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Equipment and Personnel | Visiting Our Brewhouse

[Picture of Brewmaster Tony Gomes and ourbrewers and cellarmen]

Brewmaster Tony Gomes
and Saxer’s brewers and cellarmen

Brewmaster Tony Gomes, Munich’s Doesmens Brewing Academy; Paulaner
Employees 27
Brewhouse 30-Barrel Kettles
23 Lagering Tanks
90-145 Barrels each

Capacity 30,000 Barrels
Cooperage Exclusively Sankey Kegs
Bottling 1,200 cases per day

[Picture of Saxer staff inside brewhouse]

Saxer’s staff around the only authentic Bavarian two-step decoction brewhousein the Northwest

Visiting Our Brewhouse

Our brewhouse is available for tours Thursdays and Fridays from 3 pm to 5 pm;private tours are available by special arrangement, as are tastings and specialevents. Please call or write us to make arrangements; we’d love to hear fromyou.

Saxer Brewing, Inc.

5875 Lakeview Blvd.
Lake Oswego, OR 97035
Office: (503) 699-9524
Fax: (503) 669-9527

Oregon's BestMicrobrewed Lagers

]


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Tony Gomes is a graduate of Doemens Brewing Academy in Munich, Germany, one ofthe most prestigious brewing academies in the world. He is also the only Americanbrewmaster to have won three consecutive gold medals at the Great American BeerFestival?;.

Tony Gomes completed a 3-year apprenticeship in Germany under accomplishedbrewmasters at Burgerbrau Augsburg, Paulaner Munchen and Gebler MaltingAugsburg-Munchen. During this program Tony alternated between 3 months ofclassroom instruction, learning the theoretical aspects of quality beer makingand 3 months of practical application working in the brewery learning brewing,fermentation, filtration and bottling. After completing his apprenticeship, Tonyjoined Burgerbrau Augsburg as a professional brewer.

At Burgerbrau Tony, working with Braumeister Paul Riess, implemented a lacticacid fermentation system for mash acidification that further improved quality andefficiency in the Burgerbrau brewery.

Tony went on to further study at Doemens Brewing Academy, where he completed 2full years of additional training and earned a degree in Brewing, Beverage andMalting Science and the titles: Industrie – Braumeister from the Bavarian BrewingIndustry Chamber, IHK Handwerks – Braumeister from the Brewing Handwerkskammer(HWK) state of Bavaria.

Gomes is a member of Bund der Doemensianer, MBAA, and ASBC.

Tony was attracted by Saxer Brewing Company’s decoction brewhouse and commitment tomaking quality lagers. Since joining Saxer, Tony has created Lemon Lager which has won People’s Choice awards at beer festivals fromcoast to coast. Tony is the only brewmaster in America to have won three consecutive gold medals at the Great AmericanBeer Festival?;, 1994, 1995, 1996:

1996 Bock Category, Three-Finger JackFrost Dopplebock
1995 Oktoberfest Category, Three-Finger Jack Amber
1994 Dark Lager Category, Three-Finger Jack Hefedunkel

Oregon's BestMicrobrewed Lagers

]


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The Great American Beer Festival?;




1996 Bock Category
1995 Oktoberfest Category
1994 Dark Lager Category

Saxer. The only microbrewery in the USA to win three consecutive gold medals in’94, ’95 and ’96 at the nation’s most competitive event.

At The Great American Beer Festival?;, 67 experts judge over 1400 beersfrom 365 breweries to award gold, silver and bronze for best of class. SaxerThree-Finger Jack beers have been awarded gold in three different styles. Askfor Saxer Three-Finger Jack at your grocery store, favorite bar or restaurant.

Oregon's Best Microbrewed Lagers

]


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Equipment and Personnel | Visiting Our Brewhouse

[Picture of Brewmaster Tony Gomes and ourbrewers and cellarmen]

Brewmaster Tony Gomes
and Saxer’s brewers and cellarmen

Brewmaster Tony Gomes, Munich’s Doesmens Brewing Academy; Paulaner
Employees 27
Brewhouse 30-Barrel Kettles
23 Lagering Tanks
90-145 Barrels each

Capacity 30,000 Barrels
Cooperage Exclusively Sankey Kegs
Bottling 1,200 cases per day

[Picture of Saxer staff inside brewhouse]

Saxer’s staff around the only authentic Bavarian two-step decoction brewhousein the Northwest

Visiting Our Brewhouse

Our brewhouse is available for tours Thursdays and Fridays from 3 pm to 5 pm;private tours are available by special arrangement, as are tastings and specialevents. Please call or write us to make arrangements; we’d love to hear fromyou.

Saxer Brewing, Inc.

5875 Lakeview Blvd.
Lake Oswego, OR 97035
Office: (503) 699-9524
Fax: (503) 669-9527

Oregon's BestMicrobrewed Lagers

]


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1995 Gold Medal, Great American Beer Festival?;, MarzenOctoberfest

Oregon's Best Microbrewed Lagers

A true Octoberfest Marzen beer with a pleasant malt sweetness, and a subtle hopfinish. It makes a fine complement for steaks chops, and ribs.

Malted Barley
Hops
Color / SRM #
Original Gravity
Bitterness Units
Calories / 12 0z.
Alcohol Content
Imported 2-row Caramel, Munich and Pale Malts A blend of traditional German Hersbrucker, and Czechoslovakian Saaz True Amber
18 SRM
12.8 Plato 28 167 Medium

]


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Smoother. Perfectly-Balanced. Naturally Carbonated.

[impressive picture of lagering tanks]

There are two classes of beer, ales and lagers. While there are many fineales, Saxer is Oregon’s only microbrewer dedicated exclusively to lagers.What’s the difference?

Ales are easier to make. Most are made in about 7-to-10 days. They are madewith top-fermenting yeast, at warmer temperatures. Many ales are brewed to accentbitterness. Because of the quick brewing cycle, most ales are artificiallycarbonated by CO2 gas just before bottling.

Lagers at Saxer Brewing takes 30 to 60 days to make. We use bottom-fermentingyeast, and cold-condition the beer down to 32-degrees. The benefits of lageringare a balance and smoothness unmatched by most ales. You taste the crisp flavorof the hops in perfect balance with the rich character of the barley malts. And,the longer aging process allows time to carbonate the beer naturally.

[our brewermaster shown atwork with the large copper decoction kettles]Saxer is the only microbrewery in the Northwest with an authentic Bavariantwo-step decoction brew-house, shown right. Decoction releasesfermentable sugars in the malt in the most flavorful way.

We brew in small batches, 30 barrels at a time. During brewing, our brewmaster constantly monitors the temperature in thekettles, as well as over 100 different parameters throughout the process. As inages past, he weighs and pitches the hops into the brew kettle by hand. As thebeer lagers, each tank is checked daily for flavor, color and naturalcarbonation; you can see our lagering tanks in the top picture. Our brewers andcellarmen insure that each hand-crafted batch is true to its heritage and adelight to your palate.


Oregon's BestMicrobrewed Lagers
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