Let the Summer Good Times Roll

The North American Organic Brewers Festival is underway in Overlook Park. It's the first large venue event of the summer. I spent a few hours there yesterday in ambivalent weather. The weekend forecast calls for heat and I suspect it's going to get crazy. In a good way.

Liz sports a pitcher of Ambacht G++ Ale

There wasn't much of a crowd on Thursday. I suspect two reasons: First, this is the first time they've opened on Thursday. A lot of people didn't get the memo. Give it a year. Second, people looked at the weather report and planned to attend when the sun is fully out...which starts today.

As was the case last year, these guys had some warm beer issues at the start. The first few beers I tasted were warmer than they should have been. Pretty soon, a cartload of ice showed up and solved that problem. I have no idea why it happened again.

As far as the beer I mentioned when I previewed this event, they were mostly quite good. I didn't taste every single beer they were serving (a good thing), but I probably tasted at least half of them thanks to a buddy who showed up and shared tastes.

The pick of the litter so far as I'm concerned is the Ambacht G++ Ale. Aged in whisky barrels previously used by Hair of the Dog for Cherry Adam, G++ is a near-perfect balance of competing flavors and aromas. The double-token price is well worth it. I paid it several times.

With hot weather imminent, I suspect Hopworks' Totally Radler is going to be wildly popular on the weekend. It's a succulent blend of HUB Organic Lager and natural lemonade. Very refreshing. This beer was a late entry, replacing something that dropped out, and is not in the program. Just look for the line.

The Bottlecap Boys entertained

Two Kilts Highway to Helles is another beer that works well. A soft sweetness in the backbone is balanced nicely with hop character and aroma, just as advertised. Highly drinkable. I also liked Fort George's Forbidden Wonder Fruit Ale.

One of the nice things about the NAOBF is the layout. The beer is situated at the east end of the park and covered seating is located near the middle. Thus, beer lines don't overflow into the sitting area, as is the case at the Oregon Brewers Festival. I realize this is largely a function of Overlook Park's shape. Waterfront Park is far more narrow.

Volunteers galore did their usual great job

As noted in my initial post, the NAOBF runs through the weekend, opening at noon each day. Take public transit or ride your bike...parking is extremely limited in this area. They've got ongoing entertainment and a nice food line-up to go with the beer. Let the good times roll.

Behind Laurelwood's Big Deal: Something for Everyone

Last week's announcement that Laurelwood will be partnering with the Craft Brew Alliance for a portion of its production brewing caught some people flat-footed. It was unexpected. But make no mistake, it's a huge deal. With something for everyone.

The details of the deal have been reported in several places, notably by John Foyston here. Essentially, the deal will expand Laurelwood's capacity to around 20,000 barrels a year. They brewed just over 5,400 barrels for Oregon in 2012, according to OLCC numbers, and another 1,300 or so were sold out-of-state. The bulk of the new production is going into 12 oz bottles of Workhorse and Red (which will not be organic in bottles).

Putting their most popular beers in six-packs is something owner Mike DeKalb has been thinking about for a while. And it makes sense. Laurelwood has built a solid reputation via 22 oz bombers and kegs in Oregon and Washington. Smaller bottles are a logical step because six-packs remain the most popular form of retail packaging in beer.

They aren't going to have to go out and find places to sell this beer. Laurelwood has already built demand for its beer in Portland and beyond. They have put a ton of effort into developing Seattle, one of the best craft beer markets in the country. In fact, they have been unable to fully develop all of their markets because capacity at the Sandy brewery is maxed out.

"We've been putting 80 percent of our production effort into Workhorse and Red," said Micah Bell, Laurelwood's director of marketing. Portland was apparently getting 85 percent of what they were producing. With a good portion of that production moving to the CBA, they will now be able to fill distribution holes in Oregon and Washington. Alaska, British Columbia and California are on the horizon.

Some 12,000 barrels of the additional production capacity will be at the CBA's Woodinville, Wash. facility. From a strategic standpoint, this is perfect because a lot of that beer is going into the Seattle area. Brewing and bottling it in Woodinville means the beer will be at its best when it hits store shelves. Woodinville fits into Laurelwood's plan almost perfectly.

