By Anthony St. Clair
For the Oregon Beer Growler
Surrounded by fans of The Bier Stein taking in the game or beering up for their own football festivities, Troy Potter can hardly believe that a few months ago he wasn't the new owner of Eugene's The Bier Stein. Working in sales at Ninkasi Brewing Company, Potter was happy where he was.
“I didn’t have a desire to be a business owner,” says Potter, “unless the perfect situation came up.”
Then it did.
At the 2016 Oregon Country Fair, Potter was having a beer with his longtime friends Kristina and Chip Hardy, founders of The Bier Stein. “Around one in the morning, I happened to mention, ‘If you ever want to sell, please talk to me first,’” says Potter. “They stopped, they giggled and said they’d been considering selling the place.”
The Hardys felt ready to pursue non-business interests, but didn’t want to be absentee owners. For the next year, when Potter wasn’t working as part of Ninkasi’s national sales team and managing accounts on the East Coast, he quietly evaluated buying the business.
“I was happy, making good money at a good job,” says Potter, “but when this opportunity came up, my wife and I talked about it and realized it was an opportunity that I just couldn’t pass up.”
On Aug. 1, 2017, Potter and silent partner Jon Farah officially became owners of The Bier Stein.
A Long Way From Cleveland
Originally from Cleveland, Ohio, Potter was 21 when in 1991 he grabbed his backpack and bought a one-way Amtrak ticket to Portland.
“I fell in love with craft beer, day one,” says Potter. “I spent six months drinking Widmer Hefeweizen with lemon, then Full Sail Amber, then Deschutes Black Butte Porter. But Bridgeport IPA was a game changer. I’ve been in love with IPAs ever since.”
After working as bar manager at an Italian restaurant and Kells Irish Pub, Potter’s interest in craft beer led him to jobs with McMenamins and Rogue. In 2007, his wife was about to graduate from Reed College, and they’d heard about a new brewery in Eugene. The day after graduation they moved south, where Potter became one of Ninkasi’s first employees. Fast-forward 10 years, Potter was learning how to be an owner.
Potter and Farah began working with a bank to navigate the “long, drawn-out process” of getting a Small Business Administration loan. Potter also worked side-by-side with the Hardys to understand day-to-day operations and get advice. Along with respecting the Hardy’s wishes to keep the sale quiet, Potter had signed a non-disclosure agreement and couldn’t say anything to his colleagues. Then, finally, “the bank put everything in writing, and I gave my 30-day notice,” says Potter. “It was a surprise at Ninkasi.”
Smooth Transition, Strong Future
Founded in 2005, The Bier Stein began as a 2,100-square-foot bottle shop and beer bar between downtown Eugene and the University of Oregon campus. In 2012, The Bier Stein moved to a 12,000-square-foot building. Now offering more than 1,000 beers in bottles and from 30-plus taps, The Bier Stein seats 185 and has 50 employees. And that, says Potter, is how he wants things to be.
“The staff and managers are amazing, and everyone was excited to stay on,” says Potter. “I didn’t change one thing. Not the menu, not the beer. That turnkey aspect was in its truest form. Why change something that’s working perfectly?”
Potter is at the shop each day, working with managers and on marketing, advertising and overall operations. “I’ve also been bussing tables, running food. I intend to work in the kitchen and the bar too — keep my finger on the pulse and connect with customers,” says Potter. “The Bier Stein is about the best beer and the best customer experience. That’s what will keep The Bier Stein strong.”
Plans include growing The Bier Stein’s reputation as a destination and craft beer institution. “About 35 percent of our customers come from outside of Eugene, based on word of mouth.”
Increased customer education is also a priority. Potter wants all staff — including himself — to have Level Two Cicerone Certifications. “New customers come in, and they might know a little about beer, but it can be hard to come up to those cooler doors and pick a beer,” says Potter. “Something we can make better is to be there with customers and help them make that bottle purchase.”
Overall, Potter sees his role not as a game changer, but as the next generation. “My goal coming into The Bier Stein is not to change anything,” he explains. “My goal is to grab that torch that Chip and Kristina created and carry it forward. We’re going to keep it about the beer.”
