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Crowlers are Here!

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Growlers are fine, but crowlers are better.

Gone are the days of forgetting your growler at home. Crowlers are the new champion. They’re lightweight, durable, and, let’s not forget, that satisfying sound when you crack it open…Crussshhh (or is it pshhaaatttt??)

We’re filling 32 oz of liquid gold just for you. All your favorite tasting room exclusives and beyond fit nice and sung in this portable party. 

What’s a crowler?

A crowler is an oversized beer can loaded on-premise with your favorite malty beverage. We installed an enchanting machine that spins your beer (truly captivating) and seals the top right after it’s filled, so your brew stays pristine and full-flavored. 

*NOTE – Be sure to still drink it ASAP for maximum freshies.

Why a crowler? 

The slick and sturdy aluminum keeps beer away from light and oxygen, which can produce dreaded “off-flavors.” 

*ANOTHER NOTE – Off-flavors are like uninvited houseguests that have no place in your beer. 

Because we can brew unique and small batches of beers on our pub brewing system, many sublime, perhaps even life-changing beers roll through here and are exclusive to the tasting room.  Now with our husky crowler in your hands (choose from two can designs), you can take our specialty brews home, and enjoy them wherever it feels right. 

Find the current  tap list on our website. It’s always fresh and up to date with what we have on draft. So you’re free to scroll, browse, and have deep beer thoughts in the privacy of your own home before you’re standing in line, panicking about which beer to pour into your brand new chonky crowler.

May we suggest the new Margarita Gose, Two Dope Limez, or Mecca Grade Rye Lager?  

((Chushhhhh)) Yup, that’s the sound. 

Dogs & Lagers Fest

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We are excited to announce Bend’s first ever DOGS & LAGERS FEST

Friday, August 26th, from 2-8 pm at Crux

We teamed up with our pal Ely, dog mom of Smoky Joe and Alaska, and genius behind The Dog Guide Bend to unleash this fetching event!

Because here at Crux, we love dogs, a lot. So we thought, why not have a dog festival here!? Our brewery lawn is a perfect backdrop to host you, your pups, and dog-friendly vendors all while serving tasty and refreshing pints of lagers.

The Deets: 

Since this is a dogs and LAGERS fest, rest easy knowing that our tap list will be dense and sturdy with crisp lagers for your sipping pleasure.

Here’s what to expect on tap:

👉 Crux Pilz – New-Old-World Pilsner

👉 Bochi Bochi – Japanese-Style Lager

👉 Glacial Pace – Helles

And shhh, (why are we whispering…?) there will be three more special lagers that we will debut at the fest. All you need to know is that they will be delightfully refreshing and all made with local Oregon malts.

👉 Mecca Grade Rye – Rye Lager

👉 Skagit Valley Common – California Common

👉 Mainstem Czech – Czech-Style Pilsner

The proceeds from our lagers will benefit Companion Animal Medical Project, a non-profit that serves unhoused companion animals and their humans.  And FIXBend offers services like spaying and neutering at low costs.

Companion Animal Medical Project and FIXBend will be there to say hi, chat, and answer any questions. Stop by!

Our vendors: 

Dang Good Dog – Specializing in pet photography

Adventure Pup – For hikes, walks, and educational services that focus on guidance, bonding, and love

Metalheads Boutique – Custom pet ID tags with eco-friendly packaging 

Limoncello & Co – Offering pet charcuterie boxes and pup packs made with homemade ingredients 

Van-Go Grooming – Personalized pet grooming right at your door

Golden Paws Dog Gear – Handmade, quality, and durable collars and leashes

Peaceful Pet Supplements – Pet supplements, specializing in CBD, CBG, and CBN isolates

Empty Bowl  Dog Food – For quality and nutritiously dense freeze-dried pet food 

Lucky Dog Direct – Pet products inspired by the PNW

See Spot Run– Mobile Dog Gym of Bend

Our Sponsors:

VRCCO – Veterinary Referral Center –  Vet ambulance truck will be parked outside and be open for tours inside!

