By Dustin Gouker
For the Oregon Beer Growler
When the 2017 American Hop Convention came to Bend in January, it sparked a unique opportunity for the craft beer community in Central Oregon.
The convention, which is held in different cities across the country annually, examines the future and history of the hop industry across several days. It attracts hundreds of people associated with the beer industry.
But such a big event doesn’t come through relatively small towns like Bend all the time, so the brewers in the region decided to take the opportunity to do something special.
A variety of brewers came together — via the Central Oregon Brewers Guild — to brew a special beer for the convention, called Oregon Tr’Ale IPA.
Robin Johnson, the assistant brewmaster at Deschutes Brewery’s Bend location, recounted the effort to get a beer ready for the convention at the urging of Crux Fermentation Project’s Larry Sidor. More than a dozen folks from area breweries got together at the pub, as Johnson recalled.
“As we started kicking around ideas, everyone really liked the idea that it would be an all-Oregon brew,” Johnson said.
No detail was spared in making sure it was an Oregon-centric beer:
—Experimental hops came from Willamette Valley Hops.
--Madras’ Mecca Grade Estate Malt, used by several area breweries already, was tapped for the malt.
—The label is in the shape of the state of Oregon.
—The bottle cap features the state seal.
Picking the style was an easy choice, given the platform for the beer.
“We said, let’s do an IPA here,” Johnson said. “Let’s showcase the hops and show the convention what we can do as Central Oregon brewers.”
The group settled on using two varieties of experimental hops from Willamette and the Vanora and Pelton malts from Mecca Grade.
In all, 10 breweries had a hand in conceptualizing the beer and making the idea a reality. Boneyard Beer did the brewing, Deschutes coordinated the gathering of raw materials and Crux provided the bottling machine. A variety of breweries helped with the bottling process.
Showcasing hops was a major theme throughout the week in January when the convention was in town. Growers offered up experimental hops to area brewers who wanted to play around with them. Crux put 18 of those beers on display at a special tasting at its Bend pub.
But the biggest effort came with Oregon Tr’Ale. Will we see any more collaborations in the future from the Central Oregon craft brewing scene? Don’t count out the possibility.
“For this beer, we saw an opportunity to do something cool for Oregon,” Johnson said. “We would all be open to do it again in the future. It was a really positive experience and we felt really good about the beer we produced.
“But we’re all pretty busy guys with our own beers,” Johnson said with a laugh.
By Michael H. Kew
For the Oregon Beer Growler
“Horrific what could’ve happened here.”
James Smith — brewmaster, fly fisher, naturalist — nods at Hunter Creek, just 20 feet from us, flowing fast and rain-fat this cold, late-January Sunday. Ten minutes ago, in his tiny taproom, Smith topped our tulips with his Adipose IPA, an Arch Rock Brewing Company seasonal. Now outside, behind Smith’s brewhouse, we’re dodging rain, cramped in the gray light of his boiler room.
Smith is happy. Ten days earlier, U.S. Department of the Interior’s Janice Schneider signed a 20-year decree protecting Southwest Oregon sites threatened by strip mining — 101,000 public acres governed by the U.S. Forest Service and Bureau of Land Management.
“This represents a tremendous grassroots victory,” Mark Sherwood, beer fan and executive director of Native Fish Society, later told me by phone. “It’ll safeguard water quality and habitats for more than a dozen wild salmon and steelhead populations. A huge step forward in terms of local river stewardship. We’re thrilled.”
Schneider’s pen reflected three years of core community activism to block industrial mining plans in the Rough and Ready Creek/Baldface Creek and Hunter Creek/North Fork Pistol River watersheds.
“This area is advertised as the Wild Rivers Coast, right?” Smith tells me, twirling an index finger. “Since the logging industry is not what it once was, we rely on tourism — Arch Rock does, along with most businesses here. Nobody really wants a British mining company to arrive, scalp our headwaters, make a bunch of money and leave.”
He’s referring to Red Flat Nickel Corporation, a subsidiary of St. Peter Port Capital in Guernsey, an island in the English Channel, 5,000 miles from Curry and Josephine Counties, where the 101,000 acres lie.
