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
In 2016, there was pizza. In 2013, there was a deli. But before all of that in 2012, there was just a brewpub called Falling Sky located in a downtown alley in Eugene. Throughout five years of change, there has been a constant:
“We want to be the most Eugene brewery in Eugene, the most representative of Eugene’s culture,” says co-founder Jason Carriere.
Instead of zigging before they zagged by focusing on territory, tap handles and shelf space, Falling Sky worked to grow a devoted local following. The business came together thanks to Carriere, owner of a homebrew store now named Falling Sky Fermentation Supply Shop, and Rob Cohen, who brought his experience with the restaurant industry. Ultimately, the two wanted a family-friendly neighborhood place.
But they did not expect what would happen next. The Falling Sky path has been different from other breweries, in part, because of the food. After barely a year in operation, Falling Sky had an opportunity to open a second location near other Whiteaker-area breweries. Expanding that quickly would be challenging, but the site was too good to pass up. It also gave them a chance to develop their food operation — the brewpub kitchen was cramped and constricted Cohen’s vision for the menu. The Falling Sky Delicatessen, which opened in 2013, elevated their fare: house charcuterie (the pastrami alone is worth a trip), pickles and fresh-baked breads.
In 2015, Falling Sky changed again. In addition to the popularity of the two locations, plus a few taps in the Portland area, the owners were in discussions with the University of Oregon about opening a space in what would be a newly renovated student union. Before that third location, a pizzeria, opened in 2016, Falling Sky expanded the brewery to meet demand.
“Both the deli and the pizzeria were surprises,” says Carriere. “The response we got from the community was great, and both of those were just opportunities that came along — maybe a little bit before we were ready for them — but we decided we had to take them anyway.”
After five years of massive — and sometimes not-entirely-expected — change, the Falling Sky team is looking forward to getting back to the basics of the day-to-day. The brewpub started with 25 employees and today has 75 across all three locations. With no more expansions or construction projects on the horizon, Carriere says he and everyone else is ready to focus on “investing time and energy into being one of the premier breweries in Oregon.”
Part of that is now dialing in the brewery expansion. “Because of the constraints of the building we’re in, as we planned we realized that if we wanted to put in additional tanks in the future, it’d be this huge ordeal,” explains Carriere. “We’d have to shut down the brewery and restaurant, because it’s challenging to get big equipment into the brewery.”
Falling Sky kept its current system but installed electrical and plumbing upgrades, along with other big equipment, such as a cold liquor tank, another whirlpool tank, four lagering tanks and two open fermenters. “Now we can do three turns in a day,” says Carriere, “where previously just trying to do two would have been a 6 a.m. to 10 p.m. ordeal.”
In 2012, Falling Sky produced 800 barrels and made an all-time brewery high of 1,111 barrels in 2016. Carriere estimates that the brewery could be on track to produce 2,000 barrels in 2017.
Not that they’re done adding new gear. An Energy Trust grant will help upgrade the brewery’s boiler. Automated grain handling is on the horizon along with installing a bigger pump for the brew system and adding an external grain silo. “We always hunted around for used brewing equipment that is interesting and cool, such as the Austrian-manufactured open fermenters,” says Carriere. “It’s part of our international theme to cobble together a little brewery museum back here.”
The upgraded brewery has also given Falling Sky the freedom to compete for more beer awards and take on new opportunities. As part of the grand opening for a new Whole Foods in downtown Eugene, the store approached Falling Sky about doing a beer. The final product, Retrograde Red, was available in 22-ounce bottles — a first for Falling Sky. “It was a good opportunity to test the waters more in a low-risk situation,” says Carriere. “It’s one of those things that we’d been meaning to look into, but didn’t have a reason — and then a reason came along.”
Now Falling Sky is pursuing limited bottle and can releases as part of a “presence of mind campaign,” instead of trying to compete for broader distribution and shelf space. “This gets our name out there so that when people see a different beer in a bar, maybe they’ve had our beer in a bottle, so maybe they try that other Falling Sky beer,” says Carriere. “We want to communicate to the state of Oregon that we are makers of quality beer, and that if you get one of our beers, any of our beers, it will be clean, drinkable and well-made.”
It’s about more than brewing beer and cooking food, though — it’s also about creating a strong culture. “What we’re building here is bigger than any one of us,” says Carriere. “People have worked for us, then left for other opportunities, and then came back. That speaks volumes about our family in the Falling Sky team.”
As local beer culture changes and the industry continues to grow, one thing surprises, humbles and motivates Carriere. “I’m amazed by the number of people locally who still, five years on, haven’t heard of Falling Sky. There’s still room for growth even in our own community, and that’s cool.”
