We couldn’t think of a better way to introduce Nate than to ask him questions about his craft. Getting a handle on Nate’s approach and brewing style is best left to your taste buds, but there’s some things you can’t know until you ask. If you think we left anything out:
Q: How were your experiences working with Founders and Deschutes Brewery?
A: Amazing! They are such incredible breweries. Their teams make great beer. I grew a lot as a brewer at both and cherish the relationships I made there.
Q: What makes a good brewer?
A: Cleanliness! Clean beer starts with a clean brewery.
Q: What’s the best piece of brewing advice you’ve ever received?
A: If you want to make a small fortune brewing, start with a large one.
Q: In the brewing scene, grudge match Portland vs Bend, who wins?
A: Bend- It’s currently the only area when you drink the beer I brewed 😉
Q: Does having a degree in chemical engineering give you a unique perspective on brewing? Did you have a specific moment while attending university where your understanding really took off, or did that happen in the field?
A: The chemical engineering degree I wouldn’t say has given me a unique perspective, there are a lot of us out there with such degrees. What I would say with regards to that particular degree is that it’s given me confidence to solve problems when they arise in the brewery and it has also helped with getting interviews.
Q: How key are quality ingredients in the brewing process?
A: Like clean beer, quality beer starts off with quality ingredients. Not all hops, malt, yeast and the companies who provide them are created equal. A cascade hop is a cascade hop but depending on the lot it came from you can actually have quit a bit a difference in the intensities of the flavors. So I like to make sure when selecting ingredients that we are using the best available to us.
Q: What are some traditional styles you’re fond of?
A: My favorite traditional style would have to be Imperial Stout, I love the bold flavors and there are so many versions of them to try.
Q: What fringe ingredients have you had successes with especially with respect to style of beer?
A: If you make it down to the pub, you can try my potato stout that’s on nitro. The potatoes don’t add any flavor but it enhances the mouthfeel and gets even creamier with the addition of Nitrogen. It’s like an and oatmeal stout on steroids.
Q: Tell us about a project you had high hopes for that turned into a disaster.
A: Potato stout has been a work in progress, the potato can really gum up the mash tun and can wreck havoc on a brew day.
Q: What’s your current favorite Craft beer and why?
A: 9th Plague Imperial Stout- It’s a beer that I’ve been working on professionally for a few years. It’s got a lot of character for an imperial stout with no bells or whistles. I have a few versions I’m working on for this year.
Q: West coast IPA’s…what would you use? Flowers, pellets, extract, powder, or oil?
A: From my experience you can make incredible beers with any of those products. I will say I primarily use pellets but was really impressed with oils when I’ve worked with them in the large breweries.
Q: What are some bad habits you feel like brewers should watch out for?
A: Lack of cleanliness, bashing fellow brewers and breweries, and rushing product through process.
Q: Can you offer any advice to the amateur brewers out there looking to craft an epic creation?
A: Don’t be afraid to make mistakes and push the limits of your ability and brewhouse. It’ll be a sad day but all brewers make mistakes and sometimes the beer ends up down the drain. Don’t panic it’s just money. The important thing is you learn from them and get back on the brewhouse!
about the author
A beer nerd of epic proportions, Courtney spends her time heckling her friends, making sarcastic remarks, and appreciating the finer qualities of good beer. She has over 3k check-ins on Untappd, but they are not politically correct enough to be made public.
NFL SUNDAY TICKET on 5 TVs featuring every out-of-market game on Sundays throughout the season. Each game is available in high-definition, so you can see every yard and every big play with unbelievable clarity. See real-time highlights, scores, stats and more. If you can’t be at the game, you can be in the game with NFL SUNDAY TICKET.
Games in HD
Enjoy the intense sights and sounds of the game in HD. If you can’t be at the game, HD is the next best thing.
Real-time stats and scores
Take a quick look at stats and scores of live games without interrupting the game you’re on.
Additional football channels like NFL RED ZONE and DIRECTV FANTASY ZONE give you an inside look at the NFL.
Craft is a proud sponsor of one of Bend’s oldest organized races and a locals’ favorite Salmon Run 2016! We’ll be serving beer after the race from 10am-1pm.
The event is being held on Sunday, April 10 at the Bend Armory off of Shevlin Hixson Dr.
Kick off the 2016 race season with a true Bend tradition. One of the first half marathons of the year in the Northwest, it has long been central to the local racing scene. Because of its early-season timing, it is also an important race for runners looking to build a base for future half-marathons.
Celebrate the amazing expedition at the 28th Annual Salmon Run
Each year, the mighty Salmon make an expedition of a lifetime back to their homes – traversing thousands of miles and overcoming countless obstacles on their river journeys. The Salmon juxtapose the infinite space of their ocean homes against the micro-streams of their birth in one monumental run. Their achievement is awesome in the true sense of the word.
Choose your own migratory distance –Half Marathon, 10K, 5k or Little Fry Children’s Races
Experience the awesomeness of the salmon migration by completing your own Salmon Run! Begin and end your adventure along the Deschutes River and imagine what a river journey could be like for the mighty salmon. The backdrop couldn’t be more beautiful than the Deschutes River corridor in beautiful Bend, Oregon.
Join the ranks of our newly created Craft Club! Members get ever so sweet deals on beer, happy hour, free Craft swag, and more! Click through to see our big hansom Craft Club flyer along with more details – OR – Give us a ring @ (541) 647-2772 and ask us for more details about the Craft Club!
It’s our barrel system! At this size it gives us the ability to make many small batch experiments to explore new ideas. “Why?” you might ask yourself. There is a big wide world of flavors and styles to enjoy and we want to take risks! Be sure to check back at our restaurant or right here on our site to see what brewmaster Michael McMahon is up to.
The Source did a nice little write up on us in their most recent issue. We appreciate the coverage! Below is a snippet from the write up:
It’s all quite nice, as is the beer, made by Michael McMahon on a new 3.5-barrel system. Six selections were on tap for the opening, from the approachable and roasty Pappy’s Smokehouse porter to the much more potent Log Rider red lager, and the plan is to eventually offer nine house beers, three seasonals, and a handful of guest taps. All in all, a good start and just the first in 2015’s next wave of local craft launches.
We are proud to announce a successful grand opening of Craft Kitchen & Brewery located at 803 SW Industrial Way #202 right near the river in the Old Mill District. We’ve got some extremely exciting, delicious, and community oriented events planned for the coming months and this site is where you can learn about those events, experimental brews, our food, our staff, and above all, get the scoop on what’s coming up next at Craft Kitchen & Brewery.