OHBA at Starshine Brewery

Wednesday evening we hosted our friend and colleague, Tiah Edmunson-Morton, in a little get-together at our place with friends and acquaintances. Tiah is the archivist for the Oregon Hops & Brewing Archives at the Oregon State University Special Collections & Archives Research Center of Valley Library, Corvallis, Oregon. She had come on her first official visit to Bend.

[I have been sadly remiss in writing about OHBA here. Previous mentions on this blog: Tap Into History: Oregon Hops & Brewing Archives Launch Party 4 Mar 2014 and In which I admit my slackardly tendencies once again run amok … 20 Dec 2013.]

We tried to bring some folks together that represent differing aspects of Bend’s hops and beer culture. We kept it “close to home” and brought in friends who are our most frequent beer drinking buddies and some folks we know but want to know better.

This was really a social event but one with a purpose, or perhaps purposes, for us. We were hoping it would give Tiah a chance to wind down some in between her two research days. And considering she walked all over Bend in 90°+ sunshine she deserved a relaxing evening of conversation and sipping local beers.

One of our purposes was to welcome Tiah to Bend. We helped what little we could with connections for her direct research. Another was to put Tiah in touch with some other aspects of Oregon beer culture. She has understandably been primarily focusing on hops growers and early craft brewing history in Oregon but is well aware that there is much more besides all of the new breweries.

We wanted to expose Tiah to a bit more of the consumption/consumer end of craft brewing and hops: folks who put on bottle shares, acquire certifications even if not directly in the industry, write local beer/brewing history books, blog, take and sell pictures of beer/breweries, cellar beer, visit breweries, …, drink the beer. There are also new hop growers, including some over here in the so-called High Desert of Central Oregon, and plenty of new breweries who need to begin considering their history and how best to conserve that. With all of that in mind, these are the friends we invited:

Miles Wilhem – Exploring Beer, Central Oregon Beer Week 2014; Smith Rock Hop Farm@whydrinkbeer

Miles and Jon & Sherri (see below) are some of the usual suspects that we’d be drinking with, although only infrequently together so that was nice. Miles is into putting on beer tastings as educational events, along with bottle shares. He was a major contributor to the small but hard-working team that put on Central Oregon Beer Week this year. He also is now the farm manager/foreman/handyman/do-it-all/? for Smith Rock Hop Farm. To us, Miles represents a lot about craft beer culture. He is also interested in being even more involved in areas he isn’t currently. Just recently he helped start Smith Rock Hop Farm in Terrebonne, Oregon and in my opinion the history of hops growing in Central Oregon needs to be captured from its birth/rebirth. [I’m going with rebirth as I suspected. One piece of evidence, see pg. 2 in the 1st of 2 massive PDFs of The Hop Press (2 parts here). And why you should follow @brewingarchives on Twitter.]

Jon & Sherri Abernathy – native Bendite, co-founder of Central Oregon Beer Week; author of forthcoming Bend Beer, The Brew Site, Hack Bend@chuggnutt @brewsite

Jon just is Bend beer. He grew up here. He knows most everyone and has for most of the lived craft beer history in Central Oregon. He just submitted the final manuscript for his forthcoming history of Central Oregon beer called Bend Beer. It is due out in Sep. Sara and I have had the privilege of doing some proofreading of the manuscript. We are looking forward to holding it in our hands and re-reading it. Jon was a co-founder of Central Oregon Beer Week three years ago and a big factor in its first two years. He is the primary author of both blogs, The Brew Site and the repeatedly award-winning, Hack Bend. Jon and Sherri hosted The Abyss vertical tasting back in January of this year. Months ago when Tiah and Sara and I were discussing potential Oregon beer blogger’s sites to scrape for the archive Sara & I suggested Jon’s The Brew Site blog. Really, without being directly involved in the industry, Jon just is Bend beer.

Bend Brew Daddy & Bend Brew Mama (Matthew & Lisa Ward) @bendbrewdaddy @bendbrewmama

I first met Bend Brew Daddy on Twitter a while back and we met in person at the Big Woody Barrel-Aged Festival in Portland back in Jan. We’ve seen each other here and there around town so it was nice to have them over. Matthew is tearing up the beer photography #beertography around Central Oregon and further afield, particularly via the Internet. Again, I think that the people in and around craft beer need to be documented. Matthew is producing fine works of art and having fun and making some money doing it, all the while supporting the breweries whose products inspire him. Also, we wanted to get to know Matthew and Lisa better.

