By Jon Abernathy
For the Oregon Beer Growler
This past November Deschutes Brewery unveiled its latest project: a new 2.4-hectoliter (approximately 2-barrel) pilot brewery, tucked into a space next door to the tasting room at the production facility in Bend. The system, a state-of-the-art, fully automated brewhouse manufactured by Esau & Hueber, of Germany, came online in May.
Diminutive by production standards — the imposing conical bottoms of the brewery’s ten 1,300-barrel fermenters loom overhead — the pilot brewery, nevertheless, is more advanced than many other similarly sized systems.
It features two kettles and whirlpools, and allows for splitting a batch of wort into two for boiling in order to compare different varieties of hops in an otherwise-identical recipe, for example. In addition, there are 12 single (2.4-hectoliter) fermenters, one double fermenter and six brite tanks.
The software that runs the system is the same that runs the main 150-barrel production brewhouse, so it’s well-suited for training brewers. And the automation reduces the amount of hands-on tinkering with a batch, as well as allowing for precise fermentation temperature control.
Deschutes spared no expense in developing the pilot brewery, according to R&D brewmaster Veronica Vega. “I'm proud to work for a company that invests this much on research,” she said.
Assistant brewmaster Chris Dent oversees operations on the pilot system. By the year’s end he estimated that they had brewed 40 batches on it, and they are brewing four times a week.
The experience has been a valuable learning opportunity. Asked about surprising or unexpected results with test batches: “I’m always amazed by the influence of vessel geometry and design on flavor impact,” Dent said. “We’ve started splitting brews into the two kettles and it’s really driven the impact of system variances home. Even very slight differences in the vessels are creating differences in the brews that we have to account for in our trial design.”
Deschutes has long used its brewpubs in downtown Bend and Portland as pilot breweries to develop recipes and test batches of beer with the drinking public. It makes sense: from a scale perspective, it’s cheaper and more efficient to trial a 10-barrel batch directly at the pub than a 50-plus barrel batch in production.
For instance, the brewery famously made 23 versions of a Cascadian dark ale between its two pubs before finalizing the recipe for Hop In The Dark. More recently, the original Hop Slice, introduced in 2016, went through eight to 10 recipe iterations before Deschutes settled on the final beer.
The pilot brewery, however, won’t just be used for recipe development; there’s a real opportunity for researching technique and the relationship among ingredients. An upcoming project designed by Vega will examine yeast and hops.
“Studies such as this one give us the knowledge as brewers to expand the horizon of what’s possible in beer from a flavor and aroma perspective,” said Dent, “and really pairs well with a lot of the more analytical research on the interaction of yeast with hops that’s being done in the industry.”
Vega has several projects she’s excited about for the pilot system: “Continued native yeast experimentation, hop aroma impact due to yeast selection and continued flavor trials in American sour beers.”
By Dustin Gouker
For the Oregon Beer Growler
Bend artist MaryLea Harris wasn’t a beer fan when she moved to Bend four years ago. But she quickly learned to love the artwork that changes annually on the packaging for Deschutes Brewery’s Jubelale.
“When we moved here, I remember being at the grocery store here in Bend and there was this amazing display of beer,” Harris said. “I was blown away by the artwork on the cases of beer, and I actually bought one because the art was so cool. I had no idea what the beer inside would taste like, but it was so pretty I had to buy it.
“There’s judging the book by its cover, this was buying beer by its box.”
Just four years later, Deschutes tapped Harris to create the artwork for the 30th anniversary of Jubelale, the brewery’s signature winter beer. And for the occasion, Harris accomplished a first in Jubelale history — Deschutes actually commissioned four pieces of art for this year’s beer. Harris’ series of snowflakes appear on different bottles in each package.
“I suggested the idea of doing a series,” Harris said. “Just like no two snowflakes are alike, no two beers are alike.”
Harris specializes in mixed media. And while that might be difficult to pick up from the two-dimensional beer packaging, paint wasn’t the only medium employed in creating the art that inspired the labels. Harris’ snowflake series uses plaster, acrylic paint and Jubelale posters glued to the background.
The result was the latest unique take on winter in Oregon for the Deschutes seasonal. Even though Harris is an experienced artist, the project could be intimidating at times. Deschutes approached Harris to do the artwork in April. When she met with the brewery’s founder Gary Fish, she wondered what she had gotten herself into.
“He took me through the gallery of the past artwork and told me what we liked and didn’t like about each piece,” Harris said. “I walked out of it like, ‘Please don’t mess this up.’
“But the best advice Gary gave me was when he told me: ‘We still want you to make it your art. Don’t take it too seriously, it’s only beer.’”
The turnaround time from commission to completion was just under a month, which presented challenges beyond the timeframe.
“I was painting at Easter time trying to channel wintry thoughts,” Harris said laughing, recalling the process. “So I actually psyched myself out by closing the blinds to my studio. I played Christmas music. I burned a candle that smelled like a wood fire. I made hot cocoa.”
She also had inspiration from the Bend art community, to which Deschutes usually goes for the Jubelale commissions. From living in Bend, Harris eventually got to know Avlis Leumas, who did the artwork for the “owl” Jubelale in 2013 that so struck her when she moved here. As she came up with this year’s art, she confided in Karen Ruane, a good friend who did the 2016 label. (The Jubelale art is often kept “top secret” until its release.)
Harris said she approached the process perhaps a bit differently than some past artists likely did. With a background in marketing as well as fine art, Harris said she was very concerned with producing images that would look good on the packaging, even though that part is taken care of by Deschutes’ marketing team.
“My trick when I was painting, I would take photos of the painting, and then hold my phone with the photo up to a beer bottle and see how it was going to look at that size and shape,” Harris said. “It really helped the process.”
Four years ago, when Harris and her family moved here, she said she wasn’t a big fan of beer. But drinking a Black Butte Porter soon after she got to Bend changed her tune. “I became a Deschutes girl from the very beginning,” Harris said.
Now the art of the converted beer drinker is on shelves around the country.
By Ben Waterhouse
For the Oregon Beer Growler
Our long, hot summer of sipping ice-cold radlers and macro tallboys in between wildfires has finally come an end, and I could not be happier to be returning to the big beers of winter. Fall is a time of rising ABVs and darkening malts as the temperature drops. The days grow shorter and we gather at the bar to salute the harvest. Here are eight season-appropriate beers to enjoy from the hop harvest through Oktoberfest and beyond — and not a one of them contains pumpkin.
Baerlic Brewing Company: Hellsner Helles Fresh Hop
5.0% ABV, 20 IBUs
As of this writing, the hop harvest was still in full swing, and few fresh-hopped beers had made it to bars. Baerlic, a 10-barrel brewery with a design-heavy taproom in Southeast Portland, was ahead of most, dropping three fresh-hopped beers in early September. The Pioneer Bitter, a gold medal winner from the 2017 Oregon Beer Awards, might be the most eagerly awaited, but my favorite of the bunch is this juiced-up Munich-style lager, which pours golden yellow. Flavors of mango and papaya mingle with floral aromas from a big dose of Santiam hops. It tastes like a bakery full of proofing bread with hints of apple juice. There’s no telling how long this one will stick around, but Baerlic’s lagers have been consistently strong of late, so if you can’t find Hellsner on tap one of its less-seasonal counterparts will likely suffice.
Hopworks Urban Brewery: Mt. Angel Volksbier Bavarian Session Ale
5.0% ABV, 40 IBUs
Hopworks released this limited-edition homage to Oregon’s largest Oktoberfest just in time for the event’s 52nd birthday in mid-September, when the Portland brewery’s beers were the only non-German offerings in the Biergarten. The mild, straw-colored brew owes its lightly spicy aroma to Hallertau hops sourced all the way from Bavaria — a radical allegiance to the Reinheitsgebot if ever there was one. The bready bitterness gains some floral and citrus notes as it warms, but overall it’s a pleasant ale to pound while you polka. It may not capture the imagination as well as Mount Angel’s own Benedictine brews, but it’s far more appropriate for all-day drinking.
StormBreaker Brewing: Stormtoberfest Marzen-Style Lager
5.1% ABV, 27 IBUs
The label for this Märzenbier features an anthropomorphized fermenter tank sporting a feathered cap, four-legged lederhosen and a single, baleful eye: an unsettling vision for a comforting beer. The latest lager from North Portland’s StormBreaker pours clear copper with no head and strong aromas of anise and bubblegum. Although the marketing copy brags of putting “heart, soul and lederhosen into every batch,” I taste no leather here. Despite the low IBU, this isn’t a barley bomb. It’s clean and classic, with a creamy texture and enough bite on the finish to offset its sweetness. It’s a beer for an Oregon autumn, inspiring visions of grey skies and damp denim. It would make a good companion to a plate of brats, but is even better suited for braising them.
