By Andi Prewitt
Of the Oregon Beer Growler
It only took three sentences at the bottom of a press release to set off a frenzy of theories on Facebook.
When Thirsty Monk announced in late October that it would be purchasing a “well-known Portland beer bar,” seemingly every blogger, author and industry insider in town leapt to their social media accounts to pile onto the mound of ideas in this guessing game. Could it be Horse Brass? No way would a brewery fit in that basement. The ill-fated Tugboat? Maybe, but rehabilitating the fire-damaged building made it a longshot. Produce Row? APEX? Blitz Ladd? The debate eventually fizzled after a few weeks came and went without a leak, an official announcement or a correct answer.
“I was reading what everybody was speculating and it’s amazing how everybody always assumes that it’s the bar that’s not doing well, you know?” said Hilda Stevens, owner of Bazi Bierbrasserie, the well-known Portland beer bar in question that no one suspected was up for sale. “Where people should really think about, like, maybe there’s a bar that is doing really well but they have a business plan and they have some priorities.”
What few people knew was that Stevens’ priorities had shifted with time and that she actually never intended to remain at the helm of the business that’s become a Southeast Hawthorne Boulevard headquarters for Belgian-style ales and soccer-viewing parties.
“When I opened this place, I knew it wasn’t something that I was going to do the rest of my life,” Stevens explained, which might sound like a friend just broke it to you that they weren’t really in it for the long haul. It’s all too easy to get attached to our favorite bars, and Stevens admits she’s become synonymous with Bazi, another factor that likely contributed to the surprise surrounding the announcement Thirsty Monk would take over in mid-December.
“I didn’t realize that I had become as much of a brand of this place,” Stevens described. “It’s like, I’ll go to place and people might not remember my name, but they remember Bazi. They associate me with the brand.”
That’s due to six years of cultivating relationships across the bar and around the neighborhood through her involvement with the Hawthorne Boulevard Business Association. Bazi has become her home, its kitchen filled with kegs and living room overflowing with rowdy soccer fans watching a match on any given day, and her home is conveniently located just blocks from Bazi. The bar was a result of Stevens’ conservative planning, but even the most thorough proposal can sometimes benefit from a boost due to fortuitous circumstances. Those happened to take the form of a layoff from Stevens’ well-paying job in the tech industry, the arrival of Major League Soccer in Portland and the space Bazi opened in suddenly becoming available. Stevens also points out that the business ended up filling a need few realized existed at that point in the city’s beverage scene.
“I love the fact that we were the first Belgian beer bar to come into Portland in a time where people were like, ‘What is she thinking? A Belgian beer bar isn’t going to make it in hop-centric Portland,’” Stevens said. “It was all about catering to the right community and knowing our audience — knowing there’s a lot of people in this town who have traveled all over Europe and really appreciate Belgian beers.”
Stevens had a target: Bazi’s fifth anniversary. If she could build a clientele and become successful by that milestone, it would then be time to challenge herself once again by either expanding or selling. And when that five-year mark arrived, Stevens wasn’t ready to let go. The search for a second location was underway until, much like the founding of Bazi, unexpected factors intervened. Last March, the neighboring bicycle shop that shared storage space with the bar, which was primarily occupied by hundreds of empty boxes that once contained the two-wheeled rides, vacated the premises. Even before the clutter of cardboard was cleared, however, Stevens had envisioned the perfect purpose for that site.
“Nobody knows that there’s all that space unless you have worked here. And people who have worked here know that,” Stevens said. “And they know that I’ve always joked around and said if the bike shop ever moves out, a brewery needs to open up here.”
But the decision to look for someone else to acquire the business was solidified when Stevens realized it was simply time to go home. On Bazi’s fifth anniversary, her parents’ residence in Houston flooded, which would happen again when Hurricane Harvey pounded southern Texas with record-breaking rain, and Stevens couldn’t help. The distance during their crisis still pulls tears from her eyes; the ease with which she’d talked about Bazi suddenly halts as her voice grows unsteady and laden with sadness.
