By Patty Mamula
For the Oregon Beer Growler
Funhouse Brews. The name sounds like a wacky carnival attraction — one of those colorful places where the mirrors and walls are distorted and everyone looks like a twisted version of themselves. That’s just the image brewer Jason Rizos wants for his North Portland home-based nanobrewery.
The veteran homebrewer has more than 20 years of experience cooking up award-winning beers, and he likes to be different. “I’m trying to stand out as one who will make wild, experimental, unusual out-there beers, like Triple Berry Snowcone,” said Rizos. His tap handles — towers of red, blue, yellow and white Lego blocks — advertise the fun funkiness of the brewery.
Rizos started making beer when he was a typical starving college student with limited funds, and homebrewing was cheaper than buying.
“Really,” I wondered, “even with all the ingredients and equipment required?”
“Yes,” he said. To prove it, he created an online tool called the Homebrew Break-Even Calculator to compare the price of making a batch of beer to buying a six-pack. The site links to Rizos’ book, “The Frugal Home Brewers Companion.”
A Portland transplant who arrived from St. Louis in 2008, Rizos teaches literature and writing at Portland Community College. “I haven’t met many brewers who aren’t engineers or software specialists,” he said.
As a member of Oregon Brew Crew, Oregon’s oldest homebrew club, he served as president in 2011 and has participated in numerous competitions — both as a brewer and as a judge, having completed the Beer Judge Certification Program in 2006. He has won several awards for his beers, receiving medals at the Best Florida Beer Homebrew Competition, the Oregon Fall Classic and the Oregon State Fair.
A few years ago Rizos and his wife decided to establish the commercial nanobrewery and in December 2016 they were officially licensed and open for business. They built the 2-barrel system in what had been their totally unusable wreck of a garage. “We built this space expressly as a brewery with gas, electric and water, drains, sinks and specific spaces for our 60-gallon kettles and fermenters.” Rizos currently has two large refrigerators for cold storage, but is already starting to think about how to add more. Like most brewers, he is always in need of additional fermenters.
“We actually started in earnest in early 2017, but then the ice storm hit and we couldn’t brew because all the lines were frozen,” Rizos said. By February he had produced a significant volume to begin self-distributing.
Rizos describes his beers as “handcrafted, unorthodox, chimerical crossbreeds of classic styles, with a focus on processes and ingredients impossible or impractical on a scale larger than two barrels.” This summer he started making kettle sours “that were meticulously blended.” Then he had a breakthrough by deciding to add fruit: blackberries, raspberries and cherries (that he’s since replaced with strawberries), creating the Triple Berry Snowcone. Quality is his top priority. “I urge people to try my beers, even when they don’t think they like that style of beer. My sour is just barely a sour,” he said.
For the Nano Pub Crawl last month along North Mississippi Avenue, 30 nanobrewers collaborated with larger producers and other nanos to make beer for the event. Rizos partnered with Ecliptic Brewing’s John Harris, who came over to Funhouse and the two created an oatmeal stout. “I’m thinking about splitting that and making half of it into a salted caramel brownie beer,” Rizos said.
Fridays from 5-7 p.m., his in-home brewery is open for growler fills and sales of 32-ounce crowlers. Check funhousebrews.com for area businesses that serve his beers. Rizos usually brews every two weeks and tries to have four different varieties available. Currently, his beers are regularly on tap at Chill N Fill on North Lombard Street and QuarterWorld Arcade on Southeast Hawthorne Boulevard.
7717 N. Emerald Ave., Portland
By Ezra Johnson-Greenough
For the Oregon Beer Growler
The internet was supposed to make life easier and solve humanity’s problems, so who figured it would take an online bookstore more than two decades just to get beer deliveries to your home right? When Amazon rolled out its Prime Now service in late 2014, home beer and wine deliveries were discussed, but it wasn’t until August of 2017 that the service launched in Oregon. Amazon is famous for helping kill off local and big-box book retailers, and some are now concerned they could do the same to grocery stores and bottle shops.
Prime Now is an app for your phone or device that lets you order items you’d normally find at large grocers: food, household supplies and gadgets. To use this service, you must be an Amazon Prime member, which for $99 a year is easily worth it if you do any other online shopping or video/music streaming. Products are shipped through the company’s regional partners, and based on my zip code that would be New Seasons Market, Whole Foods Market or Amazon’s local product center.
Ordering from each incurs a separate delivery fee (typically about $5) that’s waived when the purchase amount reaches a certain threshold. Amazon then adds a suggested $5 tip for the driver, which can be edited. Users choose a two-hour arrival window and it can be scheduled days in advance. If you’re in a hurry, one-hour delivery is available for a fee ranging from $4.99-7.99. Prices are comparable, if not exactly the same, as what’s in stores. Another benefit is the option to have your package left on a safe porch without signature (though you must be present with identification if purchasing alcohol).
Amazon’s Prime Now store is the only outlet in my zip code to ship beer, cider and wine (none of the hard stuff). There is a “Cold Beer” section with subcategories for “Local and Craft Beer” along with domestics, imports and specific styles. At this point, your choices are limited to the lineup you might find at your local mini-mart, but I suspect that will change — especially if there’s demand.
Under “Local and Craft Beer,” some might quibble with listings for Not Your Father’s Root Beer, Blue Moon, Elysian, 10 Barrel and Hop Valley, but that’s neither here nor there. More important to most is the local beer selection, which includes new and classic — but safe — hits from Breakside, BridgePort, Crux, Full Sail, Deschutes, Ecliptic, Fort George, Ninkasi, Oakshire, Pyramid, Rogue, Widmer and Worthy. National/international players are even more basic, like Corona, Guinness, New Belgium, Pacifico, Stella and, interestingly, Schofferhofer Grapefruit Hefeweizen.
I have now ordered from Amazon’s Prime Now service five times, three of them specifically for beer, finding mostly good results. The delivery often arrives on the early side of the two-hour window, and they take care to put the beer in a thin, but still temperature-holding, Mylar bag along with an ice pack. I encountered one issue with my first purchase of two bottles of Breakside’s flagship IPA in 22-ounce bottles (well-priced at $4.29 each) and a six-pack of Pelican’s Beak Breaker Double IPA. Shortly after placing the order, I was notified via email that the Pelican beer wasn’t available. The rest of the items came as usual, and there was no charge for the six-pack — though it was still listed as being available more than a week later.
Polling the hive mind known as my social media connections, I came across one other interesting snag that I tested myself. When requesting a seasonal release, you may not end up with the beer you intend. For instance, one person discovered that an order placed for Fort George’s Suicide Squeeze IPA actually resulted in the brewery’s 3-Way IPA being delivered. I attempted to replicate this by ordering Suicide Squeeze along with Breakside’s Toro Red (the site actually pictured the brewery’s What Rough Beast beer). I ended up receiving the 3-Way as well and the India Golden Ale by Breakside. The lesson: beware of accuracy when it comes to ordering seasonals. On the plus-side, it’s nice to get a refund and still keep the beer by sending in a complaint. This, however, highlights areas where online beer delivery will most likely always fall short — in selection and depth of knowledge.
“Delivery works best for replenishing staples,” says Carl Singmaster, one of the proprietors of Belmont Station in Southeast Portland. “For the consumer that prefers to drink primarily one widely available brand consistently, it makes a lot of sense. But for those who are constantly exploring and learning, I think they'll prefer to shop at bricks and mortar.”
“When customers need friendly interaction, real opinions, industry gossip or tips, that's where we come in. There's nothing virtual about it,” says Sarah Pederson, owner of North Portland’s Saraveza tavern and bottle shop.
With Amazon’s recent acquisition of Whole Foods, there’s a lot of concern that the massive company could push out mom-and-pop grocery and beer retailers. While most bottle shop owners I talked to think that Prime Now is more of a threat to big-box stores, they are still considering the possible consequences.
“We may lose some sales,” says Sean Campbell (aka John Beermonger), owner of The BeerMongers bottle shop and bar in Southeast Portland, “but I feel that is always a threat either from grocery stores or big liquor stores. Knowledgeable staff, good prices and good atmosphere should help keep the little guys in business.”
Sarah Pederson agrees, “I think Amazon grocery will affect grocery stores in the beer departments more than small bottle shops such as Saraveza. I can't imagine that all the time, effort, devotion and education we put into our selection on a weekly basis could be mimicked by a ginormous online store.”
In addition to the selection and expert customer support, Prime Now doesn’t offer details consumers want, like where their beer is coming from.
“I have so many customers who are very conscientious of what brands they purchase in regards to the ownership of the brewery,” says Sarah Pederson. “I don't know if these people refuse to shop at Walmart or on Amazon, but I'm curious to hear from them.”
The area where Amazon really could hurt small businesses is pricing. “The biggest concern is that a company of the scale and with the cash on hand of an Amazon can subsidize their service to undercut other retailers. The other concern would be if producers and distributors give them outsized allocations of limited-release beers,” comments Singmaster.
Beermonger is more concerned about the beer itself. “I know not all beer is stored properly. I see it in big stores, but also specialty stores. If people get inferior product that was stored and shipped under less-than-ideal conditions, they may blame the brewery for making bad beer. This is a problem that often comes up and I see this new delivery system increasing the likelihood of beer that is ‘off.’”
Overall, these craft-centric retailers were interested in following this new wave of beer delivery, but didn’t seem overly worried about competition. In some cases, they were even encouraging.
“I am all for consumers having as many options and choices available to them as possible,” says Singmaster. “For those that prefer to have their groceries delivered rather than visiting stores in person, there is no reason they shouldn't be able to put beer and wine into the mix.”
“Convenience sells. This move by Amazon and Whole Foods is a sign of the times, and we shouldn't be surprised by it. In fact, we should be prepared for more of it. People are very emotional, and often fearful, about big business and how it takes over. It's not necessarily a bad thing for the craft beer movement, but it sure is an interesting twist in this ever-changing industry.”
One thing is for sure, now that there are more ways to get beer delivered, Amazon won’t be the only one to get into the business. Additional specialty retailers are likely on the way. We already have draft growler beer subscription services in companies like Hopsy and bottle subscription through Tavour, among others.
By Pete Dunlop
For the Oregon Beer Growler
Portland Beer Week returns for 2017, its seventh year, with a calendar packed full of events, as well as some new twists. It runs Thursday, June 8 through Sunday, June 18.
This year’s official beer is Hop Berry IPA, brewed with marionberries by Culmination Brewing. It will be available on draft and in limited-edition bottles at Whole Foods Markets and other beer-centric retailers in the Portland area.
Although beer is the main focus, Portland Beer Week extends that theme. It features a variety of activities that happen alongside opportunities to enjoy great beer. The event is effectively a celebration of Portland’s beer, food and arts culture rolled into one.
“Our goal is to showcase the world of beer in the greatest beer city on earth,” said Ezra Johnson-Greenough, Portland Beer Week founder. "We do that through brewer’s dinners, tastings, educational seminars, festivals, games and more.”
One of the big additions this year is an indoor Marketplace at the Kickoff Party, Thursday, June 8. Beer-related merchandise will be available for purchase along with free food and drink samples. The party will be split across two separate levels: the Exchange Ballroom and the Cascade Rooftop, which features spectacular views of the city.
“I’m really excited that folks like the Oregon Cheese Guild are joining us and our collaborative beer and food project vendors like Salt & Straw ice cream and Blue Star Donuts,”
Johnson-Greenough said. “Kickoff attendees can sample spirits, chocolate, jerky, hop candy. We’ll have beer schwag, too.”
