By Patty Mamula
For the Oregon Beer Growler
The McMenamins experience is one that is simultaneously unique and connected to the cosmic center that holds together the magical collection of quirky brewpubs. Its celebration of the fall hop harvest perfectly illustrates the company’s originality.
In early September, McMenamins brewers make identical batches of Thundercone Fresh Hop Ale on the same day. Then about two weeks later, they release the Thundercone, again on the same day, at all brewery locations. The same beer plays out a little differently at each spot. The process of making Thundercone was aptly named the “Running of the Brewers” by Brian McMenamin when the beer was first introduced seven years ago.
“When fresh-hop brews became popular, we decided to try one,” said Rob Vallance, brewery general manager. “And Northwest fresh hops are the grandfather of all hops. My predecessor approached Doug Weathers, the owner of Sodbuster Farms in Salem,” he said.
Sodbuster is a family farm that grows more than 14 varieties of aromatic and bittering hops and has been cultivating the crop since 1958. They sell hops to many local breweries and were happy to add McMenamins to the list.
Vallance said, “Cascade hops were the most popular and best known, so we decided to go with Cascade hops that first year.”
A team of brewers known as the Recipe Development Squad decided on a style and ingredients. “They didn’t want an IPA,” said Vallance, “so they went with an American pale ale with Pilsner and Carastan malts. Nothing has changed. The base is still the same. The hops may vary from year to year.”
Hop harvest in the Northwest traditionally begins the first or second week of September. As that time approaches, the Thundercone team preparation gets into full swing.
“We start planning in mid-August,” said Jessica Standley, brewery administration, public relations and social media. “We can’t over-plan. We usually get a three-day notice before the harvest day. That’s part of the unique quality of the Running of the Brewers.”
Weathers, the hop expert, maintains close connections with his brewing partners and determines the harvest date. He chooses the variety that looks best each year. Last year it was Simcoe. This year the hop variety will be Cascade. “We are shooting for a harvest and brew date of Sept. 7,” Vallance said.
The brewers at the 21 breweries make sure they have all their other ingredients on hand, prepare the mash bill and prep the wort so they can drop the fresh hops in the brew the minute they arrive. (No easy feat, to be sure.)
On harvest day, brewery managers show up at the farm early in the morning. The hop bines are cut, the cones are separated and the sticky, green hops are put into 30-pound burlap totes.
Then the fun begins. The delicate flavors of fresh hops are diminished by time and temperature. The Running of the Brewers helps ensure the temperamental flowers are quickly and safely delivered to 21 different breweries. “We all take varying routes and full totes of hops, and within hours they will be going into the brew,” said Standley. “We go in completely different directions. We have eight or nine routes with multiple stops. The largest route has six locations.”
Vallance coordinates the assorted vehicles and drivers. “So far we’ve been lucky enough not to have any major last minute catastrophes,” he said. The brewery that’s farthest north is McMenamins Mill Creek, some 235 miles from Sodbuster. The north Washington brewery manager takes the hops to that location and makes stops in Olympia and Bothell, which is home to the new Anderson School. The southernmost deliver goes to McMenamins Roseburg Station and Pub. Lincoln City’s Lighthouse Brewpub is a stand-alone delivery. Although McMenamins has numerous locations throughout Oregon and Washington, 65 in all, most of the breweries are near the I-5 corridor, meaning they are situated just hours from the fresh hops.
Justin Azevedo, the Wilsonville brewer, will be making Thundercone for his third year. “We all have the same brew sheets and the same grains. The hops might change from year to year. They are a late kettle addition. We want to preserve all the delicate flavor.” Azevedo continued, “The neat thing from a brewing perspective is the similar concept to terroir with grapes. The hops are right out of the field; the fresh hops preserve all the flavors of the fields.”
Azevedo feels fortunate that Wilsonville is so close to Sodbuster, and he’s one of the first locations to receive the hops. “This is one of our biggest events,” he said. “Everyone gets ready for when the hops come in. It’s a fun, seasonal treat.”
Standley tracks the exact time that hops arrive at the breweries, the distance traveled and other fun stats, like how many cups of coffee were consumed during the Running of the Brewers. All this information, plus photos, are posted online at mcmenamins.com/Thundercone.
Vallance said that all the brew houses receive the same amount, about 30 pounds, with two exceptions. The new Anderson School will receive close to 50 pounds and Edgefield will get about 100 since these two sites have bigger systems.
The Running of the Brewers is organized chaos over one day, leading to the release of Thundercone Fresh Hop Ale several weeks later. “It’s usually all gone within a couple weeks, a month at the most,” said Vallance.
Start looking for it mid-September and order it as often as you can.
McMenamins recently reached a milestone by producing 1 million kegs in July. The Pacific Northwest institution is well-loved because of its unique properties. You can visit all 53 in Oregon and Washington, including seven historic hotels and eight theater pubs, during your travels. Photo by AJ McGarry
By Anthony St. Clair
For the Oregon Beer Growler
On July 2, McMenamins began Oregon Craft Beer Month with a unique milestone: one million kegs. The millionth keg, the raspberry ale Ruby, was racked at 11:39 a.m. at the McMenamins Queen Anne pub in Seattle.
“It is an interesting milestone for us, this whole ‘Keg Million’ business,” says John Richen, Chief Brewery Administrator for McMenamins. “It was crazy. It was daunting. And ultimately, just a huge amount of fun.” But he keeps perspective: “It is a symbolic milestone. There isn’t anything substantially different about keg one million from keg nine-hundred-ninety-nine-thousand, other than the gravitas of what it stands for to folks inside our brewing ranks.”
The Oregon and Washington chain of more than 50 pubs, breweries and hotels began brewing in 1985, initially releasing 5.5 kegs of Hillsdale Ale at the Hillsdale Brewery & Public House in Southwest Portland. The first year of production reached 83 barrels, or 165 kegs. Five years later in 1990, production had leaped to 12,813 barrels (25,625 kegs). By the turn of the century, McMenamins produced 173,427 barrels in 2000, or 346,853 kegs — more than 30 percent toward one million.
Five years ago, in 2010, production was more than 75 percent of the way: 395,692 barrels, or 791,385 kegs. Now, as of July 15, McMenamins has officially brewed 1,001,806 kegs. While 24 percent of that was produced at the Edgefield Brewery in Troutdale, 76 percent was brewed at “small house” breweries, such as High Street in Eugene, Lighthouse in Lincoln City and Spar in Olympia, Wash.
Of the one million kegs, 89 percent were kegged in Oregon and 11 percent were kegged in Washington. But not one used “kegging robots, automated golden gate fillers, racking line programmed replicants or Amazon drones,” says Richen. “We filled them all ‘the hard way.’”
Early Experiments, Today’s Favorites & Yesterday’s Disasters
Hillsdale Ale gave rise to other standard McMenamins beers enjoyed today, such as Terminator Stout, Hammerhead and Ruby. Originally brewed as extract-based recipes, the ales were switched to all-grain malt bills starting in March 1987. Early experimentation set a precedent that continues — but the brewers are glad that there have been equipment improvements.
“McMenamins pioneer brewers were a rugged breed,” explains Richen. “The brewers’ day started by driving to F.H. Steinbart to pick up their bags of malt. They would then drive to the Barley Mill Pub to crush the grain through the functional malt mill, which serves as the pub’s namesake. After cleaning up the mess and loading the resulting grist back into their vehicles, they would return to the Hillsdale to begin the brewing process. There was great rejoicing when a simple plate mill was purchased and installed in the brewery.”
In 1985 McMenamins released their first fruit beer, named simply Batch No. 2 and made with blackberries growing in the parking lot. The first Terminator Stout (Brew No. 12) was brewed Nov. 19, 1985 and the first Hammerhead (Brew No. 37) was brewed Jan. 25, 1986.
While first year production focused on original standards — Hillsdale Ale, Terminator Stout, Crystal Ale, Hammerhead and Barley Mill Ale — by November 1986 the fledgling brew operation had produced 40 batches of fruit beers between the Hillsdale, Cornelius Pass and Lighthouse breweries. Early fruit batches also included Brew No. 67, a raspberry ale brewed on March 21, 1986.
Today we know it as Ruby.
Despite the regional popularity of bitter beers such as IPAs, Ruby and Hammerhead remain two of the company’s most popular beers, with Ruby alone comprising 21 percent of total output.
Not every experiment has paid off, though.
“We’ve had great success with incorporating fruit, coffee and spices into styles both traditional and untraditional,” says Richen. “Forays into the worlds of garlic, Mars Bars, Cherry Garcia Ice Cream and wormwood were not as successful, which, to be honest, is a tremendous understatement. They were unmitigated disasters.”
With 24 breweries in two states producing more than 70 batches of beer each week, it’s no small challenge to balance brand consistency with freedom to experiment.
“There is so much that has been learned, much of it the hard way,” says Rob Vallance, general manager of McMenamins Breweries. “Most importantly is the big-picture concept of how every facet of the process affects the beer that goes into every glass. You have to be ever-vigilant.”
However, Vallance notes that McMenamins brewers have an “unprecedented amount of freedom with recipe formulation.” Instead of locking down specifications across all the breweries, some beers — such as a standard McMenamins IPA — actually have no official standard recipe.
“Brewers have different philosophies and skill sets in our system,” he explains. “With the standard and seasonal recipes, it is very difficult to create consistency across so many breweries across such long distances with so many hands on so many paddles.”
This creative freedom also reflects simple practicality. “Water tables can be so different,” says Vallance. “Each brewery is its own unique ecosystem. These are neighborhood breweries. We have to accept that our methods will breed some inconsistencies, and it has always been, and always will be, our most daunting challenge to try and minimize those inconsistencies. The goal is always production of a quality end product with a nod to the stamps the various regional factors place on a beer.”
Creative license, though, does have limits. “We’ll let our brewers try pretty much anything,” says Vallance. “Once anyway.”
The Path to 2 Million
“Having worked in this craft beer business since 1987,” says Richen, “I was unexpectedly moved seeing the listing of the 195 names of folks who put the beer into those million kegs since 1985, many of them in batches with a number of kegs you could count with the fingers on two hands. I pictured faces of people I hadn’t seen or even thought of in years.”
Now as they look ahead, Vallance and Richen wonder what the path to 2 million kegs looks like.
“It certainly won’t take us 30 more years,” says Vallance. “Probably between 15 and 20.”
By Gail Oberst
For the Oregon Beer Growler
This is my idea of paradise: A seat in the sun-warmed sand at sunset, driftwood log for a backrest. To my right is a small cooler, with an assortment of beers made on the Oregon Coast. I pop the top of a favorite -- Pelican’s Silver Spot is one -- and raise the bottle to the giant orange-magenta ball sinking into the Pacific. The setting serves as a romantic getaway year-round, whether you’re storm watching with a beer inside a brewery or enjoying a summer sunset with a growler on the beach. Life is good with an Oregon beer in your hand. These days, with the burgeoning craft beer business in Oregon and here on its coast, life is getting really good.
Ten years ago, there were just a handful of scattered breweries on the coast. Today, there are at least 20, with more in the offing. Like the rest of Oregon, craft breweries are popping up all over, offering visitors another reason to stay and play.
Coastal visitors and residents have long had access to a few great beers. Established in 1986, McMenamins Lighthouse Brewpub in Lincoln City claims to have reintroduced craft brewing to the post-prohibition Oregon coast. Although there were other coastal breweries that are long gone now, McMenamins thrives, hosting an August brewfest every year that features a “tiny brewer” art contest and samples from most of McMenamins’ 24 Oregon and Washington breweries.
Three years after Lighthouse, Rogue Ales’ founder Jack Joyce moved his small Ashland brewery’s headquarters to Newport’s waterfront. In 1996, developers Jeff Schons and Mary Jones opened their Pelican Brewery in an old brick building in off-the-beaten-path Pacific City. Pacific Rim Brewery, now Astoria Brewing, opened in 1997. The same year, Bill’s Tavern owners Ken Campbell and Jim Oyala opened a brewery in a refurbished 1923 building in Cannon Beach. But the days of far-between breweries are blessedly gone. Now the longest drive between breweries on the coast is about 50 miles -- the distance between Yachats and Reedsport. The passion for craft beers has hit the coast like a tidal wave.
Today, the elder breweries continue to produce award-winning brews: Pelican Brewery has been named “Small Brewing Company and Brewmaster” champion at the World Beer Cup. Pelican’s success expanded to a Tillamook brewery with an additional tasting room and restaurant there.
The baby breweries are also collecting bling. Chetco Brewing in Brookings celebrated its first anniversary with a Great American Beer Festival medal for its Block & Tackle Stout in 2013. And when it was less than a year old in 2014, Arch Rock won gold at the Great American Beer Festival. Arch Rock celebrated the win with a grand opening party. The same for newly-minted Buoy Brewing in Astoria, which won GABF silver for its Dunkel just months after it opened.
The Oregon coast’s unique mixture of beauty, isolation and innovation borne of necessity has produced a wide variety of beers, some so unusual that they attract devotees from afar. De Garde Brewing in Tillamook is a fine example, and a unique tasting experience for beer tourists and experts alike. De Garde’s brewer exposes his brews to the ripe coastal breezes to produce a wild beer aged in barrels. This process, more akin to winemaking than brewing, yields beers unlike any others.
South in Coos Bay, two youthful natives in 2013 opened 7 Devils Brewing Co., which showcases local history, art and food, as well as their own beers. It’s not Coos Bay’s first brewery, but it’s the county’s only one -- for now. The brewery began expansion within a year.
The recent surge of coastal breweries has prompted official and unofficial celebrations of craft beer. Many coastal bars and restaurants (even hardware and farm stores!) are expanding their taps to include local brews. Growler fill stations (you bring the bottle; they fill it with beer) and craft beer sections in grocery stores are now commonplace on the coast. Life is good. Cheers!
Following is a list of a few of the celebrations that feature coastal beers:
Oregon Coast: Zwickelmania – This statewide event is on Presidents’ Day weekend each year. Visit oregoncraftbeer.org/events/zwickelmania/ for a map to participating coastal breweries.
Astoria: Fort George Brewery’s Festival of the Dark Arts is in February each year and features stouts and local arts – from tattooing to fire dancing. Details can be found here: https://www.fortgeorgebrewery.com/festivalofdarkarts/.
Seaside: Pouring at the Coast is March 6 and 7. It is a craft beer festival, homebrew contest and brewers dinner. Updates are at pouringatthecoast.com.
Newport: Brewer’s Memorial Ale Festival is a dog-centric brewfest hosted by Rogue Ales, but features many other brews from the coast and other regions. It’s typically held the third weekend in May and you can get an update at www.brewersalefest.com, which will connect you to their Facebook page.
Lincoln City: McMenamins Lighthouse Brewfest is generally the third Saturday in August each year. Meet McMenamins brewers at their wackiest party. More info at www.mcmenamins.com/1485-mcmenamins-brewfests-lighthouse.
Astoria: Pacific Northwest Brew Cup, held on the last weekend of September, is an Oktoberfest-like event on the riverfront’s boardwalk. It features family-friendly events and more than 30 beers. Details are at pacificnorthwestbrewcup.com.
Lincoln City: Artober Brewfest, Oct. 3, combines art, culinary treats and great Oregon craft beers, Updates are on the event’s Facebook page: www.facebook.com/pages/Artober-Brewfest-Lincoln-City-Oregon.
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