By Patty Mamula
For the Oregon Beer Growler
Several of Central Oregon’s newer breweries are opening tasting rooms to showcase their beer.
The most recent one to start serving the public is The Vault Taphouse and Kobold Tasting Room, which began operating in downtown Redmond in July. Steve Anderson, founder and head brewer, designed the renovation of a decades-old building and adjacent open space into a pub and beer garden.
“In the 1930s and 1940s, all these old buildings had their own vaults,” said Anderson, “because people didn’t trust banks.” The vault in the taproom is now a walk-in cooler.
Anderson will continue to brew at his home in Bend on his original 2-barrel system, licensed in 2015. The Vault Taphouse will feature eight Kobold beers and 14 taps for other local offerings, including a cider and a couple nitro beers. The counters, tabletops and bar in the taproom were made from restored pine slabs from a cabin on Lake Cavanaugh in Washington that belonged to his wife’s grandfather. Acid-washed steel used as wainscoting adds to the rustic look. Inside and out, the business seats about 100. Westside Taco Co., an award-winning food cart founded in Los Angeles, has opened another in the beer garden space.
Chronologically, the next newest taproom is The Ale Apothecary in Bend, which opened in May. The unique, small-batch brewery — with its wild-fermented lagers aged in oak barrels — was launched in 2011 by former Deschutes brewer Paul Arney.
While the brewery itself is still on Paul and Staci Arney’s wooded property about 10 miles west of town, the need for more storage prompted they move into a small warehouse space in town near GoodLife Brewing. Even while creating room for barrels and bottled inventory, there was enough space left for a tasting room that’s run by Nora Smith and Kirsten Schopen. Both of their spouses, Jared Smith and Connor Currie, are involved in the brewing. “The idea for a tasting room was in the ether,” said Schopen.
Four vertical sections of the old bay doors, now replaced with an efficient roll-up garage-style opening, separate the tasting and inventory areas. They added handcrafted wooden tables, barrel stave stools and beer barrel hanging lights. There’s also plenty of room for Arney to display his family pharmacy relics — three generations of pharmacists’ collections — which also inspired the name of his brewery.
The popular vintage beers are aged up to 18 months in barrels and a year in 750-milliliter bottles. Usually, the tasting menu includes three or four different samples at $6 a 4-ounce glass. Or, tasters can purchase a bottle to sample and take out. “About eight out of 10 customers buy a bottle,” Schopen said.
“We have one of the flagship beers for tasting — the Sahalie or La Tache — and we might have a new bottle release with a couple others. We like to mix it up for the locals,” she said. “Still, many of the people who come here and know about Ale Apothecary are visiting from someplace else.”
The Ale Apothecary is one of those breweries that becomes a destination worth seeking out due to word-of-mouth, whether that’s in person at a bottle share or via a podcast. There was little-to-no pre-marketing for the tasting room, just a sign on the door that faces an alleyway saying it was coming.
The Bridge 99 Brewery tasting room opened two-and-a-half years ago when founder Trever Hawman moved the brewery out of his house to the current industrial location in northeast Bend. Amazingly, all of the 18 beers on tap are Bridge 99 brews. Amazing because brewers Hawman, partner Rod Kramer and Richard Anthony still work on the original 2-barrel system. That will change early next year when a new 15-barrel brewhouse is installed.
“With that system, we will have the capability to do 8-barrel, 15-barrel and double batches,” said Hawman. The major expansion will double the total space from 3,500 square feet to 7,500 with additional storage and a bigger seating area in the tasting room.
Hawman and others make a wide variety of beers. “We don’t really have a flagship, but the IPAs are bestsellers,” he said. Also popular are the barrel-aged red and porter, both resting in Bendistillery Rye Whiskey barrel for three months. One of the more unique brews Bridge 99 offers is an Irish ale made from a 100-year-old family recipe that one of Hawman’s former carpentry clients brewed with his father. The beer calls for buckwheat honey from Ireland, a dark, nutty honey the Irish made when Britain cut them off from sugar. Hawman wanted to recreate the recipe as close to the original as possible and also uses European malt and Irish ale yeast.
Hawman handles all sales and distribution to 40 or so accounts. “Our growth has been organic and steady. Word-of-mouth is our primary marketing,” he said. “We’re looking to expand into Portland and maybe Washington.”
And in case you were wondering, the brewery is named after a Forest Service bridge over the Metolius River.
The Vault Taphouse/Kobold Tasting Room
245 SW Sixth St., Redmond
The Ale Apothecary
30 SW Century Drive, Bend
Bridge 99 Brewery
63063 Layton Ave., Bend
By Gail Oberst
For the Oregon Beer Growler
There are lakes with landlocked salmon (they can’t get away!). There are huge fields of volcanic basalt and obsidian to explore. There are rivers that flow right through the middle of cities. There are unique Old West towns with horse rails. Best of all, any day/week/month in Central Oregon could include a visit to more than two dozen local breweries, many of which are expanding. Here’s an update on what’s happening in Central Oregon’s beer world this summer:
To the Sky and Beyond
Roger Worthington, Worthy Brewing’s owner, is watching his part of the universe expand — by 7,500 square feet, to be precise. The brewery and restaurant campus on the east side of Bend is growing to include a three-story observatory, topped off with a telescope that will connect the earthbound to the skies. The observatory is a silo-like structure rising at the edge of the brewery’s new covered outside patio on the ground floor. An open-air bar on a deck outside the second floor is also under construction and due for completion this summer.
Worthy Brewing’s expansion adds seating for at least 100 more patrons on the 2,400 square foot deck, according to Seth E. Anderson, architect at Ascent Architecture & Interiors. Details include custom furniture, lighting, circular staircases and unique bi-fold garage doors. A new banquet hall will also be a part of the $3.5 million renovation.
Monkless on the Move
Monkless Belgian Ales has moved their former 1-barrel, garage-based operation to a lucky space in Bend’s Northeast business district. The new location is not open to the public yet, but the building on High Desert Lane was once the home of 10 Barrel Brewing’s original shop. Chris and Jeremy Cox, former owners of 10 Barrel before it sold to Anheuser-Busch InBev last year, still own the building and have leased it to Monkless.
Monkless’ owner and head brewer Todd Clement, an organic chemist who graduated from University of California, Davis, spent the first 18 years of his post-college career missing his obvious connection to brewing, working instead in the pharmaceutical industry and then for a software company. His travels took him to Belgium, and his work brought him to Bend. “I grew to love Belgians,” he said. Clement started the brewery in 2014 with his friend Kirk Meckem, but recently purchased Meckem’s interest in the company. With a 10-barrel brew house in place, Clement in April gave up his full-time job and is now focusing on getting the expanded brewery online.
Demand for Belgians has increased in Central Oregon, as evidenced by presence of the style at other outlets like 10 Barrel Brewing, Bend Brewing Company and Crux Fermentation Project, Clement said. Already, Monkless has won kudos for its Pour Pour Pitiful Me, a high-alcohol quadruple fermented on cherries.
Watch for more Monkless in the months to come in Central Oregon brew pubs including Zydeco Kitchen & Cocktails, and White Water Taphouse in Bend. The beers are also on tap at The Abbey Bar & Bottle Shop in Portland.
Kobold Sells to More Outlets
How do you turn a quaint, Craftsman-style home in a quiet neighborhood into a quaint, craft-style brewery? Ask Steve Anderson of Bend’s Kobold Brewing. His 2-barrel system is tucked into an 800-square-foot building that looks like it came with his historic house, but was actually designed specifically for its purpose. Above the tight brewery is a second-story sales room with a small, sunny deck that looks like the perfect place for a cold beer on a hot day.
The shiny, new 2-barrel brewery is not open the public, but Kobold beers are on tap in the region. Anderson, a retired air traffic controller, originally got his college degree in architecture. He used those latent skills to design his brewery.
Anderson sold his first Kobold brews in December 2015 to Platypus Pub in Bend. Today, Anderson counts about a dozen outlets that carry his beer, including all three Baldy’s Barbeques, The Lot, Growler Guys, Broken Top Bottle Shop, White Water Tap House, Pour House Grill, Primal Cuts Meat Market/Growler Phil’s and Big Dog Growlers. By June, you may find any one of his three stouts, an IPA, a CDA, a blonde, a couple of red ales and an ISA on tap.
Stories from the print edition of the Oregon Beer Growler.