By Andi Prewitt
Of the Oregon Beer Growler
It only took three sentences at the bottom of a press release to set off a frenzy of theories on Facebook.
When Thirsty Monk announced in late October that it would be purchasing a “well-known Portland beer bar,” seemingly every blogger, author and industry insider in town leapt to their social media accounts to pile onto the mound of ideas in this guessing game. Could it be Horse Brass? No way would a brewery fit in that basement. The ill-fated Tugboat? Maybe, but rehabilitating the fire-damaged building made it a longshot. Produce Row? APEX? Blitz Ladd? The debate eventually fizzled after a few weeks came and went without a leak, an official announcement or a correct answer.
“I was reading what everybody was speculating and it’s amazing how everybody always assumes that it’s the bar that’s not doing well, you know?” said Hilda Stevens, owner of Bazi Bierbrasserie, the well-known Portland beer bar in question that no one suspected was up for sale. “Where people should really think about, like, maybe there’s a bar that is doing really well but they have a business plan and they have some priorities.”
What few people knew was that Stevens’ priorities had shifted with time and that she actually never intended to remain at the helm of the business that’s become a Southeast Hawthorne Boulevard headquarters for Belgian-style ales and soccer-viewing parties.
“When I opened this place, I knew it wasn’t something that I was going to do the rest of my life,” Stevens explained, which might sound like a friend just broke it to you that they weren’t really in it for the long haul. It’s all too easy to get attached to our favorite bars, and Stevens admits she’s become synonymous with Bazi, another factor that likely contributed to the surprise surrounding the announcement Thirsty Monk would take over in mid-December.
“I didn’t realize that I had become as much of a brand of this place,” Stevens described. “It’s like, I’ll go to place and people might not remember my name, but they remember Bazi. They associate me with the brand.”
That’s due to six years of cultivating relationships across the bar and around the neighborhood through her involvement with the Hawthorne Boulevard Business Association. Bazi has become her home, its kitchen filled with kegs and living room overflowing with rowdy soccer fans watching a match on any given day, and her home is conveniently located just blocks from Bazi. The bar was a result of Stevens’ conservative planning, but even the most thorough proposal can sometimes benefit from a boost due to fortuitous circumstances. Those happened to take the form of a layoff from Stevens’ well-paying job in the tech industry, the arrival of Major League Soccer in Portland and the space Bazi opened in suddenly becoming available. Stevens also points out that the business ended up filling a need few realized existed at that point in the city’s beverage scene.
“I love the fact that we were the first Belgian beer bar to come into Portland in a time where people were like, ‘What is she thinking? A Belgian beer bar isn’t going to make it in hop-centric Portland,’” Stevens said. “It was all about catering to the right community and knowing our audience — knowing there’s a lot of people in this town who have traveled all over Europe and really appreciate Belgian beers.”
Stevens had a target: Bazi’s fifth anniversary. If she could build a clientele and become successful by that milestone, it would then be time to challenge herself once again by either expanding or selling. And when that five-year mark arrived, Stevens wasn’t ready to let go. The search for a second location was underway until, much like the founding of Bazi, unexpected factors intervened. Last March, the neighboring bicycle shop that shared storage space with the bar, which was primarily occupied by hundreds of empty boxes that once contained the two-wheeled rides, vacated the premises. Even before the clutter of cardboard was cleared, however, Stevens had envisioned the perfect purpose for that site.
“Nobody knows that there’s all that space unless you have worked here. And people who have worked here know that,” Stevens said. “And they know that I’ve always joked around and said if the bike shop ever moves out, a brewery needs to open up here.”
But the decision to look for someone else to acquire the business was solidified when Stevens realized it was simply time to go home. On Bazi’s fifth anniversary, her parents’ residence in Houston flooded, which would happen again when Hurricane Harvey pounded southern Texas with record-breaking rain, and Stevens couldn’t help. The distance during their crisis still pulls tears from her eyes; the ease with which she’d talked about Bazi suddenly halts as her voice grows unsteady and laden with sadness.
“And it was really hard, you know, not being able to be there. And … that’s, that’s the part — that’s the part that’s really hard to talk about,” Stevens said. “I can talk about the business side, no problem. But my family, it hurts. And watching how much they slow down, and you’re always missing out.”
The decision was easy at that point. It was time to pull out of the expansion plan and find Bazi a good owner so that Stevens could move back to Houston after nearly two decades in Portland. She put the business up for sale in July and quickly drew the interest of multiple companies. That included Thirsty Monk, an Asheville, N.C.-based brewery that uses Belgian yeast in all of its beers — from the more traditional tripels and wits to the somewhat unconventional combination of Northeast IPAs or chocolate stouts. CEO Barry Bialik said he put Bazi under contract nearly as soon as he heard it was available and without even seeing it, flying out a few weeks later to meet with Stevens and take a tour. That personal touch was impressive and helped her feel confident about entrusting what she’d built to Thirsty Monk.
“Definitely the fact that it was the CEO was the one out there looking for the location — that in itself says a lot about an organization,” Stevens added.
Bialik also wanted to be involved in making the announcement to the team at Bazi and remained tight lipped about the deal with media until they knew.
“We’re so sensitive to that and how we talk about news and how we share it to make sure we deliver it right,” he said. “There was no other way to even think about it. Of course I wanted to be there to share with the employees. I want everyone to feel comfortable that, yeah, their jobs are safe. They’re going to be part of the transition and we’re all going to help this grow together.”
The CEO had been scouting out possible sites in Portland earlier this summer, but found the perfect match for the company’s ethos in Bazi. The way he describes it, the two could’ve been set up on a beer bar dating app and there wouldn’t have been a more complementary partner out there.
“What was so great about walking into Bazi for the first time is it felt just like walking into a Thirsty Monk,” Bialik recounted. “It had the same kind of energy, it had the same kind of community, it had the same kind of family-pub feel. And they’re on the same top 100 beer bar lists we are. They specialize in Belgian beer just like we do. It just felt like such a natural fit.”
There won’t be many immediate changes—the Bazi name will stay in place until Thirsty Monk’s Denver brewery can supply the Portland spot with its beer. Even then, they’ll stay true to Stevens’ model of offering a wide variety of Belgian-style offerings, with about half of the taps reserved for a rotation of other producers. Bialik’s brother Opus is in the process of moving his family from Seattle to Portland to serve as the new general manager. And as for that storage space housing a brewery, it’s still too early to tell. Architects need to survey the room to determine if a small system could be installed. If not, Bialik said he will either purchase an existing brewery elsewhere in the city or contract brew with another business. Either way, Thirsty Monk will eventually make beer in Portland. Until that happens, Bialik is focused on the ownership change and grateful for Stevens’ assistance.
“I’m so happy that Hilda is going to have the time to stay around and help as long as she’s available to help Opus with the transition and to learn about the community she’s created there and how we can honor and continue that.”
It’s a legacy she hopes will be remembered each time a crowd gathers there to drink Belgian beer as a soccer match plays on the business’s big screen.
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 Ezra Johnson-Greenough
For the Oregon Beer Growler
In an industry full of fresh-faced brewers with their shiny kettles and polished mash tuns, the breweries that make into the double digits become the hard-nosed veterans. That means Lompoc Brewing’s 20th anniversary is nothing to shake a mash paddle at.
After 20 years in Portland, you’re practically an original. And that leaves some of Lompoc’s older pubs as icons in this city. Take, for instance, the Hedge House on the always-busy and trendy Southeast Division Street in a 1912 craftsman-style bungalow, the yard intact doing double duty as a patio. The spot feels like a throwback to a Portland of rough-edged comfort before gleaming condos and concrete storefronts began replacing all of the buildings with character.
The New Old Lompoc was one such Portland institution, a vestige of the old Northwest Portland 23rd Avenue before it became a destination for boutiques and cafes. The Lompoc story began there. Jerry Fechter was fresh out of college and returned from a post-graduation trip to Europe where he discovered beer. He decided to move to Portland.
“I had a real job for a year and I didn’t like it, so I started working for these two guys (Bob Rice and Pete Goforth) that owned a whole bunch of restaurants.” Fechter ended up at the Old Lompoc Tavern — then just a pub serving cheap drinks. “I started bartending for these guys, counting the money, being the errand boy and stuff and homebrewing at the same time” said Fechter.
At some point, Goforth and Rice decided they wanted to start a brewery at Old Lompoc Tavern, and Fechter knew a little about the business through friends who worked for McMenamins as well as his background in homebrewing. The year was 1994 and the brewing scene was in its infancy.
“BridgePort was around. McMenamins was around. The hot beer was Full Sail Amber and Golden.” After laying out plans to start a brewery, Fechter took the short course at Siebel Institute in Chicago and brewed the first Old Lompoc beer in 1996. It was a bitter Marzen.
