Running and Jumping in May

Posted on May 14, 2026 by Thebeerchaser

Welcome back to Thebeerchaser. This is a long post. If you are seeing this post through an e-mail, please visit the blog by clicking on the title at the top to see all of the photos and so the narrative is not clipped or shortened. (External photo attribution at the end of the post. #1 – #2)

May is a great month for Thebeerchaser although my birthday reminded me not only of how long I have been pursuing this hobby (since 2011) but more importantly, how many times the earth has rotated on its axis with me on it (in contrast to making trips around the sun) – that would be 28,490. (You can calculate how old that makes me and don’t forget leap years…)

In terms of hours that would be 683,760 on my birthday, although I think the time in sophomore geometry at Oregon City High School should add an additional increment for each period.

What’s in a Name?

My retired journalist friend, Kirby Neuman Rhea, who you may have read about in my post in June 2025 is an original and creative thinker.

In a conversation we had when Beerchasing in McMinnville a few years ago with my fraternity brother, Craig (The Dude) Hanneman, I mentioned as we were raising a mug, that breweries were running out of names for new beers.

The Dude in the center and Kirby on the right.

I’d read an article and then saw a newsletter from an Intellectual Property law firm entitled, “Craft Beer Names Worth Protecting” which said, in part:

“A recent search of the records of the US Trademark Office revealed over 63,000 active registrations and published applications for beer names alone.

This number is up from the 22,000 we found in 2015. Registration of your brewery and beer names is vital to protecting your brand and to prevent others from using the same or similar names in a way that may confuse your customers.“

Kirby, in a moment of inspiration, then suggested that brewers should use the names of racehorses for their new brews. Although we’d each only had one brewski, we unanimously affirmed the creativity and brilliance of that idea.

I decided to test that hypothesis using a number of the entrants in the 2026 Kentucky Derby and with the on-line help of an expert on beer styles and characteristics. Rich Carbonara. He has an outstanding website and business in Munich, Germany. (#3 – #5)

Beerwanderers.com is a site for lovers of new beers in Franconia, largely a region in northern Bavaria where close to 300 breweries are densely dotted across a timeless landscape. Since 1997, Rich has been leading tourists on hikes and visits to the breweries.

He is also the author of an excellent book Beerhiking Bavaria. (Here’s hoping he’ll forgive me for this sacrilege in describing beers!).

See if you think these hypothetical beers with the actual names of seven horses in this year’s Derby would make the tap list in your favorite bar:

“Renegade” IPA – A strong contender out of the gate which maintains flavor throughout the entire race (mug). From wire-to-wire this horse sets a comfortable tempo, though there are consequences if you drink too fast too early.

“Commandment” Helles – This thoroughbred is versatile, possessing enough speed and taste to keep up with the front-runners but able to save energy to take the lead with the final mug

“Right to Party” Bock – A steed which can be considered a “closer” to the last brew. May remain at the rear of the field in the early stages, saving energy for a “closing kick” or strong finish for the final furlong or stein.

“Golden Tempo” Pilsner – (The Winner!) – A champion mount with a commanding head and a golden yellow hue. Comes out of the tap with unbridled enthusiasm and positions in the middle of the pack, staying just off the pace, monitoring the front-runners until it crosses the finish line as the winner. (#6)

Golden Tempo – Winner of the 2026 Kentucky Derby

“Pavllovian” Porter – After this bangtail fell out of flavor with its stablemates, it has had a bit of a resurgence. Gallops rather than competing with noble hops to a semi-dry, semi-bitter, but impressive finish notwithstanding the handicappers.

“Litmus Test” Lager – An unfiltered chestnut filly with a light roast in the nose. Fairly balanced in a malty way but it’s a little thin on flavor and energy overall. Meanders a bit in finishing but not sticky.

“Great While” Ale – This mare has made strides with its spicey character and interesting complexity. A strong competitor, but doesn’t overpower in the final stretch.

This Book is Definitely Not a Flop!

