By Tiah Edmunson-Morton
For the Oregon Beer Growler
Oregon native and environmental historian Dr. Peter Kopp recently returned to his home state to educate an audience about the history of a very special beer ingredient that’s the focus of his new book. “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” was the focus of the talk held at Oregon State University. Kopp’s research illustrates how the hop in Oregon offers a fascinating glimpse into the way our “sense of place” is reflected through the physical, cultural and social aspects of the industry.
While Dr. Kopp focuses heavily on the history of Willamette Valley and Pacific Northwest hop farming and culture, his book travels to ancient Sumer, visits the boom times for the hop industry along the East Coast and then delves into the years where the Willamette Valley was the hop center of the world. Also included is the birth of the Cascade variety at OSU in the early 1970s along with tales from present-day Beervana. Additionally, Kopp connects the broader global history of beer to local farmers, scientists and the magnificent hop.
His research draws heavily from local sources, so you’ll find that farmers, laborers, brewers, historians and scientists all have strong voices in this book. In addition to creating a thorough academic text on the global impact of this specialty crop, Kopp encourages his audience to become curious about where our food comes from. He suggests that "plants have incredible stories to tell, they just lack an easy way of telling them" and that "capturing these stories offer ways to rethink environment, agriculture, labor, business and science over time"
Kopp has written and presented extensively on projects related to agricultural and environmental history, and he often focuses more specifically on local history, culture and traditions. While he's taken a turn toward more coverage on horticulturalist Fabian Garcia and his work with chilies, another specialty crop that is closer to Kopp’s current home in New Mexico, much of his writing has related to hops and brewing in the Northwest. The stories of annual hop harvests, the local and global roots of the craft beer revolution and prohibition are all areas of interest to Kopp.
As the director of the Oregon Hops and Brewing Archives, I work with a wide range of researchers and scholars, advocate for accessible local history, collect oral histories and gather records that document the history of "fermentable liquids" in our region. I hope that Dr. Kopp's book will inspire you to get involved in saving and sharing our local history. It is a must-have for people curious about the rich regional history poured into their pint glass!
Want to get involved with saving local brewing history? Contact Tiah Edmunson-Morton at firstname.lastname@example.org or 541-737-7387.
Learn more about OHBA at scarc.library.oregonstate.edu/ohba.html and more about our collections at bit.ly/ohbaguide.
Read more about Dr. Kopp at thebrewstorian.tumblr.com/search/kopp.
By Kris McDowell
For the Oregon Beer Growler
The writer behind the recently published zine, A Feminist's Guide to Beer Drinking, is unsurprisingly, a girl (and yes, she's OK being a "girl"). She's also a certified Cicerone, coauthor of the book “Hop in the Saddle” and has her first solo book coming out this fall.
Before Lucy Burningham came to the beer mecca that is Portland, she was living in Utah, which has laws she diplomatically describes as "weird." Those used to the beer-favorable laws found here, however, might describe Utah’s limit of 4% ABV on beers sold at grocery stores and convenience stores “shockingly antiquated.” Moreover, so-called “high point beer” with an ABV above 4% is limited to bottles only, even at state liquor stores, breweries, bars and restaurants. Those laws have resulted in a general lack of craft beer (although that is slowly changing) and for Lucy, a lack of a palate for beer.
When she moved to Portland in 2005 to pursue a master's in creative nonfiction writing at Portland State University, she fell in love with the city after being wooed, in part, by its craft beer scene. While interviewing a beer sommelier for her first beer article she not only learned that beer could taste like bananas; Burningham was also impressed with the beer culture. People knew the brewers, they expressed a tremendous amount of pride for local beers and were passionate about their favorites. It's not hard to understand how she became hooked on Portland, on drinking craft beer and on writing about craft beer.
That first beer article turned out to be the start of a new point of interest and direction in her journalistic career. Lucy had written for years about food. In fact, the thesis for her master's was on Oregon truffles. But Portland's beer enticed her to explore her beer palate. Jumping into craft beer Portland-style, IPAs were her first love due to what she describes as their "bracing bitterness." Beyond being drawn in by the taste, her curiosity was piqued by the wide variety of color variations both within and across beer styles. All of this combined with her journalistic skills to produce pieces for well-known publications such as Bon Appetit, Men’s Journal, The New York Times and SAVEUR.
