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Interview with Alan Sprints @ Hair of the Dog Brewing

Hair of the Dog owner and brewer Alan Sprints

How long have you been doing the Hair of the Dog thing?

AS: It will be fourteen years in November.

Are you from Oregon originally?

AS: I grew up in Los Angeles and I moved here in '88.

What sparked your interest in craft brewing?

AS: I became enamored with import beers as a teenager when I was in high school. I probably had almost as large a bottle collection then as I do now. I've enjoyed the different flavors and the idea that these beers came from different parts of the world. When I moved to Oregon in the late '80s it was the first year of the Oregon Brewers Festival and I learned that there was a lot of breweries here and a lot of breweries all across the country doing interesting things.

Did the beer have anything to do with you coming to Oregon?

AS: No. I came here to go to culinary school. I really had no ideas that there was such a thrivng craft brewing community here in Portland. So it just worked out well.

What is your system?

AS: It's a four barrel system. Most of my production is bottled.

What other states are you available in?

AS: Besides Oregon, this year I'll probably ship to Washington, California, I'll send some beer to New York. New Jersey is the next state on the list. I basically try to service all of the west coast all of the time and if I have some extra beer I will call a distributor in say New York or New Jersey and say �I have the beer.� I send some to Denmark and I send some to New York, New Jersey is the next one on the list.

How many barrels do you produce annually?

AS: About 500. Yeah. I've been there for the last few years. That's about the place that I like to be.

What are some of your favorite beers from your repertoire?

AS: Fred From The Wood is a favorite of mine. I think it's a nice wood and beer flavor. Dave is always a popular one and I'm real proud of it. It was kind of ahead of its time and still is as good as ever. So, those two, I think I'm probably most proud of.

What are your favorite beers that are not your own?

AS: I enjoy Belgian beers. I like lambics and high alcohol Belgian beers. If I had to pick a country, I'd say Belgium is my probably biggest inspiration. I enjoy more beers from there any place else. But I still enjoy a nice German pilsner. It all depends on what I have. Lambics are always nice in the afternoon if you're looking for something that's thirst quenching and not so alcoholic. Vervifontaine and Maredsous Bete are nice lambics that I've drank my share of.

What is your most proud accomplishment as a brewer?

AS: Probably it has been being in business for this long and not having to worry about going out of business any longer. The first ten years, that was a constant worry�how to keep the brewery afloat and make ends meet. But that's not such a big problem anymore. Having a base that I can draw from gives me the ability to do more creative things and a longer range of projects. Before it was hard to do that. Now I can do beers that take three or four years to produce. Thinking that far in future was almost impossible in the past.

Fred Fest was a big success this year. How long has this annual fest been taking place?

AS: Last year was the first year. It was a surprise party for Fred (Eckhardt)'s 80th birthday. Now it will become an every year event and hopefully brewers will put away special beers and be ready for it. In addition to the fest itself, we also had a charity auction. This time we raised more money for our charity. We auctioned off some real rare bottles. Belmont Station donated some, Point Blank Distribution donated some, I donated a three-liter vintage bottle of Doggie Claws. Between that and the ticket sales, we raised a lot of money for Merle (Gilmore). Merle is a friend, Brew Crew member, and beer supporter, who has leukemia. He just finished a second round of chemotherapy and the medication expenses are just unbelievable. So we tried to make that a little easier.

What other open to the public events does you have coming up in the future?

AS: I do two main events a year. I do the Earth Day sale in April and then my anniversary sale in November. Those are the days that I am really open and have special items for sale. Otherwise, I don't really do too many events at the brewery. Fred Fest is unusual. I do a handful of private parties every year, usually fund raisers. I had a Cleveland High School fund raiser this year and I have an elementary fund raiser coming up in a few weeks. I try to use the brewery to raise money for causes that are a little more direct to the community. It's something I've tried to do in the past few years. When I first opened the brewery I felt like I had to donate to all the charitable causes, but now I'm trying to focus more on the direct community and things that I have more of a direct relationship with like schools. I have three kids in public school now so probably half of my donations go toward public schools. I'm doing a zoo event next weekend called �Zoo Brew.� Hopefully that will help raise a little money for the zoo. We've enjoyed going to the zoo over the years. It's nice to have for the community.

Were you at the Organic Beer Festival last year at the Forestry Center by the Zoo last year?

