By Ezra Johnson-Greenough
For the Oregon Beer Growler
The internet was supposed to make life easier and solve humanity’s problems, so who figured it would take an online bookstore more than two decades just to get beer deliveries to your home right? When Amazon rolled out its Prime Now service in late 2014, home beer and wine deliveries were discussed, but it wasn’t until August of 2017 that the service launched in Oregon. Amazon is famous for helping kill off local and big-box book retailers, and some are now concerned they could do the same to grocery stores and bottle shops.
Prime Now is an app for your phone or device that lets you order items you’d normally find at large grocers: food, household supplies and gadgets. To use this service, you must be an Amazon Prime member, which for $99 a year is easily worth it if you do any other online shopping or video/music streaming. Products are shipped through the company’s regional partners, and based on my zip code that would be New Seasons Market, Whole Foods Market or Amazon’s local product center.
Ordering from each incurs a separate delivery fee (typically about $5) that’s waived when the purchase amount reaches a certain threshold. Amazon then adds a suggested $5 tip for the driver, which can be edited. Users choose a two-hour arrival window and it can be scheduled days in advance. If you’re in a hurry, one-hour delivery is available for a fee ranging from $4.99-7.99. Prices are comparable, if not exactly the same, as what’s in stores. Another benefit is the option to have your package left on a safe porch without signature (though you must be present with identification if purchasing alcohol).
Amazon’s Prime Now store is the only outlet in my zip code to ship beer, cider and wine (none of the hard stuff). There is a “Cold Beer” section with subcategories for “Local and Craft Beer” along with domestics, imports and specific styles. At this point, your choices are limited to the lineup you might find at your local mini-mart, but I suspect that will change — especially if there’s demand.
Under “Local and Craft Beer,” some might quibble with listings for Not Your Father’s Root Beer, Blue Moon, Elysian, 10 Barrel and Hop Valley, but that’s neither here nor there. More important to most is the local beer selection, which includes new and classic — but safe — hits from Breakside, BridgePort, Crux, Full Sail, Deschutes, Ecliptic, Fort George, Ninkasi, Oakshire, Pyramid, Rogue, Widmer and Worthy. National/international players are even more basic, like Corona, Guinness, New Belgium, Pacifico, Stella and, interestingly, Schofferhofer Grapefruit Hefeweizen.
I have now ordered from Amazon’s Prime Now service five times, three of them specifically for beer, finding mostly good results. The delivery often arrives on the early side of the two-hour window, and they take care to put the beer in a thin, but still temperature-holding, Mylar bag along with an ice pack. I encountered one issue with my first purchase of two bottles of Breakside’s flagship IPA in 22-ounce bottles (well-priced at $4.29 each) and a six-pack of Pelican’s Beak Breaker Double IPA. Shortly after placing the order, I was notified via email that the Pelican beer wasn’t available. The rest of the items came as usual, and there was no charge for the six-pack — though it was still listed as being available more than a week later.
Polling the hive mind known as my social media connections, I came across one other interesting snag that I tested myself. When requesting a seasonal release, you may not end up with the beer you intend. For instance, one person discovered that an order placed for Fort George’s Suicide Squeeze IPA actually resulted in the brewery’s 3-Way IPA being delivered. I attempted to replicate this by ordering Suicide Squeeze along with Breakside’s Toro Red (the site actually pictured the brewery’s What Rough Beast beer). I ended up receiving the 3-Way as well and the India Golden Ale by Breakside. The lesson: beware of accuracy when it comes to ordering seasonals. On the plus-side, it’s nice to get a refund and still keep the beer by sending in a complaint. This, however, highlights areas where online beer delivery will most likely always fall short — in selection and depth of knowledge.
“Delivery works best for replenishing staples,” says Carl Singmaster, one of the proprietors of Belmont Station in Southeast Portland. “For the consumer that prefers to drink primarily one widely available brand consistently, it makes a lot of sense. But for those who are constantly exploring and learning, I think they'll prefer to shop at bricks and mortar.”
“When customers need friendly interaction, real opinions, industry gossip or tips, that's where we come in. There's nothing virtual about it,” says Sarah Pederson, owner of North Portland’s Saraveza tavern and bottle shop.
With Amazon’s recent acquisition of Whole Foods, there’s a lot of concern that the massive company could push out mom-and-pop grocery and beer retailers. While most bottle shop owners I talked to think that Prime Now is more of a threat to big-box stores, they are still considering the possible consequences.
“We may lose some sales,” says Sean Campbell (aka John Beermonger), owner of The BeerMongers bottle shop and bar in Southeast Portland, “but I feel that is always a threat either from grocery stores or big liquor stores. Knowledgeable staff, good prices and good atmosphere should help keep the little guys in business.”
Sarah Pederson agrees, “I think Amazon grocery will affect grocery stores in the beer departments more than small bottle shops such as Saraveza. I can't imagine that all the time, effort, devotion and education we put into our selection on a weekly basis could be mimicked by a ginormous online store.”
In addition to the selection and expert customer support, Prime Now doesn’t offer details consumers want, like where their beer is coming from.
“I have so many customers who are very conscientious of what brands they purchase in regards to the ownership of the brewery,” says Sarah Pederson. “I don't know if these people refuse to shop at Walmart or on Amazon, but I'm curious to hear from them.”
The area where Amazon really could hurt small businesses is pricing. “The biggest concern is that a company of the scale and with the cash on hand of an Amazon can subsidize their service to undercut other retailers. The other concern would be if producers and distributors give them outsized allocations of limited-release beers,” comments Singmaster.
Beermonger is more concerned about the beer itself. “I know not all beer is stored properly. I see it in big stores, but also specialty stores. If people get inferior product that was stored and shipped under less-than-ideal conditions, they may blame the brewery for making bad beer. This is a problem that often comes up and I see this new delivery system increasing the likelihood of beer that is ‘off.’”
Overall, these craft-centric retailers were interested in following this new wave of beer delivery, but didn’t seem overly worried about competition. In some cases, they were even encouraging.
“I am all for consumers having as many options and choices available to them as possible,” says Singmaster. “For those that prefer to have their groceries delivered rather than visiting stores in person, there is no reason they shouldn't be able to put beer and wine into the mix.”
“Convenience sells. This move by Amazon and Whole Foods is a sign of the times, and we shouldn't be surprised by it. In fact, we should be prepared for more of it. People are very emotional, and often fearful, about big business and how it takes over. It's not necessarily a bad thing for the craft beer movement, but it sure is an interesting twist in this ever-changing industry.”
One thing is for sure, now that there are more ways to get beer delivered, Amazon won’t be the only one to get into the business. Additional specialty retailers are likely on the way. We already have draft growler beer subscription services in companies like Hopsy and bottle subscription through Tavour, among others.
By Pete Dunlop
For the Oregon Beer Growler
Belmont Station, Portland’s original bottle shop and beer bar, is hitting the ripe old age of 20. They’re celebrating with a 20/20 theme — 20 days of events for 20 years.
The party gets underway on Saturday, April 1 at the Horse Brass, where Belmont Station got its start in 1997. The Brass will have a collection of special beers on tap when it opens at 11 a.m. Some of those beers will have been made with help from Belmont Station staff.
At 1 p.m., guests will march up Southeast 45th Avenue to the current home of Belmont Station, where they will feature several bottle releases and more special beers on tap. The parade will include noisemakers, bubbles, signage and typical parade fare — though no floats.
“Twenty years is a nice milestone,” said Lisa Morrison, majority owner of Belmont Station. “Besides being a celebration for patrons, we’re honoring the contributions of people who made and continue to make Belmont Station what it is today. People like Joy Campbell, Don Younger and Carl Singmaster, not to mention our awesome staff, past and present.”
Another featured event, mini-Puckerfest, is set for April 7-9. They’ll be pouring at least eight sour beers at all times during the weekend. A number of special beers from well-known breweries will be released, including one from de Garde Brewing called, “The Station.”
“As part of Mini-Puckerfest, we’ll be doing another Battle of the Blends competition,” Morrison said. “Two teams made up of Belmont staff produced blends with Cascade Brewing. Patrons will vote on their favorite for the insufferable bragging rights.”
The weekend of April 14-16 will feature Bigger, Badder, Blacker drafts, featuring a Deschutes night with an Abyss variant, Black Butte 25-28 and a vintage bottle sale, plus other offerings through the weekend from Ninkasi, Fort George and more.
On Monday, April 17, the Besties celebration will bring together the folks behind the recent Oregon Beer Awards Small, Medium and Large Breweries of the Year: Baerlic Brewing Company, The Commons and Breakside Brewery.
Next up is the annual Samuel Smith's Salute on Tuesday, April 18. Tom Bowers of Merchant du Vin will showcase the iconic brewery and its place in modern craft beer culture. There will be bottles pouring at the bar and Bowers will lead the annual salute during the course of the evening.
The party finishes up on April 20, with Lagunitas tapping The Waldos’ Special Ale at 4:19 p.m. (so it can be in your glass at 4:20 p.m.). Sixpoint will contribute their Puff to the party (including Puff rolling papers) and Laurelwood will have a special 4/20-themed IPA.
Old-timers will recall that Belmont Station was the only place of its kind when it opened next to the Horse Brass. Campbell and Younger launched the small store because Horse Brass patrons were asking to purchase imported beers and other specialty items.
“We were just slightly more than an afterthought next to the Horse Brass,” said Chris Ormand, who spent a decade at Belmont before joining General Distributors last year. “We sold novelties, specialty food and offbeat videos, most of it imported from the U.K. And beer.”
The place stocked some 400 bottles in those days. It’s hard to fathom given present circumstances, but each bottle was displayed with a price tag. The actual beer was stored in walk-in coolers. Customers would make a list of what they wanted and give it to the clerk, who would round up the beers.
The beer selection has exploded, obviously. Modern Belmont Station carries some 1,500 beers, ciders and meads in bottles and cans, and also features 23 rotating taps pouring some of the best beer in the city. It’s a Cheers bar for many locals, as well as a destination for tourists.
“There truly was nothing like Belmont Station when Joy and Don launched it 20 years ago,” Morrison said. “It was a big deal when my business partner, Carl Singmaster, joined as co-owner, moved it to the current location and added the beer bar.”
Belmont Station is generally regarded as Portland’s premier bottleshop and beer bar. They were again recognized at the Oregon Beer Awards for just that: Best Beer Bar and Bottle Shop. But Morrison refuses to brag.
“I guess we are looked at as setting the standard for what a bottle shop and beer bar should be,” she said. “That’s something we strive for. I like to think we’re respected for our knowledgeable service, our friendly and cozy atmosphere and the fact that we've been consistent through the years.”
Stay tuned for information on next year’s big bash, when Belmont Station reaches drinking age.
Note: Many of the events happening during the 20/20 festival were still being finalized as this story went to press. Check the Belmont Station website for updated details.
4500 SE Stark St., Portland
By Anthony St. Clair
For the Oregon Beer Growler
Stay on the nice list of the beer lover in your life by giving the gift of a special bottle that is worth a spot in the cellar. The picks here were curated by Mike Coplin, owner of 16 Tons in Eugene, and Ryan Fosbinder, purchasing manager at Belmont Station in Portland. One tip: “gift” an extra bottle to yourself.
The Ale Apothecary, Bend
House lactobacillus gives sour balance to malt and wheat structure. Added complexity from up to a year of aging in oak barrels, followed by a month-long dry-hopping — also in oak barrels. The result surprises with tropical and citrus aroma, with tart, earthy and herbal notes on the palate. 9% ABV
Captain of the Coast
Pelican Brewing Company, Pacific City
MacPelican’s Wee Heavy aged in Washington Wheat Whiskey barrels from Dry Fly Distilling in Spokane, Wash. Silky texture and complex flavor evokes creme brulee, dried apricots and sherry. 9.5% ABV
The Commons Brewery, Portland
Pucker up! Last released in 2012, this floral, earthy ale brings mild tartness and cherry notes from ale yeast, brett and 10 months of aging in a 60-barrel foudre. 6.3% ABV
Ninth Anniversary Peach Farmhouse Ale
Oakshire Brewing, Eugene
Released in 2015. A brett ale and wild ale each mingled with peach puree for two years before they were blended and spent another month on more peach. Fruit flavors hold strong. 6.2% ABV
Belmont Station 19th Anniversary Barrel-Aged Barley Wine
Ecliptic Brewing, Portland
Brewed for Portland’s oldest beer shop. Aged nine months in 12-year-old bourbon casks, this barley wine picks up rich barrel character: oak, caramel and heat. 12% ABV
Oakshire Brewing, Eugene
Oakshire snagged a recommendation each from Ryan and Mike. Oakshire’s sixth anniversary continued their Hellshire series with an imperial stout aged 12 months in Heaven Hill Rittenhouse Rye and Elijah Craig bourbon barrels. 12% ABV
Breakside Brewery, Portland
Gin meets hops meets brett in a blend of barrel-aged sour beers 16 months to 26 months old. Delicious now, but expect cellaring to further improve and refine its character. 7.7% ABV
16 Tons Sech 'n Brett
Logsdon Farmhouse Ales, Hood River
Session-style Szechuan Brett Seizoen brewed to commemorate the five-year anniversary of Eugene’s 16 Tons. Various yeasts influence spice and fruit notes, plus a crisp, dry finish. Pepper character enhances food pairings. Expect this bottle-conditioned beer to keep evolving. 6.5% ABV
Caldera Brewing Company, Ashland
Chocolate and bourbon step right up to the palate. Imperial porter conditioned on Maker's Mark-soaked oak spirals, then aged in Kentucky Heaven Hill bourbon barrels. 8.5% ABV
Conflux Series No. 2: Collage
Deschutes, Bend and Hair of the Dog, Portland
Both Mike and Ryan recommended this “artistic collage of cask-aging alchemy.” A blend of Deschutes The Abyss and The Stoic (each aged in pinot barrels) and Hair of the Dog Fred (aged in American oak and rye whiskey barrels) and Doggie Claws (aged in cognac barrels). Roasted accents and complex malt character underpin molasses, caramel and vanilla. Don’t be surprised if this beer improves after a couple more years. 14.3% ABV
By Erica Tiffany-Brown
Of the Oregon Beer Growler
For the last three years, I’ve dressed up as a hop during the Halloween season because a.) hops are awesome, and b.) I’m both too lazy and not creative enough to conjure up some other costume. Although I love traditions, I’m growing tired of doing the same thing year after year. But one thing I never get tired of is Oregon beer — so, I’ve decided to brew up some new rituals for all of us featuring our favorite treat. Below, you’ll find four different fall activities — beyond just Halloween — and the beers that go with them. October will never be the same again!
Ashland’s Caldera Brewing is already Halloween-friendly thanks to their logo, a bubbling black cauldron. But what will really put you under their spell is the Toasted Coconut Chocolate Porter. The brewery uses in-house toasted coconut chips and natural liquid chocolate to create nothing short of Mounds bar goodness. The beer already claims to be dessert in a glass, so why not take your state of sugar-induced bliss one step further by pairing it with the Hershey’s tropical treat? | 6.2% ABV, 24 IBUs
Aside from having a great name, Nut Crusher Peanut Butter Porter from Wild Ride Brewing in Redmond blends the chocolatey, caramelly, nutty notes loved by porter fans and amplifies them times a thousand with an undeniably creamy peanut butter flavor. It’s a beer that pairs well with E.T.’s favorite food group — Reese’s Pieces. Added bonus: The candies will double as a type of breadcrumb trail when you’ve imbibed too many beers and can’t find your way back home! | 6% ABV, 18 IBUs
Fall Activity Pairing: Trick-or-Treating
Even though you’re too big to get away with going door-to-door asking for candy — unless you secretly steal from your kid’s stash — there are likely plenty of leftovers from that giant variety pack you had every intention of handing out to costumed little monsters. Instead of ravaging it like a zombie, here are some more Oregon beer and candy pairings to help you savor every last bite: Rusty Truck Brewing’s Taft Toffee Porter with Heath bars, Base Camp Brewing’s S’more Stout with Peeps marshmallows, and Rogue’s Hazelnut Brown Nectar with Ferrero Rocher.
Pumpkin Spice and Everything Nice
Pumpkin beer (or pumpkin anything for that matter) is one of those things people either seem to love or hate. But even the biggest pumpkin skeptic could be made into a believer with Rogue’s annual Pumpkin Patch Ale. “Crafted from patch to batch,” each year Rogue employees pick fresh pumpkins from Rogue Farms in Independence, load them up and drive them 77 miles to the Newport brewery. The pumpkins are then roasted and pitched into the brew kettle, creating a final product that rivals even the best witch’s brew. | 6.1% ABV, 25 IBUs
Complex enough to be in a category all on its own, Cascade Brewing’s Pumpkin Smash is not for the average pumpkin beer fan. The Portland barrel house is highly regarded for its sour beers, and Pumpkin Smash does not disappoint. Each year’s batch offers a different experience — for example, their 2015 version is a blend of blond and quad ales aged in bourbon and brandy barrels for up to 22 months with pumpkin and spices. In September, the brewery released the 2015 blend on draft only, with vintage 2013 and 2014 bottles available for purchase. If the spirits are in your favor, you’ll likely still be able to score a rare bottle at the brewery, or at bottle shops such as Portland’s Belmont Station and The Bier Stein in Eugene. | 10.8%-12.35% ABV
Fall Activity Pairing: Pumpkin Patch
Check out Heiser Farms in Dayton for the ultimate pumpkin overload. On Saturdays and Sundays in October, the farm has cannons that shoot pumpkins more than a quarter of a mile! They will also be serving Heiser Pumpkin Ale from Silverton’s Seven Brides Brewing, a brew made with pumpkins grown right on the farm.
Originally released as a seasonal in 2014, Ninkasi’s Dawn of the Red has become almost as much of a cult classic as the movie it’s named after — 1978 horror film “Dawn of the Dead.” The brewery’s label designer and art director, Tony Figoli, is obviously a fan of the film, so what better reason to add this zombie-themed pairing to your to-do list this Halloween season and beyond? According to the Eugene brewery, “it doesn’t take brains to know this IRA is a delicious choice any time of year!” | 7% ABV, 75 IBUs
The infamous Black Widow only summons herself two weeks out of the year, but she always leaves a lasting impression. Originally brewed at the McMenamins Thompson Brewery 25 years ago on October 15, 1991, this deep-black porter infused with licorice root is so enchanting she will be the star of her own “Widow’s Weekend” at various locations. While she’s available October 15 through Halloween at all McMenamins pubs, the Thompson Brewery usually releases the popular seasonal earlier than the rest. But don’t get too lost in her web, as she won’t be here for long! | 7.35% ABV, 30 IBU
Fall Activity Pairing: Scary Movie Marathon
Although there is a 1987 crime thriller which shares the name “Black Widow,” McMenamins has a lot more to offer than that in the scary movie department this month. The company’s Mission Theater and Pub in Portland offers a variety of screenings all year long, but in October, you’ll find that classic spooky movies are their specialty. “The Craft” and “Scream” are both celebrating their 20th anniversaries, “Little Shop of Horrors” is celebrating its 30th, and “Carrie” is celebrating its 40th. There will be multiple showings of each, along with the movie “Se7en.” Don’t forget to order your favorite McMenamins beer as liquid courage as you prepare to be scared!
Putting the Oktober in Oktoberfest
If you’re pumpkin-phobic, have no fear, Deschutes is here! The brewery recently added a new fall seasonal to its lineup: Hopzeit Autumn IPA. While this beer may or may not conform to the Reinheitsgebot (a German purity law only allowing water, barley and hops as ingredients), the beer is at least “100-percent gourd free” according to the brewery, and “blends the malt body and flavor of a Marzen with the hop profile of an IPA.” It even has its own hashtag: #SayNoToPumpkinBeer. | 7% ABV, 60 IBUs
For those of you wanting something you could drink a few steins of without being frightened by flavors, this section’s for you. Block 15 Brewing’s Autumn Farmhouse Ale, dubbed as a “harvest celebration of Pacific Northwest regional farms,” is a part of the brewery’s seasonal bottle-conditioned series. The beer truly lives up to its description, featuring organic North American malts, organic oats from Green Willow Grains, Willamette Valley hops, and honey from Queen Bee Apiaries, also located in Corvallis. | 7.4% ABV
Fall Activity Pairing: Oktoberfest
Although Munich’s famous Oktoberfest may be over, luckily for you there are still some Oregon breweries that are hosting their own versions of the revered German celebration this month, including Block 15’s Bloktoberfest on Oct. 21 (Pro Tip: You get free entry if you wear German-themed clothing). On Oct. 8 in Portland, not only is Zoiglhaus Brewing hosting its own Oktoberfest, but Widmer Brothers Brewing will be putting on an Oktoberfest at Pioneer Courthouse Square featuring rock band X Ambassadors.
No matter how you’re celebrating this month, don’t be too spooked to try a new Oregon beer!
By Pete Dunlop
For the Oregon Beer Growler
Chris Ormand got an offer he couldn’t refuse. And it didn’t come in the form of a severed horse head.
After more than a decade of formative fun at Belmont Station, Ormand is moving to General Distributors, where he will be craft brand manager. He’s been the purchasing manager at the Station, responsible for what makes it into the coolers and onto the floor, for many years.
