Worthy Brewing

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By in Brite Tanks 0

New shiny tanks have arrived at Worthy

Thu, 06 Apr 2017 18:55:00

 

​In response to an increase in demand for it’s diversified portfolio of balanced beers, Worthy Brewing has expanded it’s beer production capacity by adding three new 240 barrel fermenters and a 120 barrel brite tank. The upgrades will allow Worthy to produce 40,000 barrels annually.

In 2016, Worthy Brewing produced 15,000 barrels. Currently, Worthy is on track to brew 19,000 barrels in 2017. In addition to the four tanks, Worthy has also doubled it’s glycol capacity, beefed up it’s original 3 ton CO2 tank to 53 tons, and retrofitted it’s four vessel, 30 barrel brew system to allow one vessel to serve double duty as a wort receiver.

Finally, Worthy is in the process of adding another 70,000-pound grain silo. These upgrades are expected in increase daily production by 25%.

“With the increased capacity, we’re investing in packaging infrastructure to allow for longer production runs and a larger variety of package options, including our new Worthy IPA 24 pack which will be available in Costco this May,” said Senior Director of Sales Casey O’Brien.

With the production expansion taking place, Worthy Brewing has also hired their first full-time Quality Manager, Victoria Chaplin. Chaplin has worked at several of Oregon’s renowned breweries including Bridgeport Brewing, Craft Brew Alliance and Full Sail Brewing. She attended Oregon State University for Food Science Technology, and holds certifications in Hazard Analysis and Critical Control Points (HACCP), packaging from the Institute of Brewing and Distilling and beer sensory from AROXA.

“Victoria brings a wealth of experience and a creative spirit. We’ve always been committed to quality, but with Victoria we’ll now have the expertise and tools we need to insure that our packaged beers have a long and fresh shelf-life,” said Brewmaster, Dustin Kellner. “She’ll also be helping us with sensory analysis as we continue to evaluate experimental hops from the OSU-Indie Hops breeding program. With the success of Strata, we’re excited to participate in the quest to pioneer new flavors.”

Time lapse of moving a brite tank as part of our brewery expansion … this task took about an hour!
By in Hopservatory 0

Turn Down the Lights, See the Stars

Tue, 28 Mar 2017 18:55:00

If you’re like me, you’ve heard of “light pollution” but you’ve never really appreciated why it’s bad or how easy it is to prevent.

It wasn’t until we installed a research grade telescope that the proverbial “lights came on” for us here at Worthy. It’s common sense that turning down the lights at night when you don’t need them saves a bundle in energy costs and thus reduces atmospheric carbon dioxide.

But light pollution, (a.k.a, “Skyglow”) also negatively impacts natural ecosystems, insects and wildlife, in particular migrating birds. Excessive “blue light” – the light emanating from energy-efficient LEDs (Light Emitting Diodes), such as from your computer monitor – also exposes humans to harm.

A 2016 study by the American Medical Association (AMA) affirmed that excessive exposure to blue-rich white light at night increases the risks for cancer, diabetes and cardiovascular disease. This finding is deeply troubling because LEDs are also touted for reducing carbon pollution and fossil fuel consumption. Even presumptive “win-wins” have a hidden cost.

Light pollution glare also obliterates our ability to look up and see the stars. Most humans these days live in densely populated urban areas. It’s fair to say that most city kids growing up today have never even seen the stars with their own eyes. They think the night sky is grey like smoke. It’s difficult to assess the harm done to generations of kids who are cut off from gazing at the stars and pondering the vastness and wonder of it all.

Well, we’re not on a high horse over here. Like many of our neighbors on the East Side, when we built our “Beertopia” we didn’t pay much attention to light pollution issues. Call it blissful ignorance. We were driven to acknowledge and assess our own contribution to skyglow only because we put in a telescope which everyone knows operates better in the dark.

So we called our friends at the Oregon Observatory at Sunriver and our electrician out to do a “dark sky” audit. It turns out we were, in fact, contributing to light pollution. Now, armed with this news, we are taking remedial steps. We are replacing bulbs. We are shielding blindingly bright LED lights with red or amber glass. We are tilting lights downward. We’re eliminating unnecessary lights. We’re installing motions sensors. And we’re putting most of our exterior and parking lot lights on timers.

When you consider the benefits of all of these minor changes, the costs were meager. In fact, we will even be eligible for a rebate from The Energy Trust of Oregon for swapping out our incandescent bulbs with appropriate LED lights.

We hope by taking these small steps, Worthy will be doing our part to darken the sky so the stars can come out to play. Moreover, we’ll be doing our part to help migratory birds, insects and other wildlife, including humans. We’ll save on our energy bills without sacrificing security.

And, here’s a big one, we’ll be setting an example for the Bend’s east side. If more homes and businesses take the same steps, guests at our Hopservatory just might be lucky enough to see bits and pieces of the big, bright and beautiful Milky Way in all of its glory.

Finally, think of the dark starry night as a wilderness area. The swath of land between Bend, Reno, Boise and Spokane is one of largest remaining dark skyscapes in North America. It’s a section that, if kept dark, will allow humans to look up and see the same untainted bright and wondrous stars and orbs that inspired great thinkers like Socrates, Copernicus, Galileo, Newton, Halley and Van Gogh many eons ago.

RGW
March 28, 2017

To learn more about the impacts of light pollution on human health, wildlife and insects, energy consumption and our cultural heritage, please click here.

For an easy to follow list of easy to install and affordable light pollution reducing or eliminating technical solutions, please click here.

 

The Hopservatory likes it Dark. We are covering the bright LEDs with red glass to create a meditative glow.
 

Time Machine. On a dark night, light will hit your eyes through our telescope that was lunched millions of light years ago.
 

The above photo of the Milkyway was taken at the Oregon Observatory in Sunriver. Photo by Grant Tandy.
 

Using the same camera settings, this photo of the Milkyway was taken in east Bend. An obvious difference! Photo by Grant Tandy.
By in Indie Hops, OSU EHBP 0

Be part of hop varietal history

Tue, 14 Mar 2017 18:55:00

 

Craft beer geeks UNITE! Worthy Brewing will be holding tastings in Portland with beers brewed with hops produced by Portland-based Indie Hops and Oregon State University’s Experimental Hop Breeding Program.

“We’re looking for the public’s feedback on the aroma and taste to help the Indie Hops/OSU program with future breeding projects,” said Worthy Brewing’s Brewmaster, Dustin Kellner. “It’s a great opportunity for craft beer lovers to help choose up-and-coming hop varieties.”

Worthy’s brewery team brewed up four pale ales using the following experimental varietals:  1007-35, C1002-37, G9-1-374, and  C115L-1.​

Worthy Brewing’s team will be at the following venues holding flight tastings:
March 18 at 6-9 pm: Produce Row – 204 SE Oak St, Portland, OR 97214 

March 20 6-9pm: Roscoe’s – 8105 SE Stark St, Portland, OR 97215 

March 25 at 2-5 pm: John’s Market – 3535 SW Multnomah Blvd, Portland, OR 97219

March 31 at 6-8pm: Pacific Growlers – 11427 SW Scholls Ferry Rd, Beaverton, OR 97008

By in Strata IPA, Terpiffic, X-331 0

Strata: Terpilicious, Terpiffic and Terpendous

Mon, 06 Mar 2017 18:55:00

Why does the new hop, Strata (aka, X-331) smell like pot? Virtually every brewer I’ve met who’s rubbed and sniffed it uses words like dank, stanky, skunky, musky or resinous to describe it, usually with a bemused grin.

The short answer is that pot and hops share many of the same essential oils, or terpenoids, from which the aroma (and flavor) springs. That’s hardly big news. Everybody in Oregon knows hops (aka, Humulus lupulus, the twining herb) and pot (aka, cannabis, the erect herb) are two genera within the same Cannabacae family.

But what are these shared essential oils? What are these pleasantly malodorous terpenoids?  The answer to that is more complicated, so we’ll have to resort to educated guesses sprinkled with a few factoids.

First, what do we know? We know that Strata was born in Corvallis, where the air is thick with ancient, rich and hearty pollens, spores, molds, dusts and danders.  Strata’s Momma is Perle, a German born hop. We don’t know who the Daddy is, because Perle was pollinated naturally. He just swooped down from the sky like a hawk. I suspect the Daddy is a Rogue Oregon hop stud, as the competition to procreate in the Valley is fierce. Lots of up and coming hop pollens competing with the native wild types.  Only the strongest survive.

We chose to advance X-331 from the OSU research plots to the commercial farm plots because she was vigorous, highly disease resistant, and powerfully pungent (strong odors can repel insects, a few mammals, and thwart certain fungi).  When we did the rub and sniff on X-331’s big oily cones, my partner Jim and I were transported back in time.

The aroma took us back to those carefree, long days of Summer when we explored the woods around Corvallis in search of fruit, frogs and arrowheads. We remembered this omnipresent tobacco-ish fragrance, which to a 12 year old kid was irresistible.

It just had to be dried, mashed up and tamped down in a pipe. I’m speaking for myself here (Jim’s Dad was a Coach, mine was a biology student).  We later found out that that weedy aroma came from Indian Tobacco, which for the natives was used to cure anything from a sore lower back to demonic possession.

Did we advance X-331 because we had notions of breeding a sort of “hopijuana.” Not exactly.  Mostly, the brewers — a rebellious lot — who sniffed it gave it the thumbs up.  We deferred to them. Which raises a whole new set of questions – namely, how can a hop’s aroma and flavor be so radically different? (We’ll leave that thorny question for another time). At the time we were doing our hop selection, we didn’t know with any certainty that when brewed, the flavor profile would center more on it’s fruity, citrusy character (how the brewers lept to this conclusion remains a mystery to me).

So, back to the story, we know that in general a hop has over 500 essential oils and about 85% of those oils are comprised of myrcene, humulene, and caryophyllene. Cannabis at least 200 known terpenes.  The principal terpenes that are responsible for that distinctive skunky– funk include myrcene, caryophyllene, pinene, limonene, and linalool.

Below is a chart that in very summary fashion attributes odors/aromas to specific essential Oils (Chart 1). You’ll notice that these oils, which are prominent in pot, favor the “woody,” “piney”, “earthy” and “herbal” spokes of the aroma wheel.  Granted, we’re entering the inexact science zone, as aromas can vary as widely as the colors of a rose.

Chart 1. Essential Oils and Related Odors/Aromas Common to Pot and Hops

caryophyllene               » woody, earthy, woody
citronellol                     » citrusy, fruity, herbal *
humulene                     » woody, piney, earthy, tobacco
limonene                      » citrusy, orange, piney
linalool                         » floral, orange, woody *
myrcene                      » musky, green, resinous, piney, peppery
B-pinene                      » spicy, piney, woody, green
M-Heptanoate              » fruity, green, peppery, floral
Terpenoil                  » lime, coriander, marjoram
(*used as an insect repellant)

What do we know about the terpenes in X-331? Not surprisingly, we haven’t done any direct comparisons between X-331 and a pot varietal. We have done basic chemistry on X-331, mainly to compare it against it’s mother, Perle, and the aroma workhorse, Cascade.  We gathered essential oil data on X-331 at two different Willamette Valley farms in the same year, as well as Perle and Cascade for benchmarks, also the same year and terroir.  We only evaluated 24 oils (again, out of well over 300 – it’s expensive!).

In the quest to discover the source of that terpy stench (said lovingly) in both pot and X-331, I looked mainly at the oils that are common to X-331 and cannabis (generically). As you can see from Chart 2, Strata had a substantially greater expression of many of the terpy oils than it’s noble Mother Perle.  The same goes for Strata when you stack her up against Cascade, which is regarded as the Grand Daddy of American born aroma hops.

It’s evident from the research that Strata’s Rogue Hop Daddy had some seriously stanky juice.

Chart 2. X-331 Key Oil % Content Compared to Perle and Cascade

2.1. X-331 vs. Perle*

Myrcene                       ~2.5 x greater
Trans-Caryophylene       ~3 x greater
Linalool                         ~2 x greater
B-pinene                       ~3 x greater
Limonene                      ~2.5 x greater
M-Heptonoate                ~2.5 x greater

2.2 Comparing X-331 with Cascade*

A-Humulene                  2.4 x greater
Linalool                         2 x greater
Trans-Caryophyllene      5 x greater
Terpeniol                   2.7 x greater

(*I took the highest reading from Farm A and Farm B for X-331 and divided by the number for Perle and Cascade, respectively.  Warning: my math may not be that good!).

You have to wonder who that Rogue Oregon Hop Stud is.  Where did he come from? How long has he been tomcatting around? Of all the pollens swirling above the Valley, why did nature select him? What does he impart that gives his offspring a survival edge? Does he have cannabis in his family tree? If so, how long ago did he branch out?

We’ll never know, which gives us license to fantasize about his reproductive prowess and evolutionary fitness. One thing for sure, unlike bad pests, he wasn’t easily repelled.

So we may have a clue as to the source of the dankness in Strata. But, now the really important question.  Is our nation ready to accept a hop that must truthfully be described on the rub as “dank?” We have little doubt our friends in Colorado and here on the West Coast will regard the descriptor as a high praise.  And concert-goers everywhere should appreciate the association (it’s not rock n roll if the arena doesn’t light up when the lights go down). As the laws catch up with culture, dankness is certainly becoming more acceptable (embrace the stank!).

And yet, let’s face it – nose-wincing words like dank, skunky, stanky, cat piss, and “good sh**” may work well for selling pot. Softer words like weed, ganja, green, grass have decent potential for cross-over descriptors.

But I’m thinking we need a new vocabulary that’s both accurate and honorific. Both weeds share resins rich with terpenoids. The word terpenoid has a clinical, medicinal and scientific connotation.  Terpenoids are figuratively the sh** house door on the cat house.  All stench starts there. The root – “terp” – is the building block for all sorts of fun. It’s a word, in my view, that can help build a bridge between pot and hops.

And so, let me offer, for your consideration, a number of pot-inspired neologisms to characterize Strata, the stanky new hop darling of the Willamette Valley. Terpilicious. Terpendous. Terpiffic. Terpiluscious. Terpasmic.

All this term talk has made me thirsty. I need a Strata Sphere IPA.

BGL
​3/6/17

Strata Sphere IPA recently won a gold medal in the Hoppy Session Ale category at the Oregon Beer Awards. Needless to say, the beer tastes far better than it’s biggest spice smells.


A snootful of nose-worthy hop stank.

Most of the common terpenes in pot and hops also appear in thousands of fruits, vegetables, spices and herbs.

By in Stoker 0

Coming soon to cans … Stoker Red Ale

Tue, 31 Jan 2017 18:55:00

 

​Worthy Brewing is adding a fifth can to their  stellar line-up this spring. Introducing Stoker Red Ale, a beer designed to stoke the passions of hop and malt lovers. Stoker Red will be available in 12 ounce cans this April.

Several months ago Worthy put on hold Eruption Imperial Red, a move that left a hole in Worthy’s diverse portfolio. Brewmaster Dustin Kellner decided to fill that gap with a more sessionable red that contains many of the same ingredients.

For bittering, Kellner added Nugget and Horizon. And for aroma and flavor, he added Oregon workhorses Cascade and Centennial and topped it off with Mandarina Bavaria, a German hop whose mother is Cascade. The final numbers should come in around 6.6% ABV and 66 IBU.

“Passionate about hoppy reds?  Stoker is fuel for your firebox,” said Roger Worthington, Worthy Brewing’s Founder.  “Stoker Red Ale has a tantalizing lemon and tangerine aroma and flavor with a satisfying malt sweetness. Like Eruption, it sports the same citrusy flavor and amazing balance, without the big in your face numbers.”

The can will feature a swarthy brewer in his rubber boots stoking the kettle with a shovel piled high with big juicy hop cones. Kegs will be distributed by Columbia Distribution in Oregon and Washington, Hodgen Distributing in Eastern Oregon, and by Hayden Beverage in Idaho.


By in Strata IPA, X-331 0

Launching StrataSphere IPA

Tue, 24 Jan 2017 18:55:00

​Worthy Brewing has launched StrataSphere IPA, a fruity India Pale Ale, which utilizes the new hop Strata, in kegs for distribution across four states, as well as in Worthy’s pub.

Strata, formerly known as X-331, has been an ongoing collaboration between Indie Hops and Oregon State University in Corvallis, Oregon. Strata is an open-pollinated Perle that expresses many of the oils associated with mango, oranges, and other fruits and herbs.

Roger Worthington, the founder of Worthy Brewing, is also the co-founder of Indie Hops along with his childhood friend, Jim Solberg. They partnered up in 2009 and rebooted Oregon State University’s hop-breeding program with a $1 million donation. Under the leadership of Shaun Townsend, Ph.D, they have developped over 50 new aroma-centric genotypes that thrive in the Willamette Valley terroir.

Strata is the first hop creation to emerge from the OSU-IH aroma hop breeding program. It has superior disease resistance, the promise of substantial yields, and boasts a tropical and herbal flavor profile along with a dual purpose alpha acid level that render Strata a potential stand-alone, one-stop hop.

“I felt like a proud daddy whose baby girl just won the state title in the 100-meter dash, shot put and mile,” said Roger Worthington. “With the hop breeding program, we didn’t want to bring sand to the beach. Our goal was to generate aroma hops tailored to the Willamette Valley —with a unique aroma, high yields and high tolerance to viruses. This was all part of our utopian vision to revive hop farming in Oregon and bring worthy flavors to the craft market. ”

Worthy Brew Master Dustin Kellner was one of the first to experiment with Strata:

“It was an honor to fiddle around and experiment with this hop,” Kellner said. “The aroma Strata gives off and the finish product blew our mind and all expectations. It’s a staff favorite and received rave reviews in our pub.”

After assisting in the selection of the hop,  Kellner and his team brewed four (4) pilot brews in the pursuit of a more perfect IPA. They came up with StrataSphere , an IPA with a tantalizing array of layers. Sensory panelists describe StrataSphere’s hop character as tropical, candied fruit and a light herbal dankness.

“From terra firma — pineapple, watermelon and a whiff of herbal dankness. From the jungle canopy — passion fruit, and mango. On the outer rim — detections of peaches, cotton candy, and juicy fruit gum,” Worthington says about his brewery’s most multi-layered beer.

This new addition to the Worthy line-up is already winning awards too. Best of Craft Beer awarded StrataSphere IPA a silver medal for Australian-Style Pale Ale in January 2017.

StrataSphere IPA will be in draft only with intentions to go into package in the future. Kegs are distributed by Columbia Distribution in Oregon and Washington, Hodgen Distributing in Eastern Oregon, and by Hayden Beverage in Idaho through January.

By in Klanks, Lights Out, Prefunk 0

Power from The People

Fri, 20 Jan 2017 18:55:00

Somebody once asked: “Can a beer change your life?”

Good question.

The gut says: “My mood, yes. My life? Hmmm… not sure. “

The optimist inside says: “Well that’s a worthy mission, let’s make it so.”

The pragmatist says: “Nah, too heavy a burden to bear.”

The artist says: “With the right ingredients, at the right time and place, with a little luck and a lot of love, certainly.”

The shrink asks: “Why do you think you need to change your life?”

At Worthy, we shoot for changing lives, in a positive way of course, but on a work-a-day basis we’re happy to simply enhance a customer’s mood.  If we can help a guy or gal shake off the blues and make the moment more enjoyable, in our view, mission accomplished.

And, yet, now and then, you get feedback from a customer, like the below. We don’t know that Stephanie’s life has been changed. We do know, here at Worthy, that when we get feedback like Stephanie’s, our lives are changed, for the better. This is the kind of love that keeps us going, on the sunny side of the street, heads up, eyes open, with our hearts full of joy, and our heads full of faith.

Thank you Stephanie.

But we don’t know when we’ll get to Arkansas!


From: Stephanie Grant
Date: Friday, January 20, 2017
Subject: Fan MailI am writing to you today to tell you how much I adore your company and beers. I believe that Worthy is the creator of the finest beers in the world. I feel like I am in paradise every time I pop open one of your beers. I particularly love Lights Out with Prefunk coming in a very close second.The very first sip is always so smooth, refreshing and immediately helps all of the stress from a 12 hour shift as a Registered Nurse in Labor and Delivery melt away. I have built so much trust in your company as you deliver five star excellence every time.Don’t even get me started on the packaging, I love it and think it’s just lovely to look at and I have a few cans that I have made flower vases and other decor projects as well as some extras I use to decorate the bar area of my home.

As a very busy wife, mother and nurse it’s so nice to know that there is someone I can count on to help me relax and enjoy the evening after all the babies, dinners, PTA meetings, and sport practices are over and my child is bathed and tucked snugly into bed.

I am such a fan of your company because I know that Worthy always creates the finest and most refreshing brews on the market today. I have recommended your beers to my family and friends. I always serve your beers at all our gatherings and even gave some in gift baskets to my family, friends and co-workers this past holiday season, which turned out to be a HUGE hit!

I just wish there was a place to buy your brews closer to home so I wouldn’t have to go out of state to get my fix or rely on my sister who lives in Oregon to bring me some when she comes to visit.

Thank you for creating the finest beer a woman could ever ask for and I look forward to drinking more of your beers in the future! Please keep up the good work into the new year.

Sincerely,
Stephanie Grant
Dover, AR

By in Dark Muse 0

Unbottle Your Genius

Tue, 13 Dec 2016 18:55:00

Barrel Aged Dark Muse
11.3% ABV
60 IBUAll jammed up in the head? Stuck? Stymied? Clogged? Try Barrel Aged Dark Muse Russian Imperial Stout.

In 2014, Worthy filled a dozen Wild Turkey wooden barrels with our deep, rich and silky Dark Muse Russian Imperial Stout. Over two years later, after the benevolent forces of time, bourbon, and oak had a chance to work their magic, there’s only one word to describe this dark creation: Wow.

Those dark, rich and chocolatey notes just got darker and richer. The residual bourbon delivers an oh boy neck-snapping Pow. The oak secretes a soothing warmth. And the toffee, vanilla and molasses notes combine to generate a sweet licorice sensation.

This is the stuff that illuminates the dark places. It doesn’t just open the locked doors — to channel the poet Walt Whitman — it tears the doors from their jambs.

“This is our biggest creation,” beamed Dustin Kellner, Worthy’s Brewmaster, speaking of his brewchild. “The passage of time and the lingering bourbon amped up the ABV to 11.3%, and yet the beer retains that silky smooth drinkability.”

Does it, as at least one certified Bull Goose Looney contends, help “unbottle your genius?”

“I don’t know much about that,” laughed Dustin. “Our owner’s [the BGL] always going off about Aristotle’s weird theory that creativity springs from melancholia, an ‘ill humor’ that supposedly resulted from too much ‘black bile’ –which doesn’t sound very appetizing to me, but I’m a brewer not a philsopher. I guess Aristotle thought a bunch of ‘bile’ was the bedrock of creativity. Sounds awful to me.”

“I wouldn’t necessarily compare our barrel aged Dark Muse to a pipe cleaner, if that’s where Roger’s going, but after a sip I can sort of feel the wheels inside my head move a little easier. Seems to knock off a bit of the rust.”

Naturally, this is a very small batch. We hand-dipped each 22 ounce bottle in gold wax. May not add taste, but it gives off that holiday pinache. Of the total 60 cases, Worthy is offering 30 cases to retailers in Oregon, 15 in Washington, and another 15 here at the pub.

The blend is 60-40, barrel aged to freshly brewed Dark Muse. This rare, gold, hand-dipped wax dipped lubricant sells for $16 a bottle. It’s aged, and it will continue to age well. Ideal as a holiday gift. Perfect for your beer cellar. Helpful, according to the BGL, in opening the mind’s eye.

For maximum liberation potential, we recommend letting the aged stout breathe a bit in your goblet at room temperature, which will help bring out the warm bourbon booziness. Drink up. Dream on.

BGL
December 13, 2016

By in Hop Star, Perle, X-331 0

In Hop Pursuit:  A 7th Year Progress Report

Wed, 26 Oct 2016 18:55:00

Here’s a fun story.

Not sure about the ending.

But it’s looking good.

Back in 2009, my hometown buddy Jim Solberg and I decided to build a hop company.  Our goal was to bring new flavors to your beer pint glass.

We built a pellet mill that specialized in preserving the lupulin glands, the happy place from which the flavor flows. And we partnered with OSU to breed new aroma hops.

At the time, Oregon hop acreage was nearing it’s historical lows. Our goal was to help Oregon hop farmers return to those days of glory 70 years ago when our state cultivated 30,000 acres.

Fast forward seven years. Thanks to our farm partners, our scientific advisors at OSU, a small army of brewers, and the Willamette Valley’s hop-hearty pollen rich atmosphere, we are pleased to report the rise of a budding prospect: X-331. Our little darling is the offspring of a German Maiden, Perle, and an open-pollinated Rogue Oregon Hop Stud.

Worthy introduced X-331 in our recent LookOut Freshop. Our customers noted it’s dank aroma, reminiscent of weed, and it’s tropical fruit forward flavor, with notes of passion fruit and mango.

Back in 2011, when Jim first gave X-331 a rub and a sniff, his eyes closed and he went back to his days of youth roaming through the Corvallis countryside, feasting on blackberries and plucking the low hanging fruit, all the while entranced by the omnipresent aroma of “Indian Tobacco.”  You know, the kind of day you wish would never end.

Our brewers liked it so much we’re working on a new beer, which we’ll call Hop Star, featuring X-331.  We’ll be experimenting with this new “one hop wonder” in the next three pilot batches from our Heart & Soul Series. Stay tuned. We’d love your feedback.

Meanwhile, if you’re interested in hop breeding, take a look at this powerpoint here.  You’ll share our pride in noting that since 2010:

  • Total hop acreage in production in Oregon has increased 65.92%.
  • The total hop yield in pounds in Oregon has increased 42.55%.
  • Using traditional breeding techniques, in six years IH-OSU has evaluated over 1,500 new genotypes and advanced over 15 new genotypes into advanced nurseries at two farms in the Valley. The future is bright.

In the end, to build anything new and valuable, it takes a village. Worthy is grateful to Indie Hops, OSU, Goschie Farms, Coleman Farms, and all of the wonderful, smart and eager brewers who over the years have stepped up to help us narrow down the field of over 10,000 seeds a year to the 4 or 5 keepers that might one day, with a little bit of good luck, wind up in your pint glass.

Cheers!

RG Worthy
10/25/16

By in Green, Planet, Solar 0

Green is Great

Fri, 21 Oct 2016 18:55:00

​Going green feels good. It spares the planet tons of CO2, NOx and SOx. It jumps the curve – we all know fossil fuels will become scarcer and scarcer. Renewable energies will and must be our future. But going green also enhances the bottom line.

Worthy wants to thank 350 Deschutes for recognizing us as a “Climate Champion.” We strive to do our part to leave the world a little better than we found it.

Here are a few things we’ve done in the service of limiting our carbon footprint:

  • Solar powered beer.  We have a 50KW solar electrical system with a total of 165 PV panels, the largest in Central Oregon.
  • Solar powered hot water. We have 56 solar thermal panels that pre-heat the water for our brewing and restaurant.
  • High  energy efficient conventional boilers and chillers.
  • Waste water pretreatment, sparing our public water treatment plant tons of BOD and TSS annually.
  • We grow many of our own herbs, a few of our hops, and supply our bio-rich spent grain to a local rancher who feeds the cattle, many of whom return to our restaurant in the form of Prefunk Burgers.

All total, because of our investment in Renewable Green Tech, Worthy spares the lungs of our precious planet 100,000 tons of CO2 annually, which is the equivalent of planting 8 acres of trees. Eight acres!  By generating much of our own power, we don’t buy as much electricity from our power company who gets 60% of their energy from coal burning power plants.

Financially, all rolled up over the years our solar system cost around $300,000. With rebates, incentives and federal credits and tax depreciation, that sticker price has been reduced to around $100,000. That’s a 66% reduction. Huge.

We plan on annual energy savings of over $10,000 annually (a number that will rise with inflation over the years).  At that rate we will pay for the system in 9 years and in the next 25 years we anticipate a net return on our solar investment of $434,000.

So green is not only good, it’s great!

Please click here to learn more about how Going Green is Good for the planet, Great for the bottom line.

Cheers!

RG Worthy
10/21/16