By Anthony St. Clair
For the Oregon Beer Growler
It’s happened to just about anyone who homebrews: that 5-gallon batch came out a little short of its expected bottle yield. But for Paul Singleton and Lyle Hruda of Roseburg, batch after batch kept coming up about two bottles shy of two cases. The neighbors began homebrewing together in 2009 and in 2010 they decided to start pursuing a commercial brewery. That “two shy” label stuck with them throughout setting up a website, securing a location and doing their Alcohol and Tobacco Tax and Trade Bureau paperwork. Licensed since 2012, Two-Shy Brewing is now a growing brewery in the Umpqua Valley city of 22,000.
“Everyone asks about the name,” says Singleton. “There’s a little self-deprecation in there, but then again, our tagline on our T-shirts is ‘not so shy.’”
The economic downturn got both men thinking of different ways they could be in business. “Every batch we brewed — we had a couple of loser batches — but the overwhelming feedback we got from friends and family for our beers was so positive, that we decided maybe we wanted to head in the direction of opening a brewery,” explains Singleton.
His parents were born and raised in Roseburg, and his family goes back six generations to the days of the Oregon Trail. Now 46, Singleton grew up in California but returned to Roseburg at 16. Hruda, 39, grew up in California, went to tech school in Arizona, and has lived in Seattle, Portland and Eugene. His professional background includes equipment maintenance for breweries such as Widmer Brothers Brewing, Ninkasi Brewing Company and Oakshire Brewing. He married and moved to Roseburg in 2009.
Together he and Hruda “bootstrapped” Two-Shy, incrementally expanding the brewery as time and capital allowed. During its lead-up to licensure, Two-Shy kept brewing, developing recipes and used events such as weddings and downtown wine walks to do “some real grassroots marketing, giving away beer all over the place,” says Singleton. “By the time we were really setting up, people had some recognition.”
Once licensed and officially able to open their doors — and taps — to the public, Two-Shy began opening for growler fills, says Singleton. “A few months later, we started having open hours on Fridays and Saturdays. Over time, we’ve built out and grown the taproom to be a pretty nice setup.” Currently, the co-founders keep the brewery as a side project, balanced with careers and families.
Inaugural beers such as Influence IPA, Dead-On Amber, Phat Odd Stout, Toby's Best English Session Ale and Reformation Red are still in production. Summer releases will include Everything Is Awesome (summer session rye ale), Ignition Double IPA, Island Hop Red and Permission Pale (featuring Mosaic hops). They’ll also bring out Oregon Rebel Stout, their first barrel-aged beer, which comes in at 11% ABV and exhibits “notable bourbon notes” from barrels sourced from Oregon Spirit Distillers in Bend.
Being in a smaller urban area, Singleton and Hruda also realized it would help to have an introductory beer for people branching out from mass-market American lagers. Singleton calls Ignition IPA “unsettlingly drinkable,” and made for people who are new to craft beer.
Hruda manages mechanical operations and equipment build-outs. Singleton focuses on sales and marketing, including social media, graphic design and self-distributed beer deliveries to local accounts. “We shared and continue to share the brewmaster title,” says Singleton. “We all do recipe development and we are the brewers.”
Two-Shy currently uses a 3-barrel fermenter and a 7-barrel fermenter, giving some flexibility for brite tank space and brewing single or double batches. With 200 barrels in 2015 and 300 barrels estimated for 2016, Two-Shy plans to scale up production to 2,400 barrels a year within the next three years.
In addition to two taproom employees, Lyle’s wife Danielle manages the taproom and helps organize private events. Jason Mecham has also come on board as “our production guy, and he has been brewing with and for us for several months,” says Singleton. “He does cellar work, brewing and kegging. He's a great guy with a lot of mechanical and fabrication background, and he's sharp.”
Located a few minutes north of downtown, Two-Shy’s production brewery and tasting room opened a new outdoor area last summer and opened up more indoor seating space after a brewery expansion into the rear section of their building. In lieu of having an in-house kitchen, Two-Shy welcomes local food trucks to the property. The tasting room hosts live music, and Two-Shy supports other local functions and events based in the arts. During Roseburg Beer Week+ in May, Two-Shy unveiled its first pilsner, Ella, which is named for Hruda’s daughter and based on a recipe they enjoyed from their homebrew days.
Currently, Two-Shy focuses on taproom and dock sales, along with limited accounts in the local area. “Our taproom is pretty busy now, so we actually had to scale back distribution because we needed the beer in-house,” says Singleton. “It’s been essential to maintain taproom volume.” Two-Shy beers can also be found in Grants Pass, Bend, Eugene, Salem and Portland.
Through events such as Roseburg Beer Week+, breweries and the public are also doing more to raise the profile of local craft beer. “It’s a close-knit community. Being a timber town, we really hadn’t had anything defining us, in terms of a product or industry, since the timber industry,” explains Singleton. “Wine has helped Roseburg show up pretty well in food and drink culture, but beer is really putting us on the map.”
[a] 1380 NW Park St., Roseburg
[h] Thursdays 5–8 p.m., Fridays 4–8 p.m., Saturdays 2–8 p.m.
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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