Oregon State University alums bemoan the demise of the Pac 12 and the current state of athletics in Corvallis. Beaver teams have a rich legacy from the 1967 Oregon State Giant Killer Football Team to three NCAA Titles in Baseball (2006, 2007 and 2018), the 1980-81 Orange Express Basketball Team which went 26 and 0 and had a #1 rating, to the 2001 Fiesta Bowl victory over Notre Dame to name just a few.

Individual OSU athletes have made their mark in both college and professional sports from 1962 Heisman Trophy Winner Terry Baker, to NBA Hall of Famer Gary Payton, to Gold Medal Olympic gymnast Jade Carey, Baltimore Orioles catcher Adley Rutschman and NFL lineman and then mountaineer (Seven Summits) Craig Hanneman.

I would suggest, however, that none brought the notoriety and lasting impact on his or her sport than the late Dick Fosbury – the originator of the Fosbury Flop. (#7 – #8)

Since I met Foz at OSU in 1967, I knew about his accomplishments, but gained new insight earlier this year when my former Schwabe law firm colleague, Brian (Brain) King gave me the book The Wizard of FOZ – co-authorized by Foz and author, columnist and teacher, Bob Welch.

And what an excellent read! I couldn’t stop, although it may have been more meaningful to me, because I was at OSU during the time the legendary high jumper was and actually met him on the track – and not because I was an athlete….

Dick was one year ahead of me – he started undergrad school in 1965. The book talks about how he struggled mightily with the concurrent demands of track and being an engineering major, although his fraternity activities didn’t help in the equation.

The authors talk about how in 1967, to keep from flunking out (and then being drafted and headed for Viet Nam), Foz was forced to work out on the OSU track (Bell Field) at night to fit the engineering labs and studies in during afternoons. (#9)

My sophomore year was not a good time in my life. I was struggling with second term calculus and physics required for my NROTC scholarship and longer-term, trying to figure out what a Political Science major was going to do with that degree after my naval service.

My counselor told me: “Shape up and get some exercise – every day! With classes, my Navy drills and fraternity obligations, the only time I could really do this was at night. Bell Field was less than a mile from the SAE house, so I would jog down and then put in a couple of miles around the track.

Usually, the only other guy there was a high jumper practicing. I marveled at his grace in clearing the bar with his unique style. Dick Fosbury already had some notoriety, but was not an Olympian until 1968. One night, I went up to him and introduced myself and complimented him on his success to this point.

He was extremely humble and friendly and we often had quick chats during our mutual routines. (#10)

The book also captivated me because I knew or know a number of people who are quoted or mentioned multiple time in the story of this Medford, Oregon native. Steve Davis, who was a primary competitor of Foz at Medford High School and lettered in both track and football at OSU, was an SAE fraternity brother:

“At sixteen. Dick had no illusions of athletic grandeur. He knew he was no Steve Davis, a fellow sophomore who had already cleared 6’0″.”

“Steve Davis, Fosbury’s high jump rival at Medford High School became a special agent with the US Secret Service with responsibilities for protecting presidents, Jimmy Carter and Ronald Reagan. He lives in San Diego, California.”

Fred Spiegelberg was the coach of the legendary Medord Black Tornado Football Team for over thirty years starting in 1952. He was a decorated WW II hero and played college football at Washington State in addition to being a nationally ranked intercollege light-heavyweight boxer. In 1979 he was named to the High School Football Coaches Hall of Fame. (#11)

“At forty-three, Spiegelberg had the presence of General Patton and the looks of Charlton Heston. He was tough but fair…Nobody in Medford was more revered than Fred Spiegelberg.

Though autumn was his season in the sun, he played a far less visible, and prestigious role in the Medford High School athletics come spring: assistant track coach…He was the high jump coach.” Page 42 – The Wizard of Foz

Thus, “Spieg” was Dick’s coach and they debated the traditional straddle style verses the flop, which no one else in Oregon – or the country was using.