“In 2013, my friend Dave Lacey heard of the proposed nickel mines and approached Arch Rock to locally start petitions and spread the word,” Smith says. “Our community was overwhelmingly against mining. You could just ask people if they swam in these rivers, if they fished in them and so forth. Also, here at the brewery, it’s imperative that I have clean water. Otherwise, I can’t make beer.”
The Adipose we’re drinking (James, may I have a refill?) has an additional tie to the area’s waterways.
“I’ve caught wild chinook and steelhead right here,” Smith says, pointing to the brambly, alder-lined banks. “The adipose fin means a lot to me because hatcheries clip them. That’s how you can tell if a fish is farmed or wild. With my IPA name, I try to bring awareness to wild fish, and I like to play around with the beer. It’s kind of wild in the sense that it’s my creativity.”
A half-mile west, Hunter Creek meets the Pacific, less than two miles from the mouth of the Rogue, a federal Wild and Scenic River. Before us is a small weedy lot poised to be Arch Rock’s tranquil beer garden, with views of wooded hills soundtracked by birdsong and the chattering creek. (Arch Rock is buying the adjacent property, too — expansion for fermenters, barrels and a pub.)
“We wondered how we could leverage beer-brewing toward helping save these watersheds,” Sherwood said during our phone call. “Unique water types all over the world have created great beers. Local water is vital. We thought we could form a community of breweries here willing to say how essential it is.”
Sherwood, Smith, Lacey and Smith River Alliance’s Sunny Bourdon launched the Wild Rivers, Wild Brews Coalition, including 16 breweries from Southwest Oregon. “It’s such a great fraternity of brewers,” Sherwood said. “They’re passionate about their environments and the beers they make. They get it.”
In 2015, Oregon Sens. Ron Wyden and Jeff Merkley plus Rep. Peter DeFazio and California Rep. Jared Huffman designed the Southwestern Oregon Watershed and Salmon Protection Act, legislation to permanently protect the fragile watersheds, exempting them from the General Mining Act, a 145-year-old law giving ore mining priority over all other uses of federal land.
“Because the senators and congressmen knew their legislation wouldn’t pass in one year, and that there was an acute threat from strip mining,” Sherwood said, “with the support of the brewery coalition and city councils and elected officials, they were able to ask, on behalf of their constituents, that the USFS and BLM enact what’s called a temporary ‘mineral withdrawal,’ removing the watersheds from the 1872 Mining Act.”
Back on Hunter Creek with the tulip of Adipose IPA: “The way politics are,” Smith says, “it takes so long to get anything approved or disapproved, so these next 20 years serve as a buffer, giving us time to figure out how exactly these areas should be permanently protected without restricting access.”
In 2015 and 2016, the USFS and BLM held public hearings in Gold Beach, Brookings and Grants Pass. “Those hearings were packed,” Sherwood told me. “When James spoke about beer, he emphasized how critical clean water is — for not just Arch Rock, but for all breweries, and the beer industry is a big deal in Oregon.”
Out alongside Hunter Creek, the wind whips. Another cold front is pushing ashore. The sky sinks lower, darker. We watch hail pelt the roiling creek. Leaning against the open boiler room door, Smith continues.
“Throughout history,” he says, watching birds fly by, “people have rallied and things have gotten started in taverns and breweries. You don’t hear of people rallying at their local coffee shop, do you? People rally behind their local brewery. Beer truly brings us together.”
Arch Rock Brewing Co.
28779 Hunter Creek Loop, Gold Beach
By Anthony St. Clair
For the Oregon Beer Growler
In 2016, there was pizza. In 2013, there was a deli. But before all of that in 2012, there was just a brewpub called Falling Sky located in a downtown alley in Eugene. Throughout five years of change, there has been a constant:
“We want to be the most Eugene brewery in Eugene, the most representative of Eugene’s culture,” says co-founder Jason Carriere.
