By Ezra Johnson-Greenough
For the Oregon Beer Growler
The internet was supposed to make life easier and solve humanity’s problems, so who figured it would take an online bookstore more than two decades just to get beer deliveries to your home right? When Amazon rolled out its Prime Now service in late 2014, home beer and wine deliveries were discussed, but it wasn’t until August of 2017 that the service launched in Oregon. Amazon is famous for helping kill off local and big-box book retailers, and some are now concerned they could do the same to grocery stores and bottle shops.
Prime Now is an app for your phone or device that lets you order items you’d normally find at large grocers: food, household supplies and gadgets. To use this service, you must be an Amazon Prime member, which for $99 a year is easily worth it if you do any other online shopping or video/music streaming. Products are shipped through the company’s regional partners, and based on my zip code that would be New Seasons Market, Whole Foods Market or Amazon’s local product center.
Ordering from each incurs a separate delivery fee (typically about $5) that’s waived when the purchase amount reaches a certain threshold. Amazon then adds a suggested $5 tip for the driver, which can be edited. Users choose a two-hour arrival window and it can be scheduled days in advance. If you’re in a hurry, one-hour delivery is available for a fee ranging from $4.99-7.99. Prices are comparable, if not exactly the same, as what’s in stores. Another benefit is the option to have your package left on a safe porch without signature (though you must be present with identification if purchasing alcohol).
Amazon’s Prime Now store is the only outlet in my zip code to ship beer, cider and wine (none of the hard stuff). There is a “Cold Beer” section with subcategories for “Local and Craft Beer” along with domestics, imports and specific styles. At this point, your choices are limited to the lineup you might find at your local mini-mart, but I suspect that will change — especially if there’s demand.
Under “Local and Craft Beer,” some might quibble with listings for Not Your Father’s Root Beer, Blue Moon, Elysian, 10 Barrel and Hop Valley, but that’s neither here nor there. More important to most is the local beer selection, which includes new and classic — but safe — hits from Breakside, BridgePort, Crux, Full Sail, Deschutes, Ecliptic, Fort George, Ninkasi, Oakshire, Pyramid, Rogue, Widmer and Worthy. National/international players are even more basic, like Corona, Guinness, New Belgium, Pacifico, Stella and, interestingly, Schofferhofer Grapefruit Hefeweizen.
I have now ordered from Amazon’s Prime Now service five times, three of them specifically for beer, finding mostly good results. The delivery often arrives on the early side of the two-hour window, and they take care to put the beer in a thin, but still temperature-holding, Mylar bag along with an ice pack. I encountered one issue with my first purchase of two bottles of Breakside’s flagship IPA in 22-ounce bottles (well-priced at $4.29 each) and a six-pack of Pelican’s Beak Breaker Double IPA. Shortly after placing the order, I was notified via email that the Pelican beer wasn’t available. The rest of the items came as usual, and there was no charge for the six-pack — though it was still listed as being available more than a week later.
Polling the hive mind known as my social media connections, I came across one other interesting snag that I tested myself. When requesting a seasonal release, you may not end up with the beer you intend. For instance, one person discovered that an order placed for Fort George’s Suicide Squeeze IPA actually resulted in the brewery’s 3-Way IPA being delivered. I attempted to replicate this by ordering Suicide Squeeze along with Breakside’s Toro Red (the site actually pictured the brewery’s What Rough Beast beer). I ended up receiving the 3-Way as well and the India Golden Ale by Breakside. The lesson: beware of accuracy when it comes to ordering seasonals. On the plus-side, it’s nice to get a refund and still keep the beer by sending in a complaint. This, however, highlights areas where online beer delivery will most likely always fall short — in selection and depth of knowledge.
“Delivery works best for replenishing staples,” says Carl Singmaster, one of the proprietors of Belmont Station in Southeast Portland. “For the consumer that prefers to drink primarily one widely available brand consistently, it makes a lot of sense. But for those who are constantly exploring and learning, I think they'll prefer to shop at bricks and mortar.”
