Worthy Brewing

Imperial IPA

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.




Bombs Away!

Thu, 17 Oct 2013 18:55:00

Worthy Breaks Out the Bottles

Worthy took another big step closer to Beertopia today with the successful operation of its shiny new bottling line. In our inaugural run, we cranked out 6 pallets of 22 ounce bombers of our Imperial IPA and Farm House Saison. For those of you keeping score, that’s about 4,320 bottles, all in a few hours, with zero loss. Hum batta!

“It’s been our vision from the git-go to both can and bottle Worthy beer in Year One,” said Master Brewer Chad Kennedy. “With the activation of our new top-of-the-line bottling machine, we’re off to a great start and ahead of schedule. ”

Last month Worthy began canning with it’s state-of-the art, Italian-made Vimercati magic machine. “If that’s the Maserati of canning lines,” joked Chad, “our 3003 Bier bottling machine is the Ferrari.  Fully automated. 12 filler heads, purges flavor-killing oxygen not once but twice. We’re totally stoked. We have the capacity to bottle 3000 12 oz bottles in an hour. That’s whiz bang fast. Best of all, there’s not another system out there that locks in the flavor like the 3003.”

Chris Hodge, Worthy’s CEO, chimed in. “Around here quality is everything, from the finest ingredients, to the highest precision equipment, to the best packaging. It costs more to bottle and can onsite with your own equipment, but the investment is worth it. We can bottle or can according to our brew schedule in response to our customer’s needs, using our equipment, relying on our people, with uncompromising committment to the highest standard of care.”

“From the brew side, owning our equipment provides that freedom and flexibility that we all dream about. And for the consumer, it gives that extra confidence that when you drink a Worthy you’ll know that you’re getting what you paid for – a worthy beer from start to finish, where every ingredient is hand selected and every beer is personally packaged.”

Worthy’s Imperial IPA and Farm Out Saison are available today in select stores and bottle shops. To recap, in the past several weeks hundreds of craft beer specialty retailers and mainline chain retailers in Oregon and SW Washington have been stocking our cans of Worthy IPA, Easy Day Kolsch and Worthy Pale Ale.  Be sure to ask for our Worthy portfolio wherever you shop. If they don’t currently stock our beers, make sure you let them know you’d prefer a Worthy beverage.

In the next few months, Worthy will also be bottling it’s Eruption Imperial Red, the tantalizingly smooth Big Red that everyone’s talking about.  Also, we’ll be canning our seductively tasty Lights Out Stout in 12 ounce cans next week.  We’re also brewing a winter seasonal, the Powder Keg, which we’ll release in 22 oz bombers at about the time the snow sticks on the East Side of Bend.

We encourage you to drink Worthy and let us know what you think. Your feedback is important. So feed yourself a Worthy, snap a shot and share. Bottles up and can do.




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.



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