OCBM_Official Guide_2016

The Oregonian | Wednesday, Wednesday, Wednesday June 29, 2016 | 1

OregonCraft Beer

Month

BEER TOURISM TAKES OFF

DOZENS OF NEW LOCAL PLACESTO ENJOY YOUR NEXT BEER

CELEBRATING 500 YEARS OFGERMANY’S BEER PURITY LAW

OFFICIAL EVENT CALENDAR

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OFFICIAL GUIDESPONSOR CONTENT PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT

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The booming business of beer tourismBy JannaLopezfor The Oregonian/OregonLive

Since the 1980’s craft beer hasbeen a beloved attribute of Port-land’s cityscape. Locals love it andtouristsmake sampling brews partof their travel itineraries. In fact,beer tourismhas becomeanentre-preneurial entity unto itself, withcompanies catering to the growingdemand of visiting beer aficiona-dos while boosting the local econ-omy.Portland hasmore than 70 brew-

eries, more than any other city inthe world. In addition to the sheernumberofavailablebeers is theex-ceptional quality of craftsmanship

that goes into making award-win-ning flavors. Locally-grown hopsand barley, coupledwith freshwa-ter from nearby forests, comprisedeliciousness foundnowhere else.A goal for beer tourism com-

panies is to educate consumersabout the unique differences be-tween many of the great localbreweries, and enable visitors tosample awide range of styles.Brewvana beer tours has been

hosting tours for the past fiveyears. Founder and owner Ash-ley Rose Salvitti once worked atLaurelwood and Hopworks, andstarted the company because sherecognized the value in having asingle resource for people lookingfor a variety of brews and an au-

thentic beer experience.Brewvana guests get the VIP

treatment, chauffeured by char-

tered bus to either three or fourstops on each tour. Relationshipsthat Brewvana tour guides have

with the brew masters fosters be-hind-the-scenes access to learnhow beers are made, and insiderstories about Portland’s eclecticbeer culture.Zak Schroerlucke, Marketing

Manager for BREWVANA shares,“Portland is known globally asa beer city more than any otherin the world. We have awesomeproducts to offer, incredible beerand world-class breweries. Peoplewant to experience our beers be-cause of our amazing reputation.Beer lovers from Japan, Australiaor Canada read about a limitedHefeweizen, stout, ale or IPA in

Continued on Page 3

Q&Awith BridgePort BrewingCo.:the oldest, still one of the bestProvided by BridgePortBrewing

Oregon’s oldest craft brew-ery continues to grow into aregional leader committedto producing high quality,internationally-acclaimedcraft ales. Brewmaster JeffEdgerton and Head Brew-er Christian Engstrom an-swered a few questionsabout BridgePort, why theylove working there, and afew other things. (Respons-es have been edited and arefromEdgertonunless other-wise noted.)

How long have you workedfor BridgePort Brewing?Edgerton: 17 years;Engstrom:9 years

How many employees doesit take to run BridgePortBrewing?We currently employ 24,including our warehouse,maintenance, packaging,laboratory, office, and brew-ing dept.

How many brewers work atBridgePort?We have 6 people total inour brewing dept. working2 shifts a day, 4 days aweek.

What’s the hardest job at abrewery and why?Every job has its challengesbut our maintenance crewmight have the toughest.Every day they are facedwith keeping complex ma-chinery running and solvingamyriad of odd problems.

Whatareyoumostproudofabout your team?They are committed to con-sistent quality. We all havethe power to question andimprove our processes andproducts andwe all use it.

What advice do you havefor anyone starting out inthe brewing industry?Get into brewing becauseyou love it. Understand thatit is more than a job, it is alifestyle that will becomea huge part of your world.Few absolutes exist in thebrewing world and nothingis forever so you have toalways work toward beingcreative and humble aboutyour successes.

What’sgreataboutbrewingat BridgePort?Edgerton: I get tomake beerevery day!Engstrom: The Brewers andstaff I get toworkwith.

What’s your brewing back-ground?Edgerton: My degree is inMicrobiology, which gavemeagreatbase tostart from.I learned the basics duringmy time at Blitz-WeinhardBrewing Company.Engstrom: I started in thecraft industry 20 someyearsago, working for Nor’ West-er, Saxer andPortlandBrew-ing before joining Bridge-Port.

What’s your favorite beerto drink?Edgerton: The one that’s infront ofme.Engstrom: Depends on thetime of year but usually theone after work on our dockat BridgePort BrewPub.

WhatarethreethingsaboutBridgePort that local beerlovers should know about?Edgerton: Our staff is ex-tremely dedicated to pro-viding thebest possible beerfor our customers. Brewersin Portland are a very closefamily and we are alwayswilling to help each other

out whenever we can. Westill generate all recipes andbrew all of our beer righthere at our original PearlDistrict location.Engstrom: Our great staff,the dedication to consisten-cy, andour love for beer is asgreat as our customers’.

Favorite beer and foodpairing at Bridgeport?Edgerton: Kingpin with oneof our burgers (best burgerin town inmy opinion).Engstrom: BridgePortCream Ale and one of ourspecialty Pizzas. Delicious!

What’s unique about yourbeers, or the brewing pro-cess, that you won’t find atother Oregon breweries?Edgerton: We have proba-bly the largest infusion (sin-gle-temperature) mash sys-tem in Portland and we usea custom-made Hop Jack tocreate those beautiful aro-mas in our beers.Engstrom: I always felt ourHop Jack was one of a kind.Steeping the hops in it givesa one of a kind aroma youmight not get elsewhere.

What might the public notknow about brewing beer?Edgerton: The Northwest isan a perfect place to brewbeer. We have great water,barley growers and maltingfacilities, the best aromahops, and the most creativebrewers. And to ensurethat brewers can learn theircraft, Oregon State Univer-sity has one of the most ad-mired fermentation scienceprograms in the country.Engstrom:Abrewery canbethe hottest place to work inthe summer and the coldestin the winter, but none ofthat matters as long as youaremaking good beer.

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a trade magazine like “Draft” or“Brew” andwant to try the blendsfor themselves.”He adds, “Our beers win awards

at international shows. Visitorswho come here can experiencePortland through a beer-focusedlens; in other words, come in con-tact with other folks who love andappreciate the blood, sweat andtears that goes into this. They canappreciate the science and artform that come together to createsome of the best beer on the plan-et. They can learn from and speakto the people who make it. This isvery exciting for people who ap-preciate the beer craft.”Brewvanacurrentlyhasfourbus-

es that shuttlebetween10 - 14peo-ple each tour. There are tours sev-en days aweek, eachwith three orfour stops depending upon whichtour you choose. Tours includegenerous beer samples, experttour guidance, light appetizers, ajournal for tasting notes, a pilsnerglass and of course safe and sobertransportation.Though tourism is a big part of

what Brewvana provides, theycare about being a great resourcefor locals too. They offer experi-ences and transportation for thosewhowant to participate in someofour area’s fun beer festivals, don’twant to worry about driving, andwish to share the fun with otherlike-minded beer nerds. An ex-ample of one such festival is HoodRiver’s Kriekfest—a celebration ofcherry beers and ciders—in July.Brewvana will have a guide andtransportation to take locals upto the mountain. Whether it’s toout of town events or to breweriesaround town, 15% of their busi-ness serves locals.Brewvana provided tours to

approximately 6,000 people lastyear and hopes to grow to 8,000- 9,000 people in 2016. A tremen-dous byproduct of beer tourismis the support of the local econo-my. Schroerlucke says that theirtours take visitors to the smallerlesser-known start-up breweriesas well as the larger more-knownones.He says, “We love thatwe can in-

troduce the public, both residentsand visitors, to the smaller placesjust getting started. We think it’simportant to support the localeconomy so we encourage ourguests to purchase merchandiseand food along the way. Sharingour beer culture is a win-win-win.The breweries get recognition forwhat they produce, the locals andvisitors experience something tru-ly unique, and the economy gets aboost along theway.”

AleTrails: Do-it-yourself beertourismSean Egusa, founder of Side

Street Maps and the Bend AleTrail, agrees that our beer cultureis great for the state’s economy, aswell as a unique offering servingresidents and visitors. Workingclosely with the Bend Visitor’s Bu-reau, Egusa founded the Bend AleTrail several years ago, which hasbecome a popular tourist destina-tion. This year he’s bringing thatsame formula to Portlandwith thePDXEast Side Ale Trail.The Bend Ale Trail Atlas and

Passport helps visitors discoverbreweries, with destinations es-tablished within close-proximityfor walking tours. For the PortlandEast Side Ale Trail, a guide is beingcreated to a succession of estab-lishments all located near eachother. The map removes much ofvisitors’ guessworkwhendecidingwhere to try a variety of beers.Egusa says, “Whatwe’ve created

in Bend has worked so well. Wedistributed over 100,000 maps.We realized we have a lot of op-portunity in Portland with dozensof breweries, all located near eachother in these great neighbor-hoods.”The PDXAle Trail will comewith

a passport, and each of the 16 par-ticipating breweries provides astamp.Nopurchase isnecessary atany of the brewery stops, thoughit’s a great chance to sample froma diverse range of iconic flavors.Completed passports make partic-ipants eligible for prizes. Interac-tive and hard copy maps providebrewery information, locationand hours of operation. It’s easy toplan your beer adventure with thehelp of thesemaps.Egusa shares, “What’s made this

so incredible is how responsivethe breweries are.Whatwe offer isanexciting,provenmodel thatwillenergize visitors and establish-ments, and give people a reason tovisit several places together on theEastside. This becomes a definedattraction.”Portland’s versions of the Ale

Trail—including the map, interac-tive website and mobile app—willbe launched in phases. The firstphase includes the East Side, tobe released in July. The secondphase will include the creation ofthe North/North East and NorthWest Ale Trails, in fall. Egusa alsohasplans to translate theAleTrailsinto Japanese aswell.Egusa is working with the Port-

land and Oregon tourism offices,andhasplans todistributemaps atbreweries, urban wineries, TravelPortland centers, hotels and festi-vals.

