By Dustin Gouker
For the Oregon Beer Growler
The totality of August’s full solar eclipse is just going to miss the craft beer mecca of Bend.
But if you want to watch the rare event take place for yourself and then enjoy a tasty Oregon brew, it’s just a short jaunt to the north to Madras, Redmond or Sisters, which all lie in the totality’s path Monday, Aug. 21.
The biggest planned event in Central Oregon is the Oregon Solarfest in Madras. The small High Desert town is almost directly in the center of the eclipse’s route, giving viewers the longest possible glimpse.
The meat of the event is camping, live music and a surrounding festival with activities galore. Four Bend breweries are sponsors: Crux Fermentation Project, Deschutes Brewery, Silver Moon Brewing and Worthy Brewing Company. A beer garden is planned, but the lineup of brews you can try is not yet available. However, Wild Ride is working with Cascade Lakes and Silver Moon on a collaboration for the festival, appropriately named “Wild Cascade Moon.” For more info and tickets: oregonsolarfest.com.
Since the full eclipse will fall somewhere between 10 a.m. and 10:30 a.m. in Central Oregon, most breweries and pubs won’t yet be open. But you can watch the sky show and talk it over during lunch with a beer right after — provided you can get anywhere in traffic.
There are no breweries in Madras regularly open to the public; for that, you’d have to travel south to Redmond. That’s the home of Wild Ride Brewing, Smith Rock Brewing Company and Cascade Lakes Brewing Company (served at 7th Street Brew House.)
The weekend before the eclipse is the first-ever Redmond Brewfest. The event at American Legion Park touts 300 different beers from more than 75 breweries. It takes place Friday and Saturday, Aug. 18-19. Live music, including Larry and His Flask, is featured.
If you want a prime view of the eclipse, Madras is the spot to be. The sky will go dark there for about two minutes. In Redmond, the event will last less than 40 seconds.
Be warned if you head to the area though: A lot of other people have the same plan. According to The Bulletin, the number of people in the region is expected to be double the norm. Law enforcement is preparing to deal with the surge, but area roads — particularly Highway 97 — may have a difficult time accommodating all the traffic.
If you’re just into the beer and not as much the eclipse, the safer bet is the annual Bend Brewfest, which takes place a week and a half earlier, Thursday Aug. 10 through Saturday, Aug. 12. Organizers moved it up a week from its usual dates because of the eclipse.
Want to get a view of the eclipse while also enjoying a craft beer in another part of Oregon? You’re in luck.
· BREWVANA is hosting tour that begins at the Oregon State Fairgrounds for the Oregon Museum of Science and Industry’s Solar Eclipse Viewing Party. Then it’s off to Vagabond Brewing for lunch followed by a tour of Crosby Hop Farm.
· Albany, Salem and Corvallis in Willamette Valley are in the path of the eclipse and have several breweries.
· The chance of clouds is higher on the Oregon Coast, but there are breweries in the path of the totality in Depoe Bay, Lincoln City, Newport and Pacific City.
· Baker City and Ontario also boast breweries that will be the last in Oregon to experience the eclipse before the event continues east into Idaho.
· Be sure to call ahead to make sure the brewery you want to visit is open.
Oblivion brewmaster Darin Butschy (left) recruited three new partners last fall, and their capital, enthusiasm and labor have re-invigorated sales and visibility. Pictured, clockwise: Bryan Harrison, Chris Springer and Ryan McDevitt. Photo courtesy of Ryan Schneider, Oblivion marketing/digital media coordinator
By Patty Mamula
For the Oregon Beer Growler
Oblivion Brewing in Bend has been on an economic roller coaster since opening in the summer of 2013.
Owner/brewer Darin Butschy and his wife started the small eastside brewery. Sales were slow at first, especially since it was a bare-bones, two-person operation with self-distribution out of their Subaru. The clean, crisp, easy-drinking beers soon gained a following and a local restaurant owner decided to open a pub on Northwest Galveston Avenue and feature Oblivion’s beer.
