Stone Brewing’s bistros in Escondido and Liberty Station have a mystery beer on tap. The menu just describes it as an “experimental lager.”

This beer is Stone’s first batch of Sapporo Premium — the first to be made at the local craft brewery since it was acquired by Japanese brewer Sapporo for $165 million last August.

A second batch is currently fermenting, foreshadowing the multi-million dollar transformation that Stone’s Escondido and Richmond, VA production breweries will face as a result of the Sapporo acquisition.

Both locations are expanding their capacities to be able to brew Sapporo beers for the American market.

“The underlying theme is to produce all of the Sapporo beer sold in the United States in the United States,” said Sean Monahan, Stone’s chief operating officer. “That’s the core driver.”

Incorporating Sapporo beer production will roughly double Stone’s annual production of its own craft beers, such as Arrogant Bastard IPA and Buenaveza. Last year, more than 376,000 kegs were brewed – ranking seventh among the country’s craft breweries by volume. A barrel equals 31.5 gallons.

Sapporo USA beer is currently made in facilities mostly located outside the United States, Monahan said.

“The logistics costs, etc. make it a very expensive undertaking,” he said. “I always use the analogy that it’s mostly water and you don’t want to transport water far, so you produce it as close to the market as possible.”

The Escondido facility will brew premium Sapporo that will be sold west of the Rocky Mountains, while the Richmond facility will handle production for the Midwest and East Coast. In addition to Sapporo Premium, Sapporo Black and Sapporo Reserve will also be brewed at the Stone facility in Richmond.

Nicole Williams, senior operations manager at Stone Brewing Escondido

(Mike Freeman)

Stone will also be expanding its canning, bottling and keg lines at both Escondido and Richmond to handle the increased volume.

Sapporo’s investment in the U.S. beer market comes at a time when the industry is struggling to keep up with growing competition — not just from other breweries, but also from canned cocktails and other alternative adult beverages.

The overall beer market shrank 3 percent in volume in 2022 — mostly driven by declines in big beer brands, according to the Brewers Association, a trade group that mostly represents small, independent breweries.

“Combined growth for this category is difficult to achieve in this more mature and competitive market,” said Bart Watson, chief economist at the Brewers Association.

While craft and import breweries have fared better than the big brands, they have still faced rising operating costs and changing consumer preferences. Sapporo wasn’t immune. Earlier this month it announced the closure of 127-year-old San Francisco-based Anchor Brewing Co., which makes Anchor Steam. Six years ago, Sapporo acquired Anchor Brewing, which produced about 35,000 barrels last year.

Despite this setback, Sapporo is expected to invest up to $20 million to expand capacity at Escondido and about $40 million to increase production at Richmond, Monahan said.

“Even though I’m saying we’re going to make the same (Sapporo) beer that people are familiar with, I think it’s actually better because it’s made in the US and it’s so much fresher,” he said. “You get a fresh Sapporo compared to one that’s been on a boat across the ocean for weeks.”

While work is already underway to get Sapporo beer flavors right in experimental batches, mass production is not expected until January 2024.

Nevertheless, new devices have been ordered, the installation of which is expected to begin in the autumn of this year. Eight new fermentation tanks will be added at Escondido and another eight tanks will be installed at Richmond.

Stone Brewing employees clean tanks at the Escondido facility

(Mike Freeman)

A new keg line and expanded filling and canning capacities are also planned in Escondido. Richmond will also modernize its packaging lines.

Stone expects to add another day to his work week, from 24 hours five days a week to 24 hours six days a week. The additional workload is expected to create 40 to 50 jobs on site.

Two Japanese brewers from Sapporo moved to Escondido to help make the beer. Brewing the trial batches was a learning experience, said Nicole Williams, senior operations manager at Escondido Brewery.

“One thing about brewing a beer like Sapporo — a light, clean lager — is that you have nowhere to hide,” she said. “You really have to get every step right every time.