One of the more significant things about this arrangement is it allows Laurelwood to continue to develop its markets without investing in a production brewery or bottling plant. Many thought they would open a production facility after the Sellwood pub launched last year. There's no doubt DeKalb considered it. With the CBA deal, he can delay a decision on that. He may very well build a production brewery at some future point, but delaying the decision gives him more time to figure out what it looks like.

Vasili at work

Of course, people are already wondering if beer contract-brewed by the CBA will live up to the standards of Laurelwood's relatively small operation. I am generally not a fan of contract brewing. However, Laurelwood brewmaster Vasili Gletsos has significant experience on large production systems from his time at Pyramid. He will be working with highly competent CBA brewers to ensure solid production values. We'll see how it works out, but I get the feeling things will be fine.

For fans of Laurelwood here in Portland, shifting production will be huge. They will continue to brew for 22 oz bottles at the Sandy brewery and the organic brewing program will be maintained for beers served in the pubs. More importantly, Vasili and his crew will be freed up to create more specialty beers. I'm looking forward to the specialty board having more options. And I suspect some of these beers will make their way to better shops around town.

This deal has something for everyone, for sure.

Get Ready for Organic Beer!

If you didn't already know, we have entered the outdoor festival season. The recent Fruit Beer Festival was arguably the kickoff, but there are so many smaller events happening all the time that the calendar has become mostly a blur.

Almost time to flip and fill...

Next week's North American Organic Brewers Festival, set to run June 27-30 at Overlook Park, has established itself as one of the premier outdoor events of the summer. That's a difficult hill to climb for any June event because the weather often refuses to cooperate. Yet the NAOBF has been successful. So successful that they've expanded to four days this year.

The event was founded in 2003 by Craig Nicholls, the founding father of organic brewing in Portland. Nicholls worked at Alameda Brewing on Fremont and later at Halling Brewing in Gresham before opening the now defunct Roots Organic Brewing in 2005. The NAOBF took a couple of years off while Nicholls worked on Roots, then returned in 2006. It moved to its current location in 2007.

According to the event program, organic beer sales were up $66 million in 2012, an increase of nearly 25 percent over 2011. That's an interesting stat, and basically suggests that brewers and beer consumers are increasingly comfortable and committed to organic beer. This is arguably good news for the planet, as organic ingredients are less damaging to the environment.

Possibly the last year for the cornstarch cup

The NAOBF puts a lot of effort into advancing sustainable values across a wide spectrum, and Nicholls' efforts have influenced others. The festival glass/cup is made from compostable cornstarch and they may go to glass next year. Electricity comes from biodiesel generators. Food vendors use compostable plates and utensils. They generated 175 lbs of trash last year, which is next to nothing for a festival of this size. 

There are 39 breweries/cideries pouring liquid sunshine at this year's NAOBF. You can view the list on the event website here. Not all of the brews are 100 percent organic, but all are made primarily from organic ingredients. Like always, I'll be hunting for beers that aren't commonly available around town...and they won't be hard to find. A partial list:

 Ambacht Brewing Hillsboro, OR - G++ Ale | Belgian Strong Golden 8.5% ABV, 18 IBU
Aged in whiskey barrels previously used by Hair of the Dog to age Cherry Adam. The beer is apparently heavily influenced by cherries the Dog left in the barrels. Can't wait to try this one.

Yep, it can get crazy at times

 Brunehaut Brewery Brunehaut, Belgium - Brunehaut Amber 6.5% ABV, 28 IBU
An authentic Belgian beer in gluten free, organic form. This beer is apparently the color of port, tawny port, I assume.I'm interested to see how fragrance (pine seeds) balances with the yeasts and malts.

Falling Sky Brewing Eugene, OR - Done Rye't Pale Ale  5.5% ABV, 35 IBU
I'm a fan of rye beers, so I have to give this one a try. They say it has aromas of citrus blossoms and grapefruit in a spicy rye finish. We shall see.

Golden Valley Brewery McMinnville, OR - Milo Mild Ale  3.8% ABV, 22 IBU
I'm always searching for low alcohol beers that have flavor and character. Could this be a good one? It's brewed with a bit of chocolate and black malts to give it a little color, hopped with homegrown Willamette hops for character, fermented with English yeast. Could be a winner.

Laurelwood Brewing Portland, OR- Green Elephant IPA 6.9% ABV, 80 IBU
I've had this beer many times and it's terrific.Too bad it's a seasonal and usually only available this time of year. The combination of Cascade, Amarillo and Ahtanum hops make this beer. Now that Laurelwood will be contracting some of it's production out to the Craft Brew Alliance, I hope to see more seasonal offerings like Green Elephant at the pubs.

Pints Brewing Portland, OR - Green Line Organic IPA 5.1% ABV, 37 IBU
This might be a decent session IPA...or not. They use organic malts along with Bravo and Cascade hops to create a classic Northwest IPA. At only 5.1%, this is definitely worth a try.

Two Kilts Brewing Sherwood, OR - Highway to Helles Lager 5% ABV, 20 IBU
This classic, refreshing style is drinkable anytime, but particularly if we get good weather for the festival. Two Kilts has developed a solid reputation and is getting a new brewing system to pump things up.

Uinta Brewing Salt Lake City, UT - BABA Organic Black Lager 4% ABV, 32 IBU
Anyone who doesn't know about Uinta might be inclined to write them off because of their Utah roots. Don't be naive. These guys brew some of the best beer around. You can find BABA around town in bottles, maybe even in cans. I've enjoyed it at home and look forward to sampling it at the festival. I'm breaking my own rule...oh well.

With the extra day, I expect to attend on Thursday and Friday. Slacker schedule. Festival hours are noon to 9 p.m. Thursday through Saturday, noon to 5 p.m. Sunday. Get there early for the best selection and shortest wait for beer. Oh, I'll be filing an updated report Friday morning.

Book 'em, Danno

Last night's Cluster F#ck release party at Velo Cult turned into virtual surf party. The only things missing were the beach, the waves and the surfboards. They were replaced by bikes and beer, which isn't half bad. By the time the Church of Surf hit the final notes of Hawaii Five-O, it was clear a fine time had been had by all...or most.

Hats off to Velo Cult and Double Mountain for putting on this great shindig, which attracted a good crowd despite a power outage in the area before it got underway. When I got there around 6:30, there was a group of folks augured in at the bar testing the beers. Someone has to do it.

Double Mountain released its Single Hop IPA, Cluster F#ck, at the party. Everyone I talked to tried it and most apparently liked it. To me, it didn't have the depth of character I expect in a special release beer. Good, not great, is my take. Double Mountain's IRA and Kolsch are better beers by far, and both were available, along with others.

Entertainment was provided by The Church of Surf, a Portland-based group that plays surf-oriented music in the vein of Dick Dale. Their style is a little more laid back and not nearly as edgy as Dale's, although they can crank it up pretty good at times. They played from a catalog of mostly recognizable surf tunes that seemed a perfect fit for the space, the crowd and the evening.

Not likely to be forgotten were the efforts of the Chakra Surf Dancers, who front the band and do a good job keeping the crowd engaged. If you aren't that into the music, there's always the dance moves to keep you interested. Women in the audience enjoyed the Dancers as much as the men, so boo-hoo.

This was a nice change from your typical beer release party. Far too often, these parties are nothing more than cheesy posters and social media posts. You arrive and discover there's really nothing happening, no beef at all. Not so at Velo Cult last night. Nice job, folks!

Surf's Up at Double Mountain Cluster F#ck Release

In this season of event overload, making choices about where to go any day or night of the week can be a dicey business. But not all beer-related events are created equal and next week's Double Mountain Cluster F#ck release party is one of them. Not to be missed.

This is happening Thursday, June 13, at Velo Cult in the Hollywood District. If you don't know about Velo Cult, this is your chance to get acquainted. They are a combination bike shop, tap room and meeting place. I posted about them before, not long after they opened a year ago. Today, the place is a beehive of activity, with ongoing events and a great tap list. Bikes and beer are great companions in Portland and Velo Cult is becoming a destination.

Double Mountain, which recently announced a parting of ways between the co-founders Matt Swihart and Charlie Devereux, is releasing a single hop IPA as the featured part of Cluster F#ck. I'm not a huge fan of single hop IPAs, but I'm happy to give this one a try. There will also be other Double Mountain beers available and these are some of the best beers in Oregon. 

Velo Cult fisheye

To provide some ambiance for the beer, Double Mountain and Velo Cult are bringing in the Church of Surf and Chakra Surf Dancers. One of the bike mechanics described Church of Surf as a Dick Dale-type outfit. Sure enough, YouTube videos concur. For anyone remotely interested in Dick Dale-inspired surf music, the Church of Surf and Chakra Dancers are going to be a treat.