“The theory was, let’s make an over-the-top malty beer and just bitter the shit out of it because we didn’t really know where the additions would be from the kettle. If it was too thin, we could call it something different. If it were too bitter ... we had options was the point.”
Fast forward to 2000. It’s a new millennium and the Old Lompoc is struggling as a tavern. They were brewing 300-350 barrels a year, but the place just wasn’t very busy. During a game of golf, Fechter offered to purchase the Old Lompoc from Goforth and Rice, even though there was only three years left on the lease. A few potential business partners fell through, but Fechter eventually connected with the late, great Don Younger, owner of Horse Brass Pub. They upgraded the menu and made the beers a little hoppier, eventually reopening the pub as “New Old Lompoc Tavern” in 2001. The addition of a patio to the space also proved to be a success.
Jerry opened the second outlet, Lompoc Hedge House, in 2003. Fifth Quadrant came in 2005 and the Oaks Bottom Public House a year later. “Opening each pub seemed like milestones. We wanted them to be ‘Lompoc,’ but also different.”
Lompoc’s current head brewer Bryan Keilty joined the brewery in 2006, which is when the production brewery on North Williams Avenue opened. A 10-year veteran, he has overseen the expansion of brands and the changing landscape in beer styles and diversity. He’s also experienced Lompoc’s growth from brewpub to distributing brewery.
“I inform every potential hire that you will see every aspect of the industry in a small craft brewery,” Keilty said. “We wear so many different hats! At Lompoc, we rotate brewing and cellaring duties — but we also work on the bottling line, perform tastings in the grocery store, deliver kegs, plan release parties, help with label design and social media. The list goes on.”
Keilty’s culinary background shows in his more balanced approached to beers. During his tenure, Lompoc has excelled at producing fruit beers, barrel-aged brews and farmhouse ales. He counts the year-round best seller Proletariat Red as a favorite, “I love the balance between the malt and the hops! Balance is an overlooked aspect in beer, especially in the Northwest.”
Sadly in 2012, the original Lompoc was razed for new condos and retail. Luckily, Fechter secured a spot in the same building to open what is now called simply the “Lompoc Tavern.” The building doesn’t have the same history. The beloved patio is gone. And modern cold, slick feel (an update forced by developer) is a marked departure from Old Lompoc. But there is a wide selection of Lompoc beers, top-of-the-line pub grub and big front windows that open to sidewalk seating.
“It's been 20 years of brewing and evolving and always trying make things better, not be complacent,” Fechter said. “I think our beer and food are the best they have ever been.”
Even so, Fechter went back to the well for Lompoc’s 20th anniversary beer “Zwanzig,” which means “twenty” in German. It’s a re-creation of his very first brew, a bitter Marzen. While Fechter doesn’t have the original recipe, Zwanzig was brewed like he remembers it — with a pale orange color and full malty body. The modern update included eight hop additions and it was tapped during anniversary celebrations in December.
Twenty years in, breweries like Lompoc cannot rest on their accomplishments. It’s more of a struggle than ever to stay relevant and keep pace in a crowded market of new and expanding breweries and experimental brewing styles. Consumers are always looking for something new, which means breweries must constantly get drinkers to return.
“You have to spend more time, money and effort just to remind people that you exist.” said Keilty.
When asked what it is they do differently than others to stand out and stay relevant, Fechter said he didn’t know. But the question sparked something.
“I was trying to figure out about what the next big thing would be. I think about it all the time. I thought it used to be IPAs, and in my mind, in Oregon it dwindled down about eight or nine years ago,” Fechter explained. “Then I thought it was Belgian beers. Sours have really been blowing it up.”
After pausing for a moment, he wondered, “Maybe the next style might be no style.”
The good news is that however saturated Portland becomes, there’s always the draw of a neighborhood pub. And that is where Lompoc excels.
By Don Scheidt
For the Oregon Beer Growler
“The difference between America and England is that Americans think 100 years is a long time, while the English think 100 miles is a long way.” - Earle Hitchner
Go back 40 years from the current day. What does 40 years ago mean in American terms? Jimmy Carter would win a presidential election over Gerald Ford in post-Watergate America. The year marked America’s Bicentennial — 200 years since the adoption of the Declaration of Independence. In a small way, 1976 also began to usher in some changes to American-made food and drink, industries that were dominated by large corporations at the time. Choice was the exception, not the rule; it was a big deal to have more than four or five beers on tap — an even bigger deal if there were imported beers among them.
