By Andi Prewitt
Of the Oregon Beer Growler
Higgins Restaurant and Bar
It’s all too easy to get seduced by the hottest new restaurants in Portland while longtime favorites are taken for granted. Like an old, comfortable relationship, we just assume they’ll always be there when we need them. And at more than 20 years old, it doesn’t look like Higgins is going to up and abandon you when a warm corner bistro is what you’re looking for in the heart of downtown. But February might be the perfect time to renew that spark with the farm-to-table establishment, though not a brewery it has always boasted an impressively long beer list. Forgo the white tablecloth side of the house and slide into a well-worn, high-backed booth enveloped by floor-to-ceiling dark wood paneling. It’s a little cozier among the beer handles, cask engine and hurried keg traffic that crosses the bar floor every time one empties. Beyond the 12 taps are dozens of bottled varieties, including more than 40 Belgians on a recent visit. And if you need to impress that special beer geek in your life during a night out, Higgins has you covered with a $326 bottle of 2001 Chimay Grand Reserve. However, a $10 pour of Chimay Cinq Cents White Label will probably hit the spot, too.
1239 SW Broadway
Kells Brew Pub
If all you think of when you hear the word “Kells” is the Old Town location known for its slotted ceiling stuffed with dollar bills, raucous St. Patrick’s Day celebration and proximity to bro nightlife — blocks teeming with clubs for 21-year-olds looking to blackout the day they can legally drink — then you’re missing out. The original Portland site can be a hell of a good party on a Saturday night, but it’s not necessarily the most romantic venue — at least in the traditional sense. However, the Brew Pub, which opened on Northwest 21st Avenue in 2012, offers a more intimate experience with its oversized cobblestone fireplace and booths with hinged doors that provide you and your date unparalleled dining room privacy. Those secluded seats could be hard to come by since they’re kind of like a VIP section — everyone wants in and you can’t help but wonder what’s going on inside those wooden partitions. Ornate details also help set the mood: stained-glass windows stamped with a green clover, wrought iron-style chandeliers and even a handful of throw pillows in each enclosed area should you find yourself in need of a cushion mid-embrace while waiting for the check. In the case you can’t score a booth, sink into one of the supple leather sofas positioned next to the glowing hearth. There’s a view of the brewery in back as you share a sampler tray of Kells’ house-made beers. And if the fire isn’t enough to ward off that winter chill, nothing beats a hearty Irish dish like the velvety Shepherd’s pie or crispy Fish and Chips. You can also rely on the warmth of your lover, but don’t get too handsy -- St. Patrick is watching from the bar.
210 NW 21st Ave.
McMenamins Kennedy School
Admit it — as an adolescent you always dreamed of someday making out with your crush under the bleachers on campus. Well now as an adult, you can actually get past first base inside the school’s walls. McMenamins should hold a special place in any Pacific Northwest resident’s heart because of the franchise’s dedication to restoring historic properties. And of all the Portland locations, Kennedy School is the best because the story of its unique past is prominently displayed throughout the building and the array of rooms offer a unique drinking experience as you explore the sprawling property. Start your night in the now-unrecognizable cafeteria adorned with funky, mismatched pendant lights and mahogany booths. No miniature cartons of milk here. Just think how much more entertaining fifth period math would’ve been had the lunchroom come equipped with a bar. Although you may think you’ve experienced all the McMenamins beers — from Ruby to Terminator — don’t forget that each brewer has the freedom to create unique recipes that are only produced at that particular site. Do your homework and be sure to sample those offerings in The Courtyard Restaurant. After dinner, grab a pint to-go and roam the long corridors that have been transformed into a museum dedicated to mosaic art and the history of the school, which was founded in 1915. Then have fun discovering what kind of student you are. Skipping class and smoking? Head to Detention. Teacher’s pet with a penchant for opera and subdued debate? Honors Bar is the place for you. Remember: if the date goes really well, Kennedy School has overnight accommodations.