Falling Sky Five Year Anniversary, March 1–31
Daily growler fill specials, brewery tours and tastings, special anniversary gear and apparel, brewer’s dinner, special-release and cellar beers, and more.
Falling Sky Brewing House
1334 Oak Alley, Eugene
Falling Sky Delicatessen
790 Blair Blvd., Eugene
Falling Sky Pizzeria
University of Oregon Erb Memorial Union
1395 University St., Room #46, Eugene
By Anthony St. Clair
For the Oregon Beer Growler
When it comes to college football, there is one place to be: Eugene.
ESPN's College GameDay program has broadcast from the city nine times, and earlier this year, GameDay’s Lee Corso declared that Eugene was “my favorite place, for me personally, to see a ballgame.” Average attendance in 2015 was 57,324 fans. The University of Oregon's Autzen Stadium is not only Oregon’s largest sports arena, it’s the loudest stadium in the country. It’s been called “intimidating” and “where great teams go to die.”
It’s also a hell of a lot of fun.
Tailgater Magazine agrees. In its 2016 list of Top 25 “tailgating meccas in college football,” the No. 1 spot went not to Alabama or Michigan State or Notre Dame. It went to Autzen Stadium.
It’s no surprise. Autzen is where, at the end of the third quarter, the crowd dances while the toga party scene from “National Lampoon's Animal House” (filmed in Eugene, by the way) plays — complete with the song “Shout” blasting. Autzen is where a foghorn sounds every time the Ducks score. (OK, granted, that foghorn’s been getting leaned on less this season than usual, but it’s not the destination, it’s the journey, right?)
Autzen is also set in one of Oregon’s meccas not only for tailgating and college football, but for craft beer. Eugene is where game day turns the city green and yellow, from the flags flying on vehicles driving in from all over the state to the face paint and clothing covering fans marching to Autzen en masse.
So wherever you are in the Eugene area, here are tips for enjoying the game and a good beer, whether it’s pregame, around town, tailgating outside Autzen, or finding the party inside at the Moshofsky Center (the "Mo") next to Autzen.
Transportation tip: Parking at Autzen is no picnic. The stadium is walkable from many parts of the campus area and downtown Eugene. Check your favorite mapping app for directions. Lane Transit District also offers a park-and-ride shuttle to and from the stadium.
Depending on kickoff time, you may need anything from a hearty breakfast to a little pregame snack. Maybe you aren’t going to the stadium and need to know where to be. Or, maybe you’re watching at home, but need to stock the beer fridge. Bring your growler! Eugene’s got you covered. All hours listed are for Saturdays.
The Bier Stein
1591 Willamette St., 541-485-BIER, thebierstein.com, 11 a.m. to midnight
With more than 30 taps and 1,000 bottled beers and ciders from all over the world (plus many staff are certified Cicerones), The Bier Stein is your spot to stock the beer fridge.
1689 Willamette St., 541-343-1542, brailseugene.com, 7 a.m. to 3 p.m.
Since The Bier Stein opens at 11 a.m., cruise a block down and have breakfast first. Brails is a perennial fan favorite, taking Eugene Weekly’s “Best hangover breakfast” top spot for years running. That’s good to know — you might need to go there tomorrow, too.
20 Centennial Loop, 541-484-4355, thecoolerbar.com, 7 a.m. to 2 a.m.
Oddly enough, few bars are near Autzen. The closest is The Cooler, a large sports bar that prides itself on big-screen TVs; a simple, yet tasty, pub fare menu; and booze aplenty.
263 Mill St., 541-636-3889, coldfirebrewing.com., noon to 11 p.m.
One of Eugene’s newest breweries, ColdFire, is catching fire with their European beers, Northwest flair, imagination and solid brewing chops. Located just across the Willamette River near Skinner Butte, hit ColdFire for a pint or growler fill. You’re also near the city’s riverside bike paths and can walk the 1.3 miles from ColdFire to Autzen in about 30 minutes.
Elk Horn Brewery
686 E. Broadway St., 541-505-8356, elkhornbrewery.com, 11 a.m. to 11 p.m.
Bordering the UO campus, Elk Horn was founded by the folks behind Eugene’s popular Delacata food cart. Elk Horn bridges the gap between beer, cider and wine. Also check out their Southern–Northwest fusion food menu.
Falling Sky Pizzeria
UO Erb Memorial Union, 1395 University St., Room #46, 541-485-1275, fallingskybrewing.com, 11 a.m. to 1 a.m.
After opening this past summer, Falling Sky’s third location has quickly become a popular spot for UO students and faculty, as well as the greater community. Enjoy game day on campus with a pint and an innovative pizza.
McMenamins North Bank
22 Club Road, 541-343-5622, mcmenamins.com/northbank, 11 a.m. to midnight (opens 10 a.m. home game days)
You’ll be able to hear Autzen while sitting by the Willamette River. Just a hair over a mile from the stadium, McMenamins North Bank has a spacious restaurant and cozy bar. Weather permitting, don’t miss the riverside deck, and TVs inside will make sure you won’t miss the game.
444 E. Third Ave., 541-653-8509, ryeon3rd.com, 5–10 p.m. (bar opens 4 p.m.)
If you want something a bit more refined for your game day pleasure, or an evening spot, Rye offers French-style cuisine, craft cocktails and a selection of Oregon beers in a rustic-chic setting.
Steelhead Brewing Company
199 E. Fifth Ave. #1, 541-686-2739, steelheadbrewery.com, 10 a.m. to 11 p.m.
Located in Eugene’s Fifth Street Market area, Steelhead has been serving tasty pub fare and pouring beers (racking up 24 medals) for 25 years. Head here before the game or hole up in a comfy chair and watch the action unfold.
Sidelines Grill & Sports Bar
77 W. Broadway, 541-654-4690, sidelineseugene.com, 11 a.m. to midnight
Keep it simple: food, drink, sports. In the heart of downtown Eugene, Sidelines focuses on the fundamentals with pub fare and beer and 10 HD TVs ensure you don’t miss a moment.
SweetWaters on the River
1000 Valley River Way, 541-341-3462, valleyriverinn.com, 6:30 a.m. to 11 p.m.
Coming from out of town or just want a scenic riverside spot to enjoy a pregame meal and a nice beverage? Head to Valley River Inn and its SweetWaters restaurant (there’s also a lounge and bakery). One fan’s tip for early game days: head to SweetWaters for brunch (and a Bloody Mary), then walk it off on the riverside path to Autzen. Another plus? If you need to stock up on UO gear, The Duck Store is across the parking lot in Valley River Center shopping mall. You can also park there and take a shuttle to the stadium.
Tailgating Outside Autzen
Four hours before kickoff, Autzen Stadium’s parking lot opens — and is promptly taken over by thousands of tailgaters, many with RVs and tents that are ready to hold the party. Some people come just for the tailgating and aren’t even going to Autzen for the game. It’s easy to see why.
“Being outside of Autzen is a different experience on game day,” says John Procopio, a longtime Eugene resident and Duck fan. “The lead up to the game is like getting ready for a vacation or the night before Christmas. All this excitement and anticipation builds. It’s one of the best parties and people watching to celebrate not only Duck football, but being in Oregon.”
Procopio is one of many fans who come to the tailgating area with their own six-packs, growlers, bombers and plenty of cups — after all, game day is about the community and what says community more than sharing good beer with friends? “I want my ‘A’ beer — something special, something nice, like you’d want for your birthday,” says Procopio.
To get the best experience, bring something to share and just start talking with people. Offer a frosty beverage, strike up a conversation and you’ll be part of the tailgating team in no time.
Want your tailgating a bit more laid-back? In nearby Essig Field, a free, family-friendly outdoor area holds a food court, complete with a tent dining area, a beer garden highlighting local beers and televised game coverage. Some fans stay here the whole time.
In the Moshofsky Center
Once inside Autzen, you can’t have beer at your seats. No matter. That’s what the Moshofsky Center is for. The 117,000-square-foot Moshofsky, or “Mo” for short, opened in 1998 as a covered practice area for the Ducks. Today, UO uses the Mo as a massive area for food, drink and other entertainment. From sit-down meals to live music, beer taps for grownups and bouncy castles for kids, the Mo accommodates thousands of fans on game day. Your ticket to the game is also your ticket for the Mo, and fans can go back and forth throughout the game. You won’t miss the action either — there are TV monitors and even a scoreboard synced to Autzen’s scoring system.
The Mo opens three hours before kickoff and 90 minutes before the stadium itself is open to fans. Head there early to scope out a spot at one of hundreds of tables. You’ll find the beer garden in the back, with a range of craft and standard beers.
Whether around town, tailgating or in Autzen, for Procopio “it’s all about the sharing, the social experience and in our state we have such amazing access to get good beer. Game day is the perfect day to celebrate Oregon and Oregon beer.”
Stories from the print edition of the Oregon Beer Growler.