Another addition this year is the Dinner Series, which features a handful of collaborations between top local breweries and chefs. Organizers have built the schedule to avoid piling up dinners on the same date.
“I’m looking forward to Firestone Walker at Hair of the Dog, Culmination Brewing at The Woodsman, Block 15 and Ruse at an Imperial Session pop-up dinner and Modern Times at Pizza Jerk,” Johnson-Greenough said.
Returning this year is the Seminar Series, presented by Oregon State University and the HR Group. Several forums will explore subjects like beer industry branding, starting and building a brewery from nano to production, sustainability in brewing, barrel-aging beers and the making of sour and wild ales.
The beer event schedule jumps into action shortly after the Kickoff Party with the Fruit Beer Festival at Burnside Brewing, Friday, June 9 through Sunday, June 11. Billed as the premier showcase for brews spiked with fruit, the all-age event also features local vendors, food, DJs and non-alcoholic drinks.
“We’ve moved back to Burnside after last year’s experiment in the Park Blocks,” Johnson-Greenough said. “We’re spreading the beer stations out and the venue will have more shade and seating than in previous years at Burnside. We’ll also have more help at check in to speed entry.”
Next up is Masters of IPA, an invitational event highlighting 14 of America's best brewers of the hopped-up style. It moves to a larger venue, Ecliptic Brewing, and includes collectable glassware and meet-the-brewers sessions on Friday, June 16.
The Rye Beer Fest, in its sixth year, returns with a new date and venue: the Happy Valley Station indoor/outdoor food cart pod and taproom on Saturday, June 17. The all-age event will feature more than 20 beers and 18 food carts.
Portland Beer Week’s official finale, Snackdown, is back for a second year on Sunday, June 18. Presented by Gigantic Brewing and taking place in The Evergreen event space above Loyal Legion, it offers more brewer and chef pairings.
“It’s going to be another great year for Portland Beer Week,” Johnson-Greenough said. “We’re reaching out to tourists and casual beer fans in our marketing efforts and it seems like we’re getting more of those folks. Attendance has been increasing every year and I’m confident it will again.”
Follow Portland Beer Week’s social media channels for updated news and information. Advance tickets for most events are available online.
By Anthony St. Clair
For the Oregon Beer Growler
Stay on the nice list of the beer lover in your life by giving the gift of a special bottle that is worth a spot in the cellar. The picks here were curated by Mike Coplin, owner of 16 Tons in Eugene, and Ryan Fosbinder, purchasing manager at Belmont Station in Portland. One tip: “gift” an extra bottle to yourself.
The Ale Apothecary, Bend
House lactobacillus gives sour balance to malt and wheat structure. Added complexity from up to a year of aging in oak barrels, followed by a month-long dry-hopping — also in oak barrels. The result surprises with tropical and citrus aroma, with tart, earthy and herbal notes on the palate. 9% ABV
Captain of the Coast
Pelican Brewing Company, Pacific City
MacPelican’s Wee Heavy aged in Washington Wheat Whiskey barrels from Dry Fly Distilling in Spokane, Wash. Silky texture and complex flavor evokes creme brulee, dried apricots and sherry. 9.5% ABV
The Commons Brewery, Portland
Pucker up! Last released in 2012, this floral, earthy ale brings mild tartness and cherry notes from ale yeast, brett and 10 months of aging in a 60-barrel foudre. 6.3% ABV
Ninth Anniversary Peach Farmhouse Ale
Oakshire Brewing, Eugene
Released in 2015. A brett ale and wild ale each mingled with peach puree for two years before they were blended and spent another month on more peach. Fruit flavors hold strong. 6.2% ABV
Belmont Station 19th Anniversary Barrel-Aged Barley Wine
Ecliptic Brewing, Portland
Brewed for Portland’s oldest beer shop. Aged nine months in 12-year-old bourbon casks, this barley wine picks up rich barrel character: oak, caramel and heat. 12% ABV
Oakshire Brewing, Eugene
Oakshire snagged a recommendation each from Ryan and Mike. Oakshire’s sixth anniversary continued their Hellshire series with an imperial stout aged 12 months in Heaven Hill Rittenhouse Rye and Elijah Craig bourbon barrels. 12% ABV
Breakside Brewery, Portland
Gin meets hops meets brett in a blend of barrel-aged sour beers 16 months to 26 months old. Delicious now, but expect cellaring to further improve and refine its character. 7.7% ABV
16 Tons Sech 'n Brett
Logsdon Farmhouse Ales, Hood River
Session-style Szechuan Brett Seizoen brewed to commemorate the five-year anniversary of Eugene’s 16 Tons. Various yeasts influence spice and fruit notes, plus a crisp, dry finish. Pepper character enhances food pairings. Expect this bottle-conditioned beer to keep evolving. 6.5% ABV
Caldera Brewing Company, Ashland
Chocolate and bourbon step right up to the palate. Imperial porter conditioned on Maker's Mark-soaked oak spirals, then aged in Kentucky Heaven Hill bourbon barrels. 8.5% ABV
Conflux Series No. 2: Collage
Deschutes, Bend and Hair of the Dog, Portland
Both Mike and Ryan recommended this “artistic collage of cask-aging alchemy.” A blend of Deschutes The Abyss and The Stoic (each aged in pinot barrels) and Hair of the Dog Fred (aged in American oak and rye whiskey barrels) and Doggie Claws (aged in cognac barrels). Roasted accents and complex malt character underpin molasses, caramel and vanilla. Don’t be surprised if this beer improves after a couple more years. 14.3% ABV
By Andi Prewitt
Of the Oregon Beer Growler
You can romance the cans all you want, but they wouldn’t have kept the company going another 80 years.
The distinct labels that wrap around Oregon Fruit Products’ shiny metal containers certainly stand out on a store shelf. Brightly-colored berries pop on the black backdrop as a little bee hovers over the produce. Classic recipes for desserts like Oregon blueberry pie and flaming cherries jubilee that used to be printed on the back of the cans were the highlight of many a meal throughout the decades. But just because a product has a beloved history, doesn’t mean it’s bringing in enough money, long-term. And while the cans made by this Salem-based business are nowhere close to being abandoned, sales figures indicated it was time to diversify. And that’s, in part, how an 80-year-old fruit cannery found that it could make a product craft brewers would want while also ensuring some of the state’s bountiful harvest ends up in beer all across the country.
One afternoon in early August, a lone forklift operator darted among stacked pallets in a warehouse with ease. The scene at Oregon Fruit Products was starkly different from the factory grounds a few months ago. Multiple drivers would have been navigating an obstacle course of delivery trucks, berry crates and rows of metal drums. The delicate aroma of raspberries, blueberries and plums was likely mingling to build a powerful scent crescendo of fruit salad in a nearby building where workers draped in white lab coats and hair nets sorted through the produce. The processing, packing and labeling all happen to the rhythm and vibration of large machines that fill the patchwork of cavernous structures with the sound and sensation of urgency. After all, fruit has its own timeline — one that sets the schedule of some 200 people on the manufacturing floor during peak season.
CEO Chris Sarles had to describe what harvest would look like on the Salem campus since it was largely over in August. Hot temperatures pushed up picking time just as they did in 2015. This year, summer had hardly begun when he was eyeing the end of the season.
“So it was a good harvest in Oregon again this year, and a lot of great fruit. But it was just very early,” Sarles said. “By Fourth of July, we were already talking about, ‘I can’t believe we’re this far done.’”
While some of those crops end up in the traditional cans, a growing supply is devoted to Oregon Fruit Products’ purees, which are shipped to more than 125 breweries across the state and 500-plus nationwide. And those are the kind of numbers you’d want to see if you were part of a company that needed a new path to profits.
