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 Pete Dunlop
For the Oregon Beer Growler
Portland Beer Week returns for 2017, its seventh year, with a calendar packed full of events, as well as some new twists. It runs Thursday, June 8 through Sunday, June 18.
This year’s official beer is Hop Berry IPA, brewed with marionberries by Culmination Brewing. It will be available on draft and in limited-edition bottles at Whole Foods Markets and other beer-centric retailers in the Portland area.
Although beer is the main focus, Portland Beer Week extends that theme. It features a variety of activities that happen alongside opportunities to enjoy great beer. The event is effectively a celebration of Portland’s beer, food and arts culture rolled into one.
“Our goal is to showcase the world of beer in the greatest beer city on earth,” said Ezra Johnson-Greenough, Portland Beer Week founder. "We do that through brewer’s dinners, tastings, educational seminars, festivals, games and more.”
One of the big additions this year is an indoor Marketplace at the Kickoff Party, Thursday, June 8. Beer-related merchandise will be available for purchase along with free food and drink samples. The party will be split across two separate levels: the Exchange Ballroom and the Cascade Rooftop, which features spectacular views of the city.
“I’m really excited that folks like the Oregon Cheese Guild are joining us and our collaborative beer and food project vendors like Salt & Straw ice cream and Blue Star Donuts,”
Johnson-Greenough said. “Kickoff attendees can sample spirits, chocolate, jerky, hop candy. We’ll have beer schwag, too.”
Another addition this year is the Dinner Series, which features a handful of collaborations between top local breweries and chefs. Organizers have built the schedule to avoid piling up dinners on the same date.
“I’m looking forward to Firestone Walker at Hair of the Dog, Culmination Brewing at The Woodsman, Block 15 and Ruse at an Imperial Session pop-up dinner and Modern Times at Pizza Jerk,” Johnson-Greenough said.
Returning this year is the Seminar Series, presented by Oregon State University and the HR Group. Several forums will explore subjects like beer industry branding, starting and building a brewery from nano to production, sustainability in brewing, barrel-aging beers and the making of sour and wild ales.
The beer event schedule jumps into action shortly after the Kickoff Party with the Fruit Beer Festival at Burnside Brewing, Friday, June 9 through Sunday, June 11. Billed as the premier showcase for brews spiked with fruit, the all-age event also features local vendors, food, DJs and non-alcoholic drinks.
“We’ve moved back to Burnside after last year’s experiment in the Park Blocks,” Johnson-Greenough said. “We’re spreading the beer stations out and the venue will have more shade and seating than in previous years at Burnside. We’ll also have more help at check in to speed entry.”
Next up is Masters of IPA, an invitational event highlighting 14 of America's best brewers of the hopped-up style. It moves to a larger venue, Ecliptic Brewing, and includes collectable glassware and meet-the-brewers sessions on Friday, June 16.
The Rye Beer Fest, in its sixth year, returns with a new date and venue: the Happy Valley Station indoor/outdoor food cart pod and taproom on Saturday, June 17. The all-age event will feature more than 20 beers and 18 food carts.
Portland Beer Week’s official finale, Snackdown, is back for a second year on Sunday, June 18. Presented by Gigantic Brewing and taking place in The Evergreen event space above Loyal Legion, it offers more brewer and chef pairings.
“It’s going to be another great year for Portland Beer Week,” Johnson-Greenough said. “We’re reaching out to tourists and casual beer fans in our marketing efforts and it seems like we’re getting more of those folks. Attendance has been increasing every year and I’m confident it will again.”
Follow Portland Beer Week’s social media channels for updated news and information. Advance tickets for most events are available online.
By John Foyston
For the Oregon Beer Growler
The Commons recently celebrated its fourth year as a brewery, not especially young by Portland standards, but still one of my favorite success stories thanks to its beginnings as Beetje – a one-man nanobrewery in owner Mike Wright's Southeast Portland garage.
Nowadays, The Commons is one of Portland's favorite Good Beer Hangouts. It occupies a 10,000-square-foot space, a windows-on-the world corner of Southeast Belmont Street. The building comprises a handsome, woody taproom, the original Commons brew system up front for display, the Cheese Annex serving artisan cheese and charcuterie, a 15-barrel JV Northwest production brewery in back and a crew of a dozen or more brewers and pubsters. It's three times larger than the previous location – and about 50 times larger than the garage in which Wright started Beetje Brewing in 2009.