Out of her vast collection of writing, it was Lucy's first piece for The New York Times that she is most proud of. The article, “A Hop and a Sip to Fresh Ales,” was not only her first high-profile beer piece, but its research put her on a hop farm for the first time. At Sodbuster Farms in Salem, she was introduced to the excitement and incredible smells of the hop harvest. That, along with other beer experiences, opened her eyes to how much there was to explore, which she continued to do through writing. It also spurred her to pursue formal beer education and become a Certified Cicerone.
The Cicerone Certification Program offers three levels of certification with Certified Cicerone being the second, giving students a well-rounded education on beer as well as the skills needed to assess beer quality. Passing a comprehensive exam is necessary for certification and Lucy took the preparation to heart. She learned what it’s like to be a beer student — experiencing the intense pressure and feelings of being completely overwhelmed. Tough decisions arose, including times where she wasn’t sure whether she should just simply sip and enjoy a beer or continue to study in order to pass the exam. Her hard work and dedication paid off when she passed the exam and, as a bonus, she realized she had the content for her forthcoming book, “My Beer Year.”
Lucy Burningham writes about beer for well-known publications and has a new zine called A Feminist’s Guide to Beer Drinking. The journalist wanted to expand her experience with food writing by turning to beer after moving from Utah to Portland and falling love with the craft beer culture. Photo by Kris McDowell
While it will be a few months before her new book is available, her most recent work, A Feminist's Guide to Beer Drinking, is available in hard copy and online. Part of the Portland Zine series, it's one in a set of independently published booklets that reflects the progressive spirit and DIY ethos of the city. When Lucy was initially approached about the guide, she wasn’t sure she could pull it off. As she was brainstorming her approach, she started thinking about the women in the Oregon beer world and how they help to define it. Before she knew it, she was excited about what lay ahead.
With her proposal accepted, she interviewed a number of women, including Gayle Goschie of Goschie Farms, Miranda Kasten of Lady Brew Portland, Teri Fahrendorf of the Pink Boots Society and Whitney Burnside of 10 Barrel Brewing. She wanted the project to be part serious and part playful. It starts off serious, with a section on Gayle where she talks about her role in taking over a portion of the family hop-growing business and changing its focus to craft brewers to meet the changing times.
The playful tone becomes apparent as you move through the pages and find articles such as “How to Evaluate Beer Like a Lady *Or a Man *Or Fluid Gender of Preference.” There's also a guide for hosting a ladies' beer night that concludes with the instruction to "dream about your next ladies' beer night." In addition to Lucy's writing style, the zine's tone is assisted by illustrations from Deirdre Mahon and the layout, reminiscent of a scrapbook of favorite memories, pulls off the balance she was looking for.
The balance in the zine reflects a similar balance in Lucy's feelings about gender in craft beer. While acknowledging that gender can't be ignored and there are still biases and stereotypes, it's not something that she focuses on. Rather it's something that surfaces somewhat unconsciously — like when she finds herself at a beer event counting the number of men versus the number of women.
She's seen the number of women involved in craft beer increase in the last 10 years and takes the count as more of a quick observation than of something to dwell on. In her experience, she's generally found the beer community to be very welcoming, spurring her curiosity instead of discriminating against it. It's the occasional situation that catches her by surprise briefly. For instance, there was the time she was told by a guy that “you don’t look like a beer drinker,” which left her a bit bewildered. Much like the boy picking on girls on the playground, there's bound to be one who hasn't figured out that both guys and girls enjoy craft beer and can even enjoy craft beer together.
By Sam Wheeler
For the Oregon Beer Growler
The personal writings and records of the late Fred Eckhardt, Oregon’s iconic craft beer aficionado, will be open to researchers and the public by spring at the Oregon Hops and Brewing Archives.
Eckhardt is the godfather of American craft beer commentary. Through his writing and enthusiasm, the Pacific Northwest native popularized the culture of craft beer and helped nurture it into the flourishing multi-billion dollar industry it is today.
“There is something special about certain individuals within an industry, within a culture. I think he is unique in the documentation that he produced,” said Tiah Edmunson-Morton, archivist at Oregon State University’s Valley Library and curator for the Oregon Hops & Brewing Archives. “I don’t know if anybody can be like Fred Eckhardt.”
