Erik Frank

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What’s your current position at your brewery, and how did you get started in the craft brewing industry?

My current position is marketing communications specialist at Deschutes Brewery in Bend, Ore. I get to write, talk, and teach about beer. I am a beer culture cultivator. My odyssey began over a decade ago as a server at a brewpub called Church Brew Works in Pittsburgh, Pa. The brewhouse was situated on the altar of a totally restored 100-year-old Catholic church. It was gorgeous, and the beer, made by Bryan Pearson, was exceptional!

What’s new at Deschutes?

What isn’t new?! We have begun a long-awaited expansion project—the addition of five 1,000 bbl fermenters to the brewery, online in June 2012. We have just revamped our entire bottle line. We rolled out new mainline packaging, as well as releasing our first-ever collaboration brew with Boulevard Brewing, called Conflux #2. No rest for the weary!

What’s the best part of being a part of the craft brewing community?

The community of amazing, passionate people I get to work with every day, everywhere.

What do you like to do in your time away from the brewery?

Hiking, hot springing, spending time with my dog and my girlfriend, traveling, exploring….

What’s your favorite food and beer pairing?

Chocolate and Black Butte Porter or spicy Mexican with Red Chair NWPA. I can’t decide…

What’s your biggest accomplishment unrelated to your job?

Eagle Scout.

What’s your favorite beer that your brewery does not produce?

Odell IPA.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

I was in McCall, Idaho one snowy night and walked into a restaurant called The Mill. The beer list was short but sweet!  It possessed many charms, including a massive wood fireplace and antler chandeliers. The truly amazing part was on the walls and in the rafters. This place boasts the largest tap handle collection in America!  It was like walking into history—of beer in America. Incredible!

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