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
Rob Widmer provided his assessment of changes in the brewing industry during the last 30 years. His take on brewery acquisitions: “Make sure you’re making the decision that you’re still making the best beer that you can. That’s what we’ve done. Haters gonna hate. Whenever I’ve had the opportunity to explain the relationship to A-B, I rarely have anybody walk away with a continued negative attitude.” Photos courtesy of Widmer Brothers Brewing
By Anthony St. Clair
For the Oregon Beer Growler
Oregon’s brewing industry is changing faster than ever, and few people have seen as many changes as Rob Widmer, co-founder of Widmer Brothers Brewing in Portland. In this conversation, Rob looks back to his early days with his brother and fellow co-founder Kurt, discusses the industry and looks ahead.
Q: It’s been 30 years since you and your brother introduced Widmer Hefe. What has kept you engaged in this industry all these years?
A: Kurt and I started as homebrewers. It’s been our love and passion for brewing. For me, that extends to how I love pubs and pub culture. I enjoy the people who drink beer. I haven’t lost that love and passion for beer. It’s one of the things that makes life worth living.
Q: Is the bubble going to burst, or is there enough market for growth to continue?
A: Things were so different when Kurt and I started in the ‘80s. The term craft beer hadn’t been coined. No one knew brewers or homebrewers. People didn’t talk about style. Now there are people who never knew any other time. It’s amazing to me. Back in 1985 when we were trying to sell beer, at first pub owners thought it was illegal. Second they thought it would make people sick.
It’s a great time to be a beer drinker. Oregon is probably the best place in the world to live if you’re a beer lover. You can get examples of any style you can imagine. The pace of breweries opening has actually been accelerating. There’s a ton of run room for people, maybe not so much in the Pacific Northwest, but where people haven’t been introduced to it before.
Q: If you and Kurt were starting now, what would you do differently?
A: There’s always going to be room for a small brewery: nano, less than 10 barrels, with a pub. If you were trying to start a larger size, you’d have to have something pretty special or it’d be a tough go. The farther we got from Portland in the ‘90s, the harder it was to get distribution. The Anheuser-Busch arrangement is how we solved it. It’s a distribution agreement, though people have tried to paint it negative things.
People ask if I thought it could grow like it did. I say that our original plan in 1984 — 10 pubs pouring our beer and had our own tasting room — was to sell enough beer that he and I could make a living in Portland.
There were things we needed: really good people, we did that. We had to have excellent brewing, we did that. We had to have access to capital, we had that. But one of the things key to growth was access to market. Distributors are the unsung heroes of the beer business.
Q: What would you say are the top three most notable changes in the industry this year?
A: In no particular order:
Ballast Point selling for a billion dollars. That was breathtaking. It’s an indication of how hot the industry is.
The acceleration of brewery openings.
The retirement of Kurt Widmer was a pretty big deal, at least for me.
Q: Since your brother retired, how has your day-to-day work changed?
A: It really hasn’t. He was doing his thing, I was doing my thing, and that just continued. Where I bring the most value is to be out in the trade, as we say, and that goes back to how I love pubs, I love drinking beer with people, and I get to do that. It’s an important part of my job. There aren’t a lot of breweries where the founder still gets out, and I like to do that. When Kurt retired, I said, “Don’t expect me to work overtime. I’m one of the industry elders at this point. Take it easy on me.”
Q: How has CBA evolved over the years?
A: Being too big for your britches is something that we’ve been hearing since back in 1986, when Hefe was taking off. But growth enables you to do things, like attract really talented people, get better training for your staff. Growth enables you to afford really great equipment, all those things.
As CBA has evolved, we’ve grown and I couldn’t be more proud of the crew we have — our breweries. If it was still me and Kurt, jumping in and out of tanks, I don’t think I could physically do that anymore. I don’t try to lift kegs anymore. CBA has really been awesome. Brewing on a small scale is really physical. I don’t know any brewer who doesn’t want from growth the ability to do things like automate, get a forklift, ease the physical side.
Q: Advice for new breweries?
A: Make sure your beer is good. Don’t put out anything you’re not proud of.
Q: What do you want the new Innovation Brewery to accomplish?
A: We had a small 10-barrel brewery in the Rose Quarter in 1996. Every brew then was an innovation. The Rose Quarter brewery was 20 years old, worn out and it was difficult to operate, a half-mile away.