Occidental Brewing: Festbier
6.3% ABV, [Unavailable] IBUs
North Portland’s Occidental brewing is dedicated to classic German styles, and this very classic Marzen has long been a feature of its annual Oktoberfest party. Now that it’s available in bottles for the first time, it can become a fixture at yours, too. Festbier pours a clear Pre-Raphaelite red with unusually bright, fizzy carbonation. It smells Negra Modelo and tastes like fresh-baked biscuits. There’s no clever tricks or new concepts here — Occidental takes on the style and nails it. This beer is fresh, clean, mild and dangerously drinkable. Stay safe by downing it alongside an abundance of pork products.
Deschutes Brewery: Hopzeit Autumn IPA
7% ABV, 60 IBUs
Deschutes’ newest autumn seasonal is “Marzenbier-inspired,” which I take to mean that it’s an Oktoberfest beer for those who don’t much care for Oktoberfest beers. Hopzeit pours a rich coppery amber, the color of fresh apple cider, with abundant fruit-salad aromas. It’s got the sweet booziness of a classic Oktoberfest ale, but it’s balanced with a hefty dose of Herkules, Sterling and Hull Melon hops that lend a bitter bite and lingering peppery finish. It reminds me of nothing so much as Sierra Nevada’s Celebration Ale. I’m not sure who the target consumer might be for this hybrid, but it makes for a pleasant pint. Just make sure you serve it straight from the fridge — as Hopzeit approaches room temperature, it becomes unpleasantly syrupy.
Ninkasi Brewing Company: First Rule IPA
7.5% ABV, 60 IBUs
According to Ninkasi, the first rule of this new IPA is “Do not talk about this IPA.” Rules are made to be broken. This bright, fruity special release is the star of the brewery’s 2017 IPA variety pack and hardly seems like it could be the product of the same brewery that brought us Total Domination and Tricerahops. A clear golden ale with strong aromas of passionfruit and nightshades, it packs a huge tropical wallop of mango and papaya giving way to a smooth finish that leaves you wanting more. With a hop bill including El Dorado, Mosaic and Calypso, it reminds me a little of tropical punch. I want to sip it from a tiki mug with a tiny umbrella while basking under a sun lamp, but I’m more likely to schlep a couple of six-packs to the next neighborhood house party.
Wolves & People Farmhouse Brewery: Tractor Pull Tawny Old Ale
8.5% ABV, 32 IBUs
This hefty English-style old ale has been kicking around in bottles since early 2017, but there’s something distinctly autumnal about the vanilla and cinnamon that give this tawny brew its kick. Sold in sturdy 500-milliliter bottles with cheery yellow labels, Tractor Pull pours a deep nut brown and smells like an orchard after harvest, with hints of cocoa and coffee. It’s brightly fizzy and tastes of rye bread, molasses, cinnamon and subtle vanilla. It reminds me of pain d’epices and Dr. Pepper, and should probably be sipped alongside a plate of fresh-baked spice cookies. Looking for even more autumn? Watch for Trolley Pull, a version aged in Eagle Rare barrels made in collaboration with North Portland bar Interurban, coming out soon in 750-milliliter bottles.
Claim 52 Brewing: Bird Up Milkshake IPA With Strawberry
7.3% ABV, 30 IBUs
Strawberries don’t exactly scream “fall,” but, thanks to a late harvest, this strange beast of a beer dropped in September. Bird Up is the latest in a series of “milkshake” IPAs from this small Eugene brewery in recent months, brewed with lactose in the manner of creamy, fruity brews from Pennsylvania’s Tired Hands and Seattle’s Urban Family. This one, available only in cans, was made with strawberries and vanilla and pours an enticing peachy-pink with thick haze. Its enormously hoppy nose is heavy on grapefruit. The strawberries contribute tart acidity and a lingering floral sensation. It reminds me of an Orange Julius, or maybe a scoop of strawberry sherbet floated in a pint of Claim 52’s coveted Fluffy IPA. Stout floats are common enough — why not other ales? Bird Up is a limited release, but if you can’t get your hands on a can I bet there’s another milky fruit concoction coming our way soon enough.
By Patty Mamula
For the Oregon Beer Growler
Several of Central Oregon’s newer breweries are opening tasting rooms to showcase their beer.