Eckhardt, who died August 10, 2015 of congestive heart failure inside his Portland home at the age of 89, was one of the most well-respected and beloved personalities of the craft beer industry — not only in Oregon, but around the country.
His 1969 publication “A Treatise on Lager Beers,” written a decade before homebrewing was legal in the United States, was an exceptionally well-researched analysis of the development of lagers in North America and homebrewing. It helped spark the homebrew movement in the U.S. and, arguably, the country’s craft beer industry. His second, and most popular book, “The Essentials of Beer Style,” was published in 1989. They are both quintessential pieces of literature surrounding the history and production of craft beer in the U.S. Eckhardt in 1992 also published “Sake (USA): The complete guide to American sake, sake breweries and homebrewed sake,” and wrote hundreds of columns and newsletters throughout his career spanning four decades.
Throughout his lifetime of work, Eckhardt accumulated unpublished drafts, notes, newspaper clippings, photographs, emails, periodical subscriptions and more; more than 30 boxes worth, said Edmunson-Morton. But he kept everything meticulously organized.
“He was an incredibly enthusiastic advocate, and you can tell he really, really believed in the importance of what was happening. You could tell he really took joy in it, and it was interesting to him, and he wanted to learn more, and more and more,” Edmunson-Morton said. “He wanted to write about what was happening, he wanted to support the brewers that were growing, he wanted to encourage the public to try new things. His way of doing that was just to write, to research and to experience it himself.”
Edmunson-Morton and a few others on staff at OSU’s Special Collections & Archives Research Center, which maintains OHBA, have been sifting through the Eckhardt collection since mid-December, she said.
“What I really appreciate, what comes out — there are those quirks that we all have — but what I think comes out to me is he was so incredibly dedicated to collecting the record of what was happening,” Edmunson-Morton said.
Sharing one quirk she uncovered in the process of archiving his collection — Eckhardt hated attachments inside emails. Edmunson-Morton knows this from reading over countless physical copies Eckhardt made of all his emails. Those containing attachments were promptly met with an “all caps” response demanding no further attachments be sent to him.
From those small personal quirks to well-written depictions of an industry over the course of more than 40 years, the Eckhardt collection is a one-of-a-kind account of the history of craft beer in the U.S. and a glimpse into the personal life of someone who helped shape it.
“I don’t know that we will ever get another collection that is like this. It’s possible that Ken Grossman’s papers or Charlie Papazian’s papers would be like this, but I don’t know,” Edmuson-Morton said.
She still has more than half of the material Eckhardt set aside for OHBA to sort through, and expects to acquire more of his personal photos and journal entries pre-dating his interest in craft beer.
Eckhardt grew up in Everett, Wash., coached swimming and diving and was a World War II and Korean War veteran, prior to settling in Portland with his life partner Jim Takita and becoming one of his country’s most prominent craft beer writers.
Aside from the incredible record Eckhardt’s personal papers provide about the development of the craft beer industry in the U.S., his longtime subscriptions to publications such as: Celebrator Beer News, All About Beer and Zymurgy helped fill in several of the missing issues within OHBA’s volumes, Edmunson-Morton said.
“I am excited to see how people use this collection. I am honored that we have it,” Edmunson-Morton said. “For me, the most daunting piece of it all is the level of responsibility. It feels very important. It’s really hard to not read every piece of paper.
By Kris McDowell
For the Oregon Beer Growler
With the explosion of craft beer, so too has come an explosion in beer writers who are celebrating the industry through the publishing of books, articles and blogs. One of those beer writers is Fred Eckhardt, who started tackling the subject when the founders of the craft beer industry were still homebrewing. His "A Treatise on Lager Beers" was published in the early 1970s, followed by books on beer styles and sake. His extensive career also includes writing for The Seattle Times and The Oregonian as well as magazines like All About Beer.
Before he began his writing career, he was in the Marines and one of the impacts the Bay of Pigs invasion had on him was to make him ponder life after a nuclear holocaust. According to an interview with John Foyston, Fred said, "I realized that if you could brew alcohol you would be welcome in whatever shreds of civilization might remain after a nuclear war, so I took a good homebrew recipe and made my first batch of beer." Whether he was being entirely serious or not, his early forays in homebrewing were the beginnings of a career that would impact the craft beer world for decades.
