By Kris McDowell
For the Oregon Beer Growler
Brewing craft beer is an art. Running a successful craft brewery is a balance of inputs and outputs. It’s the result of careful thought and planning, addressing each component of the business in the most efficient way possible. It’s undoubtedly a lot of work but one Oregon company has developed software that streamlines these processes, making it easier for craft breweries to focus on the part that we all love the most — the beer.
Beaverton-based Orchestra Software was started by Brad Windecker in 2008 to provide enterprise resource planning (ERP) software specifically for the craft beer industry. At the time, there were plenty of resources relating to brewing technology but nothing that addressed the business side of the equation — at least to the degree he intended. That intention was to provide true ERP, a comprehensive solution to run a business that would replace the various disparate tools and bootstrap solutions (i.e. QuickBooks, Peachtree, spreadsheets). Other companies were providing piecemeal offerings at a lower cost, but Brad aimed to offer a comprehensive package that was even more affordable as well as less complex — making it more approachable to craft breweries.
Identifying a need in the market is one thing and having the ability and know-how to implement a solution to address that need is another. So what put Brad in a position to go from idea to implementation? Growing up around a family business, Brad had always intended to be an entrepreneur and supported that plan by earning a business degree at San Francisco State University. Deciding not to take over the reins of the family business, it was somewhat of lucky chance that brought him into the craft beer fold. During his last year of college his girlfriend (and now wife) took him on a trip to Portland to attend the Oregon Brewers Festival. He was already enamored with craft beer, which could have landed him in a number of places, but during their visit he also fell in love with the city. From there, a path that combined his business background with a passion was forged.
The software Orchestra has created is similar to the kind that large enterprises utilize, but it has been brought down to an affordable level for small breweries or what Brad calls “democratizing technology.” It integrates purchasing and receiving, sales and shipments, production and packaging, quality control and inventory tracking while offering automated accounting and full reporting along with interfaces to third party systems.
Sound like a lot? It is, but it’s all part of what running the business side of a brewery entails. By addressing and successfully managing those things, businesses that utilize this software will not only run more efficiently, but will also have an advantage over those that are wasting time and resources on those same processes. By reducing the pressure of administrative tasks and allowing the focus to be placed on producing and selling product, Brad feels the industry as a whole is improving.
Starting with their early customers — Lazy Magnolia Brewery in Mississippi was the first, followed by Missouri’s Schlafly Beer and Firestone Walker Brewing Company in California — Brad says that, “word of mouth has been the biggest engine of growth since the beginning.” Brad sees an extension of that craft beer camaraderie in their Community Forum, an online resource where customers can ask for or offer help. It has not been uncommon for breweries that first connected in the Forum to go a step further and actually meet in person.
In addition to the always-available Community Forum, Orchestra offers an annual Orchestrate User Conference, yet another way to help their customers to get the most out of their software. At Orchestrate 2017: Level Up (Nov. 15-17), they are expecting 500 attendees who are there for the education and the networking.
Orchestra has come a long way since their inception and counts many Oregon breweries, including Buoy Beer Company, Cascade Brewing and Full Sail Brewery as customers. Their 40 percent year-over-year growth and 96 percent employee retention rate would make them highly attractive to many buyers, however, Brad isn’t interested in selling. He’s far more interested in continuing to grow and improve, changing craft beer on a global scale by expanding through the beer value chain. It may seem like a tall order, but based on how far they’ve already come it’s simply a matter of time before Orchestra is able to provide more avenues to help craft breweries run as efficiently as possible.
By Andi Prewitt
Of the Oregon Beer Growler
The runner’s high. You’ve likely heard of it. Maybe you’ve even experienced it. This exercise-induced state of euphoria has eluded many, however. Some are much more likely to find that joy and exhilaration at the bottom of a pint after pounding the pavement. Happily for those casual runners who are moved to sign up for the occasional 5K primarily for the after party, there’s a new series of regularly scheduled runs tailored just for you.
The Oregon Brewery Running Series offers the all of the trappings of an official competition: a finish line, a guy with a megaphone who yells ‘Go,’ and even bibs you can personalize with colored markers in order to look legit while huffing and puffing around Portland’s neighborhoods. But the experience is pressure free. There are no personal timing chips or gold medals. And true euphoria hits at the end when you’re surrounded by fellow runners congratulating each other for completing the route back at the pub.
Despite Portland’s abundance of breweries, the series didn’t originate here. It all began five years ago in Minneapolis and expanded to Oregon after a Minnesota transplant recognized the program his friend had launched back home would fit perfectly in the Pacific Northwest. “I mean, the beer capital of the world; arguably the running capital of the world,” described Nathan Freeburg, events and marketing manager of the Oregon chapter. “I said, like, ‘This is where we need to have the Brewery Running Series.’”
Freeburg’s motivation to bring the beer run west was also, he admitted, a little self-serving. “Moving out here was really hard because I was staying home with the kids and not working a normal office job. And I was very involved in the running community back in Minnesota, so it’s just like this is how I’m going to get connected and plugged in. Throughout my life, running has been such a critical focal point of my own social life and community,” he explained.
So the running guy found himself a beer guy to help round up breweries that would serve as the start and finish of each route. That’s where Drew Klinsing’s inquisitive taste buds came in. The self-described foodie in his friend group, Klinsing’s longtime hobby has been exploring all things edible in Portland. He’s the go-to for dinner recommendations and would make a pilgrimage to the Oregon Brewers Festival even when living out of state. Freeburg, having relied on Klinsing’s advice for date night destinations in the past, reached out to see if he’d be interested in a partnership and together they brought six breweries on board last fall. There are now four seasons of runs that last for four straight weeks with breaks of about two months in between each segment.
During a recent event held at Lompoc Brewing, some 70 participants — most in tank tops and nylon shorts in preparation for temperatures that promised to soar into the upper 80s that day — searched for a sliver of temporary shade near the pub’s back patio awaiting Freeburg’s announcement that they could take off at 11 a.m. Unlike a massive event like the Starlight or Shamrock, the course remains open. Cordoning off streets would cost thousands of dollars, which isn’t feasible when there aren’t also thousands of runners paying registration fees. But that simply means abiding by the rules we were taught as preschoolers: look both ways and follow directions. There’s actually an added benefit of maneuvering through an uncontrolled environment — you get to experience different neighborhoods and interact with people in a way that an event with tens of thousands of bodies crammed together doesn’t allow. For instance, about a mile into the Lompoc route along North Williams Avenue, participants carefully hopped over a garden hose stretched across the sidewalk as the homeowner sprayed the willing with skin already glistening from sweat. Nearby, a toddler motivated passersby with claps and high-fives from the edge of his yard.
Directionally challenged runners need not worry about taking a wrong turn and accidentally stretching the 5K into an 8K. Freeburg runs each route at least once beforehand and knows where to place volunteers with signs at critical corners and crossings, guiding you back to the brewery where rewards await. As part of the $30 sign-up cost, participants get a beer, brewery or running swag, live entertainment and snacks from small businesses based in state.
“A good way to think about it is like a craft run,” explained Klinsing. “So Shamrock is like a mass run. What we’re trying to do is a craft run where it would be craft beer and we’re also partnering with local craft artisans.”
Beyond supporting those entrepreneurs, another objective of the series is charity. Two fitting organizations benefit from a portion of the entry fee: Portland Parks Foundation and Oregon Brewshed Alliance, which works to protect forests and waterways. “Because we know that Portland cares about social justice — it’s an important thing that our community is a part of as well,” said Klinsing. “People don’t just want to run for no reason. It’s fun to run for beer, but it’s also fun to run when it’s giving back to our community in a meaningful way.”
But perhaps the most significant outcome of the program so far is the community it has fostered. At the Lompoc run, most attendees had sweated through more than one of the 5Ks in the past and many had a handful of runs under their elastic waistbands. A few had finished nearly all in the series. Freeburg and Klinsing have found that bonding comes more easily to strangers who’ve shared a journey — even a short one — and can then talk about it over a beer. That’s why the group size will never swell to several hundred people. The average turnout of 125 isn’t too big to hinder those interpersonal connections from taking place, but that number is just big enough so that you feel like you’re part of something larger than yourself as the collective energy builds.
“One of our goals for this is around that sense of community and fun and togetherness,” Freeburg said. “We’re going to stop doing this if — it’s a bit hard to measure — but if people don’t hang out after, it’s probably a good sign that they’re not having fun. They don’t feel connected. If there’s not much repeat business, that’s probably another indicator that we’re doing something wrong.”
Based on the lingering crowd at Lompoc, there’s no danger of that happening anytime soon. And many participants seem to discover that if they can complete one 5K, they’re ready to take on another. Active events that incorporate beer like this one may just end up taking an important, yet often unfulfilled, role as health advocates in craft brewing culture. After all, it’s hard to beat that sense of accomplishment when reaching the finish line — no matter how long it took the first time out.
“One thing I love about running in general is that everyone has different goals. Everyone can achieve — like whether or not you’re finishing a 15-minute 5K or a 55-minute 5K — that could be the fastest you’ve ever gone. And in some sense, you have the same sense of, ‘I did this. This is amazing,’” Freeburg said. “And it really doesn’t matter your skill level.”
Runner’s high, achieved.
By Andi Prewitt
Of the Oregon Beer Growler
It’s no secret that Oregon’s soil is rich with buried treasure. But only a small segment of the population possesses the knowledge to unearth the goods.
The hunt is unusual — the map moves and the untrained eye can’t tell whether they’ve discovered prize or poison. But over the years, foragers have helped create a thriving mushroom and truffle industry in this state. Lately, beer lovers have been able to sample these intriguing forest organisms in liquid form, as an increasing number of local brewers have started experimenting with tops and tubers to create unique seasonals and one-offs. To better understand these wild ingredients as well as how they can be incorporated into the brewing process, two beer makers helped explain their methods. Additionally, a fourth-generation chef at a mushroom- and truffle-themed restaurant described the practice of gathering the traveling fungi.
“The best season for hunting mushrooms is the season when it rains,” said Christopher Czarnecki, head-of-the-kitchen at The Joel Palmer House in Dayton.
That means hunting for mushrooms in Oregon is somewhat of a marathon. Of course, no two years are exactly the same when it comes to the harvest. A plot of land that was flourishing one season may become a dud the next. Czarnecki said rainfall, humidity and elevation can all affect growth. He’s pleased that 2016 has been particularly good for morels and chanterelles. Just like with crops you’d find at the farmers market, the seasons produce different varieties of mushroom. Finicky morels, for instance, tend to pop up in spring in Oregon and are known for emerging from the charred land following fires.
“Morels are particular. Those are the ‘Where in the World is Carmen Sandiego’ of the mushroom world,” Czarnecki described.
Chanterelles, however, tend to be a little more reliable. Currently, professional and home cooks are taking advantage of Oregon’s fall chanterelles. A smaller, firmer version arrives in spring. The closest thing the state has to a dry period for mushrooms is in the dead of summer. But Czarnecki explained that even then the motivated hunter need only drive a little farther out of town. The region’s consistently damper areas, like coastal woods or the Mount Hood National Forest, still host mushrooms even when temperatures climb in the Willamette Valley.
Czarnecki is deeply familiar with mushroom growth, and not just because he needs to know how to plan his menu. His family does much of the foraging to supply the restaurant, which was owned by his father before he took it over nearly 10 years ago. The tradition of hunting for and cooking with mushrooms has been passed down, father to son, four times, with Czarnecki’s great-grandfather opening what was initially a tavern in 1916.
Many types of mushrooms can be found within the state’s borders, and Czarnecki isn’t the only one who’s conducted some culinary research on the various options available. Andrew Lamont, head brewer at Old Town Brewing in Portland, can tick off the list of mushrooms that didn’t make the cut: oyster, portobello, shitake. When he decided he wanted to make a mushroom beer, his trial work started in the kitchen. Lamont shared that his wife hates mushrooms, so examining options for the recipe was actually a fun opportunity to cook with an ingredient that rarely sees his stove. Ultimately, for the beer he envisioned, most of the flavors were dull. Lamont wanted something that stood out. He eventually found what he was looking for in the candy cap, which has more of a maple syrup character instead of the typical earthy notes found in many mushrooms.
So why the foray into fungi, beyond yeast, to begin with? Turns out, the answer is pretty simple.
“I’ve never had a mushroom beer!” Lamont said with a big laugh. “That was really the reason behind it. I never had one and it was just one of those ingredients that I never really heard anybody doing before, so I decided to give it a go.”
Lamont was also looking to bring a bold, new creation to the Oregon Brewers Festival last year. The event is one of the nation’s longest running when it comes to beer, which means plenty of producers use the platform to showcase something unusual. For Lamont, that became 1-Up Mushroom Ale, with a nod to Nintendo nerds in the name.
Once the mushroom was chosen, Lamont had to figure out how to incorporate them into the batch. Rather than tossing candy caps into the wort, he “dry hopped” them after standard fermentation. The cold soak lasted almost two weeks, which was plenty of time to allow the sweet mushroom flavor to make its imprint on the liquid. Lamont also researched this route by making a tea beforehand — a practice he employs when working with any sort of powder or peel.
“So I’ll take the dried mushroom, or whatever [the ingredient] is, put it in some hot water, let it steep for a certain amount of time and then I’ll actually taste that tea,” Lamont outlined. “That really gives you a good idea of how those flavors are going to be put into the beer.”
If he likes what hits his palate, the next step is a two-day cold soak in a growler. Almost immediately after a sip of that candy cap tea, Lamont realized Old Town had a beer on tap that would serve as a solid base — an alt. To help ensure the batch with mushrooms wouldn’t taste like a sugar bomb — going form a subtle sweetness to a triple-decker waffle tower dripping in maple syrup and melted Werther’s Originals — Lamont toned down the caramel notes and amped up the bitterness. He only needed about 2 ounces of candy cap per barrel, the supply coming from Oregon Mushrooms LLC in Southern Oregon. In the end, he struck a good balance as evidenced by an August limited-edition bottle release of what many fans have described as “pancake beer” going so fast, it even surprised Lamont.
“I just didn’t think that many people would want a mushroom beer!” he laughed.
Truffle beers have also proven popular, possibly in part because they’re still extraordinarily rare. However, a few Oregon breweries have released bottles made with the beneath-the-surface brethren of the mushroom. One of those is La Truffe, a stout infused with Oregon white truffles and hazelnuts — the result of a collaboration between Wolves & People Farmhouse Brewery in Newberg and the Oregon Truffle Festival. The event, which takes place again Jan. 20-22, 2017, happens to coincide with the beginning of harvest season for the Oregon Winter White. The state is home to four of its own truffle species recognized for their culinary value, according to the Festival. And you don’t necessarily need the exhaustive search party to track them down like you do with mushrooms. Chef Czarnecki explained that if you return to a tree where you found truffles before, you’ll find them there again as long as the roots weren’t damaged.
But that doesn’t blunt the thrill of the hunt. Wolves & People founder Christian DeBenedetti exuded enthusiasm when recounting the opportunity he had to accompany experts and their truffle dogs.
“One minute, you’re standing out in an open field; next you’re crouching in the underbrush of a young pine forest. And the dogs are going crazy, and pretty soon you’re digging,” he described. “You’re on your hands and knees digging through the soil to find your own truffles and picking them out, one by one. It’s really incredible.”
After that, he knew he had to follow through with an idea he’d been kicking around for years: making a truffle beer. DeBenedetti approached Oregon Truffle Festival organizers, who essentially ended up loaning him 5 pounds of Oregon white truffle for the project. That’s right — Wolves & People could return the fungi since they weren’t being destroyed or altered by the brewing technique. So truffles that helped shape La Truffe could have gone on to make another truffle lover happy by showing up in a different form on a dinner plate.
The borrowed truffles got very cozy with 50 pounds of custom-roasted hazelnuts from Springbrook Farm near the brewery. “We don’t like to go into extreme detail,” DeBenedetti explained, “about our method.” But he did say that the filbert was an excellent vehicle for the truffles.
“We found that by infusing those hazelnuts, which are very rich in fatty acids, with the aroma of truffles that the essence really kind of hitchhiked into the beer nicely,” DeBenedetti said.
Using a whole truffle “in all its glory,” as DeBenedetti puts it, was imperative. Experts advised him to avoid extracts, oils and salts, which are sometimes composed of artificial or chemical ingredients. And then, of course, there’s that addicting smell emitted by a ripe truffle that just can’t be beat. Researchers have found that that truffles have chemical compounds that mimic the reproductive pheromones of mammals. What’s not so clear, though, is how that translates in terms of flavor.
“One of the most common questions I get is, ‘What does a truffle taste like?’ And I’m like, ‘Well, it doesn’t really taste like anything.’ It in itself does not have any flavor. It’s all in the aroma,” Chef Czarnecki said.
DeBenedetti characterized the gas as exotic and almost fuel-like. “Some have compared it to the aroma of ozone, which is not something I could pick out, necessarily, in a lineup. But once you learn to identify the smell, it’s a little fusel-y.”
The key is that the gases attach themselves to fatty oils — those found in meats, cheeses and eggs. When a truffle mingles with steak or butter, for instance, it imparts its unique properties to those foods.
“Something fatty that really likes to coat the palate, that’s when you can ‘taste it’ because what’s happening is its coating the inside of your mouth. You’re inhaling, you’re exhaling,” Chef Czarnecki said. “You’re getting what my dad likes to refer to as the ‘truffle burp,’ and that’s the closest thing you ever get to tasting the truffle.”
While most brewers haven’t yet taken a chance on mushrooms or truffles, Lamont and DeBenedetti seem to be part of a growing, brave group — including Portland’s Base Camp Brewing Company and de Garde Brewing in Tillamook — that embraces fungus along with all of the challenges and rewards that come with it. Increased interest in these ingredients can be attributed to a few factors: brewer curiosity, the urge to express originality and relying on the local environment to provide sustainable, inspiring new resources.
“To me, it’s just something that’s unique. Something different. Whenever you go to a bar, it’s the inquisitive nature of, ‘Hmmm … mushrooms,’” said Lamont. “I think brewers are just being more creative, especially up in this region.”
“I think any brewer who is interested in taking his or her brewing to the next level in terms of local ingredients — foraging, sourcing from right here where we live — that it’s a natural progression to try something with mushrooms or truffles,” DeBenetti offered. “As difficult as it may be, I think it’s at the very least a fascinating experiment, and at its best can be truly something delicious.”
By Patty Mamula
For the Oregon Beer Growler
As the executive director of the Oregon Brewers Guild, one of Brian Butenschoen’s main responsibilities is publicizing and promoting the organization. Yet, he avoids publicity and promotion about himself. He prefers to stay out of the Oregon Brewers Guild picture and keep the member breweries front and center.
The Oregon Brewers Guild was established in 1992, originally named the Greater Oregon Brewers Association, and is the second-oldest nonprofit trade association for brewers in the U.S. Its mission is to protect and promote Oregon breweries.
With new craft breweries popping up daily in Oregon, the Guild continues to grow, both in size and influence. Membership includes 156 brewing companies, 125 associates that aren’t breweries but provide business services to the craft beer industry, and 3,500-plus enthusiasts called SNOBs — Supporters of Native Oregon Beer.
Brian always refers to Guild activities in the first person plural construction, as in “We print 75,000 copies of the Brew-Ha! map, showing all the member breweries.” Or, “We put on a 900-person dinner for all our supporters and friends every year.” However, since Brian is the only full-time employee, he surely deserves most of the credit for any and all Guild activities. He is the third executive director, a position he’s held since 2005.
