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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (March 9, 2016)
7A THE DAILY ASTORIAN WEDNESDAY, MARCH 9, 2016 Northeast Bend is becoming a brewery district ray, a data and systems ana- lyst and formerly of Odell Brewing Co., of Fort Collins, Colorado. “We just kind of passed our ¿YH\HDUPDUNVRZHORRNDW our operations in a more gran- diose scale than we had, not necessarily by volume, but just so we don’t lose track of the project,” he said. “We’re GH¿QLWHO\ H[SORULQJ WKH EDO- ance between professional and personal lifestyles.” By JOSEPH DITZLER The Bulletin BEND — The big bay door was wide open at North Rim Brewing’s 3,000-square- foot brewery at High Desert Lane and Layton Avenue in an industrial park in northeast Bend. Inside, brewmaster Chris Hudson, in shorts and a sweat- shirt from his former employer, Terminal Gravity, was bottling a batch of Twin Citra IPA. The ZDUPWKRIDPRUQLQJVXQ¿O- tered through an overcast sky, streamed into the south-facing building. Hudson said it’s the perfect spot for brewing. “I like this because it’s open, and there’s not a lot peo- ple out here,” he said. “I can have the doors open. I never have to rush; it’s a quiet envi- ronment. There’s not a lot rushing around or kegs bang- ing around.” A corner of northeast Bend bounded, roughly, by Empire Avenue, Boyd Acres Road, Brinson Boulevard and NE 18th Street is home to seven breweries, most of them strictly production facilities, places where beer is brewed beyond the public eye and without the fuss and trappings of a brewpub. Brewing companies, large DQG VPDOO EHQH¿W IURP WKH industrial zoning; proximity to U.S. Highway 97; and a waste- water system that accommo- dates large water users. The area is also an enterprise zone, meaning businesses there may qualify for a break on the taxes they pay on new equipment. However, brewers, like any business in Bend, must cope with the rising cost to buy or lease real estate and with increasing demands on the city wastewater treatment system, even as Bend works to expand the treatment facility and lay new lines. For now, Hudson looks on the bright side. “I’ve never worked like this before,” he said. “Being out here, working together, it’s awesome.” North Rim recently collab- orated on a beer with Oblivion Brewing Co., another small brewery just around the cor- ner on Plateau Drive, he said. Myriad neighboring busi- nesses also provide support. :KHQ+XGVRQQHHGHGD¿WWLQJ for a brewery hose, he found it at Motion and Flow Control Products Inc., just around the corner. Another local business helped repair a large brewing tank. Two tap handle makers are located on the same block, and Paramount Supply Co., also on Plateau Drive, carries hardware suitable for brewing. The northeast industrial quarter is also providing local breweries room to meet grow- ing demand for their products and to try new methods. 10 Barrel Brewing, now a prop- erty of Anheuser-Busch InBev, in January submitted plans to the city for a 69,000-square- foot expansion of its brewery, more than double its existing size. The plans include a tast- ing room and restaurant. Of the northeast breweries, only Bridge 99 Brewery, on Layton Avenue, has a tasting room, so far. North Rim man- ager Sharla Shields said the Top 30 Boneyard, Crux and 10 Barrel rank in the top 30 breweries in Oregon by the number of taxable barrels of beer sold in Oregon, but the northeast corner is home to other, smaller breweries like North Rim, Oblivion Brew- ing Co., on Plateau Drive, and Bridge 99 Brewery, on NE Layton Avenue. Craft Kitchen and Brewery LLC, also brews on NE Layton Avenue in a 3.5-barrel system but sells its beer primarily at its restaurant on Industrial Way, in the Old Mill District. Co-owner Courtney Ste- Ryan Brennecke/The Bulletin vens said Craft lucked into the Dana Robles works on cleaning a tank during her shift at Boneyard Brewery in Bend. Northeast Bend is becoming a Layton Avenue building when brewery district. The Bulletin reports Seven beer makers operate in the area. the owner, from whom Craft leases its restaurant, offered Oregon Liquor Control Com- water used in brewing, but 18th Street started producing ing in summer 2014 with a up the space. mission recently approved a also in heating and cleaning pilsner and saison beer from 50-barrel capacity system in a “He said he had a small, tasting room at the brewery. It the equipment, as well, Hud- a 20-hectaliter — about 17 13,000-square-foot building, 1,000-square-foot spot for will open as soon as contrac- son said. barrels — brewing system in also on Plateau Drive, north us; we could build it out to tors can build it, she said. Grayson said the city December, he said. The plan of Empire Avenue. suit ourselves,” she said. expects brewers that expand is to brew mainstay beers like About 9,500 square feet