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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By Michael Kew
For the Oregon Beer Growler
They won't make the kind of green beer swilled in sports bars on St. Patrick’s Day.
They will make a much different green beer — several, actually — inside their state-of-the-art, 30-barrel brewhouse in southeast Ashland, 15 miles north of California. Now producing 12,000 barrels per year, Caldera Brewing Company has been "dedicated to being green before being green was cool," owner Jim Mills once wrote.
Green beer tends to come from green towns — in 2009, the National Geographic Society voted Ashland into its Top 10 Places for Geotourism. Caldera, Spanish for "boiling pot," had been making beer there for 12 years.
"Breweries these days are at the forefront of green practices," Caldera's head brewer Adam Benson told me one cool, cloudy February day. Snow brightened the mountain peaks above the valley. We stood just outside the brewery's back door, admiring the three white silos used to transfer and recycle Caldera’s spent grains.
Benson has been with Caldera since 2010 following a stint at Standing Stone, another ecofriendly brewery three miles across town.
"As brewers,” he said while we walked back inside, “we're constantly sharing information — from a recipe to how we do things, so if there's way to make something greener, generally it's shared in the industry."
In 2005, starting with its pale ale, Caldera became the West Coast's first craft brewery to can its own beer. Each minute, the new line fills 500 cans made of aluminum, Earth’s most abundant metallic element.
"Canning itself is a green process," Benson said to me later, watching freshly capped yellow cylinders of IPA whiz past us.
"From shipment of the original empty cans to us, to shipping them out full, it's all much lighter (than glass) and, therefore, uses less energy," he said. "The aluminum is 100-percent recyclable and is used to make more cans, whereas glass is often not. Essentially, recycled glass is just put into pavement and stuff like that — it's not used to make more glass. With a can, even its pop tab is recycled."
You don't even have to drink the beer in Caldera's cans (Lawnmower Lager, Pale Ale, Ashland Amber, IPA, Hopportunity Knocks IPA, Pilot Rock Porter, and — soon — Mosaic IPA) to grok its greater good.
"I'm happy to say that all of our byproducts are used for cattle feed and organic farming," Benson said. His spent grains, hops, yeasts and filter sheets are composted to concoct fresh, nutrient-rich soil, which is then packaged in and dispersed from the used specialty-grain bags.
“Business-wise,” Benson continued, “it makes sense to be as green as possible, especially when you're brewing in an out-of-the-way place like this. You have to utilize every resource to its fullest extent.”
To quell water waste, Benson uses a recirculating wort-chilling system. "The energy used to cool one wort is reused to heat the next wort. Otherwise, all that water would be going down the drain."
In summer, Caldera's sophisticated HVAC setup ingests cool nighttime air, then expels it throughout the brewery during warm workdays, eliminating a need for expensive, energy-sapping air conditioning.
Instead of natural gas-fueled direct fire, Caldera uses steam to power all three of its kettles (a 30-barrel system, plus a 10-barrel soda system and a 10-barrel pilot system, which was the original system in the original brewhouse just up the road).
Instead of chemicals, the new racking machine also uses steam to clean and sanitize. And Caldera just hired a full-time maintenance man from Darigold, the massive dairy agricultural co-op based in Seattle. “He's extremely informative,” Benson said, “so he's able to further reduce energy use throughout all of our systems. He knows everything about everything.”
The brewery and its restaurant are surrounded with xeriscape flora (shadowed by the Siskiyou Mountains, Ashland receives just 20 inches of yearly rain). Of the Ashland sunshine, Caldera takes full advantage with its many brewhouse windows, reducing the need for electric light.
Solar panels are slated for the brewery roof. Indoor infrastructure for the panels is already installed; the panels will go up top once proper funds are secured, likely within two years, Benson said.
If you're seated at one of Caldera's two Ashland bars, the beer you're drinking was poured when your barkeep pulled a tap handle made of hardwood scrap. The wood (ash, of course) came from Sawyer Paddles & Oars, located up the road in Gold Hill, along the banks of the fabled Rogue River, a wellspring for southern Oregon fun. The Ashland Watershed itself is a burgeoning outdoor playground — a sibling of Bend, if you will.
Benson: "As you can see around the top of our cans, it reads “Go Boarding, Go Rafting, Go Biking, Go Fishing, Go Skiing.” This ties in with being able to take a six-pack with you when you go someplace where glass isn't allowed.”
Caldera is donating funds to help fight the Pacific Connector Gas Pipeline project, a proposal that would allow Canada's Veresen Inc. to lay 232 miles of 36-inch pipe to move up to 1 billion cubic feet of natural gas each day from Malin, located in Klamath County, to a terminal in Coos Bay, where the natural gas would be liquefied and shipped to Asia. While the pipe wouldn't actually pass through Ashland, it would come close enough, and most of the town’s 21,000 oppose the project.
"Ashland is a green, liberal place, so we fit in well,” Benson said, smiling. "We support its community as much as we can. It's a good marriage — we're right for each other."
Caldera Brewing Company
[a] 590 Clover Lane (Restaurant & Brewery); 31 Water Street, No. 2 (Tap House), Ashland
By Michael Cairns
For the Oregon Beer Growler
Ever heard of the term “benefit corporation?” I hadn’t either. That is until I began researching the story behind Hopworks Urban Brewery’s (HUB) recent certification as a B Corp. A B Corp, or benefit corporation, is one that operates with “higher standards of corporate purpose, accountability, and transparency,” according to the B Corp website. Such businesses strive to solve social and environmental problems with the power of business entrepreneurs.
The nonprofit B Lab began in 2006 and has since grown to certify a total of 1,229 companies in 38 countries and 121 business sectors. These businesses have shifted their definition of success away from strictly financial profitability and more toward accountability and documentation of their effects on the sustainability of the planet and its people. B Corps try to be a force for good by benefitting their employees, their communities and the global environment.
For anyone who has followed HUB’s evolution in its eight short years of existence, it’s no surprise that, following a detailed application and assessment process, they were certified in February of this year as the very first Northwest brewery to be granted status as a B Corp. One of 47 Oregon B Corps and one of only seven B Corp breweries in the world, Portland’s HUB has every right to be proud of what they have already achieved and where they are headed.
Because of the many sustainable operating practices that HUB uses, it’s no wonder that they scored particularly high in the environment category of their impact report. The brewery is actually 100% carbon neutral, and has adopted a zero waste initiative. They recycle their rinse water, enabling them to use just 3.4 gallons of water per gallon of finished beer, compared to an industry standard of 7 gallons. HUB uses only Oregon Tilth Certified Organic and Salmon-Safe ingredients and stays water neutral by buying credits from the Bonneville Environmental Foundation. Other B Corp certification categories are governance, community and workers.
HUB’s brewmaster and founder, Christian Ettinger, states on the brewery’s website that, “It is an incredible honor to become a certified B Corporation and to sit amongst the companies that we have admired for so long. Hopworks has always believed in the direct relationship between business and environmental health and it is great to have a framework to study our progress. B Lab’s application process provided an incredibly eye-opening and dynamic analysis of our efforts to date. We are proud of what we have been able to achieve in eight short years and look forward to tackling the more challenging points in the months to come. This process has really improved our focus and excited our team.”
Oregon Beer Growler congratulates Christian and the crew at HUB for a well-deserved honor, and BRAVO to another green Oregon brewery!
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