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About Appeal tribune. (Silverton, Or.) 1999-current | View Entire Issue (Sept. 26, 2018)
2A ܂ WEDNESDAY, SEPTEMBER 26, 2018 ܂ APPEAL TRIBUNE Brewery Relay Continued from Page 1A Continued from Page 1A “By the end of the day, there was this beautiful frame standing here.” The interior of the building is rustic yet industrial, says Grassel, meant to reflect the monastic values of quality and simplicity.” A space to reflect na- ture and encourage contemplation. The walls are the same white as the monastery. The concrete floor is smooth and plain. The wooden bar, ta- bles, and benches are simple but beau- tiful and sturdy. Historical photos from the monas- Father Martin Grassel speaks at the Benedictine Brewery in Mt. Angel on Sept. tery archives hang on one wall. On an- 5. The brewery opened Sept. 22. ANNA REED / STATESMAN JOURNAL other, a wooden relief carving of St. Mi- chael. The entire room still smells of the fir start they will offer a modest selection profit enterprise on the Abbey grounds. beams and the windows frame recent- including Black Habit, St. Benedict Farmhouse Ale, Tyrant Cascadian Dark Welcoming the Guest ly-harvested hop bines. Ale, and a lighter brew, St. Michael’s Brothers Brewing For Benedictines, hospitality is a fea- Helles Lager. They will craft these brews in stages, ture of monastic life. Before he was Benedictine’s Head brewing one day and cleaning the next, “It’s right in the holy rule, the rule of Brewer, Father Martin Grassel worked fitting the work of brewing into their Benedict,” Grassel said, “welcome ev- elsewhere in the Abbey. When he first monastic schedule of prayer and their eryone as Christ. You welcome them, came to Mount Angel as a seminarian in other obligations. you serve them, you respect them- 1995 he worked at the bookstore, then “We like to fit our work between the ...that’s the principle.” acted at the abbot’s secretary, then as a gaps, but you can’t brew a batch of beer The monks hope that by including a deacon. taproom at the brewery and by choos- in three hours.” He then went to Rome for two years This means that Benedictine will ing not to distribute their beers offsite, to get a degree in theology so he could brew at a slightly different rhythm from the brewery will act as an invitation to teach. Though he didn’t know it at the other small breweries, but Grassel the community of Mount Angel to visit time, his time in Italy would come to views that as essential. and engage with the monastery. have a direct impact on his style as a “Supporting them, meeting them, “That’s part of the authenticity of brewer. the operation. We are monks brewing and having a new level of rapport is im- There, he recalls, “the food is so won- beer in Oregon, not monks hiring peo- portant to us.” derful because it’s so simple. You go get ple to brew beer. Why would people He recognizes that, for many, offer- a piece of pizza, a Margherita pizza, and come to a monastic brewery if it’s a cha- ing something besides beer is key in it’s so flavorful ... the sauce, the cheese, rade? If the beer is not made by monks that interaction. the buffalo mozzarella.” “We want to welcome people and it’s not real, it’s like Disneyland. We He views the tendency of American want to be real.” food is an important part of that, but we breweries to load beers up with fruit, With its launch, the Mount Angel don’t want to be a restaurant...we just chilies, and other additions as a gim- brewery joins a tradition of monastic want to make beer.” mick. Though the Saint Michael Taproom brewing that stretches back centuries Instead of rushing to offer a dozen and across oceans. won’t be a full-service restaurant, the different variations, his plan at Bene- The beers reflected by this tradition monks plan to offer a short menu. The dictine is that he and Assistant Brewer include Chimay, from the monks of brewery’s design, which features a ga- Father Jacob Stronach, “will master ba- Scourmont Abbey in Hainaut, Belgium rage-style door, includes a space that sic beers and do them with quality, the and La Trappe from the Koningshoeven could accommodate a food truck and traditional styles ... to do things with Brewery of Koningshoeven Abbey in they’re working with food producers in Mount Angel, including the simplicity, but with finesse.” the Netherlands. “The American way is to make it to The Benedictine Brewery will repre- Glockenspiel and the Mount Angel Sau- be bigger than the next guy’s, it doesn’t sent only the third brewery operated by sage Company on a simple menu. “We want the local community to have to be good, it just has to be big. I monks in the United States. Beers from don’t want that for us. I want the mas- Spencer Brewery in Spencer, MA, are prosper,” said Grassel,” it doesn’t even tery, the goodness that comes from brewed by Trappist monks at St. Jo- have a grocery store. It should.” Emily Teel is the Food & Drink Editor seph’s Abbey. Benedictine monks from simplicity.” Benedictine Brewery will use of hops the Desert Benedictine Monastery in at the Statesman Journal. Contact her eteel@statesmanjournal.com, grown on Mount Angel Abbey grounds Albuquerque, NM founded Abbey at Facebook, or Twitter. See what she’s and water drawn from its well to brew Brewing Company. Like these other monastic breweries, cooking and where she’s eating this Belgian-style beers, some with what he calls, “the Northwest hop twist.” To the Benedictine Brewery will be a for- week on Instagram: @emily_teel cording to Chad Sperry, the race’s di- rector. The others were on their own. Solo competitor Ryan MacKenzie, of Keizer, wanted to participate last year, but had been celebrating his daughter’s birth. This year, MacKenzie had his wife and daughter waiting for him at each transition point. “I love to kayak, I love to bike and I love to run,” he said. “So this is a great combination of all of them.” There were a few adjustments made to the course for this year’s competi- tors, according to Sperry. “We made bike course a little bit easier, more friendly,” he said, as last year’s course was more challenging and greeted participants with gusty head winds. “So instead of going up to Silverton and around, we’re going a much more direct route into Silver Falls.” The first stretch ran from the pedes- trian bridge to Wallace Marine Park, where kayaks then were pushed into the Willamette River for a second leg. Individuals paddled in the rain for 6.2 miles heading toward Spong’s Landing Park, a county park just north of Sa- lem. From there, cyclists pedaled 40.3 miles to Silver Falls State Park, wind- ing through farmland. Cyclists battled wind gusts, some rainfall and hills over the course of the ride. After the bikes, competitors on foot worked the last leg, 5.8 miles through the park. “Silver Falls is so beautiful to finish up there,” Sperry said. “We love the op- portunity to work with Oregon State Parks, it’s just a privilege.” Contact Virginia Barreda at 503- 399-6657 or vbarreda@statesman- journal.com Y OU R F E L AL K C L TA C To Place an Ad Phone: 503-399-6773 Classifieds: call 503-399-6789 Retail: call 503-399-6602 Legal: call 503-399-6789 Email: sanews@salem.gannett.com Web site: www.SilvertonAppeal.com AN LE Staff UP News Director Don Currie 503-399-6655 dcurrie@statesmanjournal.com Advertising Terri McArthur 503-399-6630 tmcarthur@Salem.gannett.com Deadlines News: 4 p.m. Thursday Letters: 4 p.m. Thursday Obituaries: 11 a.m. Friday Display Advertising: 4 p.m. Wednesday Legals: 3 p.m. Wednesday Classifieds: 4 p.m. Friday News Tips The Appeal Tribune encourages suggestions for local stories. Email the newsroom, submit letters to the editor and send announcements to sanews@salem.gannett.com or call 503-399-6773. T2080A2-42 BARREDA / STATESMAN JOURNAL Address: P.O. Box 13009, Salem, OR 97309 Fax: 503-399-6706 • 20 Gross HP † , 2-Cylinder, V-Twin Gasoline Engine • 42” Mower Deck • Cruise Control • Hydrostatic Transmission A family member of a participant helps her get into the kayak to begin the second leg of the race on the Willamette Valley River. VIRGINIA Missed Delivery? 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