Brewery tours appeal to visitors and locals alikeContinued from Page 2

ABOVE: Brewvana Brewery Tours allow visitors and locals to sample great beers, many of them specialty brews,and get an insider’s perspective on each participating brewery. (PHOTO COURTESY OF BREWVANA)

BELOW: The PDX East Side Ale Trail brewery tour will launch in July. Launched by the creators of the highly pop-ular Bend Ale Trail, the PDX East Side Ale Trail will offer a passport, directing guests to obtain stamps from eachbrewery visited to earn eligibility for prizes. PDX North-Northeast and PDX Northwest Ale Trails are in the works,scheduled for launching later this year. (IMAGE COURTESY OF PDX ALE TRAIL)

The Oregonian | Wednesday, June 29, 2016 | 3

SPONSOR CONTENT

Ancestry Brewing openingnot one, but two locations

Beers from the newest breweries youshould be drinking right nowByChadWalshfor The Oregonian/OregonLive

Craft beer is bigbusiness inOregon.It’s a billiondollar in-dustry,with breweriesscattered all over thestate.And in the Portlandmetro area,

it’s a very big deal. According totheOregon Brewers Guild, at thistime last year, thereweremorethan 230 brewing facilities, 91 ofwhichwere located in and aroundthe City of Roses. This year, thatnumberwill jumpwell past 100,when still-unopened breweriesand taprooms join the ones thatopened late last year.Sowhether you’re in themood

for something sessional or potent-ly adventurous, youwill findwhatyou’re looking forwithout havingtowalk, bike or even drive too far,thanks, in large part, to these re-cently opened and soon-to-open

local breweries and taprooms.

WHAT’SONTAP

BackPedal BrewingCo.You’ve seen themon the street.

You know, those giant BrewCycletrolly bikes that crawl frompubto pub through the Pearl District’sroads.Well, now you can skip theride andmosey into BackPedal,BrewCycle’s nano-brewery, whichpours its own beers, aswell asseveral guest drafts, andmarvelat the pluckiness of itsmove—itstarted pouring its own beersroughly around the same timeas the directly adjacent 10 BarrelBrewing Co. did.

Back Pedal Brewing Co.: 1425N.W. Flanders St., 971-400-5950;backpedalbrewing.com

Bent Shovel BrewingIf you’re feeling the need this

summer to get out of town tohike the Gorge’smany trails orthe valleys belowMt. Hood, you

should definitely drop by BentShovel on yourway home.Whenyou get there, you’ll seewhy. Thebrewery and taproomare locatedin a tiny red shed perched on theresidential property of owner RickStrauss. The operation is a smallbutmighty one—Strauss haswona few tasting competitions as ahome brewer, and his no-frillsBent Shovelmicrobrewery andtasting room is about as homebrewing as it gets.

Bent Shovel Brewing: 21678 S.Latourette Rd., Oregon City, 503-898-0220;bentshovelbrewing.com

CulminationBrewingYou’ve got to give brewer Tomas

Sluiter some credit. He didn’tthink Culminationwould actuallygo through a culmination processbefore his brewery finally opened.(Sluiter was stymied for two yearsby permitting processes andconcerns from residents in GooseHollowneighborhood,where he

wanted to build, before he estab-lished roots at The Bindery Annexin Kerns). Thewait—at least foryou—wasworth it, because nowyou can quaff all the saisons,farmhouse ales andVienna-stylelagers your belly can hold.

Culmination Brewing: 2117 N.E.Oregon St., 971-254-9114;culminationbrewing.com

DrinkingHorseBrewingCompanyIf you’re an unswerving true-

blue Timbers fanwho bleedsgold and green, then you shouldprobably be drinking the beersthat Timothy Schaaf, JammieTaylor and Emerson Lenon arebrewing. They live and die by theteam—and by the beers they pour.The only catch: It’s located in anout-of-the-way industrial sectionof Clackamas. If you’re in the area,it’s worth it to pop in for a pint ifonly to commiseratewith yourbartenderwhile assuring that theteam’s record at this time this

year looks an awful like its recordat the same time last year. If youdon’t live nearby and aren’t upfor the drive, relax: Their saisons,kölschs and chocolate stouts canbe found pouring from the tapsat restaurants and pubs all overPortland.

Drinking Horse Brewing Compa-ny: 11517 S.E. Hwy. 212, Clacka-mas; drinkinghorsebeer.com

GreatNotionBrewingPaul Reiter, James Dugan and

AndyMiller’smicrobrewery takesits name fromone of themostbeloved books by one of Oregon’smost famous adopted sons, KenKesey’s Sometime aGreat Notion.They also named one of theirbeers, a potent, honey-infuseddouble IPA, as theMerry Dank-ster, a cheeky nod to the band ofmisfits and dropouts Kesey ledaround the county in a Day-Gloschool bus in the 1960s. Great

Continued on Page 5

ByChadWalshfor The Oregonian/OregonLive

It’s hard enough for agroup of brewers to opentheir own brewery in amarket saturatedwith greatbreweries, but it’smadto try to simultaneouslyopen a brewery in one partof town and a taproom inanother. Just ask Ancestry’sJermey Turner. He justopened his Tualatin-basedbrewery over theMemorialDayweekend, a 110-indoor-and-outdoor-seat brewpub,and says he plans to openanAncestry tasting room inSellwood bymid-summer.Turner, a chemist and

biochemist by trade—andhome brewer by hobby—says his father, Jerry, hasalwayswanted to open afamily business and figuredhis son’s hobby and pro-fessionwouldmake him abrewing ringer.At first, Turner, who

himself brewed for a spell atBellingham,Washington’sKulshan brewery, resisted.The Portlandmarket, hecomplained,was too satu-ratedwithmicrobreweries.

But after teaming upwithformer RedHook brewingmaster Al Triplet, the threehatched a plan to bringtheir brand of suds to thePortlandmarket.Turner says he and his

teamwanted to coincidethe opening of their Sell-wood taproomat the sametime as the brewery, butthe syncing constructionand permitting acquisitionproved to be trickier thanthey’d thought.Still, the Sellwood tap-

room’s openingwill trail thebrewery’s grand openingby a couple ofmonths.When it does open, Turnersays his staffwill servefull-sized burgers and fries

courtesy of PDX Sliders,the Sellwood-based foodcart whose burgerswerealgorithmically rankedas the fourth best in theUnited States in a partneredNational Geographic-Yelpsurvey.In themeantime, Turner

says visitors to the brewpubproper can enjoy thosesame full-sized PDX Sliderburgerswhile pairing themwith that Ancestry poursfrom 21 taps powered bycarbon dioxide and nitro-gen bubbles.

Ancestry Brewing, 20585S.W. Tualatin-SherwoodRd., Tualatin; 503-454-0821ancestrybrewing.com

PHOTO: www.ancestrybrewing.com


COME CHECK OUT WHAT’SBREWING IN

TUALATIN!

We are a family startup that takes greatpride in constructing craft food and drinks!

Serving PDX Sliders rated the 4th best burgerin the nation by National Geographic.

Your NewLocal

Hang Out!

20585 SW Tualatin-Sherwood Rd • Tualatin, OR 97062503-454-0821 • ancestrybrewing.com

Brewery is open from 11-10 pm, Sun-Thurs. 11-12 am, Fri-Sat and allow minors until 9 pm every day.

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Coming Soon Sellwood TaproomGrand Opening July 29-31, 2016!


Notion,which operates out ofthe oldMash TunBrewery space,barrel-ages sour ales and does notshy away from adventurous ideas.Towit: Have a bartender pouryou a pint of Root Beard (a darkcream ale brewedwith sarsapa-rilla and root beer spices) and theDouble Stack (an aged breakfaststoutmadewithmaple syrup andcoffee beans). If you’re looking forsomethingmore sessional, yourbest bet is the Juice, Jr. IPA, andthat’s still carries awalloping ABVof six percent.

Great Notion Brewing: 2204NEAlberta St., 503-548-4491;greatnotionpdx.com

GrixsenBrewingCompanyIt took themawhile but the

principals behindGrixsen, KirtGritman, Scott Petersen andDen-nisMoxley have officially openedthe doors to their new taproom intheHosford-Abernethy neighbor-hood. The opening day tap listwas a slim one, but it hits all theright sweet spots for beer drink-ers, featuring a saison, a stout,a Scotch ale, a brown ale and anImperial stout.

Grixsen Brewing Company: 1001S.E. Division St.; grixsen.com

LabrewatoryHaven’tmade it to Thad Fisco,

Chris Sears, PatrickWalsh and JoeWatzig’smicrobrewery? Here’swhat you’remissing: Labrewatorybrewing laboratory, the first of itskind in Portland, invites brewersfrom large-scale operations toswing by and “rent” their small4-barrel brewing operation tocraft small-batch experimentalbeers. The brewerswill keep sixkegs (remember, there’re two kegsper barrel), and the labwill keeptwo to serve to youwhen youdrop by. So far, the lab has drawn

brewers fromAltmeyer & Lewis,Portland SodaWorks and even agang of brewerswho traveled alltheway from Japan just towhipup a batch of homemade brew.Labrewatory also hostsweeklytrivia nights and serves TamaleBoy tamales.

Labrewatory:664NERussell St.,971.271.8151;labrewatory.com

LeikamBrewingYou can’t taste beer at Theo

Leikam and SoniaMarie Leikam’sbrewery, which they operate outof their home garage. But youcan buy a subscription. Think ofit as if youwere buying a share ina Community Supported Agri-culture program: You pay either$250 for a year’s share or $135 for ahalf year’s share. The former getsyou a 64-ounce growler, whichyou can fill up 24 times over thecourse of the year; the latter, halfthat. Plus, they’ll give you theirspent grains if youwant them—you can use them for homemadepizza crusts or dog biscuits. Andthe beers are named in honor ofrock and hip hop legends (BobBarley Stout, Janis Hoplin IPA, IGot 5 On It five-hopped ale). Andevery beer is certified kosher.

Leikam Brewing: 1718 S.E. 32ndPl., 503-230-9636;leikambrewing.com

Montavilla BrewWorksEvery neighborhood deserves a

brewery, andMontavilla recentlygot its own in the formof a smallbut steadymicrobrewery run by aself-starting former jazz drummerfrom southeastMichigan. OwnerMichael Kora’smainstays are ablonde, a red ale and a pale ale,but he also brews up seasonalbeerswhen theweather—andthe ingredients—change. Snack

options are limited, but you’reencouraged to bring in food fromanother vendor. Youwon’t havetrouble finding something to pairwith your tasting session, as EastGlisan Pizza is right around thecorner and The Country Cat andYaHala are just up the street.

Montavilla Brew Works: 7805 S.E.Stark St., 503-954-3440;montavillabrew.com

RosenstadtBreweryRosenstadt is German for Rose

City, and owners Nick Grenier andTobias Hahn brew only a hand-ful of beers, including a kölsch,a German pale ale and a coupleof seasonals. The reason they’renot brewingmore is that theydon’t yet have a taproom, but thatdoesn’tmean you can’t tastewhatthey’ve just brewed up: For abrewerywith no brick-and-mortarpresence, you can find their beerspractically everywhere, fromdives like Beulahland to poshjoints like St. Jack.

Rosenstadt Breweryrosenstadtbrewery.com

ZoiglhausBrewingCompanyFor years, brewmaster Alan

Taylor has overseen all of Pintsbrewing Company’s beermakingoperations in Old Town.He stillbrews there, but he alsomakesbeer under his own banner at hisfamily-friendly brewpub in Lents.Expect draft single-hop IPAs, paleradlers and lagers, with Ger-man-inspired snacks andmains,like pretzels, goulash, schnitzeland awide variety of sausages.The pub seats 200, so seats aren’tcompetitive yet, but expect thatto change after the first pitch isthrown at a future Portland Pick-les game, as the summer seasonteam for current college baseballplayers’ stadiumwill be built in

Zoiglhaus’ vicinity.

Zoiglhaus Brewing Company:5716 SE 92ndAve., 971.339.2374;www.zoiglhaus.com

WHAT’SONDECK

BreaksideBreweryNorthwestWith a taproom inWoodlawn

and a brewery inMilwaukie,Breakside brewer Scott Law-rence is aiming to open thisthird brewery in the rapidlydeveloping SlabtownDistrict inNorthwest Portland. His peren-nial award-winning beerswill bepoured next to New Seasons andthe recently resurrected Be-saw’s, aswell as at Please Louise,Lawrence and restaurateur BrianCarrick’s newpizzeria.

Breakside Brewery Northwest:The corner of NW22ndAve. andRaleigh St.; breakside.com

BrewedbyGnomesBrewer ShayHosseinionmay

be still looking for a home, butthat hasn’t stopped him frombrewing. At present, he has justtwoGnome-brewed beers on themarket, a floral and fruity pale aleand an herbal-spiced schwartzbierthat employs cardamom, fenneland kaffir lime leaves. Until hebuilds his brewery and taproomout, you can find his offeringsat Scout Beer Garden, ImperialBottle Shop&TaproomandTheCivic Taproom.

Brewed by Gnomes;brewedbygnomes.com

DoubleMountainTaproomPortland’sWoodstock neigh-

borhoodwill be getting a taste ofHoodRiver this summer, whenMatt Swihart’s Gorge-basedDou-bleMountain opens a taproomon

the neighborhood’smain drag.Expect 20 different beers on draft,draft cocktails, liveweekendmu-sic, continuously spinning vinylrecords and plenty of that famouspizza that Portlanders alwaysdrop in forwhen passing throughHoodRiver. If all goes accordingto plan, DoubleMountainwill beopen bymid-July.

Double Mountain Taproom:4336SEWoodstock Ave.doublemountainbrewery.com

Ross IslandBrewingCompanyCarstonHaney grewup in the

woods of Pennsylvania, earneda degree inNewYork State in en-vironmental biology, has a beardthat rivals Timbers defenderMattBorchers, and a brewing pedigreethat certifies him as the real deal—hewas the head brewer at Ala-meda Brewing before building outhis own small operations breweryin the Brooklyn neighborhood.Ross Islandwill specialize in En-glish-style ales, but, because hisoperationwill be small enough,Haneywill have the freedom toexperiment.

Ross Island Brewing Company:730 S.E. Powell Blvd., 971-302-6622; rossislandbrewing.com

WayfinderBeerMatt Swihart’s not the only Dou-

bleMountain founder openinga brewery in Portland this year.Charlie Devereux is, too, and he’steaming upwith a pair of culinarysuperstars—Sizzle Pie’sMatthewJacobsen and Podnah’s Pit’sRodneyMuirhead—for a highlyanticipated opening that shouldbe putting out top-shelf beerwithtop-notch eats.

Wayfinder Beer: 304 S.E. 2ndAve.wayfinder.beer

Drink these new brews nowContinued from Page 4

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SPONSOR CONTENT

German Beer Purity Law set stagefor the industry, 500 years agoByBruce Sussmanfor The Oregonian/OregonLive

It’s a law from a differentcountry, a separate conti-nent, and many, many life-times ago.Yet, somehow, it still has

a significant impact on thebeer you drank in the Pearllast night or the one you’llsip in Southeast this week-end.Even if those beers were

brewed on Belmont insteadof in Bavaria.The law is called Rein-

heitsgebot, or what manyaround the world refer to(because it is easier to say,perhaps?) as the ‘GermanBeer Purity Law’ of 1516.You can tip your glass to

DukeWilhelm IV for puttingthis one on the books nearthe height of the renais-sance.If you are doing the math,

well, this time you are actu-ally right.This is a 500 year old law

that millions of beer drink-ers still swear matters andmany brewmasters follow.The Purity Law allows just

a handful of ingredients inGerman beer: barley, hops,water and yeast. There are a

few exemptions but on thewhole we are talking justfourmain ingredients.“While it might be out-

dated in the perspectiveof some of the reasons inwhich it was originally in-tended, it does maintain abenchmark in which craftbier can be produced in itspurest form.” says DanHart,owner of Prost! Portland onNorthMississippi Avenue.When the lawwas passed,

it was a time when ingre-dients such as roots, rush-es and mushrooms oftenfound their way into beer.Lower standards and cheap-er ingredients meant moremoney to be made. The lawhelped put a stop to thosepractices.And visitors to Prost! are

still benefitting from thatchange. Along with authen-tic German sausage andpretzels on themenu, you’llfind only German bier. Andit is spelled just like you’llfind in Germany. Almost allthese beers are brewed inaccordance with the Ger-man Purity Law.This flies in the face of

Portland’s endless beer cre-ativity where brewmastersare adding ingredients like

honeysuckle, orange juiceand even beard hair yeastinto the brewing process.Still, Hart says Germany’s

Beer Purity lawhas changedwhat you drink in the RoseCity. “I believe its impactis still relevant in how webrew today,” he says.“Many Brewers still look

to Germany in an attemptto emulate the classic styles

that were perfected centu-ries ago overseas.”The purity lawwas passed

long before brewers hadshiny stainless steel brew-ing apparatus like you seearound Portland and Van-couver craft breweries thesedays.Alan Taylor, brewmaster

at PINTS Brewing in North-west Portland and Zoigle-haus Brewing Company inouter Southeast, studiedbeer science in Germany,and then stayed there tobrew beer before returningto Portland.He says he is not really a

fan of the German Purity

Law even though most ofthe beers he brews follow itto the letter.“All in all, if it didn’t pull at

theheart strings of Germansand have a cache amongbeer drinkers, I would tossit out on its ear,” says Taylor.“But with a caveat. I thinkconsumers should knowwhat they are drinking oreating.”And not only do those

drinking ‘law abiding’ Ger-man beer know what’s init, the way the beers turnout says volumes. “Thosestunning beers have beenmade thatway and taste theway they do because of the

heritage and commitmentto continuing a traditionamongst the brewers fromcentury to century,” saysTaylor.“Wewant to continue that

tradition inbrewingbeers asthey have been done overso many years and genera-tions.”He also admits to liking

the freedom in Portland tomake exceptions when hewants to. He’s brewed botha Rye Lager (Rye is not al-lowed in Lager) and a gin-gerbread-spiced Auburn La-ger (no spices are allowed)calledNikolaus.But for most of his offer-

ings, he is on the straightand narrow. And ready toanswer the questions of vis-itors fromDeutschland.“When a German comes

to the brewery, the questionaskedmost often iswhetheror not we brew according tothe 500 year old document.I can look them in the eyeand say, ‘yes.’And he’ll tell you the same

thing, if you catch him be-tween brewing batches ofbeer that meet the require-ments of Reinheitsgebot.To taste some truly great

German beer without get-ting on an airplane, visit:• PINTS Brewing,

www.pintsbrewing.com• Prost! Portland,

www.prostportland.com• Zoiglhaus Brewing,

www.zoiglhaus.com

Alan Taylor, brewmaster at Portland’s PINTS Brewing, learned the craft of brewing in Germa-ny, though he’s not a believer in strict adherence to the German Beer Purity Law.

PHOTO BY BRUCE SUSSMAN


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Oregon Brewshed Alliance craftingquality through conservation

Continued on Page 12

By JannaLopezfor The Oregonian/OregonLive

For some, there’s noth-ing more satisfying thana crisp, clean sip of a coldhand-crafted brew on a hotsummer afternoon. In Ore-gon, we are fortunate thatthis refreshing experiencehappens because of wherewe live. Thanks to ourbeautiful forests, amazingwater systems and the peo-ple who protect them, ourhand-crafted beers are rec-ognized as some of the bestin theworld.Because beer is more than

90%water, there’s one localoutreach initiative drivenby OregonWild, the OregonBrewshed Alliance, that ad-vocates for the protectionof forest watersheds fromchemicals, pollution andlogging. The Alliance con-sists of breweries and con-servationists advocating forwatershed protection andeducating craft beer drink-ers about the role of natu-ral watersheds from sourceto pint. Special events andcustom-crafted beers raisefunds for watershed conser-vation.A “Brewshed®” is a wa-

tershed source that brewersobtain their water to crafttheir beer. Thus, the qual-ity of the water effects thetaste and character of a mi-crobrew. The purest watercomes from local rivers andstreams throughout pub-lic forestlands, and as themain source of craft beerit’s imperative to protect it.Portland’s Brewshed is theBull Run/Little Sandy Wa-tershed. The Bull Run Re-serve collects its water fromrain, fog and snowfall in theforestswest ofMountHood.In the 1990s, OregonWild,

one the BrewshedAlliance’sfounding partners, advo-cated to stop destructivelogging practices in this areato protect 95,000 acres offorestland surrounding theBullRun/LittleSandywater-sheds. Then, in 2009, whenthe natural waters were atrisk of chemical treatment,Oregon Wild and WidmerBrothers Brewing collabo-rated to preserve Portland’swater supply. This was howthe Oregon Brewshed Alli-ance conceptwas born.Bend’s Brewshed derives

from the Upper Deschutesand Tumalo Creek water-sheds nestled within over37,000 acres of the De-

schutes National Forest.This water comes from theclear springs in Happy Val-ley and snow melt fromThree Sisters Wildernessand Broken Top Mountain.Astoria’s Brewshed derivesfrom Bear Creek inside theNicolai-Wickiup watershed.Eugene’s Brewshed comesfrom The McKenzie water-shed and the McKenzie Riv-er, which is 90 miles long,and begins near Clear Lakein the CascadeMountains.To provide some scope of

the importance of the craftbrew industry’s interest inwater quality, according tothe Oregon Brewers Guild,in 2014, Oregonians bought585,000barrels of state-pro-duced beer. Twenty percentof the beer sold here is craftbeer made in Oregon. Thereare 234 brewing facilitiesrun by 194 brewing compa-nies in 72 cities across Ore-gon.According to Marielle

Cowdin, OregonWild’s Out-reach & Marketing Coordi-nator, “It’s exciting to seehow quickly people fromthe brewing communityacross the state were readyto join us in these efforts.Our alliance has grown fast.We started off with sevencharter members and todayhave 30. We know there is alot of positive energy to har-ness in the community; notjust within breweries, butthe craft-drinking publichas prompted action.”She adds, “The Alliance

held our first annual OregonBrewshedBrewfest thispastMay with great success. Ourpartners at McMenaminsKennedy School hosted,and 21 partner breweriespoured special beers for250+ attendees. Cleanwaterdoesn't happen by accident.It takes people working toprotect it. As we help com-municate that the watercomprising their deliciousbeer comes from far beyondthe tap, and that the healthof those wild places drasti-cally affects the quality oftheir beer, as well as waterin general, they can becomestronger advocates for wild-lands and the water provid-ed.”As for Alliance brewery

members, helping the en-vironment is equally as im-portant as beer quality. Andprotecting the quality of thewater from the onset helpsmitigate extensive filtrationcosts and other associated

purification measures. Italso ensures amore sustain-able resource capacity.Julia Person, Sustainabili-

ty Manager Widmer Broth-ers Brewing says, “TheOregon Brewshed Alliancereflects the spirit of commu-

nity that exists between Or-egon’s craft breweries. Weeach recognize how incred-ibly lucky we are to brewour beers in this pristineenvironment with accessto some of the best watersources in theworld. As part

of the Brewshed Alliance,we’re able to collaborate toprotect and sustain whatmakesOregonandourbeersso exceptional.”Person shares, “Oregon

Wild is one of the stron-gest advocacy groups in

the state, and we’ve beenworking with them for awhile. We welcomed theopportunity to increase ourrole in protecting Oregon’s


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oregonbrewshedalliance.orgPhoto by tula toP

C7-3772754V01

SPONSOR CONTENT PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT

Providedby theOregonBrewers Festival

Many beer lovers considerthe Oregon Brewers Festival– celebrating its 29th yearthis summer – to be the pin-nacle of Oregon Craft BeerMonth. Nearly 80,000 craftbeer lovers from all over theworld will make the pilgrim-age to Waterfront Park at theend of July to drink up whatthe festival has to offer, con-tributing more than $30 Mil-lion to the local economy inthe process.

With numerous beerevents happening every dayof the week throughout Or-egon Craft Beer Month, it’sworth reflecting back to thehumble beginnings of the

Oregon Brewers Festival, anevent founded on the basisof introducing microbrewsto thepublic, andappreciateits influence on this month-long celebration.

There were only sevencraft breweries in Oregonback in 1988, and only 128 inthe entire country (there’smore than 4,200 today).All were invited to takepart in the original two-dayfestival, billed as “the firstgathering and exhibit of in-dependent brewers in theUnited States.” Two-dozenanswered the call: brewer-ies from Alaska, British Co-lumbia, California, Idaho,

Minnesota, Montana, Ore-gon, Washington and Wis-consin sent one keg each oftheir two finest beers.

“We expected 5,000 or sofolks to show up,” recollect-ed founder Art Larrance.“By the end of the weekend,more than15,000haddrunkus dry! The public loved thenovelty of microbrews and atradition was born.”

This July 27th throughJuly 31st, the Oregon Brew-ers Festival will serve 88handcrafted beers fromindependent craft brewer-ies across the nation; eachbrewery sends one beer,representing more than 20beer styles.

Recognizing the world-wide growth of craft brew-

ing, the International BeerGarden will offer another25 craft beers from smallbreweries from Japan, Chi-na, Germany and The Neth-erlands. Larrance came upwith the idea of the interna-tional area three years ago,when he visited Portland’sfriendship city of Utrechtin The Netherlands and dis-covered a nascent craft beermovement.

“Here was a group ofbrewers just beginning toexplore new flavors andstyles, just as we had in the1980s,” explained Larrance.“It made perfect sense todevelop a long term cultur-

al exchange with these in-ternational brewers, wherewe could share our passion,knowledge and friendship.”

This year’s internationalarea will feature six Japa-nese brewers (Baird, IwateKura, North Island, ShigaKogen, Shonan and Y Mar-ket); seven Dutch (De Mo-len, Frontaal, Maximus,Oedipus, Oersoep, Oproerand Van Moll); one Chinese(Jing-a-Ling); and two Ger-man (Brauerei Nothhaft andLang Bräu). These brewerswill be on-site throughoutthe festival to chat abouttheir beer.

The festival also highlightslive music, food booths,craft vendors, a craft soda

garden and homebrewdemonstrations. Unlikemost beer festivals, this oneoffers free admission; at-tendees wishing to samplebeer purchase a BPA-freepolycarbonate tasting mugand wooden tokens on-site.

Much has changed in thecraft beer industry since1988, but the Oregon Brew-ers Festival remains a be-loved constant; a placewhere beer lovers can raisea mug with friends on thebanks of the Willamette Riv-er and share in a collectivecheer to independent craftbeer!

Oregon Brewers Festivalset for July 27-31

DAILYEVENTS:

13 VIRTUES BREWING: $6Taster Flights. 6410 S.E. Mil-waukie Ave., Portland

BUCKMAN BOTANICALBREWERY Brewery tour at 4p.m. 928 SE 9th Ave, Portland

GREEN DRAGON BREWCREW Brewery tour at 4 p.m.928 SE 9th Ave, Portland

FULL SAIL BREWING: Brew-ery tours on the hour, 1-4 p.m.506 Columbia St., Hood River

WEEKLONGEVENTS:

WEEKOFJULY1-3MCMENAMINS: All I.P.A.’s$4.50 pints, excluding highgravity beers. www.mc-menamins.com

WEEKOFJULY4-10MCMENAMINS: All FruitBeers $4.50 pints, excluding

high gravity beers. www.mcmenamins.com

WEEKOFJULY11-17MCMENAMINS: CopperMoon Seasonal $4.50 pints.www.mcmenamins.com

13 VIRTUES BREWING:Coffee Beer Week. 6410 S.E.Milwaukie Ave., Portland

WEEKOFJULY18-24MCMENAMINS: All 50/50Blends $4.50 pints, excludinghigh gravity beers. www.mcmenamins.com

13 VIRTUES BREWING: ChiliBeer Week. 6410 S.E. Mil-waukie Ave., Portland

WEEKOFJULY25-31MCMENAMINS: All Porters$4.50 pints, excluding highgravity beers. www.mc-menamins.com

13 VIRTUES BREWING: BarrelBeer Week (ends 7/29). 6410S.E. Milwaukie Ave., Portland

EVERYMONDAY:

McMENAMINS: $8 Growlerfills. All McMenamins Oregonlocations; Check each loca-tion’s Facebook page for thebeer they are featuring.

ECLIPTIC BREWING: Happyhour all day, 825 N. Cook St.,Portland

PORTLAND BREWING: $10Pitchers. 2730 N.W. 31st Ave.,Portland; 503-228-5269

BREWVANA BREWERYTOURS: Mississippin’ WalkingTour. $69 1-4 p.m. www.expe-riencebrewvana.com

ZOIGLHAUS BREWING: Trivianight: 5716 S.E. 92nd Ave.,Portland

ECLIPTIC BREWING: $20Yoga & Beer 6 p.m. EclipticBrewing. 825 N. Cook St.,Portland

WIDMER BROTHERSBREWING: Brewery Tours byReservation. $5 3 p.m. 955N. Russell St., Portland; 503-281-2437

EVERYTUESDAY:

ALAMEDA BREWING: $3Pints and trivia. 4765 N.E.Fremont St., Portland

ROGUE ALES: Wear a tiki shirtand present Rogue Nation IDcard for $3 pints. All RoguePubs in OregonBURNSIDE BREWING: $10Growler fills. 701 E. BurnsideSt., Portland

BACK PEDAL BREWING:Trivia night. 7 p.m. 1424 N.W.Flanders St., Portland

FORT GEORGE BREWERY: $1off a pint when wearing yourFort George gear. 1483 DuaneSt., Astoria

PORTLAND BREWING: Freepint glass with purchase ofPBC Seasonal. 2730 N.W. 31stAve., Portland

CASCADE BREWING BARRELHOUSE: Tap it Tuesday 6 p.m.939 S.E. Belmont St., Portland

BREWVANA BREWERYTOURS: Beer Love in thePearl. $69 11-2 p.m.; www.experiencebrewvana.com


EVERYWEDNESDAY:

BREWVANA BREWERYTOURS:Mississippin’ WalkingTour. $69 1-4 p.m. www.expe-riencebrewvana.comGREEN DRAGON BREWCREW: New Release 6 p.m.928 S.E. 9th Ave., Portland

BUOY BREWING: Trivia Night7 p.m., 1 8th St., Astoria

MUSIC ON MAIN 5-7 p.m.featuring Full Sail and Bridge-port Brewing beers. 1037 S.W.Broadway, Portland

PORTLAND BREWING: $10Burger and Pint. 6 p.m. 2730N.W. 31st Ave., PortlandROGUE DISTILLERY ANDPUBLIC HOUSE Trivia 7:30p.m. 1339 N.W. Flanders St.,Portland

ROGUE HALL: Trivia Night7 p.m 1717 S.W. Park Ave.,Portland

WIDMER BROTHERSBREWING: Brewery Tours byReservation. $5 3 p.m. 955 N.Russell St., Portland;

EVERYTHURSDAY:

GREEN DRAGON: Meet theBrewer. 5 p.m. 928 S.E. 9thAve., Portland

BREWVANA BREWERYTOURS: Beer Love in the Pearl$69 11-2 p.m.; www.experi-encebrewvana.com

BREWVANA BREWERYTOURS: Beers & Barrels $793:30-6:30 p.m.; www.experi-encebrewvana.com

PORTLAND BREWING: $2Pints 6 p.m. 2730 N.W. 31stAve., Portland; 503-228-5269

SEVEN BRIDES BREWING $6Growler fills, 990 N. 1st St.,Silverton

Welcome to theOregonCraft BeerMonthOfficial Event CalendarEvent information provided courtesy of the Oregon Brewers Guild


EVERYFRIDAY:

BREWVANA BREWERYTOURS: Behind the ScenesTour $79 12-3 p.m.; www.experiencebrewvana.com

BREWVANA BREWERYTOURS: Beers in the HoodTours $89 3-7 p.m.; www.experiencebrewvana.com

PORTLAND BREWING: Fill’rUp Fridays. 2730 N.W. 31stAve., Portland

WIDMER BROTHERS BREW-ING: Brewery Tours by Reser-vation. $5 2 p.m. & 3 p.m. 955N. Russell St., Portland

GATEWAY BREWING: Popup Beer Garden. Noon-6p.m. 10625 N.E. Halsey St.,Portland

SASQUATCH BREWING: Newbeer release. 6440 S.W. Capi-tol Hwy., Portland

EVERYSATURDAY:

ALAMEDA BREWING: $5Growler fills; 4765 N.E. Fre-mont St., Portland

DOUBLE MOUNTAIN BREW-ERY: Brewery tours Noon 8Fourth St. Hood River

BREWVANA BREWERYTOURS: PNW is Best $8912-4 p.m.; www.experience-brewvana.comBREWVANA BREWERYTOURS: Beer Pioneers Tour$79 3-6 p.m.; www.experi-encebrewvana.com

GATEWAY BREWING: PopupBeer Garden. Noon-6 p.m.10625 N.E. Halsey St., Port-land

HOPWORKS URBANBREWERY: Brewery tours 3p.m. 2944 S.E. Powell Blvd.,Portland

PORTLAND BREWING: Shirt& Sixer $18 2730 N.W. 31stAve., Portland

PORTLAND BREWING:Brewery Tours by ReservationNoon-3:30 p.m. 2730 N.W. 31stAve., Portland

WIDMER BROTHERSBREWING: Brewery Tours byReservation $5 2 p.m. & 3 p.m.955 N. Russell St., Portland

EVERYSUNDAY:

BREWVANA BREWERYTOURS: Smells Like CraftSpirits $89 12-3 p.m.; www.experiencebrewvana.com

BREWVANA BREWERYTOURS: Tour De Funk $892-6 p.m.; www.experience-brewvana.com

PORTLAND BREWING: Kids12 and under receive a freekids meal with each payingadult . 2730 N.W. 31st Ave.,Portland

WIDMER BROTHERS BREW-ING: Brewery Tours by Res-ervation $5 1 p.m. and 2 p.m.955 N. Russell St., Portland;503-281-2437


PHOTO BY TIMOTHY HORN COURTESY OF THE OREGON BREWERS FESTIVAL



5 days. 80,000 beer lovers.100+ independent craft brewers.

july 27-31 | waterfront parkTaste a world of craft beer from the U.S.,China, Germany, Japan & The Netherlands!

oregonbrewfest.comC7-3772669V01

SPONSOR CONTENT PRODUCED BY OREGONIAN MEDIA GROUP’S MARKETING DEPARTMENT

Providedby theOregonBrewers Festival

Many beer lovers considerthe Oregon Brewers Festival– celebrating its 29th yearthis summer – to be the pin-nacle of Oregon Craft BeerMonth. Nearly 80,000 craftbeer lovers from all over theworld will make the pilgrim-age to Waterfront Park at theend of July to drink up whatthe festival has to offer, con-tributing more than $30 Mil-lion to the local economy inthe process.

With numerous beerevents happening every dayof the week throughout Or-egon Craft Beer Month, it’sworth reflecting back to thehumble beginnings of the

Oregon Brewers Festival, anevent founded on the basisof introducing microbrewsto thepublic, andappreciateits influence on this month-long celebration.

There were only sevencraft breweries in Oregonback in 1988, and only 128 inthe entire country (there’smore than 4,200 today).All were invited to takepart in the original two-dayfestival, billed as “the firstgathering and exhibit of in-dependent brewers in theUnited States.” Two-dozenanswered the call: brewer-ies from Alaska, British Co-lumbia, California, Idaho,

Minnesota, Montana, Ore-gon, Washington and Wis-consin sent one keg each oftheir two finest beers.

“We expected 5,000 or sofolks to show up,” recollect-ed founder Art Larrance.“By the end of the weekend,more than15,000haddrunkus dry! The public loved thenovelty of microbrews and atradition was born.”

This July 27th throughJuly 31st, the Oregon Brew-ers Festival will serve 88handcrafted beers fromindependent craft brewer-ies across the nation; eachbrewery sends one beer,representing more than 20beer styles.

Recognizing the world-wide growth of craft brew-

ing, the International BeerGarden will offer another25 craft beers from smallbreweries from Japan, Chi-na, Germany and The Neth-erlands. Larrance came upwith the idea of the interna-tional area three years ago,when he visited Portland’sfriendship city of Utrechtin The Netherlands and dis-covered a nascent craft beermovement.

“Here was a group ofbrewers just beginning toexplore new flavors andstyles, just as we had in the1980s,” explained Larrance.“It made perfect sense todevelop a long term cultur-

al exchange with these in-ternational brewers, wherewe could share our passion,knowledge and friendship.”

This year’s internationalarea will feature six Japa-nese brewers (Baird, IwateKura, North Island, ShigaKogen, Shonan and Y Mar-ket); seven Dutch (De Mo-len, Frontaal, Maximus,Oedipus, Oersoep, Oproerand Van Moll); one Chinese(Jing-a-Ling); and two Ger-man (Brauerei Nothhaft andLang Bräu). These brewerswill be on-site throughoutthe festival to chat abouttheir beer.

The festival also highlightslive music, food booths,craft vendors, a craft soda

garden and homebrewdemonstrations. Unlikemost beer festivals, this oneoffers free admission; at-tendees wishing to samplebeer purchase a BPA-freepolycarbonate tasting mugand wooden tokens on-site.

Much has changed in thecraft beer industry since1988, but the Oregon Brew-ers Festival remains a be-loved constant; a placewhere beer lovers can raisea mug with friends on thebanks of the Willamette Riv-er and share in a collectivecheer to independent craftbeer!

Oregon Brewers Festivalset for July 27-31

DAILYEVENTS:

13 VIRTUES BREWING: $6Taster Flights. 6410 S.E. Mil-waukie Ave., Portland

BUCKMAN BOTANICALBREWERY Brewery tour at 4p.m. 928 SE 9th Ave, Portland

GREEN DRAGON BREWCREW Brewery tour at 4 p.m.928 SE 9th Ave, Portland

FULL SAIL BREWING: Brew-ery tours on the hour, 1-4 p.m.506 Columbia St., Hood River

WEEKLONGEVENTS:

WEEKOFJULY1-3MCMENAMINS: All I.P.A.’s$4.50 pints, excluding highgravity beers. www.mc-menamins.com

WEEKOFJULY4-10MCMENAMINS: All FruitBeers $4.50 pints, excluding

high gravity beers. www.mcmenamins.com

WEEKOFJULY11-17MCMENAMINS: CopperMoon Seasonal $4.50 pints.www.mcmenamins.com

13 VIRTUES BREWING:Coffee Beer Week. 6410 S.E.Milwaukie Ave., Portland

WEEKOFJULY18-24MCMENAMINS: All 50/50Blends $4.50 pints, excludinghigh gravity beers. www.mcmenamins.com

13 VIRTUES BREWING: ChiliBeer Week. 6410 S.E. Mil-waukie Ave., Portland

WEEKOFJULY25-31MCMENAMINS: All Porters$4.50 pints, excluding highgravity beers. www.mc-menamins.com

13 VIRTUES BREWING: BarrelBeer Week (ends 7/29). 6410S.E. Milwaukie Ave., Portland

EVERYMONDAY:

McMENAMINS: $8 Growlerfills. All McMenamins Oregonlocations; Check each loca-tion’s Facebook page for thebeer they are featuring.

ECLIPTIC BREWING: Happyhour all day, 825 N. Cook St.,Portland

PORTLAND BREWING: $10Pitchers. 2730 N.W. 31st Ave.,Portland; 503-228-5269

BREWVANA BREWERYTOURS: Mississippin’ WalkingTour. $69 1-4 p.m. www.expe-riencebrewvana.com

ZOIGLHAUS BREWING: Trivianight: 5716 S.E. 92nd Ave.,Portland

ECLIPTIC BREWING: $20Yoga & Beer 6 p.m. EclipticBrewing. 825 N. Cook St.,Portland


EVERYTUESDAY:

ALAMEDA BREWING: $3Pints and trivia. 4765 N.E.Fremont St., Portland

ROGUE ALES: Wear a tiki shirtand present Rogue Nation IDcard for $3 pints. All RoguePubs in OregonBURNSIDE BREWING: $10Growler fills. 701 E. BurnsideSt., Portland

BACK PEDAL BREWING:Trivia night. 7 p.m. 1424 N.W.Flanders St., Portland

FORT GEORGE BREWERY: $1off a pint when wearing yourFort George gear. 1483 DuaneSt., Astoria

PORTLAND BREWING: Freepint glass with purchase ofPBC Seasonal. 2730 N.W. 31stAve., Portland

CASCADE BREWING BARRELHOUSE: Tap it Tuesday 6 p.m.939 S.E. Belmont St., Portland

BREWVANA BREWERYTOURS: Beer Love in thePearl. $69 11-2 p.m.; www.experiencebrewvana.com


EVERYWEDNESDAY:

BREWVANA BREWERYTOURS:Mississippin’ WalkingTour. $69 1-4 p.m. www.expe-riencebrewvana.comGREEN DRAGON BREWCREW: New Release 6 p.m.928 S.E. 9th Ave., Portland

BUOY BREWING: Trivia Night7 p.m., 1 8th St., Astoria

MUSIC ON MAIN 5-7 p.m.featuring Full Sail and Bridge-port Brewing beers. 1037 S.W.Broadway, Portland

PORTLAND BREWING: $10Burger and Pint. 6 p.m. 2730N.W. 31st Ave., PortlandROGUE DISTILLERY ANDPUBLIC HOUSE Trivia 7:30p.m. 1339 N.W. Flanders St.,Portland

ROGUE HALL: Trivia Night7 p.m 1717 S.W. Park Ave.,Portland

WIDMER BROTHERSBREWING: Brewery Tours byReservation. $5 3 p.m. 955 N.Russell St., Portland;

EVERYTHURSDAY:

GREEN DRAGON: Meet theBrewer. 5 p.m. 928 S.E. 9thAve., Portland

BREWVANA BREWERYTOURS: Beer Love in the Pearl$69 11-2 p.m.; www.experi-encebrewvana.com

BREWVANA BREWERYTOURS: Beers & Barrels $793:30-6:30 p.m.; www.experi-encebrewvana.com

PORTLAND BREWING: $2Pints 6 p.m. 2730 N.W. 31stAve., Portland; 503-228-5269

SEVEN BRIDES BREWING $6Growler fills, 990 N. 1st St.,Silverton

Welcome to theOregonCraft BeerMonthOfficial Event CalendarEvent information provided courtesy of the Oregon Brewers Guild


EVERYFRIDAY:

BREWVANA BREWERYTOURS: Behind the ScenesTour $79 12-3 p.m.; www.experiencebrewvana.com

BREWVANA BREWERYTOURS: Beers in the HoodTours $89 3-7 p.m.; www.experiencebrewvana.com

PORTLAND BREWING: Fill’rUp Fridays. 2730 N.W. 31stAve., Portland

WIDMER BROTHERS BREW-ING: Brewery Tours by Reser-vation. $5 2 p.m. & 3 p.m. 955N. Russell St., Portland

GATEWAY BREWING: Popup Beer Garden. Noon-6p.m. 10625 N.E. Halsey St.,Portland

SASQUATCH BREWING: Newbeer release. 6440 S.W. Capi-tol Hwy., Portland

EVERYSATURDAY:

ALAMEDA BREWING: $5Growler fills; 4765 N.E. Fre-mont St., Portland

DOUBLE MOUNTAIN BREW-ERY: Brewery tours Noon 8Fourth St. Hood River

BREWVANA BREWERYTOURS: PNW is Best $8912-4 p.m.; www.experience-brewvana.comBREWVANA BREWERYTOURS: Beer Pioneers Tour$79 3-6 p.m.; www.experi-encebrewvana.com

GATEWAY BREWING: PopupBeer Garden. Noon-6 p.m.10625 N.E. Halsey St., Port-land

HOPWORKS URBANBREWERY: Brewery tours 3p.m. 2944 S.E. Powell Blvd.,Portland

PORTLAND BREWING: Shirt& Sixer $18 2730 N.W. 31stAve., Portland

PORTLAND BREWING:Brewery Tours by ReservationNoon-3:30 p.m. 2730 N.W. 31stAve., Portland

WIDMER BROTHERSBREWING: Brewery Tours byReservation $5 2 p.m. & 3 p.m.955 N. Russell St., Portland

EVERYSUNDAY:

BREWVANA BREWERYTOURS: Smells Like CraftSpirits $89 12-3 p.m.; www.experiencebrewvana.com

BREWVANA BREWERYTOURS: Tour De Funk $892-6 p.m.; www.experience-brewvana.com

PORTLAND BREWING: Kids12 and under receive a freekids meal with each payingadult . 2730 N.W. 31st Ave.,Portland

WIDMER BROTHERS BREW-ING: Brewery Tours by Res-ervation $5 1 p.m. and 2 p.m.955 N. Russell St., Portland;503-281-2437





SPONSOR CONTENT

July 1-4

Get your passes nowUse promo code Oregonian to receive 20% off Blues Basic

and Blues Buddy four-day passes

waterfrontbluesfest.com

Everyone needs a pass this year!

4 days, 4 stages, 120 acts,Light-up-the-nightFireworks spectacular

Leading brewbrewbr ingingin systems built in nearbyarbyarb CanbynbynbByAaronCooperThe OregoOregoOr nian/Onian/Onian regoregore nLivenLivenLiv

When you think of deli-cious local craft beer,beer,beer youprobably don’t think toomuch about things like pol-ished, insulated stainlesssteel fermentation tanks;custom-crafted impellersmade for precision mixingof ingredients; and prod-uct-transfertransfertransf piping designs.But those are just the

kinds of things that the en-gineers and fabricfabricfa ators atJVNW,manufacmanufacmanuf turer of cus-tom-made brewing systemsfor the craft beer industry,obsess over.JVNW, based in Canby,

was established in 1981, andquickly became a leadingprovider to both the craftbrewing and wine indus-tries. Since that time, thecompany has expandedto serve businesses in thefood, cosmetics, pharma-ceutical and even alter-native fuels industries. Itseems that JVNW can cus-tom-design production sys-tems for almost anyanyan productthat requires stainless steeltanks, heat for processing,and pressure for transfer-transfer-transfring processed ingredients

fromone tank to another.But manufacturing micro

brewing systems for brew-eries and brewpubs remainsJVNW’s core business, andthe company has suppliedequipment to more than600 breweriesworldwide.Jared McClintock, one of

JVNW’s twosales engineers,is responsible for consultingwith brewery clients to de-termine what their needsare and begin developing aunique plan to meet eachone. He sayssayssa JVNW’s staff ofseasoned, professionaofessionaof l me-chanical engineers andproj-ect managers makes a tre-mendous differdifferdiff ence in thecompany’s final product.“Our engineers also brew

with the brewers they workwith,”th,”th, sayssayssa McClintock. Hesayssayssa it’s that kind of col-laboration helps JVNW en-gineers produce the mostefficient systems for theirclients.As such, JVNW is the larg-

est manufacturer of craftbrewing systems in theU.S.,specializing within a seg-ment of the industry whohavehaveha outgrown their orig-inal small-batch brewingequipment, but who aren’tyet large enough to require

mass-production systems.“Our brewery customers

are all growing up, so theywant and need to upgrade,”sayssayssa McClintock. “But at thesame time, they don’t wantto lose their craft brewingroots.”ots.”ots.One example is Deschutes

Brewery in Bend, whichbuys tanks and componentsfrom JVNW to add brewingcapacity and improve theirprocesses.

Brewpubewpubewpu systemvs.microsystem:what’what’wha s thediffer-differ-diffence?It’s interesting to note that

a brewpub system is con-figured for a brewer whoplans to produce manymanymandifferdifferdiff ent styles of beerin smaller quantities foron-premise consumption.Think of a restaurant,whichhas cold-storage room andpours beers directly from atank.A micro system is config-

ured for the brewer whoplans to produce a set num-ber of core beers in largequantities, primarily foroff-premise consumption inkegs, cans and bottles.While the needs of these

systems require differdifferdiff ent

types of equipment, JVNWdesigns systems and servesclients in both arenas.These ‘brewhouses’ comein a near-infinite varietyof configurations, manymanymancustom-designed to meeteach brewer’s unique tech-niques, beer types and pro-duction goals. And, whilethe quality and drinkabilityof the finished product arealwaysalwaysalwa thenumber one con-cern, JVNW works closelywith clients to also ensureboth safetysafetysaf (for(for(f the brew-ers themselves) and brew-ing efficiency, which helpsthe bottom line in what is ahighly competitive indus-try.

A tour of JVNW’s 50,000square-foote-foote-f Canby man-ufacufacuf turing facility is likewalking through a metalshop on steroids that’s lo-cated inside an airplanehangar. JVNW has also ex-panded capacity with anadjacent manufacmanufacmanuf turing lo-cation in an effortefforteff to reducelead times and meet theneeds of their customers.Inside, skilled metal fabri-fabri-facators, working three dailyshifts nearly 24/7,/7,/7 cut andassemble gigantic rolls ofhigh-gauge steel into cylin-drical brewing tanks, whichcan be used to brew up to100 barrels (3,100 gallons)of beer at a time.Other parts

of the manufacmanufacmanuf turing floorare used for assembling andtesting entirely finishedbrewhouse systems, whichinclude tanks for ingredientintake, heating and mixing,boiling and settling, andbrewing platforms; all cus-tom-tailored for each indi-vidual brewery customer.One aspect of brewhouse

design and production thatJVNW takes very seriouslyis sanitary design. Whenev-er designing a new systemfor a client, JVNWengineersmeticulously plan to makeevery aspect of the system– tanks, pipes, gauges – andanytanytan hing else that comesin contact with the ingre-dients and the people whouse them–easy to access forcleaning. AnyAnyAn piece of pipethat appears to be a dead-end is reconsidered, andoften thoughtfullytfullytf reconfig-ured so that it will be easyto cleanse between brew-ing cycles. After all, qualitycontrol is the industry’s lifelifelif -blood, and it all starts withthe brewing equipment.Learn more about how

great beer is brewed and theequipment used to do it atJVNW.com.

JVNW Senior Fabricator Randy Morris works on a new brew-house in the company’s Canby, Oregon manufacturing plant.

PHOTO COURTESY OF JVNW

10 | Wednesday, Wednesday, Wednesday June 29, 2016 | The Oregonian

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Beer events,Continued fromPage 9



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SPONSOR CONTENT

ByNigelMonk-CoensThe Oregonian/OregonLive

Tomost, any business stillshy of celebrating its thirdanniversary, is anything butdistinguished. Sowhile thatfact might remain true forNorth Portland’s EclipticBrewing, it couldn’t be anyfarther from the truth in re-gards to its owner and brew-master, JohnHarris.At its very foundation the

craft beer scene in Portlandshould be celebrated fornot only its sheer size, butfor the immense diversitythat it offers. But, as is truefor the first day of schoolevery year, there is alwaysa certain level of comfort tobe found in seeing a familiarface. The same is true in thebeer industry.This year Harris is cele-

brating 30 years of workingin the craft beer industry,and during that time, he hasbeen integral in the creationof many of Oregon’s mosticonic beers. After startinghis career as a brewer atMc-Menamins’ breweries, Har-ris worked for four years at

Deschutes Brewery in Bend,wherehecreatedtherecipesfor classics likeMirror Pond,Black Butte Porter, ObsidianStout, and the ever-popularwinter seasonal, Jubelale.As if thatwasn’t enough to

earn apedigree as oneof theregion’s best, Harris spenthis next 20 years in chargeof creating the BrewmasterReserve line of beers at FullSail Brewing inHoodRiver.But when it comes to

talking with Harris, you willbe hard-pressed to hear anyof that directly from thesource. Because for him,what’s most important isnot about one’s accomplish-ments, its much more cli-ché: it’s aboutmaking beer.Ecliptic Brewing wasn’t

started because of any ofthose accomplishments. In-stead Harris saw the oppor-tunity to utilize his decadesof experiences to buildsomething from scratchthat he could call his own.He never saw Oregon’s vastnumber of breweries as be-ing a competitive environ-ment, but rather, he viewedit as a tremendous resource

that provides a diverse beerculture with even more op-tions to revel in.The craft beer industry is

full of collaboration, and thedrive for creativity. At anygiven time, a quick glanceat Ecliptic’s tap list speaksto that very point. The drivebehind the creation of thesebeers is something that hasnever been compromised,and that isn’t somethingthat is unique to just Eclip-tic. It’s the narrative for theentire local industry.At the end of the day, Har-

ris isn’t special because he’sbeen brewing great beersfor three decades. It’s thefact that this industry hasbeen a crucial element inOregon for three decades. Inturn, the passion and driveof people like Harris havehelped to pave the way forthe continual influx of greatcraft beer.Ecliptic isn’t just another

brewery, it’s a testament toHarris’ passion to the indus-try that has provided himwith somuch.

Ecliptic Brewing builton 30 years of passion

John Harris, Ecliptic Brewing’s founder, brought nearly three decades of brewing experienceto the brewery. Nearing its third anniversary, Ecliptic has quickly built a reputation for excep-tional craft beer due in large part to Harris’ expertise.

PHOTO COURTESY OF ECLIPTIC BREWING

Alliance: protects watershedsfor better beerContinued from Page 7

watersheds by uniting withother local craft breweriesthat share our commitmentto environmental conser-vation and amazing craftbeers.”Cowdin believes that all

of the partners have showncommitment. “We’re fortu-nate in Oregon to have anincredible craft beer scenethanks to our water sourc-es. The Bull Run Water-shed—which Oregon Wildhas worked to keep pristineover decades—has allowedPortland to become a true‘Beervana.’ Unfortunately,

not all our watersheds havethe same level ofprotection.The Oregon Brewshed Alli-ance is a platform for educa-tion and advocacy beyondjust the environmentalcommunity,with the poten-tial to be a nationalmodel.”She concludes by saying,

“As Oregon's craft brewingcommunity and consumersspeakup in supportof forestwatersheds and clean wateras things they value, ourcollective voice becomesa stronger, more effectiveconservation force. By pro-tecting our water sources

with Wilderness and Wild& Scenic River designa-tions, defending our lastold-growth forests—the bestwater filtration systems wecould ask for—and taking alead to enact more respon-sible forestry laws, we canensure the health of ourlandscape, our own healthand the health of the craftbeer community, which isparamount to our state'seconomy and our culturalidentity here in the PacificNorthwest.”Visit http://www.oregon-

wild.org to learnmore.

Your beer may be brewed with water from Tamanawas Falls near Mt. Hood, a source protect-ed in part by the Oregon Brewshed Alliance.

PHOTO BYMARIELLE COWDIN


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Rogue Ales specializing in barrel-agingCrafting their own barrels with asmuch care as their beer infusesunique character and depth into Rolling Thunder Imperial Stout

Provided by Rogue Ales

This July, Rogue Ales &Spirits will release a special,limited edition barrel agedbeer, RollingThunder Impe-rial Stout.Rolling Thunder Imperial

Stout embodies the RogueRevolution, brewed withingredients grown at RogueFarms, crafted by Rogue’slegendary Brewmaster JohnMaier, and ocean-aged inbarrels made by hand atRogue’s own cooperage,Rolling Thunder BarrelWorks.

FromBarrelThe Barrel to Bottle jour-

ney begins at Rolling Thun-der Barrel Works in Rogue’shometown of Newport, Or-egon.Rogue acquired a set of

French WW II era vintagecoopering equipment be-fore even knowing wherethey were going to put it, orwho was going to make thebarrels. That’s when RogueCooper (a Cooper is a bar-relmaker) Nate Lindquist, along-time Rogue employee,stepped-up and spent thenext year as an apprenticelearning the ancient art of

barrelmaking.Today at Rolling Thun-

der Barrel Works, Lindquistassembles, raises, toasts,chars, hoops, heads, hoopsagain, cauterizes, sands andbrands each barrel, one at atime, all by hand. The bar-rels are made with OregonWhite Oak, harvested justup the road in the OregonCoast Range.This isn’t the fastest way

to make a barrel, but it isthe Rogue way. Going slowgives Lindquist completecontrol over the process, al-lowing him to custom craft,char and toast each barrelfor the spirit or beer it willage.

ToDistilleryBefore these newly-mint-

ed barrels see any beer, theyare put to work aging RogueSpirits Dead Guy Whiskey,which is crafted with malt-ing barley grown at RogueFarms in Tygh Valley, Ore-gon.During a year of aging, the

Dead Guy Whiskey impartsits flavor into the oak, mak-ing theRollingThunderBar-rels ready for the next stepin the journey.

ToBreweryAcross the parking lot at

the Rogue Brewery, Brew-master Maier crafts a spe-

cial batch of Imperial Stoutthat’s unlike anything else.Eight different types ofgrains including oats and

Rogue Farms grown bar-ley are brewed with RogueFarms hops, brown sugar,sweet dark cherries, vanil-

la and chocolate to create abold character that’s perfectfor barrel aging.

Rogue Ales’ Cooper (barrelmaker) Nate Lindquist, hand-chars barrels at Rolling Thunder Barrel Works. The barrelsare first used to age Rogue’s Dead GuyWhiskey, then RollingThunder Imperial Stout.