One of the Guild’s primary vehicles for promotion is special events and festivals. Probably the best-known and certainly the most popular is Zwickelmania. The one-day open house held on the Saturday of President’s Day weekend began in 2009 and attracted 6,000 visitors to 20-30 breweries that year. Compare that to 2016 when 45,000 people visited 120 participating beer makers who provide brewery tours and special tastings.
Brian said, “It started with six of us sitting around a table and someone came up with the idea of an open house. When would be a good time? We agreed that it should be on a holiday weekend when breweries were NOT busy, when they wanted to see more people visiting them. That’s how we came up with the Saturday of President’s Day weekend.”
Now most participating breweries are so busy on Zwickelmania, they schedule extra staff and often have to control the number of people allowed through the door at one time. The event takes its name from the zwickel sample valve on beer conditioning tanks that allows brewers to take samples during the fermentation process.
What does it take, behind the scenes, to put on this event? The Guild — as in Brian — does all the promotion, signs up the breweries, handles the public relations and marketing, lists the participating breweries on the Guild website and creates maps for the six regions of Oregon. Suggested itineraries are also posted, grouping participating breweries by location.
The Guild sponsors two other main events in Portland. Cheers to Belgian Beers started 10 years ago and was held in May in 2016. Then there’s the Portland Fresh Hop Beer Fest, which has happened every fall. Now in its 13th year, the harvest celebration is slated to take place Friday, Sept. 30 and Saturday, Oct. 1 at Oaks Park.
In addition to a few other collaboration events with The Portland Mercury newspaper, like the Malt Ball, Brian tries to make sure the Guild is represented at many of the other festivals around the state. “We have tables and booths at the Spring Beer and Wine Fest, at the KLCC Microbrew Fest in Eugene, at the Oregon Brewers Festival, the North American Organic Brewers Festival and the Great American Beer Festival in Denver,” said Brian.
Events, large and small, mean planning, planning and more planning. Each one starts with a budget. Next, participating breweries are lined up. A venue is selected. People are informed about the event through public relations campaigns and marketing sales and website updates. Food vendors are arranged along with infrastructure providers who set up tents, tables, chairs and the ever-essential porta-potties.
Again, Brian is the main person responsible for coordinating and arranging these events.
Brian’s interest in beer stems, in part, from his family’s background in homebrewing. Following his great-grandfather and uncle, Brian took up the hobby in 1999 and decided to enroll in the Beer Judge Certification Program that same year. Brian also served as vice president and president of the Oregon Brew Crew, Oregon’s oldest homebrew club. Around that time he also started working at Belmont Station. He was fortunate enough to snag shifts on Fridays — free beer tasting days — which meant face time with the brewers who attended these events. He stayed on there until 2006, overlapping with his start at the Guild.
Events and promotions, important in their own right, are only part of the Guild’s duties. The other responsibility is protecting the industry.
“The Guild participates in decision making at the local, state and federal level. We stay out of lobbying and leave that to our individual members,” said Brian. “But we alert members and our board, by email and meetings, to legislative issues and other concerns.”
Oregon is one of the few states where the entire legislative congressional delegation is part of the Small Brewers Caucus, he said. “They all support the lower excise tax for U.S. brewers. Last June, Sen. Wyden sponsored a bill to give all alcohol manufacturers some excise tax relief. It has 24 co-sponsors in the Senate and more than 100 in the House.”
Every June, right before Oregon Craft Beer Month in July, Brian holds a press conference about the economic impact of craft beer in Oregon, including information about the number of direct and indirect jobs created, number of barrels produced and sold here, the amount of charitable contributions and other economic indicators. For more information about the industry, upcoming Guild events or to learn how to become a SNOB, go to oregoncraftbeer.org.
By Patty Mamula
For the Oregon Beer Growler
Michael Kora has been planning on opening his own brewery for years. So when it came time to get real and meet with an architect, he knew exactly what he wanted. “I wanted to design a place where people would want to hang out,” he said.
That was the beginning of the comfortable, neighborhood-gathering place — Montavilla Brew Works.
A lifetime ago and halfway across the country, Kora was a professional musician -- a drummer -- and a homebrewer in his hometown of Detroit. He moved to Portland in 2006 with the dream of one day having his own place.
“It just made more sense to come here where the craft beer saturation was high,” he said. He planned to work for a brewery.
Instead, he started at Ponzi Winery. The job was anything but glamorous. Kora worked on the harvest crew from 6 a.m. to 8 p.m. for three months. “They wanted a hearty, Midwest guy with plenty of upper-body strength,” he said.
“I had fun punching down grapes,” said Kora. “And the crew was great. They loved beer, so I would bring in my homebrews for them to try after hours.”
Once the harvest was over, Dick Ponzi asked Kora about his plans. Kora told him about his brewery idea and Dick sent him over to talk with Karl Ockert at BridgePort Brewing Company.
He started working at BridgePort, soaking up anything and everything he could about brewing. Although he was working in the warehouse and other areas, he routinely took in his homebrews. “Those guys would analyze them for me, run them through their tests,” said Kora. “I asked questions constantly.”
He also started scaling up his recipes and brewing at the Green Dragon Bistro & Pub. Several of those experimental recipes proved popular and ended up on Montavilla’s taps, including the Simarillo IPA.
“I experimented with different barleywine recipes for five or six years. It helped me get my hands on bigger gravity beers. It was fun and challenging at the same time,” said Kora.
When he and his wife Melissa moved to Portland, they landed in the Montavilla neighborhood where they have been ever since. The neighborhood has blossomed in recent years and Kora wanted to start his brewery there.
A deserted concrete building at the corner of Southeast Stark Street and 78th Avenue was the spot he picked. “This place had nothing but an incredible location,” said Kora. The only original part of the old auto garage is the shell.
After two years and a new roof, new windows, new floor and new cold and dry storage fixtures, only then could construction of the taproom and installation of brewing equipment begin. That started in October of 2014 and was finished in June 2015. Opening day was July 17, last summer. “I didn’t want to open on a holiday and I wanted to avoid the Oregon Brewers Festival,” said Kora.
The interior of Montavilla Brew Works feels warm and cozy on a wet, dark Portland afternoon. There are exposed wooden beams and assorted seating arrangements, including a couple of larger picnic tables and high tops, with the bar running the length of the back wall. However, the brewing system is the scene stealer — exposed, yet separated from the customers in the front corner of the room. The building’s rollup garage doors are perfect for opening up the place on a warm day, and the outside area can seat as many people as the inside space.
“This is a neighborhood place, a part of the community. I wanted the name to be about the neighborhood,” said Kora.
Some of his beers reflect certain aspects of the neighborhood, like the Bipartisan Porter, named after the nearby Bipartisan Cafe, and the Stark Street Amber Ale. Since opening, Kora has brewed his Stick and Frame Blonde Ale three times. “It’s one of my favorites with a nice hop aroma to it,” Kora said. Even though several of his buddies advised him against it, suggesting he might want to start with a beer that he could fudge a little, he made up his mind to have it be No. 1. “It was a home run out of the gate. People know it all around town.” The Red Krush Red Ale is another of his popular hoppy brews.
Kora originally planned on using a 7-barrel brewing system, figuring he could turn over the beer faster and he could gauge the neighborhood response more quickly. Everyone advised him to get as big a system as he could manage. He decided on an all-new, 10-barrel system that’s working out well. Right now, he brews about once a week. In addition to the brewery’s regular lineup, he’s made a couple of one-offs, several pale ales, five or six IPAs, some lagers, a Dortmunder and a bock, and he’s working on a Helles that he’s pretty excited about. For summer, he will brew a pilsner.
“We don’t spend a lot on advertising or promotions. We’re mostly a word-of-mouth place, a neighborhood brewery where people come in and enjoy being together.”
Upcoming plans include special beer releases, monthly events and participation in Zwickelmania. Once summer rolls around, he’ll start brewery tours and open the patio. Also plan on a first-year-of-business celebration.
Montavilla Brew Works does not serve food, but there are several nearby restaurants and pizza places and guests are welcome to bring food. However, children are not allowed in the brewery.
Montavilla Brew Works
[a] 7805 SE Stark. St., Portland
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