5736 NE 33rd Ave.
Occidental Brewing Company
Who says sausages aren’t sexy? Occidental’s Wursthaus may not be an obvious pick for a date since it lacks many of the amenities associated with the typical night out: dim lighting, table service and at least some seclusion from other diners. Instead, the space that opened this past summer has walls bathed in a bright shade of canary, wursts served six ways that you order at the counter and a long, narrow dining room with sturdy bench seating — but no booths. Now if you’re a couple with kiddos, this is actually the perfect place to get out of your house for a few hours when the babysitter falls through. You’re likely to find toddlers squirming away from their parents’ grasp since the place allows minors, unlike Occidental’s Tap Room across the parking lot. Urban Germany Grill, long a popular vendor at beer festivals and farmers markets, now provides a menu for both kids and adults at the Wursthaus. However, even if it’s just you and your partner, the sweeping view of the city’s most romantic span is reason enough to visit. Order some hot, melted cheese in the form of fondue and head to a table near the back wall covered in German beer signs. The gothic arches of the St. Johns Bridge suddenly come into view, with one end of the road disappearing into the rolling hills covered in pine trees across the river. A patio that runs the length of the second-story business awaits nicer weather. It could be the perfect spot to plan a wedding ceremony at Cathedral Park, which sits under the beloved bridge.
6635 N. Baltimore Ave.
Old Town Pizza & Brewing
It’s reportedly the site of a murder and the victim still haunts the space where she took her last breath. Sounds romantic, huh? Old Town embraces the scandalous past of the building it inhabits, and the possibility of running into a ghost is a draw for many customers as well. There’s that and the perfect date night pairing: pizza and beer. If anything, a haunted taproom is reason to hold onto your partner a little tighter, so take a deep breath, stay alert and walk through the low-clearance dining room toward the back of what used to be the Merchant Hotel. You’ll find a seating area partially enclosed by a brick wall. This is the former elevator shaft where the body of an enslaved woman was found. Legend has it that two missionaries tried to help her out of a life of forced prostitution in exchange for information about her captors. However, the woman named Nina was pushed to her death before the planned escape could take place. Fortunately, the scene there now is far less grim. Get comfortable on the red velvet couch (if you can) and as you wait for your pie from the kitchen, search for her name carved in the wall nearby. If the glowing crimson table lamp happens to flicker while you’re there, it’s probably just a coincidence…
226 NW Davis St.
By Anthony St. Clair
For the Oregon Beer Growler
On Mar. 21, 1986, the brewers at McMenamins Hillsdale in Portland were setting up to brew their 67th batch of beer, simply called “Raspberry.” The 110-gallon batch used 144 pounds of malt extract, two pounds of Cascade boil hops, two pounds of Willamette boil hops, two pounds of Willamette finish hops, and 30 pounds of raspberries. Starting with an original gravity of 1.043, on Mar. 26, with a final gravity of 1.026, the brewers racked the finished beer to seven kegs.
That beer hadn’t been foreseen as something special. Raspberry was just another in a long line of fruit beer experiments for the young brewpub, which prior to the raspberry brew had also fiddled with blackberries, blueberries, pineapples, apples and cherries. It was also another beer built off the company’s first beer, Hillsdale Ale, from which Hammerhead Pale Ale and Terminator Stout also descended. But this beer became more than just another sheet in the brew log. It became McMenamins Ruby Ale, now a flagship beer for the Oregon/Washington chain of more than 50 pubs. In 2015 alone, McMenamins brewed 166,036 gallons (5,356 barrels) of Ruby, in 628 batches (McMenamins Edgefield brewed the most volume — 47,000 gallons). The simple, hazy-pink brew not only remains a top seller. This month it celebrates its 30th anniversary.
At 11:39 a.m., on July 2, 2015, at the Queen Anne Pub in Seattle, McMenamins reached another milestone: racking their millionth keg. The beer that marked their “keg million?” Ruby. The unassuming, slightly tart ale doesn’t have the bitter punch of a DIPA. There’s no barrel-aging. No brett or other fascinating Petri dish of ambient, wild microbes. No “it” hop or spiffed-out, malt-of-the-moment. No bells and whistles whatsoever. Yet in 2014, Ruby was the No. 1 beer in sales for McMenamins, comprising nearly a quarter of the production and output for the entire company. It beat out not only Hammerhead, but the entire category of IPAs and DIPAs.
“Ruby is probably one of my favorite beers in the grand scheme of things,” says Hanns Anderson, head brewer at McMenamins High Street Brewery in Eugene. “It’s very popular, brings people in to try it and also try other things, and it’s pretty straightforward to make.”
Conrad Santos, one of the pioneer brewers for McMenamins, says that early McMenamins brewing philosophy was influenced by Belgian brewing, especially the use of fruit, such as raspberries and cherries, in lambic beers. Ruby became a juggernaut for the young brewpub and helped McMenamins grow and expand their brand. “It is just a huge, huge beer,” says John Richen, former chief brewery administrator for McMenamins. “Not much has changed about the basic recipe specs and flavor profile of the ale since its inception 30 years ago. Ruby is a genuine artifact from our earliest era of brewing.”
That simplicity is what keeps Ruby so popular, says Anderson. “There aren’t any huge flavors competing with each other, it’s just a nice simple base designed to be a raspberry delivery system. Ruby is very approachable.”
It’s also flexible enough to be blended, such as the popular Rubinator, a mix of Ruby and Terminator Stout, or to brew variant beers, such as the seasonal Purple Haze, which is the Ruby recipe brewed with boysenberries instead of raspberries.
Throughout its three decades, the biggest changes to Ruby have been moving from extract brewing to single-infusion, all-grain mashing in 1987, and switching from whole raspberries to puree (42 pounds of Oregon-grown raspberry puree, sourced from Oregon Fruit Products in Salem, go into every batch) during the middle of the last decade. “The aseptic puree allowed us to dial in the consistency and we got much improved color, flavor, and aroma,” explains Graham Brogan, district manager. Other than a brief period in 2008 when a raspberry shortage forced it off the tap list for a while, Ruby has been in constant production.
The enduring popularity also seems to be Ruby’s ability to be an “every beer,” with something to offer any beer fan. Anderson notes that non-hopheads are drawn to its lack of bitterness, and malt fans enjoy the light, refreshing flavor, and how it cleanses the palette.
And, simply, “it’s a joy to brew,” says Anderson. “Low hops and a light malt bill make for an efficient day in the brewhouse, and the low original gravity leaves for a quick turnaround in the fermenters. It’s a good chance to step away from a lot of the bigger, complex beers I brew down here, and hit the reset button once or twice a month.” He smiles. “It reminds me that not every beer needs to be insanely difficult or overly involved.”
McMenamins recently reached a milestone by producing 1 million kegs in July. The Pacific Northwest institution is well-loved because of its unique properties. You can visit all 53 in Oregon and Washington, including seven historic hotels and eight theater pubs, during your travels. Photo by AJ McGarry
By Anthony St. Clair
For the Oregon Beer Growler
On July 2, McMenamins began Oregon Craft Beer Month with a unique milestone: one million kegs. The millionth keg, the raspberry ale Ruby, was racked at 11:39 a.m. at the McMenamins Queen Anne pub in Seattle.
“It is an interesting milestone for us, this whole ‘Keg Million’ business,” says John Richen, Chief Brewery Administrator for McMenamins. “It was crazy. It was daunting. And ultimately, just a huge amount of fun.” But he keeps perspective: “It is a symbolic milestone. There isn’t anything substantially different about keg one million from keg nine-hundred-ninety-nine-thousand, other than the gravitas of what it stands for to folks inside our brewing ranks.”
The Oregon and Washington chain of more than 50 pubs, breweries and hotels began brewing in 1985, initially releasing 5.5 kegs of Hillsdale Ale at the Hillsdale Brewery & Public House in Southwest Portland. The first year of production reached 83 barrels, or 165 kegs. Five years later in 1990, production had leaped to 12,813 barrels (25,625 kegs). By the turn of the century, McMenamins produced 173,427 barrels in 2000, or 346,853 kegs — more than 30 percent toward one million.
Five years ago, in 2010, production was more than 75 percent of the way: 395,692 barrels, or 791,385 kegs. Now, as of July 15, McMenamins has officially brewed 1,001,806 kegs. While 24 percent of that was produced at the Edgefield Brewery in Troutdale, 76 percent was brewed at “small house” breweries, such as High Street in Eugene, Lighthouse in Lincoln City and Spar in Olympia, Wash.