Yes, other breweries have traced similar or steeper trajectories – Ninkasi, of course, which became a national player in less than a decade; Breakside, which quickly outgrew its brewpub beginnings to add a big new production brewery; Fort George, which now inhabits an entire block of downtown Astoria; Cascade, which brought sour beer to national prominence; and others.
But The Commons is a story I know well, having followed it since the garage days, and Mike Wright's philosophy is one that describes why I – and a lot of you, I suspect – love craft beer: “The important thing is not the beer itself, but the interaction and socializing that happen around good beer,” he said when he made the considerable leap from garage to industrial space; from a cobbled-together, 1-barrel nanobrewery to a professional, 7-barrel brewhouse; and from a one-man show to being an employer with a cellarman and brewer Sean Burke.
It wasn't until September of 2012 that he quit his day job, perhaps thinking back to what he said at Beetje (Flemish for “little bit” and a tribute to his wife Kaatje, who was born in the Flemish town of Roeselare) – “I know I won’t be supporting my family with the amount of beer I can make in my garage,” he said in a 2010 interview, “but I'm having fun and making beers that I want to make.”
“At the risk of being too romantic,” he said back then, “imagine a small, rustic farmhouse brewery in the inner city. The beers are everyday-drinking beers, not super-complex, monster bombs. Plenty of breweries make those. I enjoy spending time with friends and good food, and drinking a sessionable beverage is the driving force behind the beers I make.”
That philosophy was at the heart of The Commons, with its motto of “Gather around beer,” and was the reason that its tasting room was one of Portland's favorites — an intimate, woody space tucked away in the corner of a handsomely revamped industrial space, which had high ceilings, brick walls, tall windows and barrel-aging racks. It was a one-of-kind space, where patrons could drink in the brewery. People loved it, but it wasn't ideal: “It was a little too integrated with the brewery,” Wright said in 2014. “We could either brew beer or have the tasting room open, but not both. I had brewers all the time who asked, 'How did you guys get away with having the tasting room in the brewery?' And the truth is, we got lucky – it’d never get approved again.”
The new tasting room has a nearly identical feel thanks to lots of honest, unadorned wood, high ceilings, concrete floors, the original 7-barrel brewhouse up front and sightlines into the production brewery, but barriers now separate the spaces. “We wanted to recreate the aesthetic of our first tasting room on a bigger scale,” said Wright. “We want to keep people connected with the brewery, because there's nothing better than having people here enjoying your beer.”
Mission accomplished: the new brewery taproom opened in late March 2015, just in time for the thousands of professional brewers who trekked to Portland for the Craft Brewers Conference last April, and it has since become a favorite spot for townies and tourists alike looking for a pint of that brilliant Urban Farmhouse Ale, or Myrtle, or their beautiful Pils.
And those 13 taps are pouring a LOT of Commons beer these days. “We actually have walk-in customers now,” Wright says, “the old location was a true destination type place – only people who knew about us would visit. While that has a certain cachet for some, it wasn't a sustainable business model. We love the opportunity to introduce our beer to new people and the high-profile location offers us many more opportunities to do that. The new, purpose-built cellar and added storage have made a world of difference on the production side of the equation.”
The production side is well served. There was a day last February when the JV Northwest crew rolled up with a brewery on a truck and brewer Burke knew he could soon trade the tool belt he'd worn during months of build-out for his brewer rubber boots.
“They showed up at 7 a.m. with trucks and 12 hours later they had it mostly installed,” said Burke, who was excited as only a brewer can be about the versatility of the system. “I asked for a list of things and I got every one of them. We can do straight mashes, step mashes, decoction mashes, turbid mashes — the system is amazingly flexible. JV Northwest really delivered on the engineering, plus I think they wanted a showcase system on their home turf.”
Great beer, a coherent vision and the unassuming, homey feel of the tasting room make The Commons a true Portland gem: “Portland has a rich pub culture where consumers desire variety and a broad range of flavors,” Wright said. “That allows a niche brewery like The Commons to exist and thrive because we provide an alternative to Portland's many hop-forward beers. Could I have guessed we'd be here today when you and I met in the garage? No! No way. I had no idea the business would be where it is today. It's really amazing and gratifying to where we are. I'm very lucky.”
So is Portland, Mr. Wright, so is Portland.
Tyler Craven, owner and creative director of BeerQuest PDX, is shown here leading a haunted pub tour through Old Town Portland. In addition to stops for craft beer at two locations, participants get to learn about the city’s sordid history and supernatural experiences. Photo courtesy of BeerQuest PDX
By Andi Prewitt
Of the Oregon Beer Growler
Portland’s Old Town is the kind of area where you’d expect to find 20-somethings lined up outside of dimly lit clubs bumping along to the same incessant electro-beats, bar tops packed as tightly with people as the dance floors and even an increasing number of craft breweries. You might’ve even had the experience of stumbling around some of those cobblestone streets during a 21st birthday or other booze-fueled party.
Old Town has certainly sealed and even embraced its status as an entertainment district. But that reputation is anything but new. A cursory glance of the setting reveals brick buildings, fountains and roads that are more than a century old — and these landmarks have seen their fair share of raucous drinking throughout the years. In fact, today’s scene might look downright tame compared to the activities that used to define the city’s nightlife. You can, in one sense, experience the history of Old Town almost anytime you’d like through walking tours hosted by BeerQuest PDX. And while they’re offered year-round, the Halloween season might be the best time to go because you not only learn about the questionable characters who inhabited old Portland; you also hear stories of some of the spirits who continue to visit their stomping grounds today. Sound a little spooky? Not to worry. The crawl includes plenty of beer to take the edge off.
Tyler Craven knows what it’s like to take Portland’s history and beer for granted. The owner and creative director of BeerQuest PDX grew up in West Linn and didn’t really have much of an interest in Portland’s past. In fact, Craven, who still leads many of the tours and conducts all of the research that goes into them, didn’t even major in history, despite your likely expectations. He got his degree in biology at Creighton University in Nebraska. But that’s also what helped spur his interest in craft beer. Like many an undergrad, Craven downed plenty of Coors Light and similar domestic lagers lacking in flavor. Moreover, craft brewing options in the Midwest were notably bleak. It was only when he’d returned to Oregon that he began to take notice of the burgeoning beer culture. The science behind the production, yeast’s role in particular, also intrigued Craven. He then started trying out every brewery he could in Portland.
The path from beer fan to beer tour guide is neither straight nor simple. Freshly armed with his academic credentials in 2009, Craven once again found himself having a similar experience as many in his cohort, just this time as a new graduate. He didn’t know what he wanted to do next. So he worked for a summer and decided to travel abroad. That led to a volunteer year in South Africa where he taught English and worked at a rural medical clinic. It didn’t take long to fall in love with the culture, so Craven extended his stay another year. During this period, he got his first experience leading people on tours. He wasn’t talking about beer quite yet. The subject matter instead revolved around the animals at a game reserve in Swaziland. The background in biology certainly helped him flesh out all of those random facts about zebras, giraffes and water buffalos. But perhaps more importantly, Craven discovered a strength.
“That’s where I kind of learned that hey, I’m really good at telling stories and people are really interested and just kind of honed my craft as far as that goes,” explained Craven. “And then when I got home, I just kind of applied the same thing to beer in Portland.”
While combining his two passions — entertaining crowds and craft beer — seemed natural, not all of Craven’s initial business ideas took off. He laughs now when admitting there were actually a lot of failures. That the original plan, a beer scavenger hunt, didn’t work is somewhat of a surprise. When you consider the adoration for events like the adult soap box derby, it seems like you’d have to crochet bomb quirky Portlanders to street signs in order to keep them away from signing up for a beer scavenger hunt. But popularity can be a problem. Too many moving parts and not enough experience were overwhelming.
“I really got pretty far into the development of it,” said Craven, “but at a certain point I decided that I needed to do something that I was better at myself and with less people. Five-hundred people is a lot. I don’t know what I was thinking.”
Craven reached the point where he wasn’t sure whether starting a business would work and even began looking for jobs. But a conversation with a friend on the East Coast turned everything around. He happened to know some guys behind a ghost tour company in Washington, D.C. Craven got in touch with one of the men, who didn’t know much about Portland, but encouraged him to look into it.
And so the research began.
If you’ve ever taken the haunted pub tour, you’ll know that this isn’t some surface-level, brochure-style lecture. The stories are detailed, vivid and engaging. And Craven has certainly done his homework. The Oregon Historical Society has been a primary resource from the beginning.
“They keep basically every Oregonian [newspaper] that’s ever been made, which is really cool. So I would learn about a character, learn about someone in Portland history, and go back and read the original articles about it or look at some of the photographs,” Craven described.
He also worked to find a consensus among sources when accounts of certain events would vary. And as far as digging up material for the tales of the supernatural, Craven tries to talk to the bartenders and servers at Kells and Old Town Brewing Co., where the tours pause for beers, on a regular basis. The guides, of which there are now four, appreciate being able to mix things up a bit to keep their talks fresh.
