Our 20bbl production brewery, built in 2015 and located in the shadow of the coastal range in south Corvallis, is the workhorse of our brewing operations. In addition to an increased-capacity brewhouse, our production brewery houses custom-designed Uni-tanks, a custom-fabricated mixing tank, a Meheen bottling line, and a Wild Goose canning line.

This brewery is also home to a temperature-controlled barrel room, which houses bourbon, cognac, brandy, and other spirits barrels filled with beers such as Super Nebula, Imagine, Figgy Pudding, and Hypnosis.

Want to check out our facility in person? Feel free to stop by when our Tap Room is open, grab a pint and sandwich, and watch our brewer's working hard on the beer you love!

Our first brewery was a 7bbl system located in our downtown Corvallis brewpub. It's still in use today for small batch brews, enabling our brewers to experiment with one-offs and variations in addition to brewing up many of our pub series beers.

Though the mash tun and brew kettle reside in the upstairs restaurant, most of the brewery is divided into two separate infrastructures woven throughout the pub's basement—one dedicated to our wild & sour program, and the other dedicated to brewing traditional ales and lagers. Each contains separate fermenters, kegs, and aging barrels.

Beginning in 2008 with a single French Oak Pinot Noir barrel, our passion for barrel-maturing beer has blossomed into one of the Pacific Northwest's most unique barrel programs. With a collection of over 180 (and growing!) barrels, this program includes bourbon, brandy, cognac, wine, whiskey, and Oregon oak barrels. These wooden vessels contain mysteries that are a challenge to unlock, infusing complex characters into our beer.

Popular Block 15 beers from our traditional barrel maturation program include Figgy Pudding, Imagine, Super Nebula, and Hypnosis.

In addition to our traditional barrel-maturing program, we also produce a diverse range of wild and sour beers, often spontaneously inoculated in our custom-fabricated coolship (the first to be installed in the Pacific Northwest). This program is inspired by the great lambic beers of Belgium, and it's built in cooperation with the thriving population of house microorganisms found in our brewpub's wild cellar. After cooling and initial fermentation in the coolship, this beer is also aged in barrels—in this case alive with yeast and bacteria famous for producing complex and delicious wild beers, like lactobacillus and brettanomyces.

Our mission…

To intertwine the expression of our place with that of the northwest’s terroir through sourcing thoughtfully grown grapes and creating wines with minimal intervention and traditional and progressive techniques.

How it Started…

In the fall of 2020, we launched into the world of wine-making crushing our first few tons of grapes in the cellars below our downtown pub. At the time our path was unclear as we enthusiastically dove into a new challenge through the lens of craft brewers. Throughout the year we tracked our wines, took diligent notes, and let the project bend our brewing minds. We studied, sought out, and enjoyed wines from around the world. We met with gracious winemakers and vineyard managers excited to share their knowledge with our lot of curious brewers. We were humbled by the warm reception we received as we developed our passion for wine-making.

Through this, we found our path. We are inspired by what it means to source grapes thoughtfully, and how to gently work with them to create exciting wines that are alive and full of character. We have chosen a path of minimal intervention to transition these grapes from sustainable, and often biodynamic, vineyards in the Pacific Northwest into our wines using traditional, yet at times progressive, techniques. We create wines that we want to drink: free of added flavorings, sugars, or chemicals commonly found in conventional wines. Wines that are natively fermented, unfiltered, and unabashedly characterful. Wines that are living and evolving! We are excited to share these wines with you and hope you find them as exciting and thought-provoking as we do.

Current Offerings

About Lupine

A ruby blend of skin contact pinot gris and pinot noir from the 2021 harvest. Fermented in open-top neutral oak vessels and matured in stainless steel.

Tasting Notes: black cherry, fresh raspberry, stone fruits

Wine Style: Red Blend

Variety: Pinot Gris + Pinot Noir

Vineyard Management: Biodynamic 

Vineyards: Keeler, Eola-Amity Hills (Pinot Noir) and Arlyn, Chehalem Mountain AVA (Pinot Gris)

Where to find: Block 15 Locations

About Sundew Rose

After brief maceration in open-top neutral oak vessels, ruby red must was fermented with native yeast and then conditioned in stainless steel. Sustainably grown Grenache from Los Rocosos Vineyard.

Tasting Notes: hibiscus, cranberry, watermelon, crisp

Wine Style: Rosé

Varietal: Grenache

Vineyard Management: Sustainably Grown

Vineyard: Los Rocosos, The Rocks District of Milton-Freewater, OR AVA

Where to find: Block 15 Locations

About Bleeding Heart

A blend of first press and chole cluster free run must. Natively fermented in stainless steel, and conditioned in neutral oak barrels. 2021 vintage, biodynamic Syrah from Hedges Family Estate, Washington.

Tasting Notes: Fruit jam, ripe, strawberry, lush

Wine Style: Rosé D' Assiette

Varietal: Syrah Nouveau

Vineyard Management: Biodynamic

Vineyard: Hedges Family Estate, The Red Mountain AVA, Washinton

Where to find: Block 15 Locations