By Anthony St. Clair
For the Oregon Beer Growler
No beer was flowing, but more people were getting in line.
The culprit at Eugene’s 13th Sasquatch Brew Fest? A jockey box had run out of gas. “It took me a long time to find a CO2 wrench,” says Doug Fuchs. “Then I found another CO2 bottle. I swapped out the dead bottle for the new one and the beer flowed. It took about a half an hour, but every single person in line was still there, waiting patiently in good humor. Beer nerds are good folk.”
For Fuchs and the rest of the team behind Eugene’s annual one-day festival, that’s what it comes down to: meticulous planning, hauling heavy kegs, on-the-spot problem solving, and above all, trusting in the best of the industry and the public.
Bringing together breweries and cideries, finding a location, arranging food and entertainment, organizing dozens of volunteers, setting a beer dinner, collaborating on a homebrew competition, complying with Oregon Liquor Control Commission (OLCC) regulations and drawing in the public is no easy feat. “Beers festivals are back-breaking work,” Fuchs says. But every year the Northwest Legends Foundation (NLF) -- the 501(c)(3) nonprofit that organizes Sasquatch — makes it happen.
It Takes Four Months to Make One Day
Four months of planning culminated in 2015 Sasquatch, held on Saturday, June 6 during Eugene Beer Week. More than 100 kegs — 1,550 gallons — from 50 breweries and cideries poured for more than 3,000 people who braved temperatures rising above 90 degrees to celebrate craft beer at the Hop Valley Tasting Room. For Fuchs, of Eugene-based publicity and marketing firm Flying Ink Media, it was not only a celebration of the craft beer industry; it was another year commemorating a renowned figure in the local brewing community.
“Glen Falconer was a dear friend,” says Fuchs. “I met him during the first employee meeting just before Steelhead Brewery opened in 1991. Glen was the first assistant brewer. I was the first head bartender. Glen and I became friends quick and stayed that way.”
The two also worked together at the now-closed Wild Duck Brewery, Fuchs as an assistant brewer and bartender, and Falconer as the head brewer. When Falconer died suddenly in 2002, Fuchs was one of the first to realize something was needed to honor his memory, and Sasquatch was born. Fuchs has served as the publicist and marketing director for the festival since its inception in 2002. In 2014 Fuchs also joined the Northwest Legends Foundation board of directors, and this year became the festival’s brewery and beer coordinator.
Three people are in charge of organizing Sasquatch: Fuchs, John “Chewie” Burgess (operations manager) and Steve Ditmar (NLF president). They coordinate with an event operations board, which manages both big picture and minutiae.
“We start planning in early February of each year,” explains Fuchs. “Working together, we put the festival together in about four months, from February to the first week of June. February through March is mostly planning. April and May are fulfillment.”
Early festivals were held at the now-closed Wild Duck Music Hall, then outside in Kesey Square, moved inside the Hilton Eugene, and then switched venues back outside, first at Ninkasi in 2014, then at Hop Valley this year. “We plan on keeping the festival outside from now on,” says Fuchs. “When the festival is outside, we have a larger footprint, and then can pour more beer and entertain and educate more folks about beer culture and craft-brewed beer. These past two festivals, 2014, 2015, may very well be the largest ever.”
Different venues pose different challenges. “Every year is a learning experience,” Fuchs says, “Since we are pouring an alcoholic beverage outside in public, we have to have permits, oversight, fencing, security, all of which have to come together to make the festival a success.”
The Lifeblood of a Beer Fest
The lifeblood of Sasquatch comes down to two things: breweries and volunteers. All kegs are selected by head brewers and donated to Sasquatch (all proceeds from the festival go to area charitable organizations and to brewing scholarships for institutes such as Siebel and the American Brewers Guild).
Brewery support doesn’t end with the keg delivery though. “Brewers and their employees, representatives, and friends show up early, set up their own jockey boxes, haul their own kegs, ice down the beer, and inform and educate folks that show up to taste their brews,” says Fuchs. “The breweries are the real force behind the festival, and we give each brewery an opportunity to show off their craft.”
Beer fans show up initially to support their favorite breweries, but quickly turn to exploration of other breweries and styles. By providing so many different beer styles to try from so many different breweries, Sasquatch’s broad range provides something for everyone.
Alongside the brewers are 100 volunteers who handle all the big and small tasks on the day of the event. They set up the festival, work front of house, haul ice to keep the beer cold, pour beer, tidy up after the festival closes and show up the next day to clean the venue and break down all remaining equipment. “Volunteers make the festival happen,” says Fuchs. “I am amazed each year at the sweat and work put in by people — sometimes I don’t even know their names — who just make it work.”
As Fuchs and the Sasquatch team come off another year, they are icing their backs and glad to be out of the heat for a while, but the pain has been worthwhile. “Beer culture is an exceptional place with a lot of heart,” Fuchs says. “Eugene is a wonderful place. And the best way to reveal the heart of the community is to ask for help. Eugene jumps right in every time.”
By Patty Mamula
For the Oregon Beer Growler
Lisa Morrison, aka “The Beer Goddess,” loves a challenge, especially when it comes to beer. She jumps heart first into all her ventures and success follows this passionate trailblazer.
