Beverage Programs
Production Brewery
Our 20 BBL production brewery, built in 2015 and located in the shadow of the Coast Range in South Corvallis, is the workhorse of our brewing operations. In addition to an increased-capacity brewhouse, it houses custom-designed uni tanks, a custom-fabricated mixing tank, a Meheen bottling line, and a Wild Goose canning line.
The production facility houses our brewery’s quality assurance/quality control lab, which includes a full real-time quantitative polymerase chain reaction system, an Oculyze automated yeast counter, and exhaustive hot and cold-stored packaged beer libraries.
This brewery also has a temperature-controlled barrel room, which houses bourbon, cognac, brandy, and other spirits barrels filled with beers like Super Nebula, Imagine, and Figgy Pudding.
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 brewers working hard on the beer you love!
For an even closer look, keep an eye on our website and social media platforms for educational events such as tour-and-tastes, beer school, guided pairings, and brewer’s dinners, all hosted by our brewery’s most senior staff members.
Downtown Pub Brewery
Our first brewery was a 7 BBL 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 all of our wild and sour offerings.
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.
7BBL Brewhouse
Our pub brewhouse helped build Block 15 into what it is today. At its peak, this little powerhouse has cranked out as much as 1,200 barrels of craft beer per year and has currently produced over 2100 individual batches.
Traditional Cellar
Our brewpub's main fermentation room is situated directly under our restaurant. As you enjoy our tasty pub fare, a batch of Nebula or Ridgeback Red is likely bubbling away just feet beneath your seat.
Wild Cellars
At the heart of our wild & sour program, our wild cellars operate like a separate brewery, with rigorous procedures in place to prevent wild yeast and bacteria from escaping into the rest of the brewery. Winding underground all the way to the alley, our two wild cellars feature steel tanks, over 100 oak barrels, a coolship, and packaging equipment.
This program is host to a menagerie of styles, including Oud Bruins, Flanders Reds, Krieks, Frambois, Wild golden ales, and even spontaneous apple and pear cider.
Barrel Maturation
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 100 (and growing!) barrels, this program includes bourbon, brandy, cognac, wine, and whiskey barrels. These wooden vessels contain mysteries that are a challenge to unlock, infusing complex characters into our beer.
Our barrel program is celebrated twice each year. In November, we release Figgy Pudding and Imagine, just in time for the Holidays. In February, we release Super Nebula to help stave off the darkest days of winter. Join us for bottle release events during those times, such as beer dinners and guided tours hosted by our brewers, educational events, and guided pairings with our executive chef. Info can be found here on our website or any of our social media platforms.
Wild & Sour
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 in 2011). 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 the initial introduction of microflora in the coolship, this beer is also fermented and aged in barrels—in this case, alive with yeast and bacteria famous for producing complex and delicious wild beers, like Lactobacillus and Brettanomyces.
Winery
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 winemaking, crushing our first few tons of grapes in the cellars below our downtown pub. At that 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 winemaking.
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
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Pinto Noir
2021 Pigeage - 13.00%
Natural WineBiodynamically grown Pinot Noir traditionally crushed by foot stomping and macerated with their stems. Free run must fermented and conditioned in neutral oak barrels.
Tasting Notes: Black Currant, Musk, Rustic
Varietal: Pinot Noir
AVA: Van Duzer
Vineyard: Johan Vineyards
Vineyard Management: Biodynamic
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Chalet Rouge
2021 Red Blend - 15.00%
Natural WineA deep red blend from the 2021 harvest of whole cluster grenache and carbonic macerated biodynamic syrah and viognier from Oregon and eastern Washington.
Tasting Notes: Rich Jam, Structured, Epicurean.
Varietal: Syrah, Grenache, Viognier
AVA: Red Mountain Rocks District
Vineyard: Hedges, Los Rocosos, and Watermill
Vineyard Management: Biodynamic, Sustainable, Live & Salmon Safe
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Lupine
2023 Pinot Gris + Pinot Noir - 13.00%
Young WineA unique blend of extended maceration pinot gris and brief maceration pinot noir, open fermented in oak vessels, and aged in stainless steel.
Tasting Notes: Black Cherry, Stone Fruit, Star Anise
Varietal: Pinot Gris, Pinot Noir
AVA: Eola-Amity Hills, Chehalem Mountain
Vineyard: Keeler Estate Vineyard, Arlyn Vineyard
Vineyard Management: Biodynamic