By Jim McLaren
For the Oregon Beer Growler
At first glance, Eric Steen didn’t look like a teacher, an artist or a beer maker. It was a rainy early autumn day and Eric was shuffling past noisy customers in Hopworks Urban Brewery dressed, head-to-toe, in white, furry costume. At better than 6 feet tall, he makes a good mascot for the business’s Abominable Winter Ale.
After taking off the comic book-looking yeti head, he offered an explanation on the melding of his roles as teacher, artist and beer maker: “I very much think of beer as a form of art. I’m very interested in the idea that, from start to finish, beer is a social act.”
Several dozen blocks and a couple of traffic jams to the west of the HUB taproom, in the quiet of the Portland Art Museum, associate director of education and public programs Stephanie Parrish admires Steen. “Eric and I went through the collection of a thousand pieces of art and tried to understand where we had works. How much do we have of Eastern Oregon? How much of the Oregon Coast?”
Getting these two folks working together is how to stage a unique art show and beer tasting.
The full name of the Nov. 4 event is “Art & Beer: Pitchering Oregon.” It’s the centerpiece of a larger, two-year exhibit called “Picturing Oregon.” (Who says museum-types don’t have a punny bone?)
Stephanie says the “Picturing” exhibition celebrates the museum’s 125th anniversary and includes about 60 of the more than 1,000 Oregon-themed works in its permanent collection. “It was a matter of sorting through all the paintings and photos and then finding those that we thought were kind of representative of the collection. We wanted to have earlier works, 19th century, to more contemporary works. Wanted to have women included. As many different options as we could uncover.”
When it came to the “Pitchering” centerpiece, Stephanie called in Eric. As an art teacher at the University of Colorado and creator of the Beers Made By Walking project, Eric sees community involvement as a key to good art and good beer. He took immediately to the idea of foraging through the museum’s collection. “The thing that excited me was that they have all this Oregon-based paintings and photography.”
And Stephanie wanted to portray the entire state in Pitchering Oregon. “Organized by the region: Coast, Southern Oregon, the Willamette Valley, Portland, Mount Hood and the Gorge. We’re sort of following Travel Oregon’s seven regions.”
Stephanie and Eric whittled down the Pitchering exhibit to 18 photos, paintings and etchings. They next offered those works to 16 breweries and 2 cideries for inspiration to create a beverage.
To help HUB create its beer, Eric chose a platinum print by Lily E. White. It’s a photograph of the Columbia Slough taken more than 100 years ago. Eric grabbed brewer Trever Bass and “We checked out parts of the slough, looking at invasive plants, what grows there naturally. It’s a very strange area. The brewer just chose a random selection of plants he found there. Then he decided to layer everything on top of each other, prettily, into the mash tun and then passed wort over the top of it as it went into the boil.”
The works in the exhibit come at you like photos from a magazine, an old newspaper or a family album. They are more than images. They represent our collective backstory. Lisa Allen, brewer at Heater Allen Brewing in McMinnville, chose a wood engraving of the 19th century block house at Fort Yamhill. A sixth-generation Oregonian and trained anthropologist, Lisa began by thinking about the people in the artwork: What kind of beer did they drink, did they make? Her brew is characterized by the use of oak-smoked wheat malt and rye malts. She kept the alcohol level at 5 percent and came away with a beer she says is heavy but refreshing with both smoky flavor and spiciness.
Larry Chase is head brewer at Standing Stone Brewing Company in Ashland. His Pitchering Oregon piece is a 1911 oil painting by Frank DuMond. The “Sketch of Table Rock near Medford” is a landscape done on a bright, but cloudy, day. Larry made a table beer, a Berliner weisse, much like beers made in Belgium to be enjoyed by all members of a farm family. The beer will be golden in color to reflect the sunniness of the painting. Larry will serve the beer at the exhibit three ways: straight up and with two fruit or herbal syrups to cloud the beer, mimicking the clouds in the painting.
Pitchering includes a variety of scenes depicting the people and places of Oregon; some are very realistic, some romantic. But the starkest is an oil painting entitled “Harvest.” The huge work shows a sinister-looking raven flying over a clear-cut forest. The beer to go with this piece was made by Trevor and Linsey Rogers at De Garde Brewing in Tillamook. “Ferme et Foret” (Farm and Forest) features dried and fresh hops with spruce tips added to the blend. Are the painting and the beer things to be enjoyed simply … or is there a deeper meaning?
