • B
30203 NE Benjamin Road • Newberg
503-487-6873
Willamette Valley S
Cornucopia Bar and Burgers • BWB
207 E. 5th Ave. • Eugene
541-485-2676
Cornucopia Restaurant & Catering • BWB
295 W. 17th Ave. • Eugene
541-485-2300
Corvallis Brewing Supply • BWB
119 SW 4th St. • Corvallis
541-758-1674
Deluxe Brewing Company
635 NE Water Ave. Suite B & D • Albany •
541-905-7756
East 19th Street Cafe
1485 E 19th Ave. • Eugene
503-223-0109
Elk Horn Brewery & Ciderhouse • B
686 E Broadway Ave. • Eugene,
541-505-8356
Eugene City Brewery • B
844 Olive St. • Eugene
541-345-4155
Falling Sky • B
1334 Oak Alley • Eugene
541-484-3322
Falling Sky • B
790 Blair Blvd • Eugene
541-505-7096
Flat Tail Brewing • B
202 SW 1st St. Suite B • Corvallis
541-740-6339
472 W 7th Ave. • Eugene
541-653-8425
Hop Valley Brewing Co. • B
980 Kruse Way • Springfield
541-868-3810
Hop Valley Brewing Company II • B
990 W 1st • Eugene
541-434-6206
Mazama Brewing Company • B
33930 SE Eastgate Circle Unit A • Corvallis
541-231-9723
McMenamins Corvallis • B
420 SW Third St. • Corvallis
541-758-6044
McMenamins High Street Brewery & Cafe • B
1243 High St. • Eugene
503-223-0109
McMenamins North Bank • B
22 Club Road • Eugene
541-686-1123
McMenamins On Monroe • B
2001 NW Monroe Ave. #106 • Corvallis
503-223-0109
Ninkasi Brewing Company • B
272 Van Buren St. • Eugene
541-344-2739
Oakshire Brewing • B
207 & 225 Madison St. • Eugene
541-688-4555
Oakshire Brewing • B
1055 Madera St. / 2950 A Allane St. • Eugene
541-688-4555
Oregon Trail Brewery • B
341 SW Second St. • Corvallis
541-758-3527
OSU Food Science & Technology
100 Wiegand Hall • Corvallis
541-737-3131
Plank Town Brewing Co. • B
346 Main St. / 150 4th St. • Springfield
541-520-2229
Plough Monday Brewing • B
25327 Jeans Road • Veneta
541-510-2128
Sam Bond’s Brewing • B
540 E. Eighth St. • Eugene
541-246-8162
Sky High Brewing and Pub • B
160 NW Jackson Ave. • Corvallis
541-207-3277
Steelhead Brewery & Cafe • B
199 E 5th Ave. • Eugene
541-686-2739
The Bier Stein • BWB
1591 Willamette St. • Eugene
541-485-2437
Agrarian Ales Brewing Company • B
31115 W Crossroads Lane • Eugene
541-510-4897
Block 15 Restaurant & Brewery • B
300 SW Jefferson St. • Corvallis
541-758-2077
Block 15 Brewery & Tap Room • B
3415 SW Deschutes St. • Corvallis
541-752-BEER
Brewers Union Local 180 • B
48329 E 1st St. • Oakridge
541-782-2024
Calapooia Brewing Co. • B
140 Hill St. NE • Albany
541-928-1931
Claim 52 Brewing & Taproom • B
1030 Tyinn Street, #1 • Eugene
541-554-6786
Claim 52 Brewing / The Abbey • B
418 A Street, Suite B • Springfield
541-554-6786
Coast Fork Feed Co. • BWB
106 S 6th St. • Cottage Grove
541-942-8770
Conversion Brewing • B
833 South Main St. Lebanon
541-259-2337
19
business is brewing
Business
Tax Extender 2015: More Than Just a Patch
By Matthew Diment
hose breweries who were trying to manage
taxable income through accelerated and bonus
deprecation in 2014 and 2015 may remember
how frustrating it was. Congress was unable to agree
to the tax extender package until mid-December of
both years, making what was supposed to be an
economic stimulator anything but.