Innovation has been the essence of craft brewing and at Widmer since we started. I like to remind people that beers like Hefe blew people’s minds in 1986. No one had ever seen a cloudy beer or cloudy wheat domestically. A lot of what we’ve done over the years has been overshadowed by Hefe. We were one of the first to do hop-forward beers, Cascadian dark styles, but Widmer and Hefe are so synonymous that it can be hard for people to think of us as innovative.
Q: Why did CBA decide to pursue contract brewing with Anheuser-Busch breweries?
A: We wanted to have that door opened should the need arise. For Widmer specifically, we just completed a major expansion in Portland. We have a lot capacity to do Widmer beers and do them here in our backyard.
Over the past 20 years, we’ve taken a lot of heat for our relationship with A-B. A lot of breweries see the large breweries as the enemy. We see them as fierce competitors, not enemies. I’m pretty beer geeky, but there are times where I like to have a domestic lager. I admire how well they’re made.
Sometimes people find it fashionable to bash the large companies. Any kind of negativity around beer is a bad thing. Beer is a positive thing that brings people together, and that’s the spirit that should pervade the industry.
Q: What is your advice to breweries as they weather negative feedback from the public when their brewery is bought by or takes investment from a larger brewery?
A: Make sure you’re making the decision that you’re still making the best beer that you can. That’s what we’ve done. Haters gonna hate. Whenever I’ve had the opportunity to explain the relationship to A-B, I rarely have anybody walk away with a continued negative attitude.
Our deal was strictly about distribution. They’ve never been able to tell us how to brew, what to brew, how to market. It’s a quirk in our society that big is bad. But when you pursue people on why it’s bad, it becomes an emotional thing, and they can’t put their finger on it. But then they’re carrying an iPhone, drive a Toyota and are wearing Nikes.
The good news is that beer is really emotional for people. It’d be worse if people didn’t care at all. We’re still doing what we were doing in 1985. There hasn’t been any boogeyman. I met some of the top folks at A-B InBev here in the U.S. They’re like us. They love beer, they love to learn, they’re really nice.
Q: What is one of your favorite fall beers?
A: A lot of my favorite beers right now come from the homebrew community. Homebrewers set the stage for what’s coming.
Q: What are some of your outlooks for the industry?
A: This infatuation with hops is peaking. The next big thing is people are going to discover the flavors of malted barley, and it’ll be coming back to helles, pils, and styles like that. I’m seeing that in the homebrewing community.
Q: What are some things in the works for Widmer?
A: After 30 years, I’m still working on getting people to pronounce Hefe correctly. [Editor’s note: it’s “hay-fuh,” by the way].
By Andi Prewitt
Of the Oregon Beer Growler
It’s easy to tell when a novel flavor has arrived — you can spot it everywhere. For example, Sriracha, the tongue-tingling sauce with the distinct red rooster on the bottle, has exploded in popularity during the last few years and found its way into an interesting array of products — from Lay’s chips to popcorn, candy canes to lollipops, and even bitters and beer. When a flavor is all the rage, you can safely bet that Moonstruck’s master chocolatier was incorporating it into his confections years before it was cool. However, Julian Rose has discovered that one of the problems with being an innovator is that not everyone is ready to embrace a new taste.
“Historically, here at Moonstruck we’ve done stuff ahead of trends,” he explained. “I did a Sriracha truffle in 2008. Virtually nobody knew about Sriracha. I thought it was a great kind of cool flavor — a little bit spicy, tomato-y. So we did that and then we saw that we had to explain to people what Sriracha is.”
Let’s just say the truffle with the foreign name didn’t fly off store shelves. But Rose’s latest experiment has found the right audience at just the right time. The Moonstruck Oregon Craft Brewers Collection is selling well with both beer lovers and chocolate aficionados who wouldn’t normally lift a pint to their lips. While the bottle top-shaped treats made their debut last September, it’s hard to resist the splurge of chocolate during a month that’s practically defined by sweet offerings and significant others. And in a world of imperfect pairings, it’s worth highlighting the union of beer and chocolate this February, along with how they came to live happily ever after, together.
Ideas come to fruition at Moonstruck in a modestly sized room tucked away in the bottom floor of the chocolate maker’s Portland headquarters. Rose’s office — part kitchen, part lab — has a view of the factory on one side, where he can see a “prototype” launched on a larger scale. To the other side, a wall of windows reveals one of the best views in the city: the repeating Gothic arches of the St. Johns Bridge. That pistachio-tinted span often serves as inspiration for Rose when he develops new confections. He described how objects — both mundane and profound — can spark ideas.
“I leave my mind very open, so I can see a sculpture and it’s going to trigger something. I can see a little egg and it’s going to trigger something else,” he said while gesturing to some new Easter-themed candy under development.
