By Dustin Gouker
For the Oregon Beer Growler
It’s difficult to believe Bend’s 10 Barrel Brewing is already 10 years old.
But from its humble beginnings, the quickly growing brewery is set to celebrate its 10th anniversary, complete with another pub opening this spring in its hometown.
A lot has happened in those 10 years, including the now-famous purchase of the brewery by Anheuser-Busch InBev in 2014.
The new brewpub, which is located on 10 Barrel’s east side Bend campus, is part of a larger expansion. A new building in excess of 60,000 square feet will be where all of 10 Barrel’s packaging and shipping takes place. It also includes warehouse space. 10 Barrel had easily outgrown its current facilities.
“It’s going to be great to be able to spread out in new offices, to have a little more room.” 10 Barrel brewmaster Jimmy Seifrit told Oregon Beer Growler.
But for people in Bend and fans of the beer in Oregon, the brewpub is perhaps the most exciting news.
10 Barrel’s original brewpub on the west side of Bend is a cozy affair, and often overflowing with guests during peak hours and on weekends.
The new pub will offer a similar intimate experience to that one, but will feature some of the same feel as bigger 10 Barrel pubs in Portland, Boise, Denver and San Diego (scheduled to open in April) with exposed wood, concrete and steel.
Display windows in the pub look into the new 10 Barrel facility. Patrons will also get views of the Cascade Mountains from the patio.
The new pub should do well as soon as the doors open, as the east side of Bend is underserved in terms of brewpubs, with only Worthy Brewing in the vicinity. (It also comes as another of Bend’s biggest breweries, Boneyard Beer, has plans to open a pub this year near downtown.)
Lovers of 10 Barrel’s beer will be happy to know that there are 22 taps on site. That gives the pub the ability to offer a variety of exclusive brews in addition to 10 Barrel’s flagship and seasonal-run beers.
Ian Larkin, formerly of Bend Brewing Company, will head up the brewing for the pub. That reunites him with Tonya Cornett, another Bend Brewing alum working at 10 Barrel. Bend Brewing has consistently produced award-winning beers before and after Cornett’s departure.
Seifrit said he plans to turn Larkin loose to make cool and unique beers, including special barrel-aged and sour beers.
“I told him I want him to come in here and go crazy, and take every idea you want to do, and do it,” Seifrit said. “My mantra is not to micromanage. My job is to give guidance and be an enabler — put the materials in their hands and do the best beer they can.”
10 Barrel tells Oregon Beer Growler that the new pub’s “estimated opening is the end of May," with an exact date still up in the air as of press time. You can find the new pub at 62970 NE 18th St. in Bend. 10 Barrel is also hosting a 10th anniversary party on campus on Saturday, May 13th, featuring a free concert headlined by hip-hop group De La Soul.
The pub is perhaps the biggest change in town. But the new facility is obviously going to change things for 10 Barrel far beyond Bend. The company and Seifrit maintain the brewery holds onto its roots, no matter how big it gets.
“Now, as we’re able to increase capacity, we’ll slowly start sharing the beer with people around the country,” Seifrit said. “But No. 1, we’re always going to focus on our core market — that will be tried and true until the day we die. As a company, we never want to forget where we came from and the people that supported us.”
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 Dustin Gouker
For the Oregon Beer Growler
Crow’s Feet Commons
Crow’s Feet has turned into a favorite for both locals and visitors looking to grab a beer or a coffee in Bend. The funky space is an ideal spot between Bend’s downtown and the Deschutes River. Crow’s Feet is located in the Goodwillie-Allen-Rademacher house, built in 1904, and is one of the oldest structures still standing in Bend. When it’s not too cold or snowy, their back porch offers a few of the river. Inside you’ll find intimate seating — including a couch in front of a fireplace — where you and a loved one can enjoy a beer. There are 16 taps featuring an often eclectic and constantly rotating selection of beer (as well as some ciders and kombucha).
875 NW Brooks St.
Crux Fermentation Project
Given that this is a section about where to drink a Bend beer, we’d be remiss in not including at least one local brewpub. However, brewpubs, by their nature, aren’t necessarily romantic places. But Crux offers some romantic amenities that many others don’t. For one, there’s the expansive view of the Cascade Mountains that’s tough to beat. And if you brave the cold to check out the outdoor patio — snow permitting — you can enjoy a beer on a bench in front of a roaring fire. Crux is considered one of the best beer makers in town as well, so it’s got a lot going for it on the “craft beer date” front.
