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
The craft beer scene in Central Oregon is constantly evolving, with new breweries and events every year, and changes to the existing ones. Here’s a look at what to watch for in Bend-area brewing and beyond.
The most anticipated craft beer attraction in Bend for next year is an easy one: the coming brewpub from Boneyard Beer. One of the biggest beermakers in Bend has skipped out on having its own brewpub until now, with just a tasting room for samples and growler fills. But it has plans to open a pub on Northeast Division Street in the first half of 2017, after initially hoping to launch in 2016. Co-founder Tony Lawrence says patrons can expect to see 16 beers on tap — mostly Boneyard but a few guest taps, too — along with food, outdoor seating and a specialty cocktail bar. Also in 2017: Look for bottle-conditioned sours from Boneyard sometime in the first quarter.
10 Barrel’s Expansion
The Anheuser-Busch InBev-owned craft brewer is in the midst of a major expansion — more than 60,000 square feet — on the east side of Bend that will more than double its current space. While most of that new room is dedicated to production and distribution, The (Bend) Bulletin has reported that a restaurant and outdoor patio are part of the plans, although 10 Barrel Brewing has been mum on the details.
The Hopservatory — a giant telescope run in conjunction with the Oregon Observatory at Sunriver — should be open by January. Part of a major construction project at Worthy Brewing Company, the telescope is definitely the most unique offering from a Central Oregon brewery. Both public and private tours of the facility will be available for a fee.
Bend Brewing’s Beer Garden
Bend Brewing Company is hoping to have its outdoor space open for business by summer. After years of being surrounded by empty lots, it should be a big upgrade for one of Bend’s oldest breweries. The beer garden is likely to feature a pouring station, a fire pit and an area for live music. Bend Brewing is also actively looking to increase its production and distribution, so you may be able to find its beers on more taps in the not-too-distant future.
Prineville’s Second Brewery
Crooked River Brewing won’t be offering up its own beers when it opens in January, joining Ochoco Brewing Company as the second brewpub in the town. But it will have more than a dozen craft brews on tap in its expansive space on North Main Street, according to owner Jesse Toomey. Visitors will also be able to play a variety of games, like cornhole, pool and foosball. Crooked River’s own beer should come sometime in the second half of 2017, once the proper permits and licenses are acquired.
Terrebonne’s First Brewery
Another brewery on tap for 2017 is Terrebonne’s Good Earth Brewing. On the site of Smith Rock Hop Farm, the brewery will use any hops the farm doesn’t sell in its own beers. Good Earth hopes to specialize in styles one wouldn’t normally see in the region: from barrel-aged saisons to kriek lambics.
By Branden Andersen
For Oregon Beer Growler
There is something for just about every taste profile in Bend’s beer scene. From the perfectly hoppy Boneyard to the classic Deschutes, all the way from Crux’s experimentation to Ale Apothecary’s funky creations, beer drinkers from every corner can find something within the city limits.
Except for Todd Clement and Kirk Meckem, founders of Monkless Belgian Ales, who thought Bend was missing one particular branch of the beer tree.
“If there ever were any Belgian-style beers, they were limited release,” Meckem said. “We were trying to keep beer on our kegerator rather than buying a bunch of bottles.”
Around 2006, Clement and Meckem met while living in Bend’s west side Mt. Washington neighborhood. After discovering they both had a passion for Belgian-style brews, they started going in together on beers. Like many Bend-ites do, Clement and Meckem decided if they wanted to have Belgian beers all the time they would have to take matters into their own hands and start homebrewing.
The two friends didn’t waste any time chasing their goal. Their first brew was an extract Belgian tripel, a style known for its copious amounts of malt flavor and alcohol.
“We knew what we wanted and we just decided to go for it,” Clement said.
After that, Clement and Meckem did two more batches — a Belgian dubbel and tripel — before they decided to switch to all grain. And at that point, they say, it was only a matter of time before they started looking toward selling their beer commercially.
“Every time we had friends over trying our beer, they would tell us we had to start selling it,” Meckem said. “You hear that enough times, and you start to seriously consider it.”
The process started in 2011, when Clement and Meckem started taking the suggestions seriously. They turned Clement’s former sub-garage into their future brewery, purchased a 1-barrel system, and started brewing while working through the maze of the Oregon Liquor Control Commission and Alcohol and Tobacco Tax and Trade Bureau licenses and regulations. Clement, a former process chemist, worked to make sure that the beers they made on their smaller system translated to the 1-barrel system.
“Every batch we put through has come out better than the beers we made on a smaller scale,” Clement said. “We’re still working the kinks out, but we’re really happy with the beer we’re making now.”
While Clement, now a software product manager, handles the quality control of the business; Meckem, a financial insurance representative, will take care of the sales and business building.
