By Dustin Gouker
For the Oregon Beer Growler
Bend Brewing Company has always been the sleeping giant in the Central Oregon craft beer scene. Under new ownership, BBC is awaking from its slumber.
The second-oldest brewery in Bend is expanding its footprint. Bend Brewing Company’s pub in downtown has been surrounded on all sides by empty lots for much of its existence. But a deal to purchase one of the nearby parcels will mean the brewpub will be getting a huge upgrade.
BBC will be constructing a beer garden overlooking Mirror Pond, with plans to open sometime in 2017, according to Packy Deenihan, the new owner of BBC along with wife Leslie.
“I can’t tell you how many locals and longtime Bend-ites would come in and ask ‘What’s going on with the lot next door?’ It’s a natural fit for us,” Deenihan said. “Since we took over ownership, we always thought it would be really cool to figure out how we could own the lot.”
The Deenihans took over BBC this past winter, and the purchase of the nearby land came this summer. Changes were already visible at the pub under the new owners, with an indoor, open-air bar being installed near the front entrance.
City regulations prevent the planned BBC beer garden from going right up to the water’s edge. But visitors will be able to sit outside with a much better view of the section of the pond behind BBC.
“Being able to drink BBC pints on Mirror Pond is going to be pretty special and really unique for Bend, because there’s no other brewery that has that setting directly on the river,” Deenihan said.
That includes Deschutes Brewery, with a pub just a few blocks away and famously makes a pale ale that bears Mirror Pond’s name.
Deenihan said plans for the space are still in flux, but the outdoor space will likely include a pouring station, a fire pit and a pavilion for live music.
Despite being one of the first movers on the Bend craft beer scene, BBC has remained small while newer breweries — like 10 Barrel Brewing, GoodLife Brewing Company and Crux Fermentation Project — grew quickly.
But that appears to be changing under the Deenihans, who have plans to increase production capabilities. Deenihan said he thought the opening of the beer garden alone might outstrip BBC’s current ability to keep up with demand. The business could build a brewing facility on one of the lots it just purchased, Deenihan said, or go off-site.
That would mean BBC’s beer, commonly an award winner at festivals and competitions, could start appearing on a lot more taps around the state and the Northwest.
“For me, that’s my No. 1 priority — how we can get more beer made,” Deenihan said.
Bend Brewing Company
[a] 1019 NW Brooks St., Bend
Acacia Cooper started as brewmaster at Climate City at the end of May. The native Bend-ite is happy to be back in her home state. “I had always had it in my mind to return at some point to buy property and start a family, so it was wonderful timing when the brewmaster job opened up.” Photo courtesy of Acacia Cooper
By Andi Prewitt
Of the Oregon Beer Growler
The new head brewer at Climate City Brewing Co. is ready to shake up the status quo in her brewhouse. Acacia Cooper, who started working at the Grants Pass business at the end of May, said she is coming into the new position with the goal of diversifying the beer offerings at her workplace.
“It’s very common for a brewery to have only one strain of yeast and use it exclusively, but I want to brew beer styles from all over the world with all different kinds of yeasts and with all kinds of unique ingredients,” Cooper explained. “I want to push the boundaries of what is traditionally considered "beer" ingredients and expose people to some extremely different, creative and delicious beers. I've already got styles on tap from Germany, England, France and the U.S., and I'm planning on introducing many more.”
Cooper, who graduated from Southern Oregon University five years ago, got her start in the industry with a paid-in-beer internship at Ashland’s Standing Stone Brewing Company. Like many professional brewers before her, Cooper became fascinated with the mix of art, biology and chemistry after taking up the hobby of homebrewing in college. “So, instead of pursuing my pre-med degree I decided to follow my heart, got my degree in chemistry anyway, and applied it to brewing,” she said.
The stint at Standing Stone was followed by a summer as an intern at Snake River Brewery in Wyoming. Cooper landed her first job at California’s Anderson Valley Brewing Company, where she was the lead research and development brewer for four years. She believes that prepared her to take on the new role.
By taking the job at Climate City, the native Bend-ite gets to be back in her home state. “I had always had it in my mind to return at some point to buy property and start a family, so it was wonderful timing when the brewmaster job opened up at Climate City,” Cooper said. Her perfect desert-island beer is, in an appropriate nod to her hometown, Deschutes Mirror Pond Pale Ale. When not working up a sweat in the brewhouse, Cooper enjoys organic gardening with her husband and making compost tea. But tranquil pastimes are not her only passion. Cooper welcomes a good, old-fashioned bar fight, so take note of her guns if you happen to see her after work.