“When customers need friendly interaction, real opinions, industry gossip or tips, that's where we come in. There's nothing virtual about it,” says Sarah Pederson, owner of North Portland’s Saraveza tavern and bottle shop.
With Amazon’s recent acquisition of Whole Foods, there’s a lot of concern that the massive company could push out mom-and-pop grocery and beer retailers. While most bottle shop owners I talked to think that Prime Now is more of a threat to big-box stores, they are still considering the possible consequences.
“We may lose some sales,” says Sean Campbell (aka John Beermonger), owner of The BeerMongers bottle shop and bar in Southeast Portland, “but I feel that is always a threat either from grocery stores or big liquor stores. Knowledgeable staff, good prices and good atmosphere should help keep the little guys in business.”
Sarah Pederson agrees, “I think Amazon grocery will affect grocery stores in the beer departments more than small bottle shops such as Saraveza. I can't imagine that all the time, effort, devotion and education we put into our selection on a weekly basis could be mimicked by a ginormous online store.”
In addition to the selection and expert customer support, Prime Now doesn’t offer details consumers want, like where their beer is coming from.
“I have so many customers who are very conscientious of what brands they purchase in regards to the ownership of the brewery,” says Sarah Pederson. “I don't know if these people refuse to shop at Walmart or on Amazon, but I'm curious to hear from them.”
The area where Amazon really could hurt small businesses is pricing. “The biggest concern is that a company of the scale and with the cash on hand of an Amazon can subsidize their service to undercut other retailers. The other concern would be if producers and distributors give them outsized allocations of limited-release beers,” comments Singmaster.
Beermonger is more concerned about the beer itself. “I know not all beer is stored properly. I see it in big stores, but also specialty stores. If people get inferior product that was stored and shipped under less-than-ideal conditions, they may blame the brewery for making bad beer. This is a problem that often comes up and I see this new delivery system increasing the likelihood of beer that is ‘off.’”
Overall, these craft-centric retailers were interested in following this new wave of beer delivery, but didn’t seem overly worried about competition. In some cases, they were even encouraging.
“I am all for consumers having as many options and choices available to them as possible,” says Singmaster. “For those that prefer to have their groceries delivered rather than visiting stores in person, there is no reason they shouldn't be able to put beer and wine into the mix.”
“Convenience sells. This move by Amazon and Whole Foods is a sign of the times, and we shouldn't be surprised by it. In fact, we should be prepared for more of it. People are very emotional, and often fearful, about big business and how it takes over. It's not necessarily a bad thing for the craft beer movement, but it sure is an interesting twist in this ever-changing industry.”
One thing is for sure, now that there are more ways to get beer delivered, Amazon won’t be the only one to get into the business. Additional specialty retailers are likely on the way. We already have draft growler beer subscription services in companies like Hopsy and bottle subscription through Tavour, among others.
By Pete Dunlop
For the Oregon Beer Growler
Belmont Station, Portland’s original bottle shop and beer bar, is hitting the ripe old age of 20. They’re celebrating with a 20/20 theme — 20 days of events for 20 years.
The party gets underway on Saturday, April 1 at the Horse Brass, where Belmont Station got its start in 1997. The Brass will have a collection of special beers on tap when it opens at 11 a.m. Some of those beers will have been made with help from Belmont Station staff.
At 1 p.m., guests will march up Southeast 45th Avenue to the current home of Belmont Station, where they will feature several bottle releases and more special beers on tap. The parade will include noisemakers, bubbles, signage and typical parade fare — though no floats.
“Twenty years is a nice milestone,” said Lisa Morrison, majority owner of Belmont Station. “Besides being a celebration for patrons, we’re honoring the contributions of people who made and continue to make Belmont Station what it is today. People like Joy Campbell, Don Younger and Carl Singmaster, not to mention our awesome staff, past and present.”
Another featured event, mini-Puckerfest, is set for April 7-9. They’ll be pouring at least eight sour beers at all times during the weekend. A number of special beers from well-known breweries will be released, including one from de Garde Brewing called, “The Station.”
