OCBM_Official Guide_2016

The Oregonian | Wednesday,Wednesday,Wednesday June 29, 2016 | 1
Oregon
Craft Beer
Month
BEER TOURISM TAKES OFF
DOZENS OF NEW LOCAL PLACES
TO ENJOY YOUR NEXT BEER
CELEBRATING 500 YEARS OF
GERMANY’S BEER PURITY LAW
OFFICIAL EVENT CALENDAR
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SPONSOR CONTENT
The booming business of beer tourism
By Janna Lopez
for The Oregonian/OregonLive
Since the 1980’s craft beer has
been a beloved attribute of Port-
land’s cityscape. Locals love it and
tourists make sampling brews part
of their travel itineraries. In fact,
beer tourism has become an entre-
preneurial entity unto itself, with
companies catering to the growing
demand of visiting beer aficiona-
dos while boosting the local econ-
omy.
Portland has more than 70 brew-
eries, more than any other city in
the world. In addition to the sheer
numberofavailablebeersistheex-
ceptional quality of craftsmanship
that goes into making award-win-
ning flavors. Locally-grown hops
and barley, coupled with fresh wa-
ter from nearby forests, comprise
deliciousness found nowhere else.
A goal for beer tourism com-
panies is to educate consumers
about the unique differences be-
tween many of the great local
breweries, and enable visitors to
sample a wide range of styles.
Brewvana beer tours has been
hosting tours for the past five
years. Founder and owner Ash-
ley Rose Salvitti once worked at
Laurelwood and Hopworks, and
started the company because she
recognized the value in having a
single resource for people looking
for a variety of brews and an au-
thentic beer experience.
Brewvana guests get the VIP
treatment, chauffeured by char-
tered bus to either three or four
stops on each tour. Relationships
that Brewvana tour guides have
with the brew masters fosters be-
hind-the-scenes access to learn
how beers are made, and insider
stories about Portland’s eclectic
beer culture.
Zak Schroerlucke, Marketing
Manager for BREWVANA shares,
“Portland is known globally as
a beer city more than any other
in the world. We have awesome
products to offer, incredible beer
and world-class breweries. People
want to experience our beers be-
cause of our amazing reputation.
Beer lovers from Japan, Australia
or Canada read about a limited
Hefeweizen, stout, ale or IPA in
Continued on Page 3
Q&A with BridgePort Brewing Co.:
the oldest, still one of the best
Provided by BridgePort
Brewing
Oregon’s oldest craft brew-
ery continues to grow into a
regional leader committed
to producing high quality,
internationally-acclaimed
craft ales. Brewmaster Jeff
Edgerton and Head Brew-
er Christian Engstrom an-
swered a few questions
about BridgePort, why they
love working there, and a
few other things. (Respons-
es have been edited and are
from Edgerton unless other-
wise noted.)
How long have you worked
for BridgePort Brewing?
Edgerton: 17 years;
Engstrom: 9 years
How many employees does
it take to run BridgePort
Brewing?
We currently employ 24,
including our warehouse,
maintenance, packaging,
laboratory, office, and brew-
ing dept.
How many brewers work at
BridgePort?
We have 6 people total in
our brewing dept. working
2 shifts a day, 4 days a week.
What’s the hardest job at a
brewery and why?
Every job has its challenges
but our maintenance crew
might have the toughest.
Every day they are faced
with keeping complex ma-
chinery running and solving
a myriad of odd problems.
Whatareyoumostproudof
about your team?
They are committed to con-
sistent quality. We all have
the power to question and
improve our processes and
products and we all use it.
What advice do you have
for anyone starting out in
the brewing industry?
Get into brewing because
you love it. Understand that
it is more than a job, it is a
lifestyle that will become
a huge part of your world.
Few absolutes exist in the
brewing world and nothing
is forever so you have to
always work toward being
creative and humble about
your successes.
What’sgreataboutbrewing
at BridgePort?
Edgerton: I get to make beer
every day!
Engstrom: The Brewers and
staff I get to work with.
What’s your brewing back-
ground?
Edgerton: My degree is in
Microbiology, which gave
meagreatbasetostartfrom.
I learned the basics during
my time at Blitz-Weinhard
Brewing Company.
Engstrom: I started in the
craft industry 20 some years
ago, working for Nor’ West-
er, Saxer and Portland Brew-
ing before joining Bridge-
Port.
What’s your favorite beer
to drink?
Edgerton: The one that’s in
front of me.
Engstrom: Depends on the
time of year but usually the
one after work on our dock
at BridgePort BrewPub.
Whatarethreethingsabout
BridgePort that local beer
lovers should know about?
Edgerton: Our staff is ex-
tremely dedicated to pro-
viding the best possible beer
for our customers. Brewers
in Portland are a very close
family and we are always
willing to help each other
out whenever we can. We
still generate all recipes and
brew all of our beer right
here at our original Pearl
District location.
Engstrom: Our great staff,
the dedication to consisten-
cy, and our love for beer is as
great as our customers’.
Favorite beer and food
pairing at Bridgeport?
Edgerton: Kingpin with one
of our burgers (best burger
in town in my opinion).
Engstrom: BridgePort
Cream Ale and one of our
specialty Pizzas. Delicious!
What’s unique about your
beers, or the brewing pro-
cess, that you won’t find at
other Oregon breweries?
Edgerton: We have proba-
bly the largest infusion (sin-
gle-temperature) mash sys-
tem in Portland and we use
a custom-made Hop Jack to
create those beautiful aro-
mas in our beers.
Engstrom: I always felt our
Hop Jack was one of a kind.
Steeping the hops in it gives
a one of a kind aroma you
might not get elsewhere.
What might the public not
know about brewing beer?
Edgerton: The Northwest is
an a perfect place to brew
beer. We have great water,
barley growers and malting
facilities, the best aroma
hops, and the most creative
brewers. And to ensure
that brewers can learn their
craft, Oregon State Univer-
sity has one of the most ad-
mired fermentation science
programs in the country.
Engstrom: A brewery can be
the hottest place to work in
the summer and the coldest
in the winter, but none of
that matters as long as you
are making good beer.
2 | Wednesday, June 29, 2016 | The Oregonian
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a trade magazine like “Draft” or
“Brew” and want to try the blends
for themselves.”
He adds, “Our beers win awards
at international shows. Visitors
who come here can experience
Portland through a beer-focused
lens; in other words, come in con-
tact with other folks who love and
appreciate the blood, sweat and
tears that goes into this. They can
appreciate the science and art
form that come together to create
some of the best beer on the plan-
et. They can learn from and speak
to the people who make it. This is
very exciting for people who ap-
preciate the beer craft.”
Brewvanacurrentlyhasfourbus-
esthatshuttlebetween10-14peo-
ple each tour. There are tours sev-
en days a week, each with three or
four stops depending upon which
tour you choose. Tours include
generous beer samples, expert
tour guidance, light appetizers, a
journal for tasting notes, a pilsner
glass and of course safe and sober
transportation.
Though tourism is a big part of
what Brewvana provides, they
care about being a great resource
for locals too. They offer experi-
ences and transportation for those
who want to participate in some of
our area’s fun beer festivals, don’t
want to worry about driving, and
wish to share the fun with other
like-minded beer nerds. An ex-
ample of one such festival is Hood
River’s Kriekfest—a celebration of
cherry beers and ciders—in July.
Brewvana will have a guide and
transportation to take locals up
to the mountain. Whether it’s to
out of town events or to breweries
around town, 15% of their busi-
ness serves locals.
Brewvana provided tours to
approximately 6,000 people last
year and hopes to grow to 8,000
- 9,000 people in 2016. A tremen-
dous byproduct of beer tourism
is the support of the local econo-
my. Schroerlucke says that their
tours take visitors to the smaller
lesser-known start-up breweries
as well as the larger more-known
ones.
He says, “We love that we can in-
troduce the public, both residents
and visitors, to the smaller places
just getting started. We think it’s
important to support the local
economy so we encourage our
guests to purchase merchandise
and food along the way. Sharing
our beer culture is a win-win-win.
The breweries get recognition for
what they produce, the locals and
visitors experience something tru-
ly unique, and the economy gets a
boost along the way.”
Ale Trails: Do-it-yourself beer
tourism
Sean Egusa, founder of Side
Street Maps and the Bend Ale
Trail, agrees that our beer culture
is great for the state’s economy, as
well as a unique offering serving
residents and visitors. Working
closely with the Bend Visitor’s Bu-
reau, Egusa founded the Bend Ale
Trail several years ago, which has
become a popular tourist destina-
tion. This year he’s bringing that
same formula to Portland with the
PDX East Side Ale Trail.
The Bend Ale Trail Atlas and
Passport helps visitors discover
breweries, with destinations es-
tablished within close-proximity
for walking tours. For the Portland
East Side Ale Trail, a guide is being
created to a succession of estab-
lishments all located near each
other. The map removes much of
visitors’ guesswork when deciding
where to try a variety of beers.
Egusa says, “What we’ve created
in Bend has worked so well. We
distributed over 100,000 maps.
We realized we have a lot of op-
portunity in Portland with dozens
of breweries, all located near each
other in these great neighbor-
hoods.”
The PDX Ale Trail will come with
a passport, and each of the 16 par-
ticipating breweries provides a
stamp. No purchase is necessary at
any of the brewery stops, though
it’s a great chance to sample from
a diverse range of iconic flavors.
Completed passports make partic-
ipants eligible for prizes. Interac-
tive and hard copy maps provide
brewery information, location
and hours of operation. It’s easy to
plan your beer adventure with the
help of these maps.
Egusa shares, “What’s made this
so incredible is how responsive
the breweries are. What we offer is
an exciting, proven model that will
energize visitors and establish-
ments, and give people a reason to
visit several places together on the
Eastside. This becomes a defined
attraction.”
Portland’s versions of the Ale
Trail—including the map, interac-
tive website and mobile app—will
be launched in phases. The first
phase includes the East Side, to
be released in July. The second
phase will include the creation of
the North/North East and North
West Ale Trails, in fall. Egusa also
has plans to translate the Ale Trails
into Japanese as well.
Egusa is working with the Port-
land and Oregon tourism offices,
and has plans to distribute maps at
breweries, urban wineries, Travel
Portland centers, hotels and festi-
vals.
Brewery tours appeal to visitors and locals alike
Continued from Page 2
ABOVE: Brewvana Brewery Tours allow visitors and locals to sample great beers, many of them specialty brews,
and get an insider’s perspective on each participating brewery. (PHOTO COURTESY OF BREWVANA)
BELOW: The PDX East Side Ale Trail brewery tour will launch in July. Launched by the creators of the highly pop-
ular Bend Ale Trail, the PDX East Side Ale Trail will offer a passport, directing guests to obtain stamps from each
brewery visited to earn eligibility for prizes. PDX North-Northeast and PDX Northwest Ale Trails are in the works,
scheduled for launching later this year. (IMAGE COURTESY OF PDX ALE TRAIL)
The Oregonian | Wednesday, June 29, 2016 | 3