“And it was really hard, you know, not being able to be there. And … that’s, that’s the part — that’s the part that’s really hard to talk about,” Stevens said. “I can talk about the business side, no problem. But my family, it hurts. And watching how much they slow down, and you’re always missing out.”
The decision was easy at that point. It was time to pull out of the expansion plan and find Bazi a good owner so that Stevens could move back to Houston after nearly two decades in Portland. She put the business up for sale in July and quickly drew the interest of multiple companies. That included Thirsty Monk, an Asheville, N.C.-based brewery that uses Belgian yeast in all of its beers — from the more traditional tripels and wits to the somewhat unconventional combination of Northeast IPAs or chocolate stouts. CEO Barry Bialik said he put Bazi under contract nearly as soon as he heard it was available and without even seeing it, flying out a few weeks later to meet with Stevens and take a tour. That personal touch was impressive and helped her feel confident about entrusting what she’d built to Thirsty Monk.
“Definitely the fact that it was the CEO was the one out there looking for the location — that in itself says a lot about an organization,” Stevens added.
Bialik also wanted to be involved in making the announcement to the team at Bazi and remained tight lipped about the deal with media until they knew.
“We’re so sensitive to that and how we talk about news and how we share it to make sure we deliver it right,” he said. “There was no other way to even think about it. Of course I wanted to be there to share with the employees. I want everyone to feel comfortable that, yeah, their jobs are safe. They’re going to be part of the transition and we’re all going to help this grow together.”
The CEO had been scouting out possible sites in Portland earlier this summer, but found the perfect match for the company’s ethos in Bazi. The way he describes it, the two could’ve been set up on a beer bar dating app and there wouldn’t have been a more complementary partner out there.
“What was so great about walking into Bazi for the first time is it felt just like walking into a Thirsty Monk,” Bialik recounted. “It had the same kind of energy, it had the same kind of community, it had the same kind of family-pub feel. And they’re on the same top 100 beer bar lists we are. They specialize in Belgian beer just like we do. It just felt like such a natural fit.”
There won’t be many immediate changes—the Bazi name will stay in place until Thirsty Monk’s Denver brewery can supply the Portland spot with its beer. Even then, they’ll stay true to Stevens’ model of offering a wide variety of Belgian-style offerings, with about half of the taps reserved for a rotation of other producers. Bialik’s brother Opus is in the process of moving his family from Seattle to Portland to serve as the new general manager. And as for that storage space housing a brewery, it’s still too early to tell. Architects need to survey the room to determine if a small system could be installed. If not, Bialik said he will either purchase an existing brewery elsewhere in the city or contract brew with another business. Either way, Thirsty Monk will eventually make beer in Portland. Until that happens, Bialik is focused on the ownership change and grateful for Stevens’ assistance.
“I’m so happy that Hilda is going to have the time to stay around and help as long as she’s available to help Opus with the transition and to learn about the community she’s created there and how we can honor and continue that.”
It’s a legacy she hopes will be remembered each time a crowd gathers there to drink Belgian beer as a soccer match plays on the business’s big screen.
By Jim McLaren
For the Oregon Beer Growler
The brown bottle on the low table in front of Hilda Stevens is labeled Westmalle.
“It’s Belgian-style tripel. In Belgium you have dubbels, tripels and quads. And the tripel comes from the fermentation process. It follows a traditional fermentation process; making beer and then double fermenting it — meaning they add more sugar to get the alcohol level up. In this case it is tripel fermented. So, right before they bottle it they add a little bit more sugar so it helps the alcohol build up. It helps in the aging process. In the case of tripels, for instance, you can age it for five, eight, 10 years if you want to.”
The popularity of Belgian-style beers has been on the rise in Portland for several years now. The flavors can tickle your tongue with a range of styles more complex than hop-heavy IPAs.
