Do the Monster Mash

It may not pay very well, but writing about beer does have its occasional benefits. I'm talking about media-only previews that happen from time-to-time at some of the best places imaginable. You don't have to have no stinkin' badge to get in, but you do have to be invited. These outings, usually sponsored by a brewery, give folks on both sides of the beer community a chance to mingle, taste and talk beer.

Tuesday's event was held at Lompoc's Sidebar, located on North Williams next door to their Fifth Quadrant pub and brewery. The drink menu featured a list of beers that will be pouring at the Monster Mash Release Party on Friday. I'm quite sure we tasted some beers that won't be available Friday, but I digress. More on the beers shortly.

Fechter (right) shares the floor the Head Brewer, Dave Fleming

The Story

The Lompoc (officially, New Old Lompoc) story is rich. The place started out as a tavern in Northwest Portland in 1992. In 1996, the then-owners teamed up with homebrewer Jerry Fechter and started making beer. Fechter subsequently took over the business in 2000, teaming up with iconic Portland beer geek Don Younger. 

Searching for a partner, Fechter reasoned that he needed someone who was established and well-known in the beer community, someone who could make Lompoc more reputable. He found exactly the right person in Don Younger, who made significant contributions to the business over the years. There's a void now that Younger is gone, but Fechter is carrying on and the business seems to be on pretty solid ground.

Lompoc has expanded rapidly and now has five locations: New Old Lompoc (the original) on NW 23rd; the Hedge House on SE Division; the Oaks Bottom House on SE Bybee: and the Fifth Quadrant and nearby Sidebar on North Williams. The main production brewery next to the Sidebar has been expanded several times, but they still have a hard time keeping up with demand. If you're going to have a problem in this economy, I guess that's a good one.

Brewer dude, Bryan Kielty, shows me some barrels

The ambiance at the Sidebar is terrific, super comfortable. Lompoc's barrel aging program is instantly evident, as barrels line several walls. These aren't just for show, kids. These are the real deal, each one containing some concoction that will eventually be released. Barrel-aged beers are gaining popularity because they tend to be richer and smoother than beers aged in steel tanks. It's wise to be doing this.

The Beers

Getting to the beers, the starter was Steaming California. I arrived a little early and had a chance to enjoy one of these with John Foyston, the longtime beer guru at The Oregonian. I can't speak for John, but Steaming California is a nicely balanced beer. It has a light body and is just slightly bitter. They use lager yeast to make this stuff, but they ferment it at ale temperatures. That's where "steaming" comes from.

We tasted a couple of complex beers next. Flamingo is a pale ale fermented in Cabernet Franc barrels with 35 pounds of sour cherries. This beer is a couple of years old. It's fairly light and slightly tart. Good stuff. Mon Cheri is a Belgian-style golden brewed in 2008. It's mildly fruity and spicy, but smooth as glass. Yummy.

Next was Bierz Brown, the first creation of Lompoc's newest brewer, Irena Bierzynski (yeah, that's her real name). The beer is a dark brown ale called Bierz Brown. Go figure. This beer has a strong chocolate flavor and a malty body. Great fall beer. What's next, Irena?

Irena lifts a glass to toast her first beer creation at Lompoc

The star of the show was Monster Mash, an imperial porter with exceptionally strong chocolate and roast flavors. They say it has a hint of red fruit flavor, and maybe it does. I carted two bottles of this stuff home and had a glass tonight. The bottled version was apparently aged in barrels, likely for a short period, which definitely adds to the character. I'm not a huge fan of this style, but this beer is excellent. My advice: get some! They'll have it on tap at the pubs for a while and it will be distributed in bombers.

We finished out the tasting flight with C-Note Imperial Pale Ale, which is Lompoc's flagship beer. This stuff is brewed with seven "C" hops (Crystal, Cluster, Cascade, Chinook, Centennial, Columbus and Challenger) and anyone who knows of such things knows that those are some of the best hops on the planet. This beer has 100 IBUs and packs a nice punch. But flavor and aroma are what makes the wheel go around with this fine beer.

