By Ezra Johnson-Greenough
For the Oregon Beer Growler
By Dustin Gouker
For the Oregon Beer Growler
When Bend’s Kimberly Markley decided to make her first pair of earrings in 2012, she says she just wanted to make some cool-looking jewelry shaped like hop flowers.
She had no idea it was the start of what would become a full-time business.
From making beer-themed earrings just for kicks, Markley turned her hobby into a growing endeavor called Hopped Up Jewelry.
Through her sole proprietorship, she now makes earrings, necklaces, rings and more, all based on her own hops-shaped designs. The basic designs are made of machined stainless steel, brass and copper, and she finishes the pieces by hand. Her business includes an account with the state’s biggest beermaker, Deschutes Brewery.
But the decision to go from amateur jeweler to starting a business wasn’t an easy one.
“I don’t have a business degree or a background in jewelry making, so I started learning from scratch — just reading books and branching out,” Markley says while sitting in her studio in Bend.
She relates the story of making her first pair of earrings, simply to express her individuality while waiting tables at a Bend tavern called Brother Jon’s Public House.
When she made that first pair, a friend and regular customer at Brother Jon’s machined an initial design — based on her artwork — on a plasma cutter. She finished it off on her own, and the reaction was almost immediate.
“I think the thing that really got me started on starting a business were my friends,” Markley says. “They were like ‘Kim, these are really cool, you should make them. We want them!’ And I had to be convinced that it was something that people would actually want to wear.”
That reaction from customers and acquaintances is what eventually led to Hopped Up Jewelry.
“So I just started making them for people who asked,” Markley says. “It was definitely a labor of love the first couple of years, because I was working full time and I wasn’t making anything on them.”
She continued making earrings on the side before doing some traveling in 2014, which included a stint living and working in New Zealand. When she got back, she decided to give Hopped Up a go as a full-time endeavor.
Despite a lack of jewelry-making experience, it’s not like it was a huge leap for Markley, at least from an artistic standpoint. She had been a wedding and portrait photographer in the past, and photography is still one of her passions.
That artistic creativity comes out in the packaging as well — the products are mounted on beer coasters she stamps by hand.
Hopped Up Jewelry is still pretty small; Markley does everything from the jewelry making and finishing to sales and order fulfillment on her own. Her studio is in an RV, which she affectionately refers to as Stella. “Good creative vibes happen here,” Markley says with a smile.
But with two years of business under her belt and a growing line of products, Markley says she has aspirations of growing the business.
It’s a pretty good career fashioned out of some earrings made on a whim.
By Andi Prewitt
Of the Oregon Beer Growler
It’s easy to tell when a novel flavor has arrived — you can spot it everywhere. For example, Sriracha, the tongue-tingling sauce with the distinct red rooster on the bottle, has exploded in popularity during the last few years and found its way into an interesting array of products — from Lay’s chips to popcorn, candy canes to lollipops, and even bitters and beer. When a flavor is all the rage, you can safely bet that Moonstruck’s master chocolatier was incorporating it into his confections years before it was cool. However, Julian Rose has discovered that one of the problems with being an innovator is that not everyone is ready to embrace a new taste.
“Historically, here at Moonstruck we’ve done stuff ahead of trends,” he explained. “I did a Sriracha truffle in 2008. Virtually nobody knew about Sriracha. I thought it was a great kind of cool flavor — a little bit spicy, tomato-y. So we did that and then we saw that we had to explain to people what Sriracha is.”
Let’s just say the truffle with the foreign name didn’t fly off store shelves. But Rose’s latest experiment has found the right audience at just the right time. The Moonstruck Oregon Craft Brewers Collection is selling well with both beer lovers and chocolate aficionados who wouldn’t normally lift a pint to their lips. While the bottle top-shaped treats made their debut last September, it’s hard to resist the splurge of chocolate during a month that’s practically defined by sweet offerings and significant others. And in a world of imperfect pairings, it’s worth highlighting the union of beer and chocolate this February, along with how they came to live happily ever after, together.
Ideas come to fruition at Moonstruck in a modestly sized room tucked away in the bottom floor of the chocolate maker’s Portland headquarters. Rose’s office — part kitchen, part lab — has a view of the factory on one side, where he can see a “prototype” launched on a larger scale. To the other side, a wall of windows reveals one of the best views in the city: the repeating Gothic arches of the St. Johns Bridge. That pistachio-tinted span often serves as inspiration for Rose when he develops new confections. He described how objects — both mundane and profound — can spark ideas.
“I leave my mind very open, so I can see a sculpture and it’s going to trigger something. I can see a little egg and it’s going to trigger something else,” he said while gesturing to some new Easter-themed candy under development.
