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.
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.
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.
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.