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 Jim McLaren
For the Oregon Beer Growler
The chickens in the yard are scratching at it.
A giant sprinkler in an adjoining scrub field is wetting it down.
Horses are grazing in the grass growing in it the next field over.
And beyond that, a young buck is bedding down in the shade of a tree line bordering another field — the dirt still warm from the afternoon sun.
The dirt is on Sauvie Island and Jordan LeaJames is worried it might not be good enough. If it is good enough, why hasn’t anyone else grown hops here?
That question was actually the third in a series that brought Jordan to this place. The first was to a young teacher named Maya: “Will you marry me?” The second question was asked of Maya’s uncle, who makes very good homebrew: “Did you ever think about growing your own hops here?”
The answer to the first question was “Yes.” To the second question, Maya’s aunt said ‘If you want to try it, go ahead.”
Sauvie Island, just outside of Portland, is bordered by the Willamette and Columbia Rivers and the Multnomah Channel. Named for a 19th century French-Canadian dairy farmer, the low-lying, 24,000-acre island is best known for its dozens of farms, nurseries and gardens. While another important beer-making ingredient, barley, is harvested on Sauvie, that didn’t answer Jordan’s question. Will this dirt grow hops?
Jordan knows what that takes. He’s had hops in his Northeast Portland backyard for about seven years. Plus he has a professional background in environmental engineering. Still, most Oregon hop farms are farther south in the Willamette Valley.
So before they decided to plant, Jordan and Maya scooped up some Sauvie Island dirt, boxed it up and sent it to an Eastern Oregon lab that analyzes soil. Jordan says they also “provide a recommendation on fertilizing, what you need to do to amend the soil, change the pH. They email you the results.” He continues, “When I got the email, it had all the results – to me they were just a lot of numbers, it looked good. But then the attachment, where they recommend what kind of fertilizing and what schedule to utilize, that page was blank.”
Blank! Is that good or bad? Jordan called a tech who explained, “The reason that page is blank is that your soil is so perfect for what you’re doing.” The analysis found that Sauvie Island dirt beat all the benchmarks. Nothing needed to be added.
Jordan and Maya understood why. The new hop farm would be a small part of a 26-acre parcel where nothing had been planted for about 30 years. Jordan says his uncle-in-law told him “They’ve just been mowing it, recycling and concentrating the nutrients into the soils. The soil is just super rich.” Maya, who grew up on a houseboat on the Multnomah Channel, remembers something else that helped: “The ’96 flood added nutrients.” Good news, yes. But better news was coming. Maya was pregnant. Both the farm and a family were beginning at the same time.
Farming can be a slow, deliberate process, but also hurried and deadline oriented. And this hop yard was behind schedule — in part because Jordan and his father John McCann were learning production farming. Also, as small growers, supply companies put them at the back of the line. But the pair pushed ahead and spent a lot of time prepping the soil for 600 plants.
“Cultivating the soil is hard,” John explains. “The clay is just about 3 or 4 inches down.”
Jordan adds, “It’s just loaded with so many roots — years and years of these grass root balls. We had to chop up each one. We used a rototiller, but you can only get so far with a hand-driven rototiller. What we should’ve done is plow the whole field first.”
“That’s what we will do in the future,” John says.
The process was further slowed when the farmers had to wait an extra month-and-a-half for trellis poles. Those poles finally arrived on a Thursday. Work and stress intensified for everyone that weekend when Maya went into labor. She delivered a healthy baby boy named Mateo. And as the family grew, so did the farm. Maya’s uncle and father-in-law continued boring holes for the trellis system. Jordan and his father then planted the hop rhizomes and hung special coir ropes, which the bines climb as they grow. The pair then carved out a second, smaller field using a circus tent-type trellis system. Jordan thinks it could make harvesting easier.
Terroir is what wine growers call the effect a particular place has on a grape — it’s the culmination of earth, climate and farming techniques. And that may be just as important to the flavor of hops. “I assume that the type of soil can definitely have an impact on that,” Jordan says before he ticks off the hops he is growing. “Cascade, Chinook, Crystal, Centennial, Galena and Willamette hops” are his choices after talking to brewers.
Since Sauvie Island Hops is new and still growing, the farm may only sell fresh hops in its first year. But looking to operations like Ladyhops and Smith Rock Hop Farm in Central Oregon, Jordan knows there’s a market for cones right off the bine from smaller producers. “A lot of brewers look at it as a challenge to come up with something, like a really good fresh hop. It’s something that needs to be consumed within a few weeks of being bottled.”
Sauvie Island Hops didn’t plant until early May and will need a long, slow end to summer for its first crop to fully ripen. Meanwhile, sitting next to the hop yard, Jordan daydreams. Maybe, he imagines, there will be a small brewery in his future that creates farmhouse ales. Maybe he’ll create a special strain of hop named after his son. It’s all possible, you know, because the dirt is good.
Sauvie Island Hops
By Dustin Gouker
For the Oregon Beer Growler
Andrew Bloo was not a farmer before founding Cascade Hop Farm, despite the fact that his roots were in agriculture.
“I was the first person that didn’t farm in my entire family,” Bloo said on a recent warm August morning in the shadow of his second-year farm near Bend, just outside of the small town of Tumalo.
After a career spent mostly in business — in marketing and as CEO of a software company — Bloo turned to hop farming as a way to spend more time with his family while starting a new endeavor.
Despite a lack of experience — outside of voluminous research on hop farming conducted by Bloo and help from his family of farmers — the first year resulted in a successful fresh-hop crop in 2015. Redmond’s Wild Ride Brewing used Cascade Hop Farm’s product for its Three Sisters Wet Hopped Red Ale.
“It’s exciting from the standpoint that someone showed the faith to buy it from us, a first-year farm, a local provider, instead of going to Yakima or over to the [Willamette] Valley,” Bloo said.
The Three Sisters beer quickly sold out last year, and Wild Ride came back to Bloo’s farm for enough hops to make a double batch this year.
The farm is also contracted with Central Oregon’s Cascade Lakes Brewing Company and Juniper Brewing Company this year. Bendistillery — literally right next door to the property — is also experimenting with a hop-infused product, Bloo said.
After that first year, Cascade Hop Farm has already increased its hop acreage from one to three acres in 2016. Another acre is planned for the coming years. But it wasn’t all smooth sailing in year two for Cascade: A late, hard frost in the middle of June killed most of the plants. But good weather and a solid root system allowed Bloo to start over nearly from scratch right as summer was starting. The farm, which is growing Centennial, Cascade and Nugget hops — is planning on harvesting early in September.
Cascade Hop Farm has helped to prove the so-called “craft hops” movement is on in earnest in Central Oregon, with a handful of small farms providing hops for area breweries.
For Central Oregon brewers, the advantage of getting their fresh hops locally is that the time from pick to boil is cut down dramatically. Getting hops from the big growers west of the Cascades or in Washington could take hours. Hops at Cascade Hop Farm or another local grower could go from bine to brewing in half an hour.
“You have such a limited window,” Bloo said on the harvest period for fresh hops. “A., you have to schedule a brewing opportunity, and B., your crop has to be ready. You can’t really sell hops until it’s time, and there’s this kind of tension of when brewers need it and when you can actually harvest a quality crop.”
Cascade has a lot of other things going for it besides having a quality product and attracting brewers who want to support a local business. Most of the property on which the farm is set is a wildlife preserve. The grounds surrounding the farm have been left in a natural state, and hop trimmings and spent bines are placed around the preserve so that animals can use it for habitat.
It’s also a truly family endeavor.
Bloo’s wife and children were out surveying the land in the morning as Bloo talked about the farm. Bloo’s mother lives in a house and acreage right next door to the farm and checks on the plants daily. Bloo’s father also visits regularly and plies his agricultural expertise to help the farm get off the ground.
“Our goal is really to do this as a family and spend our time out here,” Bloo said.
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