“We gave them rights to our name. We had nothing to do with the pub itself. We had all eight tap handles,” said Butschy. The pub was busy — too busy for owner Jon Sargent and he closed it after seven months at the end of 2015.
“It hurt the name,” said Butschy. “People thought the brewery was closed.”
When the couple split up, Butschy was on his own for a while. Business was definitely down. That’s when he recruited three friends to help shore up the operation. Together, they bought 65 percent of the company and Butschy retained 35 percent. Chris Springer, who worked at JELD-WEN for 23 years before retiring a couple of years ago, is now the assistant brewer and production manager. “When we came to meet Darin we really liked his beer and wanted to be involved,” he explained. The rest of the trio includes Bryan Harrison, who handles business management, and Ryan McDevitt, who is in charge of sales and distribution. “We have 85 active accounts now. We self-distribute all over Central Oregon in Bend, Redmond, Prineville, La Pine, Sisters and Sunriver. We are talking with distributors now,” McDevitt said.
Starting last fall when the new partners came on board, the brewery has seen steady growth. Production alone has increased to 60 barrels a month — three times the amount made in the same period of time last year. A small office was recently repurposed as a taproom inside the brewery for tastings and growler fills. The space is similar to Boneyard Brewery — no frills, just beer. While there are limited hours at this point, Butschy said drop-ins are welcome if you call ahead since someone is almost always there working.
Butschy learned to brew at SLO Brew in San Luis Obispo, Calif. while he was studying chemistry at Cal Poly. “I was there for six years during the time when Firestone Walker was negotiating a buyout,” said Butschy, “foreshadowing what it has become.” His brewing work brought him into contact with California’s craft leaders like Sierra Nevada Brewing Company and Anderson Valley Brewing Company.
He moved to Bend for the Northwest lifestyle and the excellent water. “I kept brewing to stay sharp on my game,” he said. As he saw more and more breweries pop up, he decided to go commercial. “I brew more traditional beers. I try to keep it balanced and traditional. That’s the way I was trained, not swaying away from what beer should be.”
His 10-barrel system includes a couple of 10-barrel fermenters along with one 20-barrel vessel and two 40-barrel tanks. Business manager Harrison is not stopping there, though, adding that “six more 40-barrels are on our wish list.”
The top-selling flagship beer is an IRA called Road Ryder, described as a “dry-hopped bomb.” Introduced as a fall seasonal, it took off and is now available year-round. “Our red is one of the best; it’s where we stand out,” said Harrison.
Oblivion has six regular beers, with additional seasonals and a few one-offs. All the beer is draft only. Other beers include a German-style pilsner with German lager yeast and hops in accordance with the German purity laws, a summer ISA, an IPA with five different Oregon hops and a stout featuring ten malts. Butschy is also aging a blond in Woodford Reserve bourbon barrels for the low-production/specialty XTap at the Bend Brewfest in August. Additionally, Oblivion’s Oblivious Blonde recently won the Central Oregon Beer Week SMaSH (single malt and single hop) competition. It’s customary for the winner to brew the official Central Oregon Beer Week beer the following year.
With that victory and a path for continued growth, Butschy and his new partners are looking forward to reestablishing Oblivion in Central Oregon and they’re having a good time while doing it.
Oblivion Brewing Co.
63027 Plateau Drive, Suite 4, Bend
Hours: Noon to 7 p.m. Thursday through Saturday
By Anthony St. Clair
For the Oregon Beer Growler
Longtime friends AJ Tuter, Matt Hill and Bryan Ireland had been homebrewing together in Roseburg for years, and members of their informal beer club kept telling them they should go pro. When they decided to make the leap, their search for a brewery name turned out to be down the street. Tuter’s home — and site of their garage homebrewery — was near Main Street, or “Old 99,” a north-south highway that runs the length of the West Coast. After getting licensed in 2013, Old 99 Brewing Co. has been at the vanguard of Roseburg’s growing craft beer scene, and a receptive public leaves Yelp reviews such as “hidden gem” and “small, friendly and has a whole bunch of passion and character.”
