By Kirby Neumann-Rea
For the Oregon Beer Growler
the process of fermentation involved in the making of beer, in which sugars are converted to ethyl alcohol
Dan Peterson is the microbiology-trained brains and brawn behind Ferment, one of Oregon’s newest breweries. Based in Hood River but brewed in Portland, Peterson plans a Hood River brewery and a Portland pub.
“Food will be made to suit the beer,” Peterson said. The pub should open by late summer and the brewery would follow in late 2016 or early 2017.
“It’s nice to have this kind of clean slate opportunity and say, ‘This is what I want to do,’” described Peterson. Last year, he left pFriem Family Brewers in Hood River, where he was one of Josh Pfriem’s first hires, to start his own brewery.
“It was a tough decision, but it was a great opportunity at the right time to have creative control over the beers,” Peterson said. He is doing the entire brewing process himself, and distribution is limited at this point. Peterson focuses on “balanced, English-style” beers.
“The cool thing is they go really well with food. And with Ferment, the focus is more experience-focused rather than beer as a liquid or beverage or commodity or bottles being distributed as far possible. It’s the synergy of food, beer, experience and environment.”
Ferment brewery and pub will both be known simply as “Ferment.” The pub will be in Portland, at a location soon to be announced. The brewery, however, will be in Hood River. Peterson is looking at a variety of locations, including a planned building on the Hood River waterfront, two blocks from pFriem.
Peterson, a University of Vermont microbiology graduate, got his fermenting start at Brooklyn Brewery in New York. He had worked in a cancer research lab before his love of homebrewing took him to a combination lab/entry-level brewing job at Brooklyn in 2003. He then came west to work at Full Sail in 2009.
“I was brewing with friends and I slipped down the slope of thinking a lot about brewing and thinking of it as a profession,” Dan said.
Peterson started Ferment in Portland in 2015, brewing at Pints in Old Town and at the new Zoiglhaus cooperative. His yeast concoctions start wild on the slopes of Mt. Hood, where he leaves cultures out overnight.
At this point, Peterson experiments with small batches. “This is a chance to do recipe development — see how things are received on a really small scale. I can get a couple of kegs out there to places and check in with people,” he said. “I’ve been doing test batches, making tweaks. And instead of just tasting them myself and deciding whether I like it, this is a way to see, in general, how consumers like it,” Peterson said.
He uses special malts out of England for most of the brews in order to find a balance with the hops and yeast. “My background is mostly English-style brewing practices,” he said. “There’s not a whole lot of English-style brewing in the Northwest. I like seeing what people think of it — to say, ‘This is a pale ale that’s not all that hoppy,’ compared to our standards now.”
In general, the yeasts will tend to exhibit a “pretty fruit ester character,” Peterson said, adding that they flocculate easily and leave a clear beer.
“Traditionally, (the English) brew a lot in casks and count on the yeast to settle in the bottom and expect the beer to be really clear. That’s kind of my goal also.” Peterson is not currently cask conditioning, but said, “I want to in the future as I get more established and have some good cask offerings.”
In Portland, you can find Ferment on tap at Clyde Common and The Richmond Bar. In Hood River, Ferment beers are available at Camp 1805 Distillery, Pine Street Kitchen and Volcanic Bottle Shoppe.
By Alethea Smartt LaRowe
Big Horse Brew Pub
115 W. State St., Hood River
This small brewery is one of the oldest in the Gorge. Owners Randy and Susan Orzeck opened the business as a fine dining destination under the name Horsefeathers but have gradually evolved over the years, with Randy, a self-taught brewer, acting as the original brewmaster.
Current brewmaster Darrek Smith has been working at Big Horse for almost three years. He took over when Jason Kahler left to start up Solera. The 4-barrel brewery is a one-man show, producing five regular beers, including a rotating series of IPAs called Strictly Rude, and a variety of seasonals that are served at the pub on the upper level of the three-story building with great views over downtown Hood River and the Columbia River. Smith jokes that one of the unique things about the brewery is that “every keg is hauled up three flights of stairs.”
As the brewery doesn’t package or distribute, Smith has more flexibility in choosing what beers to make. His favorite styles are traditional German lagers, funky sour beers, and really hoppy beers. Smith usually partners with the restaurant’s chef to create a few special menu items to pair with any new beers he releases. New beers in the works are a nut brown ale, a chocolate stout, and a Munich dunkel as well as a Berliner Weisse-style beer made with sour mash.
Next spring, the brewery will double in size as the building’s footprint expands farther north toward State Street. Smith will still be brewing on the 4-barrel system, but will gain a malt room and a barrel room. He plans to start a barrel-aging project and will focus on making some stronger beers next year.
Double Mountain Brewery
8 4th St., Hood River
Business is booming at Double Mountain. In 2013, the brewery doubled in production and pub space and now employs 75 people. They also have an offsite warehouse which includes space for keg storage, malt storage, an 8,000-square-foot cooler, and a cask room. Double Mountain makes four year-round beers and seven annual ales, all packaged in reusable glass bottles.
Matt Swihart, owner of the 20-barrel brewery, takes great pride in sourcing the best ingredients from all over the world in order to make the best beer possible. These include two-row pilsner malts from British Columbia, Belgian yeast strains, and Northwest hops. “Our brewmasters thrive in creating robust, yet drinkable beers by focusing on the end product rather than being wedded to stylistic guidelines,” Swihart says.
Swihart found another way to showcase the brewery this summer when he purchased a 1950 Chevy panel truck he found in Los Angeles. Other than replacing the engine, transmission and brakes, modifying the paint job, and adding four taps on one side, little has been done to modernize the vehicle.
Double Mountain beers will be featured at Mt. Hood Meadows ski resort for several events throughout the winter. The brewery will also be releasing two new beers early next year. In January, look for Pale Death, a Belgian-style Imperial IPA. Later in the spring they will release Gypsy Stumper, an IPA.
According to Swihart, the brewery’s future plans will focus on “organic growth at our own pace. We’ll continue to make delicious beer, serve up quality food, and enjoy the ride for as long as we can.”
Pfriem Family Brewers
707 Portway Ave., Suite 101, Hood River
Along with friends and business partners Ken Whiteman and Rudy Kellner, Josh and Annie Pfriem opened this family-run 15-barrel brewery two years ago with the primary focus of producing artisanal, high quality beers. Housed in a silver LEED-certified building, the brewery has already doubled their space from 6,000 to 12,500 square feet. Forthcoming additions of four 90-barrel fermenters, two 90-barrel brite tanks, a dedicated mash tun, a second grain silo and plenty of other equipment will all serve to boost quality and increase capacity from 5,000 to 10,000 barrels per year.
Even on the current system, Pfriem has been able to release approximately one new beer every week, and will brew more than 50 different beers this year. In addition to six year-round offerings, the brewery makes a wide variety of seasonal beers, and has recently released a Winter Ale, a Cascadian Dark Ale, and a Belgian Christmas Ale for the holidays.
Other forthcoming beers are a Flanders blonde and red that have been aging for the past year and a half in French oak barrels. Further barrel aging plans incorporate two newly-acquired 40-hectoliter foeders from Bordeaux, France as well as some bourbon and gin barrels. Three wine tanks will be used for fruit aging beers next summer.
Pfriem plans to start bottling in March 2015. Their six year-round beers will be at the forefront of packaged options, although they are generally going to avoid the traditional model and will put hop-forward beers and lagers in 500-milliliter capped bottles while Belgian-style and barrel-aged beers will undergo secondary fermentation in 375-milliliter bottles.
Full Sail Brewery
506 Columbia St., Hood River
Full Sail is an employee-owned company (since 1999) whose CEO and Founder Irene Firmat is not only a pioneer of the craft beer industry; she also blazed the trail uniquely as a woman from Cuba. Her husband, Jamie Emmerson, is executive brewmaster.
Full Sail laid the foundation for most of the Gorge breweries in business today. The majority of the other brewers mentioned in this article have worked at Full Sail at some point in their careers, gaining valuable knowledge and experience along with the business connections and confidence to take a leap of faith and strike out on their own.
The brewery continues to win awards for its beers and sustainable business model. One of the many accolades they have received was being named Beverage World Magazine’s Craft Brewer of the Year 2014. At this year’s U.S. Beer Open they won gold medals for Session Premium Lager and Session Black Lager.
Besides the two Session beers, Full Sail makes their flagship Amber Ale and IPA as year-round offerings in six-packs and on draft. The company has also now added its pilsner to this year-round lineup. There are also rotating seasonal varieties in the Pub Series, the LTD Lager Series and the Brewer’s Share Series. The brewery recently released a special beer as part of their Brewmaster Reserve series: 27 Wheatwine Ale, brewed with 100% wheat malt to celebrate their 27th anniversary. For this holiday season, they have already released Wassail, Wreck the Halls and Session Fest.
Full Sail offers informative, enjoyable, and complimentary brewery tours at 1 p.m., 2 p.m., 3 p.m. and 4 p.m. daily. The tour takes about 30 minutes and is a great introduction to the art and science of crafting beer.
Logsdon Farmhouse Ales
4785 Booth Hill Rd., Hood River
Located on David Logsdon and Judith Logsdon-Bams’ picturesque 10-acre estate off Highway 35, complete with assorted animals and 400 cherry trees, this brewery is unique in that it’s a cooperative owned by six partners who can make their own beers. The Farmhouse Brewer, Charles Porter, has already released his first beer in his own “Bergschrund Signature Series.” Aberrant, an Organic Farmhouse Golden Ale, debuted in June 2013.
Logsdon currently brews four regular beers plus a range of seasonals. Their Peche ‘n Brett recently won Silver at GABF while Cerasus won Gold at the 2014 World Beer Cup. Look for the release of 2014 Cerasus at Volcanic Bottle Shoppe in Hood River this month. It was expected to debut Thanksgiving weekend.
The brewery has recently installed two new 40-hectoliter Hungarian oak casks in the cave, an arched structure installed in a hillside and covered with soil. The larger casks take the place of the original 55-gallon ones, which will be used for a new sour beer program. In early November, they took delivery of a coolship which will be used for traditional wild fermentations.
The brewery will celebrate its four-year anniversary in February and is planning to open an offsite tap room and barrel house sometime in the spring. Note that the current tasting room is closed for the winter months.
4945 Baseline Dr., Mount Hood Parkdale
Co-owners John Hitt and Jason Kahler are always happy to welcome you to their cozy brewpub, which will celebrate its three-year anniversary in April. Just off Highway 35 in Parkdale, Solera is the perfect pre- or post-skiing watering hole. The vibe is always laid-back and you’ll probably meet several of the locals if you hang out at the bar for a while. With spectacular views of orchards and Mt Hood, the brewery is a wonderful place to grab a picnic table and soak up the sunshine on a clear day. This winter, look for themed events like an ugly sweater party in December and an ‘80s ski party in January.
Hitt handles the front-of-house responsibilities while Kahler, previously of Full Sail and Big Horse, operates the 7-barrel system he inherited from Elliot Glacier Public House, the building’s previous occupant. The name of the brewery comes from the unique process, called “solera,” in which beers of varying ages are stored in barrels. Portions of the contents of the oldest barrels are removed and added to contents of newer barrels, creating a blend.
While Kahler doesn’t make all of his beers using the solera method, he has been barrel aging since the end of 2012 and will soon be ready to release the brewery’s first solera-style beers in 750-milliliter bottles. These will be limited editions of approximately 250 bottles per batch that will only be available at the brewery. In the meantime, you can usually find their Hedonist IPA on tap in the pub, along with a variety of rotating seasonal beers.
Thunder Island Brewing
515 S.W. Portage Rd., Cascade Locks
This new brewery just celebrated its first anniversary in October. Started by business partners Dave Lipps and Dan Hynes, it is uniquely located alongside the Columbia River near the Bridge of the Gods and the Pacific Crest Trail. With views of namesake Thunder Island from the large outdoor patio, the brewery is a year-round destination for adventure lovers of all types and serves as a gathering spot for the local community.
Thunder Island started operations on a 2-barrel system and is now transitioning to 7-barrel system. Hynes, the brewmaster, is already anticipating making the first beer, a double chocolate stout, on the new system. As they expand production, the brewery will start limited distribution. They also hope to expand their current food offerings.
In addition to their standby beer, a Scotch Porter, Thunder Island features a rotating selection of brews that appeal to their broad customer base. These include a Mosaic-hopped pale ale, an easy drinking cream ale, and a Northwest-style IPA. They have a small barrel-aging program and have already released a few “dinosour” beers. They have also collaborated with Beers Made by Walking on a number of beers featuring wild harvested ingredients from their backyard.
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: