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.
By Anthony St. Clair
For the Oregon Beer Growler
All year we’ve examined the breweries in the Roseburg area. But before these relative newcomers were around, there was the McMenamins Roseburg Station Pub & Brewery, established in April 1999. At the time, Roseburg was home to two other microbreweries: Umpqua Brewing (1991-2001) and Hawks Brewing (1996-2006). McMenamins has hung on — though the Roseburg location hadn’t even been planned.
Before it was a brewery, Roseburg Station served as the Southern Pacific train depot dating all the way back to 1872, linking the then-thriving timber town to the nation’s rail network. A bar seat places you near the site where the depot operator oversaw the telegraph. Trains coming through area carried Civil War Gen. William T. Sherman, frontier scout and performer Buffalo Bill Cody, musician Sammy Davis Jr., and even a dying President Warren G. Harding. During the 1980s the timber industry declined, and the station fell into disuse.
“A friend of my cousin owned the Roseburg train station property. When we heard he wanted to sell it, we all flew down to Roseburg to see it and take a tour,” says McMenamins co-founder Mike McMenamin. “We knew we wanted to buy the building right away. It was love at first sight.”
Renovation preserved the station’s vaulted, 16-foot-high ceilings, tongue-and-groove fir wainscoting and marble molding. Period photos and art provide a visual timeline of Roseburg’s history. Today, head brewer Tom Johnson makes 700 barrels of beer a year — both McMenamins standards and his own creations on a 6-barrel system.
“We had a core crowd from the beginning,” says Johnson, who came to Roseburg Station in 2001. “When Umpqua Brewing closed, a lot of their regulars started coming to our place, but growth was pretty slow for the first five or so years.”
Johnson’s own beer journey began with imported beers at a shop in Eugene in the 1980s, which was followed by his first taste of McMenamins in 1988 and a homebrewing class. His homebrews began performing well in competitions, and he went through the Master Brewers Program at the University of California, Davis. While pursuing various brewer positions around western Oregon, Johnson connected with Steve van Rossem (now brewmaster at Springfield’s Plank Town), who was brewing at now-closed Eugene City Brewery. A couple of days later, van Rossem told Johnson that McMenamins was looking for someone to brew at their new Roseburg location.
“I had been hoping to get involved with a startup or a small brewing operation,” says Johnson. “I wanted a lot of say in recipe development, brewing different things that I wanted to brew.”
Today Johnson enjoys that creative freedom, making beers such as You've Made Me So Very Hoppy (“dedicated to the woman I'm marrying”), a Northwest pale brewed with, aptly enough, Golden Promise malt. Lately he’s been brewing fresh-hop beers, such as Hopqua, which is a nod to the Umpqua River Valley where Roseburg is located. “Most hops come from a couple who lives here in Roseburg and have a sizable hop garden in their backyard,” explains Johnson. “A lot of people help us pick those, get them to the brewery that night and brew a beer the next day.” This year’s Hopqua was brewed with 54 pounds of fresh cones — “The hoppiest beer we’ve made here.”
Local hops star in another new release: Hubbard Creek Red Ale, brewed with Centennials from Melrose Vineyards. Winemaker Cody Parker planted three acres in 2012 to bring more local hops to the area’s growing craft beer scene.
Roseburg Station also supports different community organizations, such as the popular 600-acre animal park Wildlife Safari in nearby Winston. To support this year’s Tiger Oasis fundraising project, which will provide additional living space for the facility’s two Sumatran tigers, Johnson brewed Tiger Tales American Wheat Ale. The beer featured special ingredients like blood orange and a 48-ounce box of Tony the Tiger’s own Kellogg’s Frosted Flakes.
The experimentation and variety reflects the area’s changing palate. The local homebrew club, the Umpqua Valley Brewers Guild, has grown. Seven breweries are now in Roseburg and nearby towns such as Winston and Tenmile. “Brewburg” now has a vibrant Beer Week.