“I’m moving on for a combination of reasons, definitely not just for money,” Ormand said. “I wasn’t unhappy. There have been many offers over the years. This was the first that was strictly craft-oriented. I’m delighted that I’ll be focused on what I know best, which is craft beer. Plus, I’ll be working alongside [VP of Craft/Specialty Beverage] Bob Repp, someone I’ve known and respected for years. ”
General is hoping to tap into Chris’s experience in inventory control and sales trends at the retail level. He’ll help them smooth the gap between distributor and retailers. His collection of industry contacts may also come in handy.
“Chris understands ordering and forecasting,” said Tiny Irwin, general manager at General Distributors. “He’ll help us manage inventory more efficiently and ensure that the freshest product reaches shelves. I also think his relationships will help drive sales for current partners and attract new ones to our portfolio.”
Ormand’s time at Belmont Station dates to 2005, when it was just slightly more than an afterthought next to Horse Brass Pub. They sold novelties, specialty food and off-beat videos, most of it imported from the U.K. There was beer, as well. The Station stocked some 400 beers in those days.
“We displayed a bottle of each beer with a price tag,” Ormand recalls. “All the actual beer was stored in giant walk-ins. Customers would make a list of what they wanted and we would gather it for them. It was horribly inefficient. But you couldn't ask for better product storage conditions.”
Serendipity landed Ormand at Belmont Station. He had moved to Portland from the Midwest in June 2004 and was living in an apartment near the business. Shortly after losing his coffee shop job at the end of the year, he ventured across the street to grab some bottles to celebrate his unemployment.
“Alex Ganum (who went on to found Upright Brewing) was working behind the counter. I mentioned that I was unexpectedly out of work. It turned out he had just accepted a brewing position at BJ's and was giving notice. He told owner Joy Campbell she should hire me. That led to several hours of chatting with Don Younger, who was a partner in the business, over pints. I agreed to start the next day, Jan. 5, 2005.”
He spent his first six months working in the bottle shop. When the buyer left to pursue another opportunity, there was little interest in the position. So it fell into Chris’s lap. Serendipity had struck again.
There have been a lot of changes over the years and Ormand has seen them all.
“Probably the biggest change was the relocation,” he says. “We were a small store with 400 beers and a bunch of novelties. In early 2007, we moved to the current space on Stark Street and became a true bottleshop, with more than 1,300 bottles and an attached beer bar. That was enormous.”
The best part of that story is that Belmont Station’s growth occurred slowly and organically, allowing them to build a customer base and beer selection while maintaining high standards of freshness and quality.
“I see new places opening nowadays with 1,000 beers right off the bat,” Ormand says. “I just shake my head because I know half of those beers will be stale before they sell. Our inventory here was built over time, which allowed us to mostly avoid that issue.”
Things have obviously changed a lot in recent years, during which the local brewery count and number of available beers has exploded.
“Demand for most imports has plummeted in recent years,” Ormand says. “That’s probably because we have local breweries producing great beers that are fresher and less expensive than their imported counterparts. Most people like local.”
The big exception to the import decline is sour and wild beers, which have gotten increasingly popular in recent years. Beers that were once “shelf turds” are now all the rage.
“I loved sour beers when I arrived at the Station,” says Ormand, “But we could hardly give the stuff away for years. We’d get Cantillon or Fantome and cases would sit for months. That flipped around 2011. All of a sudden, everyone was looking for those beers and cases would fly out to door.”
Portland being what it is, another big change is that consumers have gotten more sophisticated.
“Especially as it relates to freshness,” Ormand says. “I see more people checking bottled-on dates than I used to a couple of years ago. People have figured out that freshness matters. They won’t buy old beer, unless it’s something that’s going to be cellared.”
Belmont Station will carry on. With Ormand’s help, it has established itself as a world-class bottleshop and beer bar. Replacing him won’t be easy.
“There’s no way to fill Chris' shoes,” said Lisa Morrison, majority owner. “We aren’t just losing our purchasing manager. We’re losing our institutional memory, our historian, graphic designer, web designer and IT guy. He also has one of the best palates I've known. Fortunately, we have a great staff and we’ll get through this. But we’ll never be quite the same.”
Ormand looks forward to the excitement and challenges of his new role. He’ll be working with fewer products in higher volumes, shaping Portland’s craft beer landscape.
“Being able to choose what goes on the floor at Belmont Station has been awesome,” he says. “Being able to choose what potentially ends up in stores and on tap around the city is a step up. I’m looking forward to the challenge.”
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