By Patty Mamula
For the Oregon Beer Growler
As the executive director of the Oregon Brewers Guild, one of Brian Butenschoen’s main responsibilities is publicizing and promoting the organization. Yet, he avoids publicity and promotion about himself. He prefers to stay out of the Oregon Brewers Guild picture and keep the member breweries front and center.
The Oregon Brewers Guild was established in 1992, originally named the Greater Oregon Brewers Association, and is the second-oldest nonprofit trade association for brewers in the U.S. Its mission is to protect and promote Oregon breweries.
With new craft breweries popping up daily in Oregon, the Guild continues to grow, both in size and influence. Membership includes 156 brewing companies, 125 associates that aren’t breweries but provide business services to the craft beer industry, and 3,500-plus enthusiasts called SNOBs — Supporters of Native Oregon Beer.
Brian always refers to Guild activities in the first person plural construction, as in “We print 75,000 copies of the Brew-Ha! map, showing all the member breweries.” Or, “We put on a 900-person dinner for all our supporters and friends every year.” However, since Brian is the only full-time employee, he surely deserves most of the credit for any and all Guild activities. He is the third executive director, a position he’s held since 2005.
One of the Guild’s primary vehicles for promotion is special events and festivals. Probably the best-known and certainly the most popular is Zwickelmania. The one-day open house held on the Saturday of President’s Day weekend began in 2009 and attracted 6,000 visitors to 20-30 breweries that year. Compare that to 2016 when 45,000 people visited 120 participating beer makers who provide brewery tours and special tastings.
Brian said, “It started with six of us sitting around a table and someone came up with the idea of an open house. When would be a good time? We agreed that it should be on a holiday weekend when breweries were NOT busy, when they wanted to see more people visiting them. That’s how we came up with the Saturday of President’s Day weekend.”
Now most participating breweries are so busy on Zwickelmania, they schedule extra staff and often have to control the number of people allowed through the door at one time. The event takes its name from the zwickel sample valve on beer conditioning tanks that allows brewers to take samples during the fermentation process.
What does it take, behind the scenes, to put on this event? The Guild — as in Brian — does all the promotion, signs up the breweries, handles the public relations and marketing, lists the participating breweries on the Guild website and creates maps for the six regions of Oregon. Suggested itineraries are also posted, grouping participating breweries by location.
The Guild sponsors two other main events in Portland. Cheers to Belgian Beers started 10 years ago and was held in May in 2016. Then there’s the Portland Fresh Hop Beer Fest, which has happened every fall. Now in its 13th year, the harvest celebration is slated to take place Friday, Sept. 30 and Saturday, Oct. 1 at Oaks Park.
In addition to a few other collaboration events with The Portland Mercury newspaper, like the Malt Ball, Brian tries to make sure the Guild is represented at many of the other festivals around the state. “We have tables and booths at the Spring Beer and Wine Fest, at the KLCC Microbrew Fest in Eugene, at the Oregon Brewers Festival, the North American Organic Brewers Festival and the Great American Beer Festival in Denver,” said Brian.
Events, large and small, mean planning, planning and more planning. Each one starts with a budget. Next, participating breweries are lined up. A venue is selected. People are informed about the event through public relations campaigns and marketing sales and website updates. Food vendors are arranged along with infrastructure providers who set up tents, tables, chairs and the ever-essential porta-potties.
Again, Brian is the main person responsible for coordinating and arranging these events.
Brian’s interest in beer stems, in part, from his family’s background in homebrewing. Following his great-grandfather and uncle, Brian took up the hobby in 1999 and decided to enroll in the Beer Judge Certification Program that same year. Brian also served as vice president and president of the Oregon Brew Crew, Oregon’s oldest homebrew club. Around that time he also started working at Belmont Station. He was fortunate enough to snag shifts on Fridays — free beer tasting days — which meant face time with the brewers who attended these events. He stayed on there until 2006, overlapping with his start at the Guild.
Events and promotions, important in their own right, are only part of the Guild’s duties. The other responsibility is protecting the industry.
“The Guild participates in decision making at the local, state and federal level. We stay out of lobbying and leave that to our individual members,” said Brian. “But we alert members and our board, by email and meetings, to legislative issues and other concerns.”
Oregon is one of the few states where the entire legislative congressional delegation is part of the Small Brewers Caucus, he said. “They all support the lower excise tax for U.S. brewers. Last June, Sen. Wyden sponsored a bill to give all alcohol manufacturers some excise tax relief. It has 24 co-sponsors in the Senate and more than 100 in the House.”