“More craft beer has become available, and more and more people are interested in craft beer and seeking it out,” says Johnson. “They bring their friends along and find out that they like it too. It all helps to promote craft beer and bring interest to other places as well as ours.”
McMenamins Roseburg Station Pub & Brewery
[a] 700 SE Sheridan St., Roseburg
By Anthony St. Clair
For the Oregon Beer Growler
Sometimes when people retire they are ready to just kick back with a cold one. But Mark Nunnelee decided that instead of merely drinking the beer, he should be making it.
While working with NASA, Nunnelee and his wife transferred from Southern California to Oregon in 2008, but took early retirement in 2010. “I wasn’t quite ready to retire, but I did. I had to do something though,” explains Nunnelee. “I love beer, and since moving here had discovered craft beer.” In 2011 he also discovered homebrewing. “Friends, family, even strangers were telling me, ‘You gotta sell this stuff!’ I got a lot of encouragement from a lot of people, even business owners who would tell me they’d sell it.”
The Nunnelees were living in the unincorporated community of Lookingglass of Douglas County. With a population of 855, the area is considered a suburb of Roseburg, which is 9 miles to the northwest. Nunnelee figured the peace and quiet made their property a nice spot for a small brewery. In 2010 they had constructed a shop near the house, and in 2014 the Nunnelees began converting the shop into a brewery while applying for an Alcohol and Tobacco Tax and Trade Bureau (TTB) permit.
After getting TTB approval in 2015, Lookingglass Brewery was licensed to sell beer on July 1, 2015, but Nunnelee was still setting up the brewery and equipment (today Nunnelee and his wife are the only people working at the brewery, though friends occasionally volunteer). Nunnelee wanted to set things up right — just the way he used to at NASA.
“The government harps on safety and quality. That’s the part that I think I brought with me from that job: quality and quality assurance,” he explains. “My goal is to have the highest-quality beer around. I’ll never cut corners as far as quality of the beer goes.”
On Nov. 2, 2015, the Nunnelees sold their first beers through Lookingglass.
“I wanted to test the market, so when we opened I only had two for sale: AnyTime Pale Ale and HappyTime Raspberry Red,” says Nunnelee. “They both did pretty well.”
Nunnelee added OverTime IPA, but kept the lineup at three beers until April 2016 when the Lookingglass Tasting/Tap Room opened with seven beers.
The tap room was a natural next step for the business. “Lots of people were asking where they could find our beers,” says Nunnelee. “We felt like we had to have a place where they could come and try them all.”
However, that somewhere didn’t work out to be the closest large city — Roseburg. “We looked all over the place — looked at locations in Roseburg, and things didn’t pan out for one reason or another,” says Nunnelee. But he kept eyeballing a place in nearby Winston (also home of the Wildlife Safari, which partners with Lookingglass sometimes for events), and his wife said they needed to check it out.
“It was perfect,” says Nunnelee. “Location. Space. It was just by chance. We’re the only brewery out there, so that’s nice.”
The 1,000-square-foot facility uses about 500 square feet for the 25 seats in the public area. In advance of football season, a new 65-inch TV hangs on the main wall, and a smaller 50-inch screen is above the bar. Nunnelee plans to open the tasting room on Sundays for pro games.
Lookingglass now has eight beers available, along with third-party cider and various local wines at the tap room. While the area’s newest brewery has some accounts in the Douglas County area (and occasionally as far afield as Albany), most sales are through the tasting room. In addition to the three inaugural beers, Nunnelee is working his half-barrel system hard to keep up with demand for SummerTime Blonde Ale, HopTime IPA, BreakTime Brown, SpringTime IPA, OverTime IPA, and PrimeTime Porter.
You might have noticed a commonality with the names there. “The time theme just came to me,” says Nunnelee. It started with the AnyTime Pale Ale. “It’s really just any time of day, any time of year. Some beers you want at a certain time of year, some you want anytime.”
Upcoming releases include a fresh-hop pale ale (with hops from a local friend) for the 2016 Umpqua Brewfest on Oct. 8. A stout will also be available during fall and winter, along with a “special, festive-type beer.”
Demand for Loogkingglass beers does have Nunnelee thinking hard about upgrading his current system: a 30-gallon kettle, 30-gallon mash tun and 20-gallon hot liquor tank. “I can get about 20 gallons per batch, depending on the style. We brew triple batches a couple of times a week. We’ll yield 60 gallons each time we brew,” says Nunnelee. “I’m looking to upgrade the system soon. Those small systems are labor-intensive. I want to expand, have a brewpub in town, get the brewery and tap room under one roof.”
Nunnelee also believes in giving back to the community. Ever since opening the brewery, he’s donated 10 percent of revenue to local causes, such as the benevolence fund through the church he and his wife attend in Roseburg. He’s also helped support local Fourth of July fireworks, and is currently looking for additional organizations and events to support in Winston.
The small-town feel is also part of what Nunnelee likes about basing his brewery in a tucked-away valley and having his tap room in a town of 5,379. “We’re small in a small area. We can do just about anything,” he explains. “If someone asks us to make a special beer, we can work with people and do it.”
After working in Southern California, Nunnelee figures brewing is a good reason to come out of retirement. The commute also can’t be beat.
“It’s a 20-foot walk to work.”
Lookingglass Brewery Tasting/Tap Room
[a] 192 SE Main St., Winston
By Anthony St. Clair
For the Oregon Beer Growler
Sam Draper Eslinger’s grandmother passed away in 2004 and he was supposed to follow family tradition and pass down his middle name, which was his grandmother’s maiden name. However, he didn’t have any kids. After relocating from California to Oregon’s Umpqua Valley in 2010 to start a brewery, he realized what to do.
“I could pass on the name by naming the brewery after her,” says Eslinger. From there, Draper Brewing opened its doors to the public on July 1, 2012. It was a different time in the city of about 22,000. While many breweries now call Roseburg home, when Draper opened the only major craft beer presence in town was the McMenamins Roseburg Station Pub & Brewery.
With flagships Chocolate Porter, Cream Ale and IPA, Draper also focuses on sours and barrel-aged beers. Eslinger sees Roseburg’s citizens and tourists as ready for beers inspired by brewing traditions from all over the world, but bringing palate-pushing beers to a small city is the latest bend in the road for Eslinger’s brewing journey.
Growing up in Northern California, he was working in construction in Sacramento, Calif. at the start of the 21st century when he “started enjoying beers I couldn’t afford.” A co-worker homebrewed and shared advice. “I decided to start making hefeweizens and such that I enjoyed but couldn’t really afford,” says Eslinger. “So I got into homebrewing, started reading books, got really passionate about it.”
During 2002–2003, an injury and rehab forced Eslinger to consider big life changes.
“I realized I wanted to make beer.”
Still working construction during the day, Eslinger attended night school for classes that would help him qualify for the American Brewers Guild. He also started doing cellar work at BJs, who hired him as a brewer after he completed his training.
“I was fresh out of school, a beer nerd. They knew I was frothing at the bit to brew something I could put my name on,” says Eslinger. “They were already barrel aging, so they got some in, gave me seven beers, some barrels and some fruit, and told me to blend and age and run with it.”
After a stint at Lost Coast Brewery, Eslinger was ready to go out on his own. His family had acquired 30 acres in Tenmile, and he could set up shop there. Despite being a California boy who was moving to Oregon, he saw opportunity. “The town I grew up in was an old logging town, and Roseburg is an old logging town, so it wasn’t a stretch.”
There was also an untapped market. “Everyone else has come after me. It’s crazy how many we have here now compared to when I started.”
Earlier in his homebrewing journey, Eslinger had dabbled in barrel aging but had to give it up while living in the Humboldt County area. Relocating to Umpqua Valley’s wine country restored access to wine barrels. With much interest in the brew-it-if-you-got-it traditions of Belgian farmhouse ales, Eslinger was also inspired by the 25 plum, apple and pear trees that had been planted by the original homesteaders in 1949. “Forty feet from the brewery are all these fruit trees,” he concluded. “Made sense not to waste it.”
In addition to the flagships, Eslinger brews seasonal beers, such as summery Blueberry Wheat Ale. He prides himself on brewing any style, but Eslinger’s heart is with Draper’s Renaissance Series of barrel-aged and sour beers. He consults local winemakers for suggestions on using fruits and barrels for limited-release beers. Many Renaissance beers also are fermented with Lactobacillus, Pediococcus, and/or Brettanomyces, and barrel condition for at least one year.
Eslinger’s tastes lean toward “more esoteric beers,” and he knows that can be a challenge. “When I opened, I didn’t intend on making an IPA,” he explains. “First account I got said I was crazy if I didn’t make an IPA. Now that pale ale is one of my biggest sellers. You can’t walk away from it.”
Draper’s flagship beers provide a gateway into other offerings. “If you just have esoteric, it’s harder to tell if the brewer can make good beer. But if they have a regular pale ale or cream ale, and it’s good and clean, that proves to people that I can make good, clean beer. It gives the customer a barometer of trust, and they can work their way up to trying the different, more esoteric stuff.”
The inaugural 1-barrel system is now a 7-barrel system, but Eslinger jokes that “my brewery’s not modern by any standard.” Equipment in the 2,400-square-foot brewery includes open primary fermenters and closed conditioning tanks, a mix of gear from a now-defunct area brewery and even a repurposed dairy tank from 1956. Draper’s 2015 production was approximately 200 barrels, and the same is expected for 2016. Current distribution is primarily local, with some accounts in Eugene and Portland.
Draper’s 3,500-square-foot tasting room is located in a registered historic building constructed in 1908. With seating for up to 40 people, there is live music and other events throughout the month. In addition to Draper bottled and draft beers, the tasting room curates a selection of 60 sour ales and European imports. “We go out of our way to educate — help people try beers they haven’t tried.”
To increase Draper’s sour production — and protect flagship beers from potential cross-contamination — Eslinger recently constructed a new 480-square-foot sauerhouse at the Tenmile brewery for blending and barrel storage. The two facilities also help him plan Draper’s future and increased distribution.
Eslinger knows his tastes can be a challenge for the market, but he looks ahead with the same confidence that brought him to believe he could start an esoteric craft brewery in a small city. “I’d like to see the market go more and more in that direction. I go to San Diego, Sacramento, Portland … I see it going that way.” And he’ll have Draper at that forefront, pushing the public’s palate.
[a] 640 SE Jackson St., Roseburg
By Anthony St. Clair
For the Oregon Beer Growler
Longtime friends AJ Tuter, Matt Hill and Bryan Ireland had been homebrewing together in Roseburg for years, and members of their informal beer club kept telling them they should go pro. When they decided to make the leap, their search for a brewery name turned out to be down the street. Tuter’s home — and site of their garage homebrewery — was near Main Street, or “Old 99,” a north-south highway that runs the length of the West Coast. After getting licensed in 2013, Old 99 Brewing Co. has been at the vanguard of Roseburg’s growing craft beer scene, and a receptive public leaves Yelp reviews such as “hidden gem” and “small, friendly and has a whole bunch of passion and character.”
“We’re not on Old 99, but it’s perpendicular to it,” explains Tuter. “We thought Old 99 would be a good way to associate the Northwest for us. It’s been fun, it’s been a good brand to build. People like our shirts, our logo, that story.”
Today Old 99 is keeping a focus on slow growth, good beer and fun times. All three owners share brewery duties while holding other full-time positions: Tuter as a firefighter and paramedic who works in Eugene but lives in Roseburg; Hill as a network engineer in Roseburg; and Ireland, who works in Portland as a replenishment specialist and commutes to Roseburg.
Tuter describes Old 99 as being about “community, gathering, connections and above all, dedication to craft beer.” That focus is paying off. Starting with a 1-barrel system, Old 99 quickly moved to a 3.5-barrel system, on which they would double-batch into 7-barrel fermenters. “We did that for a while. It was hard duty,” says Tuter. “Every time you brewed you had to double-batch, and it made for a long brew day.” Since late 2014, Old 99 has brewed on a 7-barrel system from Portland Kettle Works. Along with a 15-barrel tank, the brewers have made other improvements to streamline the brewing process. While still double-batching, now Old 99 has been doubling capacity during the last seven months and is on pace to increase annual production from 300 barrels a year to, for 2016, an estimated 600-700 barrels.
While the partners share tasks, they also specialize in particular areas while also making sure everyone is communicating about what’s happening in different parts of the business. “It’s all collaborative,” says Tuter. “We all have different jobs, and everybody comes together and gets it done.”
Along with the partners, their wives help with different parts of the business. Old 99 also has four other employees, two in the tasting room and two doing cellar work in the 6,800-square-foot space. Currently Old 99 is sticking to its limited hours, but the partners are looking at expanding hours and adding staff in the future.
Sunday is typically a brew day, with additional brew days during the week as needed. By Thursday, all hands are on deck to prep for Friday and Saturday. Old 99 also recently started opening to the public on Thursdays. “It’s a challenge to balance working in the brewery, getting those tasks done and then doing the tasting room thing,” says Tuter. “But we like being in the brewery, with the equipment, where people can ask questions. The person who served the beer is more than likely the person who made it. That’s what I like about how we did it.”
The beers pouring today are similar to the beers that first poured when Old 99 opened three years ago. For The Win IPA, usually just referred to as FTW, came out of a 10-beer experiment to become their most popular beer. Another flagship, Billy Bad Ass Double IPA, has such a local following that “people refer to that beer almost like a person that they know,” says Tuter, prompting the partners to work up a graphic of what Billy might look like.
Infrared Northwest Red Ale can also be found on a few other taps in Douglas County. Old 99’s Pale Ale has undergone some changes over the years though. The inaugural Yard Sale Pale Ale has since been replaced by Tioga Pale Ale. Named after a section of the North Umpqua Trail, Tioga uses piney hops to make it “feel like a walk in the woods.” Keeping it simple on the dark side of things, year-round Fogline Stout got its start in the homebrew kettle and today remains a four-ingredient stout. “It’s just a Northwest stout, super smooth, a fan favorite.”
Lastly, Infidel Cascadian Dark Ale/Black IPA is a “beer geek beer,” says Tuter, but one that also won Best of Show at a brew fest in Klamath Falls last year. “A lot of people think they don’t like dark beer, but when they try this they’re impressed. They almost think they’re drinking a Guinness-type beer, but the hops are in your face with tropical and citrus notes, and it’s unexpected to have those coming out of a dark beer.”
Earlier this year Old 99 began limited distribution through Bigfoot Beverage, but Old 99’s focus remains “making sure Douglas County is taken care of first.” Tuter expects distribution to continue gradually expanding. In advance of that, Old 99 is starting to appear at more Oregon beer events, such as Lane County brew festivals and the Bend Brewfest in August. Old 99 also has added a crowler machine for filling and sealing 32-oz cans in the tasting room, similar to filling growlers. In August the brewery will celebrate its anniversary.
“We plan on growing, but we want to grow healthy,” says Tuter. “We’re going to do well with what we have, and not have to sacrifice beer quality. It’s beer first, grow later.”
Old 99 Brewing Co.
(a) 3750 Hooker Road, Suite A, Roseburg
Stories from the print edition of the Oregon Beer Growler.