“As part of Mini-Puckerfest, we’ll be doing another Battle of the Blends competition,” Morrison said. “Two teams made up of Belmont staff produced blends with Cascade Brewing. Patrons will vote on their favorite for the insufferable bragging rights.”
The weekend of April 14-16 will feature Bigger, Badder, Blacker drafts, featuring a Deschutes night with an Abyss variant, Black Butte 25-28 and a vintage bottle sale, plus other offerings through the weekend from Ninkasi, Fort George and more.
On Monday, April 17, the Besties celebration will bring together the folks behind the recent Oregon Beer Awards Small, Medium and Large Breweries of the Year: Baerlic Brewing Company, The Commons and Breakside Brewery.
Next up is the annual Samuel Smith's Salute on Tuesday, April 18. Tom Bowers of Merchant du Vin will showcase the iconic brewery and its place in modern craft beer culture. There will be bottles pouring at the bar and Bowers will lead the annual salute during the course of the evening.
The party finishes up on April 20, with Lagunitas tapping The Waldos’ Special Ale at 4:19 p.m. (so it can be in your glass at 4:20 p.m.). Sixpoint will contribute their Puff to the party (including Puff rolling papers) and Laurelwood will have a special 4/20-themed IPA.
Old-timers will recall that Belmont Station was the only place of its kind when it opened next to the Horse Brass. Campbell and Younger launched the small store because Horse Brass patrons were asking to purchase imported beers and other specialty items.
“We were just slightly more than an afterthought next to the Horse Brass,” said Chris Ormand, who spent a decade at Belmont before joining General Distributors last year. “We sold novelties, specialty food and offbeat videos, most of it imported from the U.K. And beer.”
The place stocked some 400 bottles in those days. It’s hard to fathom given present circumstances, but each bottle was displayed with a price tag. The actual beer was stored in walk-in coolers. Customers would make a list of what they wanted and give it to the clerk, who would round up the beers.
The beer selection has exploded, obviously. Modern Belmont Station carries some 1,500 beers, ciders and meads in bottles and cans, and also features 23 rotating taps pouring some of the best beer in the city. It’s a Cheers bar for many locals, as well as a destination for tourists.
“There truly was nothing like Belmont Station when Joy and Don launched it 20 years ago,” Morrison said. “It was a big deal when my business partner, Carl Singmaster, joined as co-owner, moved it to the current location and added the beer bar.”
Belmont Station is generally regarded as Portland’s premier bottleshop and beer bar. They were again recognized at the Oregon Beer Awards for just that: Best Beer Bar and Bottle Shop. But Morrison refuses to brag.
“I guess we are looked at as setting the standard for what a bottle shop and beer bar should be,” she said. “That’s something we strive for. I like to think we’re respected for our knowledgeable service, our friendly and cozy atmosphere and the fact that we've been consistent through the years.”
Stay tuned for information on next year’s big bash, when Belmont Station reaches drinking age.
Note: Many of the events happening during the 20/20 festival were still being finalized as this story went to press. Check the Belmont Station website for updated details.
4500 SE Stark St., Portland
By Pete Dunlop
For the Oregon Beer Growler
Chris Ormand got an offer he couldn’t refuse. And it didn’t come in the form of a severed horse head.
After more than a decade of formative fun at Belmont Station, Ormand is moving to General Distributors, where he will be craft brand manager. He’s been the purchasing manager at the Station, responsible for what makes it into the coolers and onto the floor, for many years.
“I’m moving on for a combination of reasons, definitely not just for money,” Ormand said. “I wasn’t unhappy. There have been many offers over the years. This was the first that was strictly craft-oriented. I’m delighted that I’ll be focused on what I know best, which is craft beer. Plus, I’ll be working alongside [VP of Craft/Specialty Beverage] Bob Repp, someone I’ve known and respected for years. ”
General is hoping to tap into Chris’s experience in inventory control and sales trends at the retail level. He’ll help them smooth the gap between distributor and retailers. His collection of industry contacts may also come in handy.
