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
In April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries and more advocates for the protection of forests and watersheds. Featured here, left to right, are Christian Ettinger of Hopworks, Colin Rath, co-founder of Migration and member of Oregon Wild’s Board of Directors, Julia Person, sustainability manager at Widmer, and Marielle Cowdin, outreach and marketing coordinator from Oregon Wild. Photo by Emma Browne
By Anthony St. Clair
For the Oregon Beer Growler
Brewers know that great beer begins with clean water. Oregon craft beer is especially connected to the Northwest’s land and waterways, and that’s why in April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries, other craft beer organizations and conservationists advocates for the protection of forests and watersheds.
Launching with eight partners from the craft beer industry, in less than a year there are now 21 partners, including 7 Devils Brewing Co. in Coos Bay, C-BIG (Craft Beverage Industry Group), Crosby Hop Farm in Woodburn, Fort George Brewery in Astoria, GoodLife Brewing in Bend, the brewpub chain McMenamins, Standing Stone Brewing Company in Ashland and multiple other breweries in Eugene and Portland.
“Conservationists and breweries joining forces for clean water might be a bit unconventional, but the partnership is really a natural fit,” says Marielle Cowdin, outreach and marketing coordinator for Oregon Wild. “Keeping our drinking watersheds clean and protected is essential for living. And it’s just as essential for keeping our craft brewing industry, something that has so defined our state’s culture, alive and thriving.”
Brewshed® partners and Oregon Wild also realized they had an opportunity to help the public understand the importance of clean water for brewing. “Many craft beer drinkers don't realize how significant water is for the process,” says Cowdin. “Two-thirds of Oregonians get their tap water from our state's lakes, streams and rivers. Since water is a product of the land that it flows through, our cleanest and best-tasting water flows through unspoiled public forest lands, with healthy forests acting as a natural filtration systems.”
Oregon Wild (formerly the Oregon Natural Resources Council or ONRC) began in 1974. Their conservation efforts have protected 1.7 million acres of wilderness, 95,000 acres of forests, and 1,800 miles of water protected by the National Wild and Scenic Rivers System. The foundation of the Brewshed® was laid in 2009 when Oregon Wild partnered with Widmer Brothers Brewing to protect Portland's Bull Run Watershed. “The partnership sparked plans for a larger initiative, given the intimate connection between Oregon's thriving craft brewing scene and our public wildlands.”
Partners collaborate on various outreach events, such as pint nights, happy hours, special brews, Brewshed® hikes and fundraisers that support Oregon Wild's forest and watershed conservation work. Eugene’s Claim 52 Brewing considers conservation efforts a priority and works with various nonprofits on environmental stewardship. “From inception, Claim 52 has been proud to credit the McKenzie River for the flavor profile of our signature beer, the kolsch,” says co-founder/owner Mercy McDonald. “The river that runs in our backyard is vital and needs our care and protection to keep it pure. All of us have a role and stake in that outcome.”
Claim 52 hosts events for Oregon Wild throughout the year and contributes to raffles to help with fundraising. Last year, Claim 52 also bottled a specialty beer, Scrivener’s Sour, and donated a portion of the proceeds to Oregon Wild. McMenamins provides similar support. This year, while celebrating the 30th anniversary of Hammerhead, McMenamins donated $1 for every pint of the pale ale sold in Oregon Jan. 30-31. The brewpub chain is also donating event space for the Brewshed® Brewfest, which is set to take place Wednesday, May 18 at the Kennedy School in Portland. The inaugural event will feature beers from Brewshed® partners and guests can vote for their favorite beers.
“The amazing beers our Brewshed® partners will be pouring will showcase Oregon water, but we'll be incorporating information about Oregon watersheds and water conservation into our program for the evening, with speakers from Oregon Wild and other Alliance members,” explains Cowdin. “Fest attendees will get to know about watersheds beyond Portland and get to taste beer from across the state. Overall, this first annual Oregon Brewshed® Brewfest will be a celebration of Oregon beer and the Oregon water that helps it stand apart.”