As for those flavors, Hilda explains: “Traditionally, in the case of Westmalle, because they’re a Trappist brewery, they use their own yeast. So, the yeast will have a lot in the flavor profile. They also add some candy sugar to it. In tripels you’ll pick up some caramels, some roasted notes because they’ll use more of a roasted malt in it as well. It’ll have a nice golden color. Usually, in the case of the bottles, you get a lot of the effervescence. Westmalle tripel has a really nice creamy head when you pour it in the right glass; it opens up more of the aromatics, too.”
It’s just after 3 p.m. on a quiet, drizzly March afternoon. Bazi Bierbrasserie on Southeast 32nd Avenue and Hawthorne Boulevard in Portland has just opened. There’s some music playing. The beertender is checking glasses. A couple wanders in, orders a couple of beers and hovers over them in quiet conversation. The drinks are undoubtedly Belgian or at least, like Hilda, Belgian-inspired.
Beer is not Hilda’s first job. After undergraduate and graduate work, she landed positions with high-tech companies and start-ups. Along the way, she did a lot of business traveling and during one of her stops in Philadelphia she first tried a Belgian beer. It was love at first sip.
The romance turned torrid during a vacation in Europe. On the advice of a couple she met while traveling through France, Hilda took a detour to Bruges, Belgium — an ancient city she refers to as “the Venice of the North.” Hilda began studying Trappist beers, appreciating and understanding their balanced flavors.
By 2011 Hilda was ready to do what would seem foolish to many people. Encouraged by her entrepreneurial father, she walked away from a six-figure paycheck and used a plan developed for her grad school thesis to open Bazi. Originally, she’d planned on operating a European-style bistro, but she soon realized she needed to find a market niche. Looking around, she realized what was missing — there were no Belgian-focused taprooms in Portland.
Something else was beginning to happen about the same time. Brouwerij Huyghe, a 111-year-old brewery based in Melle, Belgium was marking International Women’s Day by making a special beer. Hilda explains the idea was in response to Belgian women saying, “We drink your beer, but we don’t have a beer of our own and we want to learn more about making beer.” The event began slowly “with just women in Belgium; restaurateurs, homebrewers, everyday women who were interested in beer and learning more about it.”
Dressed in white lab coats and bonneted in white hairnets, dozens of women followed brewers through the Huyghe facility learning about and making beer they dubbed “Deliria.” It is the little sister of Huyghe’s best ale, “Delirium Tremens.” Both beers come in white bottles with blue foil cap wraps and feature ‘de roze olifant,’ a pink elephant, on the label. The name is also found on a bierbrasserie sign in Melle.
The “Deliria” event has been slow to open its doors to outsiders. At first it was only for Belgians. Then applications were accepted from other European countries. But finally through Wetten Importers, Huyghe’s U.S. distributor, Hilda heard 2017 would be “the first year they invited women from the U.S. and their goal was to send two women from the U.S.”
When Huyghe accepted Hilda’s application, they got more than a rookie brewer. She has done some collaboration brewing in Portland, surrounding herself with “people who are passionate about it ... I’ve brewed with Upright and Lompoc and Widmer. And any time you brew with somebody, everybody has a different way.”
In Belgium, Hilda learned more about the evolution of the brewery that has been working since 1906 — how it ferments and filters, but also how it is adopting eco-friendly policies such as using gray water from the brewing process for cleaning up and keeping plants hydrated.
But more important to Hilda was the social aspect of the one-day event. “I really enjoyed brewing with women from different parts of the world ... and the influence that a family-owned brewery, like Huyghe, can have on women brewing. What I loved about that experience, it wasn’t just industry related. They really cater to the community. We had some of the women brewing that day who were stay-at-home moms who wanted to have that experience.” The beer and how it’s made may be different, country to country, but the community beer creates seems to be the same wherever you go in the world.
Though she did taste the wort from the beer made that day, Hilda did not taste the Deliria she worked on until this Easter Sunday when she debuted it at Bazi.
Proost, de roze olifant!