The Bier Stein
1591 Willamette St., Eugene
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 Andi Prewitt
Of the Oregon Beer Growler
Nobody knows for sure just how many people will flood into Lincoln City for the upcoming eclipse. Estimates range from 50,000-100,000, and that’s a lot of extra bodies for a town with a population of less than 9,000. Expectations about the impact of this onslaught also vary from “hunker-down-for-the-weekend-to-avoid-the-crush-of-tourists” to “build-a-backyard-bunker-and-stock-up-on-canned-food-like-Y2K-is-coming.” Whatever may happen on Monday, Aug. 21 when this coastal destination is the first to experience the darkness cast by the moon’s shadow, the city’s only brewery is prepared to keep its beer flowing.
Despite the months of preparation for this once-in-a-lifetime experience, Rusty Truck’s head brewer probably won’t be around to witness it. Like many residents on the central Coast, Jon Anderson plans to get out of Dodge before Highway 101 is choked with more angry drivers than a mall parking lot on Christmas Eve. But his commemorative eclipse beer will be available for anyone who can make it to the brewery on the southern end of town. While you might expect to find a Cascadian dark ale on tap to mark the two-minutes (or less, depending on location) of dimmed sky that will cross a 60-mile wide swath of the state, Anderson wanted to create something unique. Moon Shadow is a schwarzbier developed on Rusty Truck’s pilot system — a nod to both Anderson’s time spent in Germany as well as the blackness that will shroud the sky that Monday morning. The inky lager is also infused with a slice of sun in the form of blood orange puree. You should be able to order the beer earlier in the month as part of Rusty Truck’s lineup of pre-eclipse festivities.
City and state officials have warned that towns in the path of totality may be so overwhelmed with visitors, grocery store shelves will be emptied — a scenario that almost immediately evokes the image of Thunderdome-style battles over the last six-pack. But Anderson said Rusty Truck is organizing itself to become a one-stop-shop for people to get food and beer as efficiently as possible.
“They’re going to have stations set up. It’ll be a place where people can come and get stuff to go because everything is going to be pretty much on the beach because there will be so many people here,” he described.
Bag lunches and crowler fills are one way the business will work to keep lines moving. Live music in the parking lot should help entertain the idle.
The boom-and-bust of tourist season — eclipse or no — is nothing new to any brewery on the Oregon Coast, including Rusty Truck. That’s what prompted its recent expansion, both in distribution and space. Behind the restaurant originally known as Roadhouse 101 sits most of the pieces for a brand-new 20-barrel system. Next to that are the bones of what will become a tasting room with windows offering a glimpse behind the scenes and into the brewery. During a visit in mid-June, bare panels of wood awaited their layer of drywall, exposing a network of wiring like nerve fibers without skin. By the end of the summer, construction should be complete, the clutter of jockey boxes and kegerators removed in order to make way for 35 taps in a rustic space defined by copper and wood.
“It will romance you out there,” Anderson said of the tasting room, which is going to offer an intimate, beer-centric distinction from the separate bar and restaurant bedecked with hubcaps, neon and license plates. The addition underscores that Rusty Truck is a brewery that’s finally getting top billing. “This was the Roadhouse before us, so we don’t really have our own identity in a place like that,” Anderson explained.
But now the sign towering above passing cars out front proudly announces the home of “Rusty Truck Brewery” instead of Roadhouse. What looks like an open-air attic above the bar will display barrels of aging beer (rather than the brewery, which was the original plan years ago, and one Anderson is undoubtedly grateful was scrapped for a separate outbuilding). Joining the tasting room will be a Portland-area facility where Anderson can make one-offs every few weeks once the owner secures a location and hauls the old 10-barrel system out of the Lincoln City production site. Not only will that help shore up sales when coastal tourism drops off in winter; the move also gives the Rusty Truck brand more exposure. Anderson wants more people to know that the brewery has grown in scope and capability since he took over three years ago. But it was a bit of a blow to learn his perception of the business didn’t always match the public’s during a recent discussion with an industry friend.
“And he’s like, ‘Honestly man, the image you give off is that you’re not really about the beer.’ And I was like, ‘Oh, that’s horrible, because that’s what I’m about and that’s what I want us to be seen as,’” Anderson recounted. “But because this restaurant has so many things going on, I think that the locals see us as not necessarily being about the beer. We really want the tasting room out there to show them that’s what we’re about.”
It’s a unique role breweries along the Coast fulfill that may, at times, hinder their reputation in the beer community. Rusty Truck has to balance the needs of not just knowledgeable craft drinkers, but also those of tourists and locals. Sand-covered families are just as likely to stop in for a meal after an afternoon at the beach as a local who comes later in the evening to socialize, smoke on the patio and plug the video lottery machines in the bar. Neither of those customers may be particularly interested in hop varieties or the process of aging sours.
