By Ezra Johnson-Greenough
For the Oregon Beer Growler
It would be difficult to overstate the importance of the Oregon Brewers Festival. It’s not just a festival, but THE festival of the Pacific Northwest and the largest of its kind in the country. So large does the OBF loom that when you mention “Portland” and “beer festival,” most assume you’re talking about OBF. It’s become the measuring stick for all other beer events, and in 2017 OBF will set the bar even higher by working to end intoxicated driving by launching a Safe Ride Home program.
This July 26-30th marks the 30th anniversary of OBF, held at Portland’s Tom McCall Waterfront Park. It’s the largest beer fest in the U.S. by attendees, claiming 80,000 or so visitors annually and in 2016 it contributed an estimated $29.3 million to the local economy. Other impressive stats it boasts: 44.2 percent of last year’s attendees were women and 20.2 percent of out-of-town visitors stayed in rental lodging.
Art Larrance, now of Cascade Brewing, founded OBF in 1988 after being inspired by Oktoberfest in Munich and the first Waterfront Blues Festival in Portland. At the time, Larrance and Fred Bowman had founded Portland Brewing — the city’s fourth brewery — and were asked to provide beer for a new event. The two Hillsboro High alums launched the Papa Aldo’s Pizza Blues Festival during the last weekend of July at Waterfront Park. The inaugural celebration was a hit, with kegs kicking as quickly as they could tap them. Surprisingly, then, the event sponsors sold the Blues Festival to the Cascade Blues Association and the date was moved to the Fourth of July weekend. That left an opportunity to purchase the park rental space during the last weekend of July, which Larrance did for $500. He reached out to Widmer Brothers Brewing, BridgePort Brewing Company and McMenamins for help starting a beer festival that no one expected to succeed.
“One of the big questions we got were, ‘How much alcohol do you get out of the hops?’ People did not have a clue what the hops were. Now, people are going ‘I want to try that Citra hop!’ We are all becoming hop experts,” Larrance said.
The first OBF in ‘88 created a template for the token-based, low-cost outdoor beer event that has become perhaps the most popular model. The Great American Beer Festival was founded in 1987 and took place indoors with a session-based entry fee featuring unlimited (but small) pours. Larrance did almost everything differently. OBF, with an outdoor setting, was free to enter and attendees could purchase a plastic mug and $1 drink tickets. The only major change in the last 30 years is a switch from paper tickets to reusable wooden that also double as free advertisement for the fest. That first event featured 22 breweries from six states. With an expected attendance of around 5,000, approximately 15,000 showed up, which had brewers scrambling to keep up with beer sales. These days, the festival takes up twice the length of Waterfront Park that it used to and has stretched from two days to five.
In 1994, Larrance left Portland Brewing. “They said, ‘You’re kind of a starter, but we need more of a finisher. We need more nationally known people … MacTarnahan’s had bought more stock and they didn’t want me around.” Portland Brewing gave Larrance their interest in OBF and he went on to purchase the rest of the shares of ownership from the Widmers and the Ponzis (founders of BridgePort).
A major misconception about OBF is that it does not or should feature more Oregon brewers, but from the beginning that was not the goal. “We wanted to showcase Oregon beer, but not to say we were the best. We want to get out-of-staters ... to stand the local beers up against all the others so that people would say ‘Oh, that Oregon beer is pretty darned good.’ We wanted people to make up their own mind.” A lottery system is used to choose participants, though breweries that have been longtime supporters are grandfathered in. Larrance says narrowing down contributors is the most difficult aspect of the event.
In 2013 the festival attempted a switch to real glassware instead of the much-maligned plastic mugs. Unfortunately, the Boston Marathon bombing put an end to that two years later with law enforcement insisting upon no glass in the park. “The police said glass can be a weapon and I know it can ever since I was chased around a strawberry patch by a girl with a broken beer bottle because I hit her with a strawberry 60-some years ago” says Larrance.
Another aspect that sets OBF apart from other beer events is Larrance’s insistence on keeping it family friendly. He fought the Oregon Liquor Control Commission when a contingent tried to prohibit children. Larrance strongly believes in keeping the family unit together and said “We really had to work hard to show them [OLCC] we were aware of the minors and we really want them there with their parents.” As a compromise, event organizers created a permission slip for parents to sign in order to bring their kids.