Bend Pet Express – Our favorite neighborhood pet store

Kendall Audi Bend– With lawn games and contests with prizes

The Music:

One Mad Man– (2-3:30pm)

Liz Rose – (4-5:30pm)

Grace and Jake – (6-7:30pm)

The Food:

We’ll be serving hot dogs for humans and hot dogs for dogs!

Chicago Dog – Coming in real traditional with bright green relish, fresh tomato, onion, peppers, pickle, our house-made stout mustard with a dusting of poppy seeds.

Thai Dog– Think Bahn Mi, but a hot dog with pickled daikon, cilantro, cucumber, and Fresno chilis.

Hot Dog for dogs – all-natural, all-beef sausage, just the meat, hold the bun 🐾

Can’t wait to Spot you there!

Larry’s Curtain Call

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As we celebrate our 10th anniversary, our CEO, brewmaster, and co-founder, Larry Sidor, reminisced all things beer, moving forward, and leaving some things behind.  

What’s on tap for our 10th anniversary? 

“I made a malt-forward IPA that we’re calling our 10th Anniversary IPA. It’s a beer I want to drink. I don’t care if anyone else likes it.”

Oh, we’re pretty sure people will like it. It’s a classic one, a style that harkens back to the early 2000s. It’s the kind of beer Larry wants to drink. It has a malt soul and uses his favorite hops: HBC 1019, Mosaic, Citra, and Contessa, in three different ways, at three different times throughout the brewing process. 

“There’s a little bit of conflict there. The bitterness plays off each other in an interesting way. Contessa is a bittering hop that adds a  wonderful complexity, while the other hops are what you can expect to find in traditional IPAs. To some, these hops used together may be perceived as a conflict. It’s not a one-dimensional bitter beer that slaps you in the face. This 10th anniversary IPA goes beyond that, into layers to discover and unfold with each sip.”

And Larry knows his way around beer. Not only has he stood steady at the helm of Crux for the last ten years, but before that, he was brewmaster for Deschutes Brewery, Bend’s oldest craft brewery, and at Olympia Brewing as operations manager and brewmaster. So ya, you can say he knows his beer. 

Why did you start your own brewery?

“My vision for creating Crux was to make good beer. This was supposed to be my retirement!” Larry laughs, recalling 2012. “I had worked for other breweries but felt like I didn’t have creative freedom. So I made my own path. I wanted autonomy and to make the beer that I wanted to drink. I craved artistic license. And I wanted my brewing staff to feel creative too. It’s so important for them to brew without borders and feel free to fail. Some of our biggest successes have been born out of a misstep.

“Plus, I love to ferment things! I started as a winemaker.”

Larry has always wanted to push the limits of what a brewery can offer. And at Crux, you can order several different styles of beer, non-alcoholic beers, wine, cider, and our newly crafted whiskey. “We don’t just do beer, ya know?” 

What’s in a name? 

“I started Crux in 2012 with Dave Wilson and Paul Evers. We went through hell trying to come up with a name. 

“Maelstrom was a name we tossed around. It means to be swept away in whirlpool; complete chaos, but that was no good. We considered Sidedoor Brewing (a nod to Larry’s last name). But none of those felt right. Oh, we had hundreds of names, and the most significant roadblock we kept hitting was most had already been taken. So that’s when we narrowed it down. We knew we wanted our brewery name to be four letters with an X. And finally landed on Crux Fermentation Project.”

And if you notice our logo, the arrows all have different widths, which all symbolize the four ingredients of beer: hops, malt, yeast, and water. The crux can be the most challenging part of a climbing route or the center of something.

“It’s the intersection. And we liked that. We are in the middle of Bend. And so it just fit for us.”

So what’s next?

“After 40 plus years in the brewing industry, I’m stepping away from the day-to-day operations at Crux. I am handing the reins over to our head brewer, Cam O’Conner. My focus will be on a more global picture of the business. I’ll still sit on the board, and I’m comfortable knowing the brewery will be in capable hands. We’ve brewed over 6,350 beers, we’ve made cider, wine, non-alcoholic beers, and whiskey! To me, Crux is just getting started.

“As for me, I’m looking forward to mapping out some travel with my wife, and heading up to Alaska for the summer. I’m ready to pass the legacy. You have to get off the horse before you fall off.”

“It’s been a good ride.” — Larry Sidor

More Sunshine & Golden-Hued Brews

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Ahh, spring, allergies are in full force, the daffodils are blooming, and the marmots are waddling around searching for the perfect tender root. It’s all about baseball games and barbecues, plus a sporadic snowstorm to keep things interesting.

Amid this spring thaw, we crawl out of our icy cave to ingest more sunshine and golden-hued brews. It just feels right, and who are we to not give you fine people what you want AND need?!

So onward, trusty drinkers, and check out what we’ve been brewing for you to chase Old Man Winter far, far away:

Our Maibock, Pure Debockery, is a traditional German lager. Honey-hued with an aroma that is both clean and bright. Taste the smooth notes of fresh-baked bread, honey, and toffee with each drinkable sip.

Taking a Half-Day is a hazy pale ale. Aromatically intense while maintaining a low and crushable ABV, this hazy pale is there for you. Taking a Half-Day features Citra, Mosaic, Amarillo, and Centennial hops for a fruity, cloudy, and springtime indulgence.

Saison Blanc is a dry-hopped saison the color of sunshine. White wine notes sparkle with enthusiasm and lead you into softly tart flavors of lemon and yuzu.

(Look for our kolsch, hefeweizen, and 16oz cans of Crux Farmhouse coming soon!)

Come by our tasting room to try all three and rejoice in the honorable spring sunshine.

Introducing: Our First Whiskey!

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Since the very beginning, we have defined ourselves as a fermentation project, as our name suggests. Venturing beyond beer has always been in our DNA. And with this first whiskey offering, we are fulfilling a dream that’s been there from the start. 

This straight bourbon whiskey is the latest chapter in our quest of fermented perfection. In partnership with Pursuit Distilling Co., we’ve crafted a unique whiskey inspired by the best bourbons, ryes, and single malts from around the world. 

It begins with a meticulously crafted wash – customized by our Master Brewer, Larry Sidor to capture all of the very best flavors, textures, and aromas possible for a truly unique whiskey. Pursuit Distilling Co. took the wash and distilled it with innovative precision before aging it over two years in charred new American oak barrels. 

Pursuit Crux Bottling 3 scaled

“It has been a dream collaboration to work with Larry and the Crux team in creating and developing a unique mash bill that truly will pave the way for the future of spirit innovation. It’s collaborations like this that keep things exciting and fresh for us at Pursuit.” – Sam Agnew and Ty Teeple, Pursuit Distilling Co. Co-Founders.

Pursuit Crux Bottling 15 scaled

This 100 proof, straight bourbon whiskey rebels against convention and delivers undeniable depth and complexity. The result is layered and distinct, featuring black cherry and vanilla aromas with chocolate and orange spice on the palette. In other words, this is the bourbon we want to drink. 

“This collaboration has been nothing short of inspirational. Sam and Ty have embraced the concept from the start to develop a whiskey that defies the norm with layers and layers of intrigue.” – Larry Sidor.

Like beer, whiskey is full of possibilities. So, join us in raising a glass and enjoying this inaugural moment. 

Cheers. 

Don’t worry, another batch is already in the works. 

Bottles of this “Very Small Batch” whiskey will be available at Pursuit Distilling Co.’s tasting room in Enumclaw, Washington and select liquor stores in Bend, Oregon. We will be serving it neat and on the rocks at our tasting room starting Friday, February 18th. 

What is Fermentation?

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Larry Sidor, our founder, CEO, and Master Brewer sat down with Logan Hendrickson from Beer Without a Buzz podcast to talk all things Non-Alcoholic beer. They chat about failure, fermentation, and redemption. 

“We’re about innovation and exploring areas that most people don’t go,”  says Larry.

Listen here: 

Tough Love: A Love Story 

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“Four months after Crux opened, we brewed Tough Love.” We sat down and talked with our co-founder and Master Brewer, Larry Sidor, as he remembers, “It took guts since we didn’t have much in the bank. It had to work.”

