A Who I it tic .Approach To Healing
Chiropractic Care
■ Preventive-Oriented Care
■ Individualized Treatment
■ Chiropractic Manipulation
■ Therapeutic Massage
■ Therapeutic Stretching
Hour*: M-W-F B:20~6pm Tu* l-*pm/Th lOim-fcpm
Craig Balter D.C. Vip Short D.C.
Laura Adams D.C.
342-4520
The Chiropractic Healing Center
492 East 13th (No»1tolhoB<ioo Thoalmi
mi. MEAL
DEAL
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Photo by Jofl Patiay
East 10th Street Cat*, a UcUenemms pub, It a tavoritt local watering hole for microbeer drinkers. The
pub otters Its own beers as well at several other Oregon microbrews.
MICROBREW
Continued from Page 1D
(ivory woekend. and most
woo knights, beer connolssours
flock to local micro-watering
holes, eager to wrap their hands
umund u frothy glass of their fa
vorite homespun brew.
The widespread revolt has
meant good business for
microbreweries across the state
and in Eugene. The two local
McMenamlns pubs — High
Street and East lUth Street cafes
— and Stoelheud Brewery are
serving microbrews as fast they
c:an pour them
Jenny Gome/, manager of
High Street, said the microbrew
phenomenon is a throwback to
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the Prohibition era, when beers
were brewed at pubs with natu
ral ingredients and for immedi
ate sale.
"It's good beer, and It's good
for-you beer," Gomez said.
Microbreweries began pour
ing suds in 19H5, after an Ore
gon luw was changed to allow
small-scale production of non
pasteurized beers. At the time,
microbrews accounted for less
than 1 percent of beer sales in
Oregon.
In 1991, 6 percent of all beer
consumed In Oregon was pro
duced by microbreweries. And
with so many kegs rolling out
the doors, there may be more
macro than micro to those
breweries.
"The beer and the growth of
the breweries has been incred
ible." said Keith Mai kie, gener
al manager of McMenamins
Breweries. "Right now, we are
the fourth largest producer of
microbrewed beer in the state."
Widmer looms as the giant
among Oregon microbrewers
Last year, the Portland brewery
produced nearly 500,000 gal
lons of liquid gold — a 52-per
cent increase over the previous
year The other major breweries
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525 High SL • M3-1842
posted similar numbers, with
McMenamins recording a 72
percent increase.
To meet the legal definition
of a microbrewery. annual pro
duction must not exceed
60,000 barrels a year, with 31
gallons to a barrol.
Microbreweries get tax breaks
and do not have to pasleuri/.e
their beer.
Although it increases a beer's
shelf-life, pasteurizing can dull
flavor. Some microbroweries do
pasteurize their beer, but
McMenamins and Steelhead do
not.
Mackie said because the beer
is neither pasteurized or fil
tered, it requires tender loving
care.
"We have to maintain very
high quality standards," Mack
ie said. "That's why we don't
sell our beer outside of our
brewpubs. It’s more of a perish
able product without pasteuriz
ing and filtering."
Most McMenamins boers can
remain in storago no more than
three months. But the beer is
usually consumed long before
that deadline.
Turn to MICROBREW, Page 16D
I Springfield!
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Scales
Chemicals \
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! 9-6 Mon-Frl* 10-5 Sat
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rnTTr/iiiiifiittiuutittiurmsu
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485 E 13th
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12-5 Sunday