CELLAR BEER I
Brewmaster’s barrel-conditioning puts the Oak in Oakshire
n the old days, human beings got drunk on
unsanitary, bacteria-ridden, fermented pulp
provided by agricultural negligence and elated
discovery. Thousands of years have passed,
science has dissected nature and people still
get drunk on fermented pulp. At Oakshire
Brewery, colonies of latent bacteria thrive in
the wood-grains of aging barrels stacked in a
warehouse across from the main facility.
WO R DS BY PAT R I CK NEWSON • PHOT OS BY T R ASK B EDO R T HA
10 EUGENE WEEKLY’S STATE OF SUDS 2012
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