By Anthony St. Clair
For the Oregon Beer Growler
Whether a Eugene/Springfield local or visiting for a University of Oregon (Go Ducks!) home game at Autzen Stadium, it’s nice to have a pregame or postgame stroll … with beer, of course. The walking portion of this 1.5 mile route can be done in around 30 minutes. In addition to watering holes and restaurants, you’ll also take in an iconic cinema spot and go from near downtown Eugene to the heart of the UO campus.
Sam Bond’s Brewing Co.
540 E. Eighth Ave.
After parking your car in one of the city’s downtown garages (free on weekends), make your way east on foot, by taxi or by bus to our starting point. Nestled in between downtown and campus, Sam Bond’s is a natural evolution from its namesake, local favorite Sam Bond’s Garage. The iconic bar always has a good tap list, so it only made sense that the owners (also behind the scenes at both Plank Town locations and Cottage Grove’s The Axe & Fiddle) would want to dip their paddles in their own wort. You’ll start your tour with an excellent beer in a mellow setting: Think of it as the warmup stretch for the day’s stroll. Founded in 2013, Sam Bond’s Brewing supplies the Garage, and their 10-barrel brewhouse pumps out Northwest favorites, such as Sam I Am Beer (amber, get it?) and Crankshaft IPA, along with up-and-coming beers of interest: 50-Stone Scottish Wee Heavy, Accelerator ISA, Pre-Klassic Kolsch, and a stellar Filbert Brown made with hazelnuts. If your appetite needs food in addition to excellent beer, a full menu offers pizza, salads, paninis, pastas and more. Vegan and gluten-free options are available.
Beer Nut Mix: Mixed nuts slowly caramelized in butter, brown sugar, spices and Filbert Brown
Foundry Sampler: Seasonal assortment of cured meats, cheeses, tapenades and marinated vegetables with toasted bread
Elk Horn Brewery
686 E. Broadway St.
She’s from the Willamette Valley, he’s from Mississippi. When wife-and-husband team Colleen and Stephen Sheehan decided to step up from food cart to brewpub in 2014, it was only natural that they combine the Northwest’s food and drink sensibility with warm and welcoming Southern hospitality. The whiskey bar is well stocked, but the main event is Elk Horn’s 24 taps, pouring their own beers, ciders and sodas brewed by Rogue veteran Nate Sampson. (Lemon Pils just took home bronze for American- or International-Style Pilsener at the 2017 Great American Beer Festival.) The family-friendly space has racks for board games and plenty of big screens so you can catch the big game. If it’s nice, sit outside at least a little while: the comfortable, spacious screened patio quickly and surprisingly makes you forget that you’re near busy streets. The Northwest touch of Elk Horn’s food combines with a solid Southern pedigree, including hearty bowls, burgers, sandwiches, plus some salads and wraps to keep a few light touches.
Hushpuppies filled with jalapeno cheddar, served with chipotle aioli
Bayou Gumbo: chicken, shrimp, andouille sausage, okra, celery, bell pepper and onion, served with rice
Cafe Yumm! - On Broadway
730 E. Broadway
Just down from Elk Horn, our next stop brings us to a healthier, home-grown option. While waiting for your food, Ninkasi is on tap (with other wines and beers by the bottle). Raise a glass to Cafe Yumm! on Broadway, which recently celebrated its 10th birthday. Taking home The Register-Guard 2017 Readers' Choice awards for Lunch Bargain and Vegetarian (no easy feat in a former hippie town renowned for its veggie and vegan fare), Cafe Yumm! started in Eugene. Today, the Oregon benefit company has 20 locations in Oregon and Washington. Since you’re walking today, the six electric vehicle charging stations aren’t of use, but it’s good to know that you can charge your ride for free while you eat — and that this is the first restaurant in the country to offer solar-powered EV charging. Back to that food. Wraps, sandwiches and soups are available, but you are here for the Yumm! Bowl — and specifically, the magical, mysterious Yumm! Sauce. What’s in it? How does it get its savory yet tangy flavor? You will never know. You won’t care either, because this is the sort of vegetarian food that others aspire to (though chicken is available). Cafe Yumm! elevates humble rice and beans to satisfying, sumptuous fare, with organic ingredients, generous helpings of Yumm! Sauce, plus cheese, avocado, salsa, olives, sour cream and cilantro. It’ll fill both your body and your soul.
