PORTLAND, ORE – A recently completed study estimates the economic impact of the 2013 Oregon Brewers Festival (OBF) at $31.2 Million, a 3.5% increase from the 2012 OBF.
Jeff Dense, Professor of Political Science at Eastern Oregon University, and his POLS 316 Politics and Beer class, administered 748 on-site interviews at the event in downtown Portland between July 24 and 27, 2013.
The analysis utilized the IMPLAN (Impact Analysis for Planning) data and software package to estimate the economic impact of the Oregon Brewers Festival on Multnomah County. The 2013 OBF generated an estimated $21.9 million in direct and $9.3 million in indirect (additional input purchases made by local businesses) economic impact.
“The study highlights the significant economic impact of the Oregon Brewers Festival, and craft beer tourism, on the Portland economy,” Dense said.
Respondents were queried on demographic factors, along with estimates of OBF related expenditures in tourism-related categories, including transportation, lodging, meals, gasoline purchases, non-beer related recreation, beer purchased to take home, and expenditures at OBF.
Findings of the study include:
• A majority (52.5%) of OBF patrons were out-of-town visitors.
• Visitors from Washington, California and Canada comprised 27.1% of total OBF patrons.
• 40% of respondents were attending OBF for the first time.
• 36% of attendees were female, a 10% increase from 2012.
• 25% of OBF patrons were 50 years or older.
• The average out-of-town visitor spent $587.
• Lodging ($11.1 Million) accounted for the largest share of OBF expenditures.
• State and local government received $1.5 Million in indirect business taxes.
• Nearly half (45.9%) of OBF patrons utilized mass transit to attend the festival.
This was the third year of the study; 2011 estimated the estimated economic impact of the festival at $23.2 Million, and 2012 came in at $30 Million. A series of methodological adjustments in 2012, along with the full implementation of the IMPLAN software, provided a more robust and accurate estimate of the economic impact.
ABOUT THE OREGON BREWERS FESTIVAL The Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brewing industry was just getting off the ground. Today, that industry has flourished, especially in Oregon, which has 137 brewing companies, operating 175 brewing facilities in 59 cities. Portland currently has the most breweries of any city in the world, with 51 breweries in the city proper, and 69 counting the greater metropolitan area. The festival annually takes place the last full weekend in July; 2014 dates are July 23-27. For more information about the Oregon Brewers Festival, visit www.oregonbrewfest.com.
Above, Workers at Crosby's Hop Farm near Woodburn.
Following -- Emily Engdahl put this great list together for the Oregon Beer Growler's print edition. Those who want to hold this list in their hands can pick it up Oct. 1 here. If you want to see Emily's list on her website, go to http://oregonbeercountry.org. Thanks Emily!
List compiled by Emily Engdahl
For the Oregon Beer Growler
10 Barrel | Crosby Farms Harvest Ale | 5.5% | 55 IBU
Base Camp | Golden Hopportunity Belgian IPA | 10%
Base Camp | In-2-Tents |
Base Camp | Hopularity Contest Pale Ale | 5.3%
Breakside | Fresh Hop Citra | 6.5%
Brewers Union 180 | Little Green Men Cask Cond’d IPA | 5.5%
Bridgeport BridgePort | Hop Harvest | 8.0% | 60 IBU
Claim 52 | Whoa-Dang Fresh Harvest Ale | 5.5% | 55 IBU
Coalition Brewing | Green Pig Fresh Hop Pale Ale | 5.0 % | 50 IBU
Coalition Brewing | Simply Dank Fresh Hop ISA | 4.0% | 40 IBU
Crux Fermentation Project | Cruxtennial Belgian Pale Ale | 7.0% | 35 IBU
Crux Fermentation Project | Off the Fence
Crux Fermentation Project | Crystal Zwickel
Deschutes Bend | Hop Trip | 5.4% | 38 IBU
Deschutes Bend | Chasin’ Freshies | 7.2% | 65 IBU
Deschutes Bend | Cinder Cone Red | 5.9% | 47 IBU
Deschutes Portland | Fresh Hop Bitter | 5.0% | 43 IBU
Deschutes Portland | King Cone Deluxe | 6.4% | 55 IBU
Deschutes Portland | Fresh Hop Mirror Pond | 5.0% | 40 IBU
Deschutes Portland | Oktoberfest | 6.1% | 30 IBU
Double Mountain | Killer Green IPA | 7.5% | 75 IBU
Double Mountain | Killer Red IRA | 7.2% | 97 IBU
Double Mountain | Killer Brass IPA | 7.9% | 88 IBU
Falling Sky | So Fresh, So Green Fresh Hop Lager | 5.7%
Falling Sky | Nuggets of Wisdom Fresh Hop | 5.5%
Fort George Brewery | Co-Hoperative Ale | 5%
Fort George Brewery | Fresh Hop Sunrise Oatmeal Pale Ale |5.3%
Fort George Brewery | Fresh Hop Belgian | 7.5%
Fort George Brewery | Hopstoria | 5.6%
Full Sail | Full Sail Fresh Hop Pilsner | 6.0% | 60 IBU
Gilgamesh Brewing | Fresh Prince of Ales Fresh Hopped DIPA | 6.9% | 100+ IBU
Harvester | Harvester Fresh Hop Meridian Pale Ale | 5.3% | 30 IBU
Hop Valley | Citra Self Down “Fresh Hop” Pale Ale | 6% | 40 IBU
Hopworks | Bitchin’ Camaro Fresh Hop Lager | 6.0% | 60 IBU
Hopworks | Fuggin’ A Fresh Hop IPX Single Hop Ale | 5.7% | 48 IBU
Humble Brewing | Larch Creek Harvest Ale | 7% | 66 IBU
Laurelwood | Fresh Hop Mother Lode Golden Ale | 5.1% | 25 IBU
Laurelwood | Workhorse IPA | 7.5% | 80 IBU
Laurelwood | Fresh Hop Pale (Project 21) | 5.9% | 35 IBU
Laurelwood | Free-Range Red | 6.1% | 60 IBU
Lompoc | Harvestman Red | |6.1 % | 60 IBU
Lucky Lab | The Mutt | 3.6%
McMenamin’s | Thundercone Fresh Hop Ale | 6.9% | 44 IBU
McMemamin’s | Roseburg Station | Hopqua | 6.8% | 67 IBU
McMenamin’s | Old St. Francis (Bend) | Golden Sparrow Fresh Hop | 5.2% | 45 IBU
Migration | Glisan Street Fresh Hop Pale Ale | 5.1% | 33 IBU
Migration | Wild Style Fresh Hop Farm House Ale | 6.1% | 39 IBU
Migration | Better Off Fresh IPA | 7.5% | 85 IBU
Ninkasi | Total Crystalation IPA | 6.7% | 65 IBU
Ninkasi | Hop Fraiche | 5.2% | 40 IBU
Oakshire | ‘Bout a Hunerd Hops Pale Ale
Oakshire | Rogue Red Rye IPA
Old Market Pub | Schrader Brau Fresh Hopped Oktoberfest | 4.5% | 12 IBU
Old Town Brewing | Cent’s and Centsability Pale Ale | 5.5%
Old Town Brewing | Freshtoberbrau | 5.8%
Pelican Brewery | Elemental Ale | 5.4% | 55 IBU
Pfriem | Fresh Hop Mosaic Belgian Wheat | 5.1% | 18 IBU
Pints | Seismic Upgrade Imperial IPA | 8.2% | 100+ IBU
Pints | Oktoberfresh | 5.7% | 17 IBU
Pints | Crystal Lite Lager | 4.1% |10 IBU
Portland U Brew & Pub | Freshy Foystons Pale Ale | 5.8%
Portland U Brew & Pub | Papa Paul’s White Wall Pale Ale | 6.0%
Salem Ale Works | Triple F IPA | 6.0 %
Santiam Brewing | Hoppy Froppy | 6.3%
Santiam Brewing | Hopville Rye Pale Ale | 5.2%
Santiam Brewing | Fresh Hop Brown Ale | 4.8%
Sasquatch | Oregon Session Ale | 4.7%
Sasquatch | Woodboy IPA | 6.8%
Sasquatch | Red Electric IRA | 6.7%
Sasquatch | Healy Heights Pale | 5.6%
Sasquatch | Celilo CDA | 8.0% +/-
Silver Moon | Hoppopotamus Fresh Ale | 6.5%
Sky High | Fresh Hop Ale | 5.0% | 25 IBU
Solera | Chubby Bunny Fresh Hop DIPA | 9.5%
Stickmen | Single Malt – Single Hop (SMaSH) | 5.8% | 34 IBU
The Commons | Fresh Hop Myrtle | 5.3%
Three Creeks | Cone Lick’r Fresh Hop Ale | 5%
Three Creeks | Hop Wrangler Fresh Hop Red | 5%
Upright | The Hop and the Abstract Truth Belgian style pale/triticale saison | 5.1% | 30+ IBU
Vertigo | Hop Harvest IPA | 5.3% | 45 IBU
Viking Braggot | 100 Day Anniversary ESB | 5.5% | 50 IBU
Widmer Brothers | Dark and Dank Fresh Hop Lager | 5.1%
Widmer Brothers | Bring the Boom Fresh Hop IPL | 6.6%
By David Sherman
It all started with a lavendar hefeweizen . . .
Whitney Burnside followed her dream of becoming a chef, attending culinary school at Johnson & Wales University in Denver. With degree in hand, she interned at The Herbfarm in Woodenville, Washington. She worked as the restaurant’s cheesemaker, then began small batches of homebrew.
The lavendar hef opened her eyes to the possibilities of beer. Like her favored baking processes, fermentation took time, effort and skill, and the results were so rewarding. And she was hooked.
She started knocking on doors at breweries throughout Washington and Oregon. At her pint-sized dimensions (pun intended) of 5’ and 95 lbs., Whitney mostly got shoo’ed away, with reactions of “who is this little girl wanting to brew beer?” Chad Kennedy of Laurelwood in Portland gave her an internship for three months, then a short stint at Upright. She took her new-brewery experience to Elysian Brewing in Seattle, where she worked for a year cellaring and helping startup the new production facility.
Whitney met Darron Welch of Pelican Brewing, who was visiting Elysian’s new facility. And a few months later, Pelican hired Whitney as lead cellar, where she has worked her brewing craft.
Later this year, after Pelican’s finishes its new production facility in Tillamook (see sidebar at right), Whitney will become the Pub Brewer at the Pacific City restaurant.
She looks forward to creating specialty and seasonal brews, taking advantage of the bigger space to pursue barrel-aging and lagers. And she has her eye on creating a rye pale ale.
Whitney says her small stature presents challenges, but she has created personal systems for moving heavy bags and bins around the brewery. “Lift with the legs,” she advises. Whitney recognizes that as part of a team, the tasks she cannot do will get done. Her guidance to others: persevere, don’t get discouraged and have confidence in your abilities. And find the accepting and open-minded people ready to see and use your talents.
By Brian Yaeger
Where spruce and fir forests flow along plentiful rivers to the mighty Pacific, the Oregon Coast is abundant in beauty but has always been deficient in beer. The tide is finally turning. Meet the new coastal breweries.
7 Devils Brewing
245 S. 2nd St., Coos Bay
Considering a new brewery opens somewhere in Oregon seemingly every week, the offspring of Carmen Matthews and his wife Annie Pollard holds the distinction of the newest one. (At least it did...) Two years in the planning, you could say it was several years, considering Matthews said both he and Annie had mused about opening their own brewpub as homebrewers before they’d even met. Their pub with a seven-barrel system aims to be a community hub – kids are welcome inside, and the family dog will be able to dine al fresco in the “rain garden” in the works, just one of the eco-friendly touches at this spot that also welcomes local artists of visual, musical and, of course, culinary stripes. The debut beers are all hop-centric – a pale ale, an IPA, and a session-strength number – or for the teetotalers and minors, Carmen said they plan to introduce a ginger beer (the non-alcoholic kind).