AS: Organic beers really aren't part of my portfolio. I have one beer that is made organically. But I really think that there's not much purpose for organic beers. I think that people that are producing the ingredients to make beer�barley and hops�have made a lot of effort to make it sustainable. The farms that are producing hops in the Willamette Valley, a lot of them have been in operation for over a hundred years, 150 years on the same land. If that's not sustainability, I really don't know what is. Talking to the farmers, they use a modicum of pesticides because they not only want to use the same land year after year, but spend as little money as possible on those kind of things. I support organic farmers with vegetables and things like that, but organic brewing, I don't know if it really serves much of a purpose other than a catch phrase, so I don't participate in the organic festival. Only one of the beers that I make is organic. It is called Greg. It is a winter squash beer.

You have a number of beers named for people who have influenced you or who are special to you such as the Jim K., Fred, Adam, and Dave. Is there an Alan beer?

AS: No. No. I'll let someone else brew the Alan beer. (Laughs)

If there was an Alan beer, what kind of beer do you think it would be?

AS: It's hard to say. It would be quite an honor if someone else cared to brew a beer in my honor, but I might have to be dead before that happens. (Laughs) I've always had great mentors growing up, especially in starting brewing and becoming involved with the brewing industry. A lot of people have given me their thoughts and it has been quite helpful over the years, so it's nice to give a little back. Like Fred and Jim, I have a beer named after my grandma (Ruth). So that's nice, but I probably won't be making a beer after myself.

A lot of brewers seem to get stuck in a cast stylistically. You seem to always creating new recipes with beer. What keeps you motivated and innovative as a brewer after being in this trade for so long?

AS: I guess I am fortunate in that I am able to brew beers that I enjoy drinking or that I think other people might enjoy drinking. Not a lot of other brewers get that luxury. They are more concerned with which beers will sell or making beers that will fill out a portfolio. Brewpubs have to have a range of beers and are not able to focus, like I have, on strong beers or intense beers as the years have gone by. I enjoy making things and always have. The idea that I am able to still brew the beer and make things here at the brewery has really kept me going. If I was managing people I don't think I would be enjoying my job as much. I have some projects going now, new beers that are going to be released over the next few years. Those kind of things are interesting. Fred From The Wood has started as more or less a regular release every year. I'll do a few hundred cases of that every year and release half in April (Earth Day) and half in November. Next year we'll have Cherry Adam From The Wood�a beer that is a four year process by the time it is released. In 2009, we'll see a Flanders Red Ale that has been in production since the beginning of this year. And in 2010 there will be another beer release even stronger than the ones I've made. That should be a fun beer to make. That one I am just starting to brew now. It will be a blend of a bunch of different things. Barrels play a part in it, and so will alcohol.

What's the biggest beer you have ever made?

AS: Dave. It's about 29 percent alcohol. It's an ice beer involving distillation. It's not a beer that I have ever sold, it's more or less an experiment that I use to teach people about beer. There's a range of beers and some people think about beer in very narrow terms. But there are beers that haven't even been invented yet. Dave is always an eye opener. People drink it and can't even believe that it's a beer.

Your Doggie Claws (barleywine) seems to vary from year to year. How much do you tinker with the recipe on a yearly basis?

AS: The recipe stays more or less the same but I use different ingredients. I started using a British crystal malt which is darker in color than the American crystal malt that I used to use. I switched to a local producer of honey from Mt. Hood. I'm now using a really dark wildflower honey. That, I think, contributes to the darker color and flavor. Not just the choice of ingredients, but how they are used. Last year I added honey to the fermenter, so it didn't see any heat. So you get more of the honey quality in the finished beer than when its added to the kettle. That's an experiment I did last year. It was more like a wine. Not only from the sweet flavors from the honey, but lower carbonation. After I bottle it and it sits around for a few years, and I sit down and drink them, I make decisions on how I would like to improve the beer. So it may change in subtle ways from year to year to try and make it better. This 2006 vintage hasn't been everyone's favorite so I'll probably go back to the way it was in 2004. That was one of the most popular years. It's interesting to taste all six years together because though there are differences, there are some common threads. The first two years the hops were different. The last four they have been the same. The continuity of the beer, I guess, has been tighter with 3, 4, 5, and 6 than it was with 1 and 2.

The 2003 Doggie was a very popular vintage and is hard to get ahold of. What was it about that one that made it so well received?

AS: It was higher in alcohol. It was 11.5 percent alcohol. I think it was the strongest year I've done yet. It was also my tenth anniversary year and I did some one liter bottles that were signed and numbered. That helped the beer sell real fast.

The Blue Dot 2007 is in stores now. It appears you have changed the hop variety in that some.

