Worthy Brewing

Worthy Grand O

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…


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.