is “It wasn’t a turnkey opera- Dealing with production to address larger Crux Farmhouse, Half Hitch devoted to brewing; the rest tion. We wanted to start from wastewater volumes of wastewater. and Cast Out on NE 18th LV RI¿FH VSDFH VDLG EUHZHU\ scratch.” Northeast Bend makes “A lot of times they will Street and delegate the origi- co-owner Tony Lawrence. Brewery owners said they sense as home for breweries JLYH XV D ÀRZ DQG DV WKH\ nal brewpub at 50 SW Divi- The brewery also plans a third get together to talk business because the wastewater system expand their production we sion St. to making further beer location for tasting and retail over a beer once in a while accommodates large users. can work with them to store discoveries. sales sometime soon, he said. but, so far, have no plans to Gravity alone carries wastewa- onsite what was originally “The strategy, the objec- Neither Crux nor Bone- collaborate on anything like ter to a nearby trunk line, said approved,” he said. “From the tive we have behind this, is to yard are actively pursuing a common tasting room that Russell Grayson, the Bend city perspective, we under- be able to allocate this orig- wider distribution beyond shows off all the beer brewed city engineer. In order to keep stand they want to increase inal brewery to experimen- Oregon and Washington, in northeast Bend. wastewater discharge by large their production, and we want tation, exploration, expand- Evers and Lawrence said. In Stevens said that’s some- users under control, the city to help them do that.” ing our wood-aging program the past year, however, Bone- thing she’d like to see. Law- reviews brewery expansion and our more complex beers,” yard has brought three “key rence said he’d be open to plans and restricts the amount Space issues Evers said. players” aboard, Lawrence the idea, too. Hudson had his and timing of wastewater dis- Sewer capacity is one hur- Closer to downtown Bend, said: Mark Henion, former own vision of what a north- charges, he said. GOH ¿QGLQJ DQ DSSURSULDWH the original Boneyard Beer head brewer at Ninkasi Brew- east brewery district should Roger Lee, executive direc- space in which to expand on brewery and tasting room on ing, of Eugene; John Van look like. tor at Economic Development budget is another. NW Lake Place is a famil- Duzer, former head brewer at “I would love to throw a for Central Oregon, said the When 856 Brewing Co. iar stop for beer tourists, but Cascade Lakes Brewing Co., huge block party,” he said, “a agency has worked with brew- LLC, which does business as Boneyard also started brew- of Redmond; and Nick Mur- big old party.” ers to enroll them in tax-abate- the Crux Fermentation Proj- PHQW SURJUDPV DQG WR ¿QG ect, decided to expand its pro- space in which to expand, but duction, company co-founder the wastewater question is Paul Evers said he looked always a concern, he said. at sites from Portland to “In the case of some of the Hood River to La Pine. Crux brewing companies, one of our already leased a warehouse on ¿UVWUHFRPPHQGDWLRQVWRWKHP Plateau Drive, but Evers said is: ‘Have you talked to the city he needed more room than about sewer and water capac- it provided. He decided on a ity?”’ Lee said. “That may 20,000-square-foot building have a much bigger impact on NE 18th Street, the for- than what space is available.” mer site of fuel-cell maker At North Rim, for example, IdaTech, a stone’s throw from wastewater is held in a tank 10 Barrel Brewing Co. and and treated to correct its pH across High Desert Lane from levels before it’s discharged Crux’s distributor, Columbia into the city system. That’s Distributing. typical of how breweries oper- “We looked all over ate, Grayson said. They dis- because we need to be very charge their pretreated waste- careful about making a com- water during off-peak hours mitment, one that made eco- to avoid taxing the wastewater nomic sense,” Evers said. treatment plant. North Rim, for “We were weighing a lot of example, while brewing 300 different variables, and we gallons of beer, creates 200 ZHUHYHU\H[FLWHGWR¿QGDVLWH to 300 gallons of wastewater. here in the city of Bend.” The process involves not only The Crux brewery on NE W A NTED Alder and Maple Saw Logs & Standing Timber N orth w es t H a rdw oods • Lon gview , W A Contact: Steve Axtell • 360-430-0885 or John Anderson • 360-269-2500 Friday & Saturdays 9:30 to midnight FREE AUDITION WORKSHOPS PREPARE FOR A COLD READING - SATURDAY, MARCH 12 TH Time: 1:00pm - 3:00pm All Ages Welcome* Learn techniques to make a cold reading audition less nerve-wracking. PREPARING FOR A MUSICAL AUDITION - SUNDAY, MARCH 13 TH Time: 2:00pm - 5:00pm All Ages Welcome* Work on preparing a 1-minute audition song & musical audition prep. Visit coastertheatre.com/calendar/auditions for more information. 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