Bone Yard Beer

Boneyard Beer was started with one goal in mind – make great beer. In 2010, Boneyard Beer was created in an old auto shop tucked away in the backstreets of Bend, Oregon’s historical district. Without any outside investors or major bank loans, Boneyard’s inception was unconventional to say the least. After decades in the brewing industry, owner Tony Lawrence built up a “boneyard” of old equipment he collected from 13 different breweries around the country. Alongside co-founders, Clay and Melodee Storey, this second-hand brewing equipment was pieced together to brew the first batch of Boneyard Beer in May 2010. As Boneyard has grown, the initial fermenters have been replaced with shiny new ones, but the original, refurbished 20-barrel system is still the one Boneyard uses for seasonal and special release beers today. With the capacity of 15,000 barrels per year it allows our Brewers to have creative minds and a lot of fun!

In 2014, Boneyard expanded to include a bigger and brighter warehouse in Northeast Bend. This facility, approximately 15,000 sq. feet, is home to production and employee offices. The facility added much needed capacity for Boneyard. In keeping with the theme, the 40 barrel brewhouse was purchased second-hand, which allows Boneyard to brew upwards of 38,000 barrels per year when at max capacity.

In July 2018, we opened our doors to Boneyard Pub. Not only can you now enjoy a full pint straight from the source, the food is delicious!
To date, we have expanded our production by adding a canning line. As of March 2020 Boneyard Beer is available in 12oz, 6-pack CANS, distributed throughout Oregon!

As we progress, the focus remains the same: clean, balanced, high quality beer.