By Anthony St. Clair
For the Oregon Beer Growler
Whether a Eugene/Springfield local or visiting for a University of Oregon (Go Ducks!) home game at Autzen Stadium, it’s nice to have a pregame or postgame stroll … with beer, of course. The walking portion of this 1.5 mile route can be done in around 30 minutes. In addition to watering holes and restaurants, you’ll also take in an iconic cinema spot and go from near downtown Eugene to the heart of the UO campus.
Sam Bond’s Brewing Co.
540 E. Eighth Ave.
After parking your car in one of the city’s downtown garages (free on weekends), make your way east on foot, by taxi or by bus to our starting point. Nestled in between downtown and campus, Sam Bond’s is a natural evolution from its namesake, local favorite Sam Bond’s Garage. The iconic bar always has a good tap list, so it only made sense that the owners (also behind the scenes at both Plank Town locations and Cottage Grove’s The Axe & Fiddle) would want to dip their paddles in their own wort. You’ll start your tour with an excellent beer in a mellow setting: Think of it as the warmup stretch for the day’s stroll. Founded in 2013, Sam Bond’s Brewing supplies the Garage, and their 10-barrel brewhouse pumps out Northwest favorites, such as Sam I Am Beer (amber, get it?) and Crankshaft IPA, along with up-and-coming beers of interest: 50-Stone Scottish Wee Heavy, Accelerator ISA, Pre-Klassic Kolsch, and a stellar Filbert Brown made with hazelnuts. If your appetite needs food in addition to excellent beer, a full menu offers pizza, salads, paninis, pastas and more. Vegan and gluten-free options are available.
Beer Nut Mix: Mixed nuts slowly caramelized in butter, brown sugar, spices and Filbert Brown
Foundry Sampler: Seasonal assortment of cured meats, cheeses, tapenades and marinated vegetables with toasted bread
Elk Horn Brewery
686 E. Broadway St.
She’s from the Willamette Valley, he’s from Mississippi. When wife-and-husband team Colleen and Stephen Sheehan decided to step up from food cart to brewpub in 2014, it was only natural that they combine the Northwest’s food and drink sensibility with warm and welcoming Southern hospitality. The whiskey bar is well stocked, but the main event is Elk Horn’s 24 taps, pouring their own beers, ciders and sodas brewed by Rogue veteran Nate Sampson. (Lemon Pils just took home bronze for American- or International-Style Pilsener at the 2017 Great American Beer Festival.) The family-friendly space has racks for board games and plenty of big screens so you can catch the big game. If it’s nice, sit outside at least a little while: the comfortable, spacious screened patio quickly and surprisingly makes you forget that you’re near busy streets. The Northwest touch of Elk Horn’s food combines with a solid Southern pedigree, including hearty bowls, burgers, sandwiches, plus some salads and wraps to keep a few light touches.
Hushpuppies filled with jalapeno cheddar, served with chipotle aioli
Bayou Gumbo: chicken, shrimp, andouille sausage, okra, celery, bell pepper and onion, served with rice
Cafe Yumm! - On Broadway
730 E. Broadway
Just down from Elk Horn, our next stop brings us to a healthier, home-grown option. While waiting for your food, Ninkasi is on tap (with other wines and beers by the bottle). Raise a glass to Cafe Yumm! on Broadway, which recently celebrated its 10th birthday. Taking home The Register-Guard 2017 Readers' Choice awards for Lunch Bargain and Vegetarian (no easy feat in a former hippie town renowned for its veggie and vegan fare), Cafe Yumm! started in Eugene. Today, the Oregon benefit company has 20 locations in Oregon and Washington. Since you’re walking today, the six electric vehicle charging stations aren’t of use, but it’s good to know that you can charge your ride for free while you eat — and that this is the first restaurant in the country to offer solar-powered EV charging. Back to that food. Wraps, sandwiches and soups are available, but you are here for the Yumm! Bowl — and specifically, the magical, mysterious Yumm! Sauce. What’s in it? How does it get its savory yet tangy flavor? You will never know. You won’t care either, because this is the sort of vegetarian food that others aspire to (though chicken is available). Cafe Yumm! elevates humble rice and beans to satisfying, sumptuous fare, with organic ingredients, generous helpings of Yumm! Sauce, plus cheese, avocado, salsa, olives, sour cream and cilantro. It’ll fill both your body and your soul.