The concept for the Craft Brewers Collection came in a similar fashion — one day he looked down at a dozen colorfully arranged brews.
“I had a party at home and, you know, I’ve opened a case of beer many times and when I opened — so now more than a year ago around Christmas — I opened the box, a seasonal box with four different beers,” Rose described. “And that’s what triggered, I’m like, that’s my hook. I need to make it look like a beer cap. And that was the beginning of about six months of work.”
Up until that moment, Rose had been kicking around ideas for a follow-up to his wildly successful Oregon Distillers Collection — the best-selling assortment that Moonstruck has ever done. He’d made a few beer truffles before, but the simple, brown squares were missing that “Wow!” factor.
“There was no — what we call in the business — no hook,” Rose said.
But he found his attention getter for the new collection the day he hosted that party. Rose then got to work on the sample — he used a tube-like mold that’s tapered on one end to mimic the shape of a bottleneck for the truffles, secured the tops with real bottle caps as placeholders for the chocolate versions he’d later create, and placed them in a box that opened with top flaps just like a case of beer. The master chocolatier with more than three decades of experience in the sweets industry then made some house calls. That’s right — Rose didn’t send some marketing rep or salesperson. He personally visited four different breweries — Deschutes, Full Sail, Rogue and Widmer — to pursue a partnership. It didn’t take much convincing. Everyone was on board. Rose had just one moderate obstacle once he got the unanimous “Yes.” He wasn’t sure he could produce the truffles.
“I sold the idea that I could make it without knowing if I could make it!” Rose laughed. “It was a great creative incentive to make it happen, because now I saw that people were excited with it.”
Rose ended up sending an actual bottle cap to a chocolate mold maker who was then able to manufacture sheets featuring rows and rows of crown-shaped depressions. Cap colors were carefully matched to what’s used by the breweries in order to silk screen images with cocoa butter on the flat surfaces. But a “stop-the-presses” moment occurred not once, but twice during the process. Widmer ended up changing its Hefeweizen cap from gold to black initially, and later Deschutes altered the shape of its logo from an oval to a circle while shifting colors as well. Fortunately, the requests came before anything was finalized. All of the tops so closely resemble those that seal the actual bottles, people aren’t sure you can actually eat them.
“And that’s the No. 1 question we have when people see it for the first time. They think it’s a real beer cap,” Rose said, emphasizing they are, indeed, edible. “You can pop the cap with your teeth and your dentist is not going to freak out.”
Consumers may also wonder whether Rose has recreated the flavor of the beers with other ingredients or if full kegs are part of the recipe. The answer will likely please beer geeks.
“So it’s got a very organic approach to it that it’s actually made with the given beer,” said Rose. “It’s not flavor-enhanced or any kind of masked. It’s the beer.”
Rose uses a beer reduction, boiling it down to eliminate the alcohol and carbonation, which raised some questions early on.
“And a couple of brewers were like, ‘Isn’t that, like, very bitter?’ I’m like, ‘Yeah, but the chocolate is sweet, so it all balances out.’”
Rose developed about three versions of the chocolates, taking them to the owners, brewers and marketing employees for taste tests. He explained that their descriptions and feedback were valuable and allowed him to return to his kitchen and create something that accurately represents the flavor profiles of the beer. For example, since Hefeweizen is often served with a slice of lemon, Widmer asked Rose to add a touch of citrus oil.
“So it’s not obvious,” Rose said, “but it’s there. And it reflects closely what your experience would be with a Hefe, with chocolate of course.”
If you could taste Oregon, the truffle collection would stand in as a pretty delicious summary. The featured ingredients, such as hazelnuts, hops, chocolate and craft beer, are also part of the state’s identity. One of Rose’s favorite aspects of this endeavor was creating something that represented the area.
“What I discovered with pairing up with these four companies is all of them and us [Moonstruck] were basically founded within a five-year span,” he shared. “So all of these breweries started in the late ‘80s and we started in the early ‘90s, so I realized these were the pioneers also. These were the people that fought for having more liberal laws and more distribution and more tasting rooms, so they’re kind of the fathers of craft brewing in Oregon. And they happen to be great people to work with, so it was a fun project overall and I think it’s very Oregon.”
Rose expressed some concern about beer drinkers questioning or perhaps even criticizing the collaboration with four of the state’s larger breweries instead of up-and-comers. In addition to serving as a nod to some of the industry’s groundbreakers, working with established businesses helped launch the project. Rose had several more breweries in mind if any of the participants had declined. He sounded enthusiastic about future editions of the collection with different beer makers and mentioned that a second round of truffles could possibly be developed next year.