“Chris understands ordering and forecasting,” said Tiny Irwin, general manager at General Distributors. “He’ll help us manage inventory more efficiently and ensure that the freshest product reaches shelves. I also think his relationships will help drive sales for current partners and attract new ones to our portfolio.”
Ormand’s time at Belmont Station dates to 2005, when it was just slightly more than an afterthought next to Horse Brass Pub. They sold novelties, specialty food and off-beat videos, most of it imported from the U.K. There was beer, as well. The Station stocked some 400 beers in those days.
“We displayed a bottle of each beer with a price tag,” Ormand recalls. “All the actual beer was stored in giant walk-ins. Customers would make a list of what they wanted and we would gather it for them. It was horribly inefficient. But you couldn't ask for better product storage conditions.”
Serendipity landed Ormand at Belmont Station. He had moved to Portland from the Midwest in June 2004 and was living in an apartment near the business. Shortly after losing his coffee shop job at the end of the year, he ventured across the street to grab some bottles to celebrate his unemployment.
“Alex Ganum (who went on to found Upright Brewing) was working behind the counter. I mentioned that I was unexpectedly out of work. It turned out he had just accepted a brewing position at BJ's and was giving notice. He told owner Joy Campbell she should hire me. That led to several hours of chatting with Don Younger, who was a partner in the business, over pints. I agreed to start the next day, Jan. 5, 2005.”
He spent his first six months working in the bottle shop. When the buyer left to pursue another opportunity, there was little interest in the position. So it fell into Chris’s lap. Serendipity had struck again.
There have been a lot of changes over the years and Ormand has seen them all.
“Probably the biggest change was the relocation,” he says. “We were a small store with 400 beers and a bunch of novelties. In early 2007, we moved to the current space on Stark Street and became a true bottleshop, with more than 1,300 bottles and an attached beer bar. That was enormous.”
The best part of that story is that Belmont Station’s growth occurred slowly and organically, allowing them to build a customer base and beer selection while maintaining high standards of freshness and quality.
“I see new places opening nowadays with 1,000 beers right off the bat,” Ormand says. “I just shake my head because I know half of those beers will be stale before they sell. Our inventory here was built over time, which allowed us to mostly avoid that issue.”
Things have obviously changed a lot in recent years, during which the local brewery count and number of available beers has exploded.
“Demand for most imports has plummeted in recent years,” Ormand says. “That’s probably because we have local breweries producing great beers that are fresher and less expensive than their imported counterparts. Most people like local.”
The big exception to the import decline is sour and wild beers, which have gotten increasingly popular in recent years. Beers that were once “shelf turds” are now all the rage.
“I loved sour beers when I arrived at the Station,” says Ormand, “But we could hardly give the stuff away for years. We’d get Cantillon or Fantome and cases would sit for months. That flipped around 2011. All of a sudden, everyone was looking for those beers and cases would fly out to door.”
Portland being what it is, another big change is that consumers have gotten more sophisticated.
“Especially as it relates to freshness,” Ormand says. “I see more people checking bottled-on dates than I used to a couple of years ago. People have figured out that freshness matters. They won’t buy old beer, unless it’s something that’s going to be cellared.”
Belmont Station will carry on. With Ormand’s help, it has established itself as a world-class bottleshop and beer bar. Replacing him won’t be easy.
“There’s no way to fill Chris' shoes,” said Lisa Morrison, majority owner. “We aren’t just losing our purchasing manager. We’re losing our institutional memory, our historian, graphic designer, web designer and IT guy. He also has one of the best palates I've known. Fortunately, we have a great staff and we’ll get through this. But we’ll never be quite the same.”
Ormand looks forward to the excitement and challenges of his new role. He’ll be working with fewer products in higher volumes, shaping Portland’s craft beer landscape.
“Being able to choose what goes on the floor at Belmont Station has been awesome,” he says. “Being able to choose what potentially ends up in stores and on tap around the city is a step up. I’m looking forward to the challenge.”