What makes Tough Love special?

Domestic light beer has no soul. It’s one-dimensional. Ahem, the Champagne of Beer? We’re talking about you. It’s all about sales and bottom lines and marketing, and agenda. But, Tough Love, ah, Tough Love has a soul. It has a heartbeat. You can taste the labor, the energy, the effort. You can see it swirling in your glass. It’s an exploration; it will take you on a journey. Get in. Let’s go. Larry says it’s hard to describe in one word, but that one word is Love.

Labor of Love

Nine years ago, when we only had our brewpub location, we made our barrel-aged imperial stout on our small German brewing equipment. “Which is great for brewing our Pilz, an 11 Plato* beer, however, not ideal for a 25 Plato, big beer,” Larry grins. “Everything took longer to make. It took three times the amount of time just to get through the brewhouse. It took five hours to strain the lauter tun because it’s so thick; I mean, this is not for the newbie brewer. In the beginning, it was an absolute sh*t show.” Larry laughs, “It was!” He confirms. But we did it anyway because we loved every minute of it, hence the name, Tough Love.

IMG 0280

Barrel-Aged

Next, the beer goes into barrels for about six months to a year. “They’re new American charred oak from single-use bourbon barrels. You can use the barrels many times, but only if they’re ‘good barrels.’” Larry lights up when talking about good barrels, “those babies can be used over and over. They’re fantastic. Then you can get a bad barrel”, he shakes his head, “bad barrels are one and done.” This is when a brewer becomes a winemaker, “we’re always calibrating.”

Calibrating indeed, we experimented a lot with the vanilla bean we add to the beer to ensure we achieve the best flavor. So we played around with three different regions: Mexican vanilla was too earthy, Tahitian vanilla was too bland, and then Madagascar (chef’s kiss), well, that one was just right. It blew the other two right out of the water.

We are working with African vanilla bean right now, and it’s showing potential. So that’s something to look forward to, possibly in future stouts.

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What is the preferred way to age and store bottles of Tough Love?

Ideally, once you bring it home, you can age it six months to a year (or longer) in a dark, cool place (think 45-degree fridge with no light, or a 60-degree basement for six months). If you store it in a hot sunny window, your beer is going to be garbage the next day.

Larry says, “You have to remember, beer is bread. If you store it poorly, don’t expect to have a good product. Here’s how I like to think about it,” he goes on, “a yellow fizzy light beer is a AAA battery. It discharges quickly. Which is to say, it oxidizes fast, don’t expect it to last very long after it gets bottled. It’s a four on the Plato scale. A Crux Pilz is like a DD battery, it is 11 on the Plato scale. A Cast Out is like a 15. And then there’s Tough Love. It’s like a 36-volt marine battery. You could power a boat with it. It has maximum potential and a high Plato. It will last for a long time, under the right conditions.”

What should you pair with Tough Love?

Tough Love is excellent next to a charcuterie board, with aged cheeses and meats, dark chocolates, and dried fruit. It also pairs well with a smoked turkey leg or a big bowl of spicy jambalaya. Don’t even think about pairing it with a light fish or salmon or crab; it will overpower your meal. It’s best when it compliments what you are eating, not dominates.

Larry’s ideal way to enjoy Tough Love:

The night before, rub down some baby back ribs and get them ready for the smoker in the morning. At 7:00 am, fire up your Traeger and smoke your ribs for seven hours.

Then pour yourself a glass of Tough Love, and enjoy… preferably outside, as the sun sets.

Ahh, it tastes like chocolate, roasted malt, cherry, vanilla, and, most importantly, Love.

*Plato is the ratio of fermentable sugars to water

The Fantastic Five: Our Flagship IPAs

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We just love a good IPA. Hello! That’s why we have so many! We’re always in pursuit of new flavors and charismatic hop combinations. In addition to tasting room exclusives and seasonal IPAs, we have five year-round IPAs that are always available. Find them in the refrigerator at our tasting room or local grocery store. And if you ever find yourself standing in the beer aisle of your favorite local market and can’t decide which IPA to take home, don’t fret; we made this comparison guide just for you!

 

Cast Out

Crux Fermentation Project Cast Out IPA can

  • What’s in a Name: Cast Out (originally named Outcast) was given this moniker because of a fantastic hop opportunity. We were one of the few brewers that had access to Galaxy hops from Tasmania, Australia, a country famously populated by England’s cast-out convicts.
  • Hop: Galaxy
  • Tasting Notes: grapefruit and citrus with a steady malt character
  • 7.6% ABV / 60 IBU
  • Final Thoughts: Unique yet balanced flavor

Gimme Mo

Crux Fermentation Project Gimmie Mo IPA Can

  • What’s in a Name: Gimme Mo is a nod to the Mosaic hop featured in this brew.
  • Hops: Citra and Mosaic
  • Tasting Notes: Melon, berries, and pine, mellow on the bitterness and hoppiness
  • 6.2% ABV / 50 IBU
  • Final Thoughts: complex and silky smooth

Bubble Wrap

Crux Fermentation Project Bubble Wrap Hazy IPA Can

  • What’s in a Name: Bubble Wrap is fun to pop, just like our beer; it’s effervescent, approachable, and gratifying.
  • Hops: Mosaic, Galaxy, and Citra
  • Tasting Notes: flaky oats and wheat that drinks clean, tropical, and refreshing
  • 6.2% ABV / 30 IBU
  • Final Thoughts: Mellow bitterness bursting with extra juiciness. It’s the first hazy we ever brewed and canned

Crux IPA

Crux Fermentation Project Crux IPA Can

  • What’s in a Name: Boom —Crux IPA— it says it all
  • Hops: CTZ, with a touch of Galaxy, Mosaic, and Comet
  • Tasting Notes: Melon, ripe fruit and citrus
  • 5.8% ABV / 50 IBU
  • Final Thoughts: refreshing, everyday, straightforward drinker with a clean finish

Solar Sailor

solarsailor

  • What’s in a Name: Not to let our nerd show too much… but, we named this after the space odysseys, Star Wars & TRON because of all the space-themed hops we used.
  • Hops: Comet, Strata, and Galaxy
  • Tasting Notes: slightly bitter with juicy aromas
  • 6.2% ABV / IBU 50
  • Final Thoughts: our latest and most spacey IPA

This list represents our core, year-round, 12 oz can IPA offerings. We also have many more IPAs on tap, in cans, and coming your way.

Ahem, speaking of which, currently we have:

  • Strange Behavior
  • Party of Clowns
  • The Velvet Underpants
  • Krystal Juice 

Cheers!

Take a Ride on the Gypsy Coolship

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Coolship caravan

I first heard about the Gypsy Coolship project a couple years back when Crux announced the original release. Did I have a clue what they were doing? Absolutely not. Not surprisingly though, I loved that first release and had to learn more about what exactly the Gypsy Coolship project is.

Much to my chagrin, it wasn’t going to be something I could ride around in and drink delicious Crux brews. My disappointment quickly turned to joy when that first grisette (a wonderfully crisp, light and underappreciated beer style) hit my lips. What the project actually turned out to be is a very “Crux” version of a traditional brewing style that has been modernized and is still being used by a handful of more enthusiastic brewers.

Coolship DDRanch Brewers

So what is a coolship? The VERY simple version is that it’s an open fermentation vessel where natural yeast and bacteria help create spontaneous fermentation. It’s basically the exact same process as all the other beers we drink but it introduces unique flavors and challenges. It didn’t start out as a fun experimental project though, it was used out of necessity. Our current brewing process and equipment allows brewers to cool brews down in a controlled environment thanks to modern refrigeration. When beer was first being brewed there was no such thing as refrigeration. The solution was to cool beer outside in an open tank that was very wide and shallow, creating more surface space and allowing it to cool down faster. This was the purpose of the original coolship (back then it was a koelschip).

