By Anthony St. Clair
For the Oregon Beer Growler
It’s happened to just about anyone who homebrews: that 5-gallon batch came out a little short of its expected bottle yield. But for Paul Singleton and Lyle Hruda of Roseburg, batch after batch kept coming up about two bottles shy of two cases. The neighbors began homebrewing together in 2009 and in 2010 they decided to start pursuing a commercial brewery. That “two shy” label stuck with them throughout setting up a website, securing a location and doing their Alcohol and Tobacco Tax and Trade Bureau paperwork. Licensed since 2012, Two-Shy Brewing is now a growing brewery in the Umpqua Valley city of 22,000.
“Everyone asks about the name,” says Singleton. “There’s a little self-deprecation in there, but then again, our tagline on our T-shirts is ‘not so shy.’”
The economic downturn got both men thinking of different ways they could be in business. “Every batch we brewed — we had a couple of loser batches — but the overwhelming feedback we got from friends and family for our beers was so positive, that we decided maybe we wanted to head in the direction of opening a brewery,” explains Singleton.
His parents were born and raised in Roseburg, and his family goes back six generations to the days of the Oregon Trail. Now 46, Singleton grew up in California but returned to Roseburg at 16. Hruda, 39, grew up in California, went to tech school in Arizona, and has lived in Seattle, Portland and Eugene. His professional background includes equipment maintenance for breweries such as Widmer Brothers Brewing, Ninkasi Brewing Company and Oakshire Brewing. He married and moved to Roseburg in 2009.
Together he and Hruda “bootstrapped” Two-Shy, incrementally expanding the brewery as time and capital allowed. During its lead-up to licensure, Two-Shy kept brewing, developing recipes and used events such as weddings and downtown wine walks to do “some real grassroots marketing, giving away beer all over the place,” says Singleton. “By the time we were really setting up, people had some recognition.”
Once licensed and officially able to open their doors — and taps — to the public, Two-Shy began opening for growler fills, says Singleton. “A few months later, we started having open hours on Fridays and Saturdays. Over time, we’ve built out and grown the taproom to be a pretty nice setup.” Currently, the co-founders keep the brewery as a side project, balanced with careers and families.
Inaugural beers such as Influence IPA, Dead-On Amber, Phat Odd Stout, Toby's Best English Session Ale and Reformation Red are still in production. Summer releases will include Everything Is Awesome (summer session rye ale), Ignition Double IPA, Island Hop Red and Permission Pale (featuring Mosaic hops). They’ll also bring out Oregon Rebel Stout, their first barrel-aged beer, which comes in at 11% ABV and exhibits “notable bourbon notes” from barrels sourced from Oregon Spirit Distillers in Bend.
Being in a smaller urban area, Singleton and Hruda also realized it would help to have an introductory beer for people branching out from mass-market American lagers. Singleton calls Ignition IPA “unsettlingly drinkable,” and made for people who are new to craft beer.
Hruda manages mechanical operations and equipment build-outs. Singleton focuses on sales and marketing, including social media, graphic design and self-distributed beer deliveries to local accounts. “We shared and continue to share the brewmaster title,” says Singleton. “We all do recipe development and we are the brewers.”
Two-Shy currently uses a 3-barrel fermenter and a 7-barrel fermenter, giving some flexibility for brite tank space and brewing single or double batches. With 200 barrels in 2015 and 300 barrels estimated for 2016, Two-Shy plans to scale up production to 2,400 barrels a year within the next three years.
In addition to two taproom employees, Lyle’s wife Danielle manages the taproom and helps organize private events. Jason Mecham has also come on board as “our production guy, and he has been brewing with and for us for several months,” says Singleton. “He does cellar work, brewing and kegging. He's a great guy with a lot of mechanical and fabrication background, and he's sharp.”
Located a few minutes north of downtown, Two-Shy’s production brewery and tasting room opened a new outdoor area last summer and opened up more indoor seating space after a brewery expansion into the rear section of their building. In lieu of having an in-house kitchen, Two-Shy welcomes local food trucks to the property. The tasting room hosts live music, and Two-Shy supports other local functions and events based in the arts. During Roseburg Beer Week+ in May, Two-Shy unveiled its first pilsner, Ella, which is named for Hruda’s daughter and based on a recipe they enjoyed from their homebrew days.
Currently, Two-Shy focuses on taproom and dock sales, along with limited accounts in the local area. “Our taproom is pretty busy now, so we actually had to scale back distribution because we needed the beer in-house,” says Singleton. “It’s been essential to maintain taproom volume.” Two-Shy beers can also be found in Grants Pass, Bend, Eugene, Salem and Portland.
Through events such as Roseburg Beer Week+, breweries and the public are also doing more to raise the profile of local craft beer. “It’s a close-knit community. Being a timber town, we really hadn’t had anything defining us, in terms of a product or industry, since the timber industry,” explains Singleton. “Wine has helped Roseburg show up pretty well in food and drink culture, but beer is really putting us on the map.”
[a] 1380 NW Park St., Roseburg
[h] Thursdays 5–8 p.m., Fridays 4–8 p.m., Saturdays 2–8 p.m.
By Branden Andersen
For the Oregon Beer Growler
Prineville gets a bad rap. Sitting just more than 35 miles northeast of Bend, most people would rather take that time to visit nearby Redmond, Sisters or Sunriver. But the city wasn’t always the least glamorous of the Central Oregon children. Until the early 1900s, it was the economic hub of the region. In fact, according to Jon Abernathy’s research for his book “Bend Beer: A History of Brewing in Central Oregon,” the small town had the region’s first brewery, which stood from 1882 to 1890.
The city lost popularity as railroads were built around Prineville and not through it. The two breweries in town closed by the early 1900s and industry moved southwest, where large mills were built across from each other along the Deschutes River in what was then the small town of Bend. However, Prineville remained economically stable as a logging town.
But Prineville doesn’t have the mountains just a short jaunt away like Bend does. There’s not a lazy river flowing right through the middle of the city. It’s not nearly as close to other Central Oregon cities and activities. So with the decline of timber came the decline of Prineville.
Joseph Barker saw the people living in his town and realized they needed something to rally around — a place for Prineville citizens who are proud to be part of the community. That’s when he opened Solstice Brewing in 2009.
“After a few years it was clear that Prineville had enough craft beer enthusiasts to keep a brewpub alive,” Barker said.
Solstice largely kept its presence in Prineville, aside from some brew fests and specialty accounts. But with names that poke a little fun at its outsider status, like Prinetucky Pale or Crook Lite, Barker has given Prineville an identity they can be proud of.
Last year, Barker decided to rename Solstice to Ochoco Brewing, to honor both the natural forest near Prineville and the first brewery in the city, which shared the name. The rebrand seems to have reignited the brewery, which got a lot of media attention and a boost in tourism, a bartender at the pub said.
“As our brewery and pub began to grow, we discovered a lot of other Solstice-related businesses in the state and we did not feel like we really stood out,” Barker said. “(After the rebrand) We had a lot of fans tell us that they really thought we had earned the right to use (Ochoco Brewing). It really does root us locally and we plan to brew beer here forever.”
The restaurant space is very different from most Prineville restaurants and bars. The bright dining area is accented with lightly stained wood with bright exposed metal, and an enlarged topical map covers one wall. Live music plays in the corner every Tuesday and Wednesday, and for a more casual dining experience, there are couches near the large window looking out toward North Main Street.
“This building has a deep history here in historic downtown Prineville. It was previously the home of several ‘knife-and-gun club’ type establishments. It has a lot of natural historical elements and themes throughout,” Barker said. “That gave us a lot to work with from the get-go.”
The brewery holds most of the 16 taps, but reserved a few for Central Oregon-brewed guest beer. The brewers seem to be having all the fun, with styles across the spectrum. Also, the brewery bottled its first beer this past year: the Winter Schnocker that had been aged in Oregon Spirit Distillers CW Irwin bourbon barrels. The 22-ounce containers received wax caps.
“We are a very nuts-and-bolts brewpub,” Barker said. “Our goal is to provide an array of beers that appeal to a broad audience all at once — partly because we have to in our size market; partly also because we have limited capacity.”
The locals, Barker said, have been more than receptive. There is now a Facebook data plant in Prineville, which helped boost the local economy, and being a well-rounded food-and-beer spot, Ochoco has become a top destination for the industry growing there.
Point Blank Distributing gets Ochoco’s product to three nearby counties — Deschutes, Jackson and Crook. The business will have even more beer to send out to customers with its new brewing facility. Barker is happy with the company’s growth as well as his ability to brew his own beer according to his own philosophy.
“Our company mission statement is: ‘Love God, Work Hard, Drink Beer’” he said. “If we do these things well we will surely love our neighbors as ourselves.”
[a] 380 N. Main St., Prineville
By Branden Andersen
For the Oregon Beer Growler
While breweries are opening left and right, this one has been hanging in wait for the past year.
And finally, it’s time.
Bridge 99 Brewery, which had its “grand soft opening” Jan. 22-23, has finally moved into its building in northeast Bend at 63063 Layton Ave. The space has been there and marked for the past year, but sat empty.
Named after a bridge over the Metolius River, Bridge 99 Brewery was started by contractors Rod Kremer and Trevor Hawman in 2013. They spent the first year brewing professionally on a 1.5-barrel system, which is destined to become Bridge 99’s pilot system after a planned expansion to a 10-barrel system.
“It’s our next goal,” Hawman said. “We’re not sure how far it is out, but it’s the next move.”
Kremer and Hawman started like many of the new-school brewers — homebrewing in a garage. Hawman said both he and Kremer were obsessive about homebrewing, both never too proud to dump out a batch if it didn’t turn out well. They brewed every weekend, tasting and tweaking recipes, adding depth and experience to their beer education.
“We were determined to make something perfect,” Hawman said. “We put a lot of research into it to make what we thought beer should be.”
Since the beginning, the beers have had a steady flow through taps at neighboring restaurant, Wubba’s BBQ Shack. Bridge 99 purchased and installed six taps at the restaurant to serve their beer while they finished building the tasting room.
Considering the owners are both contractors, they spared no expense or effort when building the new taproom. Outside, hops will grow on a hill adjacent to the patio, where tables and a fire pit will invite summer imbibers. Inside, with an 800-year-old redwood bar and hand-cut, raw juniper paneling, the owners clearly put their heads together to create a one-of-a-kind feel in the small tasting area.
Nine taps line the wall, with everything from the Green Ridge Lager to the Bull Trout Stout. But the brewery doesn’t stop there — they’re also barrel-aging here and there with Oregon Spirit Distillers barrels, releasing a barrel-aged red on their opening date.
Besides the barrel-aging with local barrels, the brewery has shown a large local focus. Bridge 99 has already started giving their spent grain to local farmers and working on water recycling, along with sourcing some of their hops from Tumalo Hop Farm, located between Bend and Sisters.
Ultimately, Hawman and Kremer are looking to take this on full time. While still working their construction jobs, they are able to keep brewing on their small system and distribute to local restaurants and growler fill stations. But as they work toward more distribution, they are going to look to make it full time.
“I don’t think I can work construction forever, you know?” Hawman said.
They are entering the ever-competitive Central Oregon market — 19 breweries in Bend’s city limits alone. Hawman said they know they are taking on a large challenge, but they can’t worry about competing.
“We make easy, drinkable beers. We’re trying to stay away from adding too many extra things,” he said. “But, were not going to compare to others. Bend has a lot of variety, and we’re very excited to be a part of it.”
Bridge 99 Brewery
[a] 63063 Layton Ave., Bend
Hours: Wed–Sat 3-6 p.m.*
*Other visits by appointment
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