For those unfamiliar with Internal Revenue Code
provisions provided by code sections 179 and 168,
they are intended to incentivize businesses to
purchase equipment and other fixed assets, thereby
pumping money into the economy. Ordinarily these
types of acquisitions are capitalized and depreciated
using a prescribed method and life. Typically
equipment will take five or seven years to recoup
the expense on a tax basis. Code section 179 allows
for up to $500,000 of qualifying asset purchases to
be expensed immediately. The benefit phases out
once a business purchases more than $2 million
in assets. Code section 168 or bonus depreciation
allows for a business to deduct 50 percent of any
qualifying asset purchased new to be expensed
immediately. The remaining 50 percent continues to
depreciate under the old method.
In 2014 and 2015, these and other tax provisions
that were set to expire got extensions but not until
mid-December. This made it a gamble for businesses
Matthew Diment, is of
Kernutt Stokes, CPAs and
Consultants. Matthew and
a team of professionals
serve the craft brewing
industry. For questions or
more information, contact
Matthew at 541-687-1170
or mdiment@
kernuttstokes.com.
T
to count on this additional depreciation as well
as other provisions that could be beneficial. Many
breweries put off buying equipment as there were
concerns that cash on hand would be needed to pay
income taxes rather than investing in the brewery.
The difference in the 2015 extension was that
Congress had the foresight to extend these provisions
for more than one year. Additionally, some permanent
changes were made to the tax code. Breweries can
better manage their expansion strategies knowing
what the tax implications will be.
While there were a number of provisions which
were extended, there are some that have very
real impacts for breweries. The aforementioned
depreciation provisions were both extended.
The section 179 expensing amount was made
permanent. The limit for 2016 will remain at
$500,000, and starting in 2017 it will be indexed
for inflation as will the $2 million phase-out
limitation. The section 168 bonus depreciation was
extended through 2019. The amount available for
immediate deduction will be 50 percent in 2016
and 2017, 40 percent in 2018 and 30 percent in 2019.
Other extended provisions that may be beneficial
to breweries were passed as well. The research
and development credit was made permanent. This
credit is beneficial if breweries track expenses
for product and process improvements. The work
opportunity tax credit was also made permanent.
This provision gives employers a tax credit
for hiring veterans and certain hard-to-employ
individuals. Additionally, if there are any breweries
which were formally C corporations and have
converted to S status, the especially punitive built-in
gains tax period has been permanently changed
from 10 to five years.
Another tax change made during 2015 was
unrelated to the tax extender but was no less
beneficial. Previously, there was a safe harbor
threshold for expensing asset purchases below
$500. This has been raised to $2,500, so any assets
or repairs made which are under $2,500 may not
need to be capitalized. It’s best to have a written
document related to your capitalization policy, no
matter your internal threshold.
This is a brief overview of the extended
provisions. For a deeper understanding of how they
affect your brewery, contact your tax professional.
Cheers to Congress for helping us make more
beer!
Business is Brewing is
written by B.I.N.G.
Members meet the third
Wednesday of each month.
Info at: bingoregon.
wordpress.com.
FARM-FRESH, From Page 9
Chuck Sauerbraten, Potato Pancake, Brussels
Sprouts Slaw/Whisky Barrel-Aged Old Relic
Scotch Ale
The Angus Springs Ranch beef in this dish was
so tender, you could cut it with a fork. It was filling
and felt as cozy as digging into grandma’s pot roast.
This fatty, rich meat brought out plum flavors in Old
Relic, which had more toffee notes on its own. It’s
heavy, to be sure — an all-evening sipper. But all of
the food, including the hash brown-like and slightly
sweet potato pancakes, matched the strength of
the beer.
“This is another pairing of two very richly
flavorful treats that I anticipate will be greater than
the sum of its parts,” Shue described. “The slight
smokiness of the beer should accentuate the roast
flavors of the sauerbraten.”
According to Chef Zenger, “This seriously oldschool preparation was one of the few things I could
think of that would stand up to the massive Whiskey
Barrel-Aged Old Relic Scotch Ale. Our treatment was
very traditional except for the cut of meat. We chose
chuck from Peter’s Angus steers to add a higher
fat component than usual to contend with the high
alcohol of the ale.”
Almond Tuiles/Pinot Barrel-Aged Black Panther
Imperial Stout
There was no break at dessert — the beer was
as bold as the rest of them, if not more so. But its
chocolate nose and coffee notes made it a dessert
in its own right. You could plop a heaping scoop of
vanilla ice cream in it for a wonderful float, as well.
But the chef treated the diners to almond tuiles,
20
which has a shortbread flavor up front and hints
of a sugar cookie to finish. The beer enhanced the
nuttiness of the almonds.
If you want to bake the tuiles at home, the chef
has some advice: “Tuiles are an almond cookie so
named because they resemble the terra cotta roof
tiles of the same name. This recipe works easiest
if you have a silicone baking pad, but parchment
brushed with butter works well too.”
Of the last course, Shue expected this pairing
would provide “a sweet respite from the dark
roasty depths of the beer.” Perhaps the description
of Golden Valley’s efforts in the kitchen and the
brewhouse will inspire you to find respite from the
traffic on Highway 26 at the newer Beaverton pub.
May 20 is the deadline for news
and advertising in the June issue.
News to: [email protected]
Ads to: [email protected]
Paul Havel
Naomi Haslitt
Brian Sniffen
Food & Beverage Team Leader
Business & IP
Employment
Business & IP
The Business of Craft Beer & Cider
Is Our Business
distribution agreements • contract drafting
branding, trademark, label protection
labor & employment • state & federal liquor licensing
tax • real estate • advertising & promotions
import/export • franchising • dispute resolution
503.224.5858
MILLERNASH.COM
Portland, OR | Seattle, WA | Vancouver, WA | Bend, OR | Long Beach, CA
business
is brewing
Eugene
5 T H ANNUAL
Home Fermenter a Center for Fermentation
ILL CASINO EVEN
T
AM
OUTDOOR
FESTIVAL!
SATURDAY & SUNDAY • MAY 28 & 29
LIVE MUSIC ALL WEEKEND WITH GREAT BBQ
40 + BBQ COMPETITORS WILL BE PRESENT
30
!
e
t
i
S
n
O
s
Brewerie
Including
Major Sponsors
Green Mountain Grills
WHERE
PEOPLE AND BRANDS
ALWAYS MATTER.
Photo by AJ McGarry
I
n 1979, a little place called Home
Fermenter Center opened in
Eugene. Focused on winemaking
and homebrewing, the shop
cranked along for 35 years until
2014, when the original owner, Jim
Stockton, decided to retire.
Stockton passed the reins to
Jason Alderman, 43, who has lived
in Eugene, off and on, since 1998.
He and his wife Jennifer have
been upgrading the shop and
expanding offerings. In April, the
Aldermans celebrated two years of
fermentation as a passion and a
business.
Jason Alderman has taken over ownership of Home Fermenter Center in
Eugene after the original owner retired. He and his wife Jennifer have been
busy upgrading the shop and expanding offerings.
Q: What led you to take over
Home Fermenter?
JA: I was a regular customer and
found out the shop was for sale. I have always
worked for larger companies and was ready for
a change. I felt it was finally an opportunity to do
something for a living that I had more passion for:
fermentation.
Q: What is your background?
JA: We started playing with different ferments back
in 2007 and really found ourselves enjoying making
beer. Most recently, I was an operations manager
at a regional distribution center for a big box home
improvement company. Our distribution experience
has definitely given us good experience with supply
chain and with inventory levels.
Q: How does the shop support home fermenters?
JA: Prior to taking over at the Home Fermenter, the
shop was heavily focused on the wine side of the
business. We feel that we have the beer side caught
up with the times and would now say that the beer
and wine sides are evenly represented. We have
sought to support the home fermenter by carrying
more product to make cheese, soda, kombucha,
kefir and other fermented drinks and foods.
