By Patty Mamula
For the Oregon Beer Growler
It’s hard to believe, but true. There are still a few places in Oregon where craft beer is NOT king. Albany, sandwiched between Corvallis and Salem, is one of those places. Not exactly a craft beer desert (Calapooia Brewing and Deluxe Brewing Company are both located in Albany) — but close when compared to other cities that boast at least half-a-dozen breweries.
Enter Vagabond Brewing from Salem. When the opportunity arose to take over a former growler fill station next to Albany’s Heritage Mall, Vagabond jumped on it. Vagabond Brewing Outpost, a cozy sports pub, held its grand opening March 31. Located at 14th Avenue SE in Albany, it’s in a prime spot right off the city’s busiest street. “We have all the business on this end of town,” said Vagabond co-founder Dean Howes.
Vagabond Brewery, on Salem’s north side, celebrated its three year anniversary in February. The founders are James Cardwell, Alvin Klausen and Howes — three Marines who served multiple tours of duty in Afghanistan and Iraq and traveled all over the globe once they completed their service. “We developed a passion for beer and wanted to figure out something to do together,” said Howes.
They decided to capitalize on that passion and start a brewery named Vagabond. “We zeroed in on Salem. There wasn’t much happening here for beer,” said Howes. They wrote a business plan and scraped together enough capital to qualify for and secure a Small Business Administration loan. “We brewed with anyone who would give us the time of day — Gigantic, Breakside, McMenamins in Salem and several others. This industry is incredibly accommodating, “he said.
Their beers will be featured front and center at the Vagabond Brewing Outpost. Ten of the taps will be Vagabond’s and the other 20 pour guest beer and cider, with an emphasis on local products. Vagabond’s lineup is American, mostly Northwest styles. Their best-selling beer is a hop-heavy IPA called Attack Owl. It’s named for some local birds that began attacking people in a Salem park. The owl attacks made the national news and so did the beer. Howes said, “At one point, people were buying it as fast as we could make it.” Naturally, when Rachel Maddow mentioned it on her show, they sent her some samples.
Vagabond, which made 50 different beers last year, also plans on adding a 20-barrel lagering tank in order to make larger batches. Some of that increased capacity will surely be due to the traffic in Albany. The Outpost, which seats 60 inside and offers outdoor accommodations, features a new bar that was built by the three partners. In fact, the three did much of the construction work on the new location. Although the pub has a kitchen, the focus for the immediate future will be on beer.
Klausen and Howes plan to manage the Outpost and work the bar so they can get a handle on it and work out any kinks as they come up. During that time, they’ll launch the search for a manager.
Growth has been steady for this trio of Marines turned brewery owners. Last year, Vagabond opened the Victory Club in downtown Salem. Located between Commercial and Liberty Streets NE, it has a retro, speakeasy feel. The brewery itself is undergoing a 2,000-square-foot expansion. In the fall, a new 10-barrel brewhouse from JV Northwest will replace the current 3.5-barrel system. Vagabond produced 700 barrels last year, and with the new system capacity will increase to 2,500.
2195 14th Ave. SE #103, Albany
By Erica Tiffany-Brown
Of the Oregon Beer Growler
For the last three years, I’ve dressed up as a hop during the Halloween season because a.) hops are awesome, and b.) I’m both too lazy and not creative enough to conjure up some other costume. Although I love traditions, I’m growing tired of doing the same thing year after year. But one thing I never get tired of is Oregon beer — so, I’ve decided to brew up some new rituals for all of us featuring our favorite treat. Below, you’ll find four different fall activities — beyond just Halloween — and the beers that go with them. October will never be the same again!
Ashland’s Caldera Brewing is already Halloween-friendly thanks to their logo, a bubbling black cauldron. But what will really put you under their spell is the Toasted Coconut Chocolate Porter. The brewery uses in-house toasted coconut chips and natural liquid chocolate to create nothing short of Mounds bar goodness. The beer already claims to be dessert in a glass, so why not take your state of sugar-induced bliss one step further by pairing it with the Hershey’s tropical treat? | 6.2% ABV, 24 IBUs
Aside from having a great name, Nut Crusher Peanut Butter Porter from Wild Ride Brewing in Redmond blends the chocolatey, caramelly, nutty notes loved by porter fans and amplifies them times a thousand with an undeniably creamy peanut butter flavor. It’s a beer that pairs well with E.T.’s favorite food group — Reese’s Pieces. Added bonus: The candies will double as a type of breadcrumb trail when you’ve imbibed too many beers and can’t find your way back home! | 6% ABV, 18 IBUs
Fall Activity Pairing: Trick-or-Treating
Even though you’re too big to get away with going door-to-door asking for candy — unless you secretly steal from your kid’s stash — there are likely plenty of leftovers from that giant variety pack you had every intention of handing out to costumed little monsters. Instead of ravaging it like a zombie, here are some more Oregon beer and candy pairings to help you savor every last bite: Rusty Truck Brewing’s Taft Toffee Porter with Heath bars, Base Camp Brewing’s S’more Stout with Peeps marshmallows, and Rogue’s Hazelnut Brown Nectar with Ferrero Rocher.