This year was also not Hilda’s first time brewing in Belgium. Her house beer is Hofbrouw Tripel. “Two years ago I went to Belgium. A friend of mine owns a nano-brewery. We created a recipe and made 120 cases.” There are only 20 cases left. Hilda will go back to Belgium to make more.
By Peter Korchnak
For the Oregon Beer Growler
An unusual pub crawl in Southeast Portland on Oct. 10 proved that the ninth time can be a charm, too. After a series of eight walks that invited “brewers to go on nature hikes and make new beer inspired by edible and medicinal plants on the trail,” eager consumers burned a little more shoe leather as they made the trek from pub to pub during the Beers Made By Walking tapping. Oregon Beer Growler covered the original hikes in the August 2015 issue with the article “A Beer Walk in the Woods” and wanted to follow up on the process.
The Portland tapping featured 15 beers and one cider made by 11 commercial breweries, a homebrew club, and a cidery. All four participating pubs were within walking distance of each other. BMBW founder Eric Steen says that the beers “create a drinkable landscape portrait of Forest Park.” The bar hop, which transformed beers made by walking into beers consumed by walking, allowed people to literally drink in what Portland’s landscape has to offer.
While many people joined the informal walking tour, which started at Belmont Station at noon, members of the High Street Homebrew Club gathered at the last stop, Bazi Bierbrasserie, where their brew, Spruce Lee IPA packed a bright punch. Club member Bizzy Gross said the brew took some extra effort. “Spruce tips are out of season and distilleries buy them up to use in whiskey. But we finally found a supplier in Canada that sold us a pound for $50.” The inaugural tasting of the collaboration, made at Portland U-Brew, created a festive atmosphere. Club member Jax Zajdel spoke for many by saying, “It tastes like Christmas.”
The rest of the lineup at Bazi featured Belgian-style beers: Base Camp’s barrel-aged saison made with wild yeast harvested from an old-growth ancient forest preserve; The Commons’ saison featuring redwood and cedar bows and pine-smoked tea; Hopworks’ Belgian pale with licorice fern, wild ginger and maple syrup; and 10 Barrel’s sweet cherry beer with Belgian yeast.
The owners of Likewise, artists Adam Moser and Nancy Prior, also hosted one of the tappings thanks to a personal connection to Steen, who was Moser’s classmate at Portland State University. They also share a philosophy regarding support for fellow artists and a love of beer. “Art formalizes conversations in many different ways,” Moser said. “And beer is all about conversation.”
The lineup at Likewise included an IPA with cedar by Ecliptic, a strong ale with tips from four different trees by Hopworks and a German pilsner with wild red huckleberries by Widmer Brothers. Michael and Meredith Westafer, visiting Portland from Chapel Hill, N.C., said the event encapsulates what they think of the city. “The event brings two Portland institutions — beer and Forest Park — into public life,” said Meredith over a pint of Hopworks’ ale with vanilla leaf.
The Horse Brass Pub offered a grape root gruit by Burnside and Coalition, a saison with Hawthorn berries and lemon balm tea by Humble. While finishing an ESB by Hopworks, Carl Singmaster said he not only appreciated the fresh take on brewing that BMBW offers, but also the fact the event outgrew Belmont Station, which he co-owns and where the tapping exclusively took place from 2012 to 2014. “Local beer doesn’t get any better than this,” he said. Belmont Station’s offering included a red ale with cedar tips by Hopworks, a strawberry gose by Laurelwood, and a Reverend Nat’s cider with Hawthorn berries, dandelion and burdock root as well as a bagged garnish of Western red cedar wood chips.
Proceeds from the event benefited Forest Park Conservancy. Cody Chambers, who serves as the organization’s trails and restoration coordinator, led several of the walks. The program has not only brought people into the park; Chambers said, “it’s intriguing to see the brewers’ creativity bring the beers from inception to consumption.”