“I don’t know if all breweries have to look at themselves as being the place in town at night time where people have to come. But here we kind of do because there’s no other places in town,” Anderson said. “The coast is a hard place to live, and a hard place to work and definitely a hard place to sell beer.”
But it’ll likely get a lot easier — at least that last part — now that Rusty Truck has signed with Point Blank Distributing. After schlepping kegs to accounts on its own for six years, the brewery is ready to go statewide with sales, which prompted the purchase of the larger system. Together with the tasting room and second metro location, Anderson hopes to increase the visibility of all breweries on the central Coast that sit between the well-known Rogue and Pelican.
“You know, we’re actually putting down some really top-notch beer. And I think that people from the valley don’t necessarily come here thinking that,” Anderson said. “And so I think that’s going to change here coming up.”
The one thing that won’t change, though, is the brewery’s namesake that’s taken up residence alongside Highway 101. The faded brick red cab with a flatbed is basically the brewery’s mascot, but its fate was in question after the city tried to force the owner to get rid of it.
“And he’s just like, ‘I don’t want to move it. We have our label on it now,” Anderson said.
But the city persisted, so while the owner was cleaning up the parking lot, he discovered the beat-up Chevy that had been sitting on a patch of dirt was exactly where it belonged.
“It was a legitimate space that [the city] said was real, so now it can stay out there,” Anderson said. “It’s a real parking spot, so they can’t make him move it now.”
By Don Scheidt
For the Oregon Beer Growler
“The difference between America and England is that Americans think 100 years is a long time, while the English think 100 miles is a long way.” - Earle Hitchner
Go back 40 years from the current day. What does 40 years ago mean in American terms? Jimmy Carter would win a presidential election over Gerald Ford in post-Watergate America. The year marked America’s Bicentennial — 200 years since the adoption of the Declaration of Independence. In a small way, 1976 also began to usher in some changes to American-made food and drink, industries that were dominated by large corporations at the time. Choice was the exception, not the rule; it was a big deal to have more than four or five beers on tap — an even bigger deal if there were imported beers among them.
It was against this backdrop that Don and Bill Younger became owners of the Horse Brass Pub in Southeast Portland. The takeover date of Nov. 1, 1976 comes with a nearly apocryphal story of a bill of sale, written on a cocktail napkin, found on Don's desk (or was it on top of his dresser?) after an evening of drinking. He broke the news to his brother after taking him into the business explaining he wanted to buy him a sign from the Scottish brewery with the same last name displayed on the wall, but wound up purchasing the whole establishment — a pub where you could choose from a half-dozen beers on tap.
Initially, selection was what was offered from the distributors: taste-alike American lagers, a few imports of dubious freshness, maybe some Anchor Steam from San Francisco. But when Cartwright Brewing Company opened in Portland in 1979, there was support from Horse Brass — an early sign that Don and company would be taking an interest in the burgeoning small-brewery scene, despite his fondness for Blitz.
While Cartwright folded, others came online, slowly but surely: Widmer Brothers Brewing and BridgePort Brewing Company in 1984, Portland Brewing Company in 1986, as well as Rogue Ales and Deschutes Brewery in 1988. During this time, Don was a champion of these businesses and Horse Brass become a primary sales point and supportive meeting place for new brewing entrepreneurs, whether they set up shop in Portland or were located out of town.
There was this microbrewery thing emerging — small-scale commercial producers with flavorful beers similar to imports on tap. For Horse Brass, the choice was obvious: support these guys and their beers. Add taps. Introduce people to local beverages. Give the owners of these specialty breweries business advice, even a little cash if needed. For instance, when Rogue first sent kegs out to the general trade, Horse Brass was first in line. A relationship between the pub and brewery formed quickly and naturally, one that was cemented in 1989 when Rogue made a special bitter for Horse Brass as its house beer.
A time of celebration coincided with tragedy, when Bill had an untimely death. Don asked that the beer from Rogue be named as a memorial to his departed brother. And so it became Younger's Special Bitter — “YSB” to many, cask-conditioned “Billy” to the regulars. By this time, Don was thoroughly in the microbrewery camp, and the tap selection was in a state of near-constant expansion.
As Horse Brass emerged as one of Portland’s premier beer bars, it gained repute far beyond the city’s boundaries. But the business had its troubled times too. There were economic downturns when people had less money to spend on extras like beer. Though Don and crew kept at it, having transformed the ordinary tavern into an English-style pub, complete with a beer engine for dispensing cask-conditioned ales and fish and chips that some consider the best in town.