Pumpkin Spice and Everything Nice
Pumpkin beer (or pumpkin anything for that matter) is one of those things people either seem to love or hate. But even the biggest pumpkin skeptic could be made into a believer with Rogue’s annual Pumpkin Patch Ale. “Crafted from patch to batch,” each year Rogue employees pick fresh pumpkins from Rogue Farms in Independence, load them up and drive them 77 miles to the Newport brewery. The pumpkins are then roasted and pitched into the brew kettle, creating a final product that rivals even the best witch’s brew. | 6.1% ABV, 25 IBUs
Complex enough to be in a category all on its own, Cascade Brewing’s Pumpkin Smash is not for the average pumpkin beer fan. The Portland barrel house is highly regarded for its sour beers, and Pumpkin Smash does not disappoint. Each year’s batch offers a different experience — for example, their 2015 version is a blend of blond and quad ales aged in bourbon and brandy barrels for up to 22 months with pumpkin and spices. In September, the brewery released the 2015 blend on draft only, with vintage 2013 and 2014 bottles available for purchase. If the spirits are in your favor, you’ll likely still be able to score a rare bottle at the brewery, or at bottle shops such as Portland’s Belmont Station and The Bier Stein in Eugene. | 10.8%-12.35% ABV
Fall Activity Pairing: Pumpkin Patch
Check out Heiser Farms in Dayton for the ultimate pumpkin overload. On Saturdays and Sundays in October, the farm has cannons that shoot pumpkins more than a quarter of a mile! They will also be serving Heiser Pumpkin Ale from Silverton’s Seven Brides Brewing, a brew made with pumpkins grown right on the farm.
Originally released as a seasonal in 2014, Ninkasi’s Dawn of the Red has become almost as much of a cult classic as the movie it’s named after — 1978 horror film “Dawn of the Dead.” The brewery’s label designer and art director, Tony Figoli, is obviously a fan of the film, so what better reason to add this zombie-themed pairing to your to-do list this Halloween season and beyond? According to the Eugene brewery, “it doesn’t take brains to know this IRA is a delicious choice any time of year!” | 7% ABV, 75 IBUs
The infamous Black Widow only summons herself two weeks out of the year, but she always leaves a lasting impression. Originally brewed at the McMenamins Thompson Brewery 25 years ago on October 15, 1991, this deep-black porter infused with licorice root is so enchanting she will be the star of her own “Widow’s Weekend” at various locations. While she’s available October 15 through Halloween at all McMenamins pubs, the Thompson Brewery usually releases the popular seasonal earlier than the rest. But don’t get too lost in her web, as she won’t be here for long! | 7.35% ABV, 30 IBU
Fall Activity Pairing: Scary Movie Marathon
Although there is a 1987 crime thriller which shares the name “Black Widow,” McMenamins has a lot more to offer than that in the scary movie department this month. The company’s Mission Theater and Pub in Portland offers a variety of screenings all year long, but in October, you’ll find that classic spooky movies are their specialty. “The Craft” and “Scream” are both celebrating their 20th anniversaries, “Little Shop of Horrors” is celebrating its 30th, and “Carrie” is celebrating its 40th. There will be multiple showings of each, along with the movie “Se7en.” Don’t forget to order your favorite McMenamins beer as liquid courage as you prepare to be scared!
Putting the Oktober in Oktoberfest
If you’re pumpkin-phobic, have no fear, Deschutes is here! The brewery recently added a new fall seasonal to its lineup: Hopzeit Autumn IPA. While this beer may or may not conform to the Reinheitsgebot (a German purity law only allowing water, barley and hops as ingredients), the beer is at least “100-percent gourd free” according to the brewery, and “blends the malt body and flavor of a Marzen with the hop profile of an IPA.” It even has its own hashtag: #SayNoToPumpkinBeer. | 7% ABV, 60 IBUs
For those of you wanting something you could drink a few steins of without being frightened by flavors, this section’s for you. Block 15 Brewing’s Autumn Farmhouse Ale, dubbed as a “harvest celebration of Pacific Northwest regional farms,” is a part of the brewery’s seasonal bottle-conditioned series. The beer truly lives up to its description, featuring organic North American malts, organic oats from Green Willow Grains, Willamette Valley hops, and honey from Queen Bee Apiaries, also located in Corvallis. | 7.4% ABV
Fall Activity Pairing: Oktoberfest
Although Munich’s famous Oktoberfest may be over, luckily for you there are still some Oregon breweries that are hosting their own versions of the revered German celebration this month, including Block 15’s Bloktoberfest on Oct. 21 (Pro Tip: You get free entry if you wear German-themed clothing). On Oct. 8 in Portland, not only is Zoiglhaus Brewing hosting its own Oktoberfest, but Widmer Brothers Brewing will be putting on an Oktoberfest at Pioneer Courthouse Square featuring rock band X Ambassadors.
No matter how you’re celebrating this month, don’t be too spooked to try a new Oregon beer!
By Sam Wheeler
For the Oregon Beer Growler
The fellas behind Vagabond Brewing have done it again. Their Victory Club opened June 3 in downtown Salem as the premier venue to experience a taste of Salem’s thriving craft beer scene.
The approximately 2,500-square-foot taphouse inside the Salem Arts Building has an adjoining event lounge, features 39 tap handles showcasing the area’s beers, ciders and spirits, serves a quality traditional pub menu, and it fits about 150 people.
As if running a successful and expanding commercial brewery wasn’t enough work, Vagabond Brewing co-owners Dean Howes, Alvin Klausen and James Cardwell adopted another project when they took over the space at 155 Liberty St. NE about nine months ago.
“The opportunity was too good to pass up and we are ambitious by nature so we decided to go for it,” said Howes.
The entrance to Victory Club is in an alleyway between Liberty and Commercial Streets NE, with plenty of nearby street parking. Doors are open 5–10 p.m. Monday through Thursday and 5 p.m. to midnight Friday and Saturday.
Hardwood floors and a 13-seat bar made of reclaimed timber will greet you from the left coming through the door. Private dining booths line the right wall, each enclosed on three sides. A pair of TVs hang above the bar, with another pair directly above a 29-handle tap wall. A double-wide sliding door opens into the event lounge, which includes a small corner stage, short bar, two TVs, table seating along one wall and a pair of couches and coffee tables.
A pair of rugs also help tie the room together.
“The look and feel is a lot different than the (Vagabond) brewery and is focused on a warmer, more intimate setting,” Howes said. “We were definitely going for the speakeasy vibe.”
The taproom emphasizes Salem-area beers and ciders, but some taps will feature breweries and cideries from around the Pacific Northwest and occasionally across the country.
