SuStAining - files.oregonbeergrowler.comfiles.oregonbeergrowler.com/archives/obg_0318.pdf ·...

MARCH 2018

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MARCH 2018 | OREGON BEER GROWLER 3

“What I really love about the craft brewing and homebrewing movements

is that they are sustainability movements without intending to be.”

That assessment by Chris O’Brien from the “Chronicle of Higher Education” should be an indication that he’s not just any old beer fan. Now I’m sure he could host a badass drink-until-you-blackout bottle share with an enviable selection

of rare offerings. But he’s become truly passionate about the notion that participating in craft beer culture can truly make the world a better place. Miss America professions aside, the major reason is that smaller, independent breweries rely on the building blocks of ethics that are integral to sustainability: “reliance on local ingredients and labor, a regard for community values and a love of artistry and authenticity of the brewing process.”

When you drink an Oregon beer, there’s a sense of place and identity that’s created and reinforced with each bottle or pint. That message can be conveyed in a number of ways — from the ingredients used that were harvested a few towns away to the label that tells an immediate and personal story to the brewer herself who could be just feet away from your barstool visibly engaged in her craft. Sure, Budweiser might be able to speak to the values of red, white and blue America, but only in the most generic and commodified tone.

Long before he became a champion of the industry’s ability to do good, O’Brien became a homebrewer as a college student.

04 Celebrations

08 Super Brews: Double IPAs

10 Brew Bites: Irish Fare at Kells

13 Homebrew Hints: Building a Grain Bill

14 Brew Briefs

18 Solar Power at 7 Devils

20 Falling Sky’s Sustainability Certification

22 Reusing Bike Tubes for Brewery-Branded Dog Collars

25 Mites Fighting Pests on Hop Farms

26 Oregon Winners at Good Food Awards

28 Barsideous: Lebanon Gets Second Brewery

30 Letter to Editor // Cheese Fest

31 Father of Homebrewing Retiring

32 Preventing Sexual Harassment at Your Business

33 BING: A Case Study in Rebranding

34 March Events Calendar

CONTENTS:

10

22 31

PUBLISHER

Jeb Bladine

ASSISTANT PUBLISHER

Ossie Bladine

EDITOR-IN-CHIEF

Andi Prewitt

GENERAL MANAGER

Robert Sudeith

MARKETING & ADVERTISING

Kelly Hyder | Stefanie Church

Tammy Cook | obg_adgals

WRITERS

Chris Jennings | Michael Kew

Jim McLaren | Matthew Meador

Christopher Morehead | Scott Pillsbury

Andi Prewitt | Anthony St. Clair

Sam Wheeler

SOCIAL MEDIA DIRECTOR

Erica Tiffany-Brown

PRODUCTION MANAGER

Christy Nielsen

PUBLICATION DESIGN Amber McAlary-Whitney

oregonbeergrowler.com

800.472.1198

©2017 The News-Register

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PO Box 727 | 611 NE Third St.

McMinnville, OR 97128

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Oregon Lithoprint, Inc.

SUBSCRIPTIONS

Connie Crafton 503.687.1236

ON THE COVERIn an industry where natural resources are vital, breweries recognize that conservation and sustainability are values that they must work to uphold. In this month’s issue, you can read about efforts to protect the environment, while making great beer, at breweries and beer-related businesses across the state. Photo by Amber McAlary-Whitney // Oregon Beer Growler

“The idea was to reclaim this product from the corporations and bring it down to the kitchen.” And in his 2006 book “Fermenting Revolution,” he underscored the importance of craft’s regional focus because it reduces pollution and preserves the land.

“The craft beer movement is, in short, putting into practice a sustainability model called ‘bioregionalism.’ Bioregionalism is the idea that we can adjust human activities to be sustainable by adapting our activities to a bioregion, a geographically distinct area of land, water and other natural resources,” O’Brien wrote.

This state’s brewers and beer-related businesses have long been ahead of the curve when it comes to implementing practices that are environmentally mindful. This month, we examine just a few of those developments. For instance, on the Southern Oregon Coast, 7 Devils has been making beer with the assistance of the power of the sun; Falling Sky recently received special certification from one of the nation’s oldest nonprofit recyclers for its environmentally friendly efforts; and several local beverage producers earned Good Food Awards in January for their sustainable business practices. Additionally, there’s a story about the use of predator mites in hop fields as a way to wean farmers off of chemical pesticides and a feature on Portland’s Cycle Dog, which recycles bike tubes into brewery-branded dog gear.

Reading this issue might be a helpful prompt to assess your bioregionalism. We can all try to model our habits and purchasing practices after those brewers who are leading the way in sustainability.

NOTES FrOm ThE ChiEF: Craft Beer reinforces Bioregionalism

WHAT’S INSIDE:

~ Andi Prewitt, Editor-in-Chief

MARCH 2018 | OREGON BEER GROWLERMARCH 2018 | OREGON BEER GROWLER 54

CHowdeR CHAllenge MaRCH 3 After a one-year hiatus, the Chowder Challenge has returned. Get your fill of creamy soup noon to 3 p.m. (or until it’s gone) at Fifth Quadrant in Portland. Additional seating will be available in a heated tent and Lompoc Sidebar. For $15, customers get a tasting tray with a dozen two-ounce samples of New England-style clam chowder in non-labeled cups. For five bucks more, the fest will throw in a beer. Attendees then vote for their favorite and the batch receiving the most votes is named the People’s Choice Winner with the chef taking home the coveted Chowder Cup and a cash prize. All net proceeds go to the Community Transitional School, a private nonprofit dedicated to the educational needs of children whose families are homeless or in transition.

fiRkin feSt MaRCH 3 Unpasteurized, unfiltered and naturally carbonated. Raise a glass to this unique beverage at Firkin Fest, which takes place 11 a.m. to 6 p.m. Saturday, March 3 at Rogue Eastside Pub & Pilot Brewery in Portland. More than 20 cask-conditioned beers will be available to taste. General admission costs $10 and comes with a souvenir glass and five tasting tickets. The Very Impressive Firkins session from 2-4 p.m. is $25 and includes access to three special tastings in the Barrel Room, a meet-and-greet with the brewers and complimentary food.

five yeAR AnniveRSARy PARty! MaRCH 3 Portland Cider Company is celebrating five years of business, so help them mark this milestone by joining the festivities. The party takes place 4-10 p.m. Saturday, March 3 at the Clackamas pub. There will be tours every half hour until 7 p.m. with free samples of two specialty ciders, live music, beverages pulled out of the cellar and tapped for the occasion, a limited-edition menu and commemorative bottle releases.

gRAnd lodge’S 96tH BiRtHdAy MaRCH 3 Just shy of a century and the Grand Lodge looks great for its age. McMenamins is honoring its Forest Grove property with a birthday party Saturday, March 3. Join them for a special beer release, cake, live music and

McMenamins Passport Discovery Hunt. The kids will also enjoy a balloon artist and face painter.

SHeBRew MaRCH 3 Support women in beer — both amateurs and pros — at SheBrew. The event is in its fourth year and features at least 22 beers and ciders crafted by locals from noon to 8 p.m. Saturday, March 3 at Portland’s Buckman Coffee Factory. Tickets cost $20 and include a commemorative glass, a punch card to vote in the homebrew competition (while supplies last noon to 6 p.m.), 10 tasting tokens and membership or membership renewal to the Human Rights Campaign.

five yeAR AnniveRSARy PARty MaRCH 4 Check out the bar remodel at Stickmen Brewing Company during its Five Year Anniversary Party. The festivities take place 11 a.m. to 9 p.m. Sunday, March 4 at the Lake Oswego location. A lot has changed inside, including the addition of more taps and menu revisions. To celebrate, the business will be offering all day happy hour and releasing a new beer: Rex Hill Pinot Noir Saison.

Pink BootS CollABoRAtion BRew dAy MaRCH 8 This is your chance to make beer with the pros while also marking International Women’s Day. Chapters and members of the Pink Boots Society will be getting together, along with

CELEBRaTIONS

SouR fRuit feSt FEB. 28 THROugH MaRCH 4 If you like your lips to pucker, don’t miss the seventh annual Sour Fruit Fest. Both Cascade Brewing Barrel House and The Lodge at Cascade Brewing will take part by featuring more than four dozen of the brewery’s exclusive beers on rotation throughout the week, with at least 25 on tap each day at the Barrel House and 10 at The Lodge. There’s no admission fee.

BlACk out BeeR feSt MaRCH 2 This year the Black Out Beer Fest takes place about a week later than it’s normally held, but you can still expect plenty of rotating dark drinks on tap — 25, to be exact. Attendees will be welcomed from 4-10 p.m. at Portland’s Lompoc Sidebar as well as in a heated tent in the parking lot adjacent to Fifth Quadrant. Expect a variety of inky

beers, including porters, stouts, coffee-infused creations and black IPAs. Tasting packages cost $20 and include a souvenir glass mug and eight tickets.

luCky lAB BARleywine feStivAl MaRCH 2-3 It’s the big dog of beer events. Lucky Lab will be pouring some very bold beverages — for the 21st year in a row — at the Barleywine Festival Friday, March 2 and Saturday, March 3. Expect to find more than 70 beers with significant malt character and an alcohol level between 8 and 10 percent, so pace yourself. Four tickets and a tasting glass cost $15. The Northwest Quimby Street location is conveniently located next to several TriMet lines and the Portland Streetcar, so leave the driving to the experts.

Several McMenamins properties will feature specials on beer and

Irish food during its celebration St. Patrick’s Day Across the Land.

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Coin toSS AnniveRSARy PARty MaRCH 3 Tim Hohl’s taproom is turning two and he’s throwing a bash to mark the occasion. The Anniversary Party takes place noon to 10 p.m. Saturday, March 3 at Coin Toss Brewing Co. in Oregon City. The business will release new beers throughout the day and be prepared for a few additional surprises. Check the brewery’s social media platforms for updates.

supporting breweries, to produce a special batch for this event Thursday, March 8. The organization receives proceeds from the sales of the collaboration brew, which it then uses for educational scholarships. To sign up, visit the Pink Boots website. Individual/homebrewer registration is $25 (with additional donations appreciated) while beer industry/brewery participation requires a donation of at least $50.

CideR Rite of SPRing MaRCH 10 Celebrate the blossoming Northwest cider industry with a festival dedicated to that beverage. The Cider Rite of Spring takes place from noon until 6 p.m. Saturday, March 10 at Left Bank Annex in North

Portland. There will be more than 100 ciders that were either made for the event, aren’t available locally or are limited-run. The venue this year is much larger, with two levels and a VIP lounge. General admission is $30 and comes with a commemorative glass and eight drink tickets. The VIP experience costs $50 and includes the glass, 12 tickets, one hour early admission, snacks and access to the lounge.

CollABofeSt MaRCH 10 If you wondered how February came and went without Collabofest, it’s simply because organizers moved the event to March. Brewing using the buddy system is what defines this celebration of Portland beer. You can taste 16 collaboration beers all made for this festival, which takes place 2-8 p.m. Saturday, March 10 at Base Camp Brewing Company. A meet-the-brewer session is scheduled for 4 p.m. General admission is $28.45 and that includes a plastic mug with eight tickets for 4-ounce pours. The VIP experience costs $44.28 and comes with a Silipint, eight tickets and larger pours.

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St. Paddy’s Drinking Destinations (and more) for March

Kells Brewery is hosting its second Irish Beer Festival in a heated tent that covers the parking lot. New this year: a petting zoo!

BELOW: Celebrate the blossoming Northwest cider industry at the Cider Rite of Spring, held in a larger venue this year, March 10.


fouRtH AnniveRSARy And HoMeBRew ConteSt MaRCH 10 The Abbey Bar & Bottle Shop is turning four and celebrating by hosting a homebrew competition. From 3 p.m. to midnight Saturday, March 10 you can taste and vote for your favorite Belgian-style amateur beer in the People’s Choice category at the Northwest Portland business. Winners will also be determined by The Abbey’s panel of judges. Don’t miss swag giveaways along with an anniversary beer made by Bend’s Monkless Belgian Ales. If you want to enter the contest, you have until Wednesday, March 7 to submit bottles.

BAkeR’S dozen MaRCH 11 Portland’s popular coffee beer and doughnut festival gets a new home this year. Baker’s Dozen is moving to Ecliptic Brewing, but don’t worry — your favorite elements are unchanged. There will still plenty of baked confections to pair with specialty beverages, including actual coffee. The participating breweries use beans from different roasters to create unique coffee-infused beer. You can try all 13 in a souvenir glass along with 13 delectable morsels of doughnuts. Tasting packages cost $28 (before fees) online.

There are only 500 tickets available, so if they don’t sell out in advance, entry can be purchased at the door for $33. Tickets are available for those 21 and older, but all ages may attend. Organizers advise it can be helpful to have your kids finish any doughnuts you might not be able to cram down.

St. PAtRiCk’S dAy BeeR feStivAl MaRCH 15-17 Kells may get much of the attention on this weekend of wearing green, but there’s an Irish brewery on the other side of the metro area throwing its own bash. Feckin Irish Brewing Company is holding a St. Patrick’s Day Beer Festival Thursday, March 15 through Saturday, March 17 at the pub in Oregon City. There will be more than 15 small, local beer producers offering samples of their Irish-style beverages. Entertainment includes live bands, pipers and Irish dancers.

iRiSH BeeR feStivAl MaRCH 16-17 If you ever felt like your St. Patrick’s Day celebrations needed more sheep, then this event is for you. Kells Brewery is

boxing match is also set to return inside the festival tent. Check the event website for cover charge details.

oRegon CHeeSe feStivAl MaRCH 16-18 Cheese may be the star of this event, but there won’t be a shortage of beer. The Oregon Cheese Festival is a farmers market-style celebration featuring dairy products from cows, sheep and goats. Enjoy pairings of Southern Oregon wine, craft beer and ciders along with other food under large heated tents at Rogue Creamery in Central Point. The festival takes place 11 a.m. to 5 p.m. Saturday, March 17 and 11 a.m. to 4 p.m. Sunday, March 18. The whole thing kicks off with a Cheesemakers Dinner Friday, March 16. Check the event website for ticket prices.

St. PAtRiCk’S dAy ACRoSS tHe lAnd MaRCH 16-18 Irish or not, McMenamins wants everyone to know they’re invited to this celebration. St. Patrick’s Day Across the Land takes place Friday, March 16 through Sunday, March 18 at multiple locations throughout Oregon and Washington (check the business’s website for details). Food and drink specials include Irish stout, Irish coffee, Irish Reuben, Irish stew and corned beef and cabbage. Live music is sure to get someone who’s drunk enough dancing a jig. Two properties are also scheduled to host golf tournaments. At the Gearhart Golf Links, there’s a Nobody Here is from Ireland competition that’s a four-player scramble Friday, March 16. The St. Patrick’s Day Golf Tourney is individual play at the Edgefield Golf Course Saturday, March 17.

PouRing At tHe CoASt MaRCH 17 Take shelter from the rain at this beer festival where the focus turns to liquids that you’ll want to ingest. Pouring at the Coast takes place Saturday, March 17 at the Seaside Civic Convention Center. In past years, there were more than 30 beers featured along with many of the brewers to greet attendees and answer questions amid live music. A People’s Choice Award has also been given to one of the beverages. Check the event’s website and Facebook page for updates on times and pricing.

St. PAddy’S dAy gRuB & PuB CRAwl MaRCH 17 The Irish revelry goes mobile with this 20th annual event. The St. Paddy’s Day

Grub & Pub Crawl invites attendees to hit several Roseburg bars and restaurants while bringing in money for a good cause. The event kicks off at 4 p.m. inside McMenamins Roseburg Station Pub & Brewery and the crawl will commence two hours later. This is one of Taylor/Hatfield Memorial Youth Fund’s largest fundraisers of the year. Proceeds go to programs that benefit young people with special needs in Douglas County.

HAPPy 32nd BiRtHdAy, RuBy! MaRCH 21 It’s the beer that introduced you to craft. Celebrate beautiful Ruby’s 32nd birthday at all McMenamins locations Wednesday, March 21. Pints will cost $4 or you can get a growler filled for $9.

PoRtlAnd fARMHouSe & wild Ale feStivAl MaRCH 23-25 Rustic ales with undeniable character are honored with their very own event this weekend. The Portland Farmhouse & Wild Ale Festival is back for a sixth year at Saraveza in North Portland and will feature more than 50 saisons, biere de gardes and sour ales from Oregon and across the country. General admission passes are $25 and include a branded glass, 10 drink tickets and entry starting at noon on either Saturday, March 24 or Sunday, March 25 to the Bad Habit Room and adjacent tent. A $35 VIP session will be held 4-9 p.m. Friday, March 23.

fiRefigHteR BACHeloR AuCtion MaRCH 24 Better be ready to call 911 — this many smoking hot singles in one building is a safety hazard. That’s right, Portland’s Rock Bottom Restaurant & Brewery is hosting a Firefighter Bachelor Auction starting at 6 p.m. Saturday, March 24.

Winning bids will have a dinner at a later date with one of the city’s bravest while their money ends up supporting the Muscular Dystrophy Association. Want to guarantee you’ll have a seat? Email event coordinator Jennifer Mezgar to buy a table (proceeds go to the MDA): [email protected]. Besides proceeds from the auction, 25 cents of every pint of Fire Chief Ale sold will also go to the MDA. Last year’s efforts brought in $21,000 for the organization.

BRunCH of foolS aPRIL 1 No, that’s not an insult to attendees. The name of this event is a reminder that it’s taking place on April Fools’ Day. Easter also happens to fall on the first of the month this year, so Stickmen Brewing Company is hosting a brunch to mark both occasions. Expect a buffet-style spread that costs $30 for those 12 and older and $15 for the younger crowd (non-alcoholic drinks included). Mimosas will go for three bucks each.

CeleBRAtionS<<<CONTINUED FROM PAGE 5

Make beer with the pros while also marking International Women’s Day at the Pink Boots Collaboration Brew Day March 8.

OPPOSITE: It wouldn’t be a proper Irish celebration without a piper. You can catch a performance at multiple McMenamins locations March 16-18.

hosting its second Irish Beer Festival in a heated tent that covers the business’s parking lot on Northwest 21st Avenue. New this year will be a petting zoo with sheep! You can also expect plenty of beer tasting, Irish dancers, bagpipers, live music, fortune tellers and specials on Irish food. Each participating brewery is serving an Irish-themed style of beer or cider. Attendees are encouraged to travel between the Beer Festival and the annual Kells Irish Festival taking place inside the adjacent pub. The revelry takes place Friday, March 16 and Saturday, March 17 with minors welcome until 4 p.m. General admission, which includes a souvenir glass and seven tokens, ranges from $10 to $20 depending on day and time of attendance.

kellS St. PAtRiCk’S iRiSH feStivAl MaRCH 16-18 As if they weren’t busy enough with the Beer Festival across town, this family-owned operation is also throwing one of the biggest St. Patrick’s Day parties in the area. The entire weekend is packed with events starting Friday, March 16 and ending Sunday, March 18 at the Kells location in Old Town Portland. There will be plenty of live music, dancing, pipes and drums, traditional food and libations. The popular Smoker amateur

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evASion BRewing: HoPtenSity McMINNVILLE8.5% ABV; 88 IBUs

BREwER’S DESCRIPTION: Hoptensity is brewed with Columbus, Amarillo and Mosaic hops as well as Yamhill County honey. Smooth tropical fruit notes are complemented by the sweet, herbal spice notes of honey. Makes for a well-balanced, easy-drinking DIPA that’s not short on flavor. This beer will be released the beginning of March.

CONSuMER COMMENTS: With a seductively sweet nose, Hoptensity starts out fruity, then adds malt, wisps of smoke and big ol’ hops. Our panelists described tendrils of peach and tropical fruit on the nose followed by a medium body that’s well balanced between malt and hops. Easy-drinking and clean, the Hoptensity is true to its name without being overbearing — probably the perfect companion for a hearty Tillamook cheddar burger.

evasionbrewing.com

elk HoRn BReweRy: PeRfeCt 10 iMPeRiAl iPA EUGENE10.0% ABV; 100 IBUs

BREwER’S DESCRIPTION: This imperial IPA is assertively hopped with piney and citrus varieties. The intense hop character blankets the malt and high alcohol base. This beer is to be savored and sipped, for it is a doozy-boozy.

CONSuMER COMMENTS: A gentleman of an imperial, Perfect 10 is possibly the best-mannered double IPA on the planet. Leading with hints of pineapple and citrus, a fruity nose evolves into a hop-centric body. Don’t let the high IBUs fool you: this brew is all about hops, but it’s a cultured and beautifully balanced bitterness. Full of regal character and dignified fortitude, the Perfect 10 lives up to its name without gimmickry or artifice. This is a gorgeous Oregon brew!

elkhornbrewery.com

oRegon City BRewing Co.: PABlo APRiCASSo douBle iPA witH APRiCotS OREGON CITY8.2% ABV; 50 IBUs

BREwER’S DESCRIPTION: The third in our fruit IPA/artist series, Pablo Apricasso is a new way to look at the world. Bursting forth with ripe apricot and buoyed by an abundance of citrus and tropical fruit hop notes, this double IPA is low in bitterness and high in flavor. Just one taste and you’ll be looking sideways.

CONSuMER COMMENTS: A brightly hued amber pint with a forward nose of apple, pear and, yes, apricot, Pablo Apricasso doesn’t disappoint. A medium-bodied brew with moderate acidity and hops, it’s an exuberant beer that’s easy-drinking with a clean finish. Serve this one with upbeat plates like a blue cheese burger or jalapeno poppers.

ocbeerco.com

Rogue AleS: StRAigHt outtA newPoRt … oRegon NEWPORT8.7% ABV; 73 IBUs

BREwER’S DESCRIPTION: Bursting with Citra, Mosaic and Comet hops, Straight Outta Newport packs a wallop of citrus aromas and fruit flavors to create a beer unlike any other we’ve ever brewed.

CONSuMER COMMENTS: A low head and an aura of fresh hops introduce Straight Outta Newport. This brew is lively and clean, totally in touch with its hops identity but not rude about it. An artful example of big hop flavor without the pushy bitterness, it packs a punch and is eminently happy about it. Tasters unanimously declared this brew the perfect partner for barbecued ribs.

rogue.com

Writing Super Brews and tasting the Oregon craftsmanship in our featured pints always promises an enjoyable experience. This month’s five imperial IPAs were no exception. Like the state is known for its world-class pinot noirs, our Oregon IPAs are the best available anywhere. I like to think it’s because we do things differently here. We take our food and beverages seriously and produce them in ways that don’t skimp on quality in the product or the process. Life is good here. It might be perfect — until some moron at a gas station insults your possessions by asking to throw his trash in with your belongings. •

MCMenAMinS: HoPPy go luCky TIGARD8.75% ABV; 50 IBUs

BREwER’S DESCRIPTION: This hazy New England-style double IPA was brewed with pineapple. The tropical flavor is fortified with flavors and aromas from Ekuanot and Zythos Hops.

CONSuMER COMMENTS: If one homegrown name could sum up Oregon’s unconventional character, McMenamins might just be it. McMenamins’ Hoppy Go Lucky presents the raw hue of pineapple juice, offering a warm nose of malt. A quintessential slow-sipper, this brew is slow to build but leaves a lingering finish. Our tasting panel suggested pairing it with a hearty basket of fish and chips.

mcmenamins.com

By Matthew Meador For the Oregon Beer Growler

I swear I didn’t mean to cause offense. I was at a filling station in a Portland suburb gassing up my car when I decided to take advantage of the trash can located conveniently between the fuel pumps. Trouble was, I had too much crap in the back seat — it filled the sizeable bag I found stashed among my trash and wouldn’t fit into the narrow opening at the top of the gas station’s refuse container. Looking at the truck using the adjacent

pump, I thought I saw salvation. It was a mildew-streaked, dilapidated old pickup towing a rickety little trailer. Both were filled with junk. So I asked the truck’s driver, “Hey, since you’re going to the dump, do you mind if I throw this bag in with your trash?”

I knew I had a problem the instant he replied. It turns out, he was moving. As in transporting his stuff from his old house to his new house. If there’d been any doubt in my mind that he was headed anywhere other than the closest landfill, I wouldn’t have asked. But I did and now I had an angry, embarrassed guy to whom I had to keep a straight face while I tried to apologize. So much for trying to save myself a little trouble.

Since that moment, I have become a committed recycler, carefully sorting my trash, recyclables and returnables before depositing them in their proper containers. As evidenced by published numbers — and visits to other states — Oregon is doing a dang good job reducing its garbage.

There are a bunch of things we do exceptionally well in Oregon. We know we live in a beautiful state and we want to keep it that way. And we know how to enjoy recreating in this Eden — often with arguably the best brews produced anywhere on the planet. On the theme of life in Oregon, here are five excellent double IPAs, created with that unique Oregon spirit.

Matthew Meador

SUPER BREWS • BLIND TASTING REVIEW

Best of the Big Grain Bills: Our Favorite Oregon iiPAs 80 YEARSIN YOURBEERS

THANK YOU FOR PLACING US AT THE HEART OF YOUR CRAFT


It’s a late Friday afternoon and Kells Brewery on Northwest 21st Avenue in Portland is mostly quiet.

A couple of women playing

shuffleboard. Several people sitting in front of the stone fireplace. Two women finishing up lunch in one of the enclosed, handmade wooden booths along the east wall. As that pair leaves, they nod and smile to Garrett McAleese, a young man with fine, graceful features and the twinkle of a good storyteller in his dark Irish eyes.

The stories Garrett will tell this day are

true even when the facts vary from Irish-American lore.

When he was a boy, Garrett’s Irish-

born father would take the family back to his ancestral home: a tiny, windswept village called Waterfoot on the northeastern coast of Northern Ireland.

“The Irish aren’t really known

for food,” Garrett says in a burst of understatement. “But we do the best with what we have. I think going back now, especially myself, I really appreciate

the basic staples. Ireland had a lot of import food. You can’t grow everything in that climate, but some stuff they did do really well, like a lot of meat, potatoes, certain vegetables, dairy products. The butter is a different color because it’s grass fed. And the cream is creamier, richer. It has more flavor.”

Like a foodie recalling the adventures

that shaped his youth, Garrett also recalls “getting the chicken eggs. There was a house about six blocks away in the countryside where my family grew up. You go up from the shore, up into the glen, and this guy has a little field and a bunch of chickens. You go there and get a dozen eggs every morning. They’d still be warm. When you cracked them, the yolks were golden.”

Food and beer would come together

half a world away and much further south than an island in the frigid North Atlantic.

McAleese was working and studying

in Argentina. The Argentines, he says, love food. “Every Sunday — we’d spend the entire day — we’d wake up, go out to my friend’s family farm and cook all

morning and eat all afternoon.” He also met brewers who were starting a new brewery and begged for a job.

He began by “cleaning out tanks,

taking out the grain mash, mashing out for them.”

After a year he called home. He told

his father, owner of Kells Irish Pubs in Portland and Seattle, he was ready to come back and he had a plan: making beer for the family business. And from that, the brewery took shape. At the rear of the building next to the stained-glass window displaying the image of Ireland’s well-known patron saint sits the 10-barrel system shoehorned into a confessional-sized room.

“I started with a bunch of homebrew

batches. Lager-style beers. We wanted to do a bigger style lager than the traditional European, and then an Irish Red. We did Irish soft stout on nitro.” Since then, the beer menu has grown and two styles are now sold in cans at Fred Meyer and Plaid Pantry.

Beer is only part of a good pub,

especially an Irish pub. In the case of

Kells, some of what goes in the glass and on the plate have something in common: their origins. A 50-acre farm near Wilsonville produces hops as well as herbs and other ingredients for many of the dishes.

“It started off as nine or 10 different

veggies. This year it’s going to triple,” Garrett describes. “We have lamb out there, sheep ... We eventually want to do our own cattle, too.”

Do you ever smell something that

makes you feel like you’re 5 years old again? The corned beef and cabbage on the plate in front of me has that effect. To be clear, corned beef and cabbage is not Irish. Like Garrett, it is Irish born in America.

“The Irish didn’t eat corned beef until

they got to the United States. It was the most affordable meat, so we mixed in cabbage and potatoes. You get your three main food groups: spuds, veg and meat. It’s a good Irish meal. Ours comes with a bit of roasted carrots and we make our own mustard sauce, too.”

eAting And dRinking like you’Re iRiSH


Kells Famous Shepherd’s Pie contains ground beef, peas, carrots and onions

that are simmered in the brewery’s Irish Stout.

By Jim McLarenFor the Oregon Beer Growler

BRew BiteS

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diReCtionS FOR ShEPhERD’S PIE MIx: • Cook beef in large pan with Kells Stout until fully cooked and drain off any grease. • Cook carrots, onions, garlic and peas for 10 minutes, then combine with beef. • Add all other ingredients and stir on simmer for 5 minutes.

• Put Shepherd’s Pie mix into either four oven-safe dishes or larger (approximately 9x13 inch) baking dish.

FOR POTATO CRUST: • Peel potatoes and chop into wee pieces.

• Add potatoes to large pot filled with water. Cook until tender (15-20 minutes). • Drain water from pot. Mash the potatoes. Add butter and cream. • Continue to mash until no lumps remain.

• Add mashed potatoes to top of Shepherd’s Pie mix dish and finish in oven, depending on size of baking dish, anywhere from 10-20 minutes or until potatoes turn golden brown.

FOR POTATO CRUST:

3 large russet potatoes

1/2 stick butter

1/4 cup heavy cream

Salt and pepper to taste.

(Add any ingredients you like

in your mashed potatoes)

ingRedientS FOR ShEPhERD’S PIE MIx:

2 pounds natural ground beef

1/3 pound diced yellow onion

1/4 pound diced carrots

1/4 pound green peas

4 ounces Kells Irish Stout

1 tablespoon Worcestershire sauce

1/2 teaspoon oregano

1/2 teaspoon basil, finely chopped

1 tablespoon garlic, finely

chopped

1/2 stick butter

1/4 cup flour

kellS fAMouS SHePHeRd’S PiePAiRed witH kellS BReweRy iRiSH Stout

Recipe by Ethna McAleese

Servings: 4


BRew BiteS

Building A BetteR gRAin BillBy Chris Jennings For the Oregon Beer Growler

Yes there is a science to brewing,

but for most the exciting part is not taking gravity readings. It’s all about building new and unusual recipes. Every ingredient will change the outcome.

The grain ratios, however, can be the most difficult to master. Paying attention to a few subtle details will help avoid off flavors in the final product.

Not paying enough attention to the grain bill can produce off flavors, including astringency, a cloying sweetness and an unpleasant graininess. Astringency, it can be argued, is not a flavor but more

of a palate sensation. It can present in a few different ways, from bitter acrid to a harshness that hits the back of the tongue. A cloying sensation is an unfermentable residual sweetness. Naturally your beer is going to taste like there’s grain in it, but you don’t want to have an excessive husk or straw-like flavor.

The best defense is a good offense. This is achieved through knowledge. Determining the best ratios to use for the malt — whether that be smoked, caramel, roasted or the base — will get you past any brewing challenge. Base malt is where you get the bulk of your fermentable sugars depending on the style you’re making. Caramel malts are kilned by slowly raising the temperature until the starch converts to sugar and is then caramelized. Roasted malts are kilned at high temperatures and

cooked almost like toast. The longer you leave it in the toaster, the darker it gets.

The best way to get to know your malt is to taste it. Just pop some in your mouth and give it a chew. Be careful to avoid going overboard with specialty malts — you may end up with any number of off flavors. Building a recipe should start with the base malt. Choose one that best suits the style. For example, for ales use two-row or Maris Otter. Pilsner malt may be best for lagers or lighter ales. When brewing a red, choose a malt with a ruddy hue and caramel sweetness (but not overly sweet).

Adding the right amount of caramel malt can be a difficult task. Darker crystal malt will provide great color, but it won’t round out the caramel flavors and instead

impart burnt sugar properties that won’t ferment out. The opposite can be true of lighter caramel malt. There will be enough flavor and aroma, but the color can be lacking. And adding more could result in an overly sweet beer. Start experimenting, then, by mixing the two. Dark caramel malt from England could combine quite well with lighter caramel malts from Chile. Just be sure to stay inside the lines (for the most part) and you will come up with a creative base that will result in a good-tasting brew. •

Open Wide dOuble barrel ipa (aG)—a prOMash recipe repOrt

Recipe SpecificS Batch size (gallons): 5.00 Wort size (gallons): 5.00 Total grain (pounds): 14.00 Anticipated OG: 1.077 Plato: 18.67 Anticipated SRM: 10.1 Anticipated IBU: 77.0 Brewhouse efficiency: 75 percent Wort boil time: 60 minutes

GRain/extRact/SuGaR

PERCENT AMOUNT NAME ORIGIN POTENTIAL SRM

85.7 12.00 pounds Pale Malt (two-row) U.S. 1.037 2

7.1 1.00 pound CaraPils Dextrine Malt U.S. 1.033 2

3.6 0.50 pound Crystal 40L U.S. 1.034 40

3.6 0.50 pound Crystal 77L U.K. 1.035 75

Potential rePresented as sG Per Pound, Per Gallon.

HopS

AMOUNT NAME FORM ALPHA IBU BOIL TIME

1.00 ounce Magnum Whole 14.00 55.2 60 minutes

1.00 ounce Columbus Whole 15.00 15.8 15 minutes

1.00 ounce Cascade Whole 5.75 6.0 15 minutes


2.00 ounces Crystal Whole 3.25 0.0 Dry hop

1.00 ounce Cascade Whole 5.75 0.0 Dry hop

YeaSt White Labs WLP005 British Ale

Open Wide dOuble barrel ipa (extract)—a prOMash recipe repOrt

Recipe SpecificS Batch size (gallons): 5.00 Wort size (gallons): 5.00 Total grain (pounds): 11.50 Anticipated OG: 1.077 Plato: 18.57 Anticipated SRM: 11.4 Anticipated IBU: 77.2 Brewhouse efficiency: 75 percent Wort boil time: 60 minutes

GRain/extRact/SuGaR

PERCENT AMOUNT NAME ORIGIN POTENTIAL SRM

82.6 9.50 pounds Briess LME- Gold U.S. 1.035 4

8.7 1.00 pound CaraPils Dextrine Malt U.S. 1.033 2

4.3 0.50 pound Crystal 40L U.S. 1.034 40

4.3 0.50 pound Crystal 77L U.K. 1.035 75

Potential rePresented as sG Per Pound, Per Gallon.

HopS

AMOUNT NAME FORM ALPHA IBU BOIL TIME

1.00 ounce Magnum Whole 14.00 55.3 60 minutes


1.00 ounce Cascade Whole 5.75 6.1 15 minutes


2.00 ounces Crystal Whole 3.25 0.0 Dry hop

1.00 ounce Cascade Whole 5.75 0.0 Dry hop

YeaSt White Labs WLP005 British Ale

RECIPES

Chris Jennings

<<<CONTINUED FROM PAGE 11

diReCtionS • Put brisket, onions, garlic and bay leaves in slow cooker or Dutch oven, add water, cover and bring to a boil. • Cut heat to simmer and let it stew in its own juices for 2 1/2-3 hours or until tender. • Add potatoes, carrots and cabbage wedges. Let simmer for 15-20 minutes or until slightly tender. (Kells uses roasted carrots, firmer and crunchier.) • Garnish with stone-ground mustard or horseradish.

NOTE: When I was a child growing up on the Northside of Chicago, my mother and aunt each made corned beef for St. Patrick’s Day. Each tasted different. Both claimed theirs was the most authentic, but neither would give away the recipe. Eventually, my father would take us to the neighborhood tavern on St. Patrick’s. With that in mind, I pass on the bad news from Garrett that he is unable to reduce the size of his industrial corned beef recipe for the home chef. Let me offer some help from the family cookbook.

ingRedientS

3-4 pounds corned beef brisket

(size depends on how big guest list

is and how many sandwiches you

want the next week)

1/2 cup chopped onions

2 cloves garlic, minced

2 bay leaves

6 medium red potatoes, sliced

but not skinned

6 carrots, sliced

6 cabbage wedges

CoRned Beef And CABBAgePAiRed witH kellS BReweRy iRiSH Red Ale

What makes a good shepherd’s pie? “Besides a lot of love?” Garrett asks.

“It’s going to be 100-percent ground beef, peas, carrots, onions and then Kells Irish Stout. We basically simmer it all down in stout for a while, add some of those fresh herbs from our farm, add salt and pepper, we let that cool. On top of that we’ll pipe out our own mixture — it’s pretty much potatoes, but there’s a few other ingredients in there that

make it so delicious, so that’s the secret mash on top. And then it all gets baked in the oven.”

To drink, order a Kells Irish Stout.

It’s a subtle enhancement to the lightly herbed pie.

This is Irish-American comfort food

to warm you during the cold, damp days of late winter or to prepare you for a long night of celebrating the auld sod. •

The gently spicy mustard works well with the Kells Irish Red. It’s a balanced beer with a medium hop character and slight sweetness to offset the spicy mustard.

Sitting on the next plate is what

might look like an oversized pastry ring with a center of dark red jam. It’s shepherd’s pie and that’s not really Irish either. But then neither was St. Patrick. The pie was most likely born in Scotland, but adopted by the Irish.

A gently spicy mustard with Kells Corned Beef and Cabbage pairs well with the brewery’s Irish

Red, which is balanced with a medium hop character and slight sweetness.

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tuAlAtin BAR owneR lAunCHeS BReweRyA Tualatin bar was recently renamed to emphasize the arrival of the city’s newest beer making business. G-Man Brewery, which actually began operating in January 2017, now has two brick-and-mortar outlets where you can order their beer: G-Man Taproom (formerly Birra Pub) and G-Man Sports Bar (formerly

Hot Seat). The business’s president, Gary Haberman, has been the longtime owner of both establishments and opening a brewery seemed to be the natural next step. Working on the 10-barrel system is Tony Balzola, who has 18 years of experience at McMenamins as well as at out-of-state breweries. G-Man’s flagships are Prison Yard IPA and G-Man Lager.

oCCidentAl exPAndS to nevAdA

Sparks, Nevada probably isn’t the first place you think of when it comes to a hub for great craft beer. But Occidental Brewing Co. offerings can now be found in that city neighboring Reno. The Portland-based business announced it opened the brewery in early January, which is producing Occidental’s lineup of German-style ales and lagers. Draft

beer was slated to be available through New West Distributing toward the end of January with cans following in the spring. Longtime brewer Tim Mason is managing the Sparks brewhouse. Customers can also order a pint at Occidental Taphouse Grill in Baldini’s Sports Casino.

PintS foR PARkinSon’S 2018Drink for a good cause throughout the month of April. The Pints for Parkinson’s program is back for a third year, which is a fundraiser hosted by the Brian Grant Foundation — named after the former Blazer who was diagnosed with the disease in 2008. The campaign works with bars and breweries in Portland and Bend to sell Pints Passports that allow purchasers to get a free beer at each participating location with a portion of sales supporting the foundation. Last year, 35 establishments took part and helped bring in $39,000. April was chosen because it is Parkinson’s Awareness Month.

CASCAde BRewing ReleASeS SAng Rouge 2015It’s been three years since this beer has been on the market, which means plenty of Cascade Brewing fans were eager for its return. Sang Rouge 2015, a blend of sour red ales aged in red wine barrels and oak puncheons for at least 24 months, was released earlier this year in 750-milliliter bottles and on draft. The beer is described as featuring notes of roasted malts, dried currants, aged red wine and toasted oak.

Pelican brewmaster Darron Welch partnered with the

business’s other brewers and chefs to present a series of

Brewers’ Dinners called Past, Present and Future.

Hopworks has developed a line of beers that features ingredients from businesses that are also advocates for the environment.

eCliPtiC AnnounCeS 2018 BeeR lineuPJohn Harris is keeping things creative in the brewhouse as Ecliptic announces some exciting changes to its seasonal and special release selections. Beer with fruit and spices, a special Fifth Orbit beer and collaborations with Reuben’s Brews and Modern Times are just a few things to look forward to in 2018. Here’s a list of the production lineup for the year:

SEASonAl SEriES Phaser Hazy IPA (January through March)

Espacio Mexican Lager with Lime Zest (April through May)

Quasar Pale Ale (June through mid-September)

Filament Winter IPA (mid-September through December)

SPECiAl rElEASE/CoSmiC CollAborAtion (listed in order of release) Oort Imperial Stout

Hypernova Triple IPA

Ecliptic + Reuben’s Cosmic Collaboration

Moon Base Blood Orange Saison

Comet Calala Passionfruit Imperial Wit

UltraViolet Blackberry Sour Ale

Ecliptic + Modern Times Cosmic Collaboration

Fifth Orbit Anniversary Beer

TBD Belgian quad with spices

Orange Giant Barleywine Ale

PoRtlAnd CideR goeS gRAPeLike those grape-flavored juice boxes you loved as a kid, only with an adult kick. That could be one way to describe Portland Cider Company’s new seasonal that’s available in 22-ounce bottles and on draft through April. Concord Grape is the result of a collaboration with Waz Wu, chapter director of Veganizer Portland, for the Willamette Week Beer & Cider Pro-Am last October. It took home the People’s Choice Cider award. “The response


GoodLife is packaging more beers in 2018, including Comatose Imperial IPA. It’s the newest edition to the TrailHead Can Series.

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for this cider was so overwhelmingly positive at the festival and back at our taprooms, we knew we had to tweak the recipe to put it in a bottle,” explained cidery owner Jeff Parrish.

new HuB BeeR line HigHligHtS SuStAinABilityHopworks Urban Brewery continues to strengthen its commitment to the environment — this time with a new line of beers that features ingredients from businesses that are also advocates for sustainability. The Win-Win Partnership was born from the goal to experiment with flavors while highlighting Hopworks’ strong relationships formed during the last decade with companies that are eco stewards. The first beer in the series was Walla Walla Wheatwine, named in honor of Mainstream Malt in Walla Walla, Wash. That business is the nation’s first supplier of Salmon-Safe certified malt.

PeliCAn BRewing SeASonAl BReweRS’ dinneRSIf January’s sellout event is any indication of how popular Pelican Brewing Company’s series of Brewers’ Dinners will be, better book your

seat for the next one immediately. The business’s brewers and chefs have teamed up to present three opportunities to taste pairings of Oregon’s Past, Present and Future. The first meal, Past, sold out online in record time. However, the next two take place on Saturday, April 21 and Saturday, Oct. 20. Each features six courses along with award-winning Pelican beer. Guests must be at least 21 years old to attend and reservations are $75 per person.

“Today on the Oregon Coast we are so lucky to be able to source great quality, eco-friendly seafood and locally-harvested fresh produce — and I wondered to myself, will it always be this way? I wanted to imagine what has changed and what we have to look forward to,” said Dan Micolino, research and development chef.

CAlifoRniA BReweRy enteRS oRegon MARketAs everyone in this state knows, Californians are scrambling to move to Oregon. That includes some of their breweries. Firestone Walker Brewing Company’s 805 Beer was scheduled to expand into the Pacific Northwest

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BELOW: Montavilla Brew Works’ first bottled beer, Ben’s Barleywine Ale,

is a commemoration to longtime area brewer Ben Flerchinger, who

died March 2017.

OPPOSITE: Pelican’s Hoppinated IPA, Beak Bender, is named after a piece

of equipment called The Hoppinator that allows for more efficient and

safer dry hopping.

Portland Cider Company’s new seasonal, Concord Grape, is

available in 22-ounce bottles and on draft through April.

market starting in early 2018. The brewery started operations in 2012 to serve the tri-counties area of California’s Central Coast. Within three years, it grew to become a top 25 national craft beer brand. Oregon and Washington are now the fifth and sixth states where its product is available. The business has partnered with Columbia Distributing.

MeAdeRy oPenS tAPRooMA move to Philomath means that Nectar Creek has not only increased its production space; the business now serves lunch and dinner. The new building is situated on the western edge of the town, which is about 10 minutes west of Corvallis. It includes a 5,000-square-foot production space, a 1,500-square-foot taproom and a patio with a view of the Coast Range. In addition to pouring their own mead, Nectar Creek serves guest beers, ciders and wines. There are 60 spots in a Mug Club, however, the owners say they’re filling up quickly. Meanwhile, the menu showcases local products, including high-end sandwiches, salads and a charcuterie board with house-pickled vegetables. The larger size of the facility means that the production team can

work more efficiently while leaving enough room for special products.

BRewing SCHolARSHiP APPliCAtionS welCoMeFledgling brewers who want to improve their skills might want to consider applying for the next round of scholarships through the Glen Hay Falconer Foundation. The organization, in collaboration with the Siebel Institute of Technology, is offering two full-tuition brewing education positions for 2018. Applicants must be from the states of Oregon, Washington, Idaho, Montana, Wyoming, Colorado, Utah, Nevada, California or Hawaii. Scholarship materials, found at siebelinstitute.com, are due April 20.

The first scholarship is to the World Brewing Academy Concise Course in Brewing Technology during October. It’s a two-week intensive program in Chicago designed for brewers pursuing a wider knowledge of professional standards and techniques as well as those planning to enter the industry. This scholarship includes a $1,000 stipend to help cover lodging and travel.

The second scholarship is to the World Brewing Academy International

Diploma Course that takes place August through November at Siebel’s Chicago and Munich campuses. This 12-week comprehensive course is meant for applicants seeking an in-depth understanding of the technical aspects and practical application of brewing science and technology. A stipend of up to $5,000 will also be awarded.

MontAvillA’S fiRSt Bottled BeeR HonoRS BReweRNearly three years since Montavilla Brew Works became the first brewery to open in its namesake neighborhood, the business has bottled its first beer. Ben’s Barleywine Ale, a barrel-aged blend of two barleywines, honors Ben Flerchinger, who died in March 2017. Flerchinger was a longtime brewer at Lucky Lab and was responsible for the current inception of the Lucky Lab Barleywine Festival. The image on the label is a rendering of his iconic leather outback hat. Montavilla founder Michael Kora said the commemoration is fitting since he became enamored with Flerchinger’s event at Lucky Lab.

“The first time I attended the Barleywine Fest, I couldn’t believe the amount of powerhouse beers in one room.

BRew BRiefS<<<CONTINUED FROM PAGE 15

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I wanted to be a part of that, especially after brewing so many barleywines as a homebrewer,” stated Kora.

goodlife eyeS gRowtH in 2018Last year was a difficult one for GoodLife Brewing Company with loss of owner and brewmaster Curt Plants. But the team there knows he’ll be proud of what they have planned for 2018, and it certainly is a lot. The Bend-based business plans to grow 15 to 20 percent due, in part, to increased interest

following a Gold Medal for Sweet As! at the Great American Beer Festival in October. There will also be distribution in additional markets, including California and Chicago. More beers are slated to be packaged. GoodLife is rolling out what it calls the HighCamp Bottle Series, which will feature both year-round and seasonal offerings in 500-milliliter packaging. And Comatose Imperial IPA is the newest edition to the TrailHead Can Series. That should be available in six-packs starting this March.

Rogue AnnounCeS new BeeRSAs with other breweries providing schedules of their 2018 releases, Rogue has announced that its calendar includes nine new seasonals and several special releases making their debut. The following offerings are outlined below:

SEASonAl Cold Brew 2.0 (February through June)

Top Secret (July through October)

Marionberry Sour (July through October)

Yellow Snow Pilsner (November through January)

SPECiAl rElEASE Kulture Clash (April through June)

10 Hop IPA (May)

Santa’s Private Reserve (November through December)

iPAS foR eyeS fundRAiSeRMore than 20 million Americans suffer from vision loss even though many of the underlying causes are treatable or preventable. However, a local brewery and two distributors worked together to help chip away at the problem. IPAs for Eyes took place in late January at Portland’s Ecliptic Brewing. The benefit helped pay for quality prescription glasses for underserved Oregon residents through Oregon Health and Science University’s Casey Eye Institute. Between the percentage of sales donated from the brewery, a raffle and a generous match by Maletis Beverage and Point Blank Distributing, the fundraiser brought in more than $5,200.

PeliCAn HoPPinAted iPA AvAilABle yeAR-RoundThe dry-hopping invention to extract even more character from its ingredients helps define Pelican Brewing Company’s latest beer. Beak Bender has been added to the business’s year-round lineup and features Citra and El Dorado hops. In 2016, Pelican brewmaster Darron Welch helped create The Hoppinator, a more efficient and safer way to add hops to the fermenter. The new process introduces much less oxygen — the hop pellets go directly into the clean vessel — then the brewer seals the tank and purges with carbon dioxide, which increases flavor stability and quality. “The idea for Beak Bender was to reimagine what an IPA could be in 2018 with the hop varieties and even a new dry hop injection process,” said Welch.

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This winter, Coos Bay faced a long,

storm-spawned power outage. In one of the city’s few buildings with juice, 7 Devils Brewing Co. kept its pints flowing.

“We’re stoked we could provide that,” brewmaster/co-owner Carmen Matthews said. “Pubs in general are great meeting places, especially when something like power gets disrupted. Heat, light and cold beer? That’s back to the basics.”

In what today often hosts community education events, private parties and live music, the Ford Building reopened in 2013 after being rebuilt with efficiency in mind. Out front is a rain garden and a ChargePoint for electric cars; inside

are LED lights and recycled building materials; up top is a 12-kilowatt photovoltaic array — a solar panel grid — half of which powers the 7 Devils restaurant and part of its 15-barrel brewhouse.

Installed by Sol Coast (another Ford Building tenant), the system was made by Hillsboro-based SolarWorld. In its first year on solar, 7 Devils lowered its overhead costs and offset about 14 tons

of carbon dioxide.

“Any kind of energy production here at home is much more efficient than having our energy come from Bonneville Dam,” Matthews said. “We’re happy to be taking steps toward getting closer to what would be called net-zero, meaning all of our energy is produced onsite. We aren’t quite there yet, but we’re always looking for new ways we can potentially reduce the energy loads we’re using and for ways to boost production.”

In 2017, the brewery reserved funding from Energy Trust of Oregon and, helped by Sol Coast, submitted an application for the U.S. Department of Agriculture’s Rural Energy for America Program, mainly for the installation of a 14 kilowatt photovoltaic array, doubling the Ford Building’s solar panels and shooting more power to the brewhouse. If awarded, the grant will allow 7 Devils to save for another battery backup system.

“The brewery uses so much energy,” Matthews said, “so anything helps. If we get the grant, the return on investment is about a year and a half — super quick, even with a very large expense. It’ll help offset our costs, but even with these

two arrays, we won’t be running the entire business on solar. The brewery itself takes up more of the energy costs, partially because of all the cooler space. Those big walk-in coolers consume a lot of energy; that’s where most of our power gets zapped. But we aim to take a big bite out of it overall.”

Matthews and his wife (and brewery co-owner/CEO) Annie Pollard also use arrays to power their home, 1 mile from the brewery. Their array provides 85 percent of their home’s energy, including the charging of the couple’s Ford C-Max, a hybrid electric car.

“7 Devils is a steward of the environmental movement here in Coos Bay,” Sol Coast’s Ciera Milkewicz said. “Annie and Carmen have done everything they can to be a model for sustainability — they’ve been a catalyst for so much positive change in our downtown revival.” •

7 Devils was able to stay open this winter thanks to solar panels after a strong storm knocked out power to

much of the city of Coos Bay.

A charging staging for electric cars is just one sustainable feature of the Ford Building

in Coos Bay, which houses 7 Devils.

ABOVE: There’s no shortage of sun for the 7 Devils brewpub, located along

the Southern Oregon coastline.

Michael H. Kew

BEER POwER!

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By Michael H. Kew For the Oregon Beer growler

7 Devils Turns to Solar


After a year of working with a

sustainability management expert from Lane County’s BRING, one of the nation’s oldest nonprofit recyclers, Falling Sky Brewing is now certified in

BRING’s RE:think Business program. The certification acknowledges Falling Sky’s policies, operations and overall business philosophy of reducing waste and saving resources across its three locations.

“Falling Sky has always tried to be good stewards of the environment,” says co-founder Rob Cohen, “but it was

great to get advice from the experts at BRING. We are incredibly proud to be certified and we know our customers appreciate our commitment to the environment.”

BRING’s RE:think Business program offers Lane County businesses and organizations free, confidential advice on practical ways to minimize waste and save money. Since March 2010, the program has worked with upwards of 100 businesses. More than 50 have received RE:think Certification for taking recommended actions to reduce waste in the workplace, including Agrarian Ales, Ninkasi Brewing Company and Tap & Growler.

By coordinating with BRING’s sustainability management expert,

Falling Sky was able to assess opportunities and make on-the-ground changes throughout its operations, primarily in improving its recycling.

“RE:think helped us become more aware of ways we could lessen our environmental footprint and refine our waste management procedures, so we’re both saving money and taking better care of the environment,” says Cohen. “We actually only made a few adjustments to capture some waste that we didn’t realize we could recycle.”

In 1971, the first Earth Day inspired a group of volunteers to create the environmental group. In BRING’s first year, it collected 400 tons of glass and began programs to encourage a “reduce, reuse, recycle” mindset in the Eugene/

Springfield area.

“BRING and the RE:think program is such an asset to building a better local, more responsible community,” says Cohen. “Many of the RE:think goals have already been our goals, so meeting requirements was not that much of a challenge, but mostly positive feedback that we had been focusing on the right areas.”

In order to receive RE:think Business certification, a business must demonstrate that it’s practicing

“conservation and efficiency actions” across five categories: materials and waste management, energy efficiency and conservation, water conservation, water quality and purchasing.

BRING partners with Lane County Waste Management to offer the free RE:think Business program to businesses county-wide. Through onsite assessment and discussion, BRING advisors identify opportunities to conserve, improve efficiency, provide a healthy workspace for employees and can supply free or reduced-cost resources (such as posters or water-saving devices). Advisors are also available for problem-solving and can connect businesses with other resources to help them toward their sustainability goals, modify recycling processes or even identify grants and/or financial incentives.

“RE:think Business certification represents being a good environmental steward and helps support BRING and all the good that they do,” says Cohen.

Falling Sky is now looking at other areas where it can further improve both its business and sustainability practices. “We would love to eventually be able to better utilize alternative energies like

solar power,” says Cohen. “We’re always looking for ways to waste less food and better reuse some of our materials, like grain bags.”

Once a business has received certification, it receives materials and support to continue improvements and gain publicity, such as: social media announcements, a listing in BRING’s directory and newsletter, a press kit so the business can share its success story, an award plaque, and ads in local publications. Certification also makes Falling Sky eligible for the Mayor’s Bold Steps Award, the City of Eugene’s premier sustainability honor for businesses.

“ It’s amazing to think that not only is sustainability good for the environment,” says Cohen, “in most cases it also makes businesses run better and become more profitable.” •

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Falling Sky recently received certification from one of the nation’s oldest nonprofit

recyclers for improving its waste reduction methods and conservation techniques.

Anthony St. Clair

Falling Sky Certified as Environmental StewardBy anthony St. ClairFor the Oregon Beer growler

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One of Cycle Dog’s employees is seen here sewing hardware onto a leash.

Lanette Fidrych, founder and president of Cycle Dog, and Paul Fidrych, head of marketing and development, are

pictured here in their Portland showroom.

Turning Bike Tubes Into Brewery Swag: Cycle DogBy Andi PrewittOf the Oregon Beer Growler

The whir of oversized sewing

machines echoes throughout a modestly sized warehouse deep in Northwest Portland. It’s the hum of productivity sometimes interrupted by the

loud scratch of shipping tape being ripped from its roll or the occasional bark or grunt let loose by a member of the canine posse that has free run of the place.

Cycle Dog, as you may now be able to tell, does things a little bit differently. For one thing, it’s not every day you see

wagging tails and wet noses sniffing and shuffling around a factory floor. But for a business that’s passionate about animals, it only seems natural that “bring-your-doggy-to-work day” lasts year-round. However, the team at Cycle Dog have also set themselves apart by making sustainability a priority in that every single item — from chew toys to travel bowls — incorporates some sort of recycled material. And thanks to the addition of one unique accessory to the business’s flagship product, they’re becoming inextricably tethered to beer.

“We’re starting to become known as the dog collar for the brewing industry because we’re the only ones

who offer a bottle opener on it,” said Lanette Fidrych, founder and president of Cycle Dog.

That patented piece of metal that doubles as the leash attachment is what turns heads at the backyard barbecue when the family pet is able to add cracking tops to its repertoire of tricks. And while there’s been a bottle-opener boom of sorts — as a society, we’re apparently so thirsty we need them on belt buckles, zippers and hidden on the bottom of flip flops — Lanette and her husband Paul Fidrych never set out to become the beer lover’s pet supplier.

“We didn’t have a grand plan.

access to a machine in the company’s sewing room, giving her equipment at home a much-needed break.

“We had a sewing machine from Walmart. You know, the best crappy machine you could get,” Paul said. “And we beat the crap out of that thing trying to get it to work.”

With the assistance of Nike designers, Lanette learned how to operate the heavy-duty machine, which she’d work on after hours. While she grew up sewing, the craft was all self-taught.

“The first time I ran an industrial sewing machine, I thought I was going to sew my fingers off,” she laughed.

While her hands remained intact, the first prototype leashes were not so lucky. Paul gave the initial model a test run

We kind of stumbled on it,” said Paul, head of marketing and product development. “If we did a lot of research, we probably would’ve been scared.”

Really it all began with a flat bike tire. Well, a lot of flat bike tires. Like many Portlanders, the Fidrychs prefer to go by bicycle, commuting from home to work and back again. And even the toughest inner tubes will eventually succumb to the city’s pock-marked roads. So when a patch job no longer cuts it, cyclists like the Fidrychs are left with a limp, lifeless black hose. Unlike vehicle tires, which can be broken down into tiny crumbs and reused, the rubber used to make bikes roll isn’t easily recycled. That means far too many end up in landfills each year. But Lanette was determined to keep her tubes out of the trash by giving them a new purpose. She didn’t know what at that point, though that didn’t stop her from adding to the growing mound of hoarded rubber in the couple’s basement.

“It’s such a robust material, it just seemed like such a shame to throw it out just because it didn’t hold air anymore,” she said.

Fortunately before the entire bottom floor of their house was overflowing with tires, Lanette found inspiration in their new puppy. She decided to try to fashion the tubes into a leash because of their elasticity. Working in product creation and management at Nike, you can begin to understand how she could look at dead tire and envision something like a dog collar. Her position also came with

with their Labrador. “And I’m walking up the street, it’s all stretchy and, like, explodes,” he said. “And by the third round, it explodes again. I’m like, ‘Just stop making these things!’”

But she wasn’t about to abandon her basement collection of tires. To reinforce the rubber, Lanette attached a strip of fabric to the leash — and this time it worked. Making collars, then, was a natural next step with her husband suggesting they add the bottle opener.

“We didn’t do it as a novelty. We did it because we love beer,” he explained. “It’s always good to have a bottle opener … And craft beers, they’re never twist-offs. But I was like, you know, our dog Regan is always here, so I could just call Regan over.”

The couple debuted the products at CONTINUED ON PAGE 24 >>>

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Paul Fidrych holds up a flat bike tube. Cycle Dog collects them from area shops in order to recycle them into new products.

BELOW: Cycle Dog is starting to become known as the maker of the dog collar for the brewing industry thanks to its many brewery clients.

a local bike-themed craft festival with a focus on recycled elements. Turns out, that slice of exposure was really all that they needed. The phone started ringing soon thereafter as local shops began requesting orders. Lanette suddenly found herself working nearly round the clock, driving shipments of collars and leashes to customers during lunch breaks at Nike and making pitches to potential clients on weekends.

“After about maybe six weeks, I was busy enough that I couldn’t keep up with working a full-time job and sewing all night,” she said.

“And we only get one shot at this. You can’t launch a company twice,” added Paul. “So that’s when we decided, OK, go


Hop growers battle pests every year to

bring a healthy hop crop to market, but a Netherlands-based firm believes bugs can be more effective than chemicals in controlling them. A 2017 trial in Independence used

beneficial arachnids to control two aggressive hop pests: the hop aphid and the two-spot spider mite. Results are encouraging and could bring more sustainable solutions to Northwest hop farms.

With a focus on beneficial arachnids and other sustainable mitigations for pests, diseases and other threats to crops, Koppert Biological Systems works with growers in more than 80 countries. The company has recently grown its operations in this region.

“It’s like creating a balance between good and bad in nature,” says Greg Estes, a technical service representative with Koppert who focuses on the Northwest. “All these solutions are on the market now, and we’re just dialing in what works best for the climate and hops.”

Koppert’s Integrated Pest Management (IPM) tries to control or eradicate pests with as “little damage as possible to people, the environment and beneficial organisms.” In addition to regular field monitoring, crop sanitation, cultural and mechanical control, and the introduction of beneficial insects

and mites, Koppert tries to prevent the use of chemicals — or at least keep them in reserve as a last resort.

“Hops interest me a lot, with my interest in microbrews and having met some of the growers,” explains Estes. “My research into the crop led me to look at what pests hop growers deal with year in and year out, and those were a lot of the same ones Koppert deals with. The battle is against the two most common pests: the two-spot spider mite and hop aphid. We have a lot of experience with those two pests.”

The two-spot spider mite can reproduce quickly, and thrives in hot, dry conditions. Given the hop bine’s ability to grow to up to 30 feet, it’s challenging to get sufficient chemical coverage to combat the arachnid. “We use a predatory mite that can co-exist in the plant without the grower having to use the chemicals,” explains Estes. “Our mite can climb the same as the other. The insect application is the only step that needs to take place.”

Based outside of Portland, Estes has spent the past two years getting to know hop growers — and hop pests — in Oregon, Washington and Idaho. From there, Estes collaborated with Koppert scientists and management to develop mitigation protocols, then began talking with area growers about trial runs of these alternatives to chemical pesticides, and to provide options for both organic and conventional hop growers.

In 2017, a farm in Independence agreed to a trial — and to “have faith that we could find a solution without using chemicals,” says Estes. “It took four to six weeks before we started seeing positive results.”

Ultimately the grower was pleased with the results — though it also takes a mindset shift, says Estes. “When you’re going through a conversation about using beneficial insects, it’s a different landscape if you’re accustomed to using chemicals,” he explains. “Chemicals have a quick visual response, usually 24 hours or less. A couple of days after you spray, you can see a substantial decline in pest presence. Insects require more patience, more know-how of what you’re scouting for.”

Koppert assisted the grower through the entire season. “We were there every week working with growers directly,” says Estes. “We monitored for tipping points, or times when farmers needed to use spray, but without totally taking away what we were doing.”

Normally, the grower would have sprayed up to four times in a season for spider mites. “Our trial did only one,” says Estes. “Our next goal will be to get to where we can get to zero sprays.”

Acknowledging a grower’s concerns about cost, Koppert’s intent is to have a farm’s budget for IPM be in line with what they might spend for conventional controls. “Typically speaking, farmers all have a per-acre budget in mind,” says Estes. “We think we have something they can do for a similar budget, without having to use spray.”

After attending recent hop grower conventions, Estes is seeing increased awareness of and interest in Koppert’s IPM methods. Estes is working on arranging more trials in the Northwest this year. “The more experience we get, the better we get,” says Estes. Given the area’s diversity of climates, soils, pests and hop varieties, Koppert is trying to address as many scenarios as possible.

“Bio-friendly methods should be a common method in three to five years,” says Estes. “That can be for diseases too, not just pests. Legislative pressures are mounting on farmers to cut down or stop using hard chemistries. It’s a difficult transition, but necessary, and we’re excited to be part of helping people grow.”

Throughout 2018 he expects Koppert to continue to refine and improve the effectiveness of the protocols.

“We want to limit or eliminate the need for harmful chemicals to grow healthy plants,” says Estes. “We think a right solution can be found using beneficial insects. The benefits are also successful because pests can’t develop resistance to insects like they can to pesticides. An insect can’t develop a resistance to being eaten.” •

LEFT: Rogue is just one Oregon beer producer that has Cycle Dog-branded dog

collars. The brewmasters’ dog Muddy is seen here modeling one.

Photo courtesy of Rogue Ales

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Mite vs. Mite: Controlling Hop Pests Sustainably

CyCle dog<<<CONTINUED FROM PAGE 23

ahead and quit. We’re just going to go for it.”

That was in 2009 — a time Lanette described as fairly stale for pet supplies. While it might seem easy to dismiss an industry focused on squeaky toys and pint-sized sweaters, bowties and booties, the enthusiasm for pet goods is no joke. According to the American Pet Products Association, people in the U.S. spent nearly $63 million on their fur babies in 2016. That number has increased every year since 1994. But when shopping for her own dogs, Lanette was “wanting something more than what was available. And there really wasn’t much of a sustainability message in the marketplace either. It was all very mass-produced.”

Cycle Dog is anything but that with its collars, leashes and expanded lineup of items that are hand-sewn. Lanette’s stretched-to-the-limits home machine has been replaced by a fleet of Jukis. What started as one set of hands has grown into a business of 17 employees, including people in production, sewing and shipping.

So how do they turn what is literally a pile of garbage into something an owner would proudly display on a pet’s neck? Well, first the old tires need to be collected — Paul still takes on some of those duties by driving from bike shop to bike shop in the metro area. A number of bigger manufactures, such as REI, Specialized and Trek, also now supply Cycle Dog with used or expired tubes. To demonstrate what happens next, Paul dumped a heaping trash bag full of tires onto a table, which is free of other garbage on this day, but it’s not unusual to find a wayward coffee cup or bottle. What you’ll then notice is that every tube is a little different, which gives each collar or leash a little more character.

“There are some that have patches on them — there’s gashes. They all have a different story,” said Lanette. “Sometimes you see a blowout and you’re like, ‘Aww, that guy had a bad day!’”

The tires are measured and sorted

based on width, hand cut with scissors before being wiped down with water and a little soap. After that, varying lengths of rubber head to a sewing station, where the fabric overlay is attached. This is the part of the process that actually flattens the tube and remains a company secret since it took a lot of rubber, sweat and tears to finally get it down. Hardware like the bottle opener is attached at yet another sewing machine, and at that point a flaccid tube has a second life.

“Everything throughout our line still has a sustainability story to it, so that’s been the real core and mission of our company since we started,” explained Lanette.

Which makes them a perfect fit for the increasing number of craft brewers who’ve adopted practices to conserve resources and become more environmentally mindful. Alaskan Brewing was the first to approach the Fidrychs about making a collar with their branding. Their business was still very new, but they figured it was worth a shot and created a design modeled after Alaskan’s label and colors, earning them a client in craft beer. Deschutes, New Belgium and Sierra Nevada soon followed. The Fidrychs feel lucky that they didn’t even need to reach out — it was the breweries making the requests.

Turns out, beer fans who love to wear their favorite producer’s T-shirts want their dogs decked out in swag too. Now Cycle Dog works with multiple breweries on custom designs and they’re introducing two beer-centric toys at the Craft Brewers Conference this spring. Both Lanette and Paul said they’ve come to value

this new connection with the brewing community.

“There’s a camaraderie in the beer industry, which I think is different from other industries. We come from more sporting goods, and it can be a little nastier,” Paul said.

Additionally, both Cycle Dog and the breweries have discovered that even though they create very different products, they still have a lot in common.

“We love dogs and bikes at Rogue, so it was a natural fit to work with Cycle

Dog — plus they’re in our Portland neighborhood,” said Rogue Ales president Brett Joyce. “We’re proud to offer Rogue-branded Cycle Dog collars made from reclaimed bike tubes to our fans and their four-legged kids. The collars have bottle openers on them, so they’re beer-friendly, qualifying them as world class.”

Lanette added that she soon recognized both types of businesses are making something from scratch. “So we’re running our own sewing factory, we’re taking in recycled materials, we’re reprocessing it, sewing it and then turning it back around,” she said. “And I think that relatability is pretty cool and [brewers] get excited about that in the same way we get excited about going to the brewery.”

Not to mention the similar paths of launching at home — brewers in their garages and Lanette in her basement —

before working their way up and pouring every ounce of passion they had into their projects. But in the end, it’s hard to deny the inherent connection between beer, dogs and drinkers. Somehow, they just go well together.

“Ultimately what it comes down to is a lot of these brewing guys love dogs, have dogs, have customers who have dogs,” said Paul. “It’s kind of organically grown.” •

Anthony St. Clair

A predator mite is pictured here eating a two-spot spider mite, a pest that can

be found on hop plants. One company is running trials in Oregon to encourage more

sustainable methods of control.

Lanette Fidrych, founder and president of Cycle Dog, demonstrates the bottle

opener attached to the hand-sewn collar.

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By Anthony St. ClairFor the Oregon Beer Growler


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At a San Francisco gala in

January, three Oregon breweries and one cidery were among the 19 Oregon-based food and beverage companies whose quality products,

community outreach and sustainable business practices earned them Good Food Awards.

Out of 199 winners from more than 30 states, 15 breweries were recognized in the beer category. Oregon winners included Falling Sky Brewing (Dreadnut Tropical Stout), Ninkasi Brewing Company (Pacific Rain Pale), WildCraft Cider Works (Sage) and

Full Sail Brewing Company (Amber Ale). Previous Oregon winners have also included Rogue Ales, Deschutes Brewery and Hopworks Urban Brewery (HUB).

Organized each year by the Good Food Foundation, the 2018 GFAs were selected by 277 judges in 15 categories out of 2,057 entries submitted nationwide. Winners received their

medals from Alice Waters (chef, restaurateur, activist, author and owner of Chez Panisse, the renowned Berkeley, Calif. restaurant) and Nell Newman (environmentalist, biologist, supporter of sustainable agriculture and founder of organic food production company Newman’s Own).

Criteria for the beer category included a focus on local

manufacturing, use of traditional and creative brewing and fermenting methods, a mission to redefine consumer expectations for beer craftsmanship, work to reshape supply chains and promote responsible ingredient sourcing, and conservation and community outreach activities that promoted resource conservation and support of the brewery’s local community.

Chairs for the five-person beer committee were John Herbstritt, a Bay Area wine professional, and Cole Emde, owner and head brewer for San Francisco’s Black Sands Brewery. The eight judges included Lucy Burningham, Portland resident and author of “My Beer Year;” Otto Fung of California hop farm Hops-Meister; Regan Long, head brewer at Local Brewing Co.; and Peggy Smith, co-founder of Cowgirl Creamery.

“We’re so excited to win the 2018 Good Food Award for our Dreadnut Stout,” says Rob Cohen, co-founder and co-owner of Falling Sky, which has three locations in Eugene. “It can’t be a better honor for us than being recognized for a truly delicious product that supports sustainability and social good.”

Dreadnut was tongue-in-cheek “inspired by our lead brewer’s ‘hard work’ while in Jamaica.” The 7.6% ABV foreign export stout is noted for its roasty and sweet coconut aromas, and a body that uses coconut sugar to bring treacle and molasses notes, enhancing a “creamy coffee finish.”

In addition to a blind tasting held by the judges in September 2017, winners had to pass “rigorous vetting to confirm they meet award standards regarding supply chain transparency, environmentally sound agricultural practices, humane animal husbandry and community engagement.”

Winners were then selected for the 15 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oils, pantry, pickles, preserves and spirits.

“It is rare that an award takes into account everything the making of a beer requires,” says Ali AAsum. The communications director for Ninkasi also attended the gala. “This is why the Good Food Awards mean so much to us; not only is it about the taste of the beer, but the environmental and social impacts that beer has on the communities around it.”

Ninkasi focuses on the details, taking “many small steps” that add up to big impacts, such as constantly working to further save water and energy. Ninkasi also sources ingredients as locally as possible, and their national donations program, Beer Is Love, works with nonprofits in every state where Ninkasi distributes. The 2018 honor is Ninkasi’s third Good Food Awards recognition, including awards from 2014 and 2015.

“The awards brought together hundreds of the best food and beverage producers — it was nothing short of inspiring,” says AAsum. “I was thrilled to see so many Oregon and Eugene companies awarded for their commitments to producing sustainable, quality products.” By supporting the nation’s sustainable food movement, the Good Food Foundation says award winners “represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape and the creativity and integrity of its small business owners.”

For Falling Sky, it’s a recognition of the priorities put to work in their everyday operations. “We try to

achieve these goals in everything we do,” says Cohen. “Being recognized on a national level with other such amazing companies was truly gratifying.” •

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Ninkasi took home a medal for its Pacific Rain Pale at the Good Food Awards in

January. To win, breweries must focus on sustainability and community outreach.

Anthony St. Clair

Oregon Beverage Makers Earn good Food awardsBy Anthony St. ClairFor the Oregon Beer Growler

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Barsideous Brewing, located on

Lebanon’s main strip, is the newest edition to the central Willamette Valley’s ever rising tide of craft beer — and a great one at that.

Co-owner and head brewer Bill Bartman has a passion and knowledge for brewing beer that extends back over a decade, but making top-quality beer was never something he intended to pursue outside the realm of his garage.

Thankfully for craft lovers that changed because the result is a unique and cozy new nanobrewery and restaurant in the heart of downtown. The business

occupies the original Kuhn Cinema building, built in the early 1900s. You can still catch a movie next door where the business moved in the 1930s after outgrowing the smaller space, which became the Gem Theater.

Remnants of the old Gem remained in a backroom of the building for years through the tenancy of various occupants, but the space was used for nothing more than storage since the theater’s closure — until Barsideous Brewing moved in.

The space, with original stage, was brought up to code during a remodel prior to Barsideous’ arrival. A dozen small tables and seating, vintage theater lighting and architecture, and an 8-by-7-foot projector screen make for a unique brewery experience. Open mics, live bands, karaoke and sports and film viewing parties have all been hits for the

revitalized location, Bartman said.

A 20-tap wall behind the bar features a split of 10 house beers along with guest brews and ciders for the remaining 10. Barsideous’ best sellers include Chocolate Casanova, a Russian imperial stout characterized by dark malt and a chocolate kiss, and Kamacitra, a Belgian IPA that will catch you off guard in the best of ways, said Bartman, a retired high school band teacher and 1973 graduate of Lebanon High.

“The beer has been really well received. We’ll blow four kegs of our stuff before we’ll ever blow one keg on the other side,” Bartman said.

Barsideous beers are currently only available at the brewery, but there are more reasons than that to pay Barsideous a visit. Friday night’s special out of the kitchen is bacon-wrapped

fillet medallions covered in bourbon gravy while prime rib is the highlight on Saturdays. Beyond that, the menu includes classic pub grub. Bartman, who’s partial to the medallions, said the kitchen staff consistently goes above and beyond expectations.

Through the years while teaching, Bartman received a slew of colorful nicknames, which is how the brewery got its title. There was Bartinator, H-Bomb, Barticus and Bartsideous — the last being a combo of Bart Simpson’s alter-ego and Star Wars’ Darth Sidious. After a graphic designer began using the name as a placeholder on the beer labels he was

designing for the brewery, it “just kind of stuck,” Bartman said.

It took Bartman years of fine-tuning to get his recipes ready for the jump to a 2.5-barrel system, which has been running at least once a week to stay on pace with demand. He began brewing not with the intent to go pro, but as part of a pact with his brother Joel. The two simply wanted to spend more time together and have a couple of cold ones while they were at it. Eventually their nephews Brian and Aaron Franks joined in.

“At some point, we kind of got it in our heads that we could open one,” said Bartman. But he needed a little convincing, which his brother and nephews were obliged to provide. “I was having too much fun, brewing for myself, friends, weddings. I didn’t want to deal with all the work,” said Bartman. “Eventually, I kind of said ‘Alright, alright. If you guys will do the work, I will work on the beer.”

The four men are now partners. Joel Bartman, when not working as a software engineer at Hewlett-Packard, is the

brewery’s business manager. Aaron and Brian Franks, of Franks Construction & Remodeling in Albany, are assistant brewers and led the complete remodel of the historic building.

“We all have roots here in Lebanon,” Bartman said.

Before opening, he made sure to pay a visit to nearby Conversion Brewing, which became Lebanon’s first brewery about two years ago.

“Those guys are just great,” Bartman said. “One of the things that we all agreed on was that another brewery would just help bring more interest downtown. We’re both believers in a rising tide floats all boats. It’s been good for both of us.” •

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Bill Bartman is the head brewer at Lebanon’s second brewery, Barsideous.

The retired high school band teacher makes beer on a 2.5-barrel system.

Barsideous Becomes Lebanon’s Second BreweryBy Sam WheelerFor Oregon Beer Growler OPPOSITE: Barsideous Brewing occupies

a space that used to house an old movie theater. The vintage architecture makes

for a unique experience.

Sam Wheeler

BARSideouS BRewing 644 S. Main St., Lebanon 541-570-1789 barsideousbrewing.com

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The father of homebrewing, who inspired countless individuals to turn their kitchen stoves

and backyard burners into miniature brewhouses, is stepping away from his official role at the Brewers Association. Charlie Papazian is scheduled to retire from the not-for-profit trade group dedicated to the promotion and protection of the country’s small and independent craft brewers on Jan. 23, 2019. That day will mark his 70th birthday and 40 years building the craft brewing community.

“We are all here

today because of Charlie Papazian,” said Bob Pease, president and CEO, Brewers Association. “His influence on the homebrewing and craft brewing community is immeasurable. Who could have predicted that a simple wooden spoon, ingenuity and passion would spawn a community of more than one million homebrewers and 6,000 small and independent U.S. craft breweries?”

Charlie Papazian, founder of the American Homebrewers Association (AHA) and the Association of Brewers, set the stage for homebrewing back in the 1970s. His expertise and friendly tone assured people that making good beer was possible at home. He stressed his catchphrase of “Relax. Don’t worry. Have a homebrew” in his first book, “The Complete

Joy of Homebrewing” and inspired millions to pick up the hobby.

In 1978, Papazian,

along with Charlie Matzen, formed the AHA in Boulder, Colo. They published the first issue of “Zymurgy” magazine, announcing the new organization,

publicizing the federal legalization of homebrewing and calling for entries in the first AHA National Homebrew Competition. Today, the AHA is more than 46,000 members strong.

In 1982, Papazian debuted the Great American Beer Festival (GABF) in Boulder,

Colo. Now in its 37th year, GABF is the largest ticketed beer festival in North America with more than 60,000 attendees annually and its accompanying competition is one of the most coveted awards in the brewing industry.

The following year, the Association

of Brewers was organized to include the AHA and the Institute for Brewing and Fermentation Studies to assist the emerging microbrewery movement in the U.S. By 2005, the Association of Brewers and the Brewers Association of America merged to form the Brewers Association.

When asked, “Charlie, did you ever

imagine that beer would become this?” His answer is always, “Yes.”

“I had a playful vision that there

would be a homebrewer in every neighborhood and a brewery in every town. But what I did not imagine, couldn’t imagine, never considered, was the impact that craft brewing would have on our culture, economy and American life,” mused Papazian.

Papazian will spend his final year at the

BA completing many projects, including a craft brewing history archive. It will house 40 years of craft beer history in the form of more than 100,000 publications, photographs, audiotapes, films, videos and documents — including 140 video interviews of the pioneers of American craft brewing — and will be accessible to researchers via the BA. He will also deliver the keynote address at the AHA’s 40th annual National Homebrew Conference, Hombrew Con, in Portland on Thursday, June 28.

Brewers and homebrewers are invited

to share their well wishes and Charlie Papazian stories on the AHA and BA Facebook pages. •

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When asked, “Charlie, did you ever imagine that beer would become this?” his answer is always, “Yes.”.

By the Brewers associationFor the oregon Beer growler

Charlie Papazian Retiring From Brewers Association

Charlie Papazian, the father of homebrewing and founder of the

American Homebrewers Association and Association of Brewers, is retiring

from the Brewers Association in January 2019.

Dear Oregon Beer Growler Editor,

The brewing community in this state deserves a shout and a cheer!

The Springfield Public Library Foundation hosted Books & Brew VII in January and the generous support of many Oregon brewers contributed to the fun and success of the evening. Our library provides services that contribute to lifelong literacy, bilingual programming, adult programming, and cultural and civic activities for the entire community. These are only possible because the Foundation raises money each year — mostly at this event — to help support them.

Generous Oregon brewers, taphouses and distributors demonstrated that they are conscientious and caring members of our community by being sponsors and donating beer, merchandise and gift cards for our fundraiser. We want to acknowledge each of them. Our brewery sponsors were Plank Town Brewing Company and 2 Towns Ciderhouse. Thanks from the bottom of our pints!

Cheers to: Bigfoot Beverage Distributors, The Bier Stein, BJ’s Restaurant and Brewhouse, Claim 52 Brewing, Deschutes Brewery, Falling Sky Brewing, GoodLife Brewing Company, Hayden Bridge Taphouse, McMenamins, Oakshire Brewing, Sunriver Brewing Company, WildCraft Cider Works, Wild Ride Brewing, and Worthy Brewing Company. Each of you helped make our 2018 Books & Brew fundraising a tremendous success!

And, we thank the Oregon Beer Growler for listing community events/celebrations and providing a forum that pulls all breweries and brew lovers together so we can support each and all.

Sincerely, Jody Anderson,

Springfield Public library Foundation member

LET TEr TO ThE EDiTOr


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Unless you’ve been living under a rock, you’ve heard about the flood of sexual harassment claims

across the country — particularly against media figures and Hollywood elites. What you may not know is that employers in the hospitality industry are perhaps the most vulnerable to these types of lawsuits. According to the U.S. Equal Employment Opportunity Commission (EEOC), 37 percent of all sexual harassment charges filed with the agency were filed by employees in the restaurant industry.

Sexual harassment is never OK, especially in the workplace. This article identifies three key components to an effective anti-harassment strategy that employers in the craft beer industry can utilize to help protect their employees from this vile behavior, while simultaneously protecting the employer from potential liability and negative publicity. SteP 1 — StRong Anti-HARASSMent PoliCy Every employer — large or small — should have a well-written and well-understood anti-harassment policy. An effective policy contains the following key elements:

You likely noticed big changes to Cascade Brewing’s look last year. The Portland-based business

engaged with Murmur Creative to update their brand in 2017. A full label redesign was part of that process and now the branding quality matches the amazing beers. This is a case study on how to elevate your brand.

HiStoRy Rose City Label has a very long history with Art Larrance — one of the true Oregon craft beer pioneers. Portland Brewing was founded in 1986 by Art and his high school friend and fellow craft beer legend, Fred Bowman. Way back in the days of Portland Brewing, we were lucky enough to supply sheet-fed, glue-applied labels for many of their early beers. We still have a bottle of Thunderhead Cream Stout in our office; these were truly the beginnings of craft beer in Oregon.

ReBiRtH AS CASCAde BRewing By 1998, Art and his trusted friend Ron Gansberg were pioneering again, starting a small brewery in the basement of the Raccoon Lodge on Southwest Beaverton-Hillsdale Highway. Their reputation grew for top-quality, barrel-aged sour beers, and again Rose City Label was lucky enough to print labels for the beers they bottled.

SteP 2 — tRAining Ideally, all new employees should receive training on the company’s anti-harassment policy. In addition, anti-harassment training should be provided to both managers and nonexempt employees on a regular basis to remind them of the policies and the goals behind the policies.

The most effective harassment training is conducted in person by a live trainer (employment law attorneys and/or longtime, savvy HR professionals) with the opportunity for interactive engagement.

The best training provides information and real-world examples that illustrate what conduct is unacceptable, how such conduct can adversely affect employees and the workplace, how to address or report any concerns, and the potential consequences for those who violate the policies. The trainer should understand and appreciate the particular work environment and use examples that relate specifically to that setting.

Notably, training provided to managers should be different than that provided to nonexempt employees. A manager who harasses a subordinate may expose the company to greater liability than a coworker who harasses the employee. In addition, managers have a significant responsibility to protect the employees

engAging witH MuRMuR CReAtive Art’s son Tim Larrance returned to the family business after a successful career with national and international beverage brands. As vice president of sales and marketing, part of his job was to bring the packaging and branding up to the level of the beers. They needed to elevate their brand to keep up with the growing Cascade reputation. This was not an easy process — it is always a balancing act to keep the link to the business’s heritage while moving forward to attract new customers. Luckily, Cascade engaged with Andrew Bolton and the talented team at Murmur Creative. The Murmur team listened and helped Cascade articulate their message and bring the updated brand to life. Thankfully, they were also very good to work with on the printing side. They knew the process and its limitations and maximized every aspect of the label design.

tHRee tieRS – SePARAte But Aligned Among the many good things Murmur did with the new designs, they built an integrated system to include different beer styles and price points into one cohesive family. The labels are distinct but with the Cascade branding front and center, it’s easy to see that they are all part of one product group.

MAxiMizing tHe MediuM — Size, PAPeR, foil StAMPing The team at Murmur did the research to really understand our printing process and capabilities. This allowed Cascade to get the most impactful label at the most affordable price. The label size was optimized to run most efficiently on our printing press while still providing the desired look on the bottle. The three tiers were separated to ensure the top-level products have the special embellishments to set them apart:

they supervise and protect the company from liability. A manager who is aware of or receives a report of harassing conduct is obligated to take action — either by taking direct action to address the issue or by reporting it to higher-level management and/or an HR representative so that it can be addressed there. SteP 3 — enfoRCeMent Consistent enforcement of employer anti-harassment policies has the desirable effect of both correcting harassment issues before they grow into bigger problems (and potential liability) and giving employees confidence that the employer stands by its policy.

Enforcement encompasses: (1) an effective procedure for receiving complaints; (2) conducting effective and prompt investigations; (3) taking corrective action where needed; and (4) communicating a result to the complaining employee.

Effective anti-harassment policies identify several channels for employees to report concerns they may have regarding potential violations. The employer needs to make sure that when employees report concerns, an effective means exists to receive those reports,

triage them and make plans to handle them promptly.

Often, this requires some form of investigation. Some complaints can be addressed with a limited review of the complaint and a discussion with the reporting employee; others may require a full-blown investigation. In every case, the employer should promptly review the complaint and gather the facts necessary to understand what occurred.

Once the employer has reached a conclusion, it needs to respond appropriately. If the employer concludes that an accused employee violated the anti-harassment policy, the employer should take corrective action. The severity of corrective action depends on the circumstances, but should be designed to put an end to the employee’s inappropriate conduct, including termination.

Lastly, the employer should report back to the employee who made the complaint that: (1) it conducted an investigation; (2) appropriate action was taken; (3) the employee should report any additional concerns; and (4) retaliation is prohibited and also should be reported. •

BINg

How to Elevate Your Brand

Preventing Sexual Harassment at Your workplaceBy Christopher MoreheadFor the Oregon Beer Growler

Scott Pillsbury

Scott Pillsbury is a founding member of B.I.N.G. and president of Rose City Label Company, a family-owned business that has been a leader in the Northwest label market since 1928. The company prints for more than 80 craft beer companies, as well as wine, spirits and related industries and was recognized in 2015 as the O.S.U. Austin Family Business of the Year. Scott and his wife Sherrill have four children and live in Southwest Portland. They enjoy food, travel, running and beer.

• a prohibition against sexual harassment and harassment based on other protected characteristics (race, age, disability, etc.) — including an explanation of what qualifies as “harassment” and the type of conduct that is prohibited by the policy;

• a statement that violations of the policy will result in discipline up to and including termination;

• a message encouraging employees to report policy violations;

• information regarding the various channels through

• Tier 1 – High-quality paper, full color printing

• Tier 2 – Premium paper, full color printing

• Tier 3 – Premium paper, full color printing, foil stamping

which an employee may report any such concerns (and there should be more than one method, particularly if the harasser is the employee’s supervisor or manager); and

• a prohibition against retaliation for an employee making a complaint regarding a violation of the policy.

Chris Morehead is an attorney in the Portland office of Ogletree Deakins, a national labor and employment law firm. He focuses on hospitality employers, with an emphasis on the craft beer industry.

He can be reached at [email protected] or 503-552-2140.

a Case Study on Cascade Brewing

Cascade Locks Ale House500 Wa Na Pa St., Cascade Locks541-374-9310

Double Mountain Brewery & Taproom • B8 4th St., Hood River541-387-0042

Freebridge Brewing • B710 E. 2nd St., The Dalles541-769-1234

Full Sail Brewing • B506 Columbia St., Hood River541-386-2247

Logsdon Farmhouse Ales • B4785 Booth Hill Road, Hood River503-679-8063

Mt Hood Brewing Co. • B87304 E. Government Camp Loop, Government Camp503-272-3172

pFriem Family Brewers • B707 Portway Ave. #101, Hood River541-321-0490

Sedition Brewing Company • B208 Laughlin St., The Dalles541-296-2337

Solera Brewery • B4945 Baseline Dr., Parkdale541-352-5500

Thunder Island Brewing Co. • B515 NW Portage Road, Cascade Locks971-231-4599

Volcanic Bottle Shoppe1410 12th St., Hood River541-436-1226

PORTLAND METRO

Ambacht Brewing • B1060 NE 25th Ave. Suite B, Hillsboro503-828-1400

Ancestry Brewing • B20585 SW 115th Ave., Tualatin503-454-0821

Barley Sprout Restaurant & Brewery • B639 SE 223rd Ave, Gresham503-758-6464

Bent Shovel Brewing Co. • B21678 S. Latourette Rd., Oregon City503-898-0220

Big Eddy Tap House7642 SW Nyberg Road, Tualatin503-826-5951

Boring Brewing Co. • B29300 SE Haley RD, Suite B, Boring503-427-8619

Breakside Brewery • B5821 SE International Way, Milwaukie503-342-6309

Bunsenbrewer • B16506 SE 362nd, Sandy503-308-3150

Captured By Porches Brewing Company • B639 SE 223rd Ave., Gresham503-757-8359

Clackamas River Growlers367 SE Main St., Estacada503-630-2739

Coin Toss Brewing Co. • B14214 Fir St., Suite H, Oregon City503-305-6220

Columbia County Brewing • B170 S. 15th St., St. Helens503-896-7776

Drinking Horse Brewing Co. • B11517 SE Highway 212, Clackamas503-564-8165

Fearless Brewing Co. • B326 S. Broadway, Estacada503-630-2337

Feckin Brewery • B415 S. Mcloughlin Blvd., Oregon City503-516-7240

Flyboy Brewing • B15630 SW Boones Ferry Road Ste. 1ALake Oswego503-908-1281

Golden Valley Brewery & Restaurant • B1520 NW Bethany Blvd., Beaverton503-972-1599

Krauski’s Brewskis • B328 N. Main, Gresham503-328-8474

MadCow Brewing Co. • B503-209-0927

Mainbrew23596 NW Clara Lane, Hillsboro503-648-4254

Max’s Fanno Creek Brewpub • B12562 SW Main St., Tigard503-624-9400

McMenamins Cedar Hills • B2927 SW Cedar Hills Blvd., Beaverton503-641-0151

McMenamins Cornelius Pass Roadhouse & Imbrie Hall • B 4045 NW Cornelius Pass Road, Hillsboro503-640-6174

McMenamins Edgefi eld Brewery • B2126 SW Halsey, Troutdale503-669-8610

McMenamins Grand Lodge • B3505 Paci� c Ave., Forest Grove503-992-9533

McMenamins Greenway Pub • B12272 SW Scholls Ferry Road, Tigard503-590-1865

McMenamins Highland Pub & Brewery • B4225 SE 182nd Ave., Gresham503-665-3015

McMenamins John Barleycorns • B14610 SW Sequoia Parkway, Tigard503-684-2688

McMenamins Murray & Allen • B6179 SW Murray Blvd., Beaverton503-644-4562

McMenamins Old Church & Pub • B30340 SW Boones Ferry Road, Wilsonville503-427-2500

McMenamins Oregon City • B102 Ninth St., Oregon City503-655-8032

McMenamins Rock Creek Tavern • B10000 NW Old Cornelius Pass Road, Hillsboro503-645-3822

McMenamins Sherwood • B15976 SW Tualatin-Sherwood Road, Sherwood503-625-3547

McMenamins Sunnyside • B9757 SE Sunnyside Road, Clackamas503-653-8011

McMenamins West Linn • B2090 SW 8th, West Linn503-656-2970

Old Castle Brewing Company • B988 NE Josephine St., Hillsboro503-703-6957

Oregon City Brewery • B1401 Washington St., Oregon City503-908-1948

Ram Restaurant & Brewhouse • B29800 SW Boones Ferry Road, Wilsonville503-570-0200

Ram Restaurant & Brewhouse • B9073 SE Sunnyside Road, Clackamas503-659-1282

Running Dogs Brewery • B291 S. 1st St., St. Helens360-908-1256

Short Snout Brewing • B9554 SE 38th Ave., Milwaukie703-347-2915

Stickmen Brewing Company • B40 N. State St., Lake Oswego503-344-4449

Stickmen Brewing Company Beer Hall19475 SW 118th Ave Suite 1, Tualatin503-486-7196

The Beer Station8633 SW Main St. #400, Wilsonville503-570-7773

The Hop Haus • B2568 SW Orchard Ct., Gresham503-665-1790

The Hoppy Brewer • B328 N. Main, Gresham503-328-8474

Three Mugs Brewing Company • B2020 NW Aloclek Dr #108, Hillsboro971-322-0232

Tiny Wolf Brewing • B18435 SW Paci� c Hwy, Suite B, Tualatin503-590-6510

Two Kilts Brewing Co. • B14841 SW Tualatin Sherwood Road #501, Sherwood503-625-1700

Uptown Market • B6620 SW Scholls Ferry Rd., Beaverton503-336-4783

Uptown Market Brewing • B3970 SW Mercantile Drive, Lake Oswego503-479-8536

Vanguard Brewing Co. • B27501 SW 95th Ave. #945, Wilsonville503-855-5924

Vertigo Brewing • B21420 NW Nicholas Ct D6 & D7, Hillsboro503-645-6644

Waltz Brewing • B1900 A St., Forest Grove503-896-6057

NORTH PORTLAND

Ecliptic Brewing • B825 N. Cook St., Portland503-265-8002

Ex Novo Brewing • B2326 N. Flint Ave., Portland503-894-8251

Hopworks BikeBar • B3947 N. Williams Ave., Portland503-287-6258

Lucky Labrador Tap Room • B1700 N. Killingsworth Ave., Portland503-505-9511

Lompoc Brewing/5th Quadrant • B3901 N. Williams Ave., Portland503-288-3996

McMenamins St. Johns Theatre & Pub • B8203 N. Ivanhoe, Portland503-283-8520

McMenamins/White Eagle Cafe Saloon & Rock ‘n’ Roll Hotel • B836 N. Russell St., Portland503-282-6810

Occidental Brewing Company • B6635 N. Baltimore Ave., Portland503-719-7102

Rogue Ales at Portland Airport • B7000 NE Airport Way, Concourse D, Gate 4Portland503-282-2630

StormBreaker Brewing • B832 N. Beech St., Portland971-703-4516

The Labrewatory • B670 N. Russell St., Portland971-271-8151

Tin Bucket3520 N. Williams Ave., Portland503-477-7689

Upright Brewing Company • B240 N. Broadway, Ste. 2, Portland503-735-5337

Widmer Brothers • B929 N. Russell St., Portland503-281-2437

NORTHEAST PORTLAND

Alameda Brewhouse • B4765 NE Fremont, Portland503-460-9025

Bottles5015 NE Fremont St., Portland503-287-7022

Breakside Brewery • B820 NE Dekum, Portland503-719-6475

Broadway Grill & Brewery • B1700 NE Broadway, Portland503-284-4460

Columbia River Brewing Company • B1728 NE 40th Ave., Portland503-943-6157

Concordia Ale House3276 NE Killingsworth St., Portland503-287-3929

County Cork Public House1329 NE Fremont St., Portland503-284-4805

Culmination Brewing • B2117 NE Oregon St., Portland971-254-9114

Fire on the Mountain Buff alo Wings • B3443 NE 57th Ave., Portland503-894-8973

Gateway Brewing • BPortland503-975-9103 (call before arriving)

THE BIG OREGON BREWERY GUIDE












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We’ve gone digital! You can now find the complete brewery guide at oregonbeergrowler.com. Cheers!

Looking for the Big Oregon Brewery Guide?

By scott PillsburyFor the oregon Beer growler

By considering the available features early in the design process, Murmur was able to execute Cascade’s vision with no surprises on the press. This preparation is what makes Murmur (and Cascade) such a good partner for Rose City Label. tHAnk you CASCAde And MuRMuR! We are privileged to work with many great brands, but few have the total package — great products, great design and wonderful people making it happen every day. If your product could benefit from a branding facelift in 2018, please call us today. Together with partners like Murmur, we can help you elevate your brand and get your product to pop on the shelf. Cheers! •


MaRCH EVENTS

feBRuARy 28-MARCH 4SOUR FRUIT FESTCascade Brewing Barrel House and The Lodge at Cascade Brewing | Noon to Close939 SE Belmont St. and 7424 SW Beaverton-Hillsdale Highway, Portlandfacebook.com/cascadebrewing

MARCH 2BLACK OUT BEER FESTLompoc Sidebar | 4-10 p.m.3901A N. Williams Ave., Portlandfacebook.com/LompocBeer($) $20 for glass mug and eight tickets

MARCH 2-3LUCKY LAB BARLEYWINE FESTIVAL Lucky Lab | Noon to 10 p.m.1945 NW Quimby St., Portlandfacebook.com/LuckyLabBrewing$15 includes four tickets and tasting glass

MARCH 3CHOWDER CHALLENGEFifth Quadrant | Noon to 3 p.m.3901 N. Williams Ave., Portlandfacebook.com/LompocBeer($) $15 for a dozen two-ounce samples of clam chowder; $5 more for a beer

COIN TOSS ANNIVERSARY Coin Toss Brewing Co. | Noon to 10 p.m.14214 Fir St. Suite H, Oregon Cityfacebook.com/CoinTossBrewing

SHEBREW Buckman Coffee Factory | Noon to 8 p.m. 1105 SE Main St., Portlandshebrew.beer($) $20 for glass, 10 tasting tokens, voting in the homebrew competition and membership to the Human Rights Campaign

FIRKIN FEST Rogue Eastside Pub & Pilot Brewery | 11 a.m. to 6 p.m.928 SE Ninth Ave., Portlandfacebook.com/RogueEastside($) $10 for general admission; $25 for Very Impressive Firkins session

FIVE YEAR ANNIVERSARY PARTY!Portland Cider Company | 4-10 p.m.8925 SE Jannsen Road, Clackamasportlandcider.com/events

GRAND LODGE’S 96TH BIRTHDAYGrand Lodge | All Day3505 Pacific Ave., Forest Grovemcmenamins.com/grand-lodge

BREWMASTER’S DINNER 2018Golden Valley Brewery — Beaverton 6-9 p.m.1520 NW Bethany Blvd., Beavertongoldenvalleybrewery.com/events($) $55 for five courses with beer pairings

MARCH 4FIVE YEAR ANNIVERSARY PARTYStickmen Brewing Company | 11 a.m. to 9 p.m.40 N. State St., Lake Oswegofacebook.com/stickmenbeer

MARCH 8PINK BOOTS COLLABORATION BREW DAY pinkbootssociety.org/pink-boots-brew($) $25 for individual/homebrewer registration; $50 for industry/brewery participation

MARCH 10CIDER RITE OF SPRING Left Bank Annex | Noon to 6 p.m.101 N. Weidler St., Portlandnwcider.com/cider-events($) $30 for general admission; $50 for VIP experience

COLLABOFESTBase Camp Brewing Company | 2-8 p.m.930 SE Oak St., Portlandbasecampbrewingco.com/events.html($) $28.45 for general admission; $44.28 for VIP experience

FOURTH ANNIVERSARY AND HOMEBREW CONTESTAbbey Bar & Bottle Shop | 3 p.m. to Midnight716 NW 21st Ave., Portlandtheabbeybar.com/events

MARCH 11BAKER’S DOzEN Ecliptic Brewing | 10 a.m. to 2 p.m.825 N. Cook St., Portlandfacebook.com/BakersDozenPDX($) $28 online; $33 at door

MARCH 15-17ST. PATRICK’S DAY BEER FESTIVAL Feckin Irish Brewing Company | All Day415 S. McLoughlin Blvd., Oregon Cityfeckinbrew.com/events

MARCH 16-17IRISH BEER FESTIVAL Kells Brewery | All Day210 NW 21st Ave., Portlandkellsbrewpub.com/irish-beer-festival($) $10-$20 for general admission

MONTHLY

SundAySBLUES JAMCalapooia Brewery | 4 p.m.140 Hill St. NE, Albanycalapooiabrewing.com

MondAySMISER MONDAYSLompoc Oaks Bottom and Lompoc Tavern | All Day1621 SE Bybee Blvd. and 1620 NW 23rd Ave., Portlandlompocbrewing.com

tueSdAySTAP IT TUESDAYSCascade Barrel House | 6 p.m.939 SE Belmont St., Portlandcascadebrewingbarrelhouse.com

SEASONAL PINT NIGHTPortland Brewing Company | 11 a.m. to 7 p.m.2730 NW 31st Ave., Portlandportlandbrewing.com/taproom/events($) Free pint glass with purchase of featured seasonal pint

fiRSt tueSdAySCELLAR STASHBlock 15 Brewery & Tap Room | All Day3415 SW Deschutes St., Corvallisfacebook.com/Block15.Brewery.Tap.Room($) Prices vary

COMMUNITY SUPPORT NIGHTGreat Notion Brewing | 5-10 p.m.2204 NE Alberta St., Portlandfacebook.com/greatnotionpdx

tHiRd wedneSdAySCENTRAL OREGON HOMEBREWERS ORGANIzATION MEETINGAspen Ridge Retirement | 6:30-9 p.m.1010 NE Purcell Blvd., Bendcohomebrewers.org

tHuRSdAySBREWS AND BOULDERSMigration Brewing | All Day2828 NW Glisan St., Portlandmigrationbrewing.com

BINGO THURSDAYSCascade Lakes Lodge and 7th Street Brew House | 7 p.m. in Bend, 6:30 p.m. in Redmond1441 SW Chandler Ave., Bend and 855 SW Seventh St., Redmondcascadelakes.com

tHiRd tHuRSdAySPINTS AND POLITICSBroken Top Bottle Shop | 7 p.m.1740 NW Pence Lane, Suite 1, Bendfacebook.com/BrokenTopBottleShop/events

SAtuRdAyS And SundAySBREWERY WALKING TOUR: OLD TOWN DISTRICT Starts at Rock Bottom Restaurant & Brewery | 2 p.m.206 SW Morrison St., Portlandbeerquestpdx.com/tours($) $49 includes three-hour tour and 11 beer samples

Events CalendarFind more information at oregonbeergrowler.com

MaRCH2018

MARCH 16-18KELLS ST. PATRICK’S IRISH FESTIVAL Kells Irish Pub | All Day112 SW Second Ave., Portlandkellsportland.com

ST. PATRICK’S DAY ACROSS THE LANDVarious McMenamins Locations | All Daymcmenamins.com/to-do/live-music-events

MARCH 17POURING AT THE COAST Seaside Civic Convention Center | TBD415 First Ave., Seasidepouringatthecoast.com

ST. PADDY’S DAY GRUB & PUB CRAWLMcMenamins Roseburg Station Pub & Brewery | Starts at 4 p.m.700 SE Sheridan St., Roseburgmcmenamins.com/roseburg-station-pub-brewery

MARCH 17-18OREGON CHEESE FESTIVALRogue Creamery | Saturday 11 a.m. to 5 p.m.; Sunday 11 a.m. to 4 p.m.311 N. Front St., Central Pointoregoncheesefestival.com($) $15 advance tickets, $25 with wine/beer/cider sampling

MARCH 21HAPPY 32ND BIRTHDAY, RUBY! All McMenamins Locations | All Daymcmenamins.com/to-do/live-music-events($) $4 pints; $9 growler fills

MARCH 23-25PORTLAND FARMHOUSE & WILD ALE FESTIVAL Saraveza | 11 a.m. to 7 p.m.1004 N. Killingsworth St., Portlandportlandfarmhousefest.com($) $25 for general admission; $35 for VIP session

MARCH 24FIREFIGHTER BACHELOR AUCTION Rock Bottom Restaurant & Brewery | Starts at 6 p.m.206 SW Morrison St., Portlandfacebook.com/RockBottomPortland

APRil 1BRUNCH OF FOOLS (EASTER BRUNCH)Stickmen Brewing Company | 9 a.m. to 2 p.m.40 N. State St., Lake Oswegofacebook.com/stickmenbeer($) $30 buffet (adult price); $3 mimosas

want to feature your event in next month’s issue? Email [email protected] by the 15th of this month!

MARCH 2018 | OREGON BEER GROWLER36

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