Brewers often say their profession is a mix of art and science and Rose can draw parallels to that description of work. Consistency, of course, is key and part of the science in beer and chocolate. Creating the ganache for the truffle is all about precision, too. Unlike a restaurant chef, a pinch of this and a splash of that won’t lead to a good product “because percentage, proportion, and speed and temperature all play a little role in executing this little filling, over and over, well,” Rose explained. Additionally, he believes that both Moonstruck and brewers pride themselves on taking advantage of the best ingredients and, when possible, locally sourced ingredients.
Collaboration is nothing new in the world of craft beer, and Rose also adheres to the ethos that sharing and transparency only make you better.
“Well, No. 1 for me — there’s no real big secret. Years and years ago, I realized that everyone has access to the same ingredients,” Rose said of him and other chocolatiers. “They can buy the same, virtually the same, chocolate. They can buy the same cream. They can buy the same butter. And what makes my chocolate so good — well, it’s the workmanship. It’s the knowledge. It’s the good palate.”
He went on to say the same applies to brewers. Despite their ability to obtain similar adjuncts, the beers don’t turn out identical. Learning from others and watching innovation forces everyone to work a little harder — at least those who are truly passionate about their craft. Rose acknowledged that he could just rest on his laurels, but that would be pretty dull.
As Feb. 14 approaches, Rose’s workdays will get a little busier. It’s one of several times throughout the year where chocolate is in high demand. When Rose used to teach, he looked into the research behind the chocolate/romance link. He posited that women interact with and experience chocolate differently from men.
“And you can easily prove it. You can open a box … you offer it and a guy’s going to take all of it and put it in his mouth and go, ‘Ah, it’s great,’” Rose said. “You offer it to a woman, she’s going to bite a little piece and then roll the eyes [with pleasure] and it’s like passion. It’s sensual. It’s flavor. It evokes emotion more in women.”
So what will the man who makes so many Valentine’s Day gifts for others be doing on one of the most romantic evenings of the year?
“Probably not eating chocolate,” he laughed. “I shouldn’t say that, but probably not. I’m not sure. In our world, when it’s the actual holiday, that’s our downtime. So I’ll probably just not go to a restaurant, not go out. I’ll go out before Valentine’s or after — I’m not stuck on the date — and just kind of relax and have a beer or two and take it easy.”
Relaxing and having a beer or two — now that sounds like a date any craft lover can appreciate.
By Erica Tiffany-Brown
Of the Oregon Beer Growler
I am secure enough in myself to admit I used to watch this show on Bravo called “The Millionaire Matchmaker.” In said show, the matchmaker, Patti Stanger, tells the couples they need to follow a two-drink maximum rule on their dates. While that’s probably a good idea in theory, I believe rules were made to be broken. I also believe there are far too many delicious Oregon beers out there to limit yourself to only sharing two with your significant other.
But before we get into what beer you’ll be drinking on your date, there is one important question to answer: Do you go out or do you stay in? Fortunately for you, I’ve provided options for both!
— If you’re feeling extra indulgent, pamper yourselves with a romantic trip to Bend’s Anjou Spa. For over a year now, Anjou has collaborated with GoodLife Brewing for a special “Spa Hoppiness” menu of services. It turns out the ingredients in beer are actually really beneficial for your skin. Your taste buds will take pleasure in the experience as well with some complimentary draft beer. Treat yourselves to the Ale-ing Foot Remedy, Brew & Renew Body Polish or the Stout Scalp Treatment. Or spoil yourselves to all three treatments and you’ll receive a beer-infused natural LeCol soap to keep the fun going back at home. Good luck keeping your hands off one another!
— For a fun night out, OMSI After Dark’s 21-and-over monthly event lets adults channel their nerdy side. This month, the museum will feature two events — OMSI After Dark: Gaming on Feb. 24 and OMSI After Dark: Sex & Love on Feb. 13. Formal wear is encouraged at the latter event, so it’s a good excuse to get dressed up. According to OMSI, be prepared to “get down and dirty as we explore the science of attraction.” Rumor has it Rogue will be on hand selling their beers.
Pro Tip: Stop at nearby Hair of the Dog Brewing before the event to get a little warmed up for all the dirty talk.
A night in can be very underrated when it comes to dating. Just because you’re at home doesn’t mean you have to be boring — get creative! But if you’re not the imaginative type, don’t worry; I’ve done the hard work for you. First, let’s focus on what beer you should have on hand. This is one third wheel you’ll actually want tagging along with you!
Depending on your current relationship status, there’s an Oregon beer for that.
