Crux Fermentation Project - Vacations in a Glass

Crux Fermentation Project

Founded by Larry Sidor, Dave Wilson and Paul Evers, Crux Fermentation Project opened on 30 June 2012 in Bend, Oregon. Located in a renovated AAMCO Transmission shop, the team retrofitted the space with a ten hectoliter Japanese brewhouse and tasting room. Since that time Crux Fermentation Project has expanded and opened an additional production brewery on the north side of Bend.

The bulk of Crux Fermentation’s original brewing equipment came from a defunct Japanese brewpub. Owner/Brewmaster Larry Sidor spent months beneath the brewdeck working with plumbers and welders.

Crux Brewmaster Larry Sidor and Head Brewer Cam O’Connor employ a diversity of brewing methods to create a regularly changing menu of artisanal beers. Larry Sidor was brewmaster at Deschutes Brewery for 8 years prior to establishing Crux Fermentation. Cam O’Connor began his brewing career at Sierra Nevada Brewing Company in Chico, California. After completing the Master Brewer Program at University of California–Davis, Cam spent the next ten years brewing for Deschutes Brewery with part of that time spent as Larry’s protégé. Cam joined Crux Fermentation in December 2014.

Crux Fermentation Project focuses on non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops. About 26 unique brews are available at any time.

Crux Fermentation features frequently rotating beers.

Crux Fermentation Project’s beautiful site provides indoor and outdoor seating. The interior, furnishings and fixtures at Crux are mostly reclaimed or recycled, paying homage to the building’s industrial history. Although the menu is limited, the food is excellent.

Crux Fermentation offers great mountain and sunset views.

My wife and I visited Crux Fermentation Project in 2014. Beer writer Jon Abernathy (The Brew Site) and his wife Sherri joined us.

During our visit, I sampled 6 beers and one of my favorites was the Peated Scotch Ale (8.5% ABV / 40 IBU). This beer poured a clear dark amber color with tan foam that left a classic “Brussels Lace” on the side of the glass. Thick aromas of toasted malt and caramel prevailed. The Peated Scotch Ale was full-bodied with mild carbonation. The beer had delicious flavors of sweet caramel malt with hints of fruit followed by light peat in the background.