Q: How do you and your wife split the
day-to-day duties?
JA: Jennifer has taken a big role with the wine,
cider, kombucha and fermented food side of the
operations. She has been experimenting with
different ingredients and techniques to be able to
share her experiences. I tend to be more of the goto for the beer and draft departments. As a team,
we keep everything going and keep a strong focus
on customer service.
Q: What have been the ups and downs of the
past two years?
JA: Being able to bring new life to the shop has
been rewarding. It’s great hearing customer
feedback that we are taking the shop in the right
direction. Being able to talk about fermentation most
of the day is also an up.
A down is not having the time to brew as much
as I like. We had to sell and buy a house last year
to cut down on our commuting time. Now that we
are settled, some of that time for brewing will be
coming back.
Q: What have you been changing?
JA: We are currently rebranding. We are removing
the “Center” from the name and going forward with
Home Fermenter. This year, we are planning on
getting the building painted and new signage.
We recently purchased a new electric house
grain mill with a 60-pound hopper, as well as a new
vacuum-sealing machine. We will be repacking hops
and sealing them with a nitrogen flush. We have
added new items to inventory, most of them being
beer-related. Later this year, we plan on switching
out the store fixtures and giving everything a
needed update.
One large project currently going on is improving
our website, homefermenter.com. We hope to turn
on our online store this year.
Q: What are your thoughts on Eugene’s craft beer
and homebrew communities?
JA: I love Eugene’s and Springfield’s craft beer
scene. It’s great to see the collaborations and
support that the local breweries give each other.
I have had the opportunity to attend a few of the
Cascade Brewers Society club meetings over the
last year. There’s a great group of brewers over
there, and I’ve picked up good information on
improving brewing every time I visit.
Taking over the Home Fermenter was a big
leap for us, but we are glad that we took that jump.
It’s great being able to follow some passion in life
and being able to work with people with the same
passions. We are thankful for the opportunities and
thankful for our wonderful customers. Their support
and sincere feedback and comments have been
most valuable as we go through this journey. We are
thankful to be a part of the homebrew community
and look forward to it for many years to come.
Home Fermenter
(a) 123 Monroe St., Eugene
(p) 541-485-6238
(w) homefermenter.com
All beer garden proceeds benefit local charities
21
EVENTS CALENDAR
FIND More details and events in this issue and in our calendar at oregonbeergrowler.com
SUNDAYS
THURSDAYS
Calapooia Brewery | 4 p.m.
(a) 140 Hill St. NE, Albany
(p) 541-928-1931
(w) calapooiabrewing.com
Migration Brewing | All Day
(a) 2828 NW Glisan St., Portland
(p) 503-206-5221
(w) migrationbrewing.com
Blues Jam
Brews and Boulders
MONDAYS
THIRD THURSDAYS
Lompoc Oaks Bottom Brewery | All Day
(a) 1621 SE Bybee Blvd., Portland
(p) 503-232-1728
(w) lompocbrewing.com
Broken Top Bottle Shop | 7 p.m.
(a) 1740 NW Pence Lane, Suite 1, Bend
(p) 541-728-0703
(w) facebook.com/BrokenTopBottleShop/
events
Miser Mondays
LAST MONDAY
Pints and Politics
FIRST FRIDAYS
Homebrew Bottle Share
Live Music
Stickmen Brewery | 5:30 p.m.
(a) 40 N. State St., Lake Oswego
(p) 503-344-4449
(w) stickmenbeer.com
Bend Brewing Co. | 6:30 p.m.
(a) 1019 NW Brooks St., Bend
(p) 541-383-1599
(w) bendbrewingco.com
TUESDAYS
FIRST SATURDAYS
Tap it Tuesdays
Brew Demonstration
Cascade Barrel House | 6 p.m.
(a) 939 SE Belmont St., Portland
(p) 503-265-8603
(w) cascadebrewingbarrelhouse.com
Brew Brothers | 11 a.m.