“We saw a need,” Clement said. “From our perspective, we see the success of (Crux’s Belgian-style ale) Double Cross as a data point that Bend wants Belgian beers.”
“It’s daunting,” Meckem added. “But everyone tasting our beers says we have to sell it. I really think there’s room for it.”
The addition of Monkless Belgian Ales makes 27 breweries in Central Oregon, 19 of which are in Bend proper.
Monkless is looking take handle space at local businesses for their first beer, “Dubbel or Nothing,” a 7% ABV drinkable Belgian dubbel. Meckem said the most consistent place to find their beer is on Humm Kombucha’s taps, but they hope to expand.
Right now, Clement and Meckem are working on draft-only to keep from complicating the process. But don’t count out bottles for their age-friendly styles.
“It’s going to be one step at a time,” Meckem said. “We’ve got to make sure we put one foot in front of the other, because we’ve got a lot of ground to cover. But we feel that we’re putting out good, unique beer and Bend will respond to that.”
Being in their garage, Monkless Belgian Ales’ tasting room is not open to the public. For more information, refer to the brewery’s Facebook page.
By Carlos Perez
Quite a bit has been written about Bend’s Boneyard Brewery – rightfully so, the talented crew over at Boneyard craft some of the tastiest brew around. Their top seller? R.P.M. A hop forward and well balanced IPA that just tastes great. It’s actually been such a big hit, that they needed more room just to keep up w/ demand. More room to the tune of 15,000 sq.ft. Enter the (mostly) RPM factory.
I met up with Tony Lawrence late November for a tour of the new brewery, located over on the north side of town surrounded by other commercial enterprises – somewhat of a departure from the original brewery spot downtown. It just so happened that Clay Storey (partner) was there at the time so that was a bonus. Boneyard’s new space is significantly larger than the the Lake Place location - way more elbow room for sure. By the looks of it these guys are now even more committed to producing copious amounts of beer for all the “Boneheads” (like me) out there.
Expansion: The Boneyard Way
New year new brewery! So, new brewery, new equipment right? Nope. Staying true to the Boneyard way, much of the brewing equipment has had some previous lovin’. The 40 bbl system was originally from Bert Grant’s (a craft beer pioneer in his own right) brewery in Yakima, Washington, which then worked its way down to Mexicali, Mexico, and back up to Bend – the copper kettle is a beauty. Other items in and around the brewery from the Mexicali deal include the whirlpool, bucket elevator, and grain silo. Most of the brewery components will be used for sure. There are four 100 bbl fermenters and two 200 bbl fermenters both from Sweetwater Brewery in Atlanta, a mix of Newlands (from Canada, eh) and Mueller (USA) tanks. The Mueller tanks are burley! Although the brewery system wasn’t completely dialed in when I was there, I could see the makings of a sweet full production brewery in progress. Tony also mentioned they had plans to install some massive garage doors that were previously part of the Sisters Fire Station.
In addition to the used equipment, there’s some new stuff too. Tony was particularly stoked on a G&D Chillers Glycol system which stood outside the facility waiting to be installed. The brewery floors, oh my. The floors were a pretty penny, but they wanted to do it right. Once the tanks go in, there’s no chance to upgrade the flooring, right? The original floors were demolished and removed, digging followed, rebar was then placed, and a drain system installed. The floors were designed with a slopes for easy drainage and then a special top coat was applied. It’s one of the nicest brewery floors I have seen. The next big install is the catwalk, which should fit in nicely.
Life-Friendly Production Schedule
The new brewery is set up primarily for production, and Tony has the numbers figured out. The plan? 40,000 bbl a year. That’s no random number. It’s based on several things, obviously the equipment, but also the Boneyard crew. The idea is pretty simple: 3 brews a day, Monday - Friday, no more weekend brewing and no more graveyard shifts. This will allow the brewers to meet the market demand, focus more on their family beers like Bone-a-fied and Armored Fist, have time to make some special brews, and have some free time to boot. Sounds good to me, but they’ll have to see how it actually plays out.
‘Live Up to Our Own Expectation’
More is more, but enough is enough. Now that Boneyard’s capacity to brew has pretty much quadrupled, you’d think that their goal is to continue to expand all over the place like several craft breweries have. But as Tony said “We want to continue to make good beer that can live up to our expectations and do our own thing.” And that thing may just mean getting beer to the good people of the Northwest and that’s it. Tony wants to keep Boneyard a well-oiled, finely-tuned machine and has high expectations on quality production. That translates to focused distribution of draught beer – canning is out, and bottles are on the distant, distant horizon, “We’re sticking to draught,” says Tony. Even with the new expansion, Boneyard is a “Sold Out” brewery, keeping up with orders is challenging enough, and producing anything else than draught is secondary. So for now keeping it simple is the plan.
That’s not to say that you couldn’t possibly one day get a Boneyard in a bottle tho, but not just any bottle. Beautifully painted, wax-topped liters or magnums filled with limited edition special brews (There happens to be a EASU & HUEBER filler station tucked away in the new building). But don’t hold your breath, it could be at least a year before this thought even manifests into a bottle in your hand.
Behind the new brewing facility is an older warehouse, pretty nondescript actually – less the Mexicali grain silo that stands next to it. However the closer you get, Boneyardiness sets in. Parked out front is a most excellent 1954 Buick Super that needs some TLC. As you enter, there are motorcycles: a chopper, a cafe bike, a dual sport, a motorized bike of some sort – all in various states of disrepair/repair, again, waiting for some TLC. It’s part garage, part keg storage, part workshop, all awesome. This is also where they’ll continue to hand make make their tap handles. With the move to the new brewery, Boneyard has successfully managed to bring some of the soul of what makes Boneyard Boneyard, and it resides quite nicely in what Tony calls “The Clubhouse”. I glance at Tony, and back again at the custom chopper waiting for some parts, mainly the motor – he say’s with a smile “I like horsepower and torque”, now the name R.P.M. set’s in. It’s apparent that this is where the playground will be, and if Clay, Tony, and the rest of the crew find the time, some of these bikes and that Buick will one day see the road again.
On the short walk back to the main brewery I notice what looks to be like scrap steel. Tony tells me that the pieces are steel from tank cradles. But they will not go to waste, they’ll make tables out of it. Another project, when time allows.
Boneyard has made the leap. With the combined efforts of the entire Boneyard crew and Tony, Clay & Melodee (Clay’s wife) at the helm, Boneyard has grown into a thriving full production craft brewing business in just over 3 years. If there’s one beer that helped pave the way, it would have to be R.P.M., and once you’ve had that, you’ll soon come to be a fan of all their other brews as well. And R.P.M. fans can rest assured that over the years the recipe has stayed true with only minor tweaks in process for clarity, and a .5% shift in ABV for drinkability.
For 2014, keep you eyes peeled for some Boneyard sour beers, as well as a collaboration with Widmer – it’s their 30th year Anniversary and only a handful of breweries were chosen to collaborate, Boneyard being one of them. Brew 1 will continue to operate and focus on specialty beers. The tap room will remain open to the public and people are encouraged to get their fill over there.
( a ) 37 NW Lake Pl, Bend
( p ) 541-323-2325
(h) 11 a.m. to 5 p.m. Every day
Owners: Clay and Melodee Storey and Tony Lawrence.
Brewer: Tony Lawrence
Note: The new brewery is not yet open to the pubic
Above, Workers at Crosby's Hop Farm near Woodburn.
Following -- Emily Engdahl put this great list together for the Oregon Beer Growler's print edition. Those who want to hold this list in their hands can pick it up Oct. 1 here. If you want to see Emily's list on her website, go to http://oregonbeercountry.org. Thanks Emily!
List compiled by Emily Engdahl
For the Oregon Beer Growler
10 Barrel | Crosby Farms Harvest Ale | 5.5% | 55 IBU
Base Camp | Golden Hopportunity Belgian IPA | 10%
Base Camp | In-2-Tents |
Base Camp | Hopularity Contest Pale Ale | 5.3%
Breakside | Fresh Hop Citra | 6.5%
Brewers Union 180 | Little Green Men Cask Cond’d IPA | 5.5%
Bridgeport BridgePort | Hop Harvest | 8.0% | 60 IBU
Claim 52 | Whoa-Dang Fresh Harvest Ale | 5.5% | 55 IBU
Coalition Brewing | Green Pig Fresh Hop Pale Ale | 5.0 % | 50 IBU
Coalition Brewing | Simply Dank Fresh Hop ISA | 4.0% | 40 IBU
Crux Fermentation Project | Cruxtennial Belgian Pale Ale | 7.0% | 35 IBU
Crux Fermentation Project | Off the Fence
Crux Fermentation Project | Crystal Zwickel
Deschutes Bend | Hop Trip | 5.4% | 38 IBU
Deschutes Bend | Chasin’ Freshies | 7.2% | 65 IBU
Deschutes Bend | Cinder Cone Red | 5.9% | 47 IBU
Deschutes Portland | Fresh Hop Bitter | 5.0% | 43 IBU
Deschutes Portland | King Cone Deluxe | 6.4% | 55 IBU
Deschutes Portland | Fresh Hop Mirror Pond | 5.0% | 40 IBU
Deschutes Portland | Oktoberfest | 6.1% | 30 IBU
Double Mountain | Killer Green IPA | 7.5% | 75 IBU
Double Mountain | Killer Red IRA | 7.2% | 97 IBU
Double Mountain | Killer Brass IPA | 7.9% | 88 IBU
Falling Sky | So Fresh, So Green Fresh Hop Lager | 5.7%
Falling Sky | Nuggets of Wisdom Fresh Hop | 5.5%
Fort George Brewery | Co-Hoperative Ale | 5%
Fort George Brewery | Fresh Hop Sunrise Oatmeal Pale Ale |5.3%
Fort George Brewery | Fresh Hop Belgian | 7.5%
Fort George Brewery | Hopstoria | 5.6%
Full Sail | Full Sail Fresh Hop Pilsner | 6.0% | 60 IBU
Gilgamesh Brewing | Fresh Prince of Ales Fresh Hopped DIPA | 6.9% | 100+ IBU
Harvester | Harvester Fresh Hop Meridian Pale Ale | 5.3% | 30 IBU
Hop Valley | Citra Self Down “Fresh Hop” Pale Ale | 6% | 40 IBU
Hopworks | Bitchin’ Camaro Fresh Hop Lager | 6.0% | 60 IBU
Hopworks | Fuggin’ A Fresh Hop IPX Single Hop Ale | 5.7% | 48 IBU
Humble Brewing | Larch Creek Harvest Ale | 7% | 66 IBU
Laurelwood | Fresh Hop Mother Lode Golden Ale | 5.1% | 25 IBU
Laurelwood | Workhorse IPA | 7.5% | 80 IBU
Laurelwood | Fresh Hop Pale (Project 21) | 5.9% | 35 IBU
Laurelwood | Free-Range Red | 6.1% | 60 IBU
Lompoc | Harvestman Red | |6.1 % | 60 IBU
Lucky Lab | The Mutt | 3.6%
McMenamin’s | Thundercone Fresh Hop Ale | 6.9% | 44 IBU
McMemamin’s | Roseburg Station | Hopqua | 6.8% | 67 IBU
McMenamin’s | Old St. Francis (Bend) | Golden Sparrow Fresh Hop | 5.2% | 45 IBU
Migration | Glisan Street Fresh Hop Pale Ale | 5.1% | 33 IBU
Migration | Wild Style Fresh Hop Farm House Ale | 6.1% | 39 IBU
Migration | Better Off Fresh IPA | 7.5% | 85 IBU
Ninkasi | Total Crystalation IPA | 6.7% | 65 IBU
Ninkasi | Hop Fraiche | 5.2% | 40 IBU
Oakshire | ‘Bout a Hunerd Hops Pale Ale
Oakshire | Rogue Red Rye IPA
Old Market Pub | Schrader Brau Fresh Hopped Oktoberfest | 4.5% | 12 IBU
Old Town Brewing | Cent’s and Centsability Pale Ale | 5.5%
Old Town Brewing | Freshtoberbrau | 5.8%
Pelican Brewery | Elemental Ale | 5.4% | 55 IBU
Pfriem | Fresh Hop Mosaic Belgian Wheat | 5.1% | 18 IBU
Pints | Seismic Upgrade Imperial IPA | 8.2% | 100+ IBU
Pints | Oktoberfresh | 5.7% | 17 IBU
Pints | Crystal Lite Lager | 4.1% |10 IBU
Portland U Brew & Pub | Freshy Foystons Pale Ale | 5.8%
Portland U Brew & Pub | Papa Paul’s White Wall Pale Ale | 6.0%
Salem Ale Works | Triple F IPA | 6.0 %
Santiam Brewing | Hoppy Froppy | 6.3%
Santiam Brewing | Hopville Rye Pale Ale | 5.2%
Santiam Brewing | Fresh Hop Brown Ale | 4.8%
Sasquatch | Oregon Session Ale | 4.7%
Sasquatch | Woodboy IPA | 6.8%
Sasquatch | Red Electric IRA | 6.7%
Sasquatch | Healy Heights Pale | 5.6%
Sasquatch | Celilo CDA | 8.0% +/-
Silver Moon | Hoppopotamus Fresh Ale | 6.5%
Sky High | Fresh Hop Ale | 5.0% | 25 IBU
Solera | Chubby Bunny Fresh Hop DIPA | 9.5%
Stickmen | Single Malt – Single Hop (SMaSH) | 5.8% | 34 IBU
The Commons | Fresh Hop Myrtle | 5.3%
Three Creeks | Cone Lick’r Fresh Hop Ale | 5%
Three Creeks | Hop Wrangler Fresh Hop Red | 5%
Upright | The Hop and the Abstract Truth Belgian style pale/triticale saison | 5.1% | 30+ IBU
Vertigo | Hop Harvest IPA | 5.3% | 45 IBU
Viking Braggot | 100 Day Anniversary ESB | 5.5% | 50 IBU
Widmer Brothers | Dark and Dank Fresh Hop Lager | 5.1%
Widmer Brothers | Bring the Boom Fresh Hop IPL | 6.6%
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