Here’s a quick look at a few brewery’s in the Pacific Northwest that are taking steps to meet higher standards of ecological mindfulness.  It also makes sense that cutting waste and renewing/reusing makes more sense not only from a health perspective, but an economic one as well.  We are more concerned with the environmental impact here, so we dug up a few tasty brewpubs from the region that exemplify that is can be easy being green.

Christian Ettinger

Hopworks Urban Brewery: Founder Christian Ettinger, began his legacy as a brewer at Laurelwood where organic brewing and sustainable practices still exist under the eye of Chad Kennedy. Along with the help of Abram Goldman-Armstrong (speaker at this year’s Craft Brewers Symposium on organics and sustainability) the HUB is employing the use of composting, rainbarreling, firing used oven oils to fuel brewing process, waste oven heat used to heat water, providing spent grains to local farmers for cattle fodder, bar constructed of recycled materials, a bio-diesel delivery truck, and other little details such as energy efficient lighting. Also, Goldman-Armstrong has been a staunch proponent of and writer about sustainable living for some time. He is currently in the process of installing an eco-roof on his home.

Abram Goldman-Armstrong

Roots Organic Brewing: Craig Nicholls and Jason McAdam were at the forefront of organic brewing in the Pacific Northwest. In fact, Roots is the first certified all-organic brewery in Oregon. Nicholls is an outspoken proponent of sustainability and like Hopworks, Roots’ pub is put together of predominantly recycled materials. Roots with the help of Goldman-Armstrong host the annual North American Organic Beer Fest, the largest of its kind featuring organic and sustainably minded brews from around the world.

Sierra Nevada Brewing: For some time SNBC has been employing green practices including thermal energy and growing their own hops outside of the brewery. As of late, the brewery has made news by turning brewing waste into ethanol. Through the use of microfuelers, discarded yeast can produce up to 70 gallons a week of 100% ethanol. The company manufacturing the microfuelers is based in Chico where SN is located.

microfueler

Standing Stone Brewing Company: As previously mentioned here in Brewpublic, Ashland, Oregon’s Standing Stone was presented with the second annual Oregon Governors Sustainability Award for their green practices. This year, two Oregon breweries were honored with the award in the “Small Business” category. They were Full Sail Brewing (Hood River, OR) and Klamath Basin Brewing (Klamath Falls, OR). Full Sail, like Widmer is a proponent of wind energy to cut back on energy waste. Klamath Basin, is unique in that the brewery is fueled by underground geothermal flows.

As stated on the Oregon Economic and Community Development Department’s website, “The Governor’s Sustainability Awards Program is intended to promote and advance the inclusion of sustainable practices in government and the private sector. Sustainable practices are broadly defined as those that strive to optimize an organization’s financial, environmental and social performance. Also, Winners will show a commitment to sustainability that goes beyond compliance with regulatory requirements. Winners will be innovators in their fields and show that becoming more sustainable is not in conflict with achieving the organization’s core mission, whatever that may be. The Awards broadly defines sustainable practices as those that strive to optimize an organization’s financial, environmental and social performance.”

There are a lot of ways businesses can do their part in being more sustainable. Sometimes green-washing, or throwing the word “green” around to make businesses like Wal-Mart or Costco try to appear more sustainable can damage the efforts of smaller community minded businesses who are honestly trying to give back to the community and protect the environment. By now, most of us in the PNW are familiar with the phrase “Think Global, Drink Local.” Well, this is an important cornerstone to our future. Considering the impact of our actions and reducing consumption is the key to the future of the life on earth (at least for humans). It is encouraging that the spirit of many businesses and consumers in this region is at the forefront of taking action to ensure a better future. However, we still have a long, long way to go.

Posted under brewpubs

Last Wednesday’s release of the Flanders Red from Root Brewing created quite the buzz of the week. Brewpublic was present for the release and had to return later in the week to get another tasting of this wonderful beer from Roots.  While bloggers all over Portland have had some mixed reviews of the beer, Brewpublic would like to congratulate the brewer’s over at Roots for branching out and trying to brew something that for one, took about two years to create and two, exhibited Craig Nicholls‘ love for Belgian style beers. This brew was definitely a labor of love.

Flanders Red from Roots

I found this beer to have a nice cherry, raisin fruity character with a moderate tartness. For being 9%, this beer was surprising smooth and definitely exhibited that wine-like quailty that is common with this style of beer. While I have not had the oppertunity to taste a wide range of Flander Red style beers I’d have to say that this was a great attempt of Roots to experiment with a style that is not easy to brew.

Looking at what is to come this week with tastings and beer releases, Root’s Flanders Red may have given the month of January the kick start it needed to make it an exciting beer month after all.

At Belmont Station

Monday Jan. 19, 6-8 PM. Laughing Dog Tasting and Meet the Brewer

Black Albert

Thursday Jan. 22, 6-8 PM. Alaskan Tasting and Smoked Porter Night.

Monday Jan. 26, Struise Black Albert Keg Tapping (a rare Russian Imperial Stout)

At The Green Dragon

Saturday Jan. 24, 3 PM. Struise Black Albert Tapping.

Announcements

Southern Oregon Brewing

Southern Oregon Brewing bottles.

From Mark Weksler at Green Bottling:

“We just got back late last night from a HUGE bottling at Southern Oregon Brewing in Medford.  That brewery was without a doubt the most impressive craft brewery I have ever seen.  We bottled approx 900 cases of Porter, Gold, and Pale Ale.  It should be on the shelves in Portland within a week or two.  And if you get a chance to see it I highly recommend trying their barley wine!!!”

News from Rogue

After 150 years of statehood, Oregon deserves its own beer.  And Oregon’s own Rogue Ales – which is

celebrating its 21st birthday this year – is brewing it.

Oregon 150, the non-profit organization responsible for planning the state’s sesquicentennial celebration, selected Rogue to brew a special commemorative ale for the state’s 150th birthday. Sesquicentennial Ale will be available starting Feb. 14—Oregon’s birthday – on draft and in limited edition 22-ounce serigraphed bottles.

Posted under beer events

Roots Flanders Red

The Lactobacillus beauty, the Burgundy of Belgium…Roots’ long awaited fifth and final beer in this season’s Five Beers of Winter truly has been long awaited.  Root’s Duke orchestrator of organic zymurgy Craig Nicholls says “This is exquisite ale made with a blend of wild and domestic yeast strains. Brewed two years ago, 3/4 of this beer spent eleven months of it’s life in neutral Pinot Noir French Oak barrels. It was then re-blended with the remainder of the original Flanders Red that had been cellaring since it’s conception. After going through a secondary fermentation, we cellared it again for the last eight months. This Belgian beer is extremely smooth with a fruity nose that will leave no senses untouched. This will be available in limited, one liter bottles and on draft at Roots Organic Brewery exclusively.”

At 9.2% ABV, the brown-amber bodied puckerer is available in one-of-a-kind 750ML bottles for $25 a pop and features the artwork by Ezra Johnson-Greenough, who also designed the Epic labels over the last two season.

The official release party for the Red will take place at Roots Brewpub on Wednesday January 14. 2009.

Posted under beer releases

The Pacific Northwest has been experiencing more snow than anytime in recent memory.  This coupled with the inclement conditions and slippery roads, has many folks holed up.  Beers like Boundary Bay and Klamath Basin’s Cabin Fever or Left Hand’s Snowbound seem like fitting beers to enjoy while gazing out a frosted window pane.  After three days inside making the most of a Netflix subscription, one can get a little batty.  That is when we put on our snow boots, hats, and mittens and headed out on foot to one of our favorite brewpubs in Portland.  Roots Organic Brewing is about a mile from our home and the perfect place to spend a snow day.

Roots owner/brewer Craig Nicholls

At Roots we met up with three of their five beers of winter and our friend, Roots owner and brewer Craig Nicholls. Not to be confused with the lead singer of the Aussie rock band, the Vines of the same name, our Craig Nicholls rocks as well.

This Craig Nicholls doesn't rock as hard...