AS: A little bit. Hops this year are harder to come by and so brewers have to make some choices on what they are going to use. Some of the varieties are the same. I still use the magnum and the warrior hops. The hops that I use for dry-hopping changed a little bit. It changes from batch to batch, but as a small producer I am able to do that. Things don't have to be exactly the same all the time.

What do you think about production brewers who are in the mindset that consistency is key in brewing?

AS: A lot of big brewers are afraid of that. Maybe six month or something like that, but that's it. There are some people who really want to know what they are drinking and expect a certain flavor to come out of the glass. I shoot for a general range of flavor. The Blue Dot has to be full of hop flavor. If its not the exact same hop flavor, its not as important. Fred changes too. I use a variety of hops. I probably use more hops now than I did five years ago. Maybe I'm getting more immune to them.

6:17 p.m. - 2006-10-18
Great Brews!!!
Karlsson Brewing Company
35900 Industrial Way, Suite #102
Sandy, Oregon 97055
(503) 826-8770
www.karlssonbrewing.com

About The Brewery: Beyond the suburbs of Portand at the foot of the Cascades exists this German-meets-Pacific NW brew oasis known as Karlsson Brewing. The brewery has exhibited a passion for bold brews in conjunction with its friendly staff. Started by Jeremy Carlson with the help of his father and the rest of his family, the once homebrew-styled garage has swung into serious full-time production in an assuming wearhouse space in Sandy, Oregon. Karlsson�s brews are serious contenders with other popular handcrafted brews in the area such as Walking Man, Full Sail, and Big Horse.

Tasting Notes: The Revenue Rye is a big crowd pleaser at Karlsson. Claimed to be a customer favorite, this rye is crisp and refreshing beer fit for all seasons. Other smashingly good beer include the robust Wildcat IPA and the bombastically outstanding Sock Knocker Scotch Ale.

Seasonal: The fresh hopped Virgin Sister provides a stinging hop flavor with the brewery�s signature malt taste, roasty nose, with a hardy German malt presence.
Other notes this brewery rules!!!

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More Brew Reviews!!!
Golden Valley Brewing Company
980 East Fourth St., McMinnville, OR 97128
Pub: (503) 472-2739
http://www.goldenvalleybrewery.com




General analysis: Beer lovers find themselves trekking into the heart of wine country to sample some of the finest handcrafted brews anywhere at GVB. In addition to producing their own awesome beers, Gold Valley has its own trademark sauces, freerange meats and sausages, and delicious dessert treats. In the heart of pleasant McMinnville, 40 miles southwest of Portland, it is the perfect place to enjoy a refreshing brew on your way to the picturesque Oregon coast.

Service: GVB offers a commodious family-friendly environment that is smokefree and peaceful. The bar can become swamped during peak hours, but the staff are generally sociable and knowledgable of the on the block beverages.

Best/most popular beer: A perennial favor is the Geist Bock--a distinctive burnt sienna/copper colored lager with an outstanding malt taste and pleasing hop undertones. Though it is debatable whether this bock is a "true lager" as noted by the brewery, the hint of apple in this beer is far from overbearing. This bock finishes quite smooth with a nice residence of malted joy.

Winter seasonal beer: No matter the time of year, you can likely find a few bottles of the GVB Tannen Bomb kicking around at a NW specialty brew store. TB is a dark, robust, yet creamy strong ale with firm hints of cinnamon, nutmeg, ginger, and other winter spices. Sweet with fruitiness, this beer will keep you warm and gladdened.

Other notes: GVB beers may not be everyone's cup of tea since they are quite daring and unique. However, the consistency from one batch to the next is impressive for such a relatively small operation. The brewery, featuring a beautiful 1920's bar, also offers a nice selection of area wines.



Kettlehouse Brewing Co.
602 Myrtle St., Missoula, MT 59801
Monday-Saturday, 12pm-9pm
Phone: (406) 728-1660
http://www.kettlehouse.com [email protected]


General Analysis: Great beer, great atmosphere, in the heart of a great town. Of the three breweries in Missoula, this one definitely has the most personality! Head brewer Russell Sherry studied physics at the University of Alaska Fairbanks and is the head mechanic at the Rhino, Missoula's brewhouse with the widest selection of microbrews.


Service: Great! "Warm smiles and cold brews" is a motto of this place, and they ain't lying. In fact, most of the people I encountered in and around this western Montana town were very cool and very friendly. Best/most popular beer: I laughed out loud when I heard this place had a beer named Bongwater. I laughed even more when I heard they had two Bongwaters--the Fresh Bongwater Pale Ale and the Olde Bongwater Hemp Porter. All jokes aside, these two beer were mindbogglingly good! The Fresh Bongwater Pale was perhaps one of the most drinkable and refreshing American-styled pale I have ever set lips to, and the Olde Bongwater Hemp Porter was robust and scrumptious. My friends and I filled two 64-ounce growlers (one of each) for just over $10! A nine-hour car ride from Portland, it was one of the best roadtrips ever!