That’s the kind of question folks might get together and hash out over a couple of beers.
Art & Beer: Pitchering Oregon
Saturday, Nov. 4 in the Kridel Grand Ballroom at the Portland Art Museum 1219 SW Park Ave.
General Admission 1–6 p.m.; $25 general/$20 museum members
By Jim McLaren
For the Oregon Beer Growler
For most of us, collecting beer simply means there’s a can or bottle in the back of our fridge we forgot about. Not the case, though, for the few dozen folks who lined up on a sunny September day outside the Portland Art Museum for a panel discussion on cult and collectible beers. Yep, a beer lecture, at an art museum — holy Manet!*
Held in a canopied space between two museum buildings, the “I’m in a Cult” drink and learn event was part of Feast Portland. A five-person panel did the educating and included three writers from the magazines Imbibe and Bon Appetit; Portland-based co-author of “Hop in The Saddle” Lucy Burningham; and Sarah Pederson, owner of Portland’s Saraveza Bottle Shop and Pasty Tavern.
Before the quintet pulled up their chairs and microphones, a squad of servers poured specially selected beers into wine glasses at each audience member’s seat. For our tasting pleasure:
To Øl Sur Citra, dry-hopped American wild ale (Denmark)
Crooked Stave Surette, wood-aged farmhouse ale (Colorado)
St. Bernardus Abt 12, quadrupel (Belgium)
Deschutes The Abyss, imperial stout aged in oak pinot noir barrels (Oregon)
Goose Island Bourbon County Stout, imperial stout aged in bourbon barrels (Illinois)
The richness of these beers had us licking our lips wanting more and asking the obvious question — why does anyone pass up drinking a beer so they can store it in a dark, cool place?
To answer that question, I head to North Portland’s Humboldt neighborhood, which is a cultural world away from the Portland Art Museum. There, art tends more toward graffiti, neon signs and music club flyers. I’m sitting at a table in Saraveza on North Killingsworth Street. Owner Sarah Pederson said, “the beer has to be good enough.” She continued to explain why people collect first and drink later: “People who really decide if it is going to be cultish or highly collectible are those people who are buying it. Those people — their value, the value of the beer is how they talk about it.” She said they are the ones who create the cult-building buzz.
Tyler Auton, a chef at Pasty Tavern, has a 200 bottle beer collection. “I tend to find the beer I like ages well and a lot of stuff I like is in such small quantities you really have to collect it to get it.” Auton began collecting when, at 21, he met the bartender of a Bellingham, Wash. tavern. “He was giving me tastes of these really limited beers and then invited me to a beer tasting where everyone brings two bottles and everyone shares things you can’t normally find.”
Beer is a social drink and, Pederson said, being social is how to start collecting. “Go get in line. Find a place that’s doing something special. They have a dock sale and go get in line. Talk to everybody who’s doing it. The other thing I would do is join a reserve society. Certain breweries have these reserve societies.”
The Bruery in California, as an example, releases limited-edition beers through their reserve club. De Garde in Tillamook is having a fourth-quarter release Nov. 21. Or you can get on the mailing list for a brewery like Block 15 in Corvallis. You can also build contacts online. For example, Auton managed to get his hands on a Founders Brewing Canadian Breakfast Stout by reaching out to others. “They used bourbon barrels that once held maple syrup. The first year they only made a thousand bottles. I traded a few things and got a first-year batch of it. It wasn’t that good but it was fun to connect with people.”
Once you collect, you have to store what you cherish. “I store them underneath my house,” Auton continued. “I have a system that is normally around 55 to 65 degrees. It is ideal. I think some beers, some sours, are less temperamental with aging because they have all that wild yeast in them. But something like imperial stout I’ll be careful with and, like, the higher the alcohol the more comfortable I am in letting it sit for a while.”
As Pederson peels a chart defining “vintage bottles” from the glass front of the Saraveza retro coolers, she explained what you should collect: “The collectible ones, historically, are the big malty ones. The big beers, the hop profile should be mainly used for preservative. The ones that have been collectible in the past are real malt-heavy barleywines, imperial stouts. That’s what everyone was looking for when they began barrel aging them. Over the past couple of years in America, this was always going on in Belgium, the sour beers have gotten bigger. Those are the other beers you can age and hold onto for a long time. The alcohol has to be high enough in it. The alcohol helps preserve it.”
