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 Sam Wheeler
School spirit has never tasted so good at Southern Oregon University in Ashland.
Medford-based Southern Oregon Brewing Company recently teamed with the university’s Alumni Association to craft a mascot-spirited, easy-drinking, Northwest-style red ale that’s malty smooth with a subtle hoppy smack.
“It’s a beer that primarily has appeal here in Southern Oregon. My goal for this whole project was to cross market and support our local college,” said Tom Hammond, founder and owner of Southern Oregon Brewing Co.
Of course, “it’s a great beer,” Hammond said. “Generously hopped with a decent backbone and it’s a pretty beer—has nice coloration.”
The 22-ounce bottles of Raider Red Ale and its custom tap handle are emblazoned with the school’s name and Red-Tailed Hawk logo and the beer represents a blossoming marketing avenue for SOU, said Alumni Affairs Director Mike Beagle.
“I’ve had a couple of SOB beers, but this is my favorite. We’re excited about it and it’s really been popular at tailgating events,” Beagle said. “For us, this was a way to get our logo and our spirit mark out there. I think it’s something that adds a touch of class to what we do.”
The school’s Alumni Association and SOB came together for a small production run of the ale in 2011, Hammond said. But legal red tape associated with having the school’s name tied to the adult beverage didn’t pan out, so a larger run was put on hold. Once Beagle kicked the project back into gear and the beer’s licensing agreement was sorted out a few months ago, Hammond received the go-ahead to start crafting Raider Red once again.
In a month, the brewery has turned out two batches of Raider Red Ale for a total of 60 barrels, said Hammond. Most of that has already been assigned to a store shelf or tap handle in Southern Oregon. It’s one of the most popular beers at SOB’s tap room, said bartender Katie Savacool. Another perk for registered SOU grads is a 25 percent discount at the SOB tap house, Hammond said.
“It looks like a beer that’s going to have some legs,” Hammond said.
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