Original Yumm! Bowl
751 E. 11th Ave.
By now you are likely ready to walk and digest — a great time for an odd detour. Strolling south down Alder Street, we’ll turn right onto East 11th Avenue for the sake of seeing something that doesn’t exist anymore. Really, we’re paying some respect. 751 E. 11th Ave. is where parts of the 1978 zany classic “Animal House” were filmed. Home of the Psi Deuteron chapter of Phi Sigma Kappa fraternity from 1959-1967, the house fell into disrepair and was demolished in 1986. Today, perhaps as a sign of fate or irony, the site is now home to the School of Education and Counseling for Northwest Christian University. Head to the parking entrance and look for a boulder: it has a plaque that commemorates the Delta House location. Next time you watch “Animal House,” keep an eye out for other Eugene spots: much of the film was shot around the UO campus, the parade and road trip took place in Cottage Grove (and the marching bands were from Eugene’s own Sheldon and Churchill High Schools), and it’s thought that Greg and Mandy’s scene in the MG was filmed on top of Skinner Butte. Much of the movie’s wardrobe is local too: since John Landis had such a small budget, his wife Deborah thrifted for costumes at area secondhand stores. Nearly 40 years later, please stop and take a moment to reflect: No more will anyone dump a whole truckload of fizzies into the varsity swim meet. No one will deliver the medical school cadavers to the alumni dinner. And no more will Halloween see the trees filled with underwear. Oh well. “Grab a brew. Don't cost nothin’.”
Mashed potatoes and cheap lager
1214 Kincaid St.
After stopping to reflect on what was and no longer is, it’s time to turn around and head back to Alder Street. We’ll continue south, going past a row of little shops and eateries that continues as we turn left and head east on East 13th Avenue. Turning left onto Kincaid Street, it’s time for a classic. Right across the street from the eastern edge of the UO campus and located in the historic John Rennie house (built in the 1920s), Rennie’s Landing is a favorite watering hole. “We love our Ducks,” they say at Rennie’s, “but opponent’s fans are welcome too.” Fair enough. Also open for breakfast, lunch and dinner, sports of all kinds are showing on six TVs throughout the interior (and one more on the upper deck). Nine craft and specialty beers, two domestics and 2 Towns hard cider are pouring, but also check out the trademark Rennie’s Lemonade. Locally made art is sprinkled throughout the second floor, including sculptor David Thompson’s metalwork of a McKenzie River boatman, and paintings by George Von Der Linden (who also carved a signature whale over the fireplace). Over the front door hangs a large aerial photograph, taken in the 1930s, to help plan the site for what is now the Knight Library.
Breakfast and a Bloody Mary until 1 p.m.: ‘nuff said
Falling Sky Pizzeria & Public House
1395 University St., Room 46
Now we cross into campus itself, walking amidst the old brick and stone buildings and towering trees that give UO the world-apart feel unique to college campuses. Our final destination is at the heart of campus in the newly renovated Erb Memorial Union. The Pizzeria & Public House is Falling Sky’s third location (and part of why they expanded their downtown brewery). No stranger to local acclaim, Falling Sky recently was named one of the Best Microbreweries in The Register-Guard 2017 Readers’ Choice awards. Pouring 11 house and guest beers and ciders, Falling Sky offers a mix of seasonal, limited-release and flagship Northwest, Belgian-style, British-style, and German-style ales and lagers. Be sure to try Polar Melt Pale Ale, made with Glacier hops and a new yeast strain they’re experimenting with. This third location builds Falling Sky’s pizza menu that consists of house doughs, cured meats and produce that you’d find at the pizzeria’s sibling sites. Calzones, Italian sandwiches, soups, salads, bowls, wings and a kids menu are also available.
Vegan & Loving It: Roasted vegetables, spinach, squash, garlic, vegan white bean and red pepper sauce
The Reubenator: House-cured turkey pastrami, sauerkraut, caraway seeds, Swiss cheese, Russian dressing
Now that you’ve reached the end of our walking tour, you still have options. If you want to venture some more, you are still a stroll, bus, or cab ride away from other restaurants, sports bars and more. Want to keep your walk going strong? Head to the nearby Ruth Bascom Riverbank Trail System. A riverside walk and one footbridge can have you at Autzen Stadium in minutes.
By Anthony St. Clair
For the Oregon Beer Growler
A decade of hindsight later, it must have been a sign.
After months of planning, construction and delays, on July 5, 2005, Chip Hardy was finally ready to open the doors of Eugene’s The Bier Stein to the public. Soon, people would be able to purchase bottled beers and specialty craft beverages from all over the world.
There was just one problem.
“Cases of beer were everywhere,” says Hardy. “We had received a very huge order from Columbia Distributing.” So Hardy did the only thing he could: got the taps open instead. “We sold a lot of draft beer that day.”
A Sign of Things to Come
Co-owners and founders Hardy and his wife Kristina Measells had different plans, though. “The Bier Stein was originally supposed to be a craft beer store that you could eat and drink in,” explains Hardy. “Now we are a craft beer bar and restaurant that sells beer to go. What we have become wasn't our original intention, but we went with what our customers wanted, and it has been very successful.”
Listening to what customers wanted became an overall theme for how Hardy and Measells steered their course. Originally opening in a 2,100-square-foot space at 11th Avenue and Mill Street near the University of Oregon campus, it wasn’t easy to cram in 10 beer coolers, a kitchen, the 10-tap bar (later expanded to 12 taps) and seating. The Bier Stein quickly filled up with bottles, customers — and complaints: there just wasn’t enough room. “We had customers that stopped coming because it was too hard to find a seat,” says Hardy.
On April 15, 2013, The Bier Stein moved to a new location at 1591 Willamette St. The fully remodeled 12,000-square-foot bottle shop and restaurant features a large central bar, 18 LED-lit bottle coolers, 30 taps (and social media updates on tap changes), one cask engine, a private function area (with a separate 6-tap bar), a larger kitchen, and, above all, seating for 150.
The expansion made for other big changes too. Originally opening with a staff of three, The Bier Stein now employs 55, which “makes for a lot of HR work,” Hardy says.
More Breweries, More Selection, More Customers
Today, The Bier Stein is one of the largest beer bars on the West Coast, with a selection of more than a thousand beers, ciders, meads and other craft beverages. Its large selection and ongoing evolution is a response to a local and national craft beer scene that changes at a rapid pace.
“In the past 10 years, there are more breweries, more beer styles and better selection,” says Hardy. “We are able to give those breweries a showplace.”
However, trying to carry everything has to be balanced with tapping only what you can empty. “My sense on taps was only to have enough that we could sell and keep fresh,” explains Hardy. “We constantly rotate. Staying relevant means having an always-changing tap and bottle list, and the beer community has become more educated on what beer is.”
Public regard for The Bier Stein has also translated into accolades. In local newspaper Eugene Weekly’s annual “Best of Eugene” people’s choice awards, The Bier Stein regularly takes top slots for categories such as “Best Beers on Tap.” Readers of CraftBeer.com, the Brewers Association (BA) website for beer lovers, have also twice awarded “Great American Beer Bar” status to The Bier Stein for the Pacific region, as well as “Overall Great American Beer Bar” status in 2014.
“Winning this has given our place a sense of legitimacy,” says Hardy. “We are doing the right thing in the craft beer community: teaching, educating and tasting.”
Staying the Course
As The Bier Stein heads into its next decade, it’s time to celebrate — but also to stay true to their mission and customers. “We like having one location and doing it to the best of our ability,” says Hardy. “We’ll continue to provide our area with some of the best craft beers we can get a hold of and continue being one of the best beer bars in the country.”
July 6 marked the anniversary. A special selection of beers was available, including collaboration beers brewed with Agrarian Ales and Hop Valley. Anniversary plans also include “a large outdoor event” to be held later this summer.
For Hardy, marking The Bier Stein’s first decade is a big step on a long path that winds along with the larger community. “We are very happy the local craft beer community has supported us over the past 10 years, and we are also happy that our employees are so awesome,” he says. “The Bier Stein wouldn't be what it is today without them.”
Stories from the print edition of the Oregon Beer Growler.