By Jim McLaren
For the Oregon Beer Growler
At first glance, Eric Steen didn’t look like a teacher, an artist or a beer maker. It was a rainy early autumn day and Eric was shuffling past noisy customers in Hopworks Urban Brewery dressed, head-to-toe, in white, furry costume. At better than 6 feet tall, he makes a good mascot for the business’s Abominable Winter Ale.
After taking off the comic book-looking yeti head, he offered an explanation on the melding of his roles as teacher, artist and beer maker: “I very much think of beer as a form of art. I’m very interested in the idea that, from start to finish, beer is a social act.”
Several dozen blocks and a couple of traffic jams to the west of the HUB taproom, in the quiet of the Portland Art Museum, associate director of education and public programs Stephanie Parrish admires Steen. “Eric and I went through the collection of a thousand pieces of art and tried to understand where we had works. How much do we have of Eastern Oregon? How much of the Oregon Coast?”
Getting these two folks working together is how to stage a unique art show and beer tasting.
The full name of the Nov. 4 event is “Art & Beer: Pitchering Oregon.” It’s the centerpiece of a larger, two-year exhibit called “Picturing Oregon.” (Who says museum-types don’t have a punny bone?)
Stephanie says the “Picturing” exhibition celebrates the museum’s 125th anniversary and includes about 60 of the more than 1,000 Oregon-themed works in its permanent collection. “It was a matter of sorting through all the paintings and photos and then finding those that we thought were kind of representative of the collection. We wanted to have earlier works, 19th century, to more contemporary works. Wanted to have women included. As many different options as we could uncover.”
When it came to the “Pitchering” centerpiece, Stephanie called in Eric. As an art teacher at the University of Colorado and creator of the Beers Made By Walking project, Eric sees community involvement as a key to good art and good beer. He took immediately to the idea of foraging through the museum’s collection. “The thing that excited me was that they have all this Oregon-based paintings and photography.”
And Stephanie wanted to portray the entire state in Pitchering Oregon. “Organized by the region: Coast, Southern Oregon, the Willamette Valley, Portland, Mount Hood and the Gorge. We’re sort of following Travel Oregon’s seven regions.”
Stephanie and Eric whittled down the Pitchering exhibit to 18 photos, paintings and etchings. They next offered those works to 16 breweries and 2 cideries for inspiration to create a beverage.
To help HUB create its beer, Eric chose a platinum print by Lily E. White. It’s a photograph of the Columbia Slough taken more than 100 years ago. Eric grabbed brewer Trever Bass and “We checked out parts of the slough, looking at invasive plants, what grows there naturally. It’s a very strange area. The brewer just chose a random selection of plants he found there. Then he decided to layer everything on top of each other, prettily, into the mash tun and then passed wort over the top of it as it went into the boil.”
The works in the exhibit come at you like photos from a magazine, an old newspaper or a family album. They are more than images. They represent our collective backstory. Lisa Allen, brewer at Heater Allen Brewing in McMinnville, chose a wood engraving of the 19th century block house at Fort Yamhill. A sixth-generation Oregonian and trained anthropologist, Lisa began by thinking about the people in the artwork: What kind of beer did they drink, did they make? Her brew is characterized by the use of oak-smoked wheat malt and rye malts. She kept the alcohol level at 5 percent and came away with a beer she says is heavy but refreshing with both smoky flavor and spiciness.
Larry Chase is head brewer at Standing Stone Brewing Company in Ashland. His Pitchering Oregon piece is a 1911 oil painting by Frank DuMond. The “Sketch of Table Rock near Medford” is a landscape done on a bright, but cloudy, day. Larry made a table beer, a Berliner weisse, much like beers made in Belgium to be enjoyed by all members of a farm family. The beer will be golden in color to reflect the sunniness of the painting. Larry will serve the beer at the exhibit three ways: straight up and with two fruit or herbal syrups to cloud the beer, mimicking the clouds in the painting.
