Alcoholic beverages in Oregon
The U.S. state of Oregon has an extensive history of laws regulating the sale and consumption of alcoholic beverages, dating back to 1844.
That same year, 11% of beer sold in Oregon was brewed in-state, the highest figure in the United States.
The modern era of Oregon wine began in 1961, and the industry cemented its reputation in 1975 by winning a French award.
Portland hosts North America's largest beerfest, and Oregon has produced a number of national and international award winning beers.
This was during a national spirits trend where manufacturers introduced new products and advertising aimed at young drinkers.
In the 1880s, Ernest Reuter garnered a reputation for his Klevner wines, grown in the Willamette Valley, west of Forest Grove.
[7] Oregon's modern wine industry dates to 1961 when Hillcrest Vineyard in Roseburg began planting Riesling and small amounts of other grapes.
He died in 1904, but the company continued to do well, making it through prohibition by brewing soft drinks and merging with Arnold Blitz, a local competitor.
Dodge explained that "there's been a recent shift from beer, and to some degree wine, to distilled spirits as the alcohol of choice.
[18] From 1845 to 1915, various local laws governing alcohol were passed: in 1908, Portland Councilman George Cellars restricted establishments that could serve alcohol to restaurants greater than 400 square feet (37 m2) and when a meal was ordered, which caused saloons to simply change their name.
Councilman Rushlight amended it to 300 square feet (28 m2) and required a food purchase but not a full meal, but this was vetoed by Mayor Harry Lane.
[18][20] Accompanying legislation banning liquor advertising in the state resulted in at least some out-of-state newspapers cancelling subscriptions in Oregon.
[21] Liquor was imported into Oregon on the Southern Pacific Railroad from other West Coast states.
[18] The Oregon Legislative Assembly held a special session and the OLCC was created days after the repeal of national prohibition.
The OLCC's mission is "to effectively regulate the sale, distribution, and responsible use of alcoholic beverages in order to protect Oregon's public health, safety and community livability.
The bill gave regulatory power to the OLCC over hotels, restaurants and private clubs where liquor was served.
[23] Five more types of licenses were created in the 1950s, dealing with liquor-by-the-drink operations, industry agents, salesmen, out-of-state manufacturers of malt beverages, and conventions, group meetings, etc.
In the 1970s, the OLCC began enforcing the Oregon Bottle Bill and wines of up to 20% alcohol became allowed with certain licenses.
The 1990s saw a flurry of laws passed governing the OLCC's oversight of the newly numerous Oregon wineries and microbreweries.
[18] House Bill 4028–passed in 2002–allowed liquor stores to operate on Sunday; they had previously been restricted to six days a week.
About 20 scientists and 60 people, mostly at OHSU,[32] are investigating science organized around ten components:[33] Additional themes and focuses include: The center has trained medical students in alcohol-related issues for more than 30 years[32] and has published more than 380 papers and articles since 1996.