The most recent one to start serving the public is The Vault Taphouse and Kobold Tasting Room, which began operating in downtown Redmond in July. Steve Anderson, founder and head brewer, designed the renovation of a decades-old building and adjacent open space into a pub and beer garden.
“In the 1930s and 1940s, all these old buildings had their own vaults,” said Anderson, “because people didn’t trust banks.” The vault in the taproom is now a walk-in cooler.
Anderson will continue to brew at his home in Bend on his original 2-barrel system, licensed in 2015. The Vault Taphouse will feature eight Kobold beers and 14 taps for other local offerings, including a cider and a couple nitro beers. The counters, tabletops and bar in the taproom were made from restored pine slabs from a cabin on Lake Cavanaugh in Washington that belonged to his wife’s grandfather. Acid-washed steel used as wainscoting adds to the rustic look. Inside and out, the business seats about 100. Westside Taco Co., an award-winning food cart founded in Los Angeles, has opened another in the beer garden space.
Chronologically, the next newest taproom is The Ale Apothecary in Bend, which opened in May. The unique, small-batch brewery — with its wild-fermented lagers aged in oak barrels — was launched in 2011 by former Deschutes brewer Paul Arney.
While the brewery itself is still on Paul and Staci Arney’s wooded property about 10 miles west of town, the need for more storage prompted they move into a small warehouse space in town near GoodLife Brewing. Even while creating room for barrels and bottled inventory, there was enough space left for a tasting room that’s run by Nora Smith and Kirsten Schopen. Both of their spouses, Jared Smith and Connor Currie, are involved in the brewing. “The idea for a tasting room was in the ether,” said Schopen.
Four vertical sections of the old bay doors, now replaced with an efficient roll-up garage-style opening, separate the tasting and inventory areas. They added handcrafted wooden tables, barrel stave stools and beer barrel hanging lights. There’s also plenty of room for Arney to display his family pharmacy relics — three generations of pharmacists’ collections — which also inspired the name of his brewery.
The popular vintage beers are aged up to 18 months in barrels and a year in 750-milliliter bottles. Usually, the tasting menu includes three or four different samples at $6 a 4-ounce glass. Or, tasters can purchase a bottle to sample and take out. “About eight out of 10 customers buy a bottle,” Schopen said.
“We have one of the flagship beers for tasting — the Sahalie or La Tache — and we might have a new bottle release with a couple others. We like to mix it up for the locals,” she said. “Still, many of the people who come here and know about Ale Apothecary are visiting from someplace else.”
The Ale Apothecary is one of those breweries that becomes a destination worth seeking out due to word-of-mouth, whether that’s in person at a bottle share or via a podcast. There was little-to-no pre-marketing for the tasting room, just a sign on the door that faces an alleyway saying it was coming.
The Bridge 99 Brewery tasting room opened two-and-a-half years ago when founder Trever Hawman moved the brewery out of his house to the current industrial location in northeast Bend. Amazingly, all of the 18 beers on tap are Bridge 99 brews. Amazing because brewers Hawman, partner Rod Kramer and Richard Anthony still work on the original 2-barrel system. That will change early next year when a new 15-barrel brewhouse is installed.
“With that system, we will have the capability to do 8-barrel, 15-barrel and double batches,” said Hawman. The major expansion will double the total space from 3,500 square feet to 7,500 with additional storage and a bigger seating area in the tasting room.
Hawman and others make a wide variety of beers. “We don’t really have a flagship, but the IPAs are bestsellers,” he said. Also popular are the barrel-aged red and porter, both resting in Bendistillery Rye Whiskey barrel for three months. One of the more unique brews Bridge 99 offers is an Irish ale made from a 100-year-old family recipe that one of Hawman’s former carpentry clients brewed with his father. The beer calls for buckwheat honey from Ireland, a dark, nutty honey the Irish made when Britain cut them off from sugar. Hawman wanted to recreate the recipe as close to the original as possible and also uses European malt and Irish ale yeast.
Hawman handles all sales and distribution to 40 or so accounts. “Our growth has been organic and steady. Word-of-mouth is our primary marketing,” he said. “We’re looking to expand into Portland and maybe Washington.”
And in case you were wondering, the brewery is named after a Forest Service bridge over the Metolius River.