Pitchering includes a variety of scenes depicting the people and places of Oregon; some are very realistic, some romantic. But the starkest is an oil painting entitled “Harvest.” The huge work shows a sinister-looking raven flying over a clear-cut forest. The beer to go with this piece was made by Trevor and Linsey Rogers at De Garde Brewing in Tillamook. “Ferme et Foret” (Farm and Forest) features dried and fresh hops with spruce tips added to the blend. Are the painting and the beer things to be enjoyed simply … or is there a deeper meaning?
That’s the kind of question folks might get together and hash out over a couple of beers.
Art & Beer: Pitchering Oregon
Saturday, Nov. 4 in the Kridel Grand Ballroom at the Portland Art Museum 1219 SW Park Ave.
General Admission 1–6 p.m.; $25 general/$20 museum members
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
By Andi Prewitt
Of the Oregon Beer Growler
It’s no secret that Oregon’s soil is rich with buried treasure. But only a small segment of the population possesses the knowledge to unearth the goods.
The hunt is unusual — the map moves and the untrained eye can’t tell whether they’ve discovered prize or poison. But over the years, foragers have helped create a thriving mushroom and truffle industry in this state. Lately, beer lovers have been able to sample these intriguing forest organisms in liquid form, as an increasing number of local brewers have started experimenting with tops and tubers to create unique seasonals and one-offs. To better understand these wild ingredients as well as how they can be incorporated into the brewing process, two beer makers helped explain their methods. Additionally, a fourth-generation chef at a mushroom- and truffle-themed restaurant described the practice of gathering the traveling fungi.
“The best season for hunting mushrooms is the season when it rains,” said Christopher Czarnecki, head-of-the-kitchen at The Joel Palmer House in Dayton.
That means hunting for mushrooms in Oregon is somewhat of a marathon. Of course, no two years are exactly the same when it comes to the harvest. A plot of land that was flourishing one season may become a dud the next. Czarnecki said rainfall, humidity and elevation can all affect growth. He’s pleased that 2016 has been particularly good for morels and chanterelles. Just like with crops you’d find at the farmers market, the seasons produce different varieties of mushroom. Finicky morels, for instance, tend to pop up in spring in Oregon and are known for emerging from the charred land following fires.
“Morels are particular. Those are the ‘Where in the World is Carmen Sandiego’ of the mushroom world,” Czarnecki described.
Chanterelles, however, tend to be a little more reliable. Currently, professional and home cooks are taking advantage of Oregon’s fall chanterelles. A smaller, firmer version arrives in spring. The closest thing the state has to a dry period for mushrooms is in the dead of summer. But Czarnecki explained that even then the motivated hunter need only drive a little farther out of town. The region’s consistently damper areas, like coastal woods or the Mount Hood National Forest, still host mushrooms even when temperatures climb in the Willamette Valley.
Czarnecki is deeply familiar with mushroom growth, and not just because he needs to know how to plan his menu. His family does much of the foraging to supply the restaurant, which was owned by his father before he took it over nearly 10 years ago. The tradition of hunting for and cooking with mushrooms has been passed down, father to son, four times, with Czarnecki’s great-grandfather opening what was initially a tavern in 1916.
Many types of mushrooms can be found within the state’s borders, and Czarnecki isn’t the only one who’s conducted some culinary research on the various options available. Andrew Lamont, head brewer at Old Town Brewing in Portland, can tick off the list of mushrooms that didn’t make the cut: oyster, portobello, shitake. When he decided he wanted to make a mushroom beer, his trial work started in the kitchen. Lamont shared that his wife hates mushrooms, so examining options for the recipe was actually a fun opportunity to cook with an ingredient that rarely sees his stove. Ultimately, for the beer he envisioned, most of the flavors were dull. Lamont wanted something that stood out. He eventually found what he was looking for in the candy cap, which has more of a maple syrup character instead of the typical earthy notes found in many mushrooms.
So why the foray into fungi, beyond yeast, to begin with? Turns out, the answer is pretty simple.
“I’ve never had a mushroom beer!” Lamont said with a big laugh. “That was really the reason behind it. I never had one and it was just one of those ingredients that I never really heard anybody doing before, so I decided to give it a go.”
Lamont was also looking to bring a bold, new creation to the Oregon Brewers Festival last year. The event is one of the nation’s longest running when it comes to beer, which means plenty of producers use the platform to showcase something unusual. For Lamont, that became 1-Up Mushroom Ale, with a nod to Nintendo nerds in the name.
Once the mushroom was chosen, Lamont had to figure out how to incorporate them into the batch. Rather than tossing candy caps into the wort, he “dry hopped” them after standard fermentation. The cold soak lasted almost two weeks, which was plenty of time to allow the sweet mushroom flavor to make its imprint on the liquid. Lamont also researched this route by making a tea beforehand — a practice he employs when working with any sort of powder or peel.
“So I’ll take the dried mushroom, or whatever [the ingredient] is, put it in some hot water, let it steep for a certain amount of time and then I’ll actually taste that tea,” Lamont outlined. “That really gives you a good idea of how those flavors are going to be put into the beer.”
If he likes what hits his palate, the next step is a two-day cold soak in a growler. Almost immediately after a sip of that candy cap tea, Lamont realized Old Town had a beer on tap that would serve as a solid base — an alt. To help ensure the batch with mushrooms wouldn’t taste like a sugar bomb — going form a subtle sweetness to a triple-decker waffle tower dripping in maple syrup and melted Werther’s Originals — Lamont toned down the caramel notes and amped up the bitterness. He only needed about 2 ounces of candy cap per barrel, the supply coming from Oregon Mushrooms LLC in Southern Oregon. In the end, he struck a good balance as evidenced by an August limited-edition bottle release of what many fans have described as “pancake beer” going so fast, it even surprised Lamont.
“I just didn’t think that many people would want a mushroom beer!” he laughed.
Truffle beers have also proven popular, possibly in part because they’re still extraordinarily rare. However, a few Oregon breweries have released bottles made with the beneath-the-surface brethren of the mushroom. One of those is La Truffe, a stout infused with Oregon white truffles and hazelnuts — the result of a collaboration between Wolves & People Farmhouse Brewery in Newberg and the Oregon Truffle Festival. The event, which takes place again Jan. 20-22, 2017, happens to coincide with the beginning of harvest season for the Oregon Winter White. The state is home to four of its own truffle species recognized for their culinary value, according to the Festival. And you don’t necessarily need the exhaustive search party to track them down like you do with mushrooms. Chef Czarnecki explained that if you return to a tree where you found truffles before, you’ll find them there again as long as the roots weren’t damaged.
But that doesn’t blunt the thrill of the hunt. Wolves & People founder Christian DeBenedetti exuded enthusiasm when recounting the opportunity he had to accompany experts and their truffle dogs.
“One minute, you’re standing out in an open field; next you’re crouching in the underbrush of a young pine forest. And the dogs are going crazy, and pretty soon you’re digging,” he described. “You’re on your hands and knees digging through the soil to find your own truffles and picking them out, one by one. It’s really incredible.”
After that, he knew he had to follow through with an idea he’d been kicking around for years: making a truffle beer. DeBenedetti approached Oregon Truffle Festival organizers, who essentially ended up loaning him 5 pounds of Oregon white truffle for the project. That’s right — Wolves & People could return the fungi since they weren’t being destroyed or altered by the brewing technique. So truffles that helped shape La Truffe could have gone on to make another truffle lover happy by showing up in a different form on a dinner plate.
The borrowed truffles got very cozy with 50 pounds of custom-roasted hazelnuts from Springbrook Farm near the brewery. “We don’t like to go into extreme detail,” DeBenedetti explained, “about our method.” But he did say that the filbert was an excellent vehicle for the truffles.
“We found that by infusing those hazelnuts, which are very rich in fatty acids, with the aroma of truffles that the essence really kind of hitchhiked into the beer nicely,” DeBenedetti said.
Using a whole truffle “in all its glory,” as DeBenedetti puts it, was imperative. Experts advised him to avoid extracts, oils and salts, which are sometimes composed of artificial or chemical ingredients. And then, of course, there’s that addicting smell emitted by a ripe truffle that just can’t be beat. Researchers have found that that truffles have chemical compounds that mimic the reproductive pheromones of mammals. What’s not so clear, though, is how that translates in terms of flavor.
“One of the most common questions I get is, ‘What does a truffle taste like?’ And I’m like, ‘Well, it doesn’t really taste like anything.’ It in itself does not have any flavor. It’s all in the aroma,” Chef Czarnecki said.
DeBenedetti characterized the gas as exotic and almost fuel-like. “Some have compared it to the aroma of ozone, which is not something I could pick out, necessarily, in a lineup. But once you learn to identify the smell, it’s a little fusel-y.”
The key is that the gases attach themselves to fatty oils — those found in meats, cheeses and eggs. When a truffle mingles with steak or butter, for instance, it imparts its unique properties to those foods.
“Something fatty that really likes to coat the palate, that’s when you can ‘taste it’ because what’s happening is its coating the inside of your mouth. You’re inhaling, you’re exhaling,” Chef Czarnecki said. “You’re getting what my dad likes to refer to as the ‘truffle burp,’ and that’s the closest thing you ever get to tasting the truffle.”
While most brewers haven’t yet taken a chance on mushrooms or truffles, Lamont and DeBenedetti seem to be part of a growing, brave group — including Portland’s Base Camp Brewing Company and de Garde Brewing in Tillamook — that embraces fungus along with all of the challenges and rewards that come with it. Increased interest in these ingredients can be attributed to a few factors: brewer curiosity, the urge to express originality and relying on the local environment to provide sustainable, inspiring new resources.
“To me, it’s just something that’s unique. Something different. Whenever you go to a bar, it’s the inquisitive nature of, ‘Hmmm … mushrooms,’” said Lamont. “I think brewers are just being more creative, especially up in this region.”
“I think any brewer who is interested in taking his or her brewing to the next level in terms of local ingredients — foraging, sourcing from right here where we live — that it’s a natural progression to try something with mushrooms or truffles,” DeBenetti offered. “As difficult as it may be, I think it’s at the very least a fascinating experiment, and at its best can be truly something delicious.”
By Jim McLaren
For the Oregon Beer Growler
For most of us, collecting beer simply means there’s a can or bottle in the back of our fridge we forgot about. Not the case, though, for the few dozen folks who lined up on a sunny September day outside the Portland Art Museum for a panel discussion on cult and collectible beers. Yep, a beer lecture, at an art museum — holy Manet!*
Held in a canopied space between two museum buildings, the “I’m in a Cult” drink and learn event was part of Feast Portland. A five-person panel did the educating and included three writers from the magazines Imbibe and Bon Appetit; Portland-based co-author of “Hop in The Saddle” Lucy Burningham; and Sarah Pederson, owner of Portland’s Saraveza Bottle Shop and Pasty Tavern.
Before the quintet pulled up their chairs and microphones, a squad of servers poured specially selected beers into wine glasses at each audience member’s seat. For our tasting pleasure:
To Øl Sur Citra, dry-hopped American wild ale (Denmark)
Crooked Stave Surette, wood-aged farmhouse ale (Colorado)
St. Bernardus Abt 12, quadrupel (Belgium)
Deschutes The Abyss, imperial stout aged in oak pinot noir barrels (Oregon)
Goose Island Bourbon County Stout, imperial stout aged in bourbon barrels (Illinois)
The richness of these beers had us licking our lips wanting more and asking the obvious question — why does anyone pass up drinking a beer so they can store it in a dark, cool place?
To answer that question, I head to North Portland’s Humboldt neighborhood, which is a cultural world away from the Portland Art Museum. There, art tends more toward graffiti, neon signs and music club flyers. I’m sitting at a table in Saraveza on North Killingsworth Street. Owner Sarah Pederson said, “the beer has to be good enough.” She continued to explain why people collect first and drink later: “People who really decide if it is going to be cultish or highly collectible are those people who are buying it. Those people — their value, the value of the beer is how they talk about it.” She said they are the ones who create the cult-building buzz.