Original Yumm! Bowl
751 E. 11th Ave.
By now you are likely ready to walk and digest — a great time for an odd detour. Strolling south down Alder Street, we’ll turn right onto East 11th Avenue for the sake of seeing something that doesn’t exist anymore. Really, we’re paying some respect. 751 E. 11th Ave. is where parts of the 1978 zany classic “Animal House” were filmed. Home of the Psi Deuteron chapter of Phi Sigma Kappa fraternity from 1959-1967, the house fell into disrepair and was demolished in 1986. Today, perhaps as a sign of fate or irony, the site is now home to the School of Education and Counseling for Northwest Christian University. Head to the parking entrance and look for a boulder: it has a plaque that commemorates the Delta House location. Next time you watch “Animal House,” keep an eye out for other Eugene spots: much of the film was shot around the UO campus, the parade and road trip took place in Cottage Grove (and the marching bands were from Eugene’s own Sheldon and Churchill High Schools), and it’s thought that Greg and Mandy’s scene in the MG was filmed on top of Skinner Butte. Much of the movie’s wardrobe is local too: since John Landis had such a small budget, his wife Deborah thrifted for costumes at area secondhand stores. Nearly 40 years later, please stop and take a moment to reflect: No more will anyone dump a whole truckload of fizzies into the varsity swim meet. No one will deliver the medical school cadavers to the alumni dinner. And no more will Halloween see the trees filled with underwear. Oh well. “Grab a brew. Don't cost nothin’.”
Mashed potatoes and cheap lager
1214 Kincaid St.
After stopping to reflect on what was and no longer is, it’s time to turn around and head back to Alder Street. We’ll continue south, going past a row of little shops and eateries that continues as we turn left and head east on East 13th Avenue. Turning left onto Kincaid Street, it’s time for a classic. Right across the street from the eastern edge of the UO campus and located in the historic John Rennie house (built in the 1920s), Rennie’s Landing is a favorite watering hole. “We love our Ducks,” they say at Rennie’s, “but opponent’s fans are welcome too.” Fair enough. Also open for breakfast, lunch and dinner, sports of all kinds are showing on six TVs throughout the interior (and one more on the upper deck). Nine craft and specialty beers, two domestics and 2 Towns hard cider are pouring, but also check out the trademark Rennie’s Lemonade. Locally made art is sprinkled throughout the second floor, including sculptor David Thompson’s metalwork of a McKenzie River boatman, and paintings by George Von Der Linden (who also carved a signature whale over the fireplace). Over the front door hangs a large aerial photograph, taken in the 1930s, to help plan the site for what is now the Knight Library.
Breakfast and a Bloody Mary until 1 p.m.: ‘nuff said
Falling Sky Pizzeria & Public House
1395 University St., Room 46
Now we cross into campus itself, walking amidst the old brick and stone buildings and towering trees that give UO the world-apart feel unique to college campuses. Our final destination is at the heart of campus in the newly renovated Erb Memorial Union. The Pizzeria & Public House is Falling Sky’s third location (and part of why they expanded their downtown brewery). No stranger to local acclaim, Falling Sky recently was named one of the Best Microbreweries in The Register-Guard 2017 Readers’ Choice awards. Pouring 11 house and guest beers and ciders, Falling Sky offers a mix of seasonal, limited-release and flagship Northwest, Belgian-style, British-style, and German-style ales and lagers. Be sure to try Polar Melt Pale Ale, made with Glacier hops and a new yeast strain they’re experimenting with. This third location builds Falling Sky’s pizza menu that consists of house doughs, cured meats and produce that you’d find at the pizzeria’s sibling sites. Calzones, Italian sandwiches, soups, salads, bowls, wings and a kids menu are also available.
Vegan & Loving It: Roasted vegetables, spinach, squash, garlic, vegan white bean and red pepper sauce
The Reubenator: House-cured turkey pastrami, sauerkraut, caraway seeds, Swiss cheese, Russian dressing
Now that you’ve reached the end of our walking tour, you still have options. If you want to venture some more, you are still a stroll, bus, or cab ride away from other restaurants, sports bars and more. Want to keep your walk going strong? Head to the nearby Ruth Bascom Riverbank Trail System. A riverside walk and one footbridge can have you at Autzen Stadium in minutes.
By Anthony St. Clair
For the Oregon Beer Growler
In 2016, there was pizza. In 2013, there was a deli. But before all of that in 2012, there was just a brewpub called Falling Sky located in a downtown alley in Eugene. Throughout five years of change, there has been a constant:
“We want to be the most Eugene brewery in Eugene, the most representative of Eugene’s culture,” says co-founder Jason Carriere.
Instead of zigging before they zagged by focusing on territory, tap handles and shelf space, Falling Sky worked to grow a devoted local following. The business came together thanks to Carriere, owner of a homebrew store now named Falling Sky Fermentation Supply Shop, and Rob Cohen, who brought his experience with the restaurant industry. Ultimately, the two wanted a family-friendly neighborhood place.