Other notes: Myrtle Street IPA on nitro was also to die for. Also, coming soon: 16. oz Cans of Double Haul IPA. Kettlehouse proudly states: "We Can so You Can - Take it With You!"

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More Brew Reviews!


Widmer Brother Brewing Company
Gasthaus Restaurant & Pub
955 N. Russell Portland, OR 97227 (503)281-3333
http://www.widmer.com

Other notes: Highly recommended are Widmer�s brew tours where you can view their state of the art facilities and sample their fine beers. They even reward you with a free logo pint glass and bottle opener. Tours happen Fridays at 3:00 p.m and Saturdays at 1:00 and 2:00 p.m., parties over ten should call in advance.

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Oregon & Pacific NW Brew Reviews


Oregon Trail Brewing
SW 2nd Street, Corvallis, OR 97333 Phone: (541) 758-3527

General analysis: Being the lone brewery in Corvallis, this place is easy for beer scouts to miss. The motif of this tiny Corvallis brewery is moreover the Old World Deli with cobblestone floors and cheesy Americana murals set inside a wrot iron entranceway and oversized antique front door. It was sort of reminiscent of plaza malls before the megaplexes came to be.

Service: After carding me, the woman working behind the counter was ecstatic that we shared the same birthday. Another deli styled, food first which kept the staff surprised we only wanted their beer. As in many spots in Oregon, the people working were quite friendly.

Best/most popular beer: Oregon Trail's Brown Ale is a light (3.8%) dry and hoppy amber colored beer with a nice roasted aftertaste. It appears that OT is more concerned with flavor than alcohol content in their beers. The Brown has won a few silver medals in the past decade and is definitely worth a taste.

Other notes: The Oregon Trail brewery is not the most memorable brewery, but it is an oasis for microbrew connosaurs in a college town filled with Bud drinking Beaver fans. We're sure Lewis and Clark would have been happy to find this place as a stop on their journeys.
Philadelphia's
6410 S.E. Milwaukie Ave., Portland, OR (503) 239-8544

General analysis: Despite being a vegetarian, this reviewer was excited to find this little Philly-themed steak sandwich-serving brewery in the heart of yuppied Sellwood. Though many of the beers appear to be a little watered down and homebrewish, there are a few tastey favorites at Philas. According to a staffperson, the owner dictates the selection made by the brewmaster. This makes for some strange brews including a jasmine flavored honey beer, a jalapeno beer, as well as a ginger wiesen. The overall feel of Philadelphia's was that of a deli style restaurant first, and a brewery second (even the hours of operation would indicate this, closing by 10pm most evenings).

Service: The people working at this particular brewery were friendly and eager to accommodate. However, many were unknowledgable of the beers. That is except for one friendly manager type. He was a younger gentleman in his mid-20s with tattoos and looked like he was in an indie rock band. He was well informed of several other breweries and beers in Oregon and the Pacific Northwest region. There seemed to be a discrepency about their sampler tray that did not offer the full spectrum of the company's beers. However, all beers are samplable by request as long as you are friendly to the staff.

Best/most popular beer: rich, robust copper ale is the specialty according to the one staffperson and I'd have to agree. The copper boasts a bold 90 IBU count. However it is rich in body, still light and has a nice afterglow.

Other notes: Despite being not-so-vegetarian friendly, they do offer a grilled vegetable dish (provided you're not weirded out by your veggies being cooked on the same grill as meat). This spot is worth a try. Like many other breweries it is low-key and unpretentious. Perhaps a good place to bring the entire family provided you are omnivorous. The actual brewery in not on site.

Siletz Brewing
243 North Gaither Street Siletz, Oregon, 97380 Phone: (541) 444-7256

General analysis: Upon rolling in to this discreet coastal mountain town of Oregon, one might be either scared away or lured in by the small town, smoky truckstop feel of this joint. However, the beers are phenomenal, making the brewery a real diamond in the rough. Most of the locals are rowdy yet friendly. Expect a few stares if you're from out of town. Siletz may serve up more Budweiser and Coors than its own sweet beer, but if you're willing to tough it out, you could end up feeling quite satisfied.

Service: The bartender, having to deal with the smart-assed local drunkards, was friendly though appeared stressed and overworked. The beer is relatively cheap ($4 or so for a 22-oz. to go etc) and ALL the beer is worth your while.