Tyler Auton, a chef at Pasty Tavern, has a 200 bottle beer collection. “I tend to find the beer I like ages well and a lot of stuff I like is in such small quantities you really have to collect it to get it.” Auton began collecting when, at 21, he met the bartender of a Bellingham, Wash. tavern. “He was giving me tastes of these really limited beers and then invited me to a beer tasting where everyone brings two bottles and everyone shares things you can’t normally find.”
Beer is a social drink and, Pederson said, being social is how to start collecting. “Go get in line. Find a place that’s doing something special. They have a dock sale and go get in line. Talk to everybody who’s doing it. The other thing I would do is join a reserve society. Certain breweries have these reserve societies.”
The Bruery in California, as an example, releases limited-edition beers through their reserve club. De Garde in Tillamook is having a fourth-quarter release Nov. 21. Or you can get on the mailing list for a brewery like Block 15 in Corvallis. You can also build contacts online. For example, Auton managed to get his hands on a Founders Brewing Canadian Breakfast Stout by reaching out to others. “They used bourbon barrels that once held maple syrup. The first year they only made a thousand bottles. I traded a few things and got a first-year batch of it. It wasn’t that good but it was fun to connect with people.”
Once you collect, you have to store what you cherish. “I store them underneath my house,” Auton continued. “I have a system that is normally around 55 to 65 degrees. It is ideal. I think some beers, some sours, are less temperamental with aging because they have all that wild yeast in them. But something like imperial stout I’ll be careful with and, like, the higher the alcohol the more comfortable I am in letting it sit for a while.”
As Pederson peels a chart defining “vintage bottles” from the glass front of the Saraveza retro coolers, she explained what you should collect: “The collectible ones, historically, are the big malty ones. The big beers, the hop profile should be mainly used for preservative. The ones that have been collectible in the past are real malt-heavy barleywines, imperial stouts. That’s what everyone was looking for when they began barrel aging them. Over the past couple of years in America, this was always going on in Belgium, the sour beers have gotten bigger. Those are the other beers you can age and hold onto for a long time. The alcohol has to be high enough in it. The alcohol helps preserve it.”
You should also collect at least three bottles of these beers: one to drink now, one to drink in about a year and one to hold for, however long you want. The flavors will change. “They develop, they mature. They get more stone fruit, more caramel or the acid can mellow out. Some of the sour parts can mellow out,” Pederson assured me.
Recently as I considered buying bottles for long storage, I remembered asking Pederson about her favorite collectible. “That was Hair of the Dog Fred. The first batch. I saved it for 13 days.”
She has beers she’s kept longer, but will do the same with those that she did with the Fred; share with friends when she opens them.
*Edouard Manet completed the painting “A Good Glass of Beer” in 1873.
By Gail Oberst
For the Oregon Beer Growler
This is my idea of paradise: A seat in the sun-warmed sand at sunset, driftwood log for a backrest. To my right is a small cooler, with an assortment of beers made on the Oregon Coast. I pop the top of a favorite -- Pelican’s Silver Spot is one -- and raise the bottle to the giant orange-magenta ball sinking into the Pacific. The setting serves as a romantic getaway year-round, whether you’re storm watching with a beer inside a brewery or enjoying a summer sunset with a growler on the beach. Life is good with an Oregon beer in your hand. These days, with the burgeoning craft beer business in Oregon and here on its coast, life is getting really good.
Ten years ago, there were just a handful of scattered breweries on the coast. Today, there are at least 20, with more in the offing. Like the rest of Oregon, craft breweries are popping up all over, offering visitors another reason to stay and play.
Coastal visitors and residents have long had access to a few great beers. Established in 1986, McMenamins Lighthouse Brewpub in Lincoln City claims to have reintroduced craft brewing to the post-prohibition Oregon coast. Although there were other coastal breweries that are long gone now, McMenamins thrives, hosting an August brewfest every year that features a “tiny brewer” art contest and samples from most of McMenamins’ 24 Oregon and Washington breweries.