Darin & Meghann Butschy – Oblivion Brewing

I first met Darin and Meghann exactly a year previous from this event. I was down at Broken Top Bottle Shop & Ale Café in the middle of the day hanging out and we were about the only folks in the bar this time of mid-afternoon. I was trying to behave but I was bored and buzzed and they were telling Jason that they were a new brewery in town and they’d like to bring some beer by and …. Once they were done chatting and Jason had wandered off, I took my toasty self over to the bar and introduced myself and gave them one of my cards. We chatted for a while and Sara and I’ve been there with them from their public start. Back when we lived closer and I could walk, I was at BTBS a lot in the afternoon when Darin (and once in a while Meghann) would be there. I was almost always drinking an Oblivion beer when he came in. I love Darin’s beers.

Meghann’s mind was blown when I mentioned to her that with them rapidly coming up on their 1st anniversary now it is time to start thinking about the history of the brewery and how to preserve that archivally. I truly like Darin’s beers and, to me, they are one of the very few standouts in all of our new breweries. So I am happy to help promote them. We also wanted to get Miles and Jon a little more familiar with Darin and Meghann and vice versa.

We sampled lots of local brews: Oblivion Aurora Golden Ale, Crux Double Cross, Crux Belgian Gale, BBC Scarlet IRA, BBC Sexi Mexi (thanks, Jon!), BBC Ching Ching, GoodLife Hat Trick triple IPA (quite tasty!), and GoodLife Mountain Rescue. Introductions were made. Conversations were had. Again, this was mostly social and just a start. Tiah is hoping to come back to Bend a few times in the future. And now when she reaches out to any of these folks they’ll know who she is.

Note: Starshine Brewery is the name of our [admittedly, currently nonexistent] home brewery. Untappd needs a name of a brewery, which also requires a named beer [our future massive Russian Imperial Stout is named Information Loss Paradox. Look it up. Being an aficionado of the many concepts and definitions of “information” makes it all the more intriguing to me in an ironic sense, among others. Especially for a massive RIS.] I got tired of not having a location for beers I was drinking at home and checking in so I had to create it in FourSquare/Untappd.

Tap Into History: Oregon Hops & Brewing Archives Launch Party

Oregon beer fans of all stripes will want to be at this event if they possibly can: The Oregon Hops & Brewing Archives (OHBA) is having their formal launch party titled Tap Into History at McMenamin’s Mission Theater (Portland), 28 March starting at 7 pm. This event is free and educational in the best possible way!

Beer folks in Portland—and further afield—really ought to consider being there if they can. Check out the line-up. We will definitely be there if the weather gods are cooperative. We already have a room reserved for the night at McMenamin’s Crystal Ballroom in a dash-up-and-back that Friday-Saturday. We are super-excited for this. As I mentioned back in December I have been entirely remiss from writing about OHBA here.  I hope to rectify that before (and after) this event but we are in the process of closing on a house in the next few weeks (and 1-2 weeks before this event) so no promises.

See below for links for more info but the Oregon Hops & Brewing Archives is a unit of OSU Libraries & Press’ Special Collections & Archives Research Center (SCARC). It is “the first archive in the United States dedicated to preserving and telling the intertwined story of hops and beer” and its mission is “to preserve the story of hop production and the craft brewing movement in Oregon” (from the OHBA page). Their 2-page pdf brochure (pdf) can be be found here.

Here is the event flyer [full-size pdf, 1 p.]: ohba-launch-event-022814-2

Flyer for the Oregon Hops & Brewing Archives Tap Into History Launch Party on 28 March 2014.

Flyer for the Oregon Hops & Brewing Archives Tap Into History Launch Party on 28 March 2014.

Event on Facebook https://www.facebook.com/events/771930049501856/

Here is the press release:

TAP INTO HISTORY WITH THE OREGON HOPS & BREWING ARCHIVES!

  • MISSION THEATER 1624 NW GLISAN ST., PORTLAND
  • DOORS OPEN AT 6:30 PM, PROGRAM AT 7:00PM, FILM SCREENINGS AT 8:30PM.
  • ALL WELCOME – PROGRAM FREE MARCH 28TH 2014

Contact Tiah Edmunson-Morton at tiah.edmunson-morton@oregonstate.edu or 541.737.7387 for more information.

Find out more about OHBA at

On March 28th we’re hosting “Tap into History,” an event at the Mission Theater in Portland to introduce OHBA to our diverse audience. We’ll bring together a panel for a public talk about brewing history in Oregon. Tiah Edmunson-Morton, OHBA archivist, will talk about the project and its impact. Peter Kopp, agricultural historian, will talk about his use of archival materials and the relevance for researchers. John Foyston, an Oregonian writer since 1987, will talk about his work documenting the Oregon beer scene. Irene Firmat, CEO and Co-Founder of Full Sail Brewing Company, will talk about her work as a female brewing pioneer. Daniel Sharp, PhD student in the OSU College of Agriculture’s Fermentation Science program, will talk about his research and the OSU program. The event concludes with screenings from Hopstories, a collection of short videos showcasing breweries in Oregon, and OPB’s Beervana, a documentary about the history of beer and the rise of craft brewing in Oregon.

Production of hops and beer are part of Oregon’s identity, engaging both the general public and the scholarly community with our rich history of researching and producing world-class hops and beer. From scholars to people with an interest in local and creative products, students to alumni, hops farmers to brewers, the opportunities for the community engagement and scholarly use are vast. Recognizing the need to document the intertwined story of hop production and the craft brewing movement in Oregon, the Special Collections & Archives Research Center at Oregon State University Libraries & Press established the Oregon Hops & Brewing Archives (OHBA) in 2013 to collect and provide access to records related to Oregon’s hops and craft brewing industries. As the first archive in the United States dedicated to hops and beer, OHBA will bring together a wealth of materials that will enable people to study and appreciate these movements.

“At its core, OHBA is a community archiving project” so come to this event to learn how you can help record and make use of the history of hops production and brewing in Oregon.

Seriously, beer/brewing/hops/history fans, be there! I hope to see you.

Michael Jackson’s Beer Companion

Michael Jackson’s beer companion.Jackson, Michael; Running Press 1993WorldCatLibraryThingGoogle BooksBookFinder

Read 11-24 June 2013

This book, published in 1993, is a bit of a time capsule. While all of these styles are still produced by someone, the beers and breweries featured are not necessarily still produced or in business. The books is lavishly illustrated as are most of Jackson’s books. The initial section, Exploring Beer, gives a little history and discusses ingredients. The heart of the book is the 3/4s of the content where he discusses each style, along with representative beers and breweries for each. Beer and Food discusses cooking with beer, matching beer with food, and features twenty-five recipes which includes several desserts. By the way, while there are a couple of vegetarian dishes the recipes are heavily skewed towards meat. The Reference Section includes the glossary and index, and a gazetteer for hunting the classic brews he mentions (or others). It consists of countries broken down by cities or regions and lists shops, breweries and beer gardens. Again, how many of these are still in business? Nonetheless, this is an interesting and still useful book.

I got this book from OSU Valley Library via Summit. Call no. TP 577.J271 1993.

Contents

    • Exploring beer
      • Never ask for “a beer”…
      • The renaissance of beer
      • A civilized drink
      • Taking a world view
      • Malt
      • Water
      • Herbs, spices and hops
      • Yeast
      • A beer-lover’s calendar
    • Great Beer Styles of the World
      • The lambic family
        • Lambic
        • Gueuze
        • Faro
        • Fruit beer
      • Wheat beers
        • Berliner Weisse
        • South German Weizenbier
        • Belgian wheat beer
      • Ales
        • British styles of ale
          • Mild
          • Bitter
          • Pale ale
          • English brown ale
          • Old ale
          • Barley wine
          • Scottish ale
          • Irish ale
        • Belgian styles of ale
          • Belgian ale
          • Flemish brown ale
          • Belgian red ale
          • Saison
          • Belgian golden ale
          • Trappist beer
        • Bière de garde
        • Altbier
        • Kölsch
        • American ale
        • Adelaide sparkling ale
      • Porters and stouts
        • Porter
        • Dry stout
          • Oyster stout
        • Sweet stout
          • Oatmeal stout
        • Imperial stout
      • Lagers
        • Dark lager
        • Vienna-style, Märzen/Oktoberfestbier
        • Pilsner
        • Dortmunder Export
        • Bock beer
      • Extra specialties
        • Steam beer
        • Smoked beer
        • Rye beer
        • Black beer
    • Beer and Food
      • Cooking with beer
      • Matching beer with food
      • Recipes
    • Reference Section
      • Hunting the classic brews: a gazetteer
      • Glossary
      • Index

Michael Jackson – The English Pub

The English pubJackson, Michael; Harper & Row 1976WorldCatLibraryThingGoogle BooksBookFinder  Read 1-4 October 2013

This is an excellent book that, I imagine, must sadly be a time capsule. It was published in 1976 and despite the English pub surviving for hundreds of years the last 37 years must have been tough on many of the venues Jackson mentions. Sure, many of the places probably still exist but do they still represent the reason he chose them? I would love to see what would change were he able to update this book today.

Contents:

  • A Unique Phenomenon: The role of the English pub
  • Sign Language: A history in the streets
  • Drinking Styles: The mystique of English beer
  • The Mirror Image: The graphic art of the brewer
  • Mahogany and Marble: Architecture and interiors
  • Playing the Game: Sports and contests
  • Singing and Dancing: The arts and the pub
  • The English Inn: Gastronomy and the pub
  • The Living Local: Social change and the pub

Drinking Styles: The mystique of English beer

“English beer is an acquired taste, or a series of acquired tastes, like oysters, steak tartare, or marron glacé. Like sex, it is a pleasure which can better be appreciated with experience, in which variety is both endless and mandatory. The pleasure lies, too, in gaining the experience: the encounters with the unexpected, the possibility of either triumph or disaster, the pursuit of the elusive, the constant lessons, the bitter-sweet memories that linger. Other countries have as many beers as England has, but no country can offer such a range of distinctive tastes” (49).

I love this quote although I think there may be a bit of patriotic overstatement going on.

The English Inn: Gastronomy and the pub

“Fish is served in a good number of pubs, as indeed it should be in a country with such a high proportion of coastline. No part of England is more than 60 miles from the sea, and the green and pleasant hills—not to mention the craggier ones—water every county with rivers” (155-6).

My check of Google maps shows this to be more likely closer to 95-100 (road) miles but that is still significant. Even as far west as I have come is about 180 miles from the sea and this is by far the closest I have ever lived to one. All in all, I quite enjoyed this lovely book full of interesting text and lots of pictures. I learned that both theatre and music halls arose in pubs before each splitting off into their own venues [see, Singing and Dancing]. Jackson’s loving descriptions of the sometimes quirky goings on at English pubs made me want to travel back in time and visit a great many of them. Highly recommended if you are interested in English pubs. I got this book from OSU via Summit. Call no. GT 3843 .A2 J25 1976.

Meier and Meier – Brewed in the Pacific Northwest

Brewed in the Pacific Northwest: a history of beer-making in Oregon and WashingtonGary Meier; Fjord Press 1991 (Western Writers Series No. 3)WorldCatLibraryThingGoogle BooksBookFinder

Read 21 July – 8 August 2013 

Comments:

This book, published in 1991, purports to list all of the licensed breweries in Oregon and Washington from the 1st in 1852 (Portland) to “the present” of 1991. They list 126 breweries in Oregon and 138 in Washington. But I do not know if those numbers take into account the microbreweries of the recent present which are listed in ch. 6, which includes 20 for Oregon and 15 for Washington. There they are all listed alphabetically by name and separated by Oregon and then Washington, unlike the ones in ch. 3 and 4 where the cities are listed alphabetically within their respective states.

The book is more than a simple listing of breweries, though. There are two introductory chapters on the history of beer and on the brewing process and requirements. There is an “interlude” chapter on Prohibition and another on saloons. There is a chapter which focuses solely on “The Big Three”: “Henry Weinhard of Blitz-Weinhard; Andrew Hemrich of Rainier; and Leopold Schmidt of Olympia” (129). The final chapter focuses on the rise of the microbreweries, although it is primarily a listing.

The listings are not simply a name within a city but contain a smattering of data on each brewery, if any was found. They range from the short, through the medium, to the more complete:

Coaledo: “This short-lived coal mining community in the Coos Bay area had a brewery from 1874 to 1875 that was run by Henry Tolle” (40).

Brownsville: “Mr. B. Clomer held a brewery license in this Linn County town in 1878 and 1879, but there is no record that a brewery was built or that any beer was actually made. Perhaps he couldn’t brew up enough support or financing to get going” (36).

Coos Bay (Marshfield, at the time): includes a lengthy listing, compared to the above two, listing several changes of hands of a brewery that existed from 1868 to 1912, along with a very short note about two other breweries (41).

The book includes lots of black & white photos depicting breweries, bottles, advertisements of assorted kinds, and other breweriana.

If you are interested in a bit of history on beer making in Oregon and Washington, with what purports to be a complete listing of licensed breweries up until 1991, then this book is for you.

Contents:

  • Foreword     vii
  • 1 The Universal Beverage     11
  • 2 Copper Kettles and Wooden Barrels      16
  • 3 Brewed in Oregon         30
  • Interlude One: The Infamous 18th Amendment     76
  • 4 Brewed in Washington     82
  • 5 Henry, Andrew, and Leopold: The Big Three     129
  • Interlude Two: “Belly Up to the Bar, Boys”: The Saloons     164
  • 6 In the Old Stye: The Microbreweries     170
  • Glossary     191
  • Source Notes     195
  • Bibliography      197
  • Index     203

My notes:

Foreword

First brewery established in Portland in 1852 (vii).

1: The Universal Beverage

Clearly pop history as no citations for things like: “… and an Assyrian clay tablet relates that beer was taken aboard Noah’s Ark” (11). While I call this “pop history” it is not meant as a denigration. It only means that the book was intended to be sold to people who would be put off by the apparatus of scholarly works. This seems to be a very well researched work that the authors claim took three years to research, and they comment on the sources used in both the foreword and in the source notes [see below]. There is also a bibliography that includes a list of books, newspapers and periodicals.

§ Beer in North America

1st recorded commercial brewery – “established in 1612 by a Dutchman and a Dane, Block and Christiansen, in New Amsterdam (New York).” (13)

§ The Advent of Lager Beer

“Lager beer revolutionized the American brewing industry by offering a lively foaming beer that was more palatable to most people than were the old-style beers.” (15)

2: Copper Kettles and Wooden Barrels

“Commercial brewing in the Pacific Northwest began in 1852, when a German immigrant named Henry Saxer established his Liberty Brewery at the new village called Portland in the Oregon Territory. He missed being the first brewer on the Pacific Coast by three years; that honor went to San Francisco brewer Adam Schuppert in 1849.” (16)

  • #2 1854 – Nicholas Delin in Steilacoom
  • #3 1855 – Emil Meyer in Walla Walla
  • #4 1856 – John Muench in Fort Vancouver
  • #5 1856 – J. J. Holman in Jacksonville
  • #6 1858 – Martin Schmeig in Steilacoom
  • #7 1859 – “Henry Weinhard bought the Muench brewery across the Columbia River from the city that would bring him fame.” (16)

Local hops and barley cultivation from around 1865. Shipped from San Francisco previously (16-17).

Book covers 138 breweries in Washington and 126 in Oregon (19 and earlier). [But see above count as I don’t know if this number reflects the microbreweries in ch. 6.]

§ How the Brewer Made His Beer

§ Pails, Kegs, and Bottles

Picture on p. 23 of a few of the 333 types of beer bottle stoppers patented in the US between 1880 and 1890. [333 in a decade!]

§ The Never-Ending Need for Ice, Ice, Ice!

§ Tall Windows and Stately Walls: Brewery Architecture

3: Brewed in Oregon

“Oregon has had 126 licensed breweries from 1852 to the present [1991].” (30)

This was across 53 cities, if not including the microbreweries from ch. 6.

Interlude One: The Infamous 18th Amendment

“By the time the 18th Amendment was added to the U.S. Constitution, effective January 16, 1920, Oregon and Washington had already been “dry” for four years by popular vote.” (76)

“Local option law” put in effect in Oregon in 1904 and in Washington in 1909, and some counties went dry (77).

“Home rule” laws made even more confusing – cities could make their own decision and be opposite of their county (77).

Nov 3, 1914 the “drys” won in both OR and WA “one chief factor in that surprising outcome was the vote of women, who had gained the voting rights two years before. It is estimated that three out of four of every women who voted chose prohibition” (78).

“Appropriate amendments were drafted into the states’ constitutions, and prohibition arrived in Oregon and Washington on January 1, 1916” (78).

I find that many people in the Pacific Northwest seem to be either unaware of this or perhaps they simply ignore it. But I fail to see how one can discuss Prohibition in the PNW and ignore this. Oregon and Washington were fully dry four years before national Prohibition and parts of each were dry for sixteen and eleven years, respectively. I had known about the start of Prohibition in 1916 for Oregon but I did not know about Washington or the earlier period of ridiculous complexity surrounding alcohol in Oregon and Washington until reading this book.

§ National Prohibition

4 Brewed in Washington

138 breweries, “since 1854, when Nicholas Delin first started making beer in Steilacoom. Two of the original breweries are still in operation, and a number of new smaller ones are producing beer for a loyal following” (82).

  • Spokane  – “… many breweries over the years, all of them now gone, except for two recent microbreweries that carry on the tradition” (104).
  • Vancouver – 1935, five men formed Great Western Malting Co.; three well-known brewers – Arnold Blitz of Blitz-Weinhard, Peter Schmidt of Olympia Brewing, Emil Sicks of Sicks’ Rainier Brewing Co., and Bill Einzig, manager; Morgan Kellett, operator. (123)

This was also across 53 cities, if not including the microbreweries from ch. 6.

5 Henry, Andrew, and Leopold: The Big Three

“Three of these historic beer plants, established long ago by their pioneer founders, are with us still, and they have grown to become the largest brewing operations in the Pacific Northwest, and among the largest in the country. We see their names daily as familiar memorials to the three old-time German brewers who created them: Henry Weinhard of Blitz-Weinhard; Andrew Hemrich of Rainier; and Leopold Schmidt of Olympia” (129).

§ Henry Weinhard and the Blitz-Weinhard Story

“In 1863 Henry Weinhard bought property away from the center of town, with only a single road into the place, and here he built his new brewery. It was on the same site where Blitz-Weinhard stands today. He called his new enterprise the City Brewery, …” (133).

In 1882 he replaced the wooden buildings with “what Oregon historian H. K. Hines called ‘an immense pile of brick, which covers the entire block,’ at what is now 12th and West Burnside.” It went from 11th to 13th St; the bottling plant was across the street on Couch St; stables for beer-wagon horses on 13th; large warehouse at steamboat docks (134).

Great philanthropist (134-6).

1890 – Output of 40k barrels/yr. Pacific Coast, Western states and territories, Portland (of course) and China, Japan, the Philippines, and Siberia (136).

Good employer (136-7).

Survived Prohibition by making soft drinks, fruit drinks, syrups, flavorings, toppings, and a malt extract for cooking (138).

Merged with the Portland Brewing Company of Arnold Blitz in late 1927 to become Blitz-Weinhard (138-9).

“After 1953, when Sicks’ Brewing Co. closed its Salem plant, Blitz-Weinhard was the only brewery in Oregon” (140).

“In 1977 Blitz-Weinhard was America’s fifteenth-oldest brewery. But the year 1979 marked the end to one of the last independent breweries. On January 31 of that year the Oregonian announced the sale of Blitz-Weinhard to Milwaukee’s oldest brewery, the Pabst Brewing Company, founded in 1844. …” (141).

Bought by G. Heileman Brewing of La Crosse, WI in 1983, which was bought by an Australian company, Bond Corp. Holdings, Ltd. in 1988 (141).

“Now” employs 350 people and brews 1.2M barrels/year (141).

§ Andrew Hemrich and His “Rainier Beer”

“The site at 3100 Airport Way South [was Ninth Ave. S.] is now the home of the modern Rainier Brewing Company” (photo caption, 144).

Sold the Rainier label to a San Francisco brewery when state Prohibition came in 1916 (146/147).

Sicks’ Seattle Brewing & Malting Co had bought back the Rainier label in 1938 (149).

Since the mid-50s the majority stockholder was Molson Breweries, Ltd. Sold by Molson to G. Heileman in 1977. Heileman bought by Australian company [see B-W above] in 1987 (150).

“Rainier Brewing Co. employs about 550 people, …” (150).

“The former pre-Prohibition Seattle Brewing & Malting Co. buildings in Georgetown at 6004 Airport Way South are worth a look too. (151). [Although I seriously doubt they still stand empty today.]

§ Leopold Schmidt of Olympia—”It’s the Water”

Interlude Two: “Belly Up to the Bar, Boys”: The Saloons

“Hollywood Westerns notwithstanding, much more beer than whiskey was downed in saloons. Except for certain arid regions of the Southwest, where it was impractical to import beer from distant breweries, kegs and bottles of ice-cooled beer were an integral part of the barroom inventory” (164).

“Before Prohibition, the saloon was strictly a male stronghold” (165).

§ The Tradition of the “Free Lunch”

Had to buy a beer first; foods were usually spicy and salty to bring on thirst (168).

6 In the Old Style: The Microbreweries

“These are the present Pacific Northwest microbreweries. Any or all are worth a visit.” (171).

Keep in mind that these are supposedly current up until some point in 1991. I would be interested if anyone knew of any missing breweries. Also, there is more information on each of these in the book.

Oregon Microbreweries

  • Bay Front Brewery & Public House – Newport; Opened July 1989 – companion to Rogue Brewery in Ashland
  • Bridgeport Brewing Company – Portland; 1984, Oregon’s oldest operating micro (171)
  • Cornelius Pass Roadhouse – Hillsboro; 1986, a McMenamin brewery (172)
  • Deschutes Brewery & Public House – Bend; 1988
  • Fulton Pub & Brewery – Portland; May 1988, a McMenamin brewery (173)
  • Highland Pub & Brewery – Gresham; June 1988, a McMenamin brewery
  • High Street Brewery & Cafe – Eugene; Nov 1988, a McMenamin brewery (174)
  • Hillsdale Brewery & Public House – Portland; First in the McMenamin chain; “As of April 1990, the McMenamins have opened seven other brewpubs in Oregon” (174).
  • Hood River Brewing Company – Hood River; fall 1988 (174-5)
  • Lighthouse BrewPub – Lincoln City; July 1986, a McMenamin brewery (175)
  • McMenamins – Beaverton; April 1990, a McMenamin brewery (176)
  • Oregon Trail Brewery – Corvallis; July 1987; Willamette Valley’s oldest brewery (176)
  • The Pizza Deli & Brewery – Cave Junction; July 1990
  • Portland Brewing Company – Portland; Jan 1986 (177)
  • Roger’s Zoo – North Bend; Jan 1987 (178)
  • Rogue Brewery & Public House – Ashland; 1988
  • Steelhead Brewery – Eugene; Jan 1991 (179)
  • Thompson’s Brewery & Public House – Salem; Jan 1990, a McMenamin brewery (180)
  • Widmer Brewing Company – Portland; 1985
  • Widmer Brewing Company – Portland; ” expanded in August 1990 to the second location” (180)

Washington Microbreweries

  • Big Time Brewing Company – Seattle; 1 Dec 1988 (181)
  • Duwamps Cafe & Seattle Brewing Company – Seattle; Nov 1990
  • Fort Spokane Brewery – Spokane; July 1989 (182)
  • Hale’s Ales – Spokane; “First established in Colville in the winter of 1983 …. The brewery was moved to Spokane in September 1991” (182).
  • Hale’s Ales – Kirkland; 2nd brewery, early 1987 (182-3)
  • Hart Brewing – Kalama; 1984 (Pyramid( (183)
  • Maritime Pacific Brewing Company – Seattle; Sep 1990 (184)
  • Noggins Brewery and Restaurant – Seattle; 20 Oct 1988
  • The Pacific Northwest Brewing Company – Seattle; May 1989 (184-5)
  • Pike Place Brewery – Seattle; Oct 1989 (185)
  • Redhook Ale Brewery – Seattle; 1982 (185-6)
  • Roslyn Brewing Company – Roslyn; May 1990 (186)
  • Thomas Kemper Brewery – Poulsbo; Jan 1985 (187)
  • Yakima Brewing & Malting Company – Yakima; July 1982 (188)

Glossary

Source Notes

Some general books on beer were helpful (195).

“The information on specific breweries came chiefly from primary sources, such as: historical records of the United States Brewers’ Association; contemporary newspaper accounts; business directories; county and state records; and the myriad of letters, documents, reminiscences, and advertisements concerning old-time local breweries in the archives of the 54 county and regional historical societies” (195).

State and local histories and profiles of noteworthy residents (195).

Bibliography

This book is definitely worth a look. After reading a hardback copy that I got from OSU Valley Library (TP 573 .U5 M45 1991) I purchased a used paperback copy (ISBN: 0940242532).

My “8 Ways To Celebrate Oregon Craft Beer Month”

A few days ago The New School tweeted a link to an article at Gadling.com (travel blog), “8 Ways to Celebrate Oregon Craft Beer Month,” by Anna Brones on 6 July 2013. Since I was on my way to Corvallis for a few days I found its timing serendipitous, especially suggestion #2. Thus, I thought I would use it to build a post around.

I had never heard of the Gadling travel blog before or of the article’s author, Anna Brones. Poking the site and especially her byline link, I must say I am slightly confused. It states that,”Anna Brones is a food and travel writer based in Paris, France. In her spare time, she heads up Foodie Underground.” Most of her articles are about Europe, although I did see one about train travel in the Pacific Northwest so perhaps she gets out here once in a while. Not a complaint at all. Just seems a bit random to me but then, hey, I’ll take folks talking up Oregon Craft Beer Month on a wider basis.

On to the article and what I am already doing that fits her suggestions:

1. Go to a festival

While not making it to the big one this year (Oregon Brewer’s Festival), we did attend the Whole Foods Summer Brewfest on Saturday, 6 July, which benefitted the Humane Society of Central Oregon. We tasted all of the following beers and one mead from Nectar of the Gods:

  • Deschutes Belgian Baroness
  • Stone Oak-aged Arrogant Bastard
  • Fort George 3-Way
  • Sierra Nevada Southern Hemisphere
  • Crux Castor Weizen
  • Hop Valley Vanilla Infused Porter
  • Full Sail Bohemian Pilsner

It was small but included these breweries and around four to six more. It was a tough choice for which beers to try and several we would have liked to sample we had to pass on since we were going to a movie afterwards.

2. Plan a road trip that involves at least five breweries

While I hadn’t actually “planned” out a road trip, per se, it is always my intention to visit the breweries when I go to Corvallis. And this trip was going to include one brand-new brewery, Mazama Brewing, and one new to me, the OSU Fermentation Sciences pilot brewery, where I had scheduled a visit for a tour and tasting. The following is a list of the breweries I visited in the order I got to them this time:

  • Mazama (brand-new; soft opened 31 May)
  • Block 15
  • Flat Tail
  • OSU Fermentation Sciences pilot brewery (new to me)
  • McMenamins Corvallis Pub (new to me)
  • Oregon Trail

I intend to write a post each about my visit to Mazama and the OSU Fermentation Sciences pilot brewery.

3. Buy beer and other assorted goods

The Fourth of July is mentioned so I will mention the 4th of July Coming Out Stouts party we had with 7 of our friends. Its name, which had a couple different variants, was in celebration of the Supreme Court’s DOMA and Prop 8 rulings and of my recovery from my recent surgery. We sampled 12 stouts and one porter while enjoying food, conversation and companionship on our back porch. Most of the stouts were already present although I did pick up another Cavatica Stout from Fort George (it comes in 16 oz cans and not 22 oz bombers like the others) and a Rogue Shakespeare Oatmeal Stout to pair with the other oatmeal stout I already had.

On 2 July I picked up bottles #7-12 of Black Butte Porter XXV from Broken Top Bottle Shop to round out my case. While I couple of days later I bought a Deschutes Teku goblet at the brewery to compliment the BBPs and other big dark beers from Deschutes.

No doubt other beers have and will be bought over the remainder of the month. As for other beer gear, yesterday I ordered a new Danby 11 cu ft DAR1102WE fridge to replace my much smaller Danby DAR440W as The Cellar. It won’t be delivered for two more weeks but I got an amazing price from Standard TV & Appliance who has it for 15% off through this Monday. Even without the sale it would have been much cheaper then Amazon or Home Depot.

4. Plan a weekend of “research”

The suggested “research” is browsing this Portland monthly article, “50 Best Oregon Beers,” to see which you can get if you live elsewhere. Since I do live in Oregon, I thought I’d see how many I have had so far. It looks like I have had 18 of the 50 so far, although I am fairly certain I have tasted 2-3 more of them.

As for research, especially if you put scare quotes around it, well, that’s what I do. Each week I have scheduled a minimum of one hour/day for four days of beer studying and research. I read beer books and magazines and websites and blog posts and so on. I try to review some of them and hope/intend to review more.

While in Corvallis I got 3 books from OSU Valley Library and bought 2 books and a magazine at The Book Bin. I am currently reading Bamforth, Charles W, ed. 2006. Brewing: New Technologies. Woodhead Publishing in Food Science, Technology, and Nutrition. Cambridge, England: Woodhead Pub. and I am re-reading Bamforth, Charles W. 2009. Beer: Tap into the Art and Science of Brewing. 3rd ed. Oxford; New York: Oxford University Press. I intend to write reviews of both.

Numbers 5 and 6 are run and drink, and bike and drink but due to my surgery I can neither run nor bike currently.

7. Try a new style of beer

This one is in theory harder to pull off than any of the others but succeed I did. At Block 15 in Corvallis I was able to try their IMP, a Belgian enkel or single. While touring the OSU Fermentation Sciences pilot brewery I was able to taste their Standard American industry lager and a Nordic Farmhouse Rye. That’s three new styles.

One could argue that I have drank plenty of standard American industry lager, which would be true, but I haven’t in a decade or two and I certainly  haven’t since I started seriously drinking craft beer. I still think I need to give the ubiquitous PBR a try soon but I can in reasonably good faith consider myself to have tried Bud/Miller/etc. and even a variant made with 016 hops instead of Willamettes.

8. Learn to homebrew

I tried this myself once back in the mid 80s while in Belgium with a British homebrew kit. It did not turn out well. I did help a friend on brew day with a Russian River Blind Pig clone back in June but I doubt I will get a chance to do so again this month. The books and magazine that I bought at The Book Bin are all on homebrewing, though, and one of the books from Valley Library is, so in essence the attempt is there.

No doubt I have missed something or the other but there’s my list of things done to celebrate Oregon Craft Beer Month as bounced off of some list of ideas.

The most important thing, though, is missing from the list. That is simply to experience and (responsibly) enjoy some tasty Oregon craft beer this month. Along with every other month of the year!

What are you doing to celebrate Oregon Craft Beer Month?