“…but Spiegelberg thought Fosbury’s method was flat out crazy, akin to kicking a field goal backward with your heel….’he’s never going to be a jumper unless he gives up this god-awful whatever you call it. If we teach him to straddle maybe he can score for us at district.'” Page 52

He had the same friction with Berny Wagner during his years at Oregon State although both coaches ultimately acquiesced when they saw his determination and ultimate success with his “invention.” And Fosbury respected both men which made it more difficult for him to persevere.

Scott Spiegelberg, like his dad, Fred, and Dick Fosbury, is a member of the Medford High School Athletic Hall of Fame. He played quarterback for Medford and earned All-State and even All-American honors for his accomplishments on the high school gridiron. (#12 – #13)

Upon graduation, he went to OSU and played two years for Coach Dee Andros becoming the Beavers’ starting quarterback in his sophomore year.

His memory of Dick Fosbury’s ill-fated high school football career in a practice involving future NFL star, Bill Enyart, when Scott was a sophomore and Foz was a senior at Medford is quoted in the book:

“The quarterback faked a handoff to (Bill ‘Earthquake’) Enyart meaning Wild Bill would be blocking. He rumbled in Dick’s (playing defensive end) direction like a runaway boulder down Mt. Ashland.

‘Broke his helmet in four places,’ remembered Scott Spiegelberg. Three of Dick’s teeth were chipped’…Fosbury never played another down of football.” Page 45

Scott has had a wonderful professional career in both the private sector and primarily in various positions for Oregon State University both in the Business School and the Athletic Department. He pledged SAE in 1971, after I had graduated; however, I’ve gotten to know him through alumni functions.

He has remained active in fraternity and civic affairs ever since graduation including assisting students at Corvallis High School and serving as President of the SAE Housing Corporation for over fifteen years. He believes in giving back to the community.

I told him at the SAE Founders’ Day Dinner celebrating the fraternity’s 170th anniversary in March, that I enjoyed reading about his dad and his interactions with Dick Fosbury in the book. (I also told him that unlike his dad, he didn’t resemble Charlton Heston.)

It was a great dinner and there was a national officer who flew to Portland to address the assembled group of 88 ranging back to the sixties and fourteen brothers from the class of ’76 receiving their fifty-year certificates.

Unfortunately, Dick Fosbury passed away from lymphoma in 2023, after first being diagnosed in 2008. Although the book talks about how challenging the goal was for him, he graduated from OSU in 1972 with his civil engineering degree. He moved to Ketchum, Idaho in 1977 and became co-owner of Galena Engineering.

He was elected to public office and received numerous awards and honors, both for his athletic and humanitarian activities. He leaves a great legacy, and his name will always be associated with the predominant high jumping style used throughout the globe.

Cheers!

External Photo Attribution

#1. Wikimedia Commons (File:Kentucky Derby race, Louisville, Kentucky.jpg – Wikimedia Commons) Source: Transferred from en.wikipedia to Commons by Milk’s Favorite Cookie. Author: The original uploader was Sayeth at English Wikipedia. 31 March 2005.

#2. Image courtesy of Pam Williams

#3. Chat Gpt (https://chatgpt.com/c/69febe61-efc4-83ea-8e99-c2b85b50ce7c).

#4 – #6. Beerwanderers (Franconian Beer Breweries Trails).

#7. Public Domain – Wikimedia Commons (File:Dick Fosbury 1968.jpg – Wikimedia Commons) This work is in the public domain in the United States. Author: Unknown – 1968.

#8. Wikimedia Commons (File:FosburyFlop.jpg – Wikimedia Commons) Licensed under the Creative Commons Attribution-Share Alike 4.0 International license. Author:
Respublika Narodnaya – 31 August 2017.

#9. Wikimedia Commons (File:Bell Field (6443605231).jpg – Wikimedia Commons) This image, originally posted to Flickr, was reviewed on 5 September 2013 by the administrator or reviewer File Upload Bot (Magnus Manske), who confirmed that it was available on Flickr under the stated license on that date. Author: OSU Special Collections & Archives : Commons – 27 April 2005.