By Peter Korchnak
For the Oregon Beer Growler
An unusual pub crawl in Southeast Portland on Oct. 10 proved that the ninth time can be a charm, too. After a series of eight walks that invited “brewers to go on nature hikes and make new beer inspired by edible and medicinal plants on the trail,” eager consumers burned a little more shoe leather as they made the trek from pub to pub during the Beers Made By Walking tapping. Oregon Beer Growler covered the original hikes in the August 2015 issue with the article “A Beer Walk in the Woods” and wanted to follow up on the process.
The Portland tapping featured 15 beers and one cider made by 11 commercial breweries, a homebrew club, and a cidery. All four participating pubs were within walking distance of each other. BMBW founder Eric Steen says that the beers “create a drinkable landscape portrait of Forest Park.” The bar hop, which transformed beers made by walking into beers consumed by walking, allowed people to literally drink in what Portland’s landscape has to offer.
While many people joined the informal walking tour, which started at Belmont Station at noon, members of the High Street Homebrew Club gathered at the last stop, Bazi Bierbrasserie, where their brew, Spruce Lee IPA packed a bright punch. Club member Bizzy Gross said the brew took some extra effort. “Spruce tips are out of season and distilleries buy them up to use in whiskey. But we finally found a supplier in Canada that sold us a pound for $50.” The inaugural tasting of the collaboration, made at Portland U-Brew, created a festive atmosphere. Club member Jax Zajdel spoke for many by saying, “It tastes like Christmas.”
The rest of the lineup at Bazi featured Belgian-style beers: Base Camp’s barrel-aged saison made with wild yeast harvested from an old-growth ancient forest preserve; The Commons’ saison featuring redwood and cedar bows and pine-smoked tea; Hopworks’ Belgian pale with licorice fern, wild ginger and maple syrup; and 10 Barrel’s sweet cherry beer with Belgian yeast.
The owners of Likewise, artists Adam Moser and Nancy Prior, also hosted one of the tappings thanks to a personal connection to Steen, who was Moser’s classmate at Portland State University. They also share a philosophy regarding support for fellow artists and a love of beer. “Art formalizes conversations in many different ways,” Moser said. “And beer is all about conversation.”
The lineup at Likewise included an IPA with cedar by Ecliptic, a strong ale with tips from four different trees by Hopworks and a German pilsner with wild red huckleberries by Widmer Brothers. Michael and Meredith Westafer, visiting Portland from Chapel Hill, N.C., said the event encapsulates what they think of the city. “The event brings two Portland institutions — beer and Forest Park — into public life,” said Meredith over a pint of Hopworks’ ale with vanilla leaf.
The Horse Brass Pub offered a grape root gruit by Burnside and Coalition, a saison with Hawthorn berries and lemon balm tea by Humble. While finishing an ESB by Hopworks, Carl Singmaster said he not only appreciated the fresh take on brewing that BMBW offers, but also the fact the event outgrew Belmont Station, which he co-owns and where the tapping exclusively took place from 2012 to 2014. “Local beer doesn’t get any better than this,” he said. Belmont Station’s offering included a red ale with cedar tips by Hopworks, a strawberry gose by Laurelwood, and a Reverend Nat’s cider with Hawthorn berries, dandelion and burdock root as well as a bagged garnish of Western red cedar wood chips.
Proceeds from the event benefited Forest Park Conservancy. Cody Chambers, who serves as the organization’s trails and restoration coordinator, led several of the walks. The program has not only brought people into the park; Chambers said, “it’s intriguing to see the brewers’ creativity bring the beers from inception to consumption.”
Because foraging in Forest Park is not permitted, brewers had to find ingredients they identified on their walks elsewhere. Brewers at Hopworks, where Steen works a day job as a communications coordinator, foraged for ingredients on trails along the Sandy River. The challenge for him this year, as the organizer of the tapping event, was identifying the right tapping locations. “Walking from bar to bar was a satisfying fulfilment of all those negotiations.”
This year, BMBW events were held in eight cities across five states. The Eugene tapping takes place Nov. 5 at The Bier Stein, with eight beers and ciders inspired by three walks in the area. Learn more at www.beersmadebywalking.com.
