JAS O N CA R R I E R
P HOT O S BY T RAS K B E DO RT HA
SKY HAS FALLEN
Local brewing at Falling Sky
A
s somewhat of a beer virgin, I met up
with part owner and brewery manager
Jason Carriere to find out why Falling
Sky Brewing’s beer has Eugene buzzing.
Carriere began brewing in 1999
while working as a scientist on the
Human Genome Project at Stanford.
“Brewing was so similar to what I was
already doing; they both use biochemis-
try and biology,” Carriere says. In 2002
he purchased the Valley Vintner & Brewer, and since
then he has formulated a team of four to create the
Falling Sky family at its former location. Brewers Scott
Sieber and Michael Zarkesh bring their brewing exper-
tise, while former New York restaurant owner Rob
Cohen oversees the eatery.
With an exceptional brewing system found primarily in
Germany and only a few places in Oregon, Falling Sky is
8 EUGENE WEEKLY’S STATE OF SUDS 2012
BY A L I ENR I G HT
working to bring fresh elements to traditional Northwest
brews. Taking pride in this system, Carriere says it’s what
sets Falling Sky apart from other local breweries.
“The design of the system allows us to make a lot
of European beers in a more traditional manner than
many North American breweries,” Carriere says. And
so while still providing brews that are cherished by
Oregon beer lovers, Falling Sky is mixing it up.
“People come for the great food and the great beer,
but the clincher is the environment,” Carriere says.
With the attentive service, communal picnic tables and
comfortable outdoor seating, the great food and beer
seem almost like an added bonus.
Falling Sky reaches a wide demographic through
diverse taps. By incorporating sessionable beers, or
brews with lower than 5 percent alcohol by volume, this
brewery is all about getting everyone to savor suds. In
addition to the lower gravity beers, Falling Sky now
boasts its first gluten-free beer for those who have to
steer clear of wheat and other gluteny-grains. “We are
still getting input and perfecting the taste,” Carriere says.
Veteran beer drinkers and newbies alike can mingle
at Falling Sky, sipping on favorites like the Golden Naked
Blonde, Hey Hay IPA or 2 Towns Ciderhouse Incider.
And don’t worry, you won’t grow tired of the menu.
“People are drinking the beer faster than we can
brew it, so our menu changes,” Carriere says. He
explains that it takes about three weeks for a batch to
be completed and about two weeks for customers to
drink it, so there is a constant rotation.
“We tried to create a place that’s both simple and
beautiful,” Carriere says. “Just because we are casual
doesn’t mean we can’t provide the best quality in beer.”
That quality is what sticks with you when you walk
away from Falling Sky, a quality that will be sure to
bring you back for another glass. ■
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