In 2015, partners held 12 events to raise awareness and support, including an Earth Day fundraiser, a Community Tap Month, a hike along the Salmon River and an environmental speaker series. Events in 2016 have included a fundraising campaign called Weekend for Water in partnership with the Oregon Environmental Council, Base Camp Brewing Company’s Collabofest presented by #PDXNOW, and February’s KLCC Microbrew Festival in Eugene, where the Alliance sponsored the water stations.
“Moving forward, we hope to continue growth with new partner breweries and others in the brewing community that care about clean water across the state,” says Cowdin. “As the Oregon Brewshed® Alliance builds new partnerships, our voice for Oregon watersheds becomes stronger, and eventually, the Alliance could be seen as a model for craft brewing and water conservation nationwide.”
For brewers such as Mercy McDonald, the need for partnership is simple. “Clean water is often taken for granted, and that’s where quality beer starts.”
Oregon Brewshed® Alliance
Members, Events & More Information:
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
By Jim McLaren
For the Oregon Beer Growler
Two boys from North Carolina eased their truck up alongside John’s Market in Multnomah Village on a rainy day last October for one of three Portland stops on what has to be the greatest beer run in history. And they’re doing it for you.
While a ponytailed Stephen Pond was rattling and scanning bottles on the store shelves and downloading the information onto a laptop, George Taylor explained they were creating an app that will “evaluate beer based on scientific data rather than subjective adjectives.”
Beer Census 2014 was the collection phase of the latest project from Next Glass, which came about when Taylor’s father and brother got some bad advice from a sommelier. They figured there had to be a better way to pick wine than knowing if it was oaky, earthy or citrusy.
Taylor said they decided to run first wine, now beer, through a scientific investigation evaluation. Similar to what happens on the television show, “CSI,” a small sample of “evidence” is put into a mass spectrometer. The machine “spins the sample so fast it separates everything — proteins, sugars, carbs, alcohol content, calories, everything,” Taylor said.
That was the easy part. What was harder was getting the bottles for testing. Unlike most wines, many craft beers are not distributed nationally, and having them shipped cross country can be expensive or legally prohibited.
So the boys hit the road, lead-footing it from the Northeast, through Middle America to the West Coast.
In Oregon and Washington they bought nearly 2,000 bottles, pushing closer to their goal of 40,000 beers. And they purchased “one of everything ever made — seasonals, those crazy one-offs.” Taylor explained, “What’s cool, if they don’t ever make it again, I can put you onto something almost identical that is being made.”
Last October’s rains were dried up by a long, hot summer and now September is again easing toward the kind of weather an Oregonian can live with. Meanwhile, those boys from Carolina have been computer crunching the info gathered on their epic beer run. So, what do you get for all those miles, all that beer and all that digitalizing?
To find out, I downloaded the Next Glass app to my iPad, entered account information and worked my way through the tabs.
The Taste Profile tab rates beers on a 100 point scale, but also tells you the alcohol and calorie content of your favorite beer. The Breakside Country Blonde, for instance, comes at 7.5 percent ABV and 225 calories. Next Glass said it is 90 points on a “My Favorites” scale.
The Recommendations tab works like a Cicerone, suggesting beers you might like. Clicking on the Filter tab narrows your search to just beer. You can also refine your hunt to a particular beer style; though the app does not define styles.
The Search feature can help adventurous beer lovers find many, but not all beers. I easily found the offerings from Portland-based breweries, as I did larger craft brewers. But smaller breweries didn’t make the app. For instance, in Central Oregon, Deschutes made the app but Three Creeks and RiverBend didn’t. In Southern Oregon, I checked for six breweries, including Standing Stone and Caldera, and didn’t find them. In the Gorge, Logsdon made the list as did Full Sail, but pFriem didn’t.
The Snap feature is the most fun. To test it I hauled my iPad to a nearby New Seasons and input images of labels and bar codes. The app rates those beers based on my taste profile and should recommend alternatives. The results were mixed. Next Glass recognized the Rogue Dead Guy I liked and gave me a rating. But when I snapped a Pelican label it merely brought up a listing of other Pelican beers without ratings. In neither case did the app offer alternatives to those beers. And that is a problem. The most interesting challenge and potential for Next Glass is to allow a user to go to a place like Portland’s Belmont Station, take a picture of a strange beer label and then find out if the app compares it to something you like and tells you where to buy it.
To find out if Next Glass has plans to upgrade, I emailed Emma Johnson, Next Glass user happiness specialist, and asked about adding a match feature along with the GPS locator Pond and Taylor described to me last year. Johnson replied: “Next Glass does have a Glass Match feature available, but we've removed it for the time being for some revamping! It'll be back and better than ever soon. We're also working on another new feature — filtering by geographic proximity. As we perfect these features you'll be able to see bottles that you like that are available in your area!”
Apps are like beer, there’s probably going to be more than one you’ll like. Next Glass has potential but has some catching up to do. Untappd and Pintley are better at social networking for beer drinkers. BeerCloud offers a beer and food pairing service. Find Craft Beer has a mapping service that directs you to a shop carrying the beer you are hunting for.
Like beer, you probably have a favorite app. Just make sure you don’t ignore the newcomers. Each has the potential to enrich your experience.
By Sam Wheeler
For the Oregon Beer Growler
Southern Oregon’s craft beer scene is in for another big boost as newly founded Common Block Brewing Company prepares to open its doors and taps in downtown Medford.
The new brewery-restaurant venture from Ashland-based Standing Stone Brewing Company’s former co-owners and operators Alex and Danielle Amarotico is slated for a December opening. The industry-savvy Amaroticos, who ran Standing Stone for the last 18 years, had been batting around the idea of starting a new brewpub for the last two years before deciding in February that it was time to start from scratch, Danielle Amarotico said.
“Over the years, we’ve looked at a few different places. When we looked at this one, we got super excited because we could actually see a vision of an amazing brewery. It’s a really beautiful pocket of downtown,” she said. “We are absolutely looking forward to this adventure. The opportunity presented itself and we loved the building. This one felt just perfect.”
Medford’s 1947 Monarch Building, with its strong Streamline Moderne style of architecture, stands as a historic focal point in a newly developed portion of downtown known as The Commons. The former and first Dodge dealership building in Medford will have working garage doors to connect one outside deck to the main restaurant and brewery, where construction plans call for a fireplace and mezzanine.
With about 200 planned indoor seats and 100 more split between two decks outside, patrons will be able to overlook adjacent Pear Blossom Park or main Medford thoroughfare Riverside Avenue. Inside, the mezzanine will house seating and what will most likely be a 15-barrel brewing system, complete with a hop back to ensure fresh hops are used in the brewing process, Danielle Amarotico said. The couple plans to hire between 50-60 employees for the restaurant and brewery. Current Standing Stone assistant brewer John Donehower, who formerly worked as a production brewer at Pyramid Brewing Company, will head brewing operations for Common Block. He’ll be charged with developing all of the beers.
“We’re so excited to have just named John as our brewer. He’s really great.” Danielle Amarotico said.
At this point, Common Block isn’t considering production status for its brewery. “We just want to open our doors and get our feet wet selling our own and other local brews,” Danielle Amarotico explained.
It’s very possible, because of how backed up the brew equipment industry is, that there will be some lag time between the restaurant and brewery openings.
“It’s very likely we’ll have the restaurant open before the brewery. We’re just not going to wait to open based on that alone,” Danielle Amarotico said.
But beer drinkers rest assured, craft brews from around the State of Jefferson will still be flowing from Common Block’s taps before its own brews begin to boil.
Diners can expect a family-friendly atmosphere and well-rounded lunch and dinner menu from the restaurant. And just because the couple is walking away from Standing Stone, don’t expect them to leave that brewery’s flagship sense of sustainability behind.
“It’s just who we are. Where we go, I assume it will follow,” Danielle Amarotico said. “And it certainly has room to grow.”
“We are both just really, really excited,” she said.
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