By John Foyston
For the Oregon Beer Growler
Even a cursory survey of why Portland is a great beer city turns up Fred Eckhardt's name — which was actually Otto Frederick Eckhardt, though I never heard anyone call him Otto — early and often. Eckhardt died peacefully of congestive heart failure at his North Portland home August 10, three months after the death of his partner of 60 years, Jimmy Takita. “He wasn't in much pain,” said friend and caregiver Tom Reese. “He just ran out of steam and went to sleep.” Eckhardt was 89, and the beer world he helped build will never be the same without him.
He helped foment the good beer revolution by educating brewers and beer drinkers with his books, columns and monthly tastings. His pioneering "A Treatise on Lager Beers" educated thousands of homebrewers in the late 1960s, and he and homebrew guru Charlie Papazian started America brewing.
His beer columns for The Seattle Times and The Oregonian talked about good beer back when most beer was pale gold, flavorless and brewed in large factories. Of course, as he put it, he was just writing about beer to inspire the fledgling craft brewers of the day to make something he wanted to drink so he would no longer have to write columns about Rainier Ale, aka "Green Death," a nickname partially inspired by color of the can.
He knew all about beer, about beer styles, about brewing techniques, about beer history, but the fact is that Fred Eckhardt was not a beer geek. Beer geeks rarely inspire and Fred did just that: He made Good Beer a club we all wanted to join, and having a pint with Fred was as much fun — and as educational — an afternoon as a person could ever hope to spend.
Tom Dalldorf, publisher of Celebrator Beer News, where Fred wrote a regular column, put it this way: "Fred was the cosmic giggle of beer. Everything was filtered through Smedley, his imaginary alternate persona, who took nothing seriously and suffered no fools gladly. How did a World War II Marine morph into perhaps the earliest craft beer authority with his first publication in the late '60s when craft beer wasn't even a concept?
"He wrote about homebrewing 10 years before it was legal. We traveled together in the early ‘90s to raucous homebrewer events in southern California where I first experienced his amazing speaking style. Sly, witty, off the cuff and just plain hilarious, he left his audience both shaken and stirred. He wrote for Celebrator Beer News for many years to the chagrin of our uncompromising copy editor. 'Dean of American Beer Writers?' she'd scream. Together we'd turn his disparate rants into something resembling English and the beer enthusiasts loved it. He was Fred. And there is a huge hole in the beer cosmos that will never be filled."
Eckhardt was a U.S. Marine in World War II and Korea, a photographer and a swim instructor well before he was a beer guru. His epiphany came with the Cuban Missile Crisis in the early 1960s: If the nukes did hit the fan, as seemed likely at the time, the post-apocalypse world would have little need for either swimming instructors or guys who took portraits of cute babies.
He remembered when he was a Marine, the mess sergeant always had a still going within hours of hitting the beach. "That sergeant was much loved," Eckhardt said, "and I realized people who make booze always are." That's when he set out to teach himself and others how to brew at home and take beer back from the mega breweries that had made it a bland, fizzy commodity.
Check with almost any American craft brewer or homebrewer and you'll likely find a copy of Eckhardt's groundbreaking "A Treatise on Lager Beers" (1969) and his "The Essentials of Beer Style" (1989) on the book shelves — and maybe even a copy of his 1992 book “Sake (U.S.A.)” on the history and technique of sake brewing.
He also wrote hundreds of columns for beer magazines around the world, as well as a newsletter for craft beer fans, "Listen to Your Beer," and for homebrewers, "Talk to Your Beer."
"It's important to remember that Fred was a voice alone in a sea of boring beer," says Alan Sprints of Hair of the Dog. "When breweries were closing or consolidating and beer was becoming more bland, Fred urged people to look for beer with real flavor. He was the spark that helped ignite the craft beer revolution."
"Fred will be missed by both all of us fortunate enough to have known him," said Carl Singmaster of the pioneering Portland bottle shop, Belmont Station, "and by those who never were so lucky, but who benefited from his championing what has come to be called craft beer.”
