By Patty Mamula
For the Oregon Beer Growler
Funhouse Brews. The name sounds like a wacky carnival attraction — one of those colorful places where the mirrors and walls are distorted and everyone looks like a twisted version of themselves. That’s just the image brewer Jason Rizos wants for his North Portland home-based nanobrewery.
The veteran homebrewer has more than 20 years of experience cooking up award-winning beers, and he likes to be different. “I’m trying to stand out as one who will make wild, experimental, unusual out-there beers, like Triple Berry Snowcone,” said Rizos. His tap handles — towers of red, blue, yellow and white Lego blocks — advertise the fun funkiness of the brewery.
Rizos started making beer when he was a typical starving college student with limited funds, and homebrewing was cheaper than buying.
“Really,” I wondered, “even with all the ingredients and equipment required?”
“Yes,” he said. To prove it, he created an online tool called the Homebrew Break-Even Calculator to compare the price of making a batch of beer to buying a six-pack. The site links to Rizos’ book, “The Frugal Home Brewers Companion.”
A Portland transplant who arrived from St. Louis in 2008, Rizos teaches literature and writing at Portland Community College. “I haven’t met many brewers who aren’t engineers or software specialists,” he said.
As a member of Oregon Brew Crew, Oregon’s oldest homebrew club, he served as president in 2011 and has participated in numerous competitions — both as a brewer and as a judge, having completed the Beer Judge Certification Program in 2006. He has won several awards for his beers, receiving medals at the Best Florida Beer Homebrew Competition, the Oregon Fall Classic and the Oregon State Fair.
A few years ago Rizos and his wife decided to establish the commercial nanobrewery and in December 2016 they were officially licensed and open for business. They built the 2-barrel system in what had been their totally unusable wreck of a garage. “We built this space expressly as a brewery with gas, electric and water, drains, sinks and specific spaces for our 60-gallon kettles and fermenters.” Rizos currently has two large refrigerators for cold storage, but is already starting to think about how to add more. Like most brewers, he is always in need of additional fermenters.
“We actually started in earnest in early 2017, but then the ice storm hit and we couldn’t brew because all the lines were frozen,” Rizos said. By February he had produced a significant volume to begin self-distributing.
Rizos describes his beers as “handcrafted, unorthodox, chimerical crossbreeds of classic styles, with a focus on processes and ingredients impossible or impractical on a scale larger than two barrels.” This summer he started making kettle sours “that were meticulously blended.” Then he had a breakthrough by deciding to add fruit: blackberries, raspberries and cherries (that he’s since replaced with strawberries), creating the Triple Berry Snowcone. Quality is his top priority. “I urge people to try my beers, even when they don’t think they like that style of beer. My sour is just barely a sour,” he said.
For the Nano Pub Crawl last month along North Mississippi Avenue, 30 nanobrewers collaborated with larger producers and other nanos to make beer for the event. Rizos partnered with Ecliptic Brewing’s John Harris, who came over to Funhouse and the two created an oatmeal stout. “I’m thinking about splitting that and making half of it into a salted caramel brownie beer,” Rizos said.
Fridays from 5-7 p.m., his in-home brewery is open for growler fills and sales of 32-ounce crowlers. Check funhousebrews.com for area businesses that serve his beers. Rizos usually brews every two weeks and tries to have four different varieties available. Currently, his beers are regularly on tap at Chill N Fill on North Lombard Street and QuarterWorld Arcade on Southeast Hawthorne Boulevard.
7717 N. Emerald Ave., Portland
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