In 2012, OBF introduced the International Tent that featured beers from the Netherlands. “It all started with Mark Strooker,” recalls Larrance. “He started it by contacting Travel Portland and saying ‘I want to try to get the Oregon Brewers Festival to the Netherlands.’ Well, I thought, I haven’t been to the Netherlands since 1976. So I went over there to a festival at De Molen Brewery called the Borefts Beer Festival.” Larrance asked Strooker to invite 10 or so Netherlands brewers to OBF. The festival would pay for travel and the featured beers.
Larrance soon found out that the brewers actually did not know each other that well and the trip to Portland strengthened their bond. Since then, Larrance has traveled back to the Netherlands to explore setting up OBF there but doubts remain about the cost and attendance. Still, Larrance says, “I fell in love with the country, the people, the attitude. It’s kind of like us 20 years ago.”
Since the first International Tent, OBF has brought brewers from other countries. However, import costs have skyrocketed, so the feature will take some time off this year. To beat escalating shipping costs, Larrance wants to fly beer makers here to make a special batch at an Oregon brewery. While that may mark the end of the International Tent, it also relaunches a Specialty Tent (formerly called the Buzz Tent), which will serve smaller kegs not available at the regular pouring stations.
The Safe Ride Home Program is a new update to this year’s festival and was still in the works as of press time. Working with the Portland Bureau of Transportation, Larrance and OBF want to eliminate any post-festival intoxicated driving. “We want to have zero loss from the festival. We want people to get rides home safely.”
The program has a few initiatives, some of which they are still figuring out how to implement. One is a deal with SmartPark Garages. Drivers who come to the festival will be given a receipt that provides a $5 discount for anyone who decides to leave the vehicle overnight and pick it up the next day between 9 a.m. and noon. Another option is an expanded deal with Radio Cab. A little-known OBF benefit is that two taxis are available at the event to transport intoxicated patrons. This year, $20,000 has been raised to fund a fleet of cabs that will be located across the street from the park and discounts will be given to festival goers.
“We are working with Portland Police. We have the same motive to get people home safely. We want them to come back next year.” says Larrance.
Art also hopes the program will go beyond OBF and extend to all the states’ beer fests. “It’s not going to be just for us. We are trying to set up for all beer festivals and working with the guild so they can implement the same thing to work it out this year and figure out how it works best. So you know if you come to Oregon and go to our festivals, there won’t be any issues and you will come back. We will get you home safe.”
By Jim McLaren
For the Oregon Beer Growler
Seeing Tim Brinson standing in his Southeast Portland garage, his brewing system sparkling in the early winter sun, it’s hard to think Portland Brewing’s Ryan Pappe would be envious.
“I am,” he says, explaining he no longer has the freedom to do what Brinson, or any homebrewer does, “especially here where our brew system is a giant kettle. The smallest we can make, maybe, 80 barrels. That’s too much upfront cost to have that freedom.”
Which is why it’s hard to imagine head brewer Pappe doing what Brinson did to earn the third slot in Portland Brewing’s Home Brewer’s Series.
“I was actually brewing a Belgian dubbel — first time — and realized I could do a triple batch.”
Brinson, a professorial-looking fellow who works in IT is a rapid-fire talker when it comes to beer. He explains his three-way split:
“One, a Belgian dubbel. Then an English brown ale. And then the third one would be a brown IPA. I’d never done any of those before, using the same base malts and wort. From there, I split it out into different carboys and fermented it with different yeasts.”
The result is a joyous, complex, ale that tastes like a Christmas celebration in your mouth — light and fruity at the start, the flavors evolve into chocolate and coffee on the back end. Labeled “Tim’s Holiday Ale” Brinson’s masterpiece is the third collaboration in Portland Brewing’s inaugural Home Brewer’s Series, which has become a way for one of Portland’s oldest breweries to reconnect with the spirit, energy and creativity that put Oregon at the forefront of the craft beer revolution.
In 2015, the brewery set up a 2-barrel system and made some beers inspired by Portland neighborhoods. Pappe says the next step was to get in touch with the Oregon Brew Crew, a long-established and well-respected homebrewers club.
“We wanted to give them an opportunity to brew with us and have an exchange of information.”
The first beer chosen for the collaboration series was a witbier from Sander Hoekstra, which was not without its hurdles.
”I get his recipe and I try and convert it to our system and send it back to him, and he’s like, ‘Oh, yeah, except the water chemistry doesn’t look quite right. It looks like you added too much.’ So, it’s like, ‘OK, you’re on top of this.’ He did some stuff in his house to hit different temperature rests that we didn’t have the capability to do on our system. So then we had to get creative and figure out how to do that.”
Pappe got it worked out. But the second beer, a red rye ale from Alex Brehm, proved to be as big a challenge.
Pappe says, “He’s a passionate extract homebrewer, so he was excited that I wasn’t going to talk him into doing all grain. That beer was heavily based around every different kind of rye malt you could find.”
But that wasn’t the hard part of upscaling from garage brewer to the professional level.
“Rye is very hard to run off,” Pappe explains. “I didn’t really account for that in our mash — just scaled everything up to our system: more extract, more malt. Put it in our lauter tun. Well, Alex doesn’t run things through a lauter tun. He puts his specialty grain in a bag and steeps it, and then rings it out and makes up the rest with extract.”
So, Pappe says with a smile on his face, “Alex was bringing the spirit of homebrewing into what we are doing. We ended up having to do what he did: shoveling the malt out of the lauter tun into mesh bags and squeezing out what we could. It turns out a great beer.”
Back in Brinson’s garage, he admires how Pappe was able to upscale his beer. “They were very careful in matching, proportion-wise, to be true to the recipe.”
These are one-off projects for Portland Brewing. The beer is only available in its Northwest Portland taproom and, possibly, each brewers’ favorite tavern. But that doesn’t matter to Brinson. Like other homebrewers, including Pappe, the process is “something that makes my wheels turn.”
Proceeds from the sale of Tim’s Holiday Ale went to the Oregon Food Bank.
By Don Scheidt
For the Oregon Beer Growler
“The difference between America and England is that Americans think 100 years is a long time, while the English think 100 miles is a long way.” - Earle Hitchner
Go back 40 years from the current day. What does 40 years ago mean in American terms? Jimmy Carter would win a presidential election over Gerald Ford in post-Watergate America. The year marked America’s Bicentennial — 200 years since the adoption of the Declaration of Independence. In a small way, 1976 also began to usher in some changes to American-made food and drink, industries that were dominated by large corporations at the time. Choice was the exception, not the rule; it was a big deal to have more than four or five beers on tap — an even bigger deal if there were imported beers among them.
It was against this backdrop that Don and Bill Younger became owners of the Horse Brass Pub in Southeast Portland. The takeover date of Nov. 1, 1976 comes with a nearly apocryphal story of a bill of sale, written on a cocktail napkin, found on Don's desk (or was it on top of his dresser?) after an evening of drinking. He broke the news to his brother after taking him into the business explaining he wanted to buy him a sign from the Scottish brewery with the same last name displayed on the wall, but wound up purchasing the whole establishment — a pub where you could choose from a half-dozen beers on tap.
Initially, selection was what was offered from the distributors: taste-alike American lagers, a few imports of dubious freshness, maybe some Anchor Steam from San Francisco. But when Cartwright Brewing Company opened in Portland in 1979, there was support from Horse Brass — an early sign that Don and company would be taking an interest in the burgeoning small-brewery scene, despite his fondness for Blitz.
While Cartwright folded, others came online, slowly but surely: Widmer Brothers Brewing and BridgePort Brewing Company in 1984, Portland Brewing Company in 1986, as well as Rogue Ales and Deschutes Brewery in 1988. During this time, Don was a champion of these businesses and Horse Brass become a primary sales point and supportive meeting place for new brewing entrepreneurs, whether they set up shop in Portland or were located out of town.
There was this microbrewery thing emerging — small-scale commercial producers with flavorful beers similar to imports on tap. For Horse Brass, the choice was obvious: support these guys and their beers. Add taps. Introduce people to local beverages. Give the owners of these specialty breweries business advice, even a little cash if needed. For instance, when Rogue first sent kegs out to the general trade, Horse Brass was first in line. A relationship between the pub and brewery formed quickly and naturally, one that was cemented in 1989 when Rogue made a special bitter for Horse Brass as its house beer.
A time of celebration coincided with tragedy, when Bill had an untimely death. Don asked that the beer from Rogue be named as a memorial to his departed brother. And so it became Younger's Special Bitter — “YSB” to many, cask-conditioned “Billy” to the regulars. By this time, Don was thoroughly in the microbrewery camp, and the tap selection was in a state of near-constant expansion.
As Horse Brass emerged as one of Portland’s premier beer bars, it gained repute far beyond the city’s boundaries. But the business had its troubled times too. There were economic downturns when people had less money to spend on extras like beer. Though Don and crew kept at it, having transformed the ordinary tavern into an English-style pub, complete with a beer engine for dispensing cask-conditioned ales and fish and chips that some consider the best in town.
The big test came at the end of 2008 when changes in local laws meant that Horse Brass — long a haven for tobacco smokers — would be smoky no more. Don, a front-of-house fixture often perched at the end of the bar with a beer and a cigarette, didn’t conceal his anger about the change. Many say his mood shifted after that as he was no longer allowed to smoke with others in a place he considered an extension of his home. But the pub prospered anyway, something even Don grudgingly admitted.
Later in 2010, the end approached. Failing health and injuries from an accident led to Don’s passing on Jan. 31, 2011. Longtime business manager Joellen Piluso has taken up the mantle of ownership, carrying on the pub’s traditions. The 40th anniversary celebration, held during the first week of November 2016, was a time of special beers — not just from local brewers, but from those across the country. There are numerous beers served at Horse Brass that weren’t even around during Don’s heyday, but that’s the spirit of the place. New brewers are always welcome if the beer is good.
In a young culture like Portland’s, 40 years may as well seem like 100 and plenty of people will happily come from 40 miles away to meet friends at Horse Brass. It’s the kind of place with a life of its own and is still instrumental in fostering the beer culture in the Pacific Northwest. There are people alive today who may yet help Horse Brass celebrate its 50th anniversary, or even its 100th, as should be the case with one of Portland's most enduring beer institutions.
Horse Brass Pub
4534 SE Belmont St., Portland
By Jim McLaren
For the Oregon Beer Growler
“This is a man's world, this is a man's world
But it wouldn't be nothing, nothing without a woman or a girl”
Erika Huston has a good, throaty laugh, and on a sunny April afternoon it’s bouncing around the empty Logsdon Barrel House & Taproom on Fourth Street in Hood River as she says, “I knew you’d ask me something like this.”
The question is — what does a woman bring to the beer business that a man doesn’t? “Without sounding sexist,” Huston begins, “I think women bring a maternal instinct, a maternal quality, of wanting to take care of people and make sure they’re happy. I also think we’re used to cooking, so our palate is a little better.”
How Erika Huston worked her way into managing the Logsdon Barrel House has to do with her history with Oregon beer. “I started drinking beer when I was (mumble) years old,” she said with another hearty laugh. “I was canvassing for OSPIRG (Oregon Students Public Interest Research Group) in Eugene. Henry Weinhard’s was considered craft beer back then. I tried my first taste of Blue Boar and I was, WOW, I didn’t know beer could taste like this. My dad drank mostly Old Milwaukee and Hamm’s.”
Huston moved to Portland in the early ‘90s and her palate took another jolt. While Widmer Brothers Brewing, Pyramid (formerly Hart Brewing) and Portland Brewing Company were growing fast, Huston was finding something with a different taste than what they were offering. “What really did it for me was when I had my first taste of Belgian beer. I have an older brother who is very passionate about beer as well. He’d been to Belgium and we went to Belmont Station and bought a few bottles. I tried a Duvel and it just blew my mind. I was like, ‘This is not beer. What is this?’”
The strong, golden ale would fire a passion taking Huston to the front door of her beer career. In 2004, the Concordia Ale House opened in Portland and Huston knew where her future lay. “They were very Belgian-centric at first. I thought, I have to work here.” Quickly, she took her beertending skills from Concordia to County Cork Public House and on to Saraveza. She found her way to Saraveza, the North Portland temple of all things beer, because a friend worked there. She hung around so much that it was just logical to ask for a job. Impressed by Huston’s background, her growing knowledge of beer and her passion, Saraveza owner Sarah Pederson immediately hired her.
The job became Huston’s graduate school, a place where beertenders do more than just pull you another draft. “Definitely, yeah, you have to be very knowledgeable about all of the things coming out. It’s overwhelming because – especially if you work in a craft beer bar that has rotating taps – there are things coming from out of state, there are constantly new breweries opening in Portland and Oregon. So, yeah, you have to be on top of your game. And, you also have to really get to know your customers; what their taste is, what they would like to see, like to try.”
Huston’s six-year stay at Saraveza was a golden time for the shop. As beer buyer, she helped it earn national attention as one of the 100 Best Beer Bars in the country as chosen by Draft magazine. She says selecting which beers fill the Saraveza coolers and come from its taps “is a constant balancing act. I refer to it more as a Tetris game. You’ve got these spaces to fill and you’re trying to make sure they all fit together like the pieces of a puzzle. You don’t want to have all of one style that you’re sticking with. You want to try and satisfy as many palates as possible.”
This is when those maternal instincts come into play. You have an audience you want to serve, but you can also serve the beer makers, especially the new ones who need to get into your shop.
“That was the biggest challenge for me, the biggest hurdle to overcome” she says. “You could smash someone’s dreams. It’s a very personal thing, to make beer. You have someone who is just starting a brewery. They’re coming to you and want you to try something. So I just learned to be very constructive and just be honest and say, you know, ‘I think that this could be good if you maybe tried a different variety of hop.’” Huston’s philosophy builds loyalty with the beer makers and the beer drinkers.
Looking at it from outside, it seems obvious now. Huston and Saraveza couldn’t last. As Sarah Pederson says, Huston made a lifestyle choice, but also a beer-style choice.
“I have roots in the area,” Huston says about Hood River. “I have a lot of friends who work at the breweries out here and I was coming out here to go camping or visit them it seemed like every other weekend during the summer. In the back of my mind I always wanted to move. But until I was offered this job, I didn’t have the fire lit under me to make it happen.”
The job offer also brought her back to the beer style she loves. “Logsdon makes all Belgian farmhouse-inspired beers,” she said. “We have a Flanders red beer. We do spontaneous fermentation, so some stuff that’s more on the tart side. We secondary ferment some stuff with fruit. Almost everything is barrel aged. And it is actually on an operating farm. The brewery is inside of a barn.”
For now, Huston is happy where she is. Such a job was one of her goals. Managing a barrelhouse allows her to be the link between beer maker and beer drinker to the benefit of each. She can take beer drinkers to places they might not otherwise go. And she can help the beer maker understand why people like — or don’t like — what they are doing. It’s a good role for a beer mother.
Logsdon Barrel House & Taproom
[a] 101 Fourth St., Hood River
By Anthony St. Clair
For the Oregon Beer Growler
In today’s fast-paced industry, it’s easy to forget that the modern craft beer revolution hasn’t even hit middle age yet. At Oregon State University, the Oregon Hops and Brewing Archives (OHBA), the first brewing archive in the U.S., saves and shares the story of hop production and the craft brewing movement in Oregon.
“We do this by collecting historical materials, conducting oral histories, sharing best practices for maintaining records and assisting with historical research,” explains Tiah Edmunson-Morton, main curator for OHBA (she also blogs about her work at thebrewstorian.tumblr.com). “In line with OSU's land-grant mission, this archive focuses on local agricultural, business and heritage communities, connecting OSU to the much larger story of brewing and hop growing in our region.”
Located on the fifth floor of The Valley Library at OSU, OHBA began in summer 2013 as part of the OSU Libraries & Press’ Special Collections and Archives Research Center. Edmunson-Morton works closely with staff in OSU Special Collections and Archives, the digital production unit and library administration. A student worker aids with research and a graphic design student recently designed a beer history board game.