Instead of zigging before they zagged by focusing on territory, tap handles and shelf space, Falling Sky worked to grow a devoted local following. The business came together thanks to Carriere, owner of a homebrew store now named Falling Sky Fermentation Supply Shop, and Rob Cohen, who brought his experience with the restaurant industry. Ultimately, the two wanted a family-friendly neighborhood place.
But they did not expect what would happen next. The Falling Sky path has been different from other breweries, in part, because of the food. After barely a year in operation, Falling Sky had an opportunity to open a second location near other Whiteaker-area breweries. Expanding that quickly would be challenging, but the site was too good to pass up. It also gave them a chance to develop their food operation — the brewpub kitchen was cramped and constricted Cohen’s vision for the menu. The Falling Sky Delicatessen, which opened in 2013, elevated their fare: house charcuterie (the pastrami alone is worth a trip), pickles and fresh-baked breads.
In 2015, Falling Sky changed again. In addition to the popularity of the two locations, plus a few taps in the Portland area, the owners were in discussions with the University of Oregon about opening a space in what would be a newly renovated student union. Before that third location, a pizzeria, opened in 2016, Falling Sky expanded the brewery to meet demand.
“Both the deli and the pizzeria were surprises,” says Carriere. “The response we got from the community was great, and both of those were just opportunities that came along — maybe a little bit before we were ready for them — but we decided we had to take them anyway.”
After five years of massive — and sometimes not-entirely-expected — change, the Falling Sky team is looking forward to getting back to the basics of the day-to-day. The brewpub started with 25 employees and today has 75 across all three locations. With no more expansions or construction projects on the horizon, Carriere says he and everyone else is ready to focus on “investing time and energy into being one of the premier breweries in Oregon.”
Part of that is now dialing in the brewery expansion. “Because of the constraints of the building we’re in, as we planned we realized that if we wanted to put in additional tanks in the future, it’d be this huge ordeal,” explains Carriere. “We’d have to shut down the brewery and restaurant, because it’s challenging to get big equipment into the brewery.”
Falling Sky kept its current system but installed electrical and plumbing upgrades, along with other big equipment, such as a cold liquor tank, another whirlpool tank, four lagering tanks and two open fermenters. “Now we can do three turns in a day,” says Carriere, “where previously just trying to do two would have been a 6 a.m. to 10 p.m. ordeal.”
In 2012, Falling Sky produced 800 barrels and made an all-time brewery high of 1,111 barrels in 2016. Carriere estimates that the brewery could be on track to produce 2,000 barrels in 2017.
Not that they’re done adding new gear. An Energy Trust grant will help upgrade the brewery’s boiler. Automated grain handling is on the horizon along with installing a bigger pump for the brew system and adding an external grain silo. “We always hunted around for used brewing equipment that is interesting and cool, such as the Austrian-manufactured open fermenters,” says Carriere. “It’s part of our international theme to cobble together a little brewery museum back here.”
The upgraded brewery has also given Falling Sky the freedom to compete for more beer awards and take on new opportunities. As part of the grand opening for a new Whole Foods in downtown Eugene, the store approached Falling Sky about doing a beer. The final product, Retrograde Red, was available in 22-ounce bottles — a first for Falling Sky. “It was a good opportunity to test the waters more in a low-risk situation,” says Carriere. “It’s one of those things that we’d been meaning to look into, but didn’t have a reason — and then a reason came along.”
Now Falling Sky is pursuing limited bottle and can releases as part of a “presence of mind campaign,” instead of trying to compete for broader distribution and shelf space. “This gets our name out there so that when people see a different beer in a bar, maybe they’ve had our beer in a bottle, so maybe they try that other Falling Sky beer,” says Carriere. “We want to communicate to the state of Oregon that we are makers of quality beer, and that if you get one of our beers, any of our beers, it will be clean, drinkable and well-made.”
It’s about more than brewing beer and cooking food, though — it’s also about creating a strong culture. “What we’re building here is bigger than any one of us,” says Carriere. “People have worked for us, then left for other opportunities, and then came back. That speaks volumes about our family in the Falling Sky team.”
