Great American Beer Festival Oregon Winners 2017
The Great American Beer Festival awards are some of the most coveted in the industry and Oregon continued to perform well in 2017. There are 96 style categories and the possibility of winning gold, silver or bronze in each. The following is a list of local recipients from this year’s competition, which were announced Oct. 7 in Denver:
BRONZE American-Style India Pale Ale: Breaskide Brewery & Taproom, Breakside IPA
SILVER American- or International-Style Pilsener: Full Sail Brewing Company, Sesion Cerveza
BRONZE American- or International-Style Pilsener: Elk Horn Brewery, Lemon Pils
GOLD American-Style Sour Ale: Flat Tail Brewing, DAM Wild Hops and Lemon Verbena
BRONZE American-Style Strong Pale Ale: Breakside Brewery + Beer Hall, Breakside Stay West
GOLD American-Style Wheat Beer: GoodLife Brewing Company, Sweet As Pacific Ale
GOLD American-Style Wheat Beer with Yeast: Sunriver Brewing Company, Fuzztail
SILVER Belgian-Style Fruit Beer: Logsdon Farmhouse Ales, ZuurPruim
BRONZE Brett Beer: Alesong Brewing & Blending, Touch of Brett Mosaic
SILVER Double Red Ale: ColdFire Brewing Company, St. James
BRONZE Fruited American-Style Sour Ale: Breakside Brewery & Taproom, Breakside Passionfruit Sour Ale
GOLD German-Style Pilsener: Zoiglhaus Brewing Company, Zoigl-Pils
GOLD Gluten-Free Beer: Ground Breaker Brewing, Dark Ale
GOLD Imperial Red Ale: Sunriver Brewing Company, Cinder Beast
BRONZE Rye Beer: Breakside Brewery, Breakside Rye Curious?
BRONZE Session Beer: Three Creeks Brewing Company, Stonefly Session Ale
GOLD Specialty Saison: Base Camp Brewing Company, Rye Saison
SMALL BREWING COMPANY AND SMALL BREWING COMPANY BREWER OF THE YEAR: Sunriver Brewing Company, Sunriver Brewing Team
North American Guild of Beer Writers Oregon Winners 2017
Brewers weren’t the only ones honored during the Great American Beer Festival in Denver. The North American Guild of Beer Writers recognized the best beer and brewing industry coverage in 11 categories, ranging from newspaper and magazine stories to podcasts. The following list is composed of Oregon award recipients:
FIRST PLACE Best Beer Book: Jeff Alworth, Secrets of Master Brewers
SECOND PLACE Best Beer Blog: Jeff Alworth, Beervana
THIRD PLACE Best Beer and Travel Writing: Brian Yaeger, Beer at the End of the World
SECOND PLACE Best Local Reporting: Andi Prewitt, Brewers Make Foray into New Areas of Fungi Kingdom
THIRD PLACE Best History Writing: Jeff Alworth, Bourbon County Brand Stout: The Original Bourbon-Barrel-Aged Beer
HONORABLE MENTION Best History Writing: Ezra Johnson-Greenough, An Oral History of the Horse Brass
SECOND PLACE Best Technical Writing: Brian Yaeger, Savoring Acidity: The Quest to Explain Sourness in Beer
By Andi Prewitt
Of the Oregon Beer Growler
It wasn’t that long ago when the dirge for the American family business began to crescendo. Big box stores and transnational corporations had pushed and prodded small mom-and-pop operations ever closer to the grave. But there’s at least one industry where the family-run model has thrived — craft beer.
The business of brewing has long involved kin. For instance, Anheuser and Busch were joined by a hyphen only after the families joined in marriage. Closer to home, the most well-known relatives to start a brewery — Kurt and Rob Widmer — also helped launch the craft revolution in the 1980s. But they’re not the only brothers who’ve decided to make beer under the same roof. That duo is joined by the Hughes behind ColdFire Brewing; the Coombs, founders of Alesong Brewing & Blending; and Three Mugs Brewing Company had the Jennings (before the older brother departed); just to name a few.
While siblings seem abundant in the beer industry, one type of family pairing is rarer to find: the father-daughter team. Much of that is likely due to the fact that men still outnumber women employed in brewing. But that doesn’t seem to bother Lisa Allen, who joined her father Rick Allen at McMinnville-based Heater Allen in 2009. In fact, working closely with each other on a near daily basis in physically demanding roles has only strengthened their relationship over time. And while there certainly have been challenges along the way, right now both are more focused on Heater Allen’s big accomplishment — 10 years in business.
