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 Anthony St. Clair
For the Oregon Beer Growler
When Alesong Brewing & Blending opened its 2,500-square-foot facility in an industrial area of west Eugene in 2016, it was just the beginning.
“The dream since we all came together to start Alesong has been to have a brewery in the country, somewhere we can brew beer that reflects this little piece of the Willamette Valley,” says Doug Coombs, who founded the brewery along with his brother Brian and former Oakshire brewmaster Matt Van Wyk. In its first year, Alesong has acquired accolades, including a 2016 Great American Beer Festival gold medal, and now distributes throughout Oregon and the San Francisco Bay Area.
In July, the founders’ dream became real. Alesong opened its newly constructed 3,500-square-foot hilltop tasting room and wild fermentation and aging facility, located on 5 acres next to King Estate Winery on Territorial Highway southwest of downtown Eugene. With eight taps, beer to go, and views of the surrounding valley — not to mention air filled with microbes influenced by the agricultural and winemaking areas surrounding Alesong — the new space serves both as the public face of Alesong, but also represents the brewery’s wild side.
At the core of Alesong’s brewing philosophy is a dedication to unique, limited-release beers — no flagships or regular offerings here. Focused on oak aging and Belgian-inspired techniques, Alesong brews both wild and non-wild beers, using locally grown fruits, herbs, special yeasts and other microbes. Since the brewery adopted techniques similar to those used by artisan winemakers and lambic blenders, the owners believe their products will appeal to wine lovers too.
“Our desire is to capture the terroir of our little piece of the world through a combination of local ingredients and microbes,” says Coombs. “We also believe in the parallels between what we're doing with barrel aging and blending and what our neighbors in the wine industry are doing. There's a good opportunity for crossover between customers, both those that love beer and those that may not yet love beer because they haven't been exposed to some of the more unique styles that we make that could be more approachable for someone who's more into wine than typical craft beer.”
Surrounding the tasting room are extensive grounds where Alesong plans to have lawn games, child activity areas, “nooks and crannies” for hanging out, and crop and orchard space to grow produce that will end up in Alesong beers. A patio with 10 picnic tables wraps around the front and one side of the building, with space at the back for a small stage for live music. Food carts and in-house small plates are available, but picnics are welcome too. Inside, a large, bright common area houses comfy chairs and a couch. Alesong also is planning on holding onsite educational sessions for the public, plus special events for people on the brewery’s mailing list.
Currently Alesong brews wort at Block 15 Brewing in Corvallis, then brings it to the Eugene location on Conger Street for fermentation and aging. Now the wort’s final destination will depend on whether it’s going clean or wild. Throughout the rest of 2017, Alesong is moving some of its fermentation tanks, barrels and other equipment to the new Territorial Highway location, which will serve as the wild fermentation counterpoint to the “clean” facility that Alesong retains at Conger Street. (Future plans may include an onsite brewhouse at the Conger Street site for access to municipal water and wastewater infrastructure.)
Beers bound for spirits barrels will be fermented, aged and blended at Conger Street. The goal, says Coombs, is to prevent exposure to “wild bugs” such as Brettanomyces. “The new facility will look a lot like the current in-town facility, with stainless fermenters and blending tanks, an open-top fermenter for some more wild experiments. The barrels and packaging equipment for our ‘wild’ beers will move out there as well,” explains Coombs. “Having the separate facilities helps us focus on and control our wild and sour program better, and the distance gives us peace of mind that our ‘clean’ beers won’t get contaminated.”
While Alesong says they haven’t had any cross-contamination issues so far, Coombs notes, “There's always a little more stress than we'd like that comes along with doing testing on all of our clean blends.”
After a fast-paced year that involved a lot of founder-aided construction, painting and other work related to getting the tasting room up and running, the team’s collaborative roles are solidifying. Each founder is blending his own expertise with the brewery’s operations. “Matt and Brian work pretty closely together to manage production, with Matt leading the charge on the hot side and Brian claiming responsibility for the cellar,” explains Coombs. “I’m the point on most of the sales, marketing and admin, but those are all team efforts as well.”
Two new employees manage the tasting room. However, Coombs says that he, Brian and Matt will be there regularly, “bartending, bussing and just hanging out and chatting with people. We love being out there and love sharing our process and story. It's a big part of why we're all doing this to begin with.”
With construction finished, Alesong is refocusing on what matters most: the beer. “We're looking forward to more experimentation with spontaneous fermentations,” says Coombs. “The native microbes out in the country are a lot more exciting than what we might've been able to pick up on West 11th [Avenue].”
Alesong Brewing & Blending
80848 Territorial Hwy, Eugene
Dogs, minors and picnics welcome
By Aaron Brussat
For the Oregon Beer Growler
In the high elevations of the Peruvian Andes, civilizations of men and women transformed the harsh mountain landscape into livable, arable terrain. By brute force and, perhaps, extraterrestrial engineering skills, the Inca constructed architectural wonders, including Machu Picchu. Lookout towers, temples and an intricate aqueduct system built into the nearly vertical mountainside reflect the importance of quality workmanship; one loose stone and the whole thing falls apart.
In the Sacred Valley, on the way to Machu Picchu from the city of Cusco, Peruvian native Juan Mayorga, along with Oregonian Joe Giammatteo and his wife Louisa de Heer, built a brewery from the ground up. Its construction was arduous, and introducing Peruvians to craft beer — especially craft beer on draft — proved to be a challenge that might rival the construction of the Inca citadel.
Founded on years of day-dreamy conversation brought to life by Mayorga’s initiative, Cerveceria del Valle Sagrado (Sacred Valley Brewery) began as an empty swath of land in Pachar along the Urubamba River, which draws water from southeastern Peru and winds through the valley northward to a junction that connects with the Amazon River and, eventually, the Atlantic Ocean. The nearby city of Ollantaytambo is a charming, stone-walled historic site — the only city to successfully fend off Spanish conquistadors — and is the last train stop before Machu Picchu. Incan ruins abound.
De Heer and Giammatteo developed a water treatment plan to keep runoff from the brewery out of the river. Using buried cisterns, pH management and a biodigester, the brewery’s wastewater is rendered neutral.
“We checked out plans from New Belgium and worked with an environmental engineer from Cusco,” said Giammatteo, who worked at Eugene’s Oakshire Brewing before moving south. “I looked at a couple Craft Brewers Conference talks related to wastewater treatment, and spoke with Ben [Tilley] at Agrarian Ales about their system. It’s nothing that hasn’t been done before. But we don’t have a lot of infrastructure.”
Adobe bricks, concrete, corrugated metal, plaster, stainless steel and a bit of wood comprise the brewery building. From a “combi,” which is kind of like a van-sized taxi for long-distance destinations, one sees the brewery as a pale beige structure with the logo (which has a distinct Oregon quality) and hops painted on the side. Once inside, you feel at home.
The taproom is modestly sized, colorful and (most importantly) has beer. Customers are greeted warmly and given a little dish of “choclo,” the national bar snack of giant corn kernels, fried and salted to a starchy crisp. The beer selection is not far from home — our home. While the regional fermented beverage is “chicha,” a partially malted corn brew, there is none of that here. It can be found through mysterious doorways along the narrow cobbled streets of Ollantaytambo, signified by a stick with a red handkerchief tied on the end that means “Chicha is ready.” IPA, red, witbier, saison and other familiar delights are a sight for certain sore eyes and a delight to all tongues, and with pint in hand, a wander around the property reveals a small garden with familiar vegetables, courtesy of de Heer’s green thumb. A sizable grass lawn and picnic table may host mountain bikers, local families with lively children, folks grabbing a beer after work or tourists, and affords a view down the valley to the northwest as well as of the cliffs that rise a thousand feet directly across the road.
Life in Peru is, obviously, different from our comfortable ways. The atmosphere is raw; the sun burns pale gringo skin in minutes. The infrastructure of the larger cities is not set up to support the current population. Floods trigger water outages; political maneuvers trigger road-blocking protests. These things are part of life; craft beer is a new thing. Craft beer is becoming increasingly visible in Peru, which has nearly 20 breweries to its landmass (larger than Texas). Most of them are in coastal Lima, though a few have cropped up in Cusco and Arequipa.
Exposing an unaware populace to an artisan food product is as challenging as it sounds. The concepts of beer freshness and refrigeration, let alone serving it on draft, are nearly nonexistent. In order to open new accounts, Giammatteo had to install kegerators, draft lines and faucets before putting anything on tap. They reached out to pubs and recently opened bars.
“We said, ‘We’re going to offer a new product. It’s draft beer. It’s high quality. The beer you’re bringing in from England is oxidized and not particularly interesting.’ Most of the owners weren’t beer drinkers, so they were like ‘Eh, OK.’ Some people were hesitant about the draft but got over it. We gave our first accounts a significant amount of infrastructure; they knew it would be a good investment.”
A little more than two years in operation, Cerveceria del Valle Sagrado has earned numerous medals in national and international competitions, and has won favor with locals and tourists alike.
“Peru is unique in that food is so crucial to how the culture works,” said Giammatteo. “As a result, if a food writer gets excited about a beer, all of a sudden you have followers.” He added that they were fortunate to get attention early on. “We had a beer event in Lima. A lot of food writers were there and wrote us up, and we won best in show. From the press we got from that it was easy to get momentum going.”
Giammatteo has collaborated with other Peruvian breweries, and took quickly to using local vegetation, such as “ayrampo” (the pink, peppery seeds of a local cactus), wild cherries and locally grown peaches.
Giammatteo and de Heer returned to their home in Eugene this April, bringing along their 3-month-old son and an adopted dog named Rabbit. After three years, it was time. Giammatteo handed over the brewhouse to Ben Kent, who came from Colorado’s Breckenridge Brewery to a production brewery called Sierra Andina in the central part of the country. Soon, he’ll be joined at Cerveceria del Valle Sagrado by another brewer with experience at Uinta Brewing Co. Giammatteo plans to visit occasionally to keep tabs on things and help with his envisioned “brewer exchange” program.
Getting to the brewery takes some time, some haggling with taxi drivers and several pisco sours. At 9,000 feet elevation, the buzz sets in quick and can exacerbate altitude sickness, so staying a few days to get acclimated is recommended.
By Anthony St. Clair
For the Oregon Beer Growler
In 2014, fledgling soccer club Lane United FC was looking for sponsors. They soon connected with Oakshire Brewing, beginning a partnership that has helped each organization evolve.
“I thought Oakshire would come in as a minor sponsor,” says Lane United founder and managing director Dave Galas, recollecting his original pitch to Oakshire co-founder Jeff Althouse. “Jeff stopped me, pointed to the front of the jersey, and said ‘I want that. I want to be the title sponsor.’ They’ve been our main title sponsor ever since.”
For Althouse, it was another way a local craft brewery could be at the heart of community sports and outdoor activities, as Oakshire had also been with Playground Sports and Human Foosball League.
“I grew up playing soccer and always felt at home with my teammates, coaches and the soccer community,” says Althouse. “When the opportunity came up to partner with our local upstart club, Oakshire jumped at the opportunity. We often identify as an underdog in a market of large brewing companies, just as an upstart soccer club fights to exist as an organization, and on the field at every match. It's a natural fit.”
Based in Eugene and founded in 2013, Lane United plays in the Premier Development League’s Northwest Division, a stepping stone for many professional players and a source for Major League Soccer franchise reserve squads. Oakshire is Lane United’s official kit sponsor, and club jerseys are emblazoned with the 10-year-old brewery’s logo. Club events are also held at the Oakshire Public House, which is no stranger to fans of football — the globally beloved feet-only version, that is.
“The Public House had just opened when the sponsorship began,” says Galas, who is a fan of Oakshire’s Reclamation Lager, Overcast Espresso Stout, and Sun Made Raspberry Berliner Weisse. “We did a lot to drive business to the pub. That first year was also World Cup, and the Public House showed lots of games there, like the U.S.-Portugal game, when they got a special permit to open early. The building was so full, people were sitting outside.”
Like Althouse, Galas grew up with soccer in his life. Spending part of his childhood in Geneva, Galas would watch matches with Liverpool, St-Etienne and the Dutch national team. When he founded Lane United, Galas saw the club as integral to providing value to the community. Part of his original goal for the team was to have a regular soccer presence at then-vacant Civic Stadium (which burned down in 2015). The club currently plays at the Bob Keefer Center in Springfield, though Galas and others are working to establish a new stadium presence at the former Civic site, which upon completion will serve as the new permanent home for the club.
That new Civic site will also incorporate beer and pub areas on the grounds as part of the stadium’s infrastructure, says Galas. “Beer plays perfectly into the fan culture,” he explains. “The culture of soccer fandom is very social. There’s plenty of drinking, but it’s different from your traditional American sports. There isn’t a tailgating scene, but there’s a drink at the pub beforehand. Various groups get together at the pub during the game. Having a brewery as title sponsor plays in perfectly with that culture.”
Oakshire’s original commitment runs through the 2017 season, but Galas says he and Althouse will be discussing options on how to continue supporting each other. “We are very much a hometown, grassroots organization,” says Galas. “Oakshire’s approach to community outreach and the beers they brew go into that same mentality.”
Althouse also recognizes that sense of synergy with LUFC, as well as a shared purpose in the broader community. “Oakshire's partnership with Lane United Football Club allows us to connect with the most passionate local sports fans who share our values,” he explains. “We're thrilled to host LUFC events at our Public House in Eugene, and we love cheering for our home team at the pitch. Soccer and local beer just go together.”
Lane United Football Club
Official Lane United FC supporters’ group
By Anthony St. Clair
For the Oregon Beer Growler
It’s the start of a new year, so time to brace yourself and get up to speed on some of the upcoming developments in the craft beer scene from Eugene to Roseburg to McMinnville.
Alesong Tasting Room and Beer Club
Currently the newest brewery in the Eugene/Springfield area, Alesong Brewing & Blending starts 2017 with additional developments: the opening of a rural tasting room and inclusion in a beer club.
Located on 4.5 acres bordering a winery about 20 miles southwest of downtown Eugene, the 3,500-square-foot facility will house a barrel room, production facility and tasting room. Co-founder Matt Van Wyk expects a spring opening.
Meanwhile, Alesong beers will be among the offerings in the Rare Beer Club, one of the memberships offered by monthlyclubs.com. “We were so happy to have connected with Alesong,” says Kris Calef, monthlyclubs.com president. “I can honestly say that I haven’t been as excited about working with a brewery as I was after tasting Gin Hop Farm. Outstanding beers.”
New Name for Mancave
After a year of ups and downs, including the loss of its brewery space, Mancave Brewing Company has established an alternating proprietorship arrangement with Elk Horn Brewery. To further mark the brewery’s new chapter, founder Brandon Woodruff has also renamed the business. With limited production of less than 25 barrels per month, Manifest Beer Company plans to release a beer per month, with limited keg distribution in the Eugene and Portland areas. The first release will be Exalted IPA.
“We wanted to give up more often than not, so many things piled against us at once,” said Woodruff on the brewery’s Facebook page. “Only two things kept us going: an insatiable search for beers unlike any other, and our family of followers.”
Oakshire Takes It Back to the Brewery
While visitors to Oakshire Brewing now come to its Public House in the Whiteaker area, the 10-year-old establishment wanted to take things back to its roots. The public will once again be welcomed into its production brewery, complete with a small tasting room — a tradition that had been abandoned for some time.
During the summer of 2017, Oakshire plans to resume Friday tastings “that were once a staple of the Oakshire beer experience,” says co-founder Jeff Althouse. “Beer, brewery tours, music and food carts will showcase the roots of our small company and allow our old and new friends to enjoy a beer at the location where it all happens.” More details will be announced in spring.
Oakshire will also bump up its CORE seasonal line: Sun Made Raspberry Berliner Weisse, with real raspberries, will be released in February 2017, followed by the original Sun Made Cucumber Berliner Weisse in May. Oakshire has added dedicated equipment for kettle souring and plans to release more sour beers.
Ninkasi’s Three Bs
Ninkasi goes into 2017 with a new distribution partnership with Bigfoot Beverages, a new director of brewing process development and a return of their popular Believer Double Red Ale.
Beginning this month, Eugene-based Bigfoot will distribute bottled Ninkasi beers to off-premise accounts in Eugene. This change will allow Ninkasi’s local distribution team to focus on sales to area bars and restaurants.
While completing his doctorate in Brewing Science at Oregon State University, Daniel Sharp interned at Ninkasi. Now with his completed Ph.D., Sharp returns to Ninkasi — but as the brewery’s new director of brewing process development. Drawing on his research on hop utilization and impacts to flavor and aroma in brewing, Sharp will focus on improving Ninkasi’s brewing capabilities as well as leading educational and research efforts.
And did you believe that Believer could come back? Originally released as a winter seasonal in 2006, the popular double red ale returns through April as part of Ninkasi’s Seasonal Release Series. A portion of all Believer sales will be contributed to three national nonprofits.
Lookingglass Looks Ahead
Lookingglass Brewing, located outside of Roseburg, aims to expand its brew system and Winston-based taproom, as well as add a bottling line, says founder Mark Nunnelee. “Ideally, we would like to expand to a 7-barrel system and increase the number of our sales accounts,” explains Nunnelee. “The number of accounts we can have currently is limited due to the size of our brew system.” Nunnelee is also exploring a partnership with Winston Donuts Cafe to bring food into the Lookingglass tasting room.
Backside Brewing Co. in Roseburg recently began bottling and self-distributing its popular flagship Axeman Red. Backside’s 22-ounce bottles initially will be available at the tasting room and in select locations in Southern Oregon.
“We’re really excited for bottles,” says owner K.C. Mckillip. “Getting beer on draft is great, but you only have one tap handle. The bottle gets our logo and image on the shelf. Axeman is one of our top-sellers, and there are so many more potential places for us to see beer now.”
Mckillip plans to extend distribution gradually, with the hope to have four packaged beers by summer.
Expansion/New Brewmaster for Salud
Roseburg’s Latin-inspired Salud Restaurant & Brewery is expanding. After naming a new brewmaster, Chad Northcraft, owner Manny Anaya has announced that Salud will be moving their brewery to an off-site facility. The new brewery will be walking distance from the restaurant, allowing more dedicated space for brewing, conditioning, packaging and distribution.
New Brewery Planned
A gluten-free brewery in McMinnville is in the works. Doppelganger Brewing applied for Oregon Liquor Control Commission licensure in October 2016. Its current address is on Northeast Riverside Drive in an industrial part of town.
Stories from the print edition of the Oregon Beer Growler.