Here is the latest Worthy News!
Worthy's Hop Fetish Goes to 11
When talking hops, Eruption shows more is better, and too much is just enough
April 9, 2014
By Thom Pastor
Forget about the aggressive name. Worthy's Eruption is more sports car than volcano. This beer boasts a lot of horsepower with 8 percent ABV and 100+ IBU, but those numbers are misleading. Far from an explosion, it's all about skilled handling of powerful elements. The result is a medium-full bodied, quite drinkable beer.
With subtle malt-sweetness and pronounced fruity esters, Eruption carries a distinctive apricot note. The hop aroma is quite strong, but not loud. The alcohol is well balanced and almost hidden. But make no mistake, this is a boozy beer.
Eruption is for hop-heads seeking a break from the flood of IPAs and IIPAs. It's an excellent beer for food pairing and will shine next to red meat or pork with fresh herbs, or—perhaps more timely—Easter lamb. Worthy has already made popular beer in its brief time on the scene, but Eruption is easily its most refined to date.
Worthy Brewing Expands IPA Packaging
April 2, 2014 by Press Release
Bend, Oregon – Worthy Brewing Company wants everyone to try the most popular of its flagship beers, Worthy IPA. To satisfy the buying habits of most consumers, the Bend, Oregon brewery is expanding the packaging for the Worthy IPA family to include 22 oz bottles and six pack 12 oz bottles. On the heels of the brewery’s first anniversary, these new packaging options will be joining the current offering of six pack 12 oz IPA cans, which also soon have a new look.
Renowned for his IPAs, Brewmaster Chad Kennedy raised the bar. This clean, crisp, and refreshing beer is amazingly balanced. A tribute to Worthy’s friends at Indie Hops, Worthy IPA is bursting with the finest hops Oregon has to offer: Nugget, Centennial, Meridian, Crystal and Horizon. John Foyston of The Oregonian has even dubbed Worthy IPA as “…the best IPA ever.” The year round releases of the expanded packaging will be distributed by Columbia Distribution in Oregon and Washington and by Hayden Beverage in Idaho. Read more...
Worthy Brewing is changing what you drink one experiment at a time
March 13, 2014
BY ETHAN MAFFEY
There may not be an online distance-learning course for the experimental hops project at Oregon State University, but there is remote access to the vast knowledge being cultivated by the plant geneticists and fermentation scientists at the school; it's called a phone call with program donor and hops aficionado Roger Worthington of Bend's Worthy Brewing.
From his office in Los Angeles, Worthington—who makes his home in Bend—was eager to talk about developing the perfect hop cone (the part of the female hop plant that is used in brewing beers). In his opinion, the key to the future of craft beer is creating new strains of hops that are better at resisting disease and above all else, deliver complex aromatic oils.
A few years back, Worthington says, that future was in jeopardy. Read more...
Worthy Brewing made us a beer!
March 13, 2014
BY JAMES WILLIAMS
If you made it to our March 10 Media Salon, "The Science of Beer," you probably enjoyed one of those experimental brews—a delicious dry-hopped pale ale made for us by Worthy Brewing Company in celebration of the event and our inaugural beer issue. We love the burst of aromas produced by dry hopping (adding another round of hops late in the production process, after fermenting) and Source Suds, our custom Worthy beer, was exemplary—lots of bright, fresh-hop aromatics and no bitterness.
Worthy, as brewmaster Chad Kennedy explained, is in a particularly unique position to experiment with hops as the eastside brewery has been working closely with Oregon State University and Indie Hops to develop new hop strains. Indie Hops was co-founded by Worthy owner Roger Worthington. Read more...
Worthy Brewing Turns 1
Bend brewery celebrates with a week of events, specials
Friday January 31, 2014
It’s hard to believe that a year has already passed since Worthy Brewing Co. first opened its doors on Bend’s east side.
And while its getting tougher and tougher these days for a new brewery to make an impact on the ever-growing and expanding Central Oregon craft beer scene, it’s undeniable that Worthy has done just that. In its first year, the brewery can already boast a killer IPA, a growing line of innovative craft beers, a hops greenhouse and a bar that’s more interesting than most, having been constructed from wood used in the Oregon State Hospital in Salem (formerly known as the Oregon State Insane Asylum). Not to mention, Worthy’s “beer campus” is located in a part of Bend that’s been largely untapped by local brewpubs. Read more...
Worthy Brewing One Year Review
New School Beer
by Samurai Artist
Monday, January 27, 2014
Much has already been written about the epic brewing project that is Roger Worthington and Chad Kennedy's Worthy Brewing in Bend. We covered it early on, and I have heard over and over how impressive the operation is, but I did not get to see it for myself until this month. It turns out this is the perfect time to review Worthy, with its forthcoming first anniversary on February 4th and new bottle releases, experimental beers, and further growth in the works. I guess the brewery is worth a few more words, so we'll look back on the first year and see what's in store for the next. Read more...
Worthy Doubles Down
Experimental beers and proprietary hop strains
BY JAMES WILLIAMS
January 23, 2014 Bend Source Weekly
The men behind Worthy Brewery aren't expecting to ride the crowded waves of the craft brewing boom. Instead, their eyes are on the horizon. Already they're out in front of trends, busily preparing and planning for that next set.
In the nearly one year that Worthy has been open (its anniversary is this February), the eastside brewery has gone beyond the typical IPAs, porters and browns to produce more than a dozen out-of-the-box beer varieties. Most good, some exceptional, a few just "meh," but all were made while experimenting and tweaking traditional recipes.
But remember this: in brewing, as in life, the more one strives, the better the beer ultimately tastes.
Think about operations at Deschutes and, more recently, Crux, 10 Barrel and GoodLife. All started by brewing adequate beer, but through trial and error, small-batch test brews, tinkering and local feedback, these Central Oregon all-stars refined and honed their concoctions into award-winning brilliance. We're happy to see Worthy doing the same.
A recent exemplar is the Worthy seasonal Dark Muse, a luscious, black, brooding Imperial stout that was featured at McMenamins' High Gravity Extravaganza last Saturday. Subtly sweet and thick with roasted grains, this 10.1% ABV beer may be Worthy's best yet (on tap now and available at select bottle shops). But more experimental beers are soon to follow.
Already brewmaster Chad Kennedy has two, five-barrel fermentation tanks filled with a hoppy dunkelweiss and a dry-hopped red lager as part of their Heart & Soul series.
What's more, since 2009 Worthy owner Roger Worthington and his side venture, Indie Hops, have been collaborating with Oregon State University in pursuit of the perfect hop cone. The goal? To become one of the go-to sources for designer hops, a mark Worthington hopes to hit within the next two to three years. Already harvesting the literal fruits of their labors, Kennedy has selected a few of his favorites from among the 21 genotypes available, and in a few short weeks we should be sipping the first beers made from Worthy's in-house hops. That's innovation.
It's Tasting Better Out East
Growing food options past Third Street
BY THE SOURCE STAFF
January 23, 2014
No, the east side does not have fine dining. Not yet. There is no slick décor Zydeco and no 5 Fusion top-grade sushi. But that doesn't mean the east side is a diners' wasteland. Hardly.
Baldy's offers scrumptious barbecue, The Phoenix is a bustling steakhouse, and the popular Jackson's Corner plans to open its second location near St Charles Medical Center—and, in the process, pioneering a space on the east side for local eats, clever salads and the chattering Patagonia crowd. Read more.
Worthy Brewing Company makes the best IPA in Oregon, and therefore the world." Branden Anderson
Worthy Brewing honored for “Brewing New Opportunities” in Central Oregon
Brewers Association - A Toast to Chad Kennedy
Growing their own: Bend restaurants are harvesting from their on-site gardens and serving up fresh for you!
Solar Powered Worthy Beer
Worthy Brewing Profiled in the Energy Trust of Oregon's 2012 Annual Report.
You can almost taste the sunshine in Worthy Brewing beers. The Bend business uses solar energy to heat its water and help power its new energy-efficient brewery and restaurant. The result is an operation that delivers for the environment and the bottom-line. Read More
Hops Partners Target Craft Brewers