By Jim McLaren
For the Oregon Beer Growler
At first glance, Eric Steen didn’t look like a teacher, an artist or a beer maker. It was a rainy early autumn day and Eric was shuffling past noisy customers in Hopworks Urban Brewery dressed, head-to-toe, in white, furry costume. At better than 6 feet tall, he makes a good mascot for the business’s Abominable Winter Ale.
After taking off the comic book-looking yeti head, he offered an explanation on the melding of his roles as teacher, artist and beer maker: “I very much think of beer as a form of art. I’m very interested in the idea that, from start to finish, beer is a social act.”
Several dozen blocks and a couple of traffic jams to the west of the HUB taproom, in the quiet of the Portland Art Museum, associate director of education and public programs Stephanie Parrish admires Steen. “Eric and I went through the collection of a thousand pieces of art and tried to understand where we had works. How much do we have of Eastern Oregon? How much of the Oregon Coast?”
Getting these two folks working together is how to stage a unique art show and beer tasting.
The full name of the Nov. 4 event is “Art & Beer: Pitchering Oregon.” It’s the centerpiece of a larger, two-year exhibit called “Picturing Oregon.” (Who says museum-types don’t have a punny bone?)
Stephanie says the “Picturing” exhibition celebrates the museum’s 125th anniversary and includes about 60 of the more than 1,000 Oregon-themed works in its permanent collection. “It was a matter of sorting through all the paintings and photos and then finding those that we thought were kind of representative of the collection. We wanted to have earlier works, 19th century, to more contemporary works. Wanted to have women included. As many different options as we could uncover.”
When it came to the “Pitchering” centerpiece, Stephanie called in Eric. As an art teacher at the University of Colorado and creator of the Beers Made By Walking project, Eric sees community involvement as a key to good art and good beer. He took immediately to the idea of foraging through the museum’s collection. “The thing that excited me was that they have all this Oregon-based paintings and photography.”
And Stephanie wanted to portray the entire state in Pitchering Oregon. “Organized by the region: Coast, Southern Oregon, the Willamette Valley, Portland, Mount Hood and the Gorge. We’re sort of following Travel Oregon’s seven regions.”
Stephanie and Eric whittled down the Pitchering exhibit to 18 photos, paintings and etchings. They next offered those works to 16 breweries and 2 cideries for inspiration to create a beverage.
To help HUB create its beer, Eric chose a platinum print by Lily E. White. It’s a photograph of the Columbia Slough taken more than 100 years ago. Eric grabbed brewer Trever Bass and “We checked out parts of the slough, looking at invasive plants, what grows there naturally. It’s a very strange area. The brewer just chose a random selection of plants he found there. Then he decided to layer everything on top of each other, prettily, into the mash tun and then passed wort over the top of it as it went into the boil.”
The works in the exhibit come at you like photos from a magazine, an old newspaper or a family album. They are more than images. They represent our collective backstory. Lisa Allen, brewer at Heater Allen Brewing in McMinnville, chose a wood engraving of the 19th century block house at Fort Yamhill. A sixth-generation Oregonian and trained anthropologist, Lisa began by thinking about the people in the artwork: What kind of beer did they drink, did they make? Her brew is characterized by the use of oak-smoked wheat malt and rye malts. She kept the alcohol level at 5 percent and came away with a beer she says is heavy but refreshing with both smoky flavor and spiciness.
Larry Chase is head brewer at Standing Stone Brewing Company in Ashland. His Pitchering Oregon piece is a 1911 oil painting by Frank DuMond. The “Sketch of Table Rock near Medford” is a landscape done on a bright, but cloudy, day. Larry made a table beer, a Berliner weisse, much like beers made in Belgium to be enjoyed by all members of a farm family. The beer will be golden in color to reflect the sunniness of the painting. Larry will serve the beer at the exhibit three ways: straight up and with two fruit or herbal syrups to cloud the beer, mimicking the clouds in the painting.
Pitchering includes a variety of scenes depicting the people and places of Oregon; some are very realistic, some romantic. But the starkest is an oil painting entitled “Harvest.” The huge work shows a sinister-looking raven flying over a clear-cut forest. The beer to go with this piece was made by Trevor and Linsey Rogers at De Garde Brewing in Tillamook. “Ferme et Foret” (Farm and Forest) features dried and fresh hops with spruce tips added to the blend. Are the painting and the beer things to be enjoyed simply … or is there a deeper meaning?
That’s the kind of question folks might get together and hash out over a couple of beers.
Art & Beer: Pitchering Oregon
Saturday, Nov. 4 in the Kridel Grand Ballroom at the Portland Art Museum 1219 SW Park Ave.
General Admission 1–6 p.m.; $25 general/$20 museum members
By Jon Abernathy
For the Oregon Beer Growler
“Fresh hop season ties perfectly in with prime steelhead season,” explained Toby Nolan one early morning in late August, while driving from Bend to Silverton. Nolan, the senior lead guide of tours at Deschutes Brewery in Bend, was on his way to Goschie Farms to pick up 50 pounds of fresh Centennial hops destined for a special ale that will raise money for the Native Fish Society. “The release of this beer coincides with the steelhead runs.”
Nolan is an avid angler and fly fisherman, often found casting a line over a quiet stretch of river in his free time. He practices catch-and-release and is passionate about river conservation and responsible management. “People are starting to realize we are having a negative impact (on the watershed),” he said. “Water is life.”
A first-time visit to Goschie Farms two years ago introduced him to Salmon-Safe hops, inspiring the idea for the benefit beer. The Salmon-Safe program works to keep watersheds clean enough for native salmon to thrive, and the certification process works “to provide incentives for the adoption of practices that protect water quality and fish habitat.” All of the crops grown at Goschie Farms (which, in addition to hops, includes grapes, corn and barley malt) are managed in accordance with these guidelines.
Though not a brewer himself, Nolan worked with Robin Johnson, the assistant brewmaster of the Bend Pub on the concept behind the beer. “I think I’ve been bugging Robin for two years about making this beer,” he laughed. “Finally this year Robin asked me if I still wanted to do it, ‘cause he was going to brew it anyway!” In addition to the Salmon-Safe hops, they incorporated malt from Mecca Grade Estate Malt located in Madras.
Deschutes has a long history of giving back, from their Community Pints every Tuesday to their Street Pub block parties that raise money for local charities. Environmental sustainability is also a priority for the company; for instance, they restore one billion gallons of Deschutes River water each year through the Deschutes River Conservancy water leasing program.
There’s a nice bit of synergy between the two initiatives with this latest project: a fresh-hop pale ale named “Savin’ Freshies,” which will be available at both the Bend and Portland pubs on Oct. 7. The release party at the Bend Tasting Room will additionally offer a raffle and swag with proceeds benefiting the Native Fish Society, and Deschutes is donating $1 from every pint sold.
Arriving at Goschie Farms the morning of his hop run, Nolan met with owner Gayle Goschie and explained the concept behind his beer. Goschie Farms was the first hop grower in the country to become certified as Salmon-Safe, and their efforts to responsibly manage water use to protect wild salmon habitats meshes well with Nolan’s enthusiasm for fishing and conservation. Upon hearing of his efforts to benefit the Native Fish Society with proceeds from the beer sales, Goschie offered to donate the fresh hops to the project.
Partnering with the Native Fish Society was the natural choice for Nolan. The organization’s mission is to advocate for the recovery and protection of wild, native fish as well as the rivers these fish inhabit. Their River Steward Program spans 42 watersheds in Oregon, including the upper and lower Deschutes River, with volunteers working on initiatives such as suction dredge mining reform, hatchery steelhead management and more.