Lisa Allen never pictured herself hovering over her dad’s brew kettle or cleaning tanks as a full-time job. In fact, she didn’t even have full confidence that his mission to make good, local pilsner on a commercial level would ever take off.
“I remember thinking when my dad first started kind of like, ‘Yeah, we’ll see how long this lasts,” she recounted. “When he first was working on recipes and stuff like that, I would come and brew a couple of times and that sort of stuff. I was interested in the process and I’d been interested in craft beer for a while, but I never really thought that I would actually be brewing.”
Instead, she was focused on a different fermented beverage: wine. Lisa Allen spent several years living the life of a vineyard vagabond. It’s not unusual to jump from tasting room to tasting room and even follow the harvest from the West Coast to the Southern Hemisphere since regular positions can be hard to come by. Lisa Allen guesses she moved at least once a year after finishing college, including stints getting grapes off their vines in California and New Zealand. Even her dad thought she was bound for a career in that industry.
“I have to admit my first thought was that she was going to dominate in another male-oriented field, and that’s wine,” said Rick Allen. “Because she’s always had a terrific palate and always been someone who basically could detect flaws and, you know, really kind of understand the whole sensory analysis side of things.”
But after a while, Lisa Allen discovered that brewing was more fulfilling than winemaking. The seasonal downtime with wine didn’t keep her as busy as she liked to be, so the year-round nature of the beer business was one plus. Another is the more hands-on nature of brewing — providing assistance to those microorganisms that complete the crucial task of turning sugars into alcohol.
“The thing that I really like about brewing is that you’re not just relying essentially on nature. You actually get to create something,” described Lisa Allen. “I mean, the one thing I always found coolest about wine was the fermentation process. I wasn’t actually as interested in the growing process and stuff like that. I was much more interested in the actual fermentation.”
Lisa Allen’s experience with winemaking helped her easily transition to the brewhouse. However, there were still obstacles.
“When we first started out, there was a certain amount of yelling and screaming and people going away mad,” said Rick Allen. “In the past, there have been a few times where things were thrown. I don’t think anything’s been thrown for a while,” he added with a laugh.
Aside from hurtling objects, working with a family member has several hazards — there are hurt feelings, head butting and moments of miscommunication. Not everyone would work well with a relative, particularly a parent or offspring. But with time, the Allens figured out how to pull it off.
“When my dad and I first started working together, I would say it took about a year to kind of know how we work together,” explained Lisa Allen. “I think part of the problem is that we are pretty similar in our personalities. We both kind of like being in control and doing things a certain way. And I still sometimes have to tell myself I take things too personally.”
Rick Allen said they’ve both become more sensitive to the way they give and receive feedback. And their similarities began to work in their favor. Rick Allen noticed areas where his daughter could improve were some of the same issues he once struggled with.
“It’s always easier to encourage them to spread their wings and understand their weaknesses or the things they need to work on a bit better,” Rick Allen said.
And that begins to touch on the unique benefits of working alongside a family member — you witness improvement and mastery over time. Few parents have that opportunity once their child reaches adulthood.
“You’ve got your own flesh and blood that you’re working with and they’re taking over and they’re taking more responsibility, and you get to see the growth up front and personal that you don’t normally get to see with your children,” Rick Allen described. “I don’t get to experience that with my son who’s off doing something else. But I can see that with Lisa.”
Both father and daughter take pride in the fact that they work a little harder and care a whole lot more about a brand that doesn’t just stand for quality beer. It also represents their family.
“It’s a family product, so I do think I have more investment in it than someone who would just work at a random brewery,” said Lisa Allen. “You know, it’s my name on the label as well, so I want that product to show really well.”
Lisa Allen is marking eight years with the brewery, and she knows she’s fortunate to have bypassed some of the discrimination other female brewers face — particularly those outside of Oregon. That’s not to say it never happens, though. There’s always the salesperson who wants to talk to a man at the brewery, the vendor who will only address Heater Allen’s male buyer instead of the woman who will actually make the purchasing decisions about equipment. And even getting singled out as a “woman in beer” can be a bit exhausting.
“I mean, it would be nice to just be seen as a brewer and not a woman brewer,” Lisa Allen said. “But because it’s a male-dominated field, that is going to happen. You are going to be seen as a woman brewer because there’s not that many of us.”
One way she’s reached out to support that industry minority is by participating in a group meetup that includes other female brewers from the Portland-metro area. They invite new women to join in order to share, learn or just seek camaraderie. While Lisa Allen described Oregon’s overall beer community as encouraging and helpful, she said meeting solely with women provides a safe space that’s free of judgement.
“It’s good for women to have a support group in a male-dominated field,” she said.
Many of those women are likely to pay the Allens a visit on Saturday, May 27 for the business’s 10th anniversary party. There will be a special zwickel beer tapping, a release of their kolsch in 500-milliliter bottles, commemorative half-liter ceramic mugs and possibly even a cake. Neither Lisa Allen nor her dad are ones to go on bragging about their milestone. But it has sunk in that they’ve done something pretty special in an industry that’s grown increasingly competitive.
“To think that it’s been 10 years is pretty amazing,” said Rick Allen, “because I really had no idea where this was going or how far it would go. But it’s gone further than I ever thought it would.”
“And I will say that even the impact on the Oregon beer culture too — no one else in Oregon made a craft pilsner before we started our Pilsner. And now there’s a bunch,” Lisa Allen said. “It’s really cool to think that we’ve been around for 10 years, so hopefully 10 — maybe 20 more.”
Heater Allen Brewing
907 NE 10th Ave., McMinnville
By Anthony St. Clair
For the Oregon Beer Growler
Two brothers wanted a family-friendly brewery, so they built one. Now, Eugene’s ColdFire Brewing sees itself as a hub for bettering the larger community. Early on the two founders, who are also brothers and dads, made a business commitment to focus on children's nonprofit organizations, and more specifically, children's health organizations.
“We all take our kids to the same schools, pay the same bills, buy groceries locally and spend our recreational time locally,” explains ColdFire co-founder Dan Hughes. “It's the broader sense of being part of a community that drives our business values to extend beyond our walls. It is our duty and our privilege to give back where we can.”
Focusing on children is also a way for ColdFire to express their commitment to the next generation. “We want to invest in a way that makes sense,” says Hughes, “by helping those who will be taking the reins from us someday, and maybe inspire them to do the same.”
Not that “alcohol” and “family-friendly” usually appear in the same sentence — much less the same business plan. Between the lingering legacy of Prohibition, as well as national ad campaigns that aren’t exactly known for focusing on family, beer has gained a bad rep. That association is inaccurate, says Hughes, who was inspired by the family-friendly pub culture of Ireland and Germany.
“European communities know what we are trying to recapture here: family is welcome everywhere,” says Hughes. “People there have vastly different expectations on what's expected at a pub. It's centered around food, music, socialization, and family is a key aspect. We see this changing rapidly here in the U.S., and we are very much a part of it.”
ColdFire backs that up not only with its support of community organizations and causes, but also with the simple nuts and bolts of the brewery: visitors to ColdFire can let their kids romp in a play area while parents enjoy a quiet pint.
The family-friendly culture — and kid-welcoming layout — is part of what brought local nonprofit WellMama to ColdFire. With volunteers providing pregnancy and postpartum mental health support services (including services in Spanish) for moms and their families throughout Lane County, WellMama’s fundraising events with ColdFire and Ninkasi have demonstrated how powerful breweries can be in raising awareness for a good cause. WellMama is also looking at how it can further collaborate with breweries to grow its Reaching All Mothers Initiative to support women in underserved areas and bring everybody in the community together.
“ColdFire presented us with an idea to work together, hang out, have family-friendly community events and see what happens,” says Jessica Schultz, WellMama volunteer coordinator. “The intent was to look for something where we could have families and especially kids welcome at, not just board members or staff. We could get everybody together. ColdFire is particularly family friendly, and that serves our mission of serving families and of helping families be healthier.”
Schultz sees the laid-back atmosphere of a brewery, plus its role as a community melting pot, as key ways to help people overcome social stigmas and personal embarrassment — common barriers that often prevent people from seeking needed services. Schultz also appreciates that craft breweries host local food carts and provide non-alcoholic options, striking a balance of healthy and fun interactions with the community.
“Most of us have had experience with postpartum depression and anxiety, and now we want to reach out to other mamas and help them,” says Schultz. “The breweries create space for people to come, relax, and feel like they can be themselves. They can support WellMama and support other families. The breweries bring that together.”