The big test came at the end of 2008 when changes in local laws meant that Horse Brass — long a haven for tobacco smokers — would be smoky no more. Don, a front-of-house fixture often perched at the end of the bar with a beer and a cigarette, didn’t conceal his anger about the change. Many say his mood shifted after that as he was no longer allowed to smoke with others in a place he considered an extension of his home. But the pub prospered anyway, something even Don grudgingly admitted.
Later in 2010, the end approached. Failing health and injuries from an accident led to Don’s passing on Jan. 31, 2011. Longtime business manager Joellen Piluso has taken up the mantle of ownership, carrying on the pub’s traditions. The 40th anniversary celebration, held during the first week of November 2016, was a time of special beers — not just from local brewers, but from those across the country. There are numerous beers served at Horse Brass that weren’t even around during Don’s heyday, but that’s the spirit of the place. New brewers are always welcome if the beer is good.
In a young culture like Portland’s, 40 years may as well seem like 100 and plenty of people will happily come from 40 miles away to meet friends at Horse Brass. It’s the kind of place with a life of its own and is still instrumental in fostering the beer culture in the Pacific Northwest. There are people alive today who may yet help Horse Brass celebrate its 50th anniversary, or even its 100th, as should be the case with one of Portland's most enduring beer institutions.
Horse Brass Pub
4534 SE Belmont St., Portland
By Sam Wheeler
For the Oregon Beer Growler
Is there a better setting to drink Oregon craft beer than at a live college football game? There’s certainly an argument for it, and The Terrace at Reser Stadium in Corvallis is making a pretty good case.
Built as a part of an ongoing expansion and renovation of the Valley Football Center at Oregon State University, The Terrace offers fans a taste of Oregon’s vibrant craft beer, wine and culinary scenes.
The 13,000-square-foot space is about 50 feet behind and above the north end zone, making it the optimal location to watch OSU running back Ryan Nall ripping off a 54-yard touchdown against the Ducks at the end of November. Just don’t spill that $9 IPA.
“It’s authentic Oregon,” said Zack Lassiter, deputy athletic director for external operations at OSU. “We think it’s a fun way for people to experience Oregon State football. The vibe in the space is so different than anything you’ve ever seen before, but it’s such a huge part of who we are. People are really, really digging it.”
While you can buy membership and single-game VIP tickets for The Terrace, of which there are 600 available, about 1,000 Orange Passes are handed out — for free — to each game. An Orange Pass along with a game ticket allows patrons access to The Terrace. In addition to distributing the Passes at games, they’re going to be given away in the summer leading up to the season through social media channels and at the Corvallis Farmers’ Market.
“A lot of times in sports stadiums it’s all about maximizing revenue and other pieces, but we never really try to create an experience that’s unique to our community,” Lassiter said. “We’ve really wrapped ourselves around this whole authentic Oregon story, and the craft beer scene is a huge part of that. It’s one of those things that makes this state so cool.”
Nineteen breweries and 13 vintners are registered vendors at The Terrace, Lassiter said, and the list is growing.
“You need to be based in Oregon, you need to have ties to Oregon State, and then you also have to be good, because you can’t sacrifice quality of product,” Lassiter rattled off as guidelines for interested vendors.
A few of the businesses you’ll find on tap at The Terrace include: 10 Barrel Brewing Co., BridgePort Brewing Company, Deschutes Brewing, Hop Valley Brewing Co., Rogue Ales, Widmer Brothers Brewing and Worthy Brewing Co. There are several Corvallis staples in the lineup as well: 2 Towns Ciderhouse, Block 15 Brewing Co., Flat Tail Brewing and Sky High Brewing.
“We really allow each vendor to showcase what’s great for them,” Lassiter said. “A lot of them (vendors) went to school at Oregon State, or grew up going to games, and now they’ve graduated, went on to create their own business. Now they’re getting a chance to not only enjoy an Oregon State football game, but they’re able to showcase their business.”
Tickets in the VIP section of the The Terrace include in-seat food and merchandise service and complimentary tastings during the game.
The September grand opening of The Terrace coincided with the Beavers drubbing Idaho State 37-7, and I foresee a lot of happy Beav fans dancing above the north end zone come Nov. 26. It’d be the first Civil War win for the orange men since a double-overtime 38-31 victory in 2007 at Autzen Stadium.
How sweet that sounds.
Stories from the print edition of the Oregon Beer Growler.