You should also collect at least three bottles of these beers: one to drink now, one to drink in about a year and one to hold for, however long you want. The flavors will change. “They develop, they mature. They get more stone fruit, more caramel or the acid can mellow out. Some of the sour parts can mellow out,” Pederson assured me.
Recently as I considered buying bottles for long storage, I remembered asking Pederson about her favorite collectible. “That was Hair of the Dog Fred. The first batch. I saved it for 13 days.”
She has beers she’s kept longer, but will do the same with those that she did with the Fred; share with friends when she opens them.
*Edouard Manet completed the painting “A Good Glass of Beer” in 1873.
By Peter Korchnak
For the Oregon Beer Growler
On June 13, more than a dozen people, including brewers from Hopworks Urban Brewery, Lompoc Brewing, Ecliptic Brewing, and the High Street Homebrew Club, joined a guided walk through Forest Park to identify plants to use as beer ingredients. The brewers will each make a beer inspired by the walk, and the four creations will be revealed at a tapping event at Belmont Station on October 10.
The Springville Hill hike on a sun-drenched Saturday was part of a series of monthly hikes open to the public and coordinated by Beers Made By Walking in partnership with The Forest Park Conservancy.
The Conservancy's trails and restoration coordinator Cody Chambers led the relaxed 4-mile stroll on a historic trail — formerly used by market vendors from Portland's outlying areas to access the Willamette River — and the Wildwood Trail. Along the way Chambers stopped to point out many edible plants, from madrone berries to stinky Bob to oxalis.
“Forest Park Conservancy participates in the program to encourage people to explore nature through the lens of beer making,” Chambers said. “By educating folks in a fun way, we hope to inspire them to be stewards of Forest Park.”
Eric Steen, founder of Beers Made By Walking, provided additional information about historic uses of various plants in beer making.
Steen founded Beers Made By Walking in 2011 in Colorado Springs, Colo. where he taught place-based art at the University of Colorado. Initial inspiration struck him on the Yukon River, where the leader of a weeklong canoe trip described how various plants had been used as ingredients in cooking.
“Beers Made By Walking teaches appreciation for the landscape we live in,” Steen said. “Learning about the natural world around us also suggests the environment matters, which then translates into the beer itself.”
Steen has been connecting his passions for art, beer and nature in projects for many years. The highlights include underground pop-up pubs in New York, Michigan and Scotland and the Beer Inspired By Art event at the Portland Art Museum, where five breweries created beers inspired by 18th-century painter Jean-Baptiste Greuze's piece, “The Drunken Cobbler.”
In the four years of running the Beers Made By Walking program, Steen has worked with more than 45 breweries to create more than 55 unique beers that “give drinkers a sense of place.” This year walks take place in eight cities in five states, all along the West Coast, Colorado and North Carolina. “I've been approached by breweries from all over the country,” said Steen. He has now hired his first employee, a project manager in Denver, Colo. “The program can easily be replicated.”
Since March, Steen has worked as communications coordinator at Hopworks, whose brewers, following a hike last year, made the first beer in the world with salal berries, which lent their Berliner Weisse a pinkish hue.
Ecliptic Brewing's Jameson Morr had met Steen at “The Drunken Cobbler” event and jumped on board the hike without hesitation. Morr said he enjoyed getting outside the brewery and doing something new. “It was a great way to meet other brewers and kick around ideas for beer,” Morr said. “I usually don't pay attention to the landscape this much. I learned a ton.”
Like the other brewers, Morr is still in the planning stage for the beer he will make for the October 10 tapping event. “It will be awesome to see what others will come up with.”
Facing fewer logistical limitations than breweries, the members of the High Street Homebrew Club have already picked their ingredients. While Bizzy Gross was inspired to use goji berries in a Belgian ale, Heather Egizio, the club's unofficial coordinator, said members are now collaborating to brew three different ales using spruce tips, Northwest cedar tips and juniper. In late August, they will make the best recipe at a local brewery and contribute the result to the tapping event at Belmont Station, which will also raise funds for the Conservancy.
Will Hike for Beer
At the conclusion of the hike, the brewers gave away bottles and cans of seasonal beers from their respective breweries, helping to cap the outing in the most appropriate way: a cold one.
The next hike takes place from 9 a.m. to noon Saturday, Aug. 22 and will host brewers from 10 Barrel, Hopworks and Widmer Brothers. Learn more and sign up at www.BeersMadeByWalking.com.
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