Since those early days, beer writing has gathered steam with technical books like Fred's to ones telling the stories of the folks living their brewing dreams. The stories behind how each person came to be a beer writer are as varied the number of beer styles. Brian Yaeger, who wrote "Red, White, and Brew: An American Beer Odyssey," didn't know he was going to write a book until he announced it to a classroom during the pursuit of his master’s in professional writing. Once it was out of his mouth, he couldn't take it back. And before he knew it he'd secured a media pass to the Great American Beer Festival. From there he embarked on a six week road trip across the country. He describes the book as being "about the people, less so the beer."
Brian knew he'd write a second book but it wasn't until his publisher proposed "Oregon Breweries" that he knew what it would be. As luck would have it, he had already created the outline for it during the road trip that brought him and his wife from California to their new home in Portland. After retrieving the handwritten journal, he began two years of work during which the number of breweries in Oregon was growing exponentially. In the end, he had gathered the details on 190 breweries and brewpubs and was even more qualified to show visitors around, one of the things he loves most about being a beer writer.
Pete Dunlop, author of the 2013 book "Portland Beer: Crafting the Road to Beervana" started writing for the daily paper at Washington State University during graduate school. He went on to teach high school journalism and then had a career in marketing communications before going freelance. As opposed to Brian's books that are more contemporary, Pete's book is primarily historical in nature, no doubt influenced by his master’s in history.
When asked about his favorite part of being a beer writer, he replied that, "Beer people are easy to talk to," noting as well that he enjoys being able to write about the good in the industry (and sometimes bashing AB InBev). On the flip side, he noted that making money as a beer writer can be challenging. For him, publishing articles and authoring a beer blog were steps that led up to the realization that getting a book published was an important next move to make progress in this career. He's found magazine work easier to come by after publishing his book and is looking forward to writing a second historically based book.
Newer to the craft beer world is Steven Shomler, author of the just-released "Portland Beer Stories." Before 2007 he was not a beer drinker, having tasted the "crap beer" his dad drank and hating it. It wasn't until he was filming a hop harvest that he experienced what he described as "a life-changing experience." Smelling the hops in the field, during processing and in the drying room, opened his eyes and "stupid palate" to a world he didn't know existed. Later that day, he tried his first triple IPA and a whole new world opened to him, a world that he was able to write with a newcomer's perspective. However, he was new only to craft beer, as this would be his second book, following one about Portland's food cart scene. The realization that he was not going to be able to do a comprehensive piece was his biggest challenge so instead he focused on a mix of the old (McMenamins and Widmer) and the new (PINTS and Culmination). Finding stories to write about was easy as the brewers made themselves accessible, a sharp contrast to his experience with the wine industry.
The forthcoming "The Beer Bible" by Jeff Alworth is a product of his travels during two years visiting an array of amazing breweries overseas. It wasn't something that he had planned on writing; instead it was at the request of Workman Publishing, who had turned down his pitch for another book. They were looking for a follow up to "The Wine Bible" and sent him a copy, requesting he submit a table of contents as his "pitch." It was perhaps an unconventional way of finding the right author, but Jeff "didn't have anything to lose." After all, they were approaching him instead of the other way around and so he didn't stress about it.
Workman was happy with the table of contents Jeff submitted and after more than a year in contract negotiations, Jeff began the task of researching and writing his book that is broadly divided by beer styles. Since beginning work on the book in 2011 he has accumulated countless hours of stories about brewers all over the world, facilitated largely by making contacts with importers. Some countries he could have navigated on his own, the ones where English is commonly spoken, but it was destinations like Italy where he would have struggled without help arranging visits and translating.
Unlike Steven, Jeff had been a huge beer fan for years, having downed plenty of Henry Weinhard’s back when it was big, attending graduate school in Wisconsin when New Glarus Brewing opened and producing his own beers. That background, and having written ever since he was a kid, was the perfect combination that helped him begin his writing career, which started when he took over the beer column at Willamette Week following William Abernathy's departure. He went from there to write countless pieces for other publications.
Whether you prefer shorter pieces or books, historical or contemporary topics, there's something for everyone when it comes to beer writing. The best part is that they celebrate the day in and day out work that brewers do to fill our glasses. Cheers to the pioneering writers who first took it up and those who have followed in their steps!
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