While internal startup costs may seem like they’d be minimal — because, after all, it was just one guy walking people around town — there actually were expenses Craven had to deal with. The website and logo were two important elements that didn’t come cheap. A Mercy Corps matched savings grant ultimately helped propel the business forward and Craven quickly noticed that he had a hit on his hands.
“We started Halloween night three years ago, and it was just sold out, like, every night. So I was like, ‘Okay, we’ve got something here,’” Craven recounted. “And just kind of kept it going and figured, ‘Why not? Maybe people will keep signing up.’ And they did.”
Before performing for paying customers, Craven practiced in front of friends and family. That first run clocked in at a longer time than Gilligan’s scheduled boat tour. Four hours’ worth of material was simply too long to endure, so Craven found that he ruthlessly had to cut some of the stories he loved. One of his favorites, though, is about notorious shanghaier [and drunkard] Jim Turk. He owned a boarding house in both Portland and Astoria, kidnapping unsuspecting sailors and teenage boys to then sell to ship captains looking for extra laborers. He was so conniving, Turk ran a scheme where he would shanghai his oldest son Charles, and just as the ship would leave Charles would jump overboard and swim ashore, splitting the earnings with his father. Eventually, their plot did backfire, adding yet another interesting twist to Portland’s history.
Individuals are often drawn to the underbelly of a city, delighted by the sordid details of drinking, killing and sex. Beer played a big role, especially in a city like Portland where sailors were ready to party after months at sea. A culture of brewing was growing even back then as beer halls and saloons became popular places to socialize. On the tour, you’ll even learn that the longest bar in the world was once located in Old Town, along with what was also probably the longest urinal since it was a trough that ran along the bar. Learning about the old way of life is undeniably fascinating and actually spending physical time in that space helps the history come to life.
“Walking around and thinking back to that old mindset and seeing the city the way it used to be and imagining the horse-drawn carriages and imagining sailors running around — I think that hits home with people,” Craven said. “And, you know, knowing that, like, it hasn’t always been this way and we’ve evolved over the years and kind of seeing the past in the present is a fun thing to do.”
During October when the leaves burn vibrant shades of orange and red, when you start to first notice your breath leaves a cloud in the chilling air and when the nights grow longer — the haunted part of the tour tends to be the biggest attraction. More locals sign up whereas tourists dominate during the summer. Craven said that unknown factor is a big pull — empirical proof doesn’t exist when it comes to the supernatural, but it becomes more and more difficult to deny the mounting number of shared experiences. Even as a man of science with a degree in biology, Craven has now heard and seen enough to shake his skepticism.
“Just too many things for it to be a coincidence,” he explained. “And we go to the same places over and over, so we kind of know what it usually is like and we know when something’s really different — there’s just a different energy to it.”
Now the tour isn’t all ghost stories and ghoulish history. The atmosphere tends to get quite festive as costumes are encouraged and also worn by the guides in October. Halloween, of course, will be the busiest day for the haunted tour. Last year, BeerQuest PDX held four different start times for the crawl and all of them were booked.
A good storyteller knows how to weave an anecdote in such a way that you’ll remember the plot and main characters. Certain details will fade with time, but others should be unforgettable because of the level of description and animated delivery. Craven and his team help ensure that quality stories are told about Portland and its past, which is one thing he hopes people take away from the experience.
“I always really like the locals because they’re really interested and really surprised with all the history that is in Portland, in their backyard, that they never knew,” Craven said. “And they’re always really excited they know these stories now, and they’re like, ‘Oh, I can tell my friends all about it!’”
In addition to knowing what shaped Portland, Craven wants participants to gain a strong appreciation for all of the hard work that goes into making the beers they enjoy along the route. And, in the end, the tour is not unlike brewing — Craven has worked to find the perfect balance among differing elements that help define the city.
“You get a greater appreciation for a lot of these places and the history behind them and how old the buildings are, you know, how the brick has been there since the 1800s,” Craven described. “You know I always say, if the walls could talk, the stories they could tell about the olden days around Portland would be pretty dang good.”
By Gail Oberst
Can we expect a hop shortage in the near future, driving Oregon IBUs down and prices for your pint up?
That was certainly the buzz a few months ago, when an article in the Wall Street Journal, followed by a lemming-like response from other writers, heralded gloom and doom for “small” brewers – producers of less than 15,000 barrels per year, thus, all but about seven of Oregon’s 170 breweries. Suggesting that a hop shortage is looming, the article warned that our beloved hoppy beers would soon cost too much for anyone to drink or give way to – Baccus forbid! – low-hop beverages like lagers or lambics or even meads and ciders.