Every June, right before Oregon Craft Beer Month in July, Brian holds a press conference about the economic impact of craft beer in Oregon, including information about the number of direct and indirect jobs created, number of barrels produced and sold here, the amount of charitable contributions and other economic indicators. For more information about the industry, upcoming Guild events or to learn how to become a SNOB, go to oregoncraftbeer.org.
By Andi Prewitt
Of the Oregon Beer Growler
You’ve likely passed by Preston Weesner dozens of times and never realized it if you’ve attended a beer festival in this state. It’s because you won’t find him standing still very long. If someone is having a problem with a keg in one area of the event, he’ll be there to check on it. If there’s an issue with beer delivery on the opposite side of the venue, he’s rushing to put out that fire as well. And if Weesner is lucky, he’ll have a moment to pause for a bite of festival food before the next emergency.
The former construction worker clearly has a knack for building things, whether they’re underground tunnels for TriMet’s light rail or beer communities that seemingly appear overnight. Weesner is currently the general manager for the Holiday Ale Festival, which takes place in Portland’s Pioneer Courthouse Square, and runs the production company Peerless Management. But his involvement with beer celebrations doesn’t end there. He has roles at the Spring Beer and Wine Fest, the Oregon Garden Brewfest, the Bite of Oregon and still finds time to lend a helping hand to any organizer who asks. This list is actually pared down from a time where he was working on 12 or 13 events. But grueling schedules are still a part of his life. Come Holiday Ale Festival time, he’ll clock in 20 hour days for nine days straight. Weesner is so drained by the end of the project that he always swears to his wife he won’t do it another year. Luckily, the months that follow are enough time to help him forget the pain, the lack of sleep and the breaking point. He keeps coming back because the memory of the rewards last longer.
Below is my interview with Weesner, which was edited for length:
Q: When was your first beer festival and what was the experience like?
PW: I think it was, gosh, had to be 17 or 18 years ago. It was the Holiday Ale Fest. Backing up a little bit, it was the end of the summer I’d gone to a friend’s house for a barbecue and I was big into NorWester’s Raspberry Weizen. Think what you will, but it tasted better than the Bud I was drinking at that time. At the barbecue my friend gave me one and afterwards asked if I enjoyed it. And I said ‘Yes.’ And he said, ‘I made that.’ And I was like, ‘No you didn’t.’ He was like, ‘Yeah, I did!’ I’m like, ‘You can make beer?’ It seems innocent enough, but at the time that wasn’t something that was really talked about. I was more perplexed — like, you can make beer? I just figured it came out of the silver faucet on the wall or the bottle, right? He told me he’d gotten the kit at F.H. Steinbart, so my wife actually went and purchased a kit for me and I read the book in a day. I think I was homebrewing the next weekend.
That winter I was at Steinbart’s buying ingredients and someone at the counter said, ‘Well are you going to go to the Holiday Ale Fest?’ ‘Well what is that?’ ‘Well, it’s a beer festival.’ Again, I was perplexed there was a festival for beer. Went to the festival; was enamored. I walked up and asked instantly, ‘Hey, do you need any volunteers the next day?’ And they did. So I volunteered the next two days. It was an amazing experience to see that many people coming down in a tent in the middle of winter and rain, drinking beer and having a good time.
Fast-forward a couple of months, I heard about the Spring Beer Fest, volunteered there. Oregon Brewers Fest, volunteered there. I started asking friends in other cities, like ‘Hey, what beer fests do you have?’ And they’re like, ‘What’s a beer fest?’ It was something very unique to Portland.
Q: Can you take the average reader of OBG through planning something like Holiday Ale Fest?
PW: In regards to Holiday Ale Fest, I’m literally planning next year’s event a year in advance and specifically at the event. Each year I’m writing down notes, I’m making connections, I’m talking about how to make it better this year. Sometimes my staff gets on me. They’re like, ‘We’re in this year right now and you’re already talking about next year?!’ But if we don’t think about and remember it now, then we won’t be able to make preparations.
I always would say I could probably throw a great barbecue with a week’s notice. I could probably throw a pretty darn good party with a month’s notice. But if you’re looking to throw an event — a wedding planner would be a good idea. A wedding planner starts working six months before the wedding for about 200 or 300 friends. You start involving the public and the numbers start climbing into the thousands, you really have to have a team of people. If you’re not working on it a year in advance, or at least nine months in advance, you’re maybe not running the most efficient or effective show.
