By Oregon State University
For the Oregon Beer Growler
Barley has always played second fiddle to hops and yeast when it comes to flavoring beer. Now the grain is ready for its solo.
In two studies published this week in the “Journal of the American Society of Brewing Chemists,” a research team led by Oregon State University found notable differences in the taste of beers malted from barley varieties reputed to have flavor qualities.
Consumers aren’t going to see a barley-flavored brew anytime soon in their local pub or grocery store, but the findings are an important first step toward a potential new market for beer connoisseurs, said OSU barley breeder Pat Hayes.
We started this project with a question: Are there novel flavors in barley that carry through malting and brewing and into beer? This is a revolutionary idea in the brewing world. We found that the answer is yes, Hayes said. These positive beer flavor attributes provide new opportunities for brewers and expand horizons for consumers.
In its malted form, barley is the principal source of fermentable sugars for most beers. But barley’s flavor contributions to beer are usually ascribed to the malting process rather than the grain itself.
Barley World, Hayes’ research group at OSU, with financial support from the beer industry, began with two barley varieties thought to have positive flavor attributes in beer: Golden Promise, developed and released in Great Britain, and OSU’s own barley variety, Full Pint. They then crossbred the two. That resulted in several hundred breeding lines of genetic seed stock. Researchers grew the offspring in test plots in Corvallis, Lebanon and Madras.
But there was a logistical challenge in preparing that barley for brewing and sensory testing. OSU’s progeny of Golden Promise and Full Pint each yielded only about 200 grams of malt — not enough for a reasonable sample to produce large quantities of beer for a standard sensory panel.
That’s when OSU teamed with Minnesota-based Rahr Malting Company and New Glarus Brewing in Wisconsin. The companies had developed a brewing system that could produce a single bottle of beer from each unique malt. Dustin Herb, a graduate student in OSU’s College of Agricultural Sciences, spent almost a year at Rahr participating in the micro-malting, nano-brewing and sensory processes.
Out of that initial partnership, about 150 beers were prepared for sensory testing. Each panelist tasted the beers once and then rated them on a scale in their amount of difference compared to an industry standard control beer.
The panelists found that beer brewed with Golden Promise scored significantly higher in fruity, floral and grassy flavors. Beer with Full Pint was significantly higher in malty, toffee and toasted flavors.
The progeny are showing all possible combinations of those traits. And, since researchers had been conducting DNA fingerprinting on these progeny, they can now assign certain regions of the barley genome as being responsible for these flavors. The study also found that there were some differences based on where the barley was grown, but the genetic effect was larger than the environment.
Based on the results of more Golden Promise-Full Pint progeny, finer structure genetic mapping of barley flavor genes is underway with Rahr. Researchers are also working with Deschutes Brewery in Bend to produce more representative beers from three of the selected progeny. OSU is producing 100 pounds of malt of each variety as well as a control sample called Copeland.
All three have unique flavor attributes and are relatively easy to grow. They have outstanding malt profiles. Deschutes is prepared to brew the same beer twice for each of those three and compare that to the control. Those beers are then destined to be sent to other brewers who will conduct their own sensory panels.
In addition to Herb, OSU Barley Project members Tanya Filichkin, Scott Fisk and Laura Helgerson contributed to the research. Collaborators included scientists in England, Canada, Scotland, Spain and the U.S.
The project received funding from the following breweries: Bell’s Brewery, Deschutes Brewery, Firestone Walker Brewing Company, New Glarus Brewing Company, Russian River Brewing Company, Sierra Nevada Brewing Company and Summit Brewing Company. The Brewers Association, an organization of small and independent craft brewers, also contributed financially. Mecca Grade Estate Malt and OreGro Seeds hosted the field trials.
By Anthony St. Clair
For the Oregon Beer Growler
Buyouts. Closures. Startups. The roller coaster of Oregon’s brewing industry has seen more twists and turns than ever lately. As we start 2018, it’s time to take a good hard look at what this year and the next few might look like for craft beer in this state. And there’s no better person to talk with than Patrick Emerson. The Oregon State University economist also produces and co-hosts the “Beervana” podcast with Jeff Alworth, and his research focuses on development, labor economics, industrial organization and applied microeconomics. He offered his thoughts on where the industry is going — and whether or not there’s cause for alarm.