“We are also excited to be serving unique craft cocktails in collaboration with Salem's Archive Coffee & Bar,” Howes said. "We genuinely hope that Victory Club is seen as a gathering and focal point for our local craft scene. We love our city and our community and want to show as many people as possible what it has to offer.”
To help keep the taps flowing at Victory Club, Howes said Salem-based Vagabond has increased production to about 50-70 barrels per month since adding a 15-barrel tank in January to accompany a pair of 12-barrel tanks.
And things aren’t slowing down, he said.
“We are in the process of planning for a full brewhouse upgrade sometime in the first half of 2017.”
[a] 155 Liberty St. NE, Salem
By Oregon Beer Growler Contributors
The summer of 2015 was a brutal one. There were 28 days where the city of Portland officially hit or exceeded the 90 degree mark. That’s nearly a month of sweating probably far more than you wanted to and cursing the fact that you still live in a place without air conditioning. It’s also 16 more days than we see on average. If we’re in for another scorching summer, and perhaps on our way to becoming the new Bakersfield, Calif. if that state’s drought continues to push north, at least we can celebrate our abundance of brewery patios with shade and quality beer. While we couldn’t include all of our favorites in this guide, here are some standouts from across the state during the past year:
825 N. Cook St., Portland, 503-265-8002, eclipticbrewing.com
Ecliptic’s patio has been evolving since it opened in 2013, but from the start the space offered a view of the West Hills — made spectacular as the sun sets —and I-405 as it spans the Willamette, adding a bit of schadenfreude spice to happy hour during rush hour. The umbrella-covered picnic tables provide refuge from the sun with foliage bordering two sides, breaking up the concrete parking lot and surrounding streets. Located in what is still a largely industrial area south of bustling Mississippi, the lack of nearby dining makes it feel like you’ve found an oasis as you sip beers named for the stars while gaining an astronomy lesson from the menu.
The kitchen is known to serve up some of the best brewpub food in town with a menu that rotates in accordance with the Old World calendar. For a price break, hit happy hour where popular items like Caesar salad, the classic burger and grilled salmon sandwich are a few bucks cheaper. However, don’t look past more unusual dishes like deviled eggs topped with boquerones or skip an indulgence like an ice cream float made with the Capella Porter. KRIS MCDOWELL
Fire on the Mountain
3443 NE 57th Ave., Portland, 503-894-8973, portlandwings.com
Fire on the Mountain is undoubtedly known more for its food — the wings in particular — than its beer. The restaurant had been making East Coast-inspired wings for six years when owners decided to get into the booming brewing business, adding a third family-friendly location that houses the brewery as well as pizza ovens that churn out a cross between New York-style and Neo-Neapolitan style pies.
During warm weather, the patio — which has a mix of standard four-person tables and larger picnic tables — is a hopping place to be. Sitting beneath the overhead covering can get a bit warm during the height of summer evenings but conversely, that same covering offers shelter from rain. An impressive mosaic outdoor fireplace brightens the decor and provides a coziness when the weather is cooler. All day on Mondays, beers are just $2.50. KRIS MCDOWELL
Laurelwood Public House & Brewery
5115 NE Sandy Blvd., Portland, 503-282-0622, laurelwoodbrewpub.com
Tucked out of sight, the patio atop Laurelwood Northeast (Did you even know there was an upstairs that includes an indoor “Brewers Den?”) feels like an oasis from the bustle on the main floor of the flagship location and traffic on Northeast Sandy Boulevard. While modest in size, they’ve made the most of the rooftop with bench seating — topped with flower boxes — around the perimeter that join with the two- and four-person tables. Raspberry vines and other foliage occupy another planter, helping to give the patio more of a backyard feel.
Nearly a dozen beers pour out of the taps along with a handful of guest ciders and the extensive menu offers plenty of options to accompany one’s drink of choice. Happy hour, with discounts on beer and food, gets even happier on Thursdays when they roll out Thirsty Thursdays. Each week the brewers select one keg of beer that goes for $2 a pint from 3 p.m. until the tap runs dry in the Brewers Den. Beers purchased in that area can be taken out to the patio. KRIS MCDOWELL
Montavilla Brew Works
7805 SE Stark St., Portland, 503-954-3440, montavillabrew.com
Occupying a corner on the west end of the business-filled portion of Southeast Stark Street in the Montavilla neighborhood, Montavilla Brew Works features a modest bar area that is open to the brewery itself with an adjacent patio that greatly increases the seating. It’s an adults-only place throughout (no minors, no furry friends) with a wide assortment of house beers. From the beginning, brewer/co-owner Michael Kora has put his brewing system through its paces to offer an impressive number of beers that range from summer patio staples like Stick and Frame Blonde Ale to heartier brews like Old Fellowship Barleywine. There are only minimal snacks onsite, but customers are welcome to bring in outside food like pizza from Flying Pie across the street.
The patio is fully enclosed, providing a buffer from the car and pedestrian traffic that is especially prevalent on warm, summer afternoons. Outfitted with umbrella-topped picnic tables, a cornhole game — an ideal one-handed activity to enjoy with a beer in the other — and the bar just steps away, it’s a setting that invites one to stay for a while and relax. KRIS MCDOWELL
Stickmen Brewing Company
40 N. State St., Lake Oswego, 503-4449, stickmenbeer.com
While Oswego Lake is largely inaccessible to the general public, particularly for recreational purposes, you can still drink and dine on the edge of the water and feel like you own a piece of it from the patio at Stickmen. The brewery, which opened in 2011, has a deck that extends over what’s officially called Lakewood Bay. You can spend hours entertaining yourself with nature — watching the blue sky turn purple and red at dusk or by tossing bits of French fry to giant bass and baby ducks. On a hot day, you can also sit back and watch stand-up paddle boarders find their balance or wealthy families taking a spin in their motorized vessels. If things really get crazy, the Lake Oswego boat cops will be on patrol. While the brewery no longer serves the skewers it once advertised in its name, the kitchen focuses on classic pub fare and thankfully F-Bomb IPA remains on tap. ANDI PREWITT
832 N. Beech St., Portland, 971-703-4516, stormbreakerbrewing.com
StormBreaker’s location on the corner of North Beech Street and Mississippi Avenue is surrounded by numerous bars, restaurants and retail shops that are frequently bustling with activity, making the patio a great place for taking it all in while enjoying the beers. Since the brewpub changed hands and names (formerly Amnesia Brewing) there have been numerous upgrades — to the interior, to the food and to the outside. What was once a utilitarian patio is now a space that has a permanent covering over a portion of the picnic tables — great whether one is trying to escape the sun or the rain — as well as a two fire pits with seating. If the fire pits are too crowded, there are also hanging heaters that provide year-round warmth when the patio is enclosed with detachable sides.
The beers can be enjoyed on their own or, for whiskey fans, StormBreaker provides eight shot pairings with half-pints. The food menu has a little something for everyone, including sharable plates for groups and selections for kids. KRIS MCDOWELL
Block 15 Brewery & Tap Room
3415 SW Deschutes St., Corvallis, 541-752-BEER, block15.com/brewery-tap-room#overview-2
A short eight-minute drive from its downtown location, Block 15’s Brewery & Tap Room offers more of a scenic setting, whether you’re seated inside or outside the building. The alluring view of Mary’s Peak — the highest peak in the Oregon Coast Range — is just the beginning of the appeal of this place. When you first pull into the parking lot, the outdoor patio draws you in right away. It’s airy, reasonably shaded, and decorated with a colorful array of flowers. With a dozen or so beers on tap (including the highly sought-after Sticky Hands IPA and the seasonal Mango Song IPA) it’s hard to pick just one — so your best bet is to start off with a taster tray. Once you’ve ordered, (carefully) carry your tray of beers outside and park yourself at one of the brewery’s picnic tables that surround the new fire pit. Then sit back, relax and enjoy your variety of brews that are “brewed feet from your seat.” Too hot outside? Venture indoors and doodle your way to happiness on one of their chalkboard tables next to a window. You’ll still get to enjoy the beautiful views — but with air conditioning. ERICA TIFFANY-BROWN
140 NE Hill St., Albany, 541-928-1931, calapooiabrewing.com
This Albany brewery recently celebrated its 10-year anniversary and it’s easy to see how Calapooia has stayed successful for so long. Between the wide range of beers, daily food specials and live local music every week, there’s always something new to enjoy. On a nice day, go up to their bar and order a refreshing summertime sipper like their Raspberry Wheat or turn up the heat even more with their award-winning Chili Beer, which features Anaheim, Serrano and Jalapeno peppers. Then, take a step outside. The leafy green foliage you’ll encounter once you enter their sheltered outdoor “forest” provides a nice retreat to hide from reality for a little while. Here you’ll find kegs that have been converted into planters, picnic tables and even an old church pew, which gives the space a unique charm. There’s also a barrel with a tabletop that reads, “This table has had other lives,” and goes on to say it was part of “a successful batch or 10 of bourbon and beer making.” Proof that what’s old is new again!
If you happen to be at the brewery on the first or third Wednesday of the month, imbibe in some liquid courage and take part in one of the Open Mic Nights, whether you might be a musician, poet or comedian. If your talents lie elsewhere, at the very least be sure to raise a glass and cheer on the brave souls willing to approach the stage! ERICA TIFFANY-BROWN
2065 Madrona Ave. SE, Salem, 503-584-1789, gilgameshbrewing.com
When you first approach the restaurant adjacent to this south Salem brewery, nicknamed “The Campus,” it’s hard to imagine it as a former office building for a grass seed warehouse. As you walk through the expansive (yet cozy) building, the beautiful woodwork and grand stone fireplace are a welcome introduction to the large back patio. You’ll discover there’s a fireplace out there, too — perfect for those cool summer nights. But the real star of the show is Pringle Creek, which runs alongside the patio. It’s a delightful complement to the light breeze that runs through the trees, providing a relaxing ambiance that can only be matched by the beer in your glass.
