Block 15 Second Anniversary Poster
Saturday February 27th marks the two year anniversary of Block 15. As I brew batch #298 today, a Scottish 80 shilling, and hang Anniversary posters, I begin to reflect on our journey.
It is crazy to think about the beginning of our adventure, which actually begun about eight years ago, as an idea to be entrepreneurs. Fast forward to three years ago, when we signed a lease on our location and began the scramble to assemble Corvallis’ first community brewpub. We did things unconventionally; we signed a lease without the money to build our dream. Crazy, yes, but we knew we had the passion, hard work, experience, and dedication to make the dream realized. Through this hard work we secured a SBA loan with OSU Federal Credit Union, a daunting process that lasted over six months. It took almost a full year to clean up, remodel, install a brewery, and create Block 15. We opened the doors without press releases, or blown up marketing blitzes; hell, we didn’t even have a sign due to the cost. We simply unlocked the door and hoped for the best. The people came, and came. We ran out of IPA within the first week, with other beers quickly following suit. We brewed as fast as we could with the six tanks we had. Our staff worked hard, scrambling around doing the best they could to take care of our customers. We were far from perfect, but our energy and passion was there.
For two years we have been working hard to create the ultimate brewpub. Our menu has evolved, and the quality has been heightened. We don’t believe that “pub food”, or “brewpub food” should be synonymous with average, or passing, quality. We also don’t think you should empty out your wallet for local & regionally sourced natural food. We have established relationships with more artisans within our community to build your meals.
With a “belt strap” budget (I made that up, it is more than a shoe string, but much less than you hoped for), we didn’t have a lot to spare on decorations, or fancy seating. With time, we have reinvested in the comfort and atmosphere to create the Unique Block 15 brewpub feel.
Our brewery has cranked out almost 300 batches, over 30 different styles, utilizing 16 yeast strains, 40 malt verities, 15 hop varieties, wine barrels, bourbon barrels, Oregon oak barrels, local fruits, hemp seeds, cocoa nibs, and more. We have favored quality over quantity by keeping the bulk of our beer in house, politely declining request to distribute, in order to focus on creating world class beer.
We have been so graciously supported by our community that we have in turn given back to it. We have sponsored softball, basketball, volleyball, OSU, Corvallis Knights, and Hurling teams; donated money, food, time, and beer to the local Food bank, local Schools, clubs, environmental organizations and more. We also aim to be community leaders in sustainability by supporting Blue Sky energy, Carbon offsets, recycling, pre & post consumer composting, limiting water use, using biodegradable compostable containers, and much more.
Reflecting back on two years is amazing, but what gets me most excited is looking to our future. I have always thought that in year three Block 15’s true potential will be met. I believe that the strides we have made in the last two years will be outpaced by the strides to come this year. Everything learned and accomplished thus far has laid the foundation of which Block 15’s future will stand.
From our kitchen, we are working on some very special programs; getting back to the roots of food and creating meals from scratch working with even more local and regional producers. Next month I will launch a “Kitchen Notes” journal, detailing our journey in bringing back the old school Pub quality tradition.
Our brewery is about to hit full stride. The nearly 300 batches to date along with our thirst to learn and create will fuel our world class beer journey this year. New tanks arriving in March and April will provide even more conditioning room for expanded tap lists, lagers, and special bottle conditioned ales. This summer, the beginning of our wild ale series will come to fruition, bringing Corvallis a unique style of beer never brewed here before. Most importantly, we will continue to be humble brewers, students of our trade, dreaming, creating, and enjoying every minute of it.
From my wife Kristen, myself, and our 50 employees, a HUGE thank you to you and the Corvallis community for your support, feedback, conversations, inspiration, and love you have given Block 15. We hope you will join us on Saturday the 27th, as we raise a glass of Anniversary Ale toasting our first two years, and the many to come as Corvallis’ Community Brewpub.
Cheers!
Nick
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Les Johnson · Sunday February 21, 2010 · 1
Nick,
I am with Cascade Brewers Club in Eugene. We stopped by once as a club and I can remember talking to you. Stopped by Sunday for beer and lunch. Loved your Alpha IPA. What hops did you use? I would guess Cascades & Chinook. With it’s lite color you probably didn’t use any crystal unless maybe 10L. I can never seem to get that great flovor yours had. Usually if I dry hop more in serving tank it comes across grassy tasting. What do you suggest I try to come close to yours?Brewer's Brain · Tuesday February 23, 2010 · 2
Les-
Thanks for the message. Im glad you like our Alpha, one of my constant favorite brews here. In the nose you are detecting Chinook & CTZ. Crystal malt is just a touch of Bairds 15L. For dry hopping; technique matters a lot, time, temp, pellets or whole, etc. Through much trial and error we have dialed in a very uniuqe approach to dry hopping. I’m going to break down our Alpha recipe and send it to your email, that will make a fun project for me.
Cheers,
Nick
Carl Almond · Saturday February 27, 2010 · 3
Nick, Kristen—
You guys are a credit to Corvallis. Thanks for the vision and for all the hard work. And the beer!