Alex McGaw, head brewer and owner of Two Kilts in Sherwood, stands in front of his shiny 15-barrel Practical Fusion system that replaced the homemade 7-barrel original system he pieced together before opening in 2011. McGaw is focusing on increasing production, exposure and distribution in the new year. Photo by Patty Mamula
By Patty Mamula
For Oregon Beer Growler
With new craft breweries opening on what seems like a daily basis around the state, a brewery that’s been around for five years is considered an established commodity. That’s the case for Two Kilts, a brewery in a semi-industrial area of Sherwood that Alex McGaw opened in 2011.
McGaw, the head brewer and owner, gave a strong nod to his Scottish heritage in choosing the name. He also developed a solid reputation for making excellent Scottish beer, winning the gold medal for Scottish Ale in 2014 at the World Beer Cup in Denver.
Still, McGaw is quick to point out, “We make all different kinds of beers.”
His winter seasonal beers include an oatmeal chocolate stout and a wheat.
McGaw arrived in Eugene in 2004 from the small, rural town of Dassel in south central Minnesota and immediately fell in love with craft beer. From landscaping he transitioned to delivery work for McMenamins in 2006 when he moved to Portland.
Naturally, he was interested in brewing. “I was in and out of different breweries and locations. I knew all the managers and all the brewers. By the time I started shadowing some brewers, I was also doing some homebrewing.”
One year later, he was a McMenamins brewer. After a three-week training stint at John Barleycorns in Tigard, he moved to the Fulton Pub in Johns Landing. During his four years there, he discovered he had a real knack for brewing beer.
“I like cooking and baking,” said McGaw. “I became pretty good at brewing. I was what you might call a technical, mechanical brewer.”
Eventually, he moved on to a larger McMenamins facility — the Crystal Ballroom with its numerous bars and spaces for live music. There he worked with several different brewers and gained more firsthand brewing knowledge and experience. “I learned the business of brewing. A lot of people were enjoying my beer,” he said.
On his own time, he started assembling a brewing system. Everything came together for him to start his own brewery when he found the Sherwood location in 2011. For two hectic years, he worked two jobs, sometimes around the clock. During the day he brewed for McMenamins at the Crystal Ballroom and at night he brewed at Two Kilts and ran the taproom.
“I thought I was going to get a break with the Crystal Ballroom gig, working four days on and three off, but it didn’t really turn out that way. Still, it was fun. I loved having my own place, working for myself and brewing beer,” said McGaw.
In 2013 he was able to leave McMenaminns and devote himself full time to Two Kilts. “I was finally able to pay myself a livable wage,” said McGaw.
Last summer, he took some Fermentation Science courses at Oregon State and gained a thorough overview of the process. In addition to online work, he spent a week at the Corvallis campus. “I learned the science behind beer and found out how to set up a lab. That’s very important, especially when you start to package your beer,” he said.
Until McGaw gets his own lab up and running, he has turned to fellow brewers for their assistance. “One of our best supporters is Jeff Edgerton at Bridgeport. He takes our samples to his lab to check.
“I love this business because it’s such a supportive community, competitive, yes, but supportive in learning the skill. We’re all trying to make us look good,” he said.
In the past year, McGaw has increased production and marketing. His beers are available around the state, but in small doses. “We’re trying to cover more territory,” he said.
Bottles and cans are available at New Seasons and Plaid Pantry stores, about 100 in all. Right now Two Kilts IPA, Crystal Sunshine and Scottish Ale are available in 12-ounce cans, and the Pale Ale, IPA, Scottish Ale and Cocoa Porter are available in 22-ounce bottles. “We’re trying to expand locally and working on increased distribution to growler shops and other outlets,” he said.
His full-time sales manager, Michael Fiaschetti, has really pumped up sales. “Everyone knows him. He’s made a nice mark for us,” said McGaw.
In addition to a whole new system — a 15-barrel Practical Fusion system with 30-barrel brite tanks, McGaw is adding new beers to the lineup and packaging more for retails sales.
The Crystal Sunshine, popular this summer, he describes as especially crisp and drinkable. “Our Scottish Ale is standard. I’m revamping the IPA to make it bolder. We had a fresh-hop version in the Oaks Park festival this fall,” said McGaw.
He’s thinking of adding an IPA series and a seasonal kettle sour.
With the goal of increased exposure, McGaw has entered Two Kilts in many of the state’s beer and food festivals, including the Bend Brewfest, Feast Portland and the recent Holiday Ale Festival. This was a first for the December fest, which requires brewers to make something that’s not on tap anywhere else.
The Two Kilts contribution was called the Earls of Orkney, a wheat wine with the following description: “A very big mouthfeel is present due to the insane amount of wheat malt that goes into this beer.”
McGaw is brewing three to four times a week. Last year the production topped out at 1,000-plus bottles and he’s planning to double that in 2016.
“We’re trying to support our local community of Sherwood and participate in community events,” said McGaw. He’s looking for another location in Sherwood to expand and add a food menu.
“What’s grown this place is word-of-mouth,” he said. “We’re looking to get into a more visible spot and provide our customers with a great experience.”
For Oregon Beer Growler
With new craft breweries opening on what seems like a daily basis around the state, a brewery that’s been around for five years is considered an established commodity. That’s the case for Two Kilts, a brewery in a semi-industrial area of Sherwood that Alex McGaw opened in 2011.
McGaw, the head brewer and owner, gave a strong nod to his Scottish heritage in choosing the name. He also developed a solid reputation for making excellent Scottish beer, winning the gold medal for Scottish Ale in 2014 at the World Beer Cup in Denver.
Still, McGaw is quick to point out, “We make all different kinds of beers.”
His winter seasonal beers include an oatmeal chocolate stout and a wheat.
McGaw arrived in Eugene in 2004 from the small, rural town of Dassel in south central Minnesota and immediately fell in love with craft beer. From landscaping he transitioned to delivery work for McMenamins in 2006 when he moved to Portland.
Naturally, he was interested in brewing. “I was in and out of different breweries and locations. I knew all the managers and all the brewers. By the time I started shadowing some brewers, I was also doing some homebrewing.”
One year later, he was a McMenamins brewer. After a three-week training stint at John Barleycorns in Tigard, he moved to the Fulton Pub in Johns Landing. During his four years there, he discovered he had a real knack for brewing beer.
“I like cooking and baking,” said McGaw. “I became pretty good at brewing. I was what you might call a technical, mechanical brewer.”
Eventually, he moved on to a larger McMenamins facility — the Crystal Ballroom with its numerous bars and spaces for live music. There he worked with several different brewers and gained more firsthand brewing knowledge and experience. “I learned the business of brewing. A lot of people were enjoying my beer,” he said.
On his own time, he started assembling a brewing system. Everything came together for him to start his own brewery when he found the Sherwood location in 2011. For two hectic years, he worked two jobs, sometimes around the clock. During the day he brewed for McMenamins at the Crystal Ballroom and at night he brewed at Two Kilts and ran the taproom.
“I thought I was going to get a break with the Crystal Ballroom gig, working four days on and three off, but it didn’t really turn out that way. Still, it was fun. I loved having my own place, working for myself and brewing beer,” said McGaw.
In 2013 he was able to leave McMenaminns and devote himself full time to Two Kilts. “I was finally able to pay myself a livable wage,” said McGaw.
Last summer, he took some Fermentation Science courses at Oregon State and gained a thorough overview of the process. In addition to online work, he spent a week at the Corvallis campus. “I learned the science behind beer and found out how to set up a lab. That’s very important, especially when you start to package your beer,” he said.
Until McGaw gets his own lab up and running, he has turned to fellow brewers for their assistance. “One of our best supporters is Jeff Edgerton at Bridgeport. He takes our samples to his lab to check.
“I love this business because it’s such a supportive community, competitive, yes, but supportive in learning the skill. We’re all trying to make us look good,” he said.
In the past year, McGaw has increased production and marketing. His beers are available around the state, but in small doses. “We’re trying to cover more territory,” he said.
Bottles and cans are available at New Seasons and Plaid Pantry stores, about 100 in all. Right now Two Kilts IPA, Crystal Sunshine and Scottish Ale are available in 12-ounce cans, and the Pale Ale, IPA, Scottish Ale and Cocoa Porter are available in 22-ounce bottles. “We’re trying to expand locally and working on increased distribution to growler shops and other outlets,” he said.
His full-time sales manager, Michael Fiaschetti, has really pumped up sales. “Everyone knows him. He’s made a nice mark for us,” said McGaw.
In addition to a whole new system — a 15-barrel Practical Fusion system with 30-barrel brite tanks, McGaw is adding new beers to the lineup and packaging more for retails sales.
The Crystal Sunshine, popular this summer, he describes as especially crisp and drinkable. “Our Scottish Ale is standard. I’m revamping the IPA to make it bolder. We had a fresh-hop version in the Oaks Park festival this fall,” said McGaw.
He’s thinking of adding an IPA series and a seasonal kettle sour.
With the goal of increased exposure, McGaw has entered Two Kilts in many of the state’s beer and food festivals, including the Bend Brewfest, Feast Portland and the recent Holiday Ale Festival. This was a first for the December fest, which requires brewers to make something that’s not on tap anywhere else.
The Two Kilts contribution was called the Earls of Orkney, a wheat wine with the following description: “A very big mouthfeel is present due to the insane amount of wheat malt that goes into this beer.”
McGaw is brewing three to four times a week. Last year the production topped out at 1,000-plus bottles and he’s planning to double that in 2016.
“We’re trying to support our local community of Sherwood and participate in community events,” said McGaw. He’s looking for another location in Sherwood to expand and add a food menu.
“What’s grown this place is word-of-mouth,” he said. “We’re looking to get into a more visible spot and provide our customers with a great experience.”
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