On the third Wednesday of each month, join former OBG cover girl Mikki Trowbridge for her ever-growing Yoga + Beer on Gilgamesh’s lush lawn next to the creek. After you detox, retox with a pint of the brewery’s DJ Jazzy Hef. The floral jasmine in the beer will take you one step further into becoming one with nature. ERICA TIFFANY-BROWN
Golden Valley Brewery & Restaurant
980 NE Fourth St., McMinnville, OR, 503472-2739, goldenvalleybrewery.com
McMinnville was a finalist in a Best Main Streets of America competition featuring more than 2,000 nominations. If you’ve ever strolled along Northeast Third and Fourth Streets, it’s no surprise that these stretches of pavement made for such a strong contender. Small, independent shops, restaurants and wine tasting rooms line the route. And, of course, no proverbial Main Street would be complete without a brewery. Well, Golden Valley stepped up to fill that void more than 20 years ago. It also happens to have one of the prettiest little patios in that area. The handful of tables are cocooned by vegetation — a wisteria tree does the bulk of the work by coiling up and over a planter in the middle of the space with a trellis that reaches toward the sky. The result is a ceiling of small leaves and branches with just enough natural skylights here and there for the sun to peek through. A fountain bubbles away in one corner above a carpet of small pink flowers and emerald ferns. It feels like you’ve stumbled into a hidden Main Street garden that only former mayors and head of the Chamber of Commerce get access to. ANDI PREWITT
Grain Station Brew Works
755 NE Alpine Ave., McMinnville, 503-687-2739, grainstation.com
If McMinnville’s quaint old town core is the city’s Main Street, then the Granary District might just have become the Entertainment Hub. The blocks of land haven’t shed their rural/industrial identity — large structures covered with corrugated galvanized steel dominate the area. Some are still stamped with the names of their former occupants (like the McDaniel Fertilizer Company), even though most have been transformed into winery tasting rooms and restaurants. At the heart of it all lies Grain Station, a rustic, brown barn with a sprawling patio that butts up against the parking lot. There’s a variety of seating — umbrella-topped picnic tables and plastic chairs pulled up to oversized wooden spools. But plenty of people are just fine with standing — it makes it easier to start dancing when moved by a band playing in the wood-roofed amphitheater. By next year, Grain Station will get a softer carpet of grass in its outdoor living room and even a cover. ANDI PREWITT
McMenamins Hotel Oregon
310 NE Evans St., McMinnville, 503-472-8427, mcmenamins.com/hoteloregon/location
You might not expect that a mere five stories up would feel like the top of the world. That’s how high McMenamins Hotel Oregon rises, and its Rooftop Bar offers surprisingly expansive views of Yamhill Valley’s wine country. Black, wrought-iron tables and chairs wrap around the building before spiraling higher, creating a layered view. Swaths of beige cloth are stretched across portions of the patio for shade, crisscrossing with string lights from the center building to exterior posts. Looking out at the city below you, the trees actually seem to outnumber the buildings and the Coast Range rises gently on the horizon. Because it’s McMenamins, you’re ordering Cajun tots. And while they still have it on tap, drink an Alienator IPA. The beer’s name is a nod to the city’s famous UFO sighting in 1950, the photos of which are said to be some of the most credible to date. ANDI PREWITT
Sky High Brewing & Pub
160 NW Jackson Ave., Corvallis, 541-207-3277, skyhighbrewing.com
It would be remiss to list off some of the best brewery patios in Oregon and not include Sky High Brewing. Nestled on top of the brewery’s renovated four-story building, this rooftop oasis offers some of the best views in Corvallis. While it may only be open seasonally (an often short window for Oregon’s rain-prone climate) and from 4 p.m. to closing time, it’s well worth the wait. At the top of the four-story renovated building, you can enjoy snacks, the brewery’s full tap lineup, and a full service bar. If you’ve had a couple pints and are feeling lively, there are several cornhole stations. Or, if you’re wanting to just take a load off and enjoy the sunset, there are plenty of tables shaded with big blue umbrellas for your ultimate comfort.
On a hot day, it’s nearly impossible to say no to something cold and refreshing. Luckily for you, the brewery offers Handys — which, despite what you may think, are drinks mixed with their Handlebeer wheat ale. You can choose from The Shandy (lemonade), The Randy (Reed’s ginger beer) or The Bandy (soda water — aka Banquet Beer). The Shandy is especially thirst-quenching on a summer day. ERICA TIFFANY-BROWN
Seaside Brewing Company
851 Broadway St., Seaside, 503-717-5451, seasidebrewery.com
The 102-year-old brick building that once held this coastal city’s drunkards and other lawbreakers, is one of the highlights of visiting Seaside Brewing. Since opening in 2012, the owners have slowly, but unrelentingly, worked on renovations while leaving the character of the rustic building intact. Take a seat at the bar and you can see metal rails still covering a small window that doubles as a liquor shelf. Taps sprout from the chipped brick wall of a cell, now holding kegs serving sentences of life with the likelihood of parole once they’re dry. But the exterior has gotten a makeover to match the coziness and hard-scrabble beach city charm that defines the inside. Deck seating now exists on two levels and the ground floor space is more prominently defined by the instillation of a canopy made with reclaimed wood that looks like it’s weathered many a storm near the sea. Strands of lights arc down from the trellis of beams, \creating a soft glow that’s matched by a brick-and-glass enclosed, gas-powered fire pit. From a picnic table seat, you can watch tourists make their way to the Promenade on a street choked with families struggling to control tandem bicycles or packed cars constantly slowed by the stream of pedestrians. On one of those rare summer days when Seaside breaks the 80 degree mark, the brewery kitchen’s chipotle fish tacos are a light dining option. Sweet mango salsa complements the lightly fried crunch of the fresh cod. A citrusy Lockup IPA won’t overwhelm the fish and its name is a reminder to appreciate the fact that you weren’t paying this jail a visit a century ago. ANDI PREWITT
Pelican Pub & Brewery
33180 Cape Kiwanda Drive, Pacific City, 503-965-7007
Like many beach traditions — scouring the same tide pools for signs of life, spending too much money at your favorite outlet mall or returning to the candy shop for the saltwater taffy and caramel corn you think is best — sipping beers in front of Haystack Rock at Pelican is a ritual you’ll never grow tired of. As soon as you round the corner of Cape Kiwanda Drive in Pacific City, it’s inevitable that the wind-swept parking lot will be packed with family vans toting sand buckets and Subarus sporting surfboards on the roof. After a day in the water or running up and down the nearby giant sand dune, Pelican is right there to help you rest and refuel just as it has been for 20 years. If you can manage to wait for a table on the patch of concrete out back, watching the sun slowly descend into the shimmering Pacific is all the payoff you’ll need for your patience. Rich, hearty fare is the menu’s strength, including fish and chips breaded with Kiwanda Cream Ale and a sweet, tangy slaw that’s actually not just a plate filler; mac and cheese made with Tillamook smoked cheddar; and a bleu cheese burger featuring Doryman’s Ale pork belly confit. And if a seagull with good aim happens to poop on your shoulder while you’re on the patio (it occasionally happens), chalk it up to life on the coast and order an Umbrella IPA in the hope that it will provide a symbolic shield next time. ANDI PREWITT
THE GORGE/MOUNT HOOD
4945 Baseline Road, Parkdale, 541-352-5500, facebook.com/Solera-Brewery-155875804519628
While sitting on the back lawn of Solera, you might expect a gun-toting farmer to pop out of the trees at any moment to confront you about trespassing on his property if you hadn’t just bought a pint inside. The long, narrow patch of grass that belongs to the brewery is corralled by a rope fence that stretches toward acres of orchards. In the distance sits a dark red barn with a slightly sagging roof next to rust-colored equipment. Majestically jutting out into the sky is the North Face of Mount Hood — the best view you’ll get of the peak from any Oregon brewery. The picnic table seating is basic and unadorned, but you don’t need furniture upstaging scenery this grand. In the decades-old building that houses the 7-barrel brewery and bar, beer flows from a stained glass-style portrait of three grinning skulls. You’ll find ever-popular styles like IPA, but Solera specializes in saison/farmhouse ales. Order something you’ve never tried before the live music gets going, turning this little patch of rural Hood River County into a party that’s wilder than a square dance after a barn raising. ANDI PREWITT
Thunder Island Brewing Co.