Edmunson-Morton has collected oral histories from notable figures such as McMenamins’ historian Tim Hills along with beer writers John Foyston and the late Fred Eckhardt. Current projects include scanning brew sheets for the first 2,000 brews at McMenamins Hillsdale, Cornelius Pass Roadhouse and Fulton breweries. Portland Brewing’s Fred Bowman granted access to news clippings about the early years of Portland Brewing, as well as photos showing the remodel of the building at the original Northwest Flanders Street location in advance of the brewery’s opening in 1986. OHBA is also collaborating with the Multnomah County Library on “Portland Brew History,” a digital exhibit featuring materials from 15 breweries.
“I feel so lucky to be working on something so fun and culturally/scientifically significant,” says Edmunson-Morton.
University, Industry Are Key Partners
It’s only natural that OHBA is part of OSU. The Corvallis public university is renowned for its hops breeding, brewing research and Fermentation Science program. Edmunson-Morton works closely with all of them, as well as the beer and cider sessions staff in Professional and Continuing Education to discover and procure new materials and stories.
In addition to oral histories with hop growers, OHBA has records from the Oregon Hop Growers Association and the Hop Research Council and is reviewing hops industry photos and research reports from the 1920s-1950s. Edmunson-Morton has collaborated with the Benton County Historical Society to convert tapes of oral histories with pickers and growers from the early 1980s. “We also scanned a set of questionnaires from that same oral history project,” she says. “That give a really interesting insight into the conditions in the fields in the 1930s.”
OHBA also sources documents and histories through newspapers and other periodicals, such as Zymurgy and The Amateur Brewer, as well as newspapers. “I’d like to continue to collect research files, pictures and publications from beer writers,” says Edmunson-Morton. “We are also looking at expanding the archive to more actively highlight and collect materials related to barley. Who knows? This may lead to a name change if we include yeast too.”
The Art of Beer
Rep. Peter DeFazio and OSU President Ed Ray were among the first to come to OHBA’s opening day for “The Art of Beer: What’s on the Outside.” Celebrating the work of brewers and artists in Oregon through beer labels, the public walk-through exhibition was planned to be open during April and May 2015, but instead closed at the end of July.
With items dating back to the early 1980s, The Art of Beer showed that labels are more than just marketing or advertising. “While the range of art on labels and coasters itself was important,” says Edmunson-Morton, “I also wanted to look at identity, branding, the process of creating art and the simple artistry that goes into … such a small bit of visual real estate.”
Beer labels are a snapshot, she explains: telling customers about the company, the taste or style of beer, the experience you are likely to have. “They are also connecting with consumers as artists, creating something beautiful and evocative,” says Edmunson-Morton. “When you saw the bottles on store shelves or labels on tap handles you were picking up clues about the beer, the brewery, etc. But when you saw those labels enlarged on a wall, they turned into something much more: art.”
However, a sort of meta-exhibition was also at work. Archivists and curators “make choices about what you see, labeling items to categorize them, grouping them with other items, and asking the viewer to consider and examine them in a constructed way,” says Edmunson-Morton. “Advertisers work in the same way by inviting you to draw a quick meaning and conclusions based on what is on the outside, and then asking you to make a decision and interpretation about what’s inside.”
A Community-Based Archive
While of interest to brewing hobbyists, professionals and academics, the archive is also part of the public’s awareness about the history of a vibrant modern industry. “People don't know how interesting and important what they have is, or think the posters they produced three years ago aren't historic,” says Edmunson-Morton. “With an archive like this, three years ago is certainly history!”
OHBA is actively asking the public, brewing industry, and homebrewing community to contribute new materials, such as photographs, news clippings, publications, books, recipes, coasters, taplists, menus, and/or any records for breweries and hop growing operations.
“The way an archive grows is by adding materials, but the way we save a history is by sharing it and telling its story,” says Edmunson-Morton. “I want this to be a community-based archive, which means that we collect materials that tell the story of the cultural and industrial communities, but also the story by the communities. It's not just my story to tell.”
Questions, donations and contributions:
Tiah Edmunson-Morton, OHBA Curator
541-737-7387 / email@example.com
Visit the Archives:
Special Collections and Archives Research Center, Valley Library Fifth Floor, Oregon State University
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