My recommendations are as follows:
— Crux Tough Love [Banished] 2015 (11.5% ABV, 70 IBUs): a barrel-aged imperial stout that has been “banished” for nine months in Kentucky bourbon barrels. According to Crux, “Tough Love is big, but smooth with tender strokes of vanilla.”
— Alameda Love Squirts (6% ABV): a chocolate strawberry stout. Too lazy to make your own chocolate-covered strawberries from scratch? Never fear, beer is here! And a hilariously named one at that. They say laughter is carbonated love, right?
— Ex Novo Friends With Benefits (10% ABV, 23 IBUs): a peated scotch ale aged in Heaven Hill bourbon barrels. If you consider yourselves a little more than just FWB, try the brewery’s Dynamic Duo IIPA (8% ABV, 70 IBUs) instead. Or, if you’re happy to be flying solo this year, you’ll get a kick out of their Psycho Ex Triple IPA (10.5% ABV, 92 IBUs).
Runners-Up: Upright Brewing Oyster Stout (6.25% ABV) a British-style stout brewed with both oyster liquor and whole oysters (an aphrodisiac!), Mazama White Wedding IPA (5.2% ABV, 55 IBUs) a marriage of Belgian wit and Northwest IPA — proof that opposites can attract — and Southern Oregon Brewing Black Heart (8.5% ABV) an imperial stout with chocolaty malt aromas, “Black Heart is full of body and not for the faint of heart.”
Now that we have the most important part of the evening figured out, let’s move on to the actual date ideas to go along with the drinks!
— When two people love each other very much, they get together and make … a beer! Even if you two have never brewed a batch before, Rogue makes it a little bit easier by allowing you to produce clones of their popular beers with homebrew kits you can buy online — just add yeast. I recommend the Shakespeare Stout, and not just because of the writer’s inspiring romantic poetry — his plays are also full of allusions to his love of ale.
— Cook with beer. You can even put it in the food! Collaborate together and make a unique beer-themed meal. Check out our Brew Bites column online for inspiration, like a beer-brined rack of lamb with mint pesto for dinner and some Ninkasi Vanilla Oatis Stout ding dongs for dessert. Or, considering you were too lazy to even make the aforementioned chocolate-covered strawberries, you could get extra cheesy and order a heart-shaped pie from Pizza Hut (see what I did there?).
— If you prefer to compete rather than collaborate, this idea is for you. After ordering a pizza, crack open your bottles and battle one another in a board game made for beer lovers. Beer Smarts Game 2.0 is an “intoxicating question and answer game for beer lovers everywhere.” The game includes a scorepad so you can make sure the loser does whatever the winner desires. Another fun game is Brew-opoly, which is very similar to Monopoly, although you purchase brews and taphouses instead of houses and hotels. There are fun twists, where you might have to put on beer goggles and kiss your neighbor or stand and sing “99 Bottles of Beer On The Wall.” The game even features some beloved Oregon breweries like Full Sail and Deschutes.
Whether you go out or stay in this Valentine’s Day, there’s no excuse to not invite Oregon beer along for your date. But beware of imbibing too far beyond the two-beer maximum, as it was in Macbeth that Shakespeare wrote, “It provokes the desire but takes away the performance.”
By Anthony St. Clair
For the Oregon Beer Growler
Nicholas Hill just wanted his beer to taste good.
“I couldn’t find a growler available on the market that could keep your beer cold and fresh,” says Hill. “I found my growlers going flat faster than I could drink them, which was very frustrating.”
He began to wonder: What would it take to have a growler that kept beer cold, fresh and carbonated?
At the time, Hill and his father Timothy co-owned a water bottle company. That experience gave them an idea for a new type of growler, which was developed by founding Bend-based DrinkTanks in 2013. Now with two successful Kickstarter campaigns and four products, DrinkTanks has brought to fruition two insulated, stainless-steel growlers that can keep beverages hot for up to 12 hours, cold for up to 24 hours and fresh for up to a week.
DrinkTanks products are powder-coated, engraved, designed and assembled in Bend by a staff of 18 humans and one canine, Paisley, “The Shop Guardian.” Timothy Hill passed away in 2011, but Nicholas Hill knows “he’d be proud of what DrinkTanks is today.”
“We’re committed to supporting our local economy, and with the help of previous Kickstarter backers, we were able to create 10 new jobs in 2014,” says Hill. “Bringing most of our production work in-house, we are also able to ensure that our products adhere to the highest quality control standards. Our goal is to create a product worthy of your beer.”
The Growler That’s a Keg
Flagship BPA-free growlers are available in 64-ounce (classic) and 128-ounce (The Juggernaut) sizes. The double-walled, vacuum-insulated, dishwasher-safe growlers are secured by a leak-proof, dual-bail cap system, and are designed not to pick up or impart flavors from materials or from whatever was last in the growler. Keg Caps are the company’s secret weapon to keep beer fresh, carbonated and unspoiled by oxidation. “It can usually stretch out a growler for three to five days after it has been opened,” says Hill. “We’ve even had some of our customers write in to tell us it lasted seven days or more.”
New for 2016, Kegulator Auto-Regulating Keg Caps also turn any DrinkTanks Growler into “personal, portable kegs,” a feature that’s been enjoyed by early adopters in the homebrewing community for force-carbonating up to a gallon of homebrew. Kegulator caps are compatible with 16 gram and 74 gram CO2 cartridges, and an adjustable dial and pounds per square inch (PSI) gauge lets you control carbonation from 0-40 PSI. A purge valve keeps oxygen out, and a hose dispenses from the bottom of the growler.
While built primarily with craft beer in mind, DrinkTanks growlers can also carry hot drinks such as coffee, cocoa and tea, along with other chilled or cellar-temperature beverages such as wine, spirits, sodas and kombucha.
DrinkTanks are available in brushed stainless steel or 15 stock colors, with custom colors, laser engraving and screen printing also available.
Kickstarted Into Gear
DrinkTanks found social proof for its products and mission early on. On March 13, 2013, the company launched a campaign on crowdfunding platform Kickstarter to raise capital for production of its classic 64-ounce growler. Seeking $30,000, the project closed on Apr. 15, 2013 with 1,959 backers pledging $236,772.
“Every Kickstarter campaign brings the challenge of bringing a new product or service to market,” says Hill. “I would guess most Kickstarter creators don’t take into account what happens in the aftermath. It’s often hard to tell whether you’ve created a company or a nightmare.”
The successful campaign did bring in more money — but it also brought in new challenges and higher expectations.
The aftermath of the first campaign saw the young company facing manufacturing and supply issues. “I made the decision right away that we wouldn’t compromise on the quality or integrity of our product, and because of that, we delivered late on the first Kickstarter campaign,” says Hill. “We did our best to keep our backers informed during this process by implementing a weekly update. I believe managing the supply chain is key. We have been very fortunate to have a team of talented individuals as well as a community that has been very supportive of what we’re doing.”
In 2015, DrinkTanks was ready to bring their 128-ounce Juggernaut to market, and they decided to turn to Kickstarter again. This time they sought $75,000, and launched the campaign on March 2. Three days later, they posted this:
“We’ve hit our funding goal on our third day of being live!”
By the time the campaign closed on April 9, 2,076 backers had pledged $304,142. Now DrinkTanks is fulfilling supporter orders as well as orders from the general public. Word is even actor Tom Hanks has one, and in 2015 DrinkTanks was also named the Official Beer Growler of Central Oregon Beer Week.
“The joy of being a Kickstarter-launched company,” says Hill, “is that it’s gained us a worldwide group of supporters who’ve helped get us where we are today.
To date, DrinkTanks has shipped more than 45,000 64-ounce growlers and more than 28,000 Keg Caps. Juggernauts began shipping in September. The Kegulator will be available to backers and the public in January, but other DrinkTanks products are in stock for the holidays.
In the Wild
DrinkTanks customers have run a wide gamut, says Hill, from the weekend beer drinkers taking beer to a friend’s house to watch the game, to homebrewers force-carbonating small batches of brew. “We’ve also heard really good feedback from people who like to take their beer into the outdoors,” says Hill.
“The homebrewing community is very passionate about beer and has supported us from day one,” he adds. “They tend to really zero in on the technology and quality of our products — not that the average consumer wouldn’t — but they tend to be first adopters of new craft beer technology.” Customers point to the guaranteed no-leak lid, a threshold of 70-pounds of pressure and a lifetime warranty on manufacturer defects as positives.
Hill also carries his favorite beers in DrinkTanks growlers. “This time of year you’ll usually find my growler filled with Snake Bite Porter from Silver Moon, Black Butte Porter from Deschutes Brewery or Lights Out Stout from Worthy Brewing.”
Currently, DrinkTanks products are available to order from its website, on Amazon.com, in more than 250 growler refilling stations and breweries throughout the region and at more than 100 outdoor retail stores and websites nationally, such as Sportsman’s Warehouse and Backcountry.com.
For Hill, he is focused on continuing to grow the company and pursue the perfection of their perfect growler. “I love that my beer will stay fresh all week,” says Hill. “When I fill my growler on Monday and get caught up with work until Thursday, my beer is still fresh.”
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