As local beer culture changes and the industry continues to grow, one thing surprises, humbles and motivates Carriere. “I’m amazed by the number of people locally who still, five years on, haven’t heard of Falling Sky. There’s still room for growth even in our own community, and that’s cool.”
Falling Sky Five Year Anniversary, March 1–31
Daily growler fill specials, brewery tours and tastings, special anniversary gear and apparel, brewer’s dinner, special-release and cellar beers, and more.
Falling Sky Brewing House
1334 Oak Alley, Eugene
Falling Sky Delicatessen
790 Blair Blvd., Eugene
Falling Sky Pizzeria
University of Oregon Erb Memorial Union
1395 University St., Room #46, Eugene
By Tiah Edmunson-Morton
For the Oregon Beer Growler
Oregon native and environmental historian Dr. Peter Kopp recently returned to his home state to educate an audience about the history of a very special beer ingredient that’s the focus of his new book. “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” was the focus of the talk held at Oregon State University. Kopp’s research illustrates how the hop in Oregon offers a fascinating glimpse into the way our “sense of place” is reflected through the physical, cultural and social aspects of the industry.
While Dr. Kopp focuses heavily on the history of Willamette Valley and Pacific Northwest hop farming and culture, his book travels to ancient Sumer, visits the boom times for the hop industry along the East Coast and then delves into the years where the Willamette Valley was the hop center of the world. Also included is the birth of the Cascade variety at OSU in the early 1970s along with tales from present-day Beervana. Additionally, Kopp connects the broader global history of beer to local farmers, scientists and the magnificent hop.
His research draws heavily from local sources, so you’ll find that farmers, laborers, brewers, historians and scientists all have strong voices in this book. In addition to creating a thorough academic text on the global impact of this specialty crop, Kopp encourages his audience to become curious about where our food comes from. He suggests that "plants have incredible stories to tell, they just lack an easy way of telling them" and that "capturing these stories offer ways to rethink environment, agriculture, labor, business and science over time"
Kopp has written and presented extensively on projects related to agricultural and environmental history, and he often focuses more specifically on local history, culture and traditions. While he's taken a turn toward more coverage on horticulturalist Fabian Garcia and his work with chilies, another specialty crop that is closer to Kopp’s current home in New Mexico, much of his writing has related to hops and brewing in the Northwest. The stories of annual hop harvests, the local and global roots of the craft beer revolution and prohibition are all areas of interest to Kopp.
As the director of the Oregon Hops and Brewing Archives, I work with a wide range of researchers and scholars, advocate for accessible local history, collect oral histories and gather records that document the history of "fermentable liquids" in our region. I hope that Dr. Kopp's book will inspire you to get involved in saving and sharing our local history. It is a must-have for people curious about the rich regional history poured into their pint glass!
Want to get involved with saving local brewing history? Contact Tiah Edmunson-Morton at email@example.com or 541-737-7387.
Learn more about OHBA at scarc.library.oregonstate.edu/ohba.html and more about our collections at bit.ly/ohbaguide.
Read more about Dr. Kopp at thebrewstorian.tumblr.com/search/kopp.
By Patty Mamula
For the Oregon Beer Growler
Thousands have embarked on a Cosmic journey with a McMenamins passport, which also includes rewards of merchandise, food, drink and fun experiences at all of the chain’s distinct Northwest locations. While some take years to earn their stamps, others raced through the challenge and are ready to complete it again. Either way, the idea has engaged customers in a unique fashion using a method that grew out of the DIY way patrons would use McMenamins brochures to check off locations they’ve visited.
“The idea was to get people to experience McMenamins,” said director of marketing Renee Rank Ignacio. “Along the way, an amazing community has grown out of it.”
There are now both official and unofficial pages on Facebook for the passport, which are the same size and color as the real deal. The number of stories of people forming friendships through the experience grows every year.
“I knew it was going to be a hit. I was surprised by the magnitude of people who embraced it,” said Ignacio.
Ignacio and designer Kevin Still spent years developing the passport. A primary concern was creating something that gave customers and staff the best experience possible. Additionally, the program needed to be manageable during crowded times.
“We had many different visions,” Ignacio said. An early prototype had a separate page for each stamp, which was too cumbersome. Finally, it started clicking. “The goal was to get people out to explore all our places and to enjoy the experience along the way,” said Ignacio. With that in mind, there are several experience pages with stamps for activities like attending a History Pub presentation or playing a round of golf.
The official passport launch date was Oct. 31, 2013 for employees and Nov. 5, 2013 for the public. “We want our employees to learn about all our locations. All our customers want to know about the history of our places and we want our employees to have that information,” said Ignacio.
The initial 10 customers and 10 employees to complete the passports received special prizes. Catherine Buck, who is now the Edgefield sales and events coordinator, was the first employee to finish. “It took some solid planning to make sure I could hit every McMenamins while it was open as fast as possible,” she said.
She started her adventure on a Friday when she got off work and planned to complete it that weekend. But a bad snowstorm on Mount Hood kept her from traveling to Bend. Instead, she headed south on I-5 to hit McMenamins locations in Salem, Corvallis, Eugene and Roseburg. The next Monday, she took I-84 to Highway 97 and made it to Bend’s Old St. Francis School.
“1,600 miles and four solid days later, I had every stamp but one,” she said. At that time, Bagdad Theater was closed for renovation until November. Determined to be the first in line when it opened, she decided to camp out Friday and Saturday before the official opening on Sunday. “I’m a very competitive person,” she said. The prize also proved to be a strong motivator: free admission to all concerts at the Crystal Ballroom and Lola’s Room for a year.
Scott Bassett, from Salem, was the first customer to finish and took his place in line at the Bagdad behind Buck. “It was cold and stormy on Hawthorne. I brought a heater and some propane and Catherine and her mom were kind enough to hold my place in line when I wasn’t there,” he said.
Bassett, a loyal McMenamins fan, learned about the passport and competition for first finishers four days after he retired from a career in state government. “I decided to go for it with encouragement from my wife,” Bassett said.
He headed out in his Prius for a quick tour of the Northwest. Bassett’s longest day started at the White Eagle at 6 a.m. He hit all the Washington locations, then headed to the coast by crossing the congested Lewis and Clark Bridge connecting Longview, Wash. to Highway 30 in Oregon. It was a race against the clock to get to the Pot Bunker Bar on the Gearhart property before driving to the Lighthouse Brewpub in Lincoln City and home to Salem 16 hours later. His prize was a $600 party at the Thompson Brewery & Public House that ended up doubling as a fundraiser for a nonprofit.
Bassett said, “I’ve traveled the kingdom four times and I’ve been lucky enough to go to four of the five Cosmic Tripster parties.”
Buck is thinking of completing another passport with her boyfriend. “But my plan for the next one is to do it slowly and enjoy the experience,” she said.
Since the passports were first “brewed” up, there have been five Cosmic Tripster parties. The first one was in the jail at Edgefield. “It’s the place where we store the artwork for our properties,” said Buck. “They cleaned it up, put the artwork out for display, and had tasting stations and food pairings in various parts of the building. There were about 500 of us at this event.”
The second was a pre-opening of the Anderson School in Bothell, Wash. With about 2,500 attendees. “It was an opportunity for our staff to practice and to get feedback and suggestions from a friendly crowd,” said Ignacio.
Impact on business has been tremendous, however, the program is costly as it includes giveaways. Since 2013, more than 5,000 people have become Cosmic Tripsters and Ignacio estimates about 80,000 passports have been sold.
“Because of its popularity, we’ve had to change our parameters,” she said. Originally she envisioned one party annually, but now plans them on an as-needed basis, trying to manage the attendance so people can still mingle. The limit for completed passports is two a year. And the passports are continually changing. If a new location opens, passport holders must get that stamp and “just-for-fun” stamps are always being added.
“We feel it’s a great value and connection to our customers that’s very special. We have three historians on staff. When we come into a place, we want to connect with the community,” said Ignacio. “And we want people to have fun. Those are the core values of Mike and Brian McMenamin.”
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