Applause

Special thanks to Jerry for hosting this event and also to Chris Crabb, who organized things and made life easy for the beer geek media types. The official Monster Mash Release Party is this Friday at the Sidebar. Good times, for sure.

California Cup and a Saraveza Tasting

As I've said in previous posts, the pace of beer-related happenings in Portland is crazy. We've just completed a summer in which invitations to special events flooded my inbox virtually every day. It was enough to make my head spin. Perhaps you've seen the Exorcist?

In principal, all special events represent an opportunity for beer enthusiasts of all persuasions to mingle and experience good beer. Some events are highly organized and worthwhile; others not so much. It seems to me the various breweries and pubs that hold these events get out of them what they put into them.

The taster plate gets Mark going

What's up with all this chatter? Clearly, the various beer-biz entities hope to promote their brand via special events. Which is fine.

Here's a thought: If you plan to use special events or beer releases in this way, make sure they are well-organized and don't have an event every day or every week. Otherwise, there is nothing special about what you're doing.

California Cup 
I traveled over to Concordia Ale House the other night. My neighbor, Mark Hall, has been a regular supporter of the various beer brawls they hold over there and I got involved a while ago. It's always fun. The California Cup is a competition between California IPAs. These were all standard IPAs...not imperials.

They bring you a plate of 12 tasters. You have no idea what beers your are tasting. After you taste the beers, you vote for your favorite. They once had people voting for their top two or three, which must have created some tabulation issues...kinda like during a presidential election. Anyway, they now have you vote for only the beer you like the most.

These IPAs were initially a bit too cold to evaluate. But they started to open up like little bottles of fine wine as they warmed up.

It became apparent right away that one of the beers, #5, had something wrong with it. We all agreed it did not taste right. Because I have some expertise when it comes to making bad, infected beers, I concluded this was likely a bad keg. It turned out to be Bison Organic IPA. I've had this beer before from a bottle and it did not taste like this.

Little piggy #5 was not consumed

My top beers from the plate were #1 (Nectar IPA), #2 (Firestone Union Jack), #6 Green Flash West Coast IPA) and #8 (Mad River Jamaica Sunset IPA). I narrowed my choices down to a couple of finalists (#2 and #8), then selected #2. In fact, all of us at the table chose that beer. We also identified it as Firestone Union Jack. Go figure.

Here's a link to list of the competing beers on Concordia's site: California Cup I'm not sure how long those will be posted, so hop over there soon if you want to take a look.

Saraveza
One of the really cool places in Portland is Saraveza, which is a pub in North Portland. This place has a very heavy Midwestern theme, as internalized and visualized by owner Sarah Pederson.

Check out the walls. They are covered with memorabilia honoring the Green Bay Packers and Midwest macro-beer brands Schlitz, Blatz, Miller, Schmidt, Hamms, Pabst Blue Ribbon, etc. And there's more.

A piece of Americana

This place absolutely must be visited after dark. I'm serious. I showed up one sunny summer afternoon and didn't fully get what this place is all about. Stop by in the evening to fully appreciate the motif.

They were doing a special tasting of Epic beers the night I visited. Epic is a Salt Lake City brewery and they produce some pretty damn fine beers. The Epic dude was going around pouring tastes and they had a couple of Epic beers on tap.

Sarah is a trained brewer who decided to pursue the pub side of the business after stints at Hair of the Dog and Lompoc. She was featured in the recent film, The Love of Beer, along with several other important Oregon women in beer.

Cheesehead Sarah with the dude from Epic

Saraveza has a great selection of beers. They've got a nine rotating taps that routinely showcase some of the best beer around. Then you have the coolers, filled with beers from Oregon and the world. People who live up that way now have a perfect place to find excellent beer.

Talk to Sarah if you get a chance. She has a very levelheaded attitude about Saraveza's place in the beer community and where special events like the Epic tasting fit in.

"I hope we have a good reputation," she said. "Events like this [Epic] tasting are there to provide extra value for our customers. If we attract a few new people to the pub by doing something like this, that's great."

Where are the New Planned Breweries? Here's the Answer

A little while ago I was talking about the growth of the craft beer industry and questioning its future health. My concern was based on the number of planned new breweries in mid-2011. The precise number was, at the time, 725. That number has since been revised to 756. That's up from 389 in 2010. Seriously shocking.

Recognizing there are currently 1,740 operating US breweries, the 756 would represent a 43 percent increase. Of course, these numbers are somewhat nebulous. Some of the planned breweries will never open; many won't open in 2011. A planned brewery is just that, until it opens for business.

Nonetheless, I think it is reasonable to be concerned that overly rapid growth could result in market saturation with respect to craft beer, or whatever you want to call quality beer these days. (There is an ongoing discussion about the meaning of "craft" on the Beervana blog. Join in if you dare.)

It occurred to me that the impact of the new planned breweries is really only an issue if they are in areas where there are already a lot of breweries. If there are 100 new breweries coming to Oregon, that probably isn't a good thing. If they are coming to the light blue areas on the chart below, states where there are few craft breweries per million people, that's good news. These areas are woefully under-served.

I couldn't find the data I needed on the web. So I asked the Brewers Association for a little assistance. Frankly speaking, those guys are amazing. It took a week or so, but they came through. The numbers are quite clear and show almost exactly what you would like them to show if you like the idea of growth in under-served areas (the light blue dudes on the chart).

In the chart below, the whole pie represents all 756 planned new breweries. Now look at the legend, which matches a color to areas based on per-capita breweries per million people. The slices show percentages of new planned breweries in each of those areas.

Of the 756 planned breweries, 55 percent (417) are located in the two areas with the lowest per-capita number of breweries. The percentage increases to 63 percent if we look at the three most under-served areas, states with fewer than 10 breweries per million people. I think that's good news.

On the other side of the coin, only 12 percent (92, to be exact) of the new planned breweries are located in the areas with the greatest concentration of existing breweries. Since these are the places where market saturation could be a concern, the concern seems misplaced for now.

I will be pulling some additional interesting, revealing factoids from the Brewers Association data in future posts. Meanwhile, a special thanks to Andy Sparhawk at the Brewers Association, who mined this data.

Laurelfest Overcomes Weather Snub

Young fans enjoyed the band

The fresh hop beer season is on and many breweries held festivals this past weekend. Too bad the weather didn't cooperate. Temperatures in the 60s with rain and wind don't generally attract the masses this time of year. In December, sure.

Over at Laurelwood, they celebrated fresh hop season and 10 years in business with Laurelfest 2011. That's right, they opened at the old Hollywood location 10 years ago. Laurelfest was happening at the Sandy headquarters and at the new Battleground location Saturday afternoon and evening.

Laurelfest featured live music, special grilled foods and they were pouring beers in the outdoor area. When I arrived, there was a band playing and a decent number of bundled-up folks hanging out under a tent behind the pub. True to Laurelwood's demographics, there were several families under the tent. Those are future patrons, for sure.

They were pouring two beers outside: Gearhead IPA and a special Laurelfest beer.

Gearhead is a recent release and will soon replace Workhorse for a short while. Gearhead, which I'd already tasted, is a good standard IPA. It doesn't have the floral character of IBUs or Workhorse, but it's a good beer. When it comes back on, Workhorse will likely be re-positioned as an imperial IPA, giving Laurelwood two IPAs to choose from.

Fresh hopped Laurelfest Lager

I was surprised to discover the Laurelfest beer was a lager. Of course, you can add fresh hops to any beer and get good results. Over at Lompoc, they were recently pouring a fresh hop red made in 2007. You can't tell me fresh hop beers don't age well. Anyway, Laurelfest Lager didn't have quite the hop aroma I was hoping for, but it had a nice character. I'd like to see more of it.

Despite weather that put a damper on things, attendance at Laurelfest was decent. Still, let's hope the weather in coming weeks cooperates as the fall fests keep on rolling.

Fifteenth Ave Hophouse Looking Good

Spacious outdoor seating adds to the experience

We've seen a lot of new breweries and pubs opening their doors in recent times. I particularly enjoy seeing the new pubs and tap houses that bring in quality beers from around the region and beyond. These places don't brew so their only loyalty is to great beer.


The Fifteenth Avenue Hophouse (cross street is NE Brazee) opened a few weeks ago and is just now gaining momentum. This place is connected to the Hawthorne Hophouse (41st and SE Hawthorne). I visited the Hawthorne location over the summer and was impressed by the beer selection and vibe.

The Fifteenth Avenue location is follows the same line of thought. They have more taps here, 33 in all. Most of these taps pour beer, but a few pour cider and wine. There are no bottles of any kind here, which swerves away from the recent trend of pubs doubling as bottle shops.

Like its brethren on Hawthorne, Fifteenth Avenue has a pleasant ambiance. There is a spacious, comfy outdoor seating area. The interior is quasi-plush, in keeping with the general theme of the surrounding Irvington neighborhood. They had a gent playing acoustic guitar and singing when I visited, adding to the vibe.

Expect great beers here. They were pouring beers from Ninkasi, Nectar, Oakshire, Boneyard and Natian, among others. I tried Red Nectar from Nectar brewing, on the barkeep's advice. Wow. This is a perfectly matched mix of malt and hop flavor, aroma and bitterness. I wasn't surprised to learn Firestone Walker makes this beer or that it won a Gold Medal at the 2010 Great American Beer Festival in the American Amber category. Great stuff.

They are still in the process of getting their menu completely up-to-speed. Fifteenth Avenue apparently has a larger kitchen than the Hawthorne location and they expect to serve some higher end fare to go with the standard pub menu we all know and love.

They had some issues getting this place open due to opposition in the neighborhood. But it  isn't a strip club and it isn't a tavern, either. The low key ambiance goes perfectly with the surrounding area. I suspect the Fifteenth Avenue Hophouse will do well.

Here's to the Losers

Reading the weekend Google craft beer alerts is sometimes a treat. You never know when something interesting or surprising is going to pop you straight between the eyes. Such was the case today.

If you spend any amount of time looking at or thinking about beer, you probably know craft beer market share is up and macro-brew market share is in decline. What you may not know is that some of America's most popular traditional beers are in virtual free fall. Of the 30 most popular brands, 8 saw their sales decline 30 percent or more between 2006 and 2010. That is staggering.

Read the list and weep:

#8 Budweiser -30 percent
The self-styled King of Beers...the beer with the red, white and blue labeling. Between 2006 and 2010, Bud sales dropped 30 percent. When you consider that Bud sold 18 million barrels of beer in 2010, the 30 percent represents something like 7 million barrels over five years. That's massive.

#7 Milwaukee's Best Light -34 percent
Never a very big selling beer, Milwaukee's Best Light has been squeezed out by the larger brand light beers like Bud Light and Miller Lite. Sales in 2010: 1.3 million barrels.

#6 Miller Genuine Draft -51 percent
Often referred to as MGD, this is Miller's unpasteurized, cold-filtered beer. It was introduced in 1985 and peaked at 7 million barrels sold in 1992. Sales last year: 1.8 million barrels. Astounding.

#5 Old Milwaukee -52 percent
Once a flagship of Pabst Brewing Company, Old Milwaukee has been squeezed out of the best store shelves by the power of Anheuser-Busch and MillerCoors, and possibly also by growing craft inventories in some areas.

#4 Milwaukee's Best -53 percent

Once sold 7 millions barrels in a year. That was in 1990. Now down to 925,000. Yikes!

#3 Bud Select -60 percent

Anheuser-Busch's big product in the low calorie beer segment with 99 calories/can. Bud Select was introduced in 2005 and has lost sales ever since.

#2 Michelob Light -64 percent

Released in 1978 to compete with the success of Miller Lite, Michelob Light never made the grade. Sales peaked in 1994 at 2 million barrels. Now down to 525,000.

