By Anthony St. Clair
For the Oregon Beer Growler
Whether a Eugene/Springfield local or visiting for a University of Oregon (Go Ducks!) home game at Autzen Stadium, it’s nice to have a pregame or postgame stroll … with beer, of course. The walking portion of this 1.5 mile route can be done in around 30 minutes. In addition to watering holes and restaurants, you’ll also take in an iconic cinema spot and go from near downtown Eugene to the heart of the UO campus.
Sam Bond’s Brewing Co.
540 E. Eighth Ave.
After parking your car in one of the city’s downtown garages (free on weekends), make your way east on foot, by taxi or by bus to our starting point. Nestled in between downtown and campus, Sam Bond’s is a natural evolution from its namesake, local favorite Sam Bond’s Garage. The iconic bar always has a good tap list, so it only made sense that the owners (also behind the scenes at both Plank Town locations and Cottage Grove’s The Axe & Fiddle) would want to dip their paddles in their own wort. You’ll start your tour with an excellent beer in a mellow setting: Think of it as the warmup stretch for the day’s stroll. Founded in 2013, Sam Bond’s Brewing supplies the Garage, and their 10-barrel brewhouse pumps out Northwest favorites, such as Sam I Am Beer (amber, get it?) and Crankshaft IPA, along with up-and-coming beers of interest: 50-Stone Scottish Wee Heavy, Accelerator ISA, Pre-Klassic Kolsch, and a stellar Filbert Brown made with hazelnuts. If your appetite needs food in addition to excellent beer, a full menu offers pizza, salads, paninis, pastas and more. Vegan and gluten-free options are available.
Beer Nut Mix: Mixed nuts slowly caramelized in butter, brown sugar, spices and Filbert Brown
Foundry Sampler: Seasonal assortment of cured meats, cheeses, tapenades and marinated vegetables with toasted bread
Elk Horn Brewery
686 E. Broadway St.
She’s from the Willamette Valley, he’s from Mississippi. When wife-and-husband team Colleen and Stephen Sheehan decided to step up from food cart to brewpub in 2014, it was only natural that they combine the Northwest’s food and drink sensibility with warm and welcoming Southern hospitality. The whiskey bar is well stocked, but the main event is Elk Horn’s 24 taps, pouring their own beers, ciders and sodas brewed by Rogue veteran Nate Sampson. (Lemon Pils just took home bronze for American- or International-Style Pilsener at the 2017 Great American Beer Festival.) The family-friendly space has racks for board games and plenty of big screens so you can catch the big game. If it’s nice, sit outside at least a little while: the comfortable, spacious screened patio quickly and surprisingly makes you forget that you’re near busy streets. The Northwest touch of Elk Horn’s food combines with a solid Southern pedigree, including hearty bowls, burgers, sandwiches, plus some salads and wraps to keep a few light touches.
Hushpuppies filled with jalapeno cheddar, served with chipotle aioli
Bayou Gumbo: chicken, shrimp, andouille sausage, okra, celery, bell pepper and onion, served with rice
Cafe Yumm! - On Broadway
730 E. Broadway
Just down from Elk Horn, our next stop brings us to a healthier, home-grown option. While waiting for your food, Ninkasi is on tap (with other wines and beers by the bottle). Raise a glass to Cafe Yumm! on Broadway, which recently celebrated its 10th birthday. Taking home The Register-Guard 2017 Readers' Choice awards for Lunch Bargain and Vegetarian (no easy feat in a former hippie town renowned for its veggie and vegan fare), Cafe Yumm! started in Eugene. Today, the Oregon benefit company has 20 locations in Oregon and Washington. Since you’re walking today, the six electric vehicle charging stations aren’t of use, but it’s good to know that you can charge your ride for free while you eat — and that this is the first restaurant in the country to offer solar-powered EV charging. Back to that food. Wraps, sandwiches and soups are available, but you are here for the Yumm! Bowl — and specifically, the magical, mysterious Yumm! Sauce. What’s in it? How does it get its savory yet tangy flavor? You will never know. You won’t care either, because this is the sort of vegetarian food that others aspire to (though chicken is available). Cafe Yumm! elevates humble rice and beans to satisfying, sumptuous fare, with organic ingredients, generous helpings of Yumm! Sauce, plus cheese, avocado, salsa, olives, sour cream and cilantro. It’ll fill both your body and your soul.
Original Yumm! Bowl
751 E. 11th Ave.
By now you are likely ready to walk and digest — a great time for an odd detour. Strolling south down Alder Street, we’ll turn right onto East 11th Avenue for the sake of seeing something that doesn’t exist anymore. Really, we’re paying some respect. 751 E. 11th Ave. is where parts of the 1978 zany classic “Animal House” were filmed. Home of the Psi Deuteron chapter of Phi Sigma Kappa fraternity from 1959-1967, the house fell into disrepair and was demolished in 1986. Today, perhaps as a sign of fate or irony, the site is now home to the School of Education and Counseling for Northwest Christian University. Head to the parking entrance and look for a boulder: it has a plaque that commemorates the Delta House location. Next time you watch “Animal House,” keep an eye out for other Eugene spots: much of the film was shot around the UO campus, the parade and road trip took place in Cottage Grove (and the marching bands were from Eugene’s own Sheldon and Churchill High Schools), and it’s thought that Greg and Mandy’s scene in the MG was filmed on top of Skinner Butte. Much of the movie’s wardrobe is local too: since John Landis had such a small budget, his wife Deborah thrifted for costumes at area secondhand stores. Nearly 40 years later, please stop and take a moment to reflect: No more will anyone dump a whole truckload of fizzies into the varsity swim meet. No one will deliver the medical school cadavers to the alumni dinner. And no more will Halloween see the trees filled with underwear. Oh well. “Grab a brew. Don't cost nothin’.”
Mashed potatoes and cheap lager
1214 Kincaid St.
After stopping to reflect on what was and no longer is, it’s time to turn around and head back to Alder Street. We’ll continue south, going past a row of little shops and eateries that continues as we turn left and head east on East 13th Avenue. Turning left onto Kincaid Street, it’s time for a classic. Right across the street from the eastern edge of the UO campus and located in the historic John Rennie house (built in the 1920s), Rennie’s Landing is a favorite watering hole. “We love our Ducks,” they say at Rennie’s, “but opponent’s fans are welcome too.” Fair enough. Also open for breakfast, lunch and dinner, sports of all kinds are showing on six TVs throughout the interior (and one more on the upper deck). Nine craft and specialty beers, two domestics and 2 Towns hard cider are pouring, but also check out the trademark Rennie’s Lemonade. Locally made art is sprinkled throughout the second floor, including sculptor David Thompson’s metalwork of a McKenzie River boatman, and paintings by George Von Der Linden (who also carved a signature whale over the fireplace). Over the front door hangs a large aerial photograph, taken in the 1930s, to help plan the site for what is now the Knight Library.
Breakfast and a Bloody Mary until 1 p.m.: ‘nuff said
Falling Sky Pizzeria & Public House
1395 University St., Room 46
Now we cross into campus itself, walking amidst the old brick and stone buildings and towering trees that give UO the world-apart feel unique to college campuses. Our final destination is at the heart of campus in the newly renovated Erb Memorial Union. The Pizzeria & Public House is Falling Sky’s third location (and part of why they expanded their downtown brewery). No stranger to local acclaim, Falling Sky recently was named one of the Best Microbreweries in The Register-Guard 2017 Readers’ Choice awards. Pouring 11 house and guest beers and ciders, Falling Sky offers a mix of seasonal, limited-release and flagship Northwest, Belgian-style, British-style, and German-style ales and lagers. Be sure to try Polar Melt Pale Ale, made with Glacier hops and a new yeast strain they’re experimenting with. This third location builds Falling Sky’s pizza menu that consists of house doughs, cured meats and produce that you’d find at the pizzeria’s sibling sites. Calzones, Italian sandwiches, soups, salads, bowls, wings and a kids menu are also available.
Vegan & Loving It: Roasted vegetables, spinach, squash, garlic, vegan white bean and red pepper sauce
The Reubenator: House-cured turkey pastrami, sauerkraut, caraway seeds, Swiss cheese, Russian dressing
Now that you’ve reached the end of our walking tour, you still have options. If you want to venture some more, you are still a stroll, bus, or cab ride away from other restaurants, sports bars and more. Want to keep your walk going strong? Head to the nearby Ruth Bascom Riverbank Trail System. A riverside walk and one footbridge can have you at Autzen Stadium in minutes.
By Anthony St. Clair
For the Oregon Beer Growler
The Bier Stein
It’s all about the fireplace. Get away from the crowd congregated at the front of one of Eugene’s most popular taprooms and instead head toward the back. Whether starting your evening with a beverage, dining there or nightcapping, warm up by the big fireplace and let that flickering light set the mood. This is also the time to take advantage of one of the largest tap and bottle selections on the West Coast. Get a bottle of something special from the cooler or look to the display board for the perfect small glass of wintry warming ale goodness. A round of pool or a board game can keep you occupied or simply let the time fireside lend itself to conversation and intimacy. Between the beer and the fireplace, this spot was made to help you strike a spark.
1591 Willamette St., Eugene
Elk Horn Brewery
Valentine’s isn’t a quick flash. It’s a slow burn. And that’s how your night should be too. Located just off the University of Oregon campus, Elk Horn’s rustic classiness can both impress and relax your beloved. Founded by the owners of the popular Delacata Food Cart, Elk Horn has become renowned for its ciders and beers, as well as its Southern- and Northwest-inspired menu. Special for Valentine’s Day: Elk Horn is hosting a reservations-only dinner that includes an appetizer, entree and dessert, each paired with different Elk Horn beers and ciders. For details and reservations, email Hannah: firstname.lastname@example.org.
686 E. Broadway St., Eugene
McMenamins North Bank
With large picture windows that let you look out on the rolling Willamette River, there is no other view like it in town. The lights are just right. The booths offer some privacy and intimacy. Burgers and salads are on the menu, but so are more elaborate and delectable entrees such as Equinox Pappardelle and Black Rabbit Red Sirloin Steak. The beers are from one of Oregon’s oldest breweries, and McMenamins wines and spirits are also available from the full bar. Maybe the weather will even be on your side: take your beloved out to the riverside patio for a moment and snuggle close together for warmth. Then you’ll know that this is the perfect place to tell them what you’ve been dying to tell them: you'll love them longer than the river flows.
22 Club Road, Eugene
Plank Town Brewing Company
Love is not always about what’s new. Love is about renewal, rejuvenation and appreciating the past while building the future. Located in the heart of downtown Springfield’s ongoing revitalization, Plank Town is the embodiment of that sort of love — and the perfect spot for your Valentine’s Day dinner and craft beer. Rich, deep woodwork gives a sense of intimacy and formality. A stage may offer some live music. Enjoy your pint and a small plate, entree or sandwich by the large street-side windows — or if you want more privacy, ask for a table in the back off to the side of the central bar.
346 Main St., Springfield
The Tap & Growler
Even when you love someone, it can be hard to agree. Beer? Wine? Mead? Thankfully, you might be Marzen and they might be Viognier, yet The Tap & Growler can bring you together. Located near both The David Minor Theatre and Fifth Street Public Market, this taproom offers excellent sandwiches, salads and shareable plates, in addition to 81 rotating taps of beer, wine, cider, mead, kombucha, and even cold-pressed espresso and craft soda. As you can guess from the name, should getting together have you ready to put aside more than your differences, you can always take a growler back to their place.
207 E. Fifth Ave., #115, Eugene
By Anthony St. Clair
For the Oregon Beer Growler
All year we’ve examined the breweries in the Roseburg area. But before these relative newcomers were around, there was the McMenamins Roseburg Station Pub & Brewery, established in April 1999. At the time, Roseburg was home to two other microbreweries: Umpqua Brewing (1991-2001) and Hawks Brewing (1996-2006). McMenamins has hung on — though the Roseburg location hadn’t even been planned.
Before it was a brewery, Roseburg Station served as the Southern Pacific train depot dating all the way back to 1872, linking the then-thriving timber town to the nation’s rail network. A bar seat places you near the site where the depot operator oversaw the telegraph. Trains coming through area carried Civil War Gen. William T. Sherman, frontier scout and performer Buffalo Bill Cody, musician Sammy Davis Jr., and even a dying President Warren G. Harding. During the 1980s the timber industry declined, and the station fell into disuse.
“A friend of my cousin owned the Roseburg train station property. When we heard he wanted to sell it, we all flew down to Roseburg to see it and take a tour,” says McMenamins co-founder Mike McMenamin. “We knew we wanted to buy the building right away. It was love at first sight.”
Renovation preserved the station’s vaulted, 16-foot-high ceilings, tongue-and-groove fir wainscoting and marble molding. Period photos and art provide a visual timeline of Roseburg’s history. Today, head brewer Tom Johnson makes 700 barrels of beer a year — both McMenamins standards and his own creations on a 6-barrel system.
“We had a core crowd from the beginning,” says Johnson, who came to Roseburg Station in 2001. “When Umpqua Brewing closed, a lot of their regulars started coming to our place, but growth was pretty slow for the first five or so years.”
Johnson’s own beer journey began with imported beers at a shop in Eugene in the 1980s, which was followed by his first taste of McMenamins in 1988 and a homebrewing class. His homebrews began performing well in competitions, and he went through the Master Brewers Program at the University of California, Davis. While pursuing various brewer positions around western Oregon, Johnson connected with Steve van Rossem (now brewmaster at Springfield’s Plank Town), who was brewing at now-closed Eugene City Brewery. A couple of days later, van Rossem told Johnson that McMenamins was looking for someone to brew at their new Roseburg location.
“I had been hoping to get involved with a startup or a small brewing operation,” says Johnson. “I wanted a lot of say in recipe development, brewing different things that I wanted to brew.”
Today Johnson enjoys that creative freedom, making beers such as You've Made Me So Very Hoppy (“dedicated to the woman I'm marrying”), a Northwest pale brewed with, aptly enough, Golden Promise malt. Lately he’s been brewing fresh-hop beers, such as Hopqua, which is a nod to the Umpqua River Valley where Roseburg is located. “Most hops come from a couple who lives here in Roseburg and have a sizable hop garden in their backyard,” explains Johnson. “A lot of people help us pick those, get them to the brewery that night and brew a beer the next day.” This year’s Hopqua was brewed with 54 pounds of fresh cones — “The hoppiest beer we’ve made here.”
Local hops star in another new release: Hubbard Creek Red Ale, brewed with Centennials from Melrose Vineyards. Winemaker Cody Parker planted three acres in 2012 to bring more local hops to the area’s growing craft beer scene.
Roseburg Station also supports different community organizations, such as the popular 600-acre animal park Wildlife Safari in nearby Winston. To support this year’s Tiger Oasis fundraising project, which will provide additional living space for the facility’s two Sumatran tigers, Johnson brewed Tiger Tales American Wheat Ale. The beer featured special ingredients like blood orange and a 48-ounce box of Tony the Tiger’s own Kellogg’s Frosted Flakes.
The experimentation and variety reflects the area’s changing palate. The local homebrew club, the Umpqua Valley Brewers Guild, has grown. Seven breweries are now in Roseburg and nearby towns such as Winston and Tenmile. “Brewburg” now has a vibrant Beer Week.
“More craft beer has become available, and more and more people are interested in craft beer and seeking it out,” says Johnson. “They bring their friends along and find out that they like it too. It all helps to promote craft beer and bring interest to other places as well as ours.”
McMenamins Roseburg Station Pub & Brewery
[a] 700 SE Sheridan St., Roseburg
By Anthony St. Clair
For the Oregon Beer Growler
Have you ever wondered what “The Simpsons” and renowned counterculture author Ken Kesey have in common?
You’ll find both in downtown Springfield. However, while an unofficial “Moe's Tavern” is nearby, only Ken Kesey has a direct connection to local beer.
Old City Artists, with offices in both Studio City, Calif. and Portland, painted a 15-foot-by-30-foot mural of the long-running animated TV show in 2014. Old City has also worked with Nike, Disney and Madison Square Garden. Then, during four days in August 2015, Old City Artists returned to Springfield to paint a new mural — photorealistic and two stories tall — of Ken Kesey, the Merry Prankster of the 1960s, author of “One Flew Over the Cuckoo's Nest” and “Sometimes a Great Notion,” and graduate of Springfield High School (where he was voted “Most Likely to Succeed”). Kesey originally moved to Springfield in 1946 and lived much of his life just south of town in the rural community of Pleasant Hill. He died in 2001. The Kesey mural is on the wall of the Odd Fellows Building at 346 Main St., better known as Plank Town Brewing Company.
“The City of Springfield approached Plank Town with their idea to honor Ken Kesey,” says Bart Caridio, owner of Plank Town and Eugene-based Sam Bond’s Brewing, as well as the pubs Sam Bond’s Garage (Eugene) and the Axe & Fiddle (Cottage Grove). “The Odd Fellows were instrumental in agreeing to this idea, agreeing to have the mural on their building, and Plank Town just had to agree to have in on their business. It was a big fat ‘YES’ from both parties."
A panel of Springfield civic and business representatives, including Caridio and Kesey family members, put out a call for designs. The panel reviewed and selected the final design from eight submissions. Caridio recalls the design’s innovative incorporation of the wall’s windows and building elements as being key in the panel’s decision. The winning design was by Craig Ferroggiaro of Portland-based Willamette Valley Color, who has also created images for Swiss Army, Toyota and Apple. The $28,000 project cost was funded by Springfield hotel taxes.