If Savin’ Freshies is well-received, Nolan imagines the possibility of additional similarly themed beers. “If this project goes well, I’d love to see more of these, maybe for each season,” he mused. “It would be a big project, but it would be great to have a lineup of conservation beers added to our bottled series.”
In the meantime, he’s focused on making the release of Savin’ Freshies a success. “I’m really thankful Deschutes has given me the opportunity to do this, and I’m a guide, not a brewer!” he said. “That support has made this a great, gratifying experience.”
By Chris Jennings
For the Oregon Beer Growler
Sure, you’ve used a wide variety of hops since you began homebrewing. Maybe you’ve even started to grow your own. Perhaps there was a even time you got your hands on a rare variety. But there’s still more to learn since the industry has found new ways to process hops, providing beer makers with even more options. These developments can open up a whole new world of flavor profiles.
Aside from all of the hop varieties that seem to debut every month, there are now new ways to process hops. We’re familiar with hops in the whole-leaf dried form — they basically look like pressed flowers. There are also hop pellets that are primarily used by commercial producers. The pellet is literally the whole dried hop chopped into what’s almost a powder before it’s then pressed into little nuggets that look like rabbit food.
The other fairly common use for hops is in oils. To make that, hops are stuffed into a cylinder that is sealed. Carbon dioxide is added at one end while the other features a relief valve. As pressure builds, the CO2 extracts the hop essence, which comes out as an oil. This liquid has all of the same properties of the hop, but in a condensed form and none of the vegetal matter.
One of the newer products available to homebrewers is called hop hash. In large hop-picking facilities, the cones are stripped off bines and fed into a drying room on conveyors. During the harvest, resin and lupulin build up on those belts, which can be stripped off and it resembles a clay-like material. That is the hop hash. It can also be collected as a byproduct of cleaning the pelletizer. The hash has an intense aroma and flavor, which can be great for bittering. It’s also a unique way to add strange and interesting flavors to the boil.
Because hop hash is basically condensed hop essence, the oil makes it difficult to break down in a dry hopping application. But don’t worry — there is another category of hops now on the market that’s easier to use for additions after the wort has been cooled. Cryo Hops, created by Yakima Chief in Washington, “uses a proprietary cryogenic separation process that preserves all components of each hop fraction,” according to the company website. The result is two products: LupuLN2 and Debittered Leaf. The former retains most of the flavor and aroma of hops without the plant matter. It’s best used at the end of a boil or when dry hopping. Keep in mind the dosage is half that of regular hops or pellets by weight. And since there’s no plant involved, you won’t run the risk of picking up grassy flavors in the final beer. The second product, Debittered Leaf, is the concentrated bract separated from a hop cone’s lupulin glands. It’s best used during the boil for beer styles that don’t require a large hop presence, like a pilsner.
With all of the new hop varieties on the market and exciting ways to impart their flavors, our options as homebrewers are seemingly endless. The future is ever-changing and there’s no telling what type of brewing process you’ll end up using to create your next award-winning beer.
Patrick's Snake Oil [AG]
Patrick's Snake Oil [Extract]
By Andi Prewitt
Of the Oregon Beer Growler
The call for 100 more pickers at a Southern Oregon hop farm appeared on newsprint nestled between other want ads for a piano tuner and a maid along with comic strips. It was Aug. 12, 1943, and the need for extra hands had prompted this Grants Pass grower to look north and place his offer in Roseburg’s News-Review. But help wanted notices for hop yard labor in small-town papers was nothing new for that part of the state. Requests for 50 people here, 300 people there were staples of classifieds going back decades. However, besides the older folks who experienced the itchy work as kids and producers in the Willamette Valley who ended up buying equipment from the last operating farm, Rogue Valley hop cultivation has largely been forgotten.
Yet, it is not gone.
More than 20 years after the final growers’ poles and wires that served as the bones for leafy plants came down, bines were once again winding their way up strings on a plot of land that no one really expected to be very good for hop cultivation.
When Steve Pierce signed papers for a foreclosed home with a few acres of land that would someday become Alpha Beta Hops outside of downtown Ashland, he’d never even laid eyes on the property. And he had a pretty good reason — Pierce was in the Indian Ocean on an aircraft carrier. As a Naval intelligence officer, he’d previously spent four years stationed in Munich, which is in some ways like being sentenced to an endless Oktoberfest. It would be nearly impossible to emerge from a stint in beer-soaked Bavaria without becoming enamored with brewing. Pierce said that’s where he “got the beer bug” and had hoped to spend his last year in Germany before retirement, but the military had other plans. That’s how he found himself on an aircraft carrier a world away from Oregon while authorizing the purchase of a mystery farm where he’d soon start turning the soil.
Pierce’s wife actually found the place on the side of I-5 with yellowing grass looking toward the lush, green valley where others warned there wasn’t any water for agriculture. While the Carney clay ground in those parts might be a bit stubborn, stuff grows. But before they could even get to that point, there was enough demolition and rehabilitation to be done that the property could’ve been the focus of an HGTV home improvement show.
“So [my wife] said, ‘Don’t worry, we can fix it up.’ It was a wreck,” Pierce said laughing. “Oh it was horrible. Shag rug.”
Outdated carpeting aside, the next challenge came years later when Pierce decided to turn an adjacent hay field into a hospitable environment for hops. By then, his two grown sons had boomeranged back to Ashland after fulfilling that near-universal urge among young adults to get the heck out of where they’d been raised only to return after realizing their hometown was not so bad after all. Morgan Pierce and wife Jessica now live on the farm in a converted burgundy-hued barn, while younger brother Spencer Pierce is just a short drive away. The brothers became an integral part of the business after Morgan Pierce discovered his dad had a new crop on the way.
“Came home one day and he was out in the field plowing rows,” Morgan Pierce recalled. “And I was like, ‘What are you doing?’ And he’s like, ‘We’re planting hops! I’ve got 3,000 of them coming in a couple of weeks.’”
“It’s been a huge family project because we built the whole thing,” Steve Pierce said.
That includes every building, base to ceiling, and infrastructure on the hop field — aside from the bolts and wires. Every other aspect, from the solar kiln to the walk-in cooler, was constructed by the Pierces. It took eight months to get the terrain ready starting about 10 years ago. That meant unloading 120 yards of steaming organic compost that left faces and hands streaked in soot-colored grime that had them looking “like a couple of coal miners,” Steve Pierce described. After that, 160 20-foot-tall juniper poles had to be pushed into place. Wire was strung in the spitting snow to create what looks like an oversized clothesline where they’d dangle 4,000 paper strings. The family planted 1,800 rhizomes that first year with the goal of giving Ashland-area beer makers a neighbor they could buy hops from. Steve Pierce also wanted to help revive the crop in Southern Oregon.
“So it was just an idea that hop yards had been around earlier in the 20th century — kind of bringing it back,” he said.
What exactly happened, then, to Rogue Valley’s once-thriving hop farms, most in and around Grants Pass? Answering that question is no easy task since archives are scattered and memories fade. It doesn’t seem plausible that one day acres of aromatic buds suddenly sat bare. After all, Josephine County harvested 2,086,400 pounds of hops in 1946, according to “The Hop Press: A Memorandum of What’s Brewin’” from the Oregon State College (now University) Extension Service. Jackson County, while not as prolific, still saw a haul of 67,130 pounds that same year. Tracking down the trail of documents and people who were there begins to fill in the gaps about the hop farm disappearance. Steve Pierce chalked it up to the business of agriculture.
“Hops have always been a very volatile crop, and the price just shoots up and down. Grants Pass had a huge hop yard and that went out of business,” he explained. “But until the craft brewing thing started, where there were so many breweries around, the price stopped fluctuating as much and you could get a pretty good price for hops. So that made it more viable.”
Grants Pass was actually a standout growing area for the Cluster variety, which was being decimated farther north.
“The Willamette Valley was fighting and eventually losing the battle to save Cluster hops from downy mildew, a disease that was introduced accidentally in the late 1920s,” according to Dr. Al Haunold, a now-retired United States Department of Agriculture hop researcher.
Dr. Haunold first visited the remaining two Grants Pass hop growers in the late 1960s with plant pathologist and groundbreaking hop research Jack Horner. They’d been told that there were five farms in the area at one point, but all that still stood was an approximately 250-acre field owned by Chuck Lathrop and another 150 acres that belonged to Mel King.
“They both grew late Clusters, a vigorous hop with good yields and alpha acids content ranging from six to about eight percent,” Dr. Haunold said, having come back to Southern Oregon at least once a year during that time. “When Talisman, a Cluster-derived hop ... was introduced to Grants Pass, it produced even better yields than late Clusters. And some Cluster fields were replaced with Talisman, despite a slight preference from brewers for Grants Pass Clusters.”
Even though hops continued to flourish, there appeared to be competition for land with other crops, particularly fruit — perhaps most famously Harry & David’s Royal Riviera Pear. Dr. Haunold recalls that Lathrop mentioned getting offers for his fields from both pear and poultry farms. King eventually sold in the 1970s. Lathrop continued farming after his son, who worked with him, suffered severe injuries in a fall while performing maintenance on a hop picker. What finally prompted Lathrop to take an offer for the property — and the timeline — is still uncertain, but growers and researchers have settled on a few theories.
Just as today’s beer drinkers are always chasing the new, exciting hop varieties were debuting in the 1980s and Cluster just couldn’t keep up. Ultimately, it was an old hop that was falling out of favor with producers.
“It sounds like the biggest factor is the fact that there was just one farm down there. They’re kind of an island,” said Michelle Palacios, administrator with the Oregon Hop Commission. “And they grew a variety that was not very popular at the time, and so they had to make a decision: Do we plant something else or do we close shop? And it looks like their decision was to close shop.”
“Perhaps pricing pressures from other higher-alpha hops and also increasing land values convinced Mr. Lathrop to sell his operations,” said Dr. Haunold.
He wasn’t quite sure what became of the land, though Dr. Haunold speculated the pear farm snatched it up. Indeed, fruit bound for those Harry & David gift baskets was grown there by Wild River Orchards and then a family took over the pear trees. The property now feeds individuals in need of assistance thanks to the Josephine County Food Bank, which plants a variety of produce, and the City of Grants Pass.
Now it appears another island of hops has emerged in Southern Oregon. Steve Pierce has hosted plenty of visitors allured by the brewing industry with hopes of starting their own farm, but it’s unclear whether any had success. Even if the Pierce family is the only grower with bines crawling skyward for miles, solitude is not a deterrent.
Farming at Alpha Beta is more of a way of life. It’s where two miniature donkeys — Charlie Brown and Lucy — begin braying for attention first thing in the morning as soon as they hear their owner Morgan Pierce’s voice. It’s where his 4-year-old daughter can wrestle with the dog near the hop yard, and the dog will never tire of trying to get the ornery lamb on the other side of the fence to play. It’s where travelers from another state or country become family — even if only for a few days or months thanks to the Pierces’ participation in Worldwide Opportunities on Organic Farms, USA (WWOOF), an exchange program for would-be farmers. Volunteers give their labor in order to learn from the producer along with the promise of two meals per day and a place to camp. Alpha Beta Hops relies on their help much like farms decades ago needed migrant workers who erected tent cities and picked. But the experience changes the volunteer lives, too. Steve and Morgan Pierce list off names and tell stories of past WWOOF participants like they’re teachers recounting favorite students: a nano-electrical engineer now travels the globe, farm to farm, with his guitar through the program; a man who desperately needed a change from his job denying health claims spent six months farming with the Pierces.
“We are introduced to all sorts of people from everywhere, all different backgrounds,” Morgan Pierce said. “The WWOOFer program is amazing. We couldn’t do the maintenance and the harvesting and everything without the WWOOFers and our community.”
And those vital members to the Alpha Beta operation gathered at the farm once again for an all-day pickathon at the very end of August. Fingers turned yellow and sticky as buckets filled. Food energized their efforts and beer fed conversation among four generations of people, including the Pierce family. Stories are always shared by those who used to help harvest in Grants Pass — back when cones were a bit harder to get to even with the use of slacked lines and stilts.
“We’re supposed to be picking...” Morgan Pierce described of the annual tradition.
“Well, a lot of talking,” added his dad. “It’s a lot of talking and just constant hum — almost like being in a beer garden.”
By Sam Wheeler
For Oregon Beer Growler
On the banks of the Alsea River, Duane Miller is growing Siuslaw Brewing from the ground up.
Miller, the owner and brewmaster of the 1-barrel operation, also grows 50 acres of barley for malting and harvests several varieties of hops to supply his own brewing endeavors — as well as those of surrounding breweries in the future.
About 7 miles west of Alsea along Highway 34 — approximately a 42 minute drive southwest of Corvallis — the barn-inspired brewery building is nestled in a picturesque property between the road and river. Currently, interested drinkers can get growlers filled there or find a rotating selection of Siuslaw’s beers on tap at Deb’s Cafe in Alsea. A favorite among drinkers is the Grass Clippings Cream Ale, said Miller, whose son Jesse developed the recipe.
“My son is a wizard at the recipes, he is just remarkable,” Miller said.
Jesse also develops many of Siuslaw’s other concoctions and is a regular homebrewer. In a way, Jesse inspired his dad to open the brewery, Miller said. It wasn’t until Jesse tossed around the idea of starting a brewery in Eugene that Miller began to consider it. When Jesse dropped the plan, Miller decided to quit his road building and excavation business, sell his equipment and launch Siuslaw.
Miller always had aspirations of growing his own ingredients for Siuslaw’s beer. This year’s crop includes 3 acres of barley on the property, another leased 20-acre field down the road — both of which Miller tends — and a 25-acre plot outside Corvallis, where Miller hires a farmer to grow, harvest and clean the barley. The Corvallis field could grow as large at 100 acres by next year, Miller said.
All the barley Siuslaw grows comes from the Full Pint seed developed by Oregon State University’s Barley Project. Additionally, Miller has purchased a combine and seed cleaner to harvest and prepare the barley for malting, and he is currently building a custom barley malter.
“You can’t buy a small-batch malter. They just don’t exist, so we’re actually just building the malter itself,” he said. “It’s been great.”
Once things get rolling, Miller is considering spinning off the malting and hops portion of Siuslaw into its own company.
“I am hoping that [the malting] takes off and gets bigger than the brewery. That’s what I am actually shooting for,” Miller said. “I have already had four other breweries really showing interest. … The way they’re looking at it: ‘The more local, the better.’”
To turn the barley into usable malt, the grain must be sized, cleaned, steeped in water under controlled conditions, air dried, induced to germinate, dried again to a specific moisture content and cleaned for sale. Miller hopes to do 3,000 to 4,000-pound batches once the malter is complete.
Miller also tends 90 hop plants growing on the brewery property, favoring the Cascade and Centennial varieties, but growing several others. Although the barley is harvested using a combine, all of the hops are hand-picked.
Nothing special to the farming, Miller said. The hops and barley grow great out in Alsea. “You plant just as early as you can in the spring, as soon as it’s dry enough to get out on the fields, and there it goes.”
16558 Alsea Hwy, Alsea
541-740-1606 (Miller recommends visitors call ahead to ensure brewery is open)
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