What is your outlook for 2018 through 2020, especially for Oregon’s craft beer industry?
The future is still very bright, but markets are now maturing — particularly Oregon — and in these markets competition is increasing and the pressure that this creates is starting to result in exits from the market. I expect this dynamic to increase in the next few years. There are still a lot of new breweries opening up, but not all will be successful and some more established breweries will exit as well. A good example is The Commons Brewery in Portland, an established brewery with an excellent reputation recently called it quits.
Why are new Oregon craft breweries growing more than more established ones?
In most industries, smaller businesses tend to have faster growth than bigger, more established ones. In craft beer there is definitely a novelty effect where new breweries have a certain buzz, which helps propel sales and growth. What we are seeing more and more nationally is the larger legacy craft brewers like Sierra Nevada, Widmer and Boston Beer Company are finding it harder to sustain sales, let alone continue to grow as they face intense local competition from newer brewers. The old model of growing through the focus on a flagship beer is starting to fade as the industry becomes more and more fad-driven.
What is driving craft beer’s current growth?
Innovation and novelty is a big part, but the artisanal nature of craft beer plays a big role, too. Consumers want some kind of personal connection to the beer. They want to know about who makes it, are proud of local beer and are interested in new and unique experiences. Macro brewers cannot offer any of that.
What does the merger-and-acquisition trend of the past few years portend?
The hurricane has subsided as the overall growth has slowed a little and as the macro brewers have grown fairly large portfolios of regional craft breweries. There is less of an incentive for venture capital and less of a need for companies like AB InBev to find more breweries to acquire.
How much do people care about who owns a brewery?
It has less to do with ownership and more to do with beer. Yes, there is a small percentage of consumers who really care a lot (and know enough about the industry to know who owns whom), but I don’t think this is very significant. More significant is great beer at a good price. If breweries with large corporate owners can maintain quality while leveraging the scale and distribution that corporate ownership can provide to keep prices low, I think the consumers will be there.
Are we reaching a point where there will be a brewery shakeout? What factors do you think will cause craft breweries to close up shop in the next couple of years?
I would not characterize it as a shakeout, but there will be a lot more breweries going out of business simply due to the maturation of the market. The breweries that are more likely to close are those with inconsistent quality, poor business acumen, are overly leveraged and/or fail to gain traction with their brand. All pretty standard factors, but the window for really gaining traction with a brand is becoming smaller and smaller as so many brands proliferate. It is going to become more and more important that brewers do the job of telling their stories and helping consumers connect with their brands.
How is increased shelf space competition forcing breweries to rethink distribution?
When there is a distributor in the middle, many breweries are relying on these folks to tell their stories and try to get shelf space and tap handles. But distributors represent many brands now. Breweries are really going to need to do more personal outreach to retailers and pubs. Distribution is tricky, but many breweries are doing self-distribution for this reason.
Should Oregon expect to see more growth in urban markets, such as Portland or Eugene/Springfield, or are we going to see more breweries opening in rural areas and small towns?
We will see both. Smaller towns have relatively untapped markets (pun intended). Bigger cities have established markets and are exciting places for brewers to be — not to mention all of the brewers currently getting on-the-job training whose dream is to have their own brewery someday.
How much attention will Oregon craft breweries give international markets?
This will continue to be a very minor market for most craft brewers, especially as transport costs are high and local craft beer is growing in those markets as well.
Is the industry healthy, and how should breweries steer the ship?
People should not view brewery closings as a sign of a market in trouble, but the sign that the market has matured. This is good for consumers: it will result in higher average quality and consistency and lower prices. For breweries, however, the market is going to demand a high degree of discipline: good and consistent beer, good brand management, good business acumen and tighter margins.
By Sam Wheeler
For the Oregon Beer Growler
There is going to be something extra special about the Oregon State-Oregon football game this year … one of the home teams is going to walk away with a win, and hopefully you’ll have a belly full of delicious craft beer when it happens. That’s where we come in.
Lets face it folks, if it weren’t for the NCAA’s “no-tie” rule, this Civil War may well end up like the infamous 1983 Toilet Bowl, where the teams combined for 11 fumbles, five interceptions and four missed field goals, resulting in a 0-0 draw. It’s been a tough year of rooting for Beaver and Duck fans alike. Oregon, plagued by injuries for much of the season, and Oregon State, struggling to find its identity — and coach — while facing the toughest schedule in the Pac-12 North.