“I'm also pretty good at arm-wrestling, and can sometimes be talked into friendly competition at the bar after a few good pints of craft beer,” Cooper said. Consider yourself warned.
Climate City Brewing
[a] 509 SW G St., Grants Pass
By Kris McDowell
For the Oregon Beer Growler
Whether choosing the life of a brewer or the life of a musician, it’s a choice that means committing to a challenging career that often requires long hours. Those who succeed are the ones who combine skill and commitment to crafting a product that they not only can be proud of, but their fans can consume.
John Harris, an icon in Oregon craft brewing, has managed to balance his primary career as a brewer with a love of music by sitting in as a guest for bands with both a local and national reach. As a kid, John said he was "always banging on stuff," which led to banging on things in a more musical manner — playing the drums in junior high band. Between band and private lessons, he learned to read music and keep rhythm, skills that he would draw upon years later. Attending a concert in 1985 he saw Billy Hults, a washboard player who, according to his posthumous induction into the Oregon Music Hall of Fame, "played with about everyone in Portland in the ‘70s and ‘80s." John thought what he was doing with the washboard looked fun and he proceeded to pick one up for himself at a thrift store.
When asked how he learned to play it, John replied "You just kind of do it." No doubt his background in playing the drums helped him figure it out, and for a couple of years he was officially part of a band called the Hardly Boys. Being a musician generally isn't a high-paying gig and since washboard players don't hold the cache that a lead guitarist or vocalist does, there’s a greater likelihood that they won't be paid often, so when he was kicked out of the band it wasn’t the blow it could have been. At the time, John was beginning a career in brewing, something that would be at least a bit more lucrative than playing the washboard.
In 1986, John had a roommate that saw a brewer position advertised in Willamette Week by McMenamins Hillsdale Brewery & Public House and encouraged him to apply for what he felt should be "his job." John had done some homebrewing and read up as much as he was able to on it, which didn’t amount to much formal literature at the time. Feeling light on qualifications, he was somewhat surprised when McMenamins offered him the position. His boss proclaimed his chances of success directly from the get-go: he would either get the flow of brewing or not. As it turned out, John got it.
Two years later, with some professional brewing experience under his belt, he once again saw an ad, this time with Deschutes Brewery in Bend. They were looking for someone with two years of experience, which was considered a lot at that time. John knew that this was his job to go after and he was in a position to be able to relocate to Bend, which is what he proceeded to do after accepting the job.
When he came on board at Deschutes, owner Gary Fish taught him to brew three year-round offerings: a golden ale, a bitter and a porter along with seasonal beers. John's first seasonal was a wheat, followed by what is now a Deschutes staple — Mirror Pond. Sales of it quickly outpaced the bitter 3-to-1. But even with numbers to prove its popularity, Gary resisted replacing the bitter with Mirror Pond. He finally gave in a bit by bringing it on as a nine-month seasonal.
While John and his beers were successful at Deschutes, he said living in Bend wasn't much fun for someone who was an outsider. After four years, an opportunity with Full Sail Brewing came along that would allow John (and his now-wife) to return to Portland. John had known the Full Sail guys before they started looking for someone to head up their Portland location and both parties were comfortable with the autonomy John would have to run Portland operations.
Compared to the amount of beer the Bend facility turned out, the Portland location’s annual maximum capacity of 5,000 barrels was small, but it allowed John to continue to develop new beers for the Full Sail Brewmasters Reserve series. It was there that he also got the chance to learn more about the business of having a brewery, which included traveling with distributors and selling what he was making. From the beginning, John had viewed Full Sail as a good place to work and it was a solid job for a guy with a wife and two young kids. John was loyal to his job and ended up spending 20 years at Full Sail.
Throughout his career as a brewer, John continued to nourish his love of music, attending concerts and getting to know bands. That interest garnered invitations to play a lot with local bands Crawdads of Pure Love (based in Eugene), Ed and The Boats, and The Buds of May. He has even played with national bands such as The Mother Truckers, Zero, and Kingfish, fitting in appearances around their touring schedules and his brewing schedule -- a brewing schedule that changed in 2012 when he left Full Sail.
Some might have considered a 26-year run as a brewer a good one, especially when taking into consideration that he created recipes for Mirror Pond, Black Butte, Jubelale and Obsidian, among other things. Perhaps this would be when John started to think about spending his time doing something else. In his own way, John was. He was brewing up a plan for opening his own place and applying what he’d learned on both the brewing and business sides at Full Sail. In 2013 he opened Ecliptic Brewing, a brewpub whose name and the names of the beer, along with its interior design, speak to another love of John's: astronomy. When you have your own place, you set the rules -- and at Ecliptic, John has also brought music into the mix with a regular schedule of live performances. One band in particular, Off the Cuff, plays often -- with John shifting from brewer/owner to washboard player when he can.
Beyond the regular schedule of live music at Ecliptic, John has put together an event that will take place there Thursday, June 16th. Brewers and Their Bands will feature five brewers and bands they play with: John and Off the Cuff, The Moonshine with Max Skewes of Burnside Brewing, Indiana Tex Mex with Matt Swihart of Double Mountain Brewery, and Left Coast Convicts with Shaun Kalis of Ruse Brewing. The music will start around 5:30 p.m. and it will surely be an evening filled with great music, great beer and great people whose talents go beyond the brew kettle.
By Dustin Gouker
For the Oregon Beer Growler
A beer drinker doesn’t have to look far to see Deschutes Brewery’s connection to Oregon’s natural resources and the environment: It’s on almost every label the Bend-based company makes, from Mirror Pond Pale Ale to Black Butte Porter.
But its commitment to the environment goes far beyond some artfully done bottles. The most recent example came just a few months ago when Deschutes won the 2015 Oregon Sustainability Award in the Business category, presented at the Northwest Environmental Conference & Tradeshow in Portland. The state-awarded honor intends to “promote and advance the inclusion of sustainable practices in government and the private sector.”
Serena Dietrich, the sustainability project manager at Deschutes, says being mindful of the environment is one of the core values for the brewery. “It is embedded into our culture,” Dietrich says. “From the beginning, our founder Gary Fish has been about doing things right, no matter how hard it may be at the time.”
Of course, being environmentally sensitive was likely much easier back in 1988 — when Deschutes was founded and obviously much smaller — than today, when it ranks as one of the largest breweries in the country.
The biggest sustainability effort Deschutes undertakes is the restoration of a billion gallons of water annually to the eponymous Deschutes River, which is just a short walk from the brewery. Working with the Deschutes River Conservancy (DRC) since 2012, the brewery makes a donation to the organization’s water leasing program, which pays farmers to lease their irrigation water and legally protect that water.
Why is that necessary, and what’s that mean for the river?
“In the spring and summer, water flows are greatly decreased in the river due to irrigation withdrawals. By increasing flows in the Deschutes River through the leasing program, fish habitat is revitalized and water quality is improved,” said Dietrich, who also noted that the water restoration also enhances ecosystems for plants and other animals.
The Deschutes Brewery partnership marks the largest private donation made to the DRC to date. The one billion gallon donation also equates to 14 times more water than the brewery and all of its suppliers use to make beer each year. That includes Deschutes’ pubs and everyone in the brewery’s supply chain (hop and grain growers), according to the DRC website.
The work Deschutes does with the DRC is just part of the company’s sustainability efforts, though. There is, of course, the fact that Deschutes has a sustainability project manager in Dietrich. There is also a sustainability committee that features employees from throughout the company, Dietrich says.
The company also makes contributions to a number of other environmental organizations. In 2015, the list of groups Deschutes contributed to include the Deschutes Land Trust, The Environmental Center, The Freshwater Trust and the Western Environmental Law Center.
Other environmentally-minded efforts at Deschutes include:
— Deschutes attempts to recycle nearly everything it can, from packaging material to kegs.
— About 70 percent of the glass used to make Deschutes’ bottles comes from recycled bottles, which reduces the amount of energy required to make new ones.
— Deschutes pays a company to take its “high-strength beer waste,” which also happens to be rich in nutrients. That waste is used to fertilize farms.
Deschutes also endeavors to put the ingredients it uses to make beer to good use, once they’ve gone through the brewing process. Spent grain and hops are combined and sold as cow feed throughout Oregon, which eliminates processing and reduces waste while providing healthy food for cattle.
Some of that effort is tangible in the Bend brewpub, which has had a working relationship with the Borlen Cattle Company since 1995. The company picks up spent grain and hops for feed and, in exchange, the pub buys beef from Borlen for use in its burgers.
Dietrich says Deschutes’ measures keep approximately 11,000 tons of spent grain out of landfills annually.
Deschutes certainly puts a lot of effort into its environmental practices to keep Central Oregon’s beauty intact for future generations. But Dietrich says the current sustainability efforts are just part of a work in progress.
“Even with all the effort, we continue to learn, assess and grow with our surroundings,” Dietrich says. “Keeping a focus on preserving our environment and community has always been a factor.”
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