50 SW Division St.
There are plenty of romantic and more upscale eateries to choose from in downtown Bend. But Drake is one of the smaller, more intimate spots to enjoy a meal and/or drink with a significant other. The dim lighting looking out on the hustle and bustle of downtown Bend provides a great spot to catch one’s breath. There’s not a bad seat in the house for a romantic night out, from the cozy booths along the windows to a beautiful and intimate bar area as well as seating where you can watch the kitchen do its thing. Drake rotates six beers on tap, which usually consist of a couple of standard local offerings along with a few quirkier regional selections.
801 NW Wall St.
Elk Lake Resort
It doesn’t get much more remote than this for a romantic getaway. In the winter, you can only get there by skiing, snowmobile or the resort’s Sno-Cat. In the heart of the Cascade Mountains, it’s a beautiful place to enjoy winter activities or just the beauty of the region. Inside, the resort’s restaurant is a rustic, romantic spot for a meal or a drink after a day of snow play. There are usually nine different Central Oregon beers on tap. The resort is only open Thursday-Saturday during the winter months.
60000 Century Drive
McMenamins Old St. Francis School
Bend’s version of the McMenamins franchise has plenty of charm, and plenty of romantic nooks and crannies to sip a beer. The former Catholic schoolhouse has fire pits all over the property, and you can often find at least one you can enjoy to yourself during an evening. The best outdoor spot is probably O’Kanes, which is set apart from the rest of the property near the back. If you don’t want to brave the elements, the Fireside Bar has plenty of booths and a constantly roaring fire. And for an even more intimate setting, try to find the hidden Broom Closet bar. The full lineup of McMenamins’ standard beers is available pretty much everywhere on the property, usually along with brews that might only be found in Bend.
700 NW Bond St.
By Dustin Gouker
For the Oregon Beer Growler
The idea of crystal-clear mountain springs being the source of great beer has long been an image evoked by the beer industry, from the iconic commercials of Coors to the labels and marketing of today’s craft brewers.
But getting that water — and keeping it usable after the brewing process — are major issues craft brewers and cities must confront on a daily basis.
Water and general sustainability for the beer industry were the focus of a two-day event held in September, put on by the City of Bend and the Pacific Northwest Pollution Prevention Resource Center. (A similar event was held in Bellingham, Wash., later in the month.)
The event was meant to be an educational opportunity for brewers while bringing together government officials, regulators and members of the craft beer industry to talk about sustainability and water usage. The workshops provided ideas for brewers and owners wanting to decrease their environmental footprint while improving their bottom lines, and connected them with cost-effective resources and solutions to energy, water and waste issues.
“Great beer starts with great water quality and great ingredients, and we have the luxury of having both here,” said Chris Hodge, the CEO of Worthy Brewing, in greeting attendees to the Sustainable Craft Brewery Workshop. Worthy, which hosted day one of the event, is one of a number of Central Oregon breweries that take sustainability issues seriously.
Of course, Bend is renowned for the quality of its water, which is often cited as one of the reasons the craft beer industry has flourished in the region.
At the workshop, Christina Davenport, industrial pretreatment technician for the city of Bend, talked about why brewery wastewater is of concern to cities in general and Bend in particular. For instance, Davenport pointed out, Bend’s Deschutes Brewery and 10 Barrel Brewing create more than 25,000 of wastewater gallons per day.
“We’re working with breweries to find solutions to reducing what goes to the sewer,” Davenport said. “That includes both the strength of the waste, and reducing the volume going into the sewer line.”
Creating one barrel (or 31 gallons) of beer often results in a brewery creating four to 10 barrels of wastewater, Davenport noted. From every brewery, some of that wastewater is of the “high-strength” variety — from the brewing process or from cleaning — which can carry an extreme pH level and is more difficult for municipalities to treat.
One solution employed by breweries is “side streaming,” or collecting high-strength waste so it can be disposed of separately. For instance, spent hops, grain and yeast can often be used by farms, and are commonly used by farms that have relationships with breweries.
Water wasn’t the only issue at the workshop. The Energy Trust of Oregon presented on how incentives and energy audits can save significant energy costs. Worthy, for instance, worked with Energy Trust and installed energy-efficient lighting, a high-efficiency heating system and solar electric. That resulted in nearly $80,000 in Energy Trust incentives, as well as $16,000 in annual energy savings for Worthy.
The PPRC presented on proven cost-saving sustainability measures, including case studies for breweries on how to reduce usage of energy, water and carbon dioxide.
But water was the focus of day two, the “Source to Brewer to Sewer Tour.” Attendees got an up-close look at the City of Bend’s water system.
The tour gave attendees a better idea of where the water that goes into beer comes from, and what has to happen for it to be treated after the brewing process. It starts with Bend’s surface water intake on Bridge Creek near Tumalo Falls, which is just a few miles from a pristine water source.
Bend also just finished a project that cost tens of millions of dollars, including the new Outback Water Filtration Facility and miles of new pipe connecting intake to the facility. That gives brewers an idea of how much effort and money is put into water quality in municipalities in general, and Bend in specific. Attendees also saw Bend’s water reclamation facility, which deals with breweries’ wastewater on the back end.
In between those stops, four local breweries (Deschutes, 10 Barrel, Crux Fermentation Project and Monkless Belgian Ales) opened their doors to talk about sustainability and water issues.
It’s clear that the idea of municipalities working with breweries on these issues is far from finished. Paul Rheault, Bend’s public works/utilities director, talked with attendees and said he hoped to one day forge a private-public partnership with the breweries to deal with the problems and costs associated with high-strength waste.
“We want the breweries to succeed,” Rheault said. “Thankfully, we have a good water source that’s well treated now for the brewers to use and make a good product.”
The discussion on water and sustainability issues for breweries is far from over. The city of Bend hopes to host a similar event in the future. Jack Harris, founder of Fort George Brewing in Astoria, was in attendance. Fort George recently hired a director of sustainability, and Harris said he would like to have an event similar to this one in his town.
The craft brewery industry has often prided itself on trying to be green and employing sustainable practices. That obviously becomes more difficult as breweries grow, but Bend and the breweries that call it home have shown there are ways to work together to make it easier.
By Dustin Gouker
For the Oregon Beer Growler
Bend Brewing Company has always been the sleeping giant in the Central Oregon craft beer scene. Under new ownership, BBC is awaking from its slumber.
The second-oldest brewery in Bend is expanding its footprint. Bend Brewing Company’s pub in downtown has been surrounded on all sides by empty lots for much of its existence. But a deal to purchase one of the nearby parcels will mean the brewpub will be getting a huge upgrade.
BBC will be constructing a beer garden overlooking Mirror Pond, with plans to open sometime in 2017, according to Packy Deenihan, the new owner of BBC along with wife Leslie.
“I can’t tell you how many locals and longtime Bend-ites would come in and ask ‘What’s going on with the lot next door?’ It’s a natural fit for us,” Deenihan said. “Since we took over ownership, we always thought it would be really cool to figure out how we could own the lot.”
The Deenihans took over BBC this past winter, and the purchase of the nearby land came this summer. Changes were already visible at the pub under the new owners, with an indoor, open-air bar being installed near the front entrance.
City regulations prevent the planned BBC beer garden from going right up to the water’s edge. But visitors will be able to sit outside with a much better view of the section of the pond behind BBC.
“Being able to drink BBC pints on Mirror Pond is going to be pretty special and really unique for Bend, because there’s no other brewery that has that setting directly on the river,” Deenihan said.
That includes Deschutes Brewery, with a pub just a few blocks away and famously makes a pale ale that bears Mirror Pond’s name.
Deenihan said plans for the space are still in flux, but the outdoor space will likely include a pouring station, a fire pit and a pavilion for live music.
Despite being one of the first movers on the Bend craft beer scene, BBC has remained small while newer breweries — like 10 Barrel Brewing, GoodLife Brewing Company and Crux Fermentation Project — grew quickly.
But that appears to be changing under the Deenihans, who have plans to increase production capabilities. Deenihan said he thought the opening of the beer garden alone might outstrip BBC’s current ability to keep up with demand. The business could build a brewing facility on one of the lots it just purchased, Deenihan said, or go off-site.
That would mean BBC’s beer, commonly an award winner at festivals and competitions, could start appearing on a lot more taps around the state and the Northwest.
“For me, that’s my No. 1 priority — how we can get more beer made,” Deenihan said.
Bend Brewing Company
[a] 1019 NW Brooks St., Bend
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