By Kris McDowell
For the Oregon Beer Growler
Brewing craft beer is an art. Running a successful craft brewery is a balance of inputs and outputs. It’s the result of careful thought and planning, addressing each component of the business in the most efficient way possible. It’s undoubtedly a lot of work but one Oregon company has developed software that streamlines these processes, making it easier for craft breweries to focus on the part that we all love the most — the beer.
Beaverton-based Orchestra Software was started by Brad Windecker in 2008 to provide enterprise resource planning (ERP) software specifically for the craft beer industry. At the time, there were plenty of resources relating to brewing technology but nothing that addressed the business side of the equation — at least to the degree he intended. That intention was to provide true ERP, a comprehensive solution to run a business that would replace the various disparate tools and bootstrap solutions (i.e. QuickBooks, Peachtree, spreadsheets). Other companies were providing piecemeal offerings at a lower cost, but Brad aimed to offer a comprehensive package that was even more affordable as well as less complex — making it more approachable to craft breweries.
Identifying a need in the market is one thing and having the ability and know-how to implement a solution to address that need is another. So what put Brad in a position to go from idea to implementation? Growing up around a family business, Brad had always intended to be an entrepreneur and supported that plan by earning a business degree at San Francisco State University. Deciding not to take over the reins of the family business, it was somewhat of lucky chance that brought him into the craft beer fold. During his last year of college his girlfriend (and now wife) took him on a trip to Portland to attend the Oregon Brewers Festival. He was already enamored with craft beer, which could have landed him in a number of places, but during their visit he also fell in love with the city. From there, a path that combined his business background with a passion was forged.
The software Orchestra has created is similar to the kind that large enterprises utilize, but it has been brought down to an affordable level for small breweries or what Brad calls “democratizing technology.” It integrates purchasing and receiving, sales and shipments, production and packaging, quality control and inventory tracking while offering automated accounting and full reporting along with interfaces to third party systems.
Sound like a lot? It is, but it’s all part of what running the business side of a brewery entails. By addressing and successfully managing those things, businesses that utilize this software will not only run more efficiently, but will also have an advantage over those that are wasting time and resources on those same processes. By reducing the pressure of administrative tasks and allowing the focus to be placed on producing and selling product, Brad feels the industry as a whole is improving.
Starting with their early customers — Lazy Magnolia Brewery in Mississippi was the first, followed by Missouri’s Schlafly Beer and Firestone Walker Brewing Company in California — Brad says that, “word of mouth has been the biggest engine of growth since the beginning.” Brad sees an extension of that craft beer camaraderie in their Community Forum, an online resource where customers can ask for or offer help. It has not been uncommon for breweries that first connected in the Forum to go a step further and actually meet in person.
In addition to the always-available Community Forum, Orchestra offers an annual Orchestrate User Conference, yet another way to help their customers to get the most out of their software. At Orchestrate 2017: Level Up (Nov. 15-17), they are expecting 500 attendees who are there for the education and the networking.
Orchestra has come a long way since their inception and counts many Oregon breweries, including Buoy Beer Company, Cascade Brewing and Full Sail Brewery as customers. Their 40 percent year-over-year growth and 96 percent employee retention rate would make them highly attractive to many buyers, however, Brad isn’t interested in selling. He’s far more interested in continuing to grow and improve, changing craft beer on a global scale by expanding through the beer value chain. It may seem like a tall order, but based on how far they’ve already come it’s simply a matter of time before Orchestra is able to provide more avenues to help craft breweries run as efficiently as possible.
By Ezra Johnson-Greenough
For the Oregon Beer Growler
It would be difficult to overstate the importance of the Oregon Brewers Festival. It’s not just a festival, but THE festival of the Pacific Northwest and the largest of its kind in the country. So large does the OBF loom that when you mention “Portland” and “beer festival,” most assume you’re talking about OBF. It’s become the measuring stick for all other beer events, and in 2017 OBF will set the bar even higher by working to end intoxicated driving by launching a Safe Ride Home program.
This July 26-30th marks the 30th anniversary of OBF, held at Portland’s Tom McCall Waterfront Park. It’s the largest beer fest in the U.S. by attendees, claiming 80,000 or so visitors annually and in 2016 it contributed an estimated $29.3 million to the local economy. Other impressive stats it boasts: 44.2 percent of last year’s attendees were women and 20.2 percent of out-of-town visitors stayed in rental lodging.
Art Larrance, now of Cascade Brewing, founded OBF in 1988 after being inspired by Oktoberfest in Munich and the first Waterfront Blues Festival in Portland. At the time, Larrance and Fred Bowman had founded Portland Brewing — the city’s fourth brewery — and were asked to provide beer for a new event. The two Hillsboro High alums launched the Papa Aldo’s Pizza Blues Festival during the last weekend of July at Waterfront Park. The inaugural celebration was a hit, with kegs kicking as quickly as they could tap them. Surprisingly, then, the event sponsors sold the Blues Festival to the Cascade Blues Association and the date was moved to the Fourth of July weekend. That left an opportunity to purchase the park rental space during the last weekend of July, which Larrance did for $500. He reached out to Widmer Brothers Brewing, BridgePort Brewing Company and McMenamins for help starting a beer festival that no one expected to succeed.
“One of the big questions we got were, ‘How much alcohol do you get out of the hops?’ People did not have a clue what the hops were. Now, people are going ‘I want to try that Citra hop!’ We are all becoming hop experts,” Larrance said.
The first OBF in ‘88 created a template for the token-based, low-cost outdoor beer event that has become perhaps the most popular model. The Great American Beer Festival was founded in 1987 and took place indoors with a session-based entry fee featuring unlimited (but small) pours. Larrance did almost everything differently. OBF, with an outdoor setting, was free to enter and attendees could purchase a plastic mug and $1 drink tickets. The only major change in the last 30 years is a switch from paper tickets to reusable wooden that also double as free advertisement for the fest. That first event featured 22 breweries from six states. With an expected attendance of around 5,000, approximately 15,000 showed up, which had brewers scrambling to keep up with beer sales. These days, the festival takes up twice the length of Waterfront Park that it used to and has stretched from two days to five.
In 1994, Larrance left Portland Brewing. “They said, ‘You’re kind of a starter, but we need more of a finisher. We need more nationally known people … MacTarnahan’s had bought more stock and they didn’t want me around.” Portland Brewing gave Larrance their interest in OBF and he went on to purchase the rest of the shares of ownership from the Widmers and the Ponzis (founders of BridgePort).
A major misconception about OBF is that it does not or should feature more Oregon brewers, but from the beginning that was not the goal. “We wanted to showcase Oregon beer, but not to say we were the best. We want to get out-of-staters ... to stand the local beers up against all the others so that people would say ‘Oh, that Oregon beer is pretty darned good.’ We wanted people to make up their own mind.” A lottery system is used to choose participants, though breweries that have been longtime supporters are grandfathered in. Larrance says narrowing down contributors is the most difficult aspect of the event.
In 2013 the festival attempted a switch to real glassware instead of the much-maligned plastic mugs. Unfortunately, the Boston Marathon bombing put an end to that two years later with law enforcement insisting upon no glass in the park. “The police said glass can be a weapon and I know it can ever since I was chased around a strawberry patch by a girl with a broken beer bottle because I hit her with a strawberry 60-some years ago” says Larrance.
Another aspect that sets OBF apart from other beer events is Larrance’s insistence on keeping it family friendly. He fought the Oregon Liquor Control Commission when a contingent tried to prohibit children. Larrance strongly believes in keeping the family unit together and said “We really had to work hard to show them [OLCC] we were aware of the minors and we really want them there with their parents.” As a compromise, event organizers created a permission slip for parents to sign in order to bring their kids.
In 2012, OBF introduced the International Tent that featured beers from the Netherlands. “It all started with Mark Strooker,” recalls Larrance. “He started it by contacting Travel Portland and saying ‘I want to try to get the Oregon Brewers Festival to the Netherlands.’ Well, I thought, I haven’t been to the Netherlands since 1976. So I went over there to a festival at De Molen Brewery called the Borefts Beer Festival.” Larrance asked Strooker to invite 10 or so Netherlands brewers to OBF. The festival would pay for travel and the featured beers.
Larrance soon found out that the brewers actually did not know each other that well and the trip to Portland strengthened their bond. Since then, Larrance has traveled back to the Netherlands to explore setting up OBF there but doubts remain about the cost and attendance. Still, Larrance says, “I fell in love with the country, the people, the attitude. It’s kind of like us 20 years ago.”
Since the first International Tent, OBF has brought brewers from other countries. However, import costs have skyrocketed, so the feature will take some time off this year. To beat escalating shipping costs, Larrance wants to fly beer makers here to make a special batch at an Oregon brewery. While that may mark the end of the International Tent, it also relaunches a Specialty Tent (formerly called the Buzz Tent), which will serve smaller kegs not available at the regular pouring stations.
The Safe Ride Home Program is a new update to this year’s festival and was still in the works as of press time. Working with the Portland Bureau of Transportation, Larrance and OBF want to eliminate any post-festival intoxicated driving. “We want to have zero loss from the festival. We want people to get rides home safely.”
The program has a few initiatives, some of which they are still figuring out how to implement. One is a deal with SmartPark Garages. Drivers who come to the festival will be given a receipt that provides a $5 discount for anyone who decides to leave the vehicle overnight and pick it up the next day between 9 a.m. and noon. Another option is an expanded deal with Radio Cab. A little-known OBF benefit is that two taxis are available at the event to transport intoxicated patrons. This year, $20,000 has been raised to fund a fleet of cabs that will be located across the street from the park and discounts will be given to festival goers.
“We are working with Portland Police. We have the same motive to get people home safely. We want them to come back next year.” says Larrance.
Art also hopes the program will go beyond OBF and extend to all the states’ beer fests. “It’s not going to be just for us. We are trying to set up for all beer festivals and working with the guild so they can implement the same thing to work it out this year and figure out how it works best. So you know if you come to Oregon and go to our festivals, there won’t be any issues and you will come back. We will get you home safe.”
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
Beyond The Well and Light Lager: How Tullamore is Trying to Bring Back the Boilermaker With Craft Beer
By Branden Andersen
For the Oregon Beer Growler
“A shot of whiskey with a beer is one of the oldest drinking traditions,” said Jane Maher, a petite blond Tullamore D.E.W. Irish Whiskey brand ambassador with a thick Irish accent. “Our grandfathers and great grandfathers in Ireland were drinking this combo at their pubs. It’s part of the drinking culture.”
It’s only natural that Tullamore D.E.W., one of the oldest Irish Whiskey distillers in the world, is fighting to bring back that traditional pairing with modern craft beers.
The “D.E.W. and a Brew” tour, which made its Portland stop at Cascade Brewing in mid-January, aimed to bring awareness to pairing the Tullamore Irish Whiskey portfolio with the wide array of beers available in today’s craft climate. While the history of the boilermaker does not have a defined start, it is traditionally made up of a combination of an American whiskey and an American light lager like Budweiser or Coors. With the craft beer revolution in full swing, the bitterness and complexity of IPAs were initially too much to pair with Jack Daniel’s and Jim Beam.
But, give a complex beer — like those from Cascade Brewing — a complex whiskey — like Tullamore D.E.W.’s Special Reserve — and you have a completely different experience.
“Highlighting the two, how the two come together and what they have to bring to each other, that’s what makes this pairing special,” Maher said.
No pairing exemplified how each beverage can improve the other more than the Tullamore D.E.W. 12-Year-Old Special Reserve and Cascade Brewing’s Oblique Black and White Coffee Stout. The caramel, vanilla and wood character from the 12-Year — one of the most-awarded whiskeys in Tullamore D.E.W.’s portfolio — brought out a unique red berry, apricot and overripe mango aroma and flavor from a cold-brewed coffee addition in the light stout.
The team at Cascade Brewing, known for big wood barrel-aged beers, was so impressed with this pairing, they are remaking this beer with Tullamore D.E.W., using whiskey-soaked barrel staves for added character.
“When we were looking to make these pairings, we wanted to look at how they both stand together and how they stand apart,” said Michael Mathis, brewer/cellarman at Cascade, as he presented the brewery’s classic Kriek paired with the rare Tullamore D.E.W. Phoenix. The pairing contrasted the bright lactic cherry character of the Kriek with the clean oak and caramel character of the whiskey.
A common theme was brought up through the course of the presentation, similar to the old adage “What grows together, goes together.” During a tour of Cascade Brewing’s Barrel House, Cascade’s brewmaster Ron Gansberg and Tullamore D.E.W. global brand ambassador John Quinn were comparing barley variety, mash temperatures and aging techniques. Pre-distilled whiskey is essentially a clean malt beverage, similar to beer only without the use of hops, using a combination of barley, corn, wheat and rye depending on the region in which it’s created. The distilled liquor is then aged in wooden barrels made with different wood varieties, once again, depending on the region.
The Tullamore ambassadors had plenty of breweries to choose from when looking at Portland for a stop, but chose Cascade over others because they are unique when compared to other breweries on the tour. But more importantly, they have local love and respect.
“[Cascade] is a small, beloved brewery that’s been around for a long time,” Maher said. “We respect that, and love what they’ve been doing.”
The 19 state tour runs through March 15, starting in Southern California and ending in Chicago. The partner breweries are largely small, local operations in the respective state. For more information, visit dewandabrew.com.
I had such an enlightening experience attending the tasting with the teams from Tullamore D.E.W and Cascade that I needed to step out of my reporter perspective and share my personal experience.
I had seen PBRs with bourbon shots around Portland bars here and there, and even tried it myself with well whiskey and a local IPA. For some reason, I could not enjoy the two together, and ended up shooting the whiskey with a couple of gulps of beer — neither as satisfying as if I drank one without the other.
The idea of sour beers with whiskey was increasingly confusing, but as I sat at the Raccoon Lodge with a group of other journalists, ambassadors and industry members, it started to make sense. I took a sip of whiskey “the size of a teardrop” to warm and acclimate the palate, as Jane Maher instructed. Then I took another small sip and let it rest on my tongue to savor the flavors of oak, citrus peel, mulling spice and caramel, letting the alcohol evaporate slightly. After those two sips, I jumped over to Cascade’s Tangerine Dream, a sour with a light, sweet malt backbone that rounded out the whiskey flavors. The bright acidity of the tangerine was enveloped by the spiciness of the whiskey.
It was a sensory dream; an intriguing sip-by-sip experience that I could have continued all day if the alcohol didn’t continue to creep up on me like my newfound fondness of the pairing.
I’ve continued my sensory exploration since my Tullamore D.E.W. experience, and have found many interesting pairings: sweet bourbon with a mulling-spiced snakebite, a smoky and fruity scotch with a balanced IPA, and a rye whiskey with a malt-forward imperial red. It’s been extremely exciting, and I hope you try some yourself.
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!
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