Worthy Brewing

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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…

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.
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

Worthy Announces Grand Opening and Hop House Dedication on April 5th

Tue, 19 Feb 2013 18:55:00

 

Dr. Al Haunold, Hopmeister

 

A Special Tribute to Hopmeister Dr. Alfred Haunold

Bend, Or.  On April 5, 2013, Worthy Brewing will dedicate it’s greenhouse and hopyard to America’s premier Hopmeister, the venerable Dr. Alfred Haunold.

You may not know Dr. Haunold’s name, but if you love craft beer, then you know his work. At the helm of the USDA-OSU hop breeding program from 1965 to 1999, Dr. Haunold had a guiding hand in releasing over 16 hop cultivars  and breeding lines to the public.

The affable, Austrian-born Dr. Haunold, who continues to reside in Corvallis with his wife Mary, gave us high aroma game-changers like Cascade, Willamette, Sterling, Liberty, Mt. Hood and Santiam. Read on…


By in Fuggle, Nugget 0

Pangloss Porter:  Worthy’s Tribute to the Prophet of Over-The-Top Optimism

Tue, 12 Feb 2013 18:55:00

 

 

Yes. Yes. There’s plenty of evidence out there that life can be “short, brutish and nasty.” But sometimes you just don’t want to hear it, and you don’t want to know it. You just want bliss and you want it now.

On Valentine’s Day, the best possible day in the best of all possible years, we at Worthy Brewing, with our eyes wide shut and our brains drenched in oxytocin, offer up a special libation we call “Pangloss Porter.”

Pangloss – the unshakeable optimist in Voltaire’s 1759 novella Candide – preached in the face of unspeakable horrors that the evidence notwithstanding “all was for the best in this the best of all possible worlds.”

Take that Thomas Hobbes! Take your paradigm that we live in a state of “continual fear and danger of a violent death” and shove it.  We at Worthy choose to embrace unfettered idealism, soaring optimism, and a utopian world in which children beg for more vegetables.

We will be releasing our merry treat on Thursday, February 13th.  Don’t let the darkness intimidate: Pangloss Porter offers up a surprisingly smooth and delicious kiss. In lieu of pixie dust,  our Wizard of Wort Chad Kennedy liberally sprinkled his brown porter base with a potent dose of toasted cocoa nibs. Just a touch of Nugget and Fuggle hops to remind you this is a beer not a chocolate shake.

Says the Wort Wizard: “We took an already great tasting porter and accentuated the chocolate malt flavor by adding over a pound and a half of roasted cocoa nibs to the conditioning tank.  The notion here was to romance the chocolate flavor for all it’s worth.”

So, for that moment when you’ve had enough of the negativity, and just want a sweet ride into the warm embrace of blissitude, this porter’s for you.
 
“Stare Into the Abyss
And See the Light.”