Once selected, Old City Artists collaborated closely with the Kesey family to include memorabilia in the bookcase that is the primary part of the mural, such as the tie-dyed FURTHUR bus that Kesey and his fellow Merry Pranksters drove around the U.S. during the counterculture movement of the 1960s. In a video about the mural, Old City Artists described its “impossible idea” to tell Kesey’s story as a “father, farmer, magician, writer, athlete and counterculture icon,” focusing on imagery such as the bookshelf, a family photo and a concert ticket. “The mural is at once simple and complicated — just like Ken,” concludes Old City Artists. In addition to owner Erik Nicolaisen, Old City Artists members Christopher Slaymaker, Eduardo Garcia, and Patrick McGregor worked on the mural. The finished piece was unveiled and dedicated at a public celebration, also attended by Rep. Peter DeFazio, on Aug. 28, 2015.
Since its opening in 2013, Plank Town has become a cornerstone of downtown renewal in Springfield, once known more for strip joints and dive bars, and now increasingly known for craft beer, the performing arts and small businesses. Along with Hop Valley Brewing Co., Plank Town serves as a Springfield destination — particularly for folks working their way along the Eugene Ale Trail of breweries. The mural, Plank Town is finding, also gives people another reason to visit downtown Springfield and stop in for a pint.
“We all have noticed that there has been a pickup of tourism to check out the mural,” says Michelle Long of Plank Town. “It's pretty common now to look out the side window of the restaurant and see someone across the street taking pictures and staring at the building for quite a while to read and discover every part of the memorabilia in the bookcase. It's not uncommon to see people quite taken and going through a range of emotions while looking at the mural.”
Long sees the mural as enriching the Springfield art scene and enhancing the city’s growing reputation and new identity as a destination for art, culture, food, craft beverages and the outdoors. “Springfield has Second Friday Art Walks,” explains Long. “Adding another mural in the downtown area of this caliber is wonderful for getting people to notice what lovely things we have going on out here.”
Cecilia French, who has been a brewer at Lompoc for a year now, used to be a bar manager at Plank Town in Springfield and then worked in international sales for Rogue. She recently produced a beer for International Women’s Collaboration Brew Day with several other Oregon women who work in the industry. Photo by Andi Prewitt
By Andi Prewitt
Of the Oregon Beer Growler
Had the professional world of vocal performance been less pretentious and the craft beer community been more elitist, Cecilia French might be singing opera right now instead of brewing at Lompoc in North Portland. But her switch in majors at the University of Oregon was one step that put her on the path toward a career in beer making. French, who has been at Lompoc for a year now, ended up graduating in 2012 having majored in molecular biology with a minor in organic chemistry. The science background she gained in college has certainly been put to good use, as French joins the small yet growing number of female brewers in the state. And she’s already worked to make connections with other women in beer by helping organize a brewing session for International Women’s Collaboration Brew Day earlier this year.
French possesses a spirit of inquiry and found herself intrigued by the different styles of beer before she was even old enough to legally order a pint. Her mother encouraged this interest by surprising her with a homebrewing kit for Christmas one year. French took to it immediately and described it as one of the most rewarding hobbies she’s ever done. She then decided to gear her degree toward areas in science that would help her with brewing. Although French enjoyed vocal performance, she found the culture wasn’t always welcoming.
“I didn’t like that kind of competition. I am the type of person who likes to be like, ‘Hey, good job!’ So I liked that about the beer industry,” explained French. “It’s very competitive, yes. But everybody’s like, ‘Hey, you made a good beer. I made a good beer. Let’s make good beer together!’”
Like all homebrewers, mistakes were made and lessons were learned in the early days. For her very first batch, French produced a beer that was much higher in alcohol content than she expected. And while that’s certainly not the worst error one could encounter with a debut brew, it wasn’t discovered until she’d downed several beers along with her friends who wanted to try what she’d made. Needless to say, the buzz hit them hard and fast. French contends that it didn’t taste pungent and had good body.
“I don’t really know exactly what I did wrong, but I definitely didn’t read the hydrometer correctly,” laughed French. “And I think it’s easy to make that mistake with a 5-gallon system considering that there’s so little grain and so much room for error. But that was a fun party!”