515 SW Portage Road, Cascade Locks, 971-231-4599, thunderislandbrewing.com
This is about as close as you’ll get to the Columbia River, as it surges and churns through the Gorge, from the patio of Thunder Island Brewing. The business was named after the feature that engineers created by carving into the mainland in 1890, allowing for the construction of the Cascade Locks and canal. A skinny strip of jagged grey rock topped with grass and trees is the tip of Thunder Island that’s most visible from picnic tables lining a guard rail on the property. The owners seem to upgrade their outdoor playground nearly every year. The space that started with minimal seating now has bench-style wooden booths, a metal fire pit emblazoned with the brewery’s logo, blue-and-white umbrellas, string lights and a brand-new beer bar that will provide some line relief during busy summer weekends. The faster you can get back to your seat, the better because the setting never bores. Not only can you watch barges meander back and forth along the water, you might even spot the Sternwheeler docking next door. This is also the only brewery where you might run into a Pacific Crest Trail-through hiker since Cascade Locks is the sole city along the route in Oregon. Should you run into any shaggy, trail-dust coated people hauling small homes on their backs, buy them a pint of liquid relief. ANDI PREWITT
Elk Horn Brewery
686 E. Broadway St., Eugene, 541-505-8356, elkhornbrewery.com
The campus haven. With seating for 50 at a dozen black wrought-iron tables, the thing about Elk Horn’s patio is how quickly you forget that you are sitting at the corner of two busy streets and are a stone’s throw from the University of Oregon. Founded in 2014 by the folks behind Eugene’s popular Delacata food cart, Elk Horn seeks to bridge the gap between beer, cider and wine, while providing guests with Southern-inspired food made in a kitchen that doesn’t cut any corners. First, order some frickles (yes, fried pickles). Then, sip your pint of Ducks Blue Ribbon Kolsch, Redic Dry Cider, Velvet Antler Red Ale (or any of the 24 beers, ciders and sodas on tap — not to mention the extensive whiskey list). Start drooling thanks to a menu of shrimp and grits, catfish, and chicken and waffles. Before you order, though, cast your gaze to the blaze burning at the far end: the recently added wood-burning oven is cranking out “beerizzas,” or pizza made with a stout crust. ANTHONY ST. CLAIR
Falling Sky Pour House & Delicatessen
790 Blair Blvd., Eugene, 541-653-9167, fallingskybrewing.com
While Falling Sky’s Oak Alley brewpub has a nice outdoor area, the Pour House & Delicatessen offers a spacious covered patio with raised counter and table settings. In addition to local accolades, including “Best Bar Grub,” “Best Burger” and “Best Place to Drink in the Sun,” Falling Sky has made a mark with its ability to brew diverse beverages and present quality charcuterie, breads, pickles and more. The deli also takes the prize for having the most family-friendly patio. The covered, enclosed space forgoes a fire pit and instead has a sand pit, complete with a selection of toys. There’s no better brewery patio in Eugene for kids to play while moms and dads take a breather over a pint of Blue Balloon Belgian Pale Ale or Dual Hearted IPA. If you want a little privacy while outdoors, fear not. Off in one corner, sectioned off from the rest of the space, there’s a secret table with room for four. From latkes to beef-pastrami sliders or other pastramis made of duck, lamb and beef, be sure to arrive with an empty stomach, because you certainly won’t leave with one. ANTHONY ST. CLAIR
Hop Valley Tasting Room
990 W. First Ave., Eugene, 541-484-2337, hopvalleybrewing.com
On your way west down First Avenue, traveling away from iconic Skinner Butte, when you pass the homebrew shop, auto repair place and various industrial businesses, you might at first wonder how in the world there’s a brewery to be found in this area. But you are indeed in prime Eugene beer country, so just look for the giant hop cone. When Hop Valley named the brewery and designed a logo in honor of the Willamette Valley’s hop-growing history, the founders knew that hops must be central to everything they do. The first thing you’ll see as you approach the long, narrow patio lining the side of the building? Hop vines making their way up trellises. Be sure to pardon Hop Valley’s dust — already with seating for 175 (and room for 260 people total), Hop Valley is currently further expanding the patio. Dip inside and peek through the large windows that let you see the brewing side of things. Then relax in the soothing presence of the plants that bring such bitter joy to the 18 beers on tap, such as Citrus Mistress IPA, Double-D Blonde Ale or Light Me Up Lager. The tasting in tasting room isn’t just for the beer. Check out an Irish take on the steak nachos, a spicy smoked andouille sandwich or a Mediterranean panini for some satisfying outdoor summer eats. Coming in the evening? A large rectangular fire pit provides a prime warm-up spot. ANTHONY ST. CLAIR
McMenamins North Bank
22 Club Road, Eugene, 541-343-5622, mcmenamins.com/NorthBank
When the folks at McMenamins opened their third Eugene location in 2000, they must have had summer on their minds. After all, where better to enjoy a pub burger and a pint of Summer Berry Stout (on nitro, no less), Copper Moon Summer Pale Ale or iconic Ruby, than on a patio next to the gently flowing Willamette River? Take in the sunset or watch the traffic roll over the nearby Ferry Street Bridge. And don’t feel guilty about noshing on the elk Bolognese, ale-battered fish and chips or pork shank osso buco. North Bank is not only riverside, it also borders part of Eugene’s vast network of bike paths, so order what you want and ride it off later. ANTHONY ST. CLAIR
Ninkasi Brewing Company
272 Van Buren St., Eugene, 541-344-2739, ninkasibrewing.com