#10. Wikimedia Commons (Dick Fosbury at the 1968 Olympic trials – Category:Dick Fosbury – Wikimedia Commons) Licensed under the Creative Commons Attribution 4.0 International license. Source: https://digital.library.ucla.edu/catalog/ark:/21198/zz0002vq8n Author: The Los Angeles Times – 1 July 1968.

#11. Medford Athletic Hall of Fame (Fred “Spieg” Spiegelberg: 1985 Medford Sports Hall of Fame Inductee).

#12. Medford Athletic Hall of Fame (Scott Fredric Spiegelberg: 1990 Medford Sports Hall of Fame Inductee).

#13. Linked-in (https://www.linkedin.com/in/scott-spiegelberg-a565b234/)

#14. Oregon Alpha Chapter of SAE Newsletter (https://saeoregonstate.com/).

The Siren Song at Pfriem Brewing

Posted on May 26, 2025 by Thebeerchaser

Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title at the top to see all of the photos so the narrative is not clipped or shortened.(External photo attribution at the end of the post #)

I’ve mentioned previously that my affinity for dive bars transcends breweries and brewpubs because they generally have more character and history. There are exceptions. For example, check out the Beerwanderers blog published by my friend, Rich Carbonara in Munich, Germany.

Rich is an American living in Munich with his wife, Doreen. He’s the founder of the beer hiking tour guide service Beerwanderers. His first book is Beer Hiking Bavaria which details 50 great hikes from all around Bavaria.

Each hike features a brewery and a suggested after-hike beer. When Janet and I return to Germany, one of Rich’s tours will be a top priority for our trip. (#1 – #2))

Let’s view one of numerous examples of the breweries Rich features – Stefansbräu Brewery – it’s in Dinkelsbühl – an historic walled medieval town dotted with half-timbered houses and intact tower gates in Central Franconia, a region of Germany that’s part of the state of Bavaria. (#3)

Stefansbräu Brewery

Unfortunately, we haven’t traveled to Bavaria, but just looking at the photos and descriptions of the quaint, picturesque and often historic breweries in Rich’s blog makes me yearn for some of that ambiance in the Pacific Northwest where breweries often are in modernized and sleek quarters without much personality.

Obviously, there are many exceptions. I have posted about Steeplejack Brewery’s NE Portland location in a reconditioned historic church. Baerlic Brewing’s SE Portland Brewery and Taproom, and Little Beast Brewing – another SE Portland establishment with great character are two other examples. You can see from the photos below that these interesting and inviting establishments deserve mention.

The Story

There’s a new one on my list and we had a wonderful visit there two weeks ago. Pfriem Brewing is a great story – opening in 2012 in Hood River on the beautiful Columbia River. Janet and I love their beer and their facility. As stated on their website:

“In 2011 Josh Pfriem was well on his path to becoming a master brewer, but that path veered dramatically the day he was introduced to Ken Whiteman and Rudy Kellner at a child’s birthday party. The three went on to form the brain trust that would eventually create pFriem.”

What began as a small company has garnered a big reputation throughout the Northwest based on their excellent beer. Most recently they were awarded three gold medals at the 2025 World Beer Cup for their Hazy IPA, Cold IPA and Pale Ale.

The World Beer Cup, held in Indianapolis on May 1st, is one of the most prestigious competitions in craft brewing where “a panel of 265 judges from 37 countries evaluated 8,375 entries from 1,761 breweries.” Brewers’ Association

And in the 2025 Oregon Beer Awards, they were recognized as both the Large Brewery of the Year and the Regional Brewing Company of the Year for Central Oregon. (#4 – #5)

Pfriem Brewing’s New Milwaukie, Oregon Tasting Room

The City of Milwaukie, in the 2020 census, had a population of 21,119 and was founded in 1847 on the banks of the Willamette River (one of the few major rivers in the world besides the Nile, that flow north) It’s a suburb of Portland – located six miles south of downtown Portland.