After a wonderful blended pint of Habanero Chocolate Stout and Exxxcaliber Imperial Stout, we conducted the following brief interview with the jovial rebel brewermeister. This interview was modeled after the ESPN show Pardon the InterruPTIon.  On the show, hosts Tony Kornheiser and Michael Wilbon face off on hot topics with a short set of time to give their two cents on each predetermined issue.  I threw phrases at Craig and he gave me off-the-cuff responses of the first thing that came to mind.  Here goes:

Five Beers of Winter:

“Festivus, Habanero Stout, Epic, Younger’s Nightmare, Flanders Red. The whole concept is to have a little fun during the holidays.  Aged to perfection.  Most brewers only make one winter beer.  The whole idea (for Roots) is to be creative, fun, and chewy.”

Rose Doppelbock:

“I started brewing this beer back in ’97 at Alameda.  Again, I was trying to be creative.  Hand-picked fresh organic red rose petals.  This beer is released on the Spring Equinox.  The whole place will be filled with rose petals.  The beer is around 7 or 8% (ABV).  We’ll start brewing it next month.”

Roots New Addition and Restaurant:

“The old office is now the kitchen.  Full, brand new menu, kids menu.  Smoked BBQ ribs, habanero chutney, grilled tofu, seasoned grilled pears.  Chef Chris (Helmintaler) is a lifelong friend from Arizona.  It’s great!”

Craig Nicholls and Chris Helmintaler

The Evolution of the Epic Ale:

“Has stayed pretty much the same since it was the Winter Warlock back in 1996.  The smoking process has changes some as well as a few recipe changes like hops. We’ve got the ’07 on tap.  It really needed some time to age and develop.  It will continue to evolve as time passes.”

Belgian Beers:

“Like I’ve said before, I wish we could do these all the time.  These are me and Jason’s favorite beers. As we progress in bottling, we will be doing more and more.  Belgians remain on the top of the list and the final of the five Beers of Winter, the Flanders Red will be a great, bold brew (10.5% ABV!!!)

Future of Roots:

“More bottling.  The pale, Heather, and doppelbock.  Limited edition “Heirloom series” beers.  The future looks bright.”

Posted under Beer personalities

We just heard from Mike Weksler at Green Bottling, Portland’s only mobile bottling service, and he gave us a report that the Roots Epic Ale has just been bottled and is ready for its release on Thursday December18.  Said Weksler on Tuesday “…We bottled 40 cases of Roots Epic earlier today.  It will only be for sale at Roots. We also bottled the IPA and Red, but that really isn’t news.”

Says Roots owner Craig Nicholls “Each year, we have a local artist design a new label that’s unique to this beer and Roots Organic Brewing Co. We hand Bottle and label each beer. The limited edition Magnums, can only be purchased at Roots Organic Brewing Company and a limited few beer specialty stores around the state. If you want one you need to be quick, as these have become a beer collectors top purchase over the years and there usually gone within the first week of it’s release!”

THE PROCESS
Nicholls adds “We hand smoke 55 pounds of Munich malt over cherrywood. We have built a special stainless perforated “contraption” that we put the malts in to smoke. We then have to hand turn (3 pounds at a time) the malts every 10 to 15 minutes. This goes on for up to a week, about 4 hours a day! The Cherrywood been soaked in 18-year-old Glenlivet, Cognac, Rum and Northwest cherries.”

THE OUTCOME
“Delicate, Smokey, Toffee & Cherry notes, that float ever so gently on both, the pallet & nose and give it a warm bittersweet finish. Over 1,700 lb’s of malt & 65 lb’s of hops makes this a truly “EPIC ALE” served only in 8.5 ounce glass. IBU 80, 14% ABV.”

Posted under beer releases

Today Roots Organic Brewing Company rolls out the second in a series of five ales of winter.  This Chocolate Habanero Stout is a little different than last years in that it is noticeably more spicy. The dark beer is “an Irish style Stout brewed with chocolate malt, chocolate wheat & five pounds of coco nibs in the mash, then boiled for two hours during which we slowly inoculated six pounds of organic free trade semi sweet chocolate syrup made by Alma Chocolates” says Roots’ Craig Nicholls. “After fermentation we dry-hopped the Stout with 100 chopped Habaneros.”
The 6.1% ABV brew is relatively hoppy (48 IBU) and carries a prominent spicy tingle as it heads down the gullet. Yum.

Roots Chocolate Habanero Stout

Posted under beer releases

(Portland, OR) Roots Organic Brewing Company, the first certified all-organic brewery in the state of Oregon, has just completed the remodeling of the dining room, kitchen and Banquet room.

Says owner Craig Nicholls: “We know, we know. It’s about damn time. We heard you, and have responded in a big way. We are pleased to announce Roots expansion is complete, and to celebrate, we offer you full table service and LUNCH! Yes, we are now open for lunch at 11:30 am, Mondays – Sunday.

“We remodeled the dining room. We have all new tables and chairs and we built a beautiful custom bench along the wall for a more relaxing experience.

“We have nearly completed our 2,000 sq., ft., event room next door and have already held a few parties in it!! We added more seating capacity and a new separate bar. We offer special menus from the kitchen and a variety of event packages styled to your liking.”

To book an event contact, Sarah at, sarah@rootsorganicbrewing.com

Craig Nicholls of Roots

Nicholls continues “In considering our lunch service, we knew that we had to do it right. Our beer kicks ass, and we knew that we had to get our food up to the same level. We’ve always made everything from scratch, using only the freshest, locally-grown, and organic produce, we even use a majority of the veggies used in house from our own organic garden. We’ve never settled for anything less than all-natural meats, which we hand-smoke with love. So, what could be better than that? We hired a Head Chef to run our brand-new kitchen. Allow us to introduce you to Chef Chris Helmintaler. He’s from Phoenix, Arizona. He has over twenty years of kitchen experience, ten of which, as an executive chef. He’s prepared a fabulous lunch and dinner menu with all-new, healthy soups, salads, sandwiches and of course our signature hand rubbed Jerk Chicken and Jerk Baby Back Ribs to tell your friends about. We even offer an extensive vegan and gluten free menu. And of course kids are always welcome.”

Posted under beer releases, brewpubs

…and other unhopped beers about town.

Having No Hops Means More Than a Woody Harrelson and Wesley Snipes Film About Basketball

As you may or may not know, a gruit (or grut) is an herbal mixture used to flavor beers.  Often beers with such a mixture bear the name themselves.  Predating the use of hops as the primary spice herb for beer, it has been written that gruits were phased out in Europe as universal grog between the 11th and 16th Centuries.  In 16th Century England, a distinction was made between ale, which was unhopped, and beer, brought by Dutch traders.  Nowadays, the term “ale” is used to describe a brew made with the top-fermenting yeast, rather than it being unhopped.  Commonly in possession of some slight narcotic effects, the herbs used for gruits throughout Europe included yarrow, sweet gale, mugwort, heather, and Marsh Laborador Tea. Other adjunct herbs utilized include ginger, caraway, and marjoram.  In Finland, a brew known as sahti employs twigs and juniper berries and twigs in place of or addition to hops, and sometimes uses bread in place of malt.  This phenolic, banana-scented brew lives on today, though traditional gruit is mostly defunct.  However, since the microbrew revolution in the 1990s, a variety of unhopped beers have made a comeback.  And, while still not commonplace, some amazing examples exist today and are available for your consumption right here in the Brewpublic.

Fraoch Heather Ale: This beer’s rich history is nearly as impressive as the drink itself.  Its large scale revival occured in the mid-1980s when Scottish brewer Bruce Williams employed the aid of a Gaelic speaking islander to translate an old family recipe for “Leann fraoich” or “heather ale.”  Archaeologists have found evidence of fermented alcoholic beverages made from heather flowers as early as 2000 B.C. Following centuries of war, Scotland was forced under English rule in the 18th Century.  At this time, several facets of Scottish heritage were lost to ordinances such as the banning of bagpipes, the forbidding of the Gaelic language, and for brewers, an “Act of Union” meant the abolition of brewing.  The Act stated that only beer made from malts and hops was allowable under such rule.  In Gaelic, no word for “hops” existed. Williams’ efforts to preserve a vital aspect of the faded culture in the late 20th Century resulted in the abundance of malty sweet and spiced herbal delight.  Also making use of sweet gale, the light amber brew possesses a flowery, peat essence and a dry vinous finish. This 6.5% ABV beer is meant to be enjoyed slightly chilled and pairs well with baked and stewed foods.  Today, William’s line-up of beers such as the Gozet (Gooseberry), Kelpie (Kelp), Alba (Pine), and others make up an array of flavorfully crafted herbal brews.

Jopen Koyt:  Often referred to as a “traditional ale”, this Dutch gruit has been brewed by DeProefbrouewerij in Lochristi, Belgium since 2006.  Before then, it was a product of Van Steenbergebrouewerij.  This deep malty amber-brown bodied brew’s recipe dates back to the early 15th Century in a time and place that hops were not used. This “Golden Age” of Dutch brewing had many guarded gruit recipes from villages around the area.  In Haarlem, where this beer has been made, preserved public records indicate the social significance and regard for this tasty brew. With oats, wheat, and barley added to the mash, the Koyt is seasoned with distinct herbs for balance.  With a gingery root nose, the complexity of this mystical beer is unfurled further upon each sampling.  Today’s version is a richer, darker rendition of the beloved Koyt.  Herbal anise spicy notes linger on the tongue and the 8.5% ABV body makes for a worthy cellarable companion.

Jopen Adriaan: Another gruit from Jopen, the Adriaan is a witbier with a twist. Light crisp and herbal, this Haarlem, Netherlands brew is named for the ancient windmill depicted on the label.  The historic windmill has laid in ruins in the center of town for centuries.  Proceeds from beer sales are being put toward restoring it.  The beer, on the other hand is anything but dilapitated.  Fresh, orange peel essence rises from Adriaan’s hazy orange body and small bubbly white head. Great aroma of floral herbs and hints of citrus, apple, and vinegar complement a carbonic, effervescent mouthfeel, and moderate 5% ABV make this a great summer quaffer.

Nørrebro Old Odense:  Danish brewer Anders Kissmeyer of Nørrebro Bryghus in Copenhagen, Denmark made this collaboration beer with the imaginative brewer Sam Calagione of Dogfish Head Brewing of Milton, Delaware. Nørrebro is the common name of the multi-ethnic society located beyond Copenhagen’s historic city center. Kissmeyer and Calagione’s beer is a traditional Dane-style brew that they discovered on an obscure web page with a translation of a 15th Century gruit ale recipe from the town of Odense. The beer’s ingredients include pale and dark barley malt, oats, fine syrup, smoked dark syrup, fir branches and fir bark, wood sage, hyssop, blackthorn berries, woodruff and star spice. The beer is quite sour due to the potent “herbal juice” hand squeezed into the kettles during the boil. The beer’s commercial label describe the beer as an “ale brewed with maple syrup and herbs.” It is said that the Odense style is somewhat like a Belgian Lambic beer, but defies all categories of commonly known beer.  It’s hazy orange body and small off-white head reveals an almost indescribable amalgamation of flavors ranging from tart to herbal, to sticky sweet. If you get the chance to try this beer, certainly do not pass it up.

Roots Organic Gruit Kolsch: The imaginative brewing minds of Roots Organic Brewing
in Portland, Oregon conceived this flavorful summer solstice release (sorry if you are reading this in the off-season).  Conceived by owners Jason McAdam and Craig Nicholls, this light copper-golden beer is “a look back to the time before hops were used in beer.”  According to lead brewer Chip Conlon, this unique beer is a  “blend of lavender, grains of paradise, sweet gayle, sweet orange peel, chamomile, and mugwort” that replace the hops for a subtle and complex herbal, slightly spicy palate over a crisp. effervescent, refreshing pale Kolsch.  Conlon also says that the Kolsch, a twist on the traditional Cologne, Germany refresher, makes use of these fresh herbs in additions to the boil, much like a “normal” beer would with hops.  A sip of Roots’ Gruit Kolsch is a taste of summer and another great example of why Portlanders love craft brew.

Roots Organic Burghead Heather Ale:  Unique from nose to finish, this hopless wonder beer seems to vary somewhat from one batch to the next.  A bright, luminescent golden-yellow hue with no head, the Burghead starts off the palate sweet while finishing out quite dry and piny. A popular brew of yore, often in the form of honey wine, the Roots version also uses organic honey with the heather tips.  The certified organic beer is always on tap as a year-round offering at the brewpub and the brewers promise it to be the most interesting beer you’ve ever had. Head over to Roots right now and have one!

For more information on gruits, check out gruit guru Alexandre Bessette’s website gruitale.com.  To learn more about Sahti, Michael Jackson’s Beer Hunter is a great place to start.

Posted under beer reviews