But is there truly a nationwide – possibly world- wide – shortage brought on by your intense love of hoppy beers?
Psych! No there isn’t!
In a word, no, there’s no hop shortage, according to national and local experts.
Or to be more precise, there is no shortage of hops in the real sense, as it was in 2007-2008 when – for various reasons both environmental and economic – we suffered a real shortage, making the current situation far too mild to be called a “shortage.” But without a doubt, demand for hoppy beers has changed the market and brewers would be smart to plan.
Growers are doing their best to respond to a heavy demand for aroma hops, especially Cascades, the workhorse of the IPA and other hop-centric beers, said Nancy Sites, executive director of the Oregon Hop Commission. And they are doing a great job of it. Oregon’s potential harvest this year is nearly 800 acres more than it was last year and more than 570 of those acres are strung up with Cascades, the mother of aroma hops. Centennial, Chinook, Citra, Golding, Crystal, Mt. Hood, Perle, Sterling and Willamette all saw increases in acreage this year in Oregon. If you were a brewer counting on Nugget – currently Oregon’s largest acreage hops – you might be looking at a tight market, as acreage fell by just under 300 as demand shifts to other types. But replacement hops were plentiful. And Washington, which has 29,021 acres in hops this year (to Oregon’s has 5,559), has grown by nearly 2,000 acres since last year. “Shortage” is a word you would use when hop acreage falls from 17,000 acres to 5,700 acres, as it did in 1954. Even Idaho, with its 3,812 acres of hops, is up by more than 400 acres this year. Hardly the numbers of shortages, points out Chris Swersey of the Brewers Association.
So where does the Wall Street Journal get its idea that there’s a “shortage” of hops?
The word is sometimes used when prices rise, which they are apt to do as demand and values increase. And there has been a drop in the number of acres devoted to bittering or alpha acid hops – Galena, Nugget, Millenium — as brewers replace them with the aroma hops – Cascades and Centennials. And, as large brewers follow the consumer demand for aroma hops, those may quickly disappear from the open market, making contracts even more important for the small brewery.
The Job’s Not Done Until the Paperwork Is...
Perhaps those local brewers who chose not to enter into contracts or those newer brewers who haven’t established relationships with hop growers and distributors may find themselves short in some cases, Swersey said. More than 90 percent of Brewers Association members maintain contracts for hops, guaranteeing them product and reducing the chance of “shortages.” Many brewers establish hop contracts long before they even brew their first professional beers. These agreements are safeguards for big and small breweries, Swersey added.
In Oregon, some varieties are in short supply, but these are mostly privately licensed varieties where owners are maintaining higher prices to avoid oversupply, Sites said.
Sites said there’s reason to believe aroma hop acreage, as opposed to bittering hops, will continue to expand in 2015. “We are also trying to get a handle on how many acres are being grown in other parts of the U.S., and are still working on surveying those growers,” she said.
Doubtless, she said, the market is tight. “It sounds like ‘spot market’ hops for some varieties are a little harder to find and the price is higher right now because there aren’t a lot of ‘extras’ out there that are not spoken for in the form of contracts. Many brewers now are contracting for their hops two to three years out to ensure they get the amount and varieties that they need. Brewers that do contract usually end up paying a little less than brewers that wait to buy on the spot market,” she said.
But enough shop talk, what about my beer?
Whether rising hop prices will impact the price of your beer will depend on what kind of a business your brewery owner is running. Rogue brewers without contracts (not the brewery, which smartly grows its own hops), might find themselves paying a lot for hops and passing the cost on to you.
But, more than likely, your brewer is like Jamie Floyd of Ninkasi or Irene Firmat of Full Sail, who stay in touch by visiting Sodbuster Farms and other growers each year with a busload of curious employees and beer drinkers. Or your brewery is like McMenamins, whose team of hopped-up brewers actually makes a tradition of picking up their fresh hops straight from the grower, called “The Running of the Hops,” aimed at getting the freshest hops to the brewhouse on the same day they are stripped from the bines.
Stuff like that is unlikely to happen anywhere near Wall Street.
Which might explain some of the disconnect (I’m being kind) between Wall Street and Beervana. Let’s just say they don’t know chit about where beer comes from. But now you do. It really is a Northwest thing.
Here’s Gail’s Wall Street hint for the day: Hops, my boy. Invest in hops. And by that I mean begin your investment by accumulating those delicious resins in your belly. If there’s going to be a hop shortage, it’s up to you, Oregon drinker, to contribute to it.
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