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.