By Michael H. Kew
For the Oregon Beer Growler
“Bandon? Ain’t no brewery in Bandon!”
Leaning against the yellow cedar bar he made, sipping a pint of ale he made, Jonathan Hawkins laughed at the memory — a quip he heard at the 2017 Great American Beer Festival — one month after Hawkins first brought his Portland Kettle Works 5-barrel Hopmaster online.
“It’s a great little system,” he told me, gesturing at the shiny steel tanks behind him. “A Cadillac for its size.”
A lifelong beer lover, Hawkins, 43, spent much of his time between Gold Beach and Lake Quinault, Wash., where his mom ran a resort. In April 2013 he moved to the quaint seaside village of Bandon “chasing Nicole,” his wife and business partner who he originally knew from high school. Years later, they were reacquainted at a mutual friend’s party in Portland.
With his background in professional construction, Hawkins launched his own business. In 2015, he and his wife purchased the historic 9,500-square-foot McNair Building as a new home for Bandon Vision Center (Nicole has been a local optometrist for 13 years) that briefly shared walls with the pizzeria Hawkins ended up buying. In September 2016, his construction company started work on vision center on one side, brewery/pizzeria on the other.
“I told Nicole that if I was going to take on a restaurant and do pizzas, I wasn’t going to do conveyer pizzas. I was going to do wood-fired pizzas and I was going to make beer. She was gracious enough to agree with that, and away we went.”
His first taste of hands-on commercial brewing occurred via weekly trips to Labrewatory, run by Portland Kettle Works in Portland, where he tested and refined recipes before hopping headfirst into Oregon’s coastal craft beer scene. “It’s been a phenomenal experience,” he said. “Brewing has been the most collaborative industry I’ve been a part of. So many people have been encouraging and supportive, showing me their operations, offering advice and suggestions.”
Bandon Brewing’s grand opening was Sept. 8, which coincided with the 71st annual Bandon Cranberry Festival. The reception was “fantastic,” Hawkins said. “I feel fortunate I got to be the one to do this here. Residents and visitors have really embraced us.”
Near the mouth of the Coquille River, at the entrance to Old Town Bandon, near the nautical-themed we hope you are enjoying bandon sign arcing over the road, the cedar-shaked McNair Building was originally a hardware store. In recent years it was managed by Bill McNair of Gold Beach. “We called Bill and asked him if he’d be interested in talking about a sale,” Hawkins said. “Nicole and I met him at Redfish [a restaurant in Port Orford] with the intent of just discussing some possibilities, but three-and-a-half hours later, we walked out of there with an agreement. We wrote out the terms and everything right there in Redfish. It happened fast. Totally unexpected.”
On being one of the Oregon Coast’s newer breweries amid the nation’s craft beer boom, he viewed the building’s current ambiance as a natural progression. “There used to be churches and taverns,” he said, “and they competed and tried to put each other out of business, basically. You had the diabolically opposed on each side, and taverns kind of opened that space up. I call [brewpubs] the new churches, places where people from all walks of life can get together and discuss ideas, art, jokes — whatever. It’s a great environment. And I don’t know of a single town I visit where I’m thinking, ‘Damn, there are just too many breweries.’”
So far, Hawkins has made instant classics like One-Eyed Jacque IPA (named for his one-eyed schnauzer), Pacific Puffin Porter, Camp 7 Coffee Porter and Rogue River Red. From this year’s harvest, he has plans for a cranberry saison, a tribute to Bandon’s large cranberry industry. Ultimately, Hawkins aims to offer nine taps of in-house beer, plus five for guests. “Having guest taps is awesome camaraderie,” he said. “I’m not asking anybody else to carry my beers, but I’ll always be happy to carry other beers from Southern Oregon.”
To help with brewing and imminent expansion, Hawkins has hired James Petti, who, after five years at Karl Strauss Brewing Company in San Diego, launched Wavelength Brewing Company in Vista, Calif. “I’m gonna put him right to the fire when he gets here,” Hawkins said with a laugh.
From the copper-covered oven, my pizza emerged. Hawkins and I took seats in the airy dining area, warm with golden midday autumn sun that radiated off the brewpub walls, all coated with gorgeous reclaimed wood from Redmond’s Barnwood Industries. Out on the street, a horseman rode past. It was a lovely Bandon day for pizza and beer.
“The Bandon area has some phenomenal coastline,” Hawkins said, quaffing some Camp 7. “From Brookings to Florence is some of the prettiest coastline anywhere. Being in the Navy and also having sat on the back deck of a crab boat, I’ve seen the whole coast: from Cape Flattery all the way down to San Diego. And guess what? We’re right in the middle.”
Bandon Brewing Company
395 Second St. SE, Bandon
By Andi Prewitt
Of the Oregon Beer Growler
Nobody knows for sure just how many people will flood into Lincoln City for the upcoming eclipse. Estimates range from 50,000-100,000, and that’s a lot of extra bodies for a town with a population of less than 9,000. Expectations about the impact of this onslaught also vary from “hunker-down-for-the-weekend-to-avoid-the-crush-of-tourists” to “build-a-backyard-bunker-and-stock-up-on-canned-food-like-Y2K-is-coming.” Whatever may happen on Monday, Aug. 21 when this coastal destination is the first to experience the darkness cast by the moon’s shadow, the city’s only brewery is prepared to keep its beer flowing.
Despite the months of preparation for this once-in-a-lifetime experience, Rusty Truck’s head brewer probably won’t be around to witness it. Like many residents on the central Coast, Jon Anderson plans to get out of Dodge before Highway 101 is choked with more angry drivers than a mall parking lot on Christmas Eve. But his commemorative eclipse beer will be available for anyone who can make it to the brewery on the southern end of town. While you might expect to find a Cascadian dark ale on tap to mark the two-minutes (or less, depending on location) of dimmed sky that will cross a 60-mile wide swath of the state, Anderson wanted to create something unique. Moon Shadow is a schwarzbier developed on Rusty Truck’s pilot system — a nod to both Anderson’s time spent in Germany as well as the blackness that will shroud the sky that Monday morning. The inky lager is also infused with a slice of sun in the form of blood orange puree. You should be able to order the beer earlier in the month as part of Rusty Truck’s lineup of pre-eclipse festivities.
City and state officials have warned that towns in the path of totality may be so overwhelmed with visitors, grocery store shelves will be emptied — a scenario that almost immediately evokes the image of Thunderdome-style battles over the last six-pack. But Anderson said Rusty Truck is organizing itself to become a one-stop-shop for people to get food and beer as efficiently as possible.
“They’re going to have stations set up. It’ll be a place where people can come and get stuff to go because everything is going to be pretty much on the beach because there will be so many people here,” he described.
Bag lunches and crowler fills are one way the business will work to keep lines moving. Live music in the parking lot should help entertain the idle.
The boom-and-bust of tourist season — eclipse or no — is nothing new to any brewery on the Oregon Coast, including Rusty Truck. That’s what prompted its recent expansion, both in distribution and space. Behind the restaurant originally known as Roadhouse 101 sits most of the pieces for a brand-new 20-barrel system. Next to that are the bones of what will become a tasting room with windows offering a glimpse behind the scenes and into the brewery. During a visit in mid-June, bare panels of wood awaited their layer of drywall, exposing a network of wiring like nerve fibers without skin. By the end of the summer, construction should be complete, the clutter of jockey boxes and kegerators removed in order to make way for 35 taps in a rustic space defined by copper and wood.
“It will romance you out there,” Anderson said of the tasting room, which is going to offer an intimate, beer-centric distinction from the separate bar and restaurant bedecked with hubcaps, neon and license plates. The addition underscores that Rusty Truck is a brewery that’s finally getting top billing. “This was the Roadhouse before us, so we don’t really have our own identity in a place like that,” Anderson explained.
But now the sign towering above passing cars out front proudly announces the home of “Rusty Truck Brewery” instead of Roadhouse. What looks like an open-air attic above the bar will display barrels of aging beer (rather than the brewery, which was the original plan years ago, and one Anderson is undoubtedly grateful was scrapped for a separate outbuilding). Joining the tasting room will be a Portland-area facility where Anderson can make one-offs every few weeks once the owner secures a location and hauls the old 10-barrel system out of the Lincoln City production site. Not only will that help shore up sales when coastal tourism drops off in winter; the move also gives the Rusty Truck brand more exposure. Anderson wants more people to know that the brewery has grown in scope and capability since he took over three years ago. But it was a bit of a blow to learn his perception of the business didn’t always match the public’s during a recent discussion with an industry friend.
“And he’s like, ‘Honestly man, the image you give off is that you’re not really about the beer.’ And I was like, ‘Oh, that’s horrible, because that’s what I’m about and that’s what I want us to be seen as,’” Anderson recounted. “But because this restaurant has so many things going on, I think that the locals see us as not necessarily being about the beer. We really want the tasting room out there to show them that’s what we’re about.”
It’s a unique role breweries along the Coast fulfill that may, at times, hinder their reputation in the beer community. Rusty Truck has to balance the needs of not just knowledgeable craft drinkers, but also those of tourists and locals. Sand-covered families are just as likely to stop in for a meal after an afternoon at the beach as a local who comes later in the evening to socialize, smoke on the patio and plug the video lottery machines in the bar. Neither of those customers may be particularly interested in hop varieties or the process of aging sours.
“I don’t know if all breweries have to look at themselves as being the place in town at night time where people have to come. But here we kind of do because there’s no other places in town,” Anderson said. “The coast is a hard place to live, and a hard place to work and definitely a hard place to sell beer.”
But it’ll likely get a lot easier — at least that last part — now that Rusty Truck has signed with Point Blank Distributing. After schlepping kegs to accounts on its own for six years, the brewery is ready to go statewide with sales, which prompted the purchase of the larger system. Together with the tasting room and second metro location, Anderson hopes to increase the visibility of all breweries on the central Coast that sit between the well-known Rogue and Pelican.
“You know, we’re actually putting down some really top-notch beer. And I think that people from the valley don’t necessarily come here thinking that,” Anderson said. “And so I think that’s going to change here coming up.”
The one thing that won’t change, though, is the brewery’s namesake that’s taken up residence alongside Highway 101. The faded brick red cab with a flatbed is basically the brewery’s mascot, but its fate was in question after the city tried to force the owner to get rid of it.
“And he’s just like, ‘I don’t want to move it. We have our label on it now,” Anderson said.
But the city persisted, so while the owner was cleaning up the parking lot, he discovered the beat-up Chevy that had been sitting on a patch of dirt was exactly where it belonged.
“It was a legitimate space that [the city] said was real, so now it can stay out there,” Anderson said. “It’s a real parking spot, so they can’t make him move it now.”
By Dan Haag
For the Oregon Beer Growler
If, as Ben Franklin is said to have opined, beer is indeed proof that God loves us and wants us to be happy, then Astoria is well on its way to becoming a beer-lover’s paradise.
Case-in-point: Reach Break Brewing, the sixth brewery to set up shop in the North Oregon Coast town. Officially opened in February, Reach Break is rapidly proving one town can never have too much of a good thing.
Owned and operated by brothers and Coos Bay natives Josh and Jared Allison, Reach Break is a labor of love for a pair of avid homebrewers who made a leap of faith after circumstances gave them a nudge.
Josh Allison, with a background as a biologist, has been homebrewing “religiously” for over a decade. An injury made him look at new avenues and brewing professionally seemed a logical fit.
The term “Reach Break” is a reflection of his biology experience as it describes the exact location where two rivers or streams merge — a point where everything comes together.
Josh says it fit the brewery perfectly. “At Reach Break, we are bringing everything together in one location: hoppy, juicy IPAs, farmhouse-inspired saisons, big flavorful stouts and long-term sours,” he says.
Astoria is even located adjacent to a reach break, where the Youngs and Columbia Rivers merge.
Reach Break is also the confluence of the Allisons’ aspirations.
“Opening a brewery has always been a dream for my wife and I,” he says. “Me, because I absolutely love it. And she really wanted her kitchen, garage and shed back.”
Josh dove into learning about the business side of brewing, enrolling in the online Business of Craft Brewing program at Portland State University, which is geared toward people who brew at home and want to take things to the next level.
All the while, he was hoping to find a spot for a coastal brewery and spent time scouting out possible locations that would fit his needs, which included facilities for long-term barrel aging.
Jared, likewise a devoted homebrewer, honed his craft in Eugene with the “Brew of O” homebrew club, soon working his way into a job at Ninkasi Brewing and then several other commercial breweries.
“That really took his game to another level and he developed quite a resume,” Josh says.
The two connected while Josh was preparing to open Reach Break in Astoria and Jared was living in Tillamook. Jared came on board as an owner/operator.
The downtown Astoria location at 13th and Duane Streets originally housed the Lovell’s Used Car Center. The parking lot is where autos were showcased and the repairs took place inside where the brewery and taproom are now located. Later, the location played host to several other businesses, including a bicycle shop and various retail operations. Turning the building into a brewery was no small task.
“We had to do a lot of cleaning and work on the facility to get it ready for beer production,” Josh says.
That included the installation of a large walk-in cooler, running a glycol system for their tanks, upgrading the main water and natural gas lines, and general utility work, such as plumbing and electrical.
Now up and running, the cozy space features a taproom with a bar, couch and table seating. Reach Break has licensed the former parking lot for beer consumption outside when the weather improves this summer. Rather than having a commercial kitchen, Reach Break will rely on food trucks, which will be located just outside the taproom.
“We really wanted to focus on making the best beer possible and to allow somebody else to focus on making the best food possible,” Josh says.
Creating the best beer possible is already well underway. Several stouts were on tap during Stout Month in February, for example.
“We also are going to be producing a lot of hoppy, juicy, hazy IPAs. Jared has been developing some recipes for a while,” Josh says.
Those include Amoeba Session IPA and Evolution Of An IPA Part 1, both of which Josh says ran out much quicker than expected. As the name implies, The Evolution Series will be an ever-changing line of IPAs. “They will always have a similar genetic backbone, but we will tweak something every batch, like hops, malt, yeast, water,” explains Josh.
Mykiss and Citrus Mykiss, two saisons, have also been popular with customers and the brothers are looking forward to doing more variations.
“We also have mixed-culture beer fermenting and aging in oak barrels downstairs in our barrel cellar. We are opting for a longer-term fermentation process, so those beers should begin to make their debut in the future,” he says.
Reach Break has a 7-barrel system that came from Stout Tanks and Kettles in Portland. That includes an oversized mash tun and boil kettle, allowing the team to do some fun things with higher-gravity brews.
“All of our ‘clean beer’ — IPAs, stouts — that are fermented with domesticated brewer's yeast are kept upstairs in one of our four stainless fermenters,” Josh says. “Our mixed-culture beers that we ferment in oak are stored downstairs in our barrel cellar. We have a very unique facility that allows us the opportunity to do a lot of fun varieties that you wouldn't typically see in just one brewery.”
Reach Break is also planning to use unique ingredients that are sourced from smaller-scale farms. For example, Cradle to Grave Farms in South Dakota has been cultivating hops that Josh is eager to use.
“They are also experimenting and developing some new packaging processes and farming techniques that will directly translate to a better finished product. We are very excited to be working with them,” he says.
With the doors open, it’s time for Reach Break to dream big in the form of an expanded barrel program and fermentation capacity. However, perfecting their signature brews remains the No. 1 priority.
“We are blessed with a unique location where we are able to brew a lot of different styles of beer,” Josh says. “We always want to have a variety of styles and to make the best beer that we can possibly create. Ultimately, we will always focus on making great beer that we are proud to serve. That should be the primary goal of any brewery.”
Reach Break Brewing
1343 Duane St., Astoria
By Andi Prewitt
Of the Oregon Beer Growler
Not a day has gone by in the last two years where somebody didn’t ask Jerome Grant about what was happening in the old restaurant perched above the water in Depoe Bay.
Construction doesn’t go unnoticed in this town of about 1,400 people, particularly not on a building that once housed the community’s beloved hangout. The Spouting Horn was shuttered in late 2014 after the owner decided to retire. But the nearly century-old building didn’t stay on the market for long. As soon as Grant saw the “For Sale” sign, he jumped at the opportunity. Not only would he end up restoring the historic property, he’s also injected the city with renewed enthusiasm by installing a brewery.
It’s no wonder, then, the questions kept coming.
“When they found out what we were doing with it, they were just thankful that we didn’t tear it down,” Grant said. “And then for the last year it’s been, ‘When is it going to open?’”
The answer to that came in early December when The Horn Public House & Brewery, its name a nod to the previous occupant, hosted locals for a few invitation-only soft openings. The general public debut followed later that week. And while the brewery hasn’t started production just yet — the auger is set to arrive this month and federal paperwork was pending as of press time — there’s much to admire in the revamped space.
When the project began, Grant actually wasn’t sure he was going to preserve the building, which has been everything from a sandwich shop in the 1920s to a Coast Guard barracks during World War II. Years of neglect, though, almost doomed the restoration.
“We just tried to make the decision of what we wanted to do: save the building or not,” Grant recounted. “After I put on the new roof, then we were committed to the project — started cleaning out everything. All hundreds-of-thousands-of-pounds of everything.”
And that “everything” included unsalvageable equipment, dusty furniture and even a bit of history. While pulling up the kitchen floor, Grant stumbled across a newspaper from the 1930s. That little piece from the past didn’t make it into the finished restaurant, but other more valuable items did. For instance, if you peek under the bar the redwood paneling should look familiar to anyone who patronized The Spouting Horn when it was open. The strips used to hang on the walls and were gathered on the beach by the family of owners — Grant figures it must’ve been in the 1960s — after they got word that a lumber barge overturned.
A mix of new and old shapes the interior: smooth planks that once lined the floor of a bowling alley now have a second life holding pints of beer on Grant’s tables and upstairs bar while the ground-level countertop, crafted especially for the pub, is a slab of Oregon bigleaf maple with grain mimicking tiger stripes. Every handpicked feature is a point of pride for Grant, who will lead you room to room in the sprawling 7,500-square-foot space with the zest of a new homeowner. And then there’s the view. On a busy summer day, it’ll be tough to come by a window seat overlooking “The World’s Smallest Harbor,” where seal heads bob up and down in the choppy waves, their slick bodies darting among charter boat traffic that passes under the neoclassical arch bridge.
The setting alone helps set The Horn apart from the scores of other breweries located across the state. But Grant said the ambition of his brewer will be another distinction. Chris Jennings, who also writes Oregon Beer Growler’s Homebrew Hints column, left his position as Alameda Brewing’s cellar master to take the new role late last year.
“And he’s really confident in his ability to brew a variety of beers,” Grant said, “and I’m going to give him free rein back there. When I said, ‘Oh, I’d like to just have four handles for our own beer out of the 12,’ he said, ‘Why not 10 or 11?’”
Grant’s response to that: “‘Oh, I like the way you think, Chris!’”
Jennings’ journey to head brewer is a story that’ll surely be the envy of every home cook out there, because that’s where he started and gained most of his experience.
“I don’t have any formal training,” he described. “Self-taught, as it were. I’ve probably read every brewing book that’s ever been printed.”
And he made time to apply that knowledge. In 2010 alone, for example, Jennings said he produced 700 gallons of beer, 10 gallons at a time as he helped run Brew Brothers, his family’s homebrewing supply shop in Hillsboro. They later opened Three Mugs Brewing Company in the same storefront, where Jennings began brewing commercial batches. He sold his portion of the business to his brother when Alameda brought him on. And while he was learning new things working for another brewery, he also lost the autonomy and creative freedom he was used to. Once The Horn’s equipment is finally all in place, which couldn’t happen a moment too soon for Jennings, he’s eager to develop his own recipes once again.
“I’m going to get back to the experimenting I liked to do when I was brewing at Three Mugs, because that’s all it has ever been for me is experimentation,” Jennings said.
He also feels vindicated, to a certain sense, by the promotion after experiencing some disdain for his lack of brewing credentials. Jennings didn’t just interview for the Depoe Bay job; he was put through a series of math and science questions selected by brewery consultant Marc Martin from the UC Davis brewing program — questions that Jennings would go on to easily answer and pass the test. That’s the side of brewing, he contends, almost anyone can learn in the classroom or the brewhouse. But the key to becoming a great brewer can’t be taught.
“Brewing is like cooking to me,” Jennings explained, “or like art of any kind. You either got it or you don’t. Sure, you can go to school for it, but if you don’t have it you’re going to be good at it to a point. And then you’re never going to get past that point because you don’t have the capability to move past that point in your head.”
Though confident in his capabilities, that doesn’t mean the new responsibility comes without pressure. When asked about one thought that’s been on his mind since being named head brewer, Jennings’ response was, “Don’t fuck up,” which he followed with a big laugh. To avoid doing just that, he’s been researching the town’s palate — asking locals what they like to drink and surveying which kegs tend to drain at area bars. To start, he expects a lineup of five stable styles and five taps where he’ll let his imagination shape the offerings. One unique idea he’s already considering is a gose with a salt content that mirrors the neighboring bay.
As residents await the first beers from Jennings’ Practical Fusion system, Grant and his wife and co-owner Clary are getting accustomed to operating a restaurant in its infancy. The pair have owned the venerable Gracie’s Sea Hag since 2006, but taking over a decades-old establishment isn’t quite as challenging as founding one.
“And we just kind of kept [the Sea Hag] going. It was flawless in turnover of ownership,” Clary Grant described. “But this is totally different, because it’s like…”
“This is ground up,” Jerome Grant added.
But if anyone in Depoe Bay is equipped for such a massive undertaking, it’s this couple. They actually met at the Sea Hag when she was a bartender and he was a customer in “love at first sight” who over tipped for two weeks in an attempt to get her attention. They furthered their stake in the community when Jerome Grant began to pursue roles in public office. Some races he won, some he lost. But his commitment to the well-being of Depoe Bay and the belief that a resolute voice can make a difference never wavered. Now with The Horn, the Grants have revived what urban sociologist Ray Oldenburg affectionately called “that place on the corner” or “the third place,” a public realm for civic engagement and casual socializing that exists between work and home.
“It’s like an anchor, a source of pride. It’s that especially for a small community that, you know, we do have some identity here with the commercial fishing, but that’s past,” Jerome Grant said. “I feel like they think Depoe Bay is actually going to produce something that people can take with them.”
Only time will tell, but this public servant may end up having a more profound impact on the community in his latest position as the local publican.
The Horn Public House and Brewery
[a] 110 Oregon Coast Highway, Depoe Bay
Yachats Brewing + Farmstore recently added to its 7-barrel brewhouse, including a six-head bottling line and wind machine that will power the glycol chiller. Pictured, left to right, assistant brewer Aaron Gillham, director of brewery operations Jenna Steward and head brewer Charlie Van Meter. Photo by Michael Kew
By Michael Kew
For the Oregon Beer Growler
Brewer on the roof: “I’m snowblind whenever I first walk up here.”
We squint in the glare. Sunday afternoon. Over there is the ocean. We’re at the beach, but we’re not.
In shades and a black hoodie, Charlie Van Meter sips fresh kolsch from a glass. From his downstairs brite-tank tap, of course.
“It’s nice being right on 101,” Jenna Steward, his wife and director of brewery operations, says. She’s on the kolsch, too. “Even if people don’t expect to stop in, they see our sign and decide to take a break and see what we’re about.”
Third story — technically the flat, white roof — of Yachats Brewing + Farmstore. This used to be a bank. Look 30 feet down: Highway 101 and the somnolence of Yachats, population 700. Look up: clear sky. Look west: blue Pacific forever. Look south: the Yachats River estuary, shadowed by Cape Perpetua — the fabled green fist of rock, knuckling the white waves.
“The dream,” Van Meter says, “is to put a third-story taproom right here so we can all have this epic view. Yachats is beautiful in the sun — and in the rain and wind. It’s great for storm watching, too. People will sit and watch the chaos around them.”
In 2015, Van Meter and Steward (both 28) relocated from Hood River at the wish of Yachatians Nathan and Cicely Bernard. Three years earlier, the Bernards flipped the old bank into a farmstore hub, selling local meat, produce, fermented food and all sorts of cool garden gear. The bright, helpful space was crafted with salvaged Oregon wood and wine barrel furniture. It became an intersection for this tranquil community.
“We’ve got a ‘coast time’ outlook on things,” Van Meter says, exhaling, admiring the view. “It’s Yachats Time, like ‘island time’ in the tropics. A nice, relaxed pace.”
Unfortunately, the Bernards are not here today. They’re likely eight miles upriver, tending to their sunny permaculture homestead. Here at the brewery, they’ve left the proverbial gate ajar for their young yeastmaster; Van Meter and Steward (with assistant brewer Aaron Gillham) are taking full advantage. New additions to their 7-barrel brewhouse include a six-head bottling line for 500 milliliter glass with “limited release sales, hopefully by Thanksgiving,” Steward says before pointing at a roof next door. “And over there is the proprietary wind machine that’s going to power our glycol chiller.”
Van Meter is an anomaly. Just a few years into his wort-wrangling, he stood onstage at the 2014 Great American Beer Festival, fist-bumping Charlie Papazian and sporting a shiny silver medal for a peach saison he helped brew at his (now) alma mater, Logsdon Farmhouse Ales. That happened after he’d dovetailed jobs at Portland U-Brew and Uptown Market into his first pro-brewing gig at Sasquatch Brewery in Hillsdale. This was in 2012, the birth year of Yachats Farmstore. Logsdon’s Chuck Porter — colleague of Van Meter and an old friend of the Bernards — then cameoed to mash a few farmstore ales with Bernard’s 20-barrel pilot system.
But the system had to grow. Logsdon again pollinated the Yachats fold, this time via Van Meter/Steward.
They fit in.
“Yachats is an eclectic collection of people who very intentionally decide to live in this town,” Van Meter says. “It has a weird magnetism. People with all kinds of crazy skills and backgrounds end up here. I like to say Yachats is a collection of wizards.”
It’s getting hot here on the roof. More kolsch, anyone?
On draught downstairs in the bustling eatery/store/bar are 13 house beers. There are three kombuchas, seven guest beers, two meads, three ciders and two wines. There’s a saison with Szechuan peppercorns, a saison with plum and lavender, a saison with sage, a saison with lemongrass and rosebud….
“We like to keep it fresh, keep it new, keep it tasty,” Van Meter says. “Farmhouse ales are close to my heart — probably my ‘traditional’ beers. They capture my imagination in terms of the history of the style and the romanticism of oak and its charms and attention to the simple ingredients.”
“Simple grain bills and hop bills. A lot of the stuff I make is just a little bit of pilsner malt, a little bit of wheat, and combinations of yeast and adding fruit or spices to it. There is so much you can do with a small palette, like a painter’s palette. You can make a lot of things within the saison/farmhouse category with only a few ‘colors,’ if you will. It’s complex, yet it can be refreshing. There are lots of subtle flavors to come out of these combinations of yeast. Brewing is like being a yeast shepherd. You try to give it its ideal conditions and food and let it take care of itself. You’re just there to help it get into a package.”
I gape at the long wooden tap wall, a palette of choice in a place that is nothing but.
“This brewery is its own living thing,” Van Meter says. “We’re just letting it grow to what it wants to be.”
Yachats Brewing + Farmstore
348 Highway 101, Yachats
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