News Worthy for 2015
Here is the latest Worthy News!
Worthy Brewing Is Expanding Up. Way Up.
POSTED BY BRIAN YAEGER
APR 29, 2015
Oregon ranks first in breweries per capita, earning it nicknames like Beervana and Brewtopia so naturally that there’s a self-perceived air of being the center of the Brewniverse. Portland has the human and brewery population, but Bend has the density, thereby giving it the gravitational pull to pull off something astronomical. Like this: Worthy Brewing is launching its own observatory. The tagline: “Beertopia. Where Heaven Meets Earth.”
Worthy Brewing owner Roger Worthington made his crash landing in the local beer scene in 2010 with his Portland-based Indie Hops company, which supplies hops to craft brewers and helps fund OSU’s hop breeding program. Read more...
Lights Out Vanilla Cream Extra Stout
By James McQuiston • April 26, 2015
Beer Reviews, Features
Worthy’s Lights Out Stout pours with a dark brown to black color and a small amount of head that rapidly dissipates. Lights Out’s nose is a little sweet, a little malty, and has just a little sharpness present. The beer goes down extremely easily; there is a strong malt presence here that moderates some of the sweetness that is present in other beers in the style. There is a further dimension to Lights Out that ensures that one can open a few cans and stay interested; hints of dark fruit and cinnamon/clove can be picked out at points with this effort.
What is particularly impressive about Lights Out is that it has a higher ABV (7.7%) but tastes like a traditional (4-6%) stout. The bold set of flavors allows a variety of more delicate twists and turns to be present. While a great number of stouts wallop imbibers over the head with sticky sweetness and boatloads of malt, Lights Out stays interesting from beginning to end. This beer would be a great trade-up for those familiar with extra stouts currently on the market or those that typically delve into imperial stouts. The beer is able to keep its wide variety of flavors as it warms; as the beer approaches room temperature, the malt backbone stays strong and the beer becomes a little more dry. The refreshing of one’s palette with each subsequent sip means that one will be able to finish Lights Out quickly.
Bend Breweries Keep It Green
Environmental practices at work in the local brew scene
By Sophie Wilkins / The Bulletin
Published Apr 17, 2015 at 12:07AM
With Earth Day right around the corner on Wednesday, we should all take a look at how green we’re being. Are we recycling, composting, turning the lights off, etc.?
The more important question to ask is, how green is your beer? (And no, not St. Patrick’s Day green beer.) Here’s a look at the sustainable practices local breweries are using to run their pubs and make their beer.
Worthy Brewing has 117 solar panels on its roof, both solar electric and solar thermal. The solar electric panels produce more than enough electricity to make the beer and run the pub, so the extra gets pushed back onto the public power grid. Typically used to heat swimming pools, the solar thermal panels create hot water, both for brewing beer and the restaurant’s hot-water needs. Water runs through the solar units on the roof and gets pulled into a giant holding tank, which is 125-140 degrees.
“Not only is it saving money itself, but it takes 50 percent less time (to heat),” says Chris Hodge, CEO at Worthy Brewing.Humulus lupulus — aka the common hop. Native to North America, this vine — or bine — bears the conical flower that we here in beer country treasure for the flavor and bitterness infusing our favorite microbrews. Read more...
Want to Grow Green Gold?
April 10, 2015
By Kathleen McCool
The Central Oregon climate is a good fit for one of brewing’s most loved ingredients
Humulus lupulus — aka the common hop. Native to North America, this vine — or bine — bears the conical flower that we here in beer country treasure for the flavor and bitterness infusing our favorite microbrews.
Since the birth of Oregon, the state has been known for its hops. More specifically, the Willamette Valley has been known for its hops. But that is changing as more and more folks are realizing Central Oregon’s hoppy potential.
“I’m betting that very close to 100 percent of people think of Willamette when they think of Oregon hops,” says Miles Wilhelm, partner in the relatively new Smith Rock Hop Farm. “Central Oregon’s hop growing history is extremely sparse in detail and is just beginning to flourish.”
It may be a surprise that hops can prosper in Central Oregon. When Mary and Chris Louis, owners of Flying Pig Hops, moved to the Terrebonne area from the mountains between Reno and Lake Tahoe, they stumbled upon Tumalo Hops, perhaps the oldest hop farm in Central Oregon, owned by Gary and Susan Wyatt, and exclaimed, “We can grow hops here!” And so can you! Read more...
To learn more about growing hops in Central Oregon and to get to know other hop-minded people, try attending one of Worthy Brewing Co.’s monthly Garden Club events. For more information, go to www.worthygardenclub.com/events or contact Lisa Kronwall at email@example.com.
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