Perhaps I’m biased, but notwithstanding the glowing description in the “Visit Milwaukie” website below, it is not a location one would target for a visit. Quite frankly, the downtown is not very vibrant and it doesn’t have the rich history and geography of Oregon City – down the Willamette River about seven miles south.

“Discover the hidden gem of Oregon—Milwaukie, a vibrant community brimming with local charm, diverse businesses, and unforgettable experiences. Whether you’re a visitor or a resident, Milwaukie has something for everyone. From unique shops and delicious dining to exciting activities, explore what makes our community special.” (#6 – #7)

The Willamette River at Milwaukie Bay Park

After eighty-five years, the City outgrew the structure housing City Hall, the library and its fire station – built in 1947 for approximately $32,000…with the aid of a $13,800 grant by the Works Progress Administration (WPA).

The plan was to transform it into a brewery, a restaurant, and a bakery. Milwaukie selected Henry Point Development for the project. (#8 – #9)

A new City Hall about two blocks from the original was dedicated in October 2023. The July 2024 opening of Pfriem and Keeper Coffee “dedicated 87 years to the day of the original building” (according to New School Beer) will perhaps be a renaissance, of sorts, for downtown Milwaukie.

Keeper Coffee is a woman-owned cafe selling local coffee and house-made pastries founded by Brittany Huff in 2019. The Milwaukie shop is their second location and they get great social media reviews such as this recent Yelp review:

“Their southeast PDX location is great (and) this provides so many more seating and space options. The baked goods and coffee are some of the best in the Metro and the staff are awesome! Put this spot on your list of places to check out.” (#10 – #11)

The riveting attraction of the new Priem location is that it encompasses essentially four + different establishments – each with a different feel (meaning it beckons you to return….) As described in a 3/25 post in Brew Public:

Three bars with 20+ taps pouring pFriem’s celebrated core beers, seasonal releases, and exclusive small-batch offerings.
Five handcrafted pFriem specialty craft cocktails and Son of Man cider on draft.
A spacious outdoor patio with a pergola-covered seating area.
An upstairs event space for future brewery events, tastings, and community gatherings.
A cozy retail and bar area inspired by pFriem’s beloved Bear’s Den in Hood River, complete with a piece of original art reflecting the surrounding area.

Besides the attractive quarters of Keeper on the first floor, the building is festooned with historic photos, art and niches which make it an adventure to explore. In fact:

“….during the retrofit, one big surprise was the discovery of a time capsule snuggled in the corner of the building, installed by the city and local Masonic Lodge in 1938.” New School Beer

Siren Call?

While the siren call in Greek mythology refers to a powerful force that attracts someone to something, often with the implication that it may be dangerous or misleading, you won’t see Odysseus here saving his crew’s lives from the alluring vocalization. Instead, the idea of good food and beer in a warm and interesting environment is irresistible! (#12)

A newer beckoning call

That said, one can imagine the many times that City firefighters responded to that resonance while occupying the upper floor in the old City Hall and slid down the fire pole to get to the trucks below.

And that image is preserved, in part, by the focus on historic preservation by Pfriem, the City of Milwaukie and the developers:

“Meanwhile, a fire pole from the original firehouse will be repurposed into a one-of-a-kind beer tap system.

Rudy Kellner (co-founder of Pfriem) says they had an overwhelming response and request from the city and the community to salvage the fire pole and use it in some way in the building. So, they repositioned the original fire pole to land on the 1st and 2nd floor bar tops and adapted it to accommodate tap lines.

‘So we’re going to be pouring beer out of a fire pole. I think we’re probably the first tap room in the world to have beer in a fire pole,’ he says.” (New School Beer)

“….the brewery ran two glycol-chilled tap lines around the bar and up the shiny brass tube, where they meet a pair of handsome Czech side-pull faucets, which give bartenders more control to pour the perfect pint.” Oregon Live

Food for Thought….

Janet and I were joined at Pfriem by our friends John and Kim Limb. I serve with John on the Abbey Foundation of Oregon Board where he is the Immediate Past President and he has been Beerchasing with me on several occasions in the past.