Karl Ockert was the first brewmaster at BridgePort Brewing and made his first homebrew from a recipe out of Fred's book. “When we were preparing the BridgePort brewery in 1984, Fred came over to check us out,” said Ockert, who's now with Deschutes Brewery. “I was awestruck to meet him. He was so kind and disarming you could not help but embrace him. Once we got the brewery running he came by with an old golf bag carrying his camera gear and in between liberal beer sampling, proceeded to shoot the BridgePort brewhouse in its primitive glory. I remember him wobbling out the door later that afternoon, cautioning Matt Sage and I about the dangers of working in a brewery and over-imbibing on the job. We were in our 20s and indestructible, but I was scared to death he wouldn’t make it home.”
Fred as mentor and inspiration is part of his outsized influence.
"It's such a loss that words seem irrelevant at best," said Mike McMenamin. "Fred was the complete package and a very funny one at that. As beginning brewers, he wanted to know what we were doing and, most importantly, why we were doing it. He was willing to taste whatever we were into, whether it be spirits, wine, beer, et cetera and find something positive to say about it even if there might not have been much to merit it. Fred was a great friend and mentor to us, along with his partner Jim Takita, who together were one of the world's great treasures. Fare thee well!"
Kurt Widmer of Widmer Brothers Brewing credits one of Fred's beer columns in The Oregonian for inspiring him to become a brewer. "Fred was always an enthusiastic member of the brewing community,” Widmer said. "Whenever he wrote for local or national publications, he invariably found positive things to say. I don't recall Fred ever writing an unkind review of any craft brewer, and that was so helpful to us in the earliest days when we were so desperately striving for awareness and credibility among local beer drinkers.
"On a personal note, it was one of Fred's columns in The Oregonian that inspired me to take up home brewing 36 years ago. Fred also continued to be a fan of our Altbier even though it seemed a bit much for local beer drinkers. He was a great guy to have a beer with and I will miss him."
The Widmer brothers repaid the favor: In his wallet, Fred Eckhardt carried the only “free Widmer beer for life” card that ever was or ever will be issued.
In 1997, Alan Sprints began brewing a beer called Fred in honor of his mentor. "Fred has been a big influence on my life, both in the beer world and as an example of how to be a good person," said Sprints. "His outgoing and compassionate personality, his desire to share his knowledge with others has made me a little better person. He inspired me to brew Adam (the first Hair of the Dog beer and based on a historical recipe Eckhardt found) and to create a brewery that is not afraid to be unique and different. I will miss his stories, his ability to wander through related subjects and still come back to the point, but most of all, I'll miss his smile. Cheers to you, Otto."
Sprints brings up a salient point. Fred was a Buddhist at heart, and he lived perhaps the most joyful life of any I've ever been privileged to know. He was happy, exuberant, irreverent, interested in everything, humble and above all, kind; and that's the legacy for us to perpetuate.
"Yesterday's news about Fred's passing brought me much sadness," said Chip Walton who did a fine interview with Fred for Brewing TV, "but also a great night remembering how awesome Fred was and how important he was and still is to the homebrewing/craft brewing world. My heart breaks for you, Fred's family and friends, Portland and all of American craft beer for our collective loss. May we hear Fred's laughter with every beer we enjoy."
Fred the Buddhist would want that; he'd want us to laugh with friends and enjoy the bounties of this beautiful world; and good beer, good friends, good stories, heartfelt laughter and a good long life well lived are chief among those bounties. Which is why Fred Eckhardt will remain an inspiration to all who knew him. Maybe we can even aspire to living in Fred's world, Tom Dalldorf said.
"I've pretty much given up on giving Fred assignments," Dalldorf said several years before Fred's death, "because he writes on whatever interests him and ignores the tedious requests of unenlightened editors. That's why we call his column 'Fred's World.' He's comfortable in it, and you can only hope that someday he invites you in as well. It's a pretty cool place to be."
Stories from the print edition of the Oregon Beer Growler.