Because foraging in Forest Park is not permitted, brewers had to find ingredients they identified on their walks elsewhere. Brewers at Hopworks, where Steen works a day job as a communications coordinator, foraged for ingredients on trails along the Sandy River. The challenge for him this year, as the organizer of the tapping event, was identifying the right tapping locations. “Walking from bar to bar was a satisfying fulfilment of all those negotiations.”
This year, BMBW events were held in eight cities across five states. The Eugene tapping takes place Nov. 5 at The Bier Stein, with eight beers and ciders inspired by three walks in the area. Learn more at www.beersmadebywalking.com.
By Kris McDowell
For the Oregon Beer Growler
Like many of us, Hilda Steven's journey into the world of craft beer has been one with many twists and turns. Hilda is the sole owner of Bazi Bierbrasserie in Southeast Portland, a Belgian beer bar and official Portland Timbers and Thorns partner. Raised in Texas playing street soccer and eventually drinking the default beer, Shiner, her first career was in the software industry. She spent a good deal of time on the East Coast, and Philadelphia in particular, where Belgian beer bars are plentiful and she enjoyed blonds and wits. It was during a tour of French wine country, however, where her future took a fateful turn by way of a conversation with a couple that suggested she visit Bruges. Not having been there before, she took the recommendation and subsequently fell in love with the history, character and appreciation of beer she found there.
Back in the U.S. during the course of completing graduate school, Hilda put together a business plan, influenced by her travels, for a European bistro. But before it was more than a plan, she asked herself why there were no Belgian beer bars in Portland. Sure, this was 2009 and Upright Brewing was the only local producer of Belgian-inspired beer, but she had heard rumors that five more breweries were in the works to make similar beers. That information, combined with her love of the beers and desire to "find a niche and fill it," eventually led to the May 2011 opening of Bazi.
It was a fortuitous time in Portland for Belgian beers, with Beetje Brewery becoming The Commons Brewery, Logsdon Farmhouse Ales opening and Upright's beers gaining in popularity. Additionally, it was a booming time for soccer as the Portland Timbers joined Major League Soccer and the Rose City also played host to the Women’s World Cup just two months later. The latter event was a trial by fire for Hilda and her staff since a standing-room-only crowd gathered at Bazi to watch the semifinals. They crew survived (making a few tweaks before the final match), but more importantly, the turnout showed Hilda that in addition to filling a beer niche she had created a community gathering place for soccer fans, something she had observed and admired abroad.
Bazi serves up both imported Belgian beers and local interpretations with the authenticity of the imported beers being maintained by Hilda's regular visits to Belgium. Her most recent trip was in January 2015 and it was not just to enjoy the beer. Hilda’s other mission was to collaborate with Jef Goetelen at 't Hofbrouwerijke, a nano brewery northeast of Brussels. The two met a couple of years ago, and late in 2014 she approached him about working with her to brew a beer to celebrate Bazi's fourth anniversary. Jef loved the idea and together they created a recipe for a traditional Belgian tripel with a U.S. spin. Besides being a beer Hilda wanted to drink, she felt that a tripel was an appropriate "goodbye" to Bazi's first three years in business and a welcome to the beginning of year four. She spent a week in Belgium and a full day brewing the anniversary beer on ‘t Hofbrouwerijke's 9-barrel system.
Hilda returned to the U.S., leaving the beer with Jef, which he recently bottled. The majority of the 2,000-bottle batch of Bazi 't Hofbrouwerijke Tripel will soon be making its way to Bazi, with Jef retaining some of the bottles to be poured at festivals they attend. The 750-milliliter bottles will be available at Bazi with a release party taking place Wednesday, May 27. Timbers fans will recognize that as being a match night and in the planning of the event it was something Hilda kept in mind. They'll do a cake cutting, with cake made by neighboring bakery JaCiva's, and complimentary toast at 6 p.m. to allow people to attend the party and watch the action. In addition, Bazi taster trays will be offered.