One review described the menu at the Tasting Room as “A thoughtfully curated food menu to complement pFriem’s beer lineup.” The menu is not expansive and essentially standard pub food at reasonable prices. Kim, Janet and I had delicious grilled chicken sandwiches while John enjoyed a pimento cheeseburger. They went well with the Pfriem West Coast IPA.

The new tasting room and coffee shop are both Keepers. Give them a try.

Cheers

External Photo Attribution

#1 – #2. Rich Carbonara Facebook (1) Facebook

(https://www.facebook.com/photo.php?fbid=10162218874320280&set=t.673215279&type=3}.

#3. Beerwanders Website (Zur Schleuse (Stefansbräu) – Beerwanderers)

#4. Priem Brewing Facebook Page

(https://www.facebook.com/photo/?fbid=557066749901519&set=a.557066723234855).

#5. Priem Brewing Facebook

(https://www.facebook.com/photo/?fbid=1514400151968317&set=a.1450864238321909).

#6. Wikimedia Commons (File:Milwaukie, Oregon (May 2019) – 21.jpg – Wikimedia Commons) Licensed under the Creative Commons Attribution-Share Alike 4.0 International license. Author: Another Believer – 18 May 2019.

#7. Wikimedia Commons (File:Willamette River, Milwaukie Bay Park, Milwaukie – DPLA – 06f27a3bc5dcf8e4fa4294d83205f22d.jpg – Wikimedia Commons). Licensed under the Creative Commons Attribution 4.0 International license. Creator: Gary Halvorsen – Oregon State Archives – 17 February 2019.

#8. Wikimedia Commons (Milwaukie City Hall – Milwaukie City Hall – Wikipedia) Licensed under the Creative Commons Attribution 4.0 International license. Author: PortlandSaint – 3 April 2024.

#9. Wikimedia Commons (File:Milwaukie city hall.jpg – Wikimedia Commons) Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Author: Finetooth 27 May 2009.

#10 – #11. Keeper Coffee Facebook ( https://www.facebook.com/keepercoffee).

#12. Public Domain – Wikimedia Commons (File:Syreny (“Sirens”) – Wilhelm Kotarbiński.jpg – Wikimedia Commons). This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1930. Author:
Wilhelm Kotarbiński – 1900.

The Crux of the Matter

Posted on August 11, 2023 by Thebeerchaser

Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title at the top to see all of the photos and so the narrative is not clipped or shortened. External photo attribution at the end of the post. (#1 – #2)

My wife, Janet and I first visited the Crux Fermentation Project in Bend in the summer of 2017 on a Central Oregon road trip. And there is no shortage of options in Bend as evidenced by the Bend Ale Trail.

Now the number of stops on this malted trek varies based on the internet site you check and the date because I saw figures ranging from ten to eighteen to thirty – the latter of which appears to be the latest count:

“For a small mountain town, Bend packs in the breweries. With 30 breweries on the Ale Trail, there is no lack of variety — whether you love , IPAs, or just a good beer-flavored beer, there is a craft brewery for everyone here!”

It’s debatable whether Bend can still be considered a “small mountain town” with a 2021 population of 102,000 and in 2017 we did not travel the entire journey which now has expanded to seven “Territories” and is more sophisticated….

“Track your progress in our free app, or pick up a keepsake paper passport at the Bend Visitor Center for $5. Either way, you can plot your course, bone up on brewery knowledge, or pick a perfectly paired adventure for your trek through each territory.”

But we did visit some great Bend breweries on the Trail including Sunriver, Boneyard, Goodlife, Spokenmoto (coffee and beer), Immersion and Atlas Cider Company.* Interestingly, notwithstanding the pandemic and increased competition, all are still open and appear to be thriving. (Photos from our 2017 trip)

*I was initially concerned that Atlas Cider was gone, but some additional research revealed it changed its name to Avid Cider Company because of an intellectual property dispute with Atlas Brew Works which brews beer in Washington DC. (Bend Bulletin)

(I guess that was before all DC lawyers were employed working on prosecuting or defending felonies……)

But Let Me Digress….