The Vault Taphouse/Kobold Tasting Room
245 SW Sixth St., Redmond
The Ale Apothecary
30 SW Century Drive, Bend
Bridge 99 Brewery
63063 Layton Ave., Bend
By Patty Mamula
For the Oregon Beer Growler
Hops, hops, hops. Everything’s coming up hops at Worthy Brewing Company.
Because of Roger Worthington’s ties to Indie Hops, a company that makes pellets, and its experimental aroma hop program with Oregon State University, Worthy is the main brewery to test out these new varieties.
As Zach Brenneman, Worthy’s head brewer, explained, “They’re working on developing aroma hops that have good brewing qualities, are disease resistant, have high yields and vigor. We may brew with one that consumers really love that’s disease resistant, but doesn’t have good yield.”
It can take years to find a hop that meets all the criteria. Worthy’s 5-barrel pilot brewing system was created for this trial-and-error process. Until the hops prove themselves consistently over time, they are simply identified by number. Last year, Worthy’s team brewed up four pale ales using the experimental varietals 1007-35, C1002-37, G9-1-374 and C115L-1.
“We use a very basic pale ale malt profile and our standard house yeast for these beers,” Brenneman said. “We make the same base beer for each of these brews to focus on the hops we are using. The finished beer will be 5% ABV and in the 30-40 IBU range.”
They served tastings of the four beers at the Bend brewery and several locations in Portland. Brenneman was at Produce Row Café sampling. “In talking with consumers there, I was interested to see how deep some people wanted to dive into this,” he said.
Some of the comments from the tasting cards:
“Would be good in a helles or kolsch.”
“Nice if you are sick of the IPA trend.”
“Super complex, but too assertive.”
“Almost too mellow for a pale ale (like a lager with hop character).”
“Not bad, just not my thing.”
More in-depth comments are solicited from tasters at Worthy. “Our panelists are given instructions on what we are looking for as we taste through each of the beers so that we can send back the best, most informative information about the breeding program hops we brewed with.”
So far, the brightest star of the program, most grown on OSU’s research fields, is Strata, formerly known as X-331. “It has outrageous oil and it’s more in your face. Tasters note its distinct tropical fruit flavor and its dank fragrance similar to cannabis,” said Brenneman. However, Strata was a surprise hit, especially for brewers. In initial sensory evaluations and onsite rub and sniff comparisons, it didn’t stand out.
Worthy’s blog post about Strata said the following: “Until the harvest this fall, the supply of Strata IPA is limited. The 2016 harvest from 9 acres, grown at Goschie and Coleman Farms, was around 18,000 pounds. It was considered a ‘baby’ harvest, the first after the establishment year. The one this fall will be the first mature crop. Reports from the farm are that it’s vigorously growing and yields should be above the average of 2,000 pounds an acre last season. This spring, Indie Hops planted another 60 acres in the valley.”
Worthy’s StrataSphere IPA won a gold medal in the Sessionable Hoppy category at the 2017 Oregon Beer Awards. While it can take 10 years or more to develop a new successful genotype, this one was on an accelerated path of about six years. Strata is an open-pollinated hop, which means seeds that breed true, developed from a German Perle hop.
Strata IPA has been a consistent favorite at Worthy, with its sales often equal to those of the flagship Worthy IPA and in some weeks exceeding it. It’s available in draft only, but after the harvest plans are to package it in 22-ounce bottles.
This fall, Brenneman looks forward to getting a jump on brewing with the experimental hops and plans to dive right in after the fresh-hop beers are finished. He receives the chosen hops from Jim Solberg at Indie Hops in 2-pound foil sacks that have been bagged under gas. Ten pounds of whole-leaf hops are then used for pilot batches. “Our goal is to do a late kettle add and then dry hop in 1 to 1 1/2 pounds per barrel,” he said.
This year Brenneman wants to brew them in pairs — maybe even two on the same day. He would like to have eight experimental beers available during several months to have more options for consumers to taste and compare.
The goal is to keep brewing well-made, balanced beers and involving consumers who are invested in what might be the next new big hop as well as bring new genes into the hop pool. Close to 90 percent of the hops that Worthy uses are Indie Hops grown in Oregon.
You’ll actually find six rows of experimental hops at Worthy’s ever-expanding brewery and pub as part of its demonstration garden. Shaun Townsend, OSU aroma hop breeder who’s directing the hop development program, chose the varieties that would be planted in Bend. Although most of the test fields are in the Willamette Valley, researchers wanted to see how climate and pests would impact hops in Central Oregon.
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