If you're concerned about Velo Cult being too small for an event with music, don't be. The space is quite large. They have an existing stage and lighting setup. The Church of Surf is going to be a perfect fit for the space. Of course, if you aren't into surf rock, this may not be the event for you. Oh well.

Festivities kick off at 6:00 p.m. Don't be late. 

Amnesia Sees the Light in Washougal

Back when I worked up in the Couv, we used to joke about the beer scene. There was a place near the old office called the Bell Tower that brewed. It went under. Whenever someone got fired or left for whatever reason, we'd eventually meet up for beers somewhere in Portland.

I recall meeting old workmates at Amnesia Brewing on Mississippi after good, bad and ugly work days. We might have met somewhere in Vancouver, but the options weren't that appealing. Things have certainly changed. Amnesia's relatively new place in Washougal is a great example of that.

Amnesia Washougal is located in the heart of downtown, which is to say it's fairly laid back. There are nearby businesses and government offices, but the feel is small town. Things move a little slower here. You probably aren't going to get run over if you cross the street in the middle of a block. Washougal is growing and I doubt the small town charm will last forever. For now, though, it's there.

The pub/brewery is located in what was once a funeral parlor. My server, Jaden, told me they discovered benches for dressing bodies in the catacomb-like basement when they were fixing up the place. More recently, it was a pawn shop with several floors. It's plain to see where the second floor hit the old timber beams. Some really gorgeous fir removed during the demolition and remodeling now serves as the bar.

Compared to the spartan location on Mississippi, the Washougal pub is quite striking. The bar, flooring and tables are beautiful. There's no outside patio like what they have at the Portland location, but the windows open in good weather and there will be some tables on the sidewalk. There's also an indoor kitchen, as opposed to the outdoor grill on Mississippi.

Amnesia has operated on Mississippi since 2003. Clearly, they outgrew that space a while ago. The brewery there maxed out at roughly 1,700 barrels a year. The newer, larger 15 bbl brewery in Washougal will produce 6,000 barrels this year and more down the road. They will soon started canning a couple of their beers and there's plenty of room to grow in this space. Smart move.

Of course, the beers. I've always liked Copacetic IPA, which they weren't pouring when I happened by. I recollect a conversation a while back in which someone told me Amnesia management was thinking about making Copacetic exclusive to the Mississippi location. I suspect that was just a rumor. Copacetic isn't Pliny the Elder and it should be available at both Amnesia locations, particularly since they now have the capacity to brew whatever they need.

My plate of tasters included Alt (5%), ESB (5.6%), Crystal Red (6%), Kill Switch IPA (6.4%), Damnesia IPA (6.7%) and Impale (7.4%). Both of the IPAs were lighter in color and body than I expected. They are generously hopped and pretty good. They seemed a little thin next to some of what I'm used to drinking (Workhouse, RPM, Hop Venom), but that's to be expected. Even Desolation IPA (6.2%), which is closer to an English-style IPA and a beer I've had many times, is lighter in body than what I'm now used to.

My favorite beers were the Alt and the Crystal Red. These are both malt-forward beers that are lightly hopped. Opinions are going to differ on this. Many will prefer one of the IPAs. But I've lately taken a liking to reds, particularly those suited for extensive summer quaffing. The Alt and Crystal Red fit well with that idea. For those similarly inclined, there's also 2 Stroke Pale (5.6%), a nice summer session ale.

The food menu at Amnesia Washougal is short and sweet, consistent, yet somehow different from the menu on Mississippi. There are some nice Starter choices, including the Pizza Bread I ordered. You can order a salad or hummus plate, too. For sandwiches, they have several choices, though there's no burger or sausage. The kitchen is small, but it seems likely the food offerings will evolve as they get busier.

When you look at Washougal, it's vaguely comparable to what Mississippi was in 2003...a sleepy strip with huge potential that's about ready to take off. This area has been under-served from the standpoint of beer and food for ages. It's now getting better and Amnesia is going to be part of that...just as it was on Mississippi.

It turns out that Amnesia isn't the only brewing show in Washougal. I drove by Rail Side Brewing on my way in and I learned there's another one getting ready to open in the downtown area. That's just more evidence that Camas-Washougal has been woefully under-served and things are changing, finally.