Best/most popular beer: It's hard to say since all the beers here are great. However, perhaps the creme of the crop is the Wooly Bully Keller bier, the Paddle Me IPA, and the Lovin' Lager.

Other notes: If you are hitting the Oregon Coast and want a detour from Rogue and Pelican's upscaled breweries but still want all the flavor and even a little small town hospitality, definitely check out Siletz.

Terminal Gravity
803 SE School Street, Enterprise, Oregon 97828 (541) 426-0158

General analysis: If you live in the greater Pacific Northwest and haven't experienced TG's beloved IPA, than it is clear that you either 1) aren't a fan of microbrews, or 2) you live under a rock. TG's IPA ranks among Oregon's best India Pales alongside the likes of Bridgeport. The brewhouse is located inside an unassuming bungalow on the outskirts of Enterprise toward beautiful Wallowa State Park. Without any other microbreweries for many many miles, TG is an oasis for conniseurs of resinated, dank and hyper-hopped brews.

Service: Friendly locals accomidate many passersthrough who have made the journey almost 80 miles northeast off Interstate-84 to experience these beers to die for. As the case in many microbreweries, TG is not cheap on their merchandise or food (which is quite good, cooked in a real kitchen), but you can get a case of IPA for less than a buck a beer and a REAL pint is less than $4.

Best/most popular beer: TG IPA is their keystone beer (nothing like "Keystone" beer). At the 2005 Oregon Beer Festival in Portland, the lines to taste TG�s 10% brew simply named "ten" were ungodly long, and for good reason. Also, try their ESG and triple. Hell, try 'em all.

Other notes: A great mountain view is offered out the window while sipping your beer. Don't go there on Tuesdays, because they are closed.

Barley Brown's Brewpub
2190 Main Street, Baker City, OR 97814 (541) 523-4266

General analysis: Every small town should be like Baker City and offer a watering hole that features local microbrewed beers. This sanctuary, located aptly on Church and Main Streets, is worth a stop: 40 miles east of La Grande, OR and about 80 miles west of the Idaho border. The beers here are not high in alcohol content, but the sample tray is well worth the price ($4 for eight 4-oz beers). The food is not suited for vegetarians, unless you like a decent plate of fries or onion rings. Beers to apperceive include but are not limited to: Hot Blonde (Jalepano beer that smells like a plate of nachos), Whiskey Malt Ale, and the Stone Brothers Espresso Stout (reminiscent of Deschutes' Obsidian Stout).

Service: Friendly, smalltown hospitality. Prompt without a dry moment. Plus, BB's free games of darts.

Best/most popular beer: Coyote Peak Wheat/ Jubilee Golden Ale/ Tumbleoff Pale Ale

Other notes: This is your run-of-the-mill microbrewery, but in a good way. No highend frills or headtrips, just decent beers at a decent price (under $4 a pint). Very clean and friendly. Not a bar to get rowdy in, just a bar to enjoy your beer in. Baker City is a town of just over 10,000 people. "You wanna go where everybody knows your name."

Walking Man
240 SW First Street, Stevenson, Washington, 98684 (509) 427-5520

General analysis: WM is famed around the Pacific Northwest for its high-end brews. Like a high performance automobile, WM's beers can be pricey, but like they say, you get what you pay for. The hours of operation work within a small timeframe (something like 4pm-9 or 10pm) so you must plan ahead to visit this scenic Columbia Gorge-front brewhouse. The atmosphere is very laid back with several locals about in the lower section of a house with a riverview patio and hops growing alongside. This place is awesome and must be experienced!

Service: Everybody appeared to know everybody else in this small Gorge town. Service was prompt and the locals appreciated visitors. Keep your big city attitude at home and expect relatively high prices. These folks know what they are doing!

Best/most popular beer: Where to start? Where to start? Go for the 10-beer sample tray. The beers are all strong and reside in the 4, 5, 6, 7, and 9% range. Try the Homo Erectus or Knuckledragger for a great high-performance hoppy treasure. Also, WM's strong beers are to die for!

Other notes: Rumor has it that the good folks at Full Sail Brewing in Hood River, OR frequent this brewery near the windsailing capital of the world. 2004's Webfoot Winter Ale was a smash hit with the locals and this year�s version is highly anticipated.