It was against this backdrop that Don and Bill Younger became owners of the Horse Brass Pub in Southeast Portland. The takeover date of Nov. 1, 1976 comes with a nearly apocryphal story of a bill of sale, written on a cocktail napkin, found on Don's desk (or was it on top of his dresser?) after an evening of drinking. He broke the news to his brother after taking him into the business explaining he wanted to buy him a sign from the Scottish brewery with the same last name displayed on the wall, but wound up purchasing the whole establishment — a pub where you could choose from a half-dozen beers on tap.
Initially, selection was what was offered from the distributors: taste-alike American lagers, a few imports of dubious freshness, maybe some Anchor Steam from San Francisco. But when Cartwright Brewing Company opened in Portland in 1979, there was support from Horse Brass — an early sign that Don and company would be taking an interest in the burgeoning small-brewery scene, despite his fondness for Blitz.
While Cartwright folded, others came online, slowly but surely: Widmer Brothers Brewing and BridgePort Brewing Company in 1984, Portland Brewing Company in 1986, as well as Rogue Ales and Deschutes Brewery in 1988. During this time, Don was a champion of these businesses and Horse Brass become a primary sales point and supportive meeting place for new brewing entrepreneurs, whether they set up shop in Portland or were located out of town.
There was this microbrewery thing emerging — small-scale commercial producers with flavorful beers similar to imports on tap. For Horse Brass, the choice was obvious: support these guys and their beers. Add taps. Introduce people to local beverages. Give the owners of these specialty breweries business advice, even a little cash if needed. For instance, when Rogue first sent kegs out to the general trade, Horse Brass was first in line. A relationship between the pub and brewery formed quickly and naturally, one that was cemented in 1989 when Rogue made a special bitter for Horse Brass as its house beer.
A time of celebration coincided with tragedy, when Bill had an untimely death. Don asked that the beer from Rogue be named as a memorial to his departed brother. And so it became Younger's Special Bitter — “YSB” to many, cask-conditioned “Billy” to the regulars. By this time, Don was thoroughly in the microbrewery camp, and the tap selection was in a state of near-constant expansion.
As Horse Brass emerged as one of Portland’s premier beer bars, it gained repute far beyond the city’s boundaries. But the business had its troubled times too. There were economic downturns when people had less money to spend on extras like beer. Though Don and crew kept at it, having transformed the ordinary tavern into an English-style pub, complete with a beer engine for dispensing cask-conditioned ales and fish and chips that some consider the best in town.
The big test came at the end of 2008 when changes in local laws meant that Horse Brass — long a haven for tobacco smokers — would be smoky no more. Don, a front-of-house fixture often perched at the end of the bar with a beer and a cigarette, didn’t conceal his anger about the change. Many say his mood shifted after that as he was no longer allowed to smoke with others in a place he considered an extension of his home. But the pub prospered anyway, something even Don grudgingly admitted.
Later in 2010, the end approached. Failing health and injuries from an accident led to Don’s passing on Jan. 31, 2011. Longtime business manager Joellen Piluso has taken up the mantle of ownership, carrying on the pub’s traditions. The 40th anniversary celebration, held during the first week of November 2016, was a time of special beers — not just from local brewers, but from those across the country. There are numerous beers served at Horse Brass that weren’t even around during Don’s heyday, but that’s the spirit of the place. New brewers are always welcome if the beer is good.
In a young culture like Portland’s, 40 years may as well seem like 100 and plenty of people will happily come from 40 miles away to meet friends at Horse Brass. It’s the kind of place with a life of its own and is still instrumental in fostering the beer culture in the Pacific Northwest. There are people alive today who may yet help Horse Brass celebrate its 50th anniversary, or even its 100th, as should be the case with one of Portland's most enduring beer institutions.
Horse Brass Pub
4534 SE Belmont St., Portland
By Pete Dunlop
For the Oregon Beer Growler
Chris Ormand got an offer he couldn’t refuse. And it didn’t come in the form of a severed horse head.
After more than a decade of formative fun at Belmont Station, Ormand is moving to General Distributors, where he will be craft brand manager. He’s been the purchasing manager at the Station, responsible for what makes it into the coolers and onto the floor, for many years.