For Amnesia, having a production brewery and pub in Washougal makes sense. They now have the space to expand production and distribution as they wish. And the new pub extends their reach by giving them access to customers who might not make the trip to Mississippi. This is a charming enough spot that a few people from Portland may cross the bridge to check it out, but that will not be crucial to their success here.

Hard Cider: The Full Court Press

There was a release party for Square Mile Cider Thursday evening at Bushwhacker in Southeast Portland. If you know nothing about Square Mile or Bushwhacker, you'll soon be learning more. It's all about hard cider, which is in high growth mode in Oregon and across the country.

The featured guests

First, Square Mile is a newly launched brand of the Craft Brew Alliance...the folks who represent Widmer, Kona, Redhook and Omission. The official logic behind Square Mile is pretty simple: the CBA wants to spread its umbrella of brands to cover as many palettes as possible.

Arguably the more pressing reality is that the cider business is booming. Sales have reportedly tripled since 2007. As a major industry player, the CBA must have a cider. Sam Adams has Angry Orchard. MillerCoors and Anheuser-Busch have both introduced ciders and there are a growing number of independent, craft ciders out there. Expect a lot of craft brewers to figure out how to add a cider to their line.

Why cider? That's the quintessential question. Some of the growing popularity of cider is based on a sort of mythology, it seems. Something like 6 percent of Americans are gluten-intolerant, which means they shouldn't be drinking beer, eating donuts or gobbling up pasta, among other things. Yet 29 percent of the American public is reportedly trying to avoid gluten. Some are doing so because they think it will help them lose weight; others think it will make them feel healthier.

I'm not here to argue the point one way or the other. Some experts say going gluten-free isn't going to benefit most people who aren't intolerant, though it will definitely cost them more at the grocery store. And avoiding gluten isn't the key to losing weight. That's a calorie issue and gluten-free doesn't solve it. On the other hand, there are those who clearly feel better when they reduce or eliminate gluten in their diet, and not just beer. So there are at least two sides to this argument.

Bushwhacker big board

At any rate, Square Mile is targeting a growing market segment. The cider isn't made in Portland. It comes from Milton-Freewater, where several varieties of apples are grown and processed on a family farm. The apples are crushed, blended and fermented with lager yeast. Modern storage techniques ensure an ample supply of apples through the year, though production of this stuff is somewhat limited.

The two Square Mile brands are The Original and Spur & Vine. Both are clean, refreshing ciders that come in at 6.7% ABV. The only discernible difference is that Spur & Vine is dry-hopped with Galaxy hops during conditioning. Since there's no heat, the hops impart no bitterness. But they do add a mellow aroma and a touch of hop flavor. Beer fans will likely prefer Spur & Vine, although both are quite good. Serve The Original over ice to complement the apple flavor; serve Spur & Vine straight-up to fully appreciate its complexity.

Inviting patio was vacant on a wet evening

The press materials emphasize the history of cider in Oregon. It is certainly true that the original settlers found the soil and climate conducive to fruit production. A lot of cider was produced in frontier Oregon and it remained popular through Prohibition, particularly in rural areas where fruit was abundant. The current growth trend represents a sort of resurgence, as cider had declined in popularity until recently.

The Square Mile ciders are currently available on draft and in 22 oz bombers at select locations.That brings up Bushwhacker, billed as America's first urban cider pub. They appear to serve and sell nothing but cider here. They have six on tap, including their own brand, and a deep supply of bottles. The physical space isn't huge and there's no food. But it's comfortable inside and the patio is surely great in nice weather, which was not in evidence Thursday evening.

If you're interested in cider or just want to see the lay of the land, check this place out. Bushwhacker is located in the Brooklyn neighborhood, just off Powell on SE 12th.  Mitzi Komisar, once the star of Belmont Station, is involved in running the place and it looks great.

Brewery Growth Since 2009 Needs an Explanation

You look at the Portland beer market and you wonder. There's plenty of crap beer being consumed out there. You know it. PBR is popular, and not just with hipsters. I see lots of people drinking Miller High Life, Hamm's, Rainier, Bud Light and Coors Light.

And then you have craft beer. And all those breweries. Beervana, as it were.

According to the Oregon Brewers Guild, there were 51 breweries operating in Portland at the end of 2012. Add another 17 for a total of 68 in the greater metro area. I'm quite sure we've wedged a few more into the mix since the end of the year, but never mind. These are serious numbers as is.

I've been toying with the question of why we have so many breweries as part of the book project I've alluded to. Yes, we have more breweries than any city in the world. Yes, we consume a ton of draft beer. Yes, we have a lot of pubs. Yes, the shitty climate contributes to the strong pub culture. Indeed, there are probably a number of reasons for the popularity of good beer here.

But the brewery numbers are a bit deceptive. Our path to 51 breweries has not been at all gradual. More than 40 percent of the breweries we have (22 of 51) have launched since 2009. In that year, we started with just 29. After adding only two in 2009, growth went berserk: Seven in 2010; five in 2011; eight in 2012. I hesitate to guess where the number will be at the end of 2013.

The question is this: What is so special about the years since 2009? Things were relatively stable prior to that time. Since then, we've been in the midst of a severe economic downturn that has caused all kinds of displacement here and everywhere. Yet brewery growth has gone crazy. How can we possibly explain it? I'm tossing that out there. Chime in with your thoughts.

Portland's Original Craft Beer? Maybe

There's not been much happening on this blog, the consequence of a book project that is nearing completion, but still consuming most of my time of late. That project will soon be put to bed and I'll be providing additional details.

Bottling #13 was sold very briefly in 1978 

Meanwhile, a trip back to 1976 is in order. At the time, Blitz-Weinhard had been struggling to exist in a market increasingly dominated by big beer. Bill and Fred Wessinger, great grandsons of Henry Weinhard, were running the company and decided on a bold move.

They noticed that the big brands had largely ignored certain parts of the market. Instead of fighting a losing battle for a shrinking share of the industrial lager segment, the Wessingers opted to go after a different market. The result was Henry Weinhard's Private Reserve.

Private Reserve was marketed as a super premium beer based on a nineteenth century recipe and brewed with malted barley, hops and water. This was clearly a shot at the adjunct-heavy lagers of the day. Private Reserve was a huge success and revived Blitz-Weinhard.

Make no mistake. The original Private Reserve was a good beer, certainly a lot better than Bud, Coors, Miller and any of the other crap lagers. Some have even argued Private Reserve was Portland's original craft beer. And maybe it was. Each bottling was numbered and they blew well past 100 before they eventually stopped using numbers.

The concept of a premium product that would go after the big brands at their weakest point would be used by future craft brewers. When Kurt Widmer was researching the idea of starting a brewery, he saw the growing import segment as his niche. It made sense and it worked. But Blitz had already tested the formula.

For Blitz-Weinhard, Private Reserve turned out to be a shining moment in a sea of despair. The Wessingers saw an increasingly difficult financial road ahead and eventually sold the company, which they continued to manage, to Pabst in 1979. As most people around these parts know, the brewery went through several more buyouts before the lights went out for good in 1999.

After the old brewery was closed, the brands went their separate ways. Most of the middling brands were sold to Pabst. The premium brands, which by then included Private Reserve, Blue Boar Light Irish Style Ale and Private Reserve Dark, went to Miller. Stroh, which owned the property at the end, sold it to a developer for a king's ransom.

In my mind, Weinhard's premium beers were a shadow their former selves long before production moved, first to the old Olympia plant in Tumwater, then to Full Sail in Hood River and more recently to a plant in some unknown location. Miller is apparently intent on distributing the beers to a wider audience...what's left of them, anyway. Oh well.

Atomic Pizza and Hollywood Theater Team Up

The recently opened Atomic Pizza in the Hollywood District is a nice addition to an area that is bustling with growth and activity. They've got great pizza and a rotating selection a craft beers pouring from five taps. They made add more.

Welcome

I stopped in not long after they opened a while back. This was based mostly on info from social media. They were pouring beers by Occidental, Breakside, Burnside, Ninkasi and Oakshire. They also have a small selection of bottles. Good stuff.

What goes good with great beer? Great pizza, of course. For me, great crust is the most important element of good pizza. Atomic has it. They make their own dough and the sauces are handmade, as well. When baked, the crust is crisp and crunchy without being too hard. I think it could use a bit more salt, but that's a personal preference easily addressed with a salt shaker after the fact.

Main ingredients

Another cool aspect of this place is its connection to the nearby Hollywood Theater. Folks who attend movies and other events at the theater can purchase Atomic Pizza via a pie hole in the main lobby. If you look at the sidewalk space between the two entities, you wouldn't think a connection possible. But this is an old building with catacomb-like passages. 

Atomic can't serve you a beer from the pie hole. No worries, though, because Hollywood Theater has a decent tap selection of its own. When I stopped in to watch The Wrath of Khan for the millionth time back in mid-April, the theater was pouring Occidental Kolsch and beers from Deschutes, Laurelwood, Ninkasi and Lagunitas. And Miller High Life by the (16 oz) can. It doesn't get much better.

The pie hole defined

This area is undergoing a rejuvenation process. A long-empty space next to the theater is now filled with a new building. I believe these are apartments or condos with shops below. New businesses have opened along this strip and the amount of foot and bike traffic is amazing. I live close-by as the crow flies, so I'm happy to see this happening.

By the way, Atomic Pizza has another shop in the Overlook neighborhood on North Killingsworth St. That's actually their original store. I haven't been there, but I understand they offer the same selection of great pies and beers there. No theater, though, unfortunately.

A view from Atomic Pizza to the Theater

Speaking of the theater, this place has some history. It opened in 1926, smack dab in the middle of Prohibition and silent films. No beer or wine served then, folks. It was an odd setting for a theater, remote from downtown. In those days, Sandy Blvd. had streetcar and automobile access. It was considered a luxury theater.

After difficult times in the 1970s, the theater was listed in the National Register of Historic Places in 1983. The non-profit group, Film Action Oregon, bought the place in 1997 and has worked to refurbish it ever since. Today, they screen films from all over the world and support Oregon-based independent film projects. Cool stuff.

New marquee coming soon

Part of the renewal project involved a fundraising campaign to purchase a new marquee for the old girl. That campaign exceeded its goal in late 2011 and the new marquee has been under construction. They hope to get it on the building by summer. More improvements are also planned and you can donate to the cause on their website here if you wish.

Good times in the Hollywood District.

Ecliptic it is for John Harris

John Harris' new brewing endeavor here in Portland will be called Ecliptic Brewing. He announced the name at a media gathering Sunday afternoon, after which the public got the same news. More on why he chose the name shortly.

The sizable cavern

The building that will house Ecliptic Brewing is a former auto body repair shop. No residual solvents or stinky smells, thanks very much. The place is huge...14,175 square feet. When he was looking for a building, John figured he needed 10,000 square feet. Then he got to thinking about the need to expand and do barrel aging. "More space," he said to himself. Then he found this place, a perfect fit.

Harris expects to use about 3,000 square feet for the pub and restaurant part of the operation, which will also have an outdoor patio. The brewery will consume some portion of the remaining space, but he'll have plenty of room for expansion and other activities. Architect Julia Wood is working with John to design a space that integrates sustainable principles and functional efficiency.

The blueprint

The name is a play on John's interest in astronomy. He apparently enjoys gazing at celestial bodies when he isn't occupied with thoughts of beer or drinking beer. You wonder where he finds the time. Ecliptic represents the earth's journey around the sun, which plays into brewing in a variety of ways. Look it up.

About the beer, the brewing system here will be a 15 bbl system. In an interesting twist, Harris acquired the original Bridgeport Brewing system from Dogfish Head. No word on when the old system washed up on the east coast, but it will be used in Portland again soon.

Harris talks with Channel 8

You may recall my earlier post, where I talked about John's background at McMenamin's, Deschutes and Full Sail. He intends to make Ecliptic unique. "I definitely plan to do some things differently than everyone else. I can't really talk about the specifics or those things wouldn't be unique anymore," he said. "You'll see soon enough."

When will this place open? That's an interesting question. They are apparently waiting on permits and hope to start construction in 6-8 weeks. Some of the demo may start sooner. Harris hopes to be brewing by mid-summer, which seems fairly optimistic to me, and hopes to open the pub in the fall. Obviously, everything depends on how well things go...there's a lot to be done.

The on-the-floor schematic

Located in what Julia Wood described as "the gateway to Mississippi," Ecliptic has landed on a terrific spot. I suspect its arrival will simply extend the carnival that is Mississippi north of Fremont. It's only a block to the south, so not much further to walk, ride or drive (yes, Santa, there is a parking lot).

For a lot of reasons, this looks like a great venture.