The purees’ success is no mystery if you think about it from a brewer’s perspective. Consumer demand for fruit beers continues to increase, but making them — and making them well — can be difficult and sticky. Those firm, red beautiful cherries also come with pesky stems, for instance. Gathering enough quality, in-season fruit for a brew can sometimes be a challenge on its own, but once you’ve amassed the goods, that supply still has to be prepped. The peeling, dicing and de-seeding can be pretty unappealing once you’re up to your elbows in peaches. The puree provides beer makers with the best part of the fruit while leaving the labor and mess to Sarles’ company. He pointed out another benefit — the 42-pound packages can be stored, unopened, without refrigeration for 18 months, freeing up valuable cooler space in breweries while giving brewers access to a variety of fruit, regardless of season.
Oregon Fruit Products aseptic packaging line makes all of that possible. The business actually acquired the equipment many years before Sarles came on board — he figures it must have been in the mid- to late-1980s. At the time, that owner also was looking for ways to branch out. But aseptic packaging of fruit for breweries wasn’t part of the agenda. Craft beer was still developing in the region, however, it didn’t take too long for a brewer to approach the cannery.
“I think a brewery phoned here and said, ‘Hey, we’re looking for some fruit. Is there anything you can do to help out?’ And … ‘Well, we’ve got a machine …’ The next thing you know, aseptic puree is born for the company,” Sarles said, estimating that call came in the mid-1990s.
From there, Oregon Fruit Products nurtured a small, but solid, base of customers. McMenamins was within the first 20 accounts, making it one of the company’s longest-standing relationships to this day. The star for its Ruby comes from Sarles’ company — raspberries are flash-heated to minimize bacteria before they’re quickly cooled and packaged. And when something works in the Northwest brewing community, news gets around since sharing is a practice most producers embrace.
“The business has continued to grow nicely. It’s really fun to watch one brewer tell another brewer tell another brewer,” Sarles explained. “And they only do it because they believe in what they’re using.”
Another local business that sources fruit from Sarles is Worthy Brewing Company in Bend. It’s offered two new beers this summer — a peach saison and an IPA with mandarin orange and grapefruit purees — with Oregon Fruit Products getting a shout-out on their labels. Cider Riot, Ecliptic Brewing and Vagabond Brewing are also customers, and Sarles even does house calls for Ecliptic’s John Harris, when urgent.
“Yeah, I often haul fruit north in my car at night and meet him early the next morning if he’s in a pinch,” Sarles said. “I’ll always help a brewer out if they need it.”
And a number of those brewers are no stranger to Sarles, Harris included. The man who now oversees the processing and packaging of fruit actually worked in the beer industry for much of his career, which has helped him steer Oregon Fruit Products toward ramped up production of the brewing purees. Sarles left Columbia Distributing after 25 years when former owner Ed Maletis recruited him in 2014. Maletis bought Oregon Fruit Products three years earlier from the founders, the Gehler family. Sarles said the move was natural because the Maletises always treated him like family. But he also saw the challenge that moving industries would bring and it reignited his excitement for managing. Sarles could’ve easily settled into a comfortable retirement from Columbia in a few years rather than spending that time not only learning a new business, but also working to establish credibility with a group of people who didn’t know what to expect from him as a boss. Those are responsibilities not everyone would want to assume that far into a settled career. But maybe the decision was prompted by a flashback to Sarles’ feeling of accomplishment he got when he started his own beer and wine distributorship right out of college — the days of simultaneously carrying out the duties of chief toilet scrubber, head of sales and president/CEO. He definitely noticed that it was harder to feel like he was making a difference at Columbia with its growth. The effect of a single conductor diminishes when forced to share the stage with another symphony … and a choir … and a marching band meandering through the aisles.
“Understanding the importance of people in the overall business, I wanted the chance to go do that again,” Sarles explained. “And knowing that I had gotten to a place in a big business where I was one of 2,500 people in Columbia, you begin to see less of your own impact because it’s so big. And I really wanted the chance to go back and say, ‘I think I know what it takes to help create an opportunity for a company to succeed.’”
Sarles’ decision to make brewing purees more of a focus during the last two years has helped put the company on a path toward a more stable future. Oregon Fruit Products is planning on hiring a salesperson devoted to brewery accounts, a job that Sarles has effectively held. So the additional staff member will give him more time to do all of that important, CEO-type stuff. Additionally, this year’s new, limited-edition puree flavors have been snapped up quickly. Mango, which came out in May, saw incredible popularity, prompting Oregon Fruit Products to make a second batch.
“And pineapple sold so fast, we went through more than half — almost three-quarters of it — in two weeks,” Sarles said.
But beyond the numbers are the relationships, and Sarles seems to have that part of the business down as well. He underscored the importance of procuring fruit as close to home as possible. Many of the farms working with Oregon Fruit Products are a mere 20 minutes away, and some — like the plum growers in Forest Grove and Eugene — have been doing business with the company for generations.
That sense of commitment extends to employees as well. In a shifting economy where spending your entire career at a single company is increasingly rare, you’ll easily find people at Oregon Fruit Products who’ve been there for 20, 30 and 40 years. Sarles said one woman is marking 54 years at the business after starting there at the age of 16. It’s not uncommon for children who grew up with a parent processing or packing fruit there to join the team when they’re adults. At one point, three generations of men in the same family had positions at the Salem facility. Sarles knows it was critical to recognize these dynamics when he took over while proposing adaptations, which can be uncomfortable, at the same time.
“So how do you come in and gently support people for what they’ve done so well, yet nudge/push that we need to develop a change in order to not only survive, but thrive for years? And I think there’s a fine line there between somebody coming in and being a bully,” Sarles described, “and sort of being obnoxious when they come in as a new leader and somebody who takes their time — yet they’re firm enough to say, ‘We need change. Let’s do this together.’”
Collaboration with brewers is also key. You may wonder how Sarles comes up with new puree flavors like passion fruit and rhubarb. It all comes down to brewer requests. Research for the 2017 lineup of purees is still underway, but BackPedal Brewing Co. in Portland has already told Sarles they want to experiment with one of the new creations. Oregon Fruit Products has even developed puree for individual breweries by asking what flavor, texture and color they’re aiming for before sending samples and letting producers experiment from there. That process has led to several new beers, including a blood orange concoction from The Rare Barrel in Berkeley, Calif. Those projects gave Sarles the confidence that Oregon Fruit Products could set out on its own and develop purees without first partnering with a brewery.
“I started feeling like we could begin making them [the purees] without them necessarily having to be collaborative projects. We seemed to have begun to understand a little bit about what we needed to do. In the beginning, I wasn’t certain that we were on the right track,” Sarles said. “And now I think we understand it. But if there’s ever — as I’ve said, anytime somebody’s got an idea, if they want to come to us and experiment with us, we’re always game to make sure it goes top of the list and then try and work with them.”
Even if that includes more unusual produce like kiwi (there’s a guy who grows them in Eugene, according to Sarles) or prickly pear.
By spring of 2018, Oregon Fruit Products will have moved out of its aging warehouses and started operating in a brand-new plant, not far from its original footprint in Salem. If anyone is concerned that all of this progress will cause what’s still been a very quaint company to lose its personal, family-run touch — you only need to look to the pallets of brewing puree for assurance. Sarles will continue to uphold that ethos by including a hand-written thank-you note with every new shipment of puree to a brewery, just as he’s done since he started.
“I feel honored to be just sort of this caretaker of inheriting this rich tradition and legacy business and being able to make sure that I do everything — gives me little goosebumps — do everything I can to make sure there’s another 80 years for other people to not only work here, but also enjoy the fruits of our labor in the process,” Sarles said.
Literally, the fruits of their labor — the phrase just naturally slipped out, illustrating how connected the man has become with what’s inside of the can while moving the company forward.
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