By Anthony St. Clair
For the Oregon Beer Growler
It’s the start of a new year, so time to brace yourself and get up to speed on some of the upcoming developments in the craft beer scene from Eugene to Roseburg to McMinnville.
Alesong Tasting Room and Beer Club
Currently the newest brewery in the Eugene/Springfield area, Alesong Brewing & Blending starts 2017 with additional developments: the opening of a rural tasting room and inclusion in a beer club.
Located on 4.5 acres bordering a winery about 20 miles southwest of downtown Eugene, the 3,500-square-foot facility will house a barrel room, production facility and tasting room. Co-founder Matt Van Wyk expects a spring opening.
Meanwhile, Alesong beers will be among the offerings in the Rare Beer Club, one of the memberships offered by monthlyclubs.com. “We were so happy to have connected with Alesong,” says Kris Calef, monthlyclubs.com president. “I can honestly say that I haven’t been as excited about working with a brewery as I was after tasting Gin Hop Farm. Outstanding beers.”
New Name for Mancave
After a year of ups and downs, including the loss of its brewery space, Mancave Brewing Company has established an alternating proprietorship arrangement with Elk Horn Brewery. To further mark the brewery’s new chapter, founder Brandon Woodruff has also renamed the business. With limited production of less than 25 barrels per month, Manifest Beer Company plans to release a beer per month, with limited keg distribution in the Eugene and Portland areas. The first release will be Exalted IPA.
“We wanted to give up more often than not, so many things piled against us at once,” said Woodruff on the brewery’s Facebook page. “Only two things kept us going: an insatiable search for beers unlike any other, and our family of followers.”
Oakshire Takes It Back to the Brewery
While visitors to Oakshire Brewing now come to its Public House in the Whiteaker area, the 10-year-old establishment wanted to take things back to its roots. The public will once again be welcomed into its production brewery, complete with a small tasting room — a tradition that had been abandoned for some time.
During the summer of 2017, Oakshire plans to resume Friday tastings “that were once a staple of the Oakshire beer experience,” says co-founder Jeff Althouse. “Beer, brewery tours, music and food carts will showcase the roots of our small company and allow our old and new friends to enjoy a beer at the location where it all happens.” More details will be announced in spring.
Oakshire will also bump up its CORE seasonal line: Sun Made Raspberry Berliner Weisse, with real raspberries, will be released in February 2017, followed by the original Sun Made Cucumber Berliner Weisse in May. Oakshire has added dedicated equipment for kettle souring and plans to release more sour beers.
Ninkasi’s Three Bs
Ninkasi goes into 2017 with a new distribution partnership with Bigfoot Beverages, a new director of brewing process development and a return of their popular Believer Double Red Ale.
Beginning this month, Eugene-based Bigfoot will distribute bottled Ninkasi beers to off-premise accounts in Eugene. This change will allow Ninkasi’s local distribution team to focus on sales to area bars and restaurants.
While completing his doctorate in Brewing Science at Oregon State University, Daniel Sharp interned at Ninkasi. Now with his completed Ph.D., Sharp returns to Ninkasi — but as the brewery’s new director of brewing process development. Drawing on his research on hop utilization and impacts to flavor and aroma in brewing, Sharp will focus on improving Ninkasi’s brewing capabilities as well as leading educational and research efforts.
And did you believe that Believer could come back? Originally released as a winter seasonal in 2006, the popular double red ale returns through April as part of Ninkasi’s Seasonal Release Series. A portion of all Believer sales will be contributed to three national nonprofits.
Lookingglass Looks Ahead
Lookingglass Brewing, located outside of Roseburg, aims to expand its brew system and Winston-based taproom, as well as add a bottling line, says founder Mark Nunnelee. “Ideally, we would like to expand to a 7-barrel system and increase the number of our sales accounts,” explains Nunnelee. “The number of accounts we can have currently is limited due to the size of our brew system.” Nunnelee is also exploring a partnership with Winston Donuts Cafe to bring food into the Lookingglass tasting room.
Backside Brewing Co. in Roseburg recently began bottling and self-distributing its popular flagship Axeman Red. Backside’s 22-ounce bottles initially will be available at the tasting room and in select locations in Southern Oregon.
“We’re really excited for bottles,” says owner K.C. Mckillip. “Getting beer on draft is great, but you only have one tap handle. The bottle gets our logo and image on the shelf. Axeman is one of our top-sellers, and there are so many more potential places for us to see beer now.”
Mckillip plans to extend distribution gradually, with the hope to have four packaged beers by summer.
Expansion/New Brewmaster for Salud
Roseburg’s Latin-inspired Salud Restaurant & Brewery is expanding. After naming a new brewmaster, Chad Northcraft, owner Manny Anaya has announced that Salud will be moving their brewery to an off-site facility. The new brewery will be walking distance from the restaurant, allowing more dedicated space for brewing, conditioning, packaging and distribution.
New Brewery Planned
A gluten-free brewery in McMinnville is in the works. Doppelganger Brewing applied for Oregon Liquor Control Commission licensure in October 2016. Its current address is on Northeast Riverside Drive in an industrial part of town.
By Anthony St. Clair
For the Oregon Beer Growler
Smaller urban areas are seeing a rise of craft beer, often alongside a rise of artisanal local food. Manny and Olivia Anaya, founders and owners of Salud Restaurant and Brewery in downtown Roseburg, wanted to build on their deep roots in the community where they grew up, but they wanted some flare in the food — and craft beer in the glass. So the husband-and-wife team decided to bring Latin-inspired food, paired with house craft beers, to the 22,000 citizens of their small city, located about an hour south of Eugene off I-5.
“When guests enter Salud, they come as strangers and leave as our friends,” says Manny Anaya, which makes sense given the name he chose. Meaning “to your health,” salud is a common toast in many Latin and Hispanic countries, and Anaya describes Salud’s atmosphere as “created for laughter and relaxation.” The small restaurant and brewery offers appetizers, tapas, specialty entrees, tacos and desserts. Beverages include Umpqua Valley wines, craft beers, house margaritas, mojitos and mules. In addition to being family friendly, Salud also features SNL, but not the one you might be expecting. Salud Night Life brings in local musicians, bands and DJs with happy hour specials.
“We consider ourselves Spanish-fusion cuisine,” explains Anaya. “We take fresh ingredients, add some interesting spice, use some old-school-meets-new-school recipes, we take our time and we end up making some really amazing food.”
Ten employees work alongside the Anayas, including brewer Sean Vincent. From a family who owned restaurants, Vincent began as a homebrewer and evolved into professional brewing. Together with the Anayas, Vincent develops beers on Salud’s 1-barrel system with what Anaya describes as “uncommon and unique ingredients.” That could be tamarind in a triple IPA or Mexican chocolate in a stout. “The first beers we made were our Ab-Salud-Ly IPA and our Dusk ‘til Dawn Mexican chocolate stout,” says Anaya. “We literally brewed that beer from dusk ‘til dawn that first batch.”
The recently released spring and summer menu features a large selection of tapas and continues evolving Salud’s offerings: saffron clams cooked in a creamy coconut milk broth, duck tostadas cooked in traditional French confit, lobster ceviche served with handmade chips and lichen skewers dusted with cumin and cinnamon, served with a house-made crema. An imperial red ale is about to be released and fresh mint is being brought in daily for mojito season, which “is in full effect.”
Patrons can also sign up for Salud’s Familia Membership. In addition to receiving a custom 64-ounce growler with name and member number, members of Familia gain access to special events and deals, including tap takeovers, dinner pairings, beer debuts, discounts on merchandise and growler fills, and admission to private parties on holidays like Halloween, New Year’s Eve and Salud’s anniversary.
Anaya came from a restaurant background. “My parents, aunts and uncles have many successful Mexican restaurants here in Oregon,” says Anaya. “I worked for my family for about 12 years helping them manage their restaurants with the goal to one day have a place of my own.”
He and his wife evaluated properties and kept an eye on local opportunities. When the right space came along in downtown, among a growing scene of local shops, eateries, and other small breweries and taphouses, the Anayas jumped on it. After four months of remodeling, Salud opened its doors to the public in 2014.
“My wife has been a great partner in all of this,” says Anaya. “She works full-time as an operating room nurse here in town and has helped me get this dream of mine together. We collaborate on menus and work closely on our wine and beer pairing dinners. We both have always had a passion for handmade delicious food and good craft beer. Our best dates have been exploring cities one bite at a time.”
As Salud gains popularity, the couple are looking ahead for how they might grow the brewery. Beer, though, will remain in-house for now. “We love showcasing and pairing our food and beer together to create the whole dining experience,” explains Anaya.
Salud also reaches out to the broader community and is there for the ups and downs. In the aftermath of the October 2015 shooting at Umpqua Community College, Salud teamed up with four other local breweries (Backside Brewing Co., Draper Brewing, Old 99 Brewing Co. and Two-Shy Brewing), plus Hop Valley Brewing Co. in Eugene/Springfield, to create an ale to raise money for victims and their families.
Despite the UCC shooting being what brought national attention on the area, Roseburg, Douglas County, and the Umpqua Valley have been seeing positive change after years of struggling with the decline of the once-strong timber industry in the self-described “Timber Capital of the Nation.” The Umpqua Valley is known for its wine, but breweries are growing too. “We were the sixth brewery to open here, but the second full restaurant and brewery,” says Anaya.
While optimistic for the future, Anaya also acknowledges that Roseburg and the surrounding area face challenges. “This is a small town with not a lot of disposable income. Roseburg also does not have much of a hospitality industry, which can be a challenge for travelers,” he says. However, “Douglas County has the potential to grow, we just need more local businesses to invest here. We see Roseburg growing and changing in the near future.”
Anaya feels that local support for Salud, and for craft beer, is growing, but no matter what, he and his wife are running their business where they belong.
“This is where we grew up,” says Anaya. “This is home.”
Salud Restaurant and Brewery
[a] 537 SE Jackson St., Roseburg
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