Speer and Creyf both started out as computer science majors but completed their degrees in fermentation science at Oregon State University — a hands-on applied science program that focuses on the use of microorganisms to create fermented drinks like wine and beer as well as foods like cheese, yogurt, pickles and bread.
Speer interned at New Glarus Brewery in New Glarus, Wis., while he was a computer science major to oversee automation, but found himself drawn to brewing.
“I’m a big chemistry nerd, so I was interested in the high end lab equipment. I really liked the deep dive into science aspect of the brewery,” said Speer.
Creyf, his friend and now fellow brewer, had switched from computer science to the fermentation science program. Speer later followed. Speer interned at Buoy Beer Co. in Astoria, Ore., and is still working there while brewing at Camas Brewing Co.
Speer described their brewing style as beer made by beer lovers who focus on being authentic to the traditional styles.
“Milkshake IPAs and pastry style beers don’t really interest us,” he said. The standard Northwest IPA is on tap, but the brewery offers brews that aren’t as common, such as their Coffee Nitro Stout made with coffee from Camas roaster Hidden River Roasters and a traditional nutty-brown ale with roasted walnuts called Sussy Baka brown ale.
“We want to make easy drinking beers that are good with pizza. The kind that you can drink a couple beers and still get off the stool,” said Strocko. They also offer beach-friendly sips like pilsners and blonde ales that they sell at the Camas taproom and their coastside business, Frontager’s Pizza.
Camas Slices and Camas Brewing Co. are separate businesses. The pizza restaurant fronts on Main Street. Around the corner is a taproom with 12 taps. Eight of the taps flow with beer from Camas Brewing Co., the rest are guest brews and cider. Pizza from Camas Slices can be ordered in the taproom and beer from the brewery is available at the pizza restaurant.
The taproom is currently open Wednesday through Sunday, 3-9 p.m., but hours will expand as the business grows.