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.
By Branden Andersen
For the Oregon Beer Growler
While breweries are opening left and right, this one has been hanging in wait for the past year.
And finally, it’s time.
Bridge 99 Brewery, which had its “grand soft opening” Jan. 22-23, has finally moved into its building in northeast Bend at 63063 Layton Ave. The space has been there and marked for the past year, but sat empty.
Named after a bridge over the Metolius River, Bridge 99 Brewery was started by contractors Rod Kremer and Trevor Hawman in 2013. They spent the first year brewing professionally on a 1.5-barrel system, which is destined to become Bridge 99’s pilot system after a planned expansion to a 10-barrel system.
“It’s our next goal,” Hawman said. “We’re not sure how far it is out, but it’s the next move.”
Kremer and Hawman started like many of the new-school brewers — homebrewing in a garage. Hawman said both he and Kremer were obsessive about homebrewing, both never too proud to dump out a batch if it didn’t turn out well. They brewed every weekend, tasting and tweaking recipes, adding depth and experience to their beer education.
“We were determined to make something perfect,” Hawman said. “We put a lot of research into it to make what we thought beer should be.”
Since the beginning, the beers have had a steady flow through taps at neighboring restaurant, Wubba’s BBQ Shack. Bridge 99 purchased and installed six taps at the restaurant to serve their beer while they finished building the tasting room.
Considering the owners are both contractors, they spared no expense or effort when building the new taproom. Outside, hops will grow on a hill adjacent to the patio, where tables and a fire pit will invite summer imbibers. Inside, with an 800-year-old redwood bar and hand-cut, raw juniper paneling, the owners clearly put their heads together to create a one-of-a-kind feel in the small tasting area.
Nine taps line the wall, with everything from the Green Ridge Lager to the Bull Trout Stout. But the brewery doesn’t stop there — they’re also barrel-aging here and there with Oregon Spirit Distillers barrels, releasing a barrel-aged red on their opening date.
Besides the barrel-aging with local barrels, the brewery has shown a large local focus. Bridge 99 has already started giving their spent grain to local farmers and working on water recycling, along with sourcing some of their hops from Tumalo Hop Farm, located between Bend and Sisters.
Ultimately, Hawman and Kremer are looking to take this on full time. While still working their construction jobs, they are able to keep brewing on their small system and distribute to local restaurants and growler fill stations. But as they work toward more distribution, they are going to look to make it full time.
“I don’t think I can work construction forever, you know?” Hawman said.
They are entering the ever-competitive Central Oregon market — 19 breweries in Bend’s city limits alone. Hawman said they know they are taking on a large challenge, but they can’t worry about competing.
“We make easy, drinkable beers. We’re trying to stay away from adding too many extra things,” he said. “But, were not going to compare to others. Bend has a lot of variety, and we’re very excited to be a part of it.”
Bridge 99 Brewery
[a] 63063 Layton Ave., Bend
Hours: Wed–Sat 3-6 p.m.*
*Other visits by appointment
OBG Blog Archives
Welcome to our archive pages! Read stories from the print edition of the Oregon Beer Growler from June 2012 to January 2018. For newer stories, please visit our new website at: