By Sam Wheeler
For the Oregon Beer Growler
“It’s the climate,” is a fitting motto for the city of Grants Pass, and Climate City Brewing Company knows how to make those mild winters and warm summers just a little bit better.
With delicious beer, that is.
Climate City was filling its first pint glasses back in March in its revamped historic brick building at 509 SW G St., and it was looking to take its first-rate craft beers to the regional growler market this fall.
And maybe a few bar taps, said Climate City co-owner Steve Baksay.
“We want to be selective at first — kind of brand ourselves to the crowd around here before we start sneaking up to Portland,” said Baksay, who is also a self-employed physical therapist in Grants Pass.
For supplying kegs in Southern Oregon, the brewery has been eyeballing Gil’s in Ashland, Beerworks and Growler King in Medford and Frank N Stene’s Monster Growlers in Grants Pass.
The most popular beer at Climate City is its Nookie IPA, said Baksay, which comes in at 6.5 percent ABV and 65 IBUs. The beer is crisp and clean with a malt backbone — everything you’d expect from a Northwest IPA.
The brewery pours three additional core beers: an easy-drinking Yellow Belly Blonde at 4.8 percent ABV and 20 IBUs; Rainie Falls Red at 5.5 percent ABV and 50 IBUs, which nails that hard-to-find, malty-bitter balance; and the Hyperion Porter at 5.8 percent ABV and 40 IBUs, which would make a splendid breakfast or shower beer.
At Climate City’s circa-1886 digs, though, beer is only one side of the story, said Mike Held, general manager of the restaurant, who, prior to settling in Grants Pass in August, called Texas and South Carolina home.
“I have had some pretty good restaurants under my belt and this place takes the cake in ambiance and beauty, along with the food and beer,” said Held. “I am just really excited about the direction that we are heading.”
The smoked duck poutine is one of the most popular menu items, he said, as has been the blackened-salmon and chipotle cream pasta dish dubbed “Mamacita.”
The restaurant boasts about 200 seats, Held said, 50 of which are outdoors. The restaurant’s outdoor patio is perched above Gilbert Creek with a fireplace centerpiece and hops growing nearby.
Brewmaster Brandon Crews joined the Climate City team from Rock Bottom Brewery in Portland, said Baksay, and has been a perfect fit.
Baksay, who owns the brewery and restaurant with his wife Jodi Paquin, a social worker, and longtime friends Mark Simchuk and his wife Christine Meis, who are local podiatrists, said Climate City will be looking to add another 20- to 30-barrel system in addition to is current 10-barrel system sometime next year.
The system will go in at a new site and coincide with the brewery switching gears into production mode with bottling and distribution, Baksay said.
“We’re looking forward to the next year,” he said. “We’ve already learned so much.”
It’s been an exciting journey, Baksay said, since the four co-owners started bantering with each other about starting their own brewery at the Winter Brewfest at Josephine County Fairgrounds in November 2013.
“After two or three, or four pints of beer we started talking about breweries,” Baksay said. And the rest is Climate City.
By Kris McDowell
For the Oregon Beer Growler
Love 'em or hate 'em, pumpkin beers are a fall staple that vary widely from pale, sessionable offerings to heavy, hearty brews. One of the best in Oregon falls in the latter camp and comes from 9-year-old Oakshire Brewing in Eugene. Big Black Jack Imperial Chocolate Pumpkin Porter gets a rating of 94 out of 100 on RateBeer, so while it might not be everyone's cup of tea there are plenty of people that enjoy the boldly flavored beer.
Oakshire's head brewer, Matt Van Wyk, brought the recipe for Big Black Jack with him when he started there six years ago. The first small batch was brewed the following year and started out as many specialty beers do — being a keg-only offering. Beer drinkers took to it quickly, however, and within a couple of years Oakshire began selling it in 22-ounce bottles as well.
The recipe has basically remained the same since Matt started making it, with only minor malt changes based on availability. He describes it as a hands-on beer due to the spices — nutmeg, dried ginger, whole cloves and cinnamon chips — that go into every batch. Similar in variety and amount to a premixed pumpkin pie spice blend, Matt's hand weighing ensures the beer comes out just the way he intended. After weighing, the spices are put into mesh bags, the equivalent of gigantic tea bags, which are then placed into buckets marked with the time each will be added to the boil. Just as "mise en place" allows a chef's process to flow smoothly, having the "tea bags" ready allows the Oakshire brewers a smoother brew day. Most brew days, the team is juggling three batches, transferring them from tank to tank, one after another. A delay with one batch could throw off the entire brew day. And even when Matt isn't leading the brewing, his process helps grease the wheels for the making of Big Black Jack.
In addition to the spices, each batch of beer gets solid dose of 70 percent dark chocolate and cacao nibs — 10 pounds of each. Unlike spices that might float to the top, these ingredients risk falling to the bottom and scorching the brew kettle. To avoid that problem, hot wort is poured over the chocolate and nibs in a separate bucket to create a sauce of sorts that’s then added to the boil. Lucky for the brewing staff, there’s always plenty of wort-chocolate to spare and Matt traditionally treats everyone to sundaes by bringing in ice cream the days the beer is brewed.
Pumpkin brews are often a point of contention for beer lovers because they tend to hit the shelves and taps before the pumpkins could realistically be harvested most years. But Oakshire plans ahead while using pumpkins from Stahlbush Island Farms in Corvallis. The team roasts, purees and freezes pumpkin every year, so the puree used in this year's batch of Big Black Jack actually came from last year's pumpkins. It's a method that eliminates the unpredictability of the growing season and allows the beer to be brewed in August, well before any local pumpkins could be harvested and processed, with the finished product reaching craft beer drinkers' lips in early September.
Being a spiced beer, Big Black Jack is one that is best when it’s fresh in order to experience the full spice profile. But the fact that it's also an imperial porter, coming in at 7.5 percent ABV, the beer can hold up to a bit of aging. Its flavor will change after a couple months, with the spice notes retreating, allowing the chocolate and roasty characteristics to become more assertive.
Knowing his beer was suitable for aging, Matt went one step further last year and aged part of the supply in two Heaven Hill bourbon whiskey barrels. A recent sampling confirmed that as it has aged, the spice notes have mellowed out — almost to the point of being absent. In their place is a rich, wood flavor from the barrels that complements the imperial porter. Fans of barrel-aged beers will likely have to visit Oakshire's Public House in Eugene for a sample, although it's possible that a keg or two may escape and surface at a special event in the Portland area.
Big Black Jack joins a host of other pumpkin beers from Oregon breweries with fall availability.
Oakshire’s Big Black Jack Imperial Pumpkin Porter is made using pumpkins from Stahlbush Island Farms in Corvallis. The squashes are actually roasted, pureed and then frozen the year before in order to eliminate the unpredictability of the growing season. The method also allows the beer to be brewed in August.
Oregon-Brewed Pumpkin Beers
7 Devils Brewing Co. | Winter is Coming Pumpkin Porter | 5.4% ABV | IBUs N/A
Agrarian Ales Brewing Company | Cucurbita | 4.5% ABV | 10 IBUs
Agrarian Ales Brewing Company | Von Tassel | 6% ABV | 15 IBUs
Breakside Brewery | Sweet Potato Mole Mild | 4.2% ABV | 10 IBUs
Burnside Brewing | The Dapper Skeleton | 5.9% ABV | 11 IBUs
Cascade Brewing | Pumpkin Smash Sour Ale | 11.9% ABV | <10 IBUs
Climate City Brewing | Galloping Hessian Pumpkin Ale | 4.5% ABV | 35 IBUs
Ex Novo Brewing Company | Pumpkin Biere de Garde | 8% ABV | 20 IBUs
Fearless Brewing | Smoked Pumpkin Ale | 8.35% ABV | 28 IBUs
Fort George Brewery | Squash Buckler | 6.5% ABV | IBUs N/A
Great Notion Brewing | The Great Blumpkin Ale | ABV/IBUs N/A
Green Dragon Brew Crew | Bring Me Pie | 7% ABV | 25 IBUs
Griess Family Brews | PJ's Pumpkin Pie | 5.4% ABV | 13 IBUs
Ground Breaker Brewing | Squash Ale | 5.7% ABV | 30 IBUs
Hair of the Dog | Greg | 5.5% ABV | IBUs N/A
Laurelwood Public House and Brewery | Laurelwood Pumpkin Ale | 7.5% ABV | 25 IBUs
Lompoc Brewing | Bibbidi Bobbidi Brew | 5% ABV | IBUs N/A
McMenamins Edgefield Brewery | Duskbringer | 6.06% ABV | 14 IBUs
McMenamins Kennedy School | Pumpkin Porter | 6.19% ABV | 12 IBUs
Misty Mountain Brewing | King Under the Pumpkin Russian Imperial Stout | 8.7% ABV | 40 IBUs
Oakshire Brewing | Big Black Jack Imperial Chocolate Pumpkin Porter | 7.5% ABV | IBUs N/A
Opposition Brewing Company | Nickabod Cranium | 6.4% ABV | 37.9 IBUs
pFriem Family Brewers | Pumpkin Bier | 6.9% ABV | 15 IBUs
Portland Brewing | Rico Sauvie Pumpkin Ale with Spices | 6.5% ABV | 30 IBUs
Rock Bottom Restaurant & Brewery | Name TBD | 5.5% ABV | 25 IBUs
Rogue Ales | Rogue Pumpkin Patch Ale | 6.1% ABV | 25 IBUs
Seven Brides Brewing | Heiser's Pumpkin Ale | 6.7% ABV | 15 IBUs
Silver Moon Brewing | Twisted Gourd | 6.8% ABV | 25 IBUs
Stickmen Brewing Company | Imperial Sour Pumpkin Lager | 9.8% ABV | 11 IBUs
StormBreaker Brewing | Pumpkin Peddler | 7.3% ABV | 13 IBUs
Three Mugs Brewing Company | "A Clever Pumpkin Name" Ale | 7.5% ABV | 35 IBUs
Vagabond Brewing | In Gourd We Trust | 5.1% ABV | 25 IBUs
Vertigo Brewing | We Don't Know Jack III | 6.3% ABV | IBUs N/A
By Alethea Smartt LaRowe
For the Oregon Beer Growler
If you have ever attended a Portland-area beer festival or an Oregon Brew Crew meeting, you have probably seen Jenn McPoland and Jeremie Landers. The husband-and-wife team are very active in the local beer community, volunteering and helping coordinate and staff events throughout the year.
A third-generation Oregonian and second-generation Portlander, Jenn remembers walking from her Northwest Portland apartment to her job downtown with the smells from the Blitz-Weinhard Brewery -- which brewed its last beer in 1999 -- permeating the air. She drank Henry’s back then, but was introduced by a friend to big, hoppy beers in the early 2000s and now enjoys all styles of beer. Her love of beer became a hobby when she started homebrewing in 2004.
Jeremie, who has lived in Portland for half of his life, recalls that the first craft beer he ever drank was Widmer Hefeweizen at a bar in Sacramento, Calif. when he turned 21. He admits that he wasn’t a big beer drinker until he tried BridgePort IPA. The impression left by the complex hop flavors set him on a course, both for a lifelong love of IPAs and, eventually, a desire to try to recreate his favorite beers which culminated in his first attempts at homebrewing.
The natural next step in learning more about making beer was to join a homebrew club. Jenn started attending Oregon Brew Crew (OBC) meetings at F.H. Steinbart Co. in 2004. OBC is Oregon’s oldest homebrewing club, established in 1979. It was at an OBC meeting at Widmer Brewery in July 2006 that Jeremie first laid eyes on Jenn. She was serving on the board of directors and Jeremie was attending the meeting with the goal of joining the organization as a member.
Their first date was at Horse Brass over pints of Terminal Gravity IPA. In the subsequent months and years, they bonded over their mutual love of beer and became ever-more involved in homebrewing, with both holding various positions on the board of the OBC. It was only a matter of time before a wedding was in the pipeline.
With Rob Widmer’s blessing, they were married where they first met, at Widmer Brothers Brewing, in September 2010. The ceremony was officiated by their friend Lisa Morrison, aka the Beer Goddess, who was ordained as a Dudeist Priest for the event. Incidentally, Lisa was being filmed for the documentary "The Love of Beer," produced by Alison Grayson. As a result, their wedding appears in that film.
The reception, where many friends from the beer community gathered to toast the couple, featured free-flowing beer from 12 kegs. For their honeymoon, they traveled to Europe, specifically to well-known beer destinations: Brussels and Bruges, Belgium; Prague, Czech Republic; Munich, Germany for the 200th anniversary of Oktoberfest; and Bamberg, Germany. During the three-week trip, they had many romantic beer experiences including drinking Kwak and Tripel Karmeliet on draft on their first morning in Belgium. They also warmly recall dining at a rooftop restaurant in Prague, drinking good beer and eating great food while enjoying the 360-degree view of the city.