PHOTO COURTESY OF ROGUE ALES


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SPONSOR CONTENT

July8th - FridayCPRBREWFEST PREVIEW5-8 p.m.McMenamins 23rdAve. Bottle Shop, 2290N.W.Thurman St., Portland

July9th - SaturdayMISSISSIPPI STREET FAIR10-9 p.m. Featuring Eclipticand StormBreaker Brewing,ississippi Street Fair

2NDANNIVERSARY PARTY12-9 p.m. ExNovo Brew-ing Co., 2326N. Flint Ave.,Portland

GRANDOPENING 3:30-6 p.m.Pelican Brewing tasting. Onthe Green, 32050 S.W. Char-bonneauDr.,Wilsonville

July 11th -MondayTOASTTODONYOUNGER5 p.m. All Rogue locations;www.rogue.com

July 12th -TuesdayBLISSFULBREWS 5 p.m.McMenaminsWilsonville OldChurch& Pub, 30340 S.W.Boones Ferry Rd.,Wilsonville

July 13th -WednesdayBESTOF PORTLANDPARTY$22 5 p.m. Beer by BreaksideBrewery, 2220N.W. QuimbySt., Portland

ROGUEBLACKCURRANTALETAPPINGPARTY 5 p.m.All Rogue locations; www.rogue.com

BLASPHEMOUSCOLLAB-ORATION SERIES 7 p.m.McMenamins Crystal Ball-roomRinglers Pub, 1332W.Burnside St., Portland

July 14th -ThursdaySAISONRELEASE 5 p.m.UptownMarket, 6620 S.W.Scholls-Ferry Rd. Beaverton

MEETYOURMAKER 5 p.m.McMenamins Edgefield-Dis-tillery Bar, 2126 S.W.HalseySt., Troutdale

July 15th -FridayROLLINGTHUNDERRUS-SIAN IMPERIAL STOUTWORLDWIDEDEBUTRELEASE PARTY 5 p.m. AllRogue locations; www.rogue.com

PELICANBREWINGTAPTAKEOVER, 6-8 p.m. PacificGrowlers, 11427 S.W. Schol-ls-Ferry Rd., Beaverton

July 16th - Saturday15THANNUALROADHOUSEBREWFEST 11 a.m.Mc-Menamins Cornelius PassRoadhouse & Imbrie Hall,4045N.W. Cornelius Pass Rd.,Hillsboro

ASTORIA BEER POPUP 5-8p.m.McMenamins 23rd Ave.Bottle Shop, 2290N.W. Thur-man St., Portland

July 17th - SundayMALTBALL $18 2-11 p.m.Band andBrewery Collabo-rationmusic fest.MississippiStudios, 3939N.MississippiAve., Portland

July 18th -MondayRYEBARRELAGEDMARI-ONBERRYBRAGGOTBASH5 p.m. All Rogue locations;www.rogue.com

July 19th -TuesdayPUCKERFESTXNoonBel-mont Station, 4500 S.E. StarkSt., Portland

TAKEA SIP IN SWBEERTASTING 6 p.m.McMenaminsFulton Pub&Brewery, 0618S.W.Nebraska St., Portland

July 20th -WednesdayDEADGUYWHISKEYBAR-RELAGEDDOUBLECHOCO-LATE STOUTTAPPINGPARTY5 p.m. All Rogue locations;www.rogue.com

HAPPYHOURWITHPELICANBREWING 5-7 p.m. Sidelines,6001NEWin Sivers Dr.,Portland

LIQUID LONGEVITYBEERTASTING 5 p.m.McMenaminsOakHills Brewpub, 14740N.W. Cornell Rd., Portland

PUCKERFESTXNoonBel-mont Station, 4500 S.E. StarkSt., Portland

July 21st -ThursdayPELICANBREWING’S PIRATEPARTY 5:30 –7:30 p.m. The PitStop, 10245 S.W. CanyonRd.,Beaverton


July 22nd -FridaySELFIE FESTROAD SHOW5-8 p.m.McMenamins 23rdAve. Bottle Shop, 2290N.W.Thurman St., Portland


July 23rd - SaturdayPUCKERFESTX 11 a.m. Bel-mont Station, 4500 S.E. StarkSt., Portland

ROCK, PAPER, SCISSORSTOURNAMENT 5–10:00 p.m.The 649 Taphouse and BottleShop, 18647 S.W. FarmingtonRd., Aloha

July 24th - SundayPUCKERFESTX 11 a.m. Bel-mont Station, 4500 S.E. StarkSt., Portland

July 25th -MondayPUCKERFESTXNoonBel-mont Station, 4500 S.E. StarkSt., Portland

PARADISE PUCKERPARTY5 p.m. All Rogue locations;www.rogue.com

July 26th -TuesdayOREGONCRAFTBEERMONTHTASTING 5 p.m.Mc-MenaminsHillsdale Brewery& Public House 1505 S.W.Sunset Blvd., Portland

July 27th -WednesdayBUOY INTHEPEARL 3pmBuoy Brewing is taking overthe taps, River Pig Saloon, 529N.W. 13th Ave., Portland

LAGERFEST 6 p.m.Mc-Menamins Cornelius PassRoadhouse, 4045N.W. Corne-lius Pass Rd., Hillsboro

ROGUEALESOREGONBREWER'S FESTIVALOVER-FLOWBRUNCHANDMONKSMARCH 9 a.m. GreenDrag-on, 928 S.E. 9th Ave., Portland

ROGUEBUS TOOREGONBREWERSFESTIVAL (through7/31) 1339 N.W. Flanders St.,Portland;

OREGONBREWERS FESTI-VALBREWERS PARADE 11:30a.m.Melody Ballroom, 615S.E. Alder St., Portland

29THANNUALOREGONBREWERS FESTIVALNoon-9p.m. TomMcCallWaterfrontPark, Portland

ROGUE8HOP IPADRAFTLAUNCHCELEBRATIONAND8HOP IPA FIRKINTAPPING5 p.m. All Rogue locations;www.rogue.com

THETASTINGTECHNIQUE 5p.m.McMenamins on Broad-way, 1504N.E. Broadway,Portland

July 28th -ThursdayBUOY INTHEPEARL 3pmBuoy Brewing is taking overthe taps, River Pig Saloon, 529N.W. 13th Ave., Portland

29THANNUALOREGONBREWERS FESTIVALNoon-9p.m. TomMcCallWaterfrontPark, Portland

THE PROPERTASTEBEERTASTING 5-8 pm.McMenam-insHighland Pub&Brewery,

4225 S.E. 182nd, GreshamOREGONCRAFTBEERMONTHTASTING 5 p.m.Mc-Menamins John Barleycorns,14610 S.W. Sequoia Pkwy.,Tigard

July 29th -FridayTHEOREGONCRAFTBEERSUMMIT 2 p.m. Roscoe’s,8105 S.E. Stark St., Portland;

29THANNUALOREGONBREWERS FESTIVALNoon-7p.m. TomMcCallWaterfrontPark, Portland;

SASQUATCHBREWAMGOLFTOURNAMENT8 a.m. $80McMenamins Edgefield, 2126S.W.Halsey St., Troutdale;www.glenfalconerfounda-tion.org

BUOY INTHEPEARL 3pmBuoy Brewing is taking overthe taps, River Pig Saloon, 529N.W. 13th Ave., Portland

July 30th - SaturdayBARRELAGEDBEERFESTNoonBaileys Taproom, 213S.W. Broadway, Portland


July 31st - Sunday28THANNUALOREGONBREWERS FESTIVALNoon-9p.m. TomMcCallWaterfrontPark, Portland


BENFESTVI 5 p.m. TheOfficial Closing Ceremonies toOregon Craft BeerMonth.

Getup-to-the-minute eventupdates atwww.oregoncraftbeer.org/events.

Beer events: amonth isn’t nearly long enoughContinued from Page 11


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Horse Brass Pub: forty and still fabulousByNigelMonk-CoensTheOregonian/OregonLive

It’s not too much of astretch to imagine how dra-matically different the Port-land area looked 40 yearsago. For one, the city’s twobeloved sports franchises– the Trail Blazers and Tim-bers – were without majorchampionship trophies totheir names. Theywere alsocollectively about 8-years-old, so we can let that statslide.But while familiarity is

scarce, you can still findit. You just need to knowwhere to look.This fall, The Horse Brass

Pub of Southeast Portlandwill be celebrating 40 yearsof being an integral pillar ofthe city’s beer scene – a timemind you, when Portlanddidn’t even know that it hada ‘beer scene.’TheHorseBrassPubprides

itself as being a ‘quintessen-tial English-style pub,’ andcoming from a card-carry-ing citizen of the UK, takemy word for it, they don’tmiss themark onmuch.One can almost lose them-

self in the historical mon-tage displayed across thedark wooden walls of thepub if they aren’t careful.But while 40 years isn’t

necessarily significant tosome – it’s the two uniqueworlds that the Horse BrassPub has so delicately bal-anced through its tenurethat should be celebratedmore than anything else.Since the lateDonYounger

purchased The Horse Brassback on a dreary day In No-vember of 1976, the pub hasstayed true to its aestheticand cultural roots of beingEnglish at heart. But mostimportantly, it stayed trueto being an outlet for Ore-gon beers.With roughly 50 of the

59 beers on tap being thatof the craft variety, and amajority of those 50 beingamong Oregon’s finest, theHorse Brass hasn’t lost sighton what’s important: of-fering Portland somethingdifferent the moment youwalk through the door, butunderstanding that onedoesn’t need to travel half-way across the world toenjoy some of the best beeraround.What might be most

unique about the pub itselfis that it feels like it’s beenthere for 40 years. In a citywhere it seems as if a newbrewery or pub is openingevery day – there’s a certainlevel of comfort in beingin a place that at any givenmoment, you could findyourself talking to someonesitting in the exact spot theywere decades before – all

while drinking the newlyminted IPA from the brew-ery down the street.No matter one’s percep-

tion of the bar itself or whatbeing around for 40 yearsreally means, there is such

a special takeaway beingsomewhere that evokes,embraces, and encouragestradition and history.At the endof the day,what

makes The Horse Brass dif-ferent from anything else

is that it has the immenseprivilege of having JoEl-len Piluso at its helm. She’sbeen there since that drearyautumnday in 1976, andhaswornmany hats throughouther years with the pub since

then.When Younger passedaway in January of 2011, Pi-luso was tasked with con-tinuing his extraordinarylegacy, and it doesn’t looklike its stopping anytimesoon.

But Piluso doesn’t investtoo much thought on all ofthat. She’ll just tell you toor-der the fish & chips, drink abeer andplay somedarts, allwhile enjoying the companyyou’ll find inside.


+ The Oregonian | Wednesday, June 29, 2016 | 15

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Fall 2016

4040thAnniversaryAnniversary

Horse BrassPub

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