Of the one million kegs, 89 percent were kegged in Oregon and 11 percent were kegged in Washington. But not one used “kegging robots, automated golden gate fillers, racking line programmed replicants or Amazon drones,” says Richen. “We filled them all ‘the hard way.’”
Early Experiments, Today’s Favorites & Yesterday’s Disasters
Hillsdale Ale gave rise to other standard McMenamins beers enjoyed today, such as Terminator Stout, Hammerhead and Ruby. Originally brewed as extract-based recipes, the ales were switched to all-grain malt bills starting in March 1987. Early experimentation set a precedent that continues — but the brewers are glad that there have been equipment improvements.
“McMenamins pioneer brewers were a rugged breed,” explains Richen. “The brewers’ day started by driving to F.H. Steinbart to pick up their bags of malt. They would then drive to the Barley Mill Pub to crush the grain through the functional malt mill, which serves as the pub’s namesake. After cleaning up the mess and loading the resulting grist back into their vehicles, they would return to the Hillsdale to begin the brewing process. There was great rejoicing when a simple plate mill was purchased and installed in the brewery.”
In 1985 McMenamins released their first fruit beer, named simply Batch No. 2 and made with blackberries growing in the parking lot. The first Terminator Stout (Brew No. 12) was brewed Nov. 19, 1985 and the first Hammerhead (Brew No. 37) was brewed Jan. 25, 1986.
While first year production focused on original standards — Hillsdale Ale, Terminator Stout, Crystal Ale, Hammerhead and Barley Mill Ale — by November 1986 the fledgling brew operation had produced 40 batches of fruit beers between the Hillsdale, Cornelius Pass and Lighthouse breweries. Early fruit batches also included Brew No. 67, a raspberry ale brewed on March 21, 1986.
Today we know it as Ruby.
Despite the regional popularity of bitter beers such as IPAs, Ruby and Hammerhead remain two of the company’s most popular beers, with Ruby alone comprising 21 percent of total output.
Not every experiment has paid off, though.
“We’ve had great success with incorporating fruit, coffee and spices into styles both traditional and untraditional,” says Richen. “Forays into the worlds of garlic, Mars Bars, Cherry Garcia Ice Cream and wormwood were not as successful, which, to be honest, is a tremendous understatement. They were unmitigated disasters.”
With 24 breweries in two states producing more than 70 batches of beer each week, it’s no small challenge to balance brand consistency with freedom to experiment.
“There is so much that has been learned, much of it the hard way,” says Rob Vallance, general manager of McMenamins Breweries. “Most importantly is the big-picture concept of how every facet of the process affects the beer that goes into every glass. You have to be ever-vigilant.”
However, Vallance notes that McMenamins brewers have an “unprecedented amount of freedom with recipe formulation.” Instead of locking down specifications across all the breweries, some beers — such as a standard McMenamins IPA — actually have no official standard recipe.
“Brewers have different philosophies and skill sets in our system,” he explains. “With the standard and seasonal recipes, it is very difficult to create consistency across so many breweries across such long distances with so many hands on so many paddles.”
This creative freedom also reflects simple practicality. “Water tables can be so different,” says Vallance. “Each brewery is its own unique ecosystem. These are neighborhood breweries. We have to accept that our methods will breed some inconsistencies, and it has always been, and always will be, our most daunting challenge to try and minimize those inconsistencies. The goal is always production of a quality end product with a nod to the stamps the various regional factors place on a beer.”
Creative license, though, does have limits. “We’ll let our brewers try pretty much anything,” says Vallance. “Once anyway.”
The Path to 2 Million
“Having worked in this craft beer business since 1987,” says Richen, “I was unexpectedly moved seeing the listing of the 195 names of folks who put the beer into those million kegs since 1985, many of them in batches with a number of kegs you could count with the fingers on two hands. I pictured faces of people I hadn’t seen or even thought of in years.”
Now as they look ahead, Vallance and Richen wonder what the path to 2 million kegs looks like.
“It certainly won’t take us 30 more years,” says Vallance. “Probably between 15 and 20.”
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