After settling back into married life in Portland, Jenn and Jeremie purchased a home in the Kenton neighborhood in 2013. They have converted the 350-square-foot detached garage into a private brewery and drinking den, named McPoLanders Taproom. They acquired a 6-foot-by-10-foot walk-in cooler from the Old Ivy Taproom in Vancouver, Wash. and also have a 42-cubic-foot bottle fridge stocked with an envy-inducing selection of craft beer from all over the world. On the night I visited, the impressive draft beer list was comprised of four McPoLanders homebrews, two collaboration beers, two locally-made commercial beers, and one homebrew made by their friend Lee Hedgmon.
Jeremie says his favorite style to brew is Cascadian Dark Ale. Jenn doesn’t have a favorite, but along with brewing traditional styles like stouts and IPAs, they also enjoy the challenge of experimenting with things like fruits and spices.
The couple also likes to enter homebrew competitions, where they find it helpful to get feedback from both professional beer judges and regular beer lovers alike. At the 2014 Fall Classic, the OBC's yearly American Homebrewers Association/Beer Judge Certification Program-sanctioned homebrew competition held after hop harvest, Jenn and Jeremie each took home two gold medals apiece, with Jenn taking the “Best of Show” out of hundreds of entries. She now holds the distinction of being the first solo female winner of that title at the Fall Classic. Earlier in the year, Jeremie entered the Clean Water Services Pure Water Brew Competition and took second place with a German pilsner. The beer was sent to New Orleans for the WateReuse Association's “One Water Innovations Gala,” where it received high praise for its quality and drinkability.
Over the years, Jenn and Jeremie have had the pleasure of teaming up with various brewmasters to brew their recipes professionally. In 2012, they brewed "North End Cascadian Dark Ale,” a Timbers Army Homebrew Competition “Best of Show” winner at the New Old Lompoc Fifth Quadrant. In 2013, they won the Widmer Collaborator Homebrew Competition with "Kenton IPA" which they then brewed in 2014 with Dan Munch on the Widmer Innovation Brew System for local release. Also in 2013, Jenn, with the Ladies of Lagers and Ales (LOLA), brewed a CDL at Base Camp. In 2014, they brewed their "StellaNova India Session Ale" with the legendary John Harris at Ecliptic Brewing for the Willamette Week’s Beer Pro / Am. Jenn also brewed another beer for the Pro / Am with LOLA and Tonya Cornett at 10 Barrel in Bend. They have already started off the new year with another collaboration. In January, they brewed a Russian Imperial Stout with Charlie Hutchins at Rock Bottom Brewery in Portland.
Another unique beer-related fact about this couple is that they have a yeast strain named after them. While on their honeymoon in Prague, they visited the famous U Fleků Brewery where they enjoyed a Bohemian Dunkel. They acquired samples of the yeast, which they brought back to Oregon and then gave some to Wyeast Laboratories, which made it into smack packs. OBC members conducted the “McPoLanders Czech Lager Yeast Experiment” by brewing a variety of beers using this yeast.
While Jenn and Jeremie truly enjoy all of their work and involvement in the Oregon beer community, they do not have any plans to open their own brewery. “We just wouldn’t be able to maintain the lifestyle we have now if we brewed commercially.” Both have full time jobs, neither of which is in the craft beer industry. They will continue to homebrew a few times each month as well as participate in club events and educational seminars helping new homebrewers.
As Lisa Morrison enthuses, “Jenn and Jeremie epitomize everything that's great about Oregon beer. It's safe to say that no other couple has devoted so much time and energy to promoting and celebrating our local beer community. From their wedding to their new in-home taproom, their passion for beer -- and more importantly for each other -- is evident every day. Cheers to the McPoLanders!”
By Alethea Smartt LaRowe
For the Oregon Beer Growler
Vasilios Gletsos has been brewmaster at Portland’s Laurelwood Brewery since 2011. He recently announced that he is moving back to the East Coast and onto a new job as production manager at the highly-acclaimed Hill Farmstead Brewery in Greensboro Bend, Vt. Shane Watterson, who has worked at Laurelwood for the past four years, has been tapped to replace Gletsos.
This is not the first time that Gletsos has passed the torch to Watterson. That was in 2008, when Watterson became education chair of the Oregon Brew Crew, the state’s oldest and largest homebrewing club, after Gletsos vacated the position. By all accounts it was a successful transition, as Watterson embraced the challenge and started the popular Build-a-Beer project, which taught members recipe design ingredient by ingredient.
Gletsos, who previously worked at the Jantzen Beach location of BJ’s Brewhouse, Rock Bottom Brewery in Portland, and Portland Brewing Company (formerly MacTarnahan’s), came to Laurelwood during a tough period of transition. Besides the challenge of continuously running the 15-barrel brewery at capacity, he had to deal with a hop contract issue that caused the brewery to remove its flagship Workhorse IPA from distribution for almost a year.