But before I get back to Crux and an exciting new development for the brewery, let me take a brief international side trip – appropriately, because I was talking about the Bend Ale Trail.

I want to take this opportunity to invite my friend from Germany, Rich Carbonara and his wife, Doreen, to Oregon to experience this Central Oregon phenomenon. (#3 – #4)

While we have not met face-to-face, Rich and I regularly share e-mails and comments on each of our blogs. Reading an excerpt from this Philadelphia native’s bio below and seeing the book he wrote, you will not be surprised at the commonality of our interests.

“Since those times, I’ve hiked from the Rockies to the Andes to the Himalayas but friends still mostly think of me as the beer guy, the one who was into craft beer before it became fashionable.

Living in Munich, I still do my fair share of alpine hiking in the nearby Alps but I find myself ever increasingly drawn to Germany’s brewing heartland to not only find the beers I’ve been looking for there since 1997 but also to enjoy the many trails that more gently get a person from point A to point B. In my case, those points are often if not always breweries.”

Now the scope of Rich’s adventures in hiking and exploring breweries far exceeds what we could offer just in Bend, but there are certainly numerous NW hikes and craft brews to more than pique his interest.

And besides, that would help me convince Janet that we should reciprocate and visit Munich for Beerwandering – a great complimentary activity to Beerchasing. If the photos of the breweries, the beer, the beautiful countryside and the food below entice you, check out his website. (#5 -#12)

https://www.beerwanderers.com/

“(I can be) a resource of information about the beer, food and trails of Bavaria, and in particular the northern part known as Franconia.

If the ideas don’t seem self-explanatory enough or if you just want a local guide to do all the planning, reserving of accommodation, getting you on the right trails to the best breweries and making sure you order (or at least know about) the local delicacies, then please feel free to contact me (thebeerwanderers@gmail.com”

What’s in a Name?

While we enjoyed each of our seven stops on the Trail, Crux, was clearly our favorite. The taproom was magnetic, the beer varied and high quality and the design of merchandise and beer cans and bottles creative.

But the most impressive feature was and still continues to be the grounds surrounding this former AAMCO Transmission Shop.

With food trucks, playground equipment and a stage for musical acts it’s a “community” gathering place that attracts locals and their families, tourists from throughout the Northwest and even “Pacific Crest Trail thru-hikers that take a break from their 2,600-mile trek.”

And one cannot help but feel the positive energy that keeps things hopping into the evening. The clever way Crux does “Sundowner Hour” with flexible times during the year depending on when Old Sol disappears below the horizon ($1 off beer 1/2 hour before and after sundown) is another example of creativity.

Crux had its tenth anniversary last summer celebrating the vision of Larry Sidor with co-founders Paul Evers and Dave Wilson

“….During these ten years, Crux has been producing hundreds of different beers and has since expanded into wine, cider, and most recently, whiskey!” Brewpublic.com

I don’t know the origin of the name, but an educated guess is after the celestial Crux:

“a constellation of the southern sky that centered on four bright stars in a cross-shaped asterism commonly known as the Southern Cross. It lies on the southern end of the Milky Way‘s visible band.” (#13 – #14)

Rest on its Laurels? No Way!

While the team at Crux has garnered many awards for both its beer and marketing, they are not resting on their laurels – so to speak. For example, in May 2021:

“After a few trial runs, Crux Fermentation Project has officially released NØ MØ Non-Alcoholic IPA in 12oz cans and on draft. This is the perfect option for those looking at cutting back their alcohol intake, reducing their calories consumed or pairs nicely with a lunch during the work day.

NØ MØ Non-Alcoholic IPA is brewed like a regular IPA using Citra and Mosaic hops.” (Brew Public May 4, 2021) (#15)

NO-MO-12pk-web

And I was especially pleased to read the June 18th article in Oregon Live Andre Meunier’s Beer Column entitled, “Crux Portland Pub opens in SE at former home of Vagabond Brewing.”

“The Crux Portland Pub is pouring 20 taps of its offerings, which eventually will include three batched cocktails.

