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
By Anthony St. Clair
For the Oregon Beer Growler
Oregon’s craft beer boom isn’t limited to larger urban areas. An hour south of Eugene, the approximately 22,000 people of Roseburg have taken notice of the beer world beyond standard American lagers. One of their own, K.C. Mckillip, has been behind the bar and hovering over the brew kettle since 2012 as founder of Backside Brewing Co. Just as the community shows its growing support for craft beers such as Backside’s, Mckillip has also got the community’s back.
“We could’ve gone to Portland or Bend where there’s more support. But being from here, I love it,” says Mckillip, 27. “Any brewer that’s born and raised in the place where they open their brewery, what gets that small business off the ground is that support.”
Growing up southwest of Roseburg in Tenmile, Mckillip is newer to brewing but no stranger to business. After graduating Douglas High School, Mckillip moved to Arizona to pursue a dream of motocross racing. Spending part of the year in Oregon, he also started pest control and asphalt businesses.
The businesses were doing well, but “I was not passionate about what I was doing,” he explains. “I enjoy business, but it was getting stale. I wanted to do something different.” At 22, Mckillip had begun homebrewing and at 24 realized he wanted to go pro. He sold the pest control business and has used the proceeds to help fund startup costs. “My business background helped me a lot, especially with networking,” says Mckillip. “I had a good support team of business owners that I could fall back on. From there it took off and I focused, and I’m still passionate about it. Working behind the bar, brewing, being at the events — it’s fun. It’s long days and a lot of hours, but it’s worth it.”
As for the name, Backside is about anything but butts. “I was originally going to run something out from my parents’ property outside of Roseburg,” says Mckillip. “‘Backside’ came from backside of the mountain, backside of town.” But he realizes that if he has the name, then someday he might as well do something cheeky. “We haven’t done a play on it yet, but eventually we’re going to with logos or something."
Acting on advice to start in a larger space, however, Mckillip was able to set up shop in the former home of Gerretsen Building Supply, an 18,000-square-foot property on a full acre. A bike shop occupies 3,300 square feet. Backside takes up the remainder with the brewery, a public bar and restaurant space, a wood-fired brick oven (for pizzas and toasted sandwiches) and a 10,000 square-foot warehouse that gives Backside ample room to grow.
Inside the brewery, Mckillip has help from a business partner and various family and friends. Backside currently has seven employees, with plans to increase staff to 10–12 for the restaurant and brewery, as well as for a full-time bottling line employee and a full-time salesperson to grow distribution beyond the Roseburg area.
In addition to a recent bottling line purchase, Mckillip has been upgrading equipment for the 7-barrel system. In 2015, Backside produced 200 barrels, and Mckillip estimates that 2016 production will be 350–400 barrels.
With 12 house beers pouring — such as Axeman Red Ale, The Bitter Truth Imperial IPA, and OSP (a nod to the Oregon State Police) — Mckillip wants to increase that to 20 by fall. A house root beer provides an option for kids and customers who don’t drink alcohol. Mckillip also realizes that he is a craft brewer in an area where standard American lagers are the mainstay. In addition to having some of those available, Backside produces a German-style “middle of the road, basic lager” that Mckillip sees as a good introductory beer. “It gets them into the craft beer world with something light, and then they realize they’re having a great time.”
Inside the brewpub, a stage accommodates a regular schedule of live music. People enjoy beer and wood-fired pizzas under the glow of bare light bulbs suspended from the ceiling in angled mason jars. Outside, a large parking lot and covered area provides space for the events that have been Backside’s way of showing it has the community’s back. “What goes around comes around. When you focus more on getting people in for their event, as opposed to getting people into your place, people appreciate that a lot.”
Backside supports local causes through various events, such as the recent Hops for K9 Cops open house. Officers with the Roseburg Police Department and deputies with the Douglas County Sheriff’s Department brought in their K9 partners to the brewery so the public could meet and better understand the law enforcement, investigative and search-and-rescue functions that the dogs perform.
Backside has also done fundraisers for local schools, such as Douglas High School, and the Taylor/Hatfield Memorial Fund, which helps disabled children and adults in Douglas County. In the aftermath of the October 2015 shooting at Umpqua Community College, Backside held raffles and auctions. To raise funds for the UCC Relief Fund, Backside brewed Umpqua Strong Ale with four other Roseburg breweries and Eugene’s Hop Valley Brewing, raising approximately $30,000 to aid victims and loved ones.
Breweries have a unique way to appeal to the public. “We can easily market to a broader demographic, and that helps them even more. It brings more awareness of their cause.”
For Mckillip, giving back to the community is both good business and the right thing to do. “The biggest hurdle is getting people to realize how much breweries support the local area,” says Mckillip, who talks with people every week who seek Backside’s support. “We are trying to shift people’s mindsets. We try to educate and influence people and get them to come back. We want to maintain what we’ve got going, keep the momentum going and make sure that things continue to be fun and enjoyable for everyone who works here and who comes in for a beer.”
Backside Brewing Co.
[a] 1640 NE Odell Ave., Roseburg
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