By Dustin Gouker
For the Oregon Beer Growler
The idea of crystal-clear mountain springs being the source of great beer has long been an image evoked by the beer industry, from the iconic commercials of Coors to the labels and marketing of today’s craft brewers.
But getting that water — and keeping it usable after the brewing process — are major issues craft brewers and cities must confront on a daily basis.
Water and general sustainability for the beer industry were the focus of a two-day event held in September, put on by the City of Bend and the Pacific Northwest Pollution Prevention Resource Center. (A similar event was held in Bellingham, Wash., later in the month.)
The event was meant to be an educational opportunity for brewers while bringing together government officials, regulators and members of the craft beer industry to talk about sustainability and water usage. The workshops provided ideas for brewers and owners wanting to decrease their environmental footprint while improving their bottom lines, and connected them with cost-effective resources and solutions to energy, water and waste issues.
“Great beer starts with great water quality and great ingredients, and we have the luxury of having both here,” said Chris Hodge, the CEO of Worthy Brewing, in greeting attendees to the Sustainable Craft Brewery Workshop. Worthy, which hosted day one of the event, is one of a number of Central Oregon breweries that take sustainability issues seriously.
Of course, Bend is renowned for the quality of its water, which is often cited as one of the reasons the craft beer industry has flourished in the region.
At the workshop, Christina Davenport, industrial pretreatment technician for the city of Bend, talked about why brewery wastewater is of concern to cities in general and Bend in particular. For instance, Davenport pointed out, Bend’s Deschutes Brewery and 10 Barrel Brewing create more than 25,000 of wastewater gallons per day.
“We’re working with breweries to find solutions to reducing what goes to the sewer,” Davenport said. “That includes both the strength of the waste, and reducing the volume going into the sewer line.”
Creating one barrel (or 31 gallons) of beer often results in a brewery creating four to 10 barrels of wastewater, Davenport noted. From every brewery, some of that wastewater is of the “high-strength” variety — from the brewing process or from cleaning — which can carry an extreme pH level and is more difficult for municipalities to treat.
One solution employed by breweries is “side streaming,” or collecting high-strength waste so it can be disposed of separately. For instance, spent hops, grain and yeast can often be used by farms, and are commonly used by farms that have relationships with breweries.
Water wasn’t the only issue at the workshop. The Energy Trust of Oregon presented on how incentives and energy audits can save significant energy costs. Worthy, for instance, worked with Energy Trust and installed energy-efficient lighting, a high-efficiency heating system and solar electric. That resulted in nearly $80,000 in Energy Trust incentives, as well as $16,000 in annual energy savings for Worthy.
The PPRC presented on proven cost-saving sustainability measures, including case studies for breweries on how to reduce usage of energy, water and carbon dioxide.
But water was the focus of day two, the “Source to Brewer to Sewer Tour.” Attendees got an up-close look at the City of Bend’s water system.
The tour gave attendees a better idea of where the water that goes into beer comes from, and what has to happen for it to be treated after the brewing process. It starts with Bend’s surface water intake on Bridge Creek near Tumalo Falls, which is just a few miles from a pristine water source.
Bend also just finished a project that cost tens of millions of dollars, including the new Outback Water Filtration Facility and miles of new pipe connecting intake to the facility. That gives brewers an idea of how much effort and money is put into water quality in municipalities in general, and Bend in specific. Attendees also saw Bend’s water reclamation facility, which deals with breweries’ wastewater on the back end.
In between those stops, four local breweries (Deschutes, 10 Barrel, Crux Fermentation Project and Monkless Belgian Ales) opened their doors to talk about sustainability and water issues.
It’s clear that the idea of municipalities working with breweries on these issues is far from finished. Paul Rheault, Bend’s public works/utilities director, talked with attendees and said he hoped to one day forge a private-public partnership with the breweries to deal with the problems and costs associated with high-strength waste.
“We want the breweries to succeed,” Rheault said. “Thankfully, we have a good water source that’s well treated now for the brewers to use and make a good product.”
The discussion on water and sustainability issues for breweries is far from over. The city of Bend hopes to host a similar event in the future. Jack Harris, founder of Fort George Brewing in Astoria, was in attendance. Fort George recently hired a director of sustainability, and Harris said he would like to have an event similar to this one in his town.
The craft brewery industry has often prided itself on trying to be green and employing sustainable practices. That obviously becomes more difficult as breweries grow, but Bend and the breweries that call it home have shown there are ways to work together to make it easier.
By Andi Prewitt
Of the Oregon Beer Growler
One word can sometimes sum up the character of a city. While Flint, Mich. has a long and complex history, the story of that particular place can begin and end with “tenacity.” Turns out, it’s not just a fitting term for a city that’s struggled with unemployment, violence and now tainted water. The only craft brewery in town has adopted the name to not only describe Flint’s determination; but also the resolve it took to open the business. More than 2,000 miles away in Portland, tenacity is what it will take for one homebrewer to rally the city, the state and perhaps even the rest of the nation to do more than feel sorry for Flint’s latest crisis. He’s created a call to action for anyone who’s connected to the craft beer community: use your passion for this beverage to raise money for Flint.
Tenacity Brewing sits just several hundred feet from the source of the city’s contaminated drinking water. In a cost-saving move in 2014, Flint stopped buying water from Detroit’s system and tapped its eponymous river, which bends and curves through the heart of downtown right past Tenacity. Although the source was meant to be temporary, complaints about the taste and appearance of the water begin rolling in almost immediately. Then-Mayor Dayne Walling repeatedly brushed off safety concerns despite mounting evidence that the chemistry of the Flint River was causing pipe contaminants, including lead, to leach into the water supply. Children developed rashes from bathing in the water and test results showed higher levels of lead in their blood, which can lead to significant developmental delays.
Additionally, two outbreaks of Legionnaires’ disease sickened at least 88 people, nine of whom died. There’s no proven link between the spate of illnesses and the river water because not a single government agency has tested Flint’s water for legionella. However, these bacteria thrive in water with iron that flakes off of old pipes. Conditions worsen when water temperatures increase during summer months. A Free Press analysis of data collected by the state also discovered that 62 of the 88 people with confirmed cases were exposed to Flint’s water. For two years, residents of the city grew sicker simply by completing life’s daily tasks: showering, brushing teeth and lifting a plain old glass of water to their lips. But a Flint General Motors plant managed to switch to a different water supply a mere six months after river water came online because it was corroding car parts.
As Flint suffered, Dylan VanDetta got mad. He learned about what had essentially become a public betrayal by tuning into MSNBC’s “The Rachel Maddow Show,” as he often does.
“And when I heard what was actually happening and the lack of motivation from the local politicians, I was outraged. Absolutely outraged. And I thought that this is something that we really need to do something about. And we can,” he explained. “And we have a large number of brewers and homebrewers and people that care that would be willing to help out.”
That’s the thing, though, about these large-scale crises — we want to help, but don’t know how. But instead of throwing his hands up and saying ‘Oh well,’ VanDetta, who is treasurer of the Oregon Brew Crew, resolved to reach out in the best way he knew how — by turning to the oldest and largest homebrew club in the state.
“It was unanimous. Nobody even questioned it. They’re like, ‘For sure. Let’s send some money. Let’s do something and help these people.’ I think that helped spur me along and everyone I’ve talked to has similar feelings about it, is they’re outraged,” VanDetta said.
And of all the emotions, anger is one of the most powerful motivators. The Oregon Brew Crew voted to approve a $500 donation, which is being used to recruit additional contributors and volunteers. The effort is still in its infancy, but during the next several months VanDetta is looking for individuals to give their time and ask breweries, as well as beer- and water-related businesses, to get involved. Any and all forms of support are welcome — cash, free kegs and donated space where VanDetta wants to help organize events that would be used as fundraisers. Art Larrance has already promised the use of the Raccoon Lodge & Brew Pub patio in Southwest Portland. The Peninsula Odd Fellows has also pledged its location to the cause. Additionally, a GoFundMe page is now accepting gifts.
VanDetta and those assisting him at this point have already made connections with entities in Michigan, such as the Genesee Brewers Club (named after the county where Flint is located), to ensure the funds raised will eventually be directed by the people who need it. And he has a specific goal: $20,000.
“The reason I came up with that number is it costs — I read an article where it costs about $10,000 to replace the pipes in a single home. That would be about two homes,” he said, “or one home and $10,000 worth of fresh water that we can distribute to the neighborhood.”
He’s also exploring the possibility of distributing water in 5-gallon jugs or borrowed beer kegs, which would be a more sustainable option than the 12-ounce plastic bottles currently employed. The average family in Flint uses about 151 of those containers a day.
The number of requests for assistance these days can already feel overwhelming, particularly with the rise of crowdfunding sites that allow pretty much anyone to ask for help. What would prompt Oregonians, then, to pay special attention to a city more than halfway across the country? Well, if you’re talking to beer lovers, it all begins with the precious nature of water.
“The fact that we have such access, readily access to clean water, and beer is such — it’s such a big component of beer I thought that this would be a great opportunity for us to give back to the community as Oregon Brew Crew, as well as the brewing community across the country — not just Oregon,” VanDetta described. “The fact that we couldn’t make beer without water is disheartening — let alone, you know, drink or bathe in it or wash your clothes or anything like that in that stuff. So whatever we can do to help them is really what we’re trying to do.”
For VanDetta, the cause is also personal. Most people, particularly those fortunate enough to access water from the Bull Run Watershed, don’t think twice when they turn on the faucet. But VanDetta grew up in a poor town in northern New York where they tapped into city water of neighboring Poultney, Vt. The liquid used to be treated in a chlorinating plant until the source changed and the processing ended. Ultimately, VanDetta said officials had to drill a well for the family. While he was only about 6 or 7 years old when his water became unreliable, he never forgot it. The experience allows him to empathize with Flint’s population, but even he can’t imagine going without easy access to water at home for as long as they have.
“It’s something that you just don’t normally think about. And the hassle! Oh, I’ve got to brush my teeth, so I’m going to do down to the store and get water with money that I really have already spent on water. These folks are still paying their water bills for water they can’t drink, so it’s crazy,” VanDetta said. “Most of these folks are poor and they don’t have vehicles. They can’t drive, so they’re carrying the water or they’re not getting the water — they’re using water out of their taps and that’s even worse.”
Family brought VanDetta to the West Coast and the beer is what rooted him in community. He considers joining the Oregon Brew Crew the best $35 he’s ever spent. Membership provided artistic and creative balance to his life that’s occupied, in part, by a 20-year career in IT. While his first meeting in 2012 was intimidating since he says he “knew nothing” about beer other than the fact he loved it, he’s learned a lot from watching others and taking in their feedback on his own brews. He was also drawn to the open, supportive nature of brewers, which he believes will translate into backing for the Flint project.
“I consider it a blue-collar kind of business. They’re really in tune with the work that they do and their hands,” explained VanDetta. “And they make a product that people put in their bodies, and you really kind of have to be careful with that.”
If you’d like to volunteer or donate, email VanDetta at firstname.lastname@example.org. The fundraiser is starting on a modest scale, but plans are big.
“My dream is that it would be nationwide. We would have the brewing community — homebrewers, commercial brewers and water companies across the country helping with this effort. Because, you know, it takes a village to raise a child, right?”
And it’s now becoming abundantly clear that the children of Flint who’ve been affected by tainted water will need an army of support for decades to come.
In April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries and more advocates for the protection of forests and watersheds. Featured here, left to right, are Christian Ettinger of Hopworks, Colin Rath, co-founder of Migration and member of Oregon Wild’s Board of Directors, Julia Person, sustainability manager at Widmer, and Marielle Cowdin, outreach and marketing coordinator from Oregon Wild. Photo by Emma Browne
By Anthony St. Clair
For the Oregon Beer Growler
Brewers know that great beer begins with clean water. Oregon craft beer is especially connected to the Northwest’s land and waterways, and that’s why in April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries, other craft beer organizations and conservationists advocates for the protection of forests and watersheds.
Launching with eight partners from the craft beer industry, in less than a year there are now 21 partners, including 7 Devils Brewing Co. in Coos Bay, C-BIG (Craft Beverage Industry Group), Crosby Hop Farm in Woodburn, Fort George Brewery in Astoria, GoodLife Brewing in Bend, the brewpub chain McMenamins, Standing Stone Brewing Company in Ashland and multiple other breweries in Eugene and Portland.
“Conservationists and breweries joining forces for clean water might be a bit unconventional, but the partnership is really a natural fit,” says Marielle Cowdin, outreach and marketing coordinator for Oregon Wild. “Keeping our drinking watersheds clean and protected is essential for living. And it’s just as essential for keeping our craft brewing industry, something that has so defined our state’s culture, alive and thriving.”
Brewshed® partners and Oregon Wild also realized they had an opportunity to help the public understand the importance of clean water for brewing. “Many craft beer drinkers don't realize how significant water is for the process,” says Cowdin. “Two-thirds of Oregonians get their tap water from our state's lakes, streams and rivers. Since water is a product of the land that it flows through, our cleanest and best-tasting water flows through unspoiled public forest lands, with healthy forests acting as a natural filtration systems.”
Oregon Wild (formerly the Oregon Natural Resources Council or ONRC) began in 1974. Their conservation efforts have protected 1.7 million acres of wilderness, 95,000 acres of forests, and 1,800 miles of water protected by the National Wild and Scenic Rivers System. The foundation of the Brewshed® was laid in 2009 when Oregon Wild partnered with Widmer Brothers Brewing to protect Portland's Bull Run Watershed. “The partnership sparked plans for a larger initiative, given the intimate connection between Oregon's thriving craft brewing scene and our public wildlands.”
Partners collaborate on various outreach events, such as pint nights, happy hours, special brews, Brewshed® hikes and fundraisers that support Oregon Wild's forest and watershed conservation work. Eugene’s Claim 52 Brewing considers conservation efforts a priority and works with various nonprofits on environmental stewardship. “From inception, Claim 52 has been proud to credit the McKenzie River for the flavor profile of our signature beer, the kolsch,” says co-founder/owner Mercy McDonald. “The river that runs in our backyard is vital and needs our care and protection to keep it pure. All of us have a role and stake in that outcome.”
Claim 52 hosts events for Oregon Wild throughout the year and contributes to raffles to help with fundraising. Last year, Claim 52 also bottled a specialty beer, Scrivener’s Sour, and donated a portion of the proceeds to Oregon Wild. McMenamins provides similar support. This year, while celebrating the 30th anniversary of Hammerhead, McMenamins donated $1 for every pint of the pale ale sold in Oregon Jan. 30-31. The brewpub chain is also donating event space for the Brewshed® Brewfest, which is set to take place Wednesday, May 18 at the Kennedy School in Portland. The inaugural event will feature beers from Brewshed® partners and guests can vote for their favorite beers.
“The amazing beers our Brewshed® partners will be pouring will showcase Oregon water, but we'll be incorporating information about Oregon watersheds and water conservation into our program for the evening, with speakers from Oregon Wild and other Alliance members,” explains Cowdin. “Fest attendees will get to know about watersheds beyond Portland and get to taste beer from across the state. Overall, this first annual Oregon Brewshed® Brewfest will be a celebration of Oregon beer and the Oregon water that helps it stand apart.”
In 2015, partners held 12 events to raise awareness and support, including an Earth Day fundraiser, a Community Tap Month, a hike along the Salmon River and an environmental speaker series. Events in 2016 have included a fundraising campaign called Weekend for Water in partnership with the Oregon Environmental Council, Base Camp Brewing Company’s Collabofest presented by #PDXNOW, and February’s KLCC Microbrew Festival in Eugene, where the Alliance sponsored the water stations.
“Moving forward, we hope to continue growth with new partner breweries and others in the brewing community that care about clean water across the state,” says Cowdin. “As the Oregon Brewshed® Alliance builds new partnerships, our voice for Oregon watersheds becomes stronger, and eventually, the Alliance could be seen as a model for craft brewing and water conservation nationwide.”
For brewers such as Mercy McDonald, the need for partnership is simple. “Clean water is often taken for granted, and that’s where quality beer starts.”
Oregon Brewshed® Alliance
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