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OCBM_Official Guide_2016

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OCBM_Official Guide_2016

  1. 1. The Oregonian | Wednesday,Wednesday,Wednesday June 29, 2016 | 1 Oregon Craft Beer Month BEER TOURISM TAKES OFF DOZENS OF NEW LOCAL PLACES TO ENJOY YOUR NEXT BEER CELEBRATING 500 YEARS OF GERMANY’S BEER PURITY LAW OFFICIAL EVENT CALENDAR 2 4 6 8 INSIDE: OFFICIAL GUIDE SPONSOR CONTENT PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT
  2. 2. SPONSOR CONTENT The booming business of beer tourism By Janna Lopez for The Oregonian/OregonLive Since the 1980’s craft beer has been a beloved attribute of Port- land’s cityscape. Locals love it and tourists make sampling brews part of their travel itineraries. In fact, beer tourism has become an entre- preneurial entity unto itself, with companies catering to the growing demand of visiting beer aficiona- dos while boosting the local econ- omy. Portland has more than 70 brew- eries, more than any other city in the world. In addition to the sheer numberofavailablebeersistheex- ceptional quality of craftsmanship that goes into making award-win- ning flavors. Locally-grown hops and barley, coupled with fresh wa- ter from nearby forests, comprise deliciousness found nowhere else. A goal for beer tourism com- panies is to educate consumers about the unique differences be- tween many of the great local breweries, and enable visitors to sample a wide range of styles. Brewvana beer tours has been hosting tours for the past five years. Founder and owner Ash- ley Rose Salvitti once worked at Laurelwood and Hopworks, and started the company because she recognized the value in having a single resource for people looking for a variety of brews and an au- thentic beer experience. Brewvana guests get the VIP treatment, chauffeured by char- tered bus to either three or four stops on each tour. Relationships that Brewvana tour guides have with the brew masters fosters be- hind-the-scenes access to learn how beers are made, and insider stories about Portland’s eclectic beer culture. Zak Schroerlucke, Marketing Manager for BREWVANA shares, “Portland is known globally as a beer city more than any other in the world. We have awesome products to offer, incredible beer and world-class breweries. People want to experience our beers be- cause of our amazing reputation. Beer lovers from Japan, Australia or Canada read about a limited Hefeweizen, stout, ale or IPA in Continued on Page 3 Q&A with BridgePort Brewing Co.: the oldest, still one of the best Provided by BridgePort Brewing Oregon’s oldest craft brew- ery continues to grow into a regional leader committed to producing high quality, internationally-acclaimed craft ales. Brewmaster Jeff Edgerton and Head Brew- er Christian Engstrom an- swered a few questions about BridgePort, why they love working there, and a few other things. (Respons- es have been edited and are from Edgerton unless other- wise noted.) How long have you worked for BridgePort Brewing? Edgerton: 17 years; Engstrom: 9 years How many employees does it take to run BridgePort Brewing? We currently employ 24, including our warehouse, maintenance, packaging, laboratory, office, and brew- ing dept. How many brewers work at BridgePort? We have 6 people total in our brewing dept. working 2 shifts a day, 4 days a week. What’s the hardest job at a brewery and why? Every job has its challenges but our maintenance crew might have the toughest. Every day they are faced with keeping complex ma- chinery running and solving a myriad of odd problems. Whatareyoumostproudof about your team? They are committed to con- sistent quality. We all have the power to question and improve our processes and products and we all use it. What advice do you have for anyone starting out in the brewing industry? Get into brewing because you love it. Understand that it is more than a job, it is a lifestyle that will become a huge part of your world. Few absolutes exist in the brewing world and nothing is forever so you have to always work toward being creative and humble about your successes. What’sgreataboutbrewing at BridgePort? Edgerton: I get to make beer every day! Engstrom: The Brewers and staff I get to work with. What’s your brewing back- ground? Edgerton: My degree is in Microbiology, which gave meagreatbasetostartfrom. I learned the basics during my time at Blitz-Weinhard Brewing Company. Engstrom: I started in the craft industry 20 some years ago, working for Nor’ West- er, Saxer and Portland Brew- ing before joining Bridge- Port. What’s your favorite beer to drink? Edgerton: The one that’s in front of me. Engstrom: Depends on the time of year but usually the one after work on our dock at BridgePort BrewPub. Whatarethreethingsabout BridgePort that local beer lovers should know about? Edgerton: Our staff is ex- tremely dedicated to pro- viding the best possible beer for our customers. Brewers in Portland are a very close family and we are always willing to help each other out whenever we can. We still generate all recipes and brew all of our beer right here at our original Pearl District location. Engstrom: Our great staff, the dedication to consisten- cy, and our love for beer is as great as our customers’. Favorite beer and food pairing at Bridgeport? Edgerton: Kingpin with one of our burgers (best burger in town in my opinion). Engstrom: BridgePort Cream Ale and one of our specialty Pizzas. Delicious! What’s unique about your beers, or the brewing pro- cess, that you won’t find at other Oregon breweries? Edgerton: We have proba- bly the largest infusion (sin- gle-temperature) mash sys- tem in Portland and we use a custom-made Hop Jack to create those beautiful aro- mas in our beers. Engstrom: I always felt our Hop Jack was one of a kind. Steeping the hops in it gives a one of a kind aroma you might not get elsewhere. What might the public not know about brewing beer? Edgerton: The Northwest is an a perfect place to brew beer. We have great water, barley growers and malting facilities, the best aroma hops, and the most creative brewers. And to ensure that brewers can learn their craft, Oregon State Univer- sity has one of the most ad- mired fermentation science programs in the country. Engstrom: A brewery can be the hottest place to work in the summer and the coldest in the winter, but none of that matters as long as you are making good beer. 2 | Wednesday, June 29, 2016 | The Oregonian C7-3770647V01
  3. 3. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT a trade magazine like “Draft” or “Brew” and want to try the blends for themselves.” He adds, “Our beers win awards at international shows. Visitors who come here can experience Portland through a beer-focused lens; in other words, come in con- tact with other folks who love and appreciate the blood, sweat and tears that goes into this. They can appreciate the science and art form that come together to create some of the best beer on the plan- et. They can learn from and speak to the people who make it. This is very exciting for people who ap- preciate the beer craft.” Brewvanacurrentlyhasfourbus- esthatshuttlebetween10-14peo- ple each tour. There are tours sev- en days a week, each with three or four stops depending upon which tour you choose. Tours include generous beer samples, expert tour guidance, light appetizers, a journal for tasting notes, a pilsner glass and of course safe and sober transportation. Though tourism is a big part of what Brewvana provides, they care about being a great resource for locals too. They offer experi- ences and transportation for those who want to participate in some of our area’s fun beer festivals, don’t want to worry about driving, and wish to share the fun with other like-minded beer nerds. An ex- ample of one such festival is Hood River’s Kriekfest—a celebration of cherry beers and ciders—in July. Brewvana will have a guide and transportation to take locals up to the mountain. Whether it’s to out of town events or to breweries around town, 15% of their busi- ness serves locals. Brewvana provided tours to approximately 6,000 people last year and hopes to grow to 8,000 - 9,000 people in 2016. A tremen- dous byproduct of beer tourism is the support of the local econo- my. Schroerlucke says that their tours take visitors to the smaller lesser-known start-up breweries as well as the larger more-known ones. He says, “We love that we can in- troduce the public, both residents and visitors, to the smaller places just getting started. We think it’s important to support the local economy so we encourage our guests to purchase merchandise and food along the way. Sharing our beer culture is a win-win-win. The breweries get recognition for what they produce, the locals and visitors experience something tru- ly unique, and the economy gets a boost along the way.” Ale Trails: Do-it-yourself beer tourism Sean Egusa, founder of Side Street Maps and the Bend Ale Trail, agrees that our beer culture is great for the state’s economy, as well as a unique offering serving residents and visitors. Working closely with the Bend Visitor’s Bu- reau, Egusa founded the Bend Ale Trail several years ago, which has become a popular tourist destina- tion. This year he’s bringing that same formula to Portland with the PDX East Side Ale Trail. The Bend Ale Trail Atlas and Passport helps visitors discover breweries, with destinations es- tablished within close-proximity for walking tours. For the Portland East Side Ale Trail, a guide is being created to a succession of estab- lishments all located near each other. The map removes much of visitors’ guesswork when deciding where to try a variety of beers. Egusa says, “What we’ve created in Bend has worked so well. We distributed over 100,000 maps. We realized we have a lot of op- portunity in Portland with dozens of breweries, all located near each other in these great neighbor- hoods.” The PDX Ale Trail will come with a passport, and each of the 16 par- ticipating breweries provides a stamp. No purchase is necessary at any of the brewery stops, though it’s a great chance to sample from a diverse range of iconic flavors. Completed passports make partic- ipants eligible for prizes. Interac- tive and hard copy maps provide brewery information, location and hours of operation. It’s easy to plan your beer adventure with the help of these maps. Egusa shares, “What’s made this so incredible is how responsive the breweries are. What we offer is an exciting, proven model that will energize visitors and establish- ments, and give people a reason to visit several places together on the Eastside. This becomes a defined attraction.” Portland’s versions of the Ale Trail—including the map, interac- tive website and mobile app—will be launched in phases. The first phase includes the East Side, to be released in July. The second phase will include the creation of the North/North East and North West Ale Trails, in fall. Egusa also has plans to translate the Ale Trails into Japanese as well. Egusa is working with the Port- land and Oregon tourism offices, and has plans to distribute maps at breweries, urban wineries, Travel Portland centers, hotels and festi- vals. Brewery tours appeal to visitors and locals alike Continued from Page 2 ABOVE: Brewvana Brewery Tours allow visitors and locals to sample great beers, many of them specialty brews, and get an insider’s perspective on each participating brewery. (PHOTO COURTESY OF BREWVANA) BELOW: The PDX East Side Ale Trail brewery tour will launch in July. Launched by the creators of the highly pop- ular Bend Ale Trail, the PDX East Side Ale Trail will offer a passport, directing guests to obtain stamps from each brewery visited to earn eligibility for prizes. PDX North-Northeast and PDX Northwest Ale Trails are in the works, scheduled for launching later this year. (IMAGE COURTESY OF PDX ALE TRAIL) The Oregonian | Wednesday, June 29, 2016 | 3
  4. 4. SPONSOR CONTENT Ancestry Brewing opening not one, but two locations Beers from the newest breweries you should be drinking right now By Chad Walsh for The Oregonian/OregonLive Craft beer is big business in Oregon. It’s a billion dollar in- dustry, with breweries scattered all over the state. And in the Portland metro area, it’s a very big deal. According to the Oregon Brewers Guild, at this time last year, there were more than 230 brewing facilities, 91 of which were located in and around the City of Roses. This year, that number will jump well past 100, when still-unopened breweries and taprooms join the ones that opened late last year. So whether you’re in the mood for something sessional or potent- ly adventurous, you will find what you’re looking for without having to walk, bike or even drive too far, thanks, in large part, to these re- cently opened and soon-to-open local breweries and taprooms. WHAT’S ON TAP BackPedal Brewing Co. You’ve seen them on the street. You know, those giant BrewCycle trolly bikes that crawl from pub to pub through the Pearl District’s roads. Well, now you can skip the ride and mosey into BackPedal, BrewCycle’s nano-brewery, which pours its own beers, as well as several guest drafts, and marvel at the pluckiness of its move—it started pouring its own beers roughly around the same time as the directly adjacent 10 Barrel Brewing Co. did. Back Pedal Brewing Co.: 1425 N.W. Flanders St., 971-400-5950; backpedalbrewing.com Bent Shovel Brewing If you’re feeling the need this summer to get out of town to hike the Gorge’s many trails or the valleys below Mt. Hood, you should definitely drop by Bent Shovel on your way home. When you get there, you’ll see why. The brewery and taproom are located in a tiny red shed perched on the residential property of owner Rick Strauss. The operation is a small but mighty one—Strauss has won a few tasting competitions as a home brewer, and his no-frills Bent Shovel microbrewery and tasting room is about as home brewing as it gets. Bent Shovel Brewing: 21678 S. Latourette Rd., Oregon City, 503- 898-0220; bentshovelbrewing.com Culmination Brewing You’ve got to give brewer Tomas Sluiter some credit. He didn’t think Culmination would actually go through a culmination process before his brewery finally opened. (Sluiter was stymied for two years by permitting processes and concerns from residents in Goose Hollow neighborhood, where he wanted to build, before he estab- lished roots at The Bindery Annex in Kerns). The wait—at least for you—was worth it, because now you can quaff all the saisons, farmhouse ales and Vienna-style lagers your belly can hold. Culmination Brewing: 2117 N.E. Oregon St., 971-254-9114; culminationbrewing.com Drinking Horse Brewing Company If you’re an unswerving true- blue Timbers fan who bleeds gold and green, then you should probably be drinking the beers that Timothy Schaaf, Jammie Taylor and Emerson Lenon are brewing. They live and die by the team—and by the beers they pour. The only catch: It’s located in an out-of-the-way industrial section of Clackamas. If you’re in the area, it’s worth it to pop in for a pint if only to commiserate with your bartender while assuring that the team’s record at this time this year looks an awful like its record at the same time last year. If you don’t live nearby and aren’t up for the drive, relax: Their saisons, kölschs and chocolate stouts can be found pouring from the taps at restaurants and pubs all over Portland. Drinking Horse Brewing Compa- ny: 11517 S.E. Hwy. 212, Clacka- mas; drinkinghorsebeer.com Great Notion Brewing Paul Reiter, James Dugan and Andy Miller’s microbrewery takes its name from one of the most beloved books by one of Oregon’s most famous adopted sons, Ken Kesey’s Sometime a Great Notion. They also named one of their beers, a potent, honey-infused double IPA, as the Merry Dank- ster, a cheeky nod to the band of misfits and dropouts Kesey led around the county in a Day-Glo school bus in the 1960s. Great Continued on Page 5 By Chad Walsh for The Oregonian/OregonLive It’s hard enough for a group of brewers to open their own brewery in a market saturated with great breweries, but it’s mad to try to simultaneously open a brewery in one part of town and a taproom in another. Just ask Ancestry’s Jermey Turner. He just opened his Tualatin-based brewery over the Memorial Day weekend, a 110-indoor- and-outdoor-seat brewpub, and says he plans to open an Ancestry tasting room in Sellwood by mid-summer. Turner, a chemist and biochemist by trade—and home brewer by hobby— says his father, Jerry, has always wanted to open a family business and figured his son’s hobby and pro- fession would make him a brewing ringer. At first, Turner, who himself brewed for a spell at Bellingham, Washington’s Kulshan brewery, resisted. The Portland market, he complained, was too satu- rated with microbreweries. But after teaming up with former Red Hook brewing master Al Triplet, the three hatched a plan to bring their brand of suds to the Portland market. Turner says he and his team wanted to coincide the opening of their Sell- wood taproom at the same time as the brewery, but the syncing construction and permitting acquisition proved to be trickier than they’d thought. Still, the Sellwood tap- room’s opening will trail the brewery’s grand opening by a couple of months. When it does open, Turner says his staff will serve full-sized burgers and fries courtesy of PDX Sliders, the Sellwood-based food cart whose burgers were algorithmically ranked as the fourth best in the United States in a partnered National Geographic-Yelp survey. In the meantime, Turner says visitors to the brewpub proper can enjoy those same full-sized PDX Slider burgers while pairing them with that Ancestry pours from 21 taps powered by carbon dioxide and nitro- gen bubbles. Ancestry Brewing, 20585 S.W. Tualatin-Sherwood Rd., Tualatin; 503-454-0821 ancestrybrewing.com PHOTO: www.ancestrybrewing.com 4 | Wednesday, June 29, 2016 | The Oregonian COME CHECK OUT WHAT’S BREWING IN TUALATIN! We are a family startup that takes great pride in constructing craft food and drinks! Serving PDX Sliders rated the 4th best burger in the nation by National Geographic. Your New Local Hang Out! 20585 SW Tualatin-Sherwood Rd • Tualatin, OR 97062 503-454-0821 • ancestrybrewing.com Brewery is open from 11-10 pm, Sun-Thurs. 11-12 am, Fri-Sat and allow minors until 9 pm every day. C7-3772748V01 Coming Soon Sellwood Taproom Grand Opening July 29-31, 2016!
  5. 5. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT Notion, which operates out of the old Mash Tun Brewery space, barrel-ages sour ales and does not shy away from adventurous ideas. To wit: Have a bartender pour you a pint of Root Beard (a dark cream ale brewed with sarsapa- rilla and root beer spices) and the Double Stack (an aged breakfast stout made with maple syrup and coffee beans). If you’re looking for something more sessional, your best bet is the Juice, Jr. IPA, and that’s still carries a walloping ABV of six percent. Great Notion Brewing: 2204 NE Alberta St., 503-548-4491; greatnotionpdx.com Grixsen Brewing Company It took them a while but the principals behind Grixsen, Kirt Gritman, Scott Petersen and Den- nis Moxley have officially opened the doors to their new taproom in the Hosford-Abernethy neighbor- hood. The opening day tap list was a slim one, but it hits all the right sweet spots for beer drink- ers, featuring a saison, a stout, a Scotch ale, a brown ale and an Imperial stout. Grixsen Brewing Company: 1001 S.E. Division St.; grixsen.com Labrewatory Haven’t made it to Thad Fisco, Chris Sears, Patrick Walsh and Joe Watzig’s microbrewery? Here’s what you’re missing: Labrewatory brewing laboratory, the first of its kind in Portland, invites brewers from large-scale operations to swing by and “rent” their small 4-barrel brewing operation to craft small-batch experimental beers. The brewers will keep six kegs (remember, there’re two kegs per barrel), and the lab will keep two to serve to you when you drop by. So far, the lab has drawn brewers from Altmeyer & Lewis, Portland Soda Works and even a gang of brewers who traveled all the way from Japan just to whip up a batch of homemade brew. Labrewatory also hosts weekly trivia nights and serves Tamale Boy tamales. Labrewatory: 664 NE Russell St., 971.271.8151; labrewatory.com Leikam Brewing You can’t taste beer at Theo Leikam and Sonia Marie Leikam’s brewery, which they operate out of their home garage. But you can buy a subscription. Think of it as if you were buying a share in a Community Supported Agri- culture program: You pay either $250 for a year’s share or $135 for a half year’s share. The former gets you a 64-ounce growler, which you can fill up 24 times over the course of the year; the latter, half that. Plus, they’ll give you their spent grains if you want them— you can use them for homemade pizza crusts or dog biscuits. And the beers are named in honor of rock and hip hop legends (Bob Barley Stout, Janis Hoplin IPA, I Got 5 On It five-hopped ale). And every beer is certified kosher. Leikam Brewing: 1718 S.E. 32nd Pl., 503-230-9636; leikambrewing.com Montavilla Brew Works Every neighborhood deserves a brewery, and Montavilla recently got its own in the form of a small but steady microbrewery run by a self-starting former jazz drummer from southeast Michigan. Owner Michael Kora’s mainstays are a blonde, a red ale and a pale ale, but he also brews up seasonal beers when the weather—and the ingredients—change. Snack options are limited, but you’re encouraged to bring in food from another vendor. You won’t have trouble finding something to pair with your tasting session, as East Glisan Pizza is right around the corner and The Country Cat and Ya Hala are just up the street. Montavilla Brew Works: 7805 S.E. Stark St., 503-954-3440; montavillabrew.com Rosenstadt Brewery Rosenstadt is German for Rose City, and owners Nick Grenier and Tobias Hahn brew only a hand- ful of beers, including a kölsch, a German pale ale and a couple of seasonals. The reason they’re not brewing more is that they don’t yet have a taproom, but that doesn’t mean you can’t taste what they’ve just brewed up: For a brewery with no brick-and-mortar presence, you can find their beers practically everywhere, from dives like Beulahland to posh joints like St. Jack. Rosenstadt Brewery rosenstadtbrewery.com Zoiglhaus Brewing Company For years, brewmaster Alan Taylor has overseen all of Pints brewing Company’s beer making operations in Old Town. He still brews there, but he also makes beer under his own banner at his family-friendly brewpub in Lents. Expect draft single-hop IPAs, pale radlers and lagers, with Ger- man-inspired snacks and mains, like pretzels, goulash, schnitzel and a wide variety of sausages. The pub seats 200, so seats aren’t competitive yet, but expect that to change after the first pitch is thrown at a future Portland Pick- les game, as the summer season team for current college baseball players’ stadium will be built in Zoiglhaus’ vicinity. Zoiglhaus Brewing Company: 5716 SE 92nd Ave., 971.339.2374; www.zoiglhaus.com WHAT’S ON DECK Breakside Brewery Northwest With a taproom in Woodlawn and a brewery in Milwaukie, Breakside brewer Scott Law- rence is aiming to open this third brewery in the rapidly developing Slabtown District in Northwest Portland. His peren- nial award-winning beers will be poured next to New Seasons and the recently resurrected Be- saw’s, as well as at Please Louise, Lawrence and restaurateur Brian Carrick’s new pizzeria. Breakside Brewery Northwest: The corner of NW 22nd Ave. and Raleigh St.; breakside.com Brewed by Gnomes Brewer Shay Hosseinion may be still looking for a home, but that hasn’t stopped him from brewing. At present, he has just two Gnome-brewed beers on the market, a floral and fruity pale ale and an herbal-spiced schwartzbier that employs cardamom, fennel and kaffir lime leaves. Until he builds his brewery and taproom out, you can find his offerings at Scout Beer Garden, Imperial Bottle Shop & Taproom and The Civic Taproom. Brewed by Gnomes; brewedbygnomes.com Double Mountain Taproom Portland’s Woodstock neigh- borhood will be getting a taste of Hood River this summer, when Matt Swihart’s Gorge-based Dou- ble Mountain opens a taproom on the neighborhood’s main drag. Expect 20 different beers on draft, draft cocktails, live weekend mu- sic, continuously spinning vinyl records and plenty of that famous pizza that Portlanders always drop in for when passing through Hood River. If all goes according to plan, Double Mountain will be open by mid-July. Double Mountain Taproom: 4336 SE Woodstock Ave. doublemountainbrewery.com Ross Island Brewing Company Carston Haney grew up in the woods of Pennsylvania, earned a degree in New York State in en- vironmental biology, has a beard that rivals Timbers defender Matt Borchers, and a brewing pedigree that certifies him as the real deal— he was the head brewer at Ala- meda Brewing before building out his own small operations brewery in the Brooklyn neighborhood. Ross Island will specialize in En- glish-style ales, but, because his operation will be small enough, Haney will have the freedom to experiment. Ross Island Brewing Company: 730 S.E. Powell Blvd., 971-302- 6622; rossislandbrewing.com Wayfinder Beer Matt Swihart’s not the only Dou- ble Mountain founder opening a brewery in Portland this year. Charlie Devereux is, too, and he’s teaming up with a pair of culinary superstars—Sizzle Pie’s Matthew Jacobsen and Podnah’s Pit’s Rodney Muirhead—for a highly anticipated opening that should be putting out top-shelf beer with top-notch eats. Wayfinder Beer: 304 S.E. 2nd Ave. wayfinder.beer Drink these new brews now Continued from Page 4 om The Oregonian | Wednesday, June 29, 2016 | 5 C7-3772807V01 Introducing Our New Session IPA (So Portland)
  6. 6. SPONSOR CONTENT German Beer Purity Law set stage for the industry, 500 years ago By Bruce Sussman for The Oregonian/OregonLive It’s a law from a different country, a separate conti- nent, and many, many life- times ago. Yet, somehow, it still has a significant impact on the beer you drank in the Pearl last night or the one you’ll sip in Southeast this week- end. Even if those beers were brewed on Belmont instead of in Bavaria. The law is called Rein- heitsgebot, or what many around the world refer to (because it is easier to say, perhaps?) as the ‘German Beer Purity Law’ of 1516. You can tip your glass to Duke Wilhelm IV for putting this one on the books near the height of the renais- sance. If you are doing the math, well, this time you are actu- ally right. This is a 500 year old law that millions of beer drink- ers still swear matters and many brewmasters follow. The Purity Law allows just a handful of ingredients in German beer: barley, hops, water and yeast. There are a few exemptions but on the whole we are talking just four main ingredients. “While it might be out- dated in the perspective of some of the reasons in which it was originally in- tended, it does maintain a benchmark in which craft bier can be produced in its purest form.” says Dan Hart, owner of Prost! Portland on North Mississippi Avenue. When the law was passed, it was a time when ingre- dients such as roots, rush- es and mushrooms often found their way into beer. Lower standards and cheap- er ingredients meant more money to be made. The law helped put a stop to those practices. And visitors to Prost! are still benefitting from that change. Along with authen- tic German sausage and pretzels on the menu, you’ll find only German bier. And it is spelled just like you’ll find in Germany. Almost all these beers are brewed in accordance with the Ger- man Purity Law. This flies in the face of Portland’s endless beer cre- ativity where brewmasters are adding ingredients like honeysuckle, orange juice and even beard hair yeast into the brewing process. Still, Hart says Germany’s Beer Purity law has changed what you drink in the Rose City. “I believe its impact is still relevant in how we brew today,” he says. “Many Brewers still look to Germany in an attempt to emulate the classic styles that were perfected centu- ries ago overseas.” The purity law was passed long before brewers had shiny stainless steel brew- ing apparatus like you see around Portland and Van- couver craft breweries these days. Alan Taylor, brewmaster at PINTS Brewing in North- west Portland and Zoigle- haus Brewing Company in outer Southeast, studied beer science in Germany, and then stayed there to brew beer before returning to Portland. He says he is not really a fan of the German Purity Law even though most of the beers he brews follow it to the letter. “All in all, if it didn’t pull at the heart strings of Germans and have a cache among beer drinkers, I would toss it out on its ear,” says Taylor. “But with a caveat. I think consumers should know what they are drinking or eating.” And not only do those drinking ‘law abiding’ Ger- man beer know what’s in it, the way the beers turn out says volumes. “Those stunning beers have been made that way and taste the way they do because of the heritage and commitment to continuing a tradition amongst the brewers from century to century,” says Taylor. “We want to continue that tradition in brewing beers as they have been done over so many years and genera- tions.” He also admits to liking the freedom in Portland to make exceptions when he wants to. He’s brewed both a Rye Lager (Rye is not al- lowed in Lager) and a gin- gerbread-spiced Auburn La- ger (no spices are allowed) called Nikolaus. But for most of his offer- ings, he is on the straight and narrow. And ready to answer the questions of vis- itors from Deutschland. “When a German comes to the brewery, the question asked most often is whether or not we brew according to the 500 year old document. I can look them in the eye and say, ‘yes.’ And he’ll tell you the same thing, if you catch him be- tween brewing batches of beer that meet the require- ments of Reinheitsgebot. To taste some truly great German beer without get- ting on an airplane, visit: • PINTS Brewing, www.pintsbrewing.com • Prost! Portland, www.prostportland.com • Zoiglhaus Brewing, www.zoiglhaus.com Alan Taylor, brewmaster at Portland’s PINTS Brewing, learned the craft of brewing in Germa- ny, though he’s not a believer in strict adherence to the German Beer Purity Law. PHOTO BY BRUCE SUSSMAN 6 | Wednesday, June 29, 2016 | The Oregonian C7-3766878V01 Buy your tickets early and save at www.PHGA.org C7-3765922V01
  7. 7. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT t tion om ys t ers as er g o he both ed) t o omes stion ether o e same es of t Oregon Brewshed Alliance crafting quality through conservation Continued on Page 12 By Janna Lopez for The Oregonian/OregonLive For some, there’s noth- ing more satisfying than a crisp, clean sip of a cold hand-crafted brew on a hot summer afternoon. In Ore- gon, we are fortunate that this refreshing experience happens because of where we live. Thanks to our beautiful forests, amazing water systems and the peo- ple who protect them, our hand-crafted beers are rec- ognized as some of the best in the world. Because beer is more than 90% water, there’s one local outreach initiative driven by Oregon Wild, the Oregon Brewshed Alliance, that ad- vocates for the protection of forest watersheds from chemicals, pollution and logging. The Alliance con- sists of breweries and con- servationists advocating for watershed protection and educating craft beer drink- ers about the role of natu- ral watersheds from source to pint. Special events and custom-crafted beers raise funds for watershed conser- vation. A “Brewshed®” is a wa- tershed source that brewers obtain their water to craft their beer. Thus, the qual- ity of the water effects the taste and character of a mi- crobrew. The purest water comes from local rivers and streams throughout pub- lic forestlands, and as the main source of craft beer it’s imperative to protect it. Portland’s Brewshed is the Bull Run/Little Sandy Wa- tershed. The Bull Run Re- serve collects its water from rain, fog and snowfall in the forests west of Mount Hood. In the 1990s, Oregon Wild, one the Brewshed Alliance’s founding partners, advo- cated to stop destructive logging practices in this area to protect 95,000 acres of forestland surrounding the BullRun/LittleSandywater- sheds. Then, in 2009, when the natural waters were at risk of chemical treatment, Oregon Wild and Widmer Brothers Brewing collabo- rated to preserve Portland’s water supply. This was how the Oregon Brewshed Alli- ance concept was born. Bend’s Brewshed derives from the Upper Deschutes and Tumalo Creek water- sheds nestled within over 37,000 acres of the De- schutes National Forest. This water comes from the clear springs in Happy Val- ley and snow melt from Three Sisters Wilderness and Broken Top Mountain. Astoria’s Brewshed derives from Bear Creek inside the Nicolai-Wickiup watershed. Eugene’s Brewshed comes from The McKenzie water- shed and the McKenzie Riv- er, which is 90 miles long, and begins near Clear Lake in the Cascade Mountains. To provide some scope of the importance of the craft brew industry’s interest in water quality, according to the Oregon Brewers Guild, in 2014, Oregonians bought 585,000 barrels of state-pro- duced beer. Twenty percent of the beer sold here is craft beer made in Oregon. There are 234 brewing facilities run by 194 brewing compa- nies in 72 cities across Ore- gon. According to Marielle Cowdin, Oregon Wild’s Out- reach & Marketing Coordi- nator, “It’s exciting to see how quickly people from the brewing community across the state were ready to join us in these efforts. Our alliance has grown fast. We started off with seven charter members and today have 30. We know there is a lot of positive energy to har- ness in the community; not just within breweries, but the craft-drinking public has prompted action.” She adds, “The Alliance held our first annual Oregon Brewshed Brewfest this past May with great success. Our partners at McMenamins Kennedy School hosted, and 21 partner breweries poured special beers for 250+ attendees. Clean water doesn't happen by accident. It takes people working to protect it. As we help com- municate that the water comprising their delicious beer comes from far beyond the tap, and that the health of those wild places drasti- cally affects the quality of their beer, as well as water in general, they can become stronger advocates for wild- lands and the water provid- ed.” As for Alliance brewery members, helping the en- vironment is equally as im- portant as beer quality. And protecting the quality of the water from the onset helps mitigate extensive filtration costs and other associated purification measures. It also ensures a more sustain- able resource capacity. Julia Person, Sustainabili- ty Manager Widmer Broth- ers Brewing says, “The Oregon Brewshed Alliance reflects the spirit of commu- nity that exists between Or- egon’s craft breweries. We each recognize how incred- ibly lucky we are to brew our beers in this pristine environment with access to some of the best water sources in the world. As part of the Brewshed Alliance, we’re able to collaborate to protect and sustain what makes Oregon and our beers so exceptional.” Person shares, “Oregon Wild is one of the stron- gest advocacy groups in the state, and we’ve been working with them for a while. We welcomed the opportunity to increase our role in protecting Oregon’s The Oregonian | Wednesday, June 29, 2016 | 7 7 Devils • Baerlic • Base Camp • Beers Made By Walking • BridgePort • The Civic Taproom Kombucha•HopValley•Hopworks•McMenamins•Migration•Ninkasi•Oakshire• •Claim52•Coalition•C-BIG•CrosbyHopFarm•ElkHorn•ExNovo•FallingSky•FortGeorge•GoodLife•HappyMountain OregonWild•pFriemFamily•PlankTown•Portland•StandingStone•Stickmen•UptownMarket•Wolves&People•Worthy Join us and protect Oregon watersheds. Great beer begins with clean water. oregonbrewshedalliance.org Photo by tula toP C7-3772754V01
  8. 8. SPONSOR CONTENT DAILY EVENTS: 13 VIRTUES BREWING: $6 Taster Flights. 6410 S.E. Mil- waukie Ave., Portland BUCKMAN BOTANICAL BREWERY Brewery tour at 4 p.m. 928 SE 9th Ave, Portland GREEN DRAGON BREW CREW Brewery tour at 4 p.m. 928 SE 9th Ave, Portland FULL SAIL BREWING: Brew- ery tours on the hour, 1-4 p.m. 506 Columbia St., Hood River WEEKLONG EVENTS: WEEK OF JULY 1-3 MCMENAMINS: All I.P.A.’s $4.50 pints, excluding high gravity beers. www.mc- menamins.com WEEK OF JULY 4-10 MCMENAMINS: All Fruit Beers $4.50 pints, excluding high gravity beers. www. mcmenamins.com WEEK OF JULY 11-17 MCMENAMINS: Copper Moon Seasonal $4.50 pints. www.mcmenamins.com 13 VIRTUES BREWING: Coffee Beer Week. 6410 S.E. Milwaukie Ave., Portland WEEK OF JULY 18-24 MCMENAMINS: All 50/50 Blends $4.50 pints, excluding high gravity beers. www. mcmenamins.com 13 VIRTUES BREWING: Chili Beer Week. 6410 S.E. Mil- waukie Ave., Portland WEEK OF JULY 25-31 MCMENAMINS: All Porters $4.50 pints, excluding high gravity beers. www.mc- menamins.com 13 VIRTUES BREWING: Barrel Beer Week (ends 7/29). 6410 S.E. Milwaukie Ave., Portland EVERY MONDAY: McMENAMINS: $8 Growler fills. All McMenamins Oregon locations; Check each loca- tion’s Facebook page for the beer they are featuring. ECLIPTIC BREWING: Happy hour all day, 825 N. Cook St., Portland PORTLAND BREWING: $10 Pitchers. 2730 N.W. 31st Ave., Portland; 503-228-5269 BREWVANA BREWERY TOURS: Mississippin’ Walking Tour. $69 1-4 p.m. www.expe- riencebrewvana.com ZOIGLHAUS BREWING: Trivia night: 5716 S.E. 92nd Ave., Portland ECLIPTIC BREWING: $20 Yoga & Beer 6 p.m. Ecliptic Brewing. 825 N. Cook St., Portland WIDMER BROTHERS BREWING: Brewery Tours by Reservation. $5 3 p.m. 955 N. Russell St., Portland; 503- 281-2437 EVERY TUESDAY: ALAMEDA BREWING: $3 Pints and trivia. 4765 N.E. Fremont St., Portland ROGUE ALES: Wear a tiki shirt and present Rogue Nation ID card for $3 pints. All Rogue Pubs in Oregon BURNSIDE BREWING: $10 Growler fills. 701 E. Burnside St., Portland BACK PEDAL BREWING: Trivia night. 7 p.m. 1424 N.W. Flanders St., Portland FORT GEORGE BREWERY: $1 off a pint when wearing your Fort George gear. 1483 Duane St., Astoria PORTLAND BREWING: Free pint glass with purchase of PBC Seasonal. 2730 N.W. 31st Ave., Portland CASCADE BREWING BARREL HOUSE: Tap it Tuesday 6 p.m. 939 S.E. Belmont St., Portland BREWVANA BREWERY TOURS: Beer Love in the Pearl. $69 11-2 p.m.; www. experiencebrewvana.com WIDMER BROTHERS BREWING: Brewery Tours by Reservation. $5 3 p.m. 955 N. Russell St., Portland; 503- 281-2437 EVERY WEDNESDAY: BREWVANA BREWERY TOURS:Mississippin’ Walking Tour. $69 1-4 p.m. www.expe- riencebrewvana.com GREEN DRAGON BREW CREW: New Release 6 p.m. 928 S.E. 9th Ave., Portland BUOY BREWING: Trivia Night 7 p.m., 1 8th St., Astoria MUSIC ON MAIN 5-7 p.m. featuring Full Sail and Bridge- port Brewing beers. 1037 S.W. Broadway, Portland PORTLAND BREWING: $10 Burger and Pint. 6 p.m. 2730 N.W. 31st Ave., Portland ROGUE DISTILLERY AND PUBLIC HOUSE Trivia 7:30 p.m. 1339 N.W. Flanders St., Portland ROGUE HALL: Trivia Night 7 p.m 1717 S.W. Park Ave., Portland WIDMER BROTHERS BREWING: Brewery Tours by Reservation. $5 3 p.m. 955 N. Russell St., Portland; EVERY THURSDAY: GREEN DRAGON: Meet the Brewer. 5 p.m. 928 S.E. 9th Ave., Portland BREWVANA BREWERY TOURS: Beer Love in the Pearl $69 11-2 p.m.; www.experi- encebrewvana.com BREWVANA BREWERY TOURS: Beers & Barrels $79 3:30-6:30 p.m.; www.experi- encebrewvana.com PORTLAND BREWING: $2 Pints 6 p.m. 2730 N.W. 31st Ave., Portland; 503-228-5269 SEVEN BRIDES BREWING $6 Growler fills, 990 N. 1st St., Silverton Welcome to the Oregon Craft Bee Event information provided courtesy of the Oregon Brew W B R N 2 E B T T e B T T e 8 | Wednesday, June 29, 2016 | The Oregonian 5 days.80,000 beer lovers. 100+ independent craft brewers. july 27-31 | waterfront park Taste a world of craft beer from the U.S., China, Germany, Japan & The Netherlands! oregonbrewfest.com C7-3772669V01
  9. 9. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT Provided by the Oregon Brewers Festival Many beer lovers consider the Oregon Brewers Festival – celebrating its 29th year this summer – to be the pin- nacle of Oregon Craft Beer Month. Nearly 80,000 craft beer lovers from all over the world will make the pilgrim- age to Waterfront Park at the end of July to drink up what the festival has to offer, con- tributing more than $30 Mil- lion to the local economy in the process. With numerous beer events happening every day of the week throughout Or- egon Craft Beer Month, it’s worth reflecting back to the humble beginnings of the Oregon Brewers Festival, an event founded on the basis of introducing microbrews to the public, and appreciate its influence on this month- long celebration. There were only seven craft breweries in Oregon back in 1988, and only 128 in the entire country (there’s more than 4,200 today). All were invited to take part in the original two-day festival, billed as “the first gathering and exhibit of in- dependent brewers in the United States.” Two-dozen answered the call: brewer- ies from Alaska, British Co- lumbia, California, Idaho, Minnesota, Montana, Ore- gon, Washington and Wis- consin sent one keg each of their two finest beers. “We expected 5,000 or so folks to show up,” recollect- ed founder Art Larrance. “By the end of the weekend, more than 15,000 had drunk us dry! The public loved the novelty of microbrews and a tradition was born.” This July 27th through July 31st, the Oregon Brew- ers Festival will serve 88 handcrafted beers from independent craft brewer- ies across the nation; each brewery sends one beer, representing more than 20 beer styles. Recognizing the world- wide growth of craft brew- ing, the International Beer Garden will offer another 25 craft beers from small breweries from Japan, Chi- na, Germany and The Neth- erlands. Larrance came up with the idea of the interna- tional area three years ago, when he visited Portland’s friendship city of Utrecht in The Netherlands and dis- covered a nascent craft beer movement. “Here was a group of brewers just beginning to explore new flavors and styles, just as we had in the 1980s,” explained Larrance. “It made perfect sense to develop a long term cultur- al exchange with these in- ternational brewers, where we could share our passion, knowledge and friendship.” This year’s international area will feature six Japa- nese brewers (Baird, Iwate Kura, North Island, Shiga Kogen, Shonan and Y Mar- ket); seven Dutch (De Mo- len, Frontaal, Maximus, Oedipus, Oersoep, Oproer and Van Moll); one Chinese (Jing-a-Ling); and two Ger- man (Brauerei Nothhaft and Lang Bräu). These brewers will be on-site throughout the festival to chat about their beer. The festival also highlights live music, food booths, craft vendors, a craft soda garden and homebrew demonstrations. Unlike most beer festivals, this one offers free admission; at- tendees wishing to sample beer purchase a BPA-free polycarbonate tasting mug and wooden tokens on-site. Much has changed in the craft beer industry since 1988, but the Oregon Brew- ers Festival remains a be- loved constant; a place where beer lovers can raise a mug with friends on the banks of the Willamette Riv- er and share in a collective cheer to independent craft beer! Oregon Brewers Festival set for July 27-31 er Month Official Event Calendar wers Guild WIDMER BROTHERS BREWING: Brewery Tours by Reservation. $5 3 p.m. 955 N. Russell St., Portland; 503- 281-2437 EVERY FRIDAY: BREWVANA BREWERY TOURS: Behind the Scenes Tour $79 12-3 p.m.; www. experiencebrewvana.com BREWVANA BREWERY TOURS: Beers in the Hood Tours $89 3-7 p.m.; www. experiencebrewvana.com PORTLAND BREWING: Fill’r Up Fridays. 2730 N.W. 31st Ave., Portland WIDMER BROTHERS BREW- ING: Brewery Tours by Reser- vation. $5 2 p.m. & 3 p.m. 955 N. Russell St., Portland GATEWAY BREWING: Pop up Beer Garden. Noon-6 p.m. 10625 N.E. Halsey St., Portland SASQUATCH BREWING: New beer release. 6440 S.W. Capi- tol Hwy., Portland EVERY SATURDAY: ALAMEDA BREWING: $5 Growler fills; 4765 N.E. Fre- mont St., Portland DOUBLE MOUNTAIN BREW- ERY: Brewery tours Noon 8 Fourth St. Hood River BREWVANA BREWERY TOURS: PNW is Best $89 12-4 p.m.; www.experience- brewvana.com BREWVANA BREWERY TOURS: Beer Pioneers Tour $79 3-6 p.m.; www.experi- encebrewvana.com GATEWAY BREWING: Popup Beer Garden. Noon-6 p.m. 10625 N.E. Halsey St., Port- land HOPWORKS URBAN BREWERY: Brewery tours 3 p.m. 2944 S.E. Powell Blvd., Portland PORTLAND BREWING: Shirt & Sixer $18 2730 N.W. 31st Ave., Portland PORTLAND BREWING: Brewery Tours by Reservation Noon-3:30 p.m. 2730 N.W. 31st Ave., Portland WIDMER BROTHERS BREWING: Brewery Tours by Reservation $5 2 p.m. & 3 p.m. 955 N. Russell St., Portland EVERY SUNDAY: BREWVANA BREWERY TOURS: Smells Like Craft Spirits $89 12-3 p.m.; www. experiencebrewvana.com BREWVANA BREWERY TOURS: Tour De Funk $89 2-6 p.m.; www.experience- brewvana.com PORTLAND BREWING: Kids 12 and under receive a free kids meal with each paying adult . 2730 N.W. 31st Ave., Portland WIDMER BROTHERS BREW- ING: Brewery Tours by Res- ervation $5 1 p.m. and 2 p.m. 955 N. Russell St., Portland; 503-281-2437 Continued on Page 11 PHOTO BY TIMOTHY HORN COURTESY OF THE OREGON BREWERS FESTIVAL PHOTO BY TIMOTHY HORN COURTESY OF THE OREGON BREWERS FESTIVAL The Oregonian | Wednesday, June 29, 2016 | 9
  10. 10. SPONSOR CONTENT July 1-4 Get your passes now Use promo code Oregonian to receive 20% off Blues Basic and Blues Buddy four-day passes waterfrontbluesfest.com Everyone needs a pass this year! 4 days, 4 stages, 120 acts, Light-up-the-night Fireworks spectacular Leading brewbrewbr ingingin systems built in nearbyarbyarb Canbynbynb By Aaron Cooper The OregoOregoOr nian/Onian/Onian regoregore nLivenLivenLiv When you think of deli- cious local craft beer,beer,beer you probably don’t think too much about things like pol- ished, insulated stainless steel fermentation tanks; custom-crafted impellers made for precision mixing of ingredients; and prod- uct-transfertransfertransf piping designs. But those are just the kinds of things that the en- gineers and fabricfabricfa ators at JVNW, manufacmanufacmanuf turer of cus- tom-made brewing systems for the craft beer industry, obsess over. JVNW, based in Canby, was established in 1981, and quickly became a leading provider to both the craft brewing and wine indus- tries. Since that time, the company has expanded to serve businesses in the food, cosmetics, pharma- ceutical and even alter- native fuels industries. It seems that JVNW can cus- tom-design production sys- tems for almost anyanyan product that requires stainless steel tanks, heat for processing, and pressure for transfer-transfer-transf ring processed ingredients from one tank to another. But manufacturing micro brewing systems for brew- eries and brewpubs remains JVNW’s core business, and the company has supplied equipment to more than 600 breweries worldwide. Jared McClintock, one of JVNW’s two sales engineers, is responsible for consulting with brewery clients to de- termine what their needs are and begin developing a unique plan to meet each one. He sayssayssa JVNW’s staff of seasoned, professionaofessionaof l me- chanical engineers and proj- ect managers makes a tre- mendous differdifferdiff ence in the company’s final product. “Our engineers also brew with the brewers they work with,”th,”th, sayssayssa McClintock. He sayssayssa it’s that kind of col- laboration helps JVNW en- gineers produce the most efficient systems for their clients. As such, JVNW is the larg- est manufacturer of craft brewing systems in the U.S., specializing within a seg- ment of the industry who havehaveha outgrown their orig- inal small-batch brewing equipment, but who aren’t yet large enough to require mass-production systems. “Our brewery customers are all growing up, so they want and need to upgrade,” sayssayssa McClintock. “But at the same time, they don’t want to lose their craft brewing roots.”ots.”ots. One example is Deschutes Brewery in Bend, which buys tanks and components from JVNW to add brewing capacity and improve their processes. Brewpubewpubewpu system vs. micro system: what’what’wha s the differ-differ-diff ence? It’s interesting to note that a brewpub system is con- figured for a brewer who plans to produce manymanyman differdifferdiff ent styles of beer in smaller quantities for on-premise consumption. Think of a restaurant, which has cold-storage room and pours beers directly from a tank. A micro system is config- ured for the brewer who plans to produce a set num- ber of core beers in large quantities, primarily for off-premise consumption in kegs, cans and bottles. While the needs of these systems require differdifferdiff ent types of equipment, JVNW designs systems and serves clients in both arenas. These ‘brewhouses’ come in a near-infinite variety of configurations, manymanyman custom-designed to meet each brewer’s unique tech- niques, beer types and pro- duction goals. And, while the quality and drinkability of the finished product are alwaysalwaysalwa the number one con- cern, JVNW works closely with clients to also ensure both safetysafetysaf (for(for(f the brew- ers themselves) and brew- ing efficiency, which helps the bottom line in what is a highly competitive indus- try. A tour of JVNW’s 50,000 square-foote-foote-f Canby man- ufacufacuf turing facility is like walking through a metal shop on steroids that’s lo- cated inside an airplane hangar. JVNW has also ex- panded capacity with an adjacent manufacmanufacmanuf turing lo- cation in an effortefforteff to reduce lead times and meet the needs of their customers. Inside, skilled metal fabri-fabri-fa cators, working three daily shifts nearly 24/7,/7,/7 cut and assemble gigantic rolls of high-gauge steel into cylin- drical brewing tanks, which can be used to brew up to 100 barrels (3,100 gallons) of beer at a time. Other parts of the manufacmanufacmanuf turing floor are used for assembling and testing entirely finished brewhouse systems, which include tanks for ingredient intake, heating and mixing, boiling and settling, and brewing platforms; all cus- tom-tailored for each indi- vidual brewery customer. One aspect of brewhouse design and production that JVNW takes very seriously is sanitary design. Whenev- er designing a new system for a client, JVNW engineers meticulously plan to make every aspect of the system – tanks, pipes, gauges – and anytanytan hing else that comes in contact with the ingre- dients and the people who use them – easy to access for cleaning. AnyAnyAn piece of pipe that appears to be a dead- end is reconsidered, and often thoughtfullytfullytf reconfig- ured so that it will be easy to cleanse between brew- ing cycles. After all, quality control is the industry’s lifelifelif - blood, and it all starts with the brewing equipment. Learn more about how great beer is brewed and the equipment used to do it at JVNW.com. JVNW Senior Fabricator Randy Morris works on a new brew- house in the company’s Canby, Oregon manufacturing plant. PHOTO COURTESY OF JVNW 10 | Wednesday,Wednesday,Wednesday June 29, 2016 | The Oregonian C7-3770973V01
  11. 11. com To become a sponsor or exhibitor, call 866-288-6198 or email travelfest@oregonian.com. OCTOBER 15-16, 2016 OREGON CONVENTION CENTER OregonLive.com/travelfest Reach travel enthusiasts where they’re planning and booking the perfect getaway. Exhibitors who sign-up early may enjoy premium exposure at the event with the best booth locations. Don’t wait! Reserve your booth today. LIMITED EARLY BIRD TICKETS $5 SPONSORED BY SPECIAL EVENTS: July 1 - Friday WATERFRONT BLUES FEST (through 7/4) 12 p.m. Featur- ing Deschutes Brewery beer and food, Waterfront Park, Portland PORTLAND CRAFT BEER FEST 4-10 p.m. $25, 1099 NW Overton St., Portland HOT TUB SCHOLARSHIP LA- GER TAPPING PARTY 5 p.m. All Rogue locations; www. rogue.com ANNUAL 4TH OF JULY GA- RAGE SALE (through 7/4) All Rogue locations; www.rogue. com HAPPY HOUR WITH PELICAN BREWING 5–7 p.m. Rialto, 529 S.W. 4th Ave., Portland SUNFLOWER IPA RELEASE PARTY 5-8 p.m. McMenamins 23rd Ave. Bottle Shop, 2290 N.W. Thurman St., Portland July 2nd - Saturday PORTLAND CRAFT BEER FEST 12-10 p.m. $25, 1099 NW Overton St., Portland July 3rd - Sunday PORTLAND CRAFT BEER FEST 12-7 p.m. $20, 1099 NW Overton St., Portland THE FORT OF JULY (through 7/4) Fort George Brewery, 1483 Duane St., Astoria July 4th - Monday RED, WHITE & BUOY Noon Buoy Beer Co., 1 - 8th Street, Astoria RYE WHISKEY BARREL AGED SRIRACHA STOUT TAPPING PARTY 5 p.m. All Rogue loca- tions; www.rogue.com July 6th - Wednesday MARIONBERRY SOUR SAMPLING SOIREE 5 p.m. All Rogue locations; www.rogue. com July 7th - Thursday OREGON CRAFT BEER MONTH TASTING 5 p.m. McMenamins West Linn 2090 S.W. 8th Ave., West Linn Continued on Page 14 Beer events,Continued from Page 9 PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT The Oregonian | Wednesday, June 29, 2016 | 11 We Proudly distribute these oregon beers in the greater Portland, salem, & Columbia gorge areas. www.generaldistributors.com 503.656.9470 Like us on Facebook https://www.facebook.com/groups/196591896637/ Follow us onTwitter @GDIbeer S U N R I V E R O R E G O N CO SUN R IV E R B R EW I NG C7-3771968V01
  12. 12. SPONSOR CONTENT By Nigel Monk-Coens The Oregonian/OregonLive To most, any business still shy of celebrating its third anniversary, is anything but distinguished. So while that fact might remain true for North Portland’s Ecliptic Brewing, it couldn’t be any farther from the truth in re- gards to its owner and brew- master, John Harris. At its very foundation the craft beer scene in Portland should be celebrated for not only its sheer size, but for the immense diversity that it offers. But, as is true for the first day of school every year, there is always a certain level of comfort to be found in seeing a familiar face. The same is true in the beer industry. This year Harris is cele- brating 30 years of working in the craft beer industry, and during that time, he has been integral in the creation of many of Oregon’s most iconic beers. After starting his career as a brewer at Mc- Menamins’ breweries, Har- ris worked for four years at Deschutes Brewery in Bend, wherehecreatedtherecipes for classics like Mirror Pond, Black Butte Porter, Obsidian Stout, and the ever-popular winter seasonal, Jubelale. As if that wasn’t enough to earn a pedigree as one of the region’s best, Harris spent his next 20 years in charge of creating the Brewmaster Reserve line of beers at Full Sail Brewing in Hood River. But when it comes to talking with Harris, you will be hard-pressed to hear any of that directly from the source. Because for him, what’s most important is not about one’s accomplish- ments, its much more cli- ché: it’s about making beer. Ecliptic Brewing wasn’t started because of any of those accomplishments. In- stead Harris saw the oppor- tunity to utilize his decades of experiences to build something from scratch that he could call his own. He never saw Oregon’s vast number of breweries as be- ing a competitive environ- ment, but rather, he viewed it as a tremendous resource that provides a diverse beer culture with even more op- tions to revel in. The craft beer industry is full of collaboration, and the drive for creativity. At any given time, a quick glance at Ecliptic’s tap list speaks to that very point. The drive behind the creation of these beers is something that has never been compromised, and that isn’t something that is unique to just Eclip- tic. It’s the narrative for the entire local industry. At the end of the day, Har- ris isn’t special because he’s been brewing great beers for three decades. It’s the fact that this industry has been a crucial element in Oregon for three decades. In turn, the passion and drive of people like Harris have helped to pave the way for the continual influx of great craft beer. Ecliptic isn’t just another brewery, it’s a testament to Harris’ passion to the indus- try that has provided him with so much. Ecliptic Brewing built on 30 years of passion John Harris, Ecliptic Brewing’s founder, brought nearly three decades of brewing experience to the brewery. Nearing its third anniversary, Ecliptic has quickly built a reputation for excep- tional craft beer due in large part to Harris’ expertise. PHOTO COURTESY OF ECLIPTIC BREWING Alliance: protects watersheds for better beer Continued from Page 7 watersheds by uniting with other local craft breweries that share our commitment to environmental conser- vation and amazing craft beers.” Cowdin believes that all of the partners have shown commitment. “We’re fortu- nate in Oregon to have an incredible craft beer scene thanks to our water sourc- es. The Bull Run Water- shed—which Oregon Wild has worked to keep pristine over decades—has allowed Portland to become a true ‘Beervana.’ Unfortunately, not all our watersheds have the same level of protection. The Oregon Brewshed Alli- ance is a platform for educa- tion and advocacy beyond just the environmental community, with the poten- tial to be a national model.” She concludes by saying, “As Oregon's craft brewing community and consumers speak up in support of forest watersheds and clean water as things they value, our collective voice becomes a stronger, more effective conservation force. By pro- tecting our water sources with Wilderness and Wild & Scenic River designa- tions, defending our last old-growth forests—the best water filtration systems we could ask for—and taking a lead to enact more respon- sible forestry laws, we can ensure the health of our landscape, our own health and the health of the craft beer community, which is paramount to our state's economy and our cultural identity here in the Pacific Northwest.” Visit http://www.oregon- wild.org to learn more. Your beer may be brewed with water from Tamanawas Falls near Mt. Hood, a source protect- ed in part by the Oregon Brewshed Alliance. PHOTO BY MARIELLE COWDIN 12 | Wednesday, June 29, 2016 | The Oregonian LUNCH & DINNER 7 DAYS A WEEK HAPPY HOUR 3-6PM DAILY PRIVATE PARTIES EST 2013 825 NORTH COOK ST. PORTLAND OREGON, EARTH BEER FINE FOOD COCKTAILS C7-3772672V01
  13. 13. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT Rogue Ales specializing in barrel-aging Crafting their own barrels with as much care as their beer infuses unique character and depth into Rolling Thunder Imperial Stout Provided by Rogue Ales This July, Rogue Ales & Spirits will release a special, limited edition barrel aged beer, Rolling Thunder Impe- rial Stout. Rolling Thunder Imperial Stout embodies the Rogue Revolution, brewed with ingredients grown at Rogue Farms, crafted by Rogue’s legendary Brewmaster John Maier, and ocean-aged in barrels made by hand at Rogue’s own cooperage, Rolling Thunder Barrel Works. From Barrel The Barrel to Bottle jour- ney begins at Rolling Thun- der Barrel Works in Rogue’s hometown of Newport, Or- egon. Rogue acquired a set of French WW II era vintage coopering equipment be- fore even knowing where they were going to put it, or who was going to make the barrels. That’s when Rogue Cooper (a Cooper is a bar- relmaker) Nate Lindquist, a long-time Rogue employee, stepped-up and spent the next year as an apprentice learning the ancient art of barrel making. Today at Rolling Thun- der Barrel Works, Lindquist assembles, raises, toasts, chars, hoops, heads, hoops again, cauterizes, sands and brands each barrel, one at a time, all by hand. The bar- rels are made with Oregon White Oak, harvested just up the road in the Oregon Coast Range. This isn’t the fastest way to make a barrel, but it is the Rogue way. Going slow gives Lindquist complete control over the process, al- lowing him to custom craft, char and toast each barrel for the spirit or beer it will age. To Distillery Before these newly-mint- ed barrels see any beer, they are put to work aging Rogue Spirits Dead Guy Whiskey, which is crafted with malt- ing barley grown at Rogue Farms in Tygh Valley, Ore- gon. During a year of aging, the Dead Guy Whiskey imparts its flavor into the oak, mak- ing the Rolling Thunder Bar- rels ready for the next step in the journey. To Brewery Across the parking lot at the Rogue Brewery, Brew- master Maier crafts a spe- cial batch of Imperial Stout that’s unlike anything else. Eight different types of grains including oats and Rogue Farms grown bar- ley are brewed with Rogue Farms hops, brown sugar, sweet dark cherries, vanil- la and chocolate to create a bold character that’s perfect for barrel aging. Rogue Ales’ Cooper (barrelmaker) Nate Lindquist, hand- chars barrels at Rolling Thunder Barrel Works. The barrels are first used to age Rogue’s Dead Guy Whiskey, then Rolling Thunder Imperial Stout. PHOTO COURTESY OF ROGUE ALES The Oregonian | Wednesday, June 29, 2016 | 13 C7-3772796V01
  14. 14. SPONSOR CONTENT July 8th - Friday CPR BREWFEST PREVIEW 5-8 p.m. McMenamins 23rd Ave. Bottle Shop, 2290 N.W. Thurman St., Portland July 9th - Saturday MISSISSIPPI STREET FAIR 10-9 p.m. Featuring Ecliptic and StormBreaker Brewing, ississippi Street Fair 2ND ANNIVERSARY PARTY 12-9 p.m. Ex Novo Brew- ing Co., 2326 N. Flint Ave., Portland GRAND OPENING 3:30-6 p.m. Pelican Brewing tasting. On the Green, 32050 S.W. Char- bonneau Dr., Wilsonville July 11th - Monday TOAST TO DON YOUNGER 5 p.m. All Rogue locations; www.rogue.com July 12th - Tuesday BLISSFUL BREWS 5 p.m. McMenamins Wilsonville Old Church & Pub, 30340 S.W. Boones Ferry Rd., Wilsonville July 13th - Wednesday BEST OF PORTLAND PARTY $22 5 p.m. Beer by Breakside Brewery, 2220 N.W. Quimby St., Portland ROGUE BLACK CURRANT ALE TAPPING PARTY 5 p.m. All Rogue locations; www. rogue.com BLASPHEMOUS COLLAB- ORATION SERIES 7 p.m. McMenamins Crystal Ball- room Ringlers Pub, 1332 W. Burnside St., Portland July 14th - Thursday SAISON RELEASE 5 p.m. Uptown Market, 6620 S. W. Scholls-Ferry Rd. Beaverton MEET YOUR MAKER 5 p.m. McMenamins Edgefield-Dis- tillery Bar, 2126 S.W. Halsey St., Troutdale July 15th - Friday ROLLING THUNDER RUS- SIAN IMPERIAL STOUT WORLDWIDE DEBUT RELEASE PARTY 5 p.m. All Rogue locations; www.rogue. com PELICAN BREWING TAP TAKEOVER, 6-8 p.m. Pacific Growlers, 11427 S.W. Schol- ls-Ferry Rd., Beaverton July 16th - Saturday 15TH ANNUAL ROADHOUSE BREWFEST 11 a.m. Mc- Menamins Cornelius Pass Roadhouse & Imbrie Hall, 4045 N.W. Cornelius Pass Rd., Hillsboro ASTORIA BEER POP UP 5-8 p.m. McMenamins 23rd Ave. Bottle Shop, 2290 N.W. Thur- man St., Portland July 17th - Sunday MALT BALL $18 2-11 p.m. Band and Brewery Collabo- ration music fest. Mississippi Studios, 3939 N. Mississippi Ave., Portland July 18th - Monday RYE BARREL AGED MARI- ONBERRY BRAGGOT BASH 5 p.m. All Rogue locations; www.rogue.com July 19th - Tuesday PUCKERFEST X Noon Bel- mont Station, 4500 S.E. Stark St., Portland TAKE A SIP IN SW BEER TASTING 6 p.m. McMenamins Fulton Pub & Brewery, 0618 S.W. Nebraska St., Portland July 20th - Wednesday DEAD GUY WHISKEY BAR- REL AGED DOUBLE CHOCO- LATE STOUT TAPPING PARTY 5 p.m. All Rogue locations; www.rogue.com HAPPY HOUR WITH PELICAN BREWING 5-7 p.m. Sidelines, 6001 NE Win Sivers Dr., Portland LIQUID LONGEVITY BEER TASTING 5 p.m. McMenamins Oak Hills Brewpub, 14740 N.W. Cornell Rd., Portland PUCKERFEST X Noon Bel- mont Station, 4500 S.E. Stark St., Portland July 21st - Thursday PELICAN BREWING’S PIRATE PARTY 5:30 –7:30 p.m. The Pit Stop, 10245 S.W. Canyon Rd., Beaverton PUCKERFEST X Noon Bel- mont Station, 4500 S.E. Stark St., Portland July 22nd - Friday SELFIE FEST ROAD SHOW 5-8 p.m. McMenamins 23rd Ave. Bottle Shop, 2290 N.W. Thurman St., Portland PUCKERFEST X Noon Bel- mont Station, 4500 S.E. Stark St., Portland July 23rd - Saturday PUCKERFEST X 11 a.m. Bel- mont Station, 4500 S.E. Stark St., Portland ROCK, PAPER, SCISSORS TOURNAMENT 5–10:00 p.m. The 649 Taphouse and Bottle Shop, 18647 S.W. Farmington Rd., Aloha July 24th - Sunday PUCKERFEST X 11 a.m. Bel- mont Station, 4500 S.E. Stark St., Portland July 25th - Monday PUCKERFEST X Noon Bel- mont Station, 4500 S.E. Stark St., Portland PARADISE PUCKER PARTY 5 p.m. All Rogue locations; www.rogue.com July 26th - Tuesday OREGON CRAFT BEER MONTH TASTING 5 p.m. Mc- Menamins Hillsdale Brewery & Public House 1505 S.W. Sunset Blvd., Portland July 27th - Wednesday BUOY IN THE PEARL 3pm Buoy Brewing is taking over the taps, River Pig Saloon, 529 N.W. 13th Ave., Portland LAGERFEST 6 p.m. Mc- Menamins Cornelius Pass Roadhouse, 4045 N.W. Corne- lius Pass Rd., Hillsboro ROGUE ALES OREGON BREWER'S FESTIVAL OVER- FLOW BRUNCH AND MONKS MARCH 9 a.m. Green Drag- on, 928 S.E. 9th Ave., Portland ROGUE BUS TO OREGON BREWERS FESTIVAL (through 7/31) 1339 N.W. Flanders St., Portland; OREGON BREWERS FESTI- VAL BREWERS PARADE 11:30 a.m. Melody Ballroom, 615 S.E. Alder St., Portland 29TH ANNUAL OREGON BREWERS FESTIVAL Noon-9 p.m. Tom McCall Waterfront Park, Portland ROGUE 8 HOP IPA DRAFT LAUNCH CELEBRATION AND 8 HOP IPA FIRKIN TAPPING 5 p.m. All Rogue locations; www.rogue.com THE TASTING TECHNIQUE 5 p.m. McMenamins on Broad- way, 1504 N.E. Broadway, Portland July 28th - Thursday BUOY IN THE PEARL 3pm Buoy Brewing is taking over the taps, River Pig Saloon, 529 N.W. 13th Ave., Portland 29TH ANNUAL OREGON BREWERS FESTIVAL Noon-9 p.m. Tom McCall Waterfront Park, Portland THE PROPER TASTE BEER TASTING 5-8 pm. McMenam- ins Highland Pub & Brewery, 4225 S.E. 182nd, Gresham OREGON CRAFT BEER MONTH TASTING 5 p.m. Mc- Menamins John Barleycorns, 14610 S.W. Sequoia Pkwy., Tigard July 29th - Friday THE OREGON CRAFT BEER SUMMIT 2 p.m. Roscoe’s, 8105 S.E. Stark St., Portland; 29TH ANNUAL OREGON BREWERS FESTIVAL Noon-7 p.m. Tom McCall Waterfront Park, Portland; SASQUATCH BREW AM GOLF TOURNAMENT 8 a.m. $80 McMenamins Edgefield, 2126 S.W. Halsey St., Troutdale; www.glenfalconerfounda- tion.org BUOY IN THE PEARL 3pm Buoy Brewing is taking over the taps, River Pig Saloon, 529 N.W. 13th Ave., Portland July 30th - Saturday BARREL AGED BEER FEST Noon Baileys Taproom, 213 S.W. Broadway, Portland BUOY IN THE PEARL 3pm Buoy Brewing is taking over the taps, River Pig Saloon, 529 N.W. 13th Ave., Portland July 31st - Sunday 28TH ANNUAL OREGON BREWERS FESTIVAL Noon-9 p.m. Tom McCall Waterfront Park, Portland BUOY IN THE PEARL 3pm Buoy Brewing is taking over the taps, River Pig Saloon, 529 N.W. 13th Ave., Portland BEN FEST VI 5 p.m. The Official Closing Ceremonies to Oregon Craft Beer Month. Get up-to-the-minute event updates at www.oregoncraft beer.org/events. Beer events: a month isn’t nearly long enough Continued from Page 11 14 | Wednesday, June 29, 2016 | The Oregonian C7-3772794V01 Maui Brewing Mana Wheat $ 899 Bud/Coors $ 2099 Jester & Judge Pineapple cider $ 829 Come See Our Humidor with a Fine Cigar Selection 1173 NE Division • Near Pony Soldier Inn, Gresham • 503-661-2290 Sun.-Thurs. 7am-10pm, Fri.-Sat. 7am-11pm. VISA, MC, Discover, AMEX . We accept all manufacturers’ coupons. TOBACCO OUTLET Everyday Low Prices Off Prices subject to change. One coupon per person per day. Limit 3. Good thru 7-13-16. SURGEON GENERAL’S WARNING: Cigarette Smoke Contains Carbon Monoxide Tobacco Outlet $ 100 Any CartonOff Tobacco Outlet Prices subject to change. One coupon per person per day. Limit 3. Good thru 7-13-16. SURGEON GENERAL’S WARNING: Cigarette Smoke Contains Carbon Monoxide Criss Cross Little Cigars GROWLERS TO GO 11 Craft Beer Taps To Choose From Featuring: Boneyard See our Tap List on Facebook Cigar & Beer Gift Packs Available 6 pk. Cans 6 pk. Bottles 24 pk. Cans + Deposit + Deposit + Deposit $1399 Per Carton
  15. 15. Horse Brass Pub: forty and still fabulous By Nigel Monk-Coens The Oregonian/OregonLive It’s not too much of a stretch to imagine how dra- matically different the Port- land area looked 40 years ago. For one, the city’s two beloved sports franchises – the Trail Blazers and Tim- bers – were without major championship trophies to their names. They were also collectively about 8-years- old, so we can let that stat slide. But while familiarity is scarce, you can still find it. You just need to know where to look. This fall, The Horse Brass Pub of Southeast Portland will be celebrating 40 years of being an integral pillar of the city’s beer scene – a time mind you, when Portland didn’t even know that it had a ‘beer scene.’ TheHorseBrassPubprides itself as being a ‘quintessen- tial English-style pub,’ and coming from a card-carry- ing citizen of the UK, take my word for it, they don’t miss the mark on much. One can almost lose them- self in the historical mon- tage displayed across the dark wooden walls of the pub if they aren’t careful. But while 40 years isn’t necessarily significant to some – it’s the two unique worlds that the Horse Brass Pub has so delicately bal- anced through its tenure that should be celebrated more than anything else. Since the late Don Younger purchased The Horse Brass back on a dreary day In No- vember of 1976, the pub has stayed true to its aesthetic and cultural roots of being English at heart. But most importantly, it stayed true to being an outlet for Ore- gon beers. With roughly 50 of the 59 beers on tap being that of the craft variety, and a majority of those 50 being among Oregon’s finest, the Horse Brass hasn’t lost sight on what’s important: of- fering Portland something different the moment you walk through the door, but understanding that one doesn’t need to travel half- way across the world to enjoy some of the best beer around. What might be most unique about the pub itself is that it feels like it’s been there for 40 years. In a city where it seems as if a new brewery or pub is opening every day – there’s a certain level of comfort in being in a place that at any given moment, you could find yourself talking to someone sitting in the exact spot they were decades before – all while drinking the newly minted IPA from the brew- ery down the street. No matter one’s percep- tion of the bar itself or what being around for 40 years really means, there is such a special takeaway being somewhere that evokes, embraces, and encourages tradition and history. At the end of the day, what makes The Horse Brass dif- ferent from anything else is that it has the immense privilege of having JoEl- len Piluso at its helm. She’s been there since that dreary autumn day in 1976, and has worn many hats throughout her years with the pub since then. When Younger passed away in January of 2011, Pi- luso was tasked with con- tinuing his extraordinary legacy, and it doesn’t look like its stopping anytime soon. But Piluso doesn’t invest too much thought on all of that.She’lljusttellyoutoor- der the fish & chips, drink a beer and play some darts, all while enjoying the company you’ll find inside. PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT + The Oregonian | Wednesday, June 29, 2016 | 15 C7-3772688V01 Fall 2016 4040th AnniversaryAnniversary Horse Brass Pub 59 CRAFT BEERS ON TAP FULL MENU FULL BAR
  16. 16. 16 | Wednesday, June 29, 2016 | The Oregonian ONE OF AMERICA’S GREAT FOOD CITIES MEETS ONE OF THE COUNTRY’S PREMIER FOOD AND DRINK EVENTS. SEPTEMBER 15-18. TICKETS AT FEASTPORTLAND.COM. C7-3765302V01

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