#1 Michelob -72 percent

Launched as a premium alternative to imports, Michelob never did all that well. Today it is being eaten alive by the craft segment and imports. Sales for 2010: 175,000 barrels.

What does it all mean? I'm sure there are many interpretations. I see two main threads here:

For probably a variety of reasons, light beer is taking over the macro segment. You don't see Bud Light, Miller Lite or Coors Light on this list. Those beers may not be in high growth mode, but they aren't big losers like the traditional, mainstream beers. Demographics are undoubtedly driving some of this, with aging baby boomers, as well as young party animals, looking for lighter alternatives. 

The rapidly expanding craft segment (14 percent for the first half of 2011) is hitting macro market share from the high side, essentially wiping out the top and middle. People who want beer that tastes good aren't reaching for a Budweiser, Michelob or Killian's Red these days. They know better. Instead, they increasingly reach for a craft beer produced somewhere nearby. 

Where will this lead? I'd say the big guys will continue to chase the light beer segment. There's a lot of money on the table. At the same time, they will be looking to expand their craft portfolios. Anheuser-Busch has a good thing going via its ownership share in the Craft Brewers Alliance (Widmer, Redhook and Kona) and ownership of Goose Island Brewing. Coors owns the Blue Moon brand. It seems likely this trend will gain momentum as the macro industry sees its market share slide.

Laurelwood Adds to IPA line

I was surprised to find out a little while back that Laurelwood would soon be unable to keep its very popular Workhorse IPA flowing. The reason, I was told, is that they do not have enough hops to brew the beer until the new harvest comes in. 

Workhorse, for the unaware, leans heavily on five hop varieties: Simcoe, Amarillo, Cascade, Nugget and Columbus. It's a borderline imperial IPA at 7.5 ABV, with a terrific balance of aroma, flavor and bitterness.

Logo for the new IPA

To fill the coming void, Laurelwood has launched a new IPA called Gearhead. (There are also messing around with an A-Z program, which I won't cover here.) Gearhead will evidently join the brewery's list of staple beers. It's on tap in the brewpubs and will soon be available by the bottle in area stores and bottle shops. 

Gearhead is a decent beer, but it definitely lacks the floral and citrus essence of Workhorse. Although it is by no means a session beer, the ABV is lower at 6.5 percent. This is more along the lines of a standard IPA.

Laurelwood's owner, Mike De Kalb, told me via email that they intend to bring Workhorse back as soon as the appropriate hops are available. He also said he isn't quite sure how they will categorize it. Because Workhorse is "on the cusp" (DeKalb's words) of being an imperial IPA, there's a chance that's how they will position it in their line.

I wonder. Could a hops shortage really cause something so smart to happen? In my mind, positioning Workhorse as an imperial IPA is a no brainer. Laurelwood has a great stable of beers, of which Workhorse is one. But Workhorse is a wee bit heavy to be the only IPA on their board. 

Adding Gearhead to the mix is a wise move because it will allow them to very soon market a near-light IPA (Gearhead) and a big IPA (Workhorse). Many brewpubs have more than one IPA...it makes sense in this market to have more than one.

Laurelwood has made a lot of smart business moves over the years. The apparent plan to re-position Workhorse is just one more.

Lemons Drops are Forever

They tap a new barrel at Cascade Brewing Barrel House in Southeast Portland every Tuesday evening. People interested in great beer ought to put a reminder on their calendar. The blended, barrel aged beers they produce at Cascade are excellent. Sure, they're sour. Give 'em a try!

The beer they tapped this week is called Lemon Drop. It's a blend of triple and blond quad, flavored with lemon peel and honey. The blended beers were aged for many months, according to Preston Weesner, who supervises the Barrel House blending and aging program. The honey and lemon peel were added only recently, to great affect. For the unknowing, Weesner is well-known in the local beer community via his longtime involvement in the Holiday Ale Festival, Oregon Brewers Festival and other events.

Getting back to the beer, Lemon Drop packs a punch at 9.25 percent ABV. Like most if not all of the sour beers at Cascade, it is served in a snifter. The beer has a surprisingly subtle nose, with hints of honey and lemon. The flavor is mildly tart and the triple/quad blend seems to provide a perfect background for the lemon and honey. The lingering lemon finish is just right.

Lemon Drop is a terrific warm weather beer that must be tried, even given the alcohol content. Tonight, I found myself searching my beer cellar for something similar and it isn't there. The closest thing I have is some Hair of the Dog Doggie Claws, but that's not quite the same.

I intend to stop in for another snifter of Lemon Drop before it's gone. Weesner told me this is a one-off and when it's gone it's gone. Don't miss it!

When Small was King

One of the things that's happened to craft beer in its zeal to be the polar opposite of macro lagers is it has gotten big. Check the beer list at your favorite watering hole. You'll likely discover that ABV levels are regularly north of 5 percent, often a lot higher. Is all that alcohol really necessary?

Serving up the little guys

Yesterday's Mighty Mites Session Beer Festival was designed to answer that question. The event, nudged into reality by esteemed Portland beer writer and blogger, Jeff Alworth, was held at Coalition Brewing as part of PDX Beer Week.

There were 18 beers on tap. The program listed 17 breweries, but one of those was pouring two beers. More importantly, these were small beers, most coming in at less than 5 percent ABV. In fact, at least eight beers came in at less than 4 percent.

Of course, reduced ABV means nothing at all if the beer has the taste and character of a Bud Light. Anyone who looked at the list of participating breweries prior to arriving at Coalition probably had reason to believe the beers weren't going to suck. The list included: Hair of the Dog, Breakside, Cascade, Coalition, Oakshire, Ninkasi and Burnside, among others.

Before I move on to the beers, I want to talk about the session concept for just a second. The term apparently refers to a time when factory workers in England were allowed to drink during licensed sessions that lasted several hours. The beers had to be low in alcohol because the workers often returned to factor floors after consuming numerous pints. Session beers, then, can be consumed in significant quantity without causing incoherence.

A good time was had by all!

I didn't taste every beer, but I tasted more than half of them. There wasn't a bad one in the bunch, although Little Sir John, a cask-conditioned bitter, was flat (as expected) and warm (not expected).

My highlight reel:

Ninkasi Helles Belles 
I first met this beer, a German lager, at the Oregon Brewers Festival. As I said at the time, this beer is off-brand for Ninkasi, which is widely known for heavily hopped ales. Never mind the history. Helles Belles is well-balanced, crisp and has plenty of subtle flavor. At 5.1 ABV, Helles Belles barely passes muster as a small beer. Great stuff, anyway!

Hair of the Dog Little Dogs

Hair of the Dog has been producing top flight beers for years, most of them big ones like Fred and Adam. HOD had two beers at the Mighty Mites: Little Dog Fred and Little Dog Adam. Both are made by reusing the grains made to make their high gravity elders. I was pleasantly surprised to see HOD owner/brewer Alan Sprints pouring his beers. Alan is always happy to chat about his beers and yesterday was no exception. Both Little Dogs behaved nicely. Little Dog Fred was light and crisp, and my favorite of the two.

Alan Sprints (right) pouring his Little Dogs

Stone Brewing Levitation
I walked up to the Levitation tap without and real thought. In the glass, this beer smelled very similar to Laurelwood's Workhorse. For the unknowing, Workhorse is a fairly big IPA (7.5 percent ABV) that leans heavily on Amarillo and Simcoe hops for aroma and flavor. A quick taste. Levitation lacked the depth and punch of Workhorse, but the subtle flavors were terrific. I'd like to have a case of this stuff in the fridge for summer drinking. Great stuff.

In my estimation, this is an event whose time was right. I hope Jeff and some of the folks who helped organize the inaugural Mighty Mites will continue on next year. I think they should provide more shade next year, either in the form or umbrellas or trees (move it to a park). No one has been able to provide attendance figures, but it looked to me like the event was a success. On a perfect summer day in Portland, a celebration of small beers is just what we needed.

What is the Future of Craft Beer?

One of the things people connected to the craft beer industry are reluctant to discuss is the bubble currently forming. By most accounts, the industry is going gang busters. Craft beer sales are up 14 percent for the first half of 2011. The number was 9 percent for the same period in 2010. This is happening in a flat economy at a time when overall beer sales are down slightly, something like 3 percent over the last year.

Now take a gander at the graph below. The year-to-year increase in the number of planned breweries was pretty well in-line with the slow but steady industry growth from 2008 to 2010. Not so much for 2011. As of the end of June, there were 1,740 operating breweries in the United States. So the 725 planned breweries represent a 41 percent increase in the number of breweries nationwide. Seriously? A 41 percent increase in breweries to support a 15 percent increase in sales volume? Wow.

These numbers admittedly don't tell the full story. All 725 planned breweries won't open this year. The process of opening a brewery and getting up to production speed can be arduous and time consuming. Some of the new breweries will open in 2012 or later. Of course, it's also true that there will be more breweries in planning prior to the end of 2011. So 725 isn't the final count.

Is there an elephant in the living room? Indeed there is. Are we looking at an industry that is expanding too fast for its own good? Don't forget that these new breweries are going to have to draw paying customers from somewhere. Some macro-beer drinkers will surely be converted. But not nearly enough to fill the growth hole. The apparent answer is new breweries will draw customers from existing craft brewers.

There's something that's been nagging at me for a while. It may be nothing. I keep remembering the story of Joe Kennedy and the 1929 stock market crash. Kennedy sold his holdings prior to the crash after he heard shoeshine boys and other novice business types speculating in stocks. He realized the market was saturated with risk and overvalued. He got out in the nick of time.

What does Kennedy's story have to do with craft beer? Maybe nothing. A few years ago, it was hard to find good craft beer at the grocery store. You could search specialty shops to find good beer or you could go to a brewery or pub. Not so today. Walk into almost any Fred Meyer or Safeway and odds are you'll find a decent selection of craft beers from top breweries. That's a great thing. But lately I notice convenience stores have jumped on the bandwagon. The above photo was shot at a convenience store in downtown Portland.

That fact that convenience stores are selling craft beer mostly means they are catering to the demands of their customers. However, thinking about the nearly two-fold increase in the number of operating breweries in the near future makes me wonder where those breweries are going to market their product. Is the market saturated? Will increased capacity overtake the size of the current craft market? Is the explosion in the number of breweries sustainable over the next few years. I suspect the answers to these questions will be apparent soon enough.

Next up
I'll take a look at where the bulk of the new breweries are opening. Parts of the country have been largely missed by the craft beer revolution. If a lot of the new breweries are opening in neglected areas, market saturation may not be an issue.

Lost Weekend at BBC11

First off, the title is a little misleading. The just-completed Beer Bloggers Conference in Portland was definitely worthwhile and not a lost weekend. Well, a few people (no names) may have overindulged. What are you gonna do when you're in Beervana? So many beers to taste, so little time.

Kickoff
There was much to like about the Conference. For instance, one of the first things I saw when I arrived on Friday was a line of people who were, yeah-huh, tasting beers. What better way to kick off a beer conference than by getting people lubed up before they even walk into the room? Thanks to Widmer, Sierra Nevada and Pyramid for providing some nice brews.

Icebreakers

The opening segment by Julie Herz took us through some great information on the state of an industry that is growing at, frankly speaking, an alarming rate. The stats essentially suggest that craft beer is bursting at the seams all over the country. Portland may have the most breweries in the world and the most vibrant beer culture (apologies to Asheville and brewgasm), but the concept of craft beer is taking hold everywhere. It's quite a time to be writing about (and drinking) craft beer.

John and Fred Show
Possibly the highlight of the weekend was the Friday Keynote of Fred Eckhardt and John Foyston. If you don't know, Eckhardt is a onetime Marine and the dean of American beer writers. He has written several books and numerous articles on beer and has been an influential force on the Portland craft beer scene from day 1. Foyston has been writing about beer for The Oregonian since, well, forever.

Foyston served up the questions and Eckhardt provided the answers. It was like Ed McMahon and Johnny Carson, with a bit of audience participation. A couple of examples:

The John and Fred Show

Fred: “People ask me, Fred, what’s your favorite beer? And you know what I say? The beer in my hand.”
Audience member: “What’s your second favorite beer?”
Fred: “I think that’d be the next beer in my glass. Especially if it’s free beer.”

John: Do you have a blog?
Eckhardt: I probably should write a blog. But I'm just too lazy.

It just doesn't get much better. Two local legends on the stage clowning around while providing great insights into the state of craft beer today for writers from all over. Thanks to both of these great guys.

Brooklyn Brewing? Seriously?
The team of Erica Shea and Steven Valand gave an interesting presentation on what they are doing with their brewing supply business in New York. Yep, you heard that right. Even in New York, interest in craft beer and brewing is growing. I recently read that they are starting to grow hops again in rural New York. This was once a very productive hop growing region and they apparently hope it will be again.What's driving it? Demand for hops among craft brewers and homebrewers in the Northeast. Go figure.

Beer Making in New York

These guys talked about all kinds of things they are doing to increase interest in beer and homebrewing. They also mentioned using some strange ingredients (lobster?) to brew and, not so surprisingly, some odd results. But they have great passion for what they are doing and what they are doing is spreading the gospel of craft beer to an urban audience that hasn't always been in the loop. Big kudos!

Hops in the Field
Our Friday afternoon excursion took us to the Goschie farm near Silverton for a tour of their hop production facility, followed by dinner. This would normally be a fairly short trip, but all bets are off when you hit rush hour traffic out of Portland. On a Friday. The trip took well over two hours. Fortunately, folks from the Oregon Brewers Guild (Ninkasi, Widmer, Oakshire, etc.) were aboard the buses handing out tasty beers. Their coolers were well-stocked, thankfully.

Serious hop farming

I grew hops at home as part of my homebrewing phase a few years ago. Seeing hops on a production scale is a different story. These things are growing on trellises that must be 30 feet tall. They are in harvest mode for some of the varietals grown at Goschie. We got to see the entire process. It's fascinating to see hop vines brought in on one end, cones separated, piled up to dry (takes 8-12 hours, apparently) and then eventually baled. Pretty amazing to finally see how it's actually done.

Hop drying in motion

Oh, kudos to the Oregon Brewers Guild and Gayle Goschie for hosting the trip. Dinner was great, as were the beers they had available there for all of us to quaff. I think a good time was had by all...maybe too good. I know the brewdad (Mike Besser) and a few others were passed out on the ride back to Portland. Long day, but a fun one.

For the Love of Beer
We listened to several informative presentations on Saturday, but I want to move on to what was billed as the marque event of the weekend, For the Love of Beer. The movie was served up at the Bagdad, following a terrific dinner at Bridgeport (thanks again to the Oregon Brewers Guild and to the folks at Bridgeport).

I wrote about the movie in an earlier post, so I'll summarize here. Although brewing was for many centuries handled by women in the home, it became the domain of men with the coming of the industrial revolution. Today, women are slowly working their way into beer-related careers. The movie focused on the stories of several women, particularly Sarah Pederson (Saraveza) and Tonya Cornett of Bend Brewing.

It's a good movie. Hearing the stories of these women and seeing the passion they have for what they do was inspirational. They have made significant contributions to the craft beer movement in Oregon. Here's where I was disappointed: Although a number of women are featured in cameo roles, really only two of them get attention in the film. I wanted to hear more from Lisa Morrison, more from Chris Crabb, more from the others. Again, it's a totally worthwhile film. It just felt incomplete to me.

It's a Wrap
Sunday came and went like a flash. For better or worse, the good folks at Oakshire Brewing in Eugene provided some morning wake-up nectar in the form of Line Dry Rye. Thanks for that! We enjoyed some great presentations from eight bloggers and I'll have more to say about some of them in due time. It was fun meeting so many people who are enthusiastic about beer. A lot of ideas were shared around. I hope to do it again.