The concept for the Craft Brewers Collection came in a similar fashion — one day he looked down at a dozen colorfully arranged brews.
“I had a party at home and, you know, I’ve opened a case of beer many times and when I opened — so now more than a year ago around Christmas — I opened the box, a seasonal box with four different beers,” Rose described. “And that’s what triggered, I’m like, that’s my hook. I need to make it look like a beer cap. And that was the beginning of about six months of work.”
Up until that moment, Rose had been kicking around ideas for a follow-up to his wildly successful Oregon Distillers Collection — the best-selling assortment that Moonstruck has ever done. He’d made a few beer truffles before, but the simple, brown squares were missing that “Wow!” factor.
“There was no — what we call in the business — no hook,” Rose said.
But he found his attention getter for the new collection the day he hosted that party. Rose then got to work on the sample — he used a tube-like mold that’s tapered on one end to mimic the shape of a bottleneck for the truffles, secured the tops with real bottle caps as placeholders for the chocolate versions he’d later create, and placed them in a box that opened with top flaps just like a case of beer. The master chocolatier with more than three decades of experience in the sweets industry then made some house calls. That’s right — Rose didn’t send some marketing rep or salesperson. He personally visited four different breweries — Deschutes, Full Sail, Rogue and Widmer — to pursue a partnership. It didn’t take much convincing. Everyone was on board. Rose had just one moderate obstacle once he got the unanimous “Yes.” He wasn’t sure he could produce the truffles.
“I sold the idea that I could make it without knowing if I could make it!” Rose laughed. “It was a great creative incentive to make it happen, because now I saw that people were excited with it.”
Rose ended up sending an actual bottle cap to a chocolate mold maker who was then able to manufacture sheets featuring rows and rows of crown-shaped depressions. Cap colors were carefully matched to what’s used by the breweries in order to silk screen images with cocoa butter on the flat surfaces. But a “stop-the-presses” moment occurred not once, but twice during the process. Widmer ended up changing its Hefeweizen cap from gold to black initially, and later Deschutes altered the shape of its logo from an oval to a circle while shifting colors as well. Fortunately, the requests came before anything was finalized. All of the tops so closely resemble those that seal the actual bottles, people aren’t sure you can actually eat them.
“And that’s the No. 1 question we have when people see it for the first time. They think it’s a real beer cap,” Rose said, emphasizing they are, indeed, edible. “You can pop the cap with your teeth and your dentist is not going to freak out.”
Consumers may also wonder whether Rose has recreated the flavor of the beers with other ingredients or if full kegs are part of the recipe. The answer will likely please beer geeks.
“So it’s got a very organic approach to it that it’s actually made with the given beer,” said Rose. “It’s not flavor-enhanced or any kind of masked. It’s the beer.”
Rose uses a beer reduction, boiling it down to eliminate the alcohol and carbonation, which raised some questions early on.
“And a couple of brewers were like, ‘Isn’t that, like, very bitter?’ I’m like, ‘Yeah, but the chocolate is sweet, so it all balances out.’”
Rose developed about three versions of the chocolates, taking them to the owners, brewers and marketing employees for taste tests. He explained that their descriptions and feedback were valuable and allowed him to return to his kitchen and create something that accurately represents the flavor profiles of the beer. For example, since Hefeweizen is often served with a slice of lemon, Widmer asked Rose to add a touch of citrus oil.
“So it’s not obvious,” Rose said, “but it’s there. And it reflects closely what your experience would be with a Hefe, with chocolate of course.”
If you could taste Oregon, the truffle collection would stand in as a pretty delicious summary. The featured ingredients, such as hazelnuts, hops, chocolate and craft beer, are also part of the state’s identity. One of Rose’s favorite aspects of this endeavor was creating something that represented the area.
“What I discovered with pairing up with these four companies is all of them and us [Moonstruck] were basically founded within a five-year span,” he shared. “So all of these breweries started in the late ‘80s and we started in the early ‘90s, so I realized these were the pioneers also. These were the people that fought for having more liberal laws and more distribution and more tasting rooms, so they’re kind of the fathers of craft brewing in Oregon. And they happen to be great people to work with, so it was a fun project overall and I think it’s very Oregon.”
Rose expressed some concern about beer drinkers questioning or perhaps even criticizing the collaboration with four of the state’s larger breweries instead of up-and-comers. In addition to serving as a nod to some of the industry’s groundbreakers, working with established businesses helped launch the project. Rose had several more breweries in mind if any of the participants had declined. He sounded enthusiastic about future editions of the collection with different beer makers and mentioned that a second round of truffles could possibly be developed next year.
