By Anthony St. Clair
For the Oregon Beer Growler
It’s the start of a new year, so time to brace yourself and get up to speed on some of the upcoming developments in the craft beer scene from Eugene to Roseburg to McMinnville.
Alesong Tasting Room and Beer Club
Currently the newest brewery in the Eugene/Springfield area, Alesong Brewing & Blending starts 2017 with additional developments: the opening of a rural tasting room and inclusion in a beer club.
Located on 4.5 acres bordering a winery about 20 miles southwest of downtown Eugene, the 3,500-square-foot facility will house a barrel room, production facility and tasting room. Co-founder Matt Van Wyk expects a spring opening.
Meanwhile, Alesong beers will be among the offerings in the Rare Beer Club, one of the memberships offered by monthlyclubs.com. “We were so happy to have connected with Alesong,” says Kris Calef, monthlyclubs.com president. “I can honestly say that I haven’t been as excited about working with a brewery as I was after tasting Gin Hop Farm. Outstanding beers.”
New Name for Mancave
After a year of ups and downs, including the loss of its brewery space, Mancave Brewing Company has established an alternating proprietorship arrangement with Elk Horn Brewery. To further mark the brewery’s new chapter, founder Brandon Woodruff has also renamed the business. With limited production of less than 25 barrels per month, Manifest Beer Company plans to release a beer per month, with limited keg distribution in the Eugene and Portland areas. The first release will be Exalted IPA.
“We wanted to give up more often than not, so many things piled against us at once,” said Woodruff on the brewery’s Facebook page. “Only two things kept us going: an insatiable search for beers unlike any other, and our family of followers.”
Oakshire Takes It Back to the Brewery
While visitors to Oakshire Brewing now come to its Public House in the Whiteaker area, the 10-year-old establishment wanted to take things back to its roots. The public will once again be welcomed into its production brewery, complete with a small tasting room — a tradition that had been abandoned for some time.
During the summer of 2017, Oakshire plans to resume Friday tastings “that were once a staple of the Oakshire beer experience,” says co-founder Jeff Althouse. “Beer, brewery tours, music and food carts will showcase the roots of our small company and allow our old and new friends to enjoy a beer at the location where it all happens.” More details will be announced in spring.
Oakshire will also bump up its CORE seasonal line: Sun Made Raspberry Berliner Weisse, with real raspberries, will be released in February 2017, followed by the original Sun Made Cucumber Berliner Weisse in May. Oakshire has added dedicated equipment for kettle souring and plans to release more sour beers.
Ninkasi’s Three Bs
Ninkasi goes into 2017 with a new distribution partnership with Bigfoot Beverages, a new director of brewing process development and a return of their popular Believer Double Red Ale.
Beginning this month, Eugene-based Bigfoot will distribute bottled Ninkasi beers to off-premise accounts in Eugene. This change will allow Ninkasi’s local distribution team to focus on sales to area bars and restaurants.
While completing his doctorate in Brewing Science at Oregon State University, Daniel Sharp interned at Ninkasi. Now with his completed Ph.D., Sharp returns to Ninkasi — but as the brewery’s new director of brewing process development. Drawing on his research on hop utilization and impacts to flavor and aroma in brewing, Sharp will focus on improving Ninkasi’s brewing capabilities as well as leading educational and research efforts.
And did you believe that Believer could come back? Originally released as a winter seasonal in 2006, the popular double red ale returns through April as part of Ninkasi’s Seasonal Release Series. A portion of all Believer sales will be contributed to three national nonprofits.
Lookingglass Looks Ahead
Lookingglass Brewing, located outside of Roseburg, aims to expand its brew system and Winston-based taproom, as well as add a bottling line, says founder Mark Nunnelee. “Ideally, we would like to expand to a 7-barrel system and increase the number of our sales accounts,” explains Nunnelee. “The number of accounts we can have currently is limited due to the size of our brew system.” Nunnelee is also exploring a partnership with Winston Donuts Cafe to bring food into the Lookingglass tasting room.
Backside Brewing Co. in Roseburg recently began bottling and self-distributing its popular flagship Axeman Red. Backside’s 22-ounce bottles initially will be available at the tasting room and in select locations in Southern Oregon.
“We’re really excited for bottles,” says owner K.C. Mckillip. “Getting beer on draft is great, but you only have one tap handle. The bottle gets our logo and image on the shelf. Axeman is one of our top-sellers, and there are so many more potential places for us to see beer now.”
Mckillip plans to extend distribution gradually, with the hope to have four packaged beers by summer.
Expansion/New Brewmaster for Salud
Roseburg’s Latin-inspired Salud Restaurant & Brewery is expanding. After naming a new brewmaster, Chad Northcraft, owner Manny Anaya has announced that Salud will be moving their brewery to an off-site facility. The new brewery will be walking distance from the restaurant, allowing more dedicated space for brewing, conditioning, packaging and distribution.
New Brewery Planned
A gluten-free brewery in McMinnville is in the works. Doppelganger Brewing applied for Oregon Liquor Control Commission licensure in October 2016. Its current address is on Northeast Riverside Drive in an industrial part of town.
By Anthony St. Clair
For the Oregon Beer Growler
After five years of ups and downs, Eugene’s current newest brewery, Mancave Brewing Company, now distributes its “palate-altering ales” at 25 locations in the Eugene/Springfield area. Co-owners Brandon Woodruff and Wes Gunderson have combined vision and grit to make their way despite many obstacles.
Brew What the People Want
Mancave’s first tap handle, for Single Release Farmhouse Ale, went to Growler USA near the University of Oregon. “I even signed the first card for them,” says Woodruff. Both Farmhouse Ale and Exalted IPA have quickly sold, but Woodruff notes that flagship beers won’t be part of Mancave.
“We are not going to mass produce or mass market one beer or multiple beers that taste the same,” he explains. “We are going to brew what you want.”
Woodruff’s vision is to produce Mancave beers on a seasonal release timeline. Exalted IPA will be produced at different times throughout the year. Bang Biscuit IPA has been released as a summer IPA, followed by Irkalla Oak-Aged Porter in late July and again during fall and winter. Year-round Dueling Hop series pits different hop varieties against each other. “We sold out of the first 15 kegs in the first week.”
While starting small with three 7-barrel, 30 percent fermenters and one brite tank, Woodruff is already feeling the pinch of their nano system. “We brew as often as possible. We only yield around 700 liters of finished beer and even less for IPAs,” Woodruff explains. “We have to double batch just to get to those levels.”
However, Woodruff plans to add three 10-barrel fermenters in the next few months. “Our goal is to do around a thousand barrels during our first year of operation. We are pretty close to the capacity to hit those numbers.”
Despite the growing number of area breweries, Woodruff is optimistic. “We all make different beers. I look at craft beer like music,” he explains. “If your genre is doing well, you will too.”
That optimism is hard-fought though.
Woodruff, 31, is a “multigeneration local” who graduated from North Eugene High School. He grew up not far from the Whiteaker neighborhood at a time when it was known far more for social problems.
“Sure it has cleaned up a bunch, but I still pick up needles on my walks,” says Woodruff. “I have had members of my family murdered over [drugs], and too many friends die from the drugs that come out of the Whiteaker.”
Woodruff “grew up about as poor as you could imagine in a family with six kids. Section 8 [housing], food stamps and food boxes for the better part of my life,” he says. “I learned a ton from my mom, her never-give-in spirit.”
After high school, Woodruff worked as a barista, then a bartender. He signed up for eight years of service in the U.S. Navy, but was discharged early for a pre-existing knee injury a few months in. Upon re-entering civilian life in 2006 and returning to Eugene, Woodruff began homebrewing. Bartending paid the bills, but a dream was already forming. “After being released from the Navy, I wrote a letter back home saying how someday I was going to start a brewery.”
Opening the Cave
In winter 2010, Woodruff and a friend were brewing together in a freezing shack. As they talked about how cold it was, Woodruff’s friend said, “At least we have this cave.”
At that instant, Woodruff knew what he was going to do.
“When we came up with the word ‘Mancave,’ I don't know if it was even around yet as a household word,” Woodruff says. “At first glance one would think the name could come off as suggesting only men. When we ran our Indiegogo and Kickstarter, nearly 80 percent of the pledges came from women. Some of our greatest followers are women, but of course when we say the name to someone the number one question is, ‘Are women welcome?’ If anything, it’s a good conversation piece.”
Plans for Mancave have bumped along. Partner and CFO Wesley Gunderson came on board in 2013. They are the only employees, but relatives have pitched in with tank cleaning or other tasks, and Woodruff’s grandfather, a farmer near Coburg, helped purchase Mancave’s first kegs.
Indiegogo and Kickstarter campaigns fell short of their goals. “We didn't even have our space yet,” he recollects. “Having your location is huge to crowdfunding. People need to see it to believe it.”
A silent partner pulled out of the project. “Red tape” was another challenge. “We almost had to build three-hour fire walls that would cost more than the equipment we own,” says Woodruff. “That felt like a dagger. After many thousands paid, we found out, in fact, we didn't need them.”
Despite the setbacks, in May Woodruff finally began hand-selling kegs to Eugene-area pubs and restaurants and added a beer-by-bike delivery service in June.
Currently 20-25 accounts regularly pour Mancave beers. “We slow our production often to ensure these places that have commitment with us will receive product on time and the quality is where we want it.”
But in between all the tasks of running a brewery, brewing beer and self-distributing, Woodruff is also watching the big picture. Current plans include opening a tasting room at Mancave’s 540 Fillmore St. production brewery, with an eye to opening Hohle Verein (German for “Cave Club”) later this year. “It’s for members only,” Woodruff explains, but “anyone can become a member by purchasing a piece of merchandise. In turn, we give 100 percent of profits to local nonprofits and will compound it one-for-one.”
In 2016, Woodruff and Gunderson plan to scale up production to be more competitive in the local market, plus have 15 employees.
After so many challenges and setbacks, Woodruff is starting to see Mancave gain traction. “Minds are being blown,” he says. “We are starting to gain regulars.”
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