by Victor Panichkul, Statesman Journal
Honey, water, yeast. Three simple ingredients. Two brothers. Combine that with passion, and the result is something sublime.
The brothers, both home brewers at heart, one who also has a knack for beekeeping, have taken Willamette Valley ingredients produced by honeybees and fruit farmers and brewed up a delicious product: mead.
Phillip Lorenz and his brother Nick founded Nectar Creek in September 2012 through their own hard sweat equity in a small industrial complex in Corvallis that also launched 2 Towns Ciderhouse.
“It kind of has this special legacy to it because they’ve taken off and have been so successful,” Lorenz said.
The brothers acquired some of the equipment from 2 Towns before they moved, and, in a day or two after they moved in, the fermentation tanks were full, Lorenz said.
The brothers had always worked on farms in the Willamette Valley and had wanted to go into business together eventually. When it came time to go off to college, they headed as far away as they could from the small town that they grew up in. Nick went to the University of Vermont, and Phillip went to Hampshire College.
Full Story: Nectar Creek in Corvallis is the bee’s knees
Profile: Nectar Creek
Mead Reviews: Nectar Creek