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Outdated carpeting aside, the next challenge came years later when Pierce decided to turn an adjacent hay field into a hospitable environment for hops.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 Michael H. Kew
For the Oregon Beer Growler
Might as well hit the ground drinking.
After weeks in the tropics enslaved to Bud Light, I am desperate for some fresh Oregon IPA. Luckily, I know Scott Saulsbury.
I grab my bag and eagerly hail a taxi for the 3-mile ride from Rogue Valley International-Medford Airport to RAM, Southern Oregon’s newest brewpub. There I find the smiling Saulsbury, 49, lording over RAM’s shiny 10-barrel JV Northwest system.
Immediately he hands me a pint of tasty Table Rock NWIPA, his first seasonal recipe for the new 7,245-square-foot building that hosts a busy restaurant, a large multi-televisioned bar and Saulsbury’s brewhouse. Open since December 2016, the Medford site is Oregon’s fourth RAM, the chain that launched near Seattle in 1971. There are 30 other RAMs across Washington, Idaho, Illinois, Indiana and Ohio.
Naturally, RAM’s newest brewmaster is thrilled with his gig.
“Many of the regular Southern Oregon Brewing drinkers are coming to RAM,” he says. “They sort of followed me here. It’s really surprising and great. Been nice seeing the familiar faces. And they want some of the SOB beers to resurface here as specialties, so I’d like to do some knock-offs of what I was making over there.”
Over there is the once-popular Medford taproom fed by SOB’s 20-barrel brewhouse where, until a year ago, Saulsbury made popular flagships. With the property’s owner Tom Hammond, a Medford anesthesiologist, Saulsbury had helped start SOB in 2007, after working in real estate for a few years. SOB’s sales were steady through 2012, then dropped 10 percent annually until 2015, when Hammond chose to sell.
“We don’t have the resources to compete in today’s beer market,” Hammond told Medford’s Mail Tribune last September. “The idea of scaling back to be just a local brewery was not a possibility. Being in a smaller market made us very dependent on distribution to other parts of the state and region … we were never able to establish and maintain a big enough part of our local market to be stable in the long-term.”
“Tom hung on as long as he could,” Saulsbury tells me. “He loved it and wanted to keep it going and it got to a point where there wasn’t a way forward without a lot of capital. The business model working today is more of this heavy-on-the-retail/growler fills, because shelf space is so jam-packed. A good model for SOB would’ve been — if there was money — to own two or three retail outlets where they just serve SOB beer. More SOB beer sold over SOB taps, less through distributors, because you’re just not making money after they take their sales percentage.”
SOB poured its last pint the night of Sept. 30, 2016. The business remains for sale, turnkey and intact.
“I show it to prospective buyers all the time,” Saulsbury says. “It’ll be interesting to see what happens. It’s a beautiful brewery.”
Last summer, after brewing his last SOB batch, Saulsbury worked for O.A.R.S., a major outdoor outfitter and tour guide offering multi-day whitewater trips through the pine-forested canyons of the lower Rogue, from Galice to Foster Bar, the river’s official Wild and Scenic section.
“It was epic. I had a great six-month period exercising and being outdoors. If I could afford to, I would retire today and be a dirtbag river guide,” he says with a laugh.
The job stemmed from the company’s craft-beer rafting trips. “I’d gone on some of those,” he says, “being the beer guy with the jockey box.”
Makes sense. Growing up in Grants Pass, Saulsbury was raised on the Rogue, running right through town. Tailing a short college stint in Santa Barbara, Calif., he studied philosophy at the University of Oregon. “Then I needed to get a job,” he says. “I’d been homebrewing a little, and I thought brewing would be a fun career. I was lucky to be in on that early-1990s microbrewery wave.”
By 1993 he was an assistant at Eugene’s Steelhead Brewing Company, then moved to Bend and became brewmaster at Bend Brewing Company. But Saulsbury owned property off Highway 66, east of Ashland, and wanted to build a cabin there, so in 1997 he zoomed south to launch Caldera Brewing with Jim Mills. “I knew Jim just from the local Ashland scene,” Saulsbury said. “Caldera was his baby, and he needed someone to make beer. Good timing.”
But initially the business dragged, so in 1998 Saulsbury found another job back in Bend, this time at Deschutes Brewing. “My time there was probably my most creative. We had a group of brewers interacting constantly, talking about the possibilities. We were able to put quality ahead of cost. Carrying that along through the years has allowed me to keep that alive in all the brewing opportunities I’ve had.”