Dan Hughes sees ColdFire continuing to increase its role in supporting the broader community. Plans for 2017 and onward include more support of organizations such as WellMama, local school events and the nearby Campbell Community Center.
“People love a well-crafted beverage. They enjoy socialization. And they love it even more when they can do these things while supporting a good organization,” says Hughes. “We are building our business’s future, so we build our community’s future through our children.”
By Anthony St. Clair
For the Oregon Beer Growler
When it comes to college football, there is one place to be: Eugene.
ESPN's College GameDay program has broadcast from the city nine times, and earlier this year, GameDay’s Lee Corso declared that Eugene was “my favorite place, for me personally, to see a ballgame.” Average attendance in 2015 was 57,324 fans. The University of Oregon's Autzen Stadium is not only Oregon’s largest sports arena, it’s the loudest stadium in the country. It’s been called “intimidating” and “where great teams go to die.”
It’s also a hell of a lot of fun.
Tailgater Magazine agrees. In its 2016 list of Top 25 “tailgating meccas in college football,” the No. 1 spot went not to Alabama or Michigan State or Notre Dame. It went to Autzen Stadium.
It’s no surprise. Autzen is where, at the end of the third quarter, the crowd dances while the toga party scene from “National Lampoon's Animal House” (filmed in Eugene, by the way) plays — complete with the song “Shout” blasting. Autzen is where a foghorn sounds every time the Ducks score. (OK, granted, that foghorn’s been getting leaned on less this season than usual, but it’s not the destination, it’s the journey, right?)
Autzen is also set in one of Oregon’s meccas not only for tailgating and college football, but for craft beer. Eugene is where game day turns the city green and yellow, from the flags flying on vehicles driving in from all over the state to the face paint and clothing covering fans marching to Autzen en masse.
So wherever you are in the Eugene area, here are tips for enjoying the game and a good beer, whether it’s pregame, around town, tailgating outside Autzen, or finding the party inside at the Moshofsky Center (the "Mo") next to Autzen.
Transportation tip: Parking at Autzen is no picnic. The stadium is walkable from many parts of the campus area and downtown Eugene. Check your favorite mapping app for directions. Lane Transit District also offers a park-and-ride shuttle to and from the stadium.
Depending on kickoff time, you may need anything from a hearty breakfast to a little pregame snack. Maybe you aren’t going to the stadium and need to know where to be. Or, maybe you’re watching at home, but need to stock the beer fridge. Bring your growler! Eugene’s got you covered. All hours listed are for Saturdays.
The Bier Stein
1591 Willamette St., 541-485-BIER, thebierstein.com, 11 a.m. to midnight
With more than 30 taps and 1,000 bottled beers and ciders from all over the world (plus many staff are certified Cicerones), The Bier Stein is your spot to stock the beer fridge.
1689 Willamette St., 541-343-1542, brailseugene.com, 7 a.m. to 3 p.m.
Since The Bier Stein opens at 11 a.m., cruise a block down and have breakfast first. Brails is a perennial fan favorite, taking Eugene Weekly’s “Best hangover breakfast” top spot for years running. That’s good to know — you might need to go there tomorrow, too.
20 Centennial Loop, 541-484-4355, thecoolerbar.com, 7 a.m. to 2 a.m.
Oddly enough, few bars are near Autzen. The closest is The Cooler, a large sports bar that prides itself on big-screen TVs; a simple, yet tasty, pub fare menu; and booze aplenty.
263 Mill St., 541-636-3889, coldfirebrewing.com., noon to 11 p.m.
One of Eugene’s newest breweries, ColdFire, is catching fire with their European beers, Northwest flair, imagination and solid brewing chops. Located just across the Willamette River near Skinner Butte, hit ColdFire for a pint or growler fill. You’re also near the city’s riverside bike paths and can walk the 1.3 miles from ColdFire to Autzen in about 30 minutes.
Elk Horn Brewery
686 E. Broadway St., 541-505-8356, elkhornbrewery.com, 11 a.m. to 11 p.m.
Bordering the UO campus, Elk Horn was founded by the folks behind Eugene’s popular Delacata food cart. Elk Horn bridges the gap between beer, cider and wine. Also check out their Southern–Northwest fusion food menu.
Falling Sky Pizzeria
UO Erb Memorial Union, 1395 University St., Room #46, 541-485-1275, fallingskybrewing.com, 11 a.m. to 1 a.m.
After opening this past summer, Falling Sky’s third location has quickly become a popular spot for UO students and faculty, as well as the greater community. Enjoy game day on campus with a pint and an innovative pizza.
McMenamins North Bank
22 Club Road, 541-343-5622, mcmenamins.com/northbank, 11 a.m. to midnight (opens 10 a.m. home game days)
You’ll be able to hear Autzen while sitting by the Willamette River. Just a hair over a mile from the stadium, McMenamins North Bank has a spacious restaurant and cozy bar. Weather permitting, don’t miss the riverside deck, and TVs inside will make sure you won’t miss the game.
444 E. Third Ave., 541-653-8509, ryeon3rd.com, 5–10 p.m. (bar opens 4 p.m.)
If you want something a bit more refined for your game day pleasure, or an evening spot, Rye offers French-style cuisine, craft cocktails and a selection of Oregon beers in a rustic-chic setting.
Steelhead Brewing Company
199 E. Fifth Ave. #1, 541-686-2739, steelheadbrewery.com, 10 a.m. to 11 p.m.
Located in Eugene’s Fifth Street Market area, Steelhead has been serving tasty pub fare and pouring beers (racking up 24 medals) for 25 years. Head here before the game or hole up in a comfy chair and watch the action unfold.
Sidelines Grill & Sports Bar
77 W. Broadway, 541-654-4690, sidelineseugene.com, 11 a.m. to midnight
Keep it simple: food, drink, sports. In the heart of downtown Eugene, Sidelines focuses on the fundamentals with pub fare and beer and 10 HD TVs ensure you don’t miss a moment.
SweetWaters on the River
1000 Valley River Way, 541-341-3462, valleyriverinn.com, 6:30 a.m. to 11 p.m.
Coming from out of town or just want a scenic riverside spot to enjoy a pregame meal and a nice beverage? Head to Valley River Inn and its SweetWaters restaurant (there’s also a lounge and bakery). One fan’s tip for early game days: head to SweetWaters for brunch (and a Bloody Mary), then walk it off on the riverside path to Autzen. Another plus? If you need to stock up on UO gear, The Duck Store is across the parking lot in Valley River Center shopping mall. You can also park there and take a shuttle to the stadium.
Tailgating Outside Autzen
Four hours before kickoff, Autzen Stadium’s parking lot opens — and is promptly taken over by thousands of tailgaters, many with RVs and tents that are ready to hold the party. Some people come just for the tailgating and aren’t even going to Autzen for the game. It’s easy to see why.
“Being outside of Autzen is a different experience on game day,” says John Procopio, a longtime Eugene resident and Duck fan. “The lead up to the game is like getting ready for a vacation or the night before Christmas. All this excitement and anticipation builds. It’s one of the best parties and people watching to celebrate not only Duck football, but being in Oregon.”
Procopio is one of many fans who come to the tailgating area with their own six-packs, growlers, bombers and plenty of cups — after all, game day is about the community and what says community more than sharing good beer with friends? “I want my ‘A’ beer — something special, something nice, like you’d want for your birthday,” says Procopio.
To get the best experience, bring something to share and just start talking with people. Offer a frosty beverage, strike up a conversation and you’ll be part of the tailgating team in no time.
Want your tailgating a bit more laid-back? In nearby Essig Field, a free, family-friendly outdoor area holds a food court, complete with a tent dining area, a beer garden highlighting local beers and televised game coverage. Some fans stay here the whole time.
In the Moshofsky Center
Once inside Autzen, you can’t have beer at your seats. No matter. That’s what the Moshofsky Center is for. The 117,000-square-foot Moshofsky, or “Mo” for short, opened in 1998 as a covered practice area for the Ducks. Today, UO uses the Mo as a massive area for food, drink and other entertainment. From sit-down meals to live music, beer taps for grownups and bouncy castles for kids, the Mo accommodates thousands of fans on game day. Your ticket to the game is also your ticket for the Mo, and fans can go back and forth throughout the game. You won’t miss the action either — there are TV monitors and even a scoreboard synced to Autzen’s scoring system.
The Mo opens three hours before kickoff and 90 minutes before the stadium itself is open to fans. Head there early to scope out a spot at one of hundreds of tables. You’ll find the beer garden in the back, with a range of craft and standard beers.
Whether around town, tailgating or in Autzen, for Procopio “it’s all about the sharing, the social experience and in our state we have such amazing access to get good beer. Game day is the perfect day to celebrate Oregon and Oregon beer.”
OBG Blog Archives
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