By Kris McDowell
For the Oregon Beer Growler
Harvest is a time for reaping what has been sowed. And while hop farmers are bringing in the fruits of their labor, the collaboration between Culmination Brewing and Reverend Nat’s Hard Cider is producing fruits of their combined labors.
Collaborations are fairly common in today’s beer world, with more breweries crossing the beer borders to team up with other adult beverage producers. These hybrids can be somewhat difficult to classify and won’t tempt all consumers from their respective markets. However, those open to new taste experiences may find something they enjoy that requires no classification beyond that fact that it’s the product of talented craftsmen.
Culmination and Reverend Nat’s collaboration, called Our Glass, goes beyond a single brew and encompasses a series of hybrids. The first release was Watermelon Cherry Sour — a blend of two sour beers produced by Culmination (a barrel-aged Flanders red with cherries and a blueberry blonde sour) that was co-fermented with Reverend Nat’s Granny Smith cider and fresh Hermiston watermelon juice.
The inspiration for this first in the series came from local food-beer-everything-tasty aficionado Steven Shomler’s love for and relentless pursuit of Reverend Nat’s Holy Water(melon) cider. Steven also has an ownership stake in and hands-on involvement with Culmination, which made the project launch even easier. The brewing teams could also often be found hanging out at each other’s locations, so there was a foundation of familiarity. Tomas Sluiter, principal owner and certified master brewer at Culmination, explained that the “caliber and quality of Reverend Nat’s made them attractive” to form a strategic collaboration and long-term relationship with.
When it came to the actual brewing, there was no doling out of “we’ll do this, you do that” instructions. The final product was the result of a true partnership, and one that seemingly worked well. The small batch consisted of six 1/6-barrel kegs and 450 22-ounce bottles, nearly all of which sold out quickly. Only a few bottles remain in the possession of each brewer and a couple of kegs will be brought out at a yet-to-be-determined time. Commenting on how the sour has evolved, Jim Bonomo of Reverend Nat’s said, “It’s getting more sour, but the watermelon flavor is still there.”
The name Our Glass was the brainchild of Devin Benware, part of Culmination brewing team. Tomas contributed the idea for the logo — two tulip glasses positioned base-to-base, forming the interior of a shadowy hourglass. The image is set like the hands of a clock would be at approximately 4:58 for the first of the series. As new collaborations are released, the “clock” will continue to move on each label.
Plans for future beer-cider hybrids include a barrel-aged, Tepache-based barleywine. Composed from Costa Rican pineapples, piloncillo (unrefined cane sugar) and spices, Reverend Nat’s Tepache is a “lightly alcoholic elixir.” However, the original brewing schedule has been thrown a bit off course due to the fickle nature of crops. The delay has nothing to do with ripeness (the pineapple plant produces throughout the year). Instead, a recent price spike in the Costa Rican supply due to volcanic activity has put things on hold. As a backup plan, to ensure the brewing schedule doesn’t go too far astray, Nat’s has bottles from the last batch of Tepache that can be added directly to the barrels with Culmination’s barleywine.
Another collaboration will involve Reverend Nat’s Winter Abbey Spice, a cider that is inspired by Northeast-styles that use raisins, cinnamon and nutmeg. Winter Abbey Spice is actually a blend of two ciders - Revival, their flagship cider, and Providence, which is made with raisins. What was initially called “Apple Pie” when the taproom started blending them has since taken on a life of its own to the extent that 75 percent of each batch of Providence is allocated to making Winter Abbey Spice. Due to the success of the first collaboration, expect larger batches of subsequent hybrids.
Both Reverend Nat’s and Culmination see a strong future in collaborations like theirs, in part because the cider business is growing, especially in mature markets like Portland where plenty of drinkers are looking to expand their palates. Tomas also believes that Portland consumers demand more due to the fact that so many people who now call the city home are non-native. He hails from Grand Rapids, Mich. and says in general terms, “everyone in Grand Rapids is from Grand Rapids.” In fact, he specifically asked one well-known and well-respected Grand Rapids brewery to collaborate with him and they replied that they simply don’t do collaborations.
That brewery’s loss is the gain of others who are likeminded. The Culmination-Reverend Nat’s collaboration is a fluid affair among friends, where getting together to spitball ideas is key along with firmly believing in the quality of what the other is creating. Listening to the two producers talk — the ideas generated by their creativity and openness to experimentation — gives the impression that there is no end to what they’re able to come up with. And just like friends do, when a bump in the road comes along — like the price of pineapples — they find a way around it. Beer drinkers and cider drinkers alike can raise their glasses to that.
Ninkasi’s in-house metal fabrication shop regularly produces artistic, elaborate steel pieces, including tap handles, conference tables and fire pits. Recently, they added a project to that list: a gate to Sierra Nevada’s North Carolina brewery/taproom. The gate serves as a grand entrance to Sierra Nevada’s new facility in Mills River, N.C. Ninkasi fabricators worked with 672 barley kernels, affixed by 13,444 nuts, as well as 540 studs around the perimeter. Photo courtesy of Ninkasi Brewing
By Anthony St. Clair
For the Oregon Beer Growler
While collaboration is nothing new in the craft beer industry, projects typically aren’t 3,000 pounds of steel that travel 2,663 miles — from the Willamette Valley’s Eugene, Oregon to the Blue Ridge Mountains of western North Carolina. However, when Chico, Calif.-based Sierra Nevada Brewing needed a “grand entrance” for its new East Coast brewery in Mills River, N.C. (10 miles south of the region’s urban center, Asheville), they turned to Eugene’s Ninkasi Brewing.
Spanning the width of the 20-foot drive leading to the 350,000-barrel brewery and 400-seat/23-handle taproom and restaurant at 100 Sierra Nevada Way, the gate evokes sheaves of barley with the same shaping as Sierra Nevada’s logo banner. The two members of Ninkasi’s in-house fabrication department, Jazz Khalsa (design and fabrication specialist) and Pat “Phatty Fab” Evans (metal fabricator), worked with 672 individual barley kernels, affixed by 13,444 nuts, as well as 540 studs around the perimeter. Evans built the project with no tape measure or blueprint.
Ninkasi co-founder Jamie Floyd met Sierra Nevada founder Ken Grossman at Beer Camp Across America. During a BCAA cross-country bus trip, Floyd and Grossman began talking metal. Conversation soon turned to Ninkasi’s in-house metal fabrication shop. With Ninkasi’s two-man team producing artistic, elaborate steel pieces — from tap handles to conference tables, bottle openers to fire pits — Grossman and Floyd realized they might be able to work together on the gate for the Mills River facility.
Concept and design began at the end of 2014 and fabrication began in March. “There was only really one design, but it went through several iterations,” says Khalsa. “I channeled the aesthetic of Sierra Nevada, highlighting the barley and brass features. I felt pretty good about the concept, so I only proposed the one to the Sierra team. The Grossmans approved it very quickly.”
“I’m really pleased with the design [Ninkasi] gave us,” says Grossman, “They understand what we’re trying to do here, and I think it’s because we’re both brewers and both share a lot of the same ideals.” The Mills River facility is now brewing beer and serving customers.
For Ninkasi it’s a new type of collaboration that highlights how even in a competitive industry, there is room to work together. “It’s exciting and humbling to be a literal piece of such a remarkable building,” says Floyd. “It gives us all something to strive for.”
OBG Blog Archives
Welcome to our archive pages! Read stories from the print edition of the Oregon Beer Growler from June 2012 to January 2018. For newer stories, please visit our new website at: