PHILOMATH, Ore. — Nectar Creek’s new facility in Philomath, OR is open for business. The new building is situated on the western edge of the City of Philomath, 10 minutes west of Corvallis, Oregon, greeting travelers headed to and coming from the coast on HWY 20/HWY 34. The space boasts a tap room offering lunch and dinner opening at 11 AM six days a week, and closed on Mondays. The new facility includes a 5,000-square foot production space, a 1,500-square foot tap room, and a 2,000-square foot patio that looks out towards the coast range.
Nectar Creek, founded by two brothers in 2012, has become a leader and a contributor to the resurgence of the mead category in the Pacific Northwest with their Session Meads – a style of mead that focuses on approachability, quality, and locally sourced honey and ingredients. Nectar Creek session meads are light, dry, refreshing, and naturally gluten-free.
“Being able to welcome people into our facility allows us to share our company’s values, like how we source our ingredients. It also presents an opportunity to educate folks on the exciting diversity within the category of mead,” said Nick Lorenz, Sales and Marketing Director, co-founder of Nectar Creek, and now the taproom manager. The tap room features 24 taps, most taps pouring a variety of year-round, seasonal, and specialty meads, including sours and barrel-aged meads, and special tap room only releases. They also feature guest taps of local beers, ciders, and wines. Bottles, cans and growlers are available for Nectar Creek mead to go. “We’re offering 60 spots in our Mug Club which is filling up fast. It’s great to see so much support pouring in the doors already”, said Lorenz.
Nectar Creek’s kitchen team and menu are led by Chef Tony Melton. “We wanted to create a menu that showcased local products. We feature high end sandwiches, salads and charcuterie boards that feature local meats and house pickled vegetables.” Menu items like the Mary’s Peak Caesar salad with house smoked salmon pair well with our gluten-free mead. In fact, you’ll find our meads infused in several of our menu items, such as the Kickin’ Ginger chicken or the house vinaigrette. We strive to source our ingredients as local and fresh as possible, getting pork from Carlton Farms, baked goods from Big River Breads and Gathering Together Farms, and local wild mushrooms. The Nectar Creek taproom is family-friendly and the outdoor patio is dog friendly.
With the opening of Nectar Creek’s new tap room, they have more than doubled their team size now employing 20 people. “We’re so grateful for the demand and growth of our product that we can now offer a place for people to come to our home and enjoy the large variety of meads we have to offer,” said Phillip Lorenz, General Manager and co-founder of Nectar Creek.
With the facility’s 5,000 square foot production space, a tremendous upgrade from their previous 429 square foot space, the production team to is not only able to work more efficiently but they now have lots of space for special projects. Lorenz explains that choosing Philomath as their new home has allowed them to create a space with lots of room for expansion, where they can keep growing, in a great location within a wonderful community. “The City of Philomath has welcomed us into the community and we look forward to returning the favor by creating a family-friendly gathering place with great food and drink.
About Nectar Creek:
Founded in 2012, Nectar Creek makes session meads using raw and unfiltered honey sourced directly from sustainable beekeepers. Their offerings include a wide variety of dry, carbonated session meads. Nectar Creek has nearly doubled production every year the company has been in business in order to meet demand. They currently distribute their mead to ten states including; Oregon, Washington, California, Idaho, Minnesota, Georgia, North Carolina, South Carolina, Massachusetts & Rhode Island. To learn more about the company and track their progress pick up a bottle or 4-pack of cans off the shelf, visit NectarCreek.com, follow them on social media, or stop by their new tap room.