Here’s a guide to drinking good beer and watching the game in Corvallis for you beer-loving college football fans. And for those of you non-fans forced into watching the 121st edition of one of the oldest college football rivalries in the country, may this guide be your salvation.
1835 SE Third St.
Located in Southtown Corvallis, Beer:30 is a great place to watch any sporting event while enjoying one of the best craft beer selections around. The tap wall is immense and flows with beer from breweries from multiple regions. What makes this place even better? Burrito Heaven is a few doors down and its food is welcomed at Beer:30. The tasting room will sometimes have a short food menu that includes a delicious Crock-Pot concoction and regularly features specials on weekends. If you’re looking to take your brew to go, Beer:30’s PEGAS CrafTap C02 countertop pressure filler is, bar none, the best way to get a growler filled in town. Because seating is limited, it’s best to get here early. The place is popular and short on seating.
Beer:30 is a bit out of the way in relation to the rest of Corvallis’ watering holes, but it would make a good jumping off point and can be accessed via Corvallis Transit System’s Route 6.
Sky High Brewing and Pub
160 NW Jackson Ave.
While the popular rooftop bar is now closed for the season, Sky High is still a top choice for game-day viewing in Corvallis with its cozy bar and abundance of TVs. There is a robust menu with six different burgers, a nacho plate that boasts it is four stories and three-quarters of a pound of Pacific Northwest mussels. If there’s any Mighty Beavs Fresh Hop Pale left on tap in November, be sure to try a pint. Sky High will no doubt be packed for the Civil War, so get there early to score a seat.
100 SW Second St.
This stop is just a block away from Sky High and it’s been around for more than 40 years. One of the first things you’ll notice about Squirrels is the sheer amount, and quality, of regalia occupying the walls of the tried-and-true tavern. Squirrels will have at least a half-dozen quality beers on tap, but their TV coverage is limited. There are a few pool tables upstairs and a few semi-private cozy alcoves for small groups. You’ll find typical, but exquisitely prepared, bar food. Try the Squirrel Burger, which comes with a fried egg, or Regular Dog with sauerkraut. The Salmon and Sun Burgers (the latter is all veggie) are also top notch. Squirrels is cash-only, so come prepared.
Block 15 Brewing Co.
300 SW Jefferson Ave.
Block 15 is just a few blocks from Squirrels and another great place to watch a Beavers game. Exceptionally brewed beer and a unique pub-style menu makes Block 15 one of the most enjoyable dining experiences in Corvallis. Although TV coverage is limited, patrons who want to watch the game shouldn’t have trouble finding or requesting a seat with a good view. Don’t be surprised if there is a short wait to get in. The appetizers alone are worth the delay: Thai Shrimp Cakes, Spinach Artichoke Dip and Jalapeno Strips are highlights. As far as beer is concerned, everything Block 15 offers is well done, but you must try Sticky Hands. It’s famous.
Flat Tail Brewing
202 SW First St.
Also located in beautiful downtown Corvallis, this is another go-to for locals looking for quality beer and food. Flat Tail has plenty of seating, tons of TVs, lots of Oregon State memorabilia, and a great atmosphere. It’ll be packed for the game, but any seat is a good seat. There will be yelling, and depending on the score, it could be good-natured. Food-wise, the Fresh-Baked Pretzel Sticks with beer cheese are way too good, and the Tots get a unique base in the sweet potato. If you like variety in your menu, Flat Tail has that covered. The house-made Tamale, Jambalaya, Meatloaf and Loco Moco are all options in addition to traditional burgers and wings.
McMenamins always delivers a solid experience when it comes to atmosphere and unique-to-each-location brews. The Monroe site is a bit of a trek from other establishments on this list, but it’s also surrounded by bars popular among students. The McMenamins pub bordering downtown might offer the most relaxed atmosphere available to watch the game and it’s well within walking distance.
By Anthony St. Clair
For the Oregon Beer Growler
Growing, harvesting and processing hops can be a finicky pain in the cask. That’s why scientists, farmers, processors and startups are looking at how technology might increase production and quality. From flyover drones to LED grow lights in hydroponic greenhouses, the market is filled with more experimentation and innovation than ever — but not all new tech is created equal.