“That’s why we’re conducting these trials — to make sure we’re making the freshest, best sapporo anyone’s ever tasted,” she continued. “Creating it here in the US and getting it straight to market is going to make a noticeable difference, I think.”

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Dust Bowl Brewing Co. is opening its long-awaited fourth taproom in Livermore, California this week. The new taproom is a key tenant in the Shops at Livermore, adjacent to the world-famous San Francisco Premium Outlets. Livermore is just over an hour from the Dust Bowl Brewing Company brewery and taproom in Turlock.

“We are excited to open our newest taproom in the East Bay,” comments Brett Tate, Founder/Owner of Dust Bowl Brewing Co. “Livermore has a thriving craft beer community that we would like to join. Our location near the San Francisco Premium Outlets gives us great proximity to a bustling retail district and easy access from the 580 Corridor. We have been distributing our beer in the Bay Area since 2015, so we have solid brand awareness in the region. The taproom offers another opportunity to learn about and experience our brand.”

The taproom is at the north-east end of the Shops at Livermore. Both indoor and outdoor spaces are available to guests, furnished with sofas, table seating, balustrades, covered patio vignettes, and communal seating.

With an area of ​​approximately 10,000 square meters, the taproom offers ample space for guests to create their own experience. Outside, there are also fire pits and corn hole boards on the lawn. The bar features a back-to-back tap tower with 30 taps providing a wide selection of Dust Bowl beers and seltzer. The bar also has two dedicated taps for the brewery’s popular smoothie beers. Packaged beers, Growlers and Crowlers to go, and retail items such as t-shirts, hats and glassware are also available.

“Expanding our satellite taprooms is a key strategy for our growth, but more importantly, we just enjoy creating cool spaces for beer fans to immerse themselves in the Dust Bowl brand,” said Brett Honore, owner of Dust Bowl Brewing Co. “And what goes better with beer than a good barbecue?” We are delighted to welcome Hazy Barbecue Livermore Pit Stop as our resident food truck. The Hazy Barbecue team of owners share the same passion for excellence, so we know our guests appreciate their dedication and award-winning food as well.”

Owned by brothers Sean and Brendan Harrigan, Hazy Barbecue Livermore Pit Stop is the company’s second location. Their flagship, Hazy Barbecue, was founded in Danville in late 2020. Hazy Barbecue quickly became a local favorite and was named Best Barbecue in the East Bay by Diablo Magazine in 2023 and 2022.

“We are excited to partner with Dust Bowl,” said Sean Harrigan, co-founder and CEO of Hazy Barbecue. “Since we opened, their beer has been a staple at our 18 Danville beer dispensers. The Dust Bowl team shares our commitment to superior customer service and we can’t wait to bring the Hazy Barbecue Livermore Pit Stop experience to the Livermore community.”

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Sweeping views of Siletz Bay. Wide decks to soak in the sun (sometimes). A beautiful, open dining hall with a seafood market and crab boil, and a merch area complete with a second bar.

Much like the previous three, Pelican Brewing has nailed its fourth location. I’m not going to say it surpasses the original spot in Pacific City, a place that, for me and years of wedding anniversary memories, is held aloft with its sand-adjacent patio, view of Haystack Rock and the towering sand dune to the north that my wife makes me climb every year (somehow inexplicably this does not diminish my memories). But you may disagree with me, because Pelican’s Siletz Bay brewpub, at the southern end of Lincoln City, is truly a “wow” kind of place.

I made my first trip out there earlier this month for a long weekend with my wife. The place had its official opening in the fall after a very soft partial opening last June, but the crew is now ramping up for a first full summer of service, so I wanted to write about it before the sun arrives (will it ever, I ask ya). Our reaction to Pelican Siletz Bay is summed up by this: We fully intended to eat at three different places on our three nights at the coast, but after our first visit to Pelican on Saturday, we found ourselves back there Sunday night (on night one, smoked tri-tip flatbread for her and 14-hour slow smoked tri-tip for me, and two brewpub cheeseburgers on the return trip).