But they did not expect what would happen next. The Falling Sky path has been different from other breweries, in part, because of the food. After barely a year in operation, Falling Sky had an opportunity to open a second location near other Whiteaker-area breweries. Expanding that quickly would be challenging, but the site was too good to pass up. It also gave them a chance to develop their food operation — the brewpub kitchen was cramped and constricted Cohen’s vision for the menu. The Falling Sky Delicatessen, which opened in 2013, elevated their fare: house charcuterie (the pastrami alone is worth a trip), pickles and fresh-baked breads.
In 2015, Falling Sky changed again. In addition to the popularity of the two locations, plus a few taps in the Portland area, the owners were in discussions with the University of Oregon about opening a space in what would be a newly renovated student union. Before that third location, a pizzeria, opened in 2016, Falling Sky expanded the brewery to meet demand.
“Both the deli and the pizzeria were surprises,” says Carriere. “The response we got from the community was great, and both of those were just opportunities that came along — maybe a little bit before we were ready for them — but we decided we had to take them anyway.”
After five years of massive — and sometimes not-entirely-expected — change, the Falling Sky team is looking forward to getting back to the basics of the day-to-day. The brewpub started with 25 employees and today has 75 across all three locations. With no more expansions or construction projects on the horizon, Carriere says he and everyone else is ready to focus on “investing time and energy into being one of the premier breweries in Oregon.”
Part of that is now dialing in the brewery expansion. “Because of the constraints of the building we’re in, as we planned we realized that if we wanted to put in additional tanks in the future, it’d be this huge ordeal,” explains Carriere. “We’d have to shut down the brewery and restaurant, because it’s challenging to get big equipment into the brewery.”
Falling Sky kept its current system but installed electrical and plumbing upgrades, along with other big equipment, such as a cold liquor tank, another whirlpool tank, four lagering tanks and two open fermenters. “Now we can do three turns in a day,” says Carriere, “where previously just trying to do two would have been a 6 a.m. to 10 p.m. ordeal.”
In 2012, Falling Sky produced 800 barrels and made an all-time brewery high of 1,111 barrels in 2016. Carriere estimates that the brewery could be on track to produce 2,000 barrels in 2017.
Not that they’re done adding new gear. An Energy Trust grant will help upgrade the brewery’s boiler. Automated grain handling is on the horizon along with installing a bigger pump for the brew system and adding an external grain silo. “We always hunted around for used brewing equipment that is interesting and cool, such as the Austrian-manufactured open fermenters,” says Carriere. “It’s part of our international theme to cobble together a little brewery museum back here.”
The upgraded brewery has also given Falling Sky the freedom to compete for more beer awards and take on new opportunities. As part of the grand opening for a new Whole Foods in downtown Eugene, the store approached Falling Sky about doing a beer. The final product, Retrograde Red, was available in 22-ounce bottles — a first for Falling Sky. “It was a good opportunity to test the waters more in a low-risk situation,” says Carriere. “It’s one of those things that we’d been meaning to look into, but didn’t have a reason — and then a reason came along.”
Now Falling Sky is pursuing limited bottle and can releases as part of a “presence of mind campaign,” instead of trying to compete for broader distribution and shelf space. “This gets our name out there so that when people see a different beer in a bar, maybe they’ve had our beer in a bottle, so maybe they try that other Falling Sky beer,” says Carriere. “We want to communicate to the state of Oregon that we are makers of quality beer, and that if you get one of our beers, any of our beers, it will be clean, drinkable and well-made.”
It’s about more than brewing beer and cooking food, though — it’s also about creating a strong culture. “What we’re building here is bigger than any one of us,” says Carriere. “People have worked for us, then left for other opportunities, and then came back. That speaks volumes about our family in the Falling Sky team.”
As local beer culture changes and the industry continues to grow, one thing surprises, humbles and motivates Carriere. “I’m amazed by the number of people locally who still, five years on, haven’t heard of Falling Sky. There’s still room for growth even in our own community, and that’s cool.”
Falling Sky Five Year Anniversary, March 1–31
Daily growler fill specials, brewery tours and tastings, special anniversary gear and apparel, brewer’s dinner, special-release and cellar beers, and more.
Falling Sky Brewing House
1334 Oak Alley, Eugene
Falling Sky Delicatessen
790 Blair Blvd., Eugene
Falling Sky Pizzeria
University of Oregon Erb Memorial Union
1395 University St., Room #46, Eugene
OBG Blog Archives
Welcome to our archive pages! Read stories from the print edition of the Oregon Beer Growler from June 2012 to January 2018. For newer stories, please visit our new website at: