By Dustin Gouker
For the Oregon Beer Growler
The craft beer scene in Central Oregon is constantly evolving, with new breweries and events every year, and changes to the existing ones. Here’s a look at what to watch for in Bend-area brewing and beyond.
The most anticipated craft beer attraction in Bend for next year is an easy one: the coming brewpub from Boneyard Beer. One of the biggest beermakers in Bend has skipped out on having its own brewpub until now, with just a tasting room for samples and growler fills. But it has plans to open a pub on Northeast Division Street in the first half of 2017, after initially hoping to launch in 2016. Co-founder Tony Lawrence says patrons can expect to see 16 beers on tap — mostly Boneyard but a few guest taps, too — along with food, outdoor seating and a specialty cocktail bar. Also in 2017: Look for bottle-conditioned sours from Boneyard sometime in the first quarter.
10 Barrel’s Expansion
The Anheuser-Busch InBev-owned craft brewer is in the midst of a major expansion — more than 60,000 square feet — on the east side of Bend that will more than double its current space. While most of that new room is dedicated to production and distribution, The (Bend) Bulletin has reported that a restaurant and outdoor patio are part of the plans, although 10 Barrel Brewing has been mum on the details.
The Hopservatory — a giant telescope run in conjunction with the Oregon Observatory at Sunriver — should be open by January. Part of a major construction project at Worthy Brewing Company, the telescope is definitely the most unique offering from a Central Oregon brewery. Both public and private tours of the facility will be available for a fee.
Bend Brewing’s Beer Garden
Bend Brewing Company is hoping to have its outdoor space open for business by summer. After years of being surrounded by empty lots, it should be a big upgrade for one of Bend’s oldest breweries. The beer garden is likely to feature a pouring station, a fire pit and an area for live music. Bend Brewing is also actively looking to increase its production and distribution, so you may be able to find its beers on more taps in the not-too-distant future.
Prineville’s Second Brewery
Crooked River Brewing won’t be offering up its own beers when it opens in January, joining Ochoco Brewing Company as the second brewpub in the town. But it will have more than a dozen craft brews on tap in its expansive space on North Main Street, according to owner Jesse Toomey. Visitors will also be able to play a variety of games, like cornhole, pool and foosball. Crooked River’s own beer should come sometime in the second half of 2017, once the proper permits and licenses are acquired.
Terrebonne’s First Brewery
Another brewery on tap for 2017 is Terrebonne’s Good Earth Brewing. On the site of Smith Rock Hop Farm, the brewery will use any hops the farm doesn’t sell in its own beers. Good Earth hopes to specialize in styles one wouldn’t normally see in the region: from barrel-aged saisons to kriek lambics.
By Dustin Gouker
For the Oregon Beer Growler
Smith Rock Hop Farm co-founder Miles Wilhelm was drinking a pint of beer on a recent August evening while surveying the acres of hop bines that he and volunteers would harvest the next morning.
“Beer absolutely tastes better when you grow your own hops,” Wilhelm said with a smile.
Wilhelm didn’t have to wait long to savor that improved flavor. Smith Rock Hop Farm, near the small Central Oregon town of Terrebonne, is now in its second year of growing hops and features two types: Centennial and Cascade. The entire crop of Centennial was earmarked for Redmond’s Wild Ride Brewing that went into a boil the same day it was harvested to make a fresh-hop beer.
While other areas in the Pacific Northwest are famous for growing hops — notably Oregon’s Willamette Valley and the Yakima Valley in Washington -- the conditions are actually fairly ideal in Central Oregon as well, according to Wilhelm. Evidence comes in the form of a growing number of hop farms that have sprung up around the region. Smith Rock is just one of them. The most well-known is probably Bend’s Worthy Brewing Company, which actually has a greenhouse and hop yard on its campus. There is also a smattering of hop farms throughout the region, including Cascade Hop Farm in Redmond, Tumalo Hops in Tumalo and several others based in the Lone Pine Valley, Madras and Powell Butte. Those farms work together on selling hops and improving growing techniques as the Central Oregon Hop Growers organization.
The real advantage of having a readily available supply of hops — even in small quantities — for the numerous Central Oregon breweries comes at harvest time and during fresh-hop beer season. Instead of waiting for a shipment of hops from a larger grower hours away, the hops from area farms can get to the brewers much more quickly.
“There were 26 different fresh hop beers last year that were just made by Central Oregon brewers,” Wilhelm said. “And we would love to supply that. That way they get a fresh hop beer, which is en vogue, and we don’t have to dry, pack it, store it, et cetera.”
For those interested in growing and harvesting their own hops on a much smaller scale, it doesn’t sound like rocket science, at least to listen to the way Wilhelm described it. Before starting Smith Rock, he just grew hops in his backyard.
“You just stick them in ground, give them as much sun as possible and make sure they get enough to water,” Wilhelm said. “You don’t have to baby them.”
Clearly, successfully growing hops -- especially on a larger scale -- is a little more nuanced than that. But Wilhelm explained that anyone from about Ashland to the Canadian border could find success in trying to grow hops in just about any type of soil.
A setup for growing hops can be as simple as running a piece of string from the ground to your roof, although hops can also grow on a trellis. On a larger scale and with more materials, that is the basic arrangement at most hop farms, allowing hops to grow upward. Adding a little bit of fertilizer and nitrogen is good, Wilhelm says, as is watering them regularly, though not to the point out of “drowning them.”
Harvesting is easy -- you just pluck them off the bine. Although getting to the hops can be difficult if the bines reach their full height at maturity, in excess of 20 feet.
When you’re done, you have fresh hops, which could make your homebrew or the fresh-hop beer at a local brewery taste that much better.
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