Worthy Brewing

Easy Day Kolsch

A Worthy Day in Boise

Mon, 28 Apr 2014 18:55:00

 

The craft beer scene in Boise is hopping. Michelle and I loaded up the wagon and headed East to check it out. Naturally, the Walter Mitty in me imagined what a few of Boise’s landmarks might look like with a Worthy touch up.

 

We rented cruisers from Idaho Mountain Touring, which is a great place with a friendly staff. We rolled over to the beloved Boise River Greenbelt, a smart, smooth and gentle path through lush riparian habitats, and headed upriver. First stop was Bronco Stadium, with the iconic blue turf. The curtains match the carpet, no?


 

We crossed over the swift Boise River on a foot bridge near a golf course and it seemed appropriate to break out a can of the Easy Day Kolsch. Cruising on a fat tire bike with a big soft seat and a wire basket, checking out the sights, enjoying the sunshine, with no particular destination and no clocks — this is what we invented Easy Day for.

We came upon a garden of bright pink and orange tulips and they just sort of reached out for us.


 

I’d never been to Idaho before. My impression going in was that Idaho was another word for “potato.” I expected to see shiny bronze monuments glorifying the almighty tubers.  After all, Idaho is the leading producer of spuds (in front of Washington and Wisconsin). But the locals shrugged off the association, educating me that Idaho was instead “the gem state.” I learned that pioneers flocked to Boise and parts surrounding in the 1860’s because of the discovery of gold. Not finding any spud statues, we pedaled over to the local co-op to lay hands upon a bushel of home grown Yukon Golds. No, our IPA isn’t made with potatoes.

 

We stopped by the State Capital and found the obligatory Civil War vintage cast iron cannon. Not sure the last time this big fella erupted in fury. We learned it was a “sea coast cannon” used by the Confederacy in the Civil War.  Idaho didn’t join the Union until 1890.


 

In 1906, a bunch of motivated Boise schoolchildren cobbled the funds to build the “Pioneer Monument,” which depicts a Nez Perce Indian counseling an apparently lost Lewis and Clark on how to get back on The Oregon Trail. No, they probably were not asking for directions to “Beertopia.”


 

Boise’s vibrant downtown pub and restaurant scene lived up to its reputation. I’m sort of a fan of the back alleys, where a spray can and an independent spirit can sometimes unite with brilliant results. We found “Freak Alley,” a dumpster strewn corridor in which local artists are encouraged to let their “Freak Flag fly.” Even without a black light, the colorful murals at dusk cast a three dimensional glow that opens the mind’s eye.


 

No, alas, we found no potato pedestals, but we did find an interesting tribute to those brave and adventurous souls who came to Idaho 150 years ago to pan for gold. Today, the locals seem more interested in prospecting for the latest golden IPA.


 

After a fabulous day touring the University, the Greenbelt, the Capital grounds, and the Anne Frank Memorial (my favorite motto: “Idaho is Too Great for Hate”), we settled in for dinner at The Fork. We were absolutely dazzled by the asparagus fries, the roasted beets on a bed of warm Golden Greek cheese, the pan seared Idaho trout and the ale-braised short ribs. Scrumptuous! As an added treat, Shaun, the bar tender and our gracious server, poured us a can of Worthy Pale Ale from his superbly stocked cooler.


We had a wonderful trip, the locals were super friendly and we can’t wait to return.

Cheers!

BGL

4/28/14

Can We? Yes. Will We? Yes. But When?

Sun, 07 Jul 2013 18:55:00

Can we can? Yes, we can.

Our Vimercati canning machine is ready to produce over 3,500 cans per hour.

Our beer’s ready.  We’ll be canning Worthy IPA, East Side Pale Ale, Kolsch and Lights Out Stout.

Our cartons are ready. Our labels are ready. Our team is ready.  Our grocery store and bottle shop accounts are ready.

The sun’s shining.  You’re having fun hiking, biking, boating, floating, touring and chillaxin.  And you’re working up a mighty thirst. And you want Worthy.

So when can you enjoy Worthy beer in a 12 oz. can?

Answer: when we get our … cans.

To paraphrase King Richard III, “My kingdom for a can!”

We were originally set to crank up our Italian engineered “Maserati” of canning lines in late July.  You don’t want to hear excuses any more than we want to detail them.  But we ran into a few hiccups with The Feds over the labels, had to tweak a word here, an image there, and were all set to pull the trigger but ran into a hitch with our can supplier on the color quality.  We’re getting that fixed, pronto.

 

 

 

Drats! That’s the sound of can-do “Beer.Boom.Done.” bravado colliding violently with the cool, quiet calmness of Beetopianism.

Bottom line: Mid August.  We’ll be rolling out our Worthy IPA and East Side Pale first.  Soon after that we’ll be canning our Lights Out Stout and Kolsch.  Check out the labels.

We’re very excited to get the show on the road. Our very first purchase — even before we poured our foundation for our brewery-restaurant — was our Mother of All Craft canning lines. We selected the Vimercati because of it’s sterling record for quality.  And we’re big believers in the hop flavor preservation, recyclability, tote-ability and chill-ability benefits of cans.

But we’ll just have to wait a bit longer. In the meantime, enjoy your hikes, bikes, boats and floats. And imagine an ice chest, or cooler, or back pack full of Worthy’s finest canned beers waiting for you at the end of the trail.

Oh, for a listing of accounts which carry Worthy beer on draft, please click here.

BGL

7/7/13

 

 

 

 

Blunderbussin…

Mon, 04 Mar 2013 18:55:00

Ahh yeah, Sunday afternoon … time to sip on a Worthy Kolsch, munch on an anchovy pizza after a delightful morning cross country skiing up at Meissner’s and give thanks.

Want to thank everyone who’s come out to taste our beers and eat our food. The support has been overwhelming and we’re as grateful as we are motivated. In fact, we’re already drawing up plans to double the size of our kitchen and expand our restaurant.

The kitchen staff has been busting a hump back and frankly it’s a joy to watch. The action, the speed, and the sound blend the grace and elegance of ballet and the bump and grind of rugby.  Love the guys and gals chopping, kneading, sautéing and decorating the dishes with that artistic touch.

 

Chad all gassed up on Imperial whole cone vapors wafting from our hopback
In the brewhouse, Chad and Dustin have been going all out.  We’ve got a doppleback that’s been lagering the past week which we will be pleased to keg this Friday. We are also tapping our second batch of Worthy Imperial IPA this week.

My oh my, there’s only a few things better than the aroma filling up our brewhouse on Imperial mash-in day (and those things are better left unmentioned here).  For you hopheads, we’re talking about 5.5 pounds of Oregon grown hops per barrel. That’s a whole lotta herbal, flowery and citrusy aroma all rolled into one rolling cloudbank of mesmerizing, brain-tingling whiffery.

 

Worthy Hop House. Bona fide hopyard poles courtesy of Goschie Farms.
Can’t wait to get the rest of our fermentation and conditioning tanks installed. We’re expecting delivery before Mid-March…Also, excited about the delivery of our 5 barrel pilot brew system, which we expect in June. Indie Hops recently invited over several local brewers to do a “rub and sniff” on 16 experimental hop varieties.  The panel zeroed in on a couple of keepers, which we hope to brew with later this year.

Speaking of hops, the Worthy Hop Yard, Herb Garden and Hop House are progressing nicely.  If all goes well, we will plant 51 varieties this May, including 5-6 experimental varieties, and a few ornamentals. The focus will be on the public varieties released under the leadership of Dr. Al Haunold from 1970 to 1999.

 

Solar Powered Beer. We’re told Worthy has the largest array of PV panels in central oregon.
We’re gearing up for the Hop House Dedication and Grand Opening on April 5th. Now that’s going to be a day to remember. We’ll be dedicating the Hop House to Dr. Haunold, a living legend.  If you want to shake hands with hop green greatness, this is your chance.  We’re now in the process of choosing a band to help us break in the brewhouse proper.

A few other tidbits…. Working up relationships with local pig farmers and cattle ranchers in which we’ll supply the spent grain and hops and they’ll deliver choice cuts down the road.  Have a buddy who’s agreed to sing to and strum for the stock, which I know sounds touchy-feely “Portlandia” but we think it’s healthy and “humane.”  My buddy, who’s a vegan, has even agreed to taste the bacon and steak on account he knows the animals were fed and treated well.

Can Do… We’ve ordered all the parts to complete our Vimercati canning line. And we just ordered our bottling line. So get your video cameras ready.  This will be a melodious symphony of clanking cans and glass. Both lines should be operational by late June.

Keep movin and groovin.

BGL

 

And the beat goes on. The talented Ms. Rose polishing the beets back inda kitch.

Time to Cruise? Enjoy Worthy’s Easy Day Kolsch

Wed, 20 Feb 2013 18:55:00

 

 

Let’s face it, sometimes you just want a light, crisp beer you can drink.  You’ve just spent a few hours in the garden, or on the trails, or returned from a long day on the job. You just want to relax and enjoy the mechanical act of drinking and the biological wonder of adult-style hydration.

Worthy Easy Day Kolsch is our answer to that need.

Our Easy Day Kolsch is a light, crisp, straw-colored beer that ‘s easy to drink and fun to savor. We brewed this quintessential German-style ale with imported Munich malt and a touch of wheat, added in Perle hops for bittering and Willamette hops for a hint of old Europe spiciness, and brought home with that tart green apple aroma with a true Kolsch yeast.

At 4.5% ABV, Easy Day is our lowest alcohol libation. An effervescent front end opens up to a soft mouthfeel that finishes with a dry and pleasant bitterness.  It goes down as easy as it’s name suggests and titillates the tongue for another tug.

It’s not surprising that our staff compared Easy Day to a German-style lager. The give-away, however, is the look. Instead of a bright nearly see-through lager yellow, our cold-conditioned Easy Day is straw-colored and slightly cloudy as we did not filter our baptismal batch.

So, for those times when you want to kick back, soft-pedal, or cruise, and you’re thirsty for a malted beverage you enjoy with friends or in the quiet comfort of your lounge chair, Worthy’s Easy Day Kolsch is your reward.

  • 4.5% ABV
  • 25 IBUs
  • SRM 3
  • OG 10.5