The challenges are many, says Jim Solberg, CEO of Indie Hops, a Portland-based hop merchant dedicated to working with craft brewers. Here’s a breakdown of some of the tech being examined:
Unproven and Unlikely
Hops and cannabis are botanical cousins. Cannabis has a history of being grown in climate-controlled greenhouses with LED lights and hydroponics — nutrient-rich solutions — instead of soil. Could hops be grown the same way?
“People don’t necessarily think about the differences between the perennial nature of hops and the annual nature of cannabis,” says Solberg.
Hops have one growth and harvest cycle per year. “After the growing period, the rhizomes need a dormancy period,” explains Solberg. “There is a sort of cleaning up the rhizome does. It’s like us with how sleep helps us function. Hops need overwintering to help them do that. To take that same plant and force it through compressed growth and dormancy cycles at a commercial scale, there are just too many problems and costs to make it viable.”
Cannabis plants are often grown to only a few feet tall, but hops can easily surpass 20 feet. As a result, hops require exponentially more greenhouse space, nutrients, lighting and temperature control. Those factors add up to sky-high economic costs — plus, pests and disease could be an even greater problem in an enclosed space.
“For commercial hop growers, it makes no sense,” says Solberg, but he’s glad that people are trying things out on a small scale. “They might learn something that affects development in a big way.”
Not all ideas are duds though, and farmers and processors are willing to invest in new technologies.
Since farm labor continues to be a challenge, engineers are improving machines that aid with picking, cleaning, drying. At this point, expensive newer machines are only viable for large operations — but Solberg sees the potential to help farmers realize “big savings during the labor of the picking and cleaning process.”
Farmers are also working on how they monitor and adjust plant nutrition. Environmental conditions change every year, affecting both yield and brewing qualities. “You’re trying to optimize the plant’s health, influence its growth habits,” says Solberg. “Advances give more rapid testing of plant material that give a sense nutritionally of what’s going on in the plant. There have been improvements that help stabilize production from a hop standpoint. It doesn’t make it uniform, there are variations, but it does have a positive influence.”
Visitors to a hop field may also see drones flying overhead. Drone-snapped aerial images help farmers evaluate stresses on plants and make adjustments to irrigation or nutrients.
A persistent challenge is field testing hops to know when they are at the optimal condition for harvesting. “In the wine world, they focus on refractometers — they measure the sugar. It’s quick, but there isn’t anything like that for hops,” says Solberg. While there is still no “quick-and-dirty field instrument” for hops, Solberg is hopeful that one could be developed.
Most exciting to Solberg are advances in hop drying and processing. U.S. commercial processors usually dry hops in a 24–30-inch thick layer, laid on a screen floor. Furnaces below the mesh put out heated air that rises, drying the cones. Monitoring moisture levels and temperature has been difficult. “If you let it get too hot, the hop oils can degrade,” explains Solberg. “And these thick beds of hops, there’s not a way to have them mixed through the process. Hops on the bottom don’t get moved, so the bottom of the bed gets warmer than the top, so you have uneven drying.”
Large-scale, variable-speed fans, sensors and mode cells placed on and in the hop bed and along the floor connect to software and provide crucial data. “They can record the weight of the whole floor of hops, and then factor in the weight change for an accurate view of how much moisture has evaporated,” says Solberg.
Hop breeding programs such as Oregon State University’s are also testing varieties that can thrive in drought conditions and still provide a brewing-quality crop. “Water is a larger and larger issue,” says Solberg. “If new hop varieties have both great brewing characteristics but take less water to grow, that could be compelling.”
At a recent global hops symposium at OSU, experts from around the world presented new findings on some of the hundreds of compounds — most as yet unresearched — that comprise any given hop cone.
“Hops are way more complex and interactive than anybody would have imagined. The contribution hops give to beer isn’t just a linear thing,” says Solberg. “There are a lot of so-called hop aroma precursors that don’t contribute in their natural form. During the brewing process and during fermentation, the yeast can help the hop release an aroma component. It’s not present before brewing, but later it releases a clear flavor or aroma component in the beer. Some hops actually do release their aroma compounds during boil, which we used to think wasn’t the case.”
The symposium has given brewers “tremendous ideas,” says Solberg, just as he, farmers and other processors are hopeful for new ideas and innovations.
“Science, research and tech will have some big impact over the next five to 10 years,” he said. “Over time, new things will come of it.”
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.”
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