SPONSOR CONTENT
Ancestry Brewing opening
not one, but two locations
Beers from the newest breweries you
should be drinking right now
By Chad Walsh
Craft beer is big
business in Oregon.
It’s a billion dollar in-
dustry, with breweries
scattered all over the
state.
And in the Portland metro area,
it’s a very big deal. According to
the Oregon Brewers Guild, at this
time last year, there were more
than 230 brewing facilities, 91 of
which were located in and around
the City of Roses. This year, that
number will jump well past 100,
when still-unopened breweries
and taprooms join the ones that
opened late last year.
So whether you’re in the mood
for something sessional or potent-
ly adventurous, you will find what
you’re looking for without having
to walk, bike or even drive too far,
thanks, in large part, to these re-
cently opened and soon-to-open
local breweries and taprooms.
WHAT’S ON TAP
BackPedal Brewing Co.
You’ve seen them on the street.
You know, those giant BrewCycle
trolly bikes that crawl from pub
to pub through the Pearl District’s
roads. Well, now you can skip the
ride and mosey into BackPedal,
BrewCycle’s nano-brewery, which
pours its own beers, as well as
several guest drafts, and marvel
at the pluckiness of its move—it
started pouring its own beers
roughly around the same time
as the directly adjacent 10 Barrel
Brewing Co. did.
Back Pedal Brewing Co.: 1425
N.W. Flanders St., 971-400-5950;
backpedalbrewing.com
Bent Shovel Brewing
If you’re feeling the need this
summer to get out of town to
hike the Gorge’s many trails or
the valleys below Mt. Hood, you
should definitely drop by Bent
Shovel on your way home. When
you get there, you’ll see why. The
brewery and taproom are located
in a tiny red shed perched on the
residential property of owner Rick
Strauss. The operation is a small
but mighty one—Strauss has won
a few tasting competitions as a
home brewer, and his no-frills
Bent Shovel microbrewery and
tasting room is about as home
brewing as it gets.
Bent Shovel Brewing: 21678 S.
Latourette Rd., Oregon City, 503-
898-0220;
bentshovelbrewing.com
Culmination Brewing
You’ve got to give brewer Tomas
Sluiter some credit. He didn’t
think Culmination would actually
go through a culmination process
before his brewery finally opened.
(Sluiter was stymied for two years
by permitting processes and
concerns from residents in Goose
Hollow neighborhood, where he
wanted to build, before he estab-
lished roots at The Bindery Annex
in Kerns). The wait—at least for
you—was worth it, because now
you can quaff all the saisons,
farmhouse ales and Vienna-style
lagers your belly can hold.
Culmination Brewing: 2117 N.E.
Oregon St., 971-254-9114;
culminationbrewing.com
Drinking Horse Brewing
Company
If you’re an unswerving true-
blue Timbers fan who bleeds
gold and green, then you should
probably be drinking the beers
that Timothy Schaaf, Jammie
Taylor and Emerson Lenon are
brewing. They live and die by the
team—and by the beers they pour.
The only catch: It’s located in an
out-of-the-way industrial section
of Clackamas. If you’re in the area,
it’s worth it to pop in for a pint if
only to commiserate with your
bartender while assuring that the
team’s record at this time this
year looks an awful like its record
at the same time last year. If you
don’t live nearby and aren’t up
for the drive, relax: Their saisons,
kölschs and chocolate stouts can
be found pouring from the taps
at restaurants and pubs all over
Portland.
Drinking Horse Brewing Compa-
ny: 11517 S.E. Hwy. 212, Clacka-
mas; drinkinghorsebeer.com
Great Notion Brewing
Paul Reiter, James Dugan and
Andy Miller’s microbrewery takes
its name from one of the most
beloved books by one of Oregon’s
most famous adopted sons, Ken
Kesey’s Sometime a Great Notion.
They also named one of their
beers, a potent, honey-infused
double IPA, as the Merry Dank-
ster, a cheeky nod to the band of
misfits and dropouts Kesey led
around the county in a Day-Glo
school bus in the 1960s. Great
Continued on Page 5
By Chad Walsh
It’s hard enough for a
group of brewers to open
their own brewery in a
market saturated with great
breweries, but it’s mad
to try to simultaneously
open a brewery in one part
of town and a taproom in
another. Just ask Ancestry’s
Jermey Turner. He just
opened his Tualatin-based
brewery over the Memorial
Day weekend, a 110-indoor-
and-outdoor-seat brewpub,
and says he plans to open
an Ancestry tasting room in
Sellwood by mid-summer.
Turner, a chemist and
biochemist by trade—and
home brewer by hobby—
says his father, Jerry, has
always wanted to open a
family business and figured
his son’s hobby and pro-
fession would make him a
brewing ringer.
At first, Turner, who
himself brewed for a spell at
Bellingham, Washington’s
Kulshan brewery, resisted.
The Portland market, he
complained, was too satu-
rated with microbreweries.
But after teaming up with
former Red Hook brewing
master Al Triplet, the three
hatched a plan to bring
their brand of suds to the
Portland market.
Turner says he and his
team wanted to coincide
the opening of their Sell-
wood taproom at the same
time as the brewery, but
the syncing construction
and permitting acquisition
proved to be trickier than
they’d thought.
Still, the Sellwood tap-
room’s opening will trail the
brewery’s grand opening
by a couple of months.
When it does open, Turner
says his staff will serve
full-sized burgers and fries
courtesy of PDX Sliders,
the Sellwood-based food
cart whose burgers were
algorithmically ranked
as the fourth best in the
United States in a partnered
National Geographic-Yelp
survey.
In the meantime, Turner
says visitors to the brewpub
proper can enjoy those
same full-sized PDX Slider
burgers while pairing them
with that Ancestry pours
from 21 taps powered by
carbon dioxide and nitro-
gen bubbles.
Ancestry Brewing, 20585
S.W. Tualatin-Sherwood
Rd., Tualatin; 503-454-0821
ancestrybrewing.com
PHOTO: www.ancestrybrewing.com
COME CHECK OUT WHAT’S
BREWING IN
TUALATIN!
We are a family startup that takes great
pride in constructing craft food and drinks!
Serving PDX Sliders rated the 4th best burger
in the nation by National Geographic.
Your New
Local
Hang Out!
20585 SW Tualatin-Sherwood Rd • Tualatin, OR 97062
503-454-0821 • ancestrybrewing.com
Brewery is open from 11-10 pm, Sun-Thurs. 11-12 am, Fri-Sat and allow minors until 9 pm every day.
C7-3772748V01
Coming Soon Sellwood Taproom
Grand Opening July 29-31, 2016!

Notion, which operates out of
the old Mash Tun Brewery space,
barrel-ages sour ales and does not
shy away from adventurous ideas.
To wit: Have a bartender pour
you a pint of Root Beard (a dark
cream ale brewed with sarsapa-
rilla and root beer spices) and the
Double Stack (an aged breakfast
stout made with maple syrup and
coffee beans). If you’re looking for
something more sessional, your
best bet is the Juice, Jr. IPA, and
that’s still carries a walloping ABV
of six percent.
Great Notion Brewing: 2204 NE
Alberta St., 503-548-4491;
greatnotionpdx.com
Grixsen Brewing Company
It took them a while but the
principals behind Grixsen, Kirt
Gritman, Scott Petersen and Den-
nis Moxley have officially opened
the doors to their new taproom in
the Hosford-Abernethy neighbor-
hood. The opening day tap list
was a slim one, but it hits all the
right sweet spots for beer drink-
ers, featuring a saison, a stout,
a Scotch ale, a brown ale and an
Imperial stout.
Grixsen Brewing Company: 1001
S.E. Division St.; grixsen.com
Labrewatory
Haven’t made it to Thad Fisco,
Chris Sears, Patrick Walsh and Joe
Watzig’s microbrewery? Here’s
what you’re missing: Labrewatory
brewing laboratory, the first of its
kind in Portland, invites brewers
from large-scale operations to
swing by and “rent” their small
4-barrel brewing operation to
craft small-batch experimental
beers. The brewers will keep six
kegs (remember, there’re two kegs
per barrel), and the lab will keep
two to serve to you when you
drop by. So far, the lab has drawn
brewers from Altmeyer & Lewis,
Portland Soda Works and even a
gang of brewers who traveled all
the way from Japan just to whip
up a batch of homemade brew.
Labrewatory also hosts weekly
trivia nights and serves Tamale
Boy tamales.
Labrewatory: 664 NE Russell St.,
971.271.8151;
labrewatory.com
Leikam Brewing
You can’t taste beer at Theo
Leikam and Sonia Marie Leikam’s
brewery, which they operate out
of their home garage. But you
can buy a subscription. Think of
it as if you were buying a share in
a Community Supported Agri-
culture program: You pay either
$250 for a year’s share or $135 for a
half year’s share. The former gets
you a 64-ounce growler, which
you can fill up 24 times over the
course of the year; the latter, half
that. Plus, they’ll give you their
spent grains if you want them—
you can use them for homemade
pizza crusts or dog biscuits. And
the beers are named in honor of
rock and hip hop legends (Bob
Barley Stout, Janis Hoplin IPA, I
Got 5 On It five-hopped ale). And
every beer is certified kosher.
Leikam Brewing: 1718 S.E. 32nd
Pl., 503-230-9636;
leikambrewing.com
Montavilla Brew Works
Every neighborhood deserves a
brewery, and Montavilla recently
got its own in the form of a small
but steady microbrewery run by a
self-starting former jazz drummer
from southeast Michigan. Owner
Michael Kora’s mainstays are a
blonde, a red ale and a pale ale,
but he also brews up seasonal
beers when the weather—and
the ingredients—change. Snack
options are limited, but you’re
encouraged to bring in food from
another vendor. You won’t have
trouble finding something to pair
with your tasting session, as East
Glisan Pizza is right around the
corner and The Country Cat and
Ya Hala are just up the street.
Montavilla Brew Works: 7805 S.E.
Stark St., 503-954-3440;
montavillabrew.com
Rosenstadt Brewery
Rosenstadt is German for Rose
City, and owners Nick Grenier and
Tobias Hahn brew only a hand-
ful of beers, including a kölsch,
a German pale ale and a couple
of seasonals. The reason they’re
not brewing more is that they
don’t yet have a taproom, but that
doesn’t mean you can’t taste what
they’ve just brewed up: For a
brewery with no brick-and-mortar
presence, you can find their beers
practically everywhere, from
dives like Beulahland to posh
joints like St. Jack.
Rosenstadt Brewery
rosenstadtbrewery.com
Zoiglhaus Brewing Company
For years, brewmaster Alan
Taylor has overseen all of Pints
brewing Company’s beer making
operations in Old Town. He still
brews there, but he also makes
beer under his own banner at his
family-friendly brewpub in Lents.
Expect draft single-hop IPAs, pale
radlers and lagers, with Ger-
man-inspired snacks and mains,
like pretzels, goulash, schnitzel
and a wide variety of sausages.
The pub seats 200, so seats aren’t
competitive yet, but expect that
to change after the first pitch is
thrown at a future Portland Pick-
les game, as the summer season
team for current college baseball
players’ stadium will be built in
Zoiglhaus’ vicinity.
Zoiglhaus Brewing Company:
5716 SE 92nd Ave., 971.339.2374;
www.zoiglhaus.com
WHAT’S ON DECK
Breakside Brewery Northwest
With a taproom in Woodlawn
and a brewery in Milwaukie,
Breakside brewer Scott Law-
rence is aiming to open this
third brewery in the rapidly
developing Slabtown District in
Northwest Portland. His peren-
nial award-winning beers will be
poured next to New Seasons and
the recently resurrected Be-
saw’s, as well as at Please Louise,
Lawrence and restaurateur Brian
Carrick’s new pizzeria.
Breakside Brewery Northwest:
The corner of NW 22nd Ave. and
Raleigh St.; breakside.com
Brewed by Gnomes
Brewer Shay Hosseinion may
be still looking for a home, but
that hasn’t stopped him from
brewing. At present, he has just
two Gnome-brewed beers on the
market, a floral and fruity pale ale
and an herbal-spiced schwartzbier
that employs cardamom, fennel
and kaffir lime leaves. Until he
builds his brewery and taproom
out, you can find his offerings
at Scout Beer Garden, Imperial
Bottle Shop & Taproom and The
Civic Taproom.
Brewed by Gnomes;
brewedbygnomes.com
Double Mountain Taproom
Portland’s Woodstock neigh-
borhood will be getting a taste of
Hood River this summer, when
Matt Swihart’s Gorge-based Dou-
ble Mountain opens a taproom on
the neighborhood’s main drag.
Expect 20 different beers on draft,
draft cocktails, live weekend mu-
sic, continuously spinning vinyl
records and plenty of that famous
pizza that Portlanders always
drop in for when passing through
Hood River. If all goes according
to plan, Double Mountain will be
open by mid-July.
Double Mountain Taproom: 4336
SE Woodstock Ave.
doublemountainbrewery.com
Ross Island Brewing Company
Carston Haney grew up in the
woods of Pennsylvania, earned
a degree in New York State in en-
vironmental biology, has a beard
that rivals Timbers defender Matt
Borchers, and a brewing pedigree
that certifies him as the real deal—
he was the head brewer at Ala-
meda Brewing before building out
his own small operations brewery
in the Brooklyn neighborhood.
Ross Island will specialize in En-
glish-style ales, but, because his
operation will be small enough,
Haney will have the freedom to
experiment.
Ross Island Brewing Company:
730 S.E. Powell Blvd., 971-302-
6622; rossislandbrewing.com
Wayfinder Beer
Matt Swihart’s not the only Dou-
ble Mountain founder opening
a brewery in Portland this year.
Charlie Devereux is, too, and he’s
teaming up with a pair of culinary
superstars—Sizzle Pie’s Matthew
Jacobsen and Podnah’s Pit’s
Rodney Muirhead—for a highly
anticipated opening that should
be putting out top-shelf beer with
top-notch eats.
Wayfinder Beer: 304 S.E. 2nd Ave.
wayfinder.beer
Drink these new brews now
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Introducing Our New
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SPONSOR CONTENT
German Beer Purity Law set stage
for the industry, 500 years ago
By Bruce Sussman
It’s a law from a different
country, a separate conti-
nent, and many, many life-
times ago.
Yet, somehow, it still has
a significant impact on the
beer you drank in the Pearl
last night or the one you’ll
sip in Southeast this week-
end.
Even if those beers were
brewed on Belmont instead
of in Bavaria.
The law is called Rein-
heitsgebot, or what many
around the world refer to
(because it is easier to say,
perhaps?) as the ‘German
Beer Purity Law’ of 1516.
You can tip your glass to
Duke Wilhelm IV for putting
this one on the books near
the height of the renais-
sance.
If you are doing the math,
well, this time you are actu-
ally right.
This is a 500 year old law
that millions of beer drink-
ers still swear matters and
many brewmasters follow.
The Purity Law allows just
a handful of ingredients in
German beer: barley, hops,
water and yeast. There are a
few exemptions but on the
whole we are talking just
four main ingredients.
“While it might be out-
dated in the perspective
of some of the reasons in
which it was originally in-
tended, it does maintain a
benchmark in which craft
bier can be produced in its
purest form.” says Dan Hart,
owner of Prost! Portland on
North Mississippi Avenue.
When the law was passed,
it was a time when ingre-
dients such as roots, rush-
es and mushrooms often
found their way into beer.
Lower standards and cheap-
er ingredients meant more
money to be made. The law
helped put a stop to those
practices.
And visitors to Prost! are
still benefitting from that
change. Along with authen-
tic German sausage and
pretzels on the menu, you’ll
find only German bier. And
it is spelled just like you’ll
find in Germany. Almost all
these beers are brewed in
accordance with the Ger-
man Purity Law.
This flies in the face of
Portland’s endless beer cre-
ativity where brewmasters
are adding ingredients like
honeysuckle, orange juice
and even beard hair yeast
into the brewing process.
Still, Hart says Germany’s
Beer Purity law has changed
what you drink in the Rose
City. “I believe its impact
is still relevant in how we
brew today,” he says.
“Many Brewers still look
to Germany in an attempt
to emulate the classic styles
that were perfected centu-
ries ago overseas.”
The purity law was passed
long before brewers had
shiny stainless steel brew-
ing apparatus like you see
around Portland and Van-
couver craft breweries these
days.
Alan Taylor, brewmaster
at PINTS Brewing in North-
west Portland and Zoigle-
haus Brewing Company in
outer Southeast, studied
beer science in Germany,
and then stayed there to
brew beer before returning
to Portland.
He says he is not really a
fan of the German Purity
Law even though most of
the beers he brews follow it
to the letter.
“All in all, if it didn’t pull at
the heart strings of Germans
and have a cache among
beer drinkers, I would toss
it out on its ear,” says Taylor.
“But with a caveat. I think
consumers should know
what they are drinking or
eating.”
And not only do those
drinking ‘law abiding’ Ger-
man beer know what’s in
it, the way the beers turn
out says volumes. “Those
stunning beers have been
made that way and taste the
way they do because of the
heritage and commitment
to continuing a tradition
amongst the brewers from
century to century,” says
Taylor.
“We want to continue that
tradition in brewing beers as
they have been done over
so many years and genera-
tions.”
He also admits to liking
the freedom in Portland to
make exceptions when he
wants to. He’s brewed both
a Rye Lager (Rye is not al-
lowed in Lager) and a gin-
gerbread-spiced Auburn La-
ger (no spices are allowed)
called Nikolaus.
But for most of his offer-
ings, he is on the straight
and narrow. And ready to
answer the questions of vis-
itors from Deutschland.
“When a German comes
to the brewery, the question
asked most often is whether
or not we brew according to
the 500 year old document.
I can look them in the eye
and say, ‘yes.’
And he’ll tell you the same
thing, if you catch him be-
tween brewing batches of
beer that meet the require-
ments of Reinheitsgebot.
To taste some truly great
German beer without get-
ting on an airplane, visit:
• PINTS Brewing,
www.pintsbrewing.com
• Prost! Portland,
www.prostportland.com
• Zoiglhaus Brewing,
www.zoiglhaus.com
Alan Taylor, brewmaster at Portland’s PINTS Brewing, learned the craft of brewing in Germa-
ny, though he’s not a believer in strict adherence to the German Beer Purity Law.
PHOTO BY BRUCE SUSSMAN
C7-3766878V01
Buy your tickets early and save at
www.PHGA.org C7-3765922V01

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Oregon Brewshed Alliance crafting
quality through conservation
Continued on Page 12
By Janna Lopez
For some, there’s noth-
ing more satisfying than
a crisp, clean sip of a cold
hand-crafted brew on a hot
summer afternoon. In Ore-
gon, we are fortunate that
this refreshing experience
happens because of where
we live. Thanks to our
beautiful forests, amazing
water systems and the peo-
ple who protect them, our
hand-crafted beers are rec-
ognized as some of the best
in the world.
Because beer is more than
90% water, there’s one local
outreach initiative driven
by Oregon Wild, the Oregon
Brewshed Alliance, that ad-
vocates for the protection
of forest watersheds from
chemicals, pollution and
logging. The Alliance con-
sists of breweries and con-
servationists advocating for
watershed protection and
educating craft beer drink-
ers about the role of natu-
ral watersheds from source
to pint. Special events and
custom-crafted beers raise
funds for watershed conser-
vation.
A “Brewshed®” is a wa-
tershed source that brewers
obtain their water to craft
their beer. Thus, the qual-
ity of the water effects the
taste and character of a mi-
crobrew. The purest water
comes from local rivers and
streams throughout pub-
lic forestlands, and as the
main source of craft beer
it’s imperative to protect it.
Portland’s Brewshed is the
Bull Run/Little Sandy Wa-
tershed. The Bull Run Re-
serve collects its water from
rain, fog and snowfall in the
forests west of Mount Hood.
In the 1990s, Oregon Wild,
one the Brewshed Alliance’s
founding partners, advo-
cated to stop destructive
logging practices in this area
to protect 95,000 acres of
forestland surrounding the
BullRun/LittleSandywater-
sheds. Then, in 2009, when
the natural waters were at
risk of chemical treatment,
Oregon Wild and Widmer
Brothers Brewing collabo-
rated to preserve Portland’s
water supply. This was how
the Oregon Brewshed Alli-
ance concept was born.
Bend’s Brewshed derives
from the Upper Deschutes
and Tumalo Creek water-
sheds nestled within over
37,000 acres of the De-
schutes National Forest.
This water comes from the
clear springs in Happy Val-
ley and snow melt from
Three Sisters Wilderness
and Broken Top Mountain.
Astoria’s Brewshed derives
from Bear Creek inside the
Nicolai-Wickiup watershed.
Eugene’s Brewshed comes
from The McKenzie water-
shed and the McKenzie Riv-
er, which is 90 miles long,
and begins near Clear Lake
in the Cascade Mountains.
To provide some scope of
the importance of the craft
brew industry’s interest in
water quality, according to
the Oregon Brewers Guild,
in 2014, Oregonians bought
585,000 barrels of state-pro-
duced beer. Twenty percent
of the beer sold here is craft
beer made in Oregon. There
are 234 brewing facilities
run by 194 brewing compa-
nies in 72 cities across Ore-
gon.
According to Marielle
Cowdin, Oregon Wild’s Out-
reach & Marketing Coordi-
nator, “It’s exciting to see
how quickly people from
the brewing community
across the state were ready
to join us in these efforts.
Our alliance has grown fast.
We started off with seven
charter members and today
have 30. We know there is a
lot of positive energy to har-
ness in the community; not
just within breweries, but
the craft-drinking public
has prompted action.”
She adds, “The Alliance
held our first annual Oregon
Brewshed Brewfest this past
May with great success. Our
partners at McMenamins
Kennedy School hosted,
and 21 partner breweries
poured special beers for
250+ attendees. Clean water
doesn't happen by accident.
It takes people working to
protect it. As we help com-
municate that the water
comprising their delicious
beer comes from far beyond
the tap, and that the health
of those wild places drasti-
cally affects the quality of
their beer, as well as water
in general, they can become
stronger advocates for wild-
lands and the water provid-
ed.”
As for Alliance brewery
members, helping the en-
vironment is equally as im-
portant as beer quality. And
protecting the quality of the
water from the onset helps
mitigate extensive filtration
costs and other associated
purification measures. It
also ensures a more sustain-
able resource capacity.
Julia Person, Sustainabili-
ty Manager Widmer Broth-
ers Brewing says, “The
Oregon Brewshed Alliance
reflects the spirit of commu-
nity that exists between Or-
egon’s craft breweries. We
each recognize how incred-
ibly lucky we are to brew
our beers in this pristine
environment with access
to some of the best water
sources in the world. As part
of the Brewshed Alliance,
we’re able to collaborate to
protect and sustain what
makes Oregon and our beers
so exceptional.”
Person shares, “Oregon
Wild is one of the stron-
gest advocacy groups in
the state, and we’ve been
working with them for a
while. We welcomed the
opportunity to increase our
role in protecting Oregon’s
7 Devils • Baerlic • Base Camp • Beers Made By Walking • BridgePort • The Civic Taproom
Kombucha•HopValley•Hopworks•McMenamins•Migration•Ninkasi•Oakshire•
•Claim52•Coalition•C-BIG•CrosbyHopFarm•ElkHorn•ExNovo•FallingSky•FortGeorge•GoodLife•HappyMountain
OregonWild•pFriemFamily•PlankTown•Portland•StandingStone•Stickmen•UptownMarket•Wolves&People•Worthy
Join us and protect
Oregon watersheds.
Great
beer
begins
with
clean
water.
oregonbrewshedalliance.org
Photo by tula toP
C7-3772754V01

SPONSOR CONTENT
DAILY EVENTS:
13 VIRTUES BREWING: $6
Taster Flights. 6410 S.E. Mil-
waukie Ave., Portland
BUCKMAN BOTANICAL
BREWERY Brewery tour at 4
p.m. 928 SE 9th Ave, Portland
GREEN DRAGON BREW
CREW Brewery tour at 4 p.m.
928 SE 9th Ave, Portland
FULL SAIL BREWING: Brew-
ery tours on the hour, 1-4 p.m.
506 Columbia St., Hood River
WEEKLONG EVENTS:
WEEK OF JULY 1-3
MCMENAMINS: All I.P.A.’s
$4.50 pints, excluding high
gravity beers. www.mc-
menamins.com
WEEK OF JULY 4-10
MCMENAMINS: All Fruit
Beers $4.50 pints, excluding
high gravity beers. www.
mcmenamins.com
WEEK OF JULY 11-17
MCMENAMINS: Copper
Moon Seasonal $4.50 pints.
www.mcmenamins.com
13 VIRTUES BREWING:
Coffee Beer Week. 6410 S.E.
Milwaukie Ave., Portland
WEEK OF JULY 18-24
MCMENAMINS: All 50/50
Blends $4.50 pints, excluding
high gravity beers. www.
mcmenamins.com
13 VIRTUES BREWING: Chili
Beer Week. 6410 S.E. Mil-
waukie Ave., Portland
WEEK OF JULY 25-31
MCMENAMINS: All Porters
$4.50 pints, excluding high
gravity beers. www.mc-
menamins.com
13 VIRTUES BREWING: Barrel
Beer Week (ends 7/29). 6410
S.E. Milwaukie Ave., Portland
EVERY MONDAY:
McMENAMINS: $8 Growler
fills. All McMenamins Oregon
locations; Check each loca-
tion’s Facebook page for the
beer they are featuring.
ECLIPTIC BREWING: Happy
hour all day, 825 N. Cook St.,
Portland
PORTLAND BREWING: $10
Pitchers. 2730 N.W. 31st Ave.,
Portland; 503-228-5269
BREWVANA BREWERY
TOURS: Mississippin’ Walking
Tour. $69 1-4 p.m. www.expe-
riencebrewvana.com
ZOIGLHAUS BREWING: Trivia
night: 5716 S.E. 92nd Ave.,
Portland
ECLIPTIC BREWING: $20
Yoga & Beer 6 p.m. Ecliptic
Brewing. 825 N. Cook St.,
Portland
WIDMER BROTHERS
BREWING: Brewery Tours by
Reservation. $5 3 p.m. 955
N. Russell St., Portland; 503-
281-2437
EVERY TUESDAY:
ALAMEDA BREWING: $3
Pints and trivia. 4765 N.E.
Fremont St., Portland
ROGUE ALES: Wear a tiki shirt
and present Rogue Nation ID
card for $3 pints. All Rogue
Pubs in Oregon
BURNSIDE BREWING: $10
Growler fills. 701 E. Burnside
St., Portland
BACK PEDAL BREWING:
Trivia night. 7 p.m. 1424 N.W.
Flanders St., Portland
FORT GEORGE BREWERY: $1
off a pint when wearing your
Fort George gear. 1483 Duane
St., Astoria
PORTLAND BREWING: Free
pint glass with purchase of
PBC Seasonal. 2730 N.W. 31st
Ave., Portland
CASCADE BREWING BARREL
HOUSE: Tap it Tuesday 6 p.m.
939 S.E. Belmont St., Portland
BREWVANA BREWERY
TOURS: Beer Love in the
Pearl. $69 11-2 p.m.; www.
experiencebrewvana.com
WIDMER BROTHERS
281-2437
EVERY WEDNESDAY:
BREWVANA BREWERY
TOURS:Mississippin’ Walking
Tour. $69 1-4 p.m. www.expe-
riencebrewvana.com
GREEN DRAGON BREW
CREW: New Release 6 p.m.
928 S.E. 9th Ave., Portland
BUOY BREWING: Trivia Night
7 p.m., 1 8th St., Astoria
MUSIC ON MAIN 5-7 p.m.
featuring Full Sail and Bridge-
port Brewing beers. 1037 S.W.
Broadway, Portland
Burger and Pint. 6 p.m. 2730
N.W. 31st Ave., Portland
ROGUE DISTILLERY AND
PUBLIC HOUSE Trivia 7:30
p.m. 1339 N.W. Flanders St.,
Portland
ROGUE HALL: Trivia Night
7 p.m 1717 S.W. Park Ave.,
Portland
WIDMER BROTHERS
Reservation. $5 3 p.m. 955 N.
Russell St., Portland;
EVERY THURSDAY:
GREEN DRAGON: Meet the
Brewer. 5 p.m. 928 S.E. 9th
Ave., Portland
BREWVANA BREWERY
TOURS: Beer Love in the Pearl
$69 11-2 p.m.; www.experi-
encebrewvana.com
BREWVANA BREWERY
TOURS: Beers & Barrels $79
3:30-6:30 p.m.; www.experi-
encebrewvana.com
Pints 6 p.m. 2730 N.W. 31st
Ave., Portland; 503-228-5269
SEVEN BRIDES BREWING $6
Growler fills, 990 N. 1st St.,
Silverton
Welcome to the Oregon Craft Bee
Event information provided courtesy of the Oregon Brew
W
B
R
N
2
E
B
T
T
e
B
T
T
e
5 days.80,000 beer lovers.
100+ independent craft brewers.
july 27-31 | waterfront park
Taste a world of craft beer from the U.S.,
China, Germany, Japan & The Netherlands!
oregonbrewfest.com
C7-3772669V01

Provided by the Oregon
Brewers Festival
Many beer lovers consider
the Oregon Brewers Festival
– celebrating its 29th year
this summer – to be the pin-
nacle of Oregon Craft Beer
Month. Nearly 80,000 craft
beer lovers from all over the
world will make the pilgrim-
age to Waterfront Park at the
end of July to drink up what
the festival has to offer, con-
tributing more than $30 Mil-
lion to the local economy in
the process.
With numerous beer
events happening every day
of the week throughout Or-
egon Craft Beer Month, it’s
worth reflecting back to the
humble beginnings of the
Oregon Brewers Festival, an
event founded on the basis
of introducing microbrews
to the public, and appreciate
its influence on this month-
long celebration.
There were only seven
craft breweries in Oregon
back in 1988, and only 128 in
the entire country (there’s
more than 4,200 today).
All were invited to take
part in the original two-day
festival, billed as “the first
gathering and exhibit of in-
dependent brewers in the
United States.” Two-dozen
answered the call: brewer-
ies from Alaska, British Co-
lumbia, California, Idaho,
Minnesota, Montana, Ore-
gon, Washington and Wis-
consin sent one keg each of
their two finest beers.
“We expected 5,000 or so
folks to show up,” recollect-
ed founder Art Larrance.
“By the end of the weekend,
more than 15,000 had drunk
us dry! The public loved the
novelty of microbrews and a
tradition was born.”
This July 27th through
July 31st, the Oregon Brew-
ers Festival will serve 88
handcrafted beers from
independent craft brewer-
ies across the nation; each
brewery sends one beer,
representing more than 20
beer styles.
Recognizing the world-
wide growth of craft brew-
ing, the International Beer
Garden will offer another
25 craft beers from small
breweries from Japan, Chi-
na, Germany and The Neth-
erlands. Larrance came up
with the idea of the interna-
tional area three years ago,
when he visited Portland’s
friendship city of Utrecht
in The Netherlands and dis-
covered a nascent craft beer
movement.
“Here was a group of
brewers just beginning to
explore new flavors and
styles, just as we had in the
1980s,” explained Larrance.
“It made perfect sense to
develop a long term cultur-
al exchange with these in-
ternational brewers, where
we could share our passion,
knowledge and friendship.”
This year’s international
area will feature six Japa-
nese brewers (Baird, Iwate
Kura, North Island, Shiga
Kogen, Shonan and Y Mar-
ket); seven Dutch (De Mo-
len, Frontaal, Maximus,
Oedipus, Oersoep, Oproer
and Van Moll); one Chinese
(Jing-a-Ling); and two Ger-
man (Brauerei Nothhaft and
Lang Bräu). These brewers
will be on-site throughout
the festival to chat about
their beer.
The festival also highlights
live music, food booths,
craft vendors, a craft soda
garden and homebrew
demonstrations. Unlike
most beer festivals, this one
offers free admission; at-
tendees wishing to sample
beer purchase a BPA-free
polycarbonate tasting mug
and wooden tokens on-site.
Much has changed in the
craft beer industry since
1988, but the Oregon Brew-
ers Festival remains a be-
loved constant; a place
where beer lovers can raise
a mug with friends on the
banks of the Willamette Riv-
er and share in a collective
cheer to independent craft
beer!
Oregon Brewers Festival
set for July 27-31
er Month Official Event Calendar
wers Guild
WIDMER BROTHERS
281-2437
EVERY FRIDAY:
BREWVANA BREWERY
TOURS: Behind the Scenes
Tour $79 12-3 p.m.; www.
BREWVANA BREWERY
TOURS: Beers in the Hood
Tours $89 3-7 p.m.; www.
PORTLAND BREWING: Fill’r
Up Fridays. 2730 N.W. 31st
Ave., Portland
WIDMER BROTHERS BREW-
ING: Brewery Tours by Reser-
vation. $5 2 p.m. & 3 p.m. 955
N. Russell St., Portland
GATEWAY BREWING: Pop
up Beer Garden. Noon-6
p.m. 10625 N.E. Halsey St.,
Portland
SASQUATCH BREWING: New
beer release. 6440 S.W. Capi-
tol Hwy., Portland
EVERY SATURDAY:
ALAMEDA BREWING: $5
Growler fills; 4765 N.E. Fre-
mont St., Portland
DOUBLE MOUNTAIN BREW-
ERY: Brewery tours Noon 8
Fourth St. Hood River
BREWVANA BREWERY
TOURS: PNW is Best $89
12-4 p.m.; www.experience-
brewvana.com
BREWVANA BREWERY
TOURS: Beer Pioneers Tour
$79 3-6 p.m.; www.experi-
encebrewvana.com
GATEWAY BREWING: Popup
Beer Garden. Noon-6 p.m.
10625 N.E. Halsey St., Port-
land
HOPWORKS URBAN
BREWERY: Brewery tours 3
p.m. 2944 S.E. Powell Blvd.,
Portland
PORTLAND BREWING: Shirt
& Sixer $18 2730 N.W. 31st
Ave., Portland
PORTLAND BREWING:
Brewery Tours by Reservation
Noon-3:30 p.m. 2730 N.W. 31st
Ave., Portland
WIDMER BROTHERS
Reservation $5 2 p.m. & 3 p.m.
955 N. Russell St., Portland
EVERY SUNDAY:
BREWVANA BREWERY
TOURS: Smells Like Craft
Spirits $89 12-3 p.m.; www.
BREWVANA BREWERY
TOURS: Tour De Funk $89
2-6 p.m.; www.experience-
brewvana.com
PORTLAND BREWING: Kids
12 and under receive a free
kids meal with each paying
adult . 2730 N.W. 31st Ave.,
Portland
WIDMER BROTHERS BREW-
ING: Brewery Tours by Res-
ervation $5 1 p.m. and 2 p.m.
955 N. Russell St., Portland;
503-281-2437
PHOTO BY TIMOTHY HORN COURTESY OF THE OREGON BREWERS FESTIVAL
PHOTO BY TIMOTHY HORN COURTESY OF THE OREGON BREWERS FESTIVAL

SPONSOR CONTENT
July 1-4
Get your passes now
Use promo code Oregonian to receive 20% off Blues Basic
and Blues Buddy four-day passes
waterfrontbluesfest.com
Everyone needs a pass this year!
4 days, 4 stages, 120 acts,
Light-up-the-night
Fireworks spectacular
Leading brewbrewbr ingingin systems built in nearbyarbyarb Canbynbynb
By Aaron Cooper
The OregoOregoOr nian/Onian/Onian regoregore nLivenLivenLiv
When you think of deli-
cious local craft beer,beer,beer you
probably don’t think too
much about things like pol-
ished, insulated stainless
steel fermentation tanks;
custom-crafted impellers
made for precision mixing
of ingredients; and prod-
uct-transfertransfertransf piping designs.
But those are just the
kinds of things that the en-
gineers and fabricfabricfa ators at
JVNW, manufacmanufacmanuf turer of cus-
tom-made brewing systems
for the craft beer industry,
obsess over.
JVNW, based in Canby,
was established in 1981, and
quickly became a leading
provider to both the craft
brewing and wine indus-
tries. Since that time, the
company has expanded
to serve businesses in the
food, cosmetics, pharma-
ceutical and even alter-
native fuels industries. It
seems that JVNW can cus-
tom-design production sys-
tems for almost anyanyan product
that requires stainless steel
tanks, heat for processing,
and pressure for transfer-transfer-transf
ring processed ingredients
from one tank to another.
But manufacturing micro
brewing systems for brew-
eries and brewpubs remains
JVNW’s core business, and
the company has supplied
equipment to more than
600 breweries worldwide.
Jared McClintock, one of
JVNW’s two sales engineers,
is responsible for consulting
with brewery clients to de-
termine what their needs
are and begin developing a
unique plan to meet each
one. He sayssayssa JVNW’s staff of
seasoned, professionaofessionaof l me-
chanical engineers and proj-
ect managers makes a tre-
mendous differdifferdiff ence in the
company’s final product.
“Our engineers also brew
with the brewers they work
with,”th,”th, sayssayssa McClintock. He
sayssayssa it’s that kind of col-
laboration helps JVNW en-
gineers produce the most
efficient systems for their
clients.
As such, JVNW is the larg-
est manufacturer of craft
brewing systems in the U.S.,
specializing within a seg-
ment of the industry who
havehaveha outgrown their orig-
inal small-batch brewing
equipment, but who aren’t
yet large enough to require
mass-production systems.
“Our brewery customers
are all growing up, so they
want and need to upgrade,”
sayssayssa McClintock. “But at the
same time, they don’t want
to lose their craft brewing
roots.”ots.”ots.
One example is Deschutes
Brewery in Bend, which
buys tanks and components
from JVNW to add brewing
capacity and improve their
processes.
Brewpubewpubewpu system vs. micro
system: what’what’wha s the differ-differ-diff
ence?
It’s interesting to note that
a brewpub system is con-
figured for a brewer who
plans to produce manymanyman
differdifferdiff ent styles of beer
in smaller quantities for
on-premise consumption.
Think of a restaurant, which
has cold-storage room and
pours beers directly from a
tank.
A micro system is config-
ured for the brewer who
plans to produce a set num-
ber of core beers in large
quantities, primarily for
off-premise consumption in
kegs, cans and bottles.
While the needs of these
systems require differdifferdiff ent
types of equipment, JVNW
designs systems and serves
clients in both arenas.
These ‘brewhouses’ come
in a near-infinite variety
of configurations, manymanyman
custom-designed to meet
each brewer’s unique tech-
niques, beer types and pro-
duction goals. And, while
the quality and drinkability
of the finished product are
alwaysalwaysalwa the number one con-
cern, JVNW works closely
with clients to also ensure
both safetysafetysaf (for(for(f the brew-
ers themselves) and brew-
ing efficiency, which helps
the bottom line in what is a
highly competitive indus-
try.
A tour of JVNW’s 50,000
square-foote-foote-f Canby man-
ufacufacuf turing facility is like
walking through a metal
shop on steroids that’s lo-
cated inside an airplane
hangar. JVNW has also ex-
panded capacity with an
adjacent manufacmanufacmanuf turing lo-
cation in an effortefforteff to reduce
lead times and meet the
needs of their customers.
Inside, skilled metal fabri-fabri-fa
cators, working three daily
shifts nearly 24/7,/7,/7 cut and
assemble gigantic rolls of
high-gauge steel into cylin-
drical brewing tanks, which
can be used to brew up to
100 barrels (3,100 gallons)
of beer at a time. Other parts
of the manufacmanufacmanuf turing floor
are used for assembling and
testing entirely finished
brewhouse systems, which
include tanks for ingredient
intake, heating and mixing,
boiling and settling, and
brewing platforms; all cus-
tom-tailored for each indi-
vidual brewery customer.
One aspect of brewhouse
design and production that
JVNW takes very seriously
is sanitary design. Whenev-
er designing a new system
for a client, JVNW engineers
meticulously plan to make
every aspect of the system
– tanks, pipes, gauges – and
anytanytan hing else that comes
in contact with the ingre-
dients and the people who
use them – easy to access for
cleaning. AnyAnyAn piece of pipe
that appears to be a dead-
end is reconsidered, and
often thoughtfullytfullytf reconfig-
ured so that it will be easy
to cleanse between brew-
ing cycles. After all, quality
control is the industry’s lifelifelif -
blood, and it all starts with
the brewing equipment.
Learn more about how
great beer is brewed and the
equipment used to do it at
JVNW.com.
JVNW Senior Fabricator Randy Morris works on a new brew-
house in the company’s Canby, Oregon manufacturing plant.
PHOTO COURTESY OF JVNW
10 | Wednesday,Wednesday,Wednesday June 29, 2016 | The Oregonian
C7-3770973V01

com
To become a sponsor or exhibitor,
call 866-288-6198 or email travelfest@oregonian.com.
OCTOBER 15-16, 2016
OREGON CONVENTION CENTER
OregonLive.com/travelfest
Reach travel enthusiasts where they’re planning and
booking the perfect getaway. Exhibitors who sign-up
early may enjoy premium exposure at the event with
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SPONSORED BY
SPECIAL EVENTS:
July 1 - Friday
WATERFRONT BLUES FEST
(through 7/4) 12 p.m. Featur-
ing Deschutes Brewery beer
and food, Waterfront Park,
Portland
PORTLAND CRAFT BEER
FEST 4-10 p.m. $25, 1099 NW
Overton St., Portland
HOT TUB SCHOLARSHIP LA-
GER TAPPING PARTY 5 p.m.
All Rogue locations; www.
rogue.com
ANNUAL 4TH OF JULY GA-
RAGE SALE (through 7/4) All
Rogue locations; www.rogue.
com
HAPPY HOUR WITH PELICAN
BREWING 5–7 p.m. Rialto, 529
S.W. 4th Ave., Portland
SUNFLOWER IPA RELEASE
PARTY 5-8 p.m. McMenamins
23rd Ave. Bottle Shop, 2290
N.W. Thurman St., Portland
July 2nd - Saturday
PORTLAND CRAFT BEER
FEST 12-10 p.m. $25, 1099 NW
July 3rd - Sunday
PORTLAND CRAFT BEER
FEST 12-7 p.m. $20, 1099 NW
THE FORT OF JULY (through
7/4) Fort George Brewery,
1483 Duane St., Astoria
July 4th - Monday
RED, WHITE & BUOY Noon
Buoy Beer Co., 1 - 8th Street,
Astoria
RYE WHISKEY BARREL AGED
SRIRACHA STOUT TAPPING
PARTY 5 p.m. All Rogue loca-
tions; www.rogue.com
July 6th - Wednesday
MARIONBERRY SOUR
SAMPLING SOIREE 5 p.m. All
com
July 7th - Thursday
OREGON CRAFT BEER
MONTH TASTING 5 p.m.
McMenamins West Linn 2090
S.W. 8th Ave., West Linn
Beer events,Continued from Page 9
We Proudly distribute
these oregon beers
in the greater Portland, salem,
& Columbia gorge areas.
www.generaldistributors.com
503.656.9470
Like us on Facebook https://www.facebook.com/groups/196591896637/
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SUN
R IV E R B R EW
I
NG
C7-3771968V01

SPONSOR CONTENT
By Nigel Monk-Coens
The Oregonian/OregonLive
To most, any business still
shy of celebrating its third
anniversary, is anything but
distinguished. So while that
fact might remain true for
North Portland’s Ecliptic
Brewing, it couldn’t be any
farther from the truth in re-
gards to its owner and brew-
master, John Harris.
At its very foundation the
craft beer scene in Portland
should be celebrated for
not only its sheer size, but
for the immense diversity
that it offers. But, as is true
for the first day of school
every year, there is always
a certain level of comfort to
be found in seeing a familiar
face. The same is true in the
beer industry.
This year Harris is cele-
brating 30 years of working
in the craft beer industry,
and during that time, he has
been integral in the creation
of many of Oregon’s most
iconic beers. After starting
his career as a brewer at Mc-
Menamins’ breweries, Har-
ris worked for four years at
Deschutes Brewery in Bend,
wherehecreatedtherecipes
for classics like Mirror Pond,
Black Butte Porter, Obsidian
Stout, and the ever-popular
winter seasonal, Jubelale.
As if that wasn’t enough to
earn a pedigree as one of the
region’s best, Harris spent
his next 20 years in charge
of creating the Brewmaster
Reserve line of beers at Full
Sail Brewing in Hood River.
But when it comes to
talking with Harris, you will
be hard-pressed to hear any
of that directly from the
source. Because for him,
what’s most important is
not about one’s accomplish-
ments, its much more cli-
ché: it’s about making beer.
Ecliptic Brewing wasn’t
started because of any of
those accomplishments. In-
stead Harris saw the oppor-
tunity to utilize his decades
of experiences to build
something from scratch
that he could call his own.
He never saw Oregon’s vast
number of breweries as be-
ing a competitive environ-
ment, but rather, he viewed
it as a tremendous resource
that provides a diverse beer
culture with even more op-
tions to revel in.
The craft beer industry is
full of collaboration, and the
drive for creativity. At any
given time, a quick glance
at Ecliptic’s tap list speaks
to that very point. The drive
behind the creation of these
beers is something that has
never been compromised,
and that isn’t something
that is unique to just Eclip-
tic. It’s the narrative for the
entire local industry.
At the end of the day, Har-
ris isn’t special because he’s
been brewing great beers
for three decades. It’s the
fact that this industry has
been a crucial element in
Oregon for three decades. In
turn, the passion and drive
of people like Harris have
helped to pave the way for
the continual influx of great
craft beer.
Ecliptic isn’t just another
brewery, it’s a testament to
Harris’ passion to the indus-
try that has provided him
with so much.
Ecliptic Brewing built
on 30 years of passion
John Harris, Ecliptic Brewing’s founder, brought nearly three decades of brewing experience
to the brewery. Nearing its third anniversary, Ecliptic has quickly built a reputation for excep-
tional craft beer due in large part to Harris’ expertise.
PHOTO COURTESY OF ECLIPTIC BREWING
Alliance: protects watersheds
for better beer
watersheds by uniting with
other local craft breweries
that share our commitment
to environmental conser-
vation and amazing craft
beers.”
Cowdin believes that all
of the partners have shown
commitment. “We’re fortu-
nate in Oregon to have an
incredible craft beer scene
thanks to our water sourc-
es. The Bull Run Water-
shed—which Oregon Wild
has worked to keep pristine
over decades—has allowed
Portland to become a true
‘Beervana.’ Unfortunately,
not all our watersheds have
the same level of protection.
The Oregon Brewshed Alli-
ance is a platform for educa-
tion and advocacy beyond
just the environmental
community, with the poten-
tial to be a national model.”
She concludes by saying,
“As Oregon's craft brewing
community and consumers
speak up in support of forest
watersheds and clean water
as things they value, our
collective voice becomes
a stronger, more effective
conservation force. By pro-
tecting our water sources
with Wilderness and Wild
& Scenic River designa-
tions, defending our last
old-growth forests—the best
water filtration systems we
could ask for—and taking a
lead to enact more respon-
sible forestry laws, we can
ensure the health of our
landscape, our own health
and the health of the craft
beer community, which is
paramount to our state's
economy and our cultural
identity here in the Pacific
Northwest.”
Visit http://www.oregon-
wild.org to learn more.
Your beer may be brewed with water from Tamanawas Falls near Mt. Hood, a source protect-
ed in part by the Oregon Brewshed Alliance.
PHOTO BY MARIELLE COWDIN
LUNCH & DINNER 7 DAYS A WEEK HAPPY HOUR 3-6PM DAILY PRIVATE PARTIES
EST 2013
825 NORTH COOK ST.
PORTLAND OREGON, EARTH
BEER
FINE FOOD
COCKTAILS
C7-3772672V01

Rogue Ales specializing in barrel-aging
Crafting their own barrels with as much care as their beer infuses
unique character and depth into Rolling Thunder Imperial Stout
Provided by Rogue Ales
This July, Rogue Ales &
Spirits will release a special,
limited edition barrel aged
beer, Rolling Thunder Impe-
rial Stout.
Rolling Thunder Imperial
Stout embodies the Rogue
Revolution, brewed with
ingredients grown at Rogue
Farms, crafted by Rogue’s
legendary Brewmaster John
Maier, and ocean-aged in
barrels made by hand at
Rogue’s own cooperage,
Rolling Thunder Barrel
Works.
From Barrel
The Barrel to Bottle jour-
ney begins at Rolling Thun-
der Barrel Works in Rogue’s
hometown of Newport, Or-
egon.
Rogue acquired a set of
French WW II era vintage
coopering equipment be-
fore even knowing where
they were going to put it, or
who was going to make the
barrels. That’s when Rogue
Cooper (a Cooper is a bar-
relmaker) Nate Lindquist, a
long-time Rogue employee,
stepped-up and spent the
next year as an apprentice
learning the ancient art of
barrel making.
Today at Rolling Thun-
der Barrel Works, Lindquist
assembles, raises, toasts,
chars, hoops, heads, hoops
again, cauterizes, sands and
brands each barrel, one at a
time, all by hand. The bar-
rels are made with Oregon
White Oak, harvested just
up the road in the Oregon
Coast Range.
This isn’t the fastest way
to make a barrel, but it is
the Rogue way. Going slow
gives Lindquist complete
control over the process, al-
lowing him to custom craft,
char and toast each barrel
for the spirit or beer it will
age.
To Distillery
Before these newly-mint-
ed barrels see any beer, they
are put to work aging Rogue
Spirits Dead Guy Whiskey,
which is crafted with malt-
ing barley grown at Rogue
Farms in Tygh Valley, Ore-
gon.
During a year of aging, the
Dead Guy Whiskey imparts
its flavor into the oak, mak-
ing the Rolling Thunder Bar-
rels ready for the next step
in the journey.
To Brewery
Across the parking lot at
the Rogue Brewery, Brew-
master Maier crafts a spe-
cial batch of Imperial Stout
that’s unlike anything else.
Eight different types of
grains including oats and
Rogue Farms grown bar-
ley are brewed with Rogue
Farms hops, brown sugar,
sweet dark cherries, vanil-
la and chocolate to create a
bold character that’s perfect
for barrel aging.
Rogue Ales’ Cooper (barrelmaker) Nate Lindquist, hand-
chars barrels at Rolling Thunder Barrel Works. The barrels
are first used to age Rogue’s Dead Guy Whiskey, then Rolling
Thunder Imperial Stout.
PHOTO COURTESY OF ROGUE ALES
C7-3772796V01

SPONSOR CONTENT
July 8th - Friday
CPR BREWFEST PREVIEW
5-8 p.m. McMenamins 23rd
Ave. Bottle Shop, 2290 N.W.
Thurman St., Portland
July 9th - Saturday
MISSISSIPPI STREET FAIR
10-9 p.m. Featuring Ecliptic
and StormBreaker Brewing,
ississippi Street Fair
2ND ANNIVERSARY PARTY
12-9 p.m. Ex Novo Brew-
ing Co., 2326 N. Flint Ave.,
Portland
GRAND OPENING 3:30-6 p.m.
Pelican Brewing tasting. On
the Green, 32050 S.W. Char-
bonneau Dr., Wilsonville
July 11th - Monday
TOAST TO DON YOUNGER
5 p.m. All Rogue locations;
www.rogue.com
July 12th - Tuesday
BLISSFUL BREWS 5 p.m.
McMenamins Wilsonville Old
Church & Pub, 30340 S.W.
Boones Ferry Rd., Wilsonville
BEST OF PORTLAND PARTY
$22 5 p.m. Beer by Breakside
Brewery, 2220 N.W. Quimby
St., Portland
ROGUE BLACK CURRANT
ALE TAPPING PARTY 5 p.m.
All Rogue locations; www.
rogue.com
BLASPHEMOUS COLLAB-
ORATION SERIES 7 p.m.
McMenamins Crystal Ball-
room Ringlers Pub, 1332 W.
Burnside St., Portland
July 14th - Thursday
SAISON RELEASE 5 p.m.
Uptown Market, 6620 S. W.
Scholls-Ferry Rd. Beaverton
MEET YOUR MAKER 5 p.m.
McMenamins Edgefield-Dis-
tillery Bar, 2126 S.W. Halsey
St., Troutdale
July 15th - Friday
ROLLING THUNDER RUS-
SIAN IMPERIAL STOUT
WORLDWIDE DEBUT
RELEASE PARTY 5 p.m. All
com
PELICAN BREWING TAP
TAKEOVER, 6-8 p.m. Pacific
Growlers, 11427 S.W. Schol-
ls-Ferry Rd., Beaverton
July 16th - Saturday
15TH ANNUAL ROADHOUSE
BREWFEST 11 a.m. Mc-
Menamins Cornelius Pass
Roadhouse & Imbrie Hall,
4045 N.W. Cornelius Pass Rd.,
Hillsboro
ASTORIA BEER POP UP 5-8
p.m. McMenamins 23rd Ave.
Bottle Shop, 2290 N.W. Thur-
man St., Portland
July 17th - Sunday
MALT BALL $18 2-11 p.m.
Band and Brewery Collabo-
ration music fest. Mississippi
Studios, 3939 N. Mississippi
Ave., Portland
July 18th - Monday
RYE BARREL AGED MARI-
ONBERRY BRAGGOT BASH
www.rogue.com
July 19th - Tuesday
PUCKERFEST X Noon Bel-
mont Station, 4500 S.E. Stark
St., Portland
TAKE A SIP IN SW BEER
TASTING 6 p.m. McMenamins
Fulton Pub & Brewery, 0618
S.W. Nebraska St., Portland
DEAD GUY WHISKEY BAR-
REL AGED DOUBLE CHOCO-
LATE STOUT TAPPING PARTY
www.rogue.com
HAPPY HOUR WITH PELICAN
BREWING 5-7 p.m. Sidelines,
6001 NE Win Sivers Dr.,
Portland
LIQUID LONGEVITY BEER
TASTING 5 p.m. McMenamins
Oak Hills Brewpub, 14740
N.W. Cornell Rd., Portland
St., Portland
July 21st - Thursday
PELICAN BREWING’S PIRATE
PARTY 5:30 –7:30 p.m. The Pit
Stop, 10245 S.W. Canyon Rd.,
Beaverton
St., Portland
July 22nd - Friday
SELFIE FEST ROAD SHOW
5-8 p.m. McMenamins 23rd
Ave. Bottle Shop, 2290 N.W.
Thurman St., Portland
St., Portland
July 23rd - Saturday
PUCKERFEST X 11 a.m. Bel-
St., Portland
ROCK, PAPER, SCISSORS
TOURNAMENT 5–10:00 p.m.
The 649 Taphouse and Bottle
Shop, 18647 S.W. Farmington
Rd., Aloha
July 24th - Sunday
PUCKERFEST X 11 a.m. Bel-
St., Portland
July 25th - Monday
St., Portland
PARADISE PUCKER PARTY
www.rogue.com
July 26th - Tuesday
OREGON CRAFT BEER
MONTH TASTING 5 p.m. Mc-
Menamins Hillsdale Brewery
& Public House 1505 S.W.
Sunset Blvd., Portland
BUOY IN THE PEARL 3pm
Buoy Brewing is taking over
the taps, River Pig Saloon, 529
N.W. 13th Ave., Portland
LAGERFEST 6 p.m. Mc-
Menamins Cornelius Pass
Roadhouse, 4045 N.W. Corne-
lius Pass Rd., Hillsboro
ROGUE ALES OREGON
BREWER'S FESTIVAL OVER-
FLOW BRUNCH AND MONKS
MARCH 9 a.m. Green Drag-
on, 928 S.E. 9th Ave., Portland
ROGUE BUS TO OREGON
BREWERS FESTIVAL (through
7/31) 1339 N.W. Flanders St.,
Portland;
OREGON BREWERS FESTI-
VAL BREWERS PARADE 11:30
a.m. Melody Ballroom, 615
S.E. Alder St., Portland
29TH ANNUAL OREGON
BREWERS FESTIVAL Noon-9
p.m. Tom McCall Waterfront
Park, Portland
ROGUE 8 HOP IPA DRAFT
LAUNCH CELEBRATION AND
8 HOP IPA FIRKIN TAPPING
www.rogue.com
THE TASTING TECHNIQUE 5
p.m. McMenamins on Broad-
way, 1504 N.E. Broadway,
Portland
July 28th - Thursday
29TH ANNUAL OREGON
Park, Portland
THE PROPER TASTE BEER
TASTING 5-8 pm. McMenam-
ins Highland Pub & Brewery,
4225 S.E. 182nd, Gresham
OREGON CRAFT BEER
MONTH TASTING 5 p.m. Mc-
Menamins John Barleycorns,
14610 S.W. Sequoia Pkwy.,
Tigard
July 29th - Friday
THE OREGON CRAFT BEER
SUMMIT 2 p.m. Roscoe’s,
8105 S.E. Stark St., Portland;
29TH ANNUAL OREGON
Park, Portland;
SASQUATCH BREW AM GOLF
TOURNAMENT 8 a.m. $80
McMenamins Edgefield, 2126
S.W. Halsey St., Troutdale;
www.glenfalconerfounda-
tion.org
July 30th - Saturday
BARREL AGED BEER FEST
Noon Baileys Taproom, 213
S.W. Broadway, Portland
July 31st - Sunday
28TH ANNUAL OREGON
Park, Portland
BEN FEST VI 5 p.m. The
Official Closing Ceremonies to
Oregon Craft Beer Month.
Get up-to-the-minute event
updates at www.oregoncraft
beer.org/events.
Beer events: a month isn’t nearly long enough
C7-3772794V01
Maui Brewing
Mana Wheat
$
899
Bud/Coors
$
2099
Jester & Judge
Pineapple cider
$
829
Come See Our
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Per Carton

Horse Brass Pub: forty and still fabulous
By Nigel Monk-Coens
The Oregonian/OregonLive
It’s not too much of a
stretch to imagine how dra-
matically different the Port-
land area looked 40 years
ago. For one, the city’s two
beloved sports franchises
– the Trail Blazers and Tim-
bers – were without major
championship trophies to
their names. They were also
collectively about 8-years-
old, so we can let that stat
slide.
But while familiarity is
scarce, you can still find
it. You just need to know
where to look.
This fall, The Horse Brass
Pub of Southeast Portland
will be celebrating 40 years
of being an integral pillar of
the city’s beer scene – a time
mind you, when Portland
didn’t even know that it had
a ‘beer scene.’
TheHorseBrassPubprides
itself as being a ‘quintessen-
tial English-style pub,’ and
coming from a card-carry-
ing citizen of the UK, take
my word for it, they don’t
miss the mark on much.
One can almost lose them-
self in the historical mon-
tage displayed across the
dark wooden walls of the
pub if they aren’t careful.
But while 40 years isn’t
necessarily significant to
some – it’s the two unique
worlds that the Horse Brass
Pub has so delicately bal-
anced through its tenure
that should be celebrated
more than anything else.
Since the late Don Younger
purchased The Horse Brass
back on a dreary day In No-
vember of 1976, the pub has
stayed true to its aesthetic
and cultural roots of being
English at heart. But most
importantly, it stayed true
to being an outlet for Ore-
gon beers.
With roughly 50 of the
59 beers on tap being that
of the craft variety, and a
majority of those 50 being
among Oregon’s finest, the
Horse Brass hasn’t lost sight
on what’s important: of-
fering Portland something
different the moment you
walk through the door, but
understanding that one
doesn’t need to travel half-
way across the world to
enjoy some of the best beer
around.
What might be most
unique about the pub itself
is that it feels like it’s been
there for 40 years. In a city
where it seems as if a new
brewery or pub is opening
every day – there’s a certain
level of comfort in being
in a place that at any given
moment, you could find
yourself talking to someone
sitting in the exact spot they
were decades before – all
while drinking the newly
minted IPA from the brew-
ery down the street.
No matter one’s percep-
tion of the bar itself or what
being around for 40 years
really means, there is such
a special takeaway being
somewhere that evokes,
embraces, and encourages
tradition and history.
At the end of the day, what
makes The Horse Brass dif-
ferent from anything else
is that it has the immense
privilege of having JoEl-
len Piluso at its helm. She’s
been there since that dreary
autumn day in 1976, and has
worn many hats throughout
her years with the pub since
then. When Younger passed
away in January of 2011, Pi-
luso was tasked with con-
tinuing his extraordinary
legacy, and it doesn’t look
like its stopping anytime
soon.
But Piluso doesn’t invest
too much thought on all of
that.She’lljusttellyoutoor-
der the fish & chips, drink a
beer and play some darts, all
while enjoying the company
you’ll find inside.
+ The Oregonian | Wednesday, June 29, 2016 | 15
C7-3772688V01
Fall 2016
4040th
AnniversaryAnniversary
Horse Brass
Pub
59 CRAFT BEERS
ON TAP
FULL MENU
FULL BAR

ONE OF AMERICA’S GREAT FOOD CITIES MEETS ONE OF
THE COUNTRY’S PREMIER FOOD AND DRINK EVENTS.
SEPTEMBER 15-18. TICKETS AT FEASTPORTLAND.COM.
C7-3765302V01

OCBM_Official Guide_2016

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