By Peter Korchnak
For the Oregon Beer Growler
In pursuit of their dream of opening a brewery, Joe St. Martin and Sean Oeding took the road less traveled: they opened a beer cart. And then another one.
When St. Martin moved from San Francisco -- where he sold his beer at small events — to Portland, he bought a food cart and refurbished it to serve beer. In the summer of 2014, the first Scout Beer Garden opened at the Good Food Here pod at Southeast 43rd Avenue and Belmont Street, and shortly thereafter the second one became the anchor for the Tidbit Food Farm and Garden pod at Southeast 28th Place and Division Street. Each cart serves up to 12 brews, including St. Martin's own craft beer and a cider.
Adventures in Brewing
“It was a bit of an adventure,” St. Martin says. While he has acted as the brewer and day-to-day manager, Oeding has provided financial backing. The duo's dream of brewing came true last February, when St. Martin poured his first two creations: a peanut butter porter and a marionberry red ale. He says, “You could serve them separately or as a black and tan to make a liquid PBJ.”
The following month Scout Beer Garden introduced the Pretty in Pink IPA, with grapefruit and pink peppercorns. And on April 13 they launched their fourth brew, the Kentucky Coffee Stout, with bourbon and hazelnut.
Pod Bar Blazes the Way
As unique as Scout Beer Garden may be, it isn't the first beer cart to open in Portland. Captured by Porches Brewing Company’s Mobile Public Haus beer bus launched the phenomenon in 2010. While successful, it was an extension of the brewery, operating with a brewery license. Strictly speaking, it was not a food cart, says Brett Burmeister, editor of the Food Carts Portland blog.
The first dedicated beer cart with a full liquor license was Pod Bar, at the Carts on Foster pod at Southeast 52nd Avenue and Foster Road. The pod and bar owner Steve Woolard today laughs about the now-notorious episode, when the City of Portland fought the Oregon Liquor Control Commission's award of the license, but eventually backed down in 2012. “They're out of office, we're still in business,” he quips.
To get the license Woolard had to add a covered, enclosed seating area to the 1956 Aloha trailer made in Beaverton. On a March Saturday, during a lull between lunch and happy hour, a family with small children enjoyed a late lunch and brews, and a steady stream of craft brew aficionados kept the barkeep, Larry Walters, busy with filling growlers.
The beer cart was a natural extension of food carts, says Woolard, who used to brew at Yamhill Brewing Company and now runs the Spring Beer and Wine Fest. “If the food is so good, why not serve beer too?” he thought. Pod Bar scratched his beer itch, Woolard says, and the constantly changing beer list makes it so “you never know what you're gonna get.”
Beer Carts as Community Hubs
Though he knew the neighborhood needed a place with good food and good beer at a reasonable price point, Woolard says, “I didn't expect it to become such a family destination and a neighborhood hub.”
According to Burmeister, beer carts contribute to creating community spaces. The Tidbit pod buzzes with activity, with families, groups of friends, couples, and tourists alike crowding picnic tables, noshing on various world cuisines and quaffing pints to live music. St. Martin says, “I love being able to be a part of the local community.”
The Future of Beer Carts
Burmeister forecasts that, rather than each pod featuring a dedicated beer cart, regular cart vendors will offer drinks that are unique to their cuisine -- e.g., a Vietnamese food cart serving Vietnamese beer — and that beer carts will expand their offerings by including cider and wine.
For St. Martin, the future lies in brewing. For now, he makes beer at Portland U-Brew. He is seeking contract breweries to increase production of the IPA and the red to keep them on tap permanently and make them available elsewhere.
“I am lucky,” he says. “I get to make a living with a unique little business and share it with people.”
By Kris McDowell
For the Oregon Beer Growler
2015 marks the year the Spring Beer & Wine Fest turns 21, a fond age for many of us. Since its inception, it's been more thoughtful than most of us were in our early years. Started by Steve Woolard and his parents -- who were getting ready to retire but he convinced to pitch in with the books, paperwork and marketing — it was held for the first four years at the now-closed dog track in Wood Village. The next four years they utilized space at the Portland Expo Center, being the first tenant in each of two new buildings that were opened, before moving to their current home at the Oregon Convention Center.
Besides being held indoors, something contrary to most festivals in the area, one of the things that sets the Spring Beer & Wine Fest apart from other festivals is the mission behind the event. Steve started it to provide a marketing outlet to vendors, while encouraging owners, brewers or representatives to run their own booths.
Many festivals rely exclusively on volunteers to do this, however, it's not uncommon for those volunteers to be unfamiliar with the product they're pouring or sampling. While some vendors may be OK with that setup, it has been those that are interested in that personal touch model that Steve seeks out. That isn't to say that the festival doesn't rely on volunteers (it takes 500 to make the two-day festival run); rather, it means that those volunteers are key supporting members that are allowed to pick the vendor they would like to pour for. Proving the attractiveness of the model is the fact that some of the volunteers have been with the festival from the beginning. That's right, they've been volunteering for it for 21 years. That's commitment.
The festival is a mix of breweries, wineries, cideries, distilleries and food vendors (cheese and chocolate makers, for example) making it an event that offers something for everyone, even things (wine) that some (beer drinking) people might not know they want. For example, John at TeSóAria Vineyard & Winery, loves the mixed bag of people at the event. The ability to be in front of beer drinkers, people that perhaps haven't had much experience with wine, offers him the chance to show them something they might not have considered before. There's nothing like a personal touch and a positive experience to put a producer in a prime position to attract new customers.
Starting out as a beer-only festival, it still skews in favor of breweries with the majority of them hailing from Oregon. Looking over the list of breweries for this year’s fest, there are a couple big brewers as well as several smaller producers that may be less familiar to some, such as Krauski's Brewskis, Vagabond Brewing, Natian Brewery and the newly-opened Coin Toss Brewing Co. This festival is a prime opportunity for them to tell their story directly to consumers and, in doing so, create a connection that may well lead to future purchases.
Continuing the theme of allowing producers to tell their story is the culinary stage. It started off with scotch tastings and chef stations, evolved into seminars and last year the culinary stage took a big step forward by having all of the segments recorded and available on YouTube. Local food and beer man about town, Steven Shomler, has been instrumental in developing this. He is the co-founder of the Portland Food Cart Festival and met Steve during a visit to the Pod Bar at Carts on Foster in 2013. He offered up his help and since then has been heavily involved, drawing on his festival experience and connections with the local beer and food scene.
What lies ahead for the festival? One thing Steve would like to bring into the mix is marijuana vendors. He's already been exploring the possibility with the Oregon Convention Center, which currently considers it a tobacco product that is not allowed. However, administrators haven't definitively said "no" yet. Steve feels marijuana should be in the same category as beer, wine and spirits as it will be overseen by the Oregon Liquor Control Commission. Only time will tell if that that pans out for the festival. In the meantime, check it out for yourself and explore all the festival has to offer.
21st Annual Spring Beer & Wine Fest
April 3-4, 2015
Oregon Convention Center
Stories from the print edition of the Oregon Beer Growler.