Page 116 - Southern Oregon Magazine Fall 2022

chow | beer

plate, and soft pretzels. Mains include burgers, sandwiches, dogs, HRL stands for Honor, Respect, and Loyalty, and the mission state-
flatbreads, and salads. For dessert, you can choose from a Ghirardelli ment, crafted by Eric, supports these values.
chocolate Brownie, a Ghirardelli chocolate chip blondie, or a chocolate
chip pearl sugar waffle. Each dessert is served warm with a scoop of “It’s not a saying, or a catchphrase, or a marketing ploy. For me it’s an
vanilla bean ice cream and caramel drizzle. ethos, a way of life - personally and professionally. And while I served
proudly in the U.S. Army, these core values aren’t just a military state-
Being a bit of a burger connoisseur, I ordered the HRL Burger that ment; they span lifestyle, gender, politics, and religion. For HRL, we
comes on a toasted brioche bun with Muenster cheese, arugula, toma- believe that showing Honor, Respect, and Loyalty to everyone is the
toes, and pickles on the side. I chose two of the specialty sauces and only way for our fractured world to heal.”
dips to try with my air fried tots, the HRL (mustard, mayo, and cay-
enne) and the Frayo (Frank’s Red Hot and mayo). The burger paired The Maxwells feel it is important to focus on healthier pub fare, and
nicely with my flight of HRL brews. I am definitely going back to sam- Eric elaborates. “We wanted to create a pub menu that was a little bit
ple other menu items, particularly the soft pretzels, and flatbreads. healthier than your normal pub fare. We focus on menu items that are
There are many things on tap to enjoy. really good quality and are not deep fried. The ovens we use are direct
impingement, convection, ventless, and very high speed. They cook at
Owners Eric Maxwell and his wife Peg Blair-Maxwell had the vision 500 degrees and use a combination of forced air and direct heat. This
to create this brewery and it’s been a labor of love. When asked what is by far, healthier than deep frying and the food comes out fast, piping
inspired him, Eric shared, “I’ve been wanting to open a brewery for hot and crispy.”
as long as I can remember. I have so many great memories over a few
beers with friends, family, and especially my wife. Peg and I find our- Currently, the most popular items on the menu are flatbreads, chicken
selves seeking out breweries locally as well in our travels in order to sandwiches and the Dutch Oven Dog. The D.O.D. is a wagyu beef hot
have a few tasty beverages and some local fare.” It was created with dog served on a brioche bun, topped with chili, beer cheese, diced
great intention and attention to detail. This includes infusing their per- red onion, and accompanied by a side of tortilla chips. “This one has
sonal values into their business mission, which is something many busi- been killing it with our patrons. People love a good dog,” Eric says. He
nesses miss. They fashioned a gathering place where regulars and new adds, “My favorite menu item is a tie – the Dutch Oven Dog, and the
patrons can get together and enjoy a good brew and good food, a way Smokey Swine Flatbread. When it comes to beer, currently that would
to bring the community together. be the Pink in the Middle IPA. I’m a HUGE grapefruit fan.”

114 www.southernoregonmagazine.com | fall 2022