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Despite the dismal economy, Oregon’s alcohol industry has something to toast. From beer to wine to spirits, the state’s alcohol industry is enjoying very strong growth. According to the Portland Business Journal, the number of breweries in Oregon grew from 90 to 110 between 2008 and 2010. In Portland, six breweries have opened in the past year. And the new kid on the block, distilled spirits, isn’t suffering either — no fewer than 12 distilleries are located in Oregon.
All this may be surprising for a state that, in 1916, imposed its own prohibition on alcohol, three years before the US banned liquor nationally.
Also, do you know the difference between a Jupiter and a Feliz Nog y Nog? They're cocktails, but would you ever think to order one of these at your local bar? With the growth of craft beers and craft spirits in Oregon, craft bartending is a natural result. Tommy Klus tends bar at Portland's Teardrop Lounge and at the brand new St. Jack restaurant (from where this show will be broadcast). He'll tell us about his favorite locally produced spirits and explain the art of a great cocktail.
We'll explore the reasons for this alcohol industry boom in Oregon, Oregon’s history with alcohol and how the Oregon Liquor Control Commission came into being.
Do you drink local beer, wine or spirits? Which is your favorite, and why?
Editor's Note: The show will be broadcast live from St. Jack restaurant.
GUESTS:
Steve Pharo: Executive director of Oregon Liquor Control Commission
Chris Hermann: Partner at Stoel Rives LLP
Brian Butenschoen: Executive director of Oregon Brewers Guild
Kyle Jansson: Coordinator, Oregon Heritage Commission
Tommy Klus: Bartender at St. Jack restaurant and Teardrop Lounge, Portland
Karen Foley: Publisher of Imbibe Magazine
Tagged as: alcohol · economy · liquor · living · oregon
Photo credit: Thomas Hawk / Creative Commons
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Interestingly, Speaker of the House, Mr Boehner's normal occupation is a bartender, at his father's Tavern.
Alcohol sales go up during a recession, perhaps as an alternative from taking a real vacation. --A Staycation in a bottle for under ten dollars.
His business is thriving. Maybe you should ask Mr Boehner for a job at his bar?
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>Does anybody besides me think that it is attributable to people trying to drown their frustration and sorrows over the dismal economy and the abysmal recovery we are supposedly having. I recently heard on the news that the "recession is over." Really?
The growth we are seeing is not in cheep booze but craft and artisan based.
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Did you know....That Henry Weinhard's stayed in business during Prohibition (our long national error) by producing root beer and other soda pops?
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Some like craft beer. Some like Pinot Noir. On any day I would prefer one beverage above and beyond the run-of-the-mill factory made stuff:
Mulled Mead.
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No mulled wine, heavy on the cinnamon and light on the cloves?
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As an OLCC licensee I think the biggest change in the industry is the inroduction of the Lottery. The Lottery has changed the very basic rule of the bar business. As most Licensees will surely tell you: the pie is not getting bigger, and the slices are becoming smaller by the day.
As the popularity of the Lottery increased the ranks of "Taverns" exploded overnight. Back in those days Taverns were defined as places where only beer and wine could be sold. These licenses were available on a supply and demand basis. Folks being smart decided that they could have OLCC licenses which were mandatory for Lottery facilities for a relatively small initial cost. This is the beginning of the end of the Tavern industry.
There is an economic term for the Lottery industry in conjunction with the Alcohol industry in this State. Its called "comparitive disadvantage." Basically stated this is the reality that if you don't have the lottery you are in a business sense "at a disatvantage" with your competitors. This is not true in all instances but its defenitely supported by numbers.
The end result was the OLCC recognized this and relaxed the food requirements for dispenser licenses and most if not all "Taverns" became "Hard Licker Bars." Research done by me showed the income differential between Taverns and HLBs three fold. The State saw dollar signs, so much so they decided (along with public opinion) to reduce our pay because we did so well. How many people do you know did so good at their jobs their pay was reduced?
In case you haven't noticed, I got into the Bar business; not the gambling industry. They do go hand in hand but I opened a bar long before the lottery came to town. Don't get me wrong, I have benefited from this boom. I am also suffering along with the rest of our State. When folks don't work they don't drink or go out much. I am open but work daily. The industry has become the dairy business of the 21st century. You have to milk it daily and you can't get very far away because Murphy's Law will surely come into play. Merry Christmas.
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Seen on a bar's readerboard down here in Eugene:
Liquor in the front
Poker in the rear.
Means one thing written out, but sounds like it could mean something different when spoken.