Brewers often say their profession is a mix of art and science and Rose can draw parallels to that description of work. Consistency, of course, is key and part of the science in beer and chocolate. Creating the ganache for the truffle is all about precision, too. Unlike a restaurant chef, a pinch of this and a splash of that won’t lead to a good product “because percentage, proportion, and speed and temperature all play a little role in executing this little filling, over and over, well,” Rose explained. Additionally, he believes that both Moonstruck and brewers pride themselves on taking advantage of the best ingredients and, when possible, locally sourced ingredients.
Collaboration is nothing new in the world of craft beer, and Rose also adheres to the ethos that sharing and transparency only make you better.
“Well, No. 1 for me — there’s no real big secret. Years and years ago, I realized that everyone has access to the same ingredients,” Rose said of him and other chocolatiers. “They can buy the same, virtually the same, chocolate. They can buy the same cream. They can buy the same butter. And what makes my chocolate so good — well, it’s the workmanship. It’s the knowledge. It’s the good palate.”
He went on to say the same applies to brewers. Despite their ability to obtain similar adjuncts, the beers don’t turn out identical. Learning from others and watching innovation forces everyone to work a little harder — at least those who are truly passionate about their craft. Rose acknowledged that he could just rest on his laurels, but that would be pretty dull.
As Feb. 14 approaches, Rose’s workdays will get a little busier. It’s one of several times throughout the year where chocolate is in high demand. When Rose used to teach, he looked into the research behind the chocolate/romance link. He posited that women interact with and experience chocolate differently from men.
“And you can easily prove it. You can open a box … you offer it and a guy’s going to take all of it and put it in his mouth and go, ‘Ah, it’s great,’” Rose said. “You offer it to a woman, she’s going to bite a little piece and then roll the eyes [with pleasure] and it’s like passion. It’s sensual. It’s flavor. It evokes emotion more in women.”
So what will the man who makes so many Valentine’s Day gifts for others be doing on one of the most romantic evenings of the year?
“Probably not eating chocolate,” he laughed. “I shouldn’t say that, but probably not. I’m not sure. In our world, when it’s the actual holiday, that’s our downtime. So I’ll probably just not go to a restaurant, not go out. I’ll go out before Valentine’s or after — I’m not stuck on the date — and just kind of relax and have a beer or two and take it easy.”
Relaxing and having a beer or two — now that sounds like a date any craft lover can appreciate.
By Alethea Smartt LaRowe
For the Oregon Beer Growler
If you have ever attended a Portland-area beer festival or an Oregon Brew Crew meeting, you have probably seen Jenn McPoland and Jeremie Landers. The husband-and-wife team are very active in the local beer community, volunteering and helping coordinate and staff events throughout the year.
A third-generation Oregonian and second-generation Portlander, Jenn remembers walking from her Northwest Portland apartment to her job downtown with the smells from the Blitz-Weinhard Brewery -- which brewed its last beer in 1999 -- permeating the air. She drank Henry’s back then, but was introduced by a friend to big, hoppy beers in the early 2000s and now enjoys all styles of beer. Her love of beer became a hobby when she started homebrewing in 2004.
Jeremie, who has lived in Portland for half of his life, recalls that the first craft beer he ever drank was Widmer Hefeweizen at a bar in Sacramento, Calif. when he turned 21. He admits that he wasn’t a big beer drinker until he tried BridgePort IPA. The impression left by the complex hop flavors set him on a course, both for a lifelong love of IPAs and, eventually, a desire to try to recreate his favorite beers which culminated in his first attempts at homebrewing.
The natural next step in learning more about making beer was to join a homebrew club. Jenn started attending Oregon Brew Crew (OBC) meetings at F.H. Steinbart Co. in 2004. OBC is Oregon’s oldest homebrewing club, established in 1979. It was at an OBC meeting at Widmer Brewery in July 2006 that Jeremie first laid eyes on Jenn. She was serving on the board of directors and Jeremie was attending the meeting with the goal of joining the organization as a member.
Their first date was at Horse Brass over pints of Terminal Gravity IPA. In the subsequent months and years, they bonded over their mutual love of beer and became ever-more involved in homebrewing, with both holding various positions on the board of the OBC. It was only a matter of time before a wedding was in the pipeline.
With Rob Widmer’s blessing, they were married where they first met, at Widmer Brothers Brewing, in September 2010. The ceremony was officiated by their friend Lisa Morrison, aka the Beer Goddess, who was ordained as a Dudeist Priest for the event. Incidentally, Lisa was being filmed for the documentary "The Love of Beer," produced by Alison Grayson. As a result, their wedding appears in that film.
