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Give Plasma.
Your blood plasma is a vital ingredient in
the fight against injury and disease
Hemophiliacs and burn victims depend on
your donations every day
Become a paid plasma donor and save
lives
it Pays to Help.
Bring this ad in for an
additional
$10.00 on
your first donation.
Not valid with any other offer.
Expires 10/51/87
Hyland Plasma center
40 East 10th Street, Eugene, 683-3953
□ THINGS TO DO
Hand-crafting makes area beer
After more than a 80-year
hiatus, hand crafted beer has
returned to Corvallis, bringing
to the Willamette V'alley the
product of an age-old
profession.
By Stanley Nelson
"Like the true pioneer spirit,
we are not brewing for tradi
tion, we are brewing for the
here and now,” says Oregon
Trail Brewery head
brewmanster Jerry Shadomy.
Shadomy. 40. and his wife
Nancy, with hours of personal
labor and volunteer assistance,
have assembled the state’s
fourth microbrewery in the track
portion of the Old World Centre
in downtown Corvallis.
Microbreweries traditionally
are breweries that produce less
than 10.000 liarrels of beer
annually.
Although the brewery is
separate from the Old World
Deli and Pub and merely leases
the space, the brewery and pub
accent each other. The brewery
adds to the atmosphere of the
deli, with the deli in turn pro
viding an authentic brew-house
feel in which to enjoy a beer at
the site of its production.
After attending the first na
tional microbrewers conference
in 1984 in Denver. Shadomy
says he first envisioned creating
,his own brewery. "It is sort of a
meant-to-be-thing." he says.
The 1740-square-foot brewery
incorporates a three-tiered
operation, with the malted
teCOMD THOUGHT1)
Quality Resale for women
Take Note!
• We pay Cash for quality used quality clothing • no
appointment needed.
• Get 3 or more friends together and we ll come to
campus to buy from you.
• We sell new and used (you may not be able to tell
which is which!) contemporary clothing, jewelry
& accessories at great prices.
• VISA/Mastercard accepted.
• Lay-aways
• Large selection
77 W. 11th
683*6501
10 a.m.-6 p.m. M-sat.
Photo by ShuShing (Ji«n
terry Shadomy, the owner of the Corvallis-based Oregon
Trail Brewery demonstrates one step in the brewing
process.
barley bin and office composing
the upper floor. The mash tun is
housed on the second floor.
There the barley is steeped in
boiling water before the resul
tant liquor base, referred to as
wort, is transfered to the base
level copper brew kettle.
The beer then is strained
through Willamette Valley hops
and, with the addition of yeast,
is sent to the fermentation tanks
back on the second floor where
the beer will lie racked to reduce
sediment before its eventual
kegging.
The resultant beer has a
distinct malt taste, yet still
"assertively hop with the bo
quet" of the beer, Shadomy
says. A variety of beers will Ik;
produced, from an Oregon Trail
Ale. a Chinook Stout Ale. to the
potent Original Brown Ale.
The Brown Ale has the
distinction of being the
strongest beer brewed in the the
state, with a 7.7 percent
alcohol-by-weight rating.
Shadomv says In comparison.
most mass-produced beers have
a 3.2 percent alcohol-by-weight
rating.
Oregon Trail Brewery
presently produces 14 barrels of
beer a week, and the demand for
the beer has far outstripped sup
ply. he says. Projected output
when in full operation is 25 bar
rels a week, which amounts to
750 gallons. With the acquisi
tion of additional conditioning
tanks, Shadomy says produc
tion can be further increased.
Furthcoming to the brewery
will be a small-scale production
of monthly specialty brew for
exclusive sale at the Old World
Centre. “Empirical Ale” and
“Esoterical Ale” are two such
beers Shadomy says beer con
noisseurs can expect.
Shadomy is not a newcomer
to the art of beer making. A
long-time home brewer, has
been experimenting with his
10-barrel personal brewery in
Tangent for the last two years
drawing to perfection the recipe
and style for his upcoming beer.
GET OFF
CAMPUS
GET A FREE
BANANA
CJ of O Students
when you Older
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add Banana to
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FREE
AT the
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l Downstair* at the
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Public Market
MARCO'S
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4X5-5102