Bill's Tavern Brew House
88 North Hemlock Street. Cannon Beach, Oregon. Tel: (503) 436-2202
Hours: Mon - Fri, 11AM - 11PM; Fri - Sat, 11AM - 2AM

General analysis: Within the lovable tourist traps of the northcentral Oregon coast lies a category #37 2005 GABF Gold Metal winner Bill's Duckdive Pale Ale. Out of 74 entries, the Duckdive put Cannon Beach, OR on the map by winning one of America's most prestigeous trophies, Best American Style Pale Ale. The tavern/brewhouse itself is cozy with tribal arts, skylights, and a decent crowd of beachgoers and laidback staff and patrons. They offer decent food to go with the standard seafood fare.

Service: The waitstaff and barkeeps are quite friendly and knowledgable of their tasty handcrafted brews. However, you might expect a slight wait due to the popularity, location, and size of the establishment. It is worth it however, since the food is good and the beers are excellent.

Best/most popular beer: Well, the obvious choice would be the Gold medal winning Duckdive Pale, however, all beers are brewed from mostly local and raw ingredients. The selection as put by the staff of Bill's "continually evolves to reflect the palates and preferences of our clientle: therefore your feedback is a critical ingredient in beer development." Fans of stout will find their 2x4 Stout most satisfying.

Other notes: The best time to visit Bill's is at non-peak hours since it is a sort of oasis for handcrafted beer in the small tourist community of Cannon Beach. With other great little shops nearby, this is a prime locale to pick up an excellent cold refresher.

Cider Mill/Fryer Tuck/Tuck�s Brewery
6712 SW Capitol Highway. Portland, Oregon. Tel: (503) 246-7266

General analysis: Owners Ed and Peggy Erickson have an affinity for making fried chicken known throughout the SW hills of Portland, Oregon. However, it is their brews that keep many coming back for more. The old mill from the 1920's was remodeled by the friendly couple in 1988 around the time of the microbrew boom. However, it wasn�t until 1999 that an additonal building next door was converted into the brewery which produces some of the tastiest beers in Portland's saturated scene. With a slight truck stop feel to it, the brew house is a good place to throw parties and have gatherings. All of this right on the premises of popular food choices and delectable beers.

Service: No frills, no surprises here, not great, not terrible. Tuck's has a bit of a small town highway fueling station feel to it. They bar is a bit smokey and not so pretty to look at, but the locals are friendly enough. It might be best to visit on off-peak hours during weekdays because a roudy roadhouse climate might ensue closer to the weekends and during happy hour.

Best/most popular beer: With a bunch of excellent beers to choose from, it's easy to pick a favorite based on your own personal preference(s). However, for a fan of many types of beer, it must be said that the Red Rye Lager is a wise choice. The nose, taste, and finish of this appley rye and malt red is one of the best in town. In fact, it was well noted that this brew was a smash hit at the 2004 Oregon Beer Festival.

Salmon Creek Brewery and Pub
108 West Evergreen Boulevard, Vancouver, Washington. Tel: (360) 993-1827 http://www.salmoncreekbrewing.com

General analysis: Beer enthusiasts from Portland are not often inspired to make the trip across the Columbia for micros, however, Salmon Creek Brewpub is a rare exception. Brewmaster Larry Pratt has been making excellent handcrafted beers for over a decade. The pub is clean, the food is good as well as resonably priced, and the staff, much like the owners, is friendly and knowledgable.

Service: Relaxing, smalltown hospitality in the city. They're not stingy about the samples. When Larry's wife, Ana found out I was also from Maine, she hugged me and told me that I had to return. And I definitely will!

Best/most popular beer: The Belgian Ale won the gold medal at the 2005 Portland Beer and Wine Festival. This sweet, warming brew is one of many in their awesome sampler.

Other notes: There's lots of beer quotes on the walls that are a testament to Larry Pratt's love for what he does. SCB also features live musicians on their outdoor patio during the warmer season. The space is also available for meetings and parties.

Amnesia Brewing
832 North Beech Avenue, Portland, OR 97217 (503) 281-7708

General analysis: At the heart of N. Mississippi lies one of Portland's most talked about breweries. Amnesia is now featured around the Rose City at a variety of bar taps. Inside an aluminum wearhouse, the brewhouse features a variety of excellent handcrafted beers and frequent live musicians. In the summertime one can enjoy the weather on Amnesia's outdoor tented patio equipped with barbeque. The motif is unadorned and simple, but the beers are quite tasty and complex.

Service: A friendly, knowledgable staff serves good food and awesome beer.

Best/most popular beer: IPA enthusiasts will find exultation in the two sigmatures India Pales regularly on tap. The Sunshine IPA is a unique beer on the lighter side and great for hot summer days. On the other hand, the Demolition IPA is a super-hopped, full-bodied brew with a great nose, taste, and finish. All beers at Amnesia are excellent and appropriately taylored to an array of preferences.

Other notes: On a street filled with excellent bars and shops (Mississippi), Amnesia should make any trip to North Portland complete.

Tugboat Brewing Company
711 SW Ankeny Street, Portland, OR 97205 (503) 226-2508

General analysis: Husband and wife Terry Nelson, and Megan McEnroe-Nelson along with Megan's father John McEnroe run the only fully owner-operated brewery/pub in the western world. The throwback cottage-style German/English brewpub in central downtown Portland sits beneath an upstairs brew operation.

Great family-run atmosphere. Decent food and nice staff.

Best/most popular beer: Fans of Deschutes� Mirror Pond Pale Ale will be satisfied with the big-bodied reddish colored Extra Special Bitter (ESP) made from Cascade hops. This tangy and crisp beer is to die for.

Roots Organic Brewing
1520 S.E. Seventh Avenue, Portland, Oregon (503) 235-7668

General analysis: With seven frighteningly good taps, this small close-in to downtown SE brewery has cheap imperial pints all day every Tuesday. The beers are all-organic and can be found around Portland at over twenty other locations.

Best/most popular beer: Fans of smashingly hopped-out brews will be in heaven with the magmum hopped Woody IPA. For those who are allergic to or do not fancy hops, the Burghead Heather Ale is a hop-free beer based on a 3000-year old recipe. This award winning beer may be the most interesting beer you have ever had!

Service: Service can be slow on Tuesdays and during happy hour due to the cheap, big pints and bomb hopped-out beers. However, if you�re patient, like the staff, you won't be disappointed.

Other notes: Two brewers who know what they are doing came together to form one of Portland's finest (not to mention all organic) breweries. Craig Nicholls and Jason McAdam are no strangers to the art of brewing great beers. Nicholls has the late Cool Runnings, Alameda, and Port Halling in his resume, and McAdam is a former brewer for McMenamins.

New Old Lompoc (3 Locations in Portland)
1616 NW 23rd Avenue (503) 225-1855
3412 SE Division Street (503) 235-2215
3901-B N. Williams Avenue

General analysis: Lompoc's dank, bomby, and superb Northwest-styled beers have been wowing rooters for over a half-decade. The cozy and clean Hedge House on SE Division Street is a great place to enjoy the seasons with lots of outdoor seating that stays heated and partially enclosed during the winter months. The NW 23rd Avenue location is nestled near several fashionable shops and eats. Included with their yummy house selection of beers, Caldera Brewing (Ashland, OR) is feaatured on guest taps.

Best/most popular beer: "You don't have to be a hippie to love LSD" is the slogan of Lompoc's Strong Draft (LSD). This all-year beer has the kick of a winter beer. However, there are more than a handfull of permanent brews and always some great guest taps. The Centennial IPA, Condor Pale Ale, and Fool's Gold Light Ale are all premium microbrew selections.

Service: Depending on the time and location service varies. However, the quality of the food is great and vegetarian friendly. The Hedge House is an old, bungalow-like house and can get cramped, but is a great spot to enjoy the all-day Tuesday specials. Also, it is kid and dog friendly.

Other notes: With a full-bodied malty Octoberfest and heavy Alephant Ale, there's no shortage of new and pleasurable seasonals at New Old Lompoc.

BridgePort Brewing Company
1313 NW Marshall Street (brewery), Portland, OR 97209 (503) 241-7179
3632 SE Hawthorne Blvd (ale house) Portland, OR 97214 (503) 233-6540
http://www.bridgeportbrew.com

General analysis: Distinguishing itself at "Portland's Oldest Craft Brewery", BridgePort has been producing high quality brews since 1984. Since then, the company has grown from a small one-horse operation to a nationally acclaimed brewery when the Gambrinus Company (also owns Spoetzl, Corona, Pete's Wicked, among others) acquired the microbrewery in 1995. The brewery location in NW Portland has been under extreme renovation for ten months and expects to be architecturally stunning upon completion with rooftop patio seating in the heart of "the Pearl District." BridgePort's SE Hawthorne location has been serving good food and great beer since 1997. It is amidst several desirable shopping destinations and a movie theatre.

Best/most popular beer: BridgePort's IPA is their flagship brew. Brewed with great consistency through a traditional brewing process known as natural conditioning, this ale is extraordinarily smooth, flavorful and drinkable. This beer has often been a standard of excellence for other IPA to be measured and has won several awards including a gold medal at the 1997 GABF.

Service: To appreciate the exemplary service of BridgePort, one is encouraged to participate in their brew tours (Wednesday through Saturday, 5:00pm).