Yachats Brewery + Farmstore
348 Highway 101 N., Yachats
As with most coastal towns, the population of Yachats surges in the summer, but even for those who live here year-round, getting their own brewery will make it more spectacular. That’s why Nathan Bernard and his wife Cicely are currently building a brewery within their new farm store, stocking farm and garden supplies as well as über-fresh produce and food goods from local farmers. The three-story structure that will house the ten-barrel brewery where Chuck Porter from Logsdon Farmhouse Ales will be moonlighting is set to feature a tasting room on the top floor for epic views. Porter’s planned beers include Perpetua Belgian Pale and a Coastal Dark Ale. Porter and Bernard are fishing buddies, so the brewery is, as Nathan says, a way “to build Charles a playhouse.”
Twisted Snout Brewing/Pig Feathers BBQ
318 S. Main St., Toledo,
Inland from Newport and worth the detour off Highway 101 for the barbecue alone, you’ll find Stu and Becky Miller’s little joint in the tiny town of Toledo. Stu is a state barbecue champ and began making barbecue sauce in his teens. He also took up homebrewing before turning 21. He’s 50 now, so he’s been perfecting his brewing and barbecuing for a while. Focusing on pork ribs and chicken wings, the Millers called their restaurant Pig Feathers in 2007. Fodor’s dubbed it “the best barbecue restaurant in the Pacific Northwest.” The Millers added Twisted Snout Brewery two years ago so diners can wash everything down with any of the dozen beers on tap. Twisted Snout IPA works great, but try the Raspberry Squeal (have you noticed all great BBQ joints serve fruit sodas?) or Honey Oatmeal Porker (a porter) for the perfect complements. Even Stu acknowledges, “It’s the best bbq beer that we do.”
1902 Second St., Tillamook
This brand new coastal brewery without a tasting room – brewer Trevor Rogers is keenly aware the fan base for his beers is primarily Portland beer geeks, not locals yet — or even a website beyond a Facebook page, is already making waves with their Belgianesque beers. Start with an infinitely sessionable, 2.1% tart ale akin to a Berliner Weisse that’s called Bu Weisse (the name is both a nod to the Morrocan word for “my” as well as owner Linsey Hamacher’s cat, although Rogers successfully proposed to Hamacher at De Garde’s debut at BeerMongers so Bu is their cat). From there, Rogers goes in every direction, including Chanin Blanc Regards, a double IPA with wild yeast, wine grapes and finished in gin barrels. But while this wine-loving brewer makes ample use of fruit, ultimately, “I just try to get out of the way of the yeast,” says Trevor. “I wanna let wild ale be wild.”
UPDATE 12/30/13 -- DEGARDE NOW HAS A TASTING ROOM, 1902 SECOND ST., TILLAMOOK.
851 Broadway St.
Four blocks east of the beach along Broadway Street on the more mature end of this main drag is a new brewpub with quite a history. Where the main bar rests was once the drunk tank in this former City Hall. Original prison bars remain. Founded by Jimmy Griffin and partner Vince Berg, the brewery debuted in the summer of 2012 on a ten-gallon homebrew system, transitioned to a single-barrel brewery they cobbled together, and finally realized their initial vision of a fifteen-barrel brewery. Jimmy and Vince were managers at Rogue Ales, not brewers, yet their beers rock as much as nearby landmark Haystack Rock. From an imperial version of Lockup IPA called Lockdown Double IPA, which boasts huge pine notes boosted by dry-hopping with citrusy Simcoes, to Black Dynamite imperial stout with bourbon-soaked vanilla beans and cacao nibs generating both bitterness and roastiness enjoyable snifter after snifter, these guys have chops.
2703 Marine Dr., Astoria,
A smattering of homebrew supply shops have added bottle shops then taken the next logical step and become licensed to add a nanobrewery onsite, which is the route R. J. Kiepke has taken with Hondo’s Brew & Cork, which opened in 2005 and just added Brewpub and Taproom to its name. More than a healthy walk from Ft. George and Astoria Brewing (and the forthcoming River Barrel Brewing), this half-barrel brewery (soon to double in size!) offers a low-key hangout with a dozen taps (including guest taps), cheap munchies, open-mic for musicians on Fridays and a large selection of beer geek–worthy bottles (as well as ciders and wine). And should you be low on acidulated malt or PET carboys, they’ve got you covered there, too.