(a) 2020 NW Aloclek Drive #107, Hillsboro
(p) 971-222-3434
(w) brewbrothers.biz
FIRST TUESDAYS
MAY 5-7
Lunation Dinner Series
Cinco de Micro
Ecliptic Brewing | 6 p.m.
(a) 825 N. Cook St., Portland
(p) 503-265-8002
(w) eclipticbrewing.com/events
Salem Convention Center | Thursday
and Friday 4-10 p.m., Saturday Noon to
10 p.m.
(a) 1395 Summer St. NE, Salem
(w) cincodemicro.com
($) $15 includes mug and two taste tokens
Meet the Brewer
The Waypost | Varies
(a) 3120 N. Williams Ave., Portland
(p) 503-367-3182
(w) thewaypost.com
MAY 6-8
Filmed By Bike Film Festival
WEDNESDAYS
Dine Out for Schools
Pelican Pub and Brewery | 4-10 p.m.
(a) 33180 Cape Kiwanda Drive, Pacific City
(p) 503-965-7007
(w) yourlittlebeachtown.com/pelican
FIRST WEDNESDAYS
Ideas on Tap
Hollywood Theatre | All Day
(a) 4122 NE Sandy Blvd., Portland
(w) filmedbybike.org
($) $55 for VIP festival pass, or purchase
shows/events individually
MAY 7
AHA Big Brew Day Simultaneous Toast
Nationwide | Toast at 10 a.m. PST
(a) Everywhere beer is allowed!
(w) homebrewersassociation.org
Sam Bond’s Brewing Co. | 7-9 p.m.
(a) 540 E. Eighth Ave., Eugene
(p) 541-246-8162
(w) calendar.uoregon.edu/event/
ideas_on_tap
Featuring 10 local beers
on tap, pizza, burgers,
sandwiches, salads,
famous horseradish
since 1965,
outdoor seating,
family friendly
& free wi-fi.
500 Wa Na Pa Street • CaSCade LoCkS
22
Big Brew With Brew Brothers
Three Mugs Brewing | 9 a.m. to 6 p.m.
(a) 2020 NW Aloclek Drive, #108, Hillsboro
(w) brewbrothers.biz
($) Free beer and food to sample
Alequest III Feat. Emulator
Venti’s Cafe + Taphouse | 9 p.m.
(a) 2840 Commercial St. SE, Salem
(w) facebook.com/vTaphouse
($) Free entry, arcade games and music
Hammer N’Ales Brewfest
Seven Feathers Casino | 3-10 p.m.
(a) 146 Chief Miwaleta Lane, Canyonville
(w) sevenfeathers.com/events/concerts-special-events
($) $25 includes glass and four taste
tickets, music and coupons
OBG Perfect Pints Tasting:
Pale Ales
Seven Feathers Casino | 3-7 p.m.
(a) 146 Chief Miwaleta Lane, Canyonville
(w) oregonbeergrowler.com/calendar.html
($) Free
MAY 13-14
MAY 20-21
North Warehouse | Friday 1-9 p.m.,
Saturday Noon to 8 p.m.
(a) 723 N. Tillamook St., Portland
(w) oregoncraftbeer.org/ctbb
($) Free admission; $20 includes glass
and 10 drink tickets
Rogue Brewer’s on the Bay | Friday 4-10
p.m., Saturday Noon to 10 p.m.
(a) 2320 SE OSU Drive, Newport
(w) rogue.com/rogueevents
($) $5 admission, $1 taster ticket
Cheers to Belgian Beers
MAY 14
Salem/Keizer Homebrew
Canning
Crossroads Mobile Canning | 11 a.m. to
5 p.m.
(a) 671 Wayne Drive N., Keizer
(w) crossroadscanning.com
($) $25 to can a corny keg with PakTech
handles and case tray
Albany Vintage Bicycle Show
and Swap Meet
Deluxe Brewing | 1-5 p.m.
(a) 635 NE Water Ave., Albany
(w) facebook.com/AlbanyVintageBicycleShow
($) $5 entry fee per bicycle
MAY 7-14
MAY 15
Venues Throughout Roseburg | All Day
(w) brewburg.com/rbw.html
Hair of the Dog Brewery | 1-5 p.m.
