The Victorian Café at the top of the Main Street of Bend posits itself as offering a brunch worth waiting for. Thankfully today being a weekday we manage to skip that part of the process even though it’s well after 10am by the time we arrive. Clad in red painted timber, iron chairs and tables spread out in front and to the side under the looming sequoia trees. Upon seating us outside, our server hands us the menu cards. ‘Can I tempt you folks in one of our famous 23 ounce Bloody Marys? Comes with charbroiled prawn, Andouille sausage, pepper jack, olive, and pepperoncini skewer. Double shot of house-infused pepper vodka too.’
‘Ah, no thanks. I’m driving shortly.’ Steve shakes his head.’Just coffee for me.’
‘And for you ma’am? A mimosa or Irish coffee perhaps.’
‘Ummm. I’d love an orange juice – no ice – and some English breakfast tea with milk on the side.’ I’m getting better at ordering in America.
‘So that’s coffee, a juice and a tea.’
Around us groups of mostly young adults chat and pick casually at their meals. No one is in a rush to be anywhere. Drinks delivered and meals ordered.
Biscuits with sausage gravy and easy over medium eggs (soft yolks with cooked whites) for Steve. Hobo potatoes for me. Hobo potatoes as I discover are crispy potato chunks with diced capsicums, red onions, tomatoes, mushrooms topped with American cheese (an industrial style all of its own) and spring onions.
The server swings past multiple times filling the stout coffee mug which rarely leaves Steve’s hand.
‘So from here I was thinking we would head over to south west Bend to a place called Crux. Over twenty beers on tap on the tasting room. We may have to stay longer in Bend.’
‘That’s assuming we ever get our breakfasts and get out of here,’ I add. ‘Funny how you can never find a waiter when you want one.’
When I do track down a waiter, she apologises repeatedly. Moments later a mimosa is delivered to our table as an apology by the manager. The flaccid tea sits cold and I sip on the mimosa as a head start my day’s alcohol consumption. Feeling a little buzzed by the time our meals arrive, I can’t be bothered mentioning that I order my dish without the scrambled eggs. I do my best to eat around them.
Another thing I’ve added to my list of life in the United States of America is that alcohol at breakfast is completely acceptable. I’m not pointing the finger at anyone here; I happily admit to consuming alcohol prior to noon. Iced tea with bourbon to go with my smoked meats and salad at 11am would prove to be the perfect beverage choice a few days later. A bloody Mary (vodka, tomato juice and more) and breakfast taco in Los Angeles. My mimosa (sparkling wine mixed with orange juice) to accompany this morning’s breakfast.
I can’t say it is something I often see in Australia. In general, I see more spirits consumed in America. Cocktails are offered at all times of day and up-sized for a only a dollar more. I’m wondering about Prohibition’s influence of how alcohol has taken hold in American culture. Distilled spirits, as opposed to beer or wine, would have been easier to conceal and transport from legal authorities at that time. It makes sense.
Prohibition had other effects on American society including loss of tax revenue and increase of organised crime but also not insignificantly, a loss of wine-making knowledge and skills. I blame this for my exasperating efforts to track down affordable, drinkable American wines. Having spent too many years working in one of Australia’s premier wine regions, the yellow, oaky and sweet American wine is almost enough to turn me to beer. Luckily, a chance meeting with a San Francisco restaurant manager leads to a Californian wine masterclass and hope is redeemed.
Breakfast completed, we manoeuvre our way past oversized pick-up trucks and SUVs. Ten minutes later we are driving in circles in an industrial estate, Steve hell-bent on tracking down the first of today’s breweries. At the edge of an ill-signed industrial estate, we find Crux Fermentation Project in the home of a former transmission shop bound by the railway and an aqueduct.
Reclaimed fixtures and furnishings pay homage to the building’s history. Sitting at one of the communal bar tables mashing tanks, fermenting vessels and ageing casks surround.
‘Imagine a set up like this at home.’
‘Do you mean in Australia generally or actually in our home?’ I question, unsure if I want to know the answer.
‘A little bit of column A. A little bit of column B.’
The extensive beer tap list is outlined on a photocopied sheet on the table in front of us. Lagers, ales and all the way through to dark beers. There is even a couple of ciders and kombucha on tap. These guys are more than a fermentation project in name only.