The new kitchen is big, and from the dining room you can watch the efficient production and flow of a menu that features familiar staples from Pelican’s other locations (Cannon Beach and Tillamook are spots two and three) but also some new offerings that include locally sourced seafood and produce. An annex called Phil’s Nest (Phil, I learned, is the name of the pelican in the brewery’s logo) is open and gearing up for summer, with separate seating, a fireplace and bar, offering guests a seafood market and crab boil — perfect for taking out onto the wooden decks that front Siletz Bay. When the weather allows, those are lined with Adirondack chairs and tables, an unrivaled way to wait for a table with a beer or languish away an afternoon or evening.

Inside, the elegantly appointed restaurant is topped by a mezzanine dining area and private spaces that can be rented for parties or company gatherings. All take in the views of the bay offered by windows stretching from floor to a wood ceiling high above. A large central bar serves Pelican’s familiar and new styles, from flagship Kiwanda Cream Ale to one of my favorite of their newer beers, Hoppa Don’t Preach, a danky Northwest IPA. Speaking of beer, Pelican has moved its original 15-barrel brewery from Pacific City to Siletz Bay, with the glistening tanks one of the first things you see when you pull into the parking lot, and it’s cranking out the beers you’ll find on tap there (the larger production brewery for distribution beer remains in Tillamook). Brand manager Alexandra Pallas walked me through the place and through one of Pelican’s newest endeavors — hop water, a great alternative for drivers and those abstaining from alcohol. The line is called Sparkle Hops, and they’re tasty, refreshing and subtle, with Strata + Acai and Citra + Lemon the first available.

I could go on and on about the place, but go see it for yourself. Make the call on whether your introverted self prefers sitting inside and watching rain spritz the windows (go now), or your extrovert craves the warm hustle and bustle of crowds sipping suds on a sunny deck (go this summer). See you there.

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Editor’s note: This is a re-publication of Oregon Brews and News, a weekly newsletter rounding up Portland and Oregon beer and brewery news. It is sent to subscriber’s emails at noon every Thursday. To subscribe, go to oregonlive.com/newsletters and sign up for Oregon Brews and News.

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Takeoff approaching for Crux Portland Pub

The previous tenant moves out recently at the future home of Crux Portland Pub.

The plane has left the hangar at Crux Fermentation Project’s upcoming Southeast Portland location. Formerly home to Vagabond Brewing’s Portland location, Crux took over the space after Salem-based Vagabond shut down all of its operations during the pandemic. Bend-based Crux is busy getting its second location ready for us, and part of the operation is getting rid of the Cessna plane Vagabond had perched up near the ceiling. “The plane is awesome and was a great part of the Vagabond plan … but it was their thing and not ours, so it’ll be coming out,” Crux marketing director Jason Randles told me a while back. He says they are still shooting for a June opening for the Crux Portland Pub, which will be in the Hosford-Abernethy neighborhood at 2715 S.E. Eighth Ave., Suite 172, formerly part of the Darigold dairy complex. Randles says lots of work is going on behind the walls, and Crux has started an Instagram page where you can track progress.

2022 was stable, Brewers Association says

The Brewers Association, the national group that represents small and independent craft breweries and homebrewers, this week released production figures that showed 2022 remained relatively unchanged from 2021. Small and independent brewers produced 24.3 million barrels of beer, on par with 2021′s numbers, and craft’s overall beer market share by volume grew to 13.2%, up from 13.1% in 2021. Overall, the beer market shrank 3% by volume in 2022.

The estimated retail dollar value was $28 billion, representing a 24.6% market share and 6% growth over 2021. The association said sales growth was stronger than volume because of pricing and a shift to smaller brewers — who are more likely to sell onsite and through distributed draft — as well as the continued shift back to on-premise sales, which has a higher retail value. Craft brewers provided 189,413 direct jobs, a 9% increase from 2021, driven both by growth in the number of breweries and a continued shift to hospitality-focused business models.

Bart Watson, the Brewers Association’s chief economist, said that “2022 presented small brewers with a number of challenges, including rising operating and material costs and increasing competition, particularly in distribution. In this maturing and competitive market, collective growth for the category is hard to come by.”

The report was numbers heavy, so here’s a look at the highlights:

• 9,552: craft breweries (an all-time high)
• 2,035: microbreweries
• 3,418: brewpubs
• 3,838: taproom breweries
• 261: regional craft breweries
• 9,709: total breweries
• 549: new breweries
• 319: closed breweries

See the association’s news release here.

Earth Day Salmon-Safe IPA Fest at Hopworks

Hopworks Brewing is hosting its Salmon-Safe IPA Fest on Earth Day, featuring 20 beers — most but not all of which are IPAs — made with Salmon-Safe hops and malts, which are those certified by the Oregon-based environmental organization Salmon-Safe. A few of the beers from the fest, which includes brewers in five states, include:

• Dam Hippie! Italian Pilsner, a collaboration between Boise’s Lost Coast Brewing and Bellingham’s Aslan Brewing.
• Expression Session Cold IPA from Ventura, California’s Topa Brewing in collaboration with Cervecería Wendlandt out of Ensenada, Baja California.
• Dam Free Imperial Hazy IPA from Falling Sky Brewing of Eugene.
• Riffle Runner Hazy Pale Ale from Bale Breaker Brewing in Yakima, Washington.
• Salmon Is My Safe Word Juicy IPA from Deschutes Brewing Public House in Portland.
• Farm Team: Volume 2 Hazy Pale Ale from Reubens Brews in Seattle.

The festival is a benefit for Oregon Wild in support of the Brewshed Alliance, which works to keep the region’s water clean and clear — which by the way makes beer better, among other things. Noon-9 p.m. Saturday, April 22, 21 and older only after 4 p.m., panel discussion 4-5 p.m. featuring Salmon-Safe growers and brewers. 2944 S.E. Powell Blvd. Presale tickets.

Help the Earth Part 2: Drink Ferment beer

Earth Day, Hood River and Ferment Brewing? I’m all in.

Ferment, which you’ll find along the Columbia River waterfront of Hood River, is celebrating Earth Day with a special event and fundraiser. Earth Day is on Saturday, April 22, but the brewery will take 10% of all food and drink sales on Friday, April 21, and send the proceeds to the Coalition of Oregon Land Trusts. Known as COLT, the group works to serve and strengthen the land trust community in Oregon by advancing policies and supporting conservation organizations that help protect water, wildlife and open space for all people.

Ferment will have a number of limited releases on draft, including the latest White River Saison, El Lager Dorado, House Party Pale Ale and Lost in Fragaria Strawberry Sour Ale. Plus COLT’s staff will be at the tasting room from 5 to 8 p.m. to raise their glasses to environmental stewardship.

Loyal Legion tells us plan for PDX

A view from the tarmac shows construction continuing on Portland International Airport’s redesigned main terminal area. A new Loyal Legion location will be located behind the blue tarp seen on the third floor, to the right of the temporary metal staircase visible in the center of the photo.

Last week my colleague, The Oregonian/OregonLive restaurant critic Michael Russell, broke the news that Portland International Airport in 2024 will have 20 new shops and restaurants in the redesigned main terminal concourse debuting next year. Those will include the fourth location of Loyal Legion Beer Hall, so I followed up and spoke with Kurt Huffman, whose ChefStable restaurant group operates Loyal Legion. He gave me the skinny on the new place, and you can read all about it in my article from last Friday.

John’s Marketplace opens Beaverton location

John’s Marketplace this week opened a third location, this time in Beaverton. The taproom and bottle shop took over the former home of Chelsea Audio, at 3700 S.W. Hall Blvd., next to DeCarli restaurant.

The new location, a short walk from the Patricia Reser Center for the Arts, offers thousands of cans and bottles of beer, a curated wine section, cider, non-alcoholic beverages, snacks, and more. The 16-tap bar is serving draft beers and wines by the glass, and the location also includes a full kitchen, with a menu of smash burgers, sandwiches, soups and salads. Hours are 10 a.m.-10 p.m.

John’s original location is in Southwest Portland’s Multnomah Village, 3535 S.W. Multnomah Blvd., and its second is at 3560 S.E. Powell Blvd.

Second Profession oyster pop-up and new beers

Second Profession Brewing has taken over the former home of Labrewatory in North Portland.

Second Profession Brewing may be a bit hard to find, but it’s a hidden gem, having taken over the former home of Labrewatory in North Portland. There, founder, owner and brewer Charlie Goman operates out of an exquisitely appointed taproom and brewery, offering a range of creative and classic styles as well as a continuing series of fun events for the community. The next is tonight’s second of his monthly Oyster Bar Pop Ups. Second Profession has partnered with Pop Oysters PDX to do the shucking, sourcing the oysters from Hama Hama Oyster Farms in Washington. Goman tells me the quantity is limited, so get there early. It’s $20 per dozen of your choice of Blue Pool Oysters or Hama Hama Oysters, plus beer, wine and cocktails. 5-9 p.m., Thursday, April 20, 668 N. Russell St.

Try these new releases when you’re there:

• Citra Saison (6% ABV; 35 IBU) The brewery took a classic style and “gave it the PNW IPA treatment,” Goman said. This unfiltered Belgian-Style saison is single hopped with Citra. Brewery notes: “A melon, citrus and stone fruit aroma and flavor profile that works perfectly with this ester rich Belgian-Style ale.”
• Gone Walkabout Tropical Lager (5% ABV; 30 IBU). A crisp, dry lager using the new BSG hop Zamba. Brewery notes: “Lemon, lime, citrus and stone fruit.”

Beer of the Week

West Coast Pilsner

West Coast Pilsner, Steeplejack Brewing (5.2% ABV). This new beer is a part of Steeplejack’s Founders Series, and six-packs will be going into distribution this week and available at retail outlets next week. West Coast Pilsner features LINC malt, Michigan Chinook and Mosaic hops. Brewery notes: “All the hoppy love of an IPA in a crisp lager package. The main tasting notes you’ll pick up are pineapple, dank and strawberry.”

What to do, what to do?

Lupulin Ecstasy Festival: Tickets went on sale at 4:20 p.m. Thursday for the Saturday, May 20, festival that features more than 40 IPAs at Fort George Brewery in Astoria. Live music all day, amusements and activities, food, idyllic gardens, giant inflatable animals, three historic museums and the first ever taste of this years’ 3-Way IPA. The Astoria brewery’s annual summer seasonal collaboration this year features Anchorage Brewing of Anchorage and Cellarmaker Brewing of San Francisco. Get tickets here.

Block 15 Brewing has announced part of its vintage beer list and details for its distribution tour for its “15th Anniversary Fest: The Past, Present, and Future,” to be held Saturday, April 22, at the Corvallis brewery. The festivities begin today, when Block 15 holds a 2008 Throwback Party from 11 a.m. to 11 p.m. at the Original Block 15 Brewing and Restaurant, 300 S.W. Jefferson Ave., Corvallis. Offered will be throwback food specials such as the Brewben and the 185 Mile Salad, throwback beer prices, and a special brew of the original Sticky Hands recipe (while supplies last). At Saturday’s anniversary party, specialty bottles of the original recipe Sticky Hands: the Past, Present, and Future will be available in 750ml bottles, and Revolve will be available for purchase in limited supply on a first-come, first-served basis throughout the day. Tickets available here. Also, see the website for a partial list of bottles that will be available in limited supply and for details about a distribution tour at these locations, which will be the first to receive the collaboration beers: Wildwood Taphouse, Hillsboro; PublicHouse, Springfield; Bridge & Tunnel, Astoria; Common Fields, Corvallis; and Mayfly Taproom & Bottle Shop, North Portland.