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As an amateur junior mixologist, I wanted to create a drink that encompasses the Great Northwest in glass--Did I Suceed? You Tell me. It has only been recently made possible by the scientific breakthru in meat-flavored, savory vodkas. Try this at your next fabulous:
1/3 Salmon flavored Vodka
1/3 Blackberry Schnapps
1/3 Rainwater-- preferable gathered in a wide mouth Nike Nalgene Hydration Container.
If it is raining, the drink can be served with a tiny Green Umbrella or tiny Faux Columbia Gortex Parka.
Mixing staw with three skewered Pinenuts.
***Shot of Stumptown Expresso is optional.
Mix by Earthquake shakin' but don't go Tsunami.
I am trying to name this concotion. Considerations include:
-Tonya Harding's Wild Ride, Keiko's Swim Tank, Mt St Helens Gonna Blow, OryGun Settler's End of Trail or Northwest Bomb Flavor Explosion in My Mouth.
After four of these you WILL have a Very Merry Christmas! (--even if you are atheist.)
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But where do you get the salmon-flavoured vodka?
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How about this for a name: Columbia River Salmon Run? It would address the inclusion of flavours that represent both Oregon and Washington.
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Keiko's Bath Water?
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The wild blackberries we have in Oregon are not natives here, they are of Himalayan origin and are invasives even though they are very tasty.
So I'd suggest native huckleberries, because most people like them, even though I can't stand them myself.
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Terminator Stout is probably my favourite. I like the name. Sometimes after drinking a few pints I feel like square-headed Arnold wearing cyborg shades.
"I"ll be back, ash whole."
Ice wines are a nice treat. Don't drink much any more.
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favorite holiday drink i make during the holiday season- Santa's Hooch. cranberry juice/ginger ale/southern comfort. Cheers! Liz McCabe
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Please ask Mr. Hermann, "How much wine can one make from one grape berry?"
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How many of you don't drink or have stopped?
Too poor to afford alcohol?
Too spiritual to poison yourself with alcohol?
Bad headaches from red wine?
Feeling rough for several days after drinking?
Alcohol is expensive in establishments. Unwilling to pay over $3/pint. Economy downturn is partially responsible.
Do you really like the taste of beer? It truly is an acquired taste.
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cascade brewing and barrel house is located right here in portland. they specialize in specialty 'soured' and barrel aged beers. they are widely considered some of the best and most unique beers in the world. cascade manages to stand out in an already excellent beer culture and industry here in oregon.
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My husband and I own and operate Bushwhacker Cider in SE Portland. We opened in September 2010 with the cidery and a cider bottle shop. The OLCC has been increadably helpful in our licencing process, especially because our combination of a working cidery and bottle shop/bar is unique in this country. One challenge that we have encountered is the lack of differentation between hard cider and wine or beer. We are licenced as a winery, taxed as a brewery, and regulated as a restaurant. We have six ciders on draft but can not fill growlers, despite the fact that often the beers we have on tap have a higher alcohol content than the ciders. We have discussed with some of the other four cideries in Oregon that wouldn't it be nice if there were regulations specifically for cider.
Erin
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I really like that Bushwhacker is leading the way for Cider in Oregon. However, we should not pass specific laws for cider but rather standardize the laws. What is the reason we can't sell a growler of wine? These are arbitrary laws that should at least be consistent.
Simplify!
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I think one of the biggest problems in our State with Alcohol is the hypocritical policies of the OLCC. They'll provide ample 1/2 pints of cheap liquor to low income people but won't allow high end obscure liquors for connoisseurs. The OLCC claims there is a process where we, as restaurant and Bar owners, can bring in specialty liquors but the process is so arduous and expensive that it doesn't work. I've petitioned the OLCC to bring in several different rare Bourbons, Armagnac and Absinthe and none of them were added to the purchase list. We need to open access to allow us to buy unique liquuors. Also the OLCC needs to give a bigger discount to the hospitality industry other states get up to 50% off retail for purchases where we get 5%. We need to change the OLCC!
Thanks
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One of the tenderest moments I recall was around 1972, I was bartending at Black Butte Ranch and an older couple came in to celebrate their anniversary. They were from the Fort Rock area, the man seated the woman and then came up to me and asked quietly what kind of rye whiskey we had. I told him Rittenhouse and he said good and ordered two shots straight with a water back, no ice. That was what they had when they were young newly marrieds and she really liked that.
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Good Morning!