Beers on the first tap list include five lagers, such as the Bivio Pilz Italian Pilsner; seven IPAs, including hazies and West Coasts, such as the tropical Grade A Portland IPA brewed for the new pub; and Tart Cherry Tough Love, a barrel-aged imperial stout.”

This was welcome news in light of another Oregon Public Broadcasting article entitled: “7 Portland Breweries and Taprooms are Closing. Is Peak Craft Beer Over? It named the following: Pono, Ambacht (Hillsboro), Sessionable, Grains of Wrath, Brewery 26, Unicorn and Conspirator Beverage.

Only one week later Oregon Live reported:

Culmination Brewing, once a Portland rising star, up for sale as costs, pandemic fallout take toll

I was really saddened by the closure of Pono Brewing after a visit with friends in January 2023. It was a wonderful family-oriented tap room with great food and good beer that they brewed temporarily at Zoiglhaus Brewing.

Founder Larry Clouser and his wife in addition to Marketing and Graphic Design Director, Byron Sina were gracious and talked about the challenges they had to overcome and their plans for the future. I wish them well.

While some of these closures were only the Portland-based part of their operations, the tale was familiar:

“Rising costs of operation, change in consumer drinking habits, and the lingering effects of the pandemic have all affected the market.”

But I Will Close on a Happy Note

Janet and I joined our friends John and Kim Limb and John and Sharon Meek for a Sunday afternoon dinner at the the new SE Pub. (Both Johns and I serve on the Abbey Foundation of Oregon Board – we refer to them as First and Second John…)

And while our friendly and competent server, Jen, stated that after opening in early June it’s still a work in progress, we were all impressed and will return.

The Beer – As you can see from the photo below, the tap offerings are rich and include their non-alcoholic brew. They also have wine and cocktails.

The Velvet Underpants IPA (6% – 60 IBU) was the favorite although the Cruz Pilz (5.2% – 35 IBU and the Noisy Boy IPA (5.7% – 65 IBU) both got good reviews and I’m sorry we didn’t get a sampler so we could try more of the tap list.

Photo Jul 23 2023, 5 20 59 PM (2)

Thanks to Kim Limb’s alertness when we walked in – she heard that one of the brewers from Bend was on site – I got to briefly chat and get a photo of Grant McFarren, Crux’s Assistant Brewmaster. (Take a look at this interesting interview with him about Experimental Hops) (#16)

The Food – Rather than rely on food carts as does the Bend location, the new pub has its own kitchen:

“… the menu includes dishes like a chopped cheese sandwich—a New York bodega classic, a muffuletta, sticky wings, a cheese-and-charcuterie board and a beet avocado banh mi.” (Willamette Week 6/19) (#17)

Our group, after a great Brussel Sprout Starter (flash fried and tossed with local hop honey, smoked blue cheese, Crux Whiskey, and pork belly ) had the Muffuletta Sandwich, the Jerk Chicken Sandwich, and the Beet and Burrata Salad (fresh local greens, roasted beets, delicata squash, sun-dried cherries, candied walnuts, pickled red onion, burrata cheese, and focaccia croutons). We were happy with our meals.

The Setting – As mentioned, still a work-in-process, but definite potential for this former Darigold Dairy structure.

There is ample free parking in their lot and on the street. The picnic tables – an interim setup – will be replaced by a full patio with heater which will probably be covered. They have a lot of space on the second floor which is being built out.

All this will supplement the very attractive long bar and current space for tables. And while Vagabond left some brewing hardware, it’s not being used now, but the plan is to brew on site as they progress with their plan:

“The new, modern rustic look is a credit to the skills and hard work of Gary Estenson, Crux’s maintenance manager, and head brewer Sam Wallace, Randles said. They took decades-old onion boxes that had been abandoned on a farm, cleaned them up, and crafted the wood-lined walls with them.

Estenson fabricated the copper-cylinder pendant lights hanging along the bar, in addition to other touches.” (Oregon Live 6/18) (#18 – #19)