The reception, where many friends from the beer community gathered to toast the couple, featured free-flowing beer from 12 kegs. For their honeymoon, they traveled to Europe, specifically to well-known beer destinations: Brussels and Bruges, Belgium; Prague, Czech Republic; Munich, Germany for the 200th anniversary of Oktoberfest; and Bamberg, Germany. During the three-week trip, they had many romantic beer experiences including drinking Kwak and Tripel Karmeliet on draft on their first morning in Belgium. They also warmly recall dining at a rooftop restaurant in Prague, drinking good beer and eating great food while enjoying the 360-degree view of the city.
After settling back into married life in Portland, Jenn and Jeremie purchased a home in the Kenton neighborhood in 2013. They have converted the 350-square-foot detached garage into a private brewery and drinking den, named McPoLanders Taproom. They acquired a 6-foot-by-10-foot walk-in cooler from the Old Ivy Taproom in Vancouver, Wash. and also have a 42-cubic-foot bottle fridge stocked with an envy-inducing selection of craft beer from all over the world. On the night I visited, the impressive draft beer list was comprised of four McPoLanders homebrews, two collaboration beers, two locally-made commercial beers, and one homebrew made by their friend Lee Hedgmon.
Jeremie says his favorite style to brew is Cascadian Dark Ale. Jenn doesn’t have a favorite, but along with brewing traditional styles like stouts and IPAs, they also enjoy the challenge of experimenting with things like fruits and spices.
The couple also likes to enter homebrew competitions, where they find it helpful to get feedback from both professional beer judges and regular beer lovers alike. At the 2014 Fall Classic, the OBC's yearly American Homebrewers Association/Beer Judge Certification Program-sanctioned homebrew competition held after hop harvest, Jenn and Jeremie each took home two gold medals apiece, with Jenn taking the “Best of Show” out of hundreds of entries. She now holds the distinction of being the first solo female winner of that title at the Fall Classic. Earlier in the year, Jeremie entered the Clean Water Services Pure Water Brew Competition and took second place with a German pilsner. The beer was sent to New Orleans for the WateReuse Association's “One Water Innovations Gala,” where it received high praise for its quality and drinkability.
Over the years, Jenn and Jeremie have had the pleasure of teaming up with various brewmasters to brew their recipes professionally. In 2012, they brewed "North End Cascadian Dark Ale,” a Timbers Army Homebrew Competition “Best of Show” winner at the New Old Lompoc Fifth Quadrant. In 2013, they won the Widmer Collaborator Homebrew Competition with "Kenton IPA" which they then brewed in 2014 with Dan Munch on the Widmer Innovation Brew System for local release. Also in 2013, Jenn, with the Ladies of Lagers and Ales (LOLA), brewed a CDL at Base Camp. In 2014, they brewed their "StellaNova India Session Ale" with the legendary John Harris at Ecliptic Brewing for the Willamette Week’s Beer Pro / Am. Jenn also brewed another beer for the Pro / Am with LOLA and Tonya Cornett at 10 Barrel in Bend. They have already started off the new year with another collaboration. In January, they brewed a Russian Imperial Stout with Charlie Hutchins at Rock Bottom Brewery in Portland.
Another unique beer-related fact about this couple is that they have a yeast strain named after them. While on their honeymoon in Prague, they visited the famous U Fleků Brewery where they enjoyed a Bohemian Dunkel. They acquired samples of the yeast, which they brought back to Oregon and then gave some to Wyeast Laboratories, which made it into smack packs. OBC members conducted the “McPoLanders Czech Lager Yeast Experiment” by brewing a variety of beers using this yeast.
While Jenn and Jeremie truly enjoy all of their work and involvement in the Oregon beer community, they do not have any plans to open their own brewery. “We just wouldn’t be able to maintain the lifestyle we have now if we brewed commercially.” Both have full time jobs, neither of which is in the craft beer industry. They will continue to homebrew a few times each month as well as participate in club events and educational seminars helping new homebrewers.
As Lisa Morrison enthuses, “Jenn and Jeremie epitomize everything that's great about Oregon beer. It's safe to say that no other couple has devoted so much time and energy to promoting and celebrating our local beer community. From their wedding to their new in-home taproom, their passion for beer -- and more importantly for each other -- is evident every day. Cheers to the McPoLanders!”
Stories from the print edition of the Oregon Beer Growler.