By Emily Engdahl
It’s fresh hop season in Oregon – and as one of the best hop growing regions, we are blessed with some of the most talented and hardworking hop farmers, as well. I chatted about hop farming and the status of Oregon hops with Blake Crosby of Crosby Hop Farms, a multi-generational and historically rooted hop farm in the heart of the Willamette Valley. Read on to discover what creates our hot crops of hops.
Do we have the best hops in the world?
The world is a pretty big place, and good hops are like art: subjective. With that said, of course I think Oregon grows world-class hops, but I do believe each respective hop region has their niche hops that do very well.
What makes Oregon hops great?
Oregon is undoubtedly known for its aroma hops. All the big brewers over the years have (and do) source large volumes of aroma hops from Oregon (the type of hops that impart flavor – and of course aroma to beer, rather than just bittering units). Oregon’s temperate climate lends itself to high quality aroma types as many brewers and growers consider our region to be similar to the Bavarian region of Germany (the world’s largest hop producing region). Aroma hops are also the types mostly used by craft brewers, which makes Oregon hops and the Oregon craft scene a perfect and flavorful marriage.
What do you do on the farm to create & support sustainability?
First we do the simple things like recycling. All cans, bottles, cardboard, etc. is sorted and recycled at the farm on a weekly basis. We are also one of the few hop farms in the country to be Salmon-Safe Certified, which basically means we only apply products to our hops that are proven safe for the watershed. Lastly, we use IPM (Integrated Pest Management) methods to manage the farm, which includes the uses of beneficial insects, cover crops, composting, dust control, drip irrigation, soil moisture / fertility monitoring, etc. What is really making sustainability “sustainable” is the great consumers out there who are willing to pay a slight premium for a product that is produced according to such standards.
Have you visited other hop growing regions in the world? What did you think?
I have been to the Hallertau region in Bavaria (Germany), which was very impressive to say the least. The hop culture and history there is second to none!
What is your favorite time of year?
My favorite time of the year is most definitely summer. I enjoy the long summer days watching the hops grow and mature, and of course you can’t beat the weather in the Willamette Valley!
What is your favorite type of hop?
This is a tough question – from a growing perspective the Nugget, however from a flavor/aroma perspective probably Chinook or Cascade.
Innovations in packaging that create fresh and quality products for our brewers?
Following harvest we immediately package all of our hops in heavy-duty foil barrier pouches at the peak of freshness (some in raw form, others in pellet form from our on-farm pellet plant). The packages are subsequently vacuum-sealed and flushed two to three times with an inert gas (nitrogen specifically). We then test the residual oxygen level of the pouch (which is less than 1%) and also the integrity of the seal through a special leak test method. As a service to our smaller brewing clients and the homebrew community, we also offer the same level of quality assurance and service on 1 lb. packages.
Thoughts on the relationships with our local breweries?
We undoubtedly support the local brew scene and are very much indebted to the many brewers who believed in us as we got started with our direct sales business five years ago. Historically all of our crop was distributed through intermediaries, so getting to know the local brewers face to face has been very rewarding and fun!
How did you get started in hop farming?
My family has grown hops in the Woodburn area since the late 1800’s, so to say I was expected to carry on the family tradition is an understatement. No, but really, my parents were great about never pressuring me into the business as they were wise enough to know that I would need to make that choice on my own. I started working on the farm at a very young age and have done pretty much every job from sweeping the floor of the shop to tractor driving and irrigating. I always had a strong attraction to hops and agriculture (some say it gets in the blood), but I also had passions outside of farming. I ended up graduating from the UO and learned a lot about myself and others during that time. When I came home from school I had a renewed energy and vision for a business model that would encompass my love of hops, farming, and also my passions for art and creativity – coincidentally all core values of the craft brewing industry. Needless to say, I’m very happy doing what I do, but honestly would have never envisioned the path hops have taken me on thus far, definitely a right place at the right time kind of thing!
Trends in hop farming?
The trends in hop farming are toward sustainable farming practices, new and innovative aroma hop varieties, as well as more direct connections with our end users (the brewers). Farming in general is often stigmatized as a simple business, however I can assure you that commercial agriculture is increasingly complex, including hop farming. In the fast paced competitive environment of today, farmers have to also be sharp businessmen who are willing to take calculated risks and adapt to the rapid changes in the marketplace – keeping an open mind is critical.
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