Dunsmuir Brewery Works celebrates first brew

Cook Leo Bradley turned wild salmon fillets on a grill just outside the bar. For the last nine months, Dunsmuir Brewery Works had build a reputation for a small but sublime menu of gourmet dishes prepared by talented chefs. This night, a new ale would be tested against the quality that patrons had come to expect from an innovative, downtown business.

Inside, co-owner David Clarno, a hobbyist brewer, moved about at a casual pace, checking orders in the kitchen, depositing cash in the till and pulling on a tap handle behind the bar.

Co-owner Aaron Greener, a 10-year brewing professional, was not present, but his spirit was. The first of his creations colored every glass lined up on the bar translucent red. Generically, it was known as an Imperial Red, but its brewers could not yet come up with an official name for it.

The original plan was to call it Pusher, in honor of their town’s legendary name. “But Pusher Imperial Red didn’t sound that good,” Clarno said with a frown. He and Greener eventually decided to leave the official christening to the public.

“We’re having a contest,” said Clarno. “We have a pitcher on the bar for people to drop their suggestions.” He said that every entry will be read, and the most appropriate will be selected.

Clarno reported that the ale was moving faster than anticipated. He said the next brew was coming up in a week, and that he had hoped this batch would last until the next was ready. But now he foresaw a gap in the near future. “We’ll be out by this weekend for sure,” he predicted.

Clarno shared his and Greener’s business plan. “We’ll be gradually adding different styles,” he said. He spoke of finding accounts locally to market the Dunsmuir Brewery Works label.

“We’ll get to the point where we will start limited bottling production,” he said. He envisioned for that the need for another building, one that would have to meet state and county regulations. He said that will be down the road.

At Dunsmuir Brewery Works last Tuesday evening, the glass was half full. The glass was half empty. The glass was entirely full, but was being tipped towards empty. The glass was nearly empty, but was refilled by one of the waitresses, who dashed out and in, from table to tap, table to tap, valiantly keeping up with the thirsty crowd that had gathered to celebrate the brewery’s first brew.

Cook Leo Bradley turned wild salmon fillets on a grill just outside the bar. For the last nine months, Dunsmuir Brewery Works had build a reputation for a small but sublime menu of gourmet dishes prepared by talented chefs. This night, a new ale would be tested against the quality that patrons had come to expect from an innovative, downtown business.

Inside, co-owner David Clarno, a hobbyist brewer, moved about at a casual pace, checking orders in the kitchen, depositing cash in the till and pulling on a tap handle behind the bar.

Co-owner Aaron Greener, a 10-year brewing professional, was not present, but his spirit was. The first of his creations colored every glass lined up on the bar translucent red. Generically, it was known as an Imperial Red, but its brewers could not yet come up with an official name for it.

The original plan was to call it Pusher, in honor of their town’s legendary name. “But Pusher Imperial Red didn’t sound that good,” Clarno said with a frown. He and Greener eventually decided to leave the official christening to the public.

“We’re having a contest,” said Clarno. “We have a pitcher on the bar for people to drop their suggestions.” He said that every entry will be read, and the most appropriate will be selected.

Clarno reported that the ale was moving faster than anticipated. He said the next brew was coming up in a week, and that he had hoped this batch would last until the next was ready. But now he foresaw a gap in the near future. “We’ll be out by this weekend for sure,” he predicted.

Clarno shared his and Greener’s business plan. “We’ll be gradually adding different styles,” he said. He spoke of finding accounts locally to market the Dunsmuir Brewery Works label.

“We’ll get to the point where we will start limited bottling production,” he said. He envisioned for that the need for another building, one that would have to meet state and county regulations. He said that will be down the road.

Speaking about the business in general, Clarno said, “I feel that the pub style has sparked a little more life into downtown Dunsmuir.” His tone carried not one hint of brag.

A more boisterous tone came from the folks lined up at the bar. Whatever it was to be called, this Ale With No Name roused a unanimous chorus. “This beer is terrible!” yelled John Kerber, deliberately absurd. “But plentiful and cold,” quipped Mark Osland.

Osland, a contractor from Paradise working out of his place north of McCloud, said that he looked forward to his trips to Dunsmuir specifically for its brewery works. He praised the selection of micro-brews on tap, as well as this first native brew just out for public consumption.

Osland also expressed enthusiasm for the quality entertainment he said he has found every time he has been up here. “I’ve caught at least 10 to 15 acts here. They’ve all been really, really good!” he exclaimed.

Local favorites Allison Scull and Victor Martin played the live music this night.

Scull sang into a microphone and strummed her guitar. Martin sat on a tall wooden stool with a saxophone laid across his lap, and accented his partner’s song with a shaker. They played with gentle complement, guitar on sax, soprano with baritone. They played into the night to a patio filled with tables, filled with people who appeared have nothing to do but enjoy themselves. Some locals checking in for the latest buzz, some old friends who had not seen each other in years, some there for the first time, all marveled at the atmosphere.

Here was community come together with food, brew and live music, merging into that magical feeling that comes when hot summer dusk fades to warm evening breeze.