Worthy Brewing

Worthy Brewing

Mothership: Meet Your Baby

Tue, 09 Jul 2013 18:50:00

We’ve been very pleased with our 4-vessel, 30 barrel Mothership.  Chad, Dustin and the Worthy brew team have done an amazing job achieving an impressive array of premium quality beers on our new production system.

But it’s about to get crazy, in a good way.

On August 1, Worthy will spank the steel bottoms on its newest addition to the brewhouse family, our new 2-vessel, 5 barrel pilot system, which we’ve proudly named the Worthy Wunderkid.  Naturally, she’s much smaller than her Mother, but this baby’s quick, resourceful and precocious.

She’ll be able to help us perfect the recipes we currently feed our Mothership. Our Wunderkid will also allow us the freedom to tinker with new recipes, new styles, new and exotic ingredients, and even recipes without a formal style. In other words, on this new pilot we’ll be able to probe new off-world colonies, sort of like in Blade Runner. Sort of.

Take a gander at her.  The Wunderkid is built for speed, power and easy handling. One vessel is a combined mash and lauter tun. The other is the brew kettle and whirlpool. We will be able to brew twelve 50 liter kegs per batch, which is big enough to slake the thirst of our pub guests, but not so big that we’d feel too bad about deep sixing a batch that turned out to be unworthy.

With two mini-fermenters, we’ll have the capacity to brew up to six new seasonals every month. Imagine that, more than four seasons per month, every month.

From a practical standpoint, the Wunderkid will allow us to brew beers that wouldn’t make sense on the Mothership. We’ll be able to use exotic or grotesquely expensive (or both) ingredients for special one-offs. We’ll be able to satisfy what may only be a small cross section of our clientele with strange or whacky brews (chili beer anyone? Bacon flavored beer?).

And, drum roll please, we’ll be able to experiment with experimental hops. Yes. It’s no secret Worthy’s big on bringing new and exciting flavors from genetically new and exciting hops to the ever-demanding and damn near insatiable craft beer drinking public. You guys and gals are smart. And you demand something new.  Thanks to our friends at Oregon State and Indie Hops, by the year’s end we’ll be feeding our Wunderkid with new aroma hops that OSU and IH intellectually conceived and began breeding in 2009.

Where 10 pounds of hops would barely make up 30% of the overall hop bill on our Mothership, it could be the entire hop bill on our nifty Wunderkid. It will allow us to create truly unique “one offs” for our pub that no one else would have the ability to emulate. It is the equivalent of cooking for 2 versus 200. We’ll be able to shine the light on discrete ingredients or combinations of same.

Sours. Barley Wines. Barrel aged brews. Even traditional pilsners, lagers and hefes with a special twist or two.

Come on by in early August and be the first to decide whether any of our “one offs” got the legs to make it the Bigs.

BGL

 

 

 

 

 

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

 

 

 

 

“Worthy Brewing: Best. IPA. Ever.” — John Foyston

Mon, 06 May 2013 18:55:00

 

Not much left to say about that, other than “Thank you, John.”

For those of you who may not know his work, John Foyston has been an authority, if not The Authority, on craft beers since the mid 1990s.  John writes for the Portland Oregonian. He’s tasted a lot of beer, written about alot of beer, and we think he’s got very good taste.

And thanks to our Brewmaster Chad Kennedy and Head Brewer, Dustin Kellner. These two workhorses have brewed together for years but oddly enough here at Worthy they’re just getting started.  We can’t wait to get our pilot brew system up and running.  You want something new and different? Just you wait.

A good day here at Worthy, with many more to come. Or as we like to say around here: not too shabby!

BGL
5/6/13


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.

BGL

4/18/13

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!

BGL
4/9/13


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…

By in Go Time GTX, Worthy Brewing 0

Go Time! Gone.

Mon, 25 Feb 2013 18:55:00

 

 

Our inaugural Worthy batch, Go Time or GTX, is gone, all 55 barrels. We appreciate your support and Worthy taste. We may revive it later if Chad and Dustin can remember the recipe. Have to say, the success of our baptismal batch is a strong omen for good things to come.

In a few weeks, we hope to have all of our fermentation and conditioning tanks in place.  After that, it’s full tilt. We’re on schedule to begin canning and bottling in June. Can’t wait to rev up our Maserati of canning lines. That baby’s going to hum.

Also, we want to give a big Worthy Welcome to our recent brew house hire, Jacob Zuchowski. Jacob comes in with a strong pedigree, having interned at Three Creeks Brewing, Deschutes Brewery, Hangar 24 Brewing and Firestone Walker Brewing.  The Big Zuchowski is a distinguished graduate of the UC Davis Master Brewers program. When not brewing, he’s either sleeping or bowling.


 

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