Boneyard Beer

Bend's heavy-metal brewing legend, famous for the peerless RPM IPA and uncompromisingly hop-forward, aromatic beers.

Boneyard Beer began in May 2010 inside a dusty, former auto shop on a dead-end street in Bend's historical district. Founded by Tony Lawrence alongside Clay and Melodee Storey, the brewery earned its name from the literal "boneyard" of discarded, second-hand equipment Lawrence had amassed over years of working in the industry. Rather than buying a shiny, off-the-shelf system, Lawrence salvaged and reassembled hydrators, strainers, valves, and tanks retired from 13 different breweries across the country. The distinctive logo, featuring a skull and crossbone-wrenches, is a direct nod to this hands-on fabrication and custom welding. Lawrence, who got his start in craft beer in 1988 washing dishes at Deschutes Brewery before learning the ropes under founding brewmaster John Harris, channeled this resourceful spirit into creating clean, balanced, and unapologetically hop-forward ales that quickly redefined the Pacific Northwest beer scene.

The heart of the operation remains the original Tasting Room at 37 NW Lake Place, where small-batch brewing still occurs almost daily. This no-nonsense garage space lacks the polished veneer of modern taprooms, opting instead for a gritty, welcoming atmosphere where visitors can sit on the dog-friendly outdoor patio beneath seasonal hop bines. Inside, the staff might spin thrash metal like Slayer through a Marshall amplifier while pouring pints of the legendary RPM IPA. First brewed in 2010, RPM represents the pinnacle of Boneyard's brewing philosophy, which focuses on intense floral and citrus aromas rather than tongue-scraping bitterness. Originally a 7.5 percent ABV powerhouse, Lawrence dialed it back to 6.5 percent in 2013 after drawing inspiration from Firestone Walker's Union Jack, cementing its status as a cult favorite and eventually the best-selling draft IPA in the state. For those seeking even more intensity, the taproom frequently pours Hop Venom, a robust 9 percent ABV Double IPA, and the elusive Notorious Triple IPA, which packs an 11.5 percent punch.

As demand skyrocketed, Boneyard expanded its footprint in 2018 by opening the Boneyard Pub at 1955 NE Division Street, converting a boxy building that once housed the Shanghai Garden Chinese restaurant. The pub's main bar pays homage to this past incarnation, featuring dark, retro car-top upholstery that feels straight out of a vintage dive. This larger venue features a grand beer hall, a cozy private corner bar, and an expansive wrap-around patio with clear views of Pilot Butte. Boasting more than 20 taps, the pub pairs Boneyard's signature pours with a distinctive "anti-pub" menu shaped by executive chef Chris "Tap" Mitchell, who incorporated his Filipino heritage into dishes like adobo chicken and banh mi dogs alongside spicy Thai Peanut Bowls, pressed Cubano sandwiches, and polenta tots. In March 2021, the brewery entered a new chapter when Deschutes Brewery acquired Boneyard's beer brands, intellectual property, and the original Lake Place production facilities. However, the Boneyard Pub on Division Street and the non-alcoholic Elixir CBD sodas were excluded from the deal, allowing Lawrence to maintain independent ownership of the restaurant. Even with corporate backing on the production side, the original Lake Place tasting room continues to operate with its fiercely rock-and-roll soul intact, proving that great beer can indeed rise from a pile of scrap metal.

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