Amid river guiding, Saulsbury got wind of the RAM slated for Medford. “An ex-Deschutes friend of mine was the brewmaster at the Salem RAM, so I contacted him, then RAM directly through a recruiter before they’d even posted the job. The building hadn’t been built, and RAM likes to hire locally, so they were sort of waiting for people to come out of the woodwork.”
“One of my questions for them during my interviews was: how much creativity will I be able to bring to the table? With the flagships, RAM wants people who have had RAM beers elsewhere to have the same experience here. But with the seasonal specialties here, RAM is definitely encouraging me to make crazy stuff and have fun. It’s going to be great.”
RAM Restaurant & Brewery
165 Rossanley Drive, Medford
Acacia Cooper started as brewmaster at Climate City at the end of May. The native Bend-ite is happy to be back in her home state. “I had always had it in my mind to return at some point to buy property and start a family, so it was wonderful timing when the brewmaster job opened up.” Photo courtesy of Acacia Cooper
By Andi Prewitt
Of the Oregon Beer Growler
The new head brewer at Climate City Brewing Co. is ready to shake up the status quo in her brewhouse. Acacia Cooper, who started working at the Grants Pass business at the end of May, said she is coming into the new position with the goal of diversifying the beer offerings at her workplace.
“It’s very common for a brewery to have only one strain of yeast and use it exclusively, but I want to brew beer styles from all over the world with all different kinds of yeasts and with all kinds of unique ingredients,” Cooper explained. “I want to push the boundaries of what is traditionally considered "beer" ingredients and expose people to some extremely different, creative and delicious beers. I've already got styles on tap from Germany, England, France and the U.S., and I'm planning on introducing many more.”
Cooper, who graduated from Southern Oregon University five years ago, got her start in the industry with a paid-in-beer internship at Ashland’s Standing Stone Brewing Company. Like many professional brewers before her, Cooper became fascinated with the mix of art, biology and chemistry after taking up the hobby of homebrewing in college. “So, instead of pursuing my pre-med degree I decided to follow my heart, got my degree in chemistry anyway, and applied it to brewing,” she said.
The stint at Standing Stone was followed by a summer as an intern at Snake River Brewery in Wyoming. Cooper landed her first job at California’s Anderson Valley Brewing Company, where she was the lead research and development brewer for four years. She believes that prepared her to take on the new role.
By taking the job at Climate City, the native Bend-ite gets to be back in her home state. “I had always had it in my mind to return at some point to buy property and start a family, so it was wonderful timing when the brewmaster job opened up at Climate City,” Cooper said. Her perfect desert-island beer is, in an appropriate nod to her hometown, Deschutes Mirror Pond Pale Ale. When not working up a sweat in the brewhouse, Cooper enjoys organic gardening with her husband and making compost tea. But tranquil pastimes are not her only passion. Cooper welcomes a good, old-fashioned bar fight, so take note of her guns if you happen to see her after work.
“I'm also pretty good at arm-wrestling, and can sometimes be talked into friendly competition at the bar after a few good pints of craft beer,” Cooper said. Consider yourself warned.
Climate City Brewing
[a] 509 SW G St., Grants Pass
By Anthony St. Clair
For the Oregon Beer Growler
Sam Draper Eslinger’s grandmother passed away in 2004 and he was supposed to follow family tradition and pass down his middle name, which was his grandmother’s maiden name. However, he didn’t have any kids. After relocating from California to Oregon’s Umpqua Valley in 2010 to start a brewery, he realized what to do.
“I could pass on the name by naming the brewery after her,” says Eslinger. From there, Draper Brewing opened its doors to the public on July 1, 2012. It was a different time in the city of about 22,000. While many breweries now call Roseburg home, when Draper opened the only major craft beer presence in town was the McMenamins Roseburg Station Pub & Brewery.
With flagships Chocolate Porter, Cream Ale and IPA, Draper also focuses on sours and barrel-aged beers. Eslinger sees Roseburg’s citizens and tourists as ready for beers inspired by brewing traditions from all over the world, but bringing palate-pushing beers to a small city is the latest bend in the road for Eslinger’s brewing journey.
Growing up in Northern California, he was working in construction in Sacramento, Calif. at the start of the 21st century when he “started enjoying beers I couldn’t afford.” A co-worker homebrewed and shared advice. “I decided to start making hefeweizens and such that I enjoyed but couldn’t really afford,” says Eslinger. “So I got into homebrewing, started reading books, got really passionate about it.”
During 2002–2003, an injury and rehab forced Eslinger to consider big life changes.
“I realized I wanted to make beer.”
Still working construction during the day, Eslinger attended night school for classes that would help him qualify for the American Brewers Guild. He also started doing cellar work at BJs, who hired him as a brewer after he completed his training.
“I was fresh out of school, a beer nerd. They knew I was frothing at the bit to brew something I could put my name on,” says Eslinger. “They were already barrel aging, so they got some in, gave me seven beers, some barrels and some fruit, and told me to blend and age and run with it.”
After a stint at Lost Coast Brewery, Eslinger was ready to go out on his own. His family had acquired 30 acres in Tenmile, and he could set up shop there. Despite being a California boy who was moving to Oregon, he saw opportunity. “The town I grew up in was an old logging town, and Roseburg is an old logging town, so it wasn’t a stretch.”
There was also an untapped market. “Everyone else has come after me. It’s crazy how many we have here now compared to when I started.”
Earlier in his homebrewing journey, Eslinger had dabbled in barrel aging but had to give it up while living in the Humboldt County area. Relocating to Umpqua Valley’s wine country restored access to wine barrels. With much interest in the brew-it-if-you-got-it traditions of Belgian farmhouse ales, Eslinger was also inspired by the 25 plum, apple and pear trees that had been planted by the original homesteaders in 1949. “Forty feet from the brewery are all these fruit trees,” he concluded. “Made sense not to waste it.”
In addition to the flagships, Eslinger brews seasonal beers, such as summery Blueberry Wheat Ale. He prides himself on brewing any style, but Eslinger’s heart is with Draper’s Renaissance Series of barrel-aged and sour beers. He consults local winemakers for suggestions on using fruits and barrels for limited-release beers. Many Renaissance beers also are fermented with Lactobacillus, Pediococcus, and/or Brettanomyces, and barrel condition for at least one year.
Eslinger’s tastes lean toward “more esoteric beers,” and he knows that can be a challenge. “When I opened, I didn’t intend on making an IPA,” he explains. “First account I got said I was crazy if I didn’t make an IPA. Now that pale ale is one of my biggest sellers. You can’t walk away from it.”
Draper’s flagship beers provide a gateway into other offerings. “If you just have esoteric, it’s harder to tell if the brewer can make good beer. But if they have a regular pale ale or cream ale, and it’s good and clean, that proves to people that I can make good, clean beer. It gives the customer a barometer of trust, and they can work their way up to trying the different, more esoteric stuff.”
The inaugural 1-barrel system is now a 7-barrel system, but Eslinger jokes that “my brewery’s not modern by any standard.” Equipment in the 2,400-square-foot brewery includes open primary fermenters and closed conditioning tanks, a mix of gear from a now-defunct area brewery and even a repurposed dairy tank from 1956. Draper’s 2015 production was approximately 200 barrels, and the same is expected for 2016. Current distribution is primarily local, with some accounts in Eugene and Portland.
Draper’s 3,500-square-foot tasting room is located in a registered historic building constructed in 1908. With seating for up to 40 people, there is live music and other events throughout the month. In addition to Draper bottled and draft beers, the tasting room curates a selection of 60 sour ales and European imports. “We go out of our way to educate — help people try beers they haven’t tried.”
To increase Draper’s sour production — and protect flagship beers from potential cross-contamination — Eslinger recently constructed a new 480-square-foot sauerhouse at the Tenmile brewery for blending and barrel storage. The two facilities also help him plan Draper’s future and increased distribution.
Eslinger knows his tastes can be a challenge for the market, but he looks ahead with the same confidence that brought him to believe he could start an esoteric craft brewery in a small city. “I’d like to see the market go more and more in that direction. I go to San Diego, Sacramento, Portland … I see it going that way.” And he’ll have Draper at that forefront, pushing the public’s palate.
[a] 640 SE Jackson St., Roseburg
By Michael Kew
For the Oregon Beer Growler
They won't make the kind of green beer swilled in sports bars on St. Patrick’s Day.
They will make a much different green beer — several, actually — inside their state-of-the-art, 30-barrel brewhouse in southeast Ashland, 15 miles north of California. Now producing 12,000 barrels per year, Caldera Brewing Company has been "dedicated to being green before being green was cool," owner Jim Mills once wrote.
Green beer tends to come from green towns — in 2009, the National Geographic Society voted Ashland into its Top 10 Places for Geotourism. Caldera, Spanish for "boiling pot," had been making beer there for 12 years.
"Breweries these days are at the forefront of green practices," Caldera's head brewer Adam Benson told me one cool, cloudy February day. Snow brightened the mountain peaks above the valley. We stood just outside the brewery's back door, admiring the three white silos used to transfer and recycle Caldera’s spent grains.
Benson has been with Caldera since 2010 following a stint at Standing Stone, another ecofriendly brewery three miles across town.
"As brewers,” he said while we walked back inside, “we're constantly sharing information — from a recipe to how we do things, so if there's way to make something greener, generally it's shared in the industry."
In 2005, starting with its pale ale, Caldera became the West Coast's first craft brewery to can its own beer. Each minute, the new line fills 500 cans made of aluminum, Earth’s most abundant metallic element.
"Canning itself is a green process," Benson said to me later, watching freshly capped yellow cylinders of IPA whiz past us.
"From shipment of the original empty cans to us, to shipping them out full, it's all much lighter (than glass) and, therefore, uses less energy," he said. "The aluminum is 100-percent recyclable and is used to make more cans, whereas glass is often not. Essentially, recycled glass is just put into pavement and stuff like that — it's not used to make more glass. With a can, even its pop tab is recycled."
You don't even have to drink the beer in Caldera's cans (Lawnmower Lager, Pale Ale, Ashland Amber, IPA, Hopportunity Knocks IPA, Pilot Rock Porter, and — soon — Mosaic IPA) to grok its greater good.
"I'm happy to say that all of our byproducts are used for cattle feed and organic farming," Benson said. His spent grains, hops, yeasts and filter sheets are composted to concoct fresh, nutrient-rich soil, which is then packaged in and dispersed from the used specialty-grain bags.
“Business-wise,” Benson continued, “it makes sense to be as green as possible, especially when you're brewing in an out-of-the-way place like this. You have to utilize every resource to its fullest extent.”
To quell water waste, Benson uses a recirculating wort-chilling system. "The energy used to cool one wort is reused to heat the next wort. Otherwise, all that water would be going down the drain."
In summer, Caldera's sophisticated HVAC setup ingests cool nighttime air, then expels it throughout the brewery during warm workdays, eliminating a need for expensive, energy-sapping air conditioning.
Instead of natural gas-fueled direct fire, Caldera uses steam to power all three of its kettles (a 30-barrel system, plus a 10-barrel soda system and a 10-barrel pilot system, which was the original system in the original brewhouse just up the road).
Instead of chemicals, the new racking machine also uses steam to clean and sanitize. And Caldera just hired a full-time maintenance man from Darigold, the massive dairy agricultural co-op based in Seattle. “He's extremely informative,” Benson said, “so he's able to further reduce energy use throughout all of our systems. He knows everything about everything.”
The brewery and its restaurant are surrounded with xeriscape flora (shadowed by the Siskiyou Mountains, Ashland receives just 20 inches of yearly rain). Of the Ashland sunshine, Caldera takes full advantage with its many brewhouse windows, reducing the need for electric light.
Solar panels are slated for the brewery roof. Indoor infrastructure for the panels is already installed; the panels will go up top once proper funds are secured, likely within two years, Benson said.
If you're seated at one of Caldera's two Ashland bars, the beer you're drinking was poured when your barkeep pulled a tap handle made of hardwood scrap. The wood (ash, of course) came from Sawyer Paddles & Oars, located up the road in Gold Hill, along the banks of the fabled Rogue River, a wellspring for southern Oregon fun. The Ashland Watershed itself is a burgeoning outdoor playground — a sibling of Bend, if you will.
Benson: "As you can see around the top of our cans, it reads “Go Boarding, Go Rafting, Go Biking, Go Fishing, Go Skiing.” This ties in with being able to take a six-pack with you when you go someplace where glass isn't allowed.”
Caldera is donating funds to help fight the Pacific Connector Gas Pipeline project, a proposal that would allow Canada's Veresen Inc. to lay 232 miles of 36-inch pipe to move up to 1 billion cubic feet of natural gas each day from Malin, located in Klamath County, to a terminal in Coos Bay, where the natural gas would be liquefied and shipped to Asia. While the pipe wouldn't actually pass through Ashland, it would come close enough, and most of the town’s 21,000 oppose the project.
"Ashland is a green, liberal place, so we fit in well,” Benson said, smiling. "We support its community as much as we can. It's a good marriage — we're right for each other."
Caldera Brewing Company
[a] 590 Clover Lane (Restaurant & Brewery); 31 Water Street, No. 2 (Tap House), Ashland
OBG Blog Archives