We’re still not actually open in here- we’re able to use the lobby though, but we’re still putting together a plan. We just released a bunch of cans, we didn’t actually have any sort of parties. And you guys opened in this space, what has it been, 3 years?ĭB: We just had our anniversary thing. Looking back we’re like wow, we actually had a chance to build something up, instead of opening up this space and go zero to 100, we were able to have a name and beers and won a couple medals at Oregon Beer Awards before we had a spot too, so that helped. But looking back it was the most valuable thing ever to have- number one our own beer to sell, and we met so many people driving around selling it ourselves so they got to know us directly, bar and restaurant owners, beer bar owners. SK: I feel at the time we were, not like embarrassed, but we were like man, we don’t even have a brewery and it’s hard to convey that to people.
PT: It seems like a really cool way to both work on your recipes and connect with customers while you’re building the plan and eventually this space. Lots of late nights, bottling till like 3 o clock in the morning sometimes.ĭB: It was a lot of work, but we were able to build a brand that at least all the industry people and the beer people had heard of before we even opened here. We’d only do like 20 barrels a month out of there we’d work on our stuff a lot. SK: Yup, we drove around, we had a pick-up truck. I think we were one of two alternating proprietorship brewers operating at that time. SK: And we crossed paths and met as brewers at Culmination and we started an alternating proprietorship out of there and started brewing our own brand on the side while still brewers for them. Shaun Kalis (SK): Yeah, Devin and I moved around between a few different breweries over the last total of 15 years… Would you guys mind running me through the years that preceded moving into this place? Paul Thurston (PT): I think guys have a pretty unique and cool origin story, so I thought we’d start there.
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