(a) 61 SE Yamhill St., Portland
(w) fredfestpdx.com
($) $65 includes commemorative glass,
endless beer/food buffet
Roseburg Beer Week+
MAY 8
Mother’s Day Feat. Pelican
Brewery
Bier Stein | 3-6 p.m.
(a) 1591 Willamette St., Eugene
(p) 541-485-2437
(w) thebierstein.com/events
Third Anniversary Kickoff
Feat. Block 15
Tin Bucket | 5 p.m.
(a) 3520 N. Williams Ave., Portland
(p) 503-477-7689
(w) tin-bucket.com
Ecliptic Beer Mile
Alechemist Home Brewing
Challenge
Corvallis Brewing Supply | 4 p.m.
(a) 119 SW Fourth St., Corvallis
(p) 541-758-1674
(w) facebook.com/corvallisbrewingsupply
MAY 19
MAY 12-15
McMenamins UFO Festival
Hotel Oregon | All Day
(a) 310 NE Evans St., McMinnville
(w) ufofest.com
($) $75 for VIP pass; individual speaker
events $20 in advance or $25 day of
MAY 22
Pug Crawl
Portland Brewing Taproom | Noon to 4 p.m.
(a) 2730 NW 31st Ave., Portland
(w) oregonhumane.org/get-involved/
events/pug-crawl
($) $10 in advance, $15 at the door
MAY 25
Spring Invitational: “WoodAged Beers”
Cornelius Pass Roadhouse | 6-9 p.m.
(a) 4045 NW Cornelius Pass Rd., Hillsboro
(p) 503-640-6174
(w) mcmenamins.com/
events/152398-Spring-Invitational
MAY 30-JUNE 5
FredFest
Ecliptic Brewing | Race Begins at 9 a.m.
(a) 825 N. Cook St., Portland
(w) onemilebeerrun.com
($) $35 to participate
MAY 12
Brewer’s Memorial Ale
Festival
Keizer Iris Fest Kick-Off Party
Keizerfest Tent | 6-9 p.m.
(a) 4100 Cherry Ave. NE, Keizer
(w) irisfestival.com
($) $7
Eugene Beer Week
Locations Throughout Eugene | All Day
(w) eugenebeerweek.org
JUNE 3-5
Canby Wine, Food & Brew
Clackamas County Event Center | Friday
5-9 p.m., Saturday 11 a.m. to 9 p.m.,
Sunday 11 a.m. to 5 p.m.
(a) 694 NE Fourth Ave., Canby
(w) clackamas.us/fair/wine.html
($) $5 admission; tastings $1 and up
JUNE 4
Pints in the Pearl
Fat Head’s, Deschutes, BridgePort, 10
Barrel | Noon to 9 p.m.
(a) Northwest 13th Avenue and Everett
Street, Portland
(w) pintsinthepearl.com
($) $20 includes stainless steel pint and
three tokens
Sasquatch Brew Fest
Hi-Fi Music Hall | Noon to 10:30 p.m.
(a) 44 E. Seventh Ave., Eugene
(w) northwestlegendsfoundation.org
($) $10 includes glass and two taste
tickets
May 20 is the deadline
for news and advertising
in the June issue.
Ne w T op Ch ef
In gr id R ohr er!
AMAZING EATS
& A NEW MENU!
12 ROTATING TAPS
HUNDREDS OF BOTTLES & CANS
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NW
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P E NC E
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Send news to:
[email protected]•
Send ads to:
[email protected]
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BU TS A GAR
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FATHER'S DAY WEEKEND
JUNE 17-19
120+ BEERS
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JUNE 16TH
BREWER’S TASTING DINNER
WITH SMALL-BATCH BREWS
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Pleasantville, NY
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Windsor, CA Geneva, NY McMinnville, OR Montreal, QC Kelowna, BC
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Silverton, OR | 503-874-8100
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Picture - Oregon Beer Growler

Transcription

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