Eugene’s largest brewery also has the largest beer patio, with room for up to around 300 beer fans. Located in the heart of the Whiteaker, Ninkasi’s tasting room is a walled garden of beery delights. A dozen tables are spaced throughout to give convenient seating, but it’s still easy to wander or hold up a patch of wall. Off near one corner, a large fire pit — filled with pale green, blue and pink rocks — gives you a chance to soak up some warmth when the sun finally fades on lingering summer evenings. In case of rain, a large canopy provides cover for part of the patio, or you can duck inside the tasting room. Hungry? Food carts can usually be found either in front of the brewery or just inside the patio, and it’s okay to bring in food from the outside. Once you arrive, first stop at the bar to order up your pint of Helles Belles Lager, Total Domination IPA, or Dawn of the Red India Red Ale. This summer provides another reason to raise a glass to a brewery named for the ancient Sumerian goddess: Ninkasi turns 10 this year. ANTHONY ST. CLAIR
Oakshire Brewing Public House
207 Madison St., Eugene, 541-654-5520, oakbrew.com
Oakshire is also celebrating its first decade this year, and their Whiteaker-area Public House has become an area favorite. The reason is apparent: when it comes to enjoying a fine craft beer on an Oregon summer evening, where better than a simple picnic table on a west-facing open patio? It’s a fine way to soak up every last ray of sunlight from the days that are, alas, already getting shorter. Take your pick of 14 picnic tables. The patio has no frills, but it’s good, simple outdoor seating, perfect for enjoying a bite from a food cart along with your pint of Watershed IPA, Sun Made Cucumber Berliner Weisse or Line Dry Rye IPA. ANTHONY ST. CLAIR
495 NE Bellevue Drive, Bend, 541-639-4776, worthybrewing.com
Worthy Brewing built a massive, 26,000-square-foot brewery outside of the downtown core for a reason — the plots of land east of Pilot Butte were much larger than anything west of Highway 97. While a large portion of that land was allocated for beer production, the location was begging for a place for customers enjoy the westward view. Enter Worthy’s patio, one of the largest outdoor restaurant spaces in Bend. Worthy is one of the better places to start your night out, considering its distance from downtown and its famous wood-stone oven bedazzled in shimmering, colorful tiles. Build a drinking base with an Oregon-inspired duck and fig pizza or blackened steelhead tacos and pair those with Worthy’s award-winning Easy Day Kolsch or Farm Out Saison. If you’ve already gone through the brewery’s year-rounds, try an experimental-hop IPA or coconut lime gose from the Heart and Soul Series. A large expansion on the restaurant and patio is underway, which will provide more seating, an outdoor bar and an observatory. In the meantime, round up the kids and set them loose on Worthy’s lower lawn while you relax and watch the sun set over Pilot Butte. BRANDEN ANDERSEN
10 Barrel Brewing
1135 NW Galveston Ave., Bend, 541-678-5228, 10barrel.com
There are few places within city limits that capture the stereotypical Bend vibe as well 10 Barrel’s Pub. Located in the heart of the west side, the patio is often filled with a capacity crowd surrounding a raging fire pit or mobbing the outdoor bar. While the location draws people from all walks of life, the majority are young adults in some sort of outdoor gear as they just finished a bike ride, mountain hike or long river float. And it’s not just the ambiance that draws them in. Some of the city’s tastiest (and best-funded) brews come out of these taps, including the staples and R&D batches. For instance, the now-famous Joe IPA was a pub exclusive long before it was distributed in six-packs. Keep an eye out for anything from Tonya Cornett, 10 Barrel’s celebrated sour brewer. BRANDEN ANDERSEN
Crux Fermentation Project
50 SW Division St., Bend, 541-385-3333, cruxfermentation.com
If you spend even a few of Bend’s 300 days of sunshine on Crux’s lawn, then you’re doing it right. The largest outdoor patio in town features lawn games, a large fire pit and some of the state’s best beers. While the restaurant’s menu is limited, there are two consistent food carts, including the cult-darling El Sancho Taco, that make hearty meals that can stand up to Crux’s barrel-aged beauties and heavy IPAs. The brewery is also loved by locals and tourist alike because of the “Sundowner” special. Thirty minutes before and after the sun sinks behind the Three Sisters, drinks are discounted. And you can’t beat the sky show. BRANDEN ANDERSEN
Bend Brewing Company
1019 NW Brooks St., Bend, 541-383-1599, bendbrewingco.com
Bend Brewing has been making some of the city’s best beers for 21 years, although it’s been overshadowed by Deschutes’ largeness as well as the feisty up-and-comers. But locals have known about Bend Brewing for years. It’s where Tonya Cornett got her start before Ian Larkin seamlessly took over. Upscale pub fare and a wide array of beer styles await those who enter the unassuming house in the downtown area. The Elk Lake IPA is there for those who need a hop fix, but the seasonals should not be ignored. Look for the Black Diamond Dark Lager, which refreshes despite its rich complexity. And bring a pink-hued Ching Ching American Sour onto the back patio that overlooks the famous Mirror Pond. While Bend Brewing was a hidden gem for years, its growing fame can make it tough to find a seat on the weekend, so plan accordingly. BRANDEN ANDERSEN
GoodLife Brewing Company
70 SW Century Drive, Bend, 541-728-0749, goodlifebrewing.com
GoodLife Brewing Company is nearly synonymous with its flagship beer, Sweet As Pacific Ale. While it’s a popular brew to crush while floating on rivers and lakes across the state, you could argue that one of the best spots to consume it is on the lawn next to the brewery. That space is large enough for two bocce ball courts, two sets of cornhole boards, a fire pit, a food cart and plenty of tables — yet still has plenty of empty grass for people to lay down and soak up the sun with beer in hand. The spot is tucked away in the Century Center, so it can sometimes be easier to find a seat here than at other, more tourist-driven breweries. Besides Sweet As, GoodLife’s bread and butter is the consistency of delicious, hoppier brews like Descender IPA. BRANDEN ANDERSEN
Sunriver Brewing Company
1005 NW Galveston Ave., Bend, 541-408-9377, sunriverbrewingcompany.com
When Sunriver Brewing announced it would be taking over the space that housed the Oblivion Brewing Company Pub on Northwest Galveston, many people shook their heads, citing immense competition on the west side of town. But with Sunriver’s solid menu and beers that are quickly racking up medals in national competitions, the move turned out to be a safe bet. The addition of the patio behind the pub has been a big draw, with several outdoor tables and a barn-like structure that will help provide shelter from the cold during winter months. The brewery makes beers that are great for all seasons. The award-winning Fuzztail Hefeweizen is refreshing and bright for summer days while Cocoa Cow Chocolate Milk Stout (when available) will be a warm, liquid dessert once the temperatures drop. BRANDEN ANDERSEN
Wild Ride Brew
332 SW Fifth St., Redmond, 541-516-8544, wildridebrew.com
Redmond is Bend’s little brother that’s quickly growing up. With more affordable housing and plenty of space to grow, more people are moving to Redmond to save on rent even while working in Bend. Wild Ride arrived at the perfect time, then. A huge patio greets you as soon as you drive up along with a small food cart pod with three to five trucks. Most days, the brewery door is rolled up and you can spot Paul Bergeman running around inside creating flagships like Hopperhead IPA and Whoopty Whoop Wheat or crafting styles outside the norm such as a hibiscus golden ale or a peanut butter porter. Enjoy any of these options on the concrete patio filled with giant wooden spools that have been turned into tables or high-tops covered by wide, white umbrellas. In addition to hikers relaxing with dogs, post-trek, you may even spot a regular who likes to bring his giant lizard with him to the brewery. BRANDEN ANDERSEN
By Michael Cairns
For the Oregon Beer Growler
Does spent yeast constitute a water quality issue for Oregon streams, and a financial burden on the state’s craft breweries? A September 2014 beer blog post described how two Austin, Texas breweries faced a fee of $5000 for “improper yeast disposal.” The piece made this writer want to do a little investigation to understand whether Oregon’s brewers are in danger of also getting slapped with hefty fines.
To understand why yeast would be considered a pollutant, a very brief science lesson is in order. Yeast, along with cleaning water, spent mash and hops that remain after the brewing process is complete, is usually discharged into municipal wastewater systems. Note that in Oregon most spent grains and hops, along with the yeast, are usually sold or given to farmers for animal feed — it’s organic and very nutritious. And yeast is ‘harvested’ for reuse in many breweries. These practices limit a lot of waste discharge, but not all of it. So where does the science come in? Well, the federal Clean Water Act of 1972 regulates the discharge of pollutants to the nation’s waterways. More specifically in this case, it’s the discharge of organic materials that may contribute to biological oxygen demand, which can stimulate the growth of algae in streams, lakes and oceans. This, in turn, can lead to a decrease in dissolved oxygen, which is bad for fish and other aquatic life. High concentrations of total suspended solids that could come from breweries pose another threat to waterways and wildlife. Acidity, expressed as pH, is an additional concern. OK, enough of the science lesson.
To determine whether Oregon breweries are in danger of being fined or required to pay special fees for their discharges, I did some digging and got some of my questions answered. First, Steve Schnurbusch of the Oregon Department of Environmental Quality (DEQ) told me that there are no requirements specific to yeast effluents, nor to brewery wastewater discharges in general. He spoke of ‘loading,’ a measure of the total amounts of organic matter discharged to streams in relation to the size of any particular wastewater treatment plant from a brewery and other industrial sources. In other words, if a large brewery is located in a small community with a small treatment plant, then there could be a problem. Schnurbusch noted that the DEQ mainly regulates end-of-pipe discharges to receiving waters — for instance, from treatment plants, rather than discharges from breweries to municipal sewer systems. He suggested I should speak to city officials who operate those treatment plants.
This suggestion led me to the City of Salem, where Nitin Joshi of Salem Environmental Services reiterated some of what I had learned from the DEQ representative. The City of Salem does not have regulations specific to yeast, or even to breweries. Salem breweries are considered commercial, rather than industrial, users. Unless a particular plant, or brewery in our case, discharges more than 25,000 gallons per day, then there are no permits required. Finally, I decided to speak to a brewer to get that perspective.
Santiam Brewing’s head brewer, Jerome Goodrow, was kind enough to talk to me as he was in the process of cleaning tanks after a brew and discharging the rinse water. Like most breweries, the spent grain and hops are used for farm animal feed, and some of the yeast is harvested. He noted that the cleaning solution, or disinfectant, is quite acidic, although it’s neutralized by use of a caustic solution, thereby creating a final effluent that is nearly pH neutral. Goodrow reiterated that they do not discharge enough volume into the city’s sewer system to qualify as an industrial customer, nor do any of the other Salem breweries. There are no issues specific to yeast discharge at Santiam.
So, the bottom line based on my limited research: yeast discharge to sewer systems does not seem to be an issue in Oregon. I’m confident that Oregon’s craft brewers are attuned to the potential and are very conscientious about recycling and limiting their discharge of both wastewater and organic materials. Further investigation may find a very large brewery in a very small community where discharge could create problems with biological oxygen demand, total suspended solids or pH conditions in the receiving waters, but that doesn’t seem to be the case at this point.
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