Gletsos not only weathered the storm, but has also managed to introduce many popular new beers and initiatives over the past few years. Among his long list of accomplishments are the award-winning Megafauna Imperial IPA, his work on Laurelwood’s fresh hop beer offerings, and the implementation of a sour ale and barrel aging program. One such beer, named Golden Weapons, is an American sour ale that is currently bottle conditioning and, when ready, will be available at the restaurant and bottle shops. Gletsos says the satisfaction he feels from “designing, executing, promoting and distributing beers we are proud of” is the best reward for his efforts.
Shane Watterson, who started out homebrewing, has been at Laurelwood since 2010. He previously worked at Deschutes Brewery in Portland and has completed the American Brewers Guild’s Intensive Brewing Science and Engineering program. Referring to his decision to accept the promotion to brewmaster, Watterson said, “I like being on the floor and making beer - that’s where I shine the most, but I like learning new stuff more than anything.” Never one to shy away from a challenge, Watterson felt that this was the right time to take advantage of this opportunity.
Watterson has already accomplished many things in his time at Laurelwood. Specifically, he mentions his efforts to make the brewery as efficient as it is right now. In his first few months on the job there was a lot of turnover. “While dealing with the chaos from losing experienced crew members, we went piece by piece through the brewery and determined how to make it more efficient, which resulted in cutting time out of our work week, making beers more consistently, and using less ingredients.”
The role of brewmaster is quite different from working as the lead brewer, as Watterson has done for the past two years. Now his days will be filled with meetings, handling logistics, planning for the future, and developing his team. When I asked Gletsos what advice he would give to Watterson, he first made it clear that he thinks Shane is more than capable of doing the job even better than he has. Upon further reflection, he said, “It is very disorienting to move off the floor and out of the flow of the brew day. Shane has an opportunity, now more than ever, to do things the way he wants and mostly on his own terms. He needs to keep asking himself, ‘What do I want to create?’ and not get bogged down with the procedural aspects of the job.”
One advantage Watterson has is his four years of experience with the Laurelwood setup. “I have a practical idea of how a recipe is going to turn out and can put that on paper so the guys on the floor understand the process.” While the current crew has been working together for several years, there are still new things to learn as they take on new responsibilities. As he takes over the role of brewmaster, Watterson says, “I’m going to be very team-oriented. I want their feedback and respect their opinions. This crew drinks a wide variety of beers and has different palates. That’s true of our customer base as well. I think we have a good idea of what Laurelwood customers want and can make beers they are going to like.”
As for future plans, Watterson reminds me that “people don’t realize how far out stuff is planned. We have hop contracts for the next several years, so Vasili has already planned out a lot in terms of beer production.” Besides making some new experimental beers, Watterson, who married his longtime girlfriend over the summer, plans to recreate the XPA he shared with his wedding guests. He also recently made a dry-hopped pilsner and is planning to make a bretted saison akin to The Commons Brewery’s Flemish Kiss.
A chance meeting at the 2014 Great American Beer Festival also created the possibility of a collaboration beer with Brasserie Saint James out of Reno, Nev. The brewery won Mid-Size Brewpub and Mid-Size Brewpub Brewers of the Year for Head Brewer Josh Watterson and Assistant Brewer Matt Watterson. Previously unknown to each other, Shane Watterson ultimately discovered that the brothers are his second cousins.
When asked how he spends his time when he’s not brewing, Watterson mentions that he has many ever-changing hobbies, including playing the ukulele. He loves experimenting with fermentation and makes cheese, sausage, pickles and other tasty treats. He also likes to camp and spend time outdoors, taking advantage of all this state has to offer.
As Gletsos once again hands over the reins to Watterson, he fondly recalls his time at Laurelwood, occasionally working on the floor with the crew, tasting some really amazing beers, and communicating his experience and love of beer to the public. He tells me that he hopes to spend his last days on the job sharing beers and memories with his friends and colleagues.
The Oregon Beer Growler raises a collective pint to Vasili Gletsos, with much appreciation for his hard work and the excellent beers that have resulted from his time at Laurelwood; and to Shane Watterson, as we look forward to enjoying the fruits of his labor in the months and years to come. Cheers!
Laurelwood Public House & Brewery
[a] 5115 NE Sandy Blvd., Portland
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