“We’re not on Old 99, but it’s perpendicular to it,” explains Tuter. “We thought Old 99 would be a good way to associate the Northwest for us. It’s been fun, it’s been a good brand to build. People like our shirts, our logo, that story.”
Today Old 99 is keeping a focus on slow growth, good beer and fun times. All three owners share brewery duties while holding other full-time positions: Tuter as a firefighter and paramedic who works in Eugene but lives in Roseburg; Hill as a network engineer in Roseburg; and Ireland, who works in Portland as a replenishment specialist and commutes to Roseburg.
Tuter describes Old 99 as being about “community, gathering, connections and above all, dedication to craft beer.” That focus is paying off. Starting with a 1-barrel system, Old 99 quickly moved to a 3.5-barrel system, on which they would double-batch into 7-barrel fermenters. “We did that for a while. It was hard duty,” says Tuter. “Every time you brewed you had to double-batch, and it made for a long brew day.” Since late 2014, Old 99 has brewed on a 7-barrel system from Portland Kettle Works. Along with a 15-barrel tank, the brewers have made other improvements to streamline the brewing process. While still double-batching, now Old 99 has been doubling capacity during the last seven months and is on pace to increase annual production from 300 barrels a year to, for 2016, an estimated 600-700 barrels.
While the partners share tasks, they also specialize in particular areas while also making sure everyone is communicating about what’s happening in different parts of the business. “It’s all collaborative,” says Tuter. “We all have different jobs, and everybody comes together and gets it done.”
Along with the partners, their wives help with different parts of the business. Old 99 also has four other employees, two in the tasting room and two doing cellar work in the 6,800-square-foot space. Currently Old 99 is sticking to its limited hours, but the partners are looking at expanding hours and adding staff in the future.
Sunday is typically a brew day, with additional brew days during the week as needed. By Thursday, all hands are on deck to prep for Friday and Saturday. Old 99 also recently started opening to the public on Thursdays. “It’s a challenge to balance working in the brewery, getting those tasks done and then doing the tasting room thing,” says Tuter. “But we like being in the brewery, with the equipment, where people can ask questions. The person who served the beer is more than likely the person who made it. That’s what I like about how we did it.”
The beers pouring today are similar to the beers that first poured when Old 99 opened three years ago. For The Win IPA, usually just referred to as FTW, came out of a 10-beer experiment to become their most popular beer. Another flagship, Billy Bad Ass Double IPA, has such a local following that “people refer to that beer almost like a person that they know,” says Tuter, prompting the partners to work up a graphic of what Billy might look like.
Infrared Northwest Red Ale can also be found on a few other taps in Douglas County. Old 99’s Pale Ale has undergone some changes over the years though. The inaugural Yard Sale Pale Ale has since been replaced by Tioga Pale Ale. Named after a section of the North Umpqua Trail, Tioga uses piney hops to make it “feel like a walk in the woods.” Keeping it simple on the dark side of things, year-round Fogline Stout got its start in the homebrew kettle and today remains a four-ingredient stout. “It’s just a Northwest stout, super smooth, a fan favorite.”
Lastly, Infidel Cascadian Dark Ale/Black IPA is a “beer geek beer,” says Tuter, but one that also won Best of Show at a brew fest in Klamath Falls last year. “A lot of people think they don’t like dark beer, but when they try this they’re impressed. They almost think they’re drinking a Guinness-type beer, but the hops are in your face with tropical and citrus notes, and it’s unexpected to have those coming out of a dark beer.”
Earlier this year Old 99 began limited distribution through Bigfoot Beverage, but Old 99’s focus remains “making sure Douglas County is taken care of first.” Tuter expects distribution to continue gradually expanding. In advance of that, Old 99 is starting to appear at more Oregon beer events, such as Lane County brew festivals and the Bend Brewfest in August. Old 99 also has added a crowler machine for filling and sealing 32-oz cans in the tasting room, similar to filling growlers. In August the brewery will celebrate its anniversary.
“We plan on growing, but we want to grow healthy,” says Tuter. “We’re going to do well with what we have, and not have to sacrifice beer quality. It’s beer first, grow later.”
Old 99 Brewing Co.
(a) 3750 Hooker Road, Suite A, Roseburg
By Dustin Gouker
For the Oregon Beer Growler
When Bend’s Kimberly Markley decided to make her first pair of earrings in 2012, she says she just wanted to make some cool-looking jewelry shaped like hop flowers.
She had no idea it was the start of what would become a full-time business.
From making beer-themed earrings just for kicks, Markley turned her hobby into a growing endeavor called Hopped Up Jewelry.
Through her sole proprietorship, she now makes earrings, necklaces, rings and more, all based on her own hops-shaped designs. The basic designs are made of machined stainless steel, brass and copper, and she finishes the pieces by hand. Her business includes an account with the state’s biggest beermaker, Deschutes Brewery.
But the decision to go from amateur jeweler to starting a business wasn’t an easy one.
“I don’t have a business degree or a background in jewelry making, so I started learning from scratch — just reading books and branching out,” Markley says while sitting in her studio in Bend.
She relates the story of making her first pair of earrings, simply to express her individuality while waiting tables at a Bend tavern called Brother Jon’s Public House.
When she made that first pair, a friend and regular customer at Brother Jon’s machined an initial design — based on her artwork — on a plasma cutter. She finished it off on her own, and the reaction was almost immediate.
“I think the thing that really got me started on starting a business were my friends,” Markley says. “They were like ‘Kim, these are really cool, you should make them. We want them!’ And I had to be convinced that it was something that people would actually want to wear.”
That reaction from customers and acquaintances is what eventually led to Hopped Up Jewelry.
“So I just started making them for people who asked,” Markley says. “It was definitely a labor of love the first couple of years, because I was working full time and I wasn’t making anything on them.”
She continued making earrings on the side before doing some traveling in 2014, which included a stint living and working in New Zealand. When she got back, she decided to give Hopped Up a go as a full-time endeavor.
Despite a lack of jewelry-making experience, it’s not like it was a huge leap for Markley, at least from an artistic standpoint. She had been a wedding and portrait photographer in the past, and photography is still one of her passions.
That artistic creativity comes out in the packaging as well — the products are mounted on beer coasters she stamps by hand.
Hopped Up Jewelry is still pretty small; Markley does everything from the jewelry making and finishing to sales and order fulfillment on her own. Her studio is in an RV, which she affectionately refers to as Stella. “Good creative vibes happen here,” Markley says with a smile.
But with two years of business under her belt and a growing line of products, Markley says she has aspirations of growing the business.
It’s a pretty good career fashioned out of some earrings made on a whim.
Alex McGaw, head brewer and owner of Two Kilts in Sherwood, stands in front of his shiny 15-barrel Practical Fusion system that replaced the homemade 7-barrel original system he pieced together before opening in 2011. McGaw is focusing on increasing production, exposure and distribution in the new year. Photo by Patty Mamula
By Patty Mamula
For Oregon Beer Growler
With new craft breweries opening on what seems like a daily basis around the state, a brewery that’s been around for five years is considered an established commodity. That’s the case for Two Kilts, a brewery in a semi-industrial area of Sherwood that Alex McGaw opened in 2011.
McGaw, the head brewer and owner, gave a strong nod to his Scottish heritage in choosing the name. He also developed a solid reputation for making excellent Scottish beer, winning the gold medal for Scottish Ale in 2014 at the World Beer Cup in Denver.
Still, McGaw is quick to point out, “We make all different kinds of beers.”
His winter seasonal beers include an oatmeal chocolate stout and a wheat.
McGaw arrived in Eugene in 2004 from the small, rural town of Dassel in south central Minnesota and immediately fell in love with craft beer. From landscaping he transitioned to delivery work for McMenamins in 2006 when he moved to Portland.
Naturally, he was interested in brewing. “I was in and out of different breweries and locations. I knew all the managers and all the brewers. By the time I started shadowing some brewers, I was also doing some homebrewing.”
One year later, he was a McMenamins brewer. After a three-week training stint at John Barleycorns in Tigard, he moved to the Fulton Pub in Johns Landing. During his four years there, he discovered he had a real knack for brewing beer.
“I like cooking and baking,” said McGaw. “I became pretty good at brewing. I was what you might call a technical, mechanical brewer.”
Eventually, he moved on to a larger McMenamins facility — the Crystal Ballroom with its numerous bars and spaces for live music. There he worked with several different brewers and gained more firsthand brewing knowledge and experience. “I learned the business of brewing. A lot of people were enjoying my beer,” he said.
On his own time, he started assembling a brewing system. Everything came together for him to start his own brewery when he found the Sherwood location in 2011. For two hectic years, he worked two jobs, sometimes around the clock. During the day he brewed for McMenamins at the Crystal Ballroom and at night he brewed at Two Kilts and ran the taproom.
“I thought I was going to get a break with the Crystal Ballroom gig, working four days on and three off, but it didn’t really turn out that way. Still, it was fun. I loved having my own place, working for myself and brewing beer,” said McGaw.
In 2013 he was able to leave McMenaminns and devote himself full time to Two Kilts. “I was finally able to pay myself a livable wage,” said McGaw.
Last summer, he took some Fermentation Science courses at Oregon State and gained a thorough overview of the process. In addition to online work, he spent a week at the Corvallis campus. “I learned the science behind beer and found out how to set up a lab. That’s very important, especially when you start to package your beer,” he said.
Until McGaw gets his own lab up and running, he has turned to fellow brewers for their assistance. “One of our best supporters is Jeff Edgerton at Bridgeport. He takes our samples to his lab to check.
“I love this business because it’s such a supportive community, competitive, yes, but supportive in learning the skill. We’re all trying to make us look good,” he said.
In the past year, McGaw has increased production and marketing. His beers are available around the state, but in small doses. “We’re trying to cover more territory,” he said.
Bottles and cans are available at New Seasons and Plaid Pantry stores, about 100 in all. Right now Two Kilts IPA, Crystal Sunshine and Scottish Ale are available in 12-ounce cans, and the Pale Ale, IPA, Scottish Ale and Cocoa Porter are available in 22-ounce bottles. “We’re trying to expand locally and working on increased distribution to growler shops and other outlets,” he said.
His full-time sales manager, Michael Fiaschetti, has really pumped up sales. “Everyone knows him. He’s made a nice mark for us,” said McGaw.
In addition to a whole new system — a 15-barrel Practical Fusion system with 30-barrel brite tanks, McGaw is adding new beers to the lineup and packaging more for retails sales.
The Crystal Sunshine, popular this summer, he describes as especially crisp and drinkable. “Our Scottish Ale is standard. I’m revamping the IPA to make it bolder. We had a fresh-hop version in the Oaks Park festival this fall,” said McGaw.
He’s thinking of adding an IPA series and a seasonal kettle sour.
With the goal of increased exposure, McGaw has entered Two Kilts in many of the state’s beer and food festivals, including the Bend Brewfest, Feast Portland and the recent Holiday Ale Festival. This was a first for the December fest, which requires brewers to make something that’s not on tap anywhere else.
The Two Kilts contribution was called the Earls of Orkney, a wheat wine with the following description: “A very big mouthfeel is present due to the insane amount of wheat malt that goes into this beer.”
McGaw is brewing three to four times a week. Last year the production topped out at 1,000-plus bottles and he’s planning to double that in 2016.
“We’re trying to support our local community of Sherwood and participate in community events,” said McGaw. He’s looking for another location in Sherwood to expand and add a food menu.
“What’s grown this place is word-of-mouth,” he said. “We’re looking to get into a more visible spot and provide our customers with a great experience.”
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