Q: Can you think of something you learned last year that you’re going to change this time around?
PW: I don’t particularly have something for next year, but I’ll give you an example from two years ago. We’d always use beer trailers from the distributors and we’d park them as far against one wall as we could. Well, the problem with the trailers is they actually displaced more room than they held beer. For years I thought, you know this is the middle of winter. Average temperature is 45-50 degrees. Why are we killing ourselves with these trailers? Guys are hitting their heads. We’re getting back injuries from lifting kegs. I mean, it was a nightmare! We used to have to bring in a special crew in the morning just to change the kegs because the event staff was beaten and flogged from changing kegs during the event.
I’d talked to several draft technicians in town and I was like, ‘Why can’t we set [the kegs] outside? We’ll wall it off and blow some cold air on it from a unit we took off a semi-truck.’ And he looked at me as though I were speaking in a foreign language. And he said, ‘That would never work.’ I’m like, ‘What history do we have to prove it?’ ‘Well, we’ve never done it before.’ So I just vowed the next year, I’m going to try this. All the draft guys, all the distributors stood there with tools in hand, ready and willing to cut things apart … and it worked. We were able to then go from 30-40 breweries to 55 breweries because we could hold more beer on site.
Q: How have you seen festivals in Oregon evolve since your involvement with them began?
PW: Certainly the attendance has gone up. That means there’s not just an increased passion for beer; there’s also an increased knowledge of beer. People are wanting to try new beers. There’s the potential to have beers or breweries you’ve never heard of at the event. It’s not just about going and getting a beer for the weekend; it’s really changed into more of a beer geek kind of thing where you’re looking to go there and you’re hoping to find something you’ve never heard of. They’re looking for Easter eggs. It’s a bit of a treasure hunt for good beer.
Q: People would probably say you have a dream job. But there have to be struggles. What’s a failure from the past and how did you overcome it?
PW: Well there’s failures every year, whether it’s failures to meet a deadline and how to recover from that, there’s failures in implementation — you know, if the beers don’t go on from the tap list we’ve promoted, how do you rectify that and get it back on track? Those are all little hiccups. But here’s a great failure: I think it was five years in to when I started stewarding the festival I was looking around at other great beer events — the St. Patrick’s Day events. It’s like, wow, if you want to go stand in line for two hours to maybe get into Kells and then have five frat guys dump your drink on you — we should just have a little craft beer festival. People can come by and maybe get a beer, hand out, relax — go down to Kells and then come here. It was called the Shamrock Ale Fest.
We had no intentions of it being something big and special. We just wanted to give an opportunity for those who didn’t want to wait in line to actually get a beer. So we worked with 10 breweries who each did two beers. It didn’t do well financially. When I had to explain to the board of directors how it had actually not just lost some money but a lot of money, I was personally on the hook for that because it was my idea to do it. I never thought that because Holiday Ale was successful that I could do an event anywhere at any time. I guess the reality was just because one thing works doesn’t mean that everything’ll work.
Q: You’ve mentioned a lot of things that you like when it comes to your work. Would you have anything you’d cite as your favorite?
PW: Well I’m a builder. I like to build things. I’ve always been a fan of the underdog. Being told it can’t be done just empowers me more. Being told, ‘Well, it’s never been done before,’ just lets me know that somebody else didn’t succeed. I’m going to try.
I like to see the festivals come together — the chaos of all the parts that are mingling around and coming together suddenly gel and the team pulls and suddenly the boat surges ahead toward the finish line. It’s always nice to see the culmination of something, especially when it’s a long, arduous project to make it happen. But to see it truly recognized and appreciated — there’s no money involved there. That’s just a personal thing. To see people enjoying it. That’s a huge reward.
Q: So if you had to advise a newbie and give them the nuts and bolts, what makes a successful event?
PW: More planning. More planning. Just when you think you’ve got enough, do more planning. Lay out a schedule — a timeline — and work the timeline backwards from the opening and allow extra time. For things that should take 30 minutes, allow an hour. You want good PR. If you’re 90 days out trying to plan an event, it’s probably going to be a rough event. There’s probably going to be a lot of hiccups. There’s probably going to be a lot of heartache and crying and pain, but you’ll learn something from that.
There’s untold things that can go wrong and you need to have backup plans for everything. What happens when your mugs don’t arrive? What happens when your tickets don’t arrive? What happens if your wristbands are the wrong color? Because if it can go wrong, eventually it will.
Q: Festivals are fun. You get to drink beer. But what larger role do you think these events play in terms of facilitating a sense of social connectedness of community identity?
PW: They’re a community that didn’t exist and they only exist for the festival. And the anticipation for the community to spring back up is there all year long. As an example, at Holiday Ale we would always say it’s the worst time of year. Everybody’s running out of money. The holidays are coming. You’ve got to buy gifts not only for people you care about, but for people you’re only going to see once a year. You’re racing around; workload is heavy. You’re trying to get your workload done so you can go to the Christmas party, go to your mom and dad’s house. Everybody’s working extra hours trying to squeeze in all this stuff. It’s like, wait. Hold on. Take a second for yourself. Come down to the festival. Arrange to meet a friend there — even if you’re doing it in between shopping trips, just take two seconds, have a beer, catch up with some friends and then go back to your credit-laden plans to ruin yourselves for the holidays. The community aspect is just that. The festivals are a microcosm of community and people are coming together to support the event but also just to see each other, to talk.
By Peter Korchnak
For the Oregon Beer Growler
In pursuit of their dream of opening a brewery, Joe St. Martin and Sean Oeding took the road less traveled: they opened a beer cart. And then another one.
When St. Martin moved from San Francisco -- where he sold his beer at small events — to Portland, he bought a food cart and refurbished it to serve beer. In the summer of 2014, the first Scout Beer Garden opened at the Good Food Here pod at Southeast 43rd Avenue and Belmont Street, and shortly thereafter the second one became the anchor for the Tidbit Food Farm and Garden pod at Southeast 28th Place and Division Street. Each cart serves up to 12 brews, including St. Martin's own craft beer and a cider.
Adventures in Brewing
“It was a bit of an adventure,” St. Martin says. While he has acted as the brewer and day-to-day manager, Oeding has provided financial backing. The duo's dream of brewing came true last February, when St. Martin poured his first two creations: a peanut butter porter and a marionberry red ale. He says, “You could serve them separately or as a black and tan to make a liquid PBJ.”
The following month Scout Beer Garden introduced the Pretty in Pink IPA, with grapefruit and pink peppercorns. And on April 13 they launched their fourth brew, the Kentucky Coffee Stout, with bourbon and hazelnut.
Pod Bar Blazes the Way
As unique as Scout Beer Garden may be, it isn't the first beer cart to open in Portland. Captured by Porches Brewing Company’s Mobile Public Haus beer bus launched the phenomenon in 2010. While successful, it was an extension of the brewery, operating with a brewery license. Strictly speaking, it was not a food cart, says Brett Burmeister, editor of the Food Carts Portland blog.
The first dedicated beer cart with a full liquor license was Pod Bar, at the Carts on Foster pod at Southeast 52nd Avenue and Foster Road. The pod and bar owner Steve Woolard today laughs about the now-notorious episode, when the City of Portland fought the Oregon Liquor Control Commission's award of the license, but eventually backed down in 2012. “They're out of office, we're still in business,” he quips.
To get the license Woolard had to add a covered, enclosed seating area to the 1956 Aloha trailer made in Beaverton. On a March Saturday, during a lull between lunch and happy hour, a family with small children enjoyed a late lunch and brews, and a steady stream of craft brew aficionados kept the barkeep, Larry Walters, busy with filling growlers.
The beer cart was a natural extension of food carts, says Woolard, who used to brew at Yamhill Brewing Company and now runs the Spring Beer and Wine Fest. “If the food is so good, why not serve beer too?” he thought. Pod Bar scratched his beer itch, Woolard says, and the constantly changing beer list makes it so “you never know what you're gonna get.”
Beer Carts as Community Hubs
Though he knew the neighborhood needed a place with good food and good beer at a reasonable price point, Woolard says, “I didn't expect it to become such a family destination and a neighborhood hub.”
According to Burmeister, beer carts contribute to creating community spaces. The Tidbit pod buzzes with activity, with families, groups of friends, couples, and tourists alike crowding picnic tables, noshing on various world cuisines and quaffing pints to live music. St. Martin says, “I love being able to be a part of the local community.”
The Future of Beer Carts
Burmeister forecasts that, rather than each pod featuring a dedicated beer cart, regular cart vendors will offer drinks that are unique to their cuisine -- e.g., a Vietnamese food cart serving Vietnamese beer — and that beer carts will expand their offerings by including cider and wine.
For St. Martin, the future lies in brewing. For now, he makes beer at Portland U-Brew. He is seeking contract breweries to increase production of the IPA and the red to keep them on tap permanently and make them available elsewhere.
“I am lucky,” he says. “I get to make a living with a unique little business and share it with people.”
Laura Bryngelson, CEO of Calapooia Brewing in Albany, may not get all of the fame and glory normally associated with brewers in the industry, but her role is just as critical. In addition to running the business, Bryngelson works as a software programmer and is the primary caretaker of her family’s household. Photo by Erica Tiffany-Brown
By Erica Tiffany-Brown
Of the Oregon Beer Growler
It’s no secret that brewers are basically the rock stars of the beer industry. Just like meeting the musician who sings your favorite song, meeting the brewer who makes your favorite beer can be quite the pivotal moment for a beer fan. They’re the ones who, albeit with slightly less fabulous hair and a lack of leather pants, seem to gain most of the recognition at a brewery.
The owners, much like the manager of a band, don’t really get as much acknowledgment as they should for being the glue that holds it all together. However, at Calapooia Brewing in Albany, a true triple threat walks among us.
Laura Bryngelson co-owns Calapooia with her husband Mark Martin, but she holds the official title of CEO. She may not be one of the brewers, but combined with working at least 20 to 25 hours at Calapooia each week (not including festivals and special events), she works 20 hours as a software programmer, which is, ironically, another male-dominated industry. Bryngelson somehow manages to balance these two jobs while also being the primary caretaker of the house and the coach of her daughter’s volleyball team.
“Just being able to juggle all this … I don’t want to be sexist, but I know for sure my husband could not do it,” she says with a laugh.
While a woman running a business may not seem as glamorous as a woman who brews, both should be given admiration in their own right.
“The women who have worked up to be a brewer in this industry have really just done it against the odds, so I really respect that.”
Bryngelson thinks very highly of brewers, whether women or men, but is “envious as hell” of them for being the rock stars of the industry.
“No one wants to meet the person who filled out all the paperwork to make the OLCC and ATF happy. There are no "Meet the HR/accounts payable/accounts receivable/compliance/CEO/marketing director" nights down at the local pub!
Brewers work hard, I know, I see them at our place daily. But other than scheduling brewing/bottling/grain deliveries, etc. — when they punch that clock, their workday is over. I worry about taxes, payroll, the prices of malt, hops, yeast — what our distributors are doing, what our reps are doing, staffing special events, all that.”
Even the most independent stars need a support team, and Bryngelson says she couldn’t run the show without the help of general manager Paul Huppert and her husband Mark, who started out as brewmaster and secretary and also is in charge of sales and distribution. When you see this duo interact, it’s evident that they’re still going strong after nearly nine years of professionally performing together.
It turns out that Bryngelson isn’t the only female triple threat worthy of the spotlight in Albany — one of the women she admires most in the beer industry is quite literally the girl next door — or at least a few blocks over.
Jamie Howard co-owns Albany-based Deluxe Brewing and Sinister Distilling along with her husband Eric/“Howie.” Like Bryngelson, Howard has two young kids at home. However, on top of running not only a brewery but also a distillery, she still works full time at another job. “My outside job is only half time! She makes me feel lazy!” Bryngelson exclaims.
Bryngelson and Howard were invited to give a co-presentation at the Albany Regional Museum a little more than a year ago. “We’re two women in beer, let’s focus on the real history,” Bryngelson says. The pair spoke about the “origins of how it was all women (who started making beer) and that’s where the whole ‘brew-ha witch thing’ came from.”
Other female superstars Bryngelson admires include Pink Boots Society founder and “pioneer” Teri Fahrendorf and 10 Barrel Brewing’s Tonya Cornett, described as an “award-winning brewer who has earned a lot of respect, and because of her skill and experience, can work wherever and command whatever she wants. Just like the guys!” Women Enjoying Beer founder Ginger Johnson also made it on the list. Johnson actually used Calapooia’s Chili Beer for a cheese pairing at the Spring Beer and Wine Fest a few years ago, which helped the beer gain some extra recognition.
“I wish I was more involved in some of these women’s groups, I just have no real extra time. I should be, as a woman in beer, getting out more and getting more women (involved with) beer. I’m just busy trying to get the kids out the door.”
Bryngelson might not consider herself to be a rock star in the beer industry, but she definitely gained a fan out of me.
[a] 140 NE Hill St., Albany
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