Three years after Lighthouse, Rogue Ales’ founder Jack Joyce moved his small Ashland brewery’s headquarters to Newport’s waterfront. In 1996, developers Jeff Schons and Mary Jones opened their Pelican Brewery in an old brick building in off-the-beaten-path Pacific City. Pacific Rim Brewery, now Astoria Brewing, opened in 1997. The same year, Bill’s Tavern owners Ken Campbell and Jim Oyala opened a brewery in a refurbished 1923 building in Cannon Beach. But the days of far-between breweries are blessedly gone. Now the longest drive between breweries on the coast is about 50 miles -- the distance between Yachats and Reedsport. The passion for craft beers has hit the coast like a tidal wave.
Today, the elder breweries continue to produce award-winning brews: Pelican Brewery has been named “Small Brewing Company and Brewmaster” champion at the World Beer Cup. Pelican’s success expanded to a Tillamook brewery with an additional tasting room and restaurant there.
The baby breweries are also collecting bling. Chetco Brewing in Brookings celebrated its first anniversary with a Great American Beer Festival medal for its Block & Tackle Stout in 2013. And when it was less than a year old in 2014, Arch Rock won gold at the Great American Beer Festival. Arch Rock celebrated the win with a grand opening party. The same for newly-minted Buoy Brewing in Astoria, which won GABF silver for its Dunkel just months after it opened.
The Oregon coast’s unique mixture of beauty, isolation and innovation borne of necessity has produced a wide variety of beers, some so unusual that they attract devotees from afar. De Garde Brewing in Tillamook is a fine example, and a unique tasting experience for beer tourists and experts alike. De Garde’s brewer exposes his brews to the ripe coastal breezes to produce a wild beer aged in barrels. This process, more akin to winemaking than brewing, yields beers unlike any others.
South in Coos Bay, two youthful natives in 2013 opened 7 Devils Brewing Co., which showcases local history, art and food, as well as their own beers. It’s not Coos Bay’s first brewery, but it’s the county’s only one -- for now. The brewery began expansion within a year.
The recent surge of coastal breweries has prompted official and unofficial celebrations of craft beer. Many coastal bars and restaurants (even hardware and farm stores!) are expanding their taps to include local brews. Growler fill stations (you bring the bottle; they fill it with beer) and craft beer sections in grocery stores are now commonplace on the coast. Life is good. Cheers!
Following is a list of a few of the celebrations that feature coastal beers:
Oregon Coast: Zwickelmania – This statewide event is on Presidents’ Day weekend each year. Visit oregoncraftbeer.org/events/zwickelmania/ for a map to participating coastal breweries.
Astoria: Fort George Brewery’s Festival of the Dark Arts is in February each year and features stouts and local arts – from tattooing to fire dancing. Details can be found here: https://www.fortgeorgebrewery.com/festivalofdarkarts/.
Seaside: Pouring at the Coast is March 6 and 7. It is a craft beer festival, homebrew contest and brewers dinner. Updates are at pouringatthecoast.com.
Newport: Brewer’s Memorial Ale Festival is a dog-centric brewfest hosted by Rogue Ales, but features many other brews from the coast and other regions. It’s typically held the third weekend in May and you can get an update at www.brewersalefest.com, which will connect you to their Facebook page.
Lincoln City: McMenamins Lighthouse Brewfest is generally the third Saturday in August each year. Meet McMenamins brewers at their wackiest party. More info at www.mcmenamins.com/1485-mcmenamins-brewfests-lighthouse.
Astoria: Pacific Northwest Brew Cup, held on the last weekend of September, is an Oktoberfest-like event on the riverfront’s boardwalk. It features family-friendly events and more than 30 beers. Details are at pacificnorthwestbrewcup.com.
Lincoln City: Artober Brewfest, Oct. 3, combines art, culinary treats and great Oregon craft beers, Updates are on the event’s Facebook page: www.facebook.com/pages/Artober-Brewfest-Lincoln-City-Oregon.
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