As Bazi continues to mature, Hilda is looking forward to volunteering more and deepening her involvement with the community. Most of the Bazi crew has been in place since day one and that stability has allowed Hilda to take on projects like last year's Kick Kick Score, a nine-hole fut-golf event. She worked with the Hawthorne Boulevard Business Association and took the lead on writing the grant that funded the event. It involved many businesses along and adjacent to Southeast Hawthorne, an area she's called home since moving there in the early 2000s. They received overwhelmingly positive feedback on the event and Hilda is hopeful they'll be able to secure sponsors to do it again this year.
The future is bright for Hilda, Bazi, beer lovers and soccer fans alike. She's been asked by loyal customers who commute across the river about opening a second location on the west side, and while she's not ruling it out she's also mindful of pacing herself. As someone who has experienced her energy and passion for craft beer, I have no doubt she'll be seeking to fill another niche as she's done so masterfully with her Southeast Portland gem.
[a] 1522 SE 32nd Ave., Portland
By Jim McLaren
For the Oregon Beer Growler
There was a golden crack of sunshine in the gray, mist-filled sky that had ridden with me from Portland to visit a budding nanobrewery in Silverton on a cold November afternoon.
The “gold” was in a glass on the bar at the back end of a big, cluttered metal shed, half of which is home to Belgian Underground Brewing. Co-owner Sheldon Lesire, a school teacher, describes the brew as “a golden strong ale, bottle conditioned. It is about 9 percent ABV. Real bright golden color. It is unfiltered, but it sits so long everything settles to the bottom of the bottle.”
This is Underground’s version of what the Belgians call Duvel. The word means “devil” in Flemish, which is odd because it’s so bright and lively — reminiscent of spring in its aromas and flavor.
As Sheldon explains that Belgian beers are lightly hopped and draw most of their flavors from the yeast strains and adjuncts used to make them, his father-in-law is smiling broadly through a full salt-and-pepper beard. Dale Coleman is the brewer whose hobby of 16 years is filling Silverton taprooms with excited taste-testers.
But Dale, who also works at a company that manufacturers off-road products like winches, didn’t start out making Belgian beer. “I’ve always been a stout and porter type of guy,” he explains. Dale only decided to try Belgians a couple of Christmases back when Sheldon asked if he’d show him how to make beer for the holidays. That led Dale and Sheldon on a recipe search through every brewing book Dale had until they settled on Duvel. Several experimental batches gave them the taste and color they wanted, and taste tests in Silverton and at Portland’s Bazi Bierbrasserie, which features Belgian-inspired beers, proved they had what they wanted.
That’s when the Underground story came to a new chapter. The next beer Sheldon, Dale and third partner Eric Druliner, a Lake Oswego police officer, tried was a chocolate porter. Dale says it’s made with Madagascar vanilla beans soaked in Maker’s Mark bourbon for about a month. He also pitches Belgian chocolate into the secondary fermenter.
When Sheldon, who was born in Belgium, first smelled that porter he “had an emotional moment.” The tobacco aromas reminded him of his Opa, or grandfather in Flemish. It was then that Sheldon realized the brewery’s philosophy had to be “we make beer to tell stories and we tell stories to sell beer.”
Underground’s story actually began, then, in 1939 when Sheldon’s then-19-year-old grandfather joined the Belgian Resistance movement to fight the invading Nazis. Over the next few years he passed along information, such as railroad schedules for German troop movements. The young man was arrested three times and each time he lied his way out of jail.
But Sheldon explains that “almost nobody knows anything about the Belgian Resistance.” And, he adds, like that movement, “Belgian beers are unsung.”
Belgian Underground Brewing wants to share those stories and its take on those beers.
Both agree that any new beers will have to wait until they build out their small brewery and get OLCC approval. It could happen this coming spring.
Until then look for other Belgian Underground Brewing tasting events in Silverton, grab a glass and raise it to Sheldon’s Opa and what he inspired.
As the Oregon Beer Growler was going to press, Belgian Underground Brewing was in the middle of a Kickstarter campaign to raise $15,000 to outfit their current facility in order to meet OLCC standards for a brewery.
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