“I’m moving on for a combination of reasons, definitely not just for money,” Ormand said. “I wasn’t unhappy. There have been many offers over the years. This was the first that was strictly craft-oriented. I’m delighted that I’ll be focused on what I know best, which is craft beer. Plus, I’ll be working alongside [VP of Craft/Specialty Beverage] Bob Repp, someone I’ve known and respected for years. ”
General is hoping to tap into Chris’s experience in inventory control and sales trends at the retail level. He’ll help them smooth the gap between distributor and retailers. His collection of industry contacts may also come in handy.
“Chris understands ordering and forecasting,” said Tiny Irwin, general manager at General Distributors. “He’ll help us manage inventory more efficiently and ensure that the freshest product reaches shelves. I also think his relationships will help drive sales for current partners and attract new ones to our portfolio.”
Ormand’s time at Belmont Station dates to 2005, when it was just slightly more than an afterthought next to Horse Brass Pub. They sold novelties, specialty food and off-beat videos, most of it imported from the U.K. There was beer, as well. The Station stocked some 400 beers in those days.
“We displayed a bottle of each beer with a price tag,” Ormand recalls. “All the actual beer was stored in giant walk-ins. Customers would make a list of what they wanted and we would gather it for them. It was horribly inefficient. But you couldn't ask for better product storage conditions.”
Serendipity landed Ormand at Belmont Station. He had moved to Portland from the Midwest in June 2004 and was living in an apartment near the business. Shortly after losing his coffee shop job at the end of the year, he ventured across the street to grab some bottles to celebrate his unemployment.
“Alex Ganum (who went on to found Upright Brewing) was working behind the counter. I mentioned that I was unexpectedly out of work. It turned out he had just accepted a brewing position at BJ's and was giving notice. He told owner Joy Campbell she should hire me. That led to several hours of chatting with Don Younger, who was a partner in the business, over pints. I agreed to start the next day, Jan. 5, 2005.”
He spent his first six months working in the bottle shop. When the buyer left to pursue another opportunity, there was little interest in the position. So it fell into Chris’s lap. Serendipity had struck again.
There have been a lot of changes over the years and Ormand has seen them all.
“Probably the biggest change was the relocation,” he says. “We were a small store with 400 beers and a bunch of novelties. In early 2007, we moved to the current space on Stark Street and became a true bottleshop, with more than 1,300 bottles and an attached beer bar. That was enormous.”
The best part of that story is that Belmont Station’s growth occurred slowly and organically, allowing them to build a customer base and beer selection while maintaining high standards of freshness and quality.
“I see new places opening nowadays with 1,000 beers right off the bat,” Ormand says. “I just shake my head because I know half of those beers will be stale before they sell. Our inventory here was built over time, which allowed us to mostly avoid that issue.”
Things have obviously changed a lot in recent years, during which the local brewery count and number of available beers has exploded.
“Demand for most imports has plummeted in recent years,” Ormand says. “That’s probably because we have local breweries producing great beers that are fresher and less expensive than their imported counterparts. Most people like local.”
The big exception to the import decline is sour and wild beers, which have gotten increasingly popular in recent years. Beers that were once “shelf turds” are now all the rage.
“I loved sour beers when I arrived at the Station,” says Ormand, “But we could hardly give the stuff away for years. We’d get Cantillon or Fantome and cases would sit for months. That flipped around 2011. All of a sudden, everyone was looking for those beers and cases would fly out to door.”
Portland being what it is, another big change is that consumers have gotten more sophisticated.
“Especially as it relates to freshness,” Ormand says. “I see more people checking bottled-on dates than I used to a couple of years ago. People have figured out that freshness matters. They won’t buy old beer, unless it’s something that’s going to be cellared.”
Belmont Station will carry on. With Ormand’s help, it has established itself as a world-class bottleshop and beer bar. Replacing him won’t be easy.
“There’s no way to fill Chris' shoes,” said Lisa Morrison, majority owner. “We aren’t just losing our purchasing manager. We’re losing our institutional memory, our historian, graphic designer, web designer and IT guy. He also has one of the best palates I've known. Fortunately, we have a great staff and we’ll get through this. But we’ll never be quite the same.”
Ormand looks forward to the excitement and challenges of his new role. He’ll be working with fewer products in higher volumes, shaping Portland’s craft beer landscape.
“Being able to choose what goes on the floor at Belmont Station has been awesome,” he says. “Being able to choose what potentially ends up in stores and on tap around the city is a step up. I’m looking forward to the challenge.”
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