Winter seasonal beer: Available annually from September through January, the Ebenezer Ale-a bottled seasonal favorite at BridgePort, is a full-bodied and mahogany in color with lots of bittering hop flavors (much like the IPA). It has won the silver medal at the Brewing Industry International Awards in London, 2002.

Laurelwood Public House & Brewery
1728 NE 40th Avenue, Portland, OR 97212 (503) 282-0622 (brewery and public house)
2327 NW Kearney Street, Portland, OR 97210 (public house)
http://www.laurelwoodbrewpub.com/

General analysis: In a turn-of-the-century house in NE Portland's Hollywood district, the Laurelwood Public House and Brewery. A great open space that is smoke-free and child-friendly the brewhouse has a playpen area with toys and games for kids. For the adults, awesome, full-bodied brews await in a space overlooking the brewing facilities (so you can actually watch the beers you drink being made as you enjoy them). These truly handcrafted beers include a few savory organic beers as a testament to their concern for high quality brewing.

Service: Laurelwood caters to the family as a whole and the staff are very helpful and accomodating. If you have any questions concerning brewing practices or up-coming beers, you can call the brewing line direct at (503) 282-4948. They are quite friendly and informative.

Best/most popular beer: The signature beer at Laurelwood is undoubtedly the Organic Free Range Red made with quality barley malt with loads of fresh Cascade hops. This medium-bodied Extra Special Strong Bitter won a gold medal in the American-Style Strong Bitter category at the 2004 World Beer Cup.

Winter/seasonal beer: Where to begin? Laurelwood boasts the most season brews around (more than 40 annually). Look for the Winter Warmer Old Ale, a dark, carmelly strong brown ale similar to Deschutes' Jubile Ale. If you are a freak for hops, Laurelwood's Deranger Red is a pumped up version of the Free Range Red except with a higher alcohol content and a wopping 126 IBU (international bittering units)!

Other notes: There�s always something new brewing at Laurelwood. Periodic check-ins are needed to stay on top of the plethora of brews offered at Laurelwood.

Alameda Brewing Company
4765 NE Fremont, Portland, OR 97213 (503) 460-9025
http://www.oregonbeer.org/alameda.html

General analysis: Alameda Brewhouse offers Portland fine handcrafted ales and made-from-scratch meals. Known for their herbal beers, Alameda combines Old World recipes with a Pacific Northwest spin. Located in the Beaumont District of NE Portland, the non-smoking brewery is itself a work of art. There offer 20 taps with five to eight at any given time offering delicious house brews.

Best/most popular beer: The Klickitat Pale Ale is a very drinkable deep amber pale with a hazy copper body and a floral caramel taste that keeps beer enthusiasts coming back again and again. It might not be the most memorable beer ever, but it returns to the tap as consistantly satisfying.

Service: Great service, great food. Much time and energy is put into the beer and food at Alameda. Overall, a great experience!

Winter/seasonal beer: Papa Noel's Old Ale is exceptionally smooth for a 7% brew. It's malty and nutty and comes highly recommended!

Lucky Labrador Brewing Company
2 Locations:
7675 SW Capitol Highway (Public House) Portland, Oregon 97219 (503) 244-2537

915 SE Hawthorne Boulevard (Brew House) Portland, Oregon 97214 (503) 236-3555
http://www.luckylab.com/

General analysis: With two distinct locations, Lucky Lab is a Portland fixture. The Public House in resides within a1920s stucco building once home to the Freemasons' Orenomah Chapter No. 141 . Its open theatre-like space is a great setting for this lively pub in the axis of Multnomah Village. They serve great pizza, fresh salads, and becoming brews. The Hawthorne locale, founded in 1994, is in an old sheetmetal wearhouse with a great outdoor patio and is near several bus lines. Both spots offer a variety of beers than lean toward the hoppy side. They also offer nitro, cask conditioned, and guest tap beers.

Best/most popular beer: Again, this depends on one�s preference in beer style. However, the OGA (Organic Golden Ale) is a light, German-style, malty golden ale with a delicate Hallertauer hop finish. The fact that is organic makes it that much more appealing.

Service: Despite its name, the Lucky Lab is does not cater to pets due to state health codes. However, the staff is friendly and they appear to love what they do. Dogs are welcome outside in the patio area.

Winter/seasonal beer: The Scottish Holiday Ale is a traditional Scottish with a dark malty presence, is slightly hopped, and in the 7-8% range. It is LL's most asked for beer.

Other notes: With imperial pints, LL gives you more bang for your buck.

 

 

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