In 2013, French took a break from homebrewing and started focusing on getting into a brewhouse at an actual business. She continued learning about beer as the daytime bar manager at Plank Town Brewing Company in Springfield. It had just opened and even though the owners planned to eventually expand and bring on more people to work in the brewery, French couldn’t get a definite answer about if or when that would happen. But she soon got a definite offer from Rogue Ales to join its international sales department and moved to Newport to take the position. It was there where she managed the documentation for sending the company’s beer to 42 countries. Although it wasn’t brewing, French was gaining more experience in the industry. She became intimately familiar with trade and customs agreements. She also learned about some of the quirks of international shipping, such as the inability to send a Frisbee to the World Cup because toys have a particular Harmonized Tariff Code that wasn’t allowed at the event. But the beer had no problem getting in. French was also somewhat surprised by what styles of beer would be popular in different parts of the world. For example, Rogue’s dark beers would sell well in South America. But French now suspects that consumers there wanted an American beer that wasn’t the typical, mass-produced lager. While her time in international sales proved to be invaluable, French was glad to finally get an opportunity to become a brewer at Lompoc.
“I love the hands-on. I love the creativity of it. I think the business side and the sales side is very important, obviously. You can’t have any of this without that understanding,” she said. “But I’m a science nerd, and I like to be artistic and creative and I like to be a part of the process itself. And so that’s why I love being able to be in the brewery and be here, create my recipes, you know, be able to pay attention to consistency and take pride in that.”
French’s first few weeks at Lompoc were both nerve wracking and exhilarating. She credits her understanding of theory and experience with application as a homebrewer with preparing her for the new role. But it was still a challenge.
“Everything was brand new. I’d never brewed on a system like this when I first started, so it was kind of a ‘sink or swim’ at first,” French recalled. “I started here and, well, there was a lot of helpful training, obviously. I was supposed to be cellaring for the first several months and the guy who had been here for a year ended up putting in his two weeks’ notice right when I got hired, so I pretty much racked some kegs for a couple days and then started on the brew system.”
Within a few weeks, French was brewing on her own. Since then, she’s developed several recipes, including the first in Lompoc’s Spy Series of beers. Smoking Gun IPA included rauch beechwood-smoked malt and, in a unique move, smoked hops. French said no one at Lompoc had tried that before, so she hydrated whole hops, threw them on the brewery’s Traeger grill and added them to the brite tank. She said it gave the beer a floral-smoky aroma.
French also helped develop the recipe for the International Women’s Collaboration Brew Day beer. The event takes place annually on International Women’s Day, now held March 8. Brew Day participants adhere to the same style, which was a sessionable red this year. But French and brewer Natalie Baldwin from Burnside Brewing wanted to make something a bit different. They decided to use cherrywood-smoked malt and whole cherries that were smoked on the Traeger just like the hops. French described the beer as having some tartness to it, but smoking the cherries seemed to caramelize the sugars in the fruit, adding some sweetness to the concoction. At least five other women joined in to brew 15 barrels worth of what would come to be called Cherry Bomb. French said the experience was important because working together with women from the beer industry can be empowering.
“Just to reinforce that there’s, you know, there is a female brewing community. I mean, I don’t think that we’re ousted in any way. But, you know, it’s kind of — there aren’t that many women in the brewing community,” she explained.
French said she hasn’t experienced any challenges being a female in the male-dominated field — except, perhaps, working with equipment that tends to be designed for taller individuals. It wouldn’t be uncommon, then, to find her standing on a bucket in the brewery. And she’s surely not the only woman in beer finding solutions to problems so that they can pursue their passion. When asked what might be driving more women to be interested in craft beer, French credits the growing culture and variety.
“If you don’t like an IPA or you generally are somebody who’s going to have a fruity pink drink, you can find that in a beer here. You could probably find it at every brewery. And then, you know, your friend can have an IPA, your other friend can have a stout,” she said. “I don’t think you can really make it unless you offer variety, especially in this town. And I think that leads a lot more people to be more willing to give it a try.”
French doesn’t have plans to leave Lompoc anytime soon, but she would like to continue to learn and grow. She envisions attending the Siebel Institute of Technology and going through the International Diploma course offered by the World Brewing Academy. And like many brewers, she dreams of opening her own brewery and perhaps consulting others. At this point, French doesn’t think it’s intimidating for women to get into the industry. It just takes genuine interest. And she thinks she could play a small role in encouraging more women to become involved with craft beer.
“I think just being present and putting my work out there and, you know, saying that anybody — I don’t think it matters whether you’re a man or a woman — if you’re making good beer, you deserve good recognition for it. And I intend to keep making good beer,” she explained. “So the more women that see me out there, hopefully that motivates them.”
OBG Blog Archives
Welcome to our archive pages! Read stories from the print edition of the Oregon Beer Growler from June 2012 to January 2018. For newer stories, please visit our new website at: