For the Oregon Beer Growler
Dave Logsdon has been a key player in the craft beer world for more than 30 years. And for all that time, Hood River has been his home base.
His involvement with Full Sail Brewing Company is well known. He co-founded the brewery in 1987 and was the main brewer for a few years. But even before that in 1985 he founded Wyeast Laboratories, selling yeast cultures and other fermentation ingredients.
His newest brewing experiment is Logsdon Farmhouse Ales, founded in 2009. The 15-barrel brewery is in the barn on his rural property south of downtown Hood River off Highway 35. “The beer is influenced immensely by the terroir,” said Erika Huston, general manager of Logsdon Barrel House & Taproom. For example, The Conversion Northwest sour ale is brewed the traditional way by allowing the liquid to cool in an open, shallow vessel, resulting in spontaneous fermentation with wild yeast.
Huston said, “Our main challenge is to educate people to the palate about this style of beer. One of the first questions we hear is, ‘What is your IPA?’ We don’t have one.”
Logsdon characterizes these beers as Belgian saisons. Traditionally, they are malt forward with some fruit tastes and a dry, tart carbonated finish. Historically, they were brewed in the winter and served in the summer to farmworkers. Saisons have a very clean finish, but are complex to brew.
Last fall, The Logsdon Barrel House & Taproom opened in downtown Hood River. The idea for a taproom evolved as the reputation of the farmhouse ales grew. The brewery on his rural property was considered agricultural land and not eligible to host a taproom, according to Hood River zoning laws.
The Barrel House & Taproom was designed to resemble a Belgian-style brasserie café. Dave’s wife Judith Bams-Logsdon, a native of Flanders in Belgium, is in charge of the menu. Huston said, “She is very passionate about food. The menu was designed to be like what you would find in a Belgian cafe, and the beer and food share complementary flavors.”
The menu includes items like broodjes, Belgian sandwiches, and croque-monsieur, toasted ham and cheese on white bread. There are also seasonal entrees, such as a classic Flanders beef stew, Belgian waffles and crepes for dessert.
“We are definitely interested in spreading the word about the Belgian food emphasis here. It’s unique. There’s nothing else like it in Hood River,” said Huston.
The four core beers, available year round on draft and in 375-milliliter and 750-milliliter bottles, are Kili Wit, Seizoen, Seizoen Bretta and Straffe Drieling Tripel. “We’ll be adding the newest one, The Conversion Wit, like the regular but with wild yeast.”
Logsdon’s ales have won several awards, including a gold for the Seizon Bretta at the 2012 Great American Beer Festival, and are now available in local restaurants. Initially self-distributed, the ales are now distributed by Maletis.
“Many people have the idea that all Belgian beers are the same. The challenge is getting people to expand their horizons,” said Huston.
She has been a fan of Logsdon’s beer for several years. She previously worked at Saraveza in North Portland as a beer buyer and coordinator of the Portland Farmhouse & Wild Festival, usually held the last weekend in March. She met Dave and Judith in 2013 and loved their beer. When the opportunity came up to manage the taproom, she took it and moved to Hood River last October.
Last summer there was talk of a sale and move to Portland that never materialized. Logsdon and company are more firmly part of Hood River than ever before. Future plans are to “become a stronghold in the community,” said Huston. Logsdon is involved with Breweries in the Gorge, which is a nonprofit that promotes the beer makers in that region. The program is similar to the Bend Ale Trail, where customers can get stamps at each brewery they visit. And even though the founder hopes to step away from day-to-day operations, he will continue to oversee quality, develop new beers and participate fully in the Hood River community.