Worthy Brewing

Month: April 2013

By in Food, New Menu, Worthy Brewing 0

Simplify, Streamline, Satisfy

Thu, 18 Apr 2013 18:55:00

What started out as a tasting room evolved into a pizzeria that is now aching to bust out as a farm-fresh full-service foodtopia.

They say big things come in small packages.  So true. The volume and succulence of  the dishes generated from our WW2 submarine-sized galley continues to amaze and impress.  Every day we get up with the proverbial fire in the belly to deliver artisanal pizzas, sandwiches, salads and entrees that leave traditional notions of “pub food” in the dust. Our goal is nothing less than “Worthy fare,” a cuisine that titillates and delights at the same time it’s doing the body good.

And yet, to live up to our own outrageously high expectations, in the two months since we’ve been open it’s happily evident that our “little kitchen that could” needs to expand. To be sure, our nimble, dexterous and clever foodsters can handle the pressure. They don’t mind the occasional welt, bruise or burn when the action gets hot, tight and close. These are trained professionals, as graceful as ballerinas with the raw power of Australian footballers.

But our customers have spoken. They want more, and we must deliver.  It’s only been two months since our doors swung open, but it’s time to grow. Not get big. But get better.  Time to consistently deliver food that is commensurate with our beer. In short, it’s time for Worthy’s flowering foodtopia to match Worthy’s limitless beertopia.

In the next month, Worthy will be expanding our kitchen space. More ovens, more grills, more prep space, and a workable system for insuring that the sumptuous platters are served piping hot.  The construction will be surgical.  We’ll work in the wee hours.  We’ll work when the sun’s coming up. The build-out shouldn’t upset the normal flow of rainbow-colored food from the kitch.

In the spirit of inspired progress, this Friday we’ll be offering a revised menu that focuses on our best recipes.  Wood-fired artisanal pizzas will continue on as our mainstay. We’ll call up a few promising standouts, such as a pork verde taco, a piled high pork sando, a pan seared salmon with mashed potatoes and veggies (mouth watering yet?), and a new chicken sando with bacon and Tillamook Pepperjack. We’ll send a few players back to the minors until the lights come on in our new stadium.

Now here’s the part where I pitch my favorite Worthy victual: The Irish Pizza. Now, now. It hasn’t moved quite as nicely as we anticipated. Perhaps it’s the name. But this is the pizza that inspired Worthy to launch into the stratosphere from it’s Van Gogh inspired Starry Night wood fired oven.

Potatoes on pizza sounds off. That’s because you’re imagining cubes, or chunks, or tots, or hash, or whatever.  We thinly slice our Yukons, like kettle chips. The crispy pancetta seals the deal.






For a sneak preview of Worthy’s revised menu which will go live on Friday, April 19, please click here.  As always, eat, drink and be Worthy
One last thing: oven roasted Brussels sprouts. We’ve canvassed our customers. Like them al dente, others like them soft inside. We can try to shoot for something in between, but in the end, each customer’s taste expectations are different.  Just let your server know how you like ‘em, and our chefs will accommodate.

Enough talk. Let’s eat.



Huge Thanks! Großes Dankeschön! Merci D’énormes! Obrovské Díky!

Tue, 09 Apr 2013 18:55:00

The Worthy Grand O rocked, thanks to a bunch of super-motivated friends, staffers, farmers, hop lovers, academics, musicians, face painters and of course die-hard beer disciples. It all came together beautifully.

Chad designed our brewhouse to brew, can and bottle high quality beer, not finesse Carnegie Hall quality concert sound. Despite the blown out acoustics, Bend showed it’s legendary resilience by going with the flow, feeling the vibe, and doing a stellar job reading lips, hips and undecipherable scripts.

A big Worthy special thanks to our guest of honor, Al Haunold, the People’s Hopmeister, who was on Cloud Nine all night.  Over an academic career that spanned nearly 5 decades, Al’s received many awards, but none quite like this.  We dedicated our greenhouse to him, a tribute that in his words, left him feeling “humbled.”

As Al put it, “Were it not for the craft brewers, most of my aroma hop varieties would be on the ash-heap of history.” Although the beer industrials helped finance a lot of his work beginning in the mid 1960s,  mainly to provide back-ups to the preferred land race noble varieties from Germany, Britain and Czechoslovakia,  few of them actually brewed with the cultivars he crossed and created.  Fortunately, The Big Boys’ loss was our gain.

Much has been said about Al’s contributions to the world of hops, but few people know that Al barely made it out of war torn Austria alive.  In 1945, when he was just 15, the Nazi’s stormed into his village in search of recruits. They grabbed Al and his younger brother, conscripted them, and put them on the back of a troop transport truck. They told him he was going to man a bazooka to kill Soviet and Allied tanks.

This will not stand, vowed the teenage kid.  I was not meant to die anonymously on a battlefield, another pointless sacrifice to the insanely cruel Wehrmacht, he thought. I was meant to do something wonderful, to celebrate life, to give back.

That night, he and his brother jumped off of that truck, fled into the woods, and holed up in a cave. They lived off grubs for the next three weeks until they were rescued by the Red Army.  In 1953, Al came to the US and eventually earned a PHD in genetics.

The rest, as they say, is history.  Al’s creations will forever thrive – beauties like Cascade, Santiam, Sterling, Nugget, Mt. Hood, and Willamette.  We are very grateful for his humble service. He never set out to make a fortune, or be famous.  He did the people’s work, taking the legendary noble varieties and tailoring them to the Pacific Northwest terroir, with superior disease resistance, yields, alpha acid and, in many cases, amazing flavor and aroma.

Here at Worthy we are proud to showcase Al’s work. And we are even prouder to do our part to keep his spirit alive. With the help of our friends at Oregon State and Indie Hops, we will continue Al’s life long mission to bring new and wonderful flavors to your pint glass.

Großes dankeschön!


Worthy Brewing’s grand opening – some pictures and a video
The Brew Site, posted April 8, 2013

This past Friday night I popped into Worthy Brewing to check out their grand opening celebration (which I’d blogged about here) to drink some beer, grab some pictures, and shoot some video of the Hop House dedication to Dr. Al Haunold. All three objectives were achieved, and I have to commend Worthy for putting on a great party. It was raining, so all of the action took place inside the brewery, but that was really the only snag. Read more…

Worthy Brewing in Bend, Oregon
Folsom Foodie, posted April 5, 2013In case you were not aware, there are a lot of breweries in Bend, Oregon.

You’ve probably heard of Deschutes Brewery and maybe 10 Barrel, Good Life, Cascade Lakes Brewing, Boneyard, Solstice, Silver Moon or one of the other of the many breweries in Bend. There are a lot. Personally, I’ve been to nearly all of them over the past year while traveling for work in the area, it’s been fun exploring the culinary scene there.

Well, I have to tell you that now, there’s a brand new brewery that just opened in Bend – called Worthy Brewing Company. Read more…

Worthy Brewing’s Grand Opening!
Beer West, posted April 5, 2013Worthy Brewing knows how to throw a party! In their expansive brewhouse, designed by brewmaster Chad Kennedy, they set up a full stage and live music, a photo booth, face painting for the kiddos, plus knowledgeable staff in more than enough beer stations providing specially released Worthy Saison, two firkins: a one-off Amarillo dry hopped ESP and the Pilot Butte Bitter, as well as their Lights Out Stout, Go Time Xtra Pale Ale, and the Worthy Imperial IPA, among other delicious offerings. Read more…