Chetco Brewing’s 10 years on the coast: The Brookings brewery is throwing a 10th anniversary bash this month at its brewpub, 830 Railroad St., Brookings. Anniversary events include live music by Second Bridge on Friday night, April 21; cornhole tournament on Saturday, April 22; live Music by Vince Bigos & Giveaways on Sunday, April 23.

Von Ebert Brewing anniversary: The Portland brewery is turning five and is celebrating this week through Sunday, April 23. Von Ebert is offering food specials that include house smoked ribs at pubs and Mercury pizza week pie special at taprooms; drink specials that include $5 Volatile Substance draft and $12 four-packs and a new cocktail menu at Pearl District; beer releases that include Alma 2023 and Lavender Latte Ale “Romance Isn’t Dead”; and upgraded Stein Society loyalty program, with 50% off Stein Society memberships all week. Stop by one of the locations to partake and get more details on the society membership.

Great Notion Brewing’s Get on the Bus Week: Brewery co-founders Paul Reiter, James Dugan and Andy Miller are wrapping up the brewery’s second annual Get on the Bus Week, dubbed GOTBW, that started Wednesday, April 19, or “Bicycle Day,” the first recorded LSD “trip” by the inventor of the drug, Swiss chemist Albert Hofmann, in 1943. The week will include new beers and merchandise at Great Notion’s locations.

Saisons on the Lawn fest, Crux Fermentation Project: The Bend brewery, to “celebrate the pastoral nuance of this spring style of beer,” has invited some of its brewery friends to share their saisons. Nine saisons will be poured, including from Crux, Alesong Brewing & Blending, Wolf Tree Brewery, Ferment Brewing, Monkless Belgian Ales, Ale Apothecary, Wolves & People Farmhouse Brewery, Little Beast Brewing and Deschutes Brewery. Entry is free. Taster package is $20 and includes a 9-ounce Belgian-style glass and five tokens. Additional tokens can be purchased for $2. Each token gets you a 4-ounce sample, or fill the glass for two tokens. All proceeds benefit the Oregon Brewers Guild. Crux will also kick off its weekend brunch menu the same day — the return of its brunch since it was stopped during the pandemic. Get more details here. Noon-8 p.m. Saturday, April 22, 50 S.W. Division St., Bend.

Hood River Hard-Pressed Cider Fest: Returning for the eighth year on Saturday, April 29, Cider Fest offers a chance to sample cider from Columbia River Gorge hard cidermakers plus other noteworthy Northwest cideries. With nearly 30 cideries and more than 50 ciders on tap, Cider Fest will be held at the Port of Hood River Event Site, along the Columbia River waterfront with views of the Columbia River Gorge. The daylong event also features music and a play area for kids, guaranteeing a great time for the whole family. Find tickets and package details here. Those younger than 21 are free.

“Bottle Conditioned” screening at Wildwood: The Hillsboro taphouse on Sunday, May 21, will be an official screening partner for the Lambic documentary “Bottle Conditioned,” in which Academy Award-nominated filmmaker Jerry Franck explores the small Belgian community of lambic beer, looking at how brewers and blenders of different generations wrestle with tradition and the increased demand for their rare beers. Wildwood is holding screenings at 3 and 6 p.m., with presale tickets being sold at the taphouse’s April 15 Funks Not Dead event, with online tickets available. The April 15 Funks Not Dead event has kegs tapping at 11 a.m., with a party at 5 p.m. including brewery representation from The Ale Apothecary, de Garde and Funky Fauna, plus some special bottle pours available. 9345 N.E. Windsor St., Hillsboro.

— Andre Meunier; sign up for my weekly newsletter Oregon Brews and News, and follow me on Instagram, where I’m @oregonianbeerguy.

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