On one hand, Oregon independent wines, spirits and beers have perhaps flourished because of the "protection" aspect -- local and artisanal producers seemingly have the opportunity to get their product out there without being crushed by "big" brands.
On the other hand, however, there are out-of-state independent and artisanal producers which are relegated into being "special order" items with OLCC (not-yet "listed") which actually keeps great products out of the hands the Oregon bars, restaurants and consumers. Both bartenders and consumers suffer here. Examples: Ocho Tequila (must be from Mexico in order to be called tequila), Novo Fogo Cachaca (organic, also must be from Brasil) and FAIR (the first line of Fair Trade spirits, made in Cognac from products purchased at fair trade prices from various independent farmers around the world)... now because of Denomination of Origin laws, these products MUST be made in certain areas. But when a tequila in CA is available for $41, but $71 in OR... again, it's the consumers and bartenders who suffer.
How can the OLCC allow small and artisanal brands in? They don't have the marketing dollars to come in and do all the legwork in order to sell to consumers and bartenders... Seems to go against what Oregon stands for.
Thanks so much!
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EaT: An Oyster Bar makes a really good NOLA Gin Fizz with Egg Whites using House Spirits Aviation Gin, delicious!
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It's after eleven somewhere in the world, eh, Emily?
Cheers.
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And somewhere in the world, it is Margarita Time! (Make mine frozen strawberry, please!)
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I am a very proud Oregonian and my favorite part of living here is the beer culture. We have some great craft breweries here making some top rated beers (shout out to the Abyss). And during the summer it is hard to miss one of the many beer festivals. Besides the few drunk people who get rowdy, these festivals bring the people together for a fun time of great brews and live music.
Who all feels the same love of this aspect of the great City of Portland?
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To add to what Brian of the Oregon Brewers Guild was saying, the tremendous proliferation of breweries and brewpubs in the Portland metro area had allowed me to creat a new start-up business. I own and operate Pubs of Portland Tours a business designed specifically to expose both local beer enthusiasts and tourists to our great craft beer culture. Many tourists who are beer fans select Portland as a vacation destination simply for that reason. My business is also eco-friendly using the light rail and trolley system exclusively to conduct the tours. Business has been good and now, prior to Christmas, requests for gift certificates has been fantastic. For more information about the business just go to www.pubsofportlandtours.com
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When my current employer announced layoffs last year I interviewed with OLCC for a high level position to try to improve my job security. I didn't get the job and never heard back from them. No phone call, no rejection letter... just silence. After a few polite queries, including one to Mr. Pharo, I just chalked it up as a waste of everyone's time. But then the stories about the OLCC's inept hiriing practices in the case of Mr. Krastev emerged. OLCC gave this foreign imposter the full powers of their agency to investigate United States citizens in Oregon. Incredible.
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As the Director of Human Resources for the OLCC, I offer my sincere apology to any job applicant who did not hear from us after going through a recruitment process. It is our standard practice to send notification letters to all applicants who were not selected for a recruitment with OLCC.
My experience with Executive Director Pharo is that he places a high value on customer service and responding to inquiries. In matters of recruitment, he consistently refers such questions to Human Resources. If "georg137" wishes to contact me, I am happy to look into the situation. Gail Parnell, 503-872-5000
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thanks for the tip! Paresse good, I'll try to do
massagistas
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Thank you for having me as a guest on your show. There was so much I wanted to elaborate on and was unable to find the time or the words as it was much earlier than bartenders typically wake. I left today thinking about the brands/people that are making a mark and helping define grow our industry. For example Imbue is making vermouth sourcing local wines and herbs. Also it's really hard to pick a favorite when you have such a great variety of artisanal spirits, wines, and beers. We now have local vodka, gin, whiskey, vermouth, absinthe, aquavit, rum, grappa, and brandy. Here are a few of the ones I wanted to name in todays show. Clear Creek, Ransom, Bull Run, New Deal, House, Integrity, Highball, Artisan, and the list continues to expand. Have fun trying these, remember to drink with an open mind, and while you're sipping and contemplating the universe, take pride in Oregon's pioneering "spirit."
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Comments are now closed.
Despite the dismal economy, Oregon’s alcohol industry has something to toast. From beer to wine to spirits, the state’s alcohol industry is enjoying very strong growth. -- from the introduction of this topic
Does anybody besides me think that it is attributable to people trying to drown their frustration and sorrows over the dismal economy and the abysmal recovery we are supposedly having. I recently heard on the news that the "recession is over." Really? Then tell me:
Where are the JOBS, Mr. Boehner?