The current coolship process is generally done indoors, in a more controlled environment, to make beers replicable. As you can imagine, there are a significant number of variables that come into play when leaving a beer outside overnight. So when Larry (owner, master brewer, and fermentation aficionado) decided he wanted to try his hand at a coolship he figured they should really lean into the “project” part of the name Crux Fermentation Project.

coolship Larry Metolius

When I asked Larry why he put his first coolship on wheels and decided to make beer outside, the answer was simple. He wanted to harvest natural flavors and use those to allow the beer to change. Their goal is to dial in a recipe and get to the point where the main variable is Mother Nature.

With that in mind, Larry and his team set off creating their first Gypsy Coolship brew. Number one was that wonderful grisette I mentioned earlier. They kept this one close to home and left the ship on the lawn right outside the pub, choosing to keep it close just in case they ran into any issues. Fortunately for our taste buds, nothing went wrong and the beer came out beautiful!

Coolship Cam DDRanch

Round two got the ship out on the road for the first time, finally earning the gypsy moniker. Teaming up with the Deschutes Land Trust allowed this experiment to take place in the Metolius Preserve. Spending an entire night out under the trees really had an effect on the flavor profile of the brew. It didn’t take much asking to find out that Larry has a hard time not adding a little extra nature… This one features a “dry hop” process consisting of fir tips, flowers and other forest flavors.

Number three got the team out of the forest and onto a farm, this time partnering with the folks at DD Ranch in Terrebonne. With Smith Rock watching over it, this brew also spent a full night out in the fields. Oh but they weren’t done there! After its one night out this beer took a 12 month nap in oak barrels. The final product gave us citrus, pear and just enough funk to make you think about the brewing process.

Gypsy Coolship 4 Drone

The fourth, and current, in the coolship line was again brewed in partnership with the Deschutes Land Trust. This time the crew ended up at Camp Polk Meadow Preserve just outside of Sisters. It was just recently brewed and put into barrels so we should see it come available in a little under a year.

I know you’re ready to run out and find one of these beers, but wait! Once you do have one of these bottles in your hand you’ll need to pay close attention to the fascinating and very impressive artwork. Each of these releases has a unique story and they are all told through the work of local artist Sweet Pea Cole.

3 bottle photo

A graphic and creative artist, Sweet Pea has been in the Northwest since the mid 90’s and is very familiar with our unique culture and lifestyle. She had been working on an idea involving a “landlocked sailor” before the crew at Crux even started the Gypsy Coolship project. Once Sweet Pea heard about it she felt the sailor was the perfect representation of the Gypsy Coolship and Crux agreed.

Sweet Pea has now designed all the label art for the project. When you look at the artwork you’ll see some constants no matter which release you have. The main part is the coolship itself with the captain (Larry) manning the helm. His muck boots and waders are a subtle nod to being both brewer and captain. Of course every bottle can’t be the same! Each one offers a unique perspective on the location of the brew. While enjoying a glass see if you can find all the specific characters and distinctions that made that beer so special. The stories behind each character are targeted to the location where the coolship was for the brew, see if you can make the connections!

The Gypsy Coolship is really just another feather in the cap of Crux Fermentation Project. Few people seem to recognize that Crux isn’t just Crux Brewing; it’s really all in the full name, Crux Fermentation Project. There is so much more to this crew than making incredible beers. Everything they do pushes the envelope of fermentation sciences just a little farther. Whether it’s making their own wines or cider, pickles, coolship brews and so much more, Crux always delivers. The Gypsy Coolship project is the most recent example of what Crux is willing to do. This is what Crux Fermentation Project is all about.

To close, I want to leave you with some inspiration directly from the man, the captain of the ship, Larry. I asked him: “If you could tell people one thing about the Gyspsy Coolship, what would it be?” His response says it all:

“Open your mind to what Mother Nature can brew.”

 

The Wizard of the NW Beer Industry

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Congrats to Beerlandia for their The North American Guild of Beer Writers award. One of their episodes from last year featured our founder and master brewer, Larry Sidor. Give it a listen to learn why some consider him the “Godfather” of the Northwest Beer Industry.