Her newest challenge is Belmont Station, the premier bottle shop in Portland with more than 1,300 varieties of beer and 23 different taps, including cider, in the Biercafé. Two years ago Morrison became a co-owner of Belmont Station, a 51 percent owner to be exact, with Carl Singmaster.
Morrison said she often jokingly asked her friend Carl if he wanted to sell. One day he said yes.
“It was around the time that my husband Mark and I were talking about ideas for retirement. We threw out the idea of owning a bottle shop, and then it happened,” said Morrison.
It was, and still is, a whole new experience, learning about the retail and bar side of beer. She manages daily operations, orders beer, receives beer, supervises 14 staff members and keeps her eye on the entire shop, including the inviting outside patio area and adjacent Italian food cart.
“Keeping all the balls in the air is the hardest part of the job,” she said, “but I like wearing a lot of different hats.”
Morrison traces her interest in beer to a college friend at Colorado State who introduced her to flavorful German beers and her husband Mark Campbell who introduced her to homebrewing.
Fast forward through a successful journalism career in television and radio to a burnout time in Portland where she was doing freelance video work and considering her next move. She envied well-known beer writer Fred Eckhardt, taking notes and tasting brews at festivals.
Citysearch was just starting up in Portland and Morrison wrote a few restaurant reviews for them, often mentioning the beer lists. Her editor then asked her to write a beer column.
She only wrote one before she was approached by her former employer KOIN-TV to develop the broadcaster’s first website. If she accepted, the beer column was dead. So she took the job on condition that she could write a beer column. That’s how “First Draft” started.
It was one of the first beer columns online and definitely the first written by a woman. More important, it was Morrison’s beginning as a professional beer author. “I was learning about beer as I went along. At first, I didn’t know what I was doing,” she explained.
Although the broadcast website was groundbreaking, exciting work with only three stations across the country in Portland, Los Angeles and Minneapolis developing guidelines at the time for significant ethical issues, Morrison’s future was in the craft beer world. Her column eventually caught the attention of national beer publications. By 2008 she had so many assignments she was writing full time.
Writing led to her first radio gig as a co-host on a show called “The Libation Station.” It didn’t last. “But Don Younger, of the Horse Brass, thought Portland, of all places, should have a beer radio show. So, he pitched it to KXL that I would buy the airtime and sell advertising to breweries, bars and other places to pay myself back.” “Beer O’Clock” launched and Morrison entertained and educated listeners with interviews and conversation for more than six years. During that time she was also working on “Craft Beers of the Pacific Northwest,” which was released March 30, 2011. She wanted to create a book that would be a companion for beer lovers when traveling, touring or living in the Pacific Northwest.
“I didn’t want to write a guide book that listed every brewery with a short blurb because it would be outdated as soon as it was in print. Instead, I made it a collection with stories from each location and I visited all of the ones in the book. What you will find in the pages are places to source good beer and a good vibe with friendly, helpful passionate people in all corners of Oregon, Washington and British Columbia. And you get some insider knowledge about each spot,” said Morrison.
Another opportunity came her way when Fred Bowman from Portland Brewing mentioned there wasn’t any marketing or advertising to women about beer. She quickly decided to change that and began presenting classes to women about beer. The first sessions were held once a month at Portland Brewing with a small group that tasted and tested different styles of beer. She gave them cheat sheets to take home and later gave them key words to use when selecting beers.
Morrison would intentionally challenge preconceived ideas about taste and serve a dark, chocolaty stout beer first. Her ground rule was that all participants had to taste everything and often women who thought they didn’t like dark beers would change their minds. “It was fun to be able to open people’s eyes,” said Morrison. She has offered classes at breweries, at a beer festival in Quebec, at a Women Chefs and Restaurateurs Convention in Seattle, using all different brands of beers.
“The beer community is so cooperative, so unique and friendly,” said Morrison. In appreciation for the support and generosity, Morrison, in turn, has founded several fundraisers for the beer community.
The day we met, Belmont Station was hosting a fundraiser that evening for a brewery in Belgium. Three generations of family farmers in 2008 opened a sustainable brewery using their own grain, hops, barley, water and yeast. Morrison had an opportunity to visit it last year. Unfortunately, it caught fire in January. At the fundraiser, they were serving the Belgium brewery’s beer.
Ten years ago Morrison started FredFest to honor the Dean of American Beer Writers, Fred Eckhardt, who began writing about beer in the 1960s. On his 80th birthday, Morrison and friends held a birthday celebration at Hair of the Dog Brewing with beer tasting, cake, candles and fun. His birthday is May 10, but the festival is held the Sunday before to avoid conflict with Mother’s Day. Every year Fred chooses the charity.
Morrison also organizes Sasquatch Brew Am, a golfing event at McMenamins Edgefield, held annually on the Friday of the Oregon Brewers Festival in July. The fundraiser is for the Glen Hay Falconer Foundation. Glen was a well-loved and highly-respected brewer in Eugene who died tragically in 2002 while working on a car. The money goes to Northwest brewers for education to improve their craft. “I love being able to do good through good beer,” said Morrison.
Right now, she loves the chance at Belmont Station to “talk beer” one-on-one. “Maybe it’s just chatting with a regular about the new beer on tap, turning a customer on to a new style or just helping an out-of-towner looking for great Oregon IPAs, but I get to really talk with people and see those ‘aha’ moments.”
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