For the Oregon Beer Growler
Steve Braun just needed another $3,500.
In the two days leading up to March 9, the Old Growth Ales (OGA) co-founder had much to be both excited and worried about. With their “botanic ales” available only at private events, OGA had received enough positive feedback to convince them it was time to upgrade to commercial brewing. Now 42 hours away from the deadline of an all-or-nothing Kickstarter campaign, the Springfield-based brewing startup was $3,500 shy of a $20,000 goal.
But if they fell short, they’d get nothing.
With 10 hours remaining, they needed $1,287.
Then, with 100 minutes left, the final backers put Old Growth Ales over the finish line. Armed with $20,361 from 158 backers, one of Lane County’s most iconoclastic startups was ready to take some big next steps.
What’s curious about Old Growth Ales is, as Braun explains, “We don't make much beer.” At least, not in the way we think of modern beer: a concoction of malt and hops. OGA wants to return the spotlight to herbs and other botanicals that comprise millennia of brewing tradition.
“We come across a huge range of understanding about the history of brewing,” says Braun. “Some people seem especially knowledgeable about brewing having a ‘lineage’ passed down from herbalists, alchemists, doctors and shamans. Other folks are completely unaware of the history,” particularly when it comes to hops. “Folks are usually amazed to hear that hops were not always ‘king.’ I often share that yarrow was once referred to as ‘field hops’ as a more common herb for bittering than hops. Non-hop bittering agents were outlawed in England in the 1700s.”
OGA wants to bring back yarrow and other brewing herbs and plants, for what they call “botanic ales:” gruits (herb mixtures for flavoring and bittering beer), metheglins (mead with herbs or spices added) and country wines (made with flowers, herbs, spices and/or fruits other than grapes). “Some people very much want an alternative to hop and barley ales that are not sweet ciders,” says Braun. “Most folks come to our product with curiosity… They want to learn more about botanic ales and are super excited to try our variety.”
Driving this interest is more than a quirky niche in a packed marketplace. Braun considers it “a question of values. We value the ecology of the Cascadia bioregion, the Northwest. We want to connect people to their environment, which in environmental education we call ‘nurturing a sense of place.’ I am an environmental scientist and environmental educator. The practices of Old Growth Ales are a direct extension of that.”
The initial spark for the idea of a bioregion-focused, eco-aware, beyond-malt-and-hops brewery came six years ago. While cross-country skiing near Willamette Pass, Braun and brewing partner Charlie Shepley began discussing different ways to brew. From there, they began working with business incubators to procure small business individual development accounts and learn the business side of brewing.
Over time, co-founders Braun and Shipley found the right people to be part of OGA. Brewer Emily Ryan provides support as a health and wellness consultant. Rebecca Roebber’s marketing and green business development expertise guides OGA. With herbalist and nutritional therapist Amanda Helser, Braun explains, “The brewery really focused on botanic ales.”
“We make an herbal coffee stout — with no coffee — and we are working on a hop-free IPA analog,” says Braun. In addition to “a lambic with alternative bittering to hops,” OGA brews gruits such as Summer Gruit, “a unique blend of bitter and slightly sour/floral characteristics, resulting from mugwort and yarrow for bitterness, and from elderflower and St. John’s wort for floral, musky and sour notes.”
A hibiscus wine, a spice brew with ginger, and a sahti, or juniper ale, are also in the works. Braun notes that Achillea millefolium, or common yarrow, will be a common element across OGA beverages.
“I am especially drawn to yarrow,” Braun says. “Yarrow can provide a range of great flavors and aromas from wintergreen to bitter to slightly sour.”
Braun expects five primary distribution channels: select Willamette Valley taphouses, special events such as weddings and reunions, direct sales at public events and festivals, dock sales, and a CSA, or “Community Supported Ales,” where “folks buy a share and get regular bottles.”
With the Kickstarter goal met, celebration has given way to the hard work of next steps. In addition to preparing rewards for backers, OGA is finalizing licensure, which is expected by autumn, and evaluating locations.
“One space we are excited about is north of Coburg, down the street from Agrarian Ales,” says Braun. “There seems an opportunity for synergy.”
While tending to operational brass tacks, OGA is working on their biggest challenge: remaining true to their environmental and social ethics while meeting business demands. “We wild-harvest plants locally for our ales,” Braun explains. “We cannot over-harvest these plant stands. Therefore, we have a limit to the quantity of some of the ales we produce.”
OGA will also upgrade the “Little Maker” that began it all: a biodiesel P30 Chevy step van for private events. To meet Alcohol and Tobacco Tax and Trade Bureau rules, no fermentation occurs in Little Maker. It’s only for education, catering and wort production.
“We have installed four taps on the side, added solar panels, and created a breezy A-frame cloth hut on top for relaxing.” Braun says. “This summer we will add a waxed canvas awning for ambiance as well as sun and rain protection. Plus we are installing a sink, getting a new paint job, and improving the sound system.”
Over the next two years OGA expects to have established commercial production and distribution. A 1- to 3-barrel brewhouse is planned initially, with next-phase plans including a tasting room and 3- to 7-barrel system expansion. Braun says they want to develop “a farmhouse brewery, with